Maggi Case Study With Solution

Maggi is the latest food product to take the case study genre by storm. The “Maggi Case Study with Solution” by Harvard Law Professor, Alan Dershowitz has been written to deal with the concerns regarding the Maggi noodles being produced in some of the US states. This case study by Harvard Law Professor, Dershowitz, has become a viral hit, with the products being consumed in large numbers across the US.

The Maggi Noodles case study was launched on February 8, 2020. This case study was taken up by the South East Asia advocacy group, Eco Fit India. The Eco Fit India is concerned about the quality of Indian noodles. The Eco Fit India launched the Maggi noodles case study, which involved experts in various fields and they tried to come up with a solution for all the complaints by consumers, who are facing the problem of non-delivery of Maggi noodles.

One of the complaints of the group, was about water retention. The Eco Fit India, while conducting its research conducted some experiments regarding the raw materials used in the manufacturing of Maggi noodles. This led to the discovery of certain chemicals found in the raw materials, were responsible for retaining water.

The chemical called Polymer A was found to be responsible for water retention. This chemical is commonly used in the production of noodles as a substance used to help preserve the freshness of the noodles.

The researchers from the Eco Fit India, had also conducted some tests using different types of noodles which did not show any sign of water retention. With this information, the Eco Fit India set about to find a way to solve the problem, which was resulting in the negative feedbacks received by Maggi noodles.

The group was also very concerned about the issue of high salt content in the noodles. Again, the researchers, of the Eco Fit India, conducted some tests which proved the presence of sodium in the Maggi noodles.

In the Maggi noodles case study, the group was not convinced of the high sodium content in the noodles, because they did not find a high potassium level. However, the group did find a high level of salt content.

The researchers of the Eco Fit India were of the opinion that the noodles used by the manufacturers were Kashmiri origin. The group found that the use of Kashmiri noodles in the production of Maggi noodles was not going to be responsible for the higher salt content in the noodles.

The group did also find a high salt level in Maggi noodles, when compared to those noodles, which were not of Kashmiri origin. It was concluded that the presence of Kashmiri origin noodles in the manufacturing process would not be the reason for the high salt content in the noodles.

The researchers from the Eco Fit India also noticed a high potassium content in Maggi noodles and it could be attributed to the use of Maggi Noodles with a thin skin. This means that the noodles used in the production of Maggi noodles would have a high rate of surface area on which to absorb the nutrients.

There were also some tests conducted to determine the Maggi noodles, as to the magnesium content. According to the group, the magnesium content in Maggi noodles was very low.

In all the tests conducted, there was only one exception, which had a high magnesium content in the production of Maggi noodles. It was found that the concentration of magnesium in the Maggi noodles, when compared to some other types of noodles, was too low to be considered for any health benefit.