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Article
Publication date: 1 October 1996

Angelo Fusari

Sets out a model giving an interpretation of the engine of economic development and growth, and business cycle. Based on a peculiar concept of dynamic competition, explains…

1504

Abstract

Sets out a model giving an interpretation of the engine of economic development and growth, and business cycle. Based on a peculiar concept of dynamic competition, explains innovation and uncertainty and describes the way equilibrating and disequilibrating processes are intertwined and operate. Carries out concise application to successive stages of economic development, along with some econometric application, that demonstrates the degree of generality and flexibility of the theory proposed and provides a comprehensive interpretative tool and pictures of different growth processes and the crucial factors on which they depend.

Details

International Journal of Social Economics, vol. 23 no. 10/11
Type: Research Article
ISSN: 0306-8293

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Article
Publication date: 1 May 2004

Angelo Fusari

This essay begins with an examination of the differences between natural reality and social reality, but along lines different from those of the traditional Methodenstreit. The…

627

Abstract

This essay begins with an examination of the differences between natural reality and social reality, but along lines different from those of the traditional Methodenstreit. The aim is to clarify the methodological implications of these differences, which appear essential to proper motivation of the objectives, purposes, and the very existence of social economics. The analysis pays a particular attention to identifying some procedures useful in formulating general principles and, more broadly, to achieve some robust notions notwithstanding the growing intensification, in modern society, of innovation. A main result of the research is that it permits an unambiguous distinction between the aspects that express necessity and those that can be the object of choice in the organization and development of economic and social systems, and a peculiar treatment of ethical‐ideological aspects.

Details

International Journal of Social Economics, vol. 31 no. 5/6
Type: Research Article
ISSN: 0306-8293

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Article
Publication date: 4 September 2017

Lucia Giansante, Giuseppina Di Loreto, Maria Gabriella Di Serio, Raffaella Vito and Luciana Di Giacinto

The purpose of this paper is to guide the choice of consumers, putting on the label an additional claim, which can provide more information on the sensory profile and the…

127

Abstract

Purpose

The purpose of this paper is to guide the choice of consumers, putting on the label an additional claim, which can provide more information on the sensory profile and the nutritional and preservation features of the marketed extra virgin olive oil.

Design/methodology/approach

In order to define the concept of global quality, the following parameters were considered: fruity, bitter, pungency, 1-penten-3-one, phenolic substances, tocopherols, peroxide value, free acidity, palmitic acid, stearic acid oleic acid linoleic acid, and the campesterol/stigmasterol ratio. The study was carried out on 143 commercial extra virgin olive oils.

Findings

The Global Quality Index was calculated as the square root of the sum of the squares of the individual local indices, according to three different algorithms. The computation obtained was recognised by chemometric analysis.

Social implications

A legislative amendment on the labelling could be proposed through an additional claim that safeguards the consumers on the health profile, inducing them to a more targeted purchase.

Originality/value

Three different global quality levels “excellent”, “good”, and “sufficient” have been determined. This clustering has also been recognised with a statistical approach. Since in the market, consumers can find extra virgin olive oils of different overall quality levels, it is possible to guide the choice of customers through an additional claim on the label, able to give more information on the sensory profile and the nutritional and preservation features of the product.

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