Biagio Pecorino

A multivariate statistical analysis on the consumers of organic products

In recent decades there has been a tendency towards a “standardization” in the consumer habits of people living in countries with advanced economic development. This has been caused both by the change in the products available and in lifestyles and by the “power” acquired by modern distribution channels (large retail distribution). Apart from this development, however, there has been increasing interest, particularly in the last ten years, in dietary, health and hygiene products characterized by high quality production and content, which may or may not be closely connected with the history and/or culture of the territory. In order, therefore, to understand the mechanisms that regulate the consumer market of organic produce better, a survey was carried out to define the use, purchase and sensitivity to the price of these products in relation to the preferences expressed by consumers as regards the benefits associated with the consumption.

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533-644s), protein content (12.0-12.3g/100gd.m.), gluten content (9.7-10.5g/100gd.m.), yellow index (18.0-21.0), water absorption (59.3-62.3g/100g), farinograph dough stability (171-327s), softening index (46-66B.U.), alveograph W (193×10-4-223×10-4J) and P/L (2.2-2.7). Accordingly, bread crumb was yellow, moderately hard (16.4-27.1N) and chewy (88.2-109.2N×mm), with low specific volume (2.28-3.03mL/g). Bread aroma profile showed ethanol and acetic acid, followed by hexanol, 3-methyl-1-butanol, 2-phenylethanol, 3-methylbutanal, hexanal, benzaldehyde, and furfural. The sensory features were dominated by a thick brown crust, with marked toasted odor, coupled to yellow and consistent crumb, with coarse grain and well-perceivable sour taste and odor.

Willingness-to-Pay for Multiple Units of Eco-Friendly Wheat-Derived Products: Results From Open-Ended Choice Experiments

ABSTRACT A non-hypothetical open-ended choice experiment with a multi-unit elicitation format was conducted to elicit Italian consumer willingness-to-pay (WTP) and demand schedule for new wheat-derived products that were produced by adopting an ecologically friendly post-harvest technique (high heat-treated, HHT). A sample of 270 Italian consumers were surveyed in Bologna, Catania, and Palermo in June 2014. Data were analyzed using a double hurdle model. Results suggest Italian consumers are willing to pay premium prices for HHT flour, while they prefer to pay for HHT packed bread at the same price as a conventional one. Consumers’ WTP for the second, third, and more units are lower than their WTP for the first unit of product. While factors that influence consumers’ decision to buy these two new products are the same, factors that affect their desired product units differ among each products. In conclusion, Italian consumers’ preference for an eco-friendly label depends on the types of products.

Disponibilità a pagare per l’acquisto di alimenti funzionali: evidenze da un esperimento di scelta non-ipotetico

We conducted a non-hypothetical choice experiment through a second price sealed bid experimental auction (Vickrey auction) to estimate the willingness to pay (WTP) to buy a new functional snack made with white lupine and citrus fiber, which are ingredients with high fiber content. A sample of 289 consumers were surveyed in Bologna and Catania in July 2015. The results confirm that consumers are willing to pay to buy functional foods, especially those who are looking for innovative products that are not influenced by the opinions of others in the buying decision. In addition, WTP did not depend exclusively on the functional properties but also on other characteristics such as appearance and taste of the snack.

Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread

Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the incidence of chalk defects of the commercialized products. One-hundred percent of the isolated yeasts were identified as S. fibuligera, while H. burtonii and W. anomalus were not detected. Concerning mean water activity (aw) and moisture content values, packaged bread samples were, respectively, included in the range 0.922-0.940 and 33.40-35.39%. S. fibuligera was able to grow in a wide range of temperature (11.5 to 28.5°C) and relative humidity (70.00 to 80.17%) in the processing environments, and product aw<0.94. Compared to OPP, the combined treatment with hydrogen peroxide and silver solution, in association with MAP, reduced to a negligible level yeast contamination of industrial sliced bread. The identification of the spoilage organisms and a comprehensive understanding of the combined effects of aw, pO2/pCO2 inside the packages, environmental conditions and sanitizing treatment on the growth behaviour is essential for future development of adequate preventive process strategies against chalk mold defects.

