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Branded beef programmes

Code: 9781838790417
Publication date: 18/04/2017
Extent: 16 pages

Contributions by: B. N. Harsh and D. D. Boler, University of Illinois, USA

Chapter synopsis: The emergence of branded beef programmes has had tremendous impact on the beef industry worldwide. As a means to ensure consumer satisfaction and as a tool for differentiation, branding strategies have changed over the years, yet the basic principles of a successful beef brand have not. This chapter will discuss the factors that define successful brands, history and growth of branded beef programmes, the effects of brands on consumer perception, changing consumer demands, including natural and organic beef, international beef branding trends and the role of technology in improving the position of branded beef programmes.

DOI: 10.19103/AS.2016.0009.11
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Table of contents 1 Introduction 2 The characteristics, history and types of branded beef programmes 3 The growth and economics of branded beef programmes 4 The brand effect 5 Natural and organic branding 6 International branded beef programmes 7 Technology and branded beef programmes 8 Summary and future considerations 9 Where to look for further information 10 References

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