Project Report on A comparative study on different brands of Ice - cream

By

Prajwal V

Section: B

1BG22BA071

Subject: Business research method

Subject Code:22MBA23

Submitted to:

Name: Mrs Jasmine Francis

Designation: Assistant Professor

Signature of the faculty:

Department of Business Administration

B N M INSTITUTE OF TECHNOLOGY
An Autonomous Institution under VTU
Administrative Office & Campus: 27th Cross, 12th Main Road,
Banashankari II Stage, Bengaluru- 560070.
Ph: 91-80- 26711780/81/82 Email: [email protected], Website: www. bnmit.org

2022-2023

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 ABSTRACT

Ice cream is a popular dessert enjoyed by people of all ages all over the world. It has a long and rich
history, dating back to ancient times. The first ice cream-like desserts were likely made by freezing
milk and other ingredients, such as fruit and honey. Over time, the recipes for these frozen treats
became more complex and sophisticated.

Ice cream was introduced to Europe in the 17th century, and it quickly became a popular dessert
among the wealthy. In the 18th century, ice cream began to be sold to the general public. The first ice
cream parlors opened in the United States in the early 19th century.

Today, ice cream is one of the most popular desserts in the world. It is available in a wide variety of
flavors and styles. Ice cream can be made with a variety of different ingredients, including milk,
cream, sugar, eggs, and flavorings. It can be frozen in a variety of different ways, including hand-
cranking, churning, and machine-freezing.

Ice cream is a delicious and versatile dessert. It can be enjoyed on its own, or it can be used to create
a variety of other desserts, such as ice cream sundaes, milkshakes, and ice cream cakes. Ice cream is
also a popular ingredient in many baked goods, such as cookies and cakes.

The Indian ice cream market is growing rapidly, and is expected to reach a value of USD 4.6 billion by
2023. The growth of the Indian ice cream market is being driven by a number of factors, including
the increasing urbanization of the Indian population, the rising disposable incomes of Indian
consumers, and the growing popularity of Western-style desserts in India.

The major players in the Indian ice cream market include Amul, Mother Dairy, Kwality Walls, Vadilal,
and Arun Ice-creams. These players are competing fiercely to gain market share. The competition
among the major players in the Indian ice cream market is expected to lead to further innovation and
growth in the market.

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TABLE OF CONTENTS

CHAPTER NAME OF THE CHAPTER PAGE

NUMBER NUMBER

1 INTRODUCTION 4-7

2 LITERATURE REVIEW 8-11

3 RESEARCH METHODOLOGY 12-13

4 DATA ANALYSIS AND INTERPRETATION 14-26

5 FINDINGS AND SUGGESTIONS 27-28

6 BIBLIOGRAPHY 29

6. ANNEXURE 30-31

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 Chapter 1
INTRODUCTION
The emperors of the Tang Dynasty (618 - 907 AD) are believed to have been the first to eat a
frozen milk-like confection. This version was made with cow, goat or buffalo milk that was
heated with flour. Camphor, an aromatic substance harvested from evergreen trees, was added
to enhance the texture and flavour. The mixture was then placed into metal tubes and lowered
into an ice pool until frozen. This process is similar to the way Indians made kulfi prior to
refrigeration. In mediaeval times, Arabs drank an icy refreshment called sherbet, or sharbat in
Arabic. These chilled drinks were often flavoured with cherry, pomegranate, or quince. Over
time, the drinks became popular with the European aristocracy. Italians are said to have
mastered this drink-making technique, with the French following suit shortly after.

The 17th century saw ice drinks being made into frozen desserts. With the addition of sugar,
sorbetto was created or, as we more commonly know it, sorbet. Antonio Latini (1642-1692), a
man working for a Spanish Viceroy in Naples, is credited with being the first person to write
down a recipe for sorbetto. He is also responsible for creating a milk-based sorbet, which
most culinary historians consider the first official ice cream.

Nel 1686, a Sicilian named Francesco Procopio dei Coltelli opened Paris' first café, Le
Procope. The establishment became a meeting place for many famous intellectuals, including
Benjamin Franklin, Victor Hugo and Napoleon. The café introduced gelato, the Italian
version of sorbet, to the French public. It was served in small porcelain bowls resembling egg
cups. Procopio became known as the Father of Italian Gelato.

Around the same time, the French began experimenting with a frozen dessert called fromage.
French confectioner Nicolas Audiger, in his book La maison reglée, describes several
fromage recipes made from ices flavoured with fruit. One early recipe includes cream, sugar
and orange flower water. Audiger also suggests stirring ices during the freezing process to
introduce air and create a fluffier texture. Despite the dessert's name, the fromage was not
made from cheese. It's not completely clear why they called it fromage. The word may refer
to the cheese moulds that were used to freeze the ice cream, or it may simply be a lax French
term for any compressed or moulded edible substance. Whatever the reason, during the 18th
century frozen fromage became quite popular throughout France.