Qualità della network governance nelle aree rurali: il caso dei Gruppi di Azione Locale

Among the specific evaluation questions outlined by the Common Monitoring and Evaluation Framework, one of them relates to the improvement of governance. For overcoming the absence of indicators, this work aims at contributing to the governance assessment process. Assuming that the Adaptive Co-Management approach offers an interesting theoretical framework, the Adaptive Co-Management capacity is adopted as a proxy measure of the quality of network governance. It has been investigated by means of three principles (collective action, social learning, resilience) and related indicators. The proposed methodology is subsequently tested through the evaluation of the local network governance of two case studies in the South of Italy.

Evaluation of biomethane potential from by-products and agricultural residues co-digestion in southern Italy

The suitability of the co-digestion of feedstock-mixtures (by-products and agricultural residues) depends on their ability to produce biogas. In this study, the effects of mixing five feedstocks (citrus pulp, olive pomace, poultry manure, Italian sainfoin silage and opuntia fresh cladodes) on anaerobic digestion for biogas production have been investigated by carrying out biomethane potential (BMP) tests on six different mixing ratios of the selected five biomasses. The BMP test results demonstrated that all the six studied feedstock-mixtures could be potentially used for renewable energy generation by biogas plants. More in detail, two mixing ratios of the studied feedstock-mixtures showed the best biomethane potential of 249.9 and 260.1 Nm3CH4/tVS, respectively. Since this research study made it possible to screen the suitability and technical feasibility of the feedstock-mixtures analysed, the results provide the basis for subsequent pilot scale evaluation of anaerobic digestion in Mediterranean area, where by-products and agricultural residues are profuse and necessary to produce advanced biofuels.

La percezione della qualità dei prodotti tipici da parte del consumatore in Sicilia

The common agricultural policy over the years has expanded the tools of promotion and protection of farm produce quality. At the national level but also from Europe we are witnessing a change in consumer behavior: they become more and more relevant information needs, safety and food security, increasing demand for quality products and the willingness to pay for those products that meet consumer expectations. The paper focuses on the perceived quality of local products in order to identify those variables that influence purchasing decisions and dietary habits and consumer group. The survey was conducted using a principal components analysis to summarize the information that characterizes the choices of consumption, followed by cluster analysis which allowed us to confirm the presence of different segments of consumers of local products.

Analisi economico-gestionale del comparto vinicolo siciliano attraverso indici di bilancio

Sicily is the fourth biggest wine producing region in Italy; a total vineyard area of 125,000 hectares produces an annual average of around 6 million hectolitres. However, in recent years, the international economic crisis has also hit the island’s economy, slowing down the economic performance of the whole regional wine industry. The aim of this paper is to analyse the wine industry sector in Sicily, taking into account its economic and managerial outlook, by means of an evaluation of financial ratios (2008-2009) of wine-producing businesses. In particular, an analysis using balance sheet ratios has been carried out in order to evaluate both effectiveness and efficiency in the sector.

Rural development policies in support of the tyipical agro food products: an analysis in the perspective of the experience economy

In questo lavoro sono stati esaminati gli interventi a sostegno delle produzioni agroalimentari tipiche previste nelle misure dell’Asse 3 dei 21 Programmi di Sviluppo Rurale (PSR) attualmente in vigore in Italia che, in applicazione del Regolamento CE 1698/2005 mirano a diversificare le attivita economiche nelle aree rurali delle regioni italiane. Successivamente, tali interventi sono stati analizzati nella prospettiva dell’economia delle esperienze, secondo un modello gerarchico-sistemico che ha messo in evidenza come tale approccio possa contribuire a rendere i prodotti tipici beni differenziati e difficilmente massificabili, attraverso alcuni nuovi servizi che gli stessi possono creare (degustazione, esperienze di visita ecc.). In tal modo si potrebbero superare, o quanto meno attenuare, alcuni punti di debolezza che, da sempre, ne limitano la commercializzazione e la valorizzazione.