Dutch Consumers' Willingness to Pay for Organic Olive Oil

Kalogeras, N.; Valchovska, Stella; Baourakis, George; Kalaitzis, Prodromos

doi:10.1080/08974430802589782

Cited by 55 publications

(55 citation statements)

References 56 publications

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“…These results are in keeping with those of Calatrava [72], Baourakis and Apostolakis [24], Sandalidou et al [74], Kalogeras et al [54] and Parras-Rosa et al [22].…”

Section: Impact Of Perceived Difficulties On Purchasing Behavioursupporting

confidence: 82%

“…Sandalidou et al [74] and Kalogeras et al [54] reach the same conclusion with regard to the price differential.…”

Section: Theoretical Framework: Barriers To the Consumption Of Organisupporting

confidence: 71%

“…This growth has been heavily determined by the behaviour of certain markets that produce little or no olive oil, such as the USA (from 88,000 to 300,000 tons), Brazil (from 13,000 to 70,000 tons), Germany (from 10,000 to 60,000 tons), the UK (from 7000 to 60,000 tons), Japan (from 4,000 to 50,000 tons), Australia (from 13,000 to 40,000 tons) and Canada (from 10,000 to 40,000 tons). On this subject, we should highlight the works of Calatrava [72], Baourakis and Apostolakis [24], Kalogeras et al [54], Sandalidou et al [73,74], Parras-Rosa et al [22], Vega-Zamora et al [23] and Yangui et al [75].…”

Section: Theoretical Framework: Barriers To the Consumption Of Organimentioning

confidence: 99%

“…In the same way, the high price of organic foods emerges as one of the main barriers to consumption in many other countries, such as Greece [24][25][26][27][28], Italy [29], Romania [30,31], Croatia [32], Thailand [33], Canada [34], UK [35][36][37][38], Brazil [39], Australia [40,41], Ireland [42][43][44], Sweden [45], Denmark [46,47], USA [48][49][50][51], Scotland [52], The Netherlands [53,54], Costa Rica [55], Turkey [56] and Poland [57,58].…”

Section: Theoretical Framework: Barriers To the Consumption Of Organimentioning

confidence: 99%

See 3 more Smart Citations

False Barriers in the Purchase of Organic Foods. The Case of Extra Virgin Olive Oil in Spain

Torres‐Ruiz¹,

Vega‐Zamora²,

Parras‐Rosa³

2018

Sustainability

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Although Spain is the world's top organic extra virgin olive oil (OEVOO) producer, domestic consumption is low. Most of the OEVOO produced is destined for external markets. As access to these markets is rife with challenges, developing internal demand has become a matter of utmost importance. Therefore, the general objective of this study is to analyse what is limiting OEVOO consumption levels in Spain. Although a review of the literature reveals some potential explanatory factors, this study analyses the relationship between consumption levels and the limiting factors perceived by consumers. The main novelty of the study is that these limiting factors are divided into two distinct dimensions: difficulties perceived by consumers in the purchase of OEVOO, and the impact of these on their buying behaviour. Based on the results of a survey of 793 people, this distinction throws up a clear paradox: although practically all the factors considered as difficulties are perceived to exist, these do not appear to fully explain the decision not to purchase the product. The suggested explanation for this is simply that the "organic" attribute or label is not highly valued or appreciated by Spanish consumers. Considering the quantitative significance of the group of non-consumers in the population, promoting social and environmental awareness emerges as the best strategy to improve the public's appreciation of the organic label and boost internal demand.

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“…These results are in keeping with those of Calatrava [72], Baourakis and Apostolakis [24], Sandalidou et al [74], Kalogeras et al [54] and Parras-Rosa et al [22].…”

Section: Impact Of Perceived Difficulties On Purchasing Behavioursupporting

confidence: 82%

“…Sandalidou et al [74] and Kalogeras et al [54] reach the same conclusion with regard to the price differential.…”

Section: Theoretical Framework: Barriers To the Consumption Of Organisupporting

confidence: 71%

Section: Theoretical Framework: Barriers To the Consumption Of Organimentioning

confidence: 99%

Section: Theoretical Framework: Barriers To the Consumption Of Organimentioning

confidence: 99%

See 2 more Smart Citations

False Barriers in the Purchase of Organic Foods. The Case of Extra Virgin Olive Oil in Spain

