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Customer attitude towards RTE food industry

Customer attitude towards RTE food industry

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INTRODUCTION
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CHAPTER 1 INTRODUCTION OF THE STUDY
In today’s competitive world the practical study forms an important part in each and every professional course. The MBA is a course In which the theoretical knowledge is backed by practical study. That study is in the form of different projects which are under taken in the course. Here I have done a project on CONSUMER’S ATTITUDE TOWARDS READY TO EAT FOOD INDUSTRY (RTE) as a part of marketing research information system course. The current situation is made known to the students when they undertake the project. The project gives better insides into the application part of the theory. The companies in an industry and their operations can be better known by the students when they analyze the data and prepare the project. This project is on the study of CONSUMER’S ATTITUDE TOWARDS READY TO EAT FOOD market of India. We have done analysis based on the primary data (which are collected through survey and personal interview) and secondary data (which are collected from different sources like internet, magazines and reports of different government agencies) This project also includes the current news on ready to eat food and also includes the details of the international conference in India on READY TO EAT FOOD INDUSTRY (RTE). The ready to eat cereal industry is characterized by high concentration, high price-cost margins large advertising to sales ratios, and numerous introductions of new products. Previous researcher has concluded. The ready to eat cereal industry is a
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classic example of an industry with nearly collusive pricing behavior and intense non-price competition in particular, I estimate price –cost margins, but more importantly I am able empirically to separate these margins into three sources 1. That which is due to product differentiation 2. That which is due to multi-product firm pricing 3. That due to potential price collusion The research suggests that given the demand for different brands of cereal, the first effects explain most of the observed price-cost markups. I conclude that prices in the industry are consistent with non-collusive pricing behaviour, despite the high price – costs margins. Leading firms are able to maintaince a portfolio of differentiated products and influence the perceived product quality. it is these two factors that lead to high price – cost margins.

CHARACTERISTICS
The research in ready to eat has provided both advantages and disadvantages. Some of them are quoted below Advantages 1) Time saver: - In a busy life, RTE is a boom to save time. RTE foods saves our time, for instance it becomes difficult for a hardworking youth to spend time in preparing his/her food in a busy schedule. So RTE is for such fast going or young people to take food at any time. 2) Portable: - These foods are portable, can be taken along anywhere and everywhere. The person can take the food wherever he travels all over. It is available in very compact and attractive packages.

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3) Hygiene: - The foods are packed by machines, do not cause any infections and are prepared in a hygienic manner. 4) Nutrients rich: - They are rich in nutrients even the intake of small quantity of food, gives us the required nutrients for the body to keeps us healthy. They have very less fats and carbohydrates. Rich food provides energy through out the day. 5) Adoptable to the trend: - Ready to eat is modified according to the market trend that is consumer taste and preference is taken into consideration. RTE is nowadays popular and attractive among consumers due to its less work and taste. It is more useful for the people who are busy and could not spend a lot of time in cooking. DISADVANTAGES Ready to eat food causes many problems, they are:Contaminated food is considered to be the principle route of transmission, and estimated to be the source in as high as 99% of the cases (WHO, 1988, meadetal 1999). L.Monocytogenes appears to be frequent transitory resident of the intestinal tract in humans. The proportion of the individuals whose faecal samples have been positive for L.Monocytogenes range from a low 0.5% to a high 29%. Because of the high rate of clinically healthy carriers, farber and peterkin (1991) suggested that the presence of L.Monocytogenes in the faeces is not necessarily an indication of infection. Healthy pregnant women maybe carriers of L.Monocytogenes and still give birth to healthy infants.

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The traditional Indian Sweet-Maker from a small set up has transformed into a full fledged processing food industry and taking HALDIRAM S its wares beyond the domestic frontiers to the Western World. Offers packaged Bhel puri chats such as Sev Puri. New MTR Zealand. Tanzania. Shrikhand. Pure Ghee. Australia. ITC's Flagship brand 'Kitchens of India ' has begun to carry this KITCHENS OF exotic taste of Indian cuisine beyond the shores of India . UAE and Oman. Alu Tikki. UK. Amul has ventured into the ready-toAMUL eat industry and includes Processed Cheese. INDIA Bangladesh. Chana Masala. Switzerland. gravies and rice. Pao Bhaji. Curry Pastes and dishes. MTR foods currently comprises twenty-two delicious and completely authentic Indian curries. Amongst the top five processed food manufacturers in India. Connoisseurs of Indian food in the US. Apart from being known for its dairy products. Canada and Australia now have the opportunity to taste these delicious recipes. Hongkong. Malaysia. Pakoras. Gol Gappa.Some of the RTE food industries and its products are listed: Gujarat Cooperative Milk Marketing Federation (GCMMF) is India's largest food products marketing organization. UK. the company claims to "market and export a wide range of packaged foods to global markets" that include USA. Bhutan. Singapore. Samosa. 5 . Nutramul and Mithaee Gulab Jamuns among its offerings. Dhokla among others Aashirvaad and Kitchens of India’ products from the ITC stable of India include a wide assortment of ready to cook foods and dishes ranging from Bukhara (Uzbek recepie) to Murgh Methi and other ITC exoctic cuisines and includes "regular" Biryanis.

