Fifteen corm liqs. for hand dishwashing were studied for the ability of fat emulsification and disc tests used as quality criteria of examd. liqs. In addn., dry matter content in the liqs. was detd. as an indicator of prodn. costs and the selling prices. The numerical values obtained for each liq. were summed and normalized setting percentage participation for all criteria. The presented method allows a comparative anal. of liqs. by using a single parameter defined as a coeff. of market attractiveness.