A PROJECT REPORT ON READY TO EAT FOOD INDUSTRY

EXECUTIVE SUMMARY We Indians are extremely fussy about the food we eat, and hate to compromise on taste and quality. So, we like our vegetables with the same taste for years together, perhaps just like it was in our childhood, which put

in other words means that, for us, there!s no substitute for homemade food. "ut have we ever given a thought to how much time we spend in cooking# $ow many toils go behind the exotic fares that a woman prepares for her family# Innumerable hours are spent on every mouth%watering dish. &utting this, chopping that, roasting, grinding, frying'. (tc.) &ooking is indeed a full time occupation. "ut today!s woman, with so many demands on her time, simply cannot afford to spend a whole day in the kitchen. *t the same time, in no way is she willing to substitute her ways, for the fear that quality and taste may be compromised. +ow people have discovered the joys of a simpler, faster and fun way of cooking traditional Indian food. *s nuclear families proliferate in urban India, the ready%to%eat market is set to grow. It!s a food revolution that!s been a long time coming. *s double%income nuclear families become the norm in urban India, everyone who is anyone in the food business has been eyeing the ready%to%eat food sector with considerable hunger. ,op food companies say the market is currently worth around -s ./ crore in India but they confidently predict it will grow to around -s 0// crore in the next one or two years. So there is a great future for food companies in India.

1. INTRODUCTION In today!s competitive world the practical study forms an important part in each and every professional course. ,he 1"* is a course in which the theoretical knowledge is backed by the practical study. ,hat study is in the form of different projects which are undertaken during the 1"* course. $ere we have done a project on a READY TO EAT FOOD INDUSTRY as a part of 1*-2(,I+3 -(S(*-&$ I+45-1*,I5+ S6S,(1 course. ,he current situation is made known to the students when they undertake the project. ,he project gives better insides into the application part of the theory. ,he companies in an industry and their operations can be better known by the students when they analyse the data, and prepare the project. ,his project is on the study of -(*76 ,5 (*, 4557 market of India. We have done analysis based on the primary data 8which are collected through survey 9 personal interview: and secondary data 8which are collected from different sources like internet, maga;ines, and reports of different 3overnment agencies:. ,his project also includes the current news on ready to eat food and also includes the details of the first international conference in India on -(*76 ,5 (*, 4557 industry.

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2. RESEARCH METHODOLOGY OBJECTIVES OF PROJECT: ,o study the market of -eady to (at food. ,o determine the factors affecting the purchase decision of -eady to (at 4ood. ,o understand the consumption pattern of -eady to (at 4ood. ,o analyse the competition among different brands. TIME SCOPE OF PROJECT: *s the project is undertaken as a part of 1*-2(,I+3 -(S(*-&$ I+45-1*,I5+ S6S,(1 subject, the time limit taken to complete the project is the ,wo months. DATA COLLECTION METHOD: =-I1*-6 7*,* . >uestionnaire. 0. =ersonal Interview. S(&5+7*-6 7*,*
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. Internet 0. 1aga;ines. <. &ompanies! "rochure. S*1=@( SIA( B // S*1=@I+3 ,(&$+I>C( B &onvenience Sampling. @5&*,I5+ 45- SC-D(6% *hmedabad and 3andhinagar LIMITATIONS IN PROJECT: *s no project is possible without any limitations, our project and survey is also bounded by some limitations of which few major limitations are as followsE ,he project was the part of 1-IS Subject and hence the time duration to carry out the project. ,he project was restricted to some selected study areas of -(*76 ,5 (*, 4557 industry. ,he respondents have been selected by convenienceF hence they might not be perfect representative of the analysis. ,he research depends on the data obtain from secondary sources. ,hus it authenticity of the report depends on the authenticity of the source of data.. ,he analysis also depends on the respondent!s answer and thus might differ from actual situation.

