Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers’ acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food’s healthy properties and the ability to maintain a low glycemic index did not enhance the consumers’ perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers’ choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics.

Organic certification represents a growing business in international food market. In this article, an analysis of the factors influencing the purchase of organic extra-virgin olive oil is done for Italian consumers. A k-means cluster analysis was used to identify market segments. Results showed that it is possible to classify the Italian market into three clusters, respectively, indicating high, intermediate, and low willingness to pay a premium price (WTP) for organic certification of extra-virgin olive oil. Safety, nutritional, and health aspects appear to influence WTP. Factors concerning environmental sustainability and the supports to Italian food system are considered important, but do not play a fundamental role in increasing the consumer’s WTP.

Purpose: The food consumption has always received a lot of attention in the marketing literature, as it tends to reflect and determine the overall consumer behaviour, expression of the individual lifestyle. Nevertheless, less attention has been devoted to the young. This paper aims at analysing how university students, a segment of young people, perceive and evaluate the quality of food and which attributes most influence their food choice and consumption.Design/methodology/approach: An online questionnaire was carried out from March to December 2015 among Italian university students. A sample of 1,138 people took part in the survey. Data were elaborated through SPSS 21.0 statistical software package.Findings: Findings suggest a number of interesting points. First, a high attention of university students towards price and sales promotion was observed. Nevertheless, they are well informed in food products they buy and pay high attention to ingredients, origin and healthiness of food products. Finally, performing a principal component analysis three different components on food store selection were found, namely, “Price saving”, “Convenience” and “Food assortment and quality”.Practical implications: A more comprehensive understanding of the food behaviour of the young could be useful for marketing researchers and practitioners to define marketing programs aimed at satisfying the food demand of a growing segment of the market.Originality/value: The food behaviour of young people as a whole has been little addressed in the marketing literature. Existing studies have explored specific topics such as the consumption of organic food, fast-food buying habits or alcohol abuse.

This paper develops a theoretical framework that could facilitate the application of the Autovalutazione, Valutazione periodica, Accreditamento (AVA) method in Italian universities, trying to simplify the use of this approach, and to cover the existing gap between Italy and others European academic institutions. The new competitive environment in the academic system has created a reality where customers compare the ‘knowledge value’ that they are likely to receive in each academic institution. Quality in education is nowadays fundamental and student satisfaction is one of its main dimensions. There is an emphasis on service that meets the students’ needs and expectations, problem-solving processes based on facts, feedback systems and statistical methods and improvement of processes and systems by collaboration and involvement. Starting from 2013, all Italian universities are obliged by law to adopt the AVA method [Self-Evaluation, Periodic Evaluation and Accreditation], a system of activities carried out by the National Agency for the Evaluation of Universities and Research Institutes (ANVUR).

Digital agriculture technologies represent a solution for improving productivity levels and environmental sustainability, thanks to data with great potential. Therefore, understanding the mechanisms of adoption and diffusion of digital farming technologies is crucial. Notably multiple factors are responsible for farmers’ technology adoption rate. The objective of this paper is to analyze the barriers to technology adoption and drivers of diffusion for a group of Italian stakeholders by using qualitative research methods. Results identify many barriers to technology adoption and point out that cooperation between stakeholders, along with collaborative efforts through technical support and training activities are key strategies.

Consumers’ perception of the region of origin represents a critical issue for building a valuable and sustainable business in the wine sector. The aim of this study is to investigate the role of the region of origin in Italian sparkling wines, comparing consumers’ perception of emerging wines with a designation of origin in regions not traditionally associated with sparkling wine production (Abruzzo and Romagna), with an affirmed brand (Prosecco) and with generic Italian sparkling wine. The three most important markets for Italian sparkling wines (Italy, the USA, and the UK) are considered. The importance of the region of origin is analyzed within a set of wine attributes, including color and sugar content, applying the conjoint analysis technique to simulate realistic market conditions, offering multiple options for wine attributes. There is no cumulative effect of the perception of wines with a Protected Designation of Origin in the three markets since consumers who positively perceive a specific designation do not extend this positive perception to others in comparison with generic sparkling wine. Positive and negative utilities associated with each designation of origin are calculated and used to discriminate consumers according to socio-demographic variables, consumers’ behavior, and attitudes.