Willingness to Pay for Cheese and Yogurt from Production Systems with Climate Change Mitigation

Zamora Mendieta, Daniel Jossué; Solórzano Thompson, Johanna; Paniagua Molina, Javier; Víquez Ramírez, Nicole Valeria

doi:10.17306/j.jard.2025.3.00027r1

Abstract

This study analyzes consumers' willingness to pay (WTP) for fresh cheese and yogurt produced under systems that implement environmental mitigation strategies. Using a mixed-method approach, surveys were conducted with consumers in the Greater Metropolitan Area (GAM, by its acronym in Spanish) of Costa Rica to identify factors influencing WTP. The results indicate that 64% and 63% of respondents are willing to pay a premium for organic fresh cheese and yogurt, respectively. The most valued attributes of both products include clear labeling, information on health benefits, and the sustainability of production. Probit and logit econometric models reveal that WTP is influenced by sensory attributes, income level, and knowledge of environmental practices. On average, consumers are willing to pay 13% more for organic dairy products, indicating a preference for sustainability and potential differentiation opportunities in the dairy sector.

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Willingness to Pay for Cheese and Yogurt from Production Systems with Climate Change Mitigation

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