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Cited by 240Sensory Analysis and Statistical MethodsEconomic and Environmental ValuationOrganic Food and Agriculture

The DOI matches its Crossref record; 28 of the 28 references it cites were found in a registry or an index.

Consumer expectations, liking and willingness to pay for specialty foods: Do sensory characteristics tell the whole story?

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Stefani, Gianluca, Romano, Donato, Cavicchi, Alessio·2006·Food Quality and Preference
DOI 10.1016/j.foodqual.2005.07.010
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Abstract

The Region of origin of food products affects consumer valuation in two different ways. First, origin can act as a quality cue hinting to other characteristics of the good. Secondly, origin can affect directly the value of food due to its symbolic or affective role. This study was carried out in order to investigate the direct effect of geographical origin when the size of the area of origin shrinks and its definition becomes more precise. A valuation experiment was designed to assess the impact of origin on consumer evaluation and to analyse how it relates to WTP and hedonic scores. A well-known specialty food-spelt-that originates from three concentric areas-Garfagnana (a small valley of the Apennines), Tuscany and Italy-was chosen as a case study. Both hedonic and monetary evaluations were elicited from 77 subjects after blind tasting condition, looking at labels only and finally tasting a labelled product. Results reveal that, in the case of spelt, the narrower and more precisely defined the area of origin the higher the quality expectation of consumers supporting the role of origin as a quality cue. A direct impact of origin on willingness to pay was also found.

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Research works printed but not linked: 2

  1. Lange, 1999, Expectation, liking and purchase behaviour under economical constraint, Food Quality and Preference, 10, 31, 10.1016/S0950-3293(98)00035-4 · DOI
  2. Von Alvensleben, R., & Schrader, S. K. (1998). Consumer attitudes towards regional food products. A case study for Northern Germany. AIR CAT workshop consumer attitudes toward typical foods, Dijon, 22-10-1998.

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Metadata

Authors
Stefani, G., Romano, D., & Cavicchi, A.
Affiliations
University of Florence (IT)
Corresponding author
Stefani, Gianluca
ORCID
Venue
Food Quality and Preference
Publisher
Elsevier BV
Published
2006-01
Volume
17
Issue
1-2
Pages
53-62
ISSN
0950-3293 (ISSN-L)
DOI
10.1016/j.foodqual.2005.07.010
OpenAlex
W2041164768
Cited by
240
References
25
Citations by year
2026: 6 · 2025: 6 · 2024: 10 · 2023: 5 · 2022: 8 · 2021: 15 · 2020: 13 · 2019: 13 · 2018: 20 · 2017: 15 · 2016: 13 · 2015: 15 · 2014: 11 · 2013: 16 · 2012: 13
FWCI
8.91
Type
journal article
Language
en
Open access
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Quality and Preference (publishedVersion)
  • CINECA IRIS Institutial research information system (University of Pisa) (submittedVersion)
  • Florence Research (University of Florence) (submittedVersion)
  • U-PAD Unimc - Open Digital Publications (University of Macerata) (submittedVersion, other-oa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
  • Social Sciences › Economics, Econometrics and Finance › Economics and Econometrics › Economic and Environmental Valuation
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Organic Food and Agriculture
Keywords
geographical origin, specialty foods, spelt wheat, willingness to pay, customer expectations, quality cues, hedonic pricing, sensory properties, consumer valuation, blind tasting

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