Institutional kitchen’s interests, needs and current utilization rate of local raw materials were researched in the project. On basis of the research product development actions are carried out in cooperation with producers, refiners and institutional kitchens.

Professionals of food industry have a possibility to get to know to local raw materials/ refinements in product test occasions organized by the project. Dialog between professionals of food industry is making possible to develop products corresponding to the use of clients. Matron’s feedback and attendance to the development work is a basis of project activities, when everyone in a raw material chain gets acquainted with each other and they realize the significance of their work contribution in a production line.

Delivery assurance, equable quality, service’s flexibility and also product safety,
local orientation and reliability in addition to competitive price are remarkable factors when
institutional kitchens are doing purchase decisions.

Influential factors of purchase decision, institutional kitchens ( 05.12.2001 )

 

Matrons had a possibility to evaluate the products by a sense perception during the product development occasions. For example refinement’s form and size (cube, strip, slice) can be developed suitable for various target groups. Package has to be suitable for use; easy to use and proper sized.