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0:04
The case study I want to share
today is about farmented.
This food product was
launched as part of
the diesel program at
Montana State University.
0:14
In the farm to market course,
three students one
graphic design major,
a marketing major,
and a nutrition major
collaborated with
a local farmer to develop
a value added product.
Each of their
disciplinary perspectives
were utilized to make
a better product idea.
0:33
The course called
for students to help
local farmers be more
profitable and sustainable.
Their goal was to develop
a product that was
not just novel.
I had to survive in a
competitive marketplace.
0:47
Using the design
thinking process,
they had to think about
two different users
the farmers and those that
would buy their product idea.
Farmers are overwhelmed
with work and
are frustrated by how
they lose a percentage
of their crop each year due to
external forces such as
weather fluctuations,
infestations,
bruising, et cetera.
It would be ideal to use
crops that they ordinarily
could not sell to supermarkets
or at farmers' markets.
Consumers are
increasingly health
conscious and care
about buying local,
supporting independent
farms and food waste.
1:24
The team formulated this
project definition statement.
Farmers need a way to sell
bruised be grate
fruits and veggies and
consumers want to eat
food that makes them feel
good both for their digestive
health and psychologically.
In terms of ideation,
