A study of the key factors in the new vegetable product development

• Main Authors: Tsung-Ying Tsai, 蔡宗穎
• Other Authors: Scott, S. C. Lung
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/76509165033943317747

碩士 === 國立高雄第一科技大學 === 企業管理研究所 === 97 === Because of many kinds of reasons, vegetarian population is getting more and more in Taiwan. But the development of the modern vegetable foods only stops in the fifth phase of beans extract as the main element. Also, because of processing technique evolution produce a lot of negative issues. As to general consumer, the vegetarian have special expects and demands which are worth to carry on the research and propose the suggestion of product development. This research proceeded to investigate vegetarian consumers’ demand and vegetable foods manufacturers’ development element and deploy individual demand structure by using quality element table of Quality Function Deployment defined from the first hierarchy of physical element, function element, people element, time element, economic element to expand to the second hierarchy of 16 items of quality structure indicator. Finally, this research will analyze every element weight through Analytic Hierarchy Process, then after examining and comparing, to transform into the reference indicator of product development and new product development assessment table. It can be used to analyze and compare the difference in vegetarian product development for different brands, and can find out the direction and method in which the vegetarian products can be improved from various indicators. Finally, this research proposes a simulation case of new vegetarian product development to illustrate the application and scoring method with the assessment table.