Organic labeling controversies: a means to an end within global value chains

González, Pablo Alonso; Parga‐Dans, Eva

doi:10.1017/s1742170518000455

Cited by 15 publications

(3 citation statements)

References 27 publications

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“…(2016), who show that organic certification is associated with a statistically significant increase in wine experts' quality ratings. Our results are in line with previous research about the confusion surrounding organic certification among consumers and tasters alike (Alonso González and Parga-Dans, 2020a, b; Migliore et al. , 2020).…”

Section: Resultssupporting

confidence: 93%

The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues

Parga‐Dans

González

Otero-Enríquez

2022

BFJ

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Purpose The complexity in determining the quality of a credence good like wine increases due to the lack of mandatory ingredient labeling. This has generated a significant information asymmetry in the wine market, leading consumers to delegate their purchase decisions to expert rankings and wine guides. This paper explores whether expert assessments reduce the information asymmetry caused by the absence of ingredient labeling in the wine market.Design/methodology/approach By employing analysis of variance (ANOVA) in a sample of 304 wines included in the Wine Guide of the Spanish Consumers Organization (OCU), this paper assesses the extent to which expert assessments based on sensory evaluations converge with the objective cues provided by laboratory analysis in wine quality evaluations.Findings Results reveal a mismatch between expert assessments and laboratory analyses. Chemical aspects such as SO2 levels or volatile acidity, sensorial factors such as intensity and persistence, and extrinsic variables such as the region of origin or wine type play an important role in the quality ranking of wines.Originality/value These findings call for the inclusion of objective intrinsic cues in expert sensory assessments to provide consumers reliable information about wines and to resolve the apparent dissonances in wine quality assessments.

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Section: Resultssupporting

confidence: 93%

The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues

Parga‐Dans

González

Otero-Enríquez

2022

BFJ

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“…Not surprisingly, many natural winemakers are engaged in the movement as a result of their disappointment with existing organic food certification methods, a canonical example of a first‐wave social movement. Many natural winemakers perceive the organic wine certification as allegedly controlled and appropriated by the wine industry in an attempt to convey a green image to the public (González & Parga‐Dans, 2020). Indeed, as shown in a range of food products worldwide, the growth of certification agencies and standards has resulted not only in different standards, but also in radical goals being put aside (Guthman, 2004; Sen, 2017).…”

Section: Introductionmentioning

confidence: 99%

The natural wine phenomenon and the promise of sustainability: Institutionalization or radicalization?

Alonso González,

Parga‐Dans

2023

Culture Agric Food & Envi

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Natural wine is produced with organic grapes without the use of additives. As a social phenomenon, it comprises rural winemakers and urban consumers interconnected by a vibrant global community of distributors, bloggers, experts, and associations. Despite its continuous growth since the early 2000s, the movement has sparked global public interest since the French recognition of the vin méthode nature certification in 2020. Here we delineate the evolution of the natural wine phenomenon from its origins to its current situation. It will be argued that rather than a social movement or an alternative food network, natural wine can be better understood as a food phenomenon exhibiting a sustainable alternative mode of production and consumption that unites a loose coalition of diverse actors. In exploring the constant tensions involved in the ongoing redefinition of natural wine by social actors, we will analyze their different understandings of locality, naturalness, and ethical food production.

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“…However, given the importance of the burden of potential toxic elements in wine safety and quality, this study aims to advance knowledge about the composition of organic and conventional wines by analysing a hitherto under-researched setting such as the Canary Islands (Spain). Moreover, the continuous growth in surface area of organic vineyards, and their production and consumption worldwide makes this topic timely and relevant [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Elemental composition, rare earths and minority elements in organic and conventional wines from volcanic areas: The Canary Islands (Spain)

et al. 2021

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The organic wine market is rapidly growing worldwide, both in terms of production and consumption. However, the scientific literature is not conclusive regarding differences in the elemental composition of wines according to their production method, including both major and trace elements. Minerals can be present in wine as a result of both anthropogenic and environmental factors. To date, this has not been evaluated in volcanic contexts, neither has the emergent issue of rare earths and other minority elements as potential sources of food contamination. This study using inductively coupled plasma mass spectrometry (ICP-MS) analyses organic and conventional wines produced in the Canary Islands (Spain), an archipelago of volcanic origin, to compare their content of 49 elements, including rare earths and minority elements. Our results showed that organic wines presented lower potential toxic element content on average than their conventional counterparts, but differences were not significant. Geographical origin of the wine samples (island) was the only significant variable differentiating wine samples by their composition profiles. By comparing our data with the literature, no agreement was found in terms of differences between organic and conventionally-produced wines. This confirms that other factors prevail over elemental composition when considering differences between wine production methods. Regarding the toxicological profile of the wines, five samples (three organic and two conventional) exceeded the maximum limits established by international legislation. This highlights the need for stricter analytical monitoring in the Canary Islands, with a particular focus on Cu and Ni concentration, and potentially in other volcanic areas.

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Organic labeling controversies: a means to an end within global value chains

Cited by 15 publications

References 27 publications

The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues

The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues

The natural wine phenomenon and the promise of sustainability: Institutionalization or radicalization?

Elemental composition, rare earths and minority elements in organic and conventional wines from volcanic areas: The Canary Islands (Spain)

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