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Frito

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Issue:

Miscellaneous

 

Written by:

Nancy F

 

Date added:

May 19, 2015

 

Level:

University

 

Grade:

A

 

No of pages / words:

8 / 2148

 

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6336 times

 

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Essay content:

Out of this dollar volume, two-thirds was accounted for by prepared dips and the rest for home-made dips. Approximately 45% of prepared dips were "shelf-stable," meaning that refrigeration wasn't required. Frito-Lay's was the major competitor in the shelf-stable dips. The other 55% of prepared dips required refrigeration...
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Frito-Lay's was the major competitor in the shelf-stable dips. The other 55% of prepared dips required refrigeration. According to industry research, there has been a 10% growth rate in the dip market but this growth is mainly due to inflation. Since sour cream-based dips are the most popular flavor, it accounts for about 50% of total dip sales...
displayed 300 characters

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