A Comparative Study of Methods for Long-Range Market Forecasting

The following hypotheses about long-range market forecasting were examined: Hl Objective methods provide more accuracy than do subjective methods. H2 The relative advantage of objective over subjective methods increases as the amount of change in the environment increases. H3 Causal methods provide more accuracy than do naive methods. H4 The relative advantage of causal over naive methods increases as the amount of change in the environment increases. Support for these hypotheses was then obtained from the literature and from a study of a single market. The study used three different models to make ex ante forecasts of the U.S. air travel market from 1963 through 1968. These hypotheses imply that econometric methods are more accurate for long range market forecasting than are the major alternatives, expert judgment and extrapolation, and that the relative superiority of econometric methods increases as the time span of the forecast increases.long-range market forecasting, forecasting methods, forecasting

What We Talk About When We Talk About Food Systems: Discourse in an Emergent Field

This project is made up of three distinct parts: a communications report from the 2016 UVM Food Systems Summit, a discourse analysis that uses the Summit as a text, and a narrative essay addressing the 2016 Summit\u27s core question, What Makes Food Good? The three parts come together to form an analysis of communications within the discipline of food systems, one which grapples with emergent themes and issues in the field

The Communication of Product Sensory Attributes and Innovation through Labeling

This article explores the influence of food product packaging on consumers’ sensory expectations and perceived newness of the product. Two experiments examine to what extent consumers use product typicality, graphical representations, and package typicality in evaluating new food products. Study 1 finds that (1) a typical flavor induces more positive expectations of pleasantness, taste, color, and smell, and (2) the presence of graphic representation on product labels increases perceived pleasantness but does not affect sensory expectations. Study 2 indicates that the product seems newer in the absence of a package (label-only condition), but when the product packaging is presented, an atypical package conveys more newness than a typical package. These results provide practical guidelines for the design and introduction of innovative food products