Project - Consumer Mind Mapping Towards Dry Fruits & Nuts

Consumer Mind Mapping towards Dry Fruits & Nuts
1.1 GENERAL INTRODUCTION:
Dried fruit
Dried fruit and nuts on a platter

Origin Mediterranean, Mesopotamia, India,
specifically south India
Use Preservation of fruit for sweeteners or
snacks
Production Earliest: Dates and raisins
Biggest modern: Raisins
Nutrition Dried fruit have most of the nutrition
value of fresh fruit
Dried fruit is fruit from which the majority of the original water content has been
removed either naturally, through sun drying, or through the use of specialized dryers
or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium
BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long
shelf life.
Today, dried fruit consumption is widespread. Nearly half of the dried fruits sold
are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. These are
referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the
sun or in heated wind tunnel dryers. Many fruits such
as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener
(e.g. sucrose syrup) prior to drying. Some products sold as dried fruit,
like papaya, kiwifruit and pineapple, are most often candied fruit.
R G Institute of Commerce & Management, Davangere. Page 1

Dried fruits retain most of the nutritional value of fresh fruits. The
specific nutrient content of the different dried fruits reflects their fresh counterpart and the
processing method.
History:
Traditional dried fruit such as raisins, figs, dates, apricots and apples have been a staple
of Mediterranean diets for millennia. This is due partly to their early cultivation in the
Middle Eastern region known as the Fertile Crescent, made up by parts of
modern Iran, Iraq, southwest Turkey, Syria, Lebanon, Palestine, Israel, and
northern Egypt. Drying or dehydration also happened to be the earliest form of food
preservation: grapes, dates, and figs that fell from the tree or vine would dry in the hot
sun. Early hunter-gatherers observed that these fallen fruit took on an edible form, and
valued them for their stability as well as their concentrated sweetness.
Nineveh: Procession through groves of date palms,

one of the world's first cultivated trees
Other types of dried fruit and nuts
The earliest recorded mention of dried fruits can be

found in Mesopotamian tablets dating to about 1500 BC, which contain what are probably
the oldest known written recipes. These clay slabs, written in Akkadian, the daily
language of Babylonia, were inscribed in cuneiform and tell of diets based on grains
(barley, millet, wheat), vegetables and fruits such as dates, figs, apples, pomegranates,
and grapes. These early civilizations used dates, date juice evaporated into syrup and
raisins as sweeteners. They included dried fruits in their breads for which they had more

than 300 recipes, from simple barley bread for the workers to very elaborate, spiced cakes
with honey for the palaces and temples.
The date palm was one of the first cultivated trees. It was domesticated
in Mesopotamia more than 5,000 years ago. It grew abundantly in the Fertile Crescent
and it was so productive (an average date palm produces 50 kg (100 lbs) of fruit a year for
60 years or more) that dates were the cheapest of staple foods. Because they were so
valuable, they were well recorded in Assyrian and Babylonian monuments and temples.
The villagers in Mesopotamia dried them and ate them as sweets. Whether fresh, soft-
dried or hard-dried, they helped to give character to meat dishes and grain pies. They
were valued by travelers for their energy and were recommended as stimulants against
fatigue.
Temple of Nahkt, Egypt. Harvesting grapes, many of

which would be dried into raisins.
Figs were also prized in early Mesopotamia, Palestine and

Egypt where their daily use was probably greater than or equal to that of dates. As well as
appearing in wall paintings, many specimens have been found in Egyptian tombs as
funerary offerings. In Greece and Crete, figs grew very readily and they were the staple of
poor and rich alike, particularly in their dried form.
Grape cultivation first began in Armenia and the eastern regions of the Mediterranean in
the 4th century BC. Raisins were produced by drying grapes in the hot desert sun. Very
quickly, viticulture and raisin production spread across northern Africa
including Morocco and Tunisia. The Phoenicians and the Egyptians popularized the
production of raisins, probably due to the perfect arid environment for sun drying. They
put them in jars for storage and allotted them to the different temples by the thousands.
They also added them to breads and various pastries, some made with honey, some with
milk and eggs.

From the Middle East, these fruits spread through Greece to Italy where they became a
major part of the diet. Ancient Romans consumed raisins in spectacular quantities and at
all levels of society, including them as a key part of their common meals, along with
olives and fresh fruits. Raisined breads were common for breakfast and were consumed
with their grains, beans and cultured milks. Raisins were so valued that they transcended
the food realm and became rewards for successful athletes, as well as premium barter
currency.
Figs in basket, Pompeii: Dried figs were very

popular in ancient Rome.
Having dried fruits was essential in

ancient Rome as these instructions for housekeepers around 100 BC tell: "She must keep
a supply of cooked food on hand for you and the servants. She must keep many hens and
have plenty of eggs. She must have a large store of dried pears, sorbs, figs, raisins, sorbs
in must, preserved pears and grapes and quinces. She must also keep preserved grapes in
grape-pulp and in pots buried in the ground, as well as fresh Praenestine nuts kept in the
same way, and Scantian quinces in jars, and other fruits that are usually preserved, as well
as wild fruits. All these she must store away diligently every year."
Figs were also extremely popular in Rome. Dried figs were added to bread and formed a
major part of the winter food of country people. They were rubbed with spices such as
cumin, anise and fennel seeds, or toasted sesame, wrapped in fig leaves and stored in jars.
Today, major producing regions include Israel, Jerusalem, Gaza and many other Arabic
countries. Dried figs are rich in vitamins, phosphorus and the various other important
minerals .
Plums, apricots and peaches had their origins in Asia. They were domesticated
in China in the 3rd millennium BC and spread to the Fertile Crescent where they were
also very popular, fresh and dried alike. They arrived in Greece and Italy much later and
were very expensive but valued in the preparation of gourmet dishes with port or stewed
with honey and spices.


