Case Of Olive Oil Research Articles

A Comprehensive Review of the Antitumor Activity of Olive Compounds: The Case of Olive Oil, Pomace, and Leaf Extracts, Phenolic Alcohols, Secoiridoids, and Triterpenes.

Olive oil is widely recognized for its cancer-prevention properties, and its by-products, such as pomace and leaves, offer an opportunity for compound extraction. This study comprehensively reviews the antitumor activities of olive extracts and compounds in both in vitro and in vivo studies. Key compounds, including hydroxytyrosol (HT), oleuropein (OL), oleocanthal (OC), and maslinic acid (MA), demonstrated significant antiproliferative, apoptotic, antimigratory, and anti-invasive effects, along with selective cytotoxicity, particularly against breast and colorectal cancer. HT, OC, and MA showed anti-angiogenic effects, while HT and OC showed antimetastatic effects. Moreover, HT, OL, and OC also presented synergistic effects when combined with anticancer drugs, improving their efficacy. Additionally, HT, OL, and MA exhibited protective effects against several side effects of chemotherapy. These compounds are able to modulate important signaling pathways such as the mammalian target of rapamycin, regulate oxidative stress through reactive oxygen species production, modulate angiogenic factors, and induce autophagy. Interestingly, the synergistic effects of the compounds within olive extracts appear to be stronger than their individual action. There is a need for dose optimization, further mechanistic studies to clarify the precise mechanisms of action, and future studies using olive pomace extracts with animal models.

Drivers for eco-innovation in the agro-industrial sector: the case of olive oil

Drivers for eco-innovation in the agro-industrial sector: the case of olive oil

Determinants of the internationalisation of agrifood firms: The case of olive oil in southern Spain

The aim of this article is to identify the conditions for the internationalisation of olive oil producing firms in Southern Spain (province of Jaén), as this region accounts for 20 percent of total world production. To that end, we propose a model and test it with data from four premium extra virgin olive oil producing firms (two Born Globals and two non-Born Globals), combining a case study approach with Qualitative Comparative Analysis (QCA). The results show that firms must develop dynamic capabilities. To do so, firms must combine resources and capabilities; international market orientation, network orientation and entrepreneurship orientation strategies; and human, relational and technological capital. If this happens within the first three years of their incorporation, they can be Born Globals. These results can be extrapolated to other industries. Finally, this paper offers some policy implications for firms, such as: they should become more involved in facilitating the internationalisation process for olive oil firms, promote the olive culture abroad, facilitate access to foreign markets, publicise the health benefits of extra virgin olive oil (EVOO).

Drivers for eco-innovation in the agro-industrial sector: the case of olive oil

Drivers for eco-innovation in the agro-industrial sector: the case of olive oil

Brand Effect On Consumer Preference (The Case of Olive Oil in Albania)

The brand is an element that signals the quality of the product. The credibility of brands is generally developed through considerable efforts by individual firms and is often based on consumers' personal experiences over time. By using trusted labels, firms signal to the consumer the quality or presence of specific attributes. Brand image has a significant impact on brand equity, which refers to the consumer's overall perception and feeling about a particular brand and influences consumer behavior. Consumers are always looking for famous brands, so their preferences for the brand of a product or service are variable. Businesses need to identify what influences brand preference and how consumers create brand preference. Often customers, when they are satisfied with a particular product or brand, repeatedly buy the product. When a customer repeatedly buys a product, showing a favorable attitude towards the brand, the customer becomes loyal. To make consumers buy or prefer a brand, they must first be made aware of the brand and focus on maintaining and monitoring brand awareness. So there is an immediate need for a marketer to know the olive oil brand consumers' preferences and identify what affects their brand preference. Various factors influence consumer preferences for olive oil brands. This study aims to analyze how consumer knowledge of olive oil brands affects branded olive oil and the willingness to pay for branded olive oil. In this study we identify relevant literature review on consumer preferences for food products and consumer preferences for olive oil. The focuses of this research are only Albanian olive oil brands. The subjects of the research are Albanian consumer preferences for branded olive oil. The study object includes Albanian individual consumers at the age 18 + that take care of buying olive oil products. Data are collected from an online questionnaire, and the association between variables will be tested using statistical tests.

