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1 – 10 of over 1000Ilan Bijaoui, Suhail Sultan and Shlomo Yedidia Tarba
The main purpose of this paper is to propose a model of economic development able to generate a cross‐border sustainable economic development, in regions in conflict. The Italian…
Abstract
Purpose
The main purpose of this paper is to propose a model of economic development able to generate a cross‐border sustainable economic development, in regions in conflict. The Italian industrial district model implements a community industry synergy process led by the authorities according to a top‐down approach. The cluster model implements a clustering specialization process led, in the American version, by a bottom‐up approach and in the European version by a top‐down approach. The regional innovation system (RIS) provides the regional and international innovation networking required for both models in order to confront the global competition. The proposed progressive model creates the industrial specialization (industrial district) required for the development of the clustering process supported by the RIS.
Design/methodology/approach
The authors have selected, from the list of producers (growers and producers of olive oil), a random sample of 103 growers of olives and producers of olive oil from both groups from the Northern regions (Galilee in Israel and the Northern West Bank): 26 Palestinian growers, 25 Palestinian producers, 13 Israeli growers and 39 Israeli producers of olive oil, and interviewed them.
Findings
The results show that the community‐industry synergy of the industrial district model is supported by the economic actors from both sides of the border but refused for political reasons by the regional authorities and professional associations. The raw material (olives), the human capital and the knowledge required in order to start the clustering process exist.
Practical implications
The study has evaluated the Israeli‐Jewish and Arab and the Palestinian olive sector, and clearly indicates that bottom‐up decision‐making process is the only way for the moment for initiating the cluster and RIS models in the olive sector. The intervention of a third party is required in order to start the bottom‐up implementation of the industrial district model and launch the clustering process.
Originality/value
The main contribution of this paper lies in organizing the industrial district in such a way that it will generate a cluster in the long run. Thus, it is called progressive model.
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N.F. Matsatsinis, E. Grigoroudis and A.P. Samaras
This paper attempts to determine effective push‐pull marketing strategies concerning olive oil in Greece, based on the analysis of consumers' and distributors' values and the…
Abstract
Purpose
This paper attempts to determine effective push‐pull marketing strategies concerning olive oil in Greece, based on the analysis of consumers' and distributors' values and the comparison of importance that each group gives to different product characteristics.
Design/methodology/approach
In this paper, multicriteria analysis is used in order to identify olive oil market segments and the factors that affect the purchase behaviour of olive oil consumers. Consumers' preferences, attitudes and perceptions with regard to special characteristics of olive oil such as quality, packaging, image, odour, colour, etc. are explored. In addition, description and analysis of the marketing channels of olive oil in Greece is presented. Finally, consumers' preferences are compared to the judgments of distributors in order to identify useful similarities‐dissimilarities in their perceptions and attitudes, concerning the attributes of the product.
Findings
The study of the olive oil market in Greece shows the importance of the product for the Greek market. Findings also suggest that the olive oil market in Greece is very complex. The qualitative analysis shows that perceived quality is the only attribute of the product that is considered very important for both consumers and distributors. In addition, perceptual maps can be a useful tool for the comparative analysis of preferences between consumers and distributors.
Originality/value
The paper identifies key factors that influence the behaviour of Greek consumers and distributors regarding olive oil purchases. These factors and the comparison between the two groups have a great influence on the marketing decisions of agricultural products and food industry in general.
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The purpose of this paper is to examine the links between olive growing, hospitality and tourism in an emerging olive growing region, as well as challenges olive grove operators…
Abstract
Purpose
The purpose of this paper is to examine the links between olive growing, hospitality and tourism in an emerging olive growing region, as well as challenges olive grove operators face.
Design/methodology/approach
A qualitative approach is taken in the form of face‐to‐face and telephone interviews among 23 olive grove operators in Western Australia from a sample of 33 operations identified.
Findings
Almost half of the respondents indicated being open to the public in some form, including cellar door sales and hospitality facilities, such as a café. Other respondents are currently in the process of developing hospitality facilities or plan to be associated to tourism. However, some responses identified existing marketing issues and outside competition from cheaper products as current constraints.
Research limitations/implications
That only 23 respondents participated in the study does clearly limit the generalisability of the findings in regards to olive growing in Western Australian or elsewhere. Despite this limitation, this exploratory study provides first insights into an unexplored emerging and increasingly multifunctional industry.
Practical implications
In view of some operators' concerns of being able to market their products in the future, the findings illustrate that the mix of strategies combining the olive products, hospitality and/or tourism could have several positive impacts on this emerging industry for those operators willing and able to pursue such paths.
Originality/value
The current developmental stage of olive growing and its potential for further extending into “olive tourism” or related concepts suggests opportunities for future research.
