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In line with emerging conceptualizations of humility in organizations, the purpose of this paper is to examine how leader humility and distance-based factors (i.e. power distance orientation (PDO) and hierarchical distance) interact to predict follower psychological empowerment.

The authors tested the hypotheses using a sample of 294 employees in South Korea. Moderated regression and bootstrapping analyses were conducted to test for direct and moderated relationships.

Results indicated that leader humility positively predicted follower psychological empowerment, and followers’ PDO positively moderated this relationship. Results of a three-way interaction indicated that the impact of leader humility on follower psychological empowerment was strongest when both followers’ levels of PDO and hierarchical distance were high.

Humility can provide a new lens through which to understand the leadership process. Beyond anecdotal accounts, this study provided strong evidence for the value of humility on the list of qualities essential for successful leadership.

This is the first study to provide empirical evidence for the moderating effect of PDO and hierarchical distance on the relationship between leader humility and follower empowerment. The findings highlight the benefits of understanding the roles of followers’ cultural value orientation and hierarchical position in the effectiveness of leader humility.

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.

Investigate the behaviour and the habits of the consumers from central-southern Italy in relation to extra olive oil consumption, focussing on the impact of protected designation of origin (PDO) and EU–organic certification on purchase intention and quality perception.

A specific questionnaire was submitted to 160 consumers; a subsample of ten experts, ten semi-experts and ten habitual consumers of olive oil tested, through a blind test first and a normal one then, three Italian samples: an extra-virgin olive oil (EVOO) without certification, an organic EVOO and a PDO EVOO, which were characterised also from a chemical-physical point of view. The answers provided during the tastings were statistically analysed and compared.

People interviewed prefer local olive oils; they are positively influenced by PDO/organic certification, while price is not a decisive factor on the purchasing choices. According to tasting panel results: experts gave consistent answers preferring organic olive oil, semi-experts are positively influenced by the PDO brand contrary to what they claimed; non-experts would buy EVOO, although they are positively influenced by the PDO brand and negatively by the organic certification.

Only knowledge and experience can aid consumers make consistent and aware choices. Information campaigns could help them to distinguish products, correctly identify food attributes and overcome their scepticism towards quality of organic products.

Few works investigated the impact of quality and sustainability labelling on perception of olive oils, valuing the consistency between answers provided before and after sensory assessments.

The present study aims to ascertain the relationships between subordinate moqi and leader behaviors, by primarily discussing how and when subordinate moqi is associated with leadership empowerment.

A self-report study was conducted by recruiting 334 employees from 13 firms. All concepts were rated on a seven-point Likert-type response scale. Linear regression analysis (conducted in MPLUS 7) was conducted to verify the hypotheses.

First, subordinate moqi showed positive association with empowerment. Second, trust-in-supervisor mediated the relationships between subordinate moqi and empowerment. Third, subordinates' power distance orientation (PDO) could moderate the subordinate moqi – leader empowerment relationship. When subordinates reported higher PDO, the relationships between subordinate moqi and empowerment were more robust; likewise, subordinate moqi would have more significantly indirectly impacted empowerment via trust-in-supervisor.

Though researchers have discussed the impacts of subordinate moqi on subordinates' outcomes, the impact of subordinate moqi on supervisors' attitudes or behaviors remains unclear. The relationships between subordinate moqi and supervisor empowerment behaviors are empirically ascertained by emphasizing the leader-subordinate dyadic process. The findings here suggested that subordinate moqi boosted subordinates' trust-in-supervisor, and moqi would also predict the behaviors of leader empowerment. This study extended the PDO literature by identifying the moderating role of PDO in the subordinate moqi – leader empowerment behavior relationship.

The study of consumers’ motivations, attitudes and preferences are of great importance for marketing strategy definitions when considering protected designation of origin (PDO) cheeses. Previous research, a survey on PDO cheese retailers, and in depth interviews with PDO cheese producers showed that: “price per kilo”, “cheese texture”, “unit of sale size” and “recognition as PDO” were the main attributes affecting preferences for cheeses in Greater Lisbon’s market. Conjoint analysis was used to estimate utilities for those attributes and to determine the existence of consumer groups with similar preference profiles. Results show that recognition as PDO is the most important attribute for the choice of traditional cheeses, followed by price, texture and unit of sale. Three groups of consumers were identified. The first accounts for 28 per cent of respondents who prefer creamy cheese and are not price‐sensitive. A second group is particularly price‐sensitive: it sums up to 16 per cent of respondents. Finally, representing 56 per cent, are those who value certification quality labels but are not willing to pay a premium price for it. The results found may encourage producers to adjust their marketing efforts to consider the different PDO cheese consumer segments.

