What makes sugar sweet? I mean, what is the chemistry involved in the sweet taste?

Our tongue detects the sugar molecule by its shape. Sugar molecule fits into grooves in our tongue tip, and when this groove is filled a nerve sends a message to the brain that says -sweet!. It is as simple as that.

Sweetness is not in the sugar, then; but in our minds.

Perceptions, are derived senses actually. They are managed by more evolved areas of our brain. For instance the perception of flavor -a derived sense, is a combination of taste + smell.

And what makes our product sweet, then? Does it reside in product features (molecule shape), or more in how it fits with our client’s taste pores?

Almost all experienced sales people learned how to link product features and benefits. Features (molecule) give you credibility, while Benefits (taste) give you marketability. But it is Positioning (perception) that makes you close the sale. Product perception involves complex associations, based on client’s personal experience on similar products.

The good news is that perception and positioning are (still) far too complex phenomena to be automated by any software means. Experienced sales persons, with good questioning and listening skill can still make the difference.

In software engineering, version control tracks the changes made to the software. Version control tells Who, What and When any modification was made to the software.

Alas, it doesn’t say much on Why it was made. Did the modification come from a client request? Or was it made because it was easy to implement and inexpensive?

Any inexpensive but unrequested product feature generates expenses for promoting, selling and supporting the software.