FOOD PRODUCT DEVELOPMENT
Mary Earle, Richard Earle and Allan Anderson
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About the book
About the authors
PREFACE
CONTENTS
Introduction
1. Keys to new product
success and failure

2. Developing an
innovation strategy

3. The product
development process

4. The knowledge base
for product
development

5. The consumer in
product development

6. Managing the
product development
process

7. Case studies:
product development
in the food
system

8. Improving the
product development
process

INDEX
Useful links
Feedback (email link)

Part 2, Chapter 3
The product development process


3.3 Product commercialisation

Stage 3: product commercialisation, is full scale-up of both production and marketing.

These two developments need to be integrated throughout product commercialisation. Also design continues for the product, the production and the marketing, leading into the operational production and marketing. There is a need for integration, between the design and the operations. Product commer- cialisation ends with full integration of the product, production and marketplace.

So the important factor in commercialisation is integration. Other factors to consider are the costs and the time. The costs really start to increase at this stage - maybe a plant has to be designed, built and commissioned; or fast-food outlets designed and built, or new distribution facilities built, all having a high capital cost. The risk of high financial losses increases as shown in Fig. 3.9.


Fig. 3.9 Increasing costs in the product development process

Fig. 3.9 Increasing costs in the product development process.


There are four important stages in product commercialisation:

    1. Setting up the commercialisation.
    2. Design of marketing, production and distribution.
    3. Testing of marketing, production and distribution.
    4. Final integration of marketing, production and finance.



3.3.1 Setting up the commercialisation

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