Introduction on the Market of Tsipouro, a Greek Traditional Liquor, Precursor of Ouzo

• Main Authors: George Vlontzos, Spyros Niavis, Marie-Noëlle Duquenne
• Format: Article
• Language: English
• Published: Euro-Mediterranean University 2014-06-01
• Series: International Journal of Euro-Mediterranean Studies
• Subjects: consumer behaviour; traditional drink; theory of planned behaviour; alcohol
• Online Access: http://www.emuni.si/press/ISSN/1855-3362/7_175-188.pdf
• ISSN: 1855-3362

Tsipouro is a not well-known traditional pomace brandy, being produced mainly in continental Greece. It is a strong distilled spirit with 40–45 alcohol by volume, being produced by distilling the residue of wine press, named pomace. The present paper focuses on the consumption behaviour of clients of Tsipouradika restaurants, taking into account several social, economic and personal characteristics, which affect the behaviour of each customer. In total, 1000 questionnaires were collected, by which 680 were considered as valid, taking into account the criterion of completed answers. The application of both, Factor and Tobit analysis regarding Tsipouro consumption, presents a quite analytical consumer profile of the product. Although Tsipouro is a traditional alcoholic drink for Greece, and especially in Thessaly, it is proven that there are distinct and quite differentiated consumer behaviours.