Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?

Risultato della ricerca: Article

2 Citazioni (Scopus)

Abstract

The aim of this study is to know Italian consumers’ preferences for Pasta and consumption habits. Food culture and concerns about food security and product innovation were investigated. A sample of Italian consumers was interviewed. Consumer’ profile, motivations and purchasing behavior were described. Relationships between observed variables and the latent constructs that explain the preferences were highlighted. There is asymmetric information between consumers and producers. Consumers believe Pasta is made with Italian grains, and therefore it is healthy and safe, although that’s not always the case. Intrinsic and extrinsic high quality, which derives from growing and production technologies, is required.
Lingua originaleEnglish
Numero di pagine24
RivistaJOURNAL OF INTERNATIONAL FOOD & AGRIBUSINESS MARKETING
Volume31
Stato di pubblicazionePublished - 2019

All Science Journal Classification (ASJC) codes

  • Business and International Management
  • Food Science
  • Marketing

Fingerprint Entra nei temi di ricerca di 'Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?'. Insieme formano una fingerprint unica.

  • Cita questo