North American Fruit Explorers mailing list at ibiblio

[Joe and Ellen Hecksel <jhecksel@voyager.net>]

Hi all:

It is just my opinion, but I think that if I were going to sell jams, 
jellies, etc. I would lean toward freezer jam/jelly.

Jam looks like a commodity to the consumer because all the jars look the 
same.  From a pricing standpoint jars of jam are not perishable and are 
small enough to ship around the world.  The jam producer is competing 
with Eastern Europe, California, Mexico, Argentina.  Nice people, but it 
cuts into your freedom to price.

Freezer jams (or low temperature processed fruit spreads) must be stored 
in the refrigerator.  The perception of the consumer is that delicate 
things are stored in refrigerators.  Roses are stored in refrigerators. 
 Onions are stored in a stack in the basement.  How do you want the 
buyer to perceive your product?  Which product do you think they are 
willing to spend more $$$$ for.

The other thing about freezer jam/jelly is that you are making no claims 
regarding the sterility of the product.  You are just vouching that 
there are relatively few pathogenic organisms breeding in them.

Regarding the story below:  I wonder if their being left is the sun is 
the reason that nobody bought them?

-Joe, who can usually be counted on to have an opinion.
Eaton Rapids, Michigan, where it finally stopped raining.

>  Well, someone's
> bringing  a couple of quiches one day to market, and leaving them  hours
> unrefrigerated  in the hot sun, ,  was  symbolically dubiouis, even if
> no other harm ensued.


--
-Joe Hecksel
My personal web site: http://my.voyager.net/~jhecksel
May's featured web site: 
http://www.getlyrics.com/lyrics.php?Letter=S&Artist=Strunk+Jud&Album=Miscellaneous&Song=Daisy+A+Day