539
Views
6
CrossRef citations to date
0
Altmetric
Original Paper

The Structure of Preferences of Olive Oil Importers: The Country of Origin Effect

, ORCID Icon &

References

  • Antonialli, F., Mesquita, D. L., Valadares, G. C., de Rezende, D., & de Oliveira, A. F. (2018). Olive oil consumption: A preliminary study on Brazilian consumers. British Food Journal, 120(7), 1412–1429. doi:10.1108/BFJ-03-2017-0166
  • Ballco, P., & Gracia, A. (2020). 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. Journal of Retailing and Consumer Services, 53, 101999. doi:10.1016/j.jretconser.2019.101999
  • Bernabéu, R., & Díaz, M. (2016). Preference for olive oil consumption in the Spanish local market. Spanish Journal of Agricultural Research, 14(4), 0108. doi:10.5424/sjar/2016144-10200
  • Bernabéu, R., Olmeda, M., Díaz, M., & Olivas, R. (2009). Oportunidades comerciales para el aceite de oliva de Castilla-La Mancha. Grasas Y Aceites, 60, 525–533.
  • Bilkey, W., & Nes, E. (1982). Country of origin effects on product evaluations. Journal of International Business Studies, 13(1), 89–99. doi:10.1057/palgrave.jibs.8490539
  • Boncinelli, F., Contini, C., Romano, C., Scozzafava, G., & Casini, L. (2017). Territory, environment, and healthiness in traditional food choices: Insights into consumer heterogeneity. International Food and Agribusiness Management Review, 20(1), 143–157. doi:10.22434/IFAMR2015.0177
  • Cavallo, C., Caracciolo, F., Cicia, G., & Del Giudice, T. (2018). Extra‐virgin olive oil: Are consumers provided with the sensory quality they want? A hedonic price model with sensory attributes. Journal of the Science of Food and Agriculture, 98(4), 1591–1598. doi:10.1002/jsfa.8633
  • Cavallo, C., & Piqueras-Fiszman, B. (2017). Visual elements of packaging shaping healthiness evaluations of consumers: The case of olive oil. Journal of Sensory Studies, 32(1), e12246. doi:10.1111/joss.12246
  • Chamorro, A., Rubio, S., & Miranda, F. J. (2015). The region-of-origin (ROO) effect on purchasing preferences: The case of a multirregional designation of origin. British Food Journal, 117(2), 820–839. doi:10.1108/BFJ-03-2014-0112
  • Chan-Halbrendt, C., Zhllima, E., Sisior, G., Imami, D., & Leonetti, L. (2010). Consumer preferences for olive oil in Tirana, Albania. International Food and Agribusiness Management Review, 13, 55–74.
  • Dekhili, S., Sirieix, L., & Cohen, E. (2011). How consumers choose olive oil: The importance of origin cues. Food Quality and Preference, 22(8), 757–762. doi:10.1016/j.foodqual.2011.06.005
  • Delgado, C., Gómez-Rico, A., & Guinard, J. X. (2013). Evaluating bottles and labels versus tasting the oils blind: Effects of packaging and labeling on consumer preferences, purchase intentions and expectations for extra virgin olive oil. Food Research International, 54(2), 2112–2121. doi:10.1016/j.foodres.2013.10.021
  • Erraach, Y., Sayadi, S., Gómez, A. C., & Parra-Lopez, C. (2014). Consumer-stated preferences towards Protected Designation of Origin (PDO) labels in a traditional olive-oil-producing country: The case of Spain. New Medit, 13, 11–19.
  • EUROSTAT. (2016). EU trade helpdesk. Retrieved from: https://trade.ec.europa.eu/tradehelp/statistics Last consultation in May 2016.
  • EUROSTAT. (2019) EU trade hepdesk- EU trade since 1988 by HS2,4,6 and CN8. Retrieved from: https://ec.europa.eu/eurostat/data/database. Last consultation in july 2020.
  • Font I Furnols, M., Realini, C., Montossi, F., Sañudo, C., Campo, M. M., Oliver, M. A., … Guerrero, L. (2011). Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom. Food Quality and Preference, 22(5), 443–451. doi:10.1016/j.foodqual.2011.02.007
