Next Article in Journal
Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration
Next Article in Special Issue
Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars
Previous Article in Journal
Sorghum Phenolic Compounds Are Associated with Cell Growth Inhibition through Cell Cycle Arrest and Apoptosis in Human Hepatocarcinoma and Colorectal Adenocarcinoma Cells
Previous Article in Special Issue
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste
 
 
Article

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

1
Department of Economics, Business, Mathematics and Statistics (DEAMS), University of Trieste, 34100 Trieste, Italy
2
Department of Economics and Statistics (DISES), University of Udine, 33100 Udine, Italy
3
Department of Agricultural, Food, Environmental and Animal Sciences (DI4A), University of Udine, 33100 Udine, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: Cristina Alamprese, Emma Chiavaro and Francesco Caponio
Foods 2021, 10(5), 994; https://doi.org/10.3390/foods10050994
Received: 12 April 2021 / Revised: 27 April 2021 / Accepted: 30 April 2021 / Published: 2 May 2021
(This article belongs to the Special Issue Sustainability of Olive Oil System)
The paper investigates Italian consumers’ behavior towards characteristics of extra virgin olive oil, in particular organic production methods and geographical origin. On the basis of the existing literature, the concepts of sustainability of food systems, diets, and the olive oil supply chain are analyzed. A choice experiment (CE), using a face-to-face questionnaire with over 1000 participants, was conducted to quantify the willingness to pay (WTP) for these two attributes. Findings show positive preference for origin attributes, while the organic attribute is not highly valued. The article also offers some perspectives on future research to improve the competitiveness and sustainability of the Italian olive oil supply chain. View Full-Text
Keywords: choice experiment (CE); extra virgin olive oil (EVOO); willingness to pay (WTP); country of origin; organic food; consumer preferences; sustainable food system choice experiment (CE); extra virgin olive oil (EVOO); willingness to pay (WTP); country of origin; organic food; consumer preferences; sustainable food system
Show Figures

Figure 1

MDPI and ACS Style

Carzedda, M.; Gallenti, G.; Troiano, S.; Cosmina, M.; Marangon, F.; de Luca, P.; Pegan, G.; Nassivera, F. Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market. Foods 2021, 10, 994. https://doi.org/10.3390/foods10050994

AMA Style

Carzedda M, Gallenti G, Troiano S, Cosmina M, Marangon F, de Luca P, Pegan G, Nassivera F. Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market. Foods. 2021; 10(5):994. https://doi.org/10.3390/foods10050994

Chicago/Turabian Style

Carzedda, Matteo, Gianluigi Gallenti, Stefania Troiano, Marta Cosmina, Francesco Marangon, Patrizia de Luca, Giovanna Pegan, and Federico Nassivera. 2021. "Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market" Foods 10, no. 5: 994. https://doi.org/10.3390/foods10050994

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
Back to TopTop