Information on sellers and buyers characteristics: added value to explain price formation at primary fish markets in managed French scallop fisheries

Type Article
Date 2016-05
Language English
Author(s) Lesur-Irichabeau Gabrielle1, 2, Guyader Olivier1, Fresard Marjolaine3, Leroy C.4, Latouche K.4, Le Grel L.5, 6
Affiliation(s) 1 : IFREMER, UMR AMURE, Unit Econ Maritime, BP 70, F-29280 Plouzane, France.
2 : Univ Bordeaux, GREThA, CNRS, UMR 5113, Ave Leon Duguit, F-33608 Pessac, France.
3 : Univ Brest, UEB, UMR AMURE, CS 93837, 12 Rue Kergoat, F-29238 Brest 3, France.
4 : INRA, Ctr Rech Angers Nantes, Unite LERECO, Rue Geraudiere,BP 71627, F-44316 Nantes 3, France.
5 : FISH PASS, 3 Rue Grands Champs,ZA 3 Pres, F-35890 Laille, France.
6 : ONIRIS NANTES, LARGECIA, BP 82225, F-44322 Nantes 3, France.
Source Applied Economics (0003-6846) (Routledge Journals, Taylor & Francis Ltd), 2016-05 , Vol. 48 , N. 22 , P. 2078-2092
DOI 10.1080/00036846.2015.1114576
WOS© Times Cited 1
Keyword(s) Buyer and seller characteristics, fisheries management, hedonic price, market behaviour, market structure, scallop, Q21, Q22, Q28, C10, L11
Abstract The aim of this article is to explore, through a hedonic approach, the factors that might explain the price variability for the French-managed fishery of scallop at primary fish markets. In addition to factors classically identified in the current literature like intrinsic product characteristics or markets situation, the characteristics of operators are tested. The relationships of loyalty between sellers and buyers, and market assiduity are notably considered.
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Lesur-Irichabeau Gabrielle, Guyader Olivier, Fresard Marjolaine, Leroy C., Latouche K., Le Grel L. (2016). Information on sellers and buyers characteristics: added value to explain price formation at primary fish markets in managed French scallop fisheries. Applied Economics, 48(22), 2078-2092. Publisher's official version : https://doi.org/10.1080/00036846.2015.1114576 , Open Access version : https://archimer.ifremer.fr/doc/00301/41252/