Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers |
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| Authors: | Maria Angela Perito Giampiero Sacchetti Carla Daniela Di Mattia Emilio Chiodo Paola Pittia ISam Saguy |
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| Institution: | 1. Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Teramo, Italy;2. ALISS, INRA, Paris-Ivry sur Seine, Ivry-sur-Seine, France;3. Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Jerusalem, Israel |
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| Abstract: | Over the last few years, the origin of the local product has played a central role in consumer choices. This study explores what Italian consumers want and look for when purchasing olive oil by combining a web-based survey and a perceived analysis technique. In particular, preferences for different olive oil attributes as well as the psychographic traits of respondents were revealed through a web-based questionnaire administered to Italian consumers (N = 179). From this questionnaire, respondents who indicated their availability to participate further underwent a preference test under blind conditions (N = 99). Respondents also did an expectation test based on the visual observation of the labels. Results showed that the majority of consumers considered local production, PDO and region as factors of highest importance in determining olive oil quality. |
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| Keywords: | Consumers olive oil quality local and regional production self-knowledge involvement |
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