FOOD PRODUCT DEVELOPMENT
Mary Earle, Richard Earle and Allan Anderson
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                                                                                                                             creating a new apple variety
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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 3, Chapter 7
Case studies: product development in the food system


7.1 Primary production: creating a new apple variety

Why does a consumer choose a particular apple and buy it, or indeed choose an apple at all rather than a pear or a plum? Maybe because it looks bright and attractive, maybe because it looks fresh and crisp, it is available or cheap, or it looks much the same as it always has and earlier experience was favourable. Or maybe because, over and above lots of positive attributes, it is novel and cries out to be tried. And then having bought it, if eating impressions are favourable and it is indeed appealing in taste, flavour and crispness, then the favourable image is retained and it is the variety that goes on being bought especially if the apple is distinctive. So in the striving and seeking to secure and gain market share there is a great potential premium from a desirable new variety.



7.1.1 Product development for a new apple

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