The RTE product producer. Since a whole of consumers now a days depend on these Ready to eat products there is a need for improving these so as to get the market. 6 . So this study will help them to under stand the fast paced peoples preferences and tastes towards the RTE products.1 NEED OF THE STUDY Since in today’s world.1. Which is turn will help them to design their products according to their customer need and preferences. They have been considered as life saving for the present fast moving culture. RTE becoming a popular food product. in today’s world is in completion to target the corporate working people by offering a wider range of products.

2 SCOPE OF THE STUDY Customer preferences are based on their needs.1. Those researches help not only the companies but also the consumers of RTE so as to choose the best from the available product brands. Those study focuses on the consumer preference towards RTE food products among the people. wants and desire. 7 . Understanding customer preference will help the company to improvise and design their products to satisfy their customers.

8 .1.3 OBJECTIVES OF THE STUDY • To study the customers attitude towards ready to eat food • To study the customer preference towards ready to eat food • To determine the factors affecting the purchase decision of ready to eat food.

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Half of these managers were prepared to pay higher wages to staff holding a current food safety certificate.. Keywords: Food safety. The aim of this research was to investigate (using a questionnaire). All food handling workers should be encouraged to obtain and maintain a current food safety certificate. Managers rated 'staff with good food safety knowledge' the most important aspect of ensuring safe food. Although respondents considered that closure of the establishment was the most serious business consequence of a breakdown in safe food handling. REVIEW OF LITERATURE CHAPTER 2 Review of literature Safe food handling in ready-to-eat food establishments is a basic element in the reduction of foodborne illness. Fieldwork was conducted in 2002 in Wellington City. Environmental health officers who inspect ready-to-eat food establishments play an important role in guiding and assisting owners and staff in improving food handling standards. less than half (49%) were prepared to pay an additional insurance premium to cover this risk. New Zealand. foodborne illness. knowledge and attitudes about food safety held by management and staff in ready-to-eat food establishments. ready-to-eat food establishments 10 .

UK 11 . When compared with data on the general microbiological quality of food available in Wales. Of the 2. Llandough Hospital. or Clostridium perfringens. and one contained an unacceptable count of Bacillus cereus when compared with guidelines for the microbiological quality of ready-to-eat food published by the United Kingdom Public Health Laboratory Service in 2000. UK 3: Blaenau Gwent County Borough Council. Ebbw Vale NP23 6XB. United Kingdom. Penlan Road. Listeria species.A survey of the general microbiological quality of ready-to-eat food served in schools was undertaken across Wales. National Public Health Service for Wales. Glan Clwyd Hospital. four contained unsatisfactory counts of Staphylococcus aureus.351 samples taken. the food sampled from schools was of relatively better microbiological quality. Rhyl LL18 5UJ. Document Type: Research article Affiliations: 1: Public Health Laboratory. UK 2: National Public Health Service Microbiology Rhyl. Penarth CF64 2XX. No samples contained detectable levels of Salmonella. Civic Centre. four were identified as containing unsatisfactory counts of Escherichia coli.

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RESEARCH METHODOLOGY CHAPTER 3 RESEARCH METHODOLOGY Methodology is a way of solving the research problems systematically by applying the various research techniques along with the logics behind the problem. SAMPLING DESIGN: The sampling design mainly consists of the samples taken for the study along with the sample size. and sampling technique SAMPLE SIZE: 13 .. Descriptive research includes survey and fact findings by enquire of different kinds. POPULATION OF THE STUDY: People who are using ready to eat food product are taken as the population of the study.1 RESEARCH DESIGN: The research is descriptive in nature. The appropriate methodology will improve the validity of the finding. as it exists at present. The major purpose of descriptive research is description of the state affairs. 3.

2 SAMPLING TECHNIQUE: Convience sampling is used based on the willingness and availability of the respondents.3 METHOD OF DATA COLLECTION: For collecting primary data the questionnaire method is used. hence the result may not be applicable to other areas. • PRIMARY DATA Primary data is collected directly from the people who are selected as the sample size. 3.4 LIMITATIONS • The research is geographically restricted to Coimbatore city only. • SECONDARY DATA: Secondary data is collected from online data collection and magazines.Sample size of 125 people were selected for the purpose of the study 3. METHOD OF DATA ANALYSIS: Simple percentage method and chi-square method is used 3. 14 .