  • Fotopoulos, C., & Krystallis, A. (2001). Are quality labels a real marketing advantage? A conjoint application on Greek PDO protected olive oil. Journal of International Food and Agribusiness Marketing, 12(1), 1–22. doi:10.1300/J047v12n01_01
  • García, M., Aragonés, Z., & Poole, N. (2002). A Repositioning strategy for olive oil in the UK market. Agribusiness, 18(2), 163–180. doi:10.1002/agr.10016
  • García-Gallego, J. M., & Chamorro-Mera, A. (2018). COO versus ROO: Importance of the origin in customer preferences towards financial entities. International Marketing Review, 34(2), 206–223. doi:10.1108/IMR-03-2015-0069
  • Gázquez-Abad, J. C., & Sánchez-Pérez, M. (2009). Factors influencing olive oil brand choice in spain: An empirical analysis using scanner data. Agribusiness, 25(1), 36–55. doi:10.1002/agr.20183
  • Giannoccaro, G., Carlucci, D., Sardaro, R., Roselli, L., & De Gennaro, B. C. (2019). Assessing consumer preferences for organic vs eco-labelled olive oils. Organic Agriculture, 9(4), 483–494. doi:10.1007/s13165-019-00245-7
  • Guil-Guerrero, J. L., & Urda-Romacho, J. (2009). Quality of extra virgin olive oil affected by several packaging variables. Grasas Y Aceites, 60(2), 125–133. doi:10.3989/gya.043308
  • IFOAM. (2015,October). The world of organic agriculture: Statistics and emerging trends. Research Institute of Organic Agriculture, Switzertland. Retrieved from: https://www.fibl.org/fileadmin/documents/shop/1663-organic-world-2015.pdf
  • Imami, D., Zhllima, E., Canavari, M., & Merkaj, E. (2013). Segmenting Albanian consumers according to olive oil quality perception and purchasing habits. Agricultural Economic Review, 14, 97–112.
  • Jiménez-Guerrero, J. F., Gázquez-Abad, J. C., Mondéjar-Jiménez, J. A., & Huertas-García, R. (2012). Consumer preferences for olive-oil attributes: A review of the empirical literature using a conjoint approach. Olive Oil–Constituents, Quality, Health Properties and Bioconversions, 12, 233–243.
  • Juric, B., & Worsley, A. (1998). Consumers‘ attitudes towards imported food products. Food Quality and Preference, 9(6), 431–441. doi:10.1016/S0950-3293(98)00027-5
  • Krystallis, A., & Ness, M. (2005). Consumer preferences for quality foods from a South European perspective: A conjoint analysis implementation on Greek olive oil. International Food and Agribusiness Management Review, 8, 62–91.
  • Matsatsinis, N., Grigoroudis, E., & Samaras, A. (2007). Comparing distributors’ judgements to buyers’ preferences: A consumer value analysis in the Greek olive oil market. International Journal of Retail and Distribution Management, 35(5), 342–362. doi:10.1108/09590550710743717
  • Menapace, L., Colson, G., Grebitus, C., & Facendola, M. (2011). Consumers‘ preferences for geographical origin labels: Evidence from the Canadian olive oil market. European Review of Agricultural Economics, 38(2), 193–212. doi:10.1093/erae/jbq051
  • Méndez, A. I., & Falqué, E. (2007). Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control, 1(5), 521–529. doi:10.1016/j.foodcont.2005.12.012
  • Mtimet, N., Kashiwagi, A. K., Zaibet, L., & Masakazu, N. (2008).Exploring Japanese olive oil consumer behaviour.12th EAAE Congress ‘People, Food and Environments: Global Trends and European Strategies’, Gent (Belgium), 26–29 August 2008.
