A PROJECT REPORT ON

COMSUMER PREFERENCES ON

“READY-TO-EAT FOODS”

SUBMITTED TO

PANJAB UNIVERSITY, CHANDIGARH

IN PARTIAL FULFILLMENT FOR THE DEGREE OF

BACHELORS OF BUSINESS ADMINISTRARTION

(2017-2020)

SUPERVISED BY SUBMITTED BY

MS. MONICA SETHI NITIKA JAIN

ASST. PROFESSOR ROLL NO: 17045448

SRI AUROBINDO COLLEGE OF COMMERCE AND MANAGEMENGT, LDH

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 TABLE OF CONTENTS

Sr.No. Chapter Particulars Page No

1 Declaration 3

2 Certificate of Supervisor 4

3 Acknowledgement 5

4 1 Introduction 6-40

5 2 Review of Literature 41-45

6 3 Research Methodology 46-49

7 4 Data Analysis and 50-64

Interpretation
8 5 Findings 65-67

9 6 Suggestions 68-69

10 7 Scope and Limitations 70-71

11 8 Conclusion 72-73

12 9 Bibliography 74-76

13 10 Annexure 77-81

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 DECLARATION

I, Nitika Jain a student of BBA 6th semester 2017-2020 Batch, at Sri Aurobindo College Of
Commerce and Management, Ludhiana hereby declare that the project on the topic
“CONSUMER PREFERENCES ON READY_TO_EAT FOOD” is my original work and
that it has not previously formed on the basis for the award of any other Degree, Diploma,
Fellowship or other similar titles. It has been done under the guidance of Mrs. Monica Sethi.

{SIGNATURE}

NITIKA JAIN

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 CERTIFICATE OF SUPERVISOR

This is to certify that the project work entitled “CONSUMER PREFERENCES ON

READY_TO_EAT FOOD” is a Bonafede work carried out by Mrs. Monica Sethi in
partial fulfillment for the degree of Bachelor OF Business Administration at Sri
Aurobindo College of Commerce and Management, Ludhiana affiliated to Panjab
University. The project report is approved here with.

______________________________

{MRS MONICA SETHI}

PROFESSOR
SACCM, LUDHIANA

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 ACKNOWLEDGEMENT

I have taken efforts in this project. However, it would not have been possible without the kind
support and help of many individuals. I would like to extend my sincere thanks to all of them.

I am thankful to Mrs. Monica Sethi for her guidance and constant supervisor as well as for
providing necessary information regarding the project and also for supporting me in
completing my project. I would like to express my gratitude towards my parents for their kind
co-operation.

My thanks and appreciations also go to my colleagues in developing the project and people
who have willingly help me out with their abilities.

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 CHAPTER 1
INTRODUCTION

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Who is a Consumer?

The consumer is the one who pays to consume the goods and services produced. As such the
consumers play a vital role in the economic system of a nation. In the absence of effective
consumer demand, producers would lack one of the key motivations to produce, to sell to
consumers.

Typically, when business people and economists talk of consumers, they are talking about the
person as consumer, an aggregated commodity item with little individuality other than that
expressed in the decision to buy or not to buy. However, there is a trend in marketing to
individualize the concept. Instead of generating broad profiles and psycho-graphics profiles
of market segments, marketers have started to engage in personalized marketing, permission
marketing and mass customization.

A consumer is one that buys good for consumption and not for resale or commercial purpose.
The consumer is an individual who pays some amount of money for the thing required to
consume goods and services. As such, consumers play a vital role in the economic system of
a nation. Without consumer demand, producers would lack one of the key motivations to
produce: to sell to consumers. The consumer also forms part of the chain of distribution.

Recently in marketing instead of marketers generating broad demographic profiles and Fisio-
graphic profiles of market segments, marketers have started to engage in personalised
marketing, permission marketing, and mass customisation.

Largely due to the rise of the Internet, consumers are shifting more and more towards
becoming prosumer, consumers who are also producers (often of information and media on
the social web), influence the products created (e.g. by customisation, crowdfunding or
publishing their preferences), actively participate in the production process, or use interactive
products.

There are different types of consumers of goods and services that are offered for sale by
companies and manufacturers such as Seasonal Consumers, Personal Consumers,
Organisational buyers, Need based Consumers, Discount driven Consumers and Habitual
Consumers.
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What is Consumer buying behavior?

Consumer buying behavior is the behavior that a consumer displays while buying the product
or a service. Each and every consumer has his/her own buying behavior that he displays it
during purchase of different products. This behavior displayed by the consumer is the result
of a number of influences which he/she receives from the environment. It involves the study
of how people buy, what people buy, when they buy and why they buy. It bends the elements
from psychology, sociology, anthropology and economics. It also tries to assess the influence
on the consumer from groups such as family, friends, reference groups and society in general.
Buying behavior has two aspects: the final purchase activity visible to any observer and the
detailed or short decision process that may involve the interplay of a number of complex
variables not visible to anyone. These influences can be categorized into four factors viz,
Cultural factors, Social factors, Personal factors and Psychological factors. All these factors
either come together or in combination or individually to influence consumer’s buying
behavior. Consumer buying decision depends on various attributes like quality/ level of
perfection, brand consciousness, recreation conscious, price conscious, fashion conscious,
impulsive, brand loyalty and the list is endless.

The study of consumer behaviour is concerned with all aspects of purchasing behaviour –
from pre-purchase activities through to post-purchase consumption, evaluation and disposal
activities. It is also concerned with all persons involved, either directly or indirectly, in
purchasing decisions and consumption activities including brand-influencers and opinion
leaders. Research has shown that consumer behaviour is difficult to predict, even for experts
in the field. However, new research methods such as ethnography and consumer neuroscience
are shedding new light on how consumers make decisions.

Customer relationship management (CRM) databases have become an asset for the analysis
of customer behaviour. The voluminous data produced by these databases enables detailed
examination of behavioural factors that contribute to customer re-purchase intentions,
consumer retention, loyalty and other behavioural intentions such as the willingness to
provide positive referrals, become brand advocates or engage in customer citizenship
activities. Databases also assist in market segmentation, especially behavioural segmentation
such as developing loyalty segments, which can be used to develop tightly targeted,
customized marketing strategies on a one-to-one basis.

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INTRODUCTION

Food has always been an integral part of the society. Over the period, India has been
witnessed to be influenced by the Western Culture and so does creeps in Ready-to-Eat (RTE);
Food Packages which provide any person an ability to wear an apron to be a master chef in
no time. With the changing style of food consumption and the benefits availed through the
use of Ready-to-Eat food has resulted in a subsequent rise in the RTE market.

Foods that have been prepared so they can be consumed as is, without any additional
cooking, are ready to eat foods. Ready to eat foods can be refrigerated, shelf-stable, require
minimal heating or are served hot. Ready to eat foods have specific guidelines to ensure that
there is no contamination or chance of bacteria forming after the foods have already been
prepared.

As a consumer we are all unique and this uniqueness is reflected in the consumption patterns
and purchase process. The study of consumer behavior provides us with various reasons why
consumer behaves differently from one another. Consumers today are not at all savers. They
tend to live a life full of comforts and luxury. The theory of saving for the upcoming heirs is a
history for today’s generation. Everything today is available in the market that too at so
reasonable and affordable prices. The packed food comes not only in junk or fast food items
but also includes a variety from rajma, chane, pav bhaji, cup noodles, daal, aloo, kadi chawal
and the list is quite endless. Many leading companies such as BIKANER, HALDIRAM have
a separate range of these products which is amongst their hot selling items. Another major
reason for the growth of this industry in India is the fact that major population of India even
today are vegetarians. Thus, they do face the problem of food during their visits in abroad.
Thus, they do have a tendency to carry some packed food with them which they can easily
consumer over there without any problem.

Indian cooking and lifestyle have undergone tremendous changes for the last 15 years as
India becomes the hub of many multinationals and there is a rapid change in people lifestyles.
The cooking style and eating habits in India varies drastically from southern part of India to
northern part of India. Due to lifestyle pressure nowadays people prefer easy short way of
cooking food rather spending too much time in cooking. Non-availability of raw materials to
prepare masala and the tedious process involved in doing so, has influenced people too much
to choose such products. There is no specific category and market potential for these

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products. Most of the dual income (both husband and wife are office goers) families want to
spend much less time on cooking because of less availability of time. During weekends they
want to spend time with their kids and outing, whereas in weekdays the office duration is
large and these factors forced them to go for buying such products. Knowledgeable
consumers, makes an impact on these products. Due to rise in literary levels, proliferation of
communication technology, consumers are becoming more aware of the foods they intake
and they take decision based on the wealth of resources available.

ready to eat foods can be safely stored at room temperature without fear of contamination.
They include dry goods and canned items such as tuna fish. Dry goods ready to eat include
cereals, chips, crackers, nut mixes and candy. These products are shelf-stable and do not
require refrigeration to keep the foods bacteria-free.
Canned products, including meat and produce items such as tuna and tomato sauce, can be
eaten as they are, although they are sometimes heated before serving. To keep the items safe
for consumption, all canned products should be stored between 50 and 70 degrees F.
Ready to eat foods have won the hearts of Indians by offering a wide variety which can be
cooked in least possible time. The advent of packed foods in the Indian food industry has led
to a massive change in the lifestyle. Earlier it used to take hours in kitchen but now ready to
eat items ensure mouthwatering dishes in less than 5 mins. These eating habits have given a
boost to processed food industries. The number of consumers in this industry is increasing
day

Ready to eat food items are machine packed through filling the content and then vacuum
sealing them so that no outer body can destroy or spoil them. Today there are multiple
options for packaging these food items like boxes, cartons, bags, heat in hag pouches, cans
etc. Companies incur huge costs on making the packings of these food items which are easy
to carry, convenient and easy to handle. More than 50% of the price of the of these products
is because of its high cost packaging.