• The result was based on the information that was given by the respondents.• The study is limited to a sample size of 125 respondents therefore cannot be considered as a representative of the entire population. 15 .

6% 100% From the above table it is found that 40% of the respondents belonged to the age group Below 25.0% 42.. ANALYSIS AND INTERPRETATIONS CHAPTER 4 ANALYSIS AND INTERPRETATION Table 1 Age group of the respondents S.4% of the respondents belonged to the age group 25 – 40 and 17. 1 2 3 Age group Below 25 25 – 40 >=40 Total No.4% 17. of respondents 50 53 22 125 % of respondents 40.No. 42.6% of the respondents belonged to the age group >=40 16 .

of respondents 40 Below 25 30 22 20 10 0 Below 25 25 – 40 Age group >=40 25 – 40 >=40 50 53 17 . Chart 1 Age group of the respondents 60 50 No.4%) of the respondents belonged to the age group 25 40.Hence majority (42.

8% 47. of respondents 66 59 125 % of respondents 52.No.Table 2 Gender of the respondents Sl.8%) of the respondents are Males. 18 .2% of the respondents are females. Hence majority (52.2% 100% From the above table it is found that 52. 1 2 Gender Male Female Total No.8% of the respondents are males and 47.

of respondents 62 Male Female 59 60 58 56 54 Male Gender Female 19 .Chart 2: Gender of the respondents 68 66 66 64 No.

4%) of the respondents had education upto Under Graduation. 20 . 34.4% 17.6% of the respondents had education upto Post Graduation and 31.8% of the respondents had education upto +2.2% of the respondents had Technical/Professional education.No.2% 100% From the above table it is found that 16. Hence majority (34.Table 3: Educational qualification of the respondents S. 17. Technical Total No.6% 31. of respondents 21 43 22 39 125 % of respondents 16.4% of the respondents had education upto Under Graduation. 1 2 3 4 Education <+2 UG PG Professional.8% 34.

Technical 43 39 21 . of respondents 35 30 25 20 15 10 5 0 <+2 UG Education PG Professional.Chart3: Educational qualification of the respondents 50 45 40 No. Technical 21 22 <+2 UG PG Professional.

6% 100% From the above table it is found that 42.6%) of the respondents are unmarried.6% of the respondents are unmarried.4% of the respondents are married and 57. 22 .Table 4: Marital Status of the respondents S.4% 57. Hence majority (57. 1 2 Marital Status Married Unmarried Total No.No. of respondents 53 72 125 % of respondents 42.

of respondents 50 40 M arried Unmarried 30 20 10 0 Married Marital Status Unmarried 23 .Chart 4 : Marital Status of the respondents 80 72 70 60 53 No.

6% 11.2% 100% From the above table it is found that 20% of the respondents said that they are students.2% 25.Table 5 Occupation of the respondents S.2% of the respondents said that they are unemployed. 1 2 3 4 Occupation Student Employed Business Unemployed Total No. Hence majority (43.2%) of the respondents said that their occupation is employment. 24 . of respondents 25 54 32 14 125 % of respondents 20.2% of the respondents said that their occupation is employment.No.0% 43. 43.6% of the respondents said that their occupation is business and 11. 25.

of respondents 40 32 30 25 Student Employed Business Unemployed 20 14 10 0 Student Employed Occupation Business Unemployed 25 .Chart 5 Occupation of the respondents 60 54 50 No.

9% of the respondents said that their experience is 10 years and above.No. 1 2 Experience <10 years >=10 years Total No. 26 .9% 100% From the above table it is found that out of 66 respondents.1%) of the respondents said that their experience is below 10 years.1% 37. of respondents 41 25 66 % of respondents 62. Hence majority (62.Table 6 Experience of the respondents S. 62.1% of the respondents said that their experience is below 10 years and 37.

of respondents 25 25 < 0 years 1 20 > 1 years =0 15 10 5 0 <10 years Experience >=10 years 27 .Chart 6 Experience of the respondents 45 41 40 35 30 No.

Table 7 The number of family members S.No. No. of family members 1 2 3 <=2 3 >3 Total No. of respondents 22 78 25 125 % of respondents 17.6% 62.4% 20.0% 100%

From the above table it is found that 17.6% of the respondents said that their family members is <=2. 62.4% of the respondents said that their family members is 3 and 20% of the respondents said that their family members is above 3. Hence majority (62.4%) of the respondents said that their family members is 3.

