SECTION I: The product
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1a |
The innovation potential of this product is related to:
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Safety control of traditional foods
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1b |
What added value for end-users does the product hold? • higher quality • Better technical characteristics • Other … |
| higher quality
Better technical characteristics
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1c |
What is the Unique Sales Proposition of the potential product? |
| This experience should be of particular interest to producers of food, both locally and in the industry
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SECTION 2: The Market
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2a |
What is the target market for the product?
National X European ¨ Global ¨ Please describe the characteristics of your target market. |
| The result of the research is designed to meet the needs of veterinarians, biologists, students, consumer
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2b |
How the product is characterized from the following options? Number of companies producing similar products in the field.
• Base – applied by all companies in the industry • Leading – applied by a single or limited number of competitive companies • Key –at a development stage, but has already proven its potential |
| Leading – applied by a single or limited number of competitive companies
Many food producter can benefit from this research because they can improve products and reduce costs.
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2c |
What type of market demand will be satisfied?
• Existing demand – the market is already developed • hidden (latent) demand – the market has yet to be developed |
| Existing demand – the market is already developed
The research at a development stage, but has already proven its potential
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2d |
What is the current stage of the product’s market life cycle?
• Implementation, implementation in production (leading to a radically new product offers) • Growth (rapid spread within the industry or outside it) • maturity (parameters of the technical characteristics of manufactured products reached their maximum, higher-grade products can be manufactured on the basis of technological substitution) |
| This research consent implementation of meat production
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2e |
Strategic partnerships (existing or potential). |
| The research has combined a major cooperation between consortium of quality food and University
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SECTION 3: The Competition
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3a |
What is the competition within your target market? |
| Regional market
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3b |
What competitive advantages will the introduction of the new product ensue?
• lower prices based on lower production costs • product differentiation (uniqueness of the product proposal) |
| lower prices based on lower production costs
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3c |
Potential products relate to the following price range:
• High price range • Average price range • Low price range |
| Average. There is no calculation until now
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3d |
Potential products will be marketed:
• To regulated markets (e.g. heat supply, water supply, universal telecommunication services, agricultural products, fishing industry, architectural services) • To markets operating on the principle of free negotiation between agents on the market |
| Agricultural products
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SECTION 4: Indicators
| Estimated cost of the new products | |
| Expected market volume (potential / maximum number of users) | - |
| Expected sales volume | - |
| Expected market share of the company (proportion between sales and total company sales in the relevant market) | - |
KEYWORDS QUANTITATIVE ASSESSMENT (0-5).
| Please put X as appropriate. | 1 | 2 | 3 | 4 | 5 |
| Added-value potential | X | ||||
| Size of future market demand | X | ||||
| Competitive positioning of the product | X |
