Running Head: Product Development Papaya J.O.A.

P Jam Surprise

Caribbean Advanced Proficiency Examination (CAPE)

Title: Using Indigenous Caribbean Food Products: Papaya Jamaican Otahetti Apple Peppermint

Food and Nutrition Unit 2

Excelsior High School

Instructor: Ms. Beason

Centre Number:100385

Candidate Name: Celine Niomie Walters

Using Indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and Peppermint.
Acknowledgements

I would like to express gratitude to almighty God for giving me the strength, knowledge and the
effort to try my very best to successfully complete this assigned project and to be by my side
when no one else was there as well as myself for not giving up and being persistent because I
know anything I put my mind to I can achieve with a little determination therefore realizing not
to procrastinate anymore “If yuh want good yuh nose affi run”.
Table of Content

Content Pages

Introduction

Market Research

Methodology and limitations faced

Hypothesis and Aim

Literature Review

Nutrient Content

Nutrition and scientific information on he major ingredients used

Design specifications

Formulate a new recipe

Presentation of Data

Time Plan

Modifications with sensory analysis

Nutrition assessment of final product

Interpretation and analysis of data

Product cost

Branding and packaging

Conclusion

References

Appendices

Supporting Materials

Using Indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and Peppermint.
Introduction

The introduction of new product development opens up the opportunity for entrepreneurs to
bring new products to the market. In having this producer must be initiative, determine and
willing to take risks.

The aim that I the producer would like to achieve is to show diversities of the jam such as to pour
on bagel, toast, cake, ice-cream, put in smoothie, glaze chicken, fish, pork etc. My jam is
intended for teenagers, young adolescents and elderly. It was noted that the fruits used such as
Otaheite apple was an underused fruit in Jamaica it was combined with papaya, as the Jamaican
Otaheite apple does not contain much pectin as well as nuts such as almond, sunflower seed,
peanuts, pumpkin seeds were crushed and added. Therefore, the purpose of choice.,

The research will show the nutritional content and health benefits of the fruits as well as
descriptive detailed process involved in developing the fruits to produce the jam.

I expect that including the Jamaican Otaheite Apple, Papaya, as well as nuts such as almond,
sunflower seed, peanuts, pumpkin seed etc., is very nutrient dense which supports for heart,
obesity, constipation, beautiful skin and bones, etc.

This research can help to provide parents, caretakers, elderly with information that will promote
a healthy lifestyle.

Using Indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and Peppermint.
Market Research

This market research will demonstrate the gathering of information about the preference and
need of the consumer. It is accurate and allows successful planning.

I will conduct a new product market research identifying how buyable the product will be in the
market and whether it will satisfy the need of the customer. New product market research survey
will provide the necessary feedback for the new development in the product.

Using Indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and Peppermint
 Methodology

The types of research techniques used to gather information about the target groups, market
place and competitors were primary and secondary sources.

The primary source involves going directly to a source usually customers and prospective
customers in your target market to ask questions and gather information. A questionnaire was
distributed as primary source of information because it is adventurous in a sense that it is
relatively easy to analyze. The questionnaires were distributed on December 20, 2020.It
contained 15 questions in total and was distributed 50 participants of both teachers and students
at Excelsior High School.

Secondary sources came from summary, collation, and/or of existing research. Textbooks and
other credible sources from the internet were used to get additional information. about the new
product and the concept of new product development.

Limitations Faced

The following limitations were faced:

1) Difficult to find individuals willing to complete the questionnaire

2) Was difficult to source funds to print questionnaires

Using indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and peppermint.
Hypothesis:

To accommodate for the public for the public from teenagers, adults and elderly

Aim:

To develop a new product to the market that can contribute to good health, but in a new way with
good quality and an affordable price that will be buyable in the market.

Using indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and Peppermint.
Literature Review

The Literature review was done to provide fact on nutritive value, health benefits and uses as
well as description of the ingredients used in my product. I have decided to use these fruits for
jam. I intend to target teenagers and young adults.

According to thegleaner.com they are called coco plum in some regions of Jamaica. Some
varieties are slightly round with a firm texture and with colors ranging from streaks of red to
pink.

