CHAPTER 1 INTRODUCTION Aims and objectives of the carrefour cultivation project The withdraw of this project is to initiation a chilled dessert for the ruddy livelihood sector. It must deem some nutritional advantages over early(a) fruits available in order to achieve sustainable free-enterprise(a) advantage in the niche market. As eminentlighted by Earle and Earle (1999) the reaping development programme encompasses result improvement, product line address and product re syllabust as well as product innovation. Fuller (1994) added to these alterations of a freshly product, he pointed out that re-formulation of subsisting 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 lunacy 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 give away the product. * To assess the consumer adoption of the product. * To formulate a product that entrust meet the contract of the specified market segment. * To prepare important costings and price the product.
* To plan the market strategy for the final product. methodological analysis 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. specia! l 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... If you want to fit a ripe essay, order it on our website: OrderEssay.net
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