238547071-Fmcg-Goods

A STUDY ON ATTITUDE OF RURAL CONSUMER’S TOWARDS PACKAGED FOOD

PRODUCTS

CHAPTER 1

INTRODUCTION

People make a decision to buy some product usually from three perspectives. The first one is

those consumers choose something rational because they know much about it. Secondly, they

are forced to choose in different situations. Third one is people buy something because they

enjoy the consumption experience. People show special preference to packaged food because

they get happiness from it. Therefore people choose packaged food.

ATTITUDE

1. The concept “attitude” has been defined by many researchers and theorists in different ways.

An attitude is lasting, general evaluation of people, objects, advertisements or issues.

2. Attitude as a relatively enduring organization of beliefs around an object or situation

predisposing one to respond in some preferential manner.

3. From Tesser’s point of view, “attitude could change as function of experience”

Packaged food

Basically packaged food is food that can be shipped somewhere and the reason that they are

packaged is because so they can be safe and keep out germs.

It is a type of good that is consumed every day by the average consumer. The goods that

comprise this category are ones that need to be replaced frequently, compared to those that are

usable for extended periods of time. While CPGs represent a market that will always

have consumers, it is highly competitive due to high market saturation and low consumer

switching costs.

Historical background

Before World War I, the British army serving in India was supplied rations besides some

allowances. But the Indian soldiers in it used to get only cash allowances. They were to make

arrangements of their own rations themselves. The nutritive value of the food was totally

neglected by them. During the Mesopotamian campaign of world War I (in 1916), Indian

soldiers were suffered by the disease Scurvy whereas the British soldiers were unaffected. The

World War I made to think the authorities of supplying certain food items along with cash

allowance to Indian soldiers.

During World War II, supply of rations became difficult due to rise in the cost of living.

Malnutrition cases were commonly observed among Indian soldiers. The authorities again

recommended the food with higher nutritive values for them. After independence, the Indian

soldiers used to get food which was preserved by traditional methods. But there were

difficulties of protecting the food items from physical and chemical deterioration during

storage, transport, handling and packaging. Indian defense troops include soldiers having

mainly a rural background and they represent a great diversity from the regions, states, clans

and tribes. Many a times they operate in a far-flung mountainous regions and hostile weather

conditions where transportation and communication facilities are not easily available. They use

multiple means of transport including animals and human also. There is a deficiency of fresh

food for survival in such situation. If they get packed food that is simple to cook, preserved for

6 months to 1 year period under varying climatic conditions, gives nutrition and energy, the

morale of soldiers remains high all times.

DFRL The Defense Food Research Laboratory (DFRL), Mysore, was established on 28 th

December 1961 under Defense Research and Development Organization (DRDO) to fulfill the

needs of varied foods of Indian Army, Navy, Air force and paramilitary forces. Their aim is to

design and engineer light weight convenient packed food with longer shelf-life under varying

climatic conditions. Using the self-developed technologies, DRFL has produced many ready-

to-eat, quick cooking and instant foods with longer shelf-life. Some of them are, long keeping

chapatti’s (shelf-life 6 months), high protein snacks (shelf-life 9 months), spiced potato

parothas (6 months), fruit bars (9 months), mutton pickle (6 months), stabilized chikki (1 year),

Fruit juice powder (mango, pineapple, mosumbi - 1 year), chicken pulav (1 year), precoocked

dehydrated (PD) dal/curries, PD rice, PD potato peas curry (each 1year); instant pulav mix,

instant curries, dal, instant kheer mix, instant khichadi mix, instant basmati rice, instant upama

mix (each 1 year), instant carrot halwa mix (9 months). Few of the technologies for Food

products/processing and Packaging developed by DFRL are introduced below.

Food products/processing

DFRL has developed various rations, such as meals ready-to-eat ration, one man compo pack

ration, modified (mini) compo pack ration, Main Battle Tank (MBT) ration, submarine ration

and survival ration for Army, Navy and Air Force. Meals ready-to-eat ration is specially

developed for Army and Navy. Besides, DFRL has also designed emergency ration for Army,

emergency flying ration for air crew, survival ration for Navy and Commandos. These rations

are successfully tried and accepted. Meals-Ready-To-Eat [MRE] ration for Indian Army: This

ration does not require any cooking since the contents are thermally processed. It can be

consumed readily after little warming if required. The ration consists of Indian dishes namely,

