Le concept de traditionalité des produits alimentaires

Georgina Gonzalez-Hemon (), Jean-Marc Ferrandi () and Gaëlle Pantin-Sohier ()
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Georgina Gonzalez-Hemon: GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage
Jean-Marc Ferrandi: ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique, LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - IEMN-IAE Nantes - Institut d'Économie et de Management de Nantes - Institut d'Administration des Entreprises - Nantes - UN - Université de Nantes
Gaëlle 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

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Abstract: Food companies often meet problems when they innovate on traditional products. The apprehension onconsumer‘s perception ofa food product‘s traditional character remains unclear despite the research conducted in marketing. The barriers to innovation for this type of product could be identified through the definition of traditionality perceived by the consumer. The purpose of this research is to define the concept of perceived traditionality one hand and, secondly, to distinguish the traditionality from other concepts such as typicality, authenticity or local produce. From a literature review conducted by systematic research on different databases, we propose a concept of traditionality. This concept of traditionality combines the ritual and the object.

Keywords: food industry; food products; industrie agroalimentaire; innovation; produit alimentaire; tradition; traditionality; traditionnalité (search for similar items in EconPapers)
Date: 2018
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Published in 13ème Journée du Marketing Alimentaire à Montpellier, 2018, Montpellier, France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-01963260

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