Merchandising Natural Cheddar Cheese in Retail Food Stores

Hugh M. Smith, Wendell E. Clement and William S. Hoofnagle

No 310194, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpts from the report Summary: Four alternative methods of displaying natural Cheddar cheese were compared in the Pittsburgh, Pa., market during the spring of 1955. The merchandising experiment was conducted during an 8-week period in 12 retail food stores. The research indicated that under comparable conditions, sales of Cheddar cheese may be stimulated by: (1) Providing consumers with an opportunity to purchase both in-store packaged and prepackaged cheese; (2) making cheese available to consumers in packages varying in weights up to 2 pounds, but restricting the larger packages to perhaps 15 percent of the total number of packages displayed; and (3) allocating, in most instances, slightly more display space to sharp cheese than to mild cheese.

Keywords: Marketing; Research Methods/Statistical Methods (search for similar items in EconPapers)
Pages: 26
Date: 1956-04
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:310194

DOI: 10.22004/ag.econ.310194

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