The presence of some healthy phytochemicals in food can be paired with high bitterness,
and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap …

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 …

Spanish consumers have a strong preference for Iberian meat products, as they perceive
them to be of extra sensorial and nutritional quality. The production of these meat products …

This paper aims to identify the hierarchical relationship in a consumer's mind with respect to
the three main and different quality schemes. With this purpose, we decided to analyse the …

The literature on food economics has extensively analyzed consumer preferences for extra-
virgin olive oil attributes. In order to summarize and systematize the information gained in …

In this paper, we study consumer preferences for olive oil across four countries (Denmark,
France, Tunisia, and the US). Based on a large-scale study with olive oil consumers (N …

BACKGROUND: In the current context of growing consumer demand for foodstuffs that are
healthy and safe and that are obtained in a manner respectful to the welfare of animals, the …

BACKGROUND Over the years, niche‐differentiation strategies and food policies have
pushed quality standards of European extra‐virgin olive oil towards a product that has a …

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 …

Olive oil consumption in the United States has more than tripled over the past two decades
and imports have grown considerably, in particular from Mediterranean countries. This is …