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Alternatives marketing pour les produits de terroir

Author

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  • Fatiha Fort
  • François Fort

Abstract

This article is based on a review of key arguments currently being discussed in the field of marketing, with the aim of addressing issues relating to the marketing of ?terroir? food products in France. Terroir food products possess characteristics, which render them in part liable to current analyses based on the post-modern changes in consumption. However a number of their unique characteristics lead us to suggest new alternatives, both conceptual and methodological. These alternatives can be placed into two categories: those conceived and implemented by and for local players, and those, which are activated by external actors, with caution, lest they upset the local social system.

Suggested Citation

  • Fatiha Fort & François Fort, 2006. "Alternatives marketing pour les produits de terroir," Revue française de gestion, Lavoisier, vol. 162(3), pages 145-159.
    • Handle: RePEc:cai:rfglav:rfg_162_0145
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    Citations

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    Cited by:

    1. Jonathan Dezecot & Nathalie Fleck, 2017. "D'artisan traditionnel à marque artisan : quelle perception de l'artisan par le consommateur ?," Post-Print halshs-02952967, HAL.
    2. Menival, David & Charters, Steve, 2014. "The impact of geographic reputation on the value created in Champagne," Australian Journal of Agricultural and Resource Economics, Australian Agricultural and Resource Economics Society, vol. 58(2), April.
    3. Lacœuilhe, Jérôme & Louis, Didier & Lombart, Cindy, 2017. "Impacts of product, store and retailer perceptions on consumers’ relationship to terroir store brand," Journal of Retailing and Consumer Services, Elsevier, vol. 39(C), pages 43-53.
    4. Jérôme Lacoeuilhe & Didier Louis & Cindy Lombart, 2017. "Impacts of product, store and retailer perceptions on consumers’ relationship to terroir store brand," Post-Print hal-01672920, HAL.
    5. repec:hal:journl:hal-01768090 is not listed on IDEAS
    6. Aurélie Ringeval-Deluze & Louis César Ndione, 2021. "Meaning of packaging and innovation dynamics in a traditional luxury sector: the example of growers’ champagne [Signification des packagings et dynamiques d’innovation dans un secteur de luxe tradi," Post-Print hal-03266127, HAL.
    7. Couder, Julien & Valette-Florence, Pierre, 2024. "How do customers experience terroir? An investigation of its ability to increase brand relationship quality," Journal of Business Research, Elsevier, vol. 181(C).
    8. Angelo Riviezzo & Antonella Garofano & Julien Granata & Samaneh Kakavand, 2017. "Using terroir to exploit local identity and cultural heritage in marketing strategies: An exploratory study among Italian and French wine producers," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 13(2), pages 136-149, May.
    9. Pascale Ertus, 2021. "Les Produits Alimentaires Du Terroir Comme Vecteur De Bien-Être," Post-Print hal-03284013, HAL.

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