Fruit and Vegetable Quality

quality (Steenkamp, 1989) and the quality formation process (Poulsen et al., 1996). Furthermore, the expectation-disconfirmation ...

may be estimated by a structural equation system, one example is Poulsen et al. (1996). Finally, the Total Food Quality model ca ...

The relationship matrix, the central part of the House of Quality, is the place where the consumer and company dimensions meet. ...

modeling consumers’ perception of a range of products; examples in- clude Gustafson (1993), Bech et al. (1997a) and Bech et al. ...

The categories are then related to the product attributes. Oliver (1997) distinguishes between: bivalent satisfiers—the upward a ...

Exiting quality, which is more than consumers expect, and thus uncon- scious, is seldom mentioned. It requires a creative leap b ...

and vegetables as an essential part of a proper meal, as being suitable for weight reduction, as giving variation, as giving app ...

fresh products. I regard good taste as a must-be attribute of food. Con- sumers are hardly likely to want food products that do ...

figure could be further adapted to both more complex and simpler situ- ations. The complex case requires an expansion of the hou ...

Vertical:From the left side, we find all the quality characteristics used in the supplier chain from the retailer ending with th ...

find the sequence of relationships as if all participants listened to the most powerful part in the chain, in this case the reta ...

215 FIGURE 11.4 An illustration of the four phases of QFD for the grower. ...

allel approach has been chosen. If we only had to consider quality from a customer point of view, the quality function deploymen ...

sory quality can be done by the use of sensory descriptive analyses based on the perceptions of trained panelists. It is also as ...

first column in the roof illustrates the panelists’ perception of pea odor as a function of the design factors. This column is e ...

0.09 0 0.10 1 0.10 9 0.10 9 0.08 1 0.09 3 3.39. Finally, the relative priority of the sensory attributes is calculat ...

plementation if a link is established to consumer research, the consumer needs and benefits. Successful implementation of QFD re ...

Cardello, A. V. 1994. Consumer expectations and food acceptance, in Measure- ments of Food Preferences,H.J.H. MacFie and D.M.H. ...

Olson, J. C. and Jacoby, J. 1972. Cue utilization in the quality perception process, in Proceedings of the Third Annual Conferen ...

COMMON GROUND Consumer acceptability is more difficult to measure than fruit and vegetable quality characteristics. The lack of ...