scholarly journals The Ramifications of Nearly Going Dark: A Natural Experiment in the Case of U.S. Generic Orange Juice Advertising

2016 ◽  
Vol 45 (1) ◽  
pp. 68-97
Author(s):  
Oral Capps ◽  
David A. Bessler ◽  
Gary W. Williams
Keyword(s):  
Orange Juice ◽  
Natural Experiment ◽  
Actual Practice ◽  
Generic Advertising ◽  
Sales Revenue ◽  
Autoregression Models ◽  
Time Required ◽  
Structural Econometric ◽  
Advertising And Promotion

Evaluations of generic advertising programs by commodity check-off programs involve analyses of counterfactual scenarios in which advertising and promotion expenditures are set to zero over the program's history. In actual practice, the counterfactual is rarely realized. We present a case in which such a natural experiment occurred when generic advertising and promotion expenditures for U.S. orange juice were cut nearly to zero. Using structural econometric and autoregression models, we estimate losses in consumption and sales revenue and examine the time required for the market for orange juice to recover from the check-off's strategy of going nearly dark.

scholarly journals Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice

2009 ◽  
Vol 75 (23) ◽  
pp. 7409-7416 ◽  
Author(s):  
Ana Cláudia N. F. Spinelli ◽  
Anderson S. Sant'Ana ◽  
Salatir Rodrigues-Junior ◽  
Pilar R. Massaguer
Keyword(s):  
Orange Juice ◽  
Storage Temperature ◽  
Growth Parameters ◽  
Storage Conditions ◽  
Inoculum Level ◽  
Alicyclobacillus Acidoterrestris ◽  
Time Required ◽  
Cold Point ◽  
And Storage ◽  
A Current

ABSTRACT The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <101 and 101 spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 104 CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.

World orange juice market: benefits of generic advertising

2009 ◽  
Vol 111 (8) ◽  
pp. 852-865
Author(s):  
Thomas Spreen ◽  
Carlos Jauregui
Keyword(s):  
Orange Juice ◽  
Generic Advertising ◽  
Market Benefits

scholarly journals Consumer Response to Perceived Value and Generic Advertising

2014 ◽  
Vol 43 (1) ◽  
pp. 17-30 ◽  
Author(s):  
Matthew J. Salois ◽  
Amber Reilly
Keyword(s):  
Orange Juice ◽  
Perceived Value ◽  
Consumer Response ◽  
Generic Advertising ◽  
Using Data ◽  
The Relationship

This study examines the relationship between generic advertising and perceived value for 100 percent orange juice using data from a survey on consumption, perceived value, advertising awareness, and other key measures. We investigate the relationships between consumption and perceived value and between generic advertising and perceived value and identify features of generic advertising of orange juice that have the greatest influence on consumers. Our analysis indicates that perceived value is strongly associated with increased consumption and is influenced by generic advertising. Generic advertising is most effective when consumers view the content of the ads as genuine and relevant.

scholarly journals Allocation of Generic Advertising Funds Among Products: A Sales Maximization Approach

1988 ◽  
Vol 17 (1) ◽  
pp. 64-71 ◽  
Author(s):  
Henry Kinnucan ◽  
Olan D. Forker
Keyword(s):  
United States ◽  
New York ◽  
New York City ◽  
Nutrition Education ◽  
York City ◽  
Economic Model ◽  
Dairy Products ◽  
The United States ◽  
Generic Advertising ◽  
Advertising And Promotion

With the passage of the Dairy and Tobacco Adjustment Act of 1983, dairy fanner investment in product research, nutrition education, advertising, and promotion in the United States increased from $60 million to $200 million annually. A key decision faced by boards managing these funds is how best to allocate available advertising funds among the various dairy products. In this paper an economic model is developed that shows the allocation of funds among products that would maximize sales in a given market. The model is applied to the New York City market with results suggesting that over the study period diverting funds from fluid milk to cheese advertising would have enhanced milk-equivalent sales in the market by as much as 1.17% or 8.21 million gallons annually. Alternatively, the model suggests that the same sales level could have been achieved with a different allocation of funds resulting in an estimated 14.6% savings in the amount spent advertising the two products.

