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The purpose of this paper is to analyze the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG) utilization on European Union (EU) cheese market.

Secondary data comes from the database of origin and registration. In total, 235 product names registered in the database for cheeses and cheese products were analyzed according to type of label and country of origin. To discover a dependences between the variables, χ2 test and contingency coefficients were calculated. Hierarchical clustering method enabled to identify the clusters of countries with similar distribution of products in the database.

More than 80 percent of cheeses and cheese products are certified with PDO. Leading countries in number of certified products are France and Italy. Taking into account all product classes in the database, only 6 percent of all PGIs, 33 percent of PDOs and 15 percent of TSGs were awarded for cheeses and cheese products. A middle weak correlation between the number of certified products and the country of origin was confirmed.

The number of certified products is continuously increasing, their distribution between countries may change slightly over time. Only cluster analysis and two criteria of comparison were used.

To local food producers, the findings provide a more deep insight to the EU cheese market. It could stimulate their effort in products certification.

The paper brings findings about PDO/PGI/TSG utilization for cheese products in EU countries. There is not research study carried out from the same perspective.

In every industry there are resources. Some are moving, others more fixed; some are technical, others social. People working with the resources, for example, as buyers or sellers, or users or producers, may not make much notice of them. A product sells. A facility functions. The business relationship in which we make our money has “always” been there. However, some times this picture of order is disturbed. A user having purchased a product for decades may “suddenly” say to the producer that s/he does not appreciate the product. And a producer having received an order of a product that s/he thought was well known, may find it impossible to sell it. Such disturbances may be ignored. Or they can be used as a platform for development. In this study we investigate the latter option, theoretically and through real world data. Concerning theory we draw on the industrial network approach. We see industrial actors as part of (industrial) networks. In their activities actors use and produce resources. Moreover, the actors interact − bilaterally and multilaterally. This leads to development of resources and networks. Through “thick” descriptions of two cases we illustrate and try to understand the interactive character of resource development and how actors do business on features of resources. The cases are about a certain type of resource, a product − goat milk. The main message to industrial actors is that they should pay attention to that products can be co-created. Successful co-creation of products, moreover, may require development also of business relationships and their connections (“networking”).

This research explores the role of innovativeness and involvement constructs and associated attitudinal and behavioural traits, in profiling customers in dynamic markets. Customer behaviour in the Irish cheese market was investigated, with a particular focus on the dynamic “speciality cheese” product category. A greater percentage of speciality cheese customers were found to be innovative within the cheese domain compared with non‐buyers. The speciality cheese customers also displayed higher levels of enduring involvement than the non‐speciality cheese customer. Reported attitudes reinforced these psychological traits. Speciality cheese customers had a broader knowledge of cheese products than non‐buyers and also indicated a preference for a greater number of cheeses. The behaviour of speciality cheese customers in the marketplace reflected these attitudes and tendencies. They shopped in a wide variety of retail outlets, spent more money on cheeses, and consumed a variety of cheeses. They are typically aware of a number of cheese brands and are not brand loyal, but compare and often buy different brands.

The purpose of this paper is to identify and quantify the factors determining the prices of organic and conventional cheese. For a market with a high degree of product differentiation, i.e. the German cheese market, price premiums of various cheese attributes are examined. Thereby, special attention is paid to country of origin (CO) effects, geographical indications (GIs) and organic claims.

The analysis is based on homescan panel data of 13,000 representative German households provided by the GfK consumer research association. The data set combines actual purchase and demographic data for a five-year sample period from 2004 to 2008. Applying the hedonic technique, the cheese price is modelled as a function of a wide range of consumer, store and product characteristics. Effects are analysed in detail by distinguishing between supply- and demand-side effects and by estimating price regressions not only for the whole sample but also for different shop types.

The estimated organic price premiums range between 18 per cent in discount shops and 26 per cent in hypermarkets. The impacts of the CO and GIs are considerably smaller in magnitude and limited to special shopping venues like super- and hypermarkets.

The German cheese market is currently evolving from a staple product market to a highly differentiated market where increasing attention is paid to quality indicators such as organic claims or GIs. The data are remarkable, both in sample size and information content. Furthermore, the estimation of shop type-specific price premiums offers new and detailed insights in consumer valuation and producer costs of a wide range of cheese attributes.

The purpose of this paper is to investigate the role of perceived food quality and consumer ethnocentrism and potential trade-offs between these two concepts in Russian consumers’ food purchase decisions after the implementation of the Russian import ban.

Survey data were collected via in-person interviews in the City of Perm, which is one of the largest and most industrial cities in Russia. A double-bounded dichotomous-choice contingent valuation model is utilized to estimate willingness to pay (WTP) and to analyze factors that affect consumers’ choice.

The results suggest that most respondents do not consider domestically produced cheese as a risky product in terms of food safety but simply of lower quality than imported cheese. However, the average respondent’s WTP discount for domestic cheese compared to imported cheese is 8 percent, which is relatively small. This corresponds to participants’ opinion that buying domestic cheese is the right thing to do since it supports Russian farmers and producers. The results indicate further that with increasing education and income levels, individuals are less likely to prefer domestically produced cheese for either economic or quality reasons. This effect is stronger for the quality preference.

