SHASHANK JAIN

A STUDY ON CONSUMER SATISFACTION OF

PANCHAMRUT DAIRY PRODUCTS IN PANCHMAHAL
DISTRICT OF GUJARAT STATE
M.B.A. (INTERNATIONAL AGRIBUSINESS)

BY
SHASHANK JAIN
B.Sc. Hons. (Forestry)
2014

INTERNATIONAL AGRIBUSINESS MANAGEMENT INSTITUTE

ANAND AGRICULTURAL UNIVERSITY
ANAND 388 110
2014
 “A STUDY ON CONSUMER SATISFACTION OF
PANCHAMRUT DAIRY PRODUCTS IN PANCHAMAHAL
DISTRICT OF GUJARAT STATE”

A PROJECT REPORT

Submitted by

SHASHANK JAIN
Reg. No. 04-2050-2012

In partial fulfillment for the award of the degree

of
MASTER OF BUSINESS ADMINISTRATION
INTERNATIONAL AGRIBUSINESS

Under the Guidance of

Dr. Mahesh R. Prajapati

Assistant Professor & Head
Dept. of Financial Management
IABMI, Anand

INTERNATIONAL AGRIBUSINESS MANAGEMENT INSTITUTE

ANAND AGRICULTURAL UNIVERSITY
ANAND - 388 110
 INTERNATIONAL AGRI-BUSINESS MANAGEMENT
INSTITUTE

ANAND AGRICULTURAL UNIVERSITY

ANAND-388110

CERTIFICATE

This is to certify that the project entitled “A Study on Consumer Satisfaction

of Panchamrut Dairy Products in Panchmahal District of Gujarat state” of

M.B.A (International Agribusiness) embodies bonafide research work carried

out by SHASHANK JAIN (Reg. No. 04-2062-2012) under my guidance and

supervision and that no part of this project work has been submitted for any

other degree. The assistance, guidance and help received during the course of

investigation have been fully acknowledged.

Place: IABMI, Anand (Dr. Mahesh R. Prajapati)

Date: Major Advisor

 DECLARATION

I hereby declare that the project entitled “A Study on Consumer Satisfaction

of Panchamrut Dairy Products in Panchmahal district of Gujarat state”

submitted for the M.B.A (International Agribusiness) degree is my original

work and this has not formed the basis for the award of any degree, associate

ship or other similar titles.

Place: IABMI, Anand Name: Shashank Jain

Date: Reg. No: 04-2062–2012

 ACKNOWLEDGEMENT

Sometimes words fall short to show our gratitude to some people the same happened

with me during my project work. The gigantic help and support received from

Panchamrut dairy, Godhara overwhelmed me during the project work.

Through this acknowledgment, we express our sincere gratitude to all those people

who have been associated with this assignment and have helped us with it and made

it a worthwhile experience.

Firstly we extend our thanks to the various people who have shared their opinions

and experiences through which we received the required information crucial for our

report. I would like to express my deep gratitude to senior marketing executive Mr.

Govind Gajera, Panchamrut Dairy, Godhara for his scholastic guidance,

constructive criticism, constant encouragement and pertinent suggestions in

planning and execution of this project.

I have an enormous pleasure in expressing my deepest sense of gratitude and humble

indebtedness towards my college guide Dr. M. R. Prajapati Assistant Professor,

International Agri-business Management Institute, AAU, Anand for his steadfast

inspiration, expert guidance, painstaking effort and keen abiding interest during the

entire research work. With profound respect, I extend my gratitude to Dr. P. R.

Vaishnav Principal & Dr. G. B. Valand, former Principal, International Agri-

Business Management Institute, AAU Anand for providing necessary facilities

during the project work.

I feel imperative to express my sincere thanks for the generous help received from

Dr. R. S. Pundir Associate Professor, Prof. T. S. Shibin, Prof. Y. A. Lad, Dr. Sanjiv

Kumar, Prof. Dilip R Vahoniya, Dr. Shakti Ranjan Panigrahy, and Dr. Ritambhra

Singh Assistant Professors, International Agri-Business Management Institute,

AAU, Anand for their kind co-operation and valuable help during the project work.

I am very much thankful to Chirag Patel, Biren Patel, Pravin, Kishor & Nimesh and

my all friends for their cooperation directly or indirectly in completion of project

work.

At the last but not the least, I think that the words are insufficient to express deep

sense of feeling and respect towards my parents, without their encouragement,

blessing and benediction it would not be possible to me to complete this course.

Their patience and sacrifice always have been the vital source of inspiration for me.

Date:

Place: Anand Shashank Jain

 “A study on consumer satisfaction of Panchamrut dairy products in
Panchmahal district of Gujarat state”

Name of student Advisor

Shashank Jain Dr. M. R. Prajapati

Reg. No. 04-2062-2012 Assistant Professor

INTERNATIONAL AGRI-BUSINESS MANAGEMENT INSTITUTE

ANAND AGRICULTURAL UNIVERSITY

ANAND-388110

ABSTRACT
Customer satisfaction is a fundamental marketing construct in the last three
decades. In the past, it was unpopular and unaccepted concept because companies
thought it was more important to gain new customers than retain the existing
ones. However, in this present decade, companies have gained better
understanding of the importance of customer satisfaction and adopted it as a high
priority operational goal.

This project entitled “A study on consumer satisfaction of Panchamrut dairy

products in Panchmahal district of Gujarat state” was carried out in lines of the
objectives; to know the purchase behaviour and factors considered by customers
before purchase of selected dairy products also to find out the perceived
importance of attributes responsible for satisfaction and performance after use
and to know the process of problem redresses adopted by consumers and
feedback mechanism from dairy.

The information was gathered through the survey of 200 respondents with the
help of structured questionnaire. Respondents residing in Godhara, Lunawada,
Halol and Sahera of Panchmahal district and who have purchased either Ghee,
Curd or Buttermilk; were asked to rate and rank major known factors which are
important before purchase decisions and also after use satisfaction.

Results obtained in this research indicated that most customers have purchased
the products of Panchamrut Dairy. Out of 200 respondents maximum have
purchased Buttermilk 167 (83%) also Ghee 126 (63%) and Curd 124 (62%). And
maximum respondents used to purchase their dairy products from nearby retailers
(70%) and then dairy outlets (30%).

Respondents were asked to rate the factors they consider before purchase among
quality, timeliness, taste, price and brand. Quality timeliness and taste emerged
as most important factors ranked first, second and third respectively as per
weighted mean rating given by customers.

Taste, nutritious value and availability were the most important attributes
considered by the respondents responsible for satisfaction. Respondents were
asked to rank attributes and taste has got maximum weighted mean of 4.835 out
of 7 and ranked first by respondents, followed by availability at second which got
4.770, nutritious value at third with 4.555 mean score. Thickness comes at fourth
with 2.545 mean score followed by packaging, smell and texture with the mean
scores of 2.410, 1.825 and 0.250 respectively.

The findings revealed that all attributes of Buttermilk were performing above
average, taste (weighted mean of 3.89) was best and availability (3.12) was poor
performing attribute among all. All attributes of Ghee were performing above
average and taste (weighted mean of 3.97) was best performing attribute and
smell (3.68) was poor performing attribute. In Curd also almost all attributes were
performing above average, taste (weighted mean of 3.75) was found to be best
performing attribute and texture (mean weight of 3.45) was poor performing
attribute.
As per the opinions of respondents it was revealed that customer complaints
redresses was the major area to focus on however there were no regular complaint
or major complaints raised by respondents but none of the complaint redressed
successfully also no regular feedback mechanism was following in the study area
which should be corrected.

The results are not bad they are not great either the customer satisfaction is the
precursor of loyalty so dairy should focus on delivering higher value to its
customers and can win their loyalty. Quality and taste should be given more focus
also availability of products should be made consistent in order to boost the level
of satisfaction.
LIST OF CONTENTS

Sr. No. Particulars Page No.

