PHOTO BY FIRSTNAME LAST CREDIT TK Fit the demographic. The client is looking for “purchase intent”: in other words, how likely you are to buy their product. If they’re targeting people like you, they want to know what you like. Embrace your palate. Both wildly adventurous eaters and peanut-butter-and-jelly lovers are welcome here. “There’s no such thing as having a golden tongue,” said Colonna. “One person’s opinion is just one person’s opinion.” That’s why food companies survey large groups of people. Open up about your preferences. “We’re looking for people who are really engaged, who care,” Colonna said. Go ahead and geek out on open-ended questions to fully describe your opinions. Be honest. On screening surveys, some people check every box, thinking this will increase their chances of being chosen. But sometimes those lists include distractors, such as a fake brand. Select one, and you’ll be disqualified. Follow instructions. Most tests begin with a visual assessment of the sample. The saying is true: We eat with our eyes, so appearance can be very important. Take time to do just that. (If you’re heard munching when you’re supposed to be looking or smelling, you won’t be invited back.) Take time to taste. You generally don’t need to eat everything provided but, bafflingly, occasional testers send back all but the tiniest sip or morsel of a sample. They won’t be invited back, either. It’s easy to sign up as a volunteer tester. First, fill out the online form. (Sign up for the Portland lab at beav.es/tastetest and for Corvallis at beav.es/ tastetest2.) You’ll be contacted if you fit a test’s desired criteria. Typical payment for testers is $40 in Portland and $10 in Corvallis. But not all who apply are chosen, and not all who are chosen are invited back. Ann Colonna explains what the labs are looking for: 6 taste tester tips 1 4 3 6 2 5 36 OregonStater.org
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