Assignment:

For this assignment we were asked to develop a unique poultry product from severely woody breast chicken, which is affecting our poultry industry now more than ever. In our case, we chose to use Boudin Balls with a gluten free twist for all of our members to be able to enjoy. After a few trial and errors of breadcrumbs, grinding chicken, and ingredients we got the perfect twist on boudin sausage creating boudin balls.

Ingredients:

Ground Chicken Breast, Gluten Free Panko Breadcrumbs, Rice, Chicken Liver, Egg, Jalapeno, Less than 2% of Potato Starch, Salt, Garlic Powder, Black Pepper, Onion Powder, Paprika, Cayenne Pepper, Thyme

Team Roles:

Frying of the Product:

Our team all took roles in developing and making of the product. This worked out easier because some days people in the group had more time to work on the product than others. As we did have specific roles we all helped each other which gave us the experience of all different aspects of the product. For example, we all had the chance to cook, mix, and form the product. This gave us not only the experience but to know in detail how each steps of the process was done and the importance of each step in the process.

Working on the Product:

Cost of Product:

Margins:

-Unit cost $5.51

-Our Margin: 25%

-Distributor Margin: 20%

-Broker Margin: 5%

-Retailer Margin: 5%

-Price to distributor: $7.34

Final Selling MSRP: $10.31