甘藷格外品冷凍調理包產品開發之研究

Abstract

本研究探討利用甘藷格外品進行冷凍調理食品之產品開發，期望能為其他農產品提供參考模式。本研究為質性研究，採用深度訪談徵詢甘藷生產者、加工業者、食材供應平台、消費者等之建議後，再進行產品設計與制定行銷策略。本研究之產品開發是以甘藷格外品為主再搭配其他蔬果，佐以辛香料調整產品風味，以最大利用為原則進行產品設計，並以全食物的設計理念為主軸，設計出地瓜咖哩醬。根據訪談結果建議採用回饋式的募資方案，透過群眾募資平台以金額小、大眾化的方式募得資金，同時傳達產品之訴求。本研究也建議國內甘藷產業開發更多元的食材用途，與提升甘藷產品本身的附加價值。

This study aims to explore the use of substandard sweet potato for frozen prepared food product, in order to provide an example for other agricultural products. In-depth interviews are conducted in this study to seek suggestions from sweet potato producers, processors, food supply platforms, and consumers. Product design and marketing strategies are then proposed based on the suggestions from the interviews. The product designed in this study is sweet potato curry sauce, which uses substandard sweet potatoes with other fruits and vegetables for main ingredients. Spices are added to adjust the flavor of the curry sauce. The product is designed with the concept of “no waste” and “whole food.” Based on the interview results, it is suggested to raise funds through crowd fundraising platforms and propose reward-based fundraising programs. By doing so, money can be raised from a large volume of people online. Also, product stories can be delivered to the customers at the same time. It is suggested that more applications of sweet potato should be developed. Domestic sweet potato producers and processors should focus on creating higher added value to related products.