Chapaties (preserved), Sooji halwa (300 g), Vegetable pulav (300 g), Potato Peas Curry (300

g), Chocolate bar and Tea (3 servings). Items like spoon, tissue paper, matchbox, specially

designed foldable stove and fuel tablets for warming the food are also included. The products

like sooji halwa, vegetable pulav and potato peas curry are processed in a specially designed

bulk sterilizer. The food products are processed in a special retort to internationally accepted

food standard. After processing their microbiological, its quality is tested. The Indian MRE

supplies adequate calories and nutrition during operation and competes very well with well-

known international rations like MRE of USA and UK in nutritional quality and hygienic. Its

shelflife is 12 months.

Meals-Ready-To-Eat ration for Marine Commandos of Indian Navy: Marine Commandos of

the Indian Navy are expected to land in unknown and hostile territories to carry out specific

duties. Their nature of duties are of very high order and important. Unlike other sailors of the

Navy, they need specialized rations with required calories, easy to carry and of high quality,

safety and the palatability. For this purpose, DFRL developed the retort processing technology

using indigenous food and packaging materials and prepared a food that can be eaten with little

warming. Unlike the foreign rations which are based mostly on pork, ham or beef, the Indian

rations are based on mutton, chicken and a vegetarian food. The ration packet provides

approximately 3300 – 3800 calories / day and weighs less than a kg. The items in the packet

can be reconstituted by adding hot water. The rations have a shelf life of one year.

Technology

Instantiation of Cereals and Pulses: DFRL developed Freeze-Thaw dehydration technology in

which cooked and dehydrated pulses, whole legumes and cereals are made. These products are

instantly reconstitutable in less than 8 minutes by mere mixing in hot water. In this technology,

before dehydration of the cooked cereals or pulses, a cold shock is given to it. Instant cooking

pulses like Bengal gram, red gram, lentils and whole legumes (whole green gram, whole kabuli

channa and rajma) are developed by this technology. Their shelf-life is 12 to 18 months. DRFL

has successfully used this technology to prepare 6.25 tons of instant khichadi (rice and dal mix)

for supply to victims in Gujarat earthquake. Efforts to develop snacks product using this

technology are going on.

Self-heating Technology: DFRL has recently developed self-heating ready-to-eat food packets.

It has three compartments - one of food and other two of a special liquid and a chemical

powder. By connecting the liquid and the chemical powder compartments, heat is generated

due to chemical reaction. This heat is transferred to the compartment of food and makes it

ready to eat in few minutes. DFRL is going to manufacture food items using non thermal

processing techniques, which help in combating diabetes, high BP and improving memory. The

canned foods supplied to military forces have chances of losing sensitive nutrients. So, DFRL

is planning to introduce food products using ultrasonic, microwave, and infrared technologies

to retain the nutrients in food products for a longer period.

Packaging

All over the world, packaging of the food for defense forces is a very specialized activity.

Although the materials, equipments and methods used here are similar as that of in the normal

commercial packaging, the purpose differs. For military food packing, the factors such as

conditions of usage, modes of transportation and storage are to be taken into account on

priority. The packaging must remain intact during rigorous transportation and varying storage

conditions. The food items inside must sustain during storage, handling, transportation and

different climatic conditions like sub-zero temperature of Siachin glacier, hot and humid north-

eastern forest, hot dry desert, high sea etc. The things like packed food should preserve for a

longer period, its weight and volume should be less and the food should be readily available,

are also important. The processed food supplied to the defense includes dehydrated food, semi

processed food and ready-to-eat processed food. Each of them requires different storage

facility. So they also need different packaging materials.

Packaging of Dehydrated food

Beyond certain level, residual moisture content in the food causes its damage. So food is

dehydrated by using different technologies like hot air drying, foam-mat drying, freeze drying

etc. As the technology differs, the packaging requirement differs. Temperature, moisture and

oxygen affect the shelf-life of the dehydrated food. High moisture affect crispness of the food,

oxygen causes oxidation thereby affecting rancidity and odour, light causes darkness and

enhances oxidation, aroma causes odour picking from packing material and fragile structure of

the food causes its mechanical damage. The packaging for such food should have high tensile

strength, resistance to shock and vibration, light weight and low price, chemical inertness. It

should be pilfer-proof against substitution and adulteration. It should be clean and hygienic. As

oxygen and moisture accelerates chemical decomposition of dehydrated food products, proper

dehydration technique as well as packing material should be used.

