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OBJECTIVE: Granulomatous cheilitis (GC) is a very rare disorder of unknown etiology. Clinically, GC is characterised by recurrent swelling of the labial tissues, which may be followed by a permanent enlargement. Histologically, the typical form of GC is characterised by the formation of scattered aggregates of non‐caseating granulomaS. GC is the most frequent sign of orofacial granulomatosis, a disorder under which also encompasses sarcoidosis, Crohn's disease, atypical tuberculosis, Anderson‐Fabry disease, possibly some allergic reactions, and Melkersson‐Rosenthal syndrome (MRS).Some consider GC as an oli‐gosymptomatic or monosymptomatic form of MRS. SUBJECTS AND METHODS: In this study we examined the clinical records of six patients presenting with GC which were examined and treated in the Department of Oral Medicine and Pathology of the Dental School of Aristotle University of Thessaloniki (Greece) during a 16‐year period. In five of six patients a persistent swelling of the lower lip was recorded, one of whom also developed swelling in the upper lip. In one case the swelling was present in both lips and in another the GC was the only clinical finding, while in the other five cases it was accompanied by at least one other feature of MRS. In five cases, the histological picture revealed non‐caseating granulomas. RESULTS: The treatment with the intralesional infusion of corticosteroids in three cases and the oral administration of corticosteroids in two cases was successful. One of the patients refused to be treated. This patient also presented later with permanent swelling of the upper lip.

PurposeThe present study aims at investigating consumers' pork meat quality perception, focusing on the stage prior to consumption. Furthermore, market segmentation is attempted on the basis of specific socio‐demographic characteristics, pork consumption habits and quality perception.Design/methodology/approachA field research was performed in a Greek urban area, Thessaloniki. The research was based on consumers' quality evaluations of pork meat pictures, which were computer‐manipulated to acquire different levels of two intrinsic quality cues (colour and marbling), while labels were added indicating various levels of two extrinsic quality cues (price and origin). Data were analysed by means of conjoint analysis.FindingsResults indicate that Greek consumers appear to attach more importance to marbling when forming pork quality judgments. Price is classified second in importance closely followed by colour, while country of origin appears to be the least important factor affecting quality perception of pork.Research limitations/implicationsThe study has employed only a number of quality cues, hypothesising that these cues principally influence consumers' decisions on pork quality. This restricted number of cues was decided so that consumers could more easily and effectively respond to the data collection procedure. As a result, some cues that could possibly be used by consumers were not included.Originality/valueAlthough quality perception of meat has been researched before in Greece, the procedure followed in the present study was employed for the first time to investigate quality perception of pork meat.

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This paper investigates Customer Value (CV) perceptions towards own-country Geographic Indication (GI) food products. CV perceptions are the outcome of the trade-offs between perceived Values and Costs from the purchase or consumption of a product. The objective is to examine if the perceived gains from purchasing of GI foods would exceed any perceived losses and shed light on the exact type of perceived values and costs that define CV for GI foods. Despite doubts in relation to specific search and experience parameters of GI foods that impact on the development of a good consumer-product relationship, it is the positive perceptions about products' quality, likeability and social status that mainly formulate CV. Concerns in relation to GIs' price-availability are too mild, not subtracting much from the overall CV indicating that consumers are driven by more self-centred motives. For market success, GI food producers need to build stronger associations in consumers' mind between GI foods and their altruistic value in terms of the ethical character of their production.

Στόχος της παρούσας διατριβής είναι η μελέτη της ποιότητας του χοιρινού κρέατος από τη σκοπιά των καταναλωτών. Ο στόχος αυτός επιδιώχτηκε με την πραγματοποίηση μίας πρωτογενούς έρευνας, στην οποία συμμετείχαν 665 κάτοικοι του πολεοδομικού συγκροτήματος της Θεσσαλονίκης. Ο σχεδιασμός της έρευνας βασίστηκε στην εφαρμογή της Conjoint Analysis, κατά την οποία χρησιμοποιήθηκαν ηλεκτρονικά επεξεργασμένες φωτογραφίες χοιρινού κρέατος, οι οποίες αξιολογήθηκαν από τους συμμετέχοντες, με απώτερο στόχο τη διερεύνηση των προσδοκιών που δημιουργούν συγκεκριμένα χαρακτηριστικά του κρέατος στους καταναλωτές σε σχέση με τις διαστάσεις που θεωρείται ότι αποτελούν την ποιότητα του χοιρινού κρέατος. Σύμφωνα με τα αποτελέσματα, και οι τέσσερις παράγοντες που μελετήθηκαν (χρώμα, ενδομυϊκό λίπος, τιμή και χώρα προέλευσης) επηρεάζουν τον τρόπο που οι καταναλωτές διαμορφώνουν τις αντιλήψεις τους σχετικά με την ποιότητα του χοιρινού κρέατος, ενώ ιδιαίτερος είναι ο ρόλος που διαδραματίζει το ενδομυϊκό λίπος στη διαδικασία αυτή. Τέλος, εντοπίστηκαν διαφορές στην αντίληψη της ποιότητας του χοιρινού κρέατος που ενδέχεται να προέρχονται από τις διαφορές των καταναλωτών όσον αφορά την ηλικία, το φύλο και το επίπεδο εκπαίδευσής τους.

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