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Project of Lays Chips: History
Project of Lays Chips: History
Introduction:
History:
Lay's is the brand name for a number of potato chip varieties as well as the name of the company that
founded the chip brand in 1938. Lay's chips are marketed as a division of Frito-Lay, a company owned by
PepsiCo Inc. since 1965. Other brands in the Frito-Lays group include Fritos, Doritos, Ruffles, Cheetos
and Rold Gold pretzels. The owner is PepsiCo and they made Fritos, Dortios, Ruffles, Cheetos, Rold
Methodology
Primary source:
Questionnaires
Secondary source
Internet
Sample size
Out of 50 we have a sample size of 25. Respondents in the sample size were asked to fill the
In order to extract the meaningful information from the data collected an analysis of data
The first objective of the research project is concerned with finding out what
Percentage of people likes to eat snacks
Sales
2%
Yes
No
98%
18%
Chips
12% Biscuits
Nimkos
63% Bujia
7%
16%
Yes
No
84%
Fourth objective was to find out how which time of the day you prefer the
31%
Morning
Afternoon
59% Evening
7% Night
3%
The fifth objective was to analyze the reasons for the popularity of the most preferred
chips
3%
super crisp
38%
layschips
55% kurleez
others
5%
Sixth objective was to find out how which flavor of lay’s chips people like the most
5%
4%
plain salt
masala
30%
tangy tomato
61% cheese
Our seventh objective was to find out which all places do the people consume lay’s
chips most
10%
10%
collages
railway station
public place
16% bus stop
63%
8%
6%
24%
6% brand name
quality
variants
price
others
56%
22% 26%
excellent
good
average
52%
The tenth objective was to analyse which size of lay’s chips people generally prefer
Sales
10%
large
38% medium
small
52%
t he most
The eleventh objective of the research project is concerned with finding out how often
very often
often
sometimes
rarely
Our twelth objective was to find out who all in respondent’s family prefer lays chips.
Sales
4%
all
children
parents
36%
grandparents
60%
The thirteenth objective was to find the opinion about the lay’s market position in the
commutative market
4%
6%
yes
no
cant say
90%
Fourteenth objective was to find out the opinion of the people as they need lay’s chips
16%
yes
no
84%
Chips
32%
advertising
live demonstration
retail outlets
59% home shopping
7% 2%
42%
yes
no
58%
Recommendation:
STOP DUPLICITY- The very first thing on which Pepsi should work upon is it
should try to stop duplicity, because it does not only decreases the company’s
sales it also spoils the health of customers and Pepsi gets blamed for the damage.
reports about misbehavior and misconduct by company, according to survey Pepsi does not care about
customers, so increase the market share Pepsi have to strengthen its relation with customers and fix a
they have to work, maximum distributors of Pepsi do not know there area only.
that Pepsi have very few pure distributors, impure distributors not only spoils the
Pepsi image but they also increases the market share of coca-cola.
WHOLESALERS- To increase the market share Pepsi should provide a little discount to the retailers, who
directly takes the product from company. The retailers which takes Pepsi product from wholesaler gets
direct operation retailers do not enjoy any type of discount, which de motivates the retailers and they start
buying from wholesaler who compels retailers to take coca-cola product also , which directly decreases
ONE AREA ONE SCHEME- There should be one scheme in one area, In
different scheme one retailers enjoy heavy scheme and another suffers with low scheme or do not get
only, for good market share there should be one scheme in one area.
coolers in some areas but customers not happy with the performance of coolers; maximum number of
coolers is old and not working properly, so to increase the market share Pepsi should establish a special
encourage the market share Pepsi should encourage customers first; it can be done through appraisal of
cover the inner streets shops, so to increase the market share Pepsi have to cover
NEW SHAPED CARETS- The half covered carets of Pepsi results in damaged
bottles, so Pepsi should also launch a new caret like coca-cola, which helps in
do not have flavors like coca-cola, but the 7up nimbooz is highly demanded in the market, so proper
supply of nimbooz in market will certainly increase the market share of Pepsi.
Conclusion:
organization conducts market research for development of its share in the market.
The market survey done for Pepsi clears the scenario going in the market.
According to the survey Pepsi is loosing its Market share due to bad service, lack of stock, bad customer
relationship management, old flavors, poor maintenance of equipments in market which belongs to lays
Though lays chips is loosing its Market share in some markets but still it has various strengths which will
help lays to recover, there are lots of opportunity available in the market, which lays should utilize in a
Lays should work on some sectors like customer relationship management, duplicity,
adding new flavors, availability of stock, proper service and market audit.
