Author(s): Luis Navarro García | Pedro Ruiz Avilés | Brígida Jiménez Herrera | Francisco Barea Barea | Jose María Penco Valenzuela | Antonio Vázquez Cobo
Journal: Revista de Estudios Empresariales. Segunda Época
ISSN 0213-8964
Volume: 1;
Issue: Número 1/2010, Época 2;
Start page: 144;
Date: 2010;
Original page
Keywords: PDO Olive Oil | competitiveness | training | sensorial tasting
ABSTRACT
The situation of uncertainty the olive growing and oil systems are having nowadays can be explained, roughly speaking, by structural internal variables, some others regarding the olive oil distribution channels, and, finally, by variables dealing with the consumer knowledge and sensorial perception of the quality olive oil types.The results show scientific evidences on the short level of knowledge and sensory ability the andalusian people have on the characteristics of the different olive oil types. These results are based upon a survey made to consumers (overall consumers, agricultural technicians, and children), dealing with the olive oil consumption and purchasing behaviours, and a tasting test to measure their sensory capability. The main conclusions aim toward a pressing need to work in training and educational programs to reduce this lap, and favour the marginal and traditional olive grove, which is unable to be restructured otherwise.
Journal: Revista de Estudios Empresariales. Segunda Época
ISSN 0213-8964
Volume: 1;
Issue: Número 1/2010, Época 2;
Start page: 144;
Date: 2010;
Original page
Keywords: PDO Olive Oil | competitiveness | training | sensorial tasting
ABSTRACT
The situation of uncertainty the olive growing and oil systems are having nowadays can be explained, roughly speaking, by structural internal variables, some others regarding the olive oil distribution channels, and, finally, by variables dealing with the consumer knowledge and sensorial perception of the quality olive oil types.The results show scientific evidences on the short level of knowledge and sensory ability the andalusian people have on the characteristics of the different olive oil types. These results are based upon a survey made to consumers (overall consumers, agricultural technicians, and children), dealing with the olive oil consumption and purchasing behaviours, and a tasting test to measure their sensory capability. The main conclusions aim toward a pressing need to work in training and educational programs to reduce this lap, and favour the marginal and traditional olive grove, which is unable to be restructured otherwise.