The results indicate that if the Russian government aims at expanding the domestic food market further, more attention needs to be paid to ensuring the quality of domestic food products in order to increase consumer acceptance and WTP.

This is the first study providing empirical evidence on Russian consumers’ attitudes and perceptions of domestically vs imported food products after the implementation of the Russian import ban, which can be considered as an external policy shock.

Many on‐farm‐processed products frequently command a premium price, characterised as they are by unique sensory properties and image. Examines the nature of consumer judgements about product quality for farmhouse Cheddar cheeses based on utilities derived from the product attributes, and the trade‐off against price. Determines key Cheddar cheese attributes through in‐depth interviews with specialist cheese consumers and employs conjoint analysis to estimate the utilities associated with these attributes based on a wider choice‐experiment survey of farmhouse Cheddar consumers. A “price sensitivity meter” technique was used to establish acceptable price ranges as perceived by the latter group. Results from market simulations suggest that the consumer price sensitivity for farmhouse cheese is likely to be low. The analysis also revealed that those attributes associated with the traditional characteristics of farmhouse Cheddar have the highest utilities and that any characteristics similar to industrial Cheddar were largely unattractive to the consumers of farmhouse cheese.

The purpose of this paper is to assess consumers’ willingness to pay (WTP) for three different food claims on semi-cured, pasteurized sheep milk cheese. In particular, the authors used a health-related claim (the nutritional claim indicating a reduced fat content: “light”), a regional claim (“designation of origin – PDO”) and an organic claim (the European organic logo). Moreover, the authors investigated whether consumers’ personal characteristics could influence their WTP for those types of cheese.

A home-grown experimental auction was applied in Spain during Spring 2012. The authors opted to use the nth random price with repeated rounds and without price feedback.

The results show that consumers were willing to pay more for PDO cheese, followed by organic and light cheese. Moreover, respondents who were female, older and with a university-level education showed some environmental concerns, influencing their WTP for different cheeses.

Empirical evidence on consumers’ preferences for PDO, organic and nutritional claims, evaluated jointly, is lacking in Spain. Moreover, the home-grown auction has several merits in terms of real market simulation and consumer preference application.

The last two years have witnessed what may justly be described as a revolutionary change in the packaging and marketing of goods, of which pre‐packed food constitutes a substantial part, but as far as public reaction goes, it has largely been a silent witness. There has been none of the outcry such as accompanied metrication, sufficient to call a halt to the process, and especially to the introduction of the decimal currency, of which most shoppers are convinced they were misled, “conned”. Every effort to make the changeover as smooth as possible was made; included was the setting up within the Department of Trade of a National Metrological Co‐ordinating Unit charged with co‐ordinating the work of 91 local weights and measures authorities in Great Britain in enforcing the new law, the Weights and Measures Act, 1979. This Act replaced the net or minimum system of the old law, the traditional system, re‐enacted in the Weights and Measures Act, 1963 with the average system, implementing EEC Directives and bringing weights and measures into line with Member‐states of the European Community.

The purpose of this paper is to develop fresh cheese made from different types of coconut milk (fresh, UHT, and reconstituted coconut milk) mixed with pasteurized cow’s milk (50:50) by rennet coagulation. The main aim of this study was to achieve successful formation of cheese curd with fully coconut milk aroma and flavor.

Fresh cheese made from different types of coconut milk mixed with cow’s milk (50:50) were developed and compared to fresh cheese made from cow’s milk (100:0). Physicochemical analysis including pH, acidity, percentage of yield, protein and fat content, texture analysis and sensory evaluation has been performed. The nine-point hedonic preference test (n=35) and consumer testing (n=235) were conducted.

In comparison, fresh cheese made with the presence of coconut milk (50:50) had higher fat content, lower crude protein content, higher firmness, and adhesiveness than those made from cow’s milk alone (0:100). The cheese with the presence of coconut milk was liked better by consumers (7.35 out of 9). Rehydrated coconut milk was mostly preferred to use among all three types of coconut milk which showed firmer texture and admired flavor. The texture of the developed product was proved to be similar to commercial cottage cheese. Using the rehydrated coconut milk in the formulation gave successful results for making fresh coconut milk cheese, which has also not been used previously in any research.

In this paper, the effect of process conditions on the quality of cheese curd formation was not yet investigated and discussed. The process parameters including heat treatment and renneting time should be further studied.

A novel fresh cheese made from coconut milk mixed with pasteurized cow’s milk was successfully developed. The cheese curd was formed with fully coconut milk aroma and flavor.

The article examines how purchase involvement theory can be used to assist marketing management in making more effective marketing mix decisions. The relationships between product purchase involvement and its antecedents are analysed, using examples from the Greek market for cheese. Mechanisms for measuring purchase involvement are identified. Product profiles are constructed for varieties of cheese and their usefulness as a segmentation tool is discussed. Implications of the results for marketing management and areas for further research are identified.