INTRODUCTION

 A Namkeen is seen in western culture as a type of food that is not meant to be eaten
as part of the main meals of the day (break fast, lunch, and diner). Rather, the food
is intended as a namkeen something to temporarily tide a person’s hunger and
provide a brief supply of energy for the body.

 Namkeen are designed to be less perishable, more durable, and more appealing than
natural foods. They often contain substantial amounts of sweeteners, preservatives,
and appealing ingredients such as chocolate, peanuts, and specially designed flavors
(such as flavored potato chips, other namkeen). Foods manufactured primarily as
namkeen are often classified as junk food: they have little or no nutritional value,
and are seen as contributing towards general health and nutrition.

 The namkeen Industry in market-driven societies such as the United States

generates billion of dollars in revenue each year. The market for namkeen is
enormous, and a number of large corporations are constantly struggling to capture
larger shares of the namkeen market. Consequently, heavy promotions are used to
convince consumers to buy namkeen. Namkeen are advertised far more than
regular nutritional foods (such as fruit, vegetables, meat, dairy products), and the
flashiest TV commercials and advertising campaigns are often designed to sell
namkeen.

 With growing Concerns for nutrition, diet, weight control and general health, some
people are making a conscious effort to eat more healthy, natural snacks such as
fruit (fresh or dried), vegetables (carrot sticks), nuts and cereal grains (granola,
granola bars, rice cakes).
 HISTORY OF NAMKEEN

 It is believed that the original namkeen recipe was created by George Crum, a chief
at the Moon Lake Lodge in Saratoga Springs, New York on August 24, 1853. He
was fed up with a customer, by some accounts Cornelius Vanderbilt, who continued
to send his fried potatoes back, because they were too thick. Crum decided to slice
the potatoes so thin that couldn’t be eaten with a fork. Against Crum’s expectation
the guest was ecstatic about the chips. They became a regular item on the lodge’s
menu under the name Saratoga chips. They soon became popular throughout New
England.

 A mass marketed potato chip could not become popular until the 1920s when the
mechanical potato peeler was invented. This product was developed by Herman
lay, a traveling salesman in the Southern United States.

 A potato chip is one of the types of namkeens. The potatoes are cut into very thin
slices and deep fried (and recently, backed) until crisp and then cooled and
packaged for sale. The simplest chips are just fried and salted, but a wide variety of
seasonings (mostly made using MSG and a few herbs/spices) are used to [product
various ‘seasoned’ chips. Potatoes chips generate a sizable amount of revenue in the
American namkeen industry, with hundred of millions of dollar worth of the food
being sold every year.

 Another type of potato chip, notably the Pringle’s brand, is made by pressing dough
made from ground potatoes into the familiar [potato chip shape before frying. This
makes chips that are very uniform in size and shape, which allows them to be
stacked and packaged in rigid tubes. The success of potato chips also gave birth to
fried corn chips, with such brands as Fritos, CCs and Doritos dominating the
market.
 In British usage, where these are called “crisps”, the term “chips” refers to what
Americans call French fries. In Australia, New Zealand and South Africa, both
forms of potato product are simply known as “chips”, as are the larger “home-style”
potato chips. Kumara chips are eaten in New Zealand.
 History of Samrat Namkeen

Two decades of delicious business

 The story of Samrat Namkeen is sweet and simple. It began as a small homemade
eatables unit at Swaminarayan Temple, Narayan Ghat, Ahmedabad, and Gujarat,
India in 1979. The tastes were irresistible, the products are fresh, and the packing is
hygienic. Customers responded enthusiastically. And in the following years, the
company evolved continuously, dictated by customer demands and the market
trends. Today, Samrat is a snack foods conglomerate that manufactures 24 popular
products. These products reach taste-lovers in every nook and corner of Gujarat.
They are also exported quite successfully.

