In this work the author reports on his research into the way food in novations are adopted. He deals particularly with whether food in novators can be distinguished, that is to say consumers who, more than other people, adopt new products not by chance but more or less systematically. The book discusses three general themes within this problem: what impels innovators, in what respects and in what characteristics are they different from others, and to what extent can their behaviour be used to fore cast the ultimate succes of an innovation. On the the basis of information from the literature...
In this work the author reports on his research into the way food in novations are adopted. He deals particularly with whether food in novators can be...