Ready to eat food is food that is commercially prepared often through processing to optimise
ease of consumption. Such food is usually ready to eat without further preparation. It may
also be easily portable, have a long shelf life, or offer a combination of such convenient traits.
Although restaurant meals meet this definition, the term is seldom applied to them.
Convenience foods include ready-to-eat dry products, frozen foods such as TV dinners, shelf-
stable foods, prepared mixes such as cake mix, and snack foods.
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Bread, cheese, salted food and other prepared foods have been sold for thousands of years.
Other types of food were developed with improvements in food technology. Types of
convenience foods can vary by country and geographic region. Some convenience foods have
received criticism due to concerns about nutritional content and how their packaging may
increase solid waste in landfills. Various methods are used to reduce the unhealthy aspects of
commercially produced food and fight childhood obesity.

Convenience food is commercially prepared for ease of consumption. Products designated as

convenience food are often sold as hot, ready-to-eat dishes; as room-temperature, shelf-stable
products; or as refrigerated or frozen food products that require minimal preparation
(typically just heating). Convenience foods have also been described as foods that have been
created to "make them more appealing to the consumer." Convenience foods
and restaurants are similar in that they save time. They differ in that restaurant food is ready
to eat, whilst convenience food usually requires rudimentary preparation. Both typically cost
more money and less time compared to home cooking from scratch.

We should check all pre-packaged items, including dry goods and canned goods, for their
expiration date. If the canned product shows signs of discoloration, rust at the lid or bulging,
discard the item and do not eat, as these are signs of bacterial infection. All ready to eat
products that require refrigeration, such as deli meats and cheeses, should be stored at
temperatures below 41 degrees F to keep the food safe. Most importantly though, if you are
mixing together ready to eat foods with non-ready to eat foods, such as raw meat, keep the
ready to eat foods well-separated from the other products, or cook all of the items together to
ensure there is no cross-contamination.

Several groups have cited the environmental harm of single serve packaging due to the
increased usage of plastics that contributes to solid waste in landfills. Due to concerns about
obesity and other health problems, some health organizations have criticized the high fat,
sugar, salt, food preservatives and food additives that are present in some convenience foods.

In most developed countries, 80% of consumed salt comes from industry-prepared food (5%
come from natural salt; 15% comes from salt added during cooking or eating). Health effects
of salt concentrate on sodium and depend in part on how much is consumed. A single serving
of many convenience foods contains a significant portion of the recommended daily
allowance of sodium. Manufacturers are concerned that if the taste of their product is not

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optimized with salt, it will not sell as well as competing products. Tests have shown that
some popular packaged foods depend on significant amounts of salt for their palatability.

MAJOR COMPONENTS OF READY-TO-EAT FOODS

· Preservatives

Ready to eat food requires adding preservatives to prevent it from spoilage and increasing the
shelf life of the product. Although the doctors claim that these preservatives are harmful for
the human body yet many companies continue the use of these preservatives in their
products.

Convenience food, or processed food, is commercially prepared food created as an easy way
to get and consume. Most convenience foods provide little to no nutritional value and have
excessive amounts of sodium, sugar, and saturated fats. While everyone should avoid these
types of foods, it is highly recommended for individuals with health conditions like heart
disease, hypertension, or diabetes to avoid these foods altogether.
Processed foods are also loaded with preservatives (MSG for example), unnatural coloring,
added flavoring, and other unappetizing substances. If consumed regularly over time, such
foods can quickly begin to harm a person’s health, which can contribute to serious health
issues, for example – obesity, diabetes, heart disease, cancers, and strokes.
The craving for processed food is more contributed to its added flavors and textures than the
food itself. Convenience foods are developed with excessive amounts of salt and fats to give
you a sensory overload to get you hooked, thus addicted to the need for its satisfying taste.
However, since the taste for this type of added and unhealthy sodium is a learned habit, and if
you want to “quit,” you can! It can take a few weeks to months to detox your taste buds, but it
is better to do a gradual reduction in salt intake from processed foods. This way your taste
buds can relearn the tastes of foods in their natural form at a more effective, slower pace.
The body’s ability to digest these foods can be difficult, as convenience food become
modified when processed. Processed foods typically lack micronutrients which are required
in trace amounts for the normal growth and development of living organisms, like our bodies.
Micronutrients, more commonly known as vitamins and minerals, play an important role in
your health by keeping your internal systems functioning properly. They include such
vitamins and minerals as vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, and B-
vitamins, and minerals including magnesium, iodine, sodium, zinc, and copper.

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 · Packaging

Ready to eat food packaging must maintain its integrity throughout machine filling, sealing
and freezing and storage, transportation, thawing and few times cooking. As many ready to
eat food products are cooked either in oven or by adding boiling water, manufacturers have
developed high heat resistant packaging that can tolerate the temperature of boiling water.

“The use of separate compartments prevents the mixture of taste and aroma and allows an
optimal heating of the different food components," explains Hans Gehéniau, Shieltronics’
chief operations officer. "As different food components have different dielectric properties,
they have their own optimal heating characteristics” based on a combination of power and
time.

Convenience features such as easy opening, reclosability, portability and one-handed use
continue to drive food-packaging innovation for a range of processed foods, including
entrees, snacks and even foodservice products.

To make microwave cooking of chilled and frozen entrees even easier than it already is -- and
to improve palatability, to boot -- microwave-packaging supplier Shieltronics, Eindhoven,
The Netherlands, has created a multi-compartment tray that enables microwaving of vastly
different foods with no time-outs to stir the contents or spoon sauce over them.

Brand owner Conveni, Liessel, The Netherlands, will launch Qizini-brand refrigerated
entrees in the package this May. The injection-molded, dual-compartment Qizini tray will
contain a fresh vegetable in one compartment and a ready-to-cook protein and starch (fish
and potatoes, for example) in the other.

The Shieltronics technology addresses these differences “by shielding the most vulnerable
components so they receive less energy,” Gehéniau adds. A microwave-shielding label is
molded into the vertical wall of one compartment of the tray using in-mold labeling;
consequently, the food in that part of the tray receives gentler treatment from the microwave
than the food in the unshielded compartment.

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In addition to regulating temperature, the shielding label, which is on the exterior of the
package, can be printed in full color with graphics and/or text.

The package’s convenience and product-quality benefits are noteworthy. According to

Gehéniau, the shielding technology eliminates hot and cold spots in microwaved food and
delivers “the same culinary taste from a microwave meal as [the consumer] would get served
in a restaurant.” He adds that cooking instructions are extremely simple. The meal cooks in 4
min. without “instructions like ‘heat for 30 seconds then stir, and do this three times.

In addition to entrees, potential applications for the package include combinations of hot and
cold foods, such as meatloaf and salad, or even ice cream and chocolate sauce.

Historical Background

Throughout history, people have bought food from bakeries, creameries and butcher shops and
other commercial processors to save time and effort. The Aztec people of Central
Mexico utilized several convenience foods that required only adding water for preparation,
which were used by travelers. Cornmeal that was ground and dried, referred to as pinoliwas
used by travelers as a convenience food in this manner.

Canned food was developed in the 19th century, primarily for military use, and became more
popular during World War I. The expansion of canning depended significantly upon the
development of canneries for producing large quantities of cans very cheaply. Before the
1850s, making a can for food required a skilled tinsmith afterwards, an unskilled labourer,
operating a can-making machine, could produce 15 times as many cans each day.

One of the earliest industrial-scale processed foods was meatpacking. After the invention of a
system of refrigerator cars in 1878, animals could be raised, slaughtered, and butchered
hundreds (later thousands) of miles or kilometres away from the consumer.

Experience in World War II contributed to the development of frozen foods and the
frozen food industry. Modern convenience food saw its beginnings in the United States
during the period that began after World War II. Many of these products had their origins in
military-developed foods designed for storage longevity and ease of preparation in the battle
field. Following the war, several commercial food companies had leftover manufacturing
facilities, and some of these companies created new freeze-dried and canned foods for home
use. Like many product introductions, not all were successful—convenience food staples
14
such as fish sticks and canned peaches were counterbalanced by failures such as ham sticks
and cheeseburgers-in-a-can. However, this new focus on convenience foods and the use of
technology in the kitchen alleviated labour that was traditionally carried out by women, and
therefore meals that could be prepared quickly enabled women to exercise more control over
their time.

As of the 2010s due to increased preference for fresh, "natural", whole, and organic food and
health concerns the acceptability of processed food to consumers in the United States was
dropping and the reputation of major packaged food brands had been damaged. Firms
responded by offering "healthier" formulations and acquisition of brands with better
reputations.

Military beginnings

The first commonly available convenience foods were canned goods, which were developed
in the 19th century for military purposes. The little tins made it easy to store and transport.
The use of canned food escalated during second world war, when soldiers’ rations contained
tins of meat and stew to keep them going.

1950s: TV dinners

The first home ready meals were actually created to use up surplus meat. US food company
Swanson had a disappointing Thanksgiving period in 1953 and found themselves with huge
stocks.Bosses challenged their staff to find a creative solution, and salesman Gerald Thomas
had a brainwave. He had seen the aluminium trays used to store and cook food on Pan Am
airlines, and he designed his own version as a ready meal tray. Swanson named their new
idea a TV dinner, marketing it as a convenience food you could eat while watching
television. The first ever ready meal was turkey with cornbread stuffing, buttered peas and
sweet potatoes. And their popularity was staggering: Americans bought 10 million TV
dinners in the first year alone!

1970s: Microwave meals

Ready meals didn’t take off in Britain until the 1970s, when more homes had domestic
freezers. Brands launched products specifically for these new kitchen gadgets, creating many
of the food that trends in this time. Birdseye Fish Fingers and Findus Crispy Pancakes
15
became mealtime staples, finished off with frozen desserts like Viennetta, Arctic Roll.But the
biggest attraction of frozen food was timesaving – everything was pre-prepared and quick to
cook. By the 1980s family life was changing, with an ever-rising number of working women.
More and more families turned to frozen ready meals for a hot, tasty dinner you could cook in
just three minutes.

1990s: New flavours

By the 1990s, diets were getting more adventurous and ready meals makers strived to match
this. Cuisines like Thai and Mexican were introduced and producers often recreated food that
diners enjoyed in restaurants, but didn’t know how to prepare at home. Many new
innovations were made in this period whuch are recognized even today in many developed
countries.