Sap flow as a tool to enhance fruit quality: the case of olive oil

8 paginas.- 3 figuras.- referencias.- Comunicacion oral presentada en el XI International Workshop on Sap Flow 7-11 Oct. 2019 in Hyytiala (Finland)

Influence of ethnocentrism on consumer preference patterns: the case of olive oil in Portugal

Consumers are influenced by a multitude of stimuli, which affect their behaviour and guide their pref-erences towards a particular product. Ethnocentric tendencies are one of these stimuli, understood as consumers’ positive attitudes towards goods produced in their own region rather than those from other regions. From this perspective, the current study describes ethnocentric tendencies and identifies olive oil consumer preferences from Lisbon (Portugal). CETSCALE and the conjoint analysis technique have been used for this purpose. Results show that Portuguese olive oil consumers exhibit a strong ethnocentric ten-dency but the price attribute is also key. Nonetheless, there exists a less ethnocentric segment, on which foreign business strategy can be focused. On this segment, consumers attach lower relative importance to the price and higher relative importance to differentiated-quality parameters: oil type (extra virgin), bottle (glass) and production system (organic).

Aspects of economic activity in Phoenicia during Roman and Byzantine times. The case of olive oil and amphora production in Chhim, in the chora of Sidon

Using archaeological data from two closely located sites within the Sidon chora, Chhim and Jiyeh, the author considers possible oil distribution routes in Phoenicia in the Roman–Byzantine period, taking into account the impact, on this, of the administrative fragmentation of the region between the 1st and 7th centuries AD. A typology of, and data on, local and imported amphora from Chhim are presented. Various models are proposed in order to explain what appears, based on calculations relating to the output of the presses, a surplus of oil for which no corresponding evidence for exports — in the form of Chhim amphorae — can be identified. These include: alternative packaging for the oil (skins; Jiyeh amphorae-Beirut imitations); non-continuous, ad-hoc seasonal production; possible alternative markets, including Chhim’s role and context in the road networks connecting the coast, Chhim and the Beqaa Valley.

Effect of the fatty acid composition of meals on postprandial energy expenditure: a systematic review.

The energy imbalance produced by an increase in caloric intake and/or decrease in energy expenditure induces obesity. However, the fatty acid composition of a diet can affect the metabolism in different ways, having a role in the development of obesity. To determine the effect of different fatty acids types and composition on Diet-Induced Thermogenesis (DIT) and postprandial energy expenditure in humans. A search in the PubMed and Web of Science databases, yielded a total of 269 potential articles as a first result; 254 were excluded according to the criteria. Fifteen articles were used for this systematic review. The studies analyzed report different effects of the fatty acids of the treatment on the diet-induced thermogenesis. Evidence indicates that the consumption of polyunsaturated fatty acids causes a greater DIT than saturated fatty acids. Also, the consumption of medium-chain fatty acids compared to long-chain fatty acids has been shown to increase DIT. Likewise, the use of certain oils has shown positive effects on postprandial energy expenditure, as is the case of olive oil, compared to rapeseed oil. The use of specific types of fatty acids in the everyday diet can increase postprandial energy expenditure in humans. Nevertheless, longer-term studies are required.

Key Determinants of Organic Food Consumption: The Case of Olive Oil in Spain

The literature on organic consumer behavior has provided some knowledge about the main constructs and variables related to the purchase and consumption of organic foods and could be used to plan strategies to increase demand. However, the recommendations are not clear, varying among different authors, products, and markets; so, it seems necessary to study each case separately. This study aims to isolate the key variables that could influence the purchase of organic olive oil in the Spanish market and to analyze which of these variables have a major effect on the intent to purchase. Using data from a survey of 800 individuals, variables involved in the purchase decision process are included in a linear regression model of latent classes. The results indicate that the product consumption patterns do not respond to a uniform consumption profile but point to a coexistence of groups of people with different propensities to buy and different sensitivities to different commercial stimuli. The main conclusion is that the most effective actions to develop demand should focus on directly linking consumption of the product to consumer benefits such as leading a healthier life, eating a higher-quality product, or enjoying nature, rather than to other variables such as difficulties, perceived costs, or confidence in the certification process.