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Samir Sayadi, Yamna Erraach and Carlos Parra-López
The purpose of this paper is to translate consumer requirements regarding olive-oil quality attributes into specific olive-growing practices that most contribute to satisfy these…
Abstract
Purpose
The purpose of this paper is to translate consumer requirements regarding olive-oil quality attributes into specific olive-growing practices that most contribute to satisfy these attributes.
Design/methodology/approach
After identifying consumer requirements or needs regarding different attributes of olive-oil quality, through a survey of 439 olive-oil consumers, the authors determine the olive-growing practices that optimally satisfy consumer needs through expert opinions. Finally, the use of expert knowledge to construct the House of Quality or the first matrix of quality function deployment allow the authors to define the relative contribution of the various olive-farming practices to the satisfaction of consumer requirements.
Findings
The findings have shown that the olive-oil quality attributes most requested by consumers incorporate organoleptic (e.g. acidity, flavour, colour), sociocultural (e.g. creating employment in rural areas, maintenance of the rural population) and environmental ones (environmental externalities). The “separation of olives collected from ground and trees” (separation), “timing of harvesting” (according to a fruit-ripeness index), the “method of the ground harvest” (no picking from the ground), and the “method of tree harvest” (handpicking) were some of the most commonly identified olive-farming practices that contribute the most to meeting consumers’ needs with regard to olive-oil quality.
Research limitations/implications
The study suggests detailed analyses of the relationships between customer requirements and other agents practices involved in the olive sector (processing industries: mills, distribution, and marketing management, etc.) to more fully investigate the impact of all these practices on consumers’ perceived olive-oil quality attributes. This is the most reliable way to guarantee that the most sought-after quality characteristics are taken into account, not only in the farming stage but also in the various different stages of the olive agri-food chain.
Practical implications
Findings represent an opportunity in the market value chain to develop a quality olive oil which is more oriented towards the consumer and able to face future segmentations in the market. This is one of the main innovative features of this study, as it offers “good practice” guidelines to agents of the olive-oil sector from the consumer perspective.
Social implications
This study provides positive implications to consumers, providing them important tools to make an informed choice, and producers and marketers helping the design of production strategies to optimally satisfy the consumer preference with regard to olive-oil quality, and attain a competitive advantage by adding value to the product.
Originality/value
This paper is regarded as the pioneer in the literature translating the “consumer voice” regarding olive-oil quality into specific olive-growing practices “good-practices guidelines”. Thus, the relevant required quality olive-oil attributes should be clearly described on the label, to enable consumers to identify the quality features and make an informed choice. Furthermore, to meet consumers’ needs, the olive-oil sector should focus on the olive-growing practices that optimally satisfy consumer requirements concerning olive-oil quality attributes. This would help to improve legitimacy and boost public support for the Common Agricultural Policy subsidies for the agricultural sector in general, and the olive sector in particular. The findings are particularly valuable in helping policy makers to design marketing strategies to improve the sustainability and competitiveness of Spanish olive oil.
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Ignacio Ruiz Guerra, Valentin Molina and José Manuel Quesada
Experimental tourism can be understood as a new trend in tourist demand. Tourists want to experiment with lifestyles in different places. The information society shows how and…
Abstract
Purpose
Experimental tourism can be understood as a new trend in tourist demand. Tourists want to experiment with lifestyles in different places. The information society shows how and where the best products are cultivated and is linked to how the quality of life should be. Nowadays, we are intended to know more and better things, both tangible and intangible, and new technologies show them to us immediately. One intends to live these opportunities as soon as they can.
Design/methodology/approach
From the experimental point of view Olive Oil Tourism (Oleotourism) emerges from the olive oil consumer’s interest in learning about the production process, so they can discover a lifestyle associated to this product. This research begins with an exploration of tourists’ motivations. Then, focusing on these consumers, this work has different targets: first, to assess how consumers perceive intangible aspects of olive oil and, second, to forecast the potential demand for oleotourism.
Findings
The development of tourism is the result of tourist entrepreneurs that react to the pre-existing demand/opportunity by identifying it in the tourist market.
Research limitations/implications
The consumer’s experience is important, but touristic trends are changing. The importance of olive oil may grow in the future because the nutrition benefits are known by all countries. The natural experience around olive oil will drive it to other stakeholders.
Practical implications
It is very early to recognize if the olive oil tourism industry is economically interesting, and whether innovative offers can be created based in olive oil and the lifestyle in rural areas.
Social implications
The local development around olive oil tourism could be a potential complement with the principal activities, which are usually agricultural activities, farmer interests and local and historical heritage. This is a means to foresee the plausible impacts of the development of oleotourism on tourist destinations, for which oleotourism might become a competitive advantage based on an agri-food product with many intangible profits: olive oil.
Originality/value
This is the first opportunity to learn about the personal interest of the consumer regarding olive oil. They give us the opportunity to know if the institutional offer about new destinations based on olive oil tourism will have a chance or will it be an economic complement with the principal activities.
