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Proposition d'échelle de mesure de l'authenticité perçue d'un produit alimentaire

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  • Sandra Camus

    (IAE Rouen - Institut d'Administration des Entreprises (IAE) - Rouen, CREGO - Centre de Recherche en Gestion des Organisations - UNIROUEN - Université de Rouen Normandie - NU - Normandie Université)

Abstract

Authenticity, the study and marketing of food's origins, is a useful tool for strategically positioning food products. However, neither marketers nor researchers have the necessary means to effectively study authenticity. Our article defines and then analyses the concept, starting with a literature review and a study of authenticity's impact on consumer psychology. Drawing from two qualitative focus group studies and three surveys, we create a scale for measuring a product's authenticity.

Suggested Citation

  • Sandra Camus, 2004. "Proposition d'échelle de mesure de l'authenticité perçue d'un produit alimentaire," Post-Print hal-01706969, HAL.
    • Handle: RePEc:hal:journl:hal-01706969
    DOI: 10.1177/076737010401900407
    Note: View the original document on HAL open archive server: https://hal.science/hal-01706969
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    References listed on IDEAS

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    11. Richins, Marsha L, 1994. "Valuing Things: The Public and Private Meanings of Possessions," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 21(3), pages 504-521, December.
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    Full references (including those not matched with items on IDEAS)

    Citations

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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. Pelet, Jean-Éric & Durrieu, François & Lick, Erhard, 2020. "Label design of wines sold online: Effects of perceived authenticity on purchase intentions," Journal of Retailing and Consumer Services, Elsevier, vol. 55(C).
    3. Balázs Kovács & Glenn R. Carroll & David W. Lehman, 2014. "Authenticity and Consumer Value Ratings: Empirical Tests from the Restaurant Domain," Organization Science, INFORMS, vol. 25(2), pages 458-478, April.
    4. Anthony Beudaert & Charlène Lambert, 2023. "Singularization and commodification: The functions of connoisseurs in traditional product ranges [Singularisation et marchandisation : les fonctions des connaisseurs dans l’offre de produits tradit," Post-Print hal-03974741, HAL.
    5. Marie-Catherine Husson Paquier & Sophie Morin-Delerm, 2017. "L'acheteur, un excellent storyteller : Le cas de l'acheteur de produits monastiques," Post-Print hal-03693982, HAL.

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