The phrase "origin certification" is correct and usable in written English.
You can use this phrase when referring to a document or certificate that verifies the origin of a product or entity. For example, "The imported car required origin certification before it could be registered in the country."
Meanwhile, it is creating a "product origin" certification program for Colombian coffees, similar to the one that protects Italy's Parmesan cheese.
This means that brand, organic certification and origin certification can be considered the product attributes showing the greatest influence on consumer willingness to pay.
This is amply highlighted by the results of the econometric model where neutral taste is ranked fourth in importance, after brand, organic certification and origin certification.
The results of our meta-analysis indicate that known brand, organic certification, olive origin certification (including European PDO, PGI and private certifications of country of origin) and neutral taste have a positive influence on consumers' WTP.
Constant value across the period in question is to be attributed to origin certification, in all its various specifications (PDO, PGI, and private certifications of country of origin) and, to a lesser extent, to the known brand.
Among the 21 variables implemented in the model, only 13 variables were significant, such as frequency of traditional fruit consumption, frequency of tropical fruit consumption, food neophilia, taste, price, perishability, stage of ripeness, pulp creaminess, local origin, organic certification, gender, education, and income (Table 4).
The nodes of ROFL routing guarantees origin authentication and path validation using self-certification and access control mechanism respectively.
In particular, a major effect is shown by two credence attributes, such as local origin and organic certification, highlighting that consumers assign a high level of importance to these attributes when they decide to consume avocado with high frequency.
Among the quality characteristics of avocado fruit, local origin and organic certification have the greatest effect on the probability of having a high frequency of consumption (about 1.5 times, respectively—Table 5).
As can be seen, the latent variable frequency of avocado fruit consumption increases as the frequency of the explicative variables, tropical fruit consumption, food neophilia, the importance of taste, perishability, stage of ripeness, pulp creaminess, local origin, and organic certification increase, except for frequency of consumption of traditional fruit and price.
Building on the inputs by a range of experts who participated in the February 2017 international symposium on "Designing the Future for Fisheries Certification Schemes" at the University of Tokyo, this manuscript traces the origins of fisheries certification schemes, relevant developments, and remaining challenges from an Asian perspective.
