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The concept of traditionality for food products

Author

Listed:
  • Georgina Gonzalez-Hemon

    (GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage)

  • Gaëlle Pantin-Sohier

    (GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage)

  • Jean-Marc Ferrandi

    (ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique, LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - IEMN-IAE Nantes - Institut d'Économie et de Management de Nantes - Institut d'Administration des Entreprises - Nantes - UN - Université de Nantes)

Abstract

Food companies often meet problems when they innovate on traditional products. The apprehension onconsumer‘s perception ofa food product‘s traditional character remains unclear despite the research conducted in marketing. The barriers to innovation for this type of product could be identified through the definition of traditionality perceived by the consumer. The purpose of this research is to define the concept of perceived traditionality one hand and, secondly, to distinguish the traditionality from other concepts such as typicality, authenticity or local produce. From a literature review conducted by systematic research on different databases, we propose a concept of traditionality. This concept of traditionality combines the ritual and the object The concept of traditionality for food products (PDF Download Available). Available from: https://www.researchgate.net/publication/291808708_The_concept_of_traditionality_for_food_products [accessed Mar 12 2018].

Suggested Citation

  • Georgina Gonzalez-Hemon & Gaëlle Pantin-Sohier & Jean-Marc Ferrandi, 2016. "The concept of traditionality for food products," Post-Print hal-01963422, HAL.
    • Handle: RePEc:hal:journl:hal-01963422
    as

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