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1、ProductQuest第一页，共二十三页。Product Life CycleFeasibilityFeasibilityEvaluationEvaluationTrackingTrackingMaturityMaturity第二页，共二十三页。第三页，共二十三页。Feasibility Stage第四页，共二十三页。Product Feasibilityn nEarly evaluation of prototype productsn nIdentify opportunities,understand risks of product weaknesses,provide R&D wi
2、th improvement directionn nExplore categories for opportunities第五页，共二十三页。Output-Product Profile Cocoa aromaCocoa flavourMalt/Cereal aromaCreamy textureBitter aftertasteAstringent aftertasteSweet flavourSoy aftertasteDairy/Milky aromaCoffee flavourRoasted aromaMouthcoat aftertasteOverall likingWeight
3、0.870.77-0.670.62-0.62-0.620.53-0.500.230.120.110.10第六页，共二十三页。Output-Perceptual map第七页，共二十三页。Evaluation Stage第八页，共二十三页。Product Evaluationn nTest improved products petitorsn nFine-tuning product to optimum level prior to launchn nCan include other marketing components-concept,pack,price,etc=Fine-tuni
4、ng marketing mix prior to launch第九页，共二十三页。Output-Product Profile SweetnessRichnessColourStrength of coffee flavourRoast tasteCreaminessConsistencyOverall liking第十页，共二十三页。Too weakToo weakToo lightToo weakToo weakNot enoughNot enough718643231815SweetnessRichnessColourStrength of coffee flavourRoast ta
5、steCreaminessConsistency%Just Right2611103596Too strongToo strongToo darkToo strongToo strongToo muchToo smooth68728455727479Product AOutput-Penalty Analysisn nA is too sweet,too weak in coffee flavour and too A is too sweet,too weak in coffee flavour and too weak in roast tasteweak in roast taste-2
6、.1-1.9-1.9-1.2-1.0-1.4-1.0-1.1-1.4-1.2-1.5-1.3-0.8-1.7PenaltyPenalty%第十一页，共二十三页。Products A and B have the most potentialOutput-Potential ModelingInfluence ofOverall likingABCDEFGHIJK第十二页，共二十三页。Tracking Stage第十四页，共二十三页。Product Trackingn nMonitor products-attribute quality,brand preferencen nTrack hea
7、lth and equity of product,assess changes in competitors,measure product variation against internal quality control standardsn nIs product manufactured at a consistently acceptable standard?第十五页，共二十三页。Output-Control Chart第十六页，共二十三页。Output-Perceptual MapChange over time第十七页，共二十三页。Maturity Stage第十八页，共二
8、十三页。Product Maturityn nAssess cost reduction opportunities-increase profitn nMeasure product preference-sales decliningn nIngredient substitution=consumer retentionn nGauge how much product change and ingredient change is possible第十九页，共二十三页。Output OptionsThere is significant(with 95%confidence)discr
9、iminationTRIANGLE TESTN=150PRODUCT APRODUCT BPRODUCT BREFERENCE SAMPLE RBSignificant 95%confidence levelDUO-TRIO TESTPAIRED COMPARISON第二十页，共二十三页。Product Life CycleFeasibilityFeasibilityEvaluationEvaluationTrackingTrackingMaturityMaturity第二十一页，共二十三页。THANK YOU第二十二页，共二十三页。内容(nirng)总结ProductQuest。Product Life Cycle。“Just right”databy consumer panels。-attribute data。Early evaluation of prototype products。Test improved products petitors。Strength of coffee flavour。%Just Right第二十三页，共二十三页。