Value Creation and Food Products of Cinnamon

Cinnamon ◽  
2020 ◽  
pp. 363-376
Author(s):  
Renda K. C. Jeewanthi ◽  
Achini M. De Silva ◽  
Tharaka Weddagala
Keyword(s):  
Value Creation ◽  
Food Products

scholarly journals Value creation in agri-food products in emerging economies: Evidences from Angola

2019 ◽  
Vol 8 (5) ◽  
pp. 35-45
Author(s):  
Alvaro Dias ◽  
◽  
Joffrana Xavier Oliveira ◽  
Beatriz Corchuelo Martinez-Azua ◽  
Pedro Eugenio Lopez-Salazar ◽  
...  
Keyword(s):  
Emerging Economies ◽  
Value Creation ◽  
Production Systems ◽  
Field Research ◽  
Food Products ◽  
Customer Relationships ◽  
Product Analysis ◽  
Extensive Field ◽  
Local Product ◽  
Advanced Production

Local products are underappreciated by Angolan consumers. However, there are some pioneer cases of local agri-food products that are valuing their producers. In as far as studies related to the creation of local value in Angola go; there is still a scarcity of literature. In this sense, the objective of this research is to shed light on what is being done in the field of value creation in local agri-food products. This study is anchored on extensive field research and comparative case studies of three Angolan agri-food products. In-depth interviews to producers and retailers and field and product analysis were used to compare the strategies of value creation. This article provides an operationalization of a model to assess value creation strategies on local agri-food products in emerging economies. We also provide empirical evidence from Angola, a country lacking scholar research. Firms show some efforts to create value in the "information" dimension, materialized through careful packaging and labeling, conveying of a set of informative elements that strengthen local product benefits. The progress in the remaining four value creation sources is yet unclear. The 'product' benefits from more advanced production systems and customer relationships revealed a strong weakness due to the nonexistence of consistent work with the distribution channels. Keywords: Angola, agri-food; Value creation, Local products; Sources of value; Emerging economies; Africa. JEL: M31; M37; Q13; O55

scholarly journals Key success factors creating values in Marketing: a study on Instant-Food-Products (IFPs) marketing in Bangladesh

2016 ◽  
Vol 10 (1) ◽  
pp. 19
Author(s):  
Mohammad Bakhtiar Rana ◽  
Md. Masrurul Mowla ◽  
Md. Tarikul Islam
Keyword(s):  
Value Creation ◽  
Product Innovation ◽  
Success Factors ◽  
Food Product ◽  
Food Products ◽  
Consumption Pattern ◽  
Strategy Formation ◽  
Key Success Factors ◽  
Doing Business ◽  
Price Advertising

<p class="Style4">The concern as a marketer is to determine the key success factors that create value for products to the consumers in Bangladeshi market with regard to selected IFPs. Doing business based on value delivered gives companies the means to get an equitable return for their efforts. This study focusing on three <strong>IFTs </strong>such as <em>Noodles, Biscuits &amp; C'alces, and Chip, </em>has attempted to determine the key success factors that create value for these products to the customers and retailers. Factors are then thoroughly scanned in terms of their merits and weights on the basis of findings from consumers' and retailers' survey. Finally the higher weighted factors have been considered as the key success factors that create va lue for the IFPs in Bangladeshi market. Study reveals an interesting finding that price is not the most important factor that consumers firstly prioritize in order to buy a brand of instant food product, rather taste and quality is the priority that consumers first consider. Moreover, in addition to taste and quality, packaging, price, advertising and availability of the product have been found to be the most important key success factors for instant food product marketing in Bangladesh. As the economy moves forward living styles with consumption pattern are becoming diverse. The criteria of choosing an instant food product, therefore, have been greatly different and factor dependent Marketers need to pay more attention on marketing strategy formation with regard to taste &amp; quality, packaging and advertising as well as product innovation.</p><p class="Style2"><strong>Key words: </strong>key-success-factors, value creation, instant-food products, Introduction</p>

Value Creation and Sport Management

2010 ◽  
Author(s):  
Sandalio Gomez ◽  
Kimio Kase ◽  
Ignacio Urrutia
Keyword(s):  
Value Creation ◽  
Sport Management

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Use of seeds of seed hemp in specialized food Products

2020 ◽  
Vol 29 (7) ◽  
pp. 48-50
Author(s):  
A.A. Bubnova ◽  
Keyword(s):  
Food Products
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