Abstract
This paper proposes a methodology to create market value in the high quality food sector. The research starts from the consumer’s opinion about the attributes characterizing a high quality food, then a market research shows which are the attributes able to increase the good value in the different distribution channels. The paper shows how attributes are market and channel dependent, therefore attribute able to create value in certain markets and channels are uninflected in others.
The methodology proposed is concretely applied on a case study: the Italian Extra virgin olive oil sector with a particular focus on the Ligurian olive oil, one of the most appreciated Italian oil. Likewise the methodology can be implemented form many other high quality food.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
Notes
- 1.
DOP is the acronym of “Denominazione di Origine Protetta”, the Italian langue version of PDO (Protected designation of origin).
- 2.
BIO is the Italian certification for the organic food.
References
Bower JR, Saadat MA, Whitten C (2003) Effect of liking, information and consumer characteristics on purchase intention and willingness to pay more for a fat spread with a proven health benefit. Food Qual Prefer 14:65–74.
Casale M, Armanino C, Casolino C, Forina M (2007) Combining information from headspace mass spectrometry and visible spectroscopy in the classification of the Ligurian olive oils. Anal Chim Acta 589:89–95.
Crescimanno M, Ficani GB, Guccione G (2002) The production and marketing of organic wine in Sicily. Br Food J 104(3/4/5):274–286.
Di Monaco R, Di Marzo S, Cavella S, Masi P (2005) Valorization of traditional foods.The case of Provolone del Monaco cheese. Br Food J 107(2):98–110.
Fandos C, Flavián C (2006) Intrinsic and extrinsic quality attributes, loyalty and buying intention: an analysis for a PDO product. Br Food J 108(8):646–662.
Fotopoulos C, Krystallis A (2003) Quality labels as a marketing advantage the case of the “PDO Zagora” apples in the Greek market. Euro J Mark 37(10):350–1374.
Govindasamy R, Italia J (1999, July) Predicting willingness-to-pay a premium for organically grown fresh produce. J Food Distrib Res 30:44–53.
Politecnico di Milano (2006), L’eCommerce B2c in Italia: alle Dot Com la metà del mercato. Risultati dell’osservatorio B2c.
Roosen J, Marette S, Blanchemanche S, Verger P (2007) The effect of product health information on liking and choice. Food Qual Prefer 18:759–770.
Saba A, Messina F (2003) Attitudes towards organic foods and risk/benefit perception ssociated with pesticides. Food Qual Prefer 14:637–645.
Siret F, Issanchou S (2000) Traditional process: influence on sensory properties and on consumers' expectation and liking Application to `pâté the de champagne. Food Qual Prefer 11:217–228.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2010 Springer-Verlag Berlin Heidelberg
About this chapter
Cite this chapter
Locatelli, G., Mancini, M. (2010). How Small Firms in the High Quality Food Sector Can Improve Their Business Performance: The Ligurian Oil Case Study. In: Taticchi, P. (eds) Business Performance Measurement and Management. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-04800-5_6
Download citation
DOI: https://doi.org/10.1007/978-3-642-04800-5_6
Published:
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-04799-2
Online ISBN: 978-3-642-04800-5
eBook Packages: Business and EconomicsBusiness and Management (R0)