BU352 Lecture Notes - Lecture 1: Garlic, Shelf Life
Document Summary
How to increase profits of the garlic and herb cubes business. Garlic and herb cubes were introduced in mid 2000s. Had a lot of attention due to ease of use, convenience and freshness: won numerous awards/superior alternative, all natural, preservative free, nut-free. May let them tap into markets that others can"t. Flavour is maintained for up to 2 years. Sold in major grocery stores across canada: creating awareness was hard due to lack of exposure. Cubes were only marginally profitable: 4% of market share. Previously, major target market were women ages 25-54: home-cooked meals/healthy meals, full-time jobs, 45% of population fell into this age group. Wanted to consider a variety of consumers: looking for convenience, healthy alternatives, considering to target students. Considering to target jewish communities: tend to support products from israel, 1% of total population. Unprepared fresh herbs and garlic cloves, dried herbs and spices: required more time spent washing, chopping, preparation.
