• Asia Marketing Journal
• /
• v.15 no.2
• /
• pp.99-116
• /
• 2013

This study examines whether product promotions are influenced by the market standing of promoted products, using social comparison theory (upward versus downward comparisons). It is hypothesized that people in possession of a product that is inferior to the one on promotion express less discomfort about the promotion and use the information more than do people in possession of a superior product. People in possession of an inferior product may also exhibit more positive attitudes toward the product on promotion, but may show poorer attitudes toward their own possessed product than do people with a superior product. This is because people in an inferior socioeconomic position show a strong motivation to improve themselves through upward social comparison, whereas people in a superior socioeconomic position maintain a strong sense of superiority in downward social comparison, which suggests strong endowment effects. The findings mainly support the hypotheses, and suggest that sales promotions are more effective for people who currently own an inferior product, but not for people with a superior product, who have a strong motivation to maintain their sense of superiority. The findings also imply that, in order to attract consumers in the superior market, managers for inferior products need to turn to methods other than sales promotions, which may include introducing a new brand or sub-brand, or emphasizing luxury and modern features. In contrast, managers for superior products may emphasize product functions and attributes of superior products in their promotions, as people with inferior products may consider such information as benefits of the superior products.

• Korean Journal of Community Nutrition
• /
• v.17 no.3
• /
• pp.312-320
• /
• 2012

The purpose of this study was to investigate the perception of the school dietitian on superior agricultural products (SAP) and the status of using superior agricultural products in school meals. Questionnaires were distributed to 185 school dietitians after face to face interview, and a total of 181 responses were used for analysis. 82.3% of the respondents were using SAPs in school meals and there was a significant difference between elementary school (95.1%), middle school (76.8%) and high school (66.7%) dietitians (p < 0.001). 85.2% of the dietitians, who were using SAP, were purchasing SAPs through electronic bidding, and the main reason of not using SAPs was the higher price of SAPs than that of general agricultural products. The good agricultural practices (GAP) product was considered the most appropriate agricultural products for school meals by the majority of respondents (66.9%), and organic products was the next (13.3%). In addition, the most important selection criterion for a SAP perceived by school dietitians was safety (58.0%), and the main reason of using SAPs in school meals, when two choices were allowed, was 'to provide healthful food to children' (98.9%). The major barriers to using SAPs in school meals (two choices were allowed) were 'too expensive' (73.5%) and 'unstable supply' (32.6). In conclusion, it was suggested that there should be an improvement in SAP supply and management systems to increase the use of SAPs in school meals.

• Proceedings of the International Microelectronics And Packaging Society Conference
• /
• 2004.09a
• /
• pp.221-232
• /
• 2004

• Journal of Power System Engineering
• /
• v.9 no.4
• /
• pp.143-147
• /
• 2005

Graphites is well known to have superior advantages to high-temperature, high-pressured, and strong acid-state gas or liquid because it is very stable and chemical structure. Nowadays the new plant with high performance is developed in field of chemical industries, so the need of graphites is increasing rapidly. In this paper, newly developed graphite products with high density is investigated by the mechanical properties of that. I introduced the graphite material which developed for this experiment by the forming process in order to compare to the commercial graphite sheet from expanded graphite which made by the rolling process. Through measuring density and hardness test also tensile test, I investigated the characteristics of these materials. It is verified that the newly developed graphite products forming method is able to make graphite products which have superior mechanical properties than that of commercial graphite sheet.

