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000008580 037__ $$a856-2016-57526
000008580 037__ $$a856-2016-58371
000008580 041__ $$aen
000008580 245__ $$aEvaluating Consumer Preferences and Marketing Opportunities for New Sauerkraut Products
000008580 260__ $$c2006-03
000008580 269__ $$a2006-03
000008580 300__ $$a7
000008580 336__ $$aJournal Article
000008580 446__ $$aEnglish
000008580 520__ $$aPer-capita consumption of sauerkraut in the U.S. has exhibited a continuously declining trend since the 1960s and 1970s. Consumption trends in the U.S. food market today are strongly determined by consumers' desire for new and exciting flavors. However, sauerkraut sold in the market nowadays is not much different from sauerkraut made in the past. Through the addition of savory ingredients such as onions, garlic, dill seed, green peppers, mustard seeds and jalapeno peppers to the traditional cabbage kraut in different amounts and blends, Cornell University developed many new sauerkraut formulations. This study assessed the market viability of six new sauerkraut formulations, including sauerkraut containing the following ingredients in concentrations indicated in parentheses: garlic (1%), onion (30%), dill seed (1%), jalapeno peppers (10%), green peppers (20%), and onion and jalapeno peppers (25% and 5%, respectively). It encompassed a mail survey administered to 2,500 individuals in five U.S. cities and a more in-depth preference sensory-evaluation test conducted with 81 untrained panelists. Results showed that two of the new sauerkraut formulations tested sauerkraut with garlic and sauerkraut with dill have the highest marketing potential, and recommendations are made for potential marketing strategies.
000008580 650__ $$aConsumer/Household Economics
000008580 650__ $$aFood Consumption/Nutrition/Food Safety
000008580 700__ $$aUva, Wen-fei L.
000008580 700__ $$aCuellar, Sandra
000008580 700__ $$aRoberts, John
000008580 773__ $$dMarch 2006$$jVolume 37$$kNumber 1$$o174$$q168$$tJournal of Food Distribution Research
000008580 8564_ $$s840691$$uhttp://ageconsearch.umn.edu/record/8580/files/320101681.pdf
000008580 887__ $$ahttp://purl.umn.edu/8580
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  Previous issue date: 2006-03
000008580 982__ $$gJournal of Food Distribution Research>Volume 37, Number 01, March 2006
000008580 980__ $$a856