Test marketing of branded, low fat, fresh beef
The potential of marketing a branded, low fat, fresh beef product was studied. Consumers were receptive to the test product and were willing to compromise on taste for a product that was perceived to be healthier. Opportunities appear to exist for a range of beef products targeted at selective consumer segments. The test marketing procedure did not include alternative price levels for the product.
Year of publication: |
1987
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Authors: | Skaggs, Rhonda K. ; Menkhaus, Dale J. ; Torok, Steven J. ; Field, Ray A. |
Published in: |
Agribusiness. - John Wiley & Sons, Ltd., ISSN 0742-4477. - Vol. 3.1987, 3, p. 257-271
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Publisher: |
John Wiley & Sons, Ltd. |
Saved in:
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