Agroindustrial project analysi

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Figure 6. Product Design ProcessMarketingNeed identificationManufacturing* Product concept and samplesIr~~~~~~~~~~~~~~~--- -X- Abort <strong>project</strong>Concept testing J r cProduct revisions and pilot productionPrototype testing eeI r f ~~~~~~~~~~~~~~~~~~~~~~~~Abort<strong>project</strong>Final design adjustments and mass productionCommercial marketing ^
THE MARKETING FACTOR 47ssl's may need governmental assistance to design the initial product.Market research should continue throughout the life of the productso that the product's design can be modified to fit consumers'changing needs.Analysts should recognize that consumers' preferences are notalways in the consumers' interests. For example, polished whiterice is treated with talc and glucose because consumers prefer whiterice with luster. But the talc and glucose coating must be washedaway prior to consumption, a process that depletes the rice ofvitamin B. Moreover, talc contains asbestos, which may be carcinogenicif ingested in sufficient quantities. For nutritional andeconomic reasons, the preference for treated white rice should bediscouraged.PricingA firm should choose its pricing strategy according to its competitiveenvironment and market segment. The following pricingstrategies are the most common.COST-PLUS PRICING. In cost-plus pricing, the firm adds a marginto its costs for nonmanufacturing costs and profit. For example,if a pair of shoes cost $6 to produce and sells for $10, the markupis 40 percent ([selling price - costsl . selling price). As a percentageof costs, the markup is 662/3 percent ([selling price -cost] - cost).8 A more refined approach is to calculate a markupthat will generate a selected return on investment at an expectedsales volume. The cost-plus strategy is feasible when there is littleor no competition-for example, in regulated utilities or foodstaples, whose prices are determined by the government.PENETRATION PRICING. Penetration pricing is the setting of pricesat levels lower than the competition's in order to enter an existingrnarket. Pricing is used to overcome barriers to market entry orto reach a market segment that would be excluded at higher prices.This strategy is intended to capture a larger market share andestablish a firm market position.8. The markup on a cost basis may be derived from the markup on theprice basis as follows: price-basis markup - [100 percent - price-basismarkup].
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AgroindustrialProjectAnalysis James
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AgroindustrialProject AnalysisJames
Page 7 and 8: ContentsForeword by Ajit MozoomdarP
Page 10 and 11: ForewordAGROINDUSTRY-that is, indus
Page 12 and 13: XPREFACEThe following colleagues ga
Page 15 and 16: IAn OverviewTHE PURPOSE OF THIS BOO
Page 17 and 18: AN OVERVIEW 5ing factory must conte
Page 19 and 20: AN OVERVIEW 7trialization occurs ca
Page 21 and 22: AN OVERVIEW 9Table 1-2. Contributio
Page 23 and 24: AN OVERVIEW 11cent; this far exceed
Page 25 and 26: AN OVERVIEW 13By broadening its agr
Page 27 and 28: AN OVERVIEW 15agroindustries from i
Page 29 and 30: AN OVERVIEW 17focus than indicated
Page 31 and 32: AN OVERVIEW 19be interested in cost
Page 33 and 34: AN OVERVIEW 21that warrant further
Page 35 and 36: AN OVERVIEW 23prises of different s
Page 37 and 38: AN OVERVIEW 25an interactive proces
Page 39 and 40: 2The Marketing FactorTHE VIABILITY
Page 41 and 42: THE MARKETING FACTOR 29testing cons
Page 43 and 44: THE MARKETING FACTOR 31product to t
Page 45 and 46: Figure 4. Illustrative Segmentation
Page 47 and 48: THE MARKETING FACTOR 35ucts are pur
Page 49 and 50: THE MARKETING FACTOR 37decisionmaki
Page 51 and 52: THE MARKETING FACTOR 39gional, nati
Page 53 and 54: Figure 5. Product Life Cycle (PLC)M
Page 55 and 56: THE MARKETING FACTOR 43Institutiona
Page 57: THE MARKETING FACTOR 45How do insti
Page 61 and 62: THE MARKETING FACTOR 49the governme
Page 63 and 64: THE MARKETING FACTOR 51consciousnes
Page 65 and 66: THE MARKETING FACTOR 53FUNCTIONS. M
Page 67 and 68: THE MARKETING FACTOR 55the processo
Page 69 and 70: THE MARKETING FACTOR 57Responses by
Page 71 and 72: THE MARKETING FACTOR 59* Likely com
Page 73 and 74: THE MARKETING FACTOR 61Table 2-3. T
Page 75 and 76: THE MARKETING FACTOR 63TIME-SERIES
Page 77 and 78: THE MARKETING FACTOR 65ence of appr
Page 79 and 80: THE MARKETING FACTOR 67Are the data
Page 81 and 82: THE MARKETING FACTOR 69ect's market
Page 83 and 84: THE PROCUREMENT FACTOR 71* Cost. Th
Page 85 and 86: THE PROCUREMENT FACTOR 73the declin
Page 87 and 88: TIIE PROCUREMENT FACTOR 75termine t
Page 89 and 90: THE PROCUREMENT FACTOR 77C- cost pe
Page 91 and 92: THE PROCUREMENT FACTOR 79Figure 7.
