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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: http://doi.org/10.5772/30390 |
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. |
URI: | http://hdl.handle.net/2445/175808 |
Related resource: | http://doi.org/10.5772/30390 |
Appears in Collections: | Llibres / Capítols de llibre (Empresa) |
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