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Produits de terroir versus produits locaux : une perception différenciée selon deux cultures alimentaires française et québécoise

Author

Listed:
  • Wided Batat

    (Métis Lab EM Normandie - EM Normandie - École de Management de Normandie = EM Normandie Business School, UL2 - Université Lumière - Lyon 2)

Abstract

This article explores the consumers' perception of "terroir" and local foods through a cross-cultural qualitative study among 30 consumers from France and Quebec. The results highlight five dimensions explaining the differentiated consumers' perceptions within the two cultures: functional, identity, resistance, emotional, and relational. Beyond the marketing and managerial interest for food producers to know their targets by identifying their food patters, the results of this study contribute to the understanding of promotion techniques by adapting the discourse and food offers based on French "terroir" and local products to the characteristics of different food cultures at the international level.

Suggested Citation

  • Wided Batat, 2021. "Produits de terroir versus produits locaux : une perception différenciée selon deux cultures alimentaires française et québécoise," Post-Print hal-04833434, HAL.
    • Handle: RePEc:hal:journl:hal-04833434
    DOI: 10.3917/resg.142.0157
    as

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