Contemporary Marketing Assignment: Brinjal Sauce Product Rationale

This report details the development of a new brinjal sauce product, addressing the assignment brief's requirements for a contemporary marketing analysis. It begins with an overview of the health benefits of brinjal (eggplant) and the rationale for the sauce, supported by secondary research and a SWOT analysis. The report includes a recipe, discusses the glycemic index of brinjal, and identifies potential competitors and market challenges. The student has also included future plans and a bibliography. The report includes a mood board to visually present the product, brand name, logo, packaging and labeling, and concludes with a strategic marketing plan, targeting the health-conscious consumer market.

CONTEMPORARY
STUDY
BRINJAL SAUCE PRODUCT
RATIONALE

THE BRINJAL
FRUIT.
Click icon to add picture

OVERVIEW
 Work by Ahmed, Mubassara, and Sultana
(2016) has identified potassium, vitamin
B6 fiber and phytonutrient content in the
baingan which all help in support of
heart-related health. The flavonoids,
which include anthocyanins, are linked
to the lower heart disease threat.
Consumption of the anthocyanins is
known to lower an individual’s blood
pressure as well as reduce possible
complications of facing the risk of
getting it.

CONTINUATION…
 Intake of plant foods like eggplant has a
general impact on an individual's well
being. The phenolic compounds in
eggplant is an indication of
aforementioned Anthocyanins which as
explained is one kind of chlorogenic acid
which is a free-radical rummage Swathy
et al (2016).

BACKGROUND
 With the dark purple type of eggplants,
which is famous, color, shape, and size of the
baingan differ ranging from small long and
thin as well as shades from purple, white and
green Syfurt (2016).
 Once cut for use, brinjal should not be stored
because exposed inner flesh goes bad.
 Do not cut brinjals before you store it as it
perishes quickly once its skin has been
punctured or its inner flesh is exposed. Uncut
brinjal can be stored in a plastic bag or zip
lock then be stored in the refrigerator.

BRINJAL SAUCE RECIPE
 INGREDIENTS: 1 brinjal, stalk removed
and cut into dice
 2 tsp salt
 1 medium onion peeled and finely
chopped
 3 large cloves garlic peeled and finely
sliced
 1 tins chopped tomatoes, 400g each
 2 bay leaves
 1 tbsp balsamic vinegar
 50ml red wine

CONTINUATION
 1 tbsp tomato paste
 2 tsp brown sugar
 1/2 tsp cayenne pepper
 Chilli powder
 Olive oil,
 Packaging is done on zip locks with
simple labelling bearing the logo in the
picture

PREPARATION
PROCEDURE
 First heat the olive oil over medium heat.
 Then onion and cloves garlic be added;
cook until the onion is soft.
 Then include the tomatoes, eggplant, bell
pepper, tomato paste, basil,, sugar, salt,
cayenne pepper, and wine then stir.
 Bring to boil; reduce heat, cover and
simmer for 30 minutes, stirring occasionally.
 With pasta accompanied by Mozzarella
cheese, erve hot

THE BRINJAL SAUCE
Professionally prepared brinjal sauce

GLYCEMIC INDEX
 Brinjal contains a rich constituent of
Glycemic Index of 15. Such an index is
considered to be low. The foods
individuals take are the primary source
of the glycemic index, carbohydrate-
containing foods are ranked by how
quickly they digest. In addition, the
manner in which the foods raise your
blood sugar or glucose levels in the
body.

CONTINUATION…
 The Foods rank ranging from 0 to 50 are
usually seen to be low GI while those from
51 to 69 falls in the medium ranks and
finally and 70 to 100 considered are high.
Assuredly, intakes that are high in GI should
be avoided by the obese are considering
weight loss or those that are diabetic. Those
intakes containing baingan or the Brinjal
have a low GI and as a result, they don't
spike your glucose level as they are
absorbed in a sluggish manner. The sluggish
absorption of the nutritional components in
brinjal is ideal for weight loss.

SECONDARY RESEARCH
 Researches ranging from the primary
and secondary sources were involved.
However, secondary sources majored in
the study. Starting with online
publications, journals, books, researches
on the plant and even blogging.