Ekonomiczno-Społeczne Uwarunkowania Innowacyjnych Form Przetwórstwa Jabłek
Socio-Economic Conditions of Innovative Forms of Apple Processing
Author(s): Wioletta Knapik, Jacek Puchała, Paweł MalickiSubject(s): Agriculture, Economic development, Socio-Economic Research
Published by: Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
Keywords: food innovation; consumer acceptance; apple processing; lacto-fermentation; lacto-fermenting of apples; ecological agriculture;
Summary/Abstract: The aim of this paper is to examine the lacto-fermentation as a method of apple preservation. The output is a pickled apple, which is an alternative way for manufacturing apples and utilizing the fruit supply. The key issue for winning at the innovative product in the food market is whether consumers will accept it. The survey has been carried out for the purpose of evaluating the product: pickled apple. The results of the research show that the respondents accept the new product and a its high chance of being introduced to the food market in Poland.
Journal: Acta Scientiarum Polonorum. Oeconomia
- Issue Year: 14/2015
- Issue No: 4
- Page Range: 49-59
- Page Count: 11
- Language: English
