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Juan Antonio Parrilla-González
Department of Economics, University of Jaén, 23071, Jaén, Spain

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Journal article
Published: 27 June 2021 in International Journal of Gastronomy and Food Science
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Olive oil tourism, or oleotourism, is an activity with great potential for the development of rural, olive oil-producing areas. Various works exist from the point-of-view of demand, although the majority of these offer a descriptive analysis of olive oil tourists that does not enable an in-depth examination of their purchasing habits. The present work seeks to contribute to the knowledge of olive oil tourists’ behaviour to enable the design of a differentiated offer with greater added value. We, therefore, propose a classification of olive oil tourists according to the value that they place on certain aspects of the destination, based on a quantitative study undertaken in Spain, the main olive oil-producing country in the world. The obtained results have enabled us to identify three market segments: safety and comfort, demanding and accessible. These segments present significant differences with respect to the aspects or dimensions that olive oil tourists value at the destination. The main implication of these results is to enable professionals in the olive oil tourism sector to configure the offer in line with the needs and aspects valued by each of the segments and to design communication strategies with messages and actions adapted to each different type of olive oil tourist. This would address the market more effectively.

ACS Style

Eva María Murgado-Armenteros; Juan Antonio Parrilla-González; Miguel Jesús Medina-Viruel. What does the olive oil tourist value at the destination? A criterion for olive oil tourism segmentation. International Journal of Gastronomy and Food Science 2021, 25, 100378 .

AMA Style

Eva María Murgado-Armenteros, Juan Antonio Parrilla-González, Miguel Jesús Medina-Viruel. What does the olive oil tourist value at the destination? A criterion for olive oil tourism segmentation. International Journal of Gastronomy and Food Science. 2021; 25 ():100378.

Chicago/Turabian Style

Eva María Murgado-Armenteros; Juan Antonio Parrilla-González; Miguel Jesús Medina-Viruel. 2021. "What does the olive oil tourist value at the destination? A criterion for olive oil tourism segmentation." International Journal of Gastronomy and Food Science 25, no. : 100378.

Journal article
Published: 05 April 2021 in Land
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Medium-sized European cities have been playing an increasingly significant role in the economic development of countries in recent decades, establishing themselves as genuinely specialized local production systems with great potential for stimulating the economy and generating added value. In many of these cities, in addition, tourism has become an incredibly strong economic activity with the capacity to stimulate local economies, as it contributes to the enhancement of endogenous resources and the generation of a multiplier effect on other economic sectors. This paper uses a structural equation model to demonstrate, first, that a direct relationship exists between tourism development and economic development and second, that, of all cities analyzed (medium-sized cities of Andalusia, Spain), those with a higher level of tourism development are actually those showing a higher level of socioeconomic development, which confirms that tourism has great potential as a tool for endogenous development.

ACS Style

Juan Parrilla-González. Does the Tourism Development of a Destination Determine Its Socioeconomic Development? An Analysis through Structural Equation Modeling in Medium-Sized Cities of Andalusia, Spain. Land 2021, 10, 378 .

AMA Style

Juan Parrilla-González. Does the Tourism Development of a Destination Determine Its Socioeconomic Development? An Analysis through Structural Equation Modeling in Medium-Sized Cities of Andalusia, Spain. Land. 2021; 10 (4):378.

Chicago/Turabian Style

Juan Parrilla-González. 2021. "Does the Tourism Development of a Destination Determine Its Socioeconomic Development? An Analysis through Structural Equation Modeling in Medium-Sized Cities of Andalusia, Spain." Land 10, no. 4: 378.

Journal article
Published: 02 April 2021 in Sustainability
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Recent years have witnessed a notable increase in the implementation of social innovation strategies for creating products with major social impact. Despite the lack of conceptual clarity still surrounding the term, social innovation, as a participatory research method, is finding scope for growth in agricultural cooperatives, whether in the areas of R&D and knowledge transfer, or in the commercialization of innovative products. Society has underscored the need for change in the environment and the implementation of new projects that help improve socioeconomic living conditions, promoting territorial development through social transformation. In the case of cooperativism in the olive oil industry in southern Spain, cooperatives are responsible for 70% of the oil produced there. As such, the actions carried out under their influence have a huge impact on the population and serve as tools that anchor people to their municipalities. This article analyses a case study from an olive oil cooperative, exploring the development of a social innovation project involving knowledge transfer and public awareness-raising through the label of an early harvest olive oil called “Primer Día de Cosecha” (First Day of Harvest). It also assesses the impact of the project on the population of the Andalusian municipality of Bailén (Jaén).

ACS Style

Juan Parrilla-González; Diego Ortega-Alonso. Social Innovation in Olive Oil Cooperatives: A Case Study in Southern Spain. Sustainability 2021, 13, 3934 .

AMA Style

Juan Parrilla-González, Diego Ortega-Alonso. Social Innovation in Olive Oil Cooperatives: A Case Study in Southern Spain. Sustainability. 2021; 13 (7):3934.

Chicago/Turabian Style

Juan Parrilla-González; Diego Ortega-Alonso. 2021. "Social Innovation in Olive Oil Cooperatives: A Case Study in Southern Spain." Sustainability 13, no. 7: 3934.

Journal article
Published: 27 July 2020 in Sustainability
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Olive oil tourism is an emerging activity that is sparking a growing interest among tourists seeking to partake in this experience and the self-fulfilment it offers. An ever-greater number of olive oil mills are diversifying their businesses to incorporate this type of tourism. In this article, olive oil tourism is characterized as a type of special interest tourism (SIT), under a demand-side approach. Based on quantitative research carried out with olive oil tourists, which examined the aspects of the destination they value, as well as their preferences and motivations for consumption, this article proposes four dimensions that are considered key for characterizing olive oil tourism as SIT: experience, sustainability awareness, the promotion of local culture, and the image of status and prestige held by the tourist. This proposal to characterize olive oil tourism as a type of SIT can contribute to the development of more effective and successful marketing strategies that orient olive oil tourism towards services that tourists value and demand. In turn, this will have an impact in terms of wealth creation for rural olive oil producing areas.

ACS Style

Juan Parrilla-González; Eva Murgado-Armenteros; Francisco Torres-Ruiz. Characterization of Olive Oil Tourism as a Type of Special Interest Tourism: An Analysis from the Tourist Experience Perspective. Sustainability 2020, 12, 6008 .

AMA Style

Juan Parrilla-González, Eva Murgado-Armenteros, Francisco Torres-Ruiz. Characterization of Olive Oil Tourism as a Type of Special Interest Tourism: An Analysis from the Tourist Experience Perspective. Sustainability. 2020; 12 (15):6008.

Chicago/Turabian Style

Juan Parrilla-González; Eva Murgado-Armenteros; Francisco Torres-Ruiz. 2020. "Characterization of Olive Oil Tourism as a Type of Special Interest Tourism: An Analysis from the Tourist Experience Perspective." Sustainability 12, no. 15: 6008.