The concept of traditionality for food products

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 The concept of traditionality for food products (PDF Download Available). Available from: https://www.researchgate.net/publication/291808708_The_concept_of_tradit... [accessed Mar 12 2018]

Using Speculative Computation and Parallelizing Techniques to Improve Scheduling of Control based Designs

partially_open5Recent research results have seen the application of parallelizing techniques to high-level synthesis. In particular, the effect of speculative code transformations on mixed control-data flow designs has demonstrated effective results on schedule lengths. In this paper we first analyze the use of the control and data dependence graph as an intermediate representation that provides the possibility of extracting the maximum parallelism. Then we analyze the scheduling problem by formulating an approach based on Integer Linear Programming (ILP) to minimize the number of control steps given the amount of resources. We improve the already proposed ILP scheduling approaches by introducing a new conditional resource sharing constraint which is then extended to the case of speculative computation. The ILP formulation has been solved by using a Branch and Cut framework which provides better results than standard branch and bound techniquesR. Cordone; F. Ferrandi; G. Palermo; M. Santambrogio; D. SciutoR., Cordone; Ferrandi, Fabrizio; Palermo, Gianluca; Santambrogio, MARCO DOMENICO; Sciuto, Donatell

Farmland Use Transitions After the CAP Greening: a Preliminary Analysis Using Markov Chains Approach

This paper represents a preliminary attempt to evaluate ex-post impact of the CAP greening payment on farmland use changes, testing by a Markov Chain approach whether farmland use transitions dynamics changed after the introduction of this new policy instrument. Unlike previous contributions, relying on ex-ante simulations, this analysis is based on the actual behaviour of farmers over the period immediately after the last CAP reform. Such ex-post assessment was based on real georeferenced data on farmland allocation, collected in the Lombardy Region, in Northern Italy, over the period 2011-2016. As the current CAP has recently entered in force (in 2015), the present analysis covers the \ufb01rst two years of implementation of the new rules along with the previous four years. Results are in line with previous ex-ante simulations in the same region, detecting a deep discontinuity for those farmland uses characterised by monoculture before the introduction of the greening. They show a signi\ufb01cant discontinuity of farmland use transitions in the reference area after the introduction of greening rules, pointing to a decrease in maize monoculture, in favour of other cereals and legume crops like soybean and alfalfa. Unlike some critical opinions that see current greening rules as a \u201clow pro\ufb01le\u201d compromise, the present analysis points to a strong e\ufb00ect of such rules on regions with high-intensity agriculture

Etude et mesures de l’impact d’un attribut du bien-être animal sur la qualité perçue : le cas du paturage et des produits carnés

Le pâturage est perçu par le consommateur comme une pratique d’un élevage de meilleure qualité, ancrée dans son territoire et son environnement et porteuse d’un meilleur traitement animal. C’est un attribut de qualité dont la filière tend à se saisir, mais une implication et un comportement favorable du consommateur pour cette pratique possèdent des effets jusque-là marginaux. La surinformation liée à la multiplication des attributs environnementaux rend les processus de décision plus complexe, autant pour les consommateurs que pour les praticiens qui tentent de s’en saisir.  Notre étude explore les moyens les plus efficaces de communiquer sur le sujet à travers différentes théories du marketing et travaux sur les inférences qualitatives. À ce titre, nous proposons une première enquête sur l’impact relatif de messages valorisants le pâturage selon 3 angles d’argumentation (l’expérience de consommation, les croyances bienfaits sur la santé ou les bienfaits pour l’animal et l’environnement). Ces 3 types de messages sont testés sur le packaging d’une même pièce de viande bovine auprès d’un panel de consommateurs français (n=481). Ce travail apporte plusieurs indications concernant le pâturage, il valide la reconnaissance de cet attribut comme signe de qualité, une qualité avant tout reliée à l’expérience gustative

Traditionnalité, Traditionnalité perçue : proposition d’un concept pour les produits alimentaires

Revisiter les produits traditionnels est souvent problématique pour les entreprises agroalimentaires concernées. Les recherches conduites en marketing sur des produits traditionnels ne permettent pas d’appréhender la perception du caractère traditionnel des produits alimentaires par les consommateurs. Pourtant, la définition de la traditionnalité perçue par le consommateur permettrait d’identifier les barrières à l’innovation pour ce type de produit. L’objet de notre recherche est ainsi d’appréhender le concept de traditionnalité perçue à partir d’une revue de littérature. Elle montre que l’association entre le rituel et l’objet est un élément constitutif de la traditionnalité. La traditionnalité des produits alimentaires (PDF Download Available). Available from: https://www.researchgate.net/publication/291808768_La_traditionnalite_de... [accessed Feb 22 2018]

The perceived traditionality of a food product : an approach by the grounded theory

To understand the concept of traditionality a literature review was conducted in management sciences, humanities and social sciences. By the method of Grounded Theory we propose the structuring of the concept of perceived traditionality of a food product. This concept consists of four dimensions: processual, identity, dynamic and experiential. On the theoretical level, these findings allow to specify what is perceived by consumers as traditional. From a managerial point of view, knowing the perception of the traditionality of a food product could help this type of product to become more competitive on the market

Le concept de traditionalité des produits alimentaires

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