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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.

The purpose of this paper is to analyse key determinants of Polish consumers’ loyalty, identified through the analysis of relationship marketing literature, with reference to traditional foodstuffs.

The paper's approach is a systematic review of the Web of Science, Ebsco and Pro-Quest electronic databases, from 1990 to 2014 as well as research results run by Polish and international research centres, groups and institutes. The paper focuses on two main aspects. One is connected with the development of traditional foodstuffs being a consequence of growing prosperity of the Polish society, and the emergence of consumers who rate quality, national/regional identity and own cultural values higher than the price. The other one is connected with key determinants of consumer loyalty towards traditional products. The paper uses secondary data, and presents research results run between Polish consumers of traditional food products. Attitudes and behaviour of Polish consumers of traditional products in relation to key determinants of loyalty, such as attitude towards the product, the level of satisfaction, trust, price sensitivity and frequency of purchase and willingness to do repeat purchase are identified in the paper.

According to the analysed research, almost 90 percent of the respondents positively perceive traditional products. The results of the research confirm positive and emotional attitudes of consumers towards traditional products. This emotional attachment, which is very important in creating loyalty among consumers, makes them buy traditional food. Polish consumers are satisfied with the taste of traditional products, which are also perceived as fresh and natural. Consumers rate the quality of traditional products highly and underline their positive influence on their and their families’ health. According to the research, Polish consumers pay little attention to geographical and quality indications, which are designed to build a trustworthy image of the products. Traditional products are perceived as expensive, which makes it difficult to build loyalty and affects the frequency of purchase. Almost 40 percent of the respondents buy traditional products once a month.

The research results presented in the paper have significant implications for management, that is producers and retailers of local food, in particular with regard to their future marketing effort. Producers and entrepreneurs should monitor behaviour of consumers of traditional food to adapt their offer to changing trends in order to create their loyalty. Consumers expect the products to be made of appropriate ingredients and production methods in order to keep their original taste and character. They also expect some product innovations and proper communication to become loyal.

The paper has significant implications for society. The process of building customer loyalty towards traditional products is important in the context of their quality of life and public attitude. Traditional foods are a part of culture and the identity of the population where they are produced. Therefore they carry a strong symbolic value for the customers. They are also perceived as healthy and nutritious products, containing a lot of vitamins and minerals. Creating loyal attitude towards them may improve the quality of customers’ life.

The paper provides interesting insights about loyalty for traditional products. Based on the determinants of loyalty identified by the author in relationship marketing literature the analysis of these variables was conducted in relation to traditional products. Due to the best author knowledge this is one of the first attempts, if not the first, where loyalty determinants were described in relation to traditional products. The literature lacks comprehensive research on particular aspects of loyal behaviour in the market of traditional products.

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and has a significant impact on customer satisfaction. Gastronomy in the Western Balkans has attracted increasing attention from tourism and hospitality researchers since the fall of Yugoslavia in the 1990s. As a relatively new topic in academic literature, it requires frequent and critical monitoring that can shed light on current research and practice and make needed adjustments in terms of future development. However, to date, there have been few systematic reviews of this body of work. As such, this study aims to fill this void by conducting a qualitative analysis of the development of gastronomy in the Republic of Slovenia. Particular attention has been devoted to the presentation of gastronomic heritage, tourism and policies implemented by Slovenian authorities in order to strategically develop the national gastronomic identity. Based on a literature review and interviews with experts from academia and practice, the findings reveal that for the successful development of gastronomy, a strategic approach to gastronomy and tourism development is needed. The development of gastronomy is also vital for the improvement of tourism and gastronomic services at the regional, local and entrepreneurial levels. The results of this study will be of interest to policymakers, researchers and practitioners. This research has also raised many questions requiring further investigation. It is suggested that future longitudinal studies include interviews with different groups of stakeholders and empirically investigate the different perspectives of gastronomy development.

Quality agricultural products are assuming an increasingly important role in European Union (EU) agricultural and food policies. The potential for differentiating quality products and services on a regional basis has been recognised and legislation has been introduced for protecting the geographical indications and designations of origin for agricultural products and quality foodstuffs. Today, marketing strategies for quality products attempt to explore these new opportunities, trying to build on the products’ reputation and the image of their region of origin. This study employs a dichotomous choice model to identify the socio‐economic characteristics that influence Greek consumers’ willingness to pay for an origin labelled wine. The results indicate that wine consumers’ willingness to pay varies only according to social and demographic characteristics. Furthermore, the mean willingness to pay was estimated using two alternative econometric specifications of the dichotomous choice model. We have found that non‐quality wine consumers are willing to pay double the price of a bottle of normal table wine if the alternative provides for a guarantee of the place of origin of the wine. Their decision is found to be dependent only upon education and affiliation with the place of origin. The model specifications are compared and useful conclusions referring to price policy for origin labelled wines and their marketing are drawn.

The purpose of this paper is to show that in any business operation legal constraints and requirements impact upon the activities undertaken with the particular focus of reference to the provision of food in a public house and restaurant setting.