Abstract i
List of tables vi
List of Figures viii
Abbreviation ix
I INTRODUCTION 1
1.1 Background of the study 1
1.2 An overview of Indian dairy industry 2
1.3. Global Dairy Consumption 4
1.4 Challenges before Global Dairy Industry 5
1.5 Dairy Trade 6
1.6 Progress of dairying in India at a glance 7
1.7 Dairy products consumption in India 8
1.8 Company Profile 11
1.9 Objectives 12
1.10 Products of Panchamrut Dairy 13
1.11 Distribution network of Panchamrut Dairy 14
1.12 Customer Satisfaction 15
Steps taken up by Panchamrut dairy to know perceptions
1.13 16
and boost up customer satisfaction
1.14 Market coverage 16
1.15 Market share 17
1.16 Objectives of the study 17
II REVIEW OF LITERATURE 18
III RESEARCH METHODOLOGY 23
3.1 Background of study 23

iv
 3.2 Sources of data 23

3.3 Research Design 23

3.4 Limitations of the study 25

IV RESULTS AND DISCUSSION 26

4.1 Basic information about consumers 26
4.2 Purchase behaviour of respondents 32

4.3 Perceived attributes importance 38

4.4 Problems Redresser and Feedback Mechanism 42

V SUMMARY AND CONCLUSION

5.1 Summary 48
5.2 conclusion 49
5.3 Recommendations 51

REFERENCES x

ANNEXURE xii

v
 LIST OF TABLES

PAGE
Table NO. TITLE
NO.
Estimates of production and per capita availability of 8
1.1
milk from 2006-07 to 2010-11 -all India
Per capita monthly consumption expenditure on milk 10
1.2
and milk products
1.3 Particulars of Panchamrut dairy 11

4.1.1 Area of respondents 26

4.1.2 Age of the respondents 27

4.1.3 Gender of respondents 28

4.1.4 Education level 28

4.1.5 Occupation 30

4.1.6 Annual income of respondents 31

4.2.1 Purchased products of Panchamrut dairy 32

4.2.2 Purchase frequency of buttermilk 33

4.2.3 Purchase frequency of ghee 34

4.2.4 Purchase frequency of curd 35

4.2.5 Point of purchase of dairy products 36

4.2.6 Importance of factors before purchase of Dairy products 37

Attributes considered by respondents for satisfactory 38

4.3.1
performance
4.3.2 Buttermilk average attribute performance in 1-5 scale 39

vi
4.3.3 Ghee Average attribute performance 40

4.3.4 Curd average attribute performance in 1-5 scale 41

4.4.1 Problem count 42

4.4.2 Problematic product 43

4.4.3 Problem causing factor of buttermilk 44

4.4.4 Problem causing factor in ghee 45

4.4.5 Problem conveyed 46

vii
 LIST OF FIGURES

FIGURE NO. TITLE PAGE NO.

1.1 Consumption Pattern India 9
Per capita monthly consumption expenditure on
1.2 10
milk and milk products
1.3 Distribution Network of Panchamrut dairy 14
4.1.1 Area of respondents 26

4.1.2 Age of the respondents 27

4.1.3 Gender of respondents 28

4.1.4 Education level 28

4.1.5 Occupation 30

4.1.6 Annual income of respondents 31

4.2.1 Purchased products of Panchamrut dairy 32

4.2.2 Purchase frequency of buttermilk 33

4.2.3 Purchase frequency of ghee 34

4.2.4 Purchase frequency of curd 35

4.4.1 Problem count 42

4.4.2 Problematic product 43

4.4.3 Problem causing factor of buttermilk 44

4.4.4 Problem causing factor in ghee 45

4.4.5 Problem conveyed 46

4.4.6 Feedback from dairy 47

viii
 ABBREVIATIONS

AMUL Anand Milk Union Limited

Bn Billion
CAGR Compound Annual Growth Rate
DCS Dairy Cooperative Societies
e.g. Exempli gratia “for example”
EU European Union
Fig. Figure
FY Fiscal Year
GCMMF Gujarat Cooperative Milk Marketing Federation
GOI Government of India
i.e. Id est "that is"
INR Indian Rupee
NDDB National Dairy Development Board
RTE Ready To Eat
USD United States Dollar

ix
 I. INTRODUCTION

1.1. Background of the study

Enterprises survive on the market by selling various kinds of products. Therefore,

they should pay special attention to their clients. Recognising clients’ needs
makes it possible to provide them with such products that meet their expectations,
bring them satisfaction and are to their liking. The aim of the present study is to
show how a typical client behaves on the market of selected dairy products and
according to what criteria he chooses the product. Enterprises should get to know
the process of making the decision to purchase as well as the factors which affect
purchasers’ behaviour. It is the client who decides which market offers are the
most valuable. It is not important what enterprises think about their own market
offer, but what its recipients think about it. Clients’ decisions determine the future
of an organisation

Customer satisfaction – The Essence

One of the key elements occurring in the process of satisfaction formation is

among others the so-called “client- -delivered value”. As for satisfaction,
perceived value must match with actual value. It is not true that “the value is an
adequate equivalent of (identical with) the price. Goods and services of high value
may have a high or low price”. It is the real identification of perceptions which
helps in delivering the high value to its customers.

The correlation between the client’s satisfaction and the volume of sales is an
extraordinarily strong argument for turning to using customer satisfaction, or to
be more precise the information obtained from the analysis of its measurement in
planning, control, and innovation of the enterprise systems. It is an adequate
identification of the value expected by the customer that determines the firm’s
success.

1
1.2. An overview of Indian dairy industry-

India ranks first in the world in terms of milk production. At present, the dairy
sector has an estimated consumer demand for milk and milk products at EUR 26
billion, at about 8 percent growth per annum. About 35 percent of milk produced
in India has meant for processing. The organized sector (large scale dairy plants)
processes about 13 million tons annually, while the unorganized sector processes
about 22 million tons per annum. Besides, the raw milk production, some of the
chief bi-products manufactured like: Infant milk food, malted food, condensed
milk and cheese. The southern and western regions collectively contribute for 80
percent of the milk produced in India. The rapid growth of the dairy-processing
industry is likely to lead to a greater demand for value-added, milk-based
products, such as processed cheese, table butter, sour milk, yoghurt and ice cream.
A higher demand for branded and pro-biotic milk has also led to a rise in
investment for milk processing. As per Dairy India 2007, the private dairies had
outpaced the cooperative sector and become the largest producers of milk in the
industry and the Private dairies are contributing double the quantity of milk when
compare to the cooperatives in 2011.

In the development of milk production, dairy cooperatives have a major role.

Many small dairy cooperatives are now full-fledged milk producers; AMUL of
Gujarat is one of such example. Till about year 2000, India was not on the radar
screen of most international dairy companies, since India was neither a major
importer nor an exporter of dairy products. Through the 70’s, 80’s and 90’s India
used to take some milk powder and butter oil as aid. Exports from India were
insignificantly small. From 2000 onwards, Indian dairy products, particularly
milk powder, and ghee started making their presence felt in global markets.

Nevertheless, the Indian dairy sector has started as the producer-owned and
professionally-managed cooperative system. As of March 2001, India's 96,000
local dairy cooperative societies (DCS) included more than ten million farmers

2
have integrated in a three-tiered cooperative structure. Though dairy cooperatives
have found throughout India, the cooperative movement has been most successful
in a few states, notably Gujarat. Gujarat’s success can be attributed to a higher
rate of farmer activism and more efficient political institutions.

