IDEAS home Printed from https://ideas.repec.org/h/spr/prbchp/978-3-031-65168-7_34.html
   My bibliography  Save this book chapter

Organic Consumers’ Preferences for Dried Pasta Made with Ancient Wheat Varieties

In: Innovation and Knowledge in Agri-food and Environmental Systems

Author

Listed:
  • Serena Mandolesi

    (Università Politecnica Delle Marche)

  • Emilia Cubero Dudinskaya

    (Università Politecnica Delle Marche)

  • Simona Naspetti

    (Università Politecnica Delle Marche)

  • Francesco Solfanelli

    (Università Politecnica Delle Marche)

  • Emel Ozturk

    (Università Politecnica Delle Marche)

  • Raffaele Zanoli

    (Università Politecnica Delle Marche)

Abstract

Dried pasta is one of the most traditional Italian foods, and in Italy the per capita pasta consumption is the highest worldwide. Recently, changes in lifestyles and new trends for high-quality and sustainable food products influenced the traditional consumption of this staple food. This study uses focus groups and adaptive conjoint analysis to investigate organic pasta consumers’ knowledge, attitudes and preferences, with particular interest towards “ancient” durum wheat varieties. The findings showed limited knowledge about dried pasta and ancient grains. The most relevant claims for ancient grain pasta were also identified. The results indicated the relevance of extrinsic and intrinsic cues affecting consumers’ choices and preferences. Finally, the findings may contribute to helping organic pasta companies penetrate the market and make their products more appealing to consumers.

Suggested Citation

  • Serena Mandolesi & Emilia Cubero Dudinskaya & Simona Naspetti & Francesco Solfanelli & Emel Ozturk & Raffaele Zanoli, 2024. "Organic Consumers’ Preferences for Dried Pasta Made with Ancient Wheat Varieties," Springer Proceedings in Business and Economics, in: Alessio Cavicchi & Francesco Caracciolo & Maria Crescimanno & Maria De Salvo & Antonino Galati & Ant (ed.), Innovation and Knowledge in Agri-food and Environmental Systems, pages 207-213, Springer.
    • Handle: RePEc:spr:prbchp:978-3-031-65168-7_34
    DOI: 10.1007/978-3-031-65168-7_34
    as

    Download full text from publisher

    To our knowledge, this item is not available for download. To find whether it is available, there are three options:
    1. Check below whether another version of this item is available online.
    2. Check on the provider's web page whether it is in fact available.
    3. Perform a search for a similarly titled item that would be available.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:spr:prbchp:978-3-031-65168-7_34. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Sonal Shukla or Springer Nature Abstracting and Indexing (email available below). General contact details of provider: http://www.springer.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.