3. INDIAN FOOD INDUSTRY ,he food industry is on a high as Indians continue to have a feast. 4uelled by what can be termed as a perfect ingredient for any industry B large disposable incomes B the food sector has been witnessing a marked change in consumption patterns. Increasing incomes are always accompanied by a change in the food basket, says an I&-* report, which analyses food expenditure patterns over the last three decades in India. ,he report observes that the proportionate expenditure on cereals, pulses, edible oil, sugar, salt and spices declines as
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households climb the expenditure classes in urban India while the opposite happens in the case of milk and milk products, meat, egg and fish, fruits and beverages. 4or instance, the proportionate expenditure on staples 8cereals, grams, pulses: declined from ?. per cent to ?? per cent in rural India while the figure settled at <0 per cent of the total expenditure on food in urban India. * large part of this shift in consumption is driven by the processed food market, which accounts for <0 per cent of the total food market. It accounts for -s ,0H/ billion 8CSI0J.? billion:, in a total estimated market of -s <,JJ/ billion 8CSIJ .GG billion:. ,he popularity of READY TO EAT food packs and the bottomlines of eateries have a story to tell. (ating out no longer marks a special occasion. +ot only does the traditional eat%at%home type prefer to eat out, he is very demanding too. $e wants value for his money in terms of quality and variety. +o wonder, multi%cuisine restaurants are mushrooming even in small towns. Italian, 1exican, @ebanese, Kapanese, &ajun B the list is growing. &orroborating this trend, (uromonitor International, a market research company, says the amount of money Indians spend on meals outside the home has more than doubled in the past decade, to about CSI. billion a year, and is expected to double again in about half that time. *nother interesting trend noticed in consumer patterns is the growth of branded products. ,he branded food market is on a roll. It grew over . per

cent in 0//?, according to the latest *&+ielsen 3lobal Services report on global trends in food and beverages. ,hat makes food an attractive proposition for investors. Savvy companies have pumped in more than -s G/,/// crore 8CSI <.LH billion: in new food and farm businesses in 0//?. *ccording to industry estimates, <0 private sector projects worth -s G/,<G/ crore 8CSI <.HG billion: were announced in 0//? compared to HJ with an investment of -s 0, </ crore 8CSI?HJ.< million: in 0//<. ,he popularity of food and agro products is not surprising when the sector is now offering a growth of more than ./ per cent in sales. With such promise in the sector, a number of foreign companies have joined the fray. While CS brands such as 1c7onald!s, =i;;a $ut and 2entucky 4ried &hicken have become household names, more are on their way. ,he CSIL billion CS soups%to%juices company, &ampbell, is planning an entry into India. *frican fast food chain +ando!s, which specialises in flame%grilled chicken made in peri%peri 8chilli: sauce, is all set to enter India. *mong processed food products, the milk product market needs special mention. -etail shelves now offer multiple choices in the processed cheese segment with @e "on of 7abon International, @aughing &ow, "ritannia and *mul. 1other 7airy, the marketing arm of +ational 7airy 7evelopment "oard 8+77":, plans to join the G,///%tonne processed cheese market. India is, in fact, one of the largest milk producers in the world. Its milk output is estimated to have grown by <. < per cent to J0.0 million tonnes during 0//<%/?.
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,he new wave in the food industry is not only about foreign companies arriving here attracted by the prospective si;e of the market. It is also about the migration of the 1ade in India tag on food products travelling abroad. Indian food brands and fast moving consumer goods 841&3s: are now increasingly finding prime shelf%space in the retail chains of the CS and (urope. ,hese include &obra "eer, "ikanervala 4oods, 1,- 4oodsM ready% to%eat food stuff, I,&Ms 2itchen of India and Satnam 5verseasM "asmati rice. In a bid to boost the food sector, the government is working on agri;ones and the concept of mega food parks. 5ne indication of the importance that the sector received is the hiking of the present outlay for the sector from -s H. crore 8CSI J.. million: in 0//?%/. to -s H/ crore 8CSI? .<. million: the next year, more than twice the earlier amount. ,he government is also considering investing -s // crore 8CSI00.JL

million: in at least / mega food parks in the country besides working towards offering // per cent foreign direct investment and income tax benefits in the sector.

4 COMPANY PROFILE: 4.1 MTR 1,- 4oods @imited is amongst the top five processed food manufacturers in India. We manufacture, market and export a wide range of packaged foods to global markets that include CS*, C2, *ustralia, +ew Aealand, 1alaysia, Singapore, C*( and 5man. Starting with the legendary 1,- restaurant in "angalore, India!s silicon valley, we now offer MMcomplete meal solutionsM. 5ur wide range of products include ready%to%eat curries and rice, ready%to%cook gravies, fro;en foods, ice cream, instant snack and dessert mixes, spices and a variety of accompaniments like pickles and papads. 5ur deep understanding of culinary expectations and needs has resulted in many new and innovative products. 5ur investments in infrastructure and technology ensure that we can scale rapidly and bring these to market. ,oday, consumers across the globe count on us to bring them all%natural, wholesome and delicious food that is also convenient and no%fuss.

We have also expanded our retail presence significantlyE contemporary M+amma 1,-M and 1,- kiosks now serve delighted consumers across "angalore and &hennai. QUALITY POLICY: We are IS5 J//0 and $*&&= certified. *t 1,-, quality is a way of life. $a;ard *nalysis and &ritical &ontrol =oint or $*&&=, developed by the &odex *limentarius &ommission, is a global food safety standard. We have successfully met the stringent requirements for this certification. 5ur facilities are equipped with the latest systems. We adhere to international standards across all operationsE from sourcing the finest ingredients to processing and packing using cutting%edge technology. (ach 1,- product carries this assurance of quality and meets the high expectations our consumers have from us. FEATURES OF MTRS FOOD PRODUCTSE What makes 1,- a trusted, household name# 5ur products are //N natural have no preservatives and use only the finest, most authentic ingredients. "e it an Instant mix or a -eady to (at dish, pickles or soups, all 1,products are known for their mouthwatering, Ohome%cookedO taste.

 We adhere to the most stringent quality standards, from sourcing ingredients to processing and packing. We are IS5 J//0 and $*&&= certified. We use the latest technology to preserve the quality and freshness of our food. 5ur use of technology from the 7efense 4ood -esearch @aboratory for our -eady to (at products has won us the =residentMs award. *ll 1,- products are //N vegetarian.

PRODUCT LIST: READY TO EAT CURRIES -*K1* 1*S*@* 8-(: 8"C@2: 23 0 7*@ 1*2*+I 8-(: 8"C@2: 23 < -,( =*@*2 =*+((- 8-(: 8"C@2: 23 ? -,( 1IP(7 D(3 &C--6 8-(: 8"C@2: 23 . -,( &$*+* 1*S*@* 8-(: 8"C@2: 23 G -,( 7*@ 4-6 8-(: 8"C@2: 23 L -,( +*D-*,$*+ 2C-1* 8-(: 8"C@2: 23
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H -,( *@C 1C,,(- 8-(: 8"C@2: 23 J -,( =*+((- 1*2$*+I 8-(: 8"C@2: 23 / -,( =*D "$*KI 8-(: 8"C@2: 23 -,( *DI*@ 8-(: 8"C@2: 23 0 -,( "(+7I 1*S*@* 8-(: 8"C@2: 23 RICE ITEMS -,( ,*1*-I+7 -I&( "C@2 8 23: 0 -,( @(15+ -I&( "C@2 8 23: < -,( S*1"*- -I&( "C@2 8 23: ? -,( -*S*1 -I&( "C@2 8 23: . K((-* -I&( 8-(: 8"C@2: 23 G 7I(, 7(@I,( 8-(: 8"C@2: 23 L 1*S*@* -I&( 8-(: 8"C@2: 23 H -*K1* &$*W*@ 8-(: 8"C@2: 23 J 2$*-*"*,$ 8-(: 8"C@2: 23 / 2(S*-I"*,$ 8-(: 8"C@2: 23 "ISI"(@( "*,$ 8-(: 8"C@2: 23 0 =5+3*@ 8-(: 8"C@2: 23 < D(3(,*"@( =C@*D 8-(: 8"C@2: 23 SOUPS SI1=@6 ,51*,5 S5C= P 23 0 S=I&6 ,51*,5 S5C= 8"C@2: P 23 < 1C@@I3( ,*W+6 S5C= 8"C@2: P 23 ? S=I+*&$ &*--5, S5C= 8"C@2: P 23 . 1IP(7 D(3(,*"@( S5C= 8"C@2: 2g G "*"6 &5-+ 9 S=-I+3 5+I5+ S5C= 8"C@2: kg
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4.2 ITC ! AASHIRVAAD AASHIRVAAD READYMEALS I,& 4oods launched a range of -eady%,o%(at dishes under the M*ashirvaad -eady1ealsM label, in $yderabad, on 0.th Kune 0//<. ,he range now comprises nine dishes and two &ombo packs. ,he dishes on offer currently are -ajma 1asala, +av -atan 2urma, 7al 1akhani, *loo 1utter, =alak =aneer, =indi &hana, =av "haji, 1utter =aneer and 6ellow 7al ,adka. -ajma 1asala 9 "asmati -ice and 6ellow 7al ,adka 9 "asmati -ice are available in &ombo packs. ,he 7ishes are priced between -s. </Q% to -s. ?/Q% for a 0H. gms pouch and the &ombo packs are priced at -s. ?.Q% for a ?H. gms pack. ,he unique packaging form, using a retort process, ensures that the original freshness and taste of the recipes is protected without the use of preservatives. THE RETORT PROCESS ,he pioneering introduction of retorting technology is what has made the sale of R-eady%to%(at! food products commercially viable.

,he need of frontline military soldiers for light but nutritious food, with an assured long shelf life was the impulse and the inspiration for the development and fine%tuning of the retorting process. -etorting technology was used by the CS in its *pollo Space missions. ,oday it is the mainstay of CS military rations. -etorting is also widely used in packaged foods in Kapan and (urope. ,he efficacy and effectiveness of the retorting process depends on the sterilisation process and the retorting pouch. STERILISATION PROCESS ,he sterilisation process ensures the stability of the -eady%to%(at foods in retort pouches, on the shelf and at room temperature. ,he application of sterilisation technology completely destroys all potentially harmful micro% organisms, thereby making sure that the food product has a very long shelf life. $owever, in the current commercial context, the shelf life is limited to one year.

RETORT POUCHES -etort pouches are flexible packages made from multi%layered plastic films, with or without aluminum foil as one of the layers. ,heir most important feature is that they are made of heat%resistant plastics, unlike the usual flexible pouches. ,his makes the retort pouches uniquely suitable for the processing of their food contents at temperatures around 0/ degrees

&elsius. ,hat is the kind of ambient temperature prevalent in the thermal sterilisation of foods. ,he <%ply laminate consisting of =(,Q *l oil Q == is the most common material used in retort pouches and is the only one used in India. I,& uses ?%layered pouches. ,he use of =(, or polyester as the outer layer gives the required strength to the pouch. ,he aluminum foil serves as a barrier layer ensuring a shelf life of more than one year. ,he +ylon layer provides strength to the pouch, reassuring additional shelf life. ,he innermost layer of =olypropylene provides the critical seal integrity, flexibility, strength and taste and odour compatibility with a variety of food products. R*ashirvaad -eady1ealsM is currently available across all major cities like 7elhi, 1umbai, 2olkata, "angalore, $yderabad, &hennai, =une, *hmedabad, +agpur, =atna, 3uwahati, and Dishakhapatnam. *ll grocery stores selling ready%to%eat products stock R*ashirvaad -eady1eals!.

". SUGGESTIONS *s awareness of -,( food is less, food companies should increase their promotional activities. 4ood companies should organi;e a food festival events in different cities to attract new customers 4ood companies concentrate more on nuclear family but along with they should also concentrate on people who live alone. 4ood companies should try to reduce the cost of -,( food.

,hough the demand for the ready%to%eat products is increasing in the global market, the supply is still not satisfactory. So food companies should increase their production capacity. >uality is of paramount importance for the growth of the -,( foods business in India. So each food company should concentrate on quality improvement of -,( food. =ackaging is also important for -,( food to keep the food hygienic. 4ood companies must follow the international norms for packaging. 4ood companies should explore the new avenues for marketing and distribution of -,( food.

CONCLUSION

With the income level rising, demand for milk, meat or fish, fruits and vegetables is also increasing in India. With more urbani;ation, Indian families also consume more processed foods, more ready%to%eat foods, etc. *sian *mericans, now numbering over / million along with the other < million persons of India origin spread all over the world are a huge potential
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market for the -,( 4oods out of India. ,his creates a scope for the producers to come out with a long range of dishes including the usual meals. India had been at the forefront for variety of dishes both in domestic and global market. ,oday the ready%to%eat products produced from India are mostly on "asmati rice =ulao, "iryani, 7al, &hanna, -ajma, Spicy Degetable &urry, 1ushroom, =aneer, &hicken, "roccoli, Sweets and many more South Indian dishes. 4ood companies should increase the promotion of -,( food to create awareness among people about the concept of -,( food and convince customers about the misconception about the added preservatives in -,( food. ,here is great opportunity for Indian food companies to capture Indian food market as well as food market of other countries. ,op food companies say the market is currently worth around -s ./ crore in India but they confidently predict it will grow to around -s 0// crore in the next one or two years. So there is a great future for food companies of India.