Consumers' behaviour toward typical Italian dry sausages

Food Control

Volumn 19, Issue 6, 2008, Pages 609-615

  Conter, Mauro ^a   Zanardi, Emanuela ^a   Ghidini, Sergio ^a   Pennisi, Luca ^b   Vergara, Alberto ^b   Campanini, Giorgio ^a   Ianieri, Adriana ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

Cluster analysis; Consumers' behaviour; Consumption; Dry fermented sausage; Multiple correspondence analysis; Traditional food

Indexed keywords

EID: 37849019249     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.06.012     Document Type: Article

References (29)

1. Anonymous (2004). Protection of geographical indications, designations of origin and certificates of specific character for agricultural products and foodstuffs - guide to community regulations. second edition. Working document of the Commission services, August 2004.
2. CENSIS (Centro Studi Investimenti Sociali) (2000). Il rapporto annuale 2000. [Accessed September 2006].
3. Chinnici G., D'Amico M., and Pecorino B. A multivariate statistical analysis on the consumers of organic products. British Food Journal 104 (2002) 187-199
4. Conter M., Zanardi E., Ghidini S., Pedrelli P., Rason J., and Chizzolini R. Indagine sui produttori artigianali di salumi: valutazioni socioeconomiche e tecnologiche. Industrie Alimentari 446 4 (2005) 373-380
5. Conter M., Zanardi E., Ghidini S., Pennisi L., Vergara A., Campanini G., et al. Survey on typology, PRPs and HACCP plan in dry fermented sausage sector of Northern Italy. Food Control 18 (2006) 650-655
6. Dagevos H. Consumers as four-faced creatures, Looking at food consumption from the perspective of contemporary consumers. Appetite 45 (2005) 32-39
7. European Union. Council Regulation (EEC) No 2081/92 of 14 July 1992 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal L208 (1992) 1-8
8. European Union. Council Regulation (EEC) No 2082/92 of 14 July 1992 on certificates of specific character for agricultural products and foodstuffs. Official Journal L208 (1992) 9-14
9. European Union. Council Regulation (EC) No 1257/1999 of 17 May 1999 on support for rural development from the European Agricultural Guidance and Guarantee Fund (EAGGF) and amending and repealing certain Regulations. Official Journal L302 (1999) 80-102
10. European Union. Council Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed. Official Journal L93 (2006) 1-11
11. European Union. Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal L93 (2006) 12-25
12. European Observatory for SMEs (2004). SMEs in Europe 2003. Observatory of European SMEs, European Communities.
13. Farhangmehr M., Marques S., and Silva J. Consumer and retailer perceptions of hypermarkets and traditional retail stores in Portugal. Journal of Retail and Consumer Services 7 (2000) 197-206
14. Ferretti M.F., and Magaudda P. The slow pace of institutional change in the Italian food system. Appetite 47 (2006) 161-169
15. Giraud, G. (2003). Typicality. A marketing approach of consumers' attitude and behaviour with respect to typical food products, a theoretical framework. [Accessed September 2006].
16. Henchion M., and McIntyre B. Market access and competitiveness issues for food SMEs in Europe's lagging rural regions (LRRs). British Food Journal 107 (2005) 404-422
17. Iaccarino T., Di Monaco R., Mincione A., Cavella A., and Masi P. Influence of information on origin and technology on the consumer response: The case of soppressata salami. Food Quality and Preference 17 (2006) 76-84
18. INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione) (2003). Linee guida per una sana alimentazione italiana. Revisione 2003.
19. ISMEA (Istituto di Servizi per il Mercato Agricolo Industriale) (2005a). Prodotti tipici, tengono i consumi nel 2004. [Accessed July 2006].
20. ISMEA (Istituto di Servizi per il Mercato Agricolo Industriale) (2005b). Acquisti domestici: salumi. [Accessed July 2006].
21. Kupiec B., and Revell B. Speciality and artisanal cheeses today: the product and the consumer. British Food Journal 100 (1998) 236-243
22. Kuznesof S., Tregear A., and Moxey A. Regional foods: a consumer perspective. British Food Journal 99 (1997) 199-206
23. Mattiacci A., and Vignali C. The typical products within food "glocalisation". British Food Journal 106 (2004) 703-713
24. Muguerza E., Gimeno O., Ansorena D., and Astiasaràn I. New formulations for healthier dry fermented sausages: a review. Trends in Food Science and Technology 15 (2004) 452-457
25. Nosi C., and Zanni L. Moving from "typical products" to "food-related services". British Food Journal 106 (2004) 779-792
26. Picchi, G. (2002). La tipicità: presupposti tecnologici. In Atlante dei prodotti tipici. I salumi. A cura dell'Istituto Nazionale di Sociologia Rurale. Roma, AGRA Edizioni Rai.
27. Radman M. Consumer consumption and perception of organic products in Croatia. British Food Journal 107 (2005) 263-273
28. Sanzo M.J., Belén del Rio A., Iglesias V., and Vàzquez R. Attitude and satisfaction in a traditional food product. British Food Journal 105 (2003) 771-790
29. Tamagnini V., and Tregear A. An assessment of niche marketing opportunities in the delicatessen meat sector. British Food Journal 100 (1998) 228-235