 Today, Samrat is quoted as one of Gujarat’s most inspiring scratch-to-riches. Not

really surprising, as there was no way such good taste could lose. Mr. Jayshanker’
s. vaid was young, and his mind was brimming with ideas of enterprise. Through
the week, he scouts around for an entrepreneurial break. He visited and studied
various industries weigh pros and cons. On weekends, Jayshankar indulge in what
most of his friends though was an unusual hobby—making Namkeens. On those
days, he had turned his kitchen into a virtual R&D lab for his experiments in
Namkeens. Later, he would relish these with his family and friends.

 Then one day, in a moment dictated by destiny, the thought struck him; why not
turn the hobby into a business? After all, everyone likes to eat good things. Thus
began Jayshankar’s life as a Namkeen manufacturer. He was a modest man, but
named his product ‘samrat’, meaning ‘King / Emperor’, because he was confident
 of its taste value. He himself prepared the Namkeens packs them and to homes
nearby.

 Today, his employees more than 210 people and more than 23 sumptuous food
items are marketed under the Samrat brand. Today, he has taste experts, foods
scientists, veterans, and a network of marketing channels, to take the samrat brand
far and wide. But there is one aspect of his business that he still directly controls—
QUALITY. And this is the reason why Samrat products still retain their home-like
crunchy taste and freshness. And this is the reason of Jayshankar S. Vaid’s success.
 Introduction to Balaji Wafers

 The company has been engaged in production of delicious and nourishing food
products which have acclaimed warm response of people in Gujarat. It produces
wafers and Namkeens and in its unparalleled and latest fully automatic plant and its
products has become a byword of taste and trust among the food lovers of high
taste.
Brief History of Balaji Wafers

 Most of the growing companies have a modest beginning. The infancy of this
company began twenty years ago in 1982 with the efforts of Mr. Popatbhai’s sons,
Mr. Meghjibhai, Mr. Bhikhubhai, Mr. Chandubhai and Mr. Kanubhai the
member of their family. The initial business was started in a canteen of Astron
Talkies. Then it acquired a small place with very limited investment with
indigenous frying method. Thereafter, a semi-automatic plant was established with
production capacity of 200 kg. Per hour.

 Finally, a fully automated plant, the first of its kind in Gujarat, was established to
offer excellent food products to food lovers of Gujarat.
 RESEARCH METHODOLOGY

 The study of Research Method provides us the knowledge and skills required to
solve the problems and make effective competent decisions.

 Effective Marketing Research involves the five steps shown in the following figure.

 Define the problem & research objective

 Develop the Research plan
 Collect the Information
 Analyzing the Information
 Report the Finding

OBJECTIVE OF THE PROJECT

 This term paper is aimed at studying individual’s buying behaviour of a namkeen.
We study the different factors that contribute towards their buying decision and also
the extent of their influence.

RESEARCH DESIGN
 A research design is an activity and time-based plan, which outlines the procedures
for every research activity.
RESEARCH PROBLEM
This research problem will help us to have a comparison of satisfaction level of Samrat Namkeen
and Balaji Wafers.

RESEARCH DESIGN: - It is Descriptive.

SAMPLING DESIGN
We would do research on the basis of Random Sampling - Simple Random Sampling Method.

RESEARCH INSTRUMENT
We will collect information through Questionnaire Method.

SAMPLING SIZE:- We will do research of 150 respondents.

HYPOTHESIS
Market share of both the companies are equal. Test and preferences will remain unchanged.
DATA SOURCE
 The data source can be a primary or secondary for any study under taken.

Primary Data

 The primary data are those, which are collected for first time as fresh data and
which happen to be an original in characteristics. This can be done by either
surveying or by interviewing people and collecting the data. These types of data are
more confidential and Chances of error are minimized. The project survey was
conducted by interviewing the students of our university, which served us as
primary data source.

Secondary Data

 Secondary data are those, which are already been collected by somebody else and
already passed through statistical process. Secondary data provides a starting point
to research and offer the advantage of low cost and easy availability.

 Various books, magazines, Internet, articles and periodicals were studied to carry
out our analysis and survey.
 RESEARCH APPROACH

 The research approach adopted in the study is Descriptive. Here we tried to find out
the relationship between the variables in the study and their level of effectiveness to
fulfill our objective. We selected interview and survey method among descriptive
approach to fill the research instrument i.e. Questionnaire.