Over the years, states have developed popular dairy brands such as Amul (from
Gujarat), Vijaya (from Andhra Pradesh), Verka (from Punjab), Saras (from
Rajasthan), Nandini (from Karnataka), Milma (from Kerala) and Gokul (from
Maharashtra). These brands have earned high degrees of brand recognition and
customer confidence, especially within in their respective states. The Indian dairy
industry faces challenges from the international dairy market. The Indian dairy
industry had characterized by relatively high costs in milk production, processing,
and marketing, and relatively poor quality of milk due to unhygienic handling,
this could potentially pose a significant threat to the industry and its farmers.

The Indian dairy industry reported a market size of USD 48.5 billion in FY2011.
With a Compound Annual Growth Rate (CAGR) of 16 percent, it is anticipated to
reach USD 118 billion in 2017. On the back of a rise in disposable income, coupled
with strong demand for dairy products, the Indian dairy industry is all set to
experience high growth rates in the next five years.

Dairying a part of agriculture-

In many respects the dairy industry occupies a special position among the other
sectors of agriculture. Milk is produced every day and gives a regular income to
the numerous small producers. Milk production is highly labour-intensive and
provides a lot of employment.

The dairy industry is the sector with the highest degree of protection due to the
economically vulnerable position of small milk producers. Milk - also known as
white gold - can be used to make an enormous variety of high quality products.

3
The high cost of milk as a raw material has necessitated a high-tech processing
industry. The special nature of milk (perishable and bulky) leads to the necessity
of strict and comprehensive quality regulation and to high transport costs. The
large dependence of milk producers on the dairy processing industry has resulted
in a strong position held by the co-operatives in milk marketing and in the
processing industry.

The whirlwind of changes, which is passing through the world, is also exercising
a growing influence on the dairy industry. The number of milk producers is falling
rapidly, the dairy processing industry is becoming more and more highly
concentrated, the international dairy markets are increasingly liberalised and are
giving greater opportunities to low cost producers, including many from
developing countries.

1.3. Global Dairy Consumption

Total milk consumption in developed countries stayed more or less constant

over the last twenty years, while significant increases in global milk
consumption are due to population growth and per capita income growth in
developing countries. The latter has led to the emergence of an affluent middle-
class in many low and middle income countries in Southeast Asia, Latin
America and Central and Eastern Europe. Additional “westernization” trends
leading to increasing preferences for new value-added products in many of these
economies generate additional dairy market growth.
The composition of dairy product consumption varies across different regions
with liquid milk as the overall most important product by volume. However,
processed dairy products become more important with increasing incomes and
living standards, and in developed countries the trend goes more and more
towards high value functional foods that require considerable research
investments and sophisticated processing.

4
1.4. Challenges before Global Dairy Industry

Dairy companies all over the world face a number of changes and challenges
which are forcing them to reconsider their strategies. The most important
challenges are a growing demand for dairy products, with world demand
growing by 2 percent a year or a quantity equal to the entire annual production
of Australia, coupled with concerns about the milk supply growing at a slower
pace than demand.

Furthermore, dairy companies face an increasing number of consumer

requirements in combination with increasing customer power. Food retailers,
the foodservice industry and the food processing industry are the key customers
for dairy products. The leading companies in this sector tend to be significantly
larger than the players in the dairy industry and the on-going global
consolidation process is further increasing their market power. Consequently,
the concentration process by means of mergers, acquisitions and strategic
alliances in the dairy industry has been very pronounced and is expected to
continue.

The milk and dairy products have a prominent place in the global food products
market. Due to factors like rising concerns about vegetarianism, health
advantages of milk and dairy products over non-vegetarian foods, and
ecological balance, the use of milk and dairy products is increasing globally.
This has resulted in increased worldwide production of milk.

As demand in dairy products is not rising at equal rates all over the world but
hardly at all in developed and strongly in some developing regions the
challenges dairy companies face vary depending on the market they operate in.
Companies operating in the big but mature dairy markets of Europe and the US
face limited market growth opportunities in volume terms as per capita
consumption levels are among the highest in the world and growth can only

5
occur by increasing market shares or switching to higher value-added products.
Due to these limited market opportunities in developed countries, multinational
dairy companies are often attracted by strong growth markets in developing
countries. To benefit from the growth of their own domestic markets, local
companies will have to raise product quality and efficiency to be able to
withstand foreign competition.

1.5. Dairy Trade

The dairy sector is highly localised, as milk is a bulky and perishable product,
and dairy products are mostly consumed in the country or region where they are
produced. Only a small fraction of global production is traded internationally.
Despite the technological developments in refrigeration and transportation only
7 percent of the milk produced is traded internationally if intra-EU trade is
excluded.

Trade in dairy products is very volatile, as dairy trade flows can be affected by
(a) overall economic situation in a country, (b) fluctuations in supply and
demand, (c) changing exchange rates and (d) political measures. Additional
volatility is introduced by the fact that the global dairy market is extremely
concentrated in terms of buyers and sellers; hence, supply or demand shocks are
not easily absorbed.

With demand for dairy products most rapidly rising in regions that are not self-
sufficient in milk production, volumes of dairy trade are growing. Also the share
of global dairy production that is traded will increase as trade will grow at a
faster pace than milk production.

6
1.6. Progress of dairying in India at a glance

The dairy industry in India has developed and developing as large industry and
as per the certification of the International Dairy Industry India is the world’s
largest milk producer and large numbers of industries are engaged in routine
commercial production of pasteurized milk and milk products.

After the independence dairy and animal husbandry taken vital importance in
India. For this lot of development programs made by the government through
Five year plans. This leads to formation of National dairy Development Board
in 1965 and thus in 1970 decided to bring a White Revolution throughout the
country.

The NDDB began its operations with the mission of making dairying a vehicle
to a better future for millions of grassroots milk producers. The mission achieved
thrust and direction with the launching of "Operation Flood", a programmer
extending over 26 years and which used World Bank loan to finance India's
emergence as the world's largest milk producing nation. Operation Flood's third
phase was completed in 1996 and has to its credit a number of significant
achievements.

As on March 2006, India's 1, 17, 575 village dairy cooperatives federated into
170 milk unions and 15 federations procured on an average 21.5 million litres
of milk every day. 12.4 million farmers are presently members of village dairy
cooperatives.

Till about year 2000, India was not on the radar screen of most international
dairy companies, since India was neither a major importer nor an exporter of
dairy products. Through the 70‟s, 80‟s and 90‟s India used to take some milk
powder and butter oil as aid. Exports from India were insignificantly small.
From 2000 onwards, Indian dairy products, particularly milk powder, and ghee
started making their presence felt in global markets.

7
TABLE 1.1 Estimates of production and per capita availability of milk from
2006-07 to 2010-11 -all India
Year Milk Production Human Population Per Capita Availability
(March to Feb) (million tonnes) (million nos.) (gram./day)
2006-07 102.6 1122 251
2007-08 107.9 1138 260
2008-09 112.2 1154 266
2009-10 116.4 1170 273
2010-11 121.8 1186 281
Source: State/UT Animal Husbandry Departments 2012
1.7. Dairy products consumption in India

The consumption pattern of dairy products in India is quite unique as compared

to some of the western countries. Consumption is primarily skewed towards
traditional products; however, westernized products are gradually gaining
momentum in the urban areas.

Out of total the milk traded, over 50 % of the milk is in the form of liquid milk,
another around 35 % in the form of traditional products and the remaining 15 %
is accounted for by butter, milk powders and other western type manufactured
products.

8
 Consumption mix of dairy products
OTHERS, INCLUDING CREAM, ICE
CREAM 1%

PANEER & CHHANA (COTTAGE CHEESE) 2%

MILK POWDERS 3.50%

KHOA (PARTIALLY DEHYDRATED

CONDENSED MILK) 6.50%

BUTTER 6.50%

CURD 7%

GHEE 27.50%

FLUID MILK 46%

0% 20% 40% 60%

Fig 1.1 Consumption Pattern India

Source: Singh, R.(2011). India Dairy and Products Annual Report 2010

The demand for packaged, branded traditional milk products is increasing

rapidly. The further growth of the market for value - added indigenous dairy
products is expected largely for ethnic foods such as flavoured milk, dahi, ghee,
paneer, lassi, kheer etc.

