Proposition d'échelle de mesure de l'authenticité perçue d'un produit alimentaire

Sandra Camus ()
Additional contact information
Sandra Camus: IAE Rouen - Institut d'Administration des Entreprises (IAE) - Rouen, CREGO - Centre de Recherche en Gestion des Organisations - UNIROUEN - Université de Rouen Normandie - NU - Normandie Université

Post-Print from HAL

Abstract: Authenticity, the study and marketing of food's origins, is a useful tool for strategically positioning food products. However, neither marketers nor researchers have the necessary means to effectively study authenticity. Our article defines and then analyses the concept, starting with a literature review and a study of authenticity's impact on consumer psychology. Drawing from two qualitative focus group studies and three surveys, we create a scale for measuring a product's authenticity.

Keywords: Aliment authentique; Naturel; Origine; Projection; Produit alimentaire; Unicité; Echelle de mesure; Authenticité (search for similar items in EconPapers)
Date: 2004
Note: View the original document on HAL open archive server: https://hal.science/hal-01706969
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (5)

Published in Recherche et Applications en Marketing (French Edition), 2004, 19 (4), pp.39-63. ⟨10.1177/076737010401900407⟩

Downloads: (external link)
https://hal.science/hal-01706969/document (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-01706969

DOI: 10.1177/076737010401900407

Access Statistics for this paper

More papers in Post-Print from HAL
Bibliographic data for series maintained by CCSD ().