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Chart 7 The number of family members
90 80 70 No. of respondents 60 50 40 30 20 10 0 <=2 3 No. of family members >3 22 25 <=2 3 >3 78

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Table 8 Monthly income of the respondents S.No. 1 2 3 4 Monthly income <Rs.5000 Rs.5,000 - Rs.10,000 Rs.10,000 - Rs.20,000 >Rs.20,000 Total No. of respondents 2 1 8 74 85 % of respondents 2.4% 1.2% 9.4% 87.1% 100%

From the above table it is found that out of 85 respondents, 2.4% of the respondents had monthly income below Rs.5000, 1.2% of the respondents had monthly income between Rs.5,000 and Rs.10,000, 9.4% of the respondents had monthly income between Rs.10,000 and Rs.20,000 and 87.1% of the respondents had monthly income above Rs.20,000/Hence majority (87.1%) of the respondents had monthly income above Rs.20,000/-

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Chart 8 Monthly income of the respondents
80 70 60 No. of respondents 50 40 30 20 10 2 0 <Rs.5000 Rs.5,000 Rs.10,000 Rs.10,000 Rs.20,000 >Rs.20,000 1 8 74

<Rs.5000 Rs.5,000 - Rs.10,000 Rs.10,000 - Rs.20,000 >Rs.20,000

Monthly income

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32 . 4% of the respondents said that they do not use ready to eat foods and 52% of the respondents said that they rarely use ready to eat foods.No.Table 9 Whether the respondent is using ready to eat foods S. of respondents 55 5 65 125 % of respondents 44.0% 100% From the above table it is found that 44% of the respondents said that they use ready to eat food.0% 52. Hence majority (52%) of the respondents said that they rarely use ready to eat foods.0% 4. 1 2 3 Response Yes No Rarely Total No.

Chart 9 Whether the respondent is using ready to eat foods 70 60 No. of respondents 50 40 30 20 10 0 Yes No Response Rarely 5 Yes No Rarely 55 65 33 .

6% of the respondents said that they choose ready to eat foods because of easy preparation and 6. 34 .No.4% 9. 53. of respondents 38 12 67 8 125 % of respondents 30.6% of the respondents said that the reason for choosing ready to eat foods is health.6% 53.4% of the respondents said that they choose ready to eat foods because of price.6% 6.4% 100% From the above table it is found that 30.4% of the respondents said that the reason for choosing ready to eat foods is the taste is good. Hence majority (53.Table 10 The reasons for choosing ready to eat foods S. 9.8%) of the respondents said that they choose ready to eat food because of easy preparation. 1 2 3 4 Reason for choosing Good Healthy Easy preparation Price Affordable Total No.

Chart 10 The reasons for choosing ready to eat foods 80 70 60 No. of respondents 50 40 30 20 12 10 0 Good Healthy Easy preparation Price Affordable Reason for choosing 8 38 67 Good Healthy Easy preparation Price Affordable 35 .

Hence majority (76%) of the respondents said that they are satisfied with the taste of ready to eat foods.Table 11 Whether taste and preference satisfy ready to eat foods S.No.2% of the respondents said that they are more satisfied with the taste of ready to eat foods.2% 100% From the above table it is found that 76% of the respondents said that they are satisfied with the taste of ready to eat foods.8% of the respondents said that they are not satisfied with the taste of ready to eat foods and 11. 12. 36 .0% 12. 1 2 3 Taste and Preference Satisfied Doesn’t satisfies More than satisfaction Total No.8% 11. of respondents 95 16 14 125 % of respondents 76.

of respondents 70 60 50 40 30 20 10 0 95 Satisfied Doesn’t satisfies More than satisfaction 16 14 Satisfied Doesn’t satisfies Taste and Preference More than satisfaction 37 .Chart 11 Whether taste and preference satisfy ready to eat foods 100 90 80 No.

4% 50.No. 38 .4% of the respondents said that trust 75-90% on ready to eat foods.Table 12 The percentage of trust on ready to eat food S. 18.4% of the respondents said that trust below 50% on ready to eat foods. 1 2 3 4 % of trust 100% 75-90% 50-75% <50% Total No. Hence majority (50.4% 100% From the above table it is found that 20.4% 10. of respondents 26 23 63 13 125 % of respondents 20.4%) of the respondents said that trust 50-75% on ready to eat foods.8% 18.8% of the respondents said that trust 100% on ready to eat foods. 63% of the respondents said that trust 50-75% on ready to eat foods and 10.

