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Consumer acceptance of food obtained from olive by-products

Abstract : Purpose The purpose of this paper is to evaluate the market potential of food obtained from olive by-products. The marketing of such by-products (e.g. olive leaves and pulp) is a challenging opportunity for the sustainable development of the sector. Yet, consumer demand is still poorly understood. The paper contributes to filling the knowledge gap with an empirical survey of a sample of Italian consumers. Design/methodology/approach The authors provide an assessment of consumers' willingness to accept (WTA) food from olive by-products. The authors collected structured questionnaire from a sample of 289 Italian consumers. The authors asked to consumers their willingness to try a variety of food products containing olive by-products, as a proxy for their WTA the products. In order to investigate the drivers of the average WTA, the authors used the information in the questionnaire to build four constructs of interest: technophobia, neophobia, perception of benefits and awareness about sustainable consumption. The choice of the constructs and the variables was driven by the existing literature. Findings The paper shows how the WTA food with olive by-products is a general attitude of the consumer, rather than product-specific choice. The results suggest that consumers perceive the use of olive by-products as a new technology for preparing well-known food products. The authors did not find statistical evidence of the wariness of olive by-products as new food products. Technophobia is the most important factor hampering the marketing of olive by-products. Originality/value The paper is a first attempt of exploring the topic of WTA food with olive by-products.
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Contributor : Murielle Kalk <>
Submitted on : Thursday, October 15, 2020 - 10:18:55 AM
Last modification on : Friday, October 16, 2020 - 3:01:08 AM




Maria Angela Perito, Antonella Di Fonzo, Marcello Sansone, Carlo Russo. Consumer acceptance of food obtained from olive by-products. British Food Journal, Emerald, 2019, 122 (1), pp.212-226. ⟨10.1108/BFJ-03-2019-0197⟩. ⟨hal-02967678⟩



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