CHAPTER 1 INTRODUCTION
Aims and objectives of the carrefour cultivation project
The aim of this project is to initiation a chilled dessert for the healthy alimentation sector. It must deem some nutritional advantages over other fruits available in order to achieve sustainable competitive advantage in the niche market.
As eminentlighted by Earle and Earle (1999) the product development programme encompasses product improvement, product line extension and product re syllabust as well as product innovation. Fuller (1994) added to these alterations of a new product, he pointed out that re-formulation of existing products has a high probability of technical success. For this reason, this method of new product development was utilised in the project. It was decided to make a variation of a dessert that is not associated with healthy feeding so the consumer can enjoy something which is usually associated with indulgence without feeling guilty. Therefore, the specialized objectives for this project are as follows:
* Comparison of competing healthy eating desserts.
* To investigate the market potential for a chilled, healthy eating dessert.
* To assemble, specify, and test a process to produce the product.
* To assess the consumer adoption of the product.
* To formulate a product that will meet the contract of the specified market segment.
* To prepare definitive costings and price the product.
* To plan the market strategy for the final product.
Methodology
Research into the principles and procedures of new food product development was undertaken in order to satisfy the aim of the project, this was through with(p) using books, journals and websites. Primary data aided the sensory analysis, this was spotless with the use of questionnaires distributed a taste panel on twenty-eighth March 2006. In order to obtain maximum rigour and reliability of the data, a cross section of males and females...
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