Assess the impact of subjective norms of consumers' behaviour in the Greek olive oil market

2014 ◽  
Vol 21 (2) ◽  
pp. 148-157 ◽  
Author(s):  
G. Vlontzos ◽  
M.N. Duquenne
Keyword(s):  
Olive Oil ◽  
Subjective Norms ◽  
Oil Market ◽  
The Impact

Branding influence on consumer behaviour regarding olive oil

2019 ◽  
Vol 48 (2) ◽  
pp. 152-156 ◽  
Author(s):  
Sotiria Baziana ◽  
Eirini Tzimitra-Kalogianni
Keyword(s):  
Olive Oil ◽  
Social Life ◽  
Agricultural Product ◽  
Oil Market ◽  
Brand Recognition ◽  
Small Market ◽  
Key Factor ◽  
Oil Sector ◽  
The Impact

Olive oil is a traditional agricultural product for Greece and holds a remarkable place in the food industry, as well as a great importance for the economic and social life of the country. However, although Greece produces olive oil of high quality, the small market share of branded products hampers the competitiveness of the olive oil sector. Therefore, branding in the olive oil market is emerging as a key factor in boosting the competitiveness of the industry. The aim of this thesis is to investigate the impact of branding on the behaviour of Greek consumers towards olive oil products. The survey involved 488 consumers in Thessaloniki city. According to the research results, based on correlation test and t-test, it has been established that the preference for an olive oil brand is associated with increased brand awareness and higher levels of loyalty. Finally, it was found that higher consumption of olive oil is associated with a higher degree of brand recognition and stronger perceptions of its superiority to competitors. Based on the findings of the study, it can be concluded that the enhancement of the competitiveness of the sector, both domestically and internationally, can contribute the adoption of integrated branding strategies aimed at diversifying Greek products from competition, promoting their qualities and attracting long-term loyal customers.

Oil market pricing and the impact on stock market

2018 ◽  
Vol 24 (1) ◽  
pp. 178-188
Author(s):  
A.Yu. Mikhailov ◽  
◽  
T.F. Burova ◽  
Keyword(s):  
Stock Market ◽  
Market Pricing ◽  
Oil Market ◽  
The Impact

scholarly journals Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

Water ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 555 ◽  
Author(s):  
Paola Sánchez-Bravo ◽  
Jacinta Collado-González ◽  
Mireia Corell ◽  
Luis Noguera-Artiaga ◽  
Alejandro Galindo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Deficit Irrigation ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Management Practices ◽  
Irrigation Management ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Table Olives ◽  
The Impact

Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors.

Modelling the significance of social support and entrepreneurial skills for determining entrepreneurial behaviour of individuals

2018 ◽  
Vol 14 (3) ◽  
pp. 242-266 ◽  
Author(s):  
Muhammad Shoaib Farooq
Keyword(s):  
Social Support ◽  
Explanatory Power ◽  
Entrepreneurial Intention ◽  
Subjective Norms ◽  
Policy Makers ◽  
Content Type ◽  
Entrepreneurial Behaviour ◽  
Entrepreneurial Skills ◽  
Proposed Model ◽  
The Impact

Purpose Although entrepreneurial behaviour is considered a key element for economic development, yet very less is known about the determinants of factors leading towards entrepreneurial intention and behaviour. In order to bridge this gap, the purpose of this paper is to investigate the role of social support and entrepreneurial skills in determining entrepreneurial behaviour of individuals. Developing on the base of the theory of planned behaviour (TPB), this study investigates the relationship between social support, entrepreneurial skills and entrepreneurial behaviour along with existing constructs of the TPB (i.e. attitude, subjective norms, perceived behavioural control and entrepreneurial intention). Design/methodology/approach Data was collected from 281 respondents using a simple random sampling method, and the variance-based partial least-squares, structural equation modelling (PLS-SEM) approach was used for testing the proposed conceptual model. Findings Findings of this study have validated the proposed model, which have an explanatory power of 68.3 per cent. Moreover, findings reveal that social support and entrepreneurial skills have a significant impact on entrepreneurial intention of individuals. However, an unanticipated and non-significant relation between subjective norms and entrepreneurial intention is also found. Research limitations/implications Due to the limited scope of this study, a multi-group analysis is not possible, which is considered as a limitation of this study. Moreover, due to time constraints, this study is conducted within a specified time-frame; however, a longitudinal study over a period of three to six years can overcome this limitation. Practical implications Findings of this study are expected to have substantial implications for policy makers, future researchers and academicians. Outcomes of this study can help to better understand the cognitive phenomenon of nascent entrepreneurs. Moreover, it is expected that this study can serve as a torch-bearer for policy makers to develop better entrepreneurial development programmes, policies and initiatives for promoting self-employment behaviour. Originality/value Findings of this study are a unique step forward and offer new insights towards a better understanding of the determinants of entrepreneurial behaviour. Moreover, this study extends Ajzen’s (1991) TPB in the context of entrepreneurial behaviour. By introducing and investigating the impact of two new variables, i.e. social support and entrepreneurial skills in the TPB and by validating the proposed model with PLS-SEM approach, this study makes a sizeable theoretical, methodological and contextual contribution in the overall body of knowledge.