9
Table 1.2 Per capita monthly consumption expenditure on milk and milk
products

Year Rural consumption in ₹ Urban consumption in ₹

2001 42.97 75.9
2002 45.34 78.19
2003 44.69 80.03
2004 47.6 82.98
2005 47.31 83.3
2006 50.94 84.94
2007 56.32 97.49
2008 60.18 106.64
2010 80.16 138.71
Source: National Dairy Development Board statistics 2012

Per capita monthly consumption expenditure on

milk and milk products by urban and rural
households in ₹
160
140 138.71
120
Urban household 106.64
100 97.49
80 78.19 80.03 82.98 83.3 84.94 80.16
75.9
60 56.32 60.18
40 42.97 45.34 44.69 47.6 47.31 50.94
20 Rural household
0
2001 2002 2003 2004 2005 2006 2007 2008 2010

Fig. 1.2 Per capita monthly consumption expenditure on milk and milk products

10
1.8. COMPANY PROFILE
PANCHAMRUT DAIRY-

Panchamrut dairy was started on the wake of The Co-operative Dairy

Movement in India which as well initiated with the establishment of AMUL
in 1946. Following that the co-operative district milk unions in different
districts took shape. During early 70’s, when the co-operative leaders of
erstwhile; Panchmahal District, thought to have a district co-operative milk
union at district head quarter Godhra. In May, 1973 The Panchmahal
Dist.Co-op. Milk Producers’ Union Ltd., got registered under Gujarat State
Co-op. Act. 1962.
Table 1.3 Particulars of Panchamrut dairy

Name Panchamrut Dairy

Address Panchamrut dairy, Lunawada road, Godhra,
Gujarat
Chairman Mr. Jethabhai Bharvad
Managing Director Mr. Suresh Patel
Establishment year 1973
Bankers Bank of Baroda

Promoters The Panchmahal District Co-op Milk

Producers’ Union Ltd

11
1.9 OBJECTIVES-
The Objectives of the Union are to carry out activities for the economic
development of the milk producers by or gaining effective production,
processing and marketing of milk & milk products.

1.10 PRODUCTS OF PANCHAMRUT DAIRY-

Amul Gold Amul Shakti Amul Taaza

Amul Slim N Trim Amul Slim N Trim Chhas

Panchamrut Ghee Amul Ghee Amul Ghee

12
 Panchamrut Ghee Amul Ghee Amul Butter

Sagar Skimmed Milk

Sagar Milk Powder
Powder

Among all products, Panchamrut dairy has its separate product range under
its own brand name “Panchamrut” and available for customers of
Panchmahal and Dahod district of Gujarat. Product e.g. Panchamrut Ghee,
Panchamrut dahi and Buttermilk available under this brand name.

13
1.11 DISTRIBUTION NETWORK OF PANCHAMRUT DAIRY-

Panchamrut dairy plant

Local area dealer

Milk distribution
agents

Retailer

Consumers

Fig. 1.3 Distribution Network of Panchamrut dairy

14
1.12 CUSTOMER SATISFACTION
Customer satisfaction is a term frequently used in marketing is a measure of
how products and services are supplied by a company meet or surpass
customer expectation. Customer satisfaction is defined as "the number of
customers, or percentage of total customers, whose reported experience with
a firm, its products, or its services (rating) exceed specified satisfaction goals.
it is very rightly said that;
"The longer you wait, the harder it is to produce outstanding customer
services." William H. Davidow
The customers are the heart of every industry and dairy industry is not an
exception. All the companies are taking care of the customers by taking their
feedback by holding surveys and feedback forms. This helps the companies
to know the demand and requirement of the customers and they can change
the product and services according to the customers demand.
The customer satisfaction has been a buzz word for all the industries these
years and almost all the industries are doing jobs related to their customers to
earn their loyalty by earning their satisfaction. In the end, the next step of
customer satisfaction is 'Consumer Loyalty'.
The production and marketing of dairy food products has caused many
concerns, particularly from an increasingly discriminating consumer.
Today’s consumers are placing increasing importance on food quality, food
safety and environmental quality now more than ever.

15
1.13 STEPS TAKEN UP BY PANCHAMRUT DAIRY TO KNOW
PERCEPTIONS AND BOOST UP CUSTOMER SATISFACTION-

1. Customer Centric Milk Marketing System

Milk marketing system is very simple. With best efforts to eliminate cost
bearing multitier distribution system. It has appointed milk distribution
agents directly under its control at desired place. Milk is distributed to such
275 agents twice a day through hired vehicles.
These distribution agents use the concept of home delivery and deliver milk
house to house in morning and evening. Also they sell milk on the designated
spot at the vicinity of the consumers.
Agents are appointed after thorough investigation of their profile, area
survey, and then after through a comprehensive contract, agency is offered.
The fixed amount is also taken as a deposit for security against which the
interest is paid. The deposit amount serves as the security fund and is paid
back to the agent on completion of his contract with the interest.

2. Marketing Activity

As a part of marketing activity, the dairy is in continuous touch with the

market and consumers. Time to Time various activities like new area
surveys, consumer’s surveys, and customers’ complaint redressal are done
by specially trained staff to know consumers’ expectations, needs and
problems.

1.14 MARKET COVERAGE

The dairy has tried and succeeded in covering all most all urban areas within
Panchmahal and Dahod districts. Also it has covered areas of nearby districts
and neighbouring states of Madhya Pradesh and Rajasthan.

16
1.15 MARKET SHARE
Panchamrut dairy is market leader in its area of operation as far as sale of
products are concerned. The market share is more than 70%. (Annual survey
report of Panchamrut dairy 2011) No big competitor exists in the market,
which shows the faith of customers in its products and services.

1.16 OBJECTIVES OF THE STUDY

1. To study the purchase behaviour of customers and factors considered by

them before purchase of selected dairy products of Panchamrut Dairy.

2. To find out consumers’ perceived importance of major known attributes

responsible for satisfaction and their performance after use, in Ghee, Butter
Milk and Curd of Panchamrut Dairy in study area.

3. To know the problem status, process of complaint redresses adopted by

customers and feedback mechanism of Panchamrut Dairy in the study area.

17
 II. LITERATURE REVIEW

Lech Nieurawski (2006); studied on determinants of customer satisfaction on the

markets of selected dairy products and summarized that; Purchasers’ behaviour
on the market is highly differentiated. When choosing a yoghurt the consumer
mostly takes into consideration its taste, and next come the brand and the price.
The decision to buy is a complex result of multiple factors. However, the price is
the decisive factor.

Enterprises should pay a special attention to their buyers. Only the recognition of
customers’ needs will make it possible to provide them with a product which will
fully meet their expectations. The client focuses mostly on the product’s
attributes. A satisfied purchaser becomes a loyal client who will tell his friends
about his positive experience with and his positive opinion of the product. Each
consumer is a complex individual. His behaviour depends on a number of factors.
His environment and how he is feeling influence his choice and may result in his
decision to purchase.

Shahram Gilaninia, Mohmmad Taleghani, Mohammad Reza Khorshidi

Talemi (2009); in their study on satisfaction level of customers of RTE food
products they concluded that In order to increase customer satisfaction from
quality of service, distribution system should make more active the distribution
unit and have more monitoring and control and comments in this section. Strong
and close relationship of distribution department with department of production
and sales can quickly increase the inquest to complaint raised by customers and
minimize the number of complaints. Improving the quality of the services
provided and transparency to meet the needs and demands of clients by creating
18
teams to respond and handling customer questions and complaints can reveal the
strengths of distribution system. Also it be establishes measurement system of
customer satisfaction through the use of constructive feedback and suggestion of
customers as a key opportunity, a direct dialogue with customers and surveys
them. Customer comments be raised in company and be planned to increase
customer satisfaction. Innovation and continuous improvement in service quality
provide through identify values, expectations of customers in different locations.

