Linking Quality Attributes and Constraints with Architectural Decisions

Quality attributes and constraints are among the main drivers of architectural decision making. The quality attributes are improved or damaged by the architectural decisions, while restrictions directly include or exclude parts of the architecture (for example, the logical components or technologies). We can determine the impact of a decision of architecture in software quality, or which parts of the architecture are affected by a constraint, but the difficult problem is whether we are respecting the quality requirements (requirements on quality attributes) and constraints with all the architectural decisions made. Currently, the common practice is that architects use their own experience to design architectures that meet the quality requirements and restrictions, but at the end, especially for the crucial decisions, the architect has to deal with complex trade-offs between quality attributes and juggle possible incompatibilities raised by the constraints. In this paper we present Quark, a computer-aided method to support architects in software architecture decision making

PRICING QUALITY ATTRIBUTES AT THE WHOLESALE LEVEL

Demand and Price Analysis,

Quality Attributes and Hedonic Price Analysis of Ghee

In the post-WTO scenario processed food industry is witnessing intra-industry trade, i.e., trade in similar products. It also means that there will be intense competition between foreign and Indian companies in the domestic market. This competition will compel companies to focus their attention on product differentiation and branding. This is possible if companies prepare themselves to be quality competitive. In order to be quality competitive, firms have to understand consumers perception and valuation of various quality attributes. Hedonic price analysis, a methodology used for this purpose, is extensively used for processed food products in developed countries. However, it has not been applied to Indian food markets. We conduct a hedonic price analysis of a typical Indian processed food product - ghee. Results indicate that consumers are willing to pay a premium for branded over non-branded ghee, and, for corporate brands over cooperative brands. Flavour is an important quality attribute valued by consumers. While texture is not that important, an agreement needs to be developed on whether or not there is an ideal colour attribute for ghee. The results imply that branding generates reputation, and, cooperatives may want to enhance their brand equity. Firms may do well in improving flavour to enhance ghee quality. Another implication is that large firms and other organizations need to generate data on measurements of food quality attributes so that hedonic price analysis can be effectively used for strategic food quality management.

Male chicken thigh meat quality from fast and slow growing breeds from an organic free-range system

Significant effects of Genotype and Age on several of the technological meat quality attributes measured were found. In general, the meat from fast growing birds (JA) was darker, more tender, had a higher water-binding but a higher cooking loss. Birds with a higher age at slaughter was more red, less tender and had a higher cooking loss. Regarding the protein concentration of the feed, no significant effects could be found on meat quality attributes, however a high protein concentration in the feed showed a tendency towards more tender meat

MARGINAL VALUE OF QUALITY ATTRIBUTES FOR NATURAL (ORGANIC) BEEF

Demand and Price Analysis,

BERLIN CONSUMER PREFERENCES FOR QUALITY ATTRIBUTES OF FRESH VEGETABLES

Consumer/Household Economics,