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Title: Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach
Author: Jiménez-Guerrero, José Felipe
Gázquez-Abad, Juan Carlos
Mondéjar-Jiménez, Juan Antonio
Huertas García, Rubén
Keywords: Consum d'aliments
Oli d'oliva
Food consumption
Olive oil
Issue Date: 1-Feb-2012
Publisher: IntechOpen
Abstract: During the last decade, olive oil consumption has experienced a major breakthrough in the world, not only in producing countries but also among those who are not. Undoubtedly, this growth in consumption is a consequence of the consolidation of a cultural phenomenon established between the main producing countries (Spain, Italy and Greece), owing to the so-called Mediterranean diet1; a food concept that provides important health benefits and of which olive oil is one of the main components. The recent recognition of United Nations Educational, Scientific and Cultural Organization (UNESCO) — it has declared to the Mediterranean diet ‘the intangible cultural heritage of humanity’— offers promising perspectives for the Mediterranean diet in the coming years...
Note: Reprodució del document publicat a:
It is part of: Chapter 12 in: Boskou, Dimitrios. 2012. Olive Oil - Constituents, Quality, Health Properties and Bioconversions. IntechOpen. ISBN: 978-953-51-4368-0. DOI: 10.5772/1378. pp: 233-246.
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Appears in Collections:Llibres / Capítols de llibre (Empresa)

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