Tiny comment re “Quality”: Quality has imho two entirely distinct components that might interact with Price in very distinct ways:
Q.A: Texture Taste Cookability (Look)
Q.B: Actual value compared to meat in terms of health and/or muscle effect.
I suspect Q.B (or simply uncertainty in people’s mind about Q.B) is a strong reason for many to not fully switch to plant a bit independently of cost (and taste or whatever). Might be ideal to track separately from Q.A in some analysis.
However, we are focusing on price (for the fairly well-defined Impossible/Beyond ground beef product). We’re doing this because it’s difficult to find measures of quality (or health benefits) in the (~supermarket) datasets involving real purchases, and even harder to find measures of exogenous variation in these.
Tiny comment re “Quality”: Quality has imho two entirely distinct components that might interact with Price in very distinct ways:
Q.A: Texture Taste Cookability (Look)
Q.B: Actual value compared to meat in terms of health and/or muscle effect.
I suspect Q.B (or simply uncertainty in people’s mind about Q.B) is a strong reason for many to not fully switch to plant a bit independently of cost (and taste or whatever). Might be ideal to track separately from Q.A in some analysis.
I agree, and we will try to incorporate this in.
However, we are focusing on price (for the fairly well-defined Impossible/Beyond ground beef product). We’re doing this because it’s difficult to find measures of quality (or health benefits) in the (~supermarket) datasets involving real purchases, and even harder to find measures of exogenous variation in these.