I K.Eswaran (2009); studied on “customer satisfaction towards aavin milk in

salem city” he recommended that; the level of advertisement can be increased so
that the product can be marketed more in rural areas. More Aavin milk parlour
should be included for increasing the sales.

Brand involvement should be improved in the mind of customers. Customers can

be motivated to buy the product by giving Value Added Services. Awareness of
the product can be increased by giving programmes like road shows for the
general public.

Kriti Bardhan Gupta (2009); his study on “Consumer Behaviour for Food
Products in India” concluded that cleanliness of the product, 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. Value 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. Promotional offer does not have much impact on the sale of food
products and people did not rate food products from other country very highly for
purchase decision.

19
People rate various parameters differently for different product groups. For highly
perishable items such as dairy products, freshness, cleanliness and good for health
are the most important parameters but for products like food grains-pulses,
cleanliness and free from pesticides are the most important criteria. Based on
factor analysis, it appeared that store quality, marketing mix and taste-flavour
explained the maximum variance in the purchase decision for fruit and
vegetables.

A.Sudhan, Chitra (2010); in their study, they summarized that satisfaction level
about the over-all service does not depend on response time or price but depends
on the level of satisfaction with quality. It is therefore clear that the customer’s
perception about service level depends on their perception about quality. It is also
seen that satisfaction level with quality depends on the rejection rates experienced
by the customers. Therefore the company should make efforts to ensure that the
rejection level at the customer end is minimized. This will improve the customer’s
perception about quality as well as service level. Since the period of response and
price levels do not influence perception about service level, it is adequate if the
company maintains the present level but concentrate its effort in reducing
rejections experienced by the customer.

R. J. Masilamani (2011); concluded that the parameters which make decision

regarding the purchase of milk are Price, Quality, Smell , Taste, Advertisement
and Awareness. Milk market is a totally unpredictable market and the
organisation should be over-cautious of any complaints that come into milk as it
includes the sentiments of a mother for her kid and she would not prefer to give
anything to her kid for which she is not 100% satisfied. So the company should

20
take every step possible to contain these problems which in some way or the other
affects the sale of Mother Dairy and its retailers.

Arpita Gupta (2011); In study of “Identifying factors behind decreasing market

share” she concluded that the parameters which make decision regarding the
purchase of milk are Price, Quality, Smell, Taste, Advertisement and Awareness.

So the company should take every step possible to contain these problems which
in some way or the other affects the sale of Mother Dairy and its retailers.

Anonymous (2011); studied on consumer satisfaction and awareness towards

siddhadhara milk products suggested that;

• Developing the town markets by placing some of the staff for extension
work. So that they can make arrangements for people to get milk in their
particular place at particular time.

• To make aware the people about overall performance of siddhadhara milk.

Company can take necessary steps to enhance more promotional activities like
giving ads in newspapers, in local channels and through other media.

D. Ashok, Abhay Prakash Sriwastwa (2012); in their study on the usage pattern
and the reasons behind low sensitivity of packaged dairy products; they
concluded that; Factors influencing the purchasing pattern of the branded dairy
products: Among the factors given, most of the respondents had showed their
priority towards the “availability” of the packaged dairy products, the “freshness”
of the packaged product and the “shelf life” of the product as their first, second
and third choices respectively. The “taste” of the product and the “advertisement”
given by manufactures had showed fourth and fifth choice respectively.

21
It is significant from the result that dairy producers have to work on better
distribution system for maintaining the “freshness” of the products and in turn
achieve the greater shelf life. Further, in order to differentiate their product among
the competitors, dairy producers could work on different flavours, and they
should offer different ranges of tastes to the consumers. Besides everything, it
should also improve the product awareness of customers through various media
choices for better reach ability in the form of advertisements and promotional
offers.

22
 III. RESEARCH METHODOLOGY

3.1 Background of study:-

The project entitled “A study on consumer satisfaction of Panchamrut dairy

products in Panchmahal district of Gujarat state” was started from 1st
February 2014. The objectives of the study were to study the purchase pattern
adopted by customers and factors influencing purchase in study area, also to find
out criticality of some major attributes responsible for satisfactory performance
and overall performance of Buttermilk, Ghee and Curd in study area. Also to find
out the efficiency of feedback mechanism adopted by dairy in the study area.

3.2 Sources of Data:-

Primary as well as secondary data were collected to meet the objective of the
study

Primary Data
Primary data was collected with the help of personal interviews and structured
questionnaire.

Secondary Data
Secondary data was collected from different journals, review papers and
websites.

3.3 Research Design:- Descriptive Research

This part describes the methods and procedures used for collection and analysis
of data in the study. The specific methodology adopted for the selection of
different units and other details are given below

23
 Survey approach- Sample survey

 Sampling Method:- Non Probability

 Sampling Technique:- Purposive sampling technique
 Sample unit:- Household who have purchased any one product among
Buttermilk, Curd or Ghee of Panchamrut dairy
 Sample Size:- 200
 Sampling Area:- Selected cities of Panchmahal district
Name of city No. of respondents
Godhara 50
Sahera 50
Lunawada 50
Halol 50
Total 200

24
Research Instrument:-Considering to the nature of study as well as for the
obtaining correct information from the respondents, it has been decided to collect
information through structured questionnaire prepared with the help of available
related literature and research reports.

Analytical tools:-Mainly tabular analysis, graphical presentation and statistical

tools were used to achieve the objective of the study.

3.4 Limitations of the study

 Respondents may give biased or false information than the actual data.
 Analysis is purely based on the responses of the respondents.

25
 IV. RESULTS ANALYSIS AND DISCUSSION

4.1 Basic information about consumers

Sampling Area
Table 4.1.1 Area of respondents
Area No. of respondents Percentage (%)
Godhara 50 25
Sahera 50 25
Lunawada 50 25
Halol 50 25
Total 200 200

AREA OF RESPONDENTS

Halol Godhara
25% 25%

Lunawada Sahera
25% 25%

Fig. 4.1.1 Area of respondents

All four cities were selected as area of study after the discussion with the
industrial advisors as they wanted to open to new outlets in the above mentioned
areas.

26
Table 4.1.2 Age of the respondents
Age (Years) Frequency Percentage (%)
Below 25 14 7.0
26-40 146 73.0
41-55 40 20.0
Total 200 100.0

AGE

146,
73%

40, 20%
14, 7%

B E LO W 2 5 2 6 -4 0 4 1 -5 5

Fig. 4.1.2 Age of respondents

By taking into account the above graph, it is clearly visible that most of
respondents belong to middle age category i.e. 26 -40 years old as almost 73% of
respondents fall into this age group. Also 20% of respondents belonged to age
class of 41- 55 years old. Very few respondents were having age between 18 -25
years.

In age group of 26 -40 years the maximum respondents fall between 28 to 38

years. And in age group of 41 – 55 years most respondents were having age of 40
– 48 years.

27
Table 4.1.3 Gender of respondents

Gender Frequency Percentage (%)

Male 87 43.5
Female 113 56.5
Total 200 100

GENDER

MALE
43%
FEMALE
57%

MALE FEMALE

Fig. 4.1.3 Gender composition

Considering the gender composition of respondents the female respondents have
dominated in numbers, as sampling unit of the survey was household, though
male respondents were also given prominence as they have the decision making
authority for the purchase of dairy products. Females are happened to be at right
place at right time during household survey so they have comparative larger
share.

