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The protection of Geographical Indications (GIs) supports producers to define common quality standards while highlighting the geographical origin of food products with specific qualities. Adaptations of quality standards are driven by international competition, new production technologies or environmental change. The purpose of this paper is to analyse the modifications affecting European Union (EU) Protected Designation of Origin-Protected Geographical Indication. It specifically compares the share of amendments in diverse product class, years and countries, illustrates specific cases and identifies the factors explaining the probability to amend product specifications.

Official documents of the DOOR Database provide the material for an analysis of changes in product specifications. They also supply the data for four illustrative cheese cases and a logistic regression of all EU amendments.

Amendments of GI product specifications are very frequent: 17 per cent of all 1,276 EU GIs had at least one amendment. This happens in particular for processed products (42 per cent more often than for unprocessed ones) and specific countries (GIs in Italy are six times, Spain five times and France four times more likely to have an amendment compared to GIs from other EU countries). As illustrated by contrasting cheese amendments, the diverse modifications in the product specifications range from more flexibility and innovation on the one hand to stricter rules for strengthening the product’s identity on the other hand.

For EU and national authorities, GI producers and scholars, this first systematic EU-wide analysis of amendments demonstrates that protected food GIs have to be conceptualised as evolving institutions and not as statically protected food production systems.

The purpose of this study is to investigate the interplay of skill-enhancing human resources (HR) practices, innovativeness and firm performance.

Data from 211 valid cases were gathered through an online survey and face-to-face interviews with Albanian tourism firms. Structural equation modeling was implemented to test the proposed hypotheses.

The results suggest that HR training has a positive influence on innovativeness, which in turn affects positively firm performance. Thus, there is a mediation effect of innovativeness in the link between training and performance.

The findings are in line with the strategic perspective on HR management, which suggests that HR practices are likely to indirectly affect firm performance. However, results should be interpreted with caution due to the cross-sectional nature of the data.

HR training practices may help tourism firms to increase their innovation orientation and ultimately improve their performance outcomes.

Investigating the mediation role of innovativeness on the relationship between skill-enhancing HR practices and firm performance within the tourism context is the core contribution.

技能增强型人力资源实践和企业绩效：创新的中介作用

此研究的目的是研究技能增强型人力资源（HR）做法, 创新性和公司绩效之间的相互作用。

通过一系列在线调查, 我们收集了211例阿尔巴尼亚旅游行业公司的面对面访谈, 组成有效分析数据。实施结构方程模型以验证所提出的假设。

研究结果表明人力资源培训对创新具有积极的意义。重要的是, 在培训和绩效之间, 创新具有重要的中介作用。

研究结果与人力资源管理的战略观点相当一致, 表明人力资源实践对企业绩效会带来间接的影响。但是, 由于数据具有跨行业性质, 所以在结果的分析上应当采取谨慎的态度。

人力资源的培训可以帮助旅游类的企业提高创新并最终改善其绩效成果。

该项目的核心贡献是研究创新对提高技能的人力资源与公司绩效之间的中介作用。

Prácticas de recursos humanos que mejoran las habilidades y desempeño de la empresa: el papel mediador de la innovación

El propósito de este estudio es investigar la interacción de las prácticas de recursos humanos (RRHH) que mejoran las habilidades, la innovación y el desempeño de la empresa.

Los datos de 211 casos válidos se recopilaron a través de una encuesta en línea y de entrevistas personales con empresas de turismo albanesas. Se implementó un modelo de ecuaciones estructurales para probar las hipótesis propuestas.

Los resultados sugieren que la formación de RR.HH. tiene una influencia positiva en la innovación, la cual a su vez afecta positivamente al rendimiento de la empresa. Por tanto, existe un efecto mediador de la innovación en la relación entre formación y rendimiento.

Los hallazgos están en línea con la perspectiva estratégica sobre la gestión de RRHH, que sugiere que las prácticas de RRHH pueden afectar indirectamente el desempeño de la empresa. Sin embargo, los resultados deben interpretarse con precaución debido a la naturaleza transversal de los datos.

Las prácticas de formación de RRHH pueden ayudar a las empresas de turismo a aumentar su orientación hacia la innovación y, en última instancia, mejorar sus resultados.

Investigar el papel mediador de la innovación en la relación entre las prácticas de RRHH que mejoran las habilidades y el desempeño de la empresa dentro del contexto turístico es la contribución principal.