It is impossible to say how exactly ice cream reached America, but it likely arrived with
European settlers in the early 1700’s. By this time, several books on confectionery had been
produced and included recipes for ices and ice cream. Housewives would serve these treats to
guests in the shape of vegetables, fruits and animals, thanks to special ice cream moulds. In
1790, the first ice cream parlour opened in New York. During the summer of the same year,
our first president, George Washington, is said to have spent $200 to satisfy his craving for
the refreshing treat. Inventory records of his Mt. Vernon's home also indicates that he owned
several ice cream pots made from tin and pewter. Thomas Jefferson is said to have kept
several ice houses, able to hold up to 62 wagon loads of ice, along with copious amounts of

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ice cream. Even the Lincolns had a taste for the cold stuff. Before and during his presidency,
Abraham Lincoln's wife Mary Todd frequently hosted strawberry parties for friends in both
Springfield, Illinois and Washington to celebrate berry season. Fresh ripe strawberries were
served with cake and you guessed it ice cream.

Though its history spans worldwide and over centuries, ice cream has made itself quite
comfortable in America, becoming one of the most popular desserts in the country. A
staggering 9% of American cow’s milk production is dedicated to ice cream. Apple pie might
be the most traditionally American dessert, but what is served as its most popular sidekick?
Vanilla ice cream, of course! This creamy iced treat has firmly planted itself in the hearts of
foodies across America.

ICE CREAM BRANDS:

Amul:
R. S. Sodhi, General Manager (Marketing), Gujarat Corporation Milk Marketing Federation
(GCMMF), said, ‘During summer on an average sales increase by 30-35%. Our offers such
as combo packs and 1+1 free etc. increase during summers.’ Amul recently launched a range
of Probiotic and sugar free ice creams targeting or rather catering to the health conscious and
diabetic touching a new category of consumers who were unable to indulge in delightful ice
creams. The sales turnover for the year 2007-08 was Rs. 52554 million (1325 USD). The
organisation is a state level apex body of milk cooperatives in Gujarat which aims to provide
remunerative returns to the farmers and has13141 village societies and13 district cooperative
milk producers’ Union.
Mother Dairy:

Mother Dairy ice creams launched in the year 1995 have shown continuous growth over the
years and today have approximately 62% market share in Delhi and NCR. It introduced new
flavours like Oblast, an orange-based ice cream dessert and the Toffee Twist. Its brand Chillz
targeting the entire family aired its TV commercial with the tagline, ‘Goodness Inside’. It has
a range of ice creams particularly targeting children, like the Lic Lolleez, Cool buddies. It
also targets the segment aggressively – it arranges a media blitzkrieg in summers and plans to
increase the number of carts outside schools, hold contests and promotions, offering goodies
to them.

Kwality Walls:

Kwality Wall’s was launched in 1995 as Hindustan Unilever Ltd master brand for ice creams
and Unilever claims to be the world's biggest ice cream manufacturer, with an annual
turnover of €5 billion. Its products are termed as ‘Pleasure Food’, and enjoy great popularity.
Some of them are Cornetto, Feast, and Paddle Pop. By introducing a new product, Moo, a
calcium enriched ice cream, the company lured kids and their mothers with its nutritional
offering. HLL is also planning to extend its retail brand ‘Kwality Walls Swirls’ parlours in
accordance with the growing number of shopping malls across the country. At present there
are 30 such parlours across India. However, the organised players have not been able to
extend their distribution chain to small villages/towns due to the size of the market being

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small there and the non-availability of cold chains. The Indian ice-cream market is hence still
dominated by a large number of small local manufacturers and regional players. For instance,
players like Pastonji and Dinshaw`s in Maharashtra, Vadilal in Gujarat, Arun Ice-creams in
south India enjoy a dominant position in their respective regional markets. Pastonji, Baskin
Robbins and Natural`s ice-cream are some significant players in Mumbai as they have a wide
and strong distribution network. While Pastonji has franchisee operations at Pune, Nashik,
Jaipur and Mehsana, Natural`s operations are restricted to Maharashtra and Gujarat at
present. Pastonji has already launched new items in special shape and well decorated
containers like magic swirl, sundae tubs, mini sandwich, mini sundae/swirl etc. In the last two
years, Mumbai has been fortunate to experience the Gelato- an Italian ice-cream.