 There are various reasons that can prove the adopted method superior to that of
others. Interview can obtain information that can be covered in questionnaire.
Through interview the mental reservation of the respondents, can be nullified. We
did not select the exploratory approach to find out the in depth relationship among
the variables involved in the study and the contrary exploratory approach is used to
know which variables are relevant and which are irrelevant for the customer.
 SAMPLING PROCEDURE

Sample plan

Sample Population (Sample of 150 people)

Sampling frame (Users of Balaji & Samrat Namkeens)

Sampling Unit (Not specified) (No. of users of Namkeens)

Sample Size (150 No. of people surveyed)

 Gende
r No. of person
Male 81
Female 19
Total 100

ANALYSIS OF GENDER RATIO

Persons
90%

80%

70%

60%

50%

40% 81%

30%

20%

10% 19%
0%
Male Female
 As above the graph we found that a 81% respondent are male and 19% respondent are female
Out of 100 people surveyed.

ANALYSIS OF AGE GROUP

Age (In Year) No of Person

below 15 0
15-25 94
25-40 06
40 above 0
Total 100
 No. of Persons
100
90
80
70
60
50
94
40
30
20
10
0 6 0
0
below 15 15-25 25-40 40 above

As above the graph we found that a majority of the youngster 94 % respondent are age of 15-25
and 6% respondent are age of 25-40.

ANALYSIS OF PACKAGED FOOD USERS

People No. of people

Users 98
Non users 02
Total 100
 No. Of Persons
120

100

80

60
98
40

20

0 2
Users Non users

From the above analysis of the given sample of 100 respondents it is concluded that out of 100
people 98 people likes to eat Namkeen while only 2 people don’t prefer to eat Namkeen

ANALYSIS OF BRANDED - UNBRANDED PACKAGED USERS RATIO

Type No. of person Percentage

Branded 98 100%
Non Branded 0 0
 Total 98 100

No. of Persons
120%

100%

80%

60%
1
40%

20%

0
0%
Branded Non Branded

From the above graph and shows that major parts of namkin users are using the packing namkin.
Mostly respondent’s used packed namkin which is high in the compare of the loose namkin So we
can say that more peoples are attractive for consume packing namkin.

ANALYSIS OF SOURCE OF INFORMATION REGARDING THE

PURCHASE.
No. of Percentage
Source person
Advertisement 56 57%
Live Demonstration 10 10%
Home shopping 17 18%
Retail outlet 15 15%
Total 98 100%
 No. of Persons
60%

50%

40%

30% 57%

20%

10% 18% 15%

10%
0%
Advertisement Live Demonstration Home shopping Retail outlet

As a sources of getting information respondent are more attract from advertisement that is 57%
compared to other sources than after home shopping more attract to respondent.

ANALYSIS OF BRAND NAMKEEN DO YOU PREFER TO EAT

No. of Percentage
Brands person
Samrat 34 24%
Balaji 74 53%
Lay’s 23 17%
 Atop 03 2%
Bingo 05 4%
Total 139 100%

No. Of People
60%

50%

40%

30%
53%

20%

24%
10% 17%

2% 4%
0%
Samrat Balaji Lay’s Atop Bingo

From the above analysis of given sample of 53% respondents who eat Balaji Namkeen it is
concluded that mostly people has purchased balaji Namkeen of Brand while Temptation
purchased by the people.

FREQUENCY OF PURCHASE OF DIFFERENT VARIETIES OF

PACKAGED FOOD

Varieties No. of people Pecentages

Poteto wefers 66 30%
 Dal 44 20%
Sev 50 23%
Sing bhujiya 52 24%
Others 07 3%
Total 219 100%

No. Of People
35%

30%

25%

20%

15% 30%
23% 24%
10% 20%

5%
3%
0%
Poteto wefers Dal Sev Sing bhujiya Others

From the above graph and shows that major parts of namkin users are using the potato wefers .than
the sing bhuijiya. and sev,dal, other are most probably.