The purpose of this paper is to interpret the 1850 debut American performances of Swedish concert singer Jenny Lind as an emblematic moment in the history of live music promotion.

This paper studies the manner in which Lind's earliest concerts and the singer herself were marketed through analysis of contemporary newspaper and magazine reports and advertisements.

Lind's concerts were important for the way they demonstrate the complex balance of “high” and “low” cultural forces at a transitional moment in US cultural history, and for the way in which her manager, P.T. Barnum, used various mechanisms to manage the potential disorder posed by her immense audiences.

The paper addresses only the first few concerts of Lind's nearly two‐year American tour in detail, but uses those concerts as a case study for understanding the degree to which the business of nineteenth‐century concert promotion had to balance the pursuit of profit with the demands of crowd control.

Lind's example demonstrates how a complex range of class interests needed to be balanced in order for her to reach something approaching a “mass audience,” in modern parlance.

The paper provides a historical perspective on issues that continue to have relevance for the promotion of large‐scale commercial events, and addresses critical questions about the nature of the collective experience provided through live music performance.

The purpose of this paper is to develop an authenticity model for food specialties considering both the subjective and the object-based dimensions of authenticity. Moreover, the relationship with personality traits – such as consumer self-concept and identification with the product – (antecedents) as well as with the consumption intention (consequences) are measured.

Hypotheses were analyzed by means of a structural equation model using AMOS. Calculations were based on data collected through an online survey of 138 German respondents who were recruited by a consumer panel.

Both subjective and object-based perceived authenticity significantly influence the purchase intention. Object-based authenticity's role is mediated by the subjective authenticity, which is affected by the consumers self-identification with the product and personality traits such as determination and passion.

The results presented in this paper will help to understand what influences the perception of authenticity of a traditional food product and how it affects purchase intentions. More influencing variables should be considered in future research, as well as other product groups. Repeated analyses considering larger samples are necessary to confirm the presented results.

A deeper understanding of which psychological and social factors affect the perception of a product's authenticity is important for creating appropriate marketing strategies.

While there is a vast literature on authenticity theories, remarkably few scholars have provided empirical evidence on this subject by using a quantitative research design.

The paper aims to investigate the role of the network in managing the tradition and innovation paradox in the agribusiness industry. In particular, this study aims to demonstrate that agribusiness firms can innovate through tradition by joining a network, to capture the way intellectual capital (IC) is created, shared and transformed.

The authors approached the study using the social capital conceptual framework, considering the network a critical determinant of social capital, which enhances the organization's ability to share, create and utilize knowledge. Then, the authors also employed the extended territorial strategy theory. The authors derived empirical evidence from companies belonging to the PGI-labeled Consortium of Pasta di Gragnano (Consortium). The authors used a quantitative approach, carrying out a panel data analysis.

The results suggested that belonging to Consortium had a positive impact on the operating performance, the financial performance and the environment where consortium firms operate. Thus, being part of a network helps firms to innovate in a traditional industry.

The evidence of this work provided several implications for managers, IC community and the policy public. For managers, the authors observed that agribusiness firms can preserve their traditions through knowledge sharing with firms that operate in the same network. For IC community, the authors contributed to the debate on the social capital theory, arguing that the one area of IC that has received significant attention is the role of the network, which enhances the organization's ability to generate, share and apply knowledge effectively (Lin, 2017; Solitander and Tidström, 2010). Finally, the authors argued that policymakers should implement new reforms that facilitate the formation of networks, especially in socio-economic contexts where the unemployment rate is high.

This is the first study that employs quantitative analysis to investigate this paradox.

This paper investigates the marketing and pricing policies for traditional and organic fruit and vegetable products of large food retailers in four European countries by means of a survey of 47 stores, including all major food retail chains. Data have been analysed to investigate what determines the presence of organic products, the extent to which the price mark‐up between traditional and organic products depends on the inherent quality of organic products rather than on the amount of extra service and information often associated with these products, and the importance of country location within the single European market in determining the characteristics of the retail outlets. The results of the econometric analysis indicate that the size, location and overall quality of the outlet, and the degree of product information and customer service are the variables which best predict the choice to sell organic products. Also, the results indicate that almost half of the price mark‐up between traditional and organic products is explained by store characteristics and the amount of extra service and information provided with these products.