1. 1 Notes: Unit 2: Food Quality and Commodities

2. 2 Food Commodities 3.1 analyse the properties of specific food commodities 3.2 select and use different resources and materials to collect information about their commodity 3.3 devise and conduct and experiment on their commodity

3. 3 Food Quality 3.4 identify psychological factors used to market and develop food products 3.5 collect and compare sensory data Product Development-Schemes and Stages 3.6 explain how well a product is designed to meet consumer wishes

4. 4 Notes: What is a food commodity? A food product like grain, oats, corn, beef, coffee, etc; that can be sold commercially to consumers.

5. 5 Notes Sampling plans- Sampling plans must be in place when developing food commodities so that the products go through extensive testing to find defects that could make the product unsafe, undesirable or impractical to produce.

6. 6 What are some of the properties of different food commodities?

7. 7 Activity: Groups of 3 Examine your group’s food commodities (Be prepared to share your responses) In your groups discuss the following: a)What are the properties of the commodity? b)How does it become a tangible product? (or how does if go from its initial concept idea to the finished product on the consumer’s table) c)What makes it a “quality product?” d)What sampling plans would have been put in place to test whether this product has or could develop defects that could make it unsafe? e)Is it a desirable product? Why or why not? f) Is it practical to produce? Why or why not?

8. 8 How are all of these products tracked from source to consumer?

9. 9 What products are made locally?

10. 10 What characteristics/properties would you expect in a “quality” version of the following foods? (What do you expect them to be like?)

11. 11 EGGS Other product made with eggs: (such as an omelet) Ice Cream Bananas Grapes Frozen Veggies Boneless, Skinless, Chicken Fish

12. 12 Coffee Box of macaroni and cheese Lasagna Microwave dinner Can of soup Chocolate bar Soft rolls French Baguette

13. 13 Box of chocolate chip cookies Pop Ketchup Can of Tuna Cheddar cheese block Cheddar cheese slices Jar of cheese spread Deli meats

14. 14 Jello Salad served in a restaurant Bag of flour Cereal Granola bar Chips Taco chips French fries (frozen vs. Fast food version)

15. 15 Hamburger (fast food) Home made or store bought burger Bag of sugar Strawberries Oranges Yogurt Jam Cheese Cake Pudding

16. 16 Notes: Quality Control The maintenance of quality products at levels acceptable to the buyer while minimizing the cost to the producer. Quality Factors include: appearance, texture, flavour, odour, and other quality standards.

17. 17 How has technology influenced quality control? Examples: Apple processing machinery: »Apple washer, peeler, cutter, corer –Inspections? –Improved preservation techniques/technology

18. 18 What are some psychological factors that might influence our food choices? Advertisers try to appeal to our... senses

19. 19 Notes: What are some psychological factors used to use to market or develop food products? 1) Colour of food (example purple ketchup) 2)Texture (crunchiness) 3) Is the food and the package it comes in unique or eye-catching 4)Taste (fresh vs artificial flavours) 5) Can it be associated with certain traditions? 6) Appeal to a certain age group (ex. Kids)

20. 20 Notes: 7) Appeals to our emotions or comfort foods 8) Appeal to our sense of smell 9) Outlining the healthy aspects of the product 10) Savings incentives

21. 21 How well are the following products designed to meet consumer wishes? Samples: -the Snack Attack Lab Bits and Bites ™ -lasagna -milk -cookies

22. 22 -chocolate bars -bread -juice boxes -meat -potato products (french fries, hash browns, mashed, baked, etc) -cereals

23. 23 How does a product get developed from the source to your table? What are the stages of product development?

24. 24 Notes: Stages of product development 1)Identify needs and wants of the target audience 2) Develop product idea 3) Examine related research on the product 4) Examine related research on the market 5) Examine project costs of production to the end product

25. 25 notes 6) Develop a prototype for sampling and evaluation 7) Determine viability of prototype and make decisions whether or not to proceed 8) Develop quality control procedures and confirm exact recipe 9) Revise prototype and market plan 10) Promote product (product market introduction and feedback)