Production:
California Dried Fruit Production (Dry Basis)

Fruit Tons
Apricots 1,970
Dates 16,300
Figs 14,500
Peaches 1,365
Pears (Williams or Bartlett) 400
Prunes 81,000
Raisins 350,000
Dried fruits less commonly produced: 1 zante

currants, 2 black mulberry, 3 white mulberry,
4 physalis, 5 aronia (chokeberries), 6 sea-
buckthorn, 7 raspberry, 8 kumquats, 9 white
raisins (dried in the shade), 10 blueberries,
11 goji, 12 cherries, 13 cranberries, 14 sour
cherries, and 15 barberries.
Today, dried fruit is produced in most regions

of the world, and consumption occurs in all cultures and demographic segments. In
the United States, Americans consumed an average of 2.18 lb (1 kg) (processed weight)
of dried fruit in 2006. Raisins accounted for about two thirds of this. California produces
the largest percentage of the US and the world's dried fruit crop. It accounts for over 99%
of the US crop of raisins and dried plums, 98% of dried figs, 96% of dried peaches, 92%
of apricots and over 90% of dates. Most of California dried fruit production is centered in
the San Joaquin Valley where the soil and climate, especially the hot, dry summers,
provide ideal growing conditions. While these fruits were commonly dried in the sun in
the past, now only raisins are almost entirely naturally sun-dried.
Fruits can be dried whole (e.g., grapes, berries, apricot, plum), in halves, or as slices,
(e.g., mango, papaya, kiwi). Alternatively they can be chopped after drying (e.g., dates),
made into pastes, or concentrated juices. The residual moisture content can vary from
small (3 – 8%) to substantial (16 – 18%), depending on the type of fruit. Fruits can also
be dried in puree form, as leather, or as a powder, by spray or drum drying. They can
be freeze dried. Fresh fruit is frozen and placed in a drying chamber under vacuum. Heat

is applied and water evaporates from the fruit while still frozen". The fruit becomes very
light and crispy and retains much of its original flavor. Dried fruit is widely used by the
confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits
in various sauces, soups, marinades, garnishes, puddings, and food for infants and
children.
As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and
functional characteristics to recipes:
Dozens of types of dried fruit and fruit leather at a market in Yerevan
 The high fiber content provides water-absorbing and water-binding capabilities,

tenderization, and nutritional enhancement.
 Organic acids such as sorbitol act as humectants, provide dough and batter stability,
and control water activity.
 Fruit sugars add sweetness, humectancy, and surface browning, and control water
activity.
 Fruit acids, such as malic acid and tartaric acid, contribute to flavor enhancement and
act as anti-microbial agents (suppress mold and bacterial growth).
 Vitamins and minerals increase nutritional value and label appeal.
 Phenolic compounds slow down lipid oxidation in meats. They add a natural caramel
color.
The high drying and processing temperatures, the intrinsic low pH of the fruit, the low
water activity (moisture content) and the presence of natural antimicrobial compounds in
dried fruit make them a stable food. Incident of a food-borne illness related to dried fruit
are not known.

Both golden and conventional raisins are made from the same grape. Golden raisins are
treated with sulfur dioxide.
Sulfur dioxide is used as an antioxidant in some dried fruits to protect their color and
flavor. For example, in golden raisins, dried peaches, apples, and apricots, sulfur dioxide
is used to keep them from losing their light color by blocking browning reactions that
darken fruit and alter their flavor. Over the years, sulfur dioxide and sulfites have been
used by many populations for a variety of purposes. Sulfur dioxide was first employed as
a food additive in 1664, and was later approved for such use in the United States as far
back as the 1800s.
Sulfur dioxide, while harmless to healthy individuals, can induce asthma when inhaled or
ingested by sensitive people. The U.S. Food and Drug Administration (FDA) estimates
that one out of a hundred people is sulfite-sensitive, and about 5% of asthmatics are also
at risk of suffering an adverse reaction. Given that about 10% of the population suffers
from asthma, this figure translates to 0.5% of the whole population with potential for
sulfite-sensitivity. These individuals make up the subgroup of greatest concern and are
largely aware of the need to avoid sulfite-containing foods. Consequently, the FDA
requires food manufactures and processors to disclose the presence of sulfating agents in
concentrations of at least 10 parts per million.
In Taipei, Taiwan, a 2010 city health survey found one-third of tested dried fruit products
failed health standard tests, most having excessive amounts of sodium cyclamate, some at
levels 20 times higher than the legal limit. Turkey exported 1.5 billion dollars of dried
fruit in 2021 and became the world's largest exporter of dried fruit.

Health:
Glycemic index
Traditional dried fruit have a low to moderate Glycemic Index (GI) – a measure of how a
food affects blood sugar levels. GI
Glycemic Index of Different Dried Fruits
measures an individual's response Glycemic
Fruit
to eating a carbohydrate- Index
containing food (usually 50 grams Dates (brand or variety not
62
specified)
of available carbohydrates)
Dried Apples (brand not
compared to the individual's 29
specified)
response to the same amount of Dried Apricots (brand not
30
specified)
carbohydrates from either white
Dried Peaches 35
bread or glucose. Carbohydrate
Dried Plums (Sun Sweet) 29
containing foods are classified as
Figs (Dessert Maid) 61
high (above 70), moderate (56–
Raisins (Sun-Maid) 54
69), or low (0–55) GI.[18] Foods
with high fiber content generally have a low GI. However, other factors also contribute to
a food's glycemic response, such as the type of carbohydrate or sugar present, the
physical characteristic of the food matrix and the presence of organic acids. All studies
assessing the GI of dried fruit show that they are low to moderate GI foods and that
the insulin response is proportional to their GI. Factors thought to contribute to this
glycemic response include the viscous texture of dried fruits when chewed; their whole
food matrix; the presence of phenolic compounds and organic acids and the type of sugar
present (about 50% fructose in most traditional dried fruit).
Types:
Dehydration Methods:
Peoples have practiced food preservation since ancient times. Many folktales describe
ways of preserving foods in one way or another according to local and cultural traditions.
Dehydration Methods help to prevent food from spoilage and to maintain it for a longer
period of time while keeping it suitable for consumption. Reducing the amount of water
in fruits helps prevent bacteria, yeast or fungi from growing on them. There are several
processes that can be used in the production of dried fruit, each of which affects its
appearance, rehydration properties, and nutrients differently. These drying processes

include sun drying, tray (air) drying, freeze drying, and vacuum microwave drying. Each
process has its own benefits and disadvantages.
Sun-dried apricots in a mountain-slope orchard of Turkey
Sun drying
This process uses Sun-exposure as its thermal source, combined with natural airflow. It is
also a traditional drying method to reduce the moisture of fruits by spreading under the
sun. Warmer temperatures evaporate the moisture and lower humidity allows moisture to
move quickly from the fruit to the air. However, there are many disadvantages associated
such as the longer time required to dry, hot climate and daylight, and risk of invasion by
animals and unwanted microorganisms.
Tray drying
A tray dryer is similar to a convection drier, which is

placed in enclosed insulated chambers and trays on
top of each other in the tray. Input materials are batch
fed, placed in trays and loaded into ovens for drying.
Dryers are used in processing where drying and
heating is an important part of the industrial
manufacturing process, like dried fruits. Tray drying
means dehydrating small pieces of fruits from a
source of hot dry air or the sun until it is dry enough
to store at ambient temperature with minimal
spoilage. Despite its poor re-hydration properties and
shrunken appearance, this process requires a short
period of time along with controlled humidity and
heated air.

