Increasing the Economic Value of Locally Processed Food

DOI

10.2991/aebmr.k.220107.028How to use a DOI?

Keywords

natural resources; traditional culinary

Abstract

The current pattern of sago availability starts from the sago sales center in the market and is then purchased by the business owners who consume the sago, so it is not difficult for every business owner to obtain sago. When viewed from the protein content, sago has the most superior protein content among staple foods such as rice. The carbohydrate content of sago is relatively higher at 381 per 100 grams. Ruji processed products (dange) are marketed both locally and outside the region, namely in Palopo City. In terms of the marketing mix, there are several strategies, namely: 1) Product strategy, creating new flavor variants and attractive packaging, and what is unique about the culinary business concept is that it is still traditional. 2) Price strategy, the dange price is around Rp. 5000/kg is sold in the form of transparent plastic packaging in the form of a square, and 3) Promotional strategies, in product promotion, namely by selling the products of business owners in the market and also on social media.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

Download article (PDF)

TY  - CONF
AU  - Nahriana
AU  - Ratnawati T.
PY  - 2022
DA  - 2022/01/24
TI  - Increasing the Economic Value of Locally Processed Food
BT  - Proceedings of the International Conference on Social, Economics, Business, and Education (ICSEBE 2021)
PB  - Atlantis Press
SP  - 152
EP  - 156
SN  - 2352-5428
UR  - https://doi.org/10.2991/aebmr.k.220107.028
DO  - 10.2991/aebmr.k.220107.028
ID  - 2022
ER  -