The variety which seems to be more popular and commercially viable is pear-shaped and ranges
in color from deep red to crimson. The flesh ranges in texture from crispy to soft and sponge-
like. It has a mild flavor, with many even being referred to as sweet.

Otaheite is refreshing and delicious because of its high-water content and its balanced sweetness.
My favorite way to enjoy these delectable fruits is freshly picked and unadulterated.

Many persons, however, consider them bland and prefer to stew them in a light ginger-flavored
syrup and serve for dessert with ice cream. It can also be used to make wine. For the lovers of
mixed drinks, it makes a refreshing drink with a hint of ginger and lightly sweetened.

In 1793, Capt. Bligh introduced what we now call Otaheite apples. Their name comes from
their island of origin Tahiti, (Pacific Islands) in the 16th and 17th centuries was widely known
as Otaheite. Although not indigenous to Jamaica, Otaheite apples grow abundantly here.

According to Jamaicans.com the Otaheite apple is known by a variety of names – Coco Plum,

Malay Rose Apple, Mountain Apple and Ethiopia (which is most likely a corruption of the
original name) Apple. It came to us from the Pacific Islands and thrived in Jamaica.

This apple is mainly eaten raw and ranges from bland to tangy to very sweet. The skin bruises
easily and is red-crimson-burgundy. The fruits darkest in color tend to be sweetest. The shape is
like that of the American pear and the white flesh (which surrounds a modest-sized seed) can be
crisp or spongy. Recently, I’ve noticed that these apples seem to be in season all the time.
Vendors sell them on the streets at J$100.00 per bag.
This fruit has a high-water content (it is 91% water) and few calories. Otaheite has a range
of vitamins (A&C/Riboflavin) and minerals, including calcium, iron and phosphorous. The
health benefits from eating Otaheite apples are many. They are good for improving circulation,
hair growth, skin health and vision, building bones, preventing inflammation. If you have
diabetes and also suffer from constipation, this fruit can help regulate your system. Note, this list
of benefits is far from exhaustive.

Using Indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and Peppermint.
Nutrition Content Table

Nutrients Nutrient Value

Iodine 80mg
Calcium 34mg
Iron 0.8mg
Biotin 0.1mg
Vitamin E 0.2mg
Vitamin K 35mg
Potassium 39mg
Calcium 3mg
Folate 4mg
Vitamin 0.01mg
Vitamin 34mg
Vitamin 14mg

Using Indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and Peppermint
Nutrition and scientific information on the major ingredients used

Otaheite Apple- Scientifically known as Syzygium malaccense, the Otaheite apple (also known

as Malay apple, mountain apple and rose apple) is a species of flowering tree native to
Malaysia

White sugar- is the generic name for sweet tasting soluble carbohydrates, many of which are
used in food. Simple sugars, also called monosaccharide include glucose, fructose and galactose.
White sugar also known as table sugar, granulated sugar or regular sugar or regular sugar, is the
sugar commonly used in North America and Europe, made either of beet sugar, which has
undergone a refining process.

Papaya-Papayas are an excellent source of vitamin C, and one single medium fruit provides 224
percent of recommended daily intake. One medium papaya has approximately: 120 calories. 30
grams of carbohydrate – including 5 grams of fiber and 18 grams of sugar. Scientific name
known as Carica papaya.

Almond-"Every one-ounce serving (about 23 almonds) provides 6 grams of protein and 4 grams
of fiber, plus vitamin E, magnesium, riboflavin, calcium and potassium. In addition, almonds are
a low-glycemic index food." Like other nuts, almonds contain a fairly high amount of fat, with
about 14 grams per one-ounce serving the scientific name is Prunus dulcis.

Pumpkin seed- The scientific name is Cucurbita. Pumpkin seeds are one of the most commonly
consumed types of seeds, and are good sources of phosphorus, monounsaturated fats and omega-
6 fats. A 1-ounce (28-gram) serving of pumpkin seeds contains (37): Calories: 151. Fiber: 1.7
grams.

Peanuts-Peanuts are an especially good source of healthful fats, protein, and fiber. They also
contain plenty of potassium, phosphorous, magnesium, and B vitamins. Despite being high
in calories, peanuts are nutrient-rich and low in carbohydrates. Scientific name is Arachis
hypogaea.
 Ginger- Zingiber officinale is the scientific name. Ginger is a flowering plant that originated in
Southeast Asia. It’s among the healthiest (and most delicious) spices on the planet.