Chart 12 The percentage of trust on ready to eat food 70 63 60 50 No. of respondents 40 30 20 13 10 0 100% 75-90% % of trust 50-75% <50% 100% 75-90% 26 50-75% 23 <50% 39 .

of respondents 47 78 125 % of respondents 37. 1 2 Response Yes No Total No.4% 100% From the above table it is found that 37.No. 40 .6% of the respondents said that they feel healthy by consuming ready to eat foods and 62. Hence majority (62.Table 13 Whether the respondent feel healthy by consuming ready to eat foods S.4% of the respondents said that they do not feel healthy by consuming ready to eat foods.4%) of the respondents said that they do not feel healthy by consuming ready to eat foods.6% 62.

of respondents 47 Yes No Yes Response No 41 .Chart 13 Whether the respondent feel healthy by consuming ready to eat foods 90 80 70 60 50 40 30 20 10 0 78 No.

63.Table 14 Reasons for feeling healthy by consuming ready to eat foods S.No. of respondents 30 17 47 % of respondents 63. Hence majority (63.8%) of the respondents said that they feel healthy because of nutrition of ready to eat foods.8% of the respondents said that they feel healthy because of nutrition of ready to eat foods and 36.8% 36.2% of the respondents said that they feel just healthy because of ready to eat foods. 42 . 1 2 Response Nutrition Healthy Total No.2% 100% From the above table it is found that out of 47 respondents.

of respondents 20 17 Nutrition Healthy 15 10 5 0 Nutrition Response Healthy 43 .Table 14 Reasons for feeling healthy by consuming ready to eat foods 35 30 30 25 No.

1 2 Reason Taste Not suitable Total No.3%) said that they do not prefer ready to eat foods because of taste.3% 100% From the above table it is found that out of 78 respondents 48. 44 . of respondents 38 40 78 % of respondents 48.3% of e respondents said that they do not prefer ready to eat foods because it do not suit them.7% of the respondents said that they do not prefer ready to eat foods because of taste and 51.No.7% 51.Table 15 The reason for not feeling healthy S. Hence majority of the respondents (51.

5 Not suitable 38 38 37. of respondents 39 Taste 38.5 No.Chart 15 The reason for not feeling healthy 40.5 40 40 39.5 37 Taste Reason Not suitable 45 .

2% 56.2% of the respondents felt that ready to eat foods are better than traditional foods. 56% of the respondents felt that ready to eat foods are equal to traditional foods and 12.8% 100% From the above table it is found that 31. of respondents 39 70 16 125 % of respondents 31.0% 12.No. 46 . 1 2 3 Satisfaction level Better Equal Not equal Total No. Hence majority (56%) of the respondents felt that ready to eat foods are equal to traditional foods.8% of the respondents felt that ready to eat foods do not match with traditional foods.Table 16 The comparison between traditional and ready to eat foods S.

of respondents 60 50 40 30 20 10 0 Better Equal Satisfaction level Not equal 16 39 Better Equal Not equal 70 47 .Chart 16 The comparison between traditional and ready to eat foods 80 70 No.

6% 68. Hence majority of the respondents (68%) of the respondents said that customer satisfaction. of respondents 23 10 7 85 125 % of respondents 18. 5.Table 17 The personal qualities of ready to eat food as perceived by the respondents S. 48 . service motive and marketing are the personal qualities of ready to eat foods.4% of the respondents said that customer satisfaction is the personal quality of ready to eat foods. 8% of the respondents said that service motive is the personal quality of ready to eat foods. 1 2 3 4 Personal qualities Customer Satisfaction Service motive Marketing All of the above Total No.6% of the respondents said that marketing should be the personal quality of ready to eat foods and 68% of the respondents said that all of the above is the motive of ready to eat foods.No.0% 5.4% 8.0% 100% From the above table it is found that 18.

Chart 17 The personal qualities of ready to eat food as perceived by the respondents 90 80 70 No. of respondents 60 85 Customer Satisfaction 50 40 30 20 10 0 Customer Satisfaction Service motive Marketing All of the above 10 7 23 Service motive Marketing All of the above Personal qualities 49 .

8% 13.No.6% of the respondents said that ready to eat food has no loss or no gain in future and 1. 13.8% of the respondents said that ready to eat foods are having bright future. 1 2 3 Future Bright future No loss no gain Surely fail Total No.6% 100% From the above table it is found that 80.6% 5. 50 . Hence majority of the respondents (80.3% of the respondents said that ready to eat food will surely fail in future.8%) said that ready to eat food has bright future.Table 18 The future of ready to eat foods as perceived by the respondents S. of respondents 101 17 7 125 % of respondents 80.

Chart 18 The future of ready to eat foods as perceived by the respondents 120 101 100 No. of respondents 80 Bright future 60 40 20 0 Bright future No loss no gain Future Surely fail 17 7 No loss no gain Surely fail 51 .

of respondents 95 14 16 125 % of respondents 76.8% of the respondents said that ready to eat foods saves the time at times.No.2% 12. 1 2 3 Response Yes No At times Total No. 11.Table 19 Whether it satisfies in saving the time S. 52 .2% of the respondents said that ready to eat foods does not save the time and 12. Hence majority of the respondents (76%) of the respondents said that ready to eat foods saves the time.8% 100% From the above table it is found that 76% of the respondents said that ready to eat foods saves the time.0% 11.

