date:Sep 25, 2018
r the past five years.
Senior Lecturer in Marketing at the QUT Business School Dr Gary Mortimer says chocolate consumers can be drawn to innovative products that market a point of differentiation.
Whether its the colour of the chocolate, the richness or proportion of cacao those types of attributes are often quite attractive to certain segments of the market.
Circulating small proportions of a food product at a higher price is around creating a more exclusive and positive experience for cust