I METADATI DI QUESTO DOI SONO STATI AGGIORNATI IL: 2026-01-13 18:50
Titolo completo
Economia agro-alimentare
Editore
FrancoAngeli
ISSN
1126-1668 (Rivista Stampata)
1972-4802 (Rivista Online)
Numero del volume
27
Numero del fascicolo
3
Designazione del fascicolo
3
Data del fascicolo
2025
Titolo completo
Understanding the Value of Health: Insights into Extra Virgin Olive Oil Consumer Behaviour in Southern Italy
Di (autore)
Prima Pagina
219
Ultima Pagina
245
Lingua del testo
Inglese
Data di publicazione
2026/01
Copyright
2025 FrancoAngeli srl
Descrizione principale
The paper investigates the determinants of consumers' willingness to pay a price premium for extra virgin olive oil with health claims on its label. Drawing on a multidimensional framework, the research explores the role of subjective and objective knowledge of the product, the importance attributed to the sensory attributes, the attention given to the health information, and the impact of socio-demographic variables on consumers' willingness to pay. Data were collected via an online questionnaire administered to 405 consumers in Sicily (Italy), a region with a strong olive oil tradition. Using a logistic regression model, the results show that subjective knowledge, the value assigned to health information, average expenditure for extra virgin olive oil, and household size significantly affect the willingness to pay. Conversely, flavour profile and objective knowledge do not have a statistically significant impact. These findings offer practical implications for extra virgin olive oil producers and marketers, highlighting the need for clear health-related labelling and targeted educational strategies to enhance consumer engagement and perceived value of the product with health claims on the label.
Citazione non strutturata
Atkinson, R., & Flint, J. (2001). Accessing hidden and hard-to-reach populations: Snowball research strategies. Social Research Update, 1-4.
Citazione non strutturata
Ben Ali, S., Ben Hassine, K., & Mtimet, N. (2022). Market Segmentation Using Intrinsic Product Attributes: Evidence From the
Tunisian Olive Oil Market. Journal of International Food & Agribusiness Marketing, 35(4), 487-507. Doi:
https://doi.org/10.1080/08974438.2021.2022555.
Citazione non strutturata
Ben-Hassine, K., Taamalli, A., Rezig, L., Yangui, I., Benincasa, C., Malouche, D., Kamoun, N., & Mnif, W. (2022). Effect of
processing technology on chemical, sensory, and consumers’ hedonic rating of seven olive oil varieties. Food Science & Nutrition,
10(3), 863-878. Doi:
https://doi.org/10.1002/fsn3.2717.
Citazione non strutturata
Boncinelli, F., Contini, C., Romano, C., Scozzafava, G., & Casini, L. (2017). Territory, environment, and healthiness in traditional
food choices: insights into consumer heterogeneity. International Food and Agribusiness Management Review, 20(1), 143-158.
Doi:
https://doi.org/10.22434/IFAMR2015.0177.
Citazione non strutturata
Bou Fakhreddine, L., & Sánchez, M. (2023). The interplay between health claims and sensory attributes in determining consumers’
purchase intentions for extra virgin olive oil. Food Quality and Preference, 106, 104819. Doi:
https://doi.org/10.1016/j.foodqual.2023.104819.
Citazione non strutturata
Bou Fakhreddine, L., Martínez, M. G., Sánchez, M., & Schnettler, B. (2023). Consumers’ willingness to pay for health claims
during the COVID-19 pandemic: A moderated mediation analysis. Journal of Agriculture and Food Research, 11, 100523. Doi:
https://doi.org/10.1016/j.jafr.2023.100523.
Citazione non strutturata
Carlucci, A. (2001). Analisi sensoriale dei prodotti alimentari. In Corso per tecnici degustatori d’olio extravergine e vergine d’oliva.
Citazione non strutturata
Casini, L., Contini, C., Marinelli, N., Romano, C., & Scozzafava, G. (2014). Nutraceutical olive oil: does it make the difference?
Nutrition & Food Science, 44(6), 586-600. Doi:
https://doi.org/10.1108/NFS-09-2013-0102.
Citazione non strutturata
Chrysochou, P., Tiganis, A., Trabelsi Trigui, I., & Grunert, K. G. (2022). A cross-cultural study on consumer preferences
for olive oil. Food Quality and Preference, 97, 104460. Doi:
https://doi.org/10.1016/j.foodqual.2021.104460.
Citazione non strutturata
Cicerale, S., Liem, G., & Keast, R. S. J. (2016). Consumer Perception, Attitudes, Liking and Preferences for Olive Oil. In
Products from Olive Tree. InTech. Doi:
https://doi.org/10.5772/64554.
Citazione non strutturata
Cronbach, L. J. (1951). Coefficient Alpha and the Internal Structure of Tests. Psychometrika, 16(3), 297-334. Doi:
https://doi.org/10.1007/BF02310555.
