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Restaurant Acceptance of Dehydrofrozen Peas: A Product Test Conducted in 100 Milwaukee Restaurants

Author

Listed:
  • McGrath, Edward J.
  • Sills, Morris W.

Abstract

Excerpts from the report Summary: The study of restaurant acceptance of dehydrofrozen peas was undertaken to determine their adaptability to preparation procedures used by restaurants. Dehydrofrozen peas are peas dehydrated to about 50 percent of their fresh weight and then frozen and packaged by the same process as regular frozen peas. Dehydrofrozen peas require a package only about half the size needed to pack the equivalent volume of regular frozen peas. Direct results of these reductions in volume and weight are substantial savings in freezing, packaging, transportation, storage, and other handling and distribution costs. The study was conducted in Milwaukee, Wis. One hundred restaurants were selected as representative of the restaurant trade in the test area. The study was conducted from October 1956 to January 1957. Each restaurant was furnished, free of charge, with a supply of dehydrofrozen peas equivalent to its average weekly servings of peas. Restaurant operators found that dehydrofrozen peas compare favorably with frozen peas in ease of preparation and cooking. In comparing them with canned peas, more than half of the restaurant operators considered dehydrofrozen peas as easy to prepare.

Suggested Citation

  • McGrath, Edward J. & Sills, Morris W., 1957. "Restaurant Acceptance of Dehydrofrozen Peas: A Product Test Conducted in 100 Milwaukee Restaurants," Marketing Research Reports 310553, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:310553
    DOI: 10.22004/ag.econ.310553
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