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Trends in segmented marketing.Ramlall, Sherwin. January 2003 (has links)
Management of a sewing machine distributorship desires information on the viability of importing and distributing electronic/computerized sewing machines in comparison to manual sewing machines for resale in Kwa-Zulu Natal. An extensive literature review on industry and competitor analysis, consumer behaviour and market segmentation was undertaken. The research instrument took the form of an interview schedule. The interview was conducted at three dealerships and the study is based on replies from the three dealers who participated. The study is concluded with recommendations, which Singerkzn may wish to consider during its strategic planning process. / Thesis (MBA)-University of Natal, Durban, 2003.
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Effect of canopy position on fruit quality and consumer preference for the appearance and taste of pearsCronje, Arina 04 1900 (has links)
Thesis (MScFoodSc) Stellenbosch University, 2014 / ENGLISH ABSTRACT: We aimed to determine how canopy position influences fruit quality and consumer preference for
the eating quality and appearance of ‘Forelle’, ‘Bon Chrétien’ and ‘Bon Rouge’ pears. Our
hypothesis was that consumer preference would be higher for the appearance and eating quality of
outer canopy fruit.
Our first trial investigated the effect of canopy position and cold storage duration on quality
attributes and consumer preference for ‘Forelle’ pears. Mealiness was much more prevalent in
outer canopy fruit in 2012 and after 9 and 12 weeks cold storage in 2011. In 2011, consumers
preferred the eating quality of inner canopy pears that had been subjected to 12 and 16 weeks of
cold storage while inner canopy pears were generally preferred in 2012. This study provides
support for the mandatory 12 weeks cold storage of ‘Forelle’ pears.
Our second trial investigated the effect of canopy position and harvest maturity within the
commercial picking window on the quality attributes and consumer preferences for ‘Forelle’ pears.
Inner canopy pears of harvest 1 (23 February) and harvest 2 (27 February) were significantly
preferred in terms of eating quality. The general dislike for harvest 3 (13 March) pears and outer
canopy fruit seemed to relate to an incidence of mealiness. Our results suggest that harvesting
‘Forelle’ pears at a firmness ≈6.2 kg will ensure that both inner and outer canopy pears have
acceptable eating quality.
In our third trial, fruit were harvested at commercial firmness from two orchards in each of Elgin
and Ceres to assess the effect of orchard site on quality attributes of ‘Forelle’ pears. Total soluble
solids (TSS) were higher in Elgin while flavour attributes were more pronounced in Ceres. In both
areas, outer canopy pears were higher in TSS and lower in titratable acidity (TA) but canopy
position had no effect on sweet and sour taste. Mealiness incidence was high in outer canopy fruit
from Elgin, as well as in one Ceres orchard. Further research over consecutive seasons is needed
to determine the reasons for orchard differences in mealiness incidence.
Our fourth trial investigated the effect of canopy position on quality attributes and consumer
preference for ‘Bon Chrétien’ and ‘Bon Rouge’ pears. Despite a higher TSS:TA ratio in outer
canopy ‘Bon Rouge’ pears and a higher TSS and dry matter concentration in outer canopy ‘Bon
Chrétien’ pears, canopy position did not affect sensory eating quality attributes. Seen overall,
results indicate that canopy position has a minor effect on consumer preference for ‘Bon Chrétien’
and ‘Bon Rouge’ eating quality.
No significant differences in colour and consumer preference for appearance were found between
outer and inner canopy ‘Bon Chrétien’ pears. Consumers slightly preferred the redder outer
canopy ‘Bon Rouge’ pears over the less red inner canopy fruit. Although consumers preferred the
red blush colour of outer canopy ‘Forelle’ pears, inner canopy pears also received high scores.
Inner canopy ‘Forelle’ pears should not be viewed as inferior to outer canopy fruit with regard to
both eating quality and appearance. / AFRIKAANSE OPSOMMING: Ons het gepoog om die effek van boomposisie op vrugkwaliteit en verbruikersvoorkeur vir die eetkwaliteit en voorkoms van ‘Forelle’, ‘Bon Chrétien’ en ‘Bon Rouge’ pere te ondersoek. Ons hipotese was dat verbruikersvoorkeur hoër sou wees vir die voorkoms en eetkwaliteit van pere van die buitekant van die boom se blaredak.