Modern ready meals

Today there is a greater focus on the nutritional content and provenance of ready meals.
Today, people want ready meals that are full of flavour, suit their dietary needs and provide a
good alternative to freshly prepared food. That’s why Wiltshire Farm Foods are committed to
sourcing the right ingredients. We are proud to provide a range of over 300 delicious ready
meals, including a free from range suitable for people who have allergies and intolerances.
All our meals come with a satisfaction guarantee and are delivered free by your local friendly
driver right to your door.

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FACTORS LEADING MARKET GROWTH IN READY – TO – EAT
FOOD PRODUCTS

· Increasing women at workplace

In emerging markets in Latin America, South East Asia and Eastern Europe, relatively
buoyant income growth is creating a new middle class, eager to experience new goods
and services. China, India and Brazil will become the second, fourth and ninth largest
consumer markets in the world. This will mean increased demand for richer and more
varied diets.
The growth of the service sector and increasing female participation in the workforce
are changing family and household dynamics. Globally, up to one billion women are
expected to enter the workplace in the next decade. Greater economic participation is
creating a new need for convenience particularly in food shopping and preparation.
In developed markets, the desire for convenience will remain strong but it will need to
be offset by budgetary constraints.
In Western Europe, incomes are not projected to surpass their 2010 peak levels until
at least 2015. This will increase the need for affordable, nutritious food- again, a huge
opportunity for the ready to food items. The growing desire for convenience and the
changing retail landscape will continue to have an impact on how, when and where
people shop.
The growth of convenience retail in emerging markets is widening access to new
products and services. Meanwhile in mature economies, more people are shopping for
food online. This is a significant opportunity for ready to eat food items. In UK,
records show that there is an increase of 25% in sale of convenience food items.
Moreover, the concept of dual working couples in both metropolitan and non-
metropolitan cities is a recent trend. Families are becoming nuclear and both the
partners are working so ladies hardly have enough time to cook food for their family.
Thus, ready to eat food is an elixir for them. They can simply get packed food at
home which can be prepared in just a few minutes. This relieves them from the stress
of preparing meals for the families. It ensures the mothers that their children are not
eating out every day.
· Busy Lifestyle

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Parents worldwide are getting busier and many of them are facing the constrained
incomes in the short or medium term.
Nevertheless, the desire to provide wholesome, nutritious and tasty food for their
children remains, and the convenience food category is well placed to offer affordable
goodness that supports a good start to life.
As concern about eating junk or fast food increases, the focus on convenience food
will remain very strong. This will be reinforced by the worries about childhood
obesity, parents will increasingly choose well balanced, low fat and low salt food for
their children from manufacturers and brands they feel they can trust to deliver the
best for their families.
However, as convenience foods continue to make strides in the market, the ready to
eat food category will need to focus on ways of differentiating and elevating children
focused offerings in order to succeed in an increasingly crowded competitive space.
The lifestyle has also become really busy nowadays. The social circles of the people
have become more involved and people hardly take the pain of cooking food.

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COMPANIES OFFERING READY TO EAT FOODS

HALDIRAM

Over the course of eight decades, a lot has changed about us. We have relocated, undergone
expansion, developed new product lines & added segments, opened retail chains & stores
across India and embraced new markets overseas. One thing hasn’t changed - we’re still a
tight-knit family business, committed to serving the most authentic taste of India through our
products.

Our origins can be traced back to a small namkeen shop in Bikaner founded by Ganga Bishan
Agarwal (Haldiram Ji). This modest shop quickly gained popularity and scaled up to meet a
booming demand for its unique-tasting bhujia. Building on this legacy, his grandson, our
pioneer Mr. Shiv Kishan Agrawal steered the business towards the heights it has tasted today.

Determined to take bhujia beyond the boundaries of Bikaner, he shifted base to Nagpur in
1970. We opened our first full-production unit to introduce a delectable variety of savouries,
sweets and beverages to the market. The success of this venture led us to expand and evolve
as a brand, that is an integral part of every Indian household.
From our formative years, he instilled the value of keeping the tradition and quality intact,
even as we matured as a company. All our products maintain a consistent sense of simplicity.
The ingredients and recipes were picked to accentuate these ideas and are followed to this
date. We promise that all our products are natural, wholesome and have a homemade feel to
them.

Although, Haldiram’s is about more than just food. By creating a strong sense of community
and supporting our associates, we continue to feel like a true family business. We carry these
values with us as we operate together to serve generations of happy connoisseurs across the
globe and continue to be the nation’s beloved snack-food company.

As the age old saying goes, “The way to one’s heart courses through their stomach”. We
want to leave no stone unturned to win your hearts.

VISION AND MISSION

Haldirams take massive pride in associating themselves sonly with those supply chains that
uphold the same beliefs as Haldirams do: only the finest quality makes the cut. Through the
stages of production, from farm to final packet, Haldirams hands-on about maintaining the
taste and high-quality of our products. At the core of the business, Haldirams value quality
above everything else, which translates into products that are good to the last crumb.

• Haldirams starts with the finest raw ingredients are sourced ethically via fair trade from
local farms across the country. These ingredients are prepped to be minimally processed and
combined together according to our traditional recipes

• Once inside a Haldiram’s unit, they are blended with freshly ground spices and seasonings
by the most advanced machinery. The expert personnel carefully and hygienically handle
them to avoid any dips in the high standards

• These tasty snacks are now thoroughly checked through elaborate tests before being
transferred for further processing. With several standard checks to pass, you can be ensured
that the packet is of the finest quality.

• Having passed all our tests, the snack is sent for packaging and is delivered only by our
trusted distribution network to the stores closest to you.

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Haldirams utilize our state-of-the-art infrastructure for continuous research and development.
They experiment with recipes and formulations to refine flavours and improve the nutritional
content of all our products.

Haldirams is continuously undertaking major projects to increase their market share.

PRODUCTS

Haldiram's has over 400 products. Its product range includes traditional namkeens, western
snacks, Indian sweets, cookies, sherbets, papads and pickles. The company also
produces ready-to-eat food products. In the 1990s, the production of potato-based foods was
enabled by the importation of machinery from United States designed for these purposes.

Haldiram's products are marketed at various retail locations such as bakeries and
confectionery stores, among others, and also on various commercial websites. The pricing of
the company's products is typically inexpensive compared to similar products made by other
companies. Prior and up to August 2003 in United States market, the company's products
were limited to potato chips. The company's products are carried by some Indian
supermarkets in U.S. In U.S., Haldiram's products are popular with the Indian diaspora.

Various ready-to-eat products manufactured by Haldirams are

· Dal makhni

Dal Makhani is a rich and indulgent side dish made with whole black lentils. Cooked
in a gravy of fresh cream, butter and aromatic, spiced tomatoes, Haldiram’s Dal
Makhani can turn even a regular dinner into a special meal!

· Bhelpuri

India’s most favourite street-food without actually going to the sweets shop. This box
of flavours comes with three sachets of chutneys inside. So open, mix and enjoy!

· Dal tadka

The original comfort food, Dal Tadka is a classic Haldiram’s recipe that is equal parts
wholesome and deliciousness. Enjoy the flavours of the original Indian Dal made with
mildly spicy yellow lentils, tomatoes, onion, fresh green chilies& aromatic spices.

· Dum Biryani

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 Dum Biryani is an aromatic, iconic rice dish beloved by Indians across the globe. The
Haldiram’s Ready-To-Eat Dum Biryani is delicately flavoured with a blend of
aromatic spices, cooked with fresh vegetables and steamed basmati rice.

· Poha

Fatafat Poha is Haldiram’s answer to all your quick breakfast worries. Now it is easy
to whip up a tasty, nutritious and filling breakfast snack in minutes. Serve hot with a
sprinkling of lemon juice and Haldiram’s Bhujia Sev to make this a meal to
remember!

· Moong Dal Halwa

This classic Rajasthani treat is a tribute to our origins. Moong lentil pudding made
with pure ghee, combined with the finest almonds, pistachio and topped with saffron.
With Haldiram's Ready-To-Eat Moong Halwa, you can avoid the complex preparation
and serve this dish quick and easy.

· Paneer Makhni

One of the most iconic curries in India, Paneer Makhni is a crowd favourite. This
Haldiram’s special recipe sets out to satisfy all your rich, creamy cravings with this
delicious curry.

· Pav Bhaji

A classic Indian street food, this dish can be whipped up and savoured in minutes!
Haldiram’s Ready-To-Eat Pav Bhaji is made with spiced mashed vegetables in a
potato base. Mouth-wateringly delicious, indulge in this rich treat easily at home now!

· Punjabi chole

Punjabi Chole is a classic Indian dish made with mildly spicy chickpeas cooked in an
onion & tomato gravy. The aromatic spices balance the creaminess of the gravy.
Savour the flavours of Punjab with this easy ready-to-eat rendition.

· Vegetable Pulao

Vegetable pulao is a classic Indian dish in which rice is served with finely chopped
vegetables. This is a perfect treat for rice lovers.

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BIKANERVALA

Bikanervala is a brand of Indian sweets and namkeens (savouries). The brand started 115
years ago as sweets and namkeen shop called Lalji in Bikaner, Rajasthan. It was established
in Delhi almost seven decades ago. The brand is now a Rs 1,100 crore company with 94
stores including 25 stores abroad.

Bikano products are exported to nearly 30 countries including Nepal, Pakistan, US, Canada,
UK, Australia, New Zealand, UAE, Qatar, Kuwait, Oman, Saudi Arabia, Italy, Spain, the
Netherlands, Denmark, Norway, Sweden, South Korea, Thailand, Hong Kong, the
Philippines and Singapore and South Africa.

HISTORY

In 1950 two members of the Lalji family moved to Delhi to explore new avenues for
expanding their traditional business. Initially the Aggarwal brothers set up a stall in Chandni
Chowk by the name of Bikaner Bhujia Bhandar in Paranthe Wali Gali. In the 1960s, they
increased their line of products by including more varieties of traditional sweets and
namkeens, and opened several shops as Bikanervala in prominent parts of Delhi,
including Karol Bagh. The present Managing Director of Bikanervala Foods Pvt Ltd, Shyam
Sundar Aggarwal, joined the family business in 1968. Then 16, he had just finished high
school. Learning the art of making sweets from his father. In 1980s, when the western fast-
food pizza entered the Indian market, Aggarwal realized that there was scope to explore more
Indian products thus Bikanervala opened several outlets in various parts of the country. In
1988, to take the brand globally, they launched Bikano to sell sweets and namkeens in air-
tight packaging. In 1995, Bikanervala entered into an exclusive agreement to produce
namkeens for PepsiCo’s brand Lehar, opening a new plant in Faridabad, Haryana.

