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The effect of personality traits on consumers' preferences for extra virgin olive oil

Autor
Yangui, A.; Costa, M.; Gil, J.M.
Tipus d'activitat
Article en revista
Revista
Food quality and preference
Data de publicació
2016-07
Volum
51
Pàgina inicial
27
Pàgina final
38
DOI
https://doi.org/10.1016/j.foodqual.2016.02.012 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/99927 Obrir en finestra nova
URL
http://www.sciencedirect.com/science/article/pii/S0950329316300246 Obrir en finestra nova
Resum
The aim of this paper is to investigate the role of psychological factors on building the consumer's behavioral decision process towards extra virgin olive oil, with special attention paid to the organic attribute. The paper hypothesises that differences in consumers' personality traits, such as food-related personality traits, purchasing habits and lifestyles, affect consumers' preferences for extra virgin olive oil. The methodological framework is based on the specification of an extended hybr...
Citació
Yangui, A., Costa, M., Gil, J.M. The effect of personality traits on consumers' preferences for extra virgin olive oil. "Food quality and preference", Juliol 2016, vol. 51, p. 27-38.
Paraules clau
ATTITUDES, Choice experiment, DEMAND, DISCRETE-CHOICE MODELS, HETEROGENEITY, Hybrid choice model, LATENT CLASS APPROACH, MIXED LOGIT, ORGANIC FOOD-CONSUMPTION, Olive oil virgin extra, Organic food, PLANNED BEHAVIOR, Personality traits, VARIABLES
Grup de recerca
CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari

Participants

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