SWOT Analysis:
Strengths:
• Can provide valuable insights into the ice cream market and consumer preferences.
• Can be used by ice cream companies to improve their products and marketing
strategies.
• Can be used by consumers to make informed choices about the ice cream they buy.
• Can be a relatively inexpensive and easy research project to conduct.
Weaknesses:
• Can be difficult to find a representative sample of ice cream brands to compare.
• Can be challenging to design and implement a research methodology that is fair and
objective.
• Can be difficult to interpret the results of the research and draw meaningful
conclusions.
Opportunities:
• Can be used to identify new market opportunities for ice cream companies.
• Can be used to develop new ice cream products that meet the needs and preferences
of consumers.
• Can be used to educate consumers about the different brands of ice cream available
and their unique features.
• Can be used to raise awareness of important issues related to the ice cream industry,
such as nutrition and sustainability.
Threats:
• The ice cream market is highly competitive and constantly evolving, so the findings
of the research may become outdated quickly.
• The research may be biased by the funding source or the researcher's own personal
preferences.

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 • The research may be misinterpreted or misused by the media or other stakeholders.
Overall, a comparative study on different brands of ice cream research can be a valuable tool
for understanding the ice cream market and consumer preferences. However, it is important
to be aware of the potential weaknesses and threats of such a study in order to design and
implement it effectively.

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 CHAPTER - 2

CONCEPUTAL BACKGROUND AND LITERATURE REVIEW

Ice cream is a popular frozen dessert enjoyed by people of all ages around the world. It is made
with milk, cream, sugar, and flavourings, and is often frozen with agitation to incorporate air
and give it a light and fluffy texture. Ice cream can be eaten on its own, or used to make other
desserts such as milkshakes, sundaes, and ice cream cakes.

There are many different brands of ice cream available on the market, each with its own unique
flavour profile and texture. Some brands are known for their classic Flavors such as vanilla and
chocolate, while others offer more adventurous Flavors such as mint chocolate chip and cookie
dough. Some brands also specialize in dairy-free or vegan ice cream.

A comparative study of different brands of ice cream could explore a variety of topics, such as:

• Taste and flavour: How do the different brands of ice cream taste? What are the most
popular Flavors? What are the most unique Flavors?

• Texture: How do the different brands of ice cream feel in the mouth? Are they smooth
and creamy, or icy and grainy?

• Ingredients: What ingredients do the different brands of ice cream use? Are they made
with high-quality ingredients? Are they organic or fair trade?

• Nutrition: How nutritious are the different brands of ice cream? How much sugar and
fat do they contain? Are there any healthy options available?

• Price: How much do the different brands of ice cream cost? Are they affordable?

• Branding and packaging: How do the different brands of ice cream market themselves?
What are their target audiences? How attractive is their packaging?

A comparative study of different brands of ice cream could be conducted using a variety of
methods, such as:

• Sensory evaluation: A panel of tasters could be recruited to evaluate the different brands
of ice cream based on their taste, flavour, texture, and other sensory qualities.

• Consumer survey: A survey could be conducted to collect data on consumer preferences

for different brands of ice cream. The survey could ask respondents about their favourite
Flavors, brands, and features, as well as their purchasing habits.

• Market research: Market research could be conducted to collect data on the sales and
market share of different brands of ice cream. This information could be used to identify
the most popular brands and to track trends in the ice cream market.

A comparative study of different brands of ice cream could provide valuable insights into the
ice cream market and consumer preferences. This information could be used by ice cream

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companies to improve their products and marketing strategies. It could also be used by
consumers to make informed choices about the ice cream they buy.

LITERATURE REVIEW
1.Sheweta Barak, Deepak Mudgil

International journal of biological macromolecules 66, 74-80, 2014

Locust bean gum or carob gum is a galactomannan obtained from seed endosperm of carob
tree i.e. Ceratonia siliqua. It is widely utilised as an additive in various industries such as
food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Industrial applications
of locust bean gum are due to its ability to form hydrogen bonding with water molecules. It is
also beneficial in the control of many health problems like diabetes, bowel movements, heart
disease and colon cancer due to its dietary fibre action. This article focuses on production,
processing, composition, properties, food applications and health benefits of locust bean gum.

2.Rossella Di Monaco, Nicoletta Antonella Miele, Erliza K Cabisidan, Silvana Cavella

Current opinion in food science 19, 92-97, 2018

The most notable function of sugar in food is its sweet taste, but it also contributes to the
flavour and texture profiles; it is involved in Maillard reaction, it also affects several food
quality properties, from the other hand, the sugar should not represent more than 10% of the
daily caloric intake.

This review aims to critically illustrate the strategies which could be applied to reduce sugars
and their application in specific food categories.