23
While Bikanervala’s packaged food products, including sweets and namkeens, are sold under
the Bikano brand name, the company has opened Bikano Chat Cafes (2003) which are quick
service restaurants serving fast food with minimal table service. The Bikanervala
and Angan restaurants serve traditional Indian snacks, sweets and namkeens. Bikanervala has
also launched a boutique hotel at Banjara Hills in Hyderabad.

VISION

To take across the globe a rich heritage of cuisines founded by our forefathers, with added
flavour, taste, quality and shelf-life, produced & manufactured under hygienic conditions by
adopting the latest innovations & technology.
INFRASTRUCTURE

Production

Bikano has successfully transformed Traditional technique into Modern technology.

Our natural beginnings started from ChandniChowk, Delhi and soon we graduated into a
world-class business house. It has taken a technological leap from the traditional manual
manufacturing process to precision industrial manufacturing. Today, they have 5 major
production sites in New Delhi, Greater Noida, and Rai, expanding across 4,00,000 square feet
area, which is fully equipped with state-of-the-art plants and machinery in sync with the latest
technology of International.
Quality Control

“make sure you savour the best of Bikano.”While preserving our heritage, we endeavour to
offer quality products to our customers, for which we have put in place strict check controls
right from the procurement of Raw materials to Manufacturing, Packaging, and Marketing.
We have a dedicated and well-experienced team of professionals to ensure strict Quality
Control, Quality Assurance, and Quality Compliance.

Packaging

Bikanervala has adopted international standards of packaging for our products Bikano
products are packed under ambient conditions through an application called MAP (Modified
Atmosphere Packaging). The canned food products are very popular amongst Indians living
abroad. They aim to provide long-lasting packaging values to our products. Their forte is to
provide tasty, hygienic food, rich in quality for a yummy experience. We have received
awards of excellence from various forums & institutes.
24
FUTURE OBJECTIVES

They have transformed from traditional to modern technology for manufacturing and
packaging products while maintaining the integral international standards of hygiene and
quality. Walking towards their milestones, they have added many accolades and certificates
to their ambit. Not just sweets, they have successfully developed the array of varied product
catalogues under brand "Bikano" with sweets, namkeens, savouries, beverages and many
more.
Today, their products are being patronized by Multinational Companies, Modern Hyper
Markets, CSD Network, Indian Railways and Airlines in addition to numerous retail stores.
Their packed products with standard specifications & long shelf life are available in major
World markets & continents like Asia, Australasia, United States, Europe, Africa & Middle-
east.
PRODUCTS

· Dal Makhni
· Choley
· Pav Bhaji
· Palak Paneer
· Jeera Basmati Rice

25
MAGGI

Maggi is an international brand of seasonings, instant soups, and noodles that originated in
Switzerland in late 19th century. The Maggi company was acquired by Nestlé in 1947.

HISTORY

The company originated in Switzerland in 1884, when Julius Maggi took over his father's
mill. He quickly became a pioneer of industrial food production, aiming to improve the
nutritional intake of worker families. Maggi was the first to bring protein-rich legume meals
to the market, and followed up with a ready-made soup based on legume meals in 1886. After
that Julius Maggi introduced bouillon concentrates, first in capsules, then in cubes. In 1897,
Julius Maggi founded the company Maggi GmbH in Singen, Germany.

In 1947, following several changes in ownership and corporate structure, Maggi's holding
company merged with the Nestlé company to form Nestlé-Alimentana S.A., currently known
in its francophone home base as Nestlé S.A.

PRODUCTS

· Noodles
· On the Go Noodles
· Cooking Aids
· Pazzta

26
CHINGS SECRET

Ching’s Secret is an Indian brand of Indian Chinese cuisine aka Desi Chinese cuisine with
products which include instant noodles, instant soups, cook up soups, Desi Chinese masala,
sauces and schezwan chutney. Ching's Secret is owned by Capital Foods Pvt. Ltd.

It was founded in 1996 by Mr.Ajay Gupta. The company has its headquarters in Mumbai,
Maharashtra. The parent company IS Capital Foods Pvt Ltd. The company has a wide range
of products starting from noodles, soups, sauces, snacky oats and frozen entries.

PRODUCTS

· Ching’s Mix Vegetable Soup

Mix Veg Soup is a restaurant-style hot and creamy soups at home. It is an exotic blend of
broccoli, cabbage, snow peas, carrots, sweet corn and crunchy green beans. Ready to
relish in exactly three minutes, this easy to cook soups by Ching's Secret are brimming
with health and nutrition derived from the finest of ingredients.

Each pack of Ching's mix veg cook-up soup offers a premium dining experience for the
entire family with four generous helpings of mildly seasoned, piping hot soup. Serve with
a healthy salad, some bread, or enjoy this soup on its own for a delectable appetiser or a
flavourful snack.

· Ching’s Hot & Sour Soup

27
 With Ching's Secret cook up soups, we can quickly whisk four generous bowls of
spicy and tangy hot and sour soup, bustling with flavour and the goodness of real
vegetables.

Easy to cook and easy on the pocket, Ching's offers a wide range of easy to cook veg
soups, including the Ching's Secret Hot & Sour Soup, which is the star of the instant
desi-Chinese snacks introduced by Ching's soups at home with Ching's Secret Mix

· Ching’s Monchow Soup

Ching's Secret is a premium food manufacturing brand that has won the heart of
millions of Indians with its hot and spicy Chinese dishes infused with desi spices. The
range of easy to cook soups is ready in less than three minutes and available in a
variety of flavours, such as Ching's Secret Manchow Soup, Hot and Sour Soup,
Tomato Soup, and more.

· Ching’s Sweet Corn Soup

Easy, creamy and delicious soup by Ching's with sweet corn and lots of real
vegetables, which is the perfect starter for your Indo-Chinese meal. Ching's Secret
cook up soups are ready in less than three minutes and provide a hearty treat for all
the members of your family, brimming with flavour and nutrition.

· Ching’s Tomato Soup

It is a delicious and creamy tomato soup that will warm your heart and soul with its
long-drawn flavour. Ching's tomato soup is an exotic blend of ripe, red tomatoes and
special Italian herbs, some Chinese flavours and desi spices that create a rare flavour,
which will have you craving for more.

The easy to cook soup is one of the best soups, loved by people of all ages, from a
premium range of veg soups by Ching's Secret. Enjoy Ching's Secret Tomato Soup as
a yummy snack or an appetiser before a special meal.

· Ching’s Veg Hakka Noodles

Ching's Hakka Noodles are perfect to satiate those desi chow Mein cravings at home,
enabling you to whip up a yummy platter of veg noodles in a jiffy.

28
 The Veg Hakka Noodles by Ching's Secret are prepared hygienically, using advanced
technology, so that each strand maintains its form without getting mushy after being
cooked. The easy to cook noodles are 100% vegetarian with the perfect texture after
cooking that retains more flavour on the surface to send your taste buds in overdrive.

· Ching’s Egg Hakka Noodles

Ching's Secret Brings You the Authentic Taste of Egg Hakka Noodles at Home.

Make meal-times more fun with instant Hakka noodles packaged in a sophisticated
facility at Ching's that ensures the most hygienically prepared products full of fun and
flavour. Based on ancient Chinese recipes, Ching's noodles are non-sticky so that each
strand maintains its form, and retains flavours uniformly across its surface to ensure
each bite of your scrumptious noodles is as delicious and tantalizing.

· Ching’s Hot Garlic Noodles

Ching’s Secret manufactures the best noodles in a state-of-the-art facility using an

ancient recipe that ensures each and every noodle is long, non-mushy, delectable, and
completely coated in hot spices for maximum pleasure in every bite.

Beat those hunger pangs with a zesty bowl of Ching’s Hot Garlic Noodles that are
easy to cook and full of dhamakedar masala that will linger on your palate for hours.

· Ching’s Manchurian Noodles

The addictive instant noodles are available in multiple desi-Chinese flavours, such as
Ching's Manchurian Noodles that bring the essence of street-style Manchurian into
your kitchen within minutes.

Enjoy Ching's Secret Manchurian Noodles at any time of the day or night for an
exciting snack brimming with extra taste and flavour. The special recipe used by
Ching's results in non-sticky noodles uniformly coated with masalas - offering you the
best taste of desi-Chinese at home.

· Ching’s Schewezwan Noodles

Ching’s Schezwan Noodles are the best noodles for a quick-fix meal or a masaledar
snack that will send your taste buds on a crazy, spice-luscious journey. Prepared in a
state-of-the-art factory with a patented recipe for non-sticky, non-mushy and
29
 uniformly coated Chinese noodles, Ching’s masala noodles veg. are nothing like you
have tasted before and promise to satiate your hunger with a melange of desi and
Schezwan spices.

· Ching’s Singapore Curry Noodles

Ching’s Secret Singapore Curry Instant Noodles bring you the perfect combination of
far-eastern flavours and desi masalas that will have you craving for more.

The delicious, 2-minute noodles are manufactured using advanced technology to

ensure maximum hygiene and taste, with non-sticky noodles that retain the spices
along the full length of each strand.

Dive into a symphony of exotic Chinese flavours as you slurp your way through these
hot and satisfying Singapore curry noodles that will feed your stomach and soul.

· Ching’s Pad Thai Noodles Extra Hot Thai Chilli

A stir-fried noodle dish, Pad Thai is one of the most loved street foods from the
vibrant streets of Thailand. Sweet, sour and spicy, the flavourful Pad Thai noodles by
Ching's are a melange of authentic spices and best-quality noodles made from pure
rice, just the way they are prepared in Thailand.

Available in a variety of flavours, Ching's Secret Pad Thai Extra Hot Thai Chilli veg
noodles add an extra zing of spice to the otherwise mildly spicy dish so that it
perfectly matches the Indian taste-buds.

