SOCIO-ECONOMIC CONDITIONS OF INNOVATIVE FORMS OF APPLE PROCESSING

  • Wioletta Knapik University of Agriculture in Krakow
  • Paweł Malicki AGH University of Science and Technology
  • Jacek Puchała University of Agriculture in Krakow
Keywords: Ecological agriculture, Fruit and vegetables processing, Innovative character

Abstract

The aim of this paper is to examine the lacto-fermentation as a method of apple preservation. The output is a pickled apple, which is an alternative way for manufacturing apples and utilizing the fruit supply. The key issue for winning at the innovative product in the food market is whether consumers will accept it. The survey has been carried out for the purpose of evaluating the product: pickled apple. The results of the research show that the respondents accept the new product and a its high chance of being introduced to the food market in Poland.

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Published
2015-12-30
How to Cite
Knapik, W., Malicki, P., & Puchała, J. (2015). SOCIO-ECONOMIC CONDITIONS OF INNOVATIVE FORMS OF APPLE PROCESSING. Acta Scientiarum Polonorum. Oeconomia, 14(4), 49-59. Retrieved from https://aspe.sggw.pl//article/view/4197