The role of the region of origin and EU certificates of origin in consumer evaluation of food products

Lans, I.A. van der; Ittersum, Koert van; Cicco, Antonella De; Loseby, Margaret

doi:10.1093/erae/28.4.451

Cited by 270 publications

(174 citation statements)

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“…Having revealed the importance of the origin attribute or rather the certification of a PDO (Fotopoulos & Krystallis, 2001; Van der Lans et al, 2001;García et al, 2002;Ward et al, 2003;Caporale et al, 2005;Krystallis & Ness, 2005;Espejel & Fandos, 2008;Bernabéu et al, 2009;Kavallari et al, 2009;Chan-Halbrendt et al, 2010;Dekhili et al, 2011;Menapace et al, 2011;Mtimet et al, 2011Mtimet et al, , 2013Erraach et al, 2014;Yangui et al, 2014), it is necessary to determine the importance of other attributes that help the differentiation of olive oil synergistically. The origin of the olive oil is predetermined as Spanish, given the importance of this attribute for Spanish consumers (Espejel & Fandos, 2008;Bernabéu et al, 2009;Erraach et al, 2014;Yangui et al, 2014).…”

Section: Data Collectionmentioning

confidence: 99%

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Preference for olive oil consumption in the Spanish local market

Cañete

Díaz

2017

Span. j. agric. res.

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It is becoming ever more important for the olive oil industry in Spain to adopt a business strategy based on client orientation. In this sense, the objective of this paper is to identify the preferences of olive oil consumers and propose a series of business strategies for the producing sector. The methodology consisted in a survey of 404 olive oil consumers during the months of January and February 2013, whose preferences were determined through several multivariate techniques (conjoint analysis, consumer segmentation and a simulation of market share). The preferred olive oil is low priced, extra virgin and organic. The type of bottle does not appear to be relevant in the buying decision process, although it might be a factor in increasing market share. The current economic crisis has resulted in the emergence of two consumer segments; 67.1% of consumers selected the olive oil they buy on the basis of price and 32.9% were guided by the product's specific attributes, which include, for example, organic production, which can be another differentiating element for producing companies.

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Section: Data Collectionmentioning

confidence: 99%

“…In turn, Van der Lans et al (2001) centred their preference analysis on extra virgin olive oil, selecting the attributes of price, colour, origin and appearance. Garcia et al (2002) offered a paper that analysed olive oil consumers' preferences in a non-producing country such as the UK.…”

Section: Data Collectionmentioning

confidence: 99%

Preference for olive oil consumption in the Spanish local market

Cañete

Díaz

2017

Span. j. agric. res.

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“…The use of price as a choice criterion for consumers is a consequence of the variety of olive-oil brands. Nevertheless, it is true that aspects such as colour, packaging and product labelling are helping producers to differentiate their brands from those of competing suppliers in the distribution chain for olive oil (Van der Lans et al, 2001). …”

Section: Consumer Behaviour In Purchasing Food: the Role Of Culture Imentioning

confidence: 99%

“…Van der Lans et al (2001), in turn, focus their analysis of preferences on extra-virgin olive oil, a variety that is characterized by acidity (oleic acid) to a maximum of 0.8 g per 100 g. According to these authors, the selected attributes were price, colour, origin and appearance, like the unit sample in two Italian regions. et al (2002) provide the first work that analyses consumer preferences of olive oil in a non-producing country such as the UK.…”

Section: Study Of Consumer Preferences Of Olive Oil Through Conjoint mentioning

confidence: 99%

Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach

Jiménez-Guerrero¹,

Gázquez-Abad²,

Huertas-García³

2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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“…Indeed, Van der Lans et al (2001) employed a conjoint analysis to show that Protected Designation of Origin (PDO) labels have no direct effect on consumer preferences in the case of olive oil. Bonnet and Simioni (2001), using a mixed logit model of demand to reflect the distribution of consumers' willingness to pay for labelled cheese (Camembert), demonstrated that consumers did not value the quality signal provided by PDO labels for these French cheeses.…”

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The Pricing of Experience Goods: The Example ofen primeurWine

Ali

Nauges²

2007

American J Agri Economics

110

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The market for "primeur" wine in the Bordeaux region allows producers to sell wine that is still in barrels. As with all experience goods, producers send quality signals to uninformed buyers. Using original data on Bordeaux wines, we show that the pricing behaviour of producers depends to a large extent on their reputation, and much less on short-term changes in quality (as measured by experts' grades). We also find that the primeur price has an informative role, since a 10 percent increase in primeur price leads to a 3 percent increase in prices on the market for bottled wine.Keywords: Bordeaux wine, experience good, panel data, quality signal, reputation. Suggested running head:The pricing of en primeur wine While writing this article, Héla Hadj Ali was working as a research fellow at INRA (National Institute for Research in Agriculture), Toulouse (France). Céline Nauges is a senior research fellow at INRA, Toulouse (France).The authors wish to thank Pierre Dubois, Valérie Meunier, Katrin Millock, Michel Simioni, Alban Thomas, Ian M. Sheldon (the editor), Michael Visser, and two anonymous reviewers for their useful comments and suggestions that materially improved the article. The usual caveats apply.-1 -Most food products can be classified as experience goods (Nelson 1970;1974) because their quality can rarely be ascertained before actual consumption.1 A substantial part of the theoretical literature dealing with experience goods has focused on sellers' activity to inform consumers in their purchases, particularly the role of signaling and reputation. Prices, advertising expenditure (Milgrom and Roberts 1986) and warranties (Grossman 1981) are textbook illustrations of how a monopolist can signal the high quality of his product in a game with asymmetric information. Shapiro (1983) emphasized the role of reputation in a perfectly competitive environment by describing how consumers form rational expectations on the quality of experience goods based on the quality of goods produced in the past.In the particular case of food products, producers often choose labeling as a signal of quality. Bureau and Valceschini (2003) showed that labeling helps promote differentiated products and allows small producers to benefit from a well-established collective reputation.More generally, the use of food labels is said to create the potential for price premia (Henneberry and Armbruster 2003).Quantitative measures of these "price premia" are quite rare, as well as, more generally, analyses of the pricing strategy and signaling activity of producers in markets for food products. This is especially the case when compared with hedonic studies that measure the consumers' assessment of food product attributes (see McCluskey and Loureiro 2003, for a review). This article contributes to the empirical literature on experience goods by analysing the pricing behaviour of wine producers from the well-known Bordeaux region in France.Original data on two markets (for "primeur" wine and for bottled wine) provide a unique opportunity to obt...

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The role of the region of origin and EU certificates of origin in consumer evaluation of food products

Cited by 270 publications

References 0 publications

Preference for olive oil consumption in the Spanish local market

Preference for olive oil consumption in the Spanish local market

Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach

The Pricing of Experience Goods: The Example ofen primeurWine

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