ANALYSIS OF NAMKEEN DO YOU PREFER TO EAT

Particulars Samrat Atop Balaji Lay’s Bingo Total

Poteto wefers 15% 04% 58% 19% 4% 100%
Dal 35% 3% 57% 5% 0% 100%
Sev 30% 1% 62% 7% 0% 100%
Sing bhujiya 49% 3% 44% 3% 1% 100%
Others - - - - -
 POTATO WAFERS

Potato Wafers
70%

60%

50%

40%

30% 58%

20%

10% 19%
15%
4% 4%
0%
Samrat Atop Balaji Lay’s Bingo

Potato wafers of balaji is more preferable than other, As a balaji has 58% prefer out
of 100%.

Dal
 Dal
60%

50%

40%

30% 57%

20%
35%

10%

3% 5% 0%
0%
Samrat Atop Balaji Lay’s Bingo

Dal of balaji is more preferable than other, As a balaji has 57% prefer while samrat
has 35%,lays has 5% and atop has 3%.

Sev
 Sev
70%

60%

50%

40%

30% 62%

20%
30%
10%
7% 0%
0% 1%
Samrat Atop Balaji Lay’s Bingo

sev of balaji and samrat are more preferable than other as atop, lay’s are less
preferable while bingo has no preferable.

Sing Bhujiya
 Sing Bhujiya
60%

50%

40%

30%
49%
44%
20%

10%

0% 3% 3% 1%
Samrat Atop Balaji Lay’s Bingo

Sing bhujiya of samrat and balaji are most preferable by respondent.

RESON FOR USING DIFFERENT VARITIES OF PACKAGE FOODS.

Availabilit
Varieties Quality Packing Price y Percentage
Samrat 60% 09% 14% 17% 100%
Atop 48% 26% 13% 13% 100%
 Balaji 43% 17% 20% 20% 100%
Ley’s 60% 18% 14% 8% 100%
Bingo 45% 18% 24% 13% 100%

Samrat

Samrat
70%

60%

50%

40%

30% 60%

20%

10% 17%
14%
9%
0%
Quality Packing Price Availability

As above the graph we found that the respondent giving more preference to quality in
samrat than availability, price ,packing as respondent purchase samrat namkeen because of
mainly quality.

 Atop
 Atop
60%

50%

40%

30%
48%
20%

26%
10%
13% 13%

0%
Quality Packing Price Availability

As above the graph we found that the respondent giving more preference to quality in
Atop than packing , at last because of price and availability attract the respondent to purchase the
Atop namkeen.

 BALAJI
 Balaji
50%
45%
40%
35%
30%
25%
43%
20%
15%
10% 20% 20%
17%
5%
0%
Quality Packing Price Availability

As above the graph we found that the respondent giving more preference to quality in
balaji than availability, price ,packing as respondent purchase balaji namkeen because of mainly
quality.

 LAY’S
 Lay's
70%

60%

50%

40%

30% 60%

20%

10% 18%
14%
8%
0%
Quality Packing Price Availability

As above the graph we found that the respondent giving more preference to quality in
lay’s than packing, price and finally due to availability respondent purchase lay’s namkeen.

 BINGO
 Bingo
50%
45%
40%
35%
30%
25%
45%
20%
15%
24%
10% 18%
13%
5%
0%
Quality Packing Price Availability

As above the graph we found that bingo is preferable by respondent because of they like quality as
45% respondent preferred quality in bingo then after price is considered by them and then packing
and availability.

CONSUMER’S VIEW ABOUT NAMKEEN

SAMRA
Rate T BALAJI Lay’s Bingo Atop
 Excellent 27% 46% 28% 6% 5%
Very Good 28% 32% 30% 19% 14%
Good 43% 14% 26% 39% 36%
Fair 1% 4% 11% 26% 31%
Poor 1% 4% 5% 10% 14%
Total 100% 100% 100% 100% 100%

SAMRAT

Samrat
50%
45%
40%
35%
30%
25%
43%
20%
15% 28%
27%
10%
5%
0% 1% 1%
Excellent Very Good Good Fair Poor

As above the graph we found that the rate view about the samrat .43% ratee think that overall
samrat is good while 28% response that it is very good, 27% says that it is excellent.

