They all make soy sauce. Why is soybean suitable for cooking in 180 days, but it is not easy to sell in Haitian?

First, because the soybean has been baked for 180 days, he will do it to a large extent when advertising, so his cost is very high. Relatively speaking, Haitian is more profitable in price. In addition, everyone thinks that Chubang will not be related to its advertising language, but only the advertising language that soybeans have been exposed for 65,438+080 days. If it is not closely combined with Chubang brand, people will mistakenly think that it is another brand, and then Haitian is far bigger than Chubang in publicity and coverage, so it is easy to think that soybeans exposed for 65,438+080 days are Haitian brands.

In fact, the quality of the brand "Chubang" is very good. The quality of his soy sauce is very high, and the beating standard is also very high, which can almost be called the highest standard in the soy sauce industry, so he needs a high cost to make it. Therefore, generally speaking, the price of Chubang soy sauce will be quite high, and then sometimes ordinary people will prefer to use Haitian soy sauce instead of expensive Chubang soy sauce.

Everyone is familiar with the slogan of soybean drying 180 days. However, this slogan was not closely related to Chubang soy sauce when it was promoted, so everyone knew this advertisement in time and would not think of buying Chubang soy sauce. I wouldn't have realized that she was a chef and a soy sauce promoter. On the contrary, Haitian soy sauce is much more publicized than Chubang soy sauce, and its stores and coverage rate are also higher than Chubang soy sauce, so most people will choose Haitian, and they will mistakenly think that the slogan of soybean drying 180 days is Haitian soy sauce.

Therefore, I think that if Chubang soy sauce wants to sell well, it should not only do a good job in quality, but also make efforts in publicity and the coverage of soy sauce purchase.