scholarly journals ТНЕ WORLD OIL MARKET: THE SEARCH FOR BALANCE IN THE NEW "OIL" REALITY

2016 ◽  
pp. 115-124
Author(s):  
T. A. Malova ◽  
V. I. Sisoeva
Keyword(s):  
Price Volatility ◽  
Future Market ◽  
Oil Market ◽  
The World ◽  
Competitive Relations ◽  
The Face ◽  
The Usa ◽  
Analysis Of Dynamics ◽  
State Of Research ◽  
The Impact

The article provides an analysis of change of the world oil market in the face of new "oil" reality. Factors of formation of new "oil" reality in the global world defined. Scientific background and current state of research of the problem are described. It is shownthat in the Russian and foreign literature the considerable attention is paid to the analysis of dynamics of the quantitative variables characterizing fluctuations and shocks in the oil market. At the same time the search for balance in the new "oil" reality are not considerably investigated yet. The proposed approach allows toreveal the substance of the transformation of the world oil market, to assess the changes in the oil market with the development of rhenium in terms of efficiency and functioning of the mechanism, the prospects of price volatility in the oil market. The main directions of transformation of the oil market are follows. Development of a subject basis of the oil market due to changes of a role of the main market players whose structure includes the USA, Saudi Arabia, Russia now. The impact of regulatory factors complex in the oil market towards equilibrium, which include activity of OPEC, supply of shale oil, future market,activity of the uniform regulator and national regulators. Transformation of the oil market in the direction of perfection of the competitive relations, achievement of optimum market balance as a result of coordination and interaction of interests of participants of the global oil market.

scholarly journals The fluctuations in oil prices in the OPEC countries and the impact on the world oil market

2017 ◽  
pp. 4-8
Author(s):  
Zarina Stepanovna Akhlatyan ◽  
◽  
Natalia Vladimirovna Buryanova ◽  
Keyword(s):  
Oil Prices ◽  
Oil Market ◽  
The World ◽  
The Impact

scholarly journals Impact of Physical Activity and Type of Cooking Oil Amongst Diabetes With Co-existing Hypertension Patients on Length of Stay and Cost: General Linear Model

2020 ◽  
Author(s):  
Amit Sharma ◽  
Ashish Baldi ◽  
Dinesh Kumar Sharma
Keyword(s):  
Physical Activity ◽  
Diabetes Mellitus ◽  
Length Of Stay ◽  
Soybean Oil ◽  
Olive Oil ◽  
Daily Routine ◽  
Type I ◽  
High Physical Activity ◽  
Cooking Oil ◽  
The Impact