Ons eerste proef se doelstelling was om die effek van boomposisie en koelopberging op die kwaliteitseienskappe en verbruikersvoorkeur vir ‘Forelle’ pere te bepaal. Melerigheid was beduidend meer aanwesig in buitevrugte in 2012 asook na 9 en 12 weke koelopberging in 2011. Verbruikersvoorkeur vir eetkwaliteit was die hoogste vir binnevrugte na 12 en 16 weke koelopberging in 2011 terwyl binnevrugte in die algemeen voorkeur geniet het in 2012. Hierdie studie steun die bevindinge van vorige studies dat ‘Forelle’ pere vir ten minste 12 weke koelopgeberg moet word.
Die doel van ons tweede proef was om te bepaal of ‘Forelle’ pere wat by verskillende ryphede binne die kommersiële oesperiode geoes is, verskille toon in kwaliteitseienskappe en of hierdie verskille, indien enige, verband hou met verbruikersvoorkeur vir eetkwaliteit. Die eetkwaliteit van binnevrugte van oes 1 (23 Februarie) en oes 2 (27 Februarie) is verkies bo buitevrugte. Die algemene afkeur vir oes 3 (13 Maart) en buitevrugte kan moontlik toegeskryf word aan die hoë voorkoms van melerigheid. Ons resultate dui aan dat beide binne- en buitevrugte aanvaarbare eetkwaliteit behoort te hê indien ‘Forelle’ pere by ‘n fermheid van ≈6.2 kg geoes word.
Vir ons derde proef is ‘Forelle’ pere geoes by kommersiële fermheid (≈6.4 kg) vanaf twee boorde in elk van Elgin en Ceres. Totale opgeloste vastestowwe (TOV) was hoër in Elgin pere terwyl geur-eienskappe meer prominent was in Ceres pere. In beide areas het buitevrugte hoër TSS en laer titreerbare sure (TS) gehad, maar boomposisie het egter geen effek op soet en suur smaak gehad nie. Die voorkoms van melerigheid was hoog in buitevrugte van die Elgin boorde, sowel as in een van die Ceres boorde. Verdere navorsing oor opeenvolgende seisoene word benodig om redes vir die verskille in die voorkoms van melerigheid tussen boorde te ondersoek.
Die doelstelling van ons vierde proef was om die effek van boomposisie op die kwaliteitseienskappe en verbruikersvoorkeur vir ‘Bon Chrétien’ en ‘Bon Rouge’ pere te ondersoek. Ondanks ‘n hoër TOV:TS ratio in ‘Bon Rouge’ buitevrugte en ‘n hoër TOV en droë massa konsentrasie in ‘Bon Chrétien’ buitevrugte, het boomposisie ‘n minimale impak gehad op sensoriese eetkwaliteitseinskappe en verbruikervoorkeur vir die pere.
Boomposisie het geen effek op die kleur en verbruikersvoorkeur vir die voorkoms van ‘Bon Chrétien’ pere gehad nie. Verbruikers het ‘n effense hoër voorkeur getoon vir die rooier ‘Bon Rouge’ buitevrugte. Alhoewel verbruikers die aantreklike rooi bloskleur van ‘Forelle’ buitevrugte verkies het, het die groen tot geel binnevrugte ook hoë voorkeurpunte behaal. Rakende voorkoms en eetkwaliteit, is ‘Forelle’ binnevrugte glad nie minderwaardig teenoor buitevrugte nie.
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An analysis of Nescafé in the United States and IndiaPatel, Apurva Ashok 01 January 2003 (has links)
This project focuses on Nescafe's advertising in two main markets, namely the United States and India, and it analyzes the similarities and differences of global brands across different markets.
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Carbon Labeling : A quantitative study of what the preferred content, design and layout is among Swedish consumers / Carbon Labeling : A quantitative study of what the preferred content, design and layout is among Swedish consumersSundberg, Eric, Elghag, Edvin January 2020 (has links)
Global warming has been a topic of discussion since the discovery that man-made greenhouse gas emissions is having an affect on the planet almost 50 years ago. Grocery products stand for roughly one third of all EUs carbon emissions as a result of its highvolume production. Carbon labeling is a tool in which retailers and manufacturers can communicate the amount has caused throughout its whole life cycle or that the they are working towards lowering their GHG emission throughout their organization. However, previous research indicates that carbon labels has not yet had its breakthrough moment yet due to the CO2e data is too complex for the consumers to interpret. This led to our research question “What is the preferred content, design and layout of a carbon label among Swedish consumers? “The purpose of this study is to get a deeper understanding into the preferences of the Swedish consumers and what kind of attributes they are looking for to make a carbon label understandable. We found that the Swedish consumer prefers a more complex design than previous studies have suggested based on researches made from other countries. In order to do our explanatory research, we measured these variables with a quantitative survey and made statistical calculations such as mean values and correlation analysis to see if our hypotheses were supported. The analysis shows that the Swedish consumers prefer all the following attributes that is being presented in an order of priority: The label should be colour coded, made by a well-known organization, presented in terms of scale and have the CO2e data presented on the label.
