Consumers perception of traditional sustainable food: an exploratory study on pasta made from native ancient durum wheat varieties

Contò, Francesco; Antonazzo, Anna Paola; Conte, Alessandra; Cafarelli, Barbara

doi:10.13128/rea-18651

Cited by 8 publications

(5 citation statements)

References 29 publications

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“…As such, we estimated the preferences of respondents through MXL where attributes of the product were interacted with latent variables that proved significant interactions with respect to "behaviour" related to blockchain technology in food choice. Regarding the BC technology for pasta, our results are in line with Contò et al (2016), who stated that when simulating a pasta buying process through CE, consumers seemed likely to choose products characterised by credibility attributes such as the origin of the wheat, for which they were also willing to pay a premium price. This certainly reflects that the application of a traceability system, through BC, on pasta would positively influence consumer purchasing behaviour, indicating that consumers are willing to pay a premium for the traceability of products.…”

Section: Comparison and Interpretationsupporting

confidence: 88%

Consumers’ purchase propensity for pasta tracked with blockchain technology and labelled with sustainable credence attributes

Petrontino,

Frem,

Fucilli

et al. 2024

Front. Sustain. Food Syst.

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IntroductionPasta is a key product in Italy’s agri-food industry, consumed due to its ease of preparation, nutritional richness, and cultural importance. Evolving consumer awareness has prompted adaptations in the pasta market, to address concerns about social, environmental, quality, and food safety issues. This study examines Italian consumers’ willingness to pay (WTP) for pasta in local markets, analysing their behaviours and preferences.MethodsFor this purpose, we used a discrete choice experiment (DCE) technique combined with a latent variable model. We also collected 397 valid online questionnaires.Results and DiscussionThe results reveal an interest utility among all respondents to pay a price premium of €1.16, €0.82, €0.62, €0.41, and €0.36 for 500 g of pasta, for the use of blockchain/QR code (BC) technology on the label, providing data on credence attributes such as safety, environmental and social sustainability as well as business innovative practices, respectively. As such, this research has private and public implications. On one hand, this research may bridge the scarcity in studies regarding consumer preferences and WTP for BC in the pasta value chain, preventing agricultural frauds, ensuring the sustainability and quality of agri-food products like pasta, and protecting and educating consumers through clear and transparent information. On the other hand, this research may incentivise pasta businesses to meet social and environmental consumers’ demands while simultaneously enhancing their financial performance.

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Section: Comparison and Interpretationsupporting

confidence: 88%

Consumers’ purchase propensity for pasta tracked with blockchain technology and labelled with sustainable credence attributes

Petrontino,

Frem,

Fucilli

et al. 2024

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

“…Ancient grains provide peculiar nutritional features (e.g., high fiber, lower gluten) and a unique taste, attracting the interest of health-oriented consumers and those looking for culinary experiences [ 46 ]. Also, an ancient grain with its rich heritage ties into cultural traditions, appealing to those valuing culinary legacy [ 47 ]. Lastly, the environmental sustainability of these grains, needing less water and fewer pesticides, aligns with the eco-friendly food choices of sustainable consumers [ 37 , 47 ].…”

Section: Resultsmentioning

confidence: 99%

“…Also, an ancient grain with its rich heritage ties into cultural traditions, appealing to those valuing culinary legacy [ 47 ]. Lastly, the environmental sustainability of these grains, needing less water and fewer pesticides, aligns with the eco-friendly food choices of sustainable consumers [ 37 , 47 ]. All these factors collectively justify the premium price recorded and the rising consumption of pasta from ancient grain varieties.…”

Section: Resultsmentioning

confidence: 99%

Hedonic Analysis of Dried Pasta Prices Using E-Commerce Data—An Explorative Study

Bimbo,

De Meo,

Carlucci

2024

Foods

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Italy is the world leader in the production of pasta and the Italian market is characterized by strong price competition among large industrial producers. Thus, recently, many small and medium firms have started to differentiate their products as a way to achieve higher margins and escape from price competition. Using data on the prices and characteristics of dried pasta sold online in the Italian market and a hedonic price model, we estimated the implicit prices associated with several attributes that are currently available for dried pasta. We find that the “artisanal” statement on pasta labeling is associated with the highest price premium. Also, results show that protected geographical indication, Halal and Kosher certifications, and the use of ancient wheat varieties are valuable features of dried pasta sold in the Italian market. Instead, a positive, albeit limited in magnitude, price premium is associated with dried pasta made using 100% Italian durum wheat semolina, the organic method, enriched with additional ingredients. Findings suggest that producers can differentiate their products by mostly emphasizing their small-scale production methods, the territorial connotation, and the cultural and environmental sustainability of production. Otherwise, certifying dried pasta as Halal or Kosher can represent a complementary or alternative strategy to differentiate the product and achieve a higher price.

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“…Thanks to globalization and the homogenization of food and fiber products, consumers are becoming more and more demanding of higher quality, safe, and tasteful (traditional) goods [94,95]. Consumers associate tradition with native varieties of durum wheat and recognize traditional pasta made from landrace varieties worthy of higher economic value [96]. Before the COVID-19 pandemic hit, the EU food industries were already subject to changing consumer behaviors, and these emerging trends-the Farm to Fork strategy and the general awareness of the need for a higher degree of sustainability and healthy and nutritious food-are forcing suppliers to adapt [97].…”

Section: Discussionmentioning

confidence: 99%

Going Conservative or Conventional? Investigating Farm Management Strategies in between Economic and Environmental Sustainability in Southern Italy

et al. 2022

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The European “Green Deal” strategy is aimed at making Europe the first climate-neutral continent by 2050 through integrated actions relying on healthier agricultural systems grounded in (environmental and economic) sustainable practices, including soil carbon management and biodiversity enhancement. In this vein, the present study contrasts the economic-environmental performances of conventional (deep tillage) and conservative (no-tillage and soil ripping) practices for two varieties of durum wheat (Triticum turgidum spp. durum), namely a modern (Anco Marzio) and an ancient landrace (Saragolla Lucana) variety in the Basilicata region (Southern Italy). Field and laboratory analysis (granulometry, mineralogy, and geochemistry) as well as satellite data (RapidEye) were used to characterize the soil and vegetation patterns. The empirical results indicate a higher biomass production and vegetative potential together with higher grain yields in soils managed with conventional deep tillage compared with soil managed with conservative practices. Similarly, the modern wheat variety exhibited better performance with respect to the old landrace. The soils managed with conventional practices had a distribution of exchangeable macro-nutrients characterized by a reduction in Ca+ and an increase in Mg2+ and K+ between pre-sowing and post-harvesting. Such a distribution was also genotype-dependent, with a higher variability for Saragolla Lucana than Anco Marzio, showing a diverging adsorption of macro-elements between the modern and ancient landrace varieties.

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Consumers perception of traditional sustainable food: an exploratory study on pasta made from native ancient durum wheat varieties

Cited by 8 publications

References 29 publications

Consumers’ purchase propensity for pasta tracked with blockchain technology and labelled with sustainable credence attributes

Consumers’ purchase propensity for pasta tracked with blockchain technology and labelled with sustainable credence attributes

Hedonic Analysis of Dried Pasta Prices Using E-Commerce Data—An Explorative Study

Going Conservative or Conventional? Investigating Farm Management Strategies in between Economic and Environmental Sustainability in Southern Italy

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