Eva Crespo-Cebada
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Eva Crespo-Cebada has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Ahmed Elghannam
Damanhour University, Egypt
1 shared publication - Alfredo Jesús Escribano Sánchez
Independent Researcher & Consultant, 10005 Cáceres, Spain
1 shared publication - Carlos Díaz-Caro
Universidad de Extremadura
1 shared publication - Francisco Javier Mesias
Faculty of Agriculture, University of Extremadura, Ctra. Cáceres s/n, 06071 Badajoz, Spain
1 shared publication - Maria Belen Peña
Department of Economics, University of Extremadura, 06006 Badajoz, Spain
1 shared publication
Latest Publications
- Open Access
- 23 July 2021
- Published by MDPI AG in Sustainability
- Vol. 13 (15) , 8235
Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers
Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat substitutes and cultured meat, have emerged due to those perceived negative effects. Our paper carries out a choice experiment to analyze the preferences of 444 Spanish consumers and their willingness to pay for plant-based and cultured meats, as compared to conventional meat. Spain was considered of interest for this study due to its significant gastronomic culture, with high-quality meat products that make a great contribution to the economy, meaning that this could be a suitable and also challenging market in which to test alternative sources of protein. The findings show that consumers’ motivations and their interactions with these products are complex. Additionally, a cluster analysis allowed us to identify three types of consumers in terms of preference for these products: price-sensitive millennials, conscious/concerned consumers, and indifferent consumers. Only one group showed some level of acceptance of these alternative products meats.
- 23 July 2021
- Published by MDPI AG in Sustainability
- Vol. 13 (15) , 8235
Open AccessStated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers
Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat substitutes and cultured meat, have emerged due to those perceived negative effects. Our paper carries out a choice experiment to analyze the preferences of 444 Spanish consumers and their willingness to pay for plant-based and cultured meats, as compared to conventional meat. Spain was considered of interest for this study due to its significant gastronomic culture, with high-quality meat products that make a great contribution to the economy, meaning that this could be a suitable and also challenging market in which to test alternative sources of protein. The findings show that consumers’ motivations and their interactions with these products are complex. Additionally, a cluster analysis allowed us to identify three types of consumers in terms of preference for these products: price-sensitive millennials, conscious/concerned consumers, and indifferent consumers. Only one group showed some level of acceptance of these alternative products meats.