Success factors in the development of farm vacation tourism

Farm vacation tourism allows many families to fully use their domestic resources; furthermore it generates social benefits for the surrounding community. We have conducted a study to examine the success factors of this type of tourism. The results clearly demonstrate that one of the key components relies on the entrepreneurial skills of the farmer

Success Factors in the Development of Farm Vacation Tourism

Community/Rural/Urban Development,

Tradizione e tecnologia online a confronto. Il passaparola elettronico: perchè l'imprenditore agrituristico dovrebbe tenerne conto

Il passaparola elettronico può aiutare gli operatori agrituristici a relazionarsi in maniera più efficace con il consumatore. Il presente lavoro analizza, attraverso un esperimento, il grado di fiducia che hanno gli utenti nei riguardi delle recensioni digitali e offre degli spunti di riflessione per la commercializzazione dell’agriturismo in Internet

The Impact of Online Reviews on the Choice of Holiday Accommodations

The Impact of Online Reviews on the Choice of HolidayAccommodationsKatia Laura Sidali,Holger Schulze, andAchim SpillerUniversity of G\uf6ttingen{Katia-Laura.Sidali, H.Schulze, A.Spiller}@agr.uni-goettingen.deAbstractIn order to reduce information asymmetries in the tourist industry, consumers refer to multipleinformation sources. Among these, e-reviews are supposed to better reflect quality ofinformation because they are based on consumers\u2019 past experiences. The first purpose of thisstudy is therefore to test within an experimental design whether e-reviews have a predominantor a complementary role on consumer behaviour in comparison with other sources ofinformation (hotel rating system, travel guides and recommendations of travel agents). Asexpected, e-reviews are the most referential information source. We further use a causal modelin order to detect the determinants of trust in e-reviews, and we can show that perceivedexpertness of e-reviews, credibility of the e-platform and brand familiarity explain more than60% of trust in e-reviews. The final part of the analysis is dedicated to our third researchpurpose which is the measurement of the impact of trust in e-reviews on choice ofaccommodations. A significant and positive influence can be demonstrated. Hence, scientificand managerial implications are discussed

Agritourism: A Hedonic Approach of Quality Tourism Indicators in South Tyrol

This paper examines the prices of agritourism accommodation that include food services (i.e., the option to have breakfast) and related farm attributes. We analyze what tourists are willing to pay per night for a designated farm holiday stay in South Tyrol offered through the \u201cRed Rooster\u201d brand (n = 367). We first identify factors that may influence tourist decisions to book a holiday at a farm, which include the number of flowers (i.e., the red rooster quality-rating scheme), the type of accommodation, the distance to various leisure activities, and externalities related to agricultural practices. Second, the paper develops two hedonic models to estimate implicit prices for farm holiday accommodation rates. Specifically, the dependent variables are the prices paid by guests during the summer peak and low seasons. Independent variables are various accommodation attributes, the quality of food service, and the range of possible activities in the area surrounding the farm. The results of the study show that the red rooster quality-rating scheme (i.e., the number of flowers) and the quality of food services are highly significant and have a positive impact on guest willingness to pay. Farm types, such as fruit-growing and livestock operations, have a significant but negative effect on accommodation rates at least during the peak season, whilst wine production and organic farming display a positive influence on the accommodation rates during the low season. Implications for practitioners and policy-makers are discussed

Development and Validation of the Perceived Authenticity Scale for Cheese Specialties with Protected Designation of Origin

Authenticity has become increasingly important in the modern market as consumers seek products more resonant of tradition and originality. This study aimed to develop and validate a perceived authenticity scale for food specialties. Furthermore, this work exposed the causal relationship between authenticity and consumer behaviour, by quantitatively analysing the effects of perception of authenticity and identification with a product on consumers' willingness to consume the cheese Algovian Emmentaler, an iconic dairy product produced in southern Germany and protected with the designation of origin. Three surveys were conducted over two different timeframes. One served as a pre-test in Germany with a representative sample for the second two in Germany and Italy with a gourmet sample. Both objective authenticity and subjective authenticity were considered, with the former comprising concepts such as whether the respondent was sure of the cheese's origin and the latter what the cheese embodied. Identification with Algovian Emmentaler was also surveyed. Exploratory factor analysis and confirmatory factor analysis were conducted on the survey data in order to construct an authenticity scale. Based on this scale, structural equation models were constructed. Objective authenticity was found to positively contribute to stated willingness to consume, as well as mediate subjective authenticity, which itself mediated the effects of identification. Subjective authenticity was a large contributing factor to willingness to consume among German consumers, whereas the effects of objective authenticity were higher in Italy compared with the former. Expectedly, identification with Algovian Emmentaler also had a high direct effect on willingness to consume in Germany

THE CONSUMER BEHAVIOUR AND NEW BRAND MANAGEMENT POLICIES OF ORGANIC FOOD IN ITALY: THE CASE STUDY OF “VIVI VERDE COOP”

