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 calculated.
The conclusion is that the consumers’ perception of good sensory
quality of green peas can be translated into sensory descriptive attrib-
utes. The consumers want peas with pea and pea pod taste, without bit-
ter taste; the texture should not be hard and mealy or with tough skin,
instead juicy and crisp texture is required; sweet odor is also a positive
attribute. The two attributes sweet taste and earthy taste are in this case
only of minor importance, while the other three odor attributes are of
no value.
This research is an example of a general method for translating con-
sumer wants regarding good sensory quality of food into sensory at-
tributes measurable by trained panelist and with experimental design and
ANOVA as intermediate methods.
Conclusions
House of Quality and Quality Function Deployment represent an in-
tegrated view of quality at the strategic, tactic and operational business
level. QFD can and should be adapted to individual companies, teams
and projects. The benefit of House of Quality is strengthened by the use
of theoretical approaches to consumer behavior and food quality.
This chapter describes QFD and House of Quality with special at-
tention to fruit and vegetables, where quality changes and customer needs
and wants from all participants in the chain from consumer to producer
have to be considered. This integrated House of Quality provides a
framework for understanding the basis for decisions made so far and for
understanding the potential of an integrated view of quality. The inte-
grated view represents a complicated but realistic approach for market-
ing, production and development of fruit and vegetables with potential
for success. It is not realistic to study all parts of the integrated House
of Quality; alternatively, it can be used for the planning.
What kind of information do we have, where does it come from and
from where do we need more information in order to develop fruit and
vegetables that meet or exceed the consumers’ and other customers’ ex-
pectations? Until now research on consumer behavior and consumer
needs has played a minor role in the research and development of fruit
and vegetables. Much research has been done on postharvest and stor-
age conditions as well as agricultural processes, these results and results
of future research will have a much greater potential for successful im-
Conclusions 219