Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil
Giuseppe Di Vita,Raffaele Zanchini,Giovanni Gulisano,Teresina Mancuso,Gaetano Chinnici,Mario D'Amico +5 more
TLDR
In this paper, the authors identify specific market segments which allow for the definition of homogeneous olive oil consumer targets, based on the stated preferences of consumers and emphasize the role that different quality scales of olive oil have in the eye of the consumer.Citations
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Market-oriented Development of Plant-based Food and Beverage Products: A Usage Segmentation Approach
Emma Beacom,Joe Bogue,Lana Repar +2 more
TL;DR: In this paper, the authors examined plant-based product consumption, related motivations and barriers, and PBP attributes of importance, and collected responses from PBP consumers and surveyed them online.
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Consumers’ Attitudes and Purchase Intention for a Vitamin-Enriched Extra Virgin Olive Oil
Manal Hamam,Giuseppe Di Vita,Raffaele Zanchini,Daniela Spina,Maria Raimondo,Manuela Pilato,Mario D'Amico +6 more
TL;DR: In this article , the authors examined Italian consumer preferences for extra virgin olive oil (EVOO) enriched with vitamins and analyzed the key drivers that affect consumer choices for this product, and assessed consumers' intention to purchase the enriched product compared to the conventional one.
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Italians’ behavior when dining out: Main drivers for restaurant selection and customers segmentation
Nathalie Iofrida,Annamaria De Luca,Raffaele Zanchini,Mario D'Amico,Marco Ferretti,Giovanni Gulisano,Giuseppe Di Vita +6 more
TL;DR: In this paper , the authors investigated which attributes drive Italian customers while choosing a restaurant, how many of these attributes correspond to intrinsic and extrinsic characteristics of restaurants and which are the main segments of customers.
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Consumer acceptance of innovations in traditional foods: the case of extra-virgin olive oil
Domenico Carlucci,Luigi Roselli,Giacomo Giannoccaro,Carla Cavallo,Teresa Del Giudice,Riccardo Vecchio,Gianni Cicia,Bernardo Corrado De Gennaro +7 more
TL;DR: In this paper , the authors investigated consumer acceptance for a set of innovations that can be applied to the production process of extra-virgin olive oil and found that the type of technology affects significantly the level of consumer acceptance of the tested innovations.
References
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The Application of Electronic Computers to Factor Analysis
TL;DR: A survey of available computer programs for factor analytic computations and a analysis of the problems of the application of computers to factor analysis.
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Little Jiffy, Mark Iv
Henry F. Kaiser,John Rice +1 more
TL;DR: In this article, a step-by-step computer algorithm of the revised version of the original Little Jiffy, Mark IV, is presented, with the index of the covariance matrix (with zero in the diagonal) under consideration.
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K‐means clustering: A half‐century synthesis
TL;DR: This paper synthesizes the results, methodology, and research conducted concerning the K-means clustering method over the last fifty years, leading to a unifying treatment of K-Means and some of its extensions.
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Quality Segmentation in Spatial Markets: When Does Cannibalization Affect Product Line Design?
TL;DR: In this paper, the authors investigated how the cannibalization problem affects product line design in an oligopoly setting, where consumers differ not only in their quality valuations but also in their taste preferences.
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Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity.
Francesca Gaggia,Loredana Baffoni,Michele Galiano,Dennis Sandris Nielsen,Rasmus Riemer Jakobsen,Josué L. Castro-Mejía,Sara Bosi,Francesca Truzzi,Federica Musumeci,Giovanni Dinelli,Diana Di Gioia +10 more
TL;DR: Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress, which makes rooIBos leaves interesting for the preparation of a fermented beverage with health benefits.