Page 93 and 94: TBE PROCUREMENT FACTOR8itomato crop
Page 95 and 96: THE PROCUREMENT FACTOR 83Storage an
Page 97 and 98: THE PROCUREMENT FACTOR 85Is there c
Page 99 and 100: THE PROCUREMENT FACTOR 87desired re
Page 101 and 102: THE PROCUREMENT FACTOR 89of the qua
Page 103 and 104: THE PROCUREMENT FACTOR 91Even with
Page 105 and 106: THE PROCUREMENT FACTOR 93The firm s
Page 107 and 108: THE PROCUREMENT FACTOR 95A crop's a
Page 109 and 110:
THE PROCUREMENT FACTOR 97Table 3-4.
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THE PROCUREMENT FACTOR 99the transp
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THE PROCUREMENT FACTOR 101credit or
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THE PROCUREMENT FACTOR 103firm's pr
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THE PROCUREMENT FACTOR 105Are multi
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THE PROCUREMENT FACTOR 107Seeds and
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THE PROCUREMENT FACTOR 109tion. Inc
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THE PROCUREMENT FACTOR 111size; emp
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THE PROCUREMENT FACTOR 113Salient p
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THE PROCUREMENT FACTOR 115storage a
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4The Processing FactorTHis STUDY HA
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THE PROCESSING FACTOR 119In milling
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THE PROCESSING FACTOR 121tion that
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n.a., Not applicable.Source: C. Pet
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THE PROCESSING FACTOR 125labor perm
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THE PROCESSING FACTOR 127tions have
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THE PROCESSING FACTOR 129season. Fi
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THE PROCESSING FACTOR 131sensitive
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THE PROCESSING FACTOR 133Table 4-4.
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THE PROCESSING FACTOR 135soluble nu
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THE PROCESSING FACTOR 137Food Produ
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THE PROCESSING FACTOR 139* Fragile
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THE PROCESSING FACTOR 141* Availabi
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THE PROCESSING FACTOR 143the cost o
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THE PROCESSING FACTOR 145cessor in
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THE PROCESSING FACTOR 14715 percent
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THE PROCESSING FACTOR 149and A. The
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THE PROCESSING FACTOR 151example, i
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THE PROCESSING FACTOR 153primary in
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THE PROCESSING FACTOR 155For more c
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THE PROCESSING FACTOR 157farmer's a
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THE PROCESSING FACTOR 159failed to
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THE PROCESSING FACTOR 16rbecause of
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COSTS OF ALTERNATIVE TECHNOLOGY 163
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COSTS OF ALTERNATIVE TECHNOLOGY 165
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can process almost any eration); $0
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Pneumatic Batch or continuous $120,
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of previously driedproducts; best f
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Fluidized Continuous operation $372
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Plate Batch operation for $372,000
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system cookers (probably simi- to t
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CHECKLIST OF CRITICAL QUESTIONS 179
Page 193 and 194:
CHECKLIST OF CRITICAL QUESTIONS 18I
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Page 209 and 210:
Page 211 and 212:
BibliographyTHE FOLLOWING WORKS AUG
Page 213 and 214:
BiBLIOGRAPHY 201Scott, M., J. D. Ma
Page 215 and 216:
BIBLIOGRAPHY 203Forecasting methods
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BIBLIOGRAPHY 205UNIDO. UNIDO Guides
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BIBLIOGRAPHY 207tional Affairs, no.
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IndexAdvertising, 42, 128; promotio
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INDEX 211development planning and,
Page 225 and 226:
INDEX 213Social costs and benefits:
Page 228:
The World BankEconomic Development
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