Product reformulation by partially or totally sugar replacement is the most studied strategy in
the most part of investigated food

3.Adriano G Cruz, Adriane EC Antunes, Ana Lúcia OP Sousa, José AF Faria, Susana MI
Saad

Food Research International 42 (9), 1233-1239, 2009

Ice-creams are food products showing potential for use as probiotic vehicles, with the added
advantage of being appreciated by people belonging to all age groups and social levels.

4.Jong Myong Park, Jong Mun Kim, Ji Won Hong, Young‐Hyun You

Food Science & Nutrition 8 (3), 1583-1595, 2020

The aim of this study was to establish a complementary direction of the franchise food
hygiene guideline to control microbial risks. We evaluated current measures of preventing
microbial spoilage and ensuring microbiological safety of food in the food franchise industry.

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Manufacturing practices were assessed using microbiological analyses, third‐party food
safety audits, and existing hygiene guidelines. Microbial load indicators of food,
manufacturing processes, work environment, and workers were also analysed to track
microbial proliferation.

5.Ronald Eccles, L Du-Plessis, Y Dommels, JE Wilkinson

Appetite 71, 357-360, 2013

This review discusses how the ingestion of cold foods and drinks may be perceived as
pleasant because of the effects of cooling of the mouth. The case is made that man has
originated from a tropical environment and that cold stimuli applied to the external skin may
initiate thermal discomfort and reflexes such as shivering and vasoconstriction that defend
body temperature, whereas cold stimuli applied to the mouth are perceived as pleasant
because of pleasure associated with satiation of thirst and a refreshing effect. Cold water is
preferred to warm water as a thirst quencher and cold products such as ice cream may also be
perceived as pleasant because oral cooling satiates thirst. The case is made that cold stimuli
may be perceived differently in the skin and oral mucosa, leading to different effects on
temperature regulation, and perception of pleasure or displeasure, depending on the body
temperature and the temperature of the external environment.

6.S Bolliger, H Wildmoser, HD Goff, BW Tharp

International Dairy Journal 10 (11), 791-797, 2000

The relationship between ice cream mix viscoelasticity and ice crystal growth in ice cream as
a function of stabiliser addition was studied by a simulation of freeze-concentration using a
series of ice cream mixes containing reduced quantities of water. Ice cream mixes were
formulated with guar gum concentrations ranging from 0 to 0.25% and a series of
concentrated mixes from each initial formulation was prepared for viscoelastic measurements
by successively decreasing the water content. Correlation between colloidal properties of ice
cream mix and ice cream

7.St Bolliger, HD Goff, BW Tharp

International Dairy Journal 10 (4), 303-309, 2000

Ice cream mix was produced with a range of emulsifiers and concentrations. Ice cream mix
properties were measured and correlated to ice cream properties. Protein load (mg m−2) in
ice cream mix correlated with major characteristic analyses describing the fat structure in ice
cream (fat agglomerate size, fat agglomeration index, solvent extractable fat). Thus, the
measurement of protein load in the mix can be used to predict ice cream fat stability and
related structure with constant processing conditions. As emulsification increased, more fat
could be …Ice cream

8.Wendell S Arbuckle

Springer, 2013

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This edition of" Ice Cream" is a full revision of previous editions and includes an update of
the areas that have been affected by changes and new technology. The ice cream industry has
developed on the basis of an abundant economical supply of ingredients and is a high-
volume, highly automated, modern, progressive, very competitive industry composed of large
and small businesses manufacturing ice cream and related products. The industry underwent
a difficult period of adjusting to economic changes and to the establishment of product
specifications and composition regulations. The latter area has now become more stabilised
and the Frozen Desserts Definitions and Standards of Identity are now m…

9.Susan P Douglas, C Samuel Craig

Dynamics 21, 916-932, 2013

Brands play a critical role in a firm's international marketing strategy. A coherent

international brand architecture is a key component of the firm's overall international
marketing strategy as it provides a framework to leverage strong brands into other markets,
assimilate acquired brands, and rationalise the firm's international branding strategy. This
paper looks at the various components of international brand architecture and the different
types of architecture found among a sample of large international consumer goods
companies. Based on these initial insights, some key issues that need further research are
identified.

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 CHAPTER - 3
RESEARCH METHODOLOGY
NEED OR STUDY
A comparative study on different brands of ice cream would be beneficial for consumers, as it
would provide them with information to help them make informed decisions about which
brand of ice cream to purchase. The study could compare different brands of ice cream based
on factors such as flavour, texture, price, and ingredients. The study could also assess the
nutritional value of different brands of ice cream.

