Skip to main content Accessibility help

We use cookies to distinguish you from other users and to provide you with a better experience on our websites. Close this message to accept cookies or find out how to manage your cookie settings.

Close cookie message
×
  1. Home
  2. Search

Refine search

Refine search

Access:
Content type:
Publication date:
Apply   From and To filters
Subject: Show more
Journals Show more
Publishers: Show more
Societies Show more
Series: Show more
Collections: Show more

Actions for selected content:

Select all | Deselect all
  • View selected items
  • Export citations
  • Download PDF (zip)
  • Save to Kindle
  • Save to Dropbox
  • Save to Google Drive

Save Search

You can save your searches here and later view and run them again in "My saved searches".

Please provide a title, maximum of 40 characters.
Cancel
×

2 results

  • 7 - Building and Commercializing Data Assets

  • from Part II - Information Products and Sources
  • Aija Leiponen, Cornell University, New York
  • Book:
    Digital Innovation Strategy
    Published online:
    21 December 2023
    Print publication:
    21 December 2023, pp 88-101

  • Summary

    Having examined the production, consumption, and valuation of information and data, we can start to design business models for information goods. We examine the fundamental characteristics of information and data goods that we need to consider. It is critical for a digital innovator to design mechanisms that allow users to discover their valuation and preferences, and that allow the innovator to discover users’ willingness to pay. Ideally, such mechanisms account for cognitive tendencies to prefer intuitive, familiar, simple, and quick solutions to our data and information needs.

  • Towards consumer-driven meat supply chains: opportunities and challenges for differentiation by taste

  • Birgit Schulze-Ehlers, Sven Anders
  • Journal:
    Renewable Agriculture and Food Systems / Volume 33 / Issue 1 / February 2018
    Published online by Cambridge University Press:
    21 February 2017, pp. 73-85

  • This paper investigates the state of pork supply as to its neglect of developing innovations and mechanisms for delivering superior eating quality to consumers. We explore reasons behind pork supply chains’ predominant focus on mass production combined with traceability and food safety, while only little attention has been given to potentially lucrative niche markets focused on intrinsic quality cues. Using established analytical frameworks of hedonic pricing and transactions costs economics we discuss alternative strategies for the segregation and promotion of intrinsic sensory differentiated pork. Growing empirical evidence in the literature underpins the importance of eating experience in delivering utility to consumers and in stabilizing declining demand trends in major markets. Building on current consumer behavioral literature and organizational developments in meat supply chains in Europe and Australia, we critically discuss opportunities to overcome this supposedly suboptimal situation.