Different types of packaging materials used are:

1. Rigid containers like metal cans and plastic containers, which are air-tight and light proof and

check the entry of moisture and oxygen. They are easy to handle during transportation.

2. Semi-rigid packs, like line carton and bag-in-box, maintains the freshness of the food product

till it is opened. An ideal laminate is made up of layers of paper/low density polyethylene

(LDPE)/Al-foil/ which ensures the shelf life required.

3. Flexible pouches can be handled and opened easily. They keep the food inside fresh and

hygienic. It is moisture-proof and barrier for oxygen and light.

Packaging of Hot AIR Dried products

The food products like dried vegetables, cereals and some ready mixes have very low moisture

content. So they don't need high barrier packaging materials. A single structure polypropylene

of thickness more than 75 microns, laminate of metalized polyester of thickness more than 12

microns and a heat sealable layer of low density polyethylene of thickness 75 microns are

suitable for a shelf-life of at least 6 months. Triple layer laminate of paper/12 micron aluminum

foil/ LDPE offers better quality, but its cost is higher.

Packaging of Freeze Dried Products and Vacuum / Inert Gas Packaging

The food products like pre-cooked mutton chunks have fragile structure with very low moisture

content. Moreover they are prone to lipid oxidation causing off-flavor and rancidity. So it

should be protected against moisture absorption, oxygen and mechanical damage. As with the

decrease in foil thickness, the number of pin-holes increases, the Al foil of thickness more than

30 microns is suitable for lamination of these foods. In case of inert gas packaging, multi-layer

plastic film materials having better barrier against diffusion of inert gas are needed. Nitrogen or

carbon-dioxide is used to flush the inside of packing material to control the internal

atmosphere. Polyester with low density polyethylene is used to retain the inert gas inside the

package. This maintains the quality of the food throughout its shelf-life. Aluminum foil

laminates or tinplate containers are also used for high fat content foods like milk powder and

egg powder.

Packaging of Retort (thermal) processed food

Retort processing is the most acceptable form of food preservation. These are ready to eat food

products. It requires just warming in a microwave oven or water bath before eating. Packaging

of this food should withstand thermal processing. Retort pouch is the flexible laminated food

package having light weight. It maintains the shelf-life, texture and nutritive value of frozen

food. During war, soldiers can easily carry these packages. So they are very popular. The

selection of packing material of retort pouches is very important. It should have high melting

point, physical strength, protect against light degradation, moisture changes, microbial invasion

and oxygen ingress. It should resist penetration of fats, oils and other food components.

Packing material should not contaminate the food inside. Japan and European countries use

multilayer polyester with 7-20 microns thickness aluminium foil and 75 microns thickness

polypropylene for retort pouches. But they are very expensive for our country. DFRL by its

research tried polypropylene and co-extruded material of polypropylene-nylon-polypropylene.

This packaging structure is now successfully used in the packaging of meat, vegetable curries,

rice with meat and vegetables, sweet halwa, beans in sauce, etc.

Packaging of Cereals, Grains, Pulses/Milled Products

The food products like rice, pulses, atta and maida etc. may contain high moisture. They are

prone to attack by insects and fungus. To avoid this, they are packed in jute bags or high

density polythylene woven sacks. Packaging of Shelf-stable High Moisture Products : Besides

fresh fruits, the shelf-stable high moisture products like mango bar, intermediate moisture fruits

and fruits processed by hurdle technology are also supplied to the defense. Oxygen contact

enhances enzymatic browning in the high moisture products. So the packaging material should

be an excellent barrier to oxygen. The hurdle technology preserved fruits are pasteurized in

polypropylene films and covered in aluminum foil lamination. This protects the product against

oxygen. Metalized polyester film with high density and low density polyethylene as inner

sealant layer is also useful here. Flexible packaging materials like low density polyethylene and

linear low density polyethylene when impregnated with potassium permanganate and cinnamic

acid respectively, become ethylene scavengers. Fresh fruit and vegetables like mango, tomato,

banana and papaya get more shelf-life of two-three weeks with such packaging. The addition of

ethylene scavengers improves the strength of the packaging material. The technology is

perfected in the laboratory and the large scale production of this packaging material is now in

progress.

