E. Goddard - Academia.edu (original) (raw)

Papers by E. Goddard

Food Policy, 2015

ABSTRACT This article introduces the special section on consumers and trust. It discusses how the... more ABSTRACT This article introduces the special section on consumers and trust. It discusses how the concept of trust has been treated in the literature and identifies concepts of institutional trust and generalized trust that permeate much of the trust literature. An introduction to the five papers in the special section is provided and common themes across the papers are identified. The papers in the special section provide new empirical insights into the drivers and outcomes of consumer trust in food, with applications to environmental attributes, nanotechnology and functional food, as well as a focus on the relationship between firm-level initiatives (cause-related marketing, branding) and consumer trust. A common policy theme throughout the papers, across different study contexts and in different countries, is that institutional trust remains important and is a shared responsibility across public and private sector actors.

Abstract In the past two decades there has been a considerable amount of research conducted into ... more Abstract In the past two decades there has been a considerable amount of research conducted into the international price and trade effects of government intervention in the dairy industries of several countries. Recently, the conclusions of those studies have been ...

Abstract Given the increasing concentration in numerous markets recent interest in market structu... more Abstract Given the increasing concentration in numerous markets recent interest in market structure and performance has grown dramatically. The empirical research revolves around theories of industrial organization and non-cooperative game theory. Research in this ...

… (46th), February 13-15 …, 2002

Downloadable! Rapidly increasing concentration in food manufacturing industries, particularly the... more Downloadable! Rapidly increasing concentration in food manufacturing industries, particularly the merger and acquisition of big dairy companies, has heightened concerns about the exercise of market power in world markets, including dairy. Despite the significant concentration ...

Abstract: Generic advertising has been a widely-used marketing tool of many agricultural industri... more Abstract: Generic advertising has been a widely-used marketing tool of many agricultural industries. The strategy has come under increasing scrutiny lately, especially by levy-paying producers who fund the advertising. Also, for many food products, supermarket chains ...

Given the increasing concentration in numerous markets recent interest in market structure and pe... more Given the increasing concentration in numerous markets recent interest in market structure and performance has grown dramatically. The empirical research revolves around theories of industrial organization and non-cooperative game theory. Research in this ...

Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, 2013

ABSTRACT The controversy surrounding the Mandatory Country-of-Origin Labeling (COOL) has attracte... more ABSTRACT The controversy surrounding the Mandatory Country-of-Origin Labeling (COOL) has attracted research attentions. A number of studies have reported consumers are willing to pay more for beef labeled with U.S. origin versus beef from unknown or other origins. Despite that, relatively little is known about what motivates consumers’ preference for origin-labeled food products (Lusk et al 2006). Using Individual-Level Parameters following a mixed logit model, we found that U.S. consumers were willing to pay significantly less for imported steak from Australia and Canada compare to U.S. steak. Further, we found that the negative willingness to pay is associated strongly with consumers’ perception of food safety on the exporting country.

… , July 25-27, …, 2010

Page 1. Demand for Nutrients in Chain Restaurants in Canada Jeewani Fernando, EllenGoddard, PhD C... more Page 1. Demand for Nutrients in Chain Restaurants in Canada Jeewani Fernando, EllenGoddard, PhD Candidate and Professor Page 2. Background “Canadian restaurants chains launch nutrition information program” – (CRFA, February 2005). ...

Alzheimer Disease & Associated Disorders, 1998

Agriculture and Human Values, 2012

ABSTRACT Research indicates that consumers are particularly concerned about the safety of meat. H... more ABSTRACT Research indicates that consumers are particularly concerned about the safety of meat. Higher processed meat is perceived as more unsafe than fresh or natural meats, i.e. consumers trust processed meat less. This paper studies the relationship between perceived trust and day-to-day purchase behavior for meat giving special attention to the degree of meat processing. Based on a trust and meat consumption framework, Canadian household’s actual meat purchases are linked to answers from a commissioned food attitudes survey completed by the same households. Expenditures for processed and total meat (but not for fresh meat) are significantly different by three levels of trust in the food industry. Consumer with the lowest trust levels consume less (especially of processed meat) compared to those with higher trust levels. However, in a multivariate setting, trust shows no effect on fresh or processed meat purchases with or without socio-demographic control variables suggesting that the impact of trust on meat purchases is only small. However, the low trusting consumer segment could potentially be a target for marketing strategies focused on reputation and quality to increase sales in this particular group.

Quality of pork from pigs raised either traditionally (outdoor access or bedded settings with no ... more Quality of pork from pigs raised either traditionally (outdoor access or bedded settings with no sub-therapeutic antibiotics or growth promotants in feed) or conventionally (commercial indoor) was evaluated. Pork loins (m. longissimus thoracis et lumborum, LTL) from four hundred pigs from either traditional or conventional production systems (n=200) fed commercially formulated diets ad libitum were harvested at slaughter. Intramuscular crude fat content and lean color (L* and b*) values were significantly decreased in conventional pork loins. LTL from conventionally-raised pig carcasses showed increased (P&amp;lt;0.05) mean pH, moisture content and reduced cooking loss and shear force values and had increased tenderness and juiciness scores compared to those from traditionally-raised pig carcasses. Results indicated that pork from conventionally raised pigs was superior to that from traditionally raised pigs in terms of tenderness and juiciness, suggesting that consumers may value pork from traditionally raised pigs on the basis of factors other than eating quality and appearance.