The role of the food producer is to deliver on the explicit or tacit desires of the consumer. A food or beverage promolecular weight of ferric pyrophosphateduct can be evaluated by means of a three‑step process: selection, purchase and final usage. In this ambit, the proposed food is perceived by consferrous fumarate 210mg mercury pharmaumers with relation to positive and negative features and predictable consequences of the purchase.
With regard to positive features, the edible product is evaluated in terms of sensorial and hedonic features, ie, food-related parameters – aroma, flavour, texture, taste, etc – and non-implicit factors (claims) such as ethical trade, integrity of the food producer and defence of cultural traditions. Negative features, on the other hand, can dissuade the consumer: unpleasant sensorial attributes, hygiene and safety concerns, remarkable environmental risks, lack of integrity (as opposed to authenticity), etc.
HITS the spot – how to meet consumer expectations