The methodology adopted is that of qualitative secondary research drawing on published materials in the form of legal regulations and judicial precedents, and from governmental organisations, trade associations and news articles. This approach is appropriate to the nature of the work, which seeks to raise an awareness of some of the hazards and ramifications, which may result from a failure to appreciate and observe legal standards of conduct.

The research carried out for this paper reveals examples of the range of legal measures under both the criminal and civil law in the UK which should be met in the commercial provision of food, thereby, in part, contributing to the success and reputation of the business. The rationale for both criminal and civil law is indicated together with the means of enforcement and the consequences of infringement.

The work is not intended to constitute a comprehensive or speculation‐free statement of the totality of the legal measures which operate in this area, nor to be technical in nature, nor to amount to legal advice, but it is intended to highlight some of the legal pitfalls which may await the unwary or insouciant in the supply of prepared food meals to customers and consumers. Each country has its own legal system and regulations in varying degrees, although there may be similarities in certain respects, such as in the common law jurisdictions of the Commonwealth and the USA, which have been influenced by English law. Within its areas of legal competence, the European Union has sought to effect harmonisation amongst the member states. As there is no universal system of the legal regulation of food provision, this makes it imperative that appropriate guidance and advice are obtained locally before commencement of activity. To keep within reasonable bounds, this paper is confined to UK law. However, this should serve to exemplify the standards of a democratic and commercially sophisticated country with regard to the subject matter under examination.

The paper concludes with a number of suggestions of a practical character, which may be of interest to those engaged in the provision of food in public houses and restaurants.

The material employed in this work has been gathered from a variety of sources, with the intention that the selections made, together with the interpretations given, serve a useful function in bringing into prominence that in the provision of food, with particular reference to those operating public house and restaurant businesses, it is essential that proper attention is given to all necessary legal considerations.

The purpose of this paper is to determine redesigned product profiles to maximize Erzurum Civil cheese consumption satisfaction of Turkish consumers under an ordinal utility approach.

Data were obtained from a survey conducted in Erzurum in 2014. A conjoint analysis was used to determine the utilities of each level along with the relative importance of Erzurum Civil cheese attributes for measuring the consumption satisfaction as an indicator of the purchase decision and priorities of Turkish consumers.

The results of the study clearly highlighted that Erzurum Civil cheese consumption satisfaction was maximized with the augmented and actual product images redesigned by a private-labelled and local-branded simple product with the highest and medium prices based on organic production techniques for heavy and light consumers, respectively. However, medium consumers appreciated the core benefit obtained from the credence quality attributes supported by the generic branded simple cheese with the lowest price purchased directly from the farmstead villages. Eventually, these marketing tactics and strategies could increase demand, maximizing the cheese consumption and satisfaction of Turkish consumers in each cluster. They could also provide greater consumption satisfaction to Turkish consumers as well as bigger marginal contributions to the market dynamics of the food supply chain.

This study was the first research conducted on Erzurum Civil cheese consumption satisfaction of Turkish consumers using innovative approaches and brand designations, such as Protected Designation of Origin, Protected Geographical Indication, and Traditional Specialty Guaranteed in Turkey using the conjoint and k-mean cluster analyses techniques.

The choice of typical products as an area of autonomous business with great potential comes from the development of a scenario of supply made up of important trends – within wealthy countries – that simultaneously invested in: the economy, the agricultural sector, the agro‐food sector and, on the same level, in the tourist industry and (of consumption) in the cultural sector, in the broad sense. It is well‐known that the more significant traits of the matter are connected to the following elements: globalisation; the increased use of technology in agricultural production; the renewed concept of territory; the “philosophical” change of agricultural policies; the great fragmentation of the tourist industry; the tensions generated by public opinion towards subjects like food safety, exacerbated by recent shocking events (mad cow disease, GMO, etc.); and new food consumption behaviour. The definition and background of typical food products are located in these varied elements.

The paper aims to review the perceived benefits of the Mediterranean diet alongside traditional or regional foodstuffs, and to examine the extent to which food producers and retailers make use of these labels in order to enhance the perceived value of their products.

The paper draws on marketing literature relating to origin cues within the food industry. It first analyses criteria used by the EU for food labelling, following this with a review of the perceived value of authenticity in foodstuffs, offering an evaluation of Mediterranean‐labelled products available from a leading UK supermarket chain.

The paper involves an exploration into the descriptors used by food producers, suggesting they are designed to respond to consumers’ subjective criteria in food choices with only tenuous links to the promoted origins and corresponding quality designations. It is concluded that regional and Mediterranean labels do not display common dietary or preparation features but are convenient marketing labels designed to enhance food product attributes.

It appears that regional links or the term “Mediterranean”, when linked to foodstuffs, suggest a level of authenticity that is not always borne out in product ingredients and preparation methods. Origin and authenticity are widely held to enhance the perceived attributes of food products but this paper highlights certain mismatches between regional quality marks and food marketing practices. Greater awareness of the practices employed to satisfy “subjective criteria” when making food choices is of benefit to consumers.