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- Title
La qualité alimentaire. Différences de représentations entre industriels et consommateurs et implications.
- Authors
SOMMIER, Béatrice; GUILLEMOT, Samuel; CHÉDOTAL, Camille; TAMARO, Annick
- Abstract
The article highlights the differences between agribusinesses and consumers regarding the definition of food quality. If the notion of quality is plural for both actors, the food industry put forward safety and practicality as central elements of quality, while for consumers, a lexicographical analysis carried out on a representative sample reveals that a quality product is above all an organic product, fresh and/or from a short circuit. The second contribution of the article, beyond measuring the divergences in the conception of quality between supply and demand, is to find out whether the representations of quality diverge within consumers themselves. To do this, a typology is created on the criteria for purchasing products. It shows a consensus among consumers and confirms most of the differences in representations of quality with manufacturers. The article then discusses the paradox of food quality: while manufacturers seek to reassure consumers by multiplying quality criteria, the latter are suspicious of them. It then makes recommendations to bridge these differences.
- Subjects
ORGANIC products; PRODUCT quality; MANUFACTURING industries; SUPPLY &; demand; FOOD industry; FOOD quality
- Publication
Gestion 2000, 2021, Vol 38, Issue 6, p67
- ISSN
0773-0543
- Publication type
Article