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Evangelia Blery and Eugenia Sfetsiou
The purpose of this paper is to examine the issues related to the promotion and marketing of olive oil, by the Greek company Minerva S.A. Thus, the product, its target market and…
Abstract
Purpose
The purpose of this paper is to examine the issues related to the promotion and marketing of olive oil, by the Greek company Minerva S.A. Thus, the product, its target market and competition are examined, a SWOT analysis is performed and the marketing mix is presented.
Design/methodology/approach
Since the aim of this study was to examine the marketing practices of the company Minerva S.A., the case study method was preferred because its fundamental characteristic is the “focus on a particular setting or event”.
Findings
The findings showed that the company offers high quality products in good prices and is a market leader. However, it faces severe competition. The company advertises its olive oil products and conducts intense promotional campaigns to promote them in the local market and abroad. Exports are a good opportunity to increase sales.
Originality/value
This paper is one of the few that have examined the promotion and marketing of olive oil worldwide and it is one of the very few that have examined such issues in the Greek market, where little research has taken place in this sector. Thus, it can give an important insight in the olive oil sector and become a useful tool for managers in this sector.
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Carla Marano-Marcolini, Anna D’Auria and Marco Tregua
This chapter analyses the development of oleotourism through the use of local resources in a democratised decision-making process. It explains that the production of olive oil is…
Abstract
This chapter analyses the development of oleotourism through the use of local resources in a democratised decision-making process. It explains that the production of olive oil is making a novel contribution to the tourism industry. The authors suggest that oleotourism is also offering opportunities for stakeholder engagement. Therefore, the authors identify key elements that serve as drivers for the development of oleotourism in Jaén. They put forward a framework that can lead to a democratised decision-making process that is intended to support the stakeholders of oleotourism.
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M. Crescimanno, S. Di Marco and G. Guccione
This research analyses the main structural factors of the organic olive oil sector in Sicily, and the effects of the European sustainable development policy (EEC Regulation…
Abstract
This research analyses the main structural factors of the organic olive oil sector in Sicily, and the effects of the European sustainable development policy (EEC Regulation 2092/91, EEC Regulation 2078/92). It examines the trade marketing of organic producers of olive oil like the initiatives to exploit European branding, typicalness, and European recognition of PDO (protected denomination of origin).
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The objective of this paper is to analyse the elements that influence Spain's reputation among Chinese consumers, and to evaluate to what extent this country's reputation has an…
Abstract
Purpose
The objective of this paper is to analyse the elements that influence Spain's reputation among Chinese consumers, and to evaluate to what extent this country's reputation has an impact on their perceived quality of Spanish olive oil (SOO) and their intentions to purchase and recommend SOO.
Design/methodology/approach
This study was carried out by surveying 399 potential olive oil consumers in China (256 of whom were familiar with olive oil and 143 of whom had no previous familiarity with the product, although they stated their intentions to consume it). The proposed hypotheses were tested using covariance-based structural equation modelling (CB-SEM).
Findings
The results show that: (1) Spain's reputation among Chinese consumers can be principally explained by its appealing environment and advanced economy; (2) reputation does not have a direct impact on intentions to purchase and recommend SOO (summary construct effect), but rather has an indirect impact thanks to the perceived quality of SOO (halo effect), and (3) familiarity with olive oil moderates these relationships.
Originality/value
No previous study has analysed this question for this food product category (olive oil), country of origin (Spain) and target market (China). This study, therefore, provides new empirical evidence regarding the formation process of Spain's reputation among Chinese olive oil consumers and the effect of the country of origin on the Chinese olive oil market. These results provide countries' policymakers with criteria for competitive country reputation management.
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Carla Marano Marcolini, Manuel Parras Rosa and Esther Lopez-Zafra
The purpose of this paper is to analyze the labeling and denominations of olive oils and to examine to what extent these factors confuse consumers. Specifically, the authors…
Abstract
Purpose
The purpose of this paper is to analyze the labeling and denominations of olive oils and to examine to what extent these factors confuse consumers. Specifically, the authors analyze the extent to which the different denominations of olive oil prevent consumers from distinguishing among the types of olive oil. Furthermore, the authors analyze whether the current generic names of olive oil affect consumer perceptions regarding the product’s various qualities and characteristics.
Design/methodology/approach
The authors performed an experiment with 128 participants divided into two groups (experimental n=64 and control n=64). In the pretest, participants completed a survey with 12 terms related to olive oil. The experimental group was then trained in the meaning of each term, after which the group returned to complete the same survey.
Findings
The authors can confirm H1 and H2. Results show that there is no clear knowledge regarding some of these terms.
Social implications
This study provides positive implications to both consumers, providing them a clear information, and producers and marketers, helping distinguish in the market olive oils of more quality.
Originality/value
This paper is pioneer in the literature. The authors provide a number of proposals and amendments regarding olive oil names to improve the knowledge and clarity of olive oil with direct implications for agricultural policy.
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