What’s behind organic certification of extra-virgin olive oil? A response from Italian consumers

Liberatore, Lolita; Casolani, Nicola; Murmura, Federica

doi:10.1080/10454446.2018.1426513

Cited by 17 publications

(11 citation statements)

References 63 publications

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“…Several studies, in recent years, have been carried out in the context of new and diversified trends of EVOO consumer demand [ 44 , 45 , 46 , 53 , 55 , 58 ], and different surveys have shown that consumers’ choices widely differ with respect to sensory preferences, extrinsic quality signals, experience, purchase motives, perception of supply elements, and socioeconomic characteristics [ 47 , 59 , 60 , 61 , 62 ]. Moreover, the literature results indicate that organic certification, origin of both olives and olive oil, and price are the main extrinsic attributes of EVOO guiding the choice process of consumers [ 68 , 69 , 70 , 76 , 77 ].…”

Section: Methodsmentioning

confidence: 99%

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Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

Carzedda

Gallenti

Troiano

et al. 2021

Foods

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The paper investigates Italian consumers’ behavior towards characteristics of extra virgin olive oil, in particular organic production methods and geographical origin. On the basis of the existing literature, the concepts of sustainability of food systems, diets, and the olive oil supply chain are analyzed. A choice experiment (CE), using a face-to-face questionnaire with over 1000 participants, was conducted to quantify the willingness to pay (WTP) for these two attributes. Findings show positive preference for origin attributes, while the organic attribute is not highly valued. The article also offers some perspectives on future research to improve the competitiveness and sustainability of the Italian olive oil supply chain.

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Section: Methodsmentioning

confidence: 99%

“…In fact, several authors highlight the relevance of the organic attributes of EVOO and their importance to consumers, in particular, Tsakiridou et al [ 62 ], Liberatore et al [ 68 ], Roselli et al [ 69 ], and Perito et al [ 70 ]. Most of the themes also investigate organic and origin attributes together.…”

Section: Introductionmentioning

confidence: 99%

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

Carzedda

Gallenti

Troiano

et al. 2021

Foods

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“…On the other hand, organic production can be perceived in a different way. Green skepticism can negatively affect organic food consumption [20], health aspects of organic extra virgin olive oil influence Italian consumers more than production process sustainability [80], price is a barrier to purchasing organic products [34]. These types of production are regulated by public and private rules resorting to communication tools, i.e., "production labels": such rules may be defined as production rules aimed at making natural life less artificial, as to animal breeding, and closer to natural cycles, as to agricultural production, with a view to reducing the impact on environment, of which all living creatures are part [58,81].…”

Section: Literature Reviewmentioning

confidence: 99%

The Millennials’ Concept of Sustainability in the Food Sector

2019

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The aim of this study is to analyze the perception of the meaning of sustainability in the food sector. A sample of 268 University students belonging to the Millennial generation was identified and a survey was carried out to assess the interaction between this kind of Millennials and food sustainability. Collected data were explored with descriptive statistics, followed by multivariate statistical techniques to get an integrated vision of relationships among the variables. Outcomes evidence four groups of Millennials with specific peculiarities, i.e., “Socio-Nature Sensitives”, characterized by a high level of attention for the socio-economic dimension and sustainable ways of food production; “Info-Supporter”, very sensitive to labeling and warranty systems; “Proactive-Oriented”, interested in innovative activities; “Indifferent Millennials”, assigning the issue in general a low level of importance. Results provide useful information and some contribution to public institutions and private stakeholders so as to implement new rules and new tools in the food sector, so as to reach the target of reducing waste and pollution. Substantial literature on interaction between Millennials and sustainability in the food sector has not yet been developed; the aim of this pioneer study is to offer some contribution to the debate among stakeholders on driving choices towards new consumption rules and production patterns.

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“…When EVOOs were certified as "organic", consumers gave them higher scores because of their expectations of higher nutritional value for organic products, even though the EVOOs tasted had strong bitterness and pungency and the consumers had expressed a dislike of bitter tastes. An analysis of the factors influencing Italian consumers' purchase of organic extra virgin olive oil confirmed that organic certification of extra virgin olive oil reminded them of safety, nutritional, and health aspects (Liberatore et al, 2018). However, when different options are offered to consumers, the organic attribute becomes less important than local origin and origin certification, according to an investigation on Catalan consumers' behavior towards organic extra virgin olive oil (Yangui et al, 2019).…”

Section: Disconnect Between Consumer Preferences and Expert Evaluationmentioning

confidence: 99%

A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

Rébufa

Pinatel²,

Artaud

et al. 2021

Trends in Food Science & Technology

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Background: Extra virgin olive oil (EVOO) arouses the desire to seek maximum gastronomic value, especially from informed consumers. The olive industry therefore rewards the best oils in competitions that add real commercial value to EVOOs. On the basis of competition-specific rules, judges trained in tasting award prizes that distinguish the best oils and serve as a guide for consumers, encouraging them to discover the diversity of EVOO tastes. Scope and approach: This study compares several international competitions, detailing their rules and practical organization. The article also examines how olive oil competitions impact producers and consumers. Key findings and conclusions: Competitions operate differently, starting with a selection phase that constrains some EVOOs, not all of which are given a fair chance to participate. Although most international competitions apply selection criteria from the International Olive Council Mario Solinas, the sensory evaluation of the oils takes into account numerous descriptors that involve very subtle distinctions. A more standardized approach to evaluation sheets, while leaving room for competitions to add specific descriptors, would be desirable. A thorough inter-competition classification by continent and country to identify the best "EVOO of the year" is realized by EVOO World Ranking. Although the awards promote high quality EVOOs, consumer preferences do not mirror those of tasting experts, particularly on the intensities of bitterness and pungency. Competition results should inform consumers about the organoleptic diversity of oils, enabling them to choose the best oils for their tastes and needs.

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What’s behind organic certification of extra-virgin olive oil? A response from Italian consumers

Cited by 17 publications

References 63 publications

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

The Millennials’ Concept of Sustainability in the Food Sector

A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

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