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Native American Consumer Perspectives: A Study of Household Assets and the Decision to Purchase Local Food Products
Short Abstract
This study uses surveys of 250 Native Americans living on reservations or pueblos to assess their demand and supply of locally produced foods. This study found that human capital (education) and health and social perceptions are the most important determinants of the number of locally produced foods consumed and the frequency of consuming those foods. People with a higher level of education are more likely to know about the benefits of a healthy diet and associate a healthy diet with consuming locally produced. In addition, those people concerned about health issues, and who have more positive health perceptions, are more likely to be concerned about a healthy diet and associate a healthy diet with consuming locally produced foods. And finally, those with more education, more positive health attitudes, and a higher probability of being employed have the most potential to become suppliers in the local food market.