Typical products and consumer preferences: the “soppressata” case

Abstract

Purpose -The paper sets out to analyse consumer preferences relating to a typical product, soppressata (a traditional Calabrian salted meat with PDO (Protected Designation of Origin) certification). Design/methodology/approach -A multivariate analysis technique (factor analysis) was used on a sample of consumers, identified by a specific market research survey. Identification of groups of homogenous purchasers, according to one or two variables, is the objective of the segmentation approach which breaks up the reference market into homogeneous subgroups as regards their expectations and purchasing behaviour. Factor analysis lends itself to this use, allowing the weight of each component extracted from the interviewee to be graded. Findings -Soppressata is a well-known product. The main reason for purchase is that it is very tasty. Consumers appreciated the traditional culture it represents. Originality/value -The possible strategies for quality and development offer new opportunities for producers as they relate to changes in consumer tastes and preferences. The variety of reasons that lead consumers to purchase the typical product oblige the researcher to abandon market analysis based on a "mass marketing" logic in favour of specific strategies.

General image and attribute perceptions of traditional food in six European countries

“…Attribute perceptions relating to good taste (significant only on PLS-component 1 in France) and high quality contribute to a positive general image of TFP in each of the six countries, corroborating the importance of sensory characteristics in traditional foods (Caporale, Policastro, Carlucci, & Monteleone, 2006;Iaccarino, Di Monaco, Mincione, Cavella, & Masi, 2006;Platania & Privitera, 2006). A good appearance is less necessary to generate a good image, as it is a positive driver in Italy and Norway only.…”

Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests

“…Furthermore, optimal concentrations of sucrose, citric acid, and orange flavor are higher for older consumers than for younger ones in beverage acceptance tests (Zandstra & de Graaf, 1998). In the comparison of food consumption, old adults consumed more traditional food products than young (Dagevos, 2005;Platania & Privitera, 2006). For a certain Korean food, 20s and 30-40s showed different sample categorization in Korean traditional fried cookies (yackwa) (Park, Lê, Hong, & Kim, 2014).…”

The social pillar of sustainability: a quantitative approach at the farm level

“…Thus, nowadays, these recent purchasing motivations are assigned a comparable importance with the typical attributes such as high standards (Van Ittersum et al 2007), the tradition (Verlegh andSteenkamp 1999, Dimara andSkuras 2003), the taste (Platania andPrivitera 2006, Vanhonacker et al 2010) and food safety (Dimara and Skuras 2003).…”