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This study measures the degree of influence that attributes such as price, organic production, origin and commercial type have on Spanish consumers when purchasing lamb meat, while also analysing various lamb meat differentiation strategies.

The methodology consisted of a survey of 421 Castilla‐La Mancha (Spain) lamb meat consumers during the month of January 2009. The preferences of these consumers were determined through several multivariate techniques.

The results obtained by means of conjoint analysis techniques show that an additional potential differentiation strategy is to offer the market conventionally produced suckling lamb and organic “ternasco” lamb. Thus, potential commercial cannibalism would be simultaneously prevented between two types of meat belonging to one and the same PGI Manchego Lamb.

The excessive commercial differentiation that can arise in food for basic consumption in general and particularly within the Manchego Lamb PGI. Whether it be from the inclusion of another commercial type (suckling lamb meat) together with the traditional type (“ternasco” lamb meat) and the additional possibility of the organic certification, it can make way for a certain commercial “cannibalism” among PGI lamb meats.

The purpose of this paper is to contribute to knowledge on the preferences of cheese consumers in Spain. The first step was to determine where and how frequently cheeses are purchased and consumed, along with different aspects relating to the recognition of cheeses certified by a denomination of origin (DO). The second step consisted in determining how consumer preferences are structured.

The methodology consisted of a survey of 412 consumers in the Castilla‐La Mancha Region who were buying food items for their homes. In order to process data related to the first step, a descriptive analysis was undertaken. For the second step, a conjoint analysis was carried out, with three types of attributes (price, certification and type).

The results show that cheese is a food which is present and also consumed within Spanish homes, while being bought in supermarkets at least once a week. Consumers value most the DO labels as a guarantee of quality and food safety. The cheese that is best known to consumers is the Manchego DO. Consumers prefer cheeses which are well‐priced, aged and, if possible, certified.

This paper analyses current consumer behaviour and, by means of conjoint analysis, identifies consumer preferences for cheeses in Spain. Internationally, conjoint analysis has rarely been used for cheeses, and this would appear to be the first time it has been applied in Spain.

The paper aims to measure the degree of influence that attributes such as price, origin, type and production system have on Spanish consumers when purchasing cheese, while also analysing various cheese differentiation strategies.

The methodology consisted in a survey of 420 Madrid (Spain) cheese consumers during the month of December 2006, whose preferences were determined through several multivariate techniques.

The first result derived from this paper is the negative influence of the organic production system attribute on the cheese consumer preference structure. Therefore, this attribute becomes an inadequate differentiation strategy for cheese, while origin is the most adequate differentiation. In this sense, three consumer segments are identified: the first, shops for cheese mainly by type, the second, by a combination of origin, type and price and the third, by an origin of cheese. In this sense, except for the first segment, where competition by a type of cheese from other places could endanger the local market, possible strategies would be to continue emphasizing origin in a traditional approach.

The paper highlights organic differentiation in products already differentiated and accepted by the consumer does not always contribute additional utility to the consumer. It does not matter whether this differentiation and acceptance comes from origin and/or traditional production, as is the case of Manchego cheese.

This article aims to analyse various wine differentiation strategies (price, origin, type and production system) to counteract the commercial success of new wine producers compared to traditional ones.

The methodology consisted of a survey of 400 Castilla‐La Mancha wine consumers during the month of March 2004, whose preferences were determined through several multivariate techniques.

Three consumer segments were identified: the first shops for wine mainly by price, the second, by origin and the third, by a combination of price and type of wine. In this sense, except for the first segment, where competition by a cheaper wine from other places could endanger the local market, possible strategies would be to continue emphasising origin in a traditional approach and to search for a new wine differentiation based on organic production. Both strategies, which can be carried out jointly, would require government backing in addition to support from the business sector.

This paper contributes to a greater knowledge of Spanish consumer habits by analysing the degree of influence that various factors have on attitudes towards the purchasing of wine.

This study aims to identify how Spanish consumers’ extrinsic preferences for food have evolved by examining the extant literature on food preferences in Spain, focusing on food-related attributes and food-related values.

This study is based on a synthetic review of the extant academic literature on Spanish consumer preferences for food-related attributes and food-related values from the mid-20th to the 21st century. This study uses key economic and social milestones that are most likely to influence food value chain actors to show how consumer preferences have evolved over the study period.

Spanish consumer food attribute preferences expanded as the food sector of the nation continued to grow, and value preferences showed a similar pattern from the mid-20th to the 21st century. The drivers of these preferences were trust, lifestyle, education (campaigns), sociodemographic factors and purchasing power.

