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http://dx.doi.org/10.5762/KAIS.2011.12.7.2996

Setting the Hallabong Tangor's Quality Standards based on Consumer Preference Survey  

Ko, Seong-Bo (Dept. of Industrial & Applied Economics, Jeju National University)
Hyun, Chang-Seok (Dept. of Industrial & Applied Economics, Jeju National University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.12, no.7, 2011 , pp. 2996-3005 More about this Journal
Abstract
The purpose of this study is to set the Hallabong tangor's quality standards based on consumer preference survey. Until now the Hallabong tangor's quality standards has been based on the fruit size. Hallabong tangor's quality in agricultural cooperative, citrus agricultural cooperative, and some agricultural corporation has been selected in accordance with its own brand of quality grade using a non-destruction sorting machine. But, setting the Hallabong tangor's quality standards has been based on the convenient and routine method rather than the scientific and objective method, consumer's preference. According to the grade contents, more than sugar $13^{\circ}Bx$ and less than acid 1.10% has been used uniformly. Thus, in this study, based on the consumers' preference of Hallabong tangor, 5-level grades of sugar and 7-level grades of acidity were divided into the total 35-level grades. Based on this, 5-level grades were set and were divided into selling product grades(1~3) and non-selling product grades(4~5).
Keywords
Consumer Preference Survey; Quality Standards; Hallabong Tangor; Sugar/Acid Ratio;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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