Torres‐Ruiz¹,

Vega‐Zamora²,

Parras‐Rosa³

2018

Sustainability

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“…In this situation, it is important and necessary to establish the perceptions, values and motivations of consumers about organic olive oil, in order to adapt marketing strategies based on information obtained. A large survey carried out in Dutch grocery malls suggests that consumers' willingness to pay for organic olive oil is influenced by consumers' experience, awareness, perceptions regarding better quality and high price, and preference for the retail distribution of organic olive oil (Kalogeras et al, 2009). Although all the studies seem to indicate that the demand for organic olive oil is strongly affected by socioeconomic characteristics such as income size and occupation status, and to a lesser extent by attitudes towards organic products, food safety and the environment, the demand for high quality is still in organic olive oils.…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization of organic and non-organic virgin olive oils

García‐González

Aparicio-Ruı́z

Morales

2014

OCL

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-Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers generally have positive attitudes towards organic food because of superior taste, environmentfriendliness, health, food safety and animal welfare. During last years, the demand of consumers for organic virgin olive oils have been increased as a result of their high quality image from nutritional and health aspects. In this work sixteen virgin olive oil samples, four obtained by organic and twelve from non-organic cultivation, were analysed by their quality parameters (acidity, peroxide value and UV absorption), fatty acids, sterols and volatile compounds. Quality parameters were not able to discriminate between organic and non-organic samples although significant differences were found in the values of acidity and K 270 . Fatty acids and sterols content were able to discriminate samples according to their cultivar but did not show capacity differentiating the samples according to the cultivation system. The results of volatile analysis show that in general terms the organic virgin olive oils showed a higher concentration of volatile compounds, except for the aldehydes, whose concentration was higher in the non-organic oils, and the acids, whose concentration was similar in the both oil classes. The concentration of ketones, aldehydes, and alcohols showed significant variations (p < 0.05) between the two types of oils.Keywords: Organic virgin olive oil / quality parameters / fatty acids / sterols / volatile compounds Résumé -Caractérisation chimique des huiles d'olive vierges organiques et non organiques. Les aliments issus de l'agriculture biologiques ont démontré leur impact environnemental réduit et la présence plus faible de résidus chimiques. Les consommateurs ont généralement des attitudes positives envers les aliments biologiques en raison d'un goût supérieur, de leur écologie, de la santé, de la sécurité alimentaire et du bien-être animal. Durant les dernières années, la demande de consommateurs pour des huiles d'olive vierges biologiques a largement augmenté, conséquence de leur image de grande qualité nutritionnelle et de questions de santé. Dans ce travail, seize échantillons d'huile d'olive vierges, quatre issus de l'agriculture biologique et douze de cultures non-biologiques, ont été analysés au regard de leurs paramètres de qualité (acidité, valeur de peroxyde et absorption UV), de leurs acides gras, stérols et des composés volatils. Les paramètres de qualité n'ont pas permis de distinguer les échantillons biologiques des non-biologiques bien que des différences significatives aient été trouvées dans les valeurs d'acidité et de K 270 . Les compositions en acides gras et stérols ont permis de distinguer des échantillons selon la variété cultivée, mais pas de différencier les échantillons selon le système de culture. Les résultats de l'analyse des composés volatiles montrent, en général, que les huiles d'olive vierges biologiques présentent une concentration plus élevée en c...

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What Is the Value of Extrinsic Olive Oil Cues in Emerging Markets? Empirical Evidence from the U.S. E‐Commerce Retail Market

2016

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Olive oil consumption in the United States has more than tripled over the past two decades and imports have grown considerably, in particular from Mediterranean countries. This is due to the spread of the Mediterranean diet and increasing consumer awareness about the health benefits of olive oil. We investigated the role of the main extrinsic quality cues (size of container, product category, organic certification, geographical indications, country of origin, and brand) in affecting the price of olive oil sold in the U.S. e-commerce retail market. Using data from amazon.com, the leading e-retailer in the United States, a hedonic price model was estimated. Results show that all the considered extrinsic quality cues have a significant impact on the price of olive oil, with interesting implications for both practitioners and policy makers. [EconLit citations: Q110; Q130; Q170]

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Dutch Consumers' Willingness to Pay for Organic Olive Oil

Cited by 55 publications

References 56 publications

False Barriers in the Purchase of Organic Foods. The Case of Extra Virgin Olive Oil in Spain

False Barriers in the Purchase of Organic Foods. The Case of Extra Virgin Olive Oil in Spain

Chemical characterization of organic and non-organic virgin olive oils

What Is the Value of Extrinsic Olive Oil Cues in Emerging Markets? Empirical Evidence from the U.S. E‐Commerce Retail Market

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