Locally Grown Oysters In Hawai‘I: Chef Preference And Local Premium?

Chen, Jessie Q.; Haws, Maria C.; Fong, Quentin S. W.; Leung, Pingsun

doi:10.1111/jwas.12430

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The NOAA IR serves as an archival repository of NOAA-published products including scientific findings, journal articles, guidelines, recommendations, or other information authored or co-authored by NOAA or funded partners. As a repository, the NOAA IR retains documents in their original published format to ensure public access to scientific information.

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Locally Grown Oysters In Hawai‘I: Chef Preference And Local Premium?

2017
By Chen, Jessie Q. ; Haws, Maria C. ; Fong, Quentin S. W. ; ...
Source: J World Aquacult Soc, 48: 972-980

[PDF-217.47 KB]

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Details:

Journal Title:

Journal of the World Aquaculture Society
Personal Author:

Chen, Jessie Q. ; Haws, Maria C. ; Fong, Quentin S. W. ; Leung, Pingsun

Chen, Jessie Q. ; Haws, Maria C. ; Fong, Quentin S. W. ; Leung, Pingsun Less -
NOAA Program & Office:

Sea Grant ; OAR (Oceanic and Atmospheric Research)

Sea Grant ; OAR (Oceanic and Atmospheric Research) Less -
Sea Grant Program:

AKU (Alaska Sea Grant)
Description:

Locally grown oysters became available in Hawai‘i in 2014, for the first time in decades. It is unclear if these bivalve shellfish will successfully infiltrate the market when imported products similar in nature have long been the only source of fresh, shell stock products. This study investigates chef preferences for oyster attributes to determine marginal willingness to pay for locally grown oysters. A survey containing a questionnaire and a choice experiment was administered to restaurant chefs throughout Hawai‘i who currently offer oysters on their menus. The study examines trade-offs made between attributes related to price, growout site, freshness, and supply constancy, respectively. Responses were aggregated and data were fit to a random parameters logit model. Results suggest that respondents derive the most utility from oysters that are fresh, grown locally, and supplied on an as-available basis. The least desired products are, therefore, those that are frozen, imported from foreign sources, and supplied on a set schedule. Chefs are willing to pay an additional $5.25 for one dozen oysters that are grown locally. This evidence of an existing price premium indicates that labeling local oysters as such may be a valuable marketing strategy.
Keywords:

[+]

Chefs Oysters Seafood Preparation
Source:

J World Aquacult Soc, 48: 972-980
DOI:

https://doi.org/10.1111/jwas.12430
Document Type:

Journal Article
Funding:

Grant no. NA140AR4170071
Place as Subject:

Hawaii
Rights Information:

CC BY
Compliance:

Library
Main Document Checksum:

[+]

urn:sha256:2d1a38b5ddbf3a364aee67542c572ceeac04b674e9115940a5668f6160312b22
Download URL:

https://repository.library.noaa.gov/view/noaa/33195/noaa_33195_DS1.pdf
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Locally Grown Oysters In Hawai‘I: Chef Preference And Local Premium?

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