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Determining Factors for Economic Efficiency in the Organic Olive Oil Sector

Enrique Bernal Jurado (), Adoración Mozas Moral (), Domingo Fernández Uclés () and Miguel Jesús Medina Viruel ()
Additional contact information
Enrique Bernal Jurado: Department of Economics, Campus Lagunillas, University of Jaen, building D-3, office 266, 23071 Jaen, Spain
Adoración Mozas Moral: Department of Business Organization, Marketing and Sociology, Campus Lagunillas, University of Jaen, building D-3, office 146, 23071 Jaen, Spain
Domingo Fernández Uclés: Department of Business Organization, Marketing and Sociology, Campus Lagunillas, University of Jaen, building D-3, office 107, 23071 Jaen, Spain
Miguel Jesús Medina Viruel: Department of Statistics, Econometrics, Operational Research, Business Organization and Applied Economics, Puerta nueva, s/n, Applied Economics Office, University of Cordoba, 14071 Cordoba, Spain

Sustainability, 2017, vol. 9, issue 5, 1-9

Abstract: Spain looms large worldwide in organic olive oil production. However, this productive potential contrasts with the low internal consumption of the product. This situation makes Spain a world leader in its export. Companies in this sector have clear deficiencies, which must be corrected to ensure their survival over time. In this context, the aim of this study is to analyse the level of efficiency, in economic terms, of organic olive oil producers and to identify the factors explaining the best organizational practices. To do so, Data Envelopment Analysis (DEA) and Qualitative Comparative Analysis (QCA) have been used. The results reveal low levels of economic efficiency and the variables determining said efficiency.

Keywords: agri-food sector; organic products; information and communication technologies; DEA; fsQCA (search for similar items in EconPapers)
JEL-codes: Q Q0 Q2 Q3 Q5 Q56 O13 (search for similar items in EconPapers)
Date: 2017
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