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The effect of sensory properties on non-celiac consumers’ willingness to pay for a gluten-free snack
Author/s: Tiziana de Magistris, Wilma Xhakollari, Naomi Munoz 
Year:  2015 Issue: Language: English 
Pages:  12 Pg. 107-118 FullText PDF:  104 KB
DOI:  10.3280/ECAG2015-001006
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The aim of our exploratory study is to assess the effects of organoleptic attributes on willingness-to-pay (wtp) values for gluten-free (gf) snacks assessed by non-celiac consumers. This study was undertaken using data from a hypothetical experiment conducted in Spain. We find that non-celiac consumers value the texture of gf snacks and that this is the only attribute to have a significant positive effect on wtp. The descriptive results show that consumers believe that gf products are expensive, but that they do not present secondary effects; they are not considered either a fashion or a fraud. Moreover, the participants followed a healthy diet, which consisted of fruits and vegetables and foods rich in minerals and vitamins.
Keywords: Gluten-free, willingness to pay, no-celiacs
Jel Code: C10; C93; D12

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Tiziana de Magistris, Wilma Xhakollari, Naomi Munoz, in "ECONOMIA AGRO-ALIMENTARE" 1/2015, pp. 107-118, DOI:10.3280/ECAG2015-001006


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