Making A Generic Tablea Label for Pure Cacao and …

Do you think the two plastic bottles below are the same? They have the same color, shape, size and print design. The impression would be they are the same product. However, anyone should be inspect bottles like these carefully. They are generic bottling / packaging. They have the same shape, size and design but their contents are entirely different.
Generic packaging / labeling is done to:
1) Reduce product expenses. Five different products with five different labels are very costly. A 500,000 cost for a generic packaging might go as high as 2.5 million pesos.
2) Product market testing. Anyone wouldn’t know weather the product would be salable or not unless market tested. Using generic packaging will permit the ease of product withdrawal without the risk of wasting the packaging materials. All the remaining packages can be used for salable goods. The situation would be different if your just making a product copycat.
3) Creating a brand or recognition. E.g. If you have a product already popular to consumers, then launching of new commodity with similar package would be easy.
generic bottling
We are also applying the principles of generic packaging to our own product, the tablea – pronounced as “tabliya”. Tablea with “ea” ending is said to be lucky.
We were only making tablea with sugar before. Tablea with sugar is popular to children cause they can eat it like a dark chocolates. Also preferred by a bit lazy individuals who find tabliya with sugar convenient.
The main weakness of our product is the ingredient, the sugar. Some diabetic and health conscious persons are looking for pure chocolate. So we were forced to make the “PURE CACAO” version.
We never want to spend extra cash for the new label. I just redesigned the previous label to fit for the two slightly different products.
generic pure and with sugar cacao label
I put two check boxes, the pure cacao and with sugar. They have separate ingredient list and net weight declaration.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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