Development of the Wagyu Beef Industry in Australia

Oro, Kohei

doi:10.4200/jjhg.64.4_337

Cited by 3 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Australian Wagyu beef actually monopolized the Wagyu market in Ho Chi Minh City from 2008 to 2013 (Thu, Moritaka, & Fukusa, ). According to Ooro (), Japanese Wagyu is incomparable in its quality and taste, compared to any other beef in the world now. Japanese Wagyu producers need to improve and differentiate their value‐added beef in order to ward off export competition.…”

Section: Introductionmentioning

confidence: 99%

Hong Kong consumer preferences for Japanese beef: Label knowledge and reference point effects

Kikushima

Nakajima

Takano

et al. 2018

Animal Science Journal

View full text Add to dashboard Cite

The excellent flavor of Wagyu is becoming increasingly popular all over the world. However, the popularity of Wagyu has encouraged competition for authentic Japanese Wagyu, resulting in the appearance of inauthentic Wagyu beef. To ward off this export competition, Japanese Wagyu producers need to improve and differentiate their value-added beef. As hardly any past studies focus on the consumption of Japanese Wagyu in Hong Kong, this paper uses a choice experiment to examine the valuation of beef by Hong Kong consumers in terms of country of origin. Data from 250 Hong Kong consumers obtained through a web questionnaire were used to analyze the beef preferences. In addition to the beef's country of origin, its marbling level, the Japanese Wagyu label and reference point effects were considered. The results indicate that Hong Kong consumers place a significant premium on Japanese Wagyu over Australian or American Wagyu. That premium is greater among consumers who have seen the Japanese Wagyu label. Reference price effects were also statistically confirmed. To promote Japanese Wagyu beef consumption, therefore, it is important to make the consumer aware of the advantages of Japanese Wagyu.

show abstract

Section: Introductionmentioning

confidence: 99%