Freeze drying
Freeze-dried is a special form of drying that removes all moisture and has less effect on
the taste of food than normal dehydration. Freeze drying is a water removal process
commonly used to preserve pear material, the fruit is placed in a vacuum chamber in low
heat to increase shelf life. This process works by freezing the material, then reducing the
pressure and adding heat to neutralize the frozen water in the material. Unlike the other
drying methods, this method allows the dried mango to retain its shape, retain the highest
color value, and provide a great rehydration property despite its high costs. Foods that
contain adequate amounts of water are very easy to work with and will maintain their
initial shape after the freeze-drying process is complete.
Vacuum microwave drying
The microwave generates a specific amount of energy, easily shortening the drying time.
In addition, the boiling point of water is lowered under vacuum, causing a high
temperature inside the dried particles on the surface of the product. Microwave vacuum
drying is a dehydration process that uses microwave radiation to generate heat at full
pressure (chamber pressure). During vacuum drying, high-energy water molecules
propagate to the surface and evaporate due to low pressure. Due to the absence of air,
vacuum drying inhibits oxidation and maintains the color, texture and taste of dried
products. This device can improve the quality of products and the equipment can prolong
the shelf life of food, preserve the original taste and nutrients of food, maintain physical
activity of raw materials, enhance the function of health food and increase the value of
agricultural products can do. This method provides better flavor retention, great
rehydration, least nutrient loss and least color change among other thermal drying along
with a faster drying rate compared to freeze drying. Vacuum microwave not only dry the
mango quickly, it also reduces the amount of fibers and the microorganism present in the
pulpy part of the fruit so that the fruit taste distorted at some rate and the vacuum drying
also reduces the amount of watery contained and particularly in closed environment no
other microorganism can enter into the fruit.

1.2 SPECIFIC INTRODUCTION:
Consumer Behavior is the study of when, why, how, and where people do or do not buy
a product. It blends elements from psychology, sociology, social anthropology and
economics. It attempts to understand the buyer decision making process, both
individually and in groups. It studies characteristics of individual consumers such as
demographics and behavioral variables in an attempt to understand people's wants. It also
tries to assess influences on the consumer from groups such as family, friends, reference
groups, and society in general.
Customer behavior study is based on consumer buying behavior, with the customer
playing the three distinct roles of user, payer and buyer. Relationship marketing is an
influential asset for customer behavior analysis as it has a keen interest in the re-discovery
of the true meaning of marketing through the re-affirmation of the importance of the
customer or buyer.
Buying Behavior (Black box model)
ENVIRONMENTAL
BUYER'S BLACK BOX
FACTORS BUYER'S
Marketing Environmental Buyer Decision RESPONSE
Stimuli Stimuli Characteristics Process
Problem
recognition
Economic Attitudes Information
Product choice
Product Technological Motivation search
Brand choice
Price Political Perceptions Alternative
Dealer choice
Place Cultural Personality evaluation
Purchase timing
Promotion Demographic Lifestyle Purchase
Purchase amount
Natural Knowledge decision
Post-purchase
behaviour

The black box model shows the interaction of stimuli, consumer characteristics, decision
process and consumer responses. It can be distinguished between interpersonal stimuli
(between people) or intrapersonal stimuli (within people). The black box model is related
to the black box theory of behaviorism, where the focus is not set on the processes inside
a consumer, but the relation between the stimuli and the response of the consumer. The
marketing stimuli are planned and processed by the companies, whereas the
environmental stimulus is given by social factors, based on the economic, political and
cultural circumstances of a society. The buyer’s black box contains the buyer
characteristics and the decision process, which determines the buyer’s response. The
black box model considers the buyers response as a result of a conscious, rational
decision process, in which it is assumed that the buyer has recognized the problem.
However, in reality many decisions are not made in awareness of a determined problem
by the consumer.
 Information search
 The selective perception processes
 Information evaluation
 Purchase decision
 Post purchase evaluation
 Internal influences
 External influences
Customer satisfaction, a business term, is a measure of how products and services

supplied by a company meet customer expectation. In a competitive market place where
businesses compete for customers, customer satisfaction is seen as a key differentiator
and increasingly has become a key element of business strategy. There is a substantial
body of empirical literature that establishes the benefits of customer satisfaction for firms.
This project focuses on the Customer Mind Mapping towards Dry Fruits & Nuts, Just
Eat, Davangere. The customers are the kings and the satisfaction level of them
determines the success of the organization. The performance of the organization depends
on the performance factors and the satisfaction level with the customers and the number
of problems faced by them also specifies the rate of Performance Level is decreasing.

1.3 STATEMENT OF THE PROBLEM:

This project focuses on the Customer Mind Mapping towards Buying of Dry Fruits
and Nuts at Just Eat. The customers are the kings and the satisfaction level of them
determines the success of the organization. The problem of the customers and the market
today is that customers have wide variety of options in buying dry fruits and nuts in the
city
The quality of the products and its prices are not known to the customers. Now a days the
people are health conscious and are working towards improving their health and one such
activity people have started investing in is eating dry fruits and nuts.
1.4 OBJECTIVES OF THE STUDY:

1. To Study the theoretical process of Mind Mapping of Customers Buying
Behaviour.
2. To various influencing factors of Customers buying Dry Fruits and Nuts.
3. To Study the current status of Dry Fruits and Nuts Business in Davangere city.
4. To study the competitive strategies adopted by Just Eat , Davangere.
5. To identify various opportunities of improvement and strategies for
development of Just Eat, Davangere.
1.5 NEED FOR THE STUDY:

