PRODUCT DEVELOPMENT Flashcards
PROCESS
Write it → Test it → Design it → Fund it → Make it → Launch it
The first step in dentifying a good business opportunity is to look for many opportunities.
Idea generation
Once you generate a number of business opportunities and ideas, the next step is to select and screen this.
Screening business ideas
the next step is to conduct a SWOT analysis to determine the Strengths, Weaknesses, Opportunities and Threats
SWOT Analysis
Spotting and Identifying Business Opportunities
Idea generation
Screening business ideas
SWOT analysis
Whole process of identifying:
a. Market opportunity
b. Creating product to appeal to identified market
c. Testing, modifying, and refining the product until it becomes ready for production
Development
a believable collection of the most persuasive reasons people should notice you
Value preposition
is the introduction of something new in your product service
Innovation
is the factor or consideration presented by a seller as the reason that one product or service is different from and better than that the competitions.
Unique Selling Proposition (USP)
put yourself in the shoes of your customers.
Use Empathy
the actual and genuine reasons why customers buy your product instead of a competitor’s.
Discover
The eggs outer covering and 9 to 12 % of the eggs total weight.
Shell
this is the empty space between the white and the shell at the large end of the egg which is barely existent in newly laid egg.
Air cell
accounts for most of an eggs liquid weight, about 67%
- they are designated as the inner thick or chalaziferous white.
Albumen/Egg white
this is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick white.
Chalaza
this is the entrance of the latebra, the channel leading to the center of the yolk
Germinal disk
2 kinds of ______, one just under the shell and other covering the yolk.
Membranes
the ,_____ or the yellow-orange portion makes up about 33% of the liquid weight of the egg.
Yolk
is a form of quality control used to classify eggs for exterior and interior quality. In the PH the grade quality are A, B, C, D
Egg grading
Several factors influence the size of the egg: breed, age of hen, weight, feed and environmental factors.
Egg size
it may be purchased individually, by dozen or in in trays of 36 pieces
Fresh eggs
are made high quality fresh eggs. They come in the form of whole eggs with extra yolks and whites. Frozen eggs must be pasteurized and must be thawed before use
Frozen eggs
are made high quality fresh eggs. They come in the form of whole eggs with extra yolks and whites. Frozen eggs must be pasteurized and must be thawed before use
Frozen eggs
are seldom used. Their whites are used for preparing meringue. Dried eggs are primarily as ingredients in food industry. They are not commonly sold directly to consumers
Dried eggs
are seldom used. Their whites are used for preparing meringue. Dried eggs are primarily as ingredients in food industry. They are not commonly sold directly to consumers
Dried eggs
