[CH] Preliminary Test Results
Calvin Donaghey (gdonaghey@bitstreet.com)
Sun, 15 Feb 1998 14:46:26 -0600
Dear Chile Heads,
It is time to release the preliminary results of the powder taste test
initiated early in January. I have received 75 responses to my origial
100 samples mailed out. I have stored nearly all of the responses for
the results, although I lost a few to the overstimulation of the Delete
finger. Unfortunately, some of the testers I really hoped to hear from
have remained silent, perhaps because they never received it in the
mail, didn't like it and didn't want to tell me, thought it was too spam
oriented, or became too busy to respond. I have chosen to respect the
privacy of those folks and refrain from hounding them for an opinion.
Since the test was inexpensive and a lot of fun, I have sent out another
100 samples to folks who asked, making a total of 200 samples. Most of
the second 100 have not had time to respond yet. The time has come now
to refrain from sending further samples and complete the survey.
The goal of the taste test survey was to determine what real Chile
Eaters thought of the powder before going to the expense and trouble to
make a business of it. Behind the scenes, the number of people who
wanted to order it was a stronger indication, perhaps, of the viability
of such a business getting off the ground. The orders I received, etc.
offended some, and for that I apologize once more. Certainly, however,
selling some powder to a few CHs will not make a business, since the
scale is so small.
The results of the initial 100 samplers has been categorized as follows:
Negative responses - 6 of 75 or 8%.
Positive responses - 69 of 75 or 92%.
Testers were asked to rate the powder based on color, texture, aroma,
flavor, price and heat. Many did not respond to all categories, which
was partly my fault for not stressing how I wanted the responses to be
couched. Very few responded to the price category, most likely because
there was no good way to compare the volume to cost ratio of other
products. Available powders currently on the market vary widely as to
both content and cost per ounce, and are very difficult to compare
without having one of each in your hands. (If I ever do something like
this again I will do a better job.)
Testers who provided what I call negative responses generally listed
several categories of constructive criticism, and a number of positive
respondents had items of constructive criticism as well. The most
common criticisms are listed below, in general order of listing:
1.Insufficient Heat (14)
2.Funky Color (8)
3.Too Expensive (7)
4.Didn't like the flavor (various reasons) (7)
5.Didn't like cakiness (6)
6.Preferred flakes over powder (5).
A number of folks "tasted" pods in the mix which they liked or disliked,
which were not in the mix. This is understandable considering the
complexity of our taste/olfactory senses and the similarity of may pods.
Several people also expressed difficulty in handling the powder, which
is a marketing/packaging problem easily solved with a sifter top bottle.
The predominant characteristics listed in the positive response group
were aroma and flavor, the two categories which were generally present
in every positive evaluation. Next came heat, color and complexity,
although many seemed to be indicating they were happy to put up with the
color for the flavor and aroma. There were also indications, sometimes
hinted, that the lack of heat was acceptable in light of the flavor and
aroma. Those who expected Habanero heat were disappointed.
Geographically, there was a general correlation between overall
satisfaction with the powder and distance from the point of origination
of the Capsicums in South America. This is interpreted as a previously
existing higher exposure to peppers and increased personal growing,
processing and eating characteristics in the southern states. Those who
stated that they made their own powder/sauce/salsa/dried chiles/etc.
were more often unimpressed than those forced to buy from stores or
catalogs. Samples were sent to 38 states and 9 foreign countries. The
countries were Belgium, South Africa, Australia, England, Canada, New
Zealand, Spain, Germany and Israel. No requests were made from the
western hemisphere south of the US, perhaps a function of List
membership. There is clearly, however, an open market for quality chile
products in other countries.
The methods and mediums used for testing the flavor of the powder were
extremely varied. The top 18 test mediums were:
1.Finger
2.spoon
3.Chili(varied)
4.Chicken
5.Pasta
6.Fish
7.Steak
8.Eggs
9.Soup
10.Toasted Cheese Sandwiches
11.Veggies
12.Stir Fry
13.Bread/biscuits
14.Burgers
15.Pretzels
16.Bagels
17.Banannas/fruit
18.Ice Cream.
As a result of this survey, I am proceding to discover what the
regulations and requirements involving the sale of pepper powder
actually are and how they are applied. If these regulations are not
cost prohibitive, I will join the list of commercial sellers of capsicum
goodies on a small scale. I have ordered information from various
groups, associations and agencies, and information is beginning to
trickle in.
Many thanks to all of you who have participated in this project, as well
as those who will shortly. I feel I have made some good friends on the
List through this test and have gotten great support and encouragement.
I intend to update the remainder of information when it is in, if there
seems to be some interest. Once again, thank you all for your input,
and enjoy the Caps.
Calvin