coming to conclusions

I’ve chosen to use blackberries and quinces for my fruits. I went to the Wegmans in Hunt Valley to do research. Given the location of that particular Wegmans, the variety of products they sell, and their prices, I figured my audience will be either stay-at-home moms, working professionals, or retirees. In all cases the large portion of the audience will probably be above the median income.
I am going to compare my fruits by discussing how they are both ideal for making preserves, jams, and jellies. This will cater more to the retirees and perhaps the stay-at-home moms who might have more time on their hands to make homemade goodies.
When I contrast my fruits, I’m going to focus on the raw vs. cooked angle and throw some facts about perish-ability (did I just make that word up?) in there as well. Quinces are not to be eaten raw due to their astringent and tart flavor, and so cooking them is recommended. Quinces can also be stored up to 2 months without going bad. Blackberries, on the other hand, can be eaten raw and they actually don’t keep more than 2 days.