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CAAKIRI Dessert

CAAKIRI Dessert

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CAAKIRI Dessert

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  1. CAAKIRIDessert Product Developer: Peggy Anderson Working With: Thomas Foods, Inc.

  2. Aim of Product Development • To develop a safe product made of wholesome natural ingredients • To develop a product that will be profitable for the company, it’s shareholders, and it’s licensees • To develop a product that will appeal primarily to African Americans but will also have crossover appeal to the general market • To develop a product that can be made in a cost effective manner by the co-packers that TFI currently uses

  3. Caakiri • A snack or dessert • Ethnic in origin, primarily from Western Africa but is also seen in the Middle East and India • A creamy dessert very much like rice pudding • Market Category-Chilled and Dairy Desserts

  4. Assumptions Made From consumer survey: 83% of households would buy 1.5 por/month African American population of NJ: 1.2 million 3.0 people/household Market Potential: 1% of total market of chilled and dairy desserts Realistic Estimation of Sales Potential: 82,200 lbs/year 59,800 retail portions per year Market Potential

  5. Assumptions Made Retail portion: 22 oz Cost of product for each retail portion: $0.33 Cost of packaging: 30%=$0.10 Total cost of product: $0.43 Retail price/portion: $2.99 Profit/retail portion: $2.56 Profit potential for NJ: $153,088 Note: THIS DOES NOT INCLUDE COSTS OF CO-PACKER Potential Profit

  6. INGREDIENTS Couscous Yogurt Sour Cream Evaporated Milk Sugar Cinnamon PREPARATION Cook instant couscous and let cool Mix all ingredients Chill Caakiri

  7. Sensory characteristics • Appearance, Aroma, Flavor, and Texture Characteristics Evaluated: • Particle size: Avg. value=12 • Stickiness: Avg. value=8 • Creaminess: Avg. value=15 • Vanilla: Avg. value=8 • Sweet: Avg. value=9 • Cool: Avg. value=14 • Grainy: Avg. value=3 • Moist: Avg. value=15

  8. Nutrition Label

  9. Factors Affecting Flavor & odor: A-Absorption B-Bacterial C-Chemical Factors Affecting Safety: Microorganisms Improper handling Improper storage temperature Keeping product too long Shelf Life

  10. Packaging • PP cup and lid • Plastic film hermetically sealed to top of cup • Carbon Dioxide pumped into headspace • Kept refrigerated at all times from 34-40 degrees

  11. Recommendations to the Management • The trend in food is toward more ethnic, exotic cuisine • Caakiri fits well with product line • Speak to Co-packer about equipment and costs • Advertising for this product is a Must!