The wine market is strongly differentiated according to consumer’s expectations as well as firm’ strategies while the competitiveness among wine companies has increased over time. However, the success on the market changes dramatically among firms, production areas, types of wine, etc. The...

In a time of evolution of demand towards new features and new functions for food, both producers and consumers focus more and more on human health and on environmental protection. The citrus industry has not escaped these changes in demand, also because of the eu policies that have led to...

The present paper shows the results of a research carried out on a particular alternative food channel - the Organised Demand and Supply Groups (godo) of Umbria (Italy) managed by the Italian Association for Organic Agriculture (aiab). It is very interesting in terms of management, size (number...

The evolution of consumer profiles highlights, for food products and specifically for beef, a growing attention to a number of specific features related to food quality and safety, and environmental and animal welfare issues. Because of this, it is more and more important to understand the...

The work aims at formulating hypothesis on the actual alterity (Kirwan, 2004) ofthose realities that either define themselves or have been considered in the Calabriapolitical, social and scientific contexts as examples of "filiere corte", that is as foodpractices characterised by the afn...

The main objective of this paper is to provide guidance to the setting of innovative strategies for the effective exploitation of high quality food products. These strategies should be capable to respond to the new needs of consumers through the integration of environmental, social and...

The current global crisis at economic and social level pushes to a reinterpretation in a perspective of sustainability of development strategies in the wine sector. In such context, a new vision of enterprise is originated, testifying the passage of its orientation, before, from product to...

The concept of "filière" was developed by French industrial economists between the late sixties and early seventies. It consists of the total of technical and transaction operations needed to obtain a finished product from some given raw material. Since then, the application of the concept has...

The food industry is evolving more towards new forms of organization much more complex and characterized by a greater degree of coordination, whether in the form of vertical integration of explicit or implicit contract between players of different levels of the industry. The causes of this...

This article evaluates consumers’ preferences among different pig production systems using a generalized random-parameter logit model for ranked outcome. The aim is to indagate whether process attributes are considered relevant by European consumers. Differences of preferences across...