Chart 19 Whether it satisfies in saving the time 100 90 80 No. of respondents 70 60 50 40 30 20 10 0 95 Yes No At times 14 16 Yes No Response At times 53 .

2% 8.6% 7. 1 2 3 4 5 6 MTR NEW ERA INDIAN READY TO EAT FOOD Kohinoor foods ITC HALDIRAMS All the above Total Brand No.6% of the respondents said that brand of ready to eat foods brand preferred by the respondents is NEW ERA INDIAN READY TO EAT FOOD.4% of the respondents said that brand of ready to eat foods brand preferred by the 54 .6% 9. of respondents 17 12 9 10 13 64 125 % of respondents 13.2% 100% From the above table it is found that 13.4% 51. 8% of the respondents said that brand of ready to eat foods brand preferred by the respondents is ITC and 10.No.0% 10.6% of the respondents said that d of ready to eat foods brand preferred by the respondents is MTR. 9.2% of the respondents said that brand of ready to eat foods brand preferred by the respondents is Kohinoor foods. 7.Table 20 Brand of ready to eat foods brand preferred by the respondents S.

2% of the respondents said that brand of ready to eat foods brand preferred by the respondents is All the above.respondents is HALDIRAMS and 51. Hence majority (51. 55 .2%) of the respondents said that brand of ready to eat foods brand preferred by the respondents is All the above.

Chart 20 Brand of ready to eat foods brand preferred by the respondents 14% MTR 10% NEW ERA INDIAN READY TO EAT FOOD Kohinoor foods 51% 7% ITC HALDIRAMS All the above 8% 10% 56 .

57 . Hence majority (63. 1 2 3 Response Yes No Some times Total No.0% 100% From the above table it is found that 16. 20% respondents feel that ready to eat food is some times suitable for children.8% 63. 63.2%) respondents feel that ready to eat food is not suitable for children. of respondents 21 79 25 125 % of respondents 16.8% respondents feel that ready to eat food is suitable for children.2% respondents feel that ready to eat food is not suitable for children.Table 21 Whether the respondents feel that ready to eat food is suitable for children S.2% 20.No.

of respondents 60 50 40 30 20 10 0 Yes No Response Some times 21 25 Yes No Some times 79 58 .Chart 21 Whether the respondents feel that ready to eat food is suitable for children 90 80 70 No.

Hence majority (66.4% 25.4%) respondents feel that pregnant women can not have ready to eat food. 25.6% 100% From the above table it is found that 8% respondents feel that pregnant women can have ready to eat food.No.Table 22 Whether the respondents feel that pregnant women can have ready to eat food S. 59 .4% respondents feel that pregnant women can not have ready to eat food. 1 2 3 Response Yes No Not regularly Total No.6% respondents feel that pregnant women can not regularly have ready to eat food. of respondents 10 83 32 125 % of respondents 8. 66.0% 66.

Chart 22 Whether the respondents feel that pregnant women can have ready to eat food 90 80 70 No. of respondents 60 50 40 30 20 10 0 Yes No Response Not regularly 10 32 Yes No Not regularly 83 60 .

4% 20. 61 .No.8% respondents feel that ready to eat foods gives does not ill effects and 24.8% respondents feel that ready to eat foods gives ill effects to some extent.8% 24.Table 23 Respondents feel that ready to eat foods gives ill effects S. 1 2 3 Response Yes No To some extent Total No. 20.4% respondents feel that ready to eat foods gives ill effects. Hence majority (54.4%) respondents feel that ready to eat foods gives ill effects. of respondents 68 26 31 125 % of respondents 54.8% 100% From the above table it is found that 54.

Chart 23 Respondents feel that ready to eat foods gives ill effects 80 70 No. of respondents 60 50 40 30 20 10 0 Yes No Response To some extent 26 31 Yes No To some extent 68 62 .

1 2 Response Spoilage of health Cost wise effect Total No.Table 24 In which way it gives ill effects. Hence majority (89.5% of the respondents said that ready to eat foods leads to cost wise effect.5%) of the respondents said that ready to eat foods leads to spoilage of health. 10. if so S.5% 10. 89.5% 100% From the above table it is found that out of 76 respondents.No.5% of the respondents said that ready to eat foods leads to Spoilage of health. 63 . of respondents 68 8 76 % of respondents 89.

Chart 24 In which way it gives ill effects. if so 80 70 68 60 No. of respondents 50 40 Spoilage of health Cost wise effect 30 20 10 8 0 Spoilage of health Response Cost wise effect 64 .