Packaging of Fats, Oils and Fatty Food

Free flowing oil may contaminate sealing surface and so sealing surface is kept free from traces

of oil or it should be coated with an ionomer for proper sealing. For packing of fats and fatty

foods, packaging material should have proper seal strength and barrier against oxygen. Pickle is

required to the defense forces in small quantity. It is supplied in flexible packing material,

instead of glass bottles or plastic containers. But here also there are chances of penetration of

oil through sealed surfaces. Paper coated with polyvinyledene chloride has solved this problem.

For Dried products having very high fat content, packing material which is a good oxygen

barrier (like PVDC or nylon) is required. Multilayer materials like cellophane/low density

LDPE with PVDC/LDPE/Nylon/EAA (Ethylene acrylic acid copolymer) are also proved to be

good. Hydrogenated oil and other oils for defense supply are packed in high density

polyethylene (HDPE) jerry cans. These containers are light in weight, easily available, hygienic

and potable.

Packaging of few Other Products

Peanut Candy is the product rich in proteins and carbohydrates and also provides energy. But it

absorbs moisture readily and is attacked by insects. It is also susceptible to rancidity. To

overcome these problems, it is packed in paper/12 micron aluminum foil/low density

polyethylene. Shelf-life of this packaged product is 6 months. Bread has very short shelf-life as

mould attacks it. Its shelf-life is increased to 20 days by packing it in a fungistatic wrapper.

Grease proof paper is coated with an emulsion containing Sorbic Acid (SA) and Carboxy

Methyl Cellulose (CMC). This emulsion provides proper sorbic acid level. Hot bread removed

from oven is immediately wrapped with this emulsion. Sorbic acid is volatile and due to heat in

the bread, it is dispersed uniformly in the bread. DFRL has also developed a biodegradable

package material for the packaged food as its products were often used in high altitude areas

like Himalayas and the packing material may cause environmental pollution.

CHAPTER 2

REVIEW OF LITRATURE

There are many researches on consumer attitude to food products. Some of them researched

and compared attitude of consumers' of rural and urban. But there is a paucity of focusing on

specific food like branded packaged food to figure out the specific characters affect consumers

attitude.

‘Food habits are a component or culture that makes an important contribution to the food

decision customers make”.

This research is conducted so as to understand how much do the consumer know about the

packed products and their attitude toward the same. This research is being conducted so as to

understand the consumer market to introduce new packed product.

Young and MacCormac (1986) found that the Market research has a major role to play in

defining food technology research in developing countries. It is an essential scientific discipline

and should be recognized by national institutions and merit given for market analysis activities

in development projects. It is an integral part of the research process, not a separate entity.

Brink (2001) found that the people of Canada feel that there is lack of security in food they

consume.

Value Notes (2010) conducted a research on the behalf of Research councils UK to find the

food security in India.

Vijayudu (2011) found that the company’s supervision is highly required wherever outdated

products are selling, companies should seize them so companies need to develop the brand trust

in consumers.

Amarnath (2011) found that the companies need to promise through understandable language

to the rural consumers and it is needed to fastrning the distribution services to rural areas which

are far away from towns or cities so companies should think and compete with labelled

products which are local made and develop the interest in rural consumers by highlighting the

manufacturing dat and expire date.

Kornstein and Artiuch (2012) found that the there is lack of food processing in India.

BDB (2012) did a market research on Indian packaging machinery industry for ITALIA, to

study the structure of packaging machineries manufacturing industry in India.

CHAPTER 3

OBJECTIVES

1. To know the factors affecting the choice of consumers while purchasing packaged food

products.

2. To identify the type of packaged food products which are preferred by rural consumers.

CHAPTER 4

RESEARCH METHODOLGY

The research methodology explains the methods followed in carrying out the research, method

of collecting information, research instruments used as well as the limitations of study. It is a

systematic way to solve the research problem.

Scope of the study

The scope of research will be restricted to selected villages (Badhowal village, mullanpur

village, thareke village, jhande village).

Research Design

This present study will be conducted by following a Descriptive design.

Sample unit

Any single consumer who at least once purchased packaged food product.

Sampling technique

Convenience sampling technique will be used.

RESEARCH INSTRUMENT

This research will be conducted through questionnaires and questionnaires will include both

open ended as well as close ended questions.

DATA COLLECTION

PRIMARY DATA: Primary data is collected through questionnaires and personal interview. .

SECONDARY DATA: Secondary data is collected through internet.

DATA ANALYSIS TECHNIQUE

Suitable statistical technique will be used for data analysis.

