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Balsamic vinegar of Modena: From product to market value: competitive strategy of a typical Italian product

Giovanni Mattia (The RomaTre University of Rome, Rome, Italy)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 October 2004

Abstract

This case study provides a brief historical background to the regulatory summary of the production and quality of vinegar, manufactured in Modena, Italy: the production method and the asset value of a vinegar cellar; quality controls; the comparative evaluation of balsamic vinegars; product and market specificity; the competitive environment; and the organisational structure and critical management areas in the productive chain. The study also looks at the growth pattern of traditional balsamic vinegar and the evaluation of the coherence of the current strategic assumptions for future business development.

Keywords

Citation

Mattia, G. (2004), "Balsamic vinegar of Modena: From product to market value: competitive strategy of a typical Italian product", British Food Journal, Vol. 106 No. 10/11, pp. 722-745. https://doi.org/10.1108/00070700410561351

Publisher

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Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited