Analysis of Consumer Preferences for Table Olives—The Case of Albanian Urban Consumers

Zhllima, Edvin; Chan‐Halbrendt, Catherine; Merkaj, Elvina; Imami, Drini; Vërçuni, Arben; Qinami, Irma

doi:10.1080/10454446.2013.807407

Cited by 7 publications

(6 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the motivation of consumers is by no means simple. In a survey with the objective of studying the motivation of the Albanian population for the consumption of olives, including their origin, Zhllima et al ( 30 ) chosen a limited number of questions namely origin (imported/local), color (green/dark brown), type (plain, pitted, and stuffed) as well as the price they were willing to pay. Using Cojoint Choice Experiment and Latent Class Analysis, the authors were able to segment the demand into four main classes, associating Class 1, mainly with origin; Class 2, with color; Class 3, with price; and Class 4, with price and type.…”

Section: Resultsmentioning

confidence: 99%

“…In inoculated fermented green Spanish-style olives from the diverse cultivars and countries, the sensory characteristics of the fermented product were comparable to those of the traditional lactic acid fermentation ( 23 , 29 ), but when using heat socked green olives, the sensory assessment of products showed higher preference for the olives from probiotic inoculated fermentations ( 24 ). The analysis of consumer preferences for table olives, in the case of Albanian urban consumers, is an interesting approach to disclose the motivation regarding driving olive consumption, mainly with the interest of improving the local offer ( 30 ). However, the comparative response of consumers against the traditional and probiotic origin packaged table olives has been scarcely studied and still represents an attractive research issue.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives

et al. 2018

View full text Add to dashboard Cite

This work presents the sensory characterization by consumers of traditionally and potentially probiotic green Spanish-style table olives. To this aim, green Manzanilla olives from the same lot were debittered, washed, and brined in the same way; then, one sub-lot was allowed fermenting spontaneously while another one was inoculated with a putative probiotic bacterium (Lactobacillus pentosus TOMC-LAB2). After fermentation, the olives from both sub-lots were packed with fresh brine to reach 5.5 g/100 mL NaCl and 0.6 g lactic acid/100 mL in the equilibrium. The stabilized olives were then subjected to sensory evaluation by 200 consumers, and the results were analyzed by ANOVA and multivariate statistical techniques. In a first approach, consumers perceived the spontaneously fermented olives as similar to the potentially probiotic product. However, a biplot based on Canonical Variate Analysis (CVA) showed differences between them in the Salty and Overall score. When data from the consumer test were assessed by PLS analysis, regardless of the fermentation system, Overall score, and Buying predisposition were significantly driven by Appearance, Odor, Salty (negatively), Hardness, and Crispness.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives

et al. 2018

View full text Add to dashboard Cite

show abstract

“…With countless types of olives available on the market, consumer preference serves as a competitive advantage; nevertheless, scarce studies have focused on consumers’ behavior—in terms of needs and expectations when buying table olives. It is easy to understand how sensory properties, such as color, appearance, odor, taste, texture, saltiness, hardness, and crispness, can significantly influence consumers’ choices; however, cultural practices, packaging, and socioeconomic status (among others) also play a role—more subjective by nature and, thus, more difficult to anticipate [ 10 , 11 , 12 ]. In any case, consumers are more prone to purchase table olives processed according to regional methods; for instance, green Spanish-style olives are the most popular amongst Spanish consumers, while naturally black ripe olives in brine or salt-dried olives are predominant in Greek markets, and Californian-style black olives are mostly sought in the USA [ 13 ].…”

Section: Processing Methods Of Table Olivesmentioning

confidence: 99%

A Review on Adventitious Lactic Acid Bacteria from Table Olives

Portilha-Cunha

Macedo

Malcata

2020

Foods

View full text Add to dashboard Cite

Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide, published in the last two decades, that indicate an increasing interest in table olive-borne LAB, especially in Mediterranean countries. This review attempted to extract extra information from such a large body of work, namely, in terms of correlations between LAB strains isolated, manufacture processes, olive types, and geographical regions. Spain produces mostly green olives by Spanish-style treatment, whereas Italy and Greece produce mainly green and black olives, respectively, by both natural and Spanish-style. More than 40 species belonging to nine genera of LAB have been described; the genus most often cited is Lactobacillus, with L. plantarum and L. pentosus as most frequent species—irrespective of country, processing method, or olive type. Certain LAB species are typically associated with cultivar, e.g., Lactobacillus parafarraginis with Spanish Manzanilla, or L. paraplantarum with Greek Kalamata and Conservolea, Portuguese Galega, and Italian Tonda di Cagliari. Despite the potential of native LAB to serve as starter cultures, extensive research and development efforts are still needed before this becomes a commercial reality in table olive fermentation.

show abstract

“…By using a random utility model, a discrete choice method is developed to empirically estimate consumer willingness to pay for different attributes of locally grown coffee. Recently, the discrete choice method has been widely used to measure the monetary value of non-market goods [35][36][37]. Random utility models are used in the discrete choice method to explore consumer preferences.…”

Section: Theoretical Basis Of the Choice Methodsmentioning

confidence: 99%

Consumer Preferences of Locally Grown Specialty Crop: The Case of Taiwan Coffee

2018

View full text Add to dashboard Cite

The role of retailers in the local coffee niche market is to add value with unique characteristics such as creativity, cultural identity, and innovation in order to differentiate their products. Producers/retailers can provide customized services for special products according to different consumer preferences and needs. They can gain the trust and loyalty of consumers in this way. This study aims to understand consumer assessments of the different attributes of local specialty coffee provided by coffee retailers in order to help them develop strategies for increased sales in the niche market. Regarding internal quality, atypically, as the empirical results of conjoint analysis has shown, Taiwanese consumers do not prefer the attributes of coffee such as extra aroma and strong acidic taste. Therefore, they are not willing to pay the premium for these attributes. With regards to external quality, consumers prefer the attributes of specialty café style and product featured packaging.

show abstract

Analysis of Consumer Preferences for Table Olives—The Case of Albanian Urban Consumers

Cited by 7 publications

References 8 publications

Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives

Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives

A Review on Adventitious Lactic Acid Bacteria from Table Olives

Consumer Preferences of Locally Grown Specialty Crop: The Case of Taiwan Coffee

Contact Info

Product

Resources

About