Marketing is a comprehensive term; it includes all resources and a set of activities
necessary to direct and facilitates the flow of Goods and Services from Producer to
Consumer in the process of distribution. Businessmen refer marketing as distribution
process. Human efforts and management constitute the preliminary resources in
marketing. Marketing is a complex as well as composite process in a society by which the
demand structure for economic Goods and Services is to be estimated intelligently and
also anticipated or enlarged and satisfied through conception.
In the modern market, consumer is the ‘king’. So a producer’s rate is decided by the
action of consumer i.e., either buying the product of rejecting it. So the producer tries
hard to achieve the gain competitive efficiency over the other by adopting new
technologies in production and cost reduction measures. Consumer oriented marketing
points out that the primary task of business is to study needs, desires and values of the

potential consumers and on the basis of latest and accurate knowledge of market demand
enterprise must produce and offer the products which will give the desired satisfaction
and service to the customer much better than the competitors.
1.6 SCOPE OF THE STUDY:

With the advent of various companies in the market there are has been a tremendous
competition for the market share. The scope of the study is the covered area for the
purpose of study. The study is limited to Just Eat, Davangere.
Based on this research the future researcher can use this to further go deep in the exact
nature of the ways in which the Customer Delightment process should be implemented,
various Marketing Strategies can be further studied.
An exclusive study of how a company can increase the ‘Customer Productivity’, and
‘Customer Satisfaction’, Promotional Schemes can be researched.
1.7 LIMITATIONS OF THE STUDY:

Every study has one or the other limitations, which limits the study. The following are the
limitations of the study:
1. The number of respondents taken for the study is very less and it’s random in
nature.
2. Respondents in the sample size may give biased answers.
3. The sample selected does not represent the whole of the population.
4. The suggestions and recommendations will not be valid enough as the
working style changes from one Industry or Company. So, it is not mandatory
that competitive strategies of this organization will work in all other
companies.
1.8 RESEARCH METHODOLOGY:
Research can be defined as the search for knowledge, or as any systematic investigation,
with an open mind, to establish novel facts, usually using a scientific method. The
primary purpose for applied research (as opposed to basic research) is discovering,

interpreting, and the development of methods and systems for the advancement of human
knowledge on a wide variety of scientific matters of our world and the universe.
Scientific research relies on the application of the scientific method, a harnessing of

curiosity. This research provides scientific information and theories for the explanation of
the nature and the properties of the world around us. It makes practical applications
possible. Scientific research is funded by public authorities, by charitable organizations
and by private groups, including many companies. Scientific research can be subdivided
into different classifications according to their academic and application disciplines.
Scientific research
The following steps are usually part of most formal research, both basic and applied:
1. Observations and Formation of the topic

2. Hypothesis
3. Conceptual definitions
4. Operational definition
5. Gathering of data
6. Analysis of data
7. Test, revising of hypothesis
8. Conclusion, iteration if necessary
A common misunderstanding is that by this method a hypothesis could be proven or

tested. Generally, a hypothesis is used to make predictions that can be tested by observing
the outcome of an experiment. If the outcome is inconsistent with the hypothesis, then the
hypothesis is rejected. However, if the outcome is consistent with the hypothesis, the
experiment is said to support the hypothesis. This careful language is used because
researchers recognize that alternative hypotheses may also be consistent with the
observations. In this sense, a hypothesis can never be proven, but rather only supported
by surviving rounds of scientific testing and, eventually, becoming widely thought of as
true. A useful hypothesis allows prediction and within the accuracy of observation of the
time, the prediction will be verified.

As the accuracy of observation improves with time, the hypothesis may no longer provide
an accurate prediction. In this case a new hypothesis will arise to challenge the old, and to
the extent that the new hypothesis makes more accurate predictions than the old, the new
will supplant it.
Research methods
The goal of the research process is to produce new knowledge. This process takes three
main forms (although, as previously discussed, the boundaries between them may be
obscure.):
 Exploratory research, which structures and identifies new problems

 Constructive research, which develops solutions to a problem
 Empirical research, which tests the feasibility of a solution using empirical
evidence
Research can also fall into two distinct types:
 Primary research (collection of data that does not yet exist)

 Secondary research (summary, collation and/or synthesis of existing research)
Methodology is the systematic method or an activity which is used to collect the

information required to complete this project work.
The data is collected by 2 methods:
1. Primary data
Primary research (also called field research) involves the collection of data that does
not already exist, which is research to collect original data. Primary Research is often
undertaken after the researcher has gained some insight into the issue by collecting
secondary data. This can be through numerous forms, including questionnaires, direct
observation and telephone interviews amongst others. This information may be collected
in things like questionnaires and interviews.
There are basic approaches to data collections using primary methods:

 Qualitative research includes interviews, focus groups and participant

observations.
 Quantitative research includes controlled laboratory experiments, field work,
questionnaires and surveys and ethnographies.
 The term primary research is widely used in academic research, market research
and competitive intelligence.
1.9 REVIEW OF LITERATURE:
1.10 CHAPTER SCHEME:

CHAPTER – 1 INTRODUCTION
In the First Chapter I shall be dealing with the General Introduction, Specific
Introduction and Review of Literature.
CHAPTER – 2 RESEARCH DESIGN
In the SECOND CHAPTER I shall be dealing with the RESEARCH

METHODOLOGY.
In the THIRD CHAPTER – INDUSTRY PROFILE I shall be dealing with the Present
Scenario of the Dry Fruits & Nuts Industry, various players, market orientation and
economic development and competitive structure.
In the FOURTH CHAPTER –DEALER & COMPANY PROFILE I shall be dealing

with the History, Organization Structure, Product Line, Market Share and the various
details of Just Eat
In the FIFTH CHAPTER – THEORETICAL REVIEW I shall be dealing with the

theory of Marketing Strategies and Buying Behavior strategies.
It would be my sincere effort to chalk down the SIXTH CHAPTER – ANALYSIS &
INTERPRETATION to cover up with the Analysis and Interpretation of the Survey
with regards to various reasons and the buying behavior of Dry Fruits & Nuts customers.

The SEVENTH CHAPTER – FINDINGS, RECOMMENDATIONS AND

CONCLUSION would be Survey Findings, Recommendations and Conclusion with
respect to Strategies & Buying Behavior at Just Eat, Davangere.