Table 25 Whether the respondents compare ready to eat foods with other foods S. 1 2 Response Yes No Total No. of respondents 60 65 125 % of respondents 48.0% 100% From the above table it is found that 48% of the respondents said that they compare ready to eat foods with other foods and 52% of the respondents said that they do not compare ready to eat foods leads with other foods. 65 .0% 52.No. Hence majority (52%) of the respondents said that they compare ready to eat foods with other foods.

Chart 25 Whether the respondents compare ready to eat foods with other foods 66 65 64 63 62 61 60 59 58 57 Yes No 65 No. of respondents 60 Yes Response No 66 .

1 CHI SQUARE TEST OF INDEPENDENCE For a contingency table that has r rows and c columns. Here Oi denotes the frequency of the observed data and Ei is the frequency of the expected values. We can use the equation Chi Square = the sum of all the (Oi – Ei)2. the chi square test can be thought of as a test of independence. The general table would look something like the one below: 67 . In a test of independence the null and alternative hypotheses are: NULL HYPOTHESIS Ho: The two categorical variables are independent or not associated.4. ALTERNATIVE HYPOTHESIS Ha: The two categorical variables are related.

Ei)2/Ei Chi Square observe value = Σ Oi — Ei)2/ Ei In this example.1) = 2(2) =4 68 .1)(r . For example. we can use the same procedure are before for a simple 2 x 2 table.Category Category Category I II III Sample A Sample B Sample C a d g b e h b+e+h C F I C+f+I Row Totals a+b+c d+e+f g+h+I a+b+c+d+e+f+g+h+i=N Column a+d+g Totals Now we need to calculate the expected values for each cell in the table and we can do that using the row total times the column total divided by the grand total (N). Observed Expected (Oi (Oi) (Ei) Ei) (Oi Ei)2 (Oi . Degrees of Freedom = (c . for cell a the expected value Ei would be (a+b+c)(a+d+g)/N.Once the expected values have been calculated for each cell.

. ALTERNATIVE HYPOTHESIS Ha: There is an association between Gender and usage of ready to eat food.285 for 1 d. we accept the null hypothesis and say that Gender and usage of ready to eat food are not associated. Level of Significance: 5% level or α=0.05 USAGE OF READY TO EAT FOOD Yes Rarely & No Gender Male Female Total 32 23 55 34 36 70 TOTAL 66 59 125 INTERPRETATION: Since the Chi Square observed value (1. The usage of ready to eat food is equally distributed over Gender.Chi Square test of independence between Gender and usage of Ready to eat food NULL HYPOTHESIS H0: There is no association between Gender and usage of ready to eat food.84) at 5% level of significance with probability 0.14) is less than the Chi square expect value (3. 69 .f.

. FINDINGS 70 .

CHAPTER 5 FINDINGS  Majority (52%) of the respondents said that they rarely use ready to eat foods. 71 .4%) of the respondents said that they do not feel healthy by consuming ready to eat foods.8%) of the respondents said that they feel healthy because of nutrition of ready to eat foods.  Majority (76%) of the respondents said that they are satisfied with the taste of ready to eat foods.8%) of the respondents said that they choose ready to eat food because of easy preparation.  Majority (62.  Majority (53.4%) of the respondents said that trust 50-75% on ready to eat foods.3%) said that they do not prefer ready to eat foods because of taste.  Majority (63.  Majority of the respondents (51.  Majority (50.  Majority (56%) of the respondents felt that ready to eat foods are equal to traditional foods.

 Majority of the respondents (68%) said that customer satisfaction.  Majority (89.  Gender and usage of ready to eat food are not associated.4%) respondents feel that pregnant women can not have ready to eat food.5%) of the respondents said that ready to eat foods leads to spoilage of health.2%) of the respondents said that brand of ready to eat foods brand preferred by the respondents is All the above.2%) respondents feel that ready to eat food is not suitable for children.  Majority (51.  Majority (66.4%) respondents feel that ready to eat foods gives ill effects. 72 .  Majority (54. service motive and marketing are the personal qualities of ready to eat foods.  Majority of the respondents (76%) said that ready to eat foods saves the time. The usage of ready to eat food is equally distributed over Gender.  Majority (52%) of the respondents said that they compare ready to eat foods with other foods.  Majority (63.

SUGGESTIONS 73 ..

