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2012-02-01

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cc by (c) Jiménez-Guerrero, José Felipe et al., 2012
Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/175808

Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach

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http://doi.org/10.5772/30390

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...

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Consum d'aliments, Oli d'oliva

Subject (English)

Food consumption, Olive oil

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Llibres / Capítols de llibre (Empresa)

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JIMÉNEZ-GUERRERO, José Felipe, et al. Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach. Chapter 12 in: Boskou. Dimitrios. 2012. Olive Oil - Constituents. Vol.  Quality, num. IntechOpen. [consulted: 13 of August of 2026]. Available at: https://hdl.handle.net/2445/175808

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