BALAJI
 Balaji
50%
45%
40%
35%
30%
25%
46%
20%
15% 32%

10%
14%
5%
4% 4%
0%
Excellent Very Good Good Fair Poor

As above the graph we found that the rate view about the balaji .46%of the Excellent and 32% of
the very good so as per over view the rate of balaji rate is Excellent.

LAY’S
 Lay's
35%

30%

25%

20%

15% 30%
28%
26%
10%

5% 11%
5%
0%
Excellent Very Good Good Fair Poor

As above the graph we found that the ratee view about the lay’s,30% rate of very good says user
that overall lay’s and then says 28% excellent,26%good,11%fair while 5% customers are says
poor lay’s namkeen.

BINGO
 Bingo
45%

40%

35%

30%

25%

20% 39%
15%
26%
10% 19%
5% 10%
6%
0%
Excellent Very Good Good Fair Poor

As above the graph we found that the rate view about the Bingo,39% ratee think that overall bingo
is good while 26% response that it is fair, 19% says that very good,10% says poor while 6% says
that excellent.

ATOP
 Atop
40%

35%

30%

25%

20%
36%
15% 31%

10%
14% 14%
5%
5%
0%
Excellent Very Good Good Fair Poor

As above the graph we found that the customers view about the Atop Namkeen,36% rate of good
says user and then says 31% Fair,14% good and poor while 5% customers are says excellent of
Atop namkeen.

Analysis of how often Namkeen use

Consumption % of Person
 Twice-a-day 5%
Daily 41%
Weekly 18%
Monthly 36%
Total 100%

No. Of Persons
45%

40%

35%

30%

25%

20% 41%
36%
15%

10% 18%
5%
5%
0%
Twice-a-day Daily Weekly Monthly

As above the graph we found that the consumption frequency so the consumer are majority uses
the daily and monthly.

QUANTITY THAT CONSUMERS BUY.

 Quantity
(In gms) No. of users Percentage
0-50 08 8%
50-100 55 56%
100-150 21 22%
150-200 14 14%
Total 98 100%

No. Of Users
60%

50%

40%

30%
56%

20%

10% 22%
14%
8%
0%
0-50 50-100 100-150 150-200

As above the graph we found that the quantity of the user. Majority user are uses in 56% 50-
100 gms packaging.than the second 22%are use the 100-150gms .third user 14% uses the 150-200
gms . So over view the majority requirement of 50-100 gms.

AMOUNT SPENT BY CONSUMET TO BUY NAMKEEN.

 Spent No. of Percentage
(in Rs) persons
0-50 58 59%
50-100 27 28%
100-150 10 11%
150-200 2 2%
Total 98 100%

No. Of Persons
70%

60%

50%

40%

30% 59%

20%
28%
10%
11%
0% 2%
0-50 50-100 100-150 150-200
AGE WISE USER RATIO OF SAMRAT AND BALAJI

Age Group Samrat Balaji User

Below 15 5 4 9
15-25 41 22 63
25-40 26 16 42
Above 40 20 16 36
Total 82 68 150
As above the graph we found that the age wise user ratio of samrat . Majority age user 45%is the
15-25 age uses the samrat namkin .than age of the 25-40 is a28%.than another are most probably
are same.
As above the graph we found that the age wise user ratio of balaji . Majority age user 38%is the
15-25 age uses the balaji namkin .than age of the 25-40 is a27%.than another are most probably are
same.

