Strategie di prezzo e profittabilitŕ nel mercato degli oli extra-vergine di oliva: un modello di analisi attraverso gli scanner data

2012 ◽  
pp. 69-88
Author(s):  
Antonio Stasi ◽  
Francesco Diotallevi ◽  
Andrea Marchini
Keyword(s):  
Industrial Organization ◽  
National Level ◽  
Distribution Channel ◽  
Demand Estimation ◽  
Private Label ◽  
Pricing Strategies ◽  
Scanner Data ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Different Types

The paper proposes a quantitative analysis of extra-virgin olive oils market designed to study the intra-sectoral competition and to analyze the profitability of pricing strategies for different types of companies: small produces, large manufactures, private label. The analysis focuses on trade within the modern grocery sector, which represents the first distribution channel of extra virgin olive oils at the national level. The study refers to the theory of industrial organization and, through the demand estimation, comes to the measurement of price-cost margins. The most important results relate to the concerns of the smaller producers respect to private label, big and international companies in the event of a further fall of extra virgin olive oils prices.

scholarly journals The Power of Private Label in Retail Market

2018 ◽  
Vol 4 (3) ◽  
pp. 6 ◽  
Author(s):  
Kamaladevi Baskaran
Keyword(s):  
Distribution Channel ◽  
Private Label ◽  
Retail Sector ◽  
Retail Market ◽  
Private Labels ◽  
National Brand ◽  
Product Innovations ◽  
Different Types ◽  
The Cost

Globally, own store brands or private labels are rapidly gaining share at the cost of manufacture brands. In India, where the share of organised retail is minuscule, manufacture brands still dominate. With the retail sector poised for growth, national brand manufacturers will have to contend with competition within distribution channel, which calls for revised marketing strategy locally, to thwart the threat of the private label in a store. The phenomenon also offers national brand manufacturers the opportunity to service the production needs of the private labels efficiently. The problem is India's internet-savvy consumers aren't as convinced about Private labels as their global counterparts. Consumers may be happy with the quality of private label when it comes to kitchen towels and staples like wheat flour but are wary when it comes to buying a store version of, say, baby food or shampoo. The paper has also discussed the different types branding strategies used by retailers in the developing countries. The manufacturer brands have an advantage relative to own brand where symbolic association and/or product innovation are important to customers. Conversely, where symbolic associations and product innovations are less important there is an opportunity for retailers to compete successfully with manufacturer brands if they can demonstrate comparable product quality and provide value or money. This paper deals with the power of private label in modern retail market.

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

Shelf-life of Extra Virgin Olive Oils from Southern Italy

2014 ◽  
Vol 10 (3) ◽  
pp. 234-240 ◽  
Author(s):  
Costantina Barbarisi ◽  
Michele Stasio ◽  
Francesco Cara ◽  
Melissa Nazzaro ◽  
Francesco Siano ◽  
...  
Keyword(s):  
Shelf Life ◽  
Southern Italy ◽  
Virgin Olive Oils ◽  
Olive Oils

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

2020 ◽  
Vol 311 ◽  
pp. 126044 ◽  
Author(s):  
Sonia Esposto ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
Gianluca Veneziani ◽  
Beatrice Sordini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Dark Conditions

scholarly journals Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

Sensors ◽  
2021 ◽  
Vol 21 (7) ◽  
pp. 2298
Author(s):  
Pablo Cano Marchal ◽  
Chiara Sanmartin ◽  
Silvia Satorres Martínez ◽  
Juan Gómez Ortega ◽  
Fabio Mencarelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Low Cost ◽  
Virgin Olive Oil ◽  
General Purpose ◽  
Quality Parameter ◽  
Lasso Regression ◽  
Virgin Olive Oils ◽  
Electronic Noses ◽  
Olive Oils ◽  
Instrumental Technique

The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils. The raw data provided by the e-nose were used to extract a set of features that fed a regressor to predict the level of fruity aroma and a classifier to detect the presence of defects. The results obtained were a mean validation error of 0.5 units for the prediction of fruity aroma using lasso regression; and 88% accuracy for the defect detection using logistic regression. Finally, the identification of two out of ten specific sensors of the e-nose that can provide successful results paves the way to the design of low-cost specific electronic noses for this application.

Influence of malaxation temperature and time on the quality of virgin olive oils

2001 ◽  
Vol 72 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Franca Angerosa ◽  
Roberta Mostallino ◽  
Carla Basti ◽  
Raffaella Vito
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1677
Author(s):  
Biagi Angelo Zullo ◽  
Giulia Venditti ◽  
Gino Ciafardini
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Filter Press ◽  
Filtration Process ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Filtration System ◽  
Cellulose Filter ◽  
Initial Contamination

Filtration is a widely used process in the production of extra virgin olive oil. We studied the influence of filtration performed with cotton filters and cellulose filter press on the biotic components of the oily mass containing probiotic traits in two freshly produced monocultivar extra virgin olive oils. The concentration of bacteria was reduced from 100% to 28%, while that of fungi was reduced from 100% to 44% after filtration, according to the filtration system and the initial contamination of the original monocultivar extra virgin olive oil. Compared with the control, the yeast content in the oil samples filtered with cotton filters was reduced from 37% to 11% depending on the cultivar. In the oil filtered with cellulose filter press, the yeast content reduced from 42% to 16%. The viable yeast that passed through the oily mass during the filtration process with cellulose filter press, unlike all the other samples, were unable to survive in the oil after a month of storage. The possible health benefits of compounds from both the biotic and abiotic fraction of the oil, compared to the control, were significantly low when filtered with the cellulose filter press.

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