“A STUDY ON BRANDS OF EDIBLE OIL

 
Submitted by: SUJATA ROY
ID NO: 18IUT0160013
MBA 1ST YEAR
FACULTY OG MANAGEMENR STIUDIES
Guided by: DR. SUJIT DEB
INTRODUCTION
 
Edible oil is a purified fat of plant or animal
origin, which is liquid at room temperature.
Vegetable oil is a triglyceride extracted
from a plant. The generic term “vegetable
oil” when used to label a cooking oil
product refers to a blend of a variety of oils.
TYPES OF VAGETABLE
Edible oil is a purified fat of plant or animal
origin, which is liquid at room temperature.
Vegetable oil is a triglyceride extracted
from a plant. The generic term “vegetable
oil” when used to label a cooking oil
product refers to a blend of a variety of oils.
OBJECTIVES
1. To analyze the consumer preference and
purchasing behavior for various types of
branded edible oil.
METHODOLOGY
Data collection: secondary data
 HYPOTHESES OF THE STUDY

 
To address the objectives mentioned above
the following hypothesis are formulated
1. Gender may or may not have impact on
consumer preference for various types of
edible oil
 2. Family composition have an impact or
may not have an impact upon the types of
edible oil.
Edible oil
120

100

80

NUMBER OF
60 RESPONSE
Column1
40

20

0
MALE FEMALE TOTAL
CONCLUSION
 
Vegetable oils solidify at higher
temperatures than the pour points
determined by the ASTM D97 method on
prolonged storage at low temperature. At
the cooling rate as employed in ASTM
method, vegetable oils crystallize in to low
melting α polymorph which on prolonged
storage re-crystallizes in to higher melting
polymorphs β and ' β . DSC thermo gram
captures the thermal activities (melting,
crystallization etc.) in vegetable oils as they
are heated or cooled at different rates.