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Efeito das variáveis do processo de fabricação sobre a qualidade do beiju /Nori, Márcia Ângela January 2019 (has links)
Orientador: Roger Darros Barbosa / Resumo: O beiju, produto de cultura indígena milenar, é obtido a partir do aquecimento da fécula de mandioca salgada e hidratada, com cerca de 40 a 45% de umidade, para a formação de um gel rígido e opaco, com baixa umidade (máx. 10%). As características de textura crocante, de cor branca e opaca e de sabor neutro levemente salgado, posicionam o beiju como concorrente de biscoitos crocantes. A pesquisa sobre hábitos de consumo mostrou preferência de compra associada aos atributos sensoriais de sabor, cor e crocância. O produto ofertado ao mercado do Nordeste é de baixa qualidade devido ao processo artesanal e instabilidade da textura. Esta pesquisa investigou os parâmetros do processo que influenciam na qualidade do beiju, entre os quais a razão fécula/água na hidratação, temperatura e tempo de exposição ao calor no processo térmico, para o qual foi desenvolvido um equipamento de bancada específico. A caracterização dos beijus comerciais em termos dos atributos sensoriais e de análises instrumentais de textura e cor, juntamente com informações de produtores artesanais de beiju, auxiliaram na determinação das condições para o processamento do beiju em laboratório. Adicionalmente, foram realizados estudos de estabilidade do beiju durante a estocagem com base nas características de textura e equilíbrio higroscópico. O beiju obtido em todas as condições investigadas apresentou parâmetros de textura instrumental com valores que permitem caracterizá-lo como um produto crocante e moderado g... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Beiju, a product of ancient indigenous culture, is obtained by heating the salted and hydrated cassava starch, with 40 to 45% moisture, to form a rigid and opaque gel, with low moisture (maximum 10 %). The characteristics of crispy texture, white and opaque and with a slightly salty neutral flavor, make beiju as a competitor for crispy crackers or snacks. A survey on consumption habits showed the purchase preference associated with the sensory attributes of flavor, color and crispness. The product offered to the market is of low quality due to the artisanal process and texture instability. This research investigated the process parameters that may influence the quality of beiju, among which the starch/water ratio in hydration, temperature and time of exposure to heat in the thermal process, for which a specific bench equipment was developed. The characterization of commercial beijus in terms of sensory attributes and instrumental analyzes of texture and color, along with artisanal producers processing information, helped in determining process variables range for laboratory processing. Additionally, beiju stability studies were carried out during storage based on texture and hygroscopic equilibrium characteristics. The beiju obtained in all investigated conditions presented instrumental texture parameters with values that allow to characterize it as a crispy product and a moderate degree of hardness. The main responses for the characterization of the crispness were attributed... (Complete abstract click electronic access below) / Mestre
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Food Security and Dietary Patterns among the Urban Poor in AfricaWanyama, Rosina Nanjala 29 April 2019 (has links)
No description available.
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Covid-19 and its effect on consumer preference in the last-mile delivery : A study on Swedish consumers and the last-mile delivery industry in SwedenLindqvist, Kim, Lindgren, Mikael, Arias, Nicolas January 2022 (has links)
Background: E-commerce has experienced tremendous growth in the past few years. At the same time, the Covid-19 pandemic has swept across the world. As a result, many people became enforced to stay more at home because of restrictions and lockdowns, resulting in an even larger increase for the e-commerce industry, and some changes in consumer behavior. In relation to this, the last-mile delivery industry has seen demand shock as a result of the increased volumes within e-commerce. Purpose: The purpose of this paper aims to answer two research questions: How have Swedish e-consumer behaviors and preferences towards delivery services changed due to the Covid-19 pandemic? And how will Swedish e-consumer behaviors and preferences towards delivery services change after the Covid-19 pandemic? Method: With the research questions in mind, an exploratory inductive study was developed using qualitative and quantitative data. As a result, an interview and a survey were developed. The interview provided first-handed insights from the industry to better give an understanding of the challenges of the pandemic and the effect on consumer preferences. The survey on the other hand investigated consumer preferences regarding five different LMD service offerings: home delivery iiwithout signature, home delivery with signature, delivery to service points, delivery to parcel lockers, and pick-up at web shop's physical store. Another aspect of the survey is that the consumer preference is explored before, during, and after the pandemic. Conclusion: The findings of this study conclude that Covid-19 has significantly impacted peoples' preferences regarding last-mile delivery preferences. As a general conclusion, consumers prefer delivery methods which reduce human contact as well as travel distance. The findings of this study will provide the industry with meaningful insights as well as contributing to the existing knowledge of last-mile delivery.
