Analysis) Threat of Substitute products (low) Food and beverage market has a long industry chain and big industry span so threat in substitute products is low. Giants such as Wrigley (Mars, Milkway, Snickers and etc), Unilever (Knorr, Cornetto ,Lipton Ice tea and etc) ,Coca Cola, Nestle have similar products to offer to customers. But in Nestle case threat of substitute products is high because of wide range of similar products that can compete directly with Nestlé. For example, Danone led Nestle to
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Product Wall's ice cream in Malaysia has a wide range of product but first of all the products that are famous and well known as well as good selling in Malaysia are Cornetto, magnum and Paddle Pop. Price WALL’s Mini Magnum, Mini Cornetto (Vanilla and Chocolate & Vanilla mix pack) and Mini Hazelnut. The mini ice cream snacks will be available in exciting multipacks of six pieces for Mini Magnum, 12 pieces for Mini Cornetto and 10 pieces Mini Hazelnutfor the buying pleasure of Malaysian consumers
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it’s not only for ice-cream lover but for coffee aficionados too! Let me share with you the article of Kendrick Go, one of our media friends who happened to be Manila Times' writer… What could a person with a stable and well-paying job be thinking, leaving all that to venture into the unknown? That was the curious thing about Richie Cuna. He turned his back on a promising career as vice president for the Export and Industry Bank to pursue a highly perishable passion, ice cream. In 1993, while
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1. INTRODUCTION 1.1 Company Brief History Ben & Jerry’s (B&J) Ice Cream first started in 1978, where their very first scoop shop opened in a renovated gas station in Burlington, Vermont. It was founded by two friends, Ben Cohen and Jerry Greenfield, who started the business out of their passion for eating. It has slowly expanded its scoop shops to other states and started distributing its ice-creams in pints. In 1988, B&J introduced its 3-part mission statement which shows their desire
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35 countries for the last 65 years. The ice cream shops have more than 1,000 flavors since 1945. Baskin Robbins has more than 150 million consumers worldwide with 2,800 locations nationally and 5,800 stores globally. What began as a small business opportunity has grown into a solid business model for existing and future franchise business owners. Despite, by these two ice cream enthusiasts, whose passion leads to the creation of more than 1,000 ice creams flavors, and with a variety of delicious
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CONTENTS Sl. NO | Topic | Page Number | 1 | Introduction to Amul | 3 | 2 | Customer – Survey | 4 | 3 | Customer – Special case | 5 | 4 | Collaborative, Competition – Wholesaler, Dealer perspectives | 7 | 5 | Collaborative, Competition – Company salesperson perspectives | 8 | 6 | Collaborative – Company’s operations and advertisements | 11 | 7 | Our learnings | 15 | 8 | Online references | 16 | INTRODUCTION About Amul: Amul was formally formed on December 14, 1946. The brand
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blend until smooth. Pour into glasses and serve. Serves 2. APPLE APRICOT SMOOTHIE 1 Golden Delicious apple, peeled, cored and chopped 1 c apple juice 4 apricots, fresh, pitted -skin optional 1 banana; peeled 3/4 c plain or vanilla nonfat yogurt 10 ice cubes, up to 12 cubes 1 Tbsp. honey Place all ingredients in a blender and puree until smooth. APPLE BANANA SOY SMOOTHIE 2 ripe bananas, peeled and halved 2 apples, peeled, cored and quartered 300ml (10fl oz) nonfat yogurt 2 tbsp sugar 400ml (15fl
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BUSINESS PLAN ASSIGNMENT FARMER’S ICE-CREAM -A private natural start-up A Venture by: Subhadra Venkateswaran (16) Sukriti Tolani (19) Susheel Kumar (21) Suvash Kumar (22) MA. Social Innovation and Entrepreneurship TISS, Tuljapur OUR VENTURE India is a developing country, which promotes innovations and experiments are welcome. In this developing country, we are faced with a lot of problems every day. With initiatives trying to fight the prevailing poverty and unemployment, there are also problems
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Southern California already experienced one frozen yogurt boom-and-bust cycle in the 1980s and '90s. With consumers seeking healthy alternatives for frozen dessert, frozen yogurt sales grew 12 percent in 2007 alone1. According to the U.S. Market for Ice Cream and Related Frozen Desserts, the U.S. market for frozen desserts is set to grow by more than $4 billion by 2012, with frozen yogurts attaining the 2 strongest growth. This represents an 18 percent increase over the next five years, from the
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IIpasteurised cream 4. Pasteurised cream shall be heated—(a) to a temperature of not less than 63°C and retained at that temperature for not less than 30 minutes;(b) to a temperature of not less than 72°C and retained at that temperature for not less than 15 seconds; or(c) to such other temperature for such other period of time as has equivalent effect to sub-paragraph (a) or (b) above necessary for the elimination of vegetative pathogenic organisms in the cream 5. The cream shall—(a)
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