Preferences for Canned Grapefruit Juices

Hugh P. Bell

No 310185, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpts from the report: In developing and marketing food products, producers need basic information on the reactions of consumers to the various characteristics of the products in deciding what form consumers will prefer. One of the most important characteristics of canned grapefruit juice, and believed most likely to influence consumer reactions, is the tart-sweet characteristic. Since it is possible for the tart-sweet level of canned grapefruit juice to vary widely, producers of this product need to know the tart- sweet level which has highest preference among consumers. In order to determine this, consumer reactions to the tart-sweet possibilities must be measured. The purpose of this research was to determine consumer preferences for canned grapefruit juices that varied in Brix-acid ratio, with degrees Brix, peel oil content, and pulp content held constant. Two sets of juices were used in determining this, one with the Brix-acid ratios based on the natural sugar and the other with the Brix-acid ratios based on the addition of sugar to obtain the desired Brix-acid ratio levels.

Keywords: Food Consumption/Nutrition/Food Safety; Marketing; Research Methods/Statistical Methods (search for similar items in EconPapers)
Pages: 42
Date: 1955-12
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:310185

DOI: 10.22004/ag.econ.310185

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