The expansion of branding in international marketing: The case of olive oil, 1870s–1930s

Drawing on a variety of sources, this article investigates the emergence and expansion of branding in the international olive oil markets prior to World War II. It documents the rapid growth of the world trade in packaged olive oil from the 1870s onwards and shows that the main destinations of this consumer-ready product were in the Americas. In this respect, it complements previous findings based on the use of trademark registration figures. The article then argues that the expansion of canned and branded olive oil exports to the New World was the result of three interconnected factors: the mass migration of southern Europeans in the late nineteenth century and the formation of a new market on the other side of the Atlantic; significant transformations in the commodity chain of the product in the Americas during the first third of the twentieth century; and the problems of quality uncertainty and fraud in the emerging New World markets for olive oil. By analysing these factors, this study also provides evidence to further the debate on the purpose of branding and modern marketing.

Visual elements of packaging shaping healthiness evaluations of consumers: The case of olive oil

AbstractVisual elements of food products can play an important role in determining food choice through shaping the attributes perception of consumers. Symbols and logos have the role of conveying information, but they can be interpreted in different ways. The product used as a case study is Extra‐Virgin Olive Oil. The elements tested are: color of the bottle, sensory quality claims, organic production logos, country of origin (COO), and cold processing. An online questionnaire was completed by a sample of Dutch and Italian consumers in order to have cross‐national results. Consumers' healthiness perception toward packaging alternatives with combinations of these elements were related to consumer traits through a contingent ranking method. Healthiness perception was enhanced by elements on the label such as: organic production, COO and by traits of the consumers such as familiarity and sustainability concern; while it was lowered by sensory indications of pungent properties. Somewhat unexpectedly, the color of container was the only element differently interpreted by the two nationalities.Practical applicationsMost of the packaging elements were perceived similarly by the Dutch and Italian consumers, this suggests that there is no need to create different labels for products sold in different countries. The exception relies in the indication to use dark bottles for products sold in Italy and transparent for products sold in The Netherlands. Pungent features, even if tied with superior healthy properties, are preferred by a small share of consumers. Label and packaging can be used to better communicate the healthiness of the products, so indicating the origin and the organic production can be useful for companies, regardless of the country in which they operate. A positive trend of preference toward olive oil in emerging consuming countries, as The Netherlands, is expected, as the use of this product is spreading within the population as healthy concerns about diet is becoming increasingly important.

The impact of the government policies and incentives to promote the export of agricultural products in Tunisia: The case of olive oil

Abstract The agricultural sector is very important for the Tunisian economy as it absorbs 10% of the total investment, generates 12% of the Gross Domestic Product (2002–2006), and employs 16% of the total labor force while the agro-food exports represent 10% of the total exports. The aim of this article is to review: (a) the agreements related to the exports of olive oil between Tunisia and the European Union (EU) and (b) the agricultural policies and incentives enforced by the government to increase the exports of olive oil. For the above-mentioned aims, we obtained and analyzed data from the Ministry of Agriculture in order to shed light on the policies and incentives that help to increase olive oil exports. Specifically, we studied the olive oil export function and factors that affect it.

Territorial Product Associations in Greece: The Case of Olive Oil

The change in emphasis of European food policy toward legislative certification schemes has shifted the research agenda toward investigating the link between the concept of “territory” and food product perceptions. However, a relatively neglected aspect of this literature is the exploratory qualitative work investigating consumer perceptions of “symbolic” and, to a lesser extent, a broader range of “extrinsic” cues within territorial products. More importantly, there is a dearth of equivalent research subjecting these exploratory findings to rigorous quantitative analysis. Accordingly, our paper addresses this weakness in the literature, examining the perceptual inter-relationships between a broad range of intrinsic, extrinsic and symbolic cues by deriving underlying product dimensions. Consumer segments based on these product dimensions are derived and profiled using an array of socio-economic, lifestyle and product knowledge variables. Finally, marketing policy conclusions are drawn.

The static economic effects of Greece's entry into the EEC: The case of olive oil

This paper presents a cost-benefit analysis model for the estimation of the net transfer of foreign exchange from the EEC to Greece resulting from the application of the Common Agricultural Policy provisions on olive oil. Assuming an annual production volume of 200,000–250,000 tons of olive oil, the annual net inflow of foreign exchange to Greece will be 80–100 million European units of account. The integration of Greece into the EEC will have positive effects on the re-allocation of resources, on the stabilization of the olive oil sector and on income redistribution.