30
MAVALLI TIFFIN ROOMS {MTR}

The year was 1920 when three brothers Parameshwara Maiya, Ganappayya Maiya
and Yagnanarayana Maiya left a small, sleepy hamlet near Udupi in South Kanara (a
region in the state of Karnataka, India) in search of greener pastures and found their
way to Bengaluru. Being proficient in cooking, they found employment as cooks in
the homes of some prominent people of those times.

In 1924, Parameshwara Maiya, with encouragement and assistance from his

employer, decided to start a small restaurant on Lalbagh Fort Road in Bengaluru,
along with Ganappayya Maiya, called the Brahmin Coffee Club serving coffee and
idlis. Five years later, on the death of Parameshwara Maiya, Yagnanarayana Maiya
joined his brother in running the restaurant. For the next three decades.
Yagnanarayana Maiya, or Yagnappa as he was called affectionately, with his
enterprising ways, managed the restaurant effortlessly and brought the restaurant
accolades and fame.

“Integrity is the backbone of MTR. It’s the core reason for its survival over the
decades. Whether it’s food or conduct in business, emphasis is on ethics and fair
play.”

In 1951, he decided to undertake a tour of Europe to study how restaurants in those

parts functioned. He returned an enlightened man, impressed with the standards of
cleanliness, hygiene, discipline and practices adhered to by the restaurants there. On
his return he brought in quite a few changes in the restaurant. He raised the bar by
31
 introducing new standards for hygiene, health and sanitation. He introduced
sterilization of utensils, crockery and cutlery. He distributed small booklets on health
and proper eating habits. He also opened up the kitchen to the scrutiny of customers.
He also renamed the restaurant 'Mavalli Tiffin Rooms', in short for MTR, after the
locality where it was situated.

In 1960, the restaurant shifted to its present location on Lalbagh Road, Bengaluru and
grew in stature and name. MTR became a landmark. In 1968, Yagnanarayana Maiya
passed away, handing over the mantle to his nephew Harishchandra Maiya and the
legacy continues with the third generation in the saddle.

GLOBAL POSITION OF MTR

MTR Foods - the byword for authentic Indian food marks its global presence for its
wide range of packaged products and recipes that can only make you ask for more.
The brand is now home to almost every kitchen in the USA, Canada, UK, Germany,
Australia, New Zealand and Japan.

Our culinary expertise blends years of rigorous Quality, Tradition and Taste in wide
range of Ready to eat-Curries/ Rice/ Soups, Breakfast mixes, Dessert mixes, Snack
mixes, Spices & Masala, Heat and Eat food products.

PRODUCTS

· Kesari halwa

· Khatta Meetha Poha

· Magic Masala Upma

· Vegetable Upma
· Poha
· Sambhar Rice
· Chana Masala
· Dal Makhni
· Vegetable Pulao
· Paneer Butter Masala
· Paneer Makhni

32
· Rajma Masala
· Mixed Vegetable Curry
· Muttar Paneer
· Navratan Kurma
· Shahi Paneer
· Pongal
· Paneer Tikka Masala
· Dal fry
· Bhindi Masala
· Alu Mattar
· Tomato Rice
· Masala Rice
· Pav Bhaji
· Lemon Rice
· Rasam Rice
· Jeera Rice
· Sambar

33
MC CAIN

McCain Foods Ltd. is one of the world's largest producer of French Fries and Potato
Specialities. Located in Florenceville, New Brunswick, Canada, McCain has grown to
become a global leader in the frozen food industry. From Canada, across the world to Japan,
from the tip of Argentina to suburbs in Australia, our tasty and convenient food products are
served in restaurants and sold in retail stores; adding nutrition and flavour to family meals
time after time. From Canada, across the world to Japan, from the tip of Argentina to suburbs
in Australia, our tasty and convenient food products are served in restaurants and sold in
retail stores; adding nutrition and flavour to family meals time after time.

McCain Foods (India) is a wholly-owned subsidiary of McCain Foods Limited in Canada.

Since 1998, McCain has been engaged in agriculture R&D and in development of frozen
food market in India and subcontinent countries. McCain products are used by leading fast
food chains, hotels, restaurants, catering companies and are popular for in-home
consumption.

At McCain, it's our constant endeavour to create good food that is delightfully fresh. In order
to maintain an impeccable standard of quality, we strive to use the highest quality ingredients.
Our products are prepared simply with wholesome ingredients made by good people who
care about delivering quality in every box, every bag and every bite.

McCain focuses on providing great variety to customers and consumers. A delectable range
of products is available, world favourites like McCain French Fries, McCain Smiles and local
delights such as McCain Aloo Tikki, and cheese appetizers like Potato Cheese Shotzand Mini
Samosa.

VISION AND STRATEGY

34
The decisions and behaviours are guided by their values, code of conduct, strategy and its
philosophy. Together these four guiding lights form the foundation for everything that we do
at Mc Cain.

PRODUCTS

Mc Cain Rice Idli

Mc Cain supplies the rice idli to their customers which is made up of rice and is light, fluffy
and tasty. It caters to the varied demands of the commercial sector such as hotels, restaurants
as well as for household purposes. Easy to consumer, they have a long shelf life and high
nutritive value.

Mc Cain Smiles

McCain Smiles are appetizing delicacies that are made up of mashed potatoes, seasoned and
shaped into happy faces that can easily brighten up your day.

Mc Cain French Fries

Mc Cain offers French fries that are highly qualitative and are acknowledged by our esteemed
customers for their freshness, aroma and taste. These are advantageous over other food items
as they can retain their nutritional value and taste even when these are out of season.

Mc Cain Tandoori Nuggets

Customers are offered with Mc Cain Tandoori nuggets that are provided in tandoori flavour
and are shaped as mini drum sticks. These tandoori nuggets are dipped and coated with bread
crumbs. Also, these can quickly be fried for eating and are delicious in taste. This can be
easily served to the guests as well.

Mc Cain Potato Triangles

Mc Cain potato triangles are available in different sizes and flavours. Being light and
nutritive, these are taken as after meal or evening snack and are demanded in bulk by our
customers. Provided at industry leading prices, the potato triangles are appreciated for
containing no artificial colours.

Potato Bites

35
Mc Cain potato bites are made as per the international quality standards. These are stuffed
with potatoes, various spices and onion and able to please the consumers taste buds.

Aloo Tikki

Mc Cain’s Aloo Tikki is a ready-to-eat snack and is amongst the most popular products of
Mc Cain. They only need to be deep fried before eating. It makes a yummy appetizer or a
party snack for a family gathering when served with a variety of tempting chutneys. They are
made from high quality ingredients and are packed in the attractive packets to maintain the
taste and freshness of the product.

Veg Burger

Mc Cain provides a delightful range of veg burgers, veg burgers with cheese. Ingredients
used in these burgers are strictly tested by our food experts to ensure excellent taste and high
nutritional value. Besides being relished by the kids, these burgers are equally savoured by
young and adults.

36
 SUNFEAST YIPPEE

ITC entered the instant noodles segment with the launch of Sunfeast Yippee! in 2010. The
sourcing and blending expertise that has made Aashirvaad India's No 1 branded Atta has been
leveraged to create a delightful noodle block. The block being round in shape does not need
to be broken while cooking, providing really long & slurpy noodles. A special scientific
process ensures that the noodles does not lump even 30 minutes after cooking.
Yippee! instant noodles are available in four lip smacking variants - Magic Masala, Classic
Masala, Power Up Masala and Mood Masala. Magic Masala is a special masala created by
ITC with spices and also has five different types of dehydrated vegetables. Classic Masala is
the Classical Indian Masala flavour with a perfect blend of spices. Power Up Masala is made
from whole wheat Atta and has vegetable additions in every strand. Mood Masala is a
differentiated offering with 2 Masala Mix sachets which allows you to choose your taste
every time; thus, making it a perfect partner for all moods.
QUALITY CONTROL
Yippee! Products are tested at ITC’s state of the art NABL-certified Life Sciences and
Technology Centre (LSTC) and in Food Safety and Standards Authority of India (FSSAI) -
approved NABL-accredited external laboratories.The Food Safety and Standards Authority of
India (FSSAI) specifies the standards for all food products. The testing methodology is either
In line with the DGHS (Directorate general of health services) protocol or any other protocol
as recommended by FSSAI.
A BETTER WORLD

37
A better world is an initiative by sunfeast yippee! In collaboration with itc's flagship
programme called well-being out of waste (wow) to tackle the environmental challenge of
plastic segregation and responsible reclamation of natural resources. We believe that a simple
effort to segregate plastic can have a significantly positive impact in creating a better world.
You can also contribute in a simple way: take the pledge to segregate plastic. Every pledge
translates to 1 kg of plastic being recycled by sunfeast yippee.
PRODUCTS

1. Noodles
Yippee Magic Masala
Yippee Mood Masala Noodles
Classic Masala Noodles
Powerup Noodles
2. Pasta
Tricolor Masala Pasta
Tricolor Creamy Corn Pasta

38
SAFFOLA

Marico Limited is one of India's leading consumer products companies operating in the
beauty and wellness space. Empowered with freedom and opportunity, we work to make a
difference to the lives of all our stakeholders – members, associates, consumers, investors and
the society at large. Currently present in 25 countries across emerging markets of Asia and
Africa, Marico has nurtured multiple brands in the categories of hair care, skin care, edible
oils, health foods, male grooming, and fabric care. Marico's India business markets household
brands such as Parachute, Parachute Advanced, Saffola, Hair & Care, Nihar, Nihar Naturals,
Livon, Set Wet, Mediker and Revive among others that add value to the life of 1 in every 3
Indians. The International business offers unique brands such as Parachute, HairCode,
Fiancée, Caivil, Hercules, Black Chic, Isoplus, Code 10, Ingwe, X-Men and Thuan Phat that
are localized to fulfil the lifestyle needs of our international consumers. Charting an annual
turnover of INR 63 billion (Financial Year 2017 - 2018) across our portfolio, Marico's
sustainable growth story rests on an empowering work culture that encourages our members
to take complete ownership and make a difference to the entire business ecosystem.