OBJECTIVES OF THE STUDY

The objectives of a comparative study on different brands of ice cream would be to:
• Compare different brands of ice cream based on factors such as flavor, texture, price,
and ingredients.
• Assess the nutritional value of different brands of ice cream.
• Identify the best brands of ice cream based on the criteria listed above.
• To know the awareness level of customers regarding different brands of ice cream
• To know the perception of customers relating to various variables
• To understand the most preferred brand within the customers

SCOPE OF STUDY
The scope of a comparative study on different brands of ice cream would depend on the
resources available. The study could focus on a specific type of ice cream, such as premium
ice cream, or it could compare different brands of ice cream across all types. The study could
also focus on a specific geographic region, or it could compare brands of ice cream from
around the world.
1. To know the awareness level of customers regarding different brands of ice cream
2. To know the perception of customers relating to various variables

3. To understand the most preferred brand within the customers

HYPOTHESIS

H0: There is no significant difference between different brand of ice-cream

H1: There is a significant difference between different brands of ice-creams

SAMPLE SIZE
The sample size was: 50 respondents
We have targeted 50 respondents of different age groups, the purpose of research. The target
population influences the sample size of bnmit college.

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SOURCES DATA COLLECTION METHOD
There are two types of methods used in data collection i.e., primary data & secondary data.

A} Primary data: -In primary data we have collected data through the friends and family in
the form of questionnaires containing both open and closed ended questions
B} Secondary Data: www.goarticle.com and GOOGLE search engine help in collecting the
detailed information.

RESEARCH APPROACH

Exploratory Research: Exploratory research has been taken in study because which means
that exploratory researchers do not have the complete understanding of the subject topic. In
our study exploratory research has been taken up because there is no complete understanding
of which brand is most preferred in terms of ice creams. Exploratory research will helps to
understand the best brand of ice cream in terms of different components: price, quality,
hygiene, packing availability etc .

SAMPLING PLAN
Sampling Size: Unit size 50 respondents Friends and family
Work area: BNMIT
Sampling type: non-probability sampling
Sampling unit: Individual buyer
Sample Technique: Convenience sampling.

LIMITATONS ON STUDY
One limitation of a comparative study on different brands of ice cream is the availability of
resources. The study may be limited to a specific type of ice cream or a specific geographic
region due to budget or time constraints. Another limitation is the subjectivity of the criteria
used to compare different brands of ice cream. For example, flavour is a subjective criterion,
and different people may have different preferences.

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 CHAPTER - 4

DATA ANALYSIS AND INTERPRETATION

In this chapter, we present the results of the data analysis and interpret the findings from the
survey data collected in our study on the comparative study on different brands of ice cream .
The analysis and interpretation aim to provide insights into the relationships between variables,
the significance of hypotheses, and the broader implications of the study.

Questionnaire analysis: -

Age group Frequency Percentage

18-20 10 20%

21-25 38 76%

25-30 2 4%

TOTAL 50 100%

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Analysis:

From the above table, it can be easily seen that out of the sample of 50 respondents,20% of
them were in the age group of 18-20 and 76% were in 21-25 and 4% were in 25-30 age
groups.

Interpretation:

From the above chart, it can be concluded that 20% of them were in the age group of 18-20
and 76% were in 21-25 and 4% were in 25-30 age groups. Therefore, there are more
respondents from the age group of 21-25 of 76% in the sample that was chosen.

1.Do you like ice cream

Options Number of respondents Percentage

Yes 46 93.9

No 3 6.1

Analysis and interpretation:

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The pie chart you sent shows the percentage of people who like ice cream in a survey of 49
people. The results show that 93.9% of the respondents said that they like ice cream, while
only 6.1% said that they do not.

This is a very strong majority, and it suggests that ice cream is a very popular food. This is
likely due to a number of factors, including its delicious taste, its versatility, and its
affordability. Ice cream is also a popular food for people of all ages, making it a good choice
for families and groups.

The pie chart also shows that there is a small minority of people who do not like ice cream.
This could be due to a number of factors, such as lactose intolerance, dietary restrictions, or
simply personal preference.

2.which brand according to you offers the best quality ice creams

Options Numbers of responds Percentage

AMUL 21 42

KWALITY WALLS 13 26

ARUN 8 16

MOTHER DAIRY 4 8

OTHERS 4 8

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Analysis and interpretation:

The pie chart shows the results of a survey asking people "Which brand according to you
offers the best quality ice creams?". The options were AMUL, KWALITY WALLS, ARUN,
MOTHER DAIRY, and OTHERS.

AMUL is the most popular brand, with 42% of respondents choosing it.

KWALITY WALLS is the second most popular brand, with 26% of respondents choosing it.

ARUN is the third most popular brand, with 16% of respondents choosing it.

