TY  - BOOK
AU  - Gonzalez-Hemon,Georgina
AU  -  Ferrandi,Jean-Marc
AU  -  Pantin-Sohier,Gaëlle
TI  - Conceptualizing a food product's perceived traditionality: A qualitative approach
PY  - 2022///.
							
N1  - 38
N2  - Traditionality is an important strategic focus in the food sector. However, its definition and operationalization remain imprecise. This research conceptualizes the perceived traditionality of a food product using grounded theory. Following the collection of empirical data from all the players involved in a traditional product (producers, processors, distributors, restaurateurs, and consumers), a four-dimensional construct emerges: process, identity, dynamic, and ritual. This conceptualization offers a frame of reference allowing product managers and producers to understand what gives their products their traditional character and how to develop it further
UR  - https://shs.cairn.info/journal-management-et-avenir-2022-2-page-35?lang=en&redirect-ssocas=7080
ER  -