Meixner, Oliver, Friedl, Raphaela, Hartl, Barbara. 2018. Preferences for Attributes of Halal Meat: Empirical Evidence from the Muslim Community in Vienna, Austria. International Journal on Food System Dynamics. 9 (3), 265-278.

RIS

@ARTICLE{Meixner2018,
title = {Preferences for Attributes of Halal Meat: Empirical Evidence from the Muslim Community in Vienna, Austria},
author = {Oliver Meixner and Raphaela Friedl and Barbara Hartl},
year = {2018},
doi = {http://dx.doi.org/10.18461/ijfsd.v9i3.935},
volume = {9},
number = {3},
language = {EN},
pages = {265-278},
journal = {International Journal on Food System Dynamics},
abstract = {The aim of this contribution is to approximate Muslims’ prefere nces towards selected attr ibutes of halal meat. A comprehensive literature review on the influence of religion wa s undertaken with special emphasis on Muslims, a significant and growing community in Austria. An empirical stud y was conducted to estimate part‐worth utilities. In particular, the attributes of halal label, price, slaughtering method, and country of origin were included in the empirical design. Based on the literature review, a conjoint ex periment model was developed to approximate the importance of selected attributes and attribute levels. The met hodological approach followed the so‐called limit conjoint analysis. With this method, a no‐choice option is incl uded in the experimental design, meaning it comes closer to real shopping behaviour. A sample from the Austrian M uslim community was selected. Data collection within this community was demanding, mainly because of cultural aspects. The results of the conjoint experiment show that the most important attribute is the halal label. This clearly demonstrates the significance of correct and trustworthy labelling of halal products. },
}