REASON FOR USING DIFFERENT VARIETIES OF SAMRAAT

NAMKEEN
 Varieties Samrat Atop Balaji Lay’s Bingo
Potato Wafers 18 05 71 23 05
Dal 33 03 54 05 0
Sev 28 01 59 07 0
Shing Bhujia 52 03 47 03 01
Others - - - - -

As above the graph we found that the age wise user ratio of balaji . Majority age user 38%is the
15-25 age uses the balaji namkin .than age of the 25-40 is a27%.than another are most probably are
same.
 HYPOTHESIS

Hypothesis 1:

Test of independence.
Null Hypothesis: Ho:
Relationship between Age & purchasing regarding namkeens are independent AGE WISE

USER RATIO OF NAMKEENS

Age(in years) Samrat Balaji Lay’s Atop Bingo Total

Below 15 00 00 00 00 00 00
15-25 23 36 22 05 06 92
25-40 01 01 00 01 00 03
40 and above 03 00 00 00 00 03
Total 27 37 22 06 06 98
 Fo Fe fo-fe (fo-fe)2 (fo-fe)2 /fe
0 0 0 0 0
0 0 0 0 0
0 0 0 0 0
0 0 0 0 0
0 0 0 0 0
23 25.35 -2.35 5.51 0.22
36 34.73 1.27 1.60 0.05
22 20.65 1.35 1.81 0.09
5 5.63 -0.63 0.40 0.07
6 5.63 -0.37 0.13 0.02
1 0.83 0.17 0.03 0.04
1 1.13 -0.13 0.02 0.02
0 0.67 -0.67 0.45 0.68
1 0.18 0.81 0.67 3.70
0 0.18 -0.18 0.03 0.19
3 0.83 2.17 4.72 5.69
0 1.13 -1.13 1.28 1.14
0 0.67 -0.67 0.45 0.68
0 0.18 -0.18 0.03 0.19
0 0.18 -0.18 0.03 0.19

Total 12.95

X2 cal = (fo-fe)2
fe
X2 cal = 12.95
Degrees of freedom: D.F. = (r-1) (c-1)
= (4-1) (5-1)
= 12
level of significance: Here level of significance is 5%
critical value: At 5% level of significance at 5 degree of independence the X2tab is 21.026.
Decision: At 5% level of significance & the 12 degree of freedom X2cal < X2tab so hypothesis
(Ho) is accepted. So, income & preference regarding purchasing namkeen are independent.

Hypothesis 3: Test of independence.

Null Hypothesis: Ho:
 Relationship between verities & purchasing regarding namkeens are independent
Varieties Samrat Atop Balaji Lay’s Bingo Total
Potato Wafers 18 05 71 23 05 122
Dal 33 03 54 05 0 95
Sev 28 01 59 07 0 95
Shing Bhujia 52 03 47 03 01 106
Total 131 12 231 38 06 418
 Fo fe fo-fe (fo-fe)2 (fo-fe)2/fe
122*131/418=38.2 10.7
18 3 -20.23 409.25
5 3.50 1.5 2.25 0.64
71 67.42 3.58 12.82 0.19
23 11.09 11.91 141.85 12.79
5 1.46 3.54 12.53 8.58
33 29.77 3.23 10.43 0.35
3 2.73 0.27 0.07 0.03
54 52.5 1.5 2.25 0.04
5 8.64 -3.64 13.25 1.53
0 1.36 -1.36 1.85 1.36
28 29.77 -1.77 3.13 0.11
1 2.73 -1.73 2.99 1.10
59 52.5 6.5 42.25 0.80
7 8.64 -1.64 2.69 0.31
0 1.36 -1.36 1.85 1.36
52 33.22 18.78 352.69 10.62
3 3.04 -0.04 -0.0016 0.0005
47 58.58 -11.58 134.10 2.29
3 9.64 -6.64 44.09 4.57
1 1.52 -0.52 0.27 0.18

Total 57.56

X2 cal = (fo-fe)2
fe
X2 cal = 57.56
Degree of freedom: D.F. = (r-1) (c-1)
= (4-1) (5-1)
= 12
Level of significance: Here Level of significance at 5%
Critical value:
 At 5% level of significance at 12 degree of independent the X2 tab is 21.026.

Decision:
 Here at 5% level of significance & 12 degree of freedom the X2 cal < X2 tab, so it
falls under the acceptance region, so the Ho is rejected, so occupation & preference
regarding purchasing namkeens are independent.