7. So it is suggested that boiled water should be used for all purposes. 5.5. Although ready to eat food is the last remedy for hungry. 3.1 SUGGESTIONS 1. Children and elders should not be encouraged to use ready to eat food since it may cause inconvenience to stomach and may lead to stomach upsets. Government also should strictly prepare regulatory act regarding ready to eat food to protect the interest of consumers and public. 2. If oil is used in ready to eat foods. Strict law should be enforced against defaulters. Possible expiry dates should be followed and it may be printed on the cover of the ready to eat food if packed. Customers should identify the products whether it is prepared out of fresh oil or repeated use of oil and try to avoid it. 74 . Health officials should sincerely periodically visit shops and seize expired ready to eat food without leaning towards manufacturers involving bribe or any mode of benefits derived out of it. The contamination of water is so much prevalent. 6. the vendors should not forget about the chemistry of it and prepare as much clean as possible. it should be used only once. 4.

. CONCLUSION 75 .

This research have helped not only the consumer’s to know better about the RTE product. The research has brought the fact to light that the RTE products are most favored by the fast paced people of today’s world.5.2 CONCLUSION The study on “Consumer’s Attitude Towards Ready To Eat Food Industry” have helped us to understand that the RTE industry on now a day’s becoming an important industry in to these world. but it also have the producer to understand their consumer’s taste and preference’s. 76 .

BIBLIOGRAPHY 77 ..

Esminger M. Hernandez Dominguez BC. • • • • 78 . Food for Health: A Nutrition Encyclopedia.33(5):1183-9 2002. Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances. Stroke 2002 May. Chemopreventive characteristics of avocado fruit. J. He J.BIBLIOGRAPHY • Bazzano LA. 2007 May 17.16(1):23-30. Arteaga JR. PMID:17582784. PMID:15210. J Nutr Biochem. 1986 1986. Arch Med Res 1996 Winter. Monounsaturated fatty acid (avocado) rich diet for mild hypercholesterolemia. Semin Cancer Biol. Go VL. K. Clovis. e. Chin YW. 2005 Jan. al. PMID:15629237. 2005. California: Pegus Press. Heber D. Odgen LG et al. D'Ambrosio SM. Dietary intake of folate and risk of stroke in US men and women:NHANES I Epidemiologic Follow-up Study. Frati Munari AC. Ding H. Lu QY. Huerta S. Ensminger AH. Lopez LLedesma R. Zhang Q. et al. [Epub ahead of print] 2007. Kinghorn AD.27(4):519-23 1996.

. 79 ANNEXURE .

Occupation of the respondents? a) Student b) Emoloyed c) Business d) Unemployed 7.Rs. Educational qualification? a) <+2 b)UG c)PG d)Professional. 5000 . The number of family members? a) <=2 b) 3 c) >3 9. 20000 80 . Experience of the respondents? a) <10years b) >=10years 8.ANNEXURE 1. Marital status? a) Married b) Unmarried 6. Technical 5.10000 c)Rs. Monthly income of the respondents? a) <Rs.10000 – 20000 d) >Rs. 5000 b)Rs. Age ? a) Below 25 b) 25-40 c) >=40 3. Gender of the respondent? a) Male b) Female 4.Name : 2.

provides nutrients (b)Makes me healthy (c)If no. What made you to chose ready to eat food? (a)Good (b) Healthy (c) Easy to prepare (d) Price Affordable 12. Do you feel it is healthy? (a)Yes (b) No (a) If yes. Do you use ready to eat food? a) Yes (b) NO (C) Rarely 11. Is it different from your own cooked food? (a)It’s better than my food (b) its worth as my food (c) Cant make up to my need 81 .10. Does it satisfy your taste and preference? (a)Satisfies (b) Doesn’t Satisfies (c) More than satisfaction 13. it’s just for taste purpose (d)Not suitable for all 15. What’s your trust percentage on ready to eat food? (a) 100% (b) 90-75% (c) 75-50 (d) <10% 14.

Can pregnant women have the ready to eat food? (a)Yes (b) No (c) Not Regularly 82 . Will it be suitable for children? (a)Yes (b) No (c) Sometimes 21. Does it satisfy in saving your time? (a)Yes (b) No (c) At times 19. Which brand do you prefer more? (a)MTR (b)NEW ERW INDIAN READY TO EAT FOOD (c)KOHINOOR FOODS (d)HALDIRAM’S (e)ITC (f)ALL THE ABOVE 20. What personal qualities does one need to succeed in the food processing field? (a)Customer satisfaction (b) Service motive (c) Good marketing (e) All the above 17.16. What future do you see for the ready to eat food industry? (a)Bright future (b) No loss-no gain process (c) Surely fail 18.

Do you compare RTE foods with other foods? a) Yes b) No 24.22. in what way? (a)Spoilage of health (b)Cost wise effect’s 23. Do you think that ready to eat food gives ill effects? (a)Yes (b) No (c) To some extent • If yes. Suggest some ways to improve ready to eat food industry? 83 .

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