PRODUCT DEVELOPMENT

Question 1

PROCESS

Answer 1

Write it → Test it → Design it → Fund it → Make it → Launch it

Question 2

The first step in dentifying a good business opportunity is to look for many opportunities.

Answer 2

Idea generation

Question 3

Once you generate a number of business opportunities and ideas, the next step is to select and screen this.

Answer 3

Screening business ideas

Question 4

the next step is to conduct a SWOT analysis to determine the Strengths, Weaknesses, Opportunities and Threats

Answer 4

SWOT Analysis

Question 5

Spotting and Identifying Business Opportunities

Answer 5

Idea generation
Screening business ideas
SWOT analysis

Question 6

Whole process of identifying:
a. Market opportunity
b. Creating product to appeal to identified market
c. Testing, modifying, and refining the product until it becomes ready for production

Answer 6

Development

Question 7

a believable collection of the most persuasive reasons people should notice you

Answer 7

Value preposition

Question 8

is the introduction of something new in your product service

Answer 8

Innovation

Question 9

is the factor or consideration presented by a seller as the reason that one product or service is different from and better than that the competitions.

Answer 9

Unique Selling Proposition (USP)

Question 10

put yourself in the shoes of your customers.

Answer 10

Use Empathy

Question 11

the actual and genuine reasons why customers buy your product instead of a competitor’s.

Answer 11

Discover

Question 12

The eggs outer covering and 9 to 12 % of the eggs total weight.

Answer 12

Shell

Question 13

this is the empty space between the white and the shell at the large end of the egg which is barely existent in newly laid egg.

Answer 13

Air cell

Question 14

accounts for most of an eggs liquid weight, about 67%
- they are designated as the inner thick or chalaziferous white.

Answer 14

Albumen/Egg white

Question 15

this is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick white.

Answer 15

Chalaza

Question 16

this is the entrance of the latebra, the channel leading to the center of the yolk

Answer 16

Germinal disk

Question 17

2 kinds of ______, one just under the shell and other covering the yolk.

Answer 17

Membranes

Question 18

the ,_____ or the yellow-orange portion makes up about 33% of the liquid weight of the egg.

Answer 18

Yolk

Question 19

is a form of quality control used to classify eggs for exterior and interior quality. In the PH the grade quality are A, B, C, D

Answer 19

Egg grading

Question 20

Several factors influence the size of the egg: breed, age of hen, weight, feed and environmental factors.

Answer 20

Egg size

Question 21

it may be purchased individually, by dozen or in in trays of 36 pieces

Answer 21

Fresh eggs

Question 22

are made high quality fresh eggs. They come in the form of whole eggs with extra yolks and whites. Frozen eggs must be pasteurized and must be thawed before use

Answer 22

Frozen eggs

Question 23

are made high quality fresh eggs. They come in the form of whole eggs with extra yolks and whites. Frozen eggs must be pasteurized and must be thawed before use

Answer 23

Frozen eggs

Question 24

are seldom used. Their whites are used for preparing meringue. Dried eggs are primarily as ingredients in food industry. They are not commonly sold directly to consumers

Answer 24

Dried eggs

Question 25

are seldom used. Their whites are used for preparing meringue. Dried eggs are primarily as ingredients in food industry. They are not commonly sold directly to consumers

Answer 25

Dried eggs