Importance des critères de choix de l’huile d’olive. La méthode Best Worst

Sihem Dekhili and Lucie Sirieix
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Sihem Dekhili: EM Strasbourg - École de Management de Strasbourg = EM Strasbourg Business School

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Abstract: The objective of this article consists in comparing consumer choice attributes by using the Best-Worst method. An application in the food sector (olive oil) in two different countries (France and Tunisia) shows that it allows easy product's attributes ranking. Finally, this article presents managerial issues, critics and relevant applications of the method.

Keywords: critère de choix; méthode best-worst; attribut de produit; étude inter-culturelle; choice criteria; consumer behaviour; cross national research; product attribute; tunisia; marketing; huile d'olive; france; tunisie (search for similar items in EconPapers)
Date: 2012
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Published in Économie rurale, 2012, 332, pp.119-131

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Journal Article: Importance des critères de choix de l’huile d’olive. La méthode Best Worst (2012)
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