Hypothesis 3: Test of independence.

Null Hypothesis: Ho:

 Relationship between rate of product & purchasing regarding namkeens are independent

Rate Excellent v.good Good Fair Poor Total

Samrat 22 23 35 1 1 82
Balaji 50 35 15 4 4 108
Lay’s 23 25 21 9 11 89
Bingo 5 15 31 21 8 80
Atop 3 11 28 24 11 77
Total 103 109 130 59 35 436
 Fo Fe fo-fe (fo-fe)2 (fo-fe)2 /fe
22 19.37 2.63 6.91 0.36
23 20.5 2.5 6.25 0.30
35 24.45 10.55 111.31 4.59
1 11.10 -10.10 101.94 9.18
1 6.58 -5.58 31.17 4.74
50 25.51 24.48 599.58 23.50
35 27 8 64 2.37
15 32.20 -17.20 295.90 9.19
4 14.61 -10.61 112.67 7.71
4 8.67 -4.67 21.81 2.52
23 21.03 1.97 3.90 0.19
25 22.25 2.75 7.56 0.34
21 26.54 -5.54 30.66 1.16
9 12.04 -3.04 9.26 0.77
11 7.14 3.86 14.86 2.08
5 18.9 -13.90 193.18 10.22
15 20 -5 25 1.25
31 23.85 7.15 51.08 2.14
21 10.83 10.17 103.52 9.56
8 6.42 1.58 2.49 0.39
3 18.19 -15.19 230.75 12.69
11 19.25 -8.25 68.06 3.54
28 22.96 5.04 25.41 1.11
24 10.42 13.58 164.42 17.7
11 6.18 4.42 23.22 3.76

Total 131.34

X2 cal = (fo-fe)2
fe

X2 cal = 131.34
Degree of freedom: D.F. = (r-1) (c-1)
= (5-1) (5-1)
= 16

Level of significance: Here Level of significance at 5%

Critical value: At 5% level of significance at 16 degree of independent the
X2 tab is 26.296
Decision::
 Here at 5% level of significance & 16 degree of freedom the X2 cal < X2 tab, so it falls
under the acceptance region, so the Ho is rejected, so occupation & preference regarding
purchasing namkeens are independent
 FINDINGS

1) Our analysis shows that 54% of consumers prefer Samrat Namkeen over Balaji.

2) Our survey shows that Samrat has the highest selling in Shing Bhujia and Sev and Balaji has

the highest selling in Potato Wafers.

3) Our survey depicts that Samrat is loosing its market in Potato Wafers because of poor packing

4) As per our survey both the Samrat and Balaji in their special varieties (like Shing Bhujia of

Samrat and Potato Wafers of Balaji) have got higher rate in consumers mind.

5) From our survey we have found that people generally spend Rs. 50-100 in a month on

Namkeens. The maximum consumption of Namkeens is between the Age-Group of 15-25.

Limitations of the Project:-

  No survey can be conducted before finding out the limitations that may be naturally
imposed on it and this factor is no stronger to our survey. Following are the limitations we
faced during our project.

1) The bindings and the suggestions made in this project report are based on the consumer survey.
The limitation of the survey may affect the bindings of the report.
2) The survey is limited mainly to Ganapat University with a sample size of 100 respondents
only. This does not represent the true census.
3) The information filled in the questionnaire by the respondents may be biased.
4) Another problem that we have faced is the poor response of some consumers.

LEARNINGS
 This study gave us a systematic way of going through a survey. We put to use the
theoretical concept in practical scenario. And studied the relevance of he same.
 We had to meet people with different attitudes, thus we learnt the skill of dealing with
them and getting our work done.
 At times we were strangled in the situation as to what next phase. This led us to many
heated discussion which helped us all to adjust to the situation and find an appropriate
solution through mutual understandings.
 We also came to know the operation of the food package industries..
 We also learnt how to work in team and co-ordinate each other.

Bibliography
 http://www.samarat.com
 http://www.wefer/balaji.com
 http://www.balaji.com
 http://www.dal/samarat.com