Exploring quality and its value in the Italian olive oil market: a panel data analysis

Agricultural and Food Economics

Table 2 Number of frequency of cases for the explanatory variables

	Variables	2012		2013		2014		3 years
	Variables	Obs	Freq	Obs	Freq	Obs	Freq	Obs	Freq
Product attributes	Light fruity taste	21	8.8	25	9.3	16	6.2	62	8.1
	Medium fruity taste	187	78.6	201	74.7	195	75	583	76
	Intense fruity taste	30	12.6	43	16	49	18.8	122	15.9
	Bottle size 0.25 l	12	5	17	6.3	18	6.9	47	6.1
	Bottle size 0.5 l	217	91.2	243	90.3	235	90.4	695	90.6
	Bottle size 0.75 l	9	3.8	9	3.3	7	2.7	25	3.3
	Local varieties	172	72.3	178	66.2	169	65	519	67.7
	Monovarietal	112	47.1	132	49.1	126	48.5	370	48.1
Farm and production process attributes	Olive oil prod < 35 hl	85	35.7	106	39.4	93	35.8	390	37.0
	Olive oil prod 35–134 hl	74	31.1	80	29.7	85	32.7	319	31.2
	Olive oil prod 135–235 hl	20	8.4	21	7.8	23	8.8	85	8.3
	Olive oil prod 236–335 hl	10	4.2	16	5.9	17	6.5	59	5.5
	Olive oil prod > 335 hl	49	20.6	46	17.1	42	16.2	183	18.0
	Hand picking and beating	118	49.6	142	52.8	130	50	390	50.8
	Farm olive oil mill	123	51.7	130	48.3	126	48.5	379	49.4
	Cooperative	24	10.1	23	8.6	20	7.7	67	8.7
	Purchased olives > 50%	48	20.2	49	18.2	45	17.3	142	18.5
	EVOO from organic farming	73	30.7	80	29.7	87	33.5	240	31.3
	Ecosustainability award	155	65.1	184	68.4	185	71.2	524	68.3
	Farm ranking 80–84	49	20.6	68	25.3	54	20.8	171	22.3
	Farm ranking 85–89	84	35.3	84	31.2	93	35.8	261	34
	Farm ranking 90–94	67	28.2	68	25.3	60	23.1	195	25.4
	Farm ranking 95–100	40	16.8	49	18.2	53	20.4	142	18.5
Geographic al origin attributes	North	31	13	32	11.9	26	10	89	11.6
	Center	130	54.6	153	56.9	156	60	439	57.2
	South	77	32.4	84	31.2	78	30	239	31.2
	GIs	92	38.7	85	31.6	85	32.7	262	34.2
	Observations	238	100	269	100	260	100	767	100