Pub Date : 2021-07-03DOI: 10.1080/09571264.2021.1971639
V. Crittenden, A. Kemp, C. F. Brown, W. Crittenden
ABSTRACT Wine producers have built their businesses on the concept of sharing, typically explored in the context of the communal consumption of wine among consumers. In this paper, we offer an often-overlooked area of the supply chain that can play an important role in the communal consumption of wine, that of direct selling companies utilizing the party plan sales strategy. By breaking down the production-consumption network through the Systems of Provision (SoP) and Actor-Network Theory (ANT), this research explores the supply chain in influencing consumption. The direct selling party plan allows for active engagement in the production-consumption network and is explored in this research as a material artifact of the communal wine consumption experience. An analysis of the 10Cs categorization of the SoP is conducted within two direct selling wine companies, Traveling Vineyard and WineShop at Home. The analysis expands an often fragmented view of communal sharing (usually viewed through the lens of end users) to include more actors and how these direct selling actor’s roles can impact the future of the production-consumption social network in the wine marketplace.
摘要葡萄酒生产商将其业务建立在共享的概念之上，通常在消费者共同消费葡萄酒的背景下进行探索。在本文中，我们提供了供应链中一个经常被忽视的领域，该领域可以在葡萄酒的公共消费中发挥重要作用，即利用派对计划销售策略的直销公司。本研究通过供应系统（SoP）和行动者网络理论（ANT）对生产-消费网络进行分解，探讨供应链对消费的影响。直销方计划允许积极参与生产消费网络，并在本研究中被探索为公共葡萄酒消费体验的物质产物。在两家直销葡萄酒公司Traveling Vineyard和WineShop at Home内对SoP的10Cs分类进行了分析。该分析扩展了一种通常分散的公共共享观点（通常通过最终用户的视角来看待），以包括更多的参与者，以及这些直销参与者的角色如何影响葡萄酒市场生产-消费社交网络的未来。
{"title":"Direct selling party plans: communal sharing in the Systems of Provision","authors":"V. Crittenden, A. Kemp, C. F. Brown, W. Crittenden","doi":"10.1080/09571264.2021.1971639","DOIUrl":"https://doi.org/10.1080/09571264.2021.1971639","url":null,"abstract":"ABSTRACT Wine producers have built their businesses on the concept of sharing, typically explored in the context of the communal consumption of wine among consumers. In this paper, we offer an often-overlooked area of the supply chain that can play an important role in the communal consumption of wine, that of direct selling companies utilizing the party plan sales strategy. By breaking down the production-consumption network through the Systems of Provision (SoP) and Actor-Network Theory (ANT), this research explores the supply chain in influencing consumption. The direct selling party plan allows for active engagement in the production-consumption network and is explored in this research as a material artifact of the communal wine consumption experience. An analysis of the 10Cs categorization of the SoP is conducted within two direct selling wine companies, Traveling Vineyard and WineShop at Home. The analysis expands an often fragmented view of communal sharing (usually viewed through the lens of end users) to include more actors and how these direct selling actor’s roles can impact the future of the production-consumption social network in the wine marketplace.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"32 1","pages":"188 - 205"},"PeriodicalIF":0.0,"publicationDate":"2021-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42605608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-03DOI: 10.1080/09571264.2021.1971641
Pol Solanelles, Barry J. Babin, David A. Locander
ABSTRACT The present research explores the role of wine’s social and coping benefits during stressful times (e.g. COVID-19 shutdown). This research operationalizes one factor that captures perceived value from wine due to social benefits and a second factor that captures the perceived value from wine due to benefits that help one cope with anxious times. A research framework is proposed and explored using mediation analyses. Results across two studies suggest that life situations relate to both wine’s social value and need for coping. Both wine's social value and coping value help drive wine consumption.