MOTHER DAIRY is the least popular brand, with only 4% of respondents choosing it.

12% of respondents chose OTHER, which suggests that there are a number of other ice cream
brands that people also enjoy.

Interpretation:

The results of the survey suggest that AMUL is perceived as the highest quality ice cream
brand in India. This is likely due to a number of factors, including AMUL's long history, its
wide range of products, and its reputation for using high-quality ingredients.

KWALITY WALLS and ARUN are also popular ice cream brands in India. KWALITY
WALLS is known for its innovative Flavors and its wide range of products, including ice
cream bars, cones, and cups. ARUN is known for its traditional Indian ice cream Flavors,
such as kulfi and mango.

MOTHER DAIRY is a relatively new entrant to the Indian ice cream market, and it has not
yet achieved the same level of popularity as AMUL, KWALITY WALLS, and ARUN.
However, MOTHER DAIRY is growing in popularity, and it is likely to become a more
major player in the Indian ice cream market in the future.

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3 . which brand of ice cream do you buy frequently?

Options Number of respondents Percentage

AMUL 24 48

MOTHER DAIRY 4 8

KWALITY WALLS 11 22

ARUN 8 16

OTHERS 2 6

Analysis and interpretation:

The pie chart shows the results of a survey of 50 people on their favourite ice cream brand.
The most popular brand is Amul, with 48% of respondents saying they buy it frequently.
Mother Dairy is the second most popular brand, with 16% of respondents saying they buy it
frequently. Kwality Walls is the third most popular brand, with 8% of respondents saying they
buy it frequently. Arun and Hangyo are tied for fourth place, with 8% of respondents saying
they buy each brand frequently. Dairyday and Pi are the least popular brands, with 4% of
respondents saying they buy each brand frequently.

Analysis:

Amul is the most popular ice cream brand in the survey, with a significant lead over the other
brands. Mother Dairy and Kwality Walls are the second and third most popular brands,
respectively. Arun and are tied for fourth place, with a small share of the market. Dairy day
and Pi are the least popular brands, with a very small share of the market.

Interpretation:

The results of the survey suggest that Amul is the most popular ice cream brand in the
market. This may be due to a number of factors, such as its wide availability, affordable price,

18
and good reputation. Mother Dairy and Kwality Walls are also popular brands, but they have
a smaller share of the market than Amul. Arun and Hangyo are niche brands that appeal to a
smaller group of consumers. Dairyday and Pi are the least popular brands, and they may need
to improve their marketing and branding efforts in order to increase their market share.

4. which brand of ice cream has reasonable price according to you?

Options Numbers of responds Percentage

Amul 22 44

Mother dairy 10 20

Kwality walls 6 12

Arun 10 20

Others 2 4

Analysis and interpretation:

The pie chart shows the results of a survey of 50 people on their preferred ice cream brand.
The most popular brand is Amul, with 44% of respondents saying they prefer it. Mother
Dairy is the second most popular brand, with 20% of respondents saying they prefer it.

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Kwality Walls is the third most popular brand, with 12% of respondents saying they prefer it.
Arun and Others are tied for fourth place, with 10% of respondents saying they prefer each
brand. Dairyday and Pi are the least popular brands, with only 4% of respondents saying they
prefer each brand.

Interpretation:

The results of the survey suggest that Amul is the most popular ice cream brand in the
market. This may be due to a number of factors, such as its wide availability, affordable price,
and good reputation. Mother Dairy and Kwality Walls are also popular brands, but they have
a smaller share of the market than Amul. Arun and Others are niche brands that appeal to a
smaller group of consumers. Dairyday and Pi are the least popular brands, and they may need
to improve their marketing and branding efforts in order to increase their market share.

5 . which type of flavour do ypu like the most

Analysis and interpretation:

The question was an open-ended question where respondents could give their answer based
on the flavour, they like out of 50 respondents 13 people like chocolate and 4 people like
vanilla, 7 like only strawberry, 9 likes butterscotch. We can conclude that among the
respondents most popularly liked flavour is chocolate and butterscotch.

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6 . which type of ice cream do you prefer

Options Numbers of responds Percentage

Cone 28 56

Family pack 6 12

Scoop 13 26

Cup ice cream 2 4

Stick 1 2

Analysis and interpretation:

The pie chart shows the results of a survey of 50 people on their preferred type of ice cream.
The most popular type of ice cream is cone ice cream, with 28 (56%) people choosing it. This
is followed by scoop ice cream, with 13 (26%) people choosing it. Family pack ice cream is
the least popular type of ice cream, with only 6 (12%) people choosing it.
The results of the survey suggest that people prefer to eat their ice cream in individual
portions, rather than in a family pack. This may be because people prefer to choose their
own flavour of ice cream, or because they prefer to eat their ice cream at their own pace.
It is also worth noting that the survey was only conducted with 50 people, so the results may
not be representative of the general population. However, the results do provide some
interesting insights into people's ice cream preferences.