Survival of Escherichia coli O157:H7 during Storage in Pressure-Treated Orange Juice

1999 ◽  
Vol 62 (9) ◽  
pp. 1038-1040 ◽  
Author(s):  
M. LINTON ◽  
J. M. J. McCLEMENTS ◽  
M. F. PATTERSON
Keyword(s):  
Escherichia Coli ◽  
High Pressure ◽  
Orange Juice ◽  
Ambient Pressure ◽  
Storage Period ◽  
High Pressure Processing ◽  
Escherichia Coli O157 ◽  
Pressure Treatment ◽  
E Coli ◽  
Time Required

The effect of a high-pressure treatment on the survival of a pressure-resistant strain of Escherichia coli O157:H7 (NCTC 12079) in orange juice during storage at 3°C was investigated over the pH range of 3.4 to 5.0. The pH of shelf-stable orange juice was adjusted to 3.4, 3.6, 3.9, 4.5, and 5.0 and inoculated with 108 CFU ml−1 of E. coli O157:H7. The orange juice was then pressure treated at 400 MPa for 1 min at 10°C or was held at ambient pressure (as a control). Surviving E. coli O157: H7 cells were enumerated at 1-day intervals during a storage period of 25 days at 3°C. Survival of E. coli O157:H7 during storage was dependent on the pH of the orange juice. The application of high pressure prior to storage significantly increased the susceptibility of E. coli O157:H7 to high acidity. For example, after pressure treatment, the time required for a 5-log decrease in cell numbers was reduced from 13 to 3 days at pH 3.4, from 16 to 6 days at pH 3.6, and from &gt;25 to 8 days at pH 3.9. It is evident that the use of high-pressure processing of orange juice in order to increase the juice's shelf-life and to inactivate pathogens has the added advantage that it sensitizes E. coli O157:H7 to the high acid conditions found in orange juice, which results in the survival of significantly fewer E. coli O157:H7 during subsequent refrigerated storage.

High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice

2011 ◽  
Vol 7 (1) ◽  
Author(s):  
Jose A Guerrero-Beltran ◽  
Gustavo V Barbosa-Canovas ◽  
Jorge Welti-Chanes
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Orange Juice ◽  
Microbial Reduction ◽  
Listeria Innocua ◽  
Pressure System ◽  
Decimal Reduction Time ◽  
E Coli ◽  
Natural Microflora ◽  
Time Required

An isostatic pressure system was used to treat fresh-squeezed orange juice inoculated with Saccharomyces cerevisiae, Escherichia coli, and Listeria innocua for selected times (come-up time, CUT, to 15 min plus CUT) and pressures (103 - 414 MPa). Specific agars, for each type of microorganism, were used for pour plating to count survivors after pressure treatment. Decimal reduction time values (Dp) were calculated from the first order kinetics modeling for S. cerevisiae (103-241 MPa), E. coli (103-241 MPa), and L. innocua (103-345 MPa) survivors in juice. Dp values of 6.1–52.1, 0.6–14.9, and 4.8–357.1 min were obtained for S. cerevisiae, E. coli, and L. innocua, respectively. zp values of 147.1, 92.6, and 59.2 MPa were calculated for these microorganisms, respectively. The come-up time (CUT, time required to reach the processing pressure), had an important effect on the microbial reduction. The initial counts of 5.3 x 105, 1.2 x 107, and 2.6 x 107 CFU/mL were reduced by 30, 88, and 27 percent for S. cerevisiae, E. coli, and L. innocua, respectively, at 241 MPa, after 1.2, 3.0 and 1.8 min of processing, respectively. However, no survivors were observed (<10 CFU>/mL) for the three types of microorganisms when processing at 241 MPa for times longer than 3 min or pressures higher than 241 MPa.

The Critical Point Drying Method Applied to Scanning Electron Microscopy of L-929 Cells

1970 ◽  
Vol 28 ◽  
pp. 278-279
Author(s):  
Charles TurnbiLL ◽  
Delbert E. Philpott
Keyword(s):  
Electron Microscopy ◽  
Carbon Dioxide ◽  
Surface Tension ◽  
Critical Point ◽  
Freeze Drying ◽  
Attractive Alternative ◽  
Crystal Formation ◽  
Critical Point Drying ◽  
Time Required ◽  
Scanning Electron

The advent of the scanning electron microscope (SCEM) has renewed interest in preparing specimens by avoiding the forces of surface tension. The present method of freeze drying by Boyde and Barger (1969) and Small and Marszalek (1969) does prevent surface tension but ice crystal formation and time required for pumping out the specimen to dryness has discouraged us. We believe an attractive alternative to freeze drying is the critical point method originated by Anderson (1951; for electron microscopy. He avoided surface tension effects during drying by first exchanging the specimen water with alcohol, amy L acetate and then with carbon dioxide. He then selected a specific temperature (36.5°C) and pressure (72 Atm.) at which carbon dioxide would pass from the liquid to the gaseous phase without the effect of surface tension This combination of temperature and, pressure is known as the "critical point" of the Liquid.

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