{"title":"Drinking (wine) again: always the same, even in a pandemic?","authors":"Pol Solanelles, Barry J. Babin, David A. Locander","doi":"10.1080/09571264.2021.1971641","DOIUrl":"https://doi.org/10.1080/09571264.2021.1971641","url":null,"abstract":"ABSTRACT The present research explores the role of wine’s social and coping benefits during stressful times (e.g. COVID-19 shutdown). This research operationalizes one factor that captures perceived value from wine due to social benefits and a second factor that captures the perceived value from wine due to benefits that help one cope with anxious times. A research framework is proposed and explored using mediation analyses. Results across two studies suggest that life situations relate to both wine’s social value and need for coping. Both wine's social value and coping value help drive wine consumption.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"32 1","pages":"138 - 160"},"PeriodicalIF":0.0,"publicationDate":"2021-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43941774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-23DOI: 10.1080/09571264.2021.1971642
James M. Crick, Dave Crick
ABSTRACT Earlier work has indicated that communal wine consumption events (e.g. wine tourism) are driven through employing a market orientation, namely, the firm-wide implementation of the marketing concept. Although market-oriented activities are intended to create value for customers, many vineyards and wineries are small and lack the resources and capabilities that are needed to achieve these outcomes. Consequently, there could be merits in owner-managers employing a collaborative (rather than individualistic) business model to overcome their limited tangible and intangible assets. In practice, this could be undertaken via cooperating with their competitors (coopetition) to help them to host or participate in communal wine consumption events. Therefore, grounded in resource-based theory, this current investigation reviews the literature surrounding these issues (focusing on the wine industry) to develop a conceptual framework examining the relationship between market-oriented activities and communal wine consumption events under the moderating role of coopetition. This provides the wider alcohol-focused community of scholars with new evidence on how a market orientation can be enhanced by wine producers collaborating with rival businesses to create positive experiences for their chosen customer segments. This includes drawing upon ‘best practices’ from several wine-producing nations about how decision-makers can navigate these organisation-wide activities.
{"title":"Market-oriented activities and communal wine consumption events: does coopetition make a difference?","authors":"James M. Crick, Dave Crick","doi":"10.1080/09571264.2021.1971642","DOIUrl":"https://doi.org/10.1080/09571264.2021.1971642","url":null,"abstract":"ABSTRACT Earlier work has indicated that communal wine consumption events (e.g. wine tourism) are driven through employing a market orientation, namely, the firm-wide implementation of the marketing concept. Although market-oriented activities are intended to create value for customers, many vineyards and wineries are small and lack the resources and capabilities that are needed to achieve these outcomes. Consequently, there could be merits in owner-managers employing a collaborative (rather than individualistic) business model to overcome their limited tangible and intangible assets. In practice, this could be undertaken via cooperating with their competitors (coopetition) to help them to host or participate in communal wine consumption events. Therefore, grounded in resource-based theory, this current investigation reviews the literature surrounding these issues (focusing on the wine industry) to develop a conceptual framework examining the relationship between market-oriented activities and communal wine consumption events under the moderating role of coopetition. This provides the wider alcohol-focused community of scholars with new evidence on how a market orientation can be enhanced by wine producers collaborating with rival businesses to create positive experiences for their chosen customer segments. This includes drawing upon ‘best practices’ from several wine-producing nations about how decision-makers can navigate these organisation-wide activities.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"54 1","pages":"161 - 187"},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59540462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-03DOI: 10.1080/09571264.2021.1940901
François Deleplanque, Noëlla Rajonson, E. Cazaubon, S. Marque, J. Samot
ABSTRACT The appearance of the smile and in particular the color of the teeth is of great cosmetic importance for many people. Because of the coloring substances that make up wine, wine tasters are subject by their profession to a high risk of having discolored teeth. The main objective of this study was therefore to observe the association between the color of the maxillary central incisors and the profession of wine tasters. To do this, we conducted a cross-sectional study in the Gironde region (France) by comparing the color of the buccal face of the maxillary central incisors of professional wine tasters and controls. The teeth color was measured using a spectrophotometer and the delta E (difference between two colors) was noted by comparison with a common reference. On a population of 61 people (31 wine tasters and 30 controls), our results showed no significant difference in the color of the teeth studied. However, a trend towards the impact of age on tooth color was observed. Within the limits of this study, it does not appear that the color of the buccal face of the maxillary incisors is significantly related to professional wine tasting.