Abstract Background: Diabetes mellitus with co-existing hypertension contributes to increased morbidity and mortality. The study aimed to investigate the impact of the patients' physical activity status and the type of cooking oil consumed by patients in their daily routine on glycemic profile, lipid profile, the hypertensive profile of the patients, and the length of stay and overall cost of the treatment.Methods: A prospective observational study. All the patients who referred to the medicine department of the three different hospitals located in Moga, City Punjab and those who were hospitalized due to diabetes mellitus (type-I and type-II) with co-existing hypertension were asked to participate in the study.Results: The patients' mean age was found to be M= 53.85, SD= 11.54 years. Out of 1914 patients, 914 were male (47.8%); it was observed that the majority of the patients 525 (27.43%) in North India using butter or ghee- clarified butter as edible oil, followed by mustard oil 517 (27.01%) patients. About 345 (18.03%) of the patients consume soybean oil, whereas 226 (11.81%) of the patients like sunflower oil. Discussion: This study explored that cooking oil and physical activity are associated with length of stay in days & overall cost of the treatment, respectively. Our study results revealed that the type of oil compared with the treatment's overall cost was significant for olive oil, soybean oil, and groundnut oil.Conclusion: The study revealed that moderate and low physical activity increases the length of stay compared to high physical activity. The consumption of olive oil as a regular food habit in daily routine decreases patients' length of stay with diabetes with coexisting hypertension when doing high physical activity but increases the overall cost of treatment.

scholarly journals Research on the Impact of Temperature on Change in Olive Oil Quality

2020 ◽  
Vol 6 (2) ◽  
pp. 249-259
Author(s):  
Paula Sliva ◽  
Marinela Mandić ◽  
Jasna Bošnir ◽  
Sonja Serdar ◽  
Anna Pierobon ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Olive Oil Quality ◽  
The Impact

Maslinovo ulje visokovrijedna je i kvalitetna namirnica te osnova svake mediteranske prehrane, ali i šire. Sama kvaliteta maslinova ulja, osim načina proizvodnje, uvjetovana je i načinom čuvanja. Svjesni smo činjenice da su maslinova ulja često izložena utjecaju svjetlosti i visokim temperaturama, koje znatno mogu utjecati na njegovu kvalitetu, kako kod proizvođača i distributera tako i kod samih potrošača. Cilj je ovoga rada u laboratorijskim uvjetima simulirati uvjete temperaturnih režima te duljine ekspozicije maslinovih ulja, prateći njihov utjecaj na parametre kvalitete ulja kao što su ukupna kiselost ulja, peroksidni broj, K-broj te promjenu sastava masnih kiselina, uključujući i promjenu senzorskih svojstava. Analizama je utvrđeno da temperatura i način skladištenja imaju znatan utjecaj na promjenu kvalitete ulja, osobito kada je riječ o ukupnoj kiselosti ulja i peroksidnom broju. Stoga je od iznimne važnosti da se ulje skladišti u prikladnoj ambalaži, odnosno tamnim staklenim bocama te da se skloni od utjecaja direktnih Sunčevih zraka i visoke temperature.

Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sara Spognardi ◽  
Domenico Vistocco ◽  
Lucio Cappelli ◽  
Patrizia Papetti
Keyword(s):  
Olive Oil ◽  
Purchase Intention ◽  
Virgin Olive Oil ◽  
Blind Test ◽  
Physical Point ◽  
Content Type ◽  
Organic Certification ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
The Impact

PurposeInvestigate the behaviour and the habits of the consumers from central-southern Italy in relation to extra olive oil consumption, focussing on the impact of protected designation of origin (PDO) and EU–organic certification on purchase intention and quality perception.Design/methodology/approachA specific questionnaire was submitted to 160 consumers; a subsample of ten experts, ten semi-experts and ten habitual consumers of olive oil tested, through a blind test first and a normal one then, three Italian samples: an extra-virgin olive oil (EVOO) without certification, an organic EVOO and a PDO EVOO, which were characterised also from a chemical-physical point of view. The answers provided during the tastings were statistically analysed and compared.FindingsPeople interviewed prefer local olive oils; they are positively influenced by PDO/organic certification, while price is not a decisive factor on the purchasing choices. According to tasting panel results: experts gave consistent answers preferring organic olive oil, semi-experts are positively influenced by the PDO brand contrary to what they claimed; non-experts would buy EVOO, although they are positively influenced by the PDO brand and negatively by the organic certification.Practical implicationsOnly knowledge and experience can aid consumers make consistent and aware choices. Information campaigns could help them to distinguish products, correctly identify food attributes and overcome their scepticism towards quality of organic products.Originality/valueFew works investigated the impact of quality and sustainability labelling on perception of olive oils, valuing the consistency between answers provided before and after sensory assessments.

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