Next Article in Journal
Edible Films and Coatings as Food-Quality Preservers: An Overview
Next Article in Special Issue
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers
Previous Article in Journal
Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines
Previous Article in Special Issue
Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil
Open AccessArticle

Development and Validation of the Perceived Authenticity Scale for Cheese Specialties with Protected Designation of Origin

1
Department of Business Administration, University of Verona, via Cantarane, 24 1, 37129 Verona, Italy
2
Marketing of Food and Agricultural Products Faculty of Agricultural Economics, G-A University of Goettingen, Platz der Goettinger Sieben 5, 37073 Goettingen, Germany
*
Author to whom correspondence should be addressed.
Foods 2021, 10(2), 248; https://doi.org/10.3390/foods10020248
Received: 31 December 2020 / Revised: 21 January 2021 / Accepted: 21 January 2021 / Published: 26 January 2021
(This article belongs to the Special Issue Motivations Associated with Food Choices and Eating Practices)
Authenticity has become increasingly important in the modern market as consumers seek products more resonant of tradition and originality. This study aimed to develop and validate a perceived authenticity scale for food specialties. Furthermore, this work exposed the causal relationship between authenticity and consumer behaviour, by quantitatively analysing the effects of perception of authenticity and identification with a product on consumers’ willingness to consume the cheese Algovian Emmentaler, an iconic dairy product produced in southern Germany and protected with the designation of origin. Three surveys were conducted over two different timeframes. One served as a pre-test in Germany with a representative sample for the second two in Germany and Italy with a gourmet sample. Both objective authenticity and subjective authenticity were considered, with the former comprising concepts such as whether the respondent was sure of the cheese’s origin and the latter what the cheese embodied. Identification with Algovian Emmentaler was also surveyed. Exploratory factor analysis and confirmatory factor analysis were conducted on the survey data in order to construct an authenticity scale. Based on this scale, structural equation models were constructed. Objective authenticity was found to positively contribute to stated willingness to consume, as well as mediate subjective authenticity, which itself mediated the effects of identification. Subjective authenticity was a large contributing factor to willingness to consume among German consumers, whereas the effects of objective authenticity were higher in Italy compared with the former. Expectedly, identification with Algovian Emmentaler also had a high direct effect on willingness to consume in Germany. View Full-Text
Keywords: authenticity scale; genuine; cheese specialty; country-of-origin labels; product identification; stated willingness to consume authenticity scale; genuine; cheese specialty; country-of-origin labels; product identification; stated willingness to consume
Show Figures

Figure 1

MDPI and ACS Style

Sidali, K.L.; Capitello, R.; Manurung, A.J.T. Development and Validation of the Perceived Authenticity Scale for Cheese Specialties with Protected Designation of Origin. Foods 2021, 10, 248. https://doi.org/10.3390/foods10020248

AMA Style

Sidali KL, Capitello R, Manurung AJT. Development and Validation of the Perceived Authenticity Scale for Cheese Specialties with Protected Designation of Origin. Foods. 2021; 10(2):248. https://doi.org/10.3390/foods10020248

Chicago/Turabian Style

Sidali, Katia L.; Capitello, Roberta; Manurung, Akhsa J.T. 2021. "Development and Validation of the Perceived Authenticity Scale for Cheese Specialties with Protected Designation of Origin" Foods 10, no. 2: 248. https://doi.org/10.3390/foods10020248

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop