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dc.contributor.authorRivera-Toapanta, Evelyn
dc.contributor.authorKallas, Zein
dc.contributor.authorČandek-Potokar, Meta
dc.contributor.authorGonzalez, Joel
dc.contributor.authorGil, Marta
dc.contributor.authorVarela, Elsa
dc.contributor.authorFaure, Justine
dc.contributor.authorCerjak, Marija
dc.contributor.authorUrška, Tomažin
dc.contributor.authorAquilani, Chiara
dc.contributor.authorLebret, Bénédicte
dc.contributor.authorKarolyi, Danijel
dc.contributor.authorPugliese, Carolina
dc.contributor.authorGil, José Maria
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-10-28T14:21:50Z
dc.date.issued2021-09-02
dc.identifier.citationRivera-Toapanta, Evelyn, Zein Kallas, Meta Čandek-Potokar, Joel Gonzalez, Marta Gil, Elsa Varela, and Justine Faure et al. 2021. "Marketing Strategies To Self-Sustainability Of Autochthonous Swine Breeds From Different EU Regions: A Mixed Approach Using The World Café Technique And The Analytical Hierarchy Process". Renewable Agriculture And Food Systems, 1-11. doi:10.1017/s1742170521000363.ca
dc.identifier.issn1742-1705ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1387
dc.description.abstractExtensive and semi-extensive production based on local swine breeds such as Majorcan Black Pig, Cinta Senese, Gascon, Krškopolje and Turopolje is becoming extremely rare and on the verge of disappearing in Europe. In this context, the main aim of this study was to assess the potential feasibility of marketing strategies to act as guidelines for stakeholders along the supply chain to create and improve added value and match market demands. The sustainability of five production systems was evaluated together with 60 stakeholders representing five local swine breeds, using a World Café (WC) method combined with an Analytical Hierarchical Process (AHP). The results showed that the proposed strategies could differ slightly depending on each system, while the product strategy was a common marketing priority for most of the stakeholders and represented all the systems evaluated. Diversifying production toward quality, innovative products, enhanced standardization, and quality labeling or seals of guarantee, such as the protected geographical indication or the protected designation of origin, would contribute to the sustainability of these chains. Advertising the storytelling of the meat products and emphasizing their healthier properties were also considered as positive strategies. To this effect, promotion should involve improving knowledge of the local systems and raising the profile of the meat products via public relations (networks, web pages, food and gastronomic events, workshops and so on) in the Hotels, Restaurants and Catering (HORECA) sector, stores selling top-quality products and local food shops. Better showcasing of these products and keeping the price in the premium segment would indirectly help the primary sector. By way of conclusion, other more developed local swine systems could be strong competitors, hence it is extremely important to effectively identify and trace all autochthonous swine breed products throughout the production chain. Furthermore, the entire chain must place greater emphasis on grazing (extensive or semi-extensive), the origin of the swine and their meat products. However, of utmost importance is cooperation between farms, firms and institutions.ca
dc.format.extent28ca
dc.language.isoengca
dc.publisherCambridge University Pressca
dc.relation.ispartofRenewable Agriculture and Food Systemsca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleMarketing strategies to self-sustainability of autochthonous swine breeds from different EU regions: a mixed approach using the World Café technique and the Analytical Hierarchy Processca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2022-03-01T02:00:00Z
dc.embargo.terms6 mesosca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1017/S1742170521000363ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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