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L’impact des attributs et indicateurs de qualité sur le comportement d’achat d’un produit alimentaire. Une approche exploratoire, par la valeur perçue et l’authenticité perçue. Cas de l’huile d’olive d’Algérie

Author

Listed:
  • Bernoussi, N.
  • Sirieix, L.

Abstract

This research questions the relationship between perceived value and perceived authenticity, two key perceptual variables of consumer decision-making. An exploratory study applied to the case of olive oil from Algeria was conducted. Thirty individual interviews conducted with experts from the Algerian olive oil sector and consumers have identified: 1) the factors that contribute to building the perceived value of a food product as well as those that contribute to its perceived authenticity; 2) the role of perceived authenticity in the formation of perceived value; 3) and the consequences of this relationship in terms of purchasing and post-purchase behavior. In conclusion, a theoretical model presenting these concepts and their links is proposed to be tested. ....French Abstract: Cette recherche s’interroge sur la relation entre la valeur perçue et l’authenticité perçue, deux variables perceptuelles clés du processus décisionnel du consommateur. Une étude exploratoire appliquée au cas de l’huile d’olive d’Algérie a été menée. Trente entretiens individuels conduits auprès d’experts de la filière oléicole algérienne et des consommateurs ont permis d’identifier : 1) les facteurs qui contribuent à construire la valeur perçue d’un produit alimentaire ainsi que ceux qui contribuent à construire son authenticité perçue ; 2) le rôle de l’authenticité perçue dans la formation de la valeur perçue ; 3) et les conséquences de cette relation en termes de comportements d’achat et post-achat. En conclusion, un modèle théorique reprenant ces concepts et leurs liens est proposé pour être testé.

Suggested Citation

  • Bernoussi, N. & Sirieix, L., 2020. "L’impact des attributs et indicateurs de qualité sur le comportement d’achat d’un produit alimentaire. Une approche exploratoire, par la valeur perçue et l’authenticité perçue. Cas de l’huile d’olive ," Working Papers MoISA 202001, UMR MoISA : Montpellier Interdisciplinary center on Sustainable Agri-food systems (social and nutritional sciences): CIHEAM-IAMM, CIRAD, INRAE, L'Institut Agro, Montpellier SupAgro, IRD - Montpellier, France.
  • Handle: RePEc:umr:wpaper:202001
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    References listed on IDEAS

    as
    1. Rémi Mencarelli & Arnaud Rivière, 2014. "La participation du client dans un contexte de self-service technologies . Une approche par la valeur perçue," Revue française de gestion, Lavoisier, vol. 0(4), pages 13-30.
    2. Lucie Sirieix & Pierre-Louis Dubois, 1999. "Vers un modèle qualité-satisfaction intégrant la confiance?," Post-Print hal-02018476, HAL.
    3. Rémi Mencarelli & Arnaud Riviere, 2015. "Perceived value in B2B and B2C: A comparative approach and cross-fertilization," Post-Print halshs-01157807, HAL.
    4. Philippe Aurier & Yves Evrard & Gilles N'Goala, 2004. "Comprendre et mesurer la valeur du point de vue du consommateur," Post-Print hal-02023028, HAL.
    5. Florence Charton-Vachet & Cindy Lombart, 2015. "Nouvelle approche conceptuelle et opérationnelle du lien entre un individu et sa region : l’appartenance régionale," Post-Print hal-01090978, HAL.
    6. Maud Derbaix & Christian Derbaix, 2010. "Les tournées du souvenir: des générations en quête d'authenticité?," Post-Print hal-02055267, HAL.
    7. Philippe Aurier & Lucie Sirieix, 2016. "Marketing de l'agroalimentaire : environnement, stratégies et plans d'action," Post-Print hal-01506525, HAL.
    8. Arnaud Riviere & Rémi Mencarelli, 2012. "Vers une clarification théorique de la notion de valeur perçue en marketing," Post-Print hal-02055377, HAL.
    9. Lucie Sirieix, 1999. "La consommation alimentaire : Problématiques, approches et voies de recherche," Post-Print hal-02018491, HAL.
    10. Imami, Drini & Zhllima, Edvin & Canavari, Maurizio & Merkaj, Elvina, 2013. "Segmenting Albanian consumers according to olive oil quality perception and purchasing habits," Agricultural Economics Review, Greek Association of Agricultural Economists, vol. 14(1), pages 1-16.
    11. Rémi Mencarelli & Arnaud Riviere, 2014. "La participation du client dans un contexte de self-service technologies : une approche par la valeur perçue," Post-Print halshs-01153113, HAL.
    Full references (including those not matched with items on IDEAS)

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    More about this item

    Keywords

    PERCEIVED VALUE; PERCEIVED AUTHENTICITY; OLIVE OIL; QUALITY INDICATORS; LABELS; VALEUR PERCUE; AUTHENTICITE PERCUE; HUILE D’OLIVE; INDICATEURS DE QUALITE; LABELS;
    All these keywords.

    JEL classification:

    • A13 - General Economics and Teaching - - General Economics - - - Relation of Economics to Social Values
    • M31 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Marketing and Advertising - - - Marketing

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