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英文文献：Consumer Willingness to Pay for Breads Marketed as "Low-Carbohydrate"-消费者购买以“低碳水化合物”为卖点的面包的意愿
英文文献作者：Wachenheim, Cheryl J.,Nganje, William E.,Kaitibie, Simeon,Johnston, Gretchen
英文文献摘要：
Bread producers are taking advantage of healthy feeding habits by developing new "low carbohydrate" products to entice customers. These low carbohydrate breads are generally more expensive than conventional types. This study tests the hypothesis that consumers are willing to pay higher premium for "low carbohydrate" breads at various locations and markets. We use retail data in a hedonic pricing framework to estimate the premium paid for the "low carbohydrate" attribute of bread. Results show that the implicit price of the "low carbohydrate" attribute of bread ranges from about 0.06? to 1.1? per gram, reflecting the amount consumers are willing to pay above the price of conventional bread.
面包生产商正在利用健康的饮食习惯，开发新的“低碳水化合物”产品来吸引顾客。这些低碳水化合物面包通常比传统的面包更贵。本研究测试了消费者愿意在不同的地点和市场为“低碳水化合物”面包支付更高溢价的假设。我们在享乐定价框架中使用零售数据来估计为面包的“低碳水化合物”属性支付的溢价。结果显示，面包“低碳水化合物”的隐性价格在0.06至1.1美分/克之间，反映出消费者愿意支付的价格高于传统面包的价格。
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