{"title":"Influence of wine tasting on the color of teeth amongst professional wine tasters of gironde, France: a pilot study","authors":"François Deleplanque, Noëlla Rajonson, E. Cazaubon, S. Marque, J. Samot","doi":"10.1080/09571264.2021.1940901","DOIUrl":"https://doi.org/10.1080/09571264.2021.1940901","url":null,"abstract":"ABSTRACT The appearance of the smile and in particular the color of the teeth is of great cosmetic importance for many people. Because of the coloring substances that make up wine, wine tasters are subject by their profession to a high risk of having discolored teeth. The main objective of this study was therefore to observe the association between the color of the maxillary central incisors and the profession of wine tasters. To do this, we conducted a cross-sectional study in the Gironde region (France) by comparing the color of the buccal face of the maxillary central incisors of professional wine tasters and controls. The teeth color was measured using a spectrophotometer and the delta E (difference between two colors) was noted by comparison with a common reference. On a population of 61 people (31 wine tasters and 30 controls), our results showed no significant difference in the color of the teeth studied. However, a trend towards the impact of age on tooth color was observed. Within the limits of this study, it does not appear that the color of the buccal face of the maxillary incisors is significantly related to professional wine tasting.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"32 1","pages":"67 - 76"},"PeriodicalIF":0.0,"publicationDate":"2021-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2021.1940901","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49515124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-03DOI: 10.1080/09571264.2021.1964945
A. Nave, A. D. do Paço
ABSTRACT This study aims to identify how wine-tourism firms understand the concept of sustainability and what sustainable practices have been implemented. To do so, qualitative research was carried out, involving semi-structured interviews with nine Portuguese companies. The interviews were analysed through content analysis. The results revealed various definitions presented by the firms, and in the majority of them, sustainability is perceived as a set of practices aiming to conserve the environment and value the social dimension. The results also indicated that concerning the implementation of sustainable practices, the most common ones come within the environmental dimension. In addition, the firms are seen to be implementing gradually a number of sustainable practices in the three dimensions: environmental, social and economic.
{"title":"Sustainability in the wine-tourism sector – an analysis of perceived understanding and practices implemented by firms","authors":"A. Nave, A. D. do Paço","doi":"10.1080/09571264.2021.1964945","DOIUrl":"https://doi.org/10.1080/09571264.2021.1964945","url":null,"abstract":"ABSTRACT This study aims to identify how wine-tourism firms understand the concept of sustainability and what sustainable practices have been implemented. To do so, qualitative research was carried out, involving semi-structured interviews with nine Portuguese companies. The interviews were analysed through content analysis. The results revealed various definitions presented by the firms, and in the majority of them, sustainability is perceived as a set of practices aiming to conserve the environment and value the social dimension. The results also indicated that concerning the implementation of sustainable practices, the most common ones come within the environmental dimension. In addition, the firms are seen to be implementing gradually a number of sustainable practices in the three dimensions: environmental, social and economic.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"32 1","pages":"103 - 116"},"PeriodicalIF":0.0,"publicationDate":"2021-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44612514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-03DOI: 10.1080/09571264.2021.1940902
Diana Ugalde, Christel Renaud-Gentié, R. Symoneaux
ABSTRACT Increased consumer concern for the environment has motivated winegrowers to adopt more environmentally friendly practices in their vineyards, such as agroecological measures. Thanks to a 2016 French ministerial decree, these measures can now be included in the specifications of wine appellations. However, little is known about consumer perceptions on this topic. The main objective of this research was thus to analyze consumers’ perceptions of environmental issues in wine production, specifically with respect to a selection of agroecological measures in the vineyard. A national survey with 1022 respondents was conducted online in July 2019, and the factors that influenced perceptions were identified using an analysis of variance. The environmental issue of highest concern for consumers was the use of pesticides. However, the majority of the measures selected were perceived as having a positive impact on the environment. Practices aimed at improving biodiversity – such as the preservation of low walls and nest boxes, the establishment of trees, or sodding between parcels – were highly valued by consumers. This research demonstrates that, in order for winemakers to reap the maximum benefit from the implementation of environmentally friendly practices, effective communication of such practices to consumers is crucial.