2.1 INTRODUCTION:
Research can be defined as the search for knowledge, or as any systematic investigation,
with an open mind, to establish novel facts, usually using a scientific method. The
primary purpose for applied research (as opposed to basic research) is discovering,
interpreting, and the development of methods and systems for the advancement of human
knowledge on a wide variety of scientific matters of our world and the universe.
Scientific research relies on the application of the scientific method, a harnessing of

curiosity. This research provides scientific information and theories for the explanation of
the nature and the properties of the world around us. It makes practical applications
possible. Scientific research is funded by public authorities, by charitable organizations
and by private groups, including many companies. Scientific research can be subdivided
into different classifications according to their academic and application disciplines.
2.2 RESEARCH METHODOLOGY:
Scientific research
The following steps are usually part of most formal research, both basic and applied:
1. Observations and Formation of the topic

2. Hypothesis
3. Conceptual definitions
4. Operational definition
5. Gathering of data
6. Analysis of data
7. Test, revising of hypothesis
8. Conclusion, iteration if necessary
A common misunderstanding is that by this method a hypothesis could be proven or

tested. Generally, a hypothesis is used to make predictions that can be tested by observing
the outcome of an experiment. If the outcome is inconsistent with the hypothesis, then the
hypothesis is rejected. However, if the outcome is consistent with the hypothesis, the
experiment is said to support the hypothesis. This careful language is used because
researchers recognize that alternative hypotheses may also be consistent with the

observations. In this sense, a hypothesis can never be proven, but rather only supported
by surviving rounds of scientific testing and, eventually, becoming widely thought of as
true. A useful hypothesis allows prediction and within the accuracy of observation of the
time, the prediction will be verified.
As the accuracy of observation improves with time, the hypothesis may no longer provide
an accurate prediction. In this case a new hypothesis will arise to challenge the old, and to
the extent that the new hypothesis makes more accurate predictions than the old, the new
will supplant it.
Research methods
The goal of the research process is to produce new knowledge. This process takes three
main forms (although, as previously discussed, the boundaries between them may be
obscure.):
 Exploratory research, which structures and identifies new problems

 Constructive research, which develops solutions to a problem
 Empirical research, which tests the feasibility of a solution using empirical
evidence
Research can also fall into two distinct types:
 Primary research (collection of data that does not yet exist)

 Secondary research (summary, collation and/or synthesis of existing research)
Methodology is the systematic method or an activity which is used to collect the

information required to complete this project work.
The data is collected by 2 methods:
1. Primary data
Primary research (also called field research) involves the collection of data that does
not already exist, which is research to collect original data. Primary Research is often
undertaken after the researcher has gained some insight into the issue by collecting
secondary data.

This can be through numerous forms, including questionnaires, direct observation and
telephone interviews amongst others. This information may be collected in things like
questionnaires and interviews.
There are basic approaches to data collections using primary methods:
 Qualitative research includes interviews, focus groups and participant

observations.
 Quantitative research includes controlled laboratory experiments, field work,
questionnaires and surveys and ethnographies.
 The term primary research is widely used in academic research, market research
and competitive intelligence.
Primary data will be collected through Questionnaire method with regards to the
customers of Just Eat, Davangere and Face to Face Interview method with regards to
the employees of Just Eat, Davangere. A structured sequence of questions will be
prepared and it will be used as a support to talk.
A questionnaire is a research instrument consisting of a series of questions and other

prompts for the purpose of gathering information from respondents. Although they are
often designed for statistical analysis of the responses, this is not always the case. The
questionnaire was invented by Sir Francis Galton.
Questionnaires have advantages over some other types of surveys in that they are cheap,
do not require as much effort from the questioner as verbal or telephone surveys, and
often have standardized answers that make it simple to compile data. However, such
standardized answers may frustrate users.
Questionnaires are also sharply limited by the fact that respondents must be able to read
the questions and respond to them. Thus, for some demographic groups conducting a
survey by questionnaire may not be practical.

The field work as carried out in Davangere city respectively. Questionnaire was
administered equally to customers of Just Eat, Davangere. Hence the chances of bias on
the part of the respondents and the researcher are very less.
2. Secondary data.
Secondary research (also known as desk research) involves the summary, collation
and/or synthesis of existing research rather than primary research, where data is collected
from, for example, research subjects or experiments.
The term is widely used in market research and in research. The principal methodology in
medical secondary research is the systematic review, commonly using meta-analytic
statistical techniques, although other methods of synthesis, like realist reviews and meta-
narrative reviews, have been developed in recent years.
Secondary research can come from either internal or external sources. The proliferation of
web search engines has increased opportunities to conduct secondary research without
paying fees to database research providers.
The only difference with it is that it won’t be as accurate as primary research.
Secondary data, which is secondary in nature i.e. already, collected information. This
secondary data will be collected through-
 Books, Magazines, Company catalogues.

 Magazines and Journals like Week, Business world etc.
 Internet sites like www.google.com, www.wikipedia.com, www.altavista.com,
etc.
 Published articles like case studies in internet, Week, Business world, Indian
Management etc.

This project focuses on the Customer Mind Mapping towards Buying of Dry Fruits
and Nuts at Just Eat. The customers are the kings and the satisfaction level of them
determines the success of the organization. The problem of the customers and the market

today is that customers have wide variety of options in buying dry fruits and nuts in the
city
The quality of the products and its prices are not known to the customers. Now a days the
people are health conscious and are working towards improving their health and one such
activity people have started investing in is eating dry fruits and nuts.
2.4 OBJECTIVES OF THE STUDY:
1. To Study the theoretical process of Mind Mapping of Customers Buying

Behavior.
2. To various influencing factors of Customers buying Dry Fruits and Nuts.
3. To Study the current status of Dry Fruits and Nuts Business in Davangere city.
4. To study the competitive strategies adopted by Just Eat.
5. To identify various opportunities of improvement and strategies for
development of Just Eat.

Marketing is a comprehensive term; it includes all resources and a set of activities
necessary to direct and facilitates the flow of Goods and Services from Producer to
Consumer in the process of distribution. Businessmen refer marketing as distribution
process. Human efforts and management constitute the preliminary resources in
marketing.
Marketing is a complex as well as composite process in a society by which the demand

structure for economic Goods and Services is to be estimated intelligently and also
anticipated or enlarged and satisfied through conception.
In the modern market, consumer is the ‘king’. So a producer’s rate is decided by the
action of consumer i.e., either buying the product of rejecting it. So the producer tries
hard to achieve the gain competitive efficiency over the other by adopting new
technologies in production and cost reduction measures.

