How can we make Chinese Consumers Like Table Olive Consumption: A Data Mining and Some Suggestions to the Researchers
Junfeng Sun, Chunjiang Su
Journal of Information Organization, Vol. 9, No. 2, 2019.
DOI: https://doi.org/10.6025/jio/2019/9/2/50-62
Link: http://www.dline.info/jio/fulltext/v9n2/jiov9n2_3.pdf
Abstract:
Why table olive is still not popular with Chinese consumers after its Introduction to China for more than 50 years? As scientific output can reflect the application of their study objects, to showcase the situation of Chinese table olive studies and to find out the possible answers to this question, we performed a statistical analysis based on the Science Citation Index Expanded (SCI-E) database and the China Academic Journals Full-text Database (CJFD). Results show that the research and development of Chinese table olive are mainly focused on the introduction and the cultivation of olives trees
(Olea europaea L.) as well as the extraction of their high-value pharmaceutical and organic components, but rarely involve specific processing issues. The Chinese papers published domestically mostly report the results of table olive processing studies and the preliminary development of products with Chinese characteristics, but studies on these types of products have not been carried out in a comprehensive and systematic way. We suggest that Chinese table olive researchers consolidate the exchange and study with non-Mediterranean countries such as Denmark, the UK, and the US, while maintaining communication with scientists in Mediterranean countries.