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A qualitative analysis of innovation adoption in the olive oil extraction process

Zoccali, D. and Gadanakis, Y. (2019) A qualitative analysis of innovation adoption in the olive oil extraction process. International Journal of Food and Beverage Manufacturing and Business Models, 4 (1). pp. 38-56. ISSN 2379-7509

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To link to this item DOI: 10.4018/IJFBMBM.2019010103

Abstract/Summary

Pressures on the Italian olive oil sector have increased over the past few years due to seasons of bad weather, small innovation capacity and limited long term investment plans. Thus, it is of interest to explore signs of positive attitude towards innovation investment in the agricultural sector. The focus has been on technologies employed in the extraction process, since yield and quality of olive oil are mostly affected by this stage. To define the determinants of innovation adoption, 13 managers were interviewed. Questions covered organisation factors, personal factors, social factors, the impact of the olive oil value chain and the cost of the extraction machinery. The results of the thematic analysis showed that determinants of innovation adoption were: perceived usefulness, personal innovativeness, prior experience, influence of peers, training and managerial support, and the relative importance of quality, while major challenges are the lack of financial funds, demand pressure from customers, and lack of early warning systems to tackle bad weather conditions.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Economic and Social Sciences Division > Farm Management Unit
Faculty of Life Sciences > School of Agriculture, Policy and Development > Economic and Social Sciences Division > Food Economics and Marketing (FEM)
ID Code:81323
Publisher:IGI Global

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