Citazione non strutturata
De Gennaro, B. C., Roselli, L., Bimbo, F., Carlucci, D., Cavallo, C., Cicia, G., Del Giudice, T., Lombardi, A., Paparella,
A., & Vecchio, R. (2021). Do Italian consumers value health claims on extra-virgin olive oil? Journal of Functional Foods,
81, 104461. Doi:
https://doi.org/10.1016/j.jff.2021.104461.
Citazione non strutturata
Del Giudice, T., Cavallo, C., Caracciolo, F., & Cicia, G. (2015). What attributes of extra virgin olive oil are really important
for consumers: a meta-analysis of consumers’ stated preferences. Agricultural and Food Economics, 3(1), 20. Doi:
https://doi.org/10.1186/s40100-015-0034-5.
Citazione non strutturata
Delgado, C., & Guinard, J. (2011). Sensory Properties of Californian and Imported Extra Virgin Olive Oils. Journal of Food
Science, 76(3). Doi:
https://doi.org/10.1111/j.1750-3841.2011.02040.x.
Citazione non strutturata
Di Vita, G., D’Amico, M., La Via, G., & Caniglia, E. (2013). Quality Perception of PDO extra-virgin Olive Oil: Which attributes most influence Italian consumers? Agricultural Economics Review, 14(2), 46-58. Doi: 10.22004/ag.econ.253544.
Citazione non strutturata
Donoghue, S., Wilken-Jonker, I., Steffens, F. E., & Kirsten, J. F. (2021). South African consumers’ willingness to pay a premium
for Karoo Lamb: The influence of subjective and objective knowledge, label information and demographics. Journal of Retailing
and Consumer Services, 63, 102664. Doi:
https://doi.org/10.1016/j.jretconser.2021.102664.
Citazione non strutturata
dos Santos, A. N., dos Santos e Silva, M., Silva, V. D. M., & Fante, C. A. (2023). Consumers of Extra Virgin Olive Oil perceive
sensory attributes in the same way as trained panelists?. Food Analytical Methods, 16, 1203-1214. Doi:
https://doi.org/10.1007/s12161-023-02494-5.
Citazione non strutturata
Emerson, R. W. (2015). Convenience Sampling, Random Sampling, and Snowball Sampling: How Does Sampling Affect the Validity
of Research? Journal of Visual Impairment & Blindness, 109(2), 164-168. Doi:
https://doi.org/10.1177/0145482X1510900215.
Citazione non strutturata
Flynn, L. R., & Goldsmith, R. E. (1999). A short, reliable measure of subjective knowledge. Journal of Business Research,
46(1), 57-66.
https://doi.org/10.1016/S0148-2963(98)00057-5
Citazione non strutturata
Galati, A., Tulone, A., Moavero, P., & Crescimanno, M. (2019). Consumer interest in information regarding novel food technologies
in Italy: The case of irradiated foods. Food Research International, 119, 291-296. Doi:
https://doi.org/10.1016/j.foodres.2019.01.065.
Citazione non strutturata
Gámbaro, A., Ellis, A. C., & Prieto, V. (2013). Influence of Subjective Knowledge, Objective Knowledge and Health Consciousness
on Olive Oil Consumption – A Case Study. Food and Nutrition Sciences, 04(04), 445-453. Doi:
https://doi.org/10.4236/fns.2013.44057.
Citazione non strutturata
Garrido-Castro, E., Murgado-Armenteros, E. M., & Torres-Ruiz, F. J. (2021). How can consumer involvement be changed through
communication campaigns? An information content choice model applied to the olive oil case. British Food Journal, 123(11),
3672-3688. Doi:
https://doi.org/10.1108/BFJ-11-2020-1059.
Citazione non strutturata
Grunert, K. G. (2002). Current issues in the understanding of consumer food choice. Trends in Food Science & Technology, 13(8),
275-285. Doi:
https://doi.org/10.1016/S0924-2244(02)00137-1.
Citazione non strutturata
Guedes de Melo, B., Dutra, M. B. L., & Brandão, N. A. (2021). Effect of packaging characteristics on the consumer decision-making
process of extra virgin olive oils. South Florida Journal of Development, 2(3), 4591-4608. Doi:
https://doi.org/10.46932/sfjdv2n3-060.
Citazione non strutturata
Gujarati, D., & Porter, D. (2009). Basic Econometrics. New York: McGraw-Hill/Irwin.
Citazione non strutturata
Hilton, A. (2023). Quality and Genuineness in the World of Sicilian Olive Oil. Gastronomica, 23(1), 38-50. Doi:
https://doi.org/10.1525/gfc.2023.23.1.38.
