Increasing the Economic Value of Locally Processed Food
- 10.2991/aebmr.k.220107.028How to use a DOI?
- natural resources; traditional culinary
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.
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Cite this article
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 -