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7. from where do you get to know availabilty of different brands of ice cream

Options Numbers of responds Percentage

TELEVISION 6 12

INTERNET 15 30

FRIENDS & FAMILY 22 44

NEWSPAPER 4 8

OTHERS 3 6

Analysis and interpretation:

Ice cream is the dessert which is liked by everyone from children to adults about different
brands of ice creams are available in many medias as per our study majority of peoples got to
know through friends and family with 22 respondents with the percent of 44. internet is
another most preferable media with the 15 respondents percent of 30.

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8 . which brand of ice creams available in your locality

Analysis and interpretation:

The above chart shows the most popular brands of ice cream available in your locality, based
on these the top four brans are AMUL 54% Respondents and MOTHER DAIRY 32%, KWALITY
WALLS 42% and ARUN 46%. According to the survey Amul is the most available ice cream.

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9. when it comes to packaging and hygine which brand of ice cream do you
prefer

Options Numbers of responds Percentage

Kwality walls 15 30

Arun 7 14

Mother dairy 3 6

Amul 25 50

Analysis and interpretation:

The pie chart shows the results of a survey of 50 people about their preferred ice cream
brand for packaging and hygiene. The four brands included in the survey were Kwality Walls,
Arun, Mother Dairy, and Amul.
Results:
Kwality Walls: 30%
Arun: 14%
Mother Dairy: 6%
Amul: 50%

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Interpretation:
Amul is the most preferred ice cream brand for packaging and hygiene, with 50% of the
respondents choosing it. Kwality Walls is the second most preferred brand, with 30% of the
respondents choosing it. Arun and Mother Dairy are the least preferred brands, with 14%
and 6% of the respondents choosing them, respectively.
This pie chart shows that Amul has a clear lead over the other brands when it comes to
packaging and hygiene. This could be due to a number of factors, such as the brand's good
reputation, its use of high-quality materials, or its innovative packaging designs.
The fact that Kwality Walls is the second most preferred brand suggests that consumers
value its packaging and hygiene standards as well. However, it is important to note that Amul
has a significant lead over Kwality Walls, suggesting that Amul is perceived as the better
brand in this regard.
The relatively low percentages for Arun and Mother Dairy suggest that these brands have
some work to do in order to improve their packaging and hygiene standards. Consumers
may perceive these brands as being less reliable or less hygienic than Amul and Kwality
Walls.

HYPOTHESIS TEST
H0- There is no significant difference between price and quality on ice cream brands.
H1- There is a significant difference between price and quality on ice cream brands.

t-Test: Two-Sample Assuming Unequal Variances

quality price
Mean 9.4 9.8
Variance 14.3 50.2
Observations 5 5
Hypothesized Mean Difference 0
df 6
t Stat -0.11137
P(T<=t) one-tail 0.457478
t Critical one-tail 1.94318
P(T<=t) two-tail 0.914956
t Critical two-tail 2.446912

Based on the results of the t-test you provided, we can fail to reject the null hypothesis (H0),
which states that there is no significant difference between price and quality on ice cream
brands. This means that the evidence does not support the alternative hypothesis (H1), which
states that there is a significant difference in loyalty between the two groups.

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Another way to interpret the results is that the t-statistic of -0.11137 is not statistically
significant at the 0.05 level, meaning that the difference in means between the two groups is
likely due to chance.
By this test we can say that all the brands have their reasonable prices according to there quality
of ice cream.

Responses Responses BRANDS QUALITY

BRANDS QUALITY PRICE
21 Amul High
AMUL 15 21
ARUN 7 10 10 Arun High
KWALITY 10 Kwality Walls High
WALLS 10 2
MOTHER 2 Mother Dairy Low
DIARY 10 6 10 Others Low

The price of ice cream varies by brand and quality.

Amul, Arun, and Kwality Walls are the most expensive brands, all selling high-quality ice
cream.
Mother Dairy and Others are the least expensive brands, selling low-quality ice cream.
Interpretation:
Consumers who are looking for the highest quality ice cream are willing to pay more for
brands like Amul, Arun, and Kwality Walls.
Consumers who are on a budget or who are not as concerned about quality may opt for
brands like Mother Dairy or Others.

