Extra‐virgin olive oil: are consumers provided with the sensory quality they want? A hedonic price model with sensory attributes

Cavallo, Carla; Caracciolo, Francesco; Cicia, Gianni; Giudice, Teresa Del

doi:10.1002/jsfa.8633

Cited by 50 publications

(50 citation statements)

References 48 publications

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“…Interestingly, consumers show a strong preference for the PDO label (with coefficient values almost six times as large as those of ‘100 per cent Italian'), whereas the organic attribute surprisingly did not seem to be valued in a positive and statistically significant way by consumers, which is in contrast with findings from survey/experimental studies (Del Giudice et al 2015). We find negative taste parameters for the fruity flavour, supporting previous findings that show Italian consumers have strong preferences for EVOO with a neutral taste while showing some degree of aversion for EVOO with fruity, bitter and pungent tastes (Cavallo et al, 2018). Also, we find negative and statistically significant coefficients for large product packages (as one may expect) and for the natural log of the number of products sold in each market, consistent with the expectation of a ‘congestion' in product space (Ackerberg and Rysman 2005).…”

Section: Resultsmentioning

confidence: 99%

An empirical framework to study food labelling fraud: an application to the Italian extra‐virgin olive oil market

Bimbo

Bonanno

Viscecchia

2019

Aus J Agri & Res Econ

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The mislabelling of agricultural and food products is one of the most common types of food fraud. Despite the frequency with which labelling fraud occurs, there is no empirical framework to study its welfare implications, the probability that it may occur, and the measures that can limit its occurrence. We present an empirical framework to study the economic consequences of food labelling fraud in a differentiated products food market. Such framework requires the availability of sales data and the use of an 'attribute-space' demand model. The model is applied to the Italian extra-virgin olive oil market to simulate the occurrence of fraudulent '100 per cent Italian' claims. Our results indicate that potential consumer losses due to overpayments for a false claim are higher than manufacturer gains, suggesting that labelling fraud results in welfare losses and not just in welfare transfers. Simulation results indicate that the level of the current administrative fines is not likely to be effective to discourage '100 per cent Italian' labelling fraud. Imposing larger fines or other measures negatively affecting a firm's image could be more effective in deterring labelling fraud.

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Section: Resultsmentioning

confidence: 99%

An empirical framework to study food labelling fraud: an application to the Italian extra‐virgin olive oil market

Bimbo

Bonanno

Viscecchia

2019

Aus J Agri & Res Econ

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“…To ensure that generated model was not too large, thus not losing degrees of freedom, the numbers of interaction terms were reduced to be consistent with the aims of the survey [ 47 ]. For these reasons, we combined two highly relevant socio-demographic characteristics, age and gender, with two fundamental variables related to the healthy consumption of olive oil, namely, ‘bitter taste’ and the ‘prevention of cardiovascular disease’ [ 10 , 43 ].…”

Section: Methodsmentioning

confidence: 99%

The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception?

Vita

Strano

Maesano

et al. 2020

Foods

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This study examined whether health cues influence the choices of olive oil consumers with different degrees of knowledge about the nutritional properties of olive oil. To this end, a direct survey on the consumption of healthy extra-virgin olive oil was implemented by examining the stated preferences of a sample of consumers. Two econometric analyses were carried out to identify the drivers of the consumption of olive oil with high polyphenol content. The logistic model was chosen as the most suitable method to answer the research questions. The results revealed a general consensus among consumers regarding the beneficial properties of olive oil consumption. Moreover, the findings show that different degrees of individual knowledge act as distinctive drivers in influencing the health perception of olive oil consumers. Finally, this study verified that, even for healthy foods, consumers’ choices are strongly dependent on their own self-coherence. As a consequence, consumers’ knowledge or beliefs that orientate their attitudes are influenced by different motivations and attributes.

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“…The high quality of Italian EVOO is the distinctive element with respect to olive oil produced in other countries and this aspect can be enhanced by rigorous controls and verified by labelling. The literature indicates clearly that consumers are willing to pay a higher price for EVOO and new opportunities are associated also with the production of the organic EVOO [76,77]. From an environmental perspective, the main risks are associated with the management of by-products coming from both olive production and olive oil industry.…”

Section: Strengths Weaknessesmentioning

confidence: 99%

A Social Analysis of the Olive Oil Sector: The Role of Family Business

et al. 2019

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Extra-virgin olive oil (EVOO) is one of the most popular products in Mediterranean diet. Spain produces about 52% of olive oil with the presence of larger firms; Italy follows with a share of 9% and a production structure characterized instead by small family businesses. A social analysis, based on a multiple-questionnaire, has analyzed the perspectives of 500 consumers conferring their olives to a family-owned olive oil mills (OOMs). This work aims to assess the role of family business evaluating the opportunities associated with the development of circular economy (CE) models. Results show that Italian consumers’ preferences give attention to the use of natural resource and the olive oil is perceived as a natural product. In addition, family owned-OOMs provide a great sense of trust and the relevant role of family within the entire life cycle of olive oil is demonstrated. OOMs that work for residential market are strongly preferred to industrial ones being able to manage single lots of olives belonging to the same customers’ land. The recovery of some by-products represents an opportunity for OOMs and policy support is required to favor the needed generational change, whose absence is perceived as a serious obstacle to the future development of the sector along circularity principles.

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Extra‐virgin olive oil: are consumers provided with the sensory quality they want? A hedonic price model with sensory attributes

Abstract: Increasing consumer awareness about the direct link between the health quality of oils and their sensory profile appears to be necessary to make quality enhancement programs more successful on the market and hence more effective for companies. © 2017 Society of Chemical Industry.

Cited by 50 publications

References 48 publications

An empirical framework to study food labelling fraud: an application to the Italian extra‐virgin olive oil market

An empirical framework to study food labelling fraud: an application to the Italian extra‐virgin olive oil market

The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception?

A Social Analysis of the Olive Oil Sector: The Role of Family Business

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