Saffola is a health care brand which brings to you a range of everyday Heart Healthy Foods
and Services that are easy, effective and enjoyable so that they easily integrate into your
lifestyle. For the last years, Saffola life has been creating awareness about heart health and
inspiring people to heave a healthy lifestyle for a healthy heart. At Saffola, we understand
that each one of you have your own way in which you blend health into your lifestyle. We
encourage and applaud your actions to discover your own ways of being fit & heart- healthy,
so that health becomes not only a journey, but a sustainable part of your life.

39
PRODUCTS

Saffola Oats

Saffola Oats are made from 100% natural wholegrain oats, which give your health benefits.
They have been double-steamed to ensure a uniform texture and a great taste experience.
Eating Saffola Oats as part of your daily routine is both delicious and requires minimal effort.
Saffola Oats really are the smarter way to stay fit1.Research shows that diets rich in fiber
help in weight management oats are a high fiber whole grain breakfast, and hence, a smarter
option than refined cereals. Saffola encourages you to exercise regularly, follow a healthy
lifestyle and consume a diet low in saturated fat, cholesterol and sodium to keep your body
fit.
Saffola Masala Oats
The Indian palate is naturally inclined towards freshly prepared, hot and spicy foods. We
crave for those savoryflavors during different times of the day. Saffola Masala Oats are
bursting with flavor and are made from 100% natural wholegrain oats along with real
vegetables and the choicest of masalas. Eating Saffola Masala Oats as part of your daily
routine is not just fantastically healthy and delicious, but also requires minimal effort. Saffola
Masala Oats really are the smarter way to stay fit. Oats are high in fiber and protein, which
keep you fuller for longer, control your hunger pangs and thereby help you manage weight. A
quick, healthy meal anywhere, anytime.

40
 CHAPTER 2
REVIEW OF LITERATURE

41
REVIEW OF LITERATURE

ü Siddiqui (2014) conducted a study regarding the preferences of working women and
housewives towards packaged and non-packaged food. The objectives of the study
were to know the preferences of packaged and non-packaged food of working women
and housewives and also to determine the relationship between the working women
and the packaged food. He concluded that there is a very strong evidence of
relationship between working women and packaged food. It was also found that
convenience food is a concept that is prevalent in especially the middle-class section
of the society.

ü Tamilarasu Kumar (2015) conducted a study regarding the consumer behavior

towards the ready to eat food. The objectives of the study were to ascertain the
awareness of consumers towards branded ready to eat food and to study the factors
influencing the brand preferences amongst various products in this respect available
in the market. It was concluded that these products have impulse of generally fun eat
foods. Also, the consumer buys these products only if it catches his eye at the outlet.
Also, there is intense competition among various firms in this industry and thus
companies have to improve their sales promotion activities by making use of such
mass media to improve their business.

ü Curtis, McCluskey, Wahl (2018) conducted a study regarding consumer preferences

for western style convenience foods in China. It was found that the demand for
western style convenience food is growing around the world, especially in the
People’s Republic of China, a likely result of modernization of food consumption
patterns. Proper targeting of consumers who exhibit preferences for western food will
be essential to companies wishing to successfully enter the Chinese market. It also
emphasized on determining the characteristics of the consumers and attitudes that
influence the probability of consuming processed food. The findings showed that
female gender, higher income levels, younger adults, the existence of children in the
home and the positive opinions concerning the taste of western foods have a
significant influence on processed potato consumption.

ü Kamala Reni and Nirmala (1996) conducted in their study have portrayed that most
of the instant food products. Most of the consumers regularly purchase at least three

42
 varieties of food items and they suggest that door to door distribution of free sample
distribution of free sample is used as a main tool of sales promotion by the instant
food product manufacturers.

ü Veeck and Veeck (2000) conducted a study in which five major assumptions about
food consumption patterns in China including the increased consumption of
convenience foods. This study also used survey data, this time a 1993 survey of 150
household primary shoppers in Nanjing. Cluster analysis was used to group the
respondents into convenience shoppers, frequent shoppers and traditional shoppers are
younger single adults, primarily males still living at home with above average
incomes. These consumers purchase more convenience foods than the other two
groups and eat out of the house more often. Frequent shoppers include younger adults,
primarily married who still shop for food often and who eat out and purchase food at
grocery stores moderately.

ü Salonki Saloni and Jain Simran (2017) conducted a study in which it was observed
ready to eat food market is the future food shortcut market. in India, people being
workaholic they don’t have time to cook time taking dishes, so they prefer to either go
to restaurants or use ready to eat food market products. The industry hasn’t set
completely till yet, but it’s very soon would be. People are aware about the product
but due to one or another reason they are hesitant to use them.

ü Jackson and McDaniel (1985) in their research, titled “food shopping and
preparation: psychographic differences of working wives and housewives” explores
various psychographic characteristics exhibited by working wives as opposed to
housewives in food shopping and food preparation by comparing responses of 246
working wives and 181 housewives to several food shopping and preparation related
psychographic statements.

ü Schroder and McEachern (2005) in their research, titled “Ready-to-eats and ethical
consumer value: a focus on McDonald’s and KFC” aims to investigate the effect of
communicating corporate social responsibility to young consumers. They have
analyzed how urbanization accompanied by economic development and income
growth has not just drastically impacted consumption patterns in developed countries
but significantly impacting developing countries as well.

43
ü Asma Hawaa and Harsh Kanani (2014) conducted a study in which it was discovered
Perception towards RTE - Health, Value and Quality are positively related to purchase
intention and Price and Advertisement have no effect on it. Brand Image, Packaging and
Availability also have positive impact on purchase intention. Major reasons of purchase- It
saves time, preferred while travelling aboard and also when guest at home. Major reasons of
non-purchase - Preference towards homemade food and lacks nutrients. Impact of socio-
economic factors on purchase - Socio-economic factors such as Age, Income level, Marital
Status and Educational Status has impact on Purchase whereas factors such as job status and
gender have no impact on purchase intention. Relation between Perception and Purchase
Intention- Purchase intention towards Ready-to-Eat food is average while Perceived Quality
is good, Perceived Value is below average and Perceived health is very important.

ü P. Selvarajn, (2012). Demographic variables and socio-economic characteristics of the

consumers are also important variables, which decide the consumption pattern of food
products in the family. Factors influencing the consumers choice of RTE food are flavour,
texture, appearance, advertising, a reduction in traditional cooking, fragmentation of family
Other factors positively influencing Ready to Eat food demand are rising income level,
influence of western countries, more global trade, travelling, convenience in preparation due
to lack of time and cost effectiveness.

ü Prabhas (2009) Development of the metropolitan cities due to increase in population,

emergence of industries, evolution of various new factors, time factor, etc., created the need
for Ready-to-Eat foods in the market. Due to industrialization, the labor category is getting
attracted to it because of better emoluments and hence there is shortage of home maid-
servants. Due to this, the housewives, in order to save time started using Ready-to-Eat foods.
Earlier times, a single family consisted of many people i.e., a group of several nuclear
families were living in a single place. Hence, larger quantities of the food were used to be
prepared. But as these joint families started disappearing due to various reasons, each single
family started using these Ready-to Eat foods in order to save time and energy.

ü Nielsen, (2006) Ready-to-Eat meal offerings have developed to meet the need for ease of use
and convenience, consumers focus on fresh, healthier eating options due to which they might
not want to consume Ready-to-Eat food. Ready-to-Eat food products are the delicacy of lower
age groups as compared to the old age people.

ü Dr. C. Arjunan, (2012) Non-preference for Ready-to-Eat food was due to various
reasons like low cost of home preparation, differences in taste, non-preference of
Ready-to-Eat food by other family members, higher prices, lack of awareness of the
44
products that are available in the market and non-availability of Ready-to-Eat food.
Difference in taste between homemade food and purchased Ready-to-Eat product was
found to be one of the most important reasons for not using Ready-to-Eat food.
Whereas, the reasons for not purchasing Ready-to-Eat food products were the lack of
awareness of the products, disliking towards the products, relatively high price.

45
 CHAPTER 3
RESEARCH
METHODOLOGY

46
 RESEARCH
Research refers to search for knowledge. It is also defined as a scientific and
systematic search for pertinent information on a specific topic in fact research is an art
of scientific investigation. It is an academic activity and as such it should be used in a
technical sense.
Thus, the term research refers to the systematic method consisting of searching the
problem, formulating the hypothesis, collecting the facts, analyzing them and
researching certain conclusions either in the form of solution towards the concerned
problem or in certain generalization for some theoretical formulation. It is an original
contribution to the existing stock of knowledge making for its advancement.
OBJECTIVES OF ANY RESEARCH STUDY
The purpose of the research is to discover the answer of the questions through the
application of scientific procedure. The amin aim of research is to find out the truth
which is hidden and which has not yet been discovered.
The various objectives of research are as follow
Ø Research helps in gaining familiarity with a phenomenon or to achieve new insights
into it.
Ø It portrays accurately the characteristics of a particular individual, a situation, a group.
Ø It determines the frequency with which something occurs or with which it is
associated with something else.
Ø It tests a hypothesis of casual relationship between variables.

RESEARCH OBJECTIVES

1. To study the consumer’s awareness regarding different brands of ready to eat foods
and to find out the most preferred brand
2. To find out the various attributes considered by the women while choosing a specific
ready to eat food
3. To measure the effectiveness of advertising on consumer’s preferences

47
SCOPE
· The scope was confined to Ludhiana city only.
· Various companies offer ready-to-eat food products such as haldirams, Bikanervala,
Ching’setc.
· The research was conducted among the working and non-working women of Ludhiana
city.
· The study was conducted to check the preferences of consumers awareness and tastes
related to ready-to-eat food products.

PREPARING THE RESEARCH DESIGN

The function of research design is to provide information for the collection of

relevance evidence with minimum expenditure or efforts, time and money. Research
purposes may be grouped into four categories
Ø Exploration
Ø Description
Ø Diagnosis
Ø Experimentation

The research design used in this research is descriptive.

