Do market prices correspond with consumer demands? Combining market valuation and consumer utility for extra virgin olive oil quality attributes in a traditional producing country

Ballco, Petjon; Gracía, Azucena

doi:10.1016/j.jretconser.2019.101999

Cited by 41 publications

(40 citation statements)

References 58 publications

(99 reference statements)

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“…Only around 7% of the respondents indicate organic certification, and 6% of them the price of the bottle. Our results are consistent with those of previous studies on the EVOO market and consumers’ choice drivers [ 89 , 91 , 92 ]. Overall, almost 80% of the respondents pay attention to the national, regional, or local (including GI) origin of olives and/or olive oil.…”

Section: Resultssupporting

confidence: 93%

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

Carzedda

Gallenti

Troiano

et al. 2021

Foods

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The paper investigates Italian consumers’ behavior towards characteristics of extra virgin olive oil, in particular organic production methods and geographical origin. On the basis of the existing literature, the concepts of sustainability of food systems, diets, and the olive oil supply chain are analyzed. A choice experiment (CE), using a face-to-face questionnaire with over 1000 participants, was conducted to quantify the willingness to pay (WTP) for these two attributes. Findings show positive preference for origin attributes, while the organic attribute is not highly valued. The article also offers some perspectives on future research to improve the competitiveness and sustainability of the Italian olive oil supply chain.

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Section: Resultssupporting

confidence: 93%

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

Carzedda

Gallenti

Troiano

et al. 2021

Foods

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show abstract

“…This study was done in order to understand with which consumption features this this awareness is linked. From the previous studies it is widely known that consumers, for local products, are orientated towards certified ones [10,13,15,17,81,115,134]. However, the results of the present research show that certifications also are related with consumers' awareness about sustainability.…”

Section: Discussioncontrasting

confidence: 65%

“…For what may concern the environmental sustainability of EVOO, a multidisciplinary study was performed by Proietti et al [79], about the carbon foot print of this product, assessing that EVOO production, under certain conditions, mainly local origin and traditional practices, could be a potential carbon negative product [79]. An important issue about local EVOO is related to the condition of economic sustainability for the consumer, which derives from the willingness to pay a premium price for the products of the territory [80,81]. This is true especially for the modern consumer, who is characterised by a greater sensitivity to quality, in terms of organoleptic properties, healthiness, and respect for the natural and cultural environment of the production territories [82][83][84].…”

Section: Local Extra Virgin Olive Oil and Sustainabilitymentioning

confidence: 99%

Sustainability Perception of Local Extra Virgin Olive Oil and Consumers’ Attitude: A New Italian Perspective

2020

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Extra virgin olive oil sustainability shows that it is strictly connected to local production and certifications. However, consumers’ behaviour toward a local product is tied with the information exchange between producers and consumers. The aim of the research is to analyse, using a logistic regression model, if the attitudes, habits, and behaviours of the consumers influence their opinion on the sustainability of local extra virgin olive oil, relative to the three dimensions of sustainability (environmental, socio-cultural, and economic). This study tries to combine studies about agri-food sustainability and consumers’ behaviour about local consumption, in an attempt to evaluate their attitude towards an agroecology food regime. Indeed, this information can be useful in order to plan adequate and specific interventions to improve the sustainability of the extra virgin olive oil production. The results indicate that the opinion about the sustainability of local extra virgin olive oil is linked to the information exchange between producers and consumers. This confirms that local alternative trade channels require numerous interventions in order to simplify and improve such exchange, both from a managerial and political point of view. Moreover, it can be useful to develop the information and communication technologies, in order to ensure the reliability, the transparency, and the security of the information exchange. This can also be useful to prevent frauds that are very common for this product.

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“…Customers never satisfy with poor a foodservice quality. No matter a food company is producing quality food if it fails to provide quality service to its consumers or customers, there will be a decrease in its business (Ballco & Gracia, 2020). Therefore, a foodservice quality is mandatory for a food company not only to increase its business but also for its customers' satisfaction that also ultimately adds values for the business of the company.…”

Section: Food Service Quality and Customer Satisfactionmentioning

confidence: 99%

The Influence of Food Service Quality and Innovation Production on Local Product of Thailand: Study of Creative Agriculture

Sittisom¹,

Srimarut²

2020

RWE

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Creative agriculture is a vast and deep knowledge of a product from its preparation from raw material to the end consumer of the product. Hence creative agriculture deals with deep analysis, production process, and commercialization, of a product. The present study explored the relationship between food service quality, innovation in production, customers’ satisfaction, and local product promotion. Both the foodservice quality and innovation in production increase customer satisfaction and local product promotion. An increased level of customer satisfaction is also promising for the increment in local product promotion. A survey from 300 food engineers working with different food providing companies, were the respondents of the present study for the collection of primary data. Then, a statistical software, named Partial Least Square (PLS) was used for the finalization of the data analysis process. The results achieved from the data analysis were used for the accomplishment of the end results of the present study.

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Do market prices correspond with consumer demands? Combining market valuation and consumer utility for extra virgin olive oil quality attributes in a traditional producing country

Cited by 41 publications

References 58 publications

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

Sustainability Perception of Local Extra Virgin Olive Oil and Consumers’ Attitude: A New Italian Perspective

The Influence of Food Service Quality and Innovation Production on Local Product of Thailand: Study of Creative Agriculture

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