  • Mtimet, N., Zaibet, L., Zairi, C., & Hamida, H. (2013). Marketing olive oil products in the tunisian local market: The importance of quality attributes and consumers’ behavior. Journal of International and Food Agribusiness Marketing, 25(2), 134–145. doi:10.1080/08974438.2013.736044
  • Panico, T., Del Giudice, T., & Caracciolo, F. (2014). Quality dimensions and consumer preferences: A choice experiment in the Italian extra-virgin olive oil market. Agricultural Economics Review, 15, 100–112.
  • Parras-Rosa, M., Vega-Zamora, M., Torres-Ruiz, F. J., Murgado-Armenteros, E. M., & Gutiérrez-Salcedo, M. (2013). Posicionamiento de envases en el mercado del aceite de oliva virgen extra: Un estudio exploratorio. Itea (Aida), 109, 107–123.
  • Pristouri, G., Badeka, A., & Kontominas, M. G. (2010). Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil. Food Control, 21(4), 412–418. doi:10.1016/j.foodcont.2009.06.019
  • Romo-Muñoz, R. A., Cabas-Monje, J. H., Garrido-Henríquez, H. M., & Gil, J. M. (2017). Heterogeneity and nonlinearity in consumers’ preferences: An application to the olive oil shopping behavior in Chile. PLoS ONE, 12(9), e0184585. doi:10.1371/journal.pone.0184585
  • Salas-Salvadó, J., Becerra-Tomás, N., García-Gavilán, J. F., Bulló, M., & Barrubés, L. (2018). Mediterranean diet and cardiovascular disease prevention: What do we know? Progress in Cardiovascular Diseases, 61(1), 62–67. doi:10.1016/j.pcad.2018.04.006
  • Scarpa, R., & Del Giudice, T. (2004). Market segmentation via mixed logit: Extra-virgin olive oil in urban Italy. Journal of Agricultural and Food Industrial Organization, 2(1), 1–18. doi:10.2202/1542-0485.1080
  • Sharma, R., & Sharma, P. C. (2006). Storage behaviour of olive (Olea europaea L.) oil in different packages. Journal of Scientific and Industrial Research, 65, 244–247.
  • Tempesta, T., & Vecchiato, D. (2019). Analysis of the factors that influence olive oil demand in the veneto region (Italy). Agriculture, 9(7), 154. doi:10.3390/agriculture9070154
  • Topçu, Y. (2009). Exploring Turkish olive oil consumer behaviour using conjoint analysis. Journal of Applied Biological Sciences, 3, 73–78.
  • UNESCO. (2013) Eighth session of the intergovernmental Committee (8.COM) Retrieved from: https://ich.unesco.org/es/RL/la-dieta-mediterranea-00884 and in: https://ich.unesco.org/en/8com
  • European Union. (2019). EU quality schemes. European Commission- Food, Farming, Fisheries. Retrieved from: https://ec.europa.eu/agriculture/quality/door/list.html
  • USDA. (2020). Oilseeds world trade markets and trade. United States Department of Agriculture- Foreign Agricultural Service. Available in: https://apps.fas.usda.gov/psdonline/circulars/oilseeds.pdf
  • Van der Lans, I. A., Van Ittersum, K., De Cicco, A., & Loseby, M. (2001). The role of origin in consumer evaluation of food products. European Review of Agricultural Economics, 28(4), 451–477. doi:10.1093/erae/28.4.451
  • Vekiari, S. A., Papadopoulou, P., & Kiritsakis, A. K. (2007). Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes. Grasas Y Aceites, 58(3), 237–242. doi:10.3989/gya.2007.v58.i3.178
  • Yangui, A., Costa-Font, M., & Gil, J. M. (2014). Revealing additional preference heterogeneity with an extended random parameter logit model: The case of extra virgin olive oil. Spanish Journal of Agricultural Research, 12(3), 553–567. doi:10.5424/sjar/2014123-5501
  • Yangui, A., Costa-Font, M., & Gil, J. M. (2016). The effect of personality traits on consumers’ preferences for extra virgin olive oil. Food Quality and Preference, 51, 27–38. doi:10.1016/j.foodqual.2016.02.012

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.