Food4Future Survey on Food Processing

SECTION1 HIDDEN
1) Company Information : -

a) Name of Company
Đánh giá chung về kem dalfour
b) Address
Đánh giá chung về kem dalfour
♡ Về bao bì thiết kế
kem đặc trị làm trắng da được đựng trong một hũ nhỏ gọn ghi 50g, gần như giống y hệt với vỏ lọ mứt, thậm chí cả vân dưới đáy lọ. Trên nắp lọ kem thường ghi dòng chữ St. Dalfour France, một số lọ ghi Dalfour Beauty. Phần thân lọ kem có phần ghi thành phần, công dụng bằng tiếng anh. Hũ kem được niêm phong lúc nhận bằng một băng keo phía trên gần nắp lọ.
Nhãn bao bì được dán cẩu thả, phần màng niêm phong ghi “được niêm phong để bảo vệ” bằng Tiếng Anh cũng không chứng minh được chất lượng cho lắm. Sơ qua về cách đóng gói sản phẩm đã thấy đây là sản phẩm được sản xuất với trình độ cấp thấp. Thành thật mà nói thì nhìn vào hũ kem rất kém “sang” và type chữ ghi thành phần cũng nhìn rất công nghiệp, không giống một sản phẩm dưỡng da, làm đẹp.
♡ Texture, màu sắc, mùi hương
kem dalfour có dạng kem mịn màu hồng nhạt. Nhiều phản hồi từ khách hàng nói khi thoa lên da, kem rất nhẹ nhàng và nhanh thấm.
https://myphamhang.com/kem-duong-trang-da-st-dalfour-beauty-whitening-excel-cream.html
https://saolamdep.com/kem-duong-trang-da-st-dalfour-beauty-whitening-excel-cream.html
https://myphamhang.com/duong-da
https://saolamdep.com/my-pham-phap/
https://kemtrimuntangoc.wordpress.com/2022/03/24/kem-phap-dalfour-ban-ngay/
https://xuhuongtrangdiemdep.wordpress.com/2022/03/24/review-kem-phap-dalfour-sheis/
https://lamdepads.blogspot.com/2022/03/review-kem-phap-dalfour-sheis.html
https://myctb.org/wst/kck-yvp2/Lists/Join%20the%20Network/DispForm.aspx?ID=12981
http://viwa-n.gov.vn/hoi-dap-truc-tuyen/chi-tiet-32160
http://ttytthanhphu.vn/Ch%c4%83ms%c3%b3ckh%c3%a1chh%c3%a0ng/H%e1%bb%8fi%c4%90%c3%a1pS%e1%bb%a9cKh%e1%bb%8fe/tabid/185/ch/62137/Default.aspx
http://ytephunghiep.vn/Default.aspx?tabid=120&ch=10376
http://centers.ju.edu.jo/en/idvc/Lists/FeedbackForm/DispForm.aspx?ID=8531
http://trungtamytethanhtri.vn/Default.aspx?tabid=120&ch=398667
https://cyber.harvard.edu/cyberlaw_winter10/User_talk:192.168.10.71#Th.C3.A0nh_ph.E1.BA.A7n_c.E1.BB.A7a_Socola_gi.E1.BA.A3m_c.C3.A2n
https://www.business.unsw.edu.au/forms-site/surveys/Lists/SMY%20Profile%20Information%20January%202016%20Intake/DispForm.aspx?ID=10774
https://saasurveys.flysaa.com/Lists/Business%20Class%20Concepts/DispForm.aspx?ID=1149
https://www3.uwsp.edu/cols-ap/museum/lists/tour%20group%20information/allitems.aspx?View=%7B96317F28-F7EF-4EFF-968B-BA18CAD35EE1%7D&FilterField1=Email&FilterValue1=lg%40gmail%2Ecom#InplviewHash96317f28-f7ef-4eff-968b-ba18cad35ee1=FilterField1%3DEmail-FilterValue1%3Dlg%2540gmail%252Ecom-FilterField2%3DCreated-FilterValue2%3D2022%252D03%252D24
http://www.rree.gob.pe/promocioneconomica/dpe/Lists/Persona%20Juridica%20MRE/DispForm.aspx?ID=4917&ContentTypeId=0x0100DEBA73025DD99C45BDE53233E9BD0AE3
c) Telephone 02347896789
d) Contact Person  
e) Position  
f) Email lg@gmail.com
2. Which of the following categories best describes the food industry sector your organisation operates in?
(Please check all that apply)
 
3. Please define your organisation's sales turnover for the most recent financial year  
4. Please specify the number of staff employed (fulltime) by your organisation  
5. What are the geographical markets you are active in?
(Please tick all appropriate boxes)
 
6. What is the principal food processing activity of your organization based on proportion of annual total sales?  
SECTION2 HIDDEN
7. What is the MAJOR issue that could be delayed your production process?  
8. Is outsourcing used? (If so, it is used due to)  
9. How do you control the quality and consistency of product out-put?  
10. Based on the current business scenario of your branding existence and business sustainability for future expansion, please indicate your criteria status as follows; HIDDEN
10.1. Product branding awareness  
10.2. Product acceptance in the market  
10.3. Innovativeness of the product  
10.4. Export market potential  
10.5. Global Market Competition  
10.6. Production capacity for volume order  
11. What critical skills are needed to succeed in your business (behavior capabilities and technical skills)?  
SECTION3 HIDDEN
12. What major obstacles will the company face in reaching business target?  
13. What are the critical issues that put the success factors at risk?  
14. What could be the main problem in financial affairs of your current business?  
15. Potential issue in upgrading plant facility: 
 
SECTION4 HIDDEN
LEVEL HIDDEN
16. What kind of external supports do you require from SIRIM?
    
  1234
Technology Innovation 
Technical Services 
Testing and Certification 
Training and Consultancy 
17. What kind of external supports do you require from other government Ministries/Agencies?
     
  1234
Grant and Incentives 
Promotion and market access 
Entrepreneurship Development 
Capital Expenditures 
SECTION5 HIDDEN
18. Where on the supply chain do you plan to expand your business?  
19. Which action do you plan for your business growth?  
20. Any facility and equipment changes or upgrade that will be needed in the longer term? 
 
 
Survey Completed. Thank you HIDDEN