Consumer oriented marketing points out that the primary task of business is to study
needs, desires and values of the potential consumers and on the basis of latest and
accurate knowledge of market demand enterprise must produce and offer the products
which will give the desired satisfaction and service to the customer much better than the
competitors.
2.6 SCOPE OF THE STUDY:

With the advent of various companies in the market there are has been a tremendous
competition for the market share. The scope of the study is the covered area for the
purpose of study. The study is limited to Just Eat, Davangere.
Based on this research the future researcher can use this to further go deep in the exact
nature of the ways in which the Customer Delightment process should be implemented,
various Marketing Strategies can be further studied.
An exclusive study of how a company can increase the ‘Customer Productivity’, and
‘Customer Satisfaction’, Promotional Schemes can be researched.
2.7 LIMITATIONS OF THE STUDY:

Every study has one or the other limitations, which limits the study. The following are the
limitations of the study:
1. The number of respondents taken for the study is very less and it’s random in
nature.
2. Respondents in the sample size may give biased answers.
3. The sample selected does not represent the whole of the population.
4. The suggestions and recommendations will not be valid enough as the
working style changes from one Industry or Company. So, it is not mandatory
that competitive strategies of this organization will work in all other
companies.
2.8 LITERATURE REVIEW:

Products may provide benefits by offering functional, emotional, and social values
(Sweeney and Soutar, 2001). Functional value involves product quality and perceived
short-term and long-term costs; emotional value denotes affective feelings generated by a
product; and social value represents the ability of the product to enhance consumer social
self-concept (Ruiz-Molina and Gil-Saura, 2008; Sweeney and Soutar, 2001). Awareness
of the eating behavior required for a healthy lifestyle has increased among the public
(Savurdan and Aktas, 2011). When consumers choose a snack, they may pay more
attention to the nutrition information and value of that product. Recent studies focusing
on functional properties of dried fruits have indicated that these products can not only be
an excellent alternative to chocolates (Magalhães et al., 2017) but also increase the
consumption of healthy products. Thus, dried fruits should be given greater promotion as
a part of the diet, and there is a general agreement on this (Sadler et al., 2019).
Modern drying technology allows manufacturers to produce dried fruits with high
concentrations of bioactive compounds (Ullah et al., 2018). Research has found that
functional properties such as sweetness and high fiber levels render dried fruits suitable to
be incorporated into cereal bars or chocolates, which is different from the situation of
fresh fruits (Magalhães et al., 2017). This trend indicates that foods can serve more roles
than merely providing energy; certain foods can also be consumed to ensure healthy
lifestyles and eating habits (Savurdan and Aktas, 2011). Although dried fruit intake is still
low compared with overall fresh fruit intake, European consumers purchase dried fruits at
least once a month (Jesionkowska et al., 2009). Some consumers use dried fruits as an
energy snack, whereas others use them as a convenient product for baking or as healthy
and functional products to be added to breakfast cereals (Jesionkowska et al., 2009).
Dried fruits as a functional, convenient, healthy, and luxurious snack are categorized as
niche products in Europe (Alphonce et al., 2015). However, consumers misunderstand
what “dried fruits” are, and the marketing of dried fruits as a healthy snack is relatively
new (Sadler et al., 2019). Thus, further investigation should be conducted on whether
health reasons (as opposed to mere enjoyment) prompt consumers to consume dried
fruits.
Although dried fruits are widely available in the Taiwanese market (Lee et al., 2016;
TAITRA, 2020), to date, it is unclear how consumers interpret these products, what
factors motivate them to purchase these products, and why they purchase these products

and the underlying the cultural context. This study developed a comprehensive theoretical
framework (based on the modified SDT) on the determinants of dried-fruit purchase
intention. The research questions are as follows: (1) How do eating motivation, perceived
value, and eating attitude affect the purchase intention toward dried fruits? (2) How much
does eating attitude mediate the effects of eating motivation and perceived value on
purchase intention? To answer these questions, a survey scale was developed and verified
through both exploratory and confirmatory factor analyses with two independent samples.
Structural equation modeling was used to test the research hypotheses, and
correspondence analysis was used to analyze the association between sociodemographic
variables and dry-fruit eating experience. The research outcomes are expected to provide
insights into effective nutrition education and operative marketing strategies to position
dried fruits in food marketing and guide consumers’ healthy choices.
Attitude refers to an individual’s evaluation of a given behavior as favorable or

unfavorable and is formed based on individual belief about the outcomes of the behavior
(Ajzen and Fishbein, 2005). Attitudes are learnt and affected by perceived information
and experience. Attitudes are ambivalent when people have both positive and negative
evaluations of behavioral outcomes (Sparks et al., 2001). Patch et al. (2005) found that
the attitude toward novel food enriched with omega-3 is the only significant predictor of
the intention to consume the food. Numerous scholars have indicated that consumer
attitude shows the strongest association with consumer intention, especially in terms of
behavior toward functional food (Hung et al., 2016). Studies on the relationship between
attitude and the intention of consuming organic food, fruit, and vegetables have
consistently shown positive associations (Emanuel et al., 2012; Wang and Wang, 2015).
Hung and colleagues (2016) also demonstrated that attitude is the most vital determinant
for the purchasing intention toward a new functional product. Thus, the first research
hypothesis was proposed as follows:
H1. Consumer attitudes of eating dried fruits positively affect the purchase intention.
Motivation Based on Self-determination Theory
Motivation is considered the initial driving force of behavior (Huang and Hsu, 2009).
SDT is one of the most influential theories of human motivation, and it explains that
human behavior is motivated by a natural drive to satisfy basic and innate human needs,

leading to growth, development, and well-being (Deci and Ryan, 2000). Human behavior
is motivated by three main psychological needs: competence, autonomy, and relatedness
(Deci and Ryan, 2000).
Competence motivation represents individuals’ belief in their ability to interact with the
external environment (Deci and Ryan, 2002). Individuals self-regulate their motivations
toward dietary restrictions, certain lifestyles and family structures, and particular social
beliefs. They know what they are doing and what they are capable of in the pursuit of
alternative foods. Autonomy motivation refers to the free will to choose and to be the
origin of one’s own behavior (Edmunds et al., 2007), and it also outlines that one’s
behavior emanates from an internal perceived locus of causality (Wilson et al., 2003).
Relatedness motivation represents a feeling of being connected to others and belonging to
a particular group (Baumeister and Leary, 1995). Husby et al. (2009) suggested that
sharing foods with others as a social activity contributes to a sense of belonging to a
group, especially for women.
Motivation is reflected in cognitive attitude (perceived benefit), but it is distinct from