{"title":"Perception of French wine buyers regarding environmental issues in wine production","authors":"Diana Ugalde, Christel Renaud-Gentié, R. Symoneaux","doi":"10.1080/09571264.2021.1940902","DOIUrl":"https://doi.org/10.1080/09571264.2021.1940902","url":null,"abstract":"ABSTRACT Increased consumer concern for the environment has motivated winegrowers to adopt more environmentally friendly practices in their vineyards, such as agroecological measures. Thanks to a 2016 French ministerial decree, these measures can now be included in the specifications of wine appellations. However, little is known about consumer perceptions on this topic. The main objective of this research was thus to analyze consumers’ perceptions of environmental issues in wine production, specifically with respect to a selection of agroecological measures in the vineyard. A national survey with 1022 respondents was conducted online in July 2019, and the factors that influenced perceptions were identified using an analysis of variance. The environmental issue of highest concern for consumers was the use of pesticides. However, the majority of the measures selected were perceived as having a positive impact on the environment. Practices aimed at improving biodiversity – such as the preservation of low walls and nest boxes, the establishment of trees, or sodding between parcels – were highly valued by consumers. This research demonstrates that, in order for winemakers to reap the maximum benefit from the implementation of environmentally friendly practices, effective communication of such practices to consumers is crucial.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"32 1","pages":"77 - 102"},"PeriodicalIF":0.0,"publicationDate":"2021-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2021.1940902","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44330637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-03DOI: 10.1080/09571264.2021.1940903
P. Rytkönen, L. Vigerland, Erik A. Borg
ABSTRACT Entrepreneurial processes are most often based on new physical or organizational innovations; however, prior research has shown that the opening of new markets for existing products can be a key innovative component in an entrepreneurial process. Most research on innovation focuses on new technologies, products and organizational forms. However, the key role played by different marketing tools in entrepreneurial processes is seldom highlighted. In this study, we highlight how story telling can become a vehicle in an entrepreneurial process to open new markets for existing products and how national history and culture are used in story telling. This article highlights how the Georgian wine industry uses story telling to open a new market for Georgian wines and identifies elements used to differentiate Georgian wines from the current market division into the ‘old’ and the ‘new world’, with a product that embodies an ancient heritage, opening a market for historical wines. The study is based on in-depth interviews and content analysis using both phenomenography and text analysis. Results unravel meaning in market communication and enabled the identification of stories and the archetypes used to create consumer recognition. Sources are in-depth interviews, field visits and homepages of wineries.
{"title":"Tales of Georgian wine: storytelling in the Georgian wine industry","authors":"P. Rytkönen, L. Vigerland, Erik A. Borg","doi":"10.1080/09571264.2021.1940903","DOIUrl":"https://doi.org/10.1080/09571264.2021.1940903","url":null,"abstract":"ABSTRACT Entrepreneurial processes are most often based on new physical or organizational innovations; however, prior research has shown that the opening of new markets for existing products can be a key innovative component in an entrepreneurial process. Most research on innovation focuses on new technologies, products and organizational forms. However, the key role played by different marketing tools in entrepreneurial processes is seldom highlighted. In this study, we highlight how story telling can become a vehicle in an entrepreneurial process to open new markets for existing products and how national history and culture are used in story telling. This article highlights how the Georgian wine industry uses story telling to open a new market for Georgian wines and identifies elements used to differentiate Georgian wines from the current market division into the ‘old’ and the ‘new world’, with a product that embodies an ancient heritage, opening a market for historical wines. The study is based on in-depth interviews and content analysis using both phenomenography and text analysis. Results unravel meaning in market communication and enabled the identification of stories and the archetypes used to create consumer recognition. Sources are in-depth interviews, field visits and homepages of wineries.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"32 1","pages":"117 - 133"},"PeriodicalIF":0.0,"publicationDate":"2021-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2021.1940903","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48010749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-02DOI: 10.1080/09571264.2021.1902294
B. Lecat, Claude Chapuis, M. M. Wolf
ABSTRACT It took French vineyards at least 30 years to recover after the phylloxera crisis which started hitting the country in 1863. The restoration included a glut and winegrower rebellions. When World War I (WWI) dragged on, consumption kept rising in the trenches. In the vineyards, production was made difficult because the experienced workers were sent to the frontlines of the war. The experienced workforce was replaced by inexperienced women, children, the elderly and prisoners of war. There was a lack of horses and basic chemical products such as sulfur and copper needed for wine production. To assist the inexperienced workers, the magazine Le Progrès Agricole et Viticole provided advice to those who were tending the vineyards. Likewise, soldiers like Jean-Baptiste Roux sent letters with practical advice to their wives who were managing the vineyards. Demand on the frontlines kept increasing and wine requisitions had a positive effect on the wine trade. However, the wine soldiers drank in the trenches was often a poor-quality product and drunkenness and alcoholism rose.
