Intrinsic and extrinsic quality attributes, loyalty and buying intention: an analysis for a PDO product

To examine the influence of the perceived quality of a protected designation of origin (PDO) product on consumer loyalty and buying intentions.

The study examines the relationships between intrinsic and extrinsic quality attributes, loyalty and buying intention. Information was obtained from an initial qualitative approach based on a group dynamic to allow the development of scales to quantify the different concepts. Personal interviews were then conducted with 251 consumers based on a structured questionnaire.

The study reveals the existence of a positive and significant relationship between the extrinsic attributes of a traditional food product and loyalty expressed by consumers. It also shows that the perceived quality associated with the intrinsic attributes of the product has a positive and significant influence on buying intentions.

The PDO should seek to foster the perceived quality of intrinsic attributes in order to enhance consumer buying intentions, which may be viewed as the pragmatic side of consumer behaviour, an expression of the behavioural side of their attitude, and a reflection of their actions and short‐term behaviour. It should also foster the perceived quality of extrinsic attributes so as to achieve greater loyalty which, in turn, will be expressed as an increase in repeat purchases. This loyalty may be considered from an attitudinal standpoint involving feelings and affects towards a product or brand, and is related with ideal images held by consumers about their own actions.

This paper shows that positive attitudes, feelings and affects towards symbolic factors are fundamental components of attitudinal loyalty. These aspects reflect the consumer ideal, because such attitudes are based on positive feelings and affects towards symbolic factors. This loyalty, in turn, constitutes the ideal behaviour with which the consumer identifies, although it is not necessarily his/her actual behaviour.