28
Table 4.1.4. Education level

Education level Frequency Percentage (%)

12 and below 106 53.0

Graduate 79 39.5
Post Graduate 6 3.0
Diploma ITI 9 4.5

Total 200 100.0

EDUCATION
106

79

9
6

12 AND GRADUATE POST DIPLOMA

BELOW GRADUATE OR ITI

Fig. 4.1.4 Education

Above figure 4.1.4 reveals that 63% of the respondents were having education of
12th or it’s below though satisfactory amount of respondents were having
Graduate level education (39.5%). Very few respondents hold the Post Graduate
(3%) and Diploma or ITI (9%).

29
Table 4.1.5 Occupation of respondents

Occupation Frequency Percentage (%)

Businessman 47 23.5
Government employee 32 16.0
Service in private sector 34 17.0
Housewife 87 43.5
Other 10 5.0
Total 200 100.0

OCCUPATION

87
47

34
32

10

Fig. 4.1.5 Occupation of respondents

The housewives dominated in respondents as almost 44% part is taken by them
followed by businessmen, service private jobs and government employee with
24%, 17% and 16% share respectively. The other category with 5% of
respondents consists mainly persons engaged in agricultural activities.

30
Table 4.1.6 Annual income of respondents

Annual income (₹) Frequency Percentage (%)

Up to 99999 3 1.0

100000-199999 94 47.0

200000-299999 69 35.0

300000-399999 28 14.0

400000 above 6 3.0

Total 200 100.0

ANNUAL INCOME (₹)

100 94
80 69
60
40 28
20 3 6
0

Fig. 4.1.6 Annual income of respondents

From the Table 4.1.6, it can be seen that Out of 200 respondents 47 per cent of
respondents were having annual income between 1-2 lakhs, about 35% of
respondents had annual income between 2- 3 lakhs, 14% of respondents had
annual income between 3- 4 lakhs, 3% of respondents had annual income above
4 lakhs and only 1% of respondents are having income up to 99999. The above
information indicates that most of the respondents are having income between 1-
3 lakhs.

31
4.2 Purchase behaviour of respondents
Table 4.2.1 Purchased products of Panchamrut dairy
Product Yes Percentage (%) No Percentage (%) Total
Buttermilk 167 83.5 33 16.5 200
Ghee 126 63.0 74 37.0 200
Curd 124 62.0 76 38.0 200

Purchased products of Panchamrut dairy

167

126 124

BUTTERMILK GHEE CURD

Fig. 4.2.1 Purchased products of Panchamrut dairy

The Figure 4.2.1 showes that out of 200 respondents maximum have purchased
Buttermilk (83.5%) also Ghee (63%) and Curd (62%). Because the type of
sampling technique used in survey was purposive sampling and respondents were
selected if they have purchased any of the above mentioned items of Panchamrut
dairy twice in last 90 days.

32
Table 4.2.2 Purchase frequency of Buttermilk

Frequency No. of respondents Percentage (%)

Daily 6 4.0
Once in two days 3 2.0
Twice in week 68 41.0
Once in week 24 14.0
Fortnightly 59 35.0
Rarely (>30 days) 7 4.0
Total 167 100

BUTTERMILK PURCHASE FREQUENCY

80

70
68
60
59
50

40

30

20 24
10
7 6 3
0
TWICE IN FORTNIGHLY ONCE IN RARELY DAILY ONCE IN
WEEK WEEK TWO DAYS

Fig. 4.2.2 Buttermilk purchase frequency

Above table 4.2.2 indicates that majority of respondents 41 per cent had visited
the store twice in a week to purchase Buttermilk. Also large no. of respondents

33
(35 per cent) told that they are purchasing Buttermilk at fortnight interval
followed by once in a week (14 per cent).

Very few respondents were purchasing Buttermilk in the interval of more than 30
days (rarely). Also daily purchaser were also less in the respondents.

Table 4.2.3 Purchase frequency of Ghee

Frequency No. of respondents Percentage (%)

Once in week 22 18.0

Fortnightly 51 40.0
Rarely (>30 days) 53 42.0
Total 126 100

GHEE PURCHASE FREQUENCY

60

50 53 51
40

30

20
22
10

0
RARELY FORTNIGHLY ONCE IN WEEK

Fig. 4.2.3 Ghee purchase frequency

Above figure 4.2.3 indicates that maximum no. of respondents (42%) had visited
the store in more than 30 days intervals to purchase Ghee. Also large no. of

34
respondents (40%) had visited store fortnightly followed by once in a week
(18%).

Table 4.2.4 Purchase frequency of Curd

Frequency No. of respondents Percentage (%)

Once in two days 9 7.0
Twice in week 15 12.0
Once in week 24 19.0
Fortnightly 39 32.0
Rarely (>30 days) 37 30.0
Total 124 100

CURD PURCHASE FREQUENCY

45
40
35 39
37
30
25
20 24
15
10 15
5 9
0
FORTNIGHLY RARELY ONCE IN TWICE IN ONCE IN TWO
WEEK WEEK DAYS

Fig. 4.2.4 Curd purchase frequency

The above figure 4.2.4 indicates that majority of respondents had visited the store
fortnightly to purchase Curd (32%). Also large no. of respondents had frequency
of once in >30 days (30%) followed by once in a week (19%). Very few

35
respondents were purchasing Curd twice in a week. Once in two days purchaser
were also less in the respondents.

The main reason mentioned by the respondents of lower frequency was the
unavailability at closer premises and preparation of Curd at home. Out of 200
respondents 62 per cent of respondents have purchased Curd of Punchamrut
dairy.

Table 4.2.5 Point of purchase of dairy products

Point of purchase Frequency Percentage (%)
Dairy outlets 59 29.5
Organised retailers 76 38.0
Road side retailers (unorganised) 65 32.5
Total 200 100.0

More no. of respondents purchased their dairy products from organised retailers
(38%) followed by unorganised retailers (32%) and from dairy outlets (30%).
From the above Table 4.2.8 it is revealed that majority of respondents prefer to
buy Panchamrut dairy products from organised retailers.

36
Table 4.2.6 Importance of factors before purchase of Dairy products

Particulars Price Taste Timeliness Quality Brand

Frequency 200 200 200 200 200

Weighted 2.76 3.71 3.62 3.85 3.12

Average Mean

Rank 5 2 3 1 4

Above table 4.2.6 is based on findings in which Respondents were asked to rate
five major known factors i.e. Price, Taste, Quality, Timeliness and Brand, as per
importance given by them before purchase of dairy products. And the findings is
giving the projection that quality and taste are two most important factors
considered by respondents and got the weighted mean of 3.85 and 3.71
respectively, out of five. Both are closely followed by timeliness (available at
right time) with the weighted mean of 3.62 and brand with 3.12 score out of 5.
For overall dairy products respondents have considered price as least important
factor among all major factor gave it mean score of 2.62 out of 5.
Table 4.2.6 is indicating that if a customer is going for purchase then he/ she will
consider quality first, taste at second, timeliness at third, brand at fourth and price
at last among five factors.

37
 4.3 Perceived attributes importance
Table 4.3.1 Attributes considered by respondents for satisfactory
performance

Particulars Taste Availability Nutritious Thickness Packaging Smell Texture

value

Frequency 200 200 200 200 200 200 200

Weighted 4.83 4.77 4.55 2.54 2.41 1.82 0.25

Average
Mean
Rank 1 2 3 4 5 6 7

Above Table 4.3.1 is based on responses of respondents, who were asked to rank
7 major attributes viz. Taste, Availability, Nutritious value, Thickness,
Packaging, Smell and Texture of dairy products and by the answers one may
recognise that taste has got maximum weighted mean of 4.835 out of 7 and ranked
first by respondents, followed by availability at second which got 4.770,
nutritious value at third with 4.555 mean score.

