Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach
During the last decade, olive oil consumption has experienced a major breakthrough in the world, not only in producing countries but also among those who are not. Undoubtedly, this growth in consumption is a consequence of the consolidation of a cultural phenomenon established between the main produ...
| Authors: | , , , |
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| Format: | book part |
| Status: | Published version |
| Publication Date: | 2012 |
| Country: | España |
| Institution: | Universidad de Barcelona |
| Repository: | Dipòsit Digital de la UB |
| OAI Identifier: | oai:diposit.ub.edu:2445/175808 |
| Online Access: | https://hdl.handle.net/2445/175808 |
| Access Level: | Open access |
| Keyword: | Consum d'aliments Oli d'oliva Food consumption Olive oil |
| Summary: | During the last decade, olive oil consumption has experienced a major breakthrough in the world, not only in producing countries but also among those who are not. Undoubtedly, this growth in consumption is a consequence of the consolidation of a cultural phenomenon established between the main producing countries (Spain, Italy and Greece), owing to the so-called Mediterranean diet1; a food concept that provides important health benefits and of which olive oil is one of the main components. The recent recognition of United Nations Educational, Scientific and Cultural Organization (UNESCO) — it has declared to the Mediterranean diet ‘the intangible cultural heritage of humanity’— offers promising perspectives for the Mediterranean diet in the coming years... |
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