RAZVOJ NOVEGA IZDELKA V MESNOPREDELOVALNI INDUSTRIJI

Tkalec, Gregor

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Title:	RAZVOJ NOVEGA IZDELKA V MESNOPREDELOVALNI INDUSTRIJI
Authors:	ID Tkalec, Gregor (Author) ID Pisnik, Aleksandra (Mentor) More about this mentor... ID Tominc, Polona (Comentor)
Files:	MAG_Tkalec_Gregor_2015.pdf (2,30 MB) MD5: C951B0CAE7B10A1D87B5B5E0C2765C38
Language:	Slovenian
Work type:	Master's thesis
Typology:	2.09 - Master's Thesis
Organization:	EPF - Faculty of Business and Economics
Abstract:	Razvoj novih izdelkov je ključnega pomena za obstoj in nadaljnji razvoj podjetij. Danes živilska podjetja poslujejo v ekonomskem okolju stalnega spreminjanja povpraševanja kupcev, zato se morajo hitro prilagajati na tržišču in razvijati nove izdelke, ki bodo konkurenčni na trgu. Prihod konkurence iz srednje in zahodne Evrope v Slovenijo po vstopu v EU je povzročil porast uvoza živilskih izdelkov in s tem v največji meri vplival na ponudbeno in posledično cenovno politiko izdelkov pri distributerjih in trgovcih. Ker spada razvoj novih izdelkov med tvegane procese v podjetju, je potrebno s številnimi raziskavami izvedeti, kaj porabniki potrebujejo in kakšne so njihove želje. Raziskovalni problem v nalogi temelji na preverjanju konceptov za novi pripravljen izdelek iz piščančjega mesa in ugotavljanju, katere lastnosti in njihove ravni udeleženci raziskave najbolj preferirajo po pomembnosti in katere lastnosti vplivajo na nakupno odločitev izdelka. Izbrali smo omejeno število lastnosti (velikost pakiranja, sestava izdelka, cenovni razred, blagovna znamka in kakovost), ki bi sestavljale pripravljen izdelek iz piščančjega mesa. Izmed številnih raziskovalnih metod za preverjanje novih konceptov pri procesu razvoja novih izdelkov smo se odločili za metodo conjoint, s katero smo preverjali hipoteze. V raziskavi so nas vzporedno zanimale tudi razlike v preferiranju posameznih lastnosti med posameznimi skupinami porabnikov glede na spol in dve starostni skupini, katere smo ugotavljali s pomočjo Mann-Whitneyjevega U testa.
Keywords:	novi izdelek, razvoj novega izdelka, trendi v mesnopredelovalni industriji, pripravljen izdelek iz piščančjega mesa, lastnosti, ravni, metoda conjoint, Mann-Whitney U test.
Place of publishing:	Maribor
Publisher:	[G. Tkalec]
Year of publishing:	2015
PID:	20.500.12556/DKUM-55327
UDC:	658.6
COBISS.SI-ID:	12199708
NUK URN:	URN:SI:UM:DK:WWTTB3O7
Publication date in DKUM:	22.01.2016
Views:	2133
Downloads:	286
Metadata:
Categories:	EPF
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Secondary language

Language:	English
Title:	NEW PRODUCT DEVELOPMENT IN THE MEAT PROCESSING INDUSTRY
Abstract:	New products development is essential for the existence and further development of the companies. Nowadays, the food processing companies operate in the economic environment of constant changes in the customer demands. Therefore, the companies must adapt rapidly to the market and develop new products that will be competitive on the market. After Slovenia entered the European Union, the competition from Central and Western Europe has caused a rise in import of food products and thus largely affected the supply policy, and consequently, the prices of products from distributors and dealers. Since the new products development is a risky process in the company, a number of researches is required to learn what consumers need and what their wishes are. The research problem of the thesis is based on the verification of concepts for new convenience products from chicken meat and on the determining which attributes and their levels are the most desirable to the consumers, and which attributes are the most important in buying the product. We have selected a limited number of attributes (pack size, product structure, price range, brand and quality), of which the final product of chicken meat shall be made. Among many research methods to verify the new concepts in the process of new product development, we have chosen the conjoint method by which the hypothesis were verified. In the study, we were interested in the differences in preferential treatment of the individual characteristics between different groups of users, namely by gender and age group, which were determined by using the Mann-Whitney U test.
Keywords:	a new product, a new product development, trends in the meat processing industry, a convenience chicken meat product, attributes, levels, conjoint method, Mann-Whitney U test

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