Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/222
Full metadata record
DC FieldValueLanguage
dc.contributor.authorCharitonidou, Stellaen_US
dc.date.accessioned2019-07-29T15:58:25Z-
dc.date.available2019-07-29T15:58:25Z-
dc.date.issued2014-06-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/222-
dc.descriptionBSc (Hons) in International Agribusinessen_US
dc.descriptionIncludes bibliographical references, charts and illustrationsen_US
dc.description.abstractThe purpose of this study was to identify the relevance of terroir concept on the purchasing behavior of the Swedish consumers and to investigate the Swedish consumer's attitudes towards the Greek Coo. The dissertation is divided into five main sectors: introduction, literature review, methodology, results and analysis, discussion and conclusion. In order for the reader to provide with further information on the research appendices and references are used. In the present study a quantitative approach was used. More specifically, 108 questionnaires were completed, 101 by Swedish consumers and 7 by Professionals in the food business field. Furthermore, the models of Coo were used for the analysis of the results of the study Results show that Coo and terroir have an impact on the preferences of the Swedish consumers. Moreover, the majority of the consumers indicate that they are familiar with Greek food products, but at the same time they are not using them in their everyday life probably because Greek tastes may seem unusual for them. Several limitations of the work were recognized which had an impact on the way of collecting the data. One of the constraints was the fact that the researcher had only one week in Sweden for collecting questionnaires. This study can provide the marketers in the food business area a deeper understanding of the Swedish consumers' preferences and also the factors that impact their preferences.en_US
dc.formatHard coveren_US
dc.format.extent92 pagesen_US
dc.language.isoenen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectTerroir concepten_US
dc.subjectConsumer behavioren_US
dc.subjectSwedish consumersen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.lcshConsumer behavioren_US
dc.subject.lcshFood consumptionen_US
dc.subject.otherPerrotis College - Dissertations - 2012en_US
dc.subject.otherInternational food and agribusiness management. Perrotis Collegeen_US
dc.titleSwedish perceptions of Greek food productsen_US
dc.typeDissertationen_US
local.description.statusnot publisheden_US
local.repositoryHUBen_US
Appears in Collections:Dissertations

Files in This Item:
There are no files associated with this item.


This item is licensed under a Creative Commons License Creative Commons