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 CHAPTER - 5

FINDINGS AND SUGGESTIONS

Findings
A comparative study on different brands of ice creams can reveal a number of findings,
including:

• Taste and texture: Different brands of ice cream can vary significantly in terms of
their taste and texture. Some brands may have a creamier texture, while others may be
icier. Some brands may have a more intense flavour, while others may be more subtle.
• Ingredients: Different brands of ice cream may use different ingredients, including
different types of milk, cream, and sugar. Some brands may use artificial Flavors and
colours, while others may use natural ingredients.
• Nutritional value: Different brands of ice cream can also vary significantly in terms of
their nutritional value. Some brands may be higher in calories, fat, and sugar than
others. Some brands may also be higher in protein and other nutrients.
• Price: Different brands of ice cream can vary in price, depending on the ingredients
used, the brand recognition, and the distribution channels.

Suggestions
When conducting a comparative study on different brands of ice cream, it is important to
consider the following suggestions:

• Select a representative sample of ice cream brands: The sample of ice cream brands
should be representative of the market as a whole. This means including a variety of
brands, including both popular and less well-known brands.
• Use objective criteria to compare the brands: The criteria used to compare the brands
should be objective and measurable. This could include factors such as taste, texture,
ingredients, nutritional value, and price.
• Blind test the ice cream: Blind testing the ice cream can help to eliminate bias from
the tasting process. This involves having participants taste the ice cream without
knowing the brand.
• Collect feedback from a variety of participants: Feedback should be collected from a
variety of participants, including people of different ages, genders, and ethnicities.
This will help to ensure that the results are generalizable to a wider population.
• Include a variety of ice cream Flavors in the study: This will help to provide a more
comprehensive comparison of the different brands.
• Consider the target audience for the ice cream: For example, if the study is focused on
ice cream for children, it may be important to include factors such as fun shapes and
colours in the comparison.
• Evaluate the brands' marketing and branding efforts: This can help to understand how
the brands are positioning themselves in the market and how they are perceived by
consumers

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Conclusion:
To conclude, our findings from this research is that most of our respondents love Ice-creams.
We can observe that Amul is the most popular brand among the respondents, Kwality walls,
Arun and Mother dairy. Polar Bear is also a brand which few of them would prefer. Most
preferred type of ice-cream is Cone shaped ice cream and also people prefer family packs
because the quantity is more and price is lesser (with respect to quantity). Amul is widely
available probably because of strategies or because it was the main player in the white
revolution. As a whole Amul plays a lead role in the case of Ice Cream popularity, price,
quantity, quality. This cannot be generalised because this is the opinion of a small sample of a
huge market.

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 BIBLIOGRAPHY
1.Sheweta Barak, Deepak Mudgil

International journal of biological macromolecules 66, 74-80, 2014

2.Rossella Di Monaco, Nicoletta Antonella Miele, Erliza K Cabisidan, Silvana Cavella

Current opinion in food science 19, 92-97, 2018

3.Adriano G Cruz, Adriane EC Antunes, Ana Lúcia OP Sousa, José AF Faria, Susana MI
Saad

Food Research International 42 (9), 1233-1239, 2009

4.Jong Myong Park, Jong Mun Kim, Ji Won Hong, Young‐Hyun You

Food Science & Nutrition 8 (3), 1583-1595, 2020

5.Ronald Eccles, L Du-Plessis, Y Dommels, JE Wilkinson

Appetite 71, 357-360, 2013

6.S Bolliger, H Wildmoser, HD Goff, BW Tharp

International Dairy Journal 10 (11), 791-797, 2000

7.St Bolliger, HD Goff, BW Tharp

International Dairy Journal 10 (4), 303-309, 2000

8.Wendell S Arbuckle

Springer, 2013

9.Susan P Douglas, C Samuel Craig

Dynamics 21, 916-932, 2013

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 ANNEXURE
Questionnaires:

Your Name*
Your answer

Email Id: *
Your answer

Age group: *
18-20
21-25
25-30
30 above

1.Do you like Ice cream

yes
no

2.Which brand according to you offers the best quality Ice creams*
Amul
Mother dairy
Kwality walls
Arun
other:

3.Which brand of ice cream do you buy frequently? *

Amul
Mother dairy
Kwality Walls
Arun
Other:

4.Which brand of Ice cream has reasonable price according to you? *

Amul
Mother dairy
Kwality walls
Arun
Other:

5.which type of flavour do you like the most *

Your answer

6.which type of ice cream do you prefer*

scoop
cup ice cream
cone

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family pack
stick

7.From where do you get to know availability of different brands of ice cream*
Family and friends
News paper
Internet
Television
Other:

8.which brand of ice creams available in your locality*

Amul
Mother dairy
Kwality walls
Arun
Other:

9.when it comes to packaging and hygiene which brand of Ice cream do you prefer*
Amul
Mother dairy
Kwality Walls
Arun
Other:

31