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Conceptualization of the Perceived Traditionality of a Food Product : a Qualitative Approach
[Conceptualisation de la traditionnalité perçue d’un produit alimentaire : une approche qualitative]

Author

Listed:
  • Georgina Gonzalez-Hemon

    (CREGO - Centre de Recherche en Gestion des Organisations (EA 7317) - Université de Haute-Alsace (UHA) - Université de Haute-Alsace (UHA) Mulhouse - Colmar - UB - Université de Bourgogne - UFC - Université de Franche-Comté - UBFC - Université Bourgogne Franche-Comté [COMUE])

  • Jean-Marc Ferrandi

    (LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - Nantes Univ - IAE Nantes - Nantes Université - Institut d'Administration des Entreprises - Nantes - Nantes Université - pôle Sociétés - Nantes Univ - Nantes Université)

  • Gaëlle Pantin-Sohier

    (GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage)

Abstract

Traditionality is an important strategic axis in the food sector. However, its definition and operationalization remain imprecise. This research conceptualizes the perceived traditionality of a food product using Grounded Theory. Following the collection of empirical data from all the players around a traditional product, producers, processors, distributors, restaurateurs and consumers, the four-dimensional construct emerges: process, identity, dynamic and ritual. This conceptualization offers a frame of reference allowing product managers and producers to understand what gives their products their traditional character and how to make it evolve.

Suggested Citation

  • Georgina Gonzalez-Hemon & Jean-Marc Ferrandi & Gaëlle Pantin-Sohier, 2022. "Conceptualization of the Perceived Traditionality of a Food Product : a Qualitative Approach [Conceptualisation de la traditionnalité perçue d’un produit alimentaire : une approche qualitative]," Post-Print hal-03658198, HAL.
    • Handle: RePEc:hal:journl:hal-03658198
    DOI: 10.3917/mav.128.0035
    as

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