cognitive attitude because attitude is indicative of autonomous motivation based on SDT
(Paisley and Sparks, 1998). Research has identified that individual motivation has a
significant predictive effect on attitude (Ham et al., 2018). Motivation with
multidimensional aspects may have different effects on attitude (Al-Jubari, 2019; Fayolle
et al., 2014). These conclusions indicate that motivation exerts diverse effects on attitude
and behavior. Because motivation is considered the initial driving force of behavior, it is
likely that individual eating motivation affects the attitude toward dried fruit
consumption.
Mohammad Hamed Khusrawy (2011) studied consumer

behavior for dry fruits in Bangalore city. The study revealed
that 64 percent of the consumers are aware of dry fruits
brands. The highest consumer preference was for Dates,
Almonds and Cashews. More than 58 percent of the
consumers preferred branded dry fruits and remaining 42
percent preferred unbranded dry fruits. The important
factors influencing purchasing of dry fruits are health, taste
and quality. The consumption of dry fruits was mainly in the

Morning.
Shaw (1993) studied the consumption pattern of processed

food in Delhi. The study revealed that easy availability, taste
and easy to store qualities of the processed products were
more popular in buying decisions of the consumers. Major
factors which influenced buying decisions of consumers
were brand name, government certification and price of the
product. He noticed that processed food products were boon
to busy housewife as it made cooking simple and saved time.
Katarzyna Jesionkowska, Siet Sijtsema, Ronan Simoneaux,

Dorota Konopacka and Witold Płocharski (2008) studied on
preferences and consumption of dried fruit among Dutch,
French and Polish consumers and they came up with an
interesting conclusion that dried fruits as well as dried fruits
products are eaten occasionally. Majority of the respondents
declared that they eat dried fruits once a day or few times a
week. Raisins occurred to be the most preferred fruit not
only for Dutch but also for French and Polish respondents
whereas breakfast cereals occurred to be one of the most
preferable products. In the consumption context, Dutch and
French respondents consumed dried fruits mainly in the
morning, whereas Polish respondents claimed they eat dried
fruits in the afternoon and evening in the form of snack while
watching the TV.
Jon and Garrett (2006) studied on consumer preferences for

cluster raisins: A Focus Group Investigation, findings
included that a young age group of 18 – 25 years market
segment would be a target market and also made
recommendations regarding price, packaging, and methods
of increasing consumer awareness. Recommended
marketing channels include specialty markets like Trader

Joe’s or Whole Foods and gift baskets.
Radha Mohan Jangir (2010) studied the consumer

preference for processed fruit and vegetable products in
Jaipur city, Rajasthan. The study revealed that consumers
expressed high preference to the quality of the product,
followed by its price, taste, keeping quality, ready to eat
form; neighbors use it, easy availability and also the
preference of the family members while selecting a
particular brand.
Singh et al. (1995) considered factors namely quality,

availability, convenient pack size, flavour, colour, freshness
and mode of payment to study the preference for a particular
source of milk namely, rural milk vendors, privately owned
city dairies and dairy factories. The results said that 70 per
cent of the respondents preferred milk supplied by city
dairies. The least preferred was that sold by dairy factories.

THEORITICALREVIEW
Indian Consumer: Attitude and behavior towards consumption of nuts and
dried fruits
Nuts and dried fruits in India offer a unique opportunity to meet the
needs of a consumer who is looking to adopt a new wellness lifestyle
without having to forego traditional values -a consumer who is
increasingly concerned with health but is not willing to compromise on
taste.
Lopamudra Roy is a market research professional from India, specializing in Consumer Behavior.
A management graduate, she has spent over 10 years studying the Indian market, understanding
key motivators of consumer choice. She works for a qualitative research organization named The
Third Eye. Prior to joining The Third Eye, Lopamudra was employed by Nielsen and Unilever.
Heritage of nuts and dried fruits in India
A demure woman, married just hours ago, carries a glass of creamy milk enriched with almonds
to the chamber of her beloved husband. This is a scene from a traditional Indian household,
often seen in regional Hindi movies. The almond in the milk serves to give energy and vitality
after a tiring day packed with rituals, while the milk acts as an aphrodisiac.
With an eclectic mix of uses, dried fruits and nuts in India date as far back as the prehistoric
times of Hindu wisdom captured in the Charaka Samhita, an ancient Indian Sanskrit text on
Ayurveda (Indian traditional medicine). In Ayurveda, the following description appears: “Shuska
Phal Va Tilahan (Dried Fruits and Oil Seeds): Almond, cashew nut, chestnut, coconut, groundnut,
peanut, pistachio, etc. are very rich in proteins. The oils inside these provide natural lubricants
and fats necessary for the body's mechanical and other functions.” Subsequently, nuts and dried
fruits were made more popular by the Mughals of medieval India to demonstrate their rich
heritage. Hence, nuts and dried fruits in India have traditionally stood for prestige, richness and
exclusivity - the privilege of a select few. But now we see these traditional ideas infusing with
modernity to create an exciting space for this popular symbol of Indian heritage.
Current standing