38
 Table 4.3.2 Buttermilk attribute performance

Particulars Taste Thickness Smell Availability Packaging Texture Nutritious

value

Frequency 167 167 167 167 167 167 167

Weighted 3.89 3.73 3.68 3.12 3.61 3.50 3.54

Average
Mean
Rank 1 2 3 7 4 6 5

Above table 4.3.2 shows the average rating of each factor for their satisfactory
performance, rated by the respondents who have purchased Buttermilk and were
asked to rate it’s all attributes i.e. Taste, Thickness, Smell, Availability,
Packaging, Texture and Nutritious value.
The findings are indicating that if all attributes are ranked on the basis of average
weight given by respondents to their performances then taste is ranked first with
mean weight of 3.89, followed by thickness at second with 3.73 mean, smell at
third with 3.68 mean, packaging at fourth with 3.61, nutritious value at fifth with
3.54 mean texture at sixth with 3.50 mean score and availability comes at last
position with 3.12 mean rating out of 5.
Table 4.3.2 findings are revealing that almost all attributes of Buttermilk are
performing in between average to satisfactory category but availability is most
poor performing attribute among all.

39
 Table 4.3.3 Ghee attribute performance

Particulars Taste Thickness Availabilit Smell Packaging Texture Nutritious

y value
Frequency 126 126 126 126 126 126 126

Weighted 3.97 3.82 3.79 3.74 3.68 3.78 3.76

Average
Mean
Rank 1 2 3 6 7 4 5

Above table 4.3.3 shows the average rating of each factor, rated by the
respondents who have purchased Ghee and were asked to rate it’s all attributes
i.e. Taste, Thickness, Smell, Availability, Packaging, Texture and Nutritious
value.
The findings are indicating that if all attributes are ranked on the basis of average
weight given by respondents to their performances then taste is ranked first with
mean weight of 3..97, followed by thickness at second with 3.82 mean,
availability at third with 3.79, texture at fourth with 3.78, nutritious value at fifth
with 3.76, smell at sixth with 3.74 and packaging comes at last with 3.68 mean
score out of five.
Table 4.3.3 findings are revealing that almost all attributes of Ghee are
performing in between average to satisfactory category and taste is best
performing attribute which got satisfactory rating from majority of respondents.

40
 Table 4.3.4 Curd attribute performance

Particulars Taste Thickness Smell Availability Packaging Texture Nutritious

value
Frequency 124 124 124 124 124 124 124

Weighted 3.75 3.74 3.72 3.62 3.71 3.45 3.54

Average
Mean
Rank 1 2 3 5 4 7 6

Above table 4.3.4 shows the average rating of each factor, rated by the
respondents who have purchased Curd and were asked to rate it’s all attributes
i.e. Taste, Thickness, Smell, Availability, Packaging, Texture and Nutritious
value.
The findings indicates that if all attributes are ranked on the basis of average
weight given by respondents to their performances then taste is ranked first with
mean weight of 3.75, followed by thickness at second with 3.74 mean, smell at
third with 3.72 mean, packaging at fourth with 3.71 mean, availability at fifth
with 3.62 mean, nutritious value at sixth with 3.54 mean and texture comes at
seventh position with mean weight of 3.45 out of 5.
From the table 4.3.4 it can be concluded that in Curd almost all attributes are
performing above average.

41
4.4 Problems Redresser and Feedback Mechanism

Table 4.4.1 Problem count

Problem found Frequency Percentage (%)
Yes 22 11.0
No 178 89.0
Total 200 100.0

FOUND PROBLEMS

11%

Yes
No

89%

Fig. 4.4.1 Found problem in any products

The above table 4.4.1 indicates that majority of respondents (89%) had no
problems with the Buttermilk, Ghee and Curd of Panchamrut dairy. About 11%
respondents told that they had the problem with the Buttermilk, Ghee and Curd
of Panchamrut dairy.

42
Table 4.4.2 Problematic product

Product Frequency Percentage (%)

Buttermilk 9 41.0
Ghee 13 59.0
Total 22 100.0

PROBLEM IN PRODUCT

PROBLEM IN PROBLEM IN
GHEE BUTTERMILK
59% 41%

Fig. 4.4.2 Problem with product

Table 4.4.2 indicates that among 22 respondents who are having problem with
the products of Panchamrut dairy, 59% told that they had problem in Ghee and
rest 415 told that they had problem in Buttermilk.

43
Table 4.4.3 Problem causing factor of Buttermilk

Factor Frequency Percentage (%)

Availability 6 67.0
Other 3 33.0
Total 9 100.0

PROBLEMATIC FACTORS IN BUTTERMILK

33%
Availability
Other
67%

Fig. 4.4.3 Problem causing factor of Buttermilk

Table 4.4.3 indicates that majority of respondents complained that availability

sometime creates problems as 67% told that no availability or less availability
was the issue also 33% of respondents complained of other problems such as sour
taste and poor quality products.

44
Table 4.4.4 Problem causing factor in Ghee

Factor Frequency Percentage (%)

Price 3 23.0
Availability 10 77.0
Total 13 100

PROBLEMATIC FACTORS IN GHEE

23%
Price
Availability
77%

Fig. 4.4.4 Problem causing factor in Ghee

Table 4.4.4 shows that in Ghee also respondents complained that availability
sometime creates problems as 77% told that no availability or less availability of
desired pack size was the issue also 23% of respondents complained of high
prices of large packs.

45
4.4.5 Problem conveyed
Complaint redresses Frequency Percentage (%)
Faced problems 22 100
conveyed 12 55.0
Not conveyed 10 45.0

PROBLEM CONVEYED
Yes No

45%
55%

Fig. 4.4.5. Complained of problem

Table 4.4.5 shows that respondents who have problems with products. 55% of
them told they tried to convey it to responsible authority and 45% told they did
not complaint of their problem to anyone.
Also they were asked to whom they have contacted to solve their problems; all,
have contacted to retailer from where they purchased that product.

46
Table 4.4.6 Feedback from Panchamrut dairy
Feedback taken Frequency Percentage (%)
Yes 29 14.5
No 171 85.5
Total 200 100

FEEDBACK FROM DAIRY PERSON

171

29

YES NO

Fig 4.4.6 Feedback from dairy

Above table 4.4.6 indicates that majority of respondents told that there are no
feedback taken by the Panchamrut dairy person (85%), 15% told that that yes the
persons from dairy contacted at least once.
Also they were asked of frequency of feedback; all 100% respondents told the
feedback from dairy was very rare in infrequent.

47
 V. SUMMARY AND CONCLUSION

5.1 Summary
The project entitled Study of customers’ satisfaction of Panchamrut dairy
products in Panchmahal district of Gujarat state was carried out to know the
customers’ feedback for selected products of Panchamrut dairy i.e. Buttermilk,
Ghee and Curd. From their feedback it may be summarized that almost all
products for which the customers asked to respond have performed in between
average to satisfactory if overall performance is concerned.
Mention the responses of customers it is revealed that maximum purchase of
Panchamrut dairy product is taking place through retail outlets than dairy outlets.
If individual goes for purchase of dairy products he give importance to some
major factors before purchase viz. quality, taste, timeliness, brand and price. In
which respondents gave maximum emphasis on quality then taste followed by
timeliness, brand and price was considered least among all five parameters.
Also respondents were asked to rank individual attributes of dairy products which
may considered as critical for satisfactory results and from their opinions it may
be summarize that taste is emerged as most critical attribute among all seven.
Taste is followed by availability, nutritious value, thickness, packaging, smell and
texture. After the mean score of 200 respondents was calculated and taste has got
maximum weight.
Customers also rated overall products in scale of 1 to 5 and after calculating their
mean score and findings suggested that the all products fall under category
between average to satisfactory and all attributes have performed average.
Mostly respondents who have found problems in products were related to Ghee
and Buttermilk and the major problematic attribute were availability and price.
Almost 55% of respondents who have found problem, complained for the same
to retailers from whom they have purchased that products. Feedback form dairy
is also found rare and infrequent.
48
5.2 Conclusion
Frequency of purchase
For Buttermilk, majority of respondents had frequency of twice in week, in Ghee
more than 30 days was major response and in curd maximum fortnightly
frequency was observed.
Point of purchase of dairy products
Respondents have purchased products mainly from organized retailers then
unorganized retailers then dairy outlets of Panchamrut dairy. Some people opined
that availability and convenience in nearness is important for them to choose
point of purchase.
Consideration For factors before purchase of dairy products -
In comparison of major factors that individual considers before purchase; by
rating, quality has got maximum mean score of 3.85, taste got second preference,
followed by timeliness, brand and price. From table 4.2.6 it may be concluded
that dairy products should focus more on quality of products and taste should be
given importance.
Perceived critical attributes for satisfactory performance
From the table 4.3.1 it may be concluded that taste is most critical factor desirable
to respondents after ranking of all seven attributes. Taste has got maximum
weightage among all followed by availability, nutritious value, thickness,
packaging, smell and texture.
Ratings of attributes after use of selected dairy products of Panchamrut
dairy-
All attributes of Buttermilk are performing above average, taste (weighted mean
of 3.89) was best and availability (3.12) was poor performing attribute among all.
All attributes of Ghee are performing above average and taste (weighted mean of
3.97) was best performing attribute and smell (3.68) was poor performing
attribute.