Citazione non strutturata
Hodos, N., Cano, A., Berrondo, V., & Gámbaro, A. (2025). Role of Subjective Knowledge in the Description of Virgin Olive Oil
Using the Rata Methodology. Journal of Sensory Studies, 40(1), e70011. Doi:
https://doi.org/10.1111/joss.70011.
Citazione non strutturata
Ilak Peršurić, A. S. (2020). Segmenting Olive Oil Consumers Based on Consumption and Preferences toward Extrinsic, Intrinsic
and Sensorial Attributes of Olive Oil. Sustainability, 12(16), 6379. Doi:
https://doi.org/10.3390/su12166379.
Citazione non strutturata
IlSicilia (2022). Sicilia, tra le regioni europee con bassi livelli di istruzione dell’obbligo. -- <a href="https://ilsicilia.it/sicilia-tra-le-regioni-europee-con-bassi-livelli-diistruzione-dellobbligo/">https://ilsicilia.it/sicilia-tra-le-regioni-europee-con-bassi-livelli-diistruzione-dellobbligo/</a>.
Citazione non strutturata
IOC (2005). Metodo per la valutazione organolettica dell’olio di oliva extra vergine a denominazione d’origine. -- <a href="https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T.20-Doc.-N.22-2005-It-1.pdf">https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T.20-Doc.-N.22-2005-It-1.pdf</a>.
Citazione non strutturata
ISMEA (2024). Olio d’Oliva: Scheda di settore. Istituto di Servizi per il Mercato Agricolo Alimentare. -- <a href="https://www.ismeamercati.it/olio-oliva">https://www.ismeamercati.it/olio-oliva</a>.
Citazione non strutturata
Kline, R. B. (2023). Principles and Practice of Structural Equation Modeling. 5th ed. New York: Guilford press.
Citazione non strutturata
Lanfranchi, M., & Giannetto, C. (2012). Olive-Growing in Italy: Economic and Multifunctional Aspects. International Journal of Academic Research in Accounting, Finance and Management Sciences, 2(1), 282-292.
Citazione non strutturata
Lombardi, A., Carlucci, D., Cavallo, C., De Gennaro, B., Del Giudice, T., Giannoccaro, G., Paparella, A., Roselli, L., Vecchio,
R., & Cicia, G. (2021). Do consumers understand health claims on extra-virgin olive oil? Food Research International, 143,
110267. Doi:
https://doi.org/10.1016/j.foodres.2021.110267.
Citazione non strutturata
Macchi, L. (2024). Average size of households in Italy 2023, by region. -- <a href="https://www.statista.com/statistics/569360/average-size-of-households-in-italy-by-region/">https://www.statista.com/statistics/569360/average-size-of-households-in-italy-by-region/</a>.
Citazione non strutturata
Macchi, L. (2025). Average annual gross salary in Italy in 2024, by region. -- <a href="https://www.statista.com/statistics/708972/average-annual-nominal-wages-ofemployees-italy-by-region/">https://www.statista.com/statistics/708972/average-annual-nominal-wages-ofemployees-italy-by-region/</a>.
Citazione non strutturata
Mtimet, N., Zaibet, L., Zairi, C., & Hzami, H. (2013). Marketing Olive Oil Products in the Tunisian Local Market: The Importance
of Quality Attributes and Consumers’ Behavior. Journal of International Food & Agribusiness Marketing, 25(2), 134-145. Doi:
https://doi.org/10.1080/08974438.2013.736044.
Citazione non strutturata
Mustapa, M. A. C., Baba, Y., Kallas, Z., Garcia, M. B., Gonzalez, C. E., & López-Mas, L. (2025). Consumers’ attitudes toward
and willingness to pay for organic aquaculture products: Evidence from Spain. Aquaculture, 599, 742126. Doi:
https://doi.org/10.1016/j.aquaculture.2025.742126.
Citazione non strutturata
Noy, C. (2008). Sampling Knowledge: The Hermeneutics of Snowball Sampling in Qualitative Research. International Journal of
Social Research Methodology, 11(4), 327-344. Doi:
https://doi.org/10.1080/13645570701401305.
Citazione non strutturata
Perito, M. A., Sacchetti, G., Di Mattia, C. D., Chiodo, E., Pittia, P., Saguy, I. S., & Cohen, E. (2019). Buy Local! Familiarity
and Preferences for Extra Virgin Olive Oil of Italian Consumers. Journal of Food Products Marketing, 25(4), 462-477. Doi:
https://doi.org/10.1080/10454446.2019.1582395.
Citazione non strutturata
Pichierri, M., Peluso, A. M., Pino, G., & Guido, G. (2020). Communicating the health value of extra-virgin olive oil: an investigation
of consumers’ responses to health claims. British Food Journal, 123(2), 492-508. Doi:
https://doi.org/10.1108/BFJ-03-2020-0198.