Evaluating the extant literature’s contribution to consumer preferences for food-related attributes and values is important because it can aid in understanding the hierarchy and variety of consumers’ food preferences as well as the factors that drive these preferences. To the best of the authors’ knowledge, this study is the first to explore how Spanish consumer preferences evolved between the mid-20th and 21st centuries.

This study aims to identify the most important attributes that the consumer uses in the process of choosing wine, which can then be used by wine‐producing companies in marketing strategies.

The methodology consisted of a survey of 421 wine consumers using the best‐worst scaling methodology. Various consumer segmentations were made by gender, income and age groups.

The two main attributes that condition consumers in choosing wine are previous tasting and region of origin. The latter attribute is valued mainly by women and in general by consumers over 34 years old who have a net monthly family income above €1,500. The previously tasted attribute, which on many occasions is associated with the price attribute, is valued basically by men and particularly by younger consumers and those with lower incomes.

It must be pointed out that in the short term the basic strategy of wine‐producing enterprises from any given region of origin is to compete on price. However, in the long term increasing their prestige is all that remains to compete actively with the various regions of origin.

This paper contributes to a greater knowledge of Spanish consumer habits by analysing the most important wine attributes in the process of purchasing wine.

The aim of this paper is to provide a critical analysis of the main literature contributions that concern smart tourism development and management, highlighting gaps and logical inconsistencies. In addition, to further stress the importance of the issues at stake, a simulation is performed for showing how technology allows achieving better outcomes when a certain level of efficiency is obtained via re-engineering of main organizational and operational processes.

A content analysis of recent relevant literature is performed with the help of machine learning topic modelling algorithms. A network analytic approach to digital ecosystems, then, is used to study the relationship between technological tools and physical entities in a destination and how these and their combination affect the efficiency of the system at local and global levels.

The literature analyzed lacks a good discussion on the necessity to improve and rationalize the operational and organizational processes while emphasizing mostly the technological aspects. On the other hand, the simulation case presented shows that if information and knowledge flows are reasonably efficient and well organized in the physical world, the integration of digital components further enhances these processes, whereas inefficiencies can hinder the flow of information and reduce its efficiency.

Apart from the methods used, relatively little explored, the authors show that, as also much of the computer science literature states, a fundamental prerequisite for successful “smart” projects is a logical and effective restructuring of the main operational and organizational processes.

本论文旨在分析关于智慧旅游发展和管理话题的主要文献, 指出文献缺口和逻辑矛盾。此外, 为了进一步指出这个话题的重要性, 本论文运行了一个模拟程序, 以证明科技如何帮助冲破瓶颈达到新的高峰, 通过重组重要组织和流程管理。

本论文采用内容分析法, 并借助机器学习建模程序。本论文采用电子生态环境的网络分析方法来研究科技工具与实体设备在旅游目的地中的关联, 以及如何这些设备资源能够融合在区域和全球范围内提高系统效率。

文献分析结果表明, 大部分文章都着重强调科技方面, 而忽略了运营和组织流程的改进。此外, 本论文展示的模拟案件表明如果信息和知识流在实体世界中有效的利用和管理, 那么与电子软配件的结合就会更加相得益彰, 相反, 如果未达到有效结合, 那么将阻碍信息流和降低效率。

除去本文利用的研究方法相对很少学者涉及, 正如计算机科学文献所说, 本论文证实了成功的“智能”项目所需要的前提条件是主要运营和管理流程的逻辑有效的重组。

The purpose of this paper is to investigate teenagers’ preferences, attitudes, and purchasing power towards organic foods in markets and to explain influences of teenagers’ choices and purchasing intentions on organic foods.

A paper-based and a web-based survey were conducted among 557 teenagers in Thailand. A choice experiment logit model was used to identify factors influencing decision in purchasing.

The study found that teen consumers were likely to buy ready-to-cook organic food items instead of conventional food items because of health and food safety concerned under their budget constraints. The willingness to pay found organic food items (eggs, pork, chicken) had negative impact but organic opinion had positive impact. The attitudes on high price of organic food items were positive impact because of production process, quality, and quantity of products.

Teenagers’ consumption impacted on food demands in supermarkets and convenient stores because of their attitudes and behaviours in purchasing. The desired food characteristics should be good quality, safety for consumers, and available in the market nationwide. The supported policies for expanding organic markets were benefits for organic farmers to be sustainable farming.

This study examined the impacts of economic conditions and the premium quality healthy food products on teenagers’ food motivation.