Study ranks which production attributes are most important to consumers when buying beef, chicken

For many consumers, buying a gallon of milk is much more complex than finding the preferred fat content and expiration date. They want to know how the cows were treated, what they were fed, whether they received growth hormones or antibiotics, whether the milk is organic, and so on. A recent University of Illinois study ranks which of these production attributes are most important to buyers for four different products: beef, chicken, milk, and eggs.

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