Citazione non strutturata
Pichierri, M., Peluso, A. M., Pino, G., & Guido, G. (2021). Health claims’ text clarity, perceived healthiness of extra-virgin
olive oil, and arousal: An experiment using FaceReader. Trends in Food Science & Technology, 116, 1186-1194. Doi:
https://doi.org/10.1016/j.tifs.2021.05.032.
Citazione non strutturata
Pieniak, Z., Aertsens, J., & Verbeke, W. (2010). Subjective and objective knowledge as determinants of organic vegetables
consumption. Food Quality and Preference, 21(6), 581-588. Doi:
https://doi.org/10.1016/j.foodqual.2010.03.004.
Citazione non strutturata
Polenzani, B., Riganelli, C., & Marchini, A. (2020). Sustainability perception of local extra virgin olive oil and consumers’
attitude: A new Italian perspective. Sustainability, 12(3), 920. Doi:
https://doi.org/10.3390/su12030920.
Citazione non strutturata
Rabail, R., Khalid, A. R., Mousavi Khaneghah, A., Manzoor, M. F., Abdi, G., & Aadil, R. M. (2025). Biosafety assessment of
edible oil blended from flax, coconut, sunflower, and olive oils in healthy Sprague Dawley rats. Journal of Agriculture and
Food Research, 20, 101768. Doi:
https://doi.org/10.1016/j.jafr.2025.101768.
Citazione non strutturata
Rai, K., Chaudhuri, R., Chatterjee, S., Vrontis, D., & Galati, A. (2024). Digital innovation and automation of business processes
using quick response code: advancing the means-end chain theory. Business Process Management Journal, 31(5), 1836-1861. Doi:
https://doi.org/10.1108/BPMJ-05-2024-0339.
Citazione non strutturata
Recchia, A., Monteleone, E., & Tuorila, H. (2012). Responses to extra virgin olive oils in consumers with varying commitment
to oils. Food Quality and Preference, 24(1), 153-161. Doi:
https://doi.org/10.1016/j.foodqual.2011.10.009.
Citazione non strutturata
Roininen, K., Lähteenmäki, L., & Tuorila, H. (1999). Quantification of Consumer Attitudes to Health and Hedonic Characteristics
of Foods. Appetite, 33(1), 71-88. Doi:
https://doi.org/10.1006/appe.1999.0232.
Citazione non strutturata
Salazar-Ordóñez, M., Rodríguez-Entrena, M., Cabrera, E. R., & Henseler, J. (2018). Survey data on consumer behaviour in olive
oil markets: The role of product knowledge and brand credence. Data in Brief, 18, 1750-1757. Doi:
https://doi.org/10.1016/j.dib.2018.04.084.
Citazione non strutturata
Scoditti, E., Capurso, C., Capurso, A., & Massaro, M. (2014). Vascular effects of the Mediterranean diet – Part II: Role of
omega-3 fatty acids and olive oil polyphenols. Vascular Pharmacology, 63(3), 127-134. Doi:
https://doi.org/10.1016/j.vph.2014.07.001.
Citazione non strutturata
Senaviratna, N. A. M. R., & Cooray, T. M. J. A. (2019). Diagnosing multicollinearity of logistic regression model. Asian Journal
of Probability and Statistics, 5(2), 1-9. Doi:
https://doi.org/10.9734/ajpas/2019/v5i230132.
Citazione non strutturata
Serreli, G., Boronat, A., De la Torre, R., Rodriguez-Moratò, J., & Deiana, M. (2024). Cardiovascular and Metabolic Benefits
of Extra Virgin Olive Oil Phenolic Compounds: Mechanistic Insights from In Vivo Studies. Cells, 13(18), 1555. Doi:
https://doi.org/10.3390/cells13181555.
Citazione non strutturata
Shaalan, A., Khatib, A. Al, Sakr, S., & Sheet, I. (2024). Assessing the Knowledge and Purchasing Behavior of Consumers towards
Olive Oil in Lebanon. Journal of Food Quality and Hazards Control, 11(1), 47-58. Doi:
https://doi.org/10.18502/jfqhc.11.1.14995.
Citazione non strutturata
Vázquez-Araújo, L., Adhikari, K., Chambers, E., Chambers, D., & Carbonell-Barrachina, A. (2015). Cross-cultural perception
of six commercial olive oils: A study with Spanish and US consumers. Food Science and Technology International, 21(6), 454-466.
Doi:
https://doi.org/10.1177/1082013214543806.
Citazione non strutturata
Zanchini, R., Di Vita, G., Spina, D., De Luca, A. I., & D’Amico, M. (2022). Eliciting Consumers’ Health Consciousness and
Price-Related Determinants for Polyphenol‐Enriched Olive Oil. NJAS: Impact in Agricultural and Life Sciences, 94(1), 47-79.
Doi:
https://doi.org/10.1080/27685241.2022.2108733.