Due to economic growth, social, cultural and demographic changes lead to changes on food production patterns. Increased instruction levels, strong urbanization and consequent depopulation of rural areas, increased number of working women, increased wealth of families, growth and differentiation of food demand led to deep innovations in consumers priorities and choices. It means that consumption behaviors are now more focused on food safety (search for secure, healthy and even biological food) rather than food security (the problem of food scarcity no longer affects the developed countries). Food producers and distributors, in particular large scale distribution, gradually adapted their strategies to meet the emerging consumers’ preferences. In this paper we analyze the brand management strategy “ViviVerde” pursued by Coop and, also we perfom an analysis of the demand elasticity of the food products sold with the ViviVerde label (eggs, milk, fresh cheese, pasta, fruit juices) from de period of January 2010 to May 2012 in the Italian Province of Bologna. The conclusions are that economic performance of a line of products of the ViviVerde Coop, that clearly pursues the Corporate Social Responsibility objectives, is positive and increasing. It demonstrates that those kinds of brand management strategies can be successful.http://dx.doi.org/10.5902/2179460X11269Due to economic growth, social, cultural and demographic changes lead to changes on food production patterns. Increased instruction levels, strong urbanization and consequent depopulation of rural areas, increased number of working women, increased wealth of families, growth and differentiation of food demand led to deep innovations in consumers priorities and choices. It means that consumption behaviors are now more focused on food safety (search for secure, healthy and even biological food) rather than food security (the problem of food scarcity no longer affects the developed countries). Food producers and distributors, in particular large scale distribution, gradually adapted their strategies to meet the emerging consumers’ preferences. In this paper we analyze the brand management strategy “ViviVerde” pursued by Coop and, also we perfom an analysis of the demand elasticity of the food products sold with the ViviVerde label (eggs, milk, fresh cheese, pasta, fruit juices) from de period of January 2010 to May 2012 in the Italian Province of Bologna. The conclusions are that economic performance of a line of products of the ViviVerde Coop, that clearly pursues the Corporate Social Responsibility objectives, is positive and increasing. It demonstrates that those kinds of brand management strategies can be successful

Betriebswirtschaftliche und marktbezogene Analyse von Hoffesten als Instrument der Regionalvermarktung

Vor allem im ökologischen Landbau werden Hoffeste, also Veranstaltungen auf bäuerlichen Bio-Betrieben, sehr oft eingesetzt. Wegen des Fehlens offizieller Zahlen ist jedoch schwer einzuschätzen, welchen Beitrag diese Feste zu einer erfolgreichen Regionalvermarktung leisten. Hieran setzt die vorliegende Studie an, die sich folgendermaßen gliedert. Im ersten Teil wird eine betriebswirtschaftliche Analyse von 19 Hoffest-Veranstaltern durchgeführt, die eine sehr breite Streuung der Kennzahlen aufweist. Im Allgemeinen wird den Betriebsleitern empfohlen, sich Transparenz über Aufwand und Ertrag ihrer Veranstaltung zu verschaffen und die betriebswirtschaftlichen Ergebnisse im Hinblick auf die für das Fest formulierten Marketingziele zu bewerten. Der zweite Teil der Studie beschäftigt sich mit der Wahrnehmung der Hoffeste durch die Besucher. Hierfür wurden diese zunächst auf dem Hoffest selbst (n=788) und nochmals nach sechs Monaten (n=73) befragt. Die Gäste auf Hoffesten zeichnen sich durch eine sehr positive Wahrnehmung der Hoffeste aus. Während bei den Stammgästen das Biokauf-Verhalten durch Hoffeste bestätigt wird, bleibt die Langzeitwirkung auf Neukunden unklar. Die Studie zeigt Maßnahmen auf, durch die das Leistungsspektrum von Hoffesten erfolgreich zur Geltung kommt. Insgesamt zeigen die Ergebnisse eine hohe Individualität von Hoffesten auf ökologisch wirtschaftenden Betrieben auf. Aufgrund der Besucherwahrnehmung lässt sich sagen, dass die Hoffeste ein wirksames Kommunikationsinstrument mit hohem Glaubwürdigkeitsfaktor und Erlebnischarakter für die Direktvermarkter sind

A Qualitative Analysis of Sensory Experiences and Expectations in the European Organic Market: Findings from Italian and German Consumers

The organic food market grew steadily during the past decade (Hamm and Gronefeld 2004, Spiller 2006). This increase is accompanied by challenges in market structures, distribution channels as well as differentiation of expectations and buying motives of organic food consumers. On this regard, the “hedonistic” motives for purchasing of organic food, that also include sensory features like taste or appearance, gained importance in comparison to other motivations. Therefore, some scientists pointed out that sensory attributes are important elements that should be taken into account in the marketing strategies by organic food distributors (Brennan and Kuri 2002, Padel and Midmore 2005) than even before. The objective of this paper is to explore sensory experiences, expectations and perceptions of Italian and German organic consumers underlining differences between the two countries when purchasing and eating organic food. Ten focus group interviews composed by 6-10 consumers were performed during 2009 in different locations in Italy and Germany. The focus groups content was transcribed and then analyzed using qualitative content analysis.Results indicated that, although sensory attributes are not the main purchase driver, taste and, especially for Italy, odour are the most important sensory features taken into account by organic consumers especially for the first purchase. However, it seems that the ability to differentiate between various categories of sensory perception is characterized by a low level of development which may limit the set of possibilities when trying to reach consumers by affecting their senses. Furthermore, consumers were able to mention several aspects such as intensity, naturalness and authenticity that they consider to be important when it comes to the sensory properties of organic products. Other findings suggests that sensory perception is a learnable ability which offers an opportunity for the actors of the organic food market to bring their customers closer to their products by a corresponding training of consumers’ sensory abilities.Regarding the concept of standardisation consumers pointed out that sensory properties should not be standardized, especially for heavy users. In both countries, one part of the organic consumers seem to appreciate sensory marketing activities whereas another part apparently does not. For Italian consumers who appreciate sensory marketing, non-subjective as well as subjective marketing information is considered to be suitable, whereas in Germany non-subjective aspects seem to be predominant. Further research may be useful in order to detect the right marketing tools that are able to support a sensory-based strategy of product presentation and positioning