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Influence of terroir products meaning on consumer’s expectations and likings

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  • François Lenglet

    (IREGE - Institut de Recherche en Gestion et en Economie - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc)

Abstract

Given the plethora of terroir products, local food companies could find an advantage in specifying their positioning by taking into account what the terroir represents for consumers. This research contributes to identifying specific attributes of a terroir in tune with consumer expectations, and tests their capacity to ameliorate consumer hedonic assessments and judgments for these products. Results show the potential of a positioning based on the environment, which is respected by the practices of terroir producers, and which also guarantees the quality of the product.

Suggested Citation

  • François Lenglet, 2014. "Influence of terroir products meaning on consumer’s expectations and likings," Post-Print hal-01132644, HAL.
    • Handle: RePEc:hal:journl:hal-01132644
    Note: View the original document on HAL open archive server: https://hal.univ-grenoble-alpes.fr/hal-01132644
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    File URL: https://hal.univ-grenoble-alpes.fr/hal-01132644/document
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    References listed on IDEAS

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    1. Elaydi, Raed & McLaughlin, Josetta, 2012. "Cultivating terroir in subsistence markets: Development of terroir strategy through harmony-with-community framework," Journal of Business Research, Elsevier, vol. 65(12), pages 1743-1748.
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    Cited by:

    1. 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.
    2. 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).
    3. Pascale Ertus & Christine Petr & Céline Jacob, 2019. "Influence Des Dimensions Du Terroir Sur Les Intentions Du Consommateur : Quels Efforts Pour Un Produit Alimentaire Estampillé « Terroir »," Post-Print hal-02293692, HAL.
    4. Agnès Durrande-Moreau & François Courvoisier & Anne-Marie Bocquet, 2017. "The new integrated agritourism, a sustainable tourism trend [Le nouvel agritourisme intégré, une tendance du tourisme durable]," Post-Print hal-01555233, HAL.
    5. Theodosios Tsiakis & Eleni Anagnostou & Giuseppe Granata & Vasiliki Manakou, 2022. "Communicating Terroir through Wine Label Toponymy Greek Wineries Practice," Sustainability, MDPI, vol. 14(23), pages 1-18, December.

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