Based on its distinctive profiles functional-food (FF) can be considered as a mixture of food and pharmaceutical items. Apparently, these different characteristics that exist beyond conventional food products contribute success of the commercialization of new innovative FFs. Therefore,...

We construct a model to identify determinants of the diffusion rate of standards in a food chain. We argue that adoption decisions in the food chain are determined by farmers and processors economic considerations. Factors such as pricing behavior, compliance costs and market structure, all of...

This study deals with horizontal product differentiation in the Polish pig meat market. Hypothesis among firms behaviour are derived from an illustrative model and tested in an empirical analysis using data from 1991-1998. The empirical analysis suggest that product differentiation is a relevant...

Cooperatives and investor-owned firms are alternative forms of business organisation that coexist and compete in many markets. The theoretical literature has identified a number of comparative advantages and disadvantages of cooperatives. Decentralized decision making within cooperatives may...

The Fruit and Vegetables (FV) sector has a relevant and increasing economic value in the EU, accounting for about 20% of the total value of agricultural production; the Countries with higher significance are Greece, Spain and Italy (from 25% to 35%). Nevertheless the producers are negatively...

This paper investigates the factors affecting product class involvement for food. Factors affecting specific aspects of involvement are also explored. The aim is to determine the factors that affect involvement with food and sketch the profile of consumers more likely to be involved or not...

The commercialisation of wine in Spain is problematic due to two concrete circumstances: the decrease in wine consumption because of a consumer shift toward substitute drinks and the greater presence of national and foreign wine in the interior market, which involves an increase in business...

The study focuses on various types of food safety risks: biological (zoonoses), chemical (chemical treatment of the meat) and technological (use of genetically modified feed). The emphasis was on how the perceived risks affect the purchase intentions in the case of broiler meat. In the case of...

It is becoming increasingly difficult for the general public to attempt to assess risks using traditional methods such as smell, taste or other physical attributes of food. The existence of extrinsic cues such as the country of origin (COO) of food can help to make food purchase decisions easier...

In order to define consumer expectations over a traceability and information system for the entire food supply chain, the information behaviour of consumers in the food service industry has been subject to an analysis for the first time. In comparison to consumers in retailing, significant...