DETERMINING THE SAMPLE DESIGN

After preparing the research design the researcher must decide the way of selecting
the sample i.e. the sample design.
There are two methods of conducting survey or research:
Ø Census survey
Ø Sample survey
In this research sample survey is used.
It includes
u SELECTION OF POPULATION
Due to the constraints, the study has been conducted in the city of Ludhiana.
The population for this research conducted comprises of working and non-
working women.
u SAMPLE SIZE

48
 The sample size refers to the number of the items selected from the population
to constitute the sample.
The sample size of the project is 100.
u SAMPLING TECHNIQUE
The sampling technique used in this research is the random sampling. This
type of sampling is also known as chance sampling or probability sampling
where each and every item has as equal chance of being selected in sample
and each one of the possible samples is finite universe has a probability of
being selected.
In this research working women and non – working women has been selected
and for this purpose questionnaires were developed under the guidance of my
project guide.
The questionnaire was administered to the respondents for the purpose of
collecting primary data and it was structured one.
u DATA COLLECTION
The Task of data collection begins after the research problem has been defined
and the research design has been chalked out. While deciding the method of
data collection to be used for the study, the researcher should keep in mind
two types of data viz Primary data and Secondary data
Primary Data:
The primary data are those which are collected afresh and for the first time and
thus happens to be original character. For this study primary data was
collected through well designed and structured questionnaires based on the
objectives. A questionnaire was designed to judge the buying behavior of
consumers regarding the ready to eat food.
Secondary Data:
The secondary data are those which have already been collected by someone
else and passed through statistical process. The secondary data required of the
research was collected through various books and Internet.
u DATA ANALYSIS AND INTERPRETATION TECHNIQUE
The data is analyzed on the basis of suitable tables by using bar graphs and pie
charts. Suitable analysis tools like percentages, averages will be used as
statistical tools.

49
50
 CHAPTER 4
DATA ANALYSIS
AND
INTERPRETATION

51
 1. Awareness about Availability of the Ready to Eat Foods in Market

Analysis Level No of respondents Percentages

Yes 98 98%
No 2 2%
Total 100 100

ANALYSIS: 98% of the respondents are well aware about the ready-to-eat food
products offered in the market while only 2% are not.
INTERPRETATION: Most of the people are aware about ready-to-eat foods.

1. Awareness about Various Brands Of Ready to Eat Foods in Market

52
 Analysis Level No of Respondents Percentages
Haldirams 92 92%
Bikaner 76 76%
Nestle 75 75%
MTR 78 78%
Ching’s 60 60%
Yippee 74 74%
Safola 59 59%
Others 9 9%

ANALYSIS: 92% of the respondents are well aware about the brands Haldirams,
78% of the respondents are aware about MTR, 76% of the respondents are aware
about Bikaner, 75% of the respondents are aware about Nestle, 74% are aware about
Yippee, 60% are aware about Ching’s and 59% are aware about Saffola.
INTERPRETATION: Most of the people are aware about Haldirams and hence it
remains the leader and a strong competitor in the market.

2. Labels and Nutrition Of Ready to Eat Foods

53
Information No of respondents Percentages

Always 30 30%

When trying new products 27 27%

Occasionally 32 32%

Never 11 11%

ANALYSIS: 32% of the respondents occasionally see the labels of the packets, 30% always
look for the labels while 27% of the respondents look for labels only when trying new
products and 11% of the population never looks for the labels of the packets.

INTERPRETATION: Most of the people occasionally looks for the labels of the packets of
ready-to-eat food products.

3. Attributes Affecting The Purchase Od Ready to Eat Foods

A No. Of Respondents Percentages

Reasonable prices 31 31.6%
Quality 56 57.1%
Brand Image 53 54.1%
Taste 68 69.4%
Availability 36 36.7%

54
 ANALYSIS: 69.4% people buy ready-to-eat foods because of its taste, 57.1% people
buy it because of its quality, 54.1% people buy because of the brand image, 36.7%
buy because of the availability and 31.6% buy it because of the reasonable prices.
INTERPRETATION: Maximum people buy it because of its taste.

4. Justified Prices Of Ready to Eat Foods

18

82%

Respones No of respondents Percentages

Yes 82 82%
No 18 18%
Total 100 100

ANALYSIS: 82% of the respondents feel that the prices of ready-to-eat food products
are justified while only 18% of the respondents believe that the prices are not
justified.
INTERPRETATION: Most of the people feel that the prices of ready-to-eat foods
are justified.

5. Frequency of Purchase of Ready to Eat Foods

55
 Frequency No. of Respondents Percentages
Daily 2 2%
Weekly 18 18%
Fortnightly 12 12%
Monthly 46 46%
Yearly 21 21%
Never 1 1%

ANALYSIS: 46% people buy ready-to-eat foods monthly, 21% people buy these
foods yearly, 18% buy them weekly, 12% fortnightly while only 2% of the population
buys it daily.
INTERPRETATION: Most of the people buy these foods monthly

6. Reasons For Purchase of Ready to Eat Foods

Factors Respondents Percentage

Young consumers with 52 53.6%
high disposable income
Time and labor-saving 99 95%
food products
Nuclear family set up 25 25.8%

ANALYSIS: 95% of the respondents believe that ready-to-eat foods because its item
and labor saving while 53.6% believe that the reason for growth is young consumers
with high disposable income while 52.8% believe that this industry has grown
because of nuclear family set up.

56
 INTERPRETATION: This is clear that the factor time and labor-saving food
products have led to the growth of convenience products.

7. Source of Information of Ready to Eat Foods

Sources No. of Respondents Percentages

TV 62 64.6%
Friends 63 65.6%
Radio 5 5.2%
Shopkeeper 49 51%
Newspaper 23 24%
Magazines 11 11.5%
Social media 46 47.9%
Shelf displays 1 1%

ANALYSIS: 65.6% of the people came to know about the products from their friends
and relatives, 64.6% came to know about the products through T.V, 51% people get
aware through shopkeepers, 47.9% through social media, 24% through newspapers,
11.5% through magazines, 5.2% through radio and 1% through shelf displays.
INTERPRETATION: Maximum people get to know about the ready-to-eat food
products from their friends and relatives.

57
8. Mode of Buying Ready to Eat Foods

SOURCES No. Of Respondents Percentages

Grocery Shops 68 69.4%
Restaurants 15 15.3%
Supermarkets 58 59.2%
Online 25 25.5%

ANALYSIS: 69.4% of the respondents prefer buying ready-to-eat foods from then
grocery, 59.2% of the respondents prefer buying from the supermarkets, 25.5% of the
respondents prefer buying online and 15.3% of the respondents prefer buying from
the restaurants.
INTERPRETATION: Maximum people buy ready-to-eat food products from the
grocery stores.

9. Perception About Ready to Eat Foods

58
 Perception No. of Respondents Percentages
It’s a fast food 36 36%
Convenient in handling 45 45%
Hygienic 14 14%
Professionally processed 15 15%
Easy to cook 76 76%

ANALYSIS: 76% of the people feel that it is easy to cook, 45% of the people believe
it to be convenient in handling, 36% believe it is a fast food, 15% people feel it is
professionally processed while 14% believe it is hygienic.
INTERPRETATION: Maximum number of respondents presumes that it is frozen
food products are easy to use.

10. Perceptions About Taste Of Ready to Eat Foods

Perception No of Respondents Percentage

Tastier than restaurant 6 6%
food
Similar to restaurant food 75 75%
Worse than restaurant food 19 19%

59
 ANALYSIS: 75% of the respondents are of the view that ready to eat food is similar
to restaurant food, while 19% believe it to be worse than restaurant food and 6%
believe it to be tastier than restaurant food.
INTERPRETATION: Most of the people believe that ready to eat foods is similar to
restaurant foods.

11. Perceptions About Nutrition Level Of Ready to Eat Foods

Perception No. of Respondents Percentages

Healthier than home 2 2%
cooked foods
Similar to home cooked 25 25%
foods
Is not at all healthy 73 73%

ANALYSIS: 73% of the respondents believe that nutrition level of ready to eat foods
is not at all healthy, 23% of the respondents believe that it is similar to home cooked
food and 2% of the respondents believe that it is healthier than home cooked food.
INTERPRETATION: Most of the people are of the believe that it is not at all
healthy.

12. Perceptions About Cost Effectiveness Of Ready to Eat Foods

60
 54%

8%

Perception No. of Respondents Percentages

Is costly than restaurant 8 8%
food
Similar in cost with 38 38% AN
restaurant food AL
Is cheaper than restaurant 54 54% YSI
food S:
54% of the respondents believe that it is cheaper than the restaurant food, 38%of the
respondents believe that it is similar to restaurant food while 8% believe that it is
costlier than restaurant food.
INTERPRETATION: Most of the people believe that ready-to-eat foods is cheaper
than the restaurant foods.

13. Awareness About Advertisements Of Ready to Eat Foods

61
Analysis Level No of respondents Percentages
Yes 55 55%
No 45 45%
Total 100 100

ANALYSIS:55% of the respondents are aware of the advertisements of the products they are
using while 45% of the respondents are unaware.

INTERPRETATION: Majority of the population is aware about the T.V advertisements of

the products they are using.

14. Influence of TV on Advertisements Ready to Eat Foods

Analysis Level No of respondents Percentages

Yes 55 55%
No 45 45%
Total 100 100

62
ANALYSIS: 55% of the respondents believe that the advertisements of the influence their
buying decision while 45% of the respondents are totally opposite.

INTERPRETATION: Majority of the population believes that the T.V advertisements

influence their decision making.

15. Perceptions About Cost Effectiveness Of Ready to Eat Foods

Analysis Level No of respondents Percentages

Yes 31 31%
No 69 69%
Total 100 100

ANALYSIS: 69% of the respondents believe that celebrity endorsements do not affect their
buying decision while 31% of the respondents believe that celebrity endorsements affect their
buying decisions.

INTERPRETATION: Most of the people’s buying decision is not affected by the celebrity
endorsements.

16. Quality Consideration Of Ready to Eat Foods

63
 8

Analysis Level No of respondents Percentages

Yes 8 8%
No 92 92%
Total 100 100

ANALYSIS: 92% of the respondents believe that freshly cooked home food is of superior
quality while 8% of the respondents believe that ready-to-eat foods is of superior quality.

INTERPRETATION: Most of the people believe that freshly cooked home food is of
superior quality than the ready to eat foods.

