Small farms building global brands through social networks

2010 ◽  
Vol 10 (3) ◽  
pp. 159-171 ◽  
Author(s):  
Domenico Dentoni ◽  
Thomas Reardon

Small farms have the option of competing in the global market by pursuing a niche brand differentiation strategy. However, they usually face tight financial constraints when attempting to build a food brand that meets both the desires of a small segment of distant final consumers and the requirements of its international buyers. In this study, we explore how small farms can use social networks to start transacting with international buyers and to build global niche brands. Following a 'grounded theory' approach, we analyzed the evidence collected from 34 cases of small farms producing single-estate extra-virgin olive oil and other specialty food products in Italy. The analysis led to the following conclusions. First, small olive oil farmers can build brand associations and perceived brand quality, and ultimately brand equity, by developing social ties with third-party endorsers that are outside the product supply chain but have high status in the market. Second, to intentionally develop these social ties, small olive oil farmers need to obtain information both on (a) international consumer preferences for olive oil attributes and (b) which actors have the high status to endorse and promote the individual brands. Third, use of social ties with high-status endorsers for brand development is more effective when international consumers' familiarity with the product is lower and their preference for credence attributes stronger. While concerning a developed country that moreover enjoys a strong reputation in relation to the product, we posit that this study is rich with lessons for small producers of specialty food in both developed and developing regions whose reputations associated with the specific products are high. From a policy perspective, this study suggests that public market development programs can play a key facilitation role for the development of social networks linking small companies and international buyers by providing relevant market information on third-party endorsers as well as final consumers and buyers.

2013 ◽  
Vol 54 (2) ◽  
pp. 2091-2094 ◽  
Author(s):  
Stefano Predieri ◽  
Chiara Medoro ◽  
Massimiliano Magli ◽  
Edoardo Gatti ◽  
Annalisa Rotondi

Agriculture ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 154 ◽  
Author(s):  
Tempesta ◽  
Vecchiato

The present study analyzes the demand for extra virgin olive oil of Veneto region consumers in relation to some extrinsic characteristics of the oil, such as the place of production (with particular reference to the Veneto region), the designation of origin, the organic certification, the type of transformation (artisanal or industrial), and the cultivation of olive trees in landscapes that have preserved traditional forms, which are typically the result of irregular plantations or the reduced densities of plants per hectare of cultivated areas. To this aim, a discrete choice experiment was carried out that allowed us to identify the effect of each of the attributes on the choices of the interviewees and to highlight the presence of heterogeneity in consumer preferences. The analysis carried out highlights the presence of a strong segmentation of the extra virgin olive oil (EVOO) market in the Veneto region. In the estimated model, the heterogeneity of preferences is particularly relevant in the case of Protected Denomination of Origin (PDO) production, handicraft milling, and organic production. In contrast, the interviewees' preferences appear to be very homogeneous for the Italian or Veneto EVOO. The results of our research confirm that the place of production is one of the most important clues considered by consumers when buying EVOO. This effect, however, appears to be less important in the areas where olive tree cultivation occupies only a reduced fraction of the cultivated area. In these situations, people tend to prioritize the consumption of EVOO from other regions where production is more widespread. Olive growing that preserves the traditional landscape appears to have a significant effect on consumer behavior, but only for some market segments.


Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 994
Author(s):  
Matteo Carzedda ◽  
Gianluigi Gallenti ◽  
Stefania Troiano ◽  
Marta Cosmina ◽  
Francesco Marangon ◽  
...  

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 the existing literature, the concepts of sustainability of food systems, diets, and the olive oil supply chain are analyzed. A choice experiment (CE), using a face-to-face questionnaire with over 1000 participants, was conducted to quantify the willingness to pay (WTP) for these two attributes. Findings show positive preference for origin attributes, while the organic attribute is not highly valued. The article also offers some perspectives on future research to improve the competitiveness and sustainability of the Italian olive oil supply chain.


Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 420 ◽  
Author(s):  
Lorenzo Guerrini ◽  
Bruno Zanoni ◽  
Carlotta Breschi ◽  
Giulia Angeloni ◽  
Piernicola Masella ◽  
...  

Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the “fusty” sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices.


2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui

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.


Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
M Dell'Agli ◽  
R Fagnani ◽  
G Galli ◽  
O Maschi ◽  
E de Fabiani ◽  
...  

2013 ◽  
Vol 10 (3) ◽  
pp. 231-237 ◽  
Author(s):  
Zahra Rabiei ◽  
Mohammad Bigdeli ◽  
Bahram Rasoulian
Keyword(s):  

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