LIMITATIONS

1. The study is unable to escape the usual limitations due to constraints of time and money.

2. The study is restricted to the four villages.

3. There is possibility that respondents will not give proper response and attention towards the

asked questions.

CHAPTER 5

DATA ANALYSIS AND INTERPRETATION

Table 5.1

(In Numbers):

GENDER

MALE FEMALE

108 12

Figure 5.1

Male

Female

GENDER

Analysis

According to above Statistics there are more male users as compared to the female users. Out

of 120 respondents only 10% are female users.

Table 5.2

(In Numbers)

AGEGROUP

Below 20 20-25 25-35 35-45 Above 45

11 45 46 13 5

Figure 5.2

Below 20 20-25 25-35 35-45 Above 450

5

10

15

20

25

30

35

40

45

50

AGE GROUP

According to the above statistics age group of 20-25 and 25-35 are more likely to buy packaged

food 37.5% and 38.33% respectively. Age group of 35-40 only 10.83% of respondents prefers

to buy packaged food followed by age group of below 20 years 9.16% of respondents prefers to

buy packaged food and in age group of above 45 only 4.16% of respondents prefers to buy

packaged food.

Table 5.3

MARITAL STATUS

UNMARRIED MARRIED

66 54

Figure 5.3

Unmarried

Married

MARITAL STATUS

Analysis

According to the above statistics, out of 120 respondents 55% of respondents were unmarried

and 45% respondents were married.

Table 5.4: Analysis of

HOUSE HOLD SIZE

2 3 4 MORE THAN 4

14 21 32 53

Figure 5.4

2 3 4 More than 4

14

21

32

53

HOUSE HOLD SIZE

Analysis

People with household size i.e. with more than 4 family members prefer packed food, percentage

which being 44.16%.and respondents with household size of two covered only 11.66% of total

number of respondents who prefer packed food.

Table 5.6:

FROM WHERE DO RESPONDENTS PREFER BUYING PACKED FOOD

RETAIL STORES LOCAL KARYANA SHOPS

47 73

Figure 5.6

Retail stores

Local karyana shops

FROM WHERE DO RESPONDENTS PREFER BUYING PACKED FOOD

Analysis

Majority of the respondents preferred buying packed food from local karyana store rather than

the retails store difference being of 18.33%. the statistics thus show that people still tend to

prefer traditional stores over retail stores.

Table 5.7:

HOW OFTEN RESPONDENTS USE PACKED FOOD

DAILYTWICE A

WEEK

ONCE A

WEEK

ONCE IN 2

WEEKS

ONCE A

MONTH

39 42 17 5 17

Figure 5.7

Daily Twice a week Once a week Once in 2 weeks Once a month

39 42

17

5

17

HOW OFTEN RESPONDENTS USE PACKED FOOD

Analysis

Around 35% percent of the respondents preferred using packed food twice a week followed by

32.5% of those respondents using packed food daily and least usage was twice in 2 weeks by

4.16% of the total respondents who preferred consuming packed food.

Table 5.8

WHO PREFERS USING PACKED FOOD AT HOME:

SELF SPOUSE PARENT SIBLING KIDSOTHER,

SPECIFY

40 15 19 27 17 2

Figure 5.8

Self

Spouse

Parent

Sibling

Kids

Other, specify

40

15

19

27

17

2

WHO PREFERS USING PACKED FOOD AT HOME:

Analysis

33.3% of the packed food purchased consumption was done by the respondents themselves,

followed by 22.5% consumed by siblings of the respondents. And least consumption of 1.66%

was by friends or guests coming at home of the respondents.

Table 5.9

WHEN DO YOU PREFER USING PACKED FOOD DURING THE DAY

MORNING EVENING ANYTIME OF THE DAY

12 39 69

Figure 5.9

Morning

Evening

Anytime of the day

12

39

69

WHEN DO RESPONDENTS PREFER USING PACKED FOOD DURING THE DAY

Analysis

57.5% of the respondents consumed the packed food any time during the day followed by 32.5%

of respondents who consumed during the evening.

Table5.10

WHICH FACTOR INFLUENCE RESPONDENT’S PURCHASE

INTERNET TV ADVERTISEMENT MAGAZINES BILLBOARDS

41 40 19 20

Figure 5.10

Internet

TV advertisement

Magazines

Billboards

WHICH FACTOