Obtain perceptions of consumers & foodservice operators regarding Kangaroo meat

Summary

To research Foodservice decision makers in the mainstream resturant trade to establish barriers/opportunities to be addressed in marketing to this important market sector. To provide insights to two objectives as outlined in the Kangaroo Industry Strategic Plan 20052010: 1) Informing Chefs about the Industry and it's products 2) Develop improved product image via increased communication within various industry publications.

Program

Kangaroo

Research Organisation

Sensory Solutions Pty Ltd

Objective Summary

To research Foodservice decision makers in the mainstream resturant trade to establish barriers/opportunities to be addressed in marketing to this important market sector. To provide insights to two objectives as outlined in the Kangaroo Industry Strategic Plan 20052010: 1) Informing Chefs about the Industry and it's products 2) Develop improved product image via increased communication within various industry publications.

Project Code

PRJ-000315

Project Stage

Closed

Project Start Date

Friday, October 19, 2007

Project Completion Date

Wednesday, April 29, 2009

Journal Articles From Project

Not Available

National Priority

Promoting and maintaining good health

National Priority

Adoption of R&D

National Priority

KAN-Enhance industry success through targeted industry-specific RD&E

Contact

Related publications

28.08.09

Foodservice Attitudes towards Kangaroo Meat