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Importance des critères de choix de l’huile d’olive. La méthode Best Worst

Author

Listed:
  • Sihem Dekhili

    (EM Strasbourg - École de Management de Strasbourg = EM Strasbourg Business School)

  • Lucie Sirieix

    (UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - Montpellier SupAgro - Centre international d'études supérieures en sciences agronomiques - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier)

Abstract

The objective of this article consists in comparing consumer choice attributes by using the Best-Worst method. An application in the food sector (olive oil) in two different countries (France and Tunisia) shows that it allows easy product's attributes ranking. Finally, this article presents managerial issues, critics and relevant applications of the method.

Suggested Citation

  • Sihem Dekhili & Lucie Sirieix, 2012. "Importance des critères de choix de l’huile d’olive. La méthode Best Worst," Post-Print hal-01506139, HAL.
    • Handle: RePEc:hal:journl:hal-01506139
    as

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