The purpose of this paper is to understand how a geographical indication (GI) is built through time and how its (non)appropriation by local producers shapes it. The reciprocity of such process is also considered: how the creation of a GI changes local relationships between producers, within the GI and out of it? The case of Ossau-Iraty is relevant: in south-west of France, this protected designation of origin (PDO) has been based on two distinct regions: Bearn (Ossau) and Pays Basque (Iraty). Since then, most producers of Bearn have rejected this PDO.

The author adopts a diachronic perspective: the trajectory of the local dairy ewe sector is described, focusing on the trajectory of on-farm cheese makers from Bearn and Pays Basque and the trajectory of Ossau-Iraty. Based on different methods (qualitative interviews and archive research), this paper aims at analyzing the interactions within such heterogeneous networks.

When the PDO was created (1980), the opposition between producers of Bearn and Pays Basque was based on strong senses of place, which would be translated in a different perception of tradition: to Bearn producers, PDO Ossau-Iraty would be an industrial cheese, in which they did not recognize their product and themselves. With time, the producers who have been involved in the PDO worked on its specifications. The recognition of symbolic practices such as on-farm production or Summer pasture production, the recognition of differences between Basque cheese and Bearn cheese are changes that contribute to the evolution of perceptions within the local producers’ community. The author observes a recent convergence between Basque producers and Bearn producers, as their distinct products share common and strong qualifications within PDO Ossau-Iraty that contribute to their respective valorization. However, it seems to occur at an institutional level and the adhesion of the local producers might still be at stakes.

A statistical study could reinforce the author’s exploratory and historical research. Furthermore, it would have been relevant to take local inhabitants and local consumers into account, as they have participated in the products’ qualifications as well.

A long-term analysis (40 years) contributes to better understand how cheeses are valorized and how such process is based on controversial processes. It contributes to root GIs into local histories, which are nor as consensual neither as uniform as we would primarily think, and to identity levers for sustainable local development.

This research proposes studying how the moderating role of consumers' familiarity with a food product with a protected denomination of origin (PDO) influences consumer behavior. Past research has ascertained that consumers confuse different brands and PDOs. For this reason, it is important to analyze whether the level of consumers' experience with PDO food products influences their decisions.

Structural equations and multi‐sample models were applied to measure the effect of familiarity on the relations between perceived risk, trust, satisfaction, loyalty and buying intention in a PDO food product. The consumer was asked to indicate his/her level of agreement or disagreement with a series of statements based on a seven‐point Likert scale. After the completion of the fieldwork, an analytic process (exploratory and confirmatory reliability analysis) was performed and 414 valid questionnaires were obtained.

Results indicate that all the relationships proposed in the structural equation model between perceived risk, trust, satisfaction, loyalty and buying intention of the air‐cured ham “Jamón de Teruel” were accepted. Multi‐sample model results suggest that there are significant differences between consumers with high and low levels of familiarity in the influence of trust on satisfaction, as well as in the influence of satisfaction on loyalty. In consumers with greater familiarity and experience with the PDO, the effects of trust on satisfaction and satisfaction on loyalty are higher.

As a result of the study's findings with respect to the moderating role of greater familiarity with the PDO, managers should design marketing strategies to emphasize two main factors, intrinsic and extrinsic quality attributes, of PDO food products that make them unique.

The study emphasizes the importance of investigating the moderating effect of familiarity with a food product certified with a PDO and provides new insight into the necessity of consumers being able to differentiate the PDO from other brands in the food market.

The purpose of this paper is to analyse the influence of the perceived wine quality across intrinsic and extrinsic attributes on satisfaction, loyalty and buying intention of Spanish protected designations of origin (PDO) wine consumers.

