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Comprendre les conditions d’acceptation de l’innovation dans le secteur végétal

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  • Gaelle 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, IAE Angers - Institut d'Administration des Entreprises (IAE) - Angers - UA - Université d'Angers)

  • François Pantin

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

  • Alice Sohier
  • Laure Jacquemier
  • Rania Serhal

Abstract

No abstract is available for this item.

Suggested Citation

  • Gaelle Pantin-Sohier & François Pantin & Alice Sohier & Laure Jacquemier & Rania Serhal, 2018. "Comprendre les conditions d’acceptation de l’innovation dans le secteur végétal," Post-Print hal-03224072, HAL.
    • Handle: RePEc:hal:journl:hal-03224072
    Note: View the original document on HAL open archive server: https://hal.science/hal-03224072
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    References listed on IDEAS

    as
    1. Gilles Séré de Lanauze, 2015. "L'adoption d'un produit alimentaire nouveau face à des freins culturels forts : le cas de l'entomophagie en France," Post-Print hal-03079768, HAL.
    2. Benedikt Schnurr, 2017. "The impact of atypical product design on consumer product and brand perception," Journal of Brand Management, Palgrave Macmillan, vol. 24(6), pages 609-621, November.
    3. Gilles Séré de Lanauze, 2015. "L’adoption d’un produit alimentaire nouveau face à des freins culturels forts : le cas de l’entomophagie en France," Post-Print hal-02015718, HAL.
    4. Marie-Eve Laporte & Géraldine Michel & Sophie Rieunier, 2015. "Mieux comprendre les comportements alimentaires grâce au concept de perception du risque nutritionnel," Post-Print hal-02055663, HAL.
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    6. Roehrich, Gilles, 2004. "Consumer innovativeness: Concepts and measurements," Journal of Business Research, Elsevier, vol. 57(6), pages 671-677, June.
    7. van Trijp, Hans C M & Steenkamp, Jan-Benedict E M, 1992. "Consumers' Variety Seeking Tendency with Respect to Foods: Measurement and Managerial Implications," European Review of Agricultural Economics, Oxford University Press and the European Agricultural and Applied Economics Publications Foundation, vol. 19(2), pages 181-195.
    8. Céline Gallen & Lucie Sirieix, 2011. "Design culinaire et consommateurs : entre rapprochement et distance perçue," Post-Print hal-01506009, HAL.
    9. Fournier, Susan, 1998. "Consumers and Their Brands: Developing Relationship Theory in Consumer Research," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 24(4), pages 343-373, March.
    10. John Hauser & Gerard J. Tellis & Abbie Griffin, 2006. "Research on Innovation: A Review and Agenda for," Marketing Science, INFORMS, vol. 25(6), pages 687-717, 11-12.
    11. Steenkamp, Jan-Benedict E M & Baumgartner, Hans, 1992. "The Role of Optimum Stimulation Level in Exploratory Consumer Behavior," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 19(3), pages 434-448, December.
    12. repec:dau:papers:123456789/1536 is not listed on IDEAS
    13. Gilles SÉrÉ de Lanauze, 2015. "L’adoption d’un produit alimentaire nouveau face à des freins culturels forts : le cas de l’entomophagie en France," Post-Print hal-02133763, HAL.
    14. Céline Gallen & Gaëlle Pantin-Sohier, 2014. "Pourquoi et comment innover par le design management : leçons de l’industrie agro-alimentaire," Post-Print hal-01963444, HAL.
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