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An analysis of consumer preferences for peaches in Salt Lake City, Utah, 1947Larsen, Marion R. 01 May 1948 (has links)
Peaches are the predominant tree fruit in Utah. Preliminary estimates for 1947 indicate a crop of 933,000 bushels valued at $1,679,000, which represents approximately 27 percent of the value of the major fruits grown in Utah and 1.2 percent of the value of all agricultural commodities grown in the state (5:23). It should be noted, however, that the 1947 peach crop was somewhat above normal. The estimated average annual production over the 10-year period 1938 to 1947 was 722,000 bushels.
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Consumers' perceptions and preferences for sustainably-produced fruits and vegetables: the case of organic, local, and small farmWhorton, Carly January 1900 (has links)
Master of Science / Department of Agricultural Economics / Vincent R. Amanor-Boadu / This study focuses on determining what key differences predispose a consumer to regularly purchase and be willing to pay a premium for sustainably-produced fruits and vegetables. Organic, local, and small farm are the three cases used in the study. The research used a structured questionnaire to conduct an online survey of U.S. internet users with email addresses in the spring of 2011 with logit and ordered logit regression used as the analytical tools.
Cost was the most important factor for consumers who did not purchase organic and local products more frequently while unavailability was the principal reason for not consuming produces from small farms. The study showed consumers of small farm products often (98.5 percent of the time) consume local fruits and vegetables also but not the other way around.
The relevant socio-economic factors for determining organic purchasing frequency were gender, household size, and education. For small farm they were the ability to influence local change and the respondents’ frequency of purchase of local products. Socio-economic characteristics did not prove to be a factor in local purchasing decisions.
Regular purchasers of organic fruits and vegetables provided a consistent perception of organic products with the USDA certified organic definition. Local consumers reported that taste and freshness are the most defining characteristics of local products while small farm consumers could not provide a clear picture of the definitional statements defining fruits and vegetables produced by a small farm. This implied that there is need for more work by small farm producers to differentiate themselves in the market. On the contrary, both local and organic producers have a clear point of differentiation to reach their customers.
Industry marketing efforts can be greatly improved by focusing on the characteristics of the consumers they are trying to reach. Our results can be further investigated by completing the following recommendations. First, to conduct more targeted studies such as interviews or focus groups, second, to gain a deeper understanding of how consumers perceive these attributes and third to conduct a comprehensive study on the similarities and differences between small farm and local consumers.
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Why and When Consumers Prefer Products of User-Driven Firms: A Social Identification AccountDahl, Darren W., Fuchs, Christoph, Schreier, Martin 08 August 2015 (has links) (PDF)
Companies are increasingly drawing on their user communities to generate promising ideas for new products,
which are then marketed as "user-designed" products to the broader consumer market. We demonstrate that
nonparticipating, observing consumers prefer to buy from user-rather than designer-driven firms because of an
enhanced identification with the firm that has adopted this user-driven philosophy. Three experimental studies
validate a newly proposed social identification account underlying this effect. Because consumers are also users,
their social identities connect to the user-designers, and they feel empowerment by vicariously being involved
in the design process. This formed connection leads to preference for the firm's products. Importantly, this
social identification account also effectively predicts when the effect does not materialize. First, we find that if
consumers feel dissimilar to participating users, the effects are attenuated. We demonstrate that this happens when the community differs from consumers along important demographics (i.e., gender) or when consumers are
nonexperts in the focal domain (i.e., they feel that they do not belong to the social group of participating users).
Second, the effects are attenuated if the user-driven firm is only selectively rather than fully open to participation
from all users (observing consumers do not feel socially included). These findings advance the emerging theory on
user involvement and offer practical implications for firms interested in pursuing a user-driven philosophy.
Data, as supplemental material, are available at http://dx.doi.org/10.1287/mnsc.2014.1999. (authors' abstract)
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