The nut and dried fruit industry in India is currently pegged at INR 15,000 crores (~ USD 2 billion)
and is estimated to grow to INR 30,000 crores (~ USD 4 billion) by 2020, according to the
Chairman of Royal Dried Fruits Range, a city-based dried fruits retailer. (Source: Business
Standard, October 2016[1]).
While the consumption of nuts and dried fruits may be much more widespread today, the
medieval values of heritage and exclusivity continue to rest with this premium category. Other
than spices, they are the only other category that reflects the quintessential exoticism of ancient
India. Even until a few decades ago, the use of nuts and dried fruits was restricted to special
occasions, where their primary use would be as a food “enricher” – adding richness to the taste
as well as nutritional value. Dried fruits and nuts have been a part of celebratory food items such
as spicy Indian gravies “enriched” with cashew paste or pulav (Indian rice) containing roasted
almonds, cashews and raisins or kheer, and payasam (different kinds of Indian dessert)
garnished with various dried fruits and nuts.
While the custom of using dried fruits and nuts as a “food enricher” continues, the same
category has also made inroads into other meal occasions, as a natural consequence to some of
the larger movements taking place in the country.
The newly-charted health discourse in India
These movements can be better appreciated against the backdrop of the rapidly changing socio-
economic-cultural landscape of India, with enhanced opportunities, optimism and ambition. We
see new discourses emerging in the consumer lifestyle and parlance, one of which is the increase
in health consciousness. In this conversation, both energy and endurance are becoming key, not
just to stay active in the short-term but to also build strength for endurance to stay ahead in the
long run. Lifestyle changes, limited control over diet, the degraded quality of basic foods due to
the rampant use of pesticides and chemicals and increasing pollution have triggered concern.
To offset the cumulative ill-effects of some of the aforementioned changes affecting the
country’s health, some meta trends are being seen to surface, such as the moderation of
unhealthy foods and bad lifestyle habits, compensation for bingeing by slowing down for a day
or two, and the substitution of less healthy meal options with healthier ones. All this, without
compromising on taste.
The occasions that are now becoming more about health and energy are breakfast and evening
snacks. The health dialogue has influenced the strong pre-existing culture of snacking in India to
introduce ‘healthy snacking’.
To this effect, consumers are now cleverly adding nuts and dried fruits as a new inclusion in their
eating regime. The availability of the snack in multiple formats such as salty snacks and dried
fruit mixtures (where the nuts and fruits are sometimes broken and mixed) aid variety and make
it more palatable for snacking occasions. Cereals such as corn flakes, oats and muesli,

themselves making a relatively new breakfast format, have now introduced new flavours such as
honey coated almonds, dried fruits and other nuts.
Wellness experts such as yoga teachers, gym instructors, dieticians, doctors and beauty
consultants act as the catalysts to stimulate this health discourse by finding new ways of
introducing this category in consumers’ daily lives.
Consumer perception on the benefits of nuts and dried fruits
While nuts and dried fruits carry an overall healthy image, knowledge of the distinct benefits of
individual nuts and dried fruits is sketchy, with almonds being the only exception. Awareness
around the distinct benefits of almonds as being good for memory power, energy and skin glow,
seem to be prevalent almost universally. There are entrenched beliefs associated with
consumption practices as well. Many consumers soak almonds before consuming them as they
believe that this makes them more easily digestible and so the nutrients in the nuts lend
themselves more readily to absorption by the body. There is also a popular perception that
unsoaked almonds produce heat in the body, which is not good in summer.
Interestingly, consumers also seem to have distinct perceptions of the benefits of other nuts and
dried fruits, however, these tend to be more inconsistent. The Indian consumer today is far
more information-seeking and tends to form opinions on their own in the absence of a reliable
source.
In addition to the functional benefits, nuts and dried fruits also carry rich emotional associations,
making them one of the most popular choices for gifting in India. India is a land of many festivals
and each festival is usually involves gifts to friends and relatives as a mark of auspice. To
celebrate the traditional heritage, these festivals act as a pretext to mark cultural rootedness.
Indian sweets (mithai), nuts and dried fruits are by far the most popular choice for gifting during
festivals and weddings.
This category is mostly sold loose in India and the branded products are mostly imported. More
recently, with the advent of malls and retailer brands, there are fragmented players in the
market selling dried fruits and nuts in the packaged format. Interestingly, this is the only
category that is seen in both separate dried fruits and nuts counters where they are sold in bulk
as well as in premium, packaged formats closer to the cash counter. Thus, a category that was
once restricted to reflect opulence and exclusivity in Indian cuisine may soon be making inroads
into impulse counters and in small pouch formats, thus encouraging the “small eats” occasions
even further.
Conclusion
Standing at the crossroads of somewhat tumultuous shifts in lifestyles and increasing incomes,
the Indian consumer today is willing to go the extra mile to maintain healthy eating habits, even
more so if they are rooted in culture and tradition. Dried fruits and nuts fit the bill. With their
cultural origins in lavish opulence, the category is fast expanding its ‘foodprint’, making its way

into the snacking tiffin box, on-the-go small pack in the bag and in breakfast cereals while
retaining its dominance in traditional cooked food and as a garnish in sweets and kulfis. All this,
while still reflecting the quintessential exotic India. It’s not surprising, therefore, to see the
consequent steady growth in the category.

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Consumer Mind Mapping towards Dry Fruits & Nuts

1.1 GENERAL INTRODUCTION:

Dried fruit and nuts on a platter

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Nineveh: Procession through groves of date palms,

Other types of dried fruit and nuts

The earliest recorded mention of dried fruits can be

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Temple of Nahkt, Egypt. Harvesting grapes, many of

Figs were also prized in early Mesopotamia, Palestine and

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Figs in basket, Pompeii: Dried figs were very

Having dried fruits was essential in

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California Dried Fruit Production (Dry Basis)

Dried fruits less commonly produced: 1 zante

Today, dried fruit is produced in most regions

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Dozens of types of dried fruit and fruit leather at a market in Yerevan

 The high fiber content provides water-absorbing and water-binding capabilities,

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Sun-dried apricots in a mountain-slope orchard of Turkey

A tray dryer is similar to a convection drier, which is

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Vacuum microwave drying

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1.2 SPECIFIC INTRODUCTION:

Buying Behavior (Black box model)

Marketing Environmental Buyer Decision RESPONSE

Stimuli Stimuli Characteristics Process

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Customer satisfaction, a business term, is a measure of how products and services

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1.3 STATEMENT OF THE PROBLEM:

1.4 OBJECTIVES OF THE STUDY:

1.5 NEED FOR THE STUDY:

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1.6 SCOPE OF THE STUDY:

1.7 LIMITATIONS OF THE STUDY:

1.8 RESEARCH METHODOLOGY:

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Scientific research relies on the application of the scientific method, a harnessing of

1. Observations and Formation of the topic

A common misunderstanding is that by this method a hypothesis could be proven or

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 Exploratory research, which structures and identifies new problems

Research can also fall into two distinct types:

 Primary research (collection of data that does not yet exist)

Methodology is the systematic method or an activity which is used to collect the

The data is collected by 2 methods:

There are basic approaches to data collections using primary methods:

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 Qualitative research includes interviews, focus groups and participant

1.9 REVIEW OF LITERATURE:

1.10 CHAPTER SCHEME:

CHAPTER – 2 RESEARCH DESIGN

In the SECOND CHAPTER I shall be dealing with the RESEARCH

In the FOURTH CHAPTER –DEALER & COMPANY PROFILE I shall be dealing

In the FIFTH CHAPTER – THEORETICAL REVIEW I shall be dealing with the

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