• Journal of the Korean Wood Science and Technology
• /
• v.48 no.5
• /
• pp.618-630
• /
• 2020

Muna teakwood, especially from old stands, has been popular as raw material for timber industries in Indonesia for the past ten decades. Due to the scarcity of this wood, superior-grown seedlings of Muna teakwood have been developed and widely planted. Since there is no information on its characteristics, therefore, the aim of this research was to investigate wood characteristics of the 8-year-old superior-grown teak from Muna Island to ensure their proper utilization as raw material for wooden furniture. Wood discs and boards from basal area of three different trees were used as the samples. Macroscopic and microscopic anatomical characteristics were observed following the IAWA's list, while their physical-mechanical properties were measured following British Standard 373-57. Results showed that anatomical characteristics of this wood sample are similar to regular teakwood, but its heartwood portion is higher. Differences among trees are found in regards to wood texture, growth ring width, as well as early and latewood portion. The green moisture content was lower than that of fast-growing teak of a similar age. The wood is more stable than the old teakwood, but its specific gravity is lower. In general, mechanical properties of this wood were higher than those of the regular fast-growing teakwood, but lower than the old one. Based on its specific gravity, this superior Muna teakwood was categorized as a Strength Class of III. The wood is suitable enough for wooden furniture manufacturing.

• Journal of Microbiology and Biotechnology
• /
• v.27 no.9
• /
• pp.1576-1585
• /
• 2017

Yeasts, filamentous fungi, and bacteria colonize the surface of fermented sausages during the ripening process. The source of this microbiota is their surrounding environment, and is influenced by the maturing conditions and starter cultures. Debaryomyces hansenii was previously isolated from several dry-cured meat products and associated with the lipolytic and proteolytic changes that occur in these products, influencing their taste and flavor. Therefore, this study isolated the yeast microbiota present in the casing from different meat products ("lomo," "chorizo," and "$salchich{\acute{o}}n$") from the Valle de los Pedroches region in southern Spain. D. hansenii was by far the most abundant species in each product, as all 22 selected isolates were identified as D. hansenii by biochemical and/or molecular methods. In contrast, no yeasts were found in the meat batter. These data constitute the first study of the yeasts present in "lomo" sausages and particularly the highly appreciated Valle de los Pedroches "lomo" sausages. Furthermore, the resistance of these isolates to different pHs, temperatures, and saline stress was studied, together with their catabolic characteristics. Based on the results, certain isolates are proposed as valuable candidate starter cultures that could improve both the manufacture and the flavor of such dry-cured meat products, and provide an understanding of new mechanisms involved in stress tolerance. Applied medium-scale industrial tests are currently in progress.

• Journal of Distribution Science
• /
• v.16 no.9
• /
• pp.35-41
• /
• 2018

Purpose - The purpose of was paper is to do a conceptual analysis of the determination of local superior commodities using the location quotient technique and an analysis of the contribution of superior products to the regional economy. The results of determining superior commodities are used to determine regional product specialization and its contribution to the regional economy. Local superior commodities are dynamic and selected based on the potential to increase regional income. Research design, data, and methodology - This study used location quotient techniques and regional economic analysis with annual data rocks, production data in the agriculture, plantation, fishery and forestry sectors. Local superior commodities are calculated to contribute to regional economists. Result - The findings obtained showed the location quotient technique can determine local superior commodities and local superior commodities contributed positively to the regional economy. The test results were carried out in Jember Regency, East Java Province, Indonesia. Conclusion - The ass well main commodities of Jember Regency are tobacco. Tobacco commodities contribute positively to the regional economy, they were not significantly due to affected by the low of commodity prices in harvest. The low prices indicate the strength of the weak bargaining position of farmers towards the market.

• Food Science of Animal Resources
• /
• v.43 no.3
• /
• pp.383-401
• /
• 2023

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

• Food Science of Animal Resources
• /
• v.44 no.4
• /
• pp.739-757
• /
• 2024

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

• Journal of Dairy Science and Biotechnology
• /
• v.14 no.2
• /
• pp.185-193
• /
• 1996

This study was to investigate principle of freeze concentration such as nucleation, crystal growth and procedure of freeze concentration, essential factor and application of freeze concentration. Especially, quality of milk was emphasized. For exemple, in sensory evaluation of freeze concentrated and reconstituted skim milk and whole milk, taste, color, mouth feel and texture were superior to control. Recently developed technique of freeze concentration for quality milk and dairy products may be expected for advanced quality of various milk and dairy products in near future.