Literature review:
The work carried out in the texture analysis of the potato chips is at its primitive level and more
is to be achieved in this area to find better alternatives for measuring crispiness, hardness like
variables of the complex shaped objects like potato chips. The major problem with reproducibility of
the results obtained from texture analysis of potato chips is due to the shape irregularity of the chips.
Therefore a method must be devised to ensure consistency in the results. In last few decades very few
research papers have been published correlating various qualitative properties of potato chips to
textural properties of the chips. In this paper they are being listed in a chronological order as published
in different Journals.
A very basic level of rupture testing of potato chips for textural analysis using a ball probe was
also done by (C.Granda, R.Moreira 2005) in her thesis Acrylamide content of potato chips. The work
carried out was similar to other cylindrical probe of 0.203 cm in diameter and a cylindrical base with an
outside diameter of 25.5 cm and a hole of 19 mm was used in a bite compression test with a probe
velocity of 10 mm/s. Kawas (2000) used a similar procedure to measure texture of tortilla chips: a ¼
inch ball probe traveled at a downward velocity of 0.1 mm/s until it broke the sample; the sample was
located on an 18 mm diameter hollow cylindrical base. Fracturability was determined as the first peak
of the force vs. distance curve. Garayo (2001) used a rupture test on fried potato chips. He used the
same approach used by Kawas (2000); hardness of the chips was determined by finding the maximum
One of the most important researches was carried out named Mechanical properties of fried
crust (Isabel Lima, R. Paul Singh ; 2001) at UC Davis; used both ball probe for the puncture testing of
potato chips and guillotine type three point bending probe for snapping test. In this paper restructured
potato model system was fried in canola oil for 5, 10, or 15 min at 170, 180, or 190oC and tested in a
Dynamic Mechanical Analyzer. Selected mechanical properties were measured using puncture and
three-point bending cells. Forces involved in puncture were a combination of tension, compression,
and shear, while the three-point bend test studied the crust flexural properties. Therefore evaluating,
the effect of frying time and multiple temperatures on the textural properties of the potato chips.
In other researches various quality attributes such as effect of time and storage condition on
Rheological properties of Masa for corn tortillas( Rosana Moreira, Elena Castell, Bootsrapa Limanond
1999) conducted test for evaluating the textural properties of corn masa. A similar research paper
named Textural properties of Baked tortilla chips (Ahmed Kayacier, Rakesh Singh, 1999) was
conducted to analyze changes in texture with multiple baking temperatures). The conclusion of this
paper said that the force required to break the sample was higher for samples with higher work values.
Three point bending using Instron punch was utilized for comparing the textural properties of
potato chips by assay of changes in moisture content and sorption/ desorption, Thickness of potato
chips, position of slice within potato tuber, frying time, temperature and potato specific gravity effects
were deeply studied in the paper named reproducible texture analysis of potato chips (S. Segnini, P.
Dejmek and R Oste, 1999). In the 1990s, Frito-Lay's research revealed tremendous growth
opportunities in the area of low-fat snacks: almost half of consumers taking part in the research (47
percent) admitted that they felt they should limit their fat intake, but felt they couldn't; another 53
percent claimed that they limited their salty-snack intake because of concerns about good nutrition. In
response to these trends, Frito-Lay began introducing low-fat versions of its products, the most
successful of which has been a line of lowfat potato crisps called Baked Lays, which are made from
Analytical argument:
No. I strongly recommend to not feed such foods because it contains large quantity of salt and fried in oil.
It may contain acryl amide which is dangerous to the nervous system. It contains no protein and high
amount of fat thus forms a bad food combination. Fast food has always been prescribed not to be taken
both for children and adults. These packaged things have lot of artificial colours, preservatives, lot of oil
which is not good even for adults. In the long run, regular intake of these things can create many
problems. Any Frito-lay Product that uses cheese is made out of enzymes that come from beef and pork.
They do not know which product is just made from beef and which product is just made from pork. So
even if you are not zabiha, these products are not halaal.So that means any Doritos and Cheetos are
haram. I just called again to clarify. Frito-Lay RECOMMENDS that you do not eat any of their cheese
products. They get their cheese flavoring from many places so they cannot differentiate.