Information is obtained from an initial qualitative approach through a dynamic group that allows us to develop the scales on which to quantify the different concepts. After this process a personal questionnaire is completed. With this aim the structural equation model (SEM) methodology is applied. However, as a previous measure, scales are depurated (analysis of reliability, dimensionality and validity) in order to guarantee an appropriate concept measurement.

The results obtained in the hypothesis contrast of the model reveal the existence of a positive influence of the intrinsic perceived quality attributes (colour, smell and flavour) on consumers' satisfaction. On the other hand, it is not possible to find enough evidence to support the influence of extrinsic perceived quality attributes (price, brand and region of origin) on consumers' satisfaction and loyalty. A possible explanation of these findings could be the small degree of consumers' involvement before the wide variety of PDO wines on the market. Quite probably, this aspect could influence their satisfaction and loyalty towards these kinds of products.

Managers must design marketing strategies to emphasise the intrinsic properties of the agro‐food products by means of their extrinsic attributes. In fact, quality stamps, PDO properties and other possible differentiating quality aspects must be highlighted on the labels. All these aspects could allow the product to improve its image and consolidate product links in consumer minds. Through this process it would be possible to achieve a better perceived quality and higher consumer satisfaction, loyalty and buying intention.

This paper analyses the particularities of a traditional agro‐food product protected under a PDO and how these particularities influence on satisfaction, loyalty and buying intention. The literature analysing the interrelation between satisfaction, loyalty and buying intention concepts is very scarce in the PDO wine context.

The present study focuses on the role of PDO certification in fostering the quality perception of certified-food consumers – highlighting the difference between quality brands and environmental labels. The case study of Mozzarella di Gioia del Colle DOP was taken into consideration to evaluate the opportunity of supporting a food product suitable for all families and promoting it worldwide through a quality certification.

The authors made a qualitative analysis on local Apulian consumers and, for testing our hypotheses, structural equation models were applied to evaluate the effect of familiarity on the relationships between perceived risk, trust, satisfaction, loyalty, resolution to pay a higher price and intent to purchase a Protected Designation of Origin (PDO) certified food product.

The authors observed managerial implications which seek to improve the collaborative network between the subjects employed in the phases of the production process, the stakeholders and the consortia, in order to plan a holistic development territorial strategy. It is useful to start a process of knowledge and evaluation of the benefits of the quality mark in the territory of origin of the PDO food product.

The authors provided theoretical and managerial implications which aim at improving the collaborative network between the subjects employed in the phases of the production process, stakeholders and consortia, in the outlook of territorial development strategies.

According to the analysis of the theoretical background, the opportunity to recognise the origin of a certain product allows the consumer to easily appreciate its intrinsic quality, relating a combination of factors to the territorial matching. It also focuses on the analysis of a different feedback at a local level from consumers, showing a lower intention to pay by consumers living in the same area where the PDO product comes from rather than other food goods.

An important requirement when producers apply for protected designation of origin (PDO) or protected geographical indications (PGIs) is to adapt and agree on a concise definition of the geographical boundaries and area of the product. Whereas PDO products must be both strongly ecologically and culturally embedded in the specific area, PGI products are allowed a weaker degree of embeddedness. The research question of this paper is: How are geographical boundaries becoming PDOs and PGIs? The paper aims to discuss these issues.

The analysis is based on diverse forms of empirical material. Document studies of laws, policy documents, etc. have been analyzed to uncover what kind of measures and concepts that have been important for implementation of the scheme in Norway. Interviews with producer organizations have involved the persons responsible for working out product regulations in producer organizations. Interviews have also been conducted with key informants representing public administrative bodies administering the regulation. All interviews have been semi-structured.

The analysis identifies a set of important conditions for the boundary work of PDO-PGI in Norway. The conditions can generally be said to be characterized by a weak understanding of the food-people-places nexus and a strong reliance on instrumentalised system logic in how to deal with the map-nature dimension in boundary work. The short answer to the research question is that geographical boundaries are becoming PDO and PGI through controversies.

The controversies are characterized by what is defined as cultural adaptation work. The actors overall adaptation work is understood as the sum of the practices that takes place in the interplay between people’s translations of language and knowledge, reorganization of social relationships and transformation of materiality. The interplay is embedded in the tension between the global and the local, the old and the new and results in both intended and unintended consequences.