Abstract
Global demand for seafood has increased significantly in recent decades and is projected to continue rising. Aquaculture production has increased in the United States and globally to meet this demand, offering a relatively sustainable supplement to wild fish supplies. However, increased production further strains natural populations of pelagic species used to make fishmeal and fish oil into feedstocks, raising production costs and introducing safety concerns associated with fish consumption. A potential alternative feed ingredient is hemp, which can provide a cost-effective and nutritious feed for carnivorous fish. Moreover, hemp could meet the requirements for the final product to carry a “High Omega” claim. This study uses a discrete choice experiment to elicit consumer preferences for hemp-fed fish using different parts of the hemp plant as treatment groups. Respondents were prompted to select from salmon products varying in feed type, omega-3 concentration, and price. Results from this survey indicated a positive preference for both the hemp-fed and high omega attributes and an even stronger positive preference for products that carried both attributes.
Document Type
Article
Publication Date
4-2025
Digital Object Identifier (DOI)
https://doi.org/10.1080/13657305.2025.2485105
Funding Information
This work is supported by AFRI Sustainable Agricultural Systems (SAS) grant no. 2021- 69012-35918 from the USDA National Institute of Food and Agriculture.
Repository Citation
Hyink, Jillian; McFadden, Brandon R.; Adhikari, Saroj; Phipps, Brandy E.; Mark, Tyler; Rossi, Waldemar; Schluttenhofer, Craig; and Yun, Seong D., "Consumer perceptions of hemp-fed aquaculture" (2025). Agricultural Economics Faculty Publications. 30.
https://uknowledge.uky.edu/agecon_facpub/30
Notes/Citation Information
� 2025 The Author(s). Published with license by Taylor & Francis Group, LLC This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way. The terms on which this article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent.