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La valeur identitaire des produits de terroir en Corse

Author

Listed:
  • Claudio Detotto

    (LISA - Lieux, Identités, eSpaces, Activités - UPP - Université Pascal Paoli - CNRS - Centre National de la Recherche Scientifique)

  • Sauveur Giannoni

    (LISA - Lieux, Identités, eSpaces, Activités - UPP - Université Pascal Paoli - CNRS - Centre National de la Recherche Scientifique)

  • Dominique Prunetti

    (LISA - Lieux, Identités, eSpaces, Activités - UPP - Université Pascal Paoli - CNRS - Centre National de la Recherche Scientifique)

  • Caroline Tafani

    (LISA - Lieux, Identités, eSpaces, Activités - UPP - Université Pascal Paoli - CNRS - Centre National de la Recherche Scientifique)

Abstract

The aim of this contribution is, focusing on the case of Corsica, to quantify the identity value of local production. Apart from the nutritional, healthy and organoleptic features of local products, from the consumer point of view, their consumption tends to develop a sense of belonging to the place it is produced in: in other words, it is not just food, but it is also an experience allowing individuals to connect with local heritage. For instance due to the originality of the techniques or the quality of the employed ingredients. One can say that both material and immaterial local patrimony are transferred to the product, increasing consumers' willingness to pay and therefore its market value. It is precisely this identity value that we would like to isolate and estimate combining a choice experiment method with a geographical qualitative approach. To this end, a geographical survey has been undertaken. It aims to identify typical consumption profiles depending on the link between the consumer, the place and the product. This survey is complemented with an econometric analysis in order to identify consumers' motivations and measure the related values.

Suggested Citation

  • Claudio Detotto & Sauveur Giannoni & Dominique Prunetti & Caroline Tafani, 2018. "La valeur identitaire des produits de terroir en Corse," Post-Print hal-01854522, HAL.
    • Handle: RePEc:hal:journl:hal-01854522
    Note: View the original document on HAL open archive server: https://hal.science/hal-01854522
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