Target Market

10:05 AM |

First of all, we choose our target market are among all of the Asia country. This is because; the well-known aspect of Asian culture is food. Reflecting the broad diversity of histories and experiences within this community, there have many unique types of cuisine that come from their numerous ethnic cultures. Based on our research from secondary data about Asia food, the Asia most preferred food can identified in three categories.

The first is known as the southwest style that includes cuisines from India, Pakistan, Sri Lanka, and Burma. Having its roots in Persian-Arabian civilization, the eating of nan (or flat bread) became widespread, along with mutton, kebabs (derived from Turkish cooking), and the use of hot peppers, black pepper, cloves, and other strong spices, along with ghee (a butter oil). Also became a staple in this dietary culture. Through the teachings of Hinduism, cows were used only for their milk and not for meat. In addition to rice, chapatti made from wheat or barley are also a staple part of the diet, and beans also play an important role in meals.

The second major dietary culture of Asia is the northeast tradition, comprising China, Korea, and Japan. This tradition developed to emphasize using fats, oils, and sauces in cooking. In the northeast dietary culture, the foods, spices, and seasonings go beyond being mere foodstuffs as they are also used as medicines to promote a long and healthy life. In addition, food became associated with many religious traditions as well, as many northeast Asian cultures frequently used food as symbolic offerings to worship their ancestors.

Arguably, Chinese cuisine has become the most prominent of all Asian styles of cooking, with several different styles based on region, the most basic difference being between northern and southern styles of Chinese cuisine. Southern dishes emphasize freshness and tenderness while due to the colder weather, northern dishes are relatively oily and the use of vinegar and garlic tends to be more popular. In contrast, Japanese cooking came to emphasize the frequent use of deep-frying (i.e., tempura, etc.) using vegetable oil or conversely, raw foods (i.e., sushi and sashimi). In Korea, much of the tradition cuisine is centered on grilling or sauting and the use of hot chili spices (i.e., Kim chi, etc.).

Finally, the third major dietary culture of Asia is the southeast style, which includes Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei. The traditional emphasis in this region is on aromatic and lightly-prepared foods, using a delicate balance of quick stir-frying, steaming, and/or boiling, supplemented with discrete spices and seasonings, including citrus juices and herbs such as basil, cilantro, and mint. Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures in the southeast substitute fish sauce, along with galangal, lemon grass, and tamarind for additional flavor.

(sources: http://www.asian-nation.org/asian-food.shtml)

Comparing the three cuisines with each other, we notice that at southwest and southeast more prefer to use chilies in their cooking and food.

As the conclusion, at the beginning we will choose below country to sell our product:

a) India, Pakistan, Sri Lanka, and Burma.

b) Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei.