LITERATURE REVIEW:-

1. M. Bala swamy, T. Anil Kumar and K. Srinivasa Rao in their study entitled “Buying behaviour of consumers towards

instant food products". International Journal of Research and Computational Technology (vol.2 Issue 2, May, 2012 ISSN:

0975-5465) revealed that:

Factors determining the consumer, instant food product mix, households, buying behaviour product attributes,

shopping malls, market.

2. Mr. A. Karuppusamy and Dr. C. Arjunan in their study entitled “A study on consumers' buying behaviour towards instant

food products in Coimbatore"- Namex international journal of management research (vol.2, Issue No. 2 July 12, 2012)

revealed that:

The results of the research reveals that all the respondents were aware of Pickles and Sambar Masala but only less

percentage were aware of Dosa/ Idli mix. About 96.11 percent consumers of Dosa / Idli mix and more than half of

consumers of pickles and sambar masala prepared their own.

3. V. Usha in their study entitled “A study on buying behaviour towards instant food products in Kolar District”. University

of Agricultural sciences, Dharwad in (July, 2007) revealed that:

All the respondents were aware of pickles and sambar masala but only 56.67 percent of respondents were aware of

Dosa/Idli mix. MTR brand of Dosa/Idli mix, chinnis and MN brands of pickles and Everest and MTR brands of sambar

masala were aware among the users of instant food products.

4. Mr. M. Vijayabaskar and Dr. N. Sundaram in their study entitled “A market study on key determinants of ready- to eat

products with respect to tier-I cities in southern India”. International Journal of Multidisciplinary Research (vol.2 Issue 6,

June 2012, ISSN 2231 5780) revealed that:

The purpose of the study to know the ready to eat, market potential, lifestyle and product choice.
5. Siti Nurafifah Jaafar, Pan Ein Lalp and Mohaini Mohamed @Naba in their study entitled,” Consumer’ perceptions, attitudes

and purchase intention towards private label food products in Malaysia”- Asian Journal of business and management

science (vol.2 No.8 (73-90) ISSN: 2047-2528) revealed that:

Factors determining that the private label products, purchase intention, consumer attitude, own label brand.

6. Shradha in their study entitled,” A study of consumer perception of ready to eat products among working class women in

Erandwane area in Pune City”-(March 2013) revealed that:

Ready-to-eat food products considering the time value for the working women and also looking towards market

needs firms started manufacturing it. There are peoples, who are migrating to cities for job and education and these people

have find the ready to eat products are comfortable to eat rather than depending on restaurants. There is no conclusion

which one precedes-whether the availability or taste or time constraint, all these factors complement each other in diving

these products.

7. Hyun-Joo Bae, Mi-Jin Chae and Kisang Ryu in their study entitled, “ Consumer Behaviour towards ready-to-eat foods

based on food-related lifestyles in Korea”- Department of food and nutrition, Daegu University, Gyeongsan, Gyungbuk

(ISSN 712-714, April 14, 2010) revealed that:

In conclusion, the tradition seekers consumed more ready-to-eat foods from discount marts or specially stores and

ate them between meals more often the convenience seekers. In contrast, the convenience seekers purchased more ready-to-

eat foods at convenience stores and ate them as meals more often than the tradition seekers. These findings suggest that

ready-to-eat foods at convenience segmentation based on food-related lifestyles can be applied to develop proper marketing

strategies.

8. Meenambekai R and Selvarajan in their study entitled, “Consumer attitudes toward Ready-To-Eat packed food items (With

Special Reference to Jaffna Divisional Secretariat Division)”- The seventh international Research Conference on

Management and Finance (IRCMF 2012) revealed that:

The purpose of the study is identifying the factors influencing consumer attitudes, impulsive buying, planned

purchase, Ready-to-eat food items.

9. Van Loo, Ellen, M.s., in their study entitled, “Consumer perception towards ready to eat deli foods and organic meat”-

University of Arkansas, 2010 revealed that:

Ready to eat foods are convenient and have increased in popularity. Questions about the safety to RET foods have

risen after several out breaks of listeria monocytogenes occurred linked to the consumption of RET foods.

10. A.K. Ramasamy, G. Kalaivanan, S. Sukumar in their study entitled, “Consumer behaviour towards instant food products

“revealed that:

Energy is required for sustaining all forms of life on earth and so food is the basic need of a man for his survival.

The primitive man was largely dependent for his food on fruits and animals. The discovery of fire marked a turning point in

the process of civilization and man has learnt to cook food.

11. Gaurav Sharma in their study entitled, “A study of the behavioural pattern of customers for ready to eat food items”-

National Law University, Jodhpur, India. (Jan-May 2011) revealed that:

The results show that changing lifestyle i.e. more stressful and hectic lives due to long working hours is a significant

contributing factor in the growth of ready meals sector. The reasons provided by the respondents, mainly working women,

were that they purchase ready meals to avoid the hassles of cooking in their busy schedule.

12. Renuka Hirkenchanagoudar in their study entitled, “Consumer behaviour towards ready to eat food products”-University of

agricultural science (Dharwad-August, 2008) revealed that:

The present investigation made an attempt to analyze the buying behaviour of ready to eat food products by

consumers of Hubli and Dharwad. A total sample of 200 respondents was selected for the study. Majority of the

respondents were aware of Parle-G, Lays, Frooti and Amul Brands in case of biscuits, chips fruit juice and ice creams

accordingly. Television was the major source for getting information about various brands in all the four products.

13. K. Basker, K. Kamaraj and R. Arunmozhi in their study entitled, “A study on instant food products buying behaviour of

consumers in Cuddalore district”- Indian streams research journal (vol.2, Issue.12,Jan. 2013 ISSN:-2230-7850) revealed

that:
 The goal of this research is to examine the consumers buying behavior with the help of consumer awareness towards

the instant products, reason for purchasing, factors influencing to purchase.

14. Dr.venkatesh Tamlurkar in their study entitled, "role of instant foods in the catering industry" march 28, 2006 in ICFAI

University ICFAI school of marketing studies revealed that:

The survey also revealed that most of the present trend young generation has change their taste to the instant foods

because of the western influence and also to save time and energy due to which number of catering industries and

manufacturers are increasing to cope with the demand. Hence, there is a great scope for these industries in the future based

on the awareness of convenience and hygienic factors. Instant foods is they occupy less space in kitchen or pantry, the

amount of drudgery involved is less and there is a tremendous potential for commercial exploitation as it is a ‘rising

industry’.

15. Kriti Bardhan Gupta in their study entitled,” consumer behaviour for food products in India”-international food and

agribusiness management association june20-21,2009 revealed that:

The present study explored the consumer behavior for food products in India from different perspectives.

Cleanliness of the products, free from pesticides, freshness, good for health, and clean place of sale are some of the most

important attributes, which are rated very highly by people in India while buying food products. Values for money, overall

quality, taste, availability of variety of products at same place, seasonality for the product flavour good display of products

nearby availability and good ambience are some other important parameters.

16. Marcia Dtra de Barcellos, Luis Kluwe aguiar in their study entitled,” willingness to try innovative food products: a

comparison between british and brazilian consumers” BAR, curitiba, v. 6,n. 1, art.4, p. 50-61 29 August 2007 revealed that:

In this study we investigate the consumer’s willingness to try innovative food products in the context of the

metropolitan area of Porto Alegre in Brazil and Cirencester in England, UK. Innovation in the food industry is an important

source of differentiation and a value-adding opportunity for managers to develop new products. The results provide

strategic and unique information about consumers for the food industry, aiming at supporting the development of innovative

food products.
17. Aayushman Gupta in their study entitled, “ Emerging opportunities in Indian ready to eat foods market” august 2009

revealed that:

This report is based on trends observed in the changing Indian lifestyles, dietary intake patterns, and the heightened

need for convenience. It captures the current attitudes towards consumption of ready-to-eat foods and is aimed at enabling

the NPD and marketing team in FMCG companies to identify potentials in terms of advertising, product formulation &

packaging, and emerging consumer segments.

18. ACNielsen in their study entitled, “ Consumers and ready to eat meals” Dec 2006 revealed that:

The study based on the biggest reasons for purchasing ready to eat meals is convenience due to a lack of time to

prepare a proper meal-87 percent claimed it as their main second reasons for purchasing them.

19. Schiffman and Kanuk (2004, p.8) Referring to Solomon (2006, p.27) revealed that:

Consumer behaviour is the study of the processes involved when individuals or groups select, purchase, use or

dispose of products, services, idea or experiences. Consumer behaviour focuses on how individuals make decisions to spend

their available resources on consumption related items. That includes what they buy, why they buy, when they buy, where

they buy it, how often they buy it how often they use it, how they evaluate it after they purchase and the impact of such

evaluations on future purchases, and how they dispose it.

20. T. Sarathy and Shilpa Gopal in their study entitled, “Managing the diffusion of innovation in ready-to-eat food products in

India”. 2011 international conference on E-business, management and economics IPEDR Vol.25 (2011) IACSIT press,

Singapore revealed that:

The study tries to identify the important factors that determine the buying behaviour of ready-to-eat food. This study

also analyses how the behaviour of the customers is getting diffused from an innovative products like ready-to-eat food.

The results of the study shows that the consumers are more positively inclined towards ready-to-eat food products and this

is mainly due to the convenience factors and changes in the lifestyle of the people.