17. Place Of Consumption Of Ready to Eat Foods

8

64
Information No of Respondents Percentage
Home 54 54.5%
Office 18 18.2%
Travel 69 69.7%
Parties 17 17.2%
College 1 1%
Others 1 1%

ANALYSIS: 69.7% of the respondents use ready-to-eat foods during travel, 54.5% of the
respondents use it while at home, 18.2% use it at office, 17.2% use it in parties while very
few uses in colleges.

INTERPRETATION: Most of the people consume ready -to-eat foods during travel.

65
66
CHAPTER 5
FINIDNGS

67
FINDINGS

· 98% of the respondents are well aware about the ready-to-eat food products
offered in the market while only 2% are not.
· 92% of the respondents are well aware about Haldirams, 78% of the
respondents are aware about MTR, 76% of the respondents are aware about
Bikaner, 75% of the respondents are aware about Nestle, 74% are aware about
Yippee, 60% are aware about Ching’s and 59% are aware about Saffola.
· 69.4% people buy ready-to-eat foods because of its taste, 57.1% people buy it
because of its quality, 54.1% people buy because of the brand image, 36.7%
buy because of the availability and 31.6% buy it because of the reasonable
prices.
· 82% of the respondents feel that the prices of ready-to-eat food products are
justified while only 18% of the respondents believe that the prices are not
justified.
· 46% people buy ready-to-eat foods monthly, 21% people buy these foods
yearly, 18% buy them weekly, 12% fortnightly while only 2% of the
population buys it daily.
· 95% of the respondents believe that ready-to-eat foods because its item and
labor saving while 53.6% believe that the reason for growth is young
consumers with high disposable income while 52.8% believe that this industry
has grown because of nuclear family set up.
· 65.6% of the people came to know about the products from their friends and
relatives, 64.6% came to know about the products through T.V, 51% people
get aware through shopkeepers, 47.9% through social media, 24% through
newspapers, 11.5% through magazines, 5.2% through radio and 1% through
shelf displays.
· 69.4% of the respondents prefer buying ready-to-eat foods from then grocery,
59.2% of the respondents prefer buying from the supermarkets, 25.5% of the
respondents prefer buying online and 15.3% of the respondents prefer buying
from the restaurants.

68
· 76% of the people feel that it is easy to cook, 45% of the people believe it to
be convenient in handling, 36% believe it is a fast food, 15% people feel it is
professionally processed while 14% believe it is hygienic.
· Most of the people believe that ready to eat foods is similar to restaurant
foods.
· 73% of the respondents believe that nutrition level of ready to eat foods is not
at all healthy, 23% of the respondents believe that it is similar to home cooked
food and 2% of the respondents believe that it is healthier than home cooked
food.
· 54% of the respondents believe that it is cheaper than the restaurant food,
38%of the respondents believe that it is similar to restaurant food while 8%
believe that it is costlier than restaurant food.
· 32% of the respondents occasionally see the labels of the packets, 30% always
look for the labels while 27% of the respondents look for labels only when
trying new products and 11% of the population never looks for the labels of
the packets.
· 55% of the respondents are aware of the advertisements of the products they
are using while 45% of the respondents are unaware.
· 55% of the respondents believe that the advertisements of the influence their
buying decision while 45% of the respondents are totally opposite.
· 69% of the respondents believe that celebrity endorsements do not affect their
buying decision while 31% of the respondents believe that celebrity
endorsements affect their buying decisions.
· 92% of the respondents believe that freshly cooked home food is of
superior quality while 8% of the respondents believe that ready-to-eat foods is
of superior quality.
· 69.7% of the respondents use ready-to-eat foods during travel, 54.5%
of the respondents use it while at home, 18.2% use it at office, 17.2% use it in
parties while very few uses in colleges.

69
 CHAPTER 6
SUGGESTIONS

70
 SUGGESTIONS

· Reasonable price should be done so that it can be feasible for the middle-class people.

· The company should give discounts on the products which are not known to the
consumers.

· More promotional techniques should be created for more awareness regarding “ready-to-
eat” products.

· Company should give more advertisement to the brands which are less known to the
consumers.

· Companies should more concentrate on the taste and quality of their product.

71
 CHAPTER 7
LIMITATIONS

72
 LIMITATIONS
· Presence of human error
Some respondents have not given proper answers. There is a chance that
respondents made assumptions while filling the questionnaire
· Time constraints
The research is also affected by less time. This research was conducted within the
time limit of the curriculum.
· Unexpected contingencies
Covid-19 hampered the process of collection of information and other problems
occurred because of this global pandemic.
· Respondents’ biasness
Some of the respondents were not in favor of less renowned brands because of lack of
awareness of these brands of convenience foods products and also non-availability of
these products in some of the stores of the city. Chances of some biasness could not
be eliminated.

73
CHAPTER 8
CONCLUSION

74
CONCLUSION
Most of the people in Ludhiana are well aware about the ready-to-eat food
products. Maximum number of people of Ludhiana prefer to buy ready-to-eat
food products. Haldirams is a strong competitor among its products. T.V
advertisements and celebrity endorsements do not affect the consumer buying
decision. Many attributes like taste, quality, prices and availability influence
the consumption pattern of the consumers. Majority people believe home
cooked food to be of superior quality than ready-to-eat food products.

75
 CHAPTER 9
BIBLIOGRAPHY

76
 BIBLIOGRAPHY

o http://www.internationalseminar.org/XVIII_AIC/TS5A/Saloni%20Solanki%20_277-
284_.pdf

o http://www.internationalseminar.org/XVIII_AIC/TS5A/Saloni%20Solanki%20_277-
284_.pdf

o Arjunan C., M. A. (2012, December). A Study on consumers' buying behaviour

towards instant food products in Coimbatore. Namex international journal of
management research.

o Government of India. (2011). Ministry of home affairs. Retrieved October 24, 2013,
from census india:
http://censusindia.gov.in/Tables_Published/BSeries/b_series_tables_2001.aspx

o IBEF. (2013, SEPTEMBER). Retrieved from Foundation, Indian Brand Loyalty:

http://www.ibef.org/industry/indian-food-industry.aspx

o Nielsen, A. C. (2006). Consumers and Ready-To-Eat Meals: a Global ACNielsen

Report. United States: A. C. Nielsen.

o Selvarajn P, R. M. (2012). Consumer attitudes towards Ready-To-Eat Packed food

items. The Seventh international research conference on management and finance, pp.
322-332.

o PGA Group . (2012). Standardized Survey Classification . Retrieved November 22,

2013, from PGA group: www.pgagroup.com/standardized-survey-classification.html

o http://www.ipublishing.co.in/ajmrvol1no1/volfive/EIJMRS5202.pdf

o John Brodie, John Godber "Bakery Processes, Chemical Leavening Agents" in Kirk-Othmer Encyclopedia
of Chemical Technology 2001, John Wiley & Sons.

o https://www.foodprocessing.com/articles/2014/convenience-drives-food-packaging-
innovation/

o https://www.onegreenplanet.org/natural-health/convenience-foods-not-so-convenient-for-
your-health/

o https://foodandnutrition.org/march-april-2017/vital-role-food-preservatives/

77
o https://www.healthline.com/nutrition/common-food-additives

78
CHAPTER 10
ANNEXURE

79
QUESTIONNAIRE
Dear Respondent

I am student of Sri Aurobindo College of Commerce and Management,

Ludhiana. I am working on a project “Consumer’s preference towards ready to
eat food.”

Q1. Are you aware of availability of the ready -to- eat foods in the market?

Yes No

Q2. Amongst the following list of brands, which all brands are you aware of?

Haldirams Bikaner Nestle

Chings MTR Mc Cain

Yipee Safola any other ________________

Q3. Which of the following attributes influence you to purchase ready-to-eat

foods?

Reasonable Quality Brand image

Taste Availability

Q4. Do you feel the prices are justified for these products?

Yes No

Q5. What is your frequency of purchase of ready-to-eat foods?

Daily Weekly Fortnightly

Monthly Yearly

80
Q6. What are the factors that are linked to the growth of ready-to-eat products
according to you?

Young consumers with high disposable incomes are more likely to try them

Increasing value placed on leisure time

Time and labour saving food products

Members live individualistic lifestyle

Nuclear family set up

Any other __________________________________

Q7. What is your source of information for brand awareness?

TV Friends/Relatives Radio

Shopkeeper Newspaper Magazines

Social Media Any other __________________________

Q8. Which of the following stores in Ludhiana do you prefer for buying ready-
to-eat products?

Grocery Store Restaurant Online

Supermarkets Any other _________________________

Q9. What is your perception about the ready-to-eat food?

It’s a fast food Convenient to handle Hygienic

Easy to cook professionally processed

Q10. What are your opinions about the following?

TASTE (Ready to eat foods):

Taste better than street/restaurant foods

81
Taste similar to street/restaurant foods

Taste worse than street/restaurant foods

HEALTH (Ready to eat foods):

Healthier than home cooked foods

Similar to home cooked foods

Is not at all healthy

COST EFFECTIVE (Ready to eat foods):

Is costly than restaurant/street foods

Is similar in cost with restaurant/street foods

Is cheaper than restaurant/street foods

Q11. Do you see the labels and nutrition information on the pack of ready-to-eat
products you consume?

Always When trying new products

Occasionally Never

Q12. Are you aware of the T.V advertisements of the products you are using?

Yes No

Q13. Does TV advertisement influence your buying decision?

Yes No

Q14. Do you feel celebrity endorsement affects your buying decision?

Yes No

Q15. Do you consider ready-to-eat food is of superior quality than freshly

cooked home food?
Yes No

Q16. What is your place of consumption of ready-to-eat food products?

Home Office Travel

Parties Others ________________________

PERSONAL INFORMATION

NAME: _________________________________ (optional)

GENDER: Male Female Others

OCCUPATION: Student Housewife Job

Business Self Employed Other ____________

QUALIFICATION: Matriculation 12th pass Graduate

Post Graduate P.hd

MARITAL STATUS: Single Married

MONTHLY INCOME: below Rs 10,000 Rs 10,000 – 50,000

Rs 50,0000-1,00,000 above Rs 1,00,000

83