{"title":"Wine and war: Burgundy wine production and consumption during World War I","authors":"B. Lecat, Claude Chapuis, M. M. Wolf","doi":"10.1080/09571264.2021.1902294","DOIUrl":"https://doi.org/10.1080/09571264.2021.1902294","url":null,"abstract":"ABSTRACT It took French vineyards at least 30 years to recover after the phylloxera crisis which started hitting the country in 1863. The restoration included a glut and winegrower rebellions. When World War I (WWI) dragged on, consumption kept rising in the trenches. In the vineyards, production was made difficult because the experienced workers were sent to the frontlines of the war. The experienced workforce was replaced by inexperienced women, children, the elderly and prisoners of war. There was a lack of horses and basic chemical products such as sulfur and copper needed for wine production. To assist the inexperienced workers, the magazine Le Progrès Agricole et Viticole provided advice to those who were tending the vineyards. Likewise, soldiers like Jean-Baptiste Roux sent letters with practical advice to their wives who were managing the vineyards. Demand on the frontlines kept increasing and wine requisitions had a positive effect on the wine trade. However, the wine soldiers drank in the trenches was often a poor-quality product and drunkenness and alcoholism rose.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"32 1","pages":"11 - 37"},"PeriodicalIF":0.0,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2021.1902294","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46650052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-02DOI: 10.1080/09571264.2021.1910500
D. Priilaid, S. Van Wyk, John L. Talbot
ABSTRACT Proceeding from critiques on Porter’s work on international competitiveness, through grounded research, this study inductively identifies and analyses key factors driving the South African organic wine industry and its search for international markets. In-depth, face-to-face, semi-structured interviews were conducted with stakeholders from eight organic farms, this being deemed a point of data saturation. Our findings reveal that the central concern of participants is how best to negotiate connection with relevant overseas markets. Ten contributing factors are identified here including: negotiating foreign organic certification, understanding consumer perceptions of the term ‘organic’ in each foreign market, and leveraging social media to connect with consumers. Contrary to Porter’s work, state apathy towards the local organic wine sector is identified as one of the factors most detrimental to global competitiveness. This study consequently recommends cooperation between certification bodies, teamwork and knowledge sharing between local organic wine farms, and government involvement in the industry – all this in an effort to create employment, benefit the environment, and increase trade. In search of means of explaining the global competitiveness of a small emerging market, our findings do not fit with Porter’s ‘diamond model’. An alternate data-driven model of explanation is presented in its place.
{"title":"Explaining international competitiveness in emerging wine economies – the case of the South African organic-wine industry","authors":"D. Priilaid, S. Van Wyk, John L. Talbot","doi":"10.1080/09571264.2021.1910500","DOIUrl":"https://doi.org/10.1080/09571264.2021.1910500","url":null,"abstract":"ABSTRACT Proceeding from critiques on Porter’s work on international competitiveness, through grounded research, this study inductively identifies and analyses key factors driving the South African organic wine industry and its search for international markets. In-depth, face-to-face, semi-structured interviews were conducted with stakeholders from eight organic farms, this being deemed a point of data saturation. Our findings reveal that the central concern of participants is how best to negotiate connection with relevant overseas markets. Ten contributing factors are identified here including: negotiating foreign organic certification, understanding consumer perceptions of the term ‘organic’ in each foreign market, and leveraging social media to connect with consumers. Contrary to Porter’s work, state apathy towards the local organic wine sector is identified as one of the factors most detrimental to global competitiveness. This study consequently recommends cooperation between certification bodies, teamwork and knowledge sharing between local organic wine farms, and government involvement in the industry – all this in an effort to create employment, benefit the environment, and increase trade. In search of means of explaining the global competitiveness of a small emerging market, our findings do not fit with Porter’s ‘diamond model’. An alternate data-driven model of explanation is presented in its place.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"32 1","pages":"38 - 54"},"PeriodicalIF":0.0,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2021.1910500","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46703543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-02DOI: 10.1080/09571264.2021.1910501
A. Bibi, John Marountas, Yiannis Kouklinos, D. Kafetzopoulos, F. Lefort, K. Roubelakis-Angelakis
ABSTRACT Lefort and Roubelakis-Angelakis ([2000. The Greek Vitis Database: A multimedia web-backed genetic database for germplasm management of Vitis resources in Greece. Journal of Wine Research, 11(3), 233–242. https://doi.org/10.1080/713684241)] were the first to develop a Greek Vitis multimedia web-backed service at the Laboratory of Plant Physiology and Biotechnology of the University of Crete 20 years ago. This service was named Greek Vitis Database (GVD) and it provided free access to six databases, gathering information about Greek cultivars of Vitis vinifera: an information database; a nuclear single sequence repeats (nSSR) microsatellite profiles database; a chloroplast microsatellite (cpSSR) database; a combined nSSR – cpSSR profiles database; an ampelographic database; and a rootstock database. Information and descriptive images were combined with SSR profiles. Although simple sequence repeats are still the markers of choice for compilation, standardization and exchange of information regarding grapevine genetic resources, the advances in computing technology through the years made the GDV inactive. This report is to announce the renovation and revitalization of GVD using new computing technologies. The GVD can now be accessible at http://greekvitisdb.biology.uoc.gr or in the previous address http://www.biology.uoc.gr/gvd redirected.
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