It belongs to the Zingiberaceae family, and it’s closely related to turmeric, cardamom, and

galangal.

The rhizome (underground part of the stem) is the part commonly used as a spice. It’s often
called ginger root or, simply, ginger.

Ginger can be used fresh, dried, powdered, or as an oil or juice. It’s a very common ingredient in
recipes. It’s sometimes added to processed foods and cosmetics.

Peppermint leaves- Mint or Mentha belongs to the Lamiaceae family, which contains around 15

to 20 plant species, including peppermint and spearmint. It is a popular herb that people can use

fresh or dried in many dishes and infusions. Manufacturers of toothpaste, gum, candy, and

beauty products often use mint oil.

Using fresh mint and other herbs and spices in cooking can help a person add flavor while
reducing their sodium and sugar intake.

 Throughout history, people have used different species of mint plants in medicine.
Different types of mint plants offer a range of antioxidant qualities and potential health benefits,
especially for people who have irritable bowel syndrome (IBS). May Ease Digestive Upsets.
Peppermint may relieve digestive symptoms, such as gas, bloating and indigestion. ...
 May Help Relieve Tension Headaches and Migraines. ...
 May Freshen Your Breath. ...
 May Relieve Clogged Sinuses. ...
 May Improve Energy. ...
 May Help Relieve Menstrual Cramps. ...
 May Fight Bacterial Infections. ...
 May Improve Your Sleep.
Using Indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and Peppermint.
Design specification

Aesthetics The packaging of the product using plastic

wrappers with the label at the front and
nutritional fact at the back. The label colors will
be appropriate for the targeted group.
Target Group The targeted group will be teenagers, elderly
and adolescents. They will be targeted because
they will love the flavors and receive nutritional
benefits.
Cost
Environment The package has no negative impact on the
environment if disposed correctly and can be
reused.
Function Packaging provides essential protection from
the environment and from chemical and
physical challenges, thereby playing a crucial
role in protecting the quality and safety of food
products. It also increases the shelf life. The
package will provide the necessary information
that the label and nutrition fact should contain
such as health claim, main nutrients and more.
The package will aim to attract consumers.
The packaging will enable the product to be
stored and transport safely.

Materials ¼ cup Otaheite apple,1 cup papaya,1 cup

pepper mint water,1/4 cup peanuts, sunflower
seeds, pumpkin seed,1 tbsp ginger, 1 tbsp lime
juice,1 cup granulated sugar.
Manufacture Using a pot add 1 cup of peppermint water.
Add pot on stove with medium flame. Add
fruits to boiling water. Stir fruits for 6 Add pot
on stove with medium flame. Add fruits to
boiling water Stir fruits for 6 minutes. Add
sugar and gradually stir for another 6 minutes.
When jam is finished test the pectin content
using a cold plate then add remaining to your
jam container with the nuts if it is done just
right.

Using Indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and Peppermint.
Formulating a new recipe

Papaya J.O.A.P Jam Surprise

Ingredients

1 cup Papaya

1/4 cup Otaheite Apple

1 cup granulated sugar

1 tbsp ginger

1 tbsp lime juice

1 cup peppermint water

Directions

1.Using a pot add 1 cup of peppermint water

2.Add cup on stove with medium flame

3.Add fruits to the boiling water/

4.Stir fruits for six minutes.

5.Add sugar and gradually stir for another 6 minutes.

6.When jam is finished test pectin content using a cold plate that was in the freezer earlier

7.Add remaining jam to the container with nuts if it is done just right.

Using Indigenous Caribbean Food Products: Papaya, Jamaican Otaheite Apple and Peppermint.
Presentation of Data

Figure 1

Otaheite Apple being used

10

40

Aware Unaware

In figure 1 above the Diagram is showing that Fifty (50) Respondents were asked about the
Otaheite apple being used in Otaheite apple being used in jams and Ten (10) were aware
Figure 2

Otaheite Apple Tasted

5

45

Tasted Did Not Tasted

In figure 2 diagram shown above it Clearly states that only five (5) of the fifty (50) respondents
that have tasted the Otaheite Apple
Figure 3

Papaya J.O.A.P Jam

7
In
figure
3
above,
it is
stated
that
most of
the
43

Did Not Liked The Jam Like the Jam

respondents that tasted the Jam liked it and minority did not, breaking down into percentage
majority of the respondents that liked the Jam to those who didn’t is 86% to 14% as there was 43
respondents who liked the jam and 7 that didn’t.

