Is Food and Drug Administration policy governing artisan cheese consistent with consumers’ preferences?

摘要: Abstract United States government policy prohibits the sale of cheese made from unpasteurized milk aged less than 60 days despite contested science behind policy. We use experimental auctions for artisan to estimate value pasteurization and age as food safety attributes, which is rationale also look at consumers’ perception tradeoff between quality. A survey was conducted with participants farmers markets including sensory analysis pasteurized questions concerning attitudes about safety. There no evidence positive demand there a On average consumers make purchasing decisions based on taste, not their attitude toward The results this study raise possible extension minimum aging period milk.