49
In Curd almost all attributes are performing above average, taste (weighted mean
of 3.75) was found to be best performing attribute and texture (mean weight of
3.45) was poor performing attribute.
Problems and feedback
Almost 90% respondents had no issue with the products. While about 10%
respondents told that they somewhere had the problem with the products.
Respondents who had the problem, 59% told that they had problem in Ghee and
rest told that they had issue in Buttermilk. Respondents complained that
availability sometime creates problems as 67% told that no availability or less
availability was the issue also 33% of respondents complained of poor taste and
lewd quality products.
In Ghee also respondents complained that availability sometime creates problems
as 77% told that no availability or less availability was the issue also 23% of
respondents complained of high prices.
Who have problems with products, 55% of them told they tried to convey it to
responsible authority and 45% told they did not convey their problem to anyone.
Also they were asked to whom they have contacted to solve their problems; all,
have contacted to retailer from where they purchased that product.
There were very few respondents (15%) told that yes the persons from dairy
contacted at least once. And 85% told that there is no feedback from dairy.
Also they were asked of frequency of feedback; all 100% respondents told the
feedback from dairy was very rare and infrequent.
From above information it may conclude that feedback mechanism has not
reached to all of its customers and frequency of feedback is also low.
In order to overcome from this the feedback mechanism should reach deep and
in frequent manner.

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5.3 Recommendations
After the analysis of customers’ responses and identifying the areas for
improvements following points for Panchamrut dairy to be take care of, are-
 Focus should be given more on quality and taste of products
 Consistent availability of all products should be made.
 In Ghee smaller pack sizes should be introduced to attract more no of
customers.
 Problems redresses should be make quick and efficient.
 Regular feedback from customers should be taken.

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 REFERENCES

1. Ann Sanchez Jaranilla Patricia (2004), Consumer Perceptions of Pasture-

raised Beef and Dairy Products: An Internet Consumer Study";
[email protected]
2. GOI (2013), Annual Report,, Department of Animal Husbandry, Dairying
and Fisheries, Ministry of Agriculture,
3. Annual report , NDDB 2011-12
4. D. Ashok, Abhay Prakash Sriwastwa (2012), Product innovation and its
influence on consumer purchasing pattern – a study on packaged dairy
products in Bettiah: IOSR Journal of Business and Management
(IOSRJBM) ISSN: 2278-487X Volume 1, Issue 1 (May-June 2012), PP
22-28.
5. Gilaninial Shahram; Mohmmad Taleghani, Mohammad Reza Khorshidi
Talemi (2013). " Investigating the impact of service quality in distribution
system on customer satisfaction" Singaporean Journal Of Business
Economics, and Management Studies Vol.2, no.1, 2013
6. Gupta, Arpita (2011), Report on Identifying factors behind decreasing
market share and study of consumer behavior: PGDM report.
7. Gupta, Kriti Bardhan (2009), Consumer behaviour for food products in
India: 19th Annual World Symposium, International Food &
Agribusiness Management Association report.
8. Nieurawski, Lech (2006), Determinants of customer satisfaction on the
markets of selected dairy products: Polish Journal Of Food And Nutrition
Sciences; 2006, Vol. 15/56, SI 1, pp. 155–160
9. Singh, R.(2011), India dairy and products Annual Report 2010

x
 Websites referred:
1. adsagsd.wordpress.com/2013/12/16/dairy-industry-in-India/ accessed on
12th March 2014
2. www.nddb.org accessed on 5th May 2014
3. www.business-standard.com/article/management/amul-takes-ghee-to-
young-india-111062000057_1.html accessed on 4th March 2014
4. www.niir.org/profiles/profiles/milk-amp-dairy-products-butter-cheese-
milk-ghee-ice-creams-chocolate-curd-lassi-flavoured-milk-uht-milk-
fluid-milk-milk-powder-skimmed-milk-powder-non-dairy-cream-
buttermilk-condensed-milk-cottage-cheese-
caseinyogurt/z,,2a,0,a/index.html accessed on 7th April 2014
5. www.dcmsme.gov.in/reports/PP%20-%20Dairy%20Products.htm
accessed on 4th March 2014
6. www.panchamrutdairy.org accessed on 17th May 2014

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 ANNEXURE

A study on consumer satisfaction of Panchamrut dairy products in

Panchmahal district of Gujarat state
1. Name:___________________ 2. Age: ________________________
3. Address:_______________________ 4. Annual income:__________________
5. Gender: (a) Male (b) Female
6. Education: __________________ 7. Occupation: __________________
8. Which Products of Panchamrut Dairy do you purchase?
Sr. no. Products yes no
1 Butter milk
2 Ghee
3 Curd
9. What are the factors you consider before buying? (1 to 5, where 5 indicates highest
importance and 1 for least important)
Price Taste Timely availability Quality Brand
10. Point of purchase for Panchamrut Dairy products?
Dairy outlets Full time retailers road side retailers Other----------------

11. What is your frequency of purchase of Panchamrut Dairy products

Products Daily Once in Twice in Once in Fortnightly Rarely
Two Days week week
Butter milk
Ghee
Curd
12. Rate the performance of following products of Panchamrut Dairy.
5-Delight, 4-Satisfactory 3- Average, 2- Poor, 1- Very Poor
Products Delight (5) Satisfactory Average Poor (2) Very Poor (1)
(4) (3)
Milk
Butter Milk
Ghee
Curd

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 13. Rank the following attributes which you think are critically important for satisfaction in 1
to 7 where 1- desirable 2- very important 3- important 4- moderate 5-somewhat 6- less
important 7-least important

Thickness Smell Availability Packaging Texture Nutritious Taste

value

14. Rate the attributes of different products of Panchamrut Dairy on the scale of 1 to 5, where
1- Very Bad, 2- Bad, 3- Average, 4- Satisfactory, 5- Delight

Attributes Thickness Smell Availability Packaging Texture Nutritious Taste

value
Butter Milk

Ghee

Curd

15. Have you ever found any problem in Panchmrut Dairy products?
a. Yes b. No
16. The problem was with which of the following attributes of products?

Attributes Problem Y/N Price Taste Texture Timely Package Design Other
experience availability and Appearance
Butter Milk

Ghee

Curd

17. Have you conveyed your problem to responsible authority?

a. Yes b. No

18. If yes then to whom you complained?

a. Dairy agent b. Retailer

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19. Were those problems satisfactorily resolved by company?
a. Yes b. No

20. Have you ever been contacted by dairy feedback agent?

a. Yes b. No

21. If yes then what is the frequency of such visit?

a. Less than 7 days b. 7 – 15 days
c. Between 15 - 30 days d. More than 30 days
e. Very rare

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