Figure 4
 PAPAYA J.O.A.P JAM COLOURS
16

14

12

10

0
Red Orange Yellow Pink

Like Pink

In figure 4 above it states that majority of the respondents liked the colours of the Jam, the
diagram in figure 4 have shown that fourty-three (43) out of the Fifty (50) respondents liked the
colours of the jam. The diagram all show how many people like a specific colour, its show that
eight (9) persons like Red, fourteen (14) persons go for the orange, eight (8) to the yellow and
the remaining twelve (12) to pink.

Figure 5
 Chart Showing Which Colour is Favoured Most
9
12

8 14

Red Orange Yellow Pink

In figure 5 above it is shown in the diagram that majority of the participants who drink ate the
jam like the colour Orange as it states here that 14 people favoured it the most.

Figure 6
 Chart Title
14

12

10

0
17 ounce jar 15 ounce jar 10 ounce jar 12 ounce jar

Series 1 Series 2 Series 3

4. In figure 4 a majority of the participants like the color of the jam’’

The majority of participants liked the original colour ( orange) while

few others suggested colors they liked

In figure 6 the original size of the jam was accepted by most of the
participants
7

Everyone liked the flavor of the jam

All the participants agreed that they would purchase the jam

The participants selected $1500 as the selling price for the jam

10

A majority chose no changes to be made for the jam

11

11 respondents agreed that the packaging for the jam was attractive

12

In figure 12 it displays the 46 respondents that are in favour of the

package

13

In figure 13 it displays the 4 respondents that don’t like the package

Using Indigenous Caribbean Food Products:Jamaican Otahetti Apple Peppermint

Time Plan

Practical Assignment Preparation Sheet

PLAN OF WORK

TIME ORDER OF WORK- DO NOT WRITE IN

METHOD/OVEN THIS MARGIN(for
MANAGEMENT examiner use only)
8:00-8:30 Collect utensils, weigh and
measure ingredients .Set up
work and display area. Wash
the equipments and fruits and
remove bruised or over
ripepieces. Dryit. Prepare fruit
by gratering and remove
unwanted parts .Measure water
 to boil and put in the pot with
peppermint leaves .Place a
salsa in the freezer to test jam
when finished.
8:30-9:00 Add jam bottles to the other
pot of boiling water to sterilize
and do not remove until jam is
finished
Prepare jam: Add grated
otahetti apple to the blender
with the peppermint water.
Blend to a smooth paste.
Cut Papaya into thin slices
.Add the papaya slices and the
mixture from the blender to the
pot with more peppermint
water. Allow to boil for 6
minutes along with grated
ginger and continue to stir the
mixture.

TIME ORDER OF WORK- DO NOT WRITE IN

METHOD/OVEN THIS MARGIN(For
MANAGEMENT examiner use only)
9:00-9:30 Add the measured white
sugar to the mixture along
with the lime juice and stir
again for another 6 minutes
until it is thicken .Turn off
fire .Get a funnel and place
over the jar and pour gently
helping it along then use the
cold salsa that was in the
freezer to test the jam. Add
pumpkin seeds, crushed
almond ,sunflower seed
PlAN OF WORK

ACTIVITIIES/DISHES MAIN INGREDIENTS EQIPMENTS AND

 CHOSEN WITH QUANTITIES MATERIALS NEEDED
Papaya J.O.A.P Jam Surprise 1 cup papaya Blender
¼ cup otaheiti apple Tablespoon
1 cp peppermint water Salsa
1 tbsp grated ginger Pot
1 tbsp lime juice Paring Knife
1 cup granulated sugar Grate
¼ cup crushed almonds, Wooden Spoon
peanuts, pumpkin seeds` Funnel
Jam Container

CHOICE OF WORK

Using Indigenous Caribbean Food Products: Papaya ,Jamaican Otahetti Apple ,Peppermint

Modifications with sensory analysis

Sensory evaluation sheet of the first sample of : Papaya ,Jamaican

Otahetti Apple ,Peppermint jam surprise.

Scores 1 2 3 4 5 Select
from 1-
5
Aroma Weak Light Strong Too Perfect Perfect
Strong
Colour Dull Dirty Dark Bright Perfect Perfect
 Consistenc Runny Solid Thick Sticky Perfect Thick
y
Taste Bitter Tangy Sour Too Perfect Perfect
Sweet
Texture Lumpy Grainy Smooth Runny Perfect Perfect

Disclaimer: No papaya was used in the first testing then realized the otahetti apple did not
contain as much pectin then came up with the idea of combing both fruits.

Ingredients

1/4 cup Othaheiti apple

1 cup Papaya

1 cup Granulated sugar

1 tbsp

1 tbspLime juice

1 cup Peppermint water

Using Indigenous Caribbean Food Products: Papaya ,Jamaican Otahetti Apple ,Peppermint

Directions
1.Using a pot add 1 cup of peppermint water

2.Add cup on stove with medium flame

3.Add fruits to. The boiling water

4.Stir fruits for six minutes.

5.Add sugar and gradually stir for another 6 minutes.

6.When jam is finished test pectin content using a cold plate that was in the freezer earlier

7.Add remaining jam to the container with nuts if it is done just right.

SENSORY EVALUATION SHEET OF THE SECOND SAMPLE OF PAPAYA

JAMAICAN OTAHEITE PEPPERMINT JAM SURPRISE
Score 1 2 3 4 5 Select from
1-5
Aroma Weak Light Strong Too Perfect Perfect
Strong
Colour Dull Dirty Dark Bright Perfect Perfect(light
orange that
gives a
peach color
due to the
combination
of two
fruits)
Consistency Runny Solid Thick Sticky Perfect Perfect
Taste Bitter Tangy Sour Too Sweet Perfect Perfect
Texture Lumpy Grainy Smooth Runny Perfect Perfect

Nutrients Total Amounts Of Nutrients

Sugars Sugars 345g
Granulated Sugar-345g
Vitamins 12g Vitamins 12g
Dietary Fibre Dietary Fibre-17g
 Papaya-5g
Almond-3g
Peanut-3g
Sunflower seed-3g
Pumpkin Seed-3g
Proteins-6g Protein-10g
Papaya -2g
Otaheitti Apple-2g
Carbohydrate Carbohydrate-66g
Papaya-30g
Apple-30g
Almond-6g
Fats-0g 0g
Minerals Minerals-6g
Papaya-3g
Otaheitti Apple-3g

Using Indigenous Caribbean Food Products: Papaya ,Jamaican Otahetti Apple ,Peppermint
Interpretation and Analysis of Data

50 questionnaires were distributed among the Excelsior High School population.10 teachers
were selected to participate as well as 40 students .Among the students sampling was done
evenly on trial number two in which a questionnaire was provided to participants once they
accepted the samples.

In figure one majority of the participants were unaware of the indigenous ingredient selected
(Papaya,Othaheiti apple).The unaware statistics recorded were from students while the ten
teachers who participated had knowledge of the fruit .

In figure two only two of the participants tasted the fruits and were very excited to try it.
Questions arise such as :

How did you come up with this combination?

What was used to create this jam?

It did not take much convincing as a majority of persons loved the jam as it was not too sweet
nor fresh.a second batch was issued which contained Papaya as well because the apple contained
too little pectin and I did not want to add commercial pectin. Participants enjoyed the product
and said it tasted delicious.

In figure 4 the question was asked , Do you like the color ?Majority said yes and that the color
attracted them to sample the product..

In figure six , eight and nine as it relates to the size and price, the respondents replied that it
dependent on the size and all agreed that one thousand five hundred dollars was the right
price for the product. Therewere many nutritious healthy ingredients used and that was why one
thousand five hundred dollars was the right price .

As it relates to changes in figure ten, they were addressed as there was not much issues but to
improve the pectin content of the jam .Questions 11-13 was based solely on the package and
whether it was liked or disliked .All of the respondent were in favor of the glass jam container
as they thought:

It captured the shape well

It made them aware of what they were eating as the container was transparent

It made the product attractive

Using Indigenous Caribbean Food Products: Papaya ,Jamaican Otahetti Apple ,Peppermint

Product cost
The type of pricing strategy that was utilized is Cost-plus Pricing and it involves adding a
mark up to the cost of goods and services to arrive at a selling price.

Cost of Mineral $ Cost of $ Manufacturing $

Labour Overhead
1 cup peppermint water 200 Labour 2500 Fuel 1000
1 cup papaya 350 Total 2500 Maintenance 1000
of equipment
¼ cup apple 500 Total 2000
1 cup white sugar 200
1/4 cup crushed 1000
almond,pumpkinseed,peanut,sunflower
seed
¼ peanuts 250
Total 2500

Desired Profit-(20%)

Profit-(500)

Price per jam-$1500

Using Indigenous Caribbean Food Products: Papaya ,Jamaican Otahetti Apple ,Peppermint
Branding and Packaging

In the branding asperct of the of the product I ensured to keep the target group and copmpetitors
in mind . The product I created stood out from its logo to fulfilling what my business is about
which is providing quality products with affordable prices to my target groups.A suitable
package was choosen which made it easier for labeling and opening and the size o the
product.The packaging chosen by the researchers were sealed /enclosed glass containers which
had different sizes , easy to open and portable.

Using Indigenous Caribbean Food Products: Papaya ,Jamaican Otahetti Apple ,Peppermint
Merchandising Procedures

In the merchandising aspect of my product I chose to utilize strategies that will effectively get
the products out to our target groups.These strategies may include image enhancing , profit
generating as well as turfr defending.

Image Enhancing-In image enhancing the researchers were determined on being innovative and
creative to accomplish this aspect by ensuring that its main focus was building the brand by
enhancing the different varities , price, the quality of product

Turf Defending- This is a strategy brought in to maintain and protect a market share against a
known competitor .With that being said the researchers will implement aggressive pricing and
promotion strategies to ensure these categories are position possible and visuals in stores to
ensure that it is easily seen by our target groups for them to purchase .

Profit Generating-The Profit Generation shows how successfully your assets and revenue are
generating profits.A company with low expenses will have a higher profit margin than a
similar company with higher expenses.In using this strategy the researchers will place the
product in the hot spot areas within stores because those areas are. Frequently visited by
consumers.Also signage will be utilized which signs especially commercial or public display
signs which will help direct customers to our product.

Conclusion
To conclude ,several findings were gathered by the researchers.It was inevitable that the
Otaheitaapplewas an underused fruit in jam because a majority of induviduals never had that
fruit in the form of jam before.Thepacxkaging of the product was preferred as it visually enables
customers to know exactly what they are purchasing ,this is because of the transparent aspect of
the glass jam container.All the respondents would purchase the product because it is a great
product overalland the texture , the fact that the main ingredients are fruits and nutsa and it has a
great flavor/taste of the product .This shows that there is market for the product and the product
will be successful.

References
Jamaicans.com

www.healthbenefits.com

gleaner.com

Wikipedia.com

Appendices

Papaya J.OA.P Peppermint Jam Surprise

I am conducting a research for my new business venture called Papa J.O.A.P Jam Surprise,and as
such this questionnaire is part our research for our Food and Nutrition Internal Assessment
(IA).This information will be strictly confidential as it is only needed for this research .Your
response will be of good use.

Instruction:Place a tick at the response that best suits your answer.

1.have you ever heard of Otaheiti Apple?

Yes……. No. ……..

2.Have you ever tasted Otaheit apple?

Yes …….. No…….

3.What do you think of the appearance of the Jam?

Yes…… No……

4.Do you like the colors?

Yes……. No……..

5.Which colors do you prefer?

Yellow………

Red………..

Other colors……

6.What do you think of the portion of jam?

A lot……..

Too little……..

Just right……..

7.What do you think of the taste?

Is it too sweet?...............

Is it too bland?.............

Is it too. Bitter?............

Just right?...............
8.Would you purchase the jam?

Yes……

No……..

9.What do you think the cost could be?

$1300………

$1500……….

$2000……..

10.What would you change about it?

Different shape of the container

Size…….

No changes……….

11.Do you like the package?

Yes……..

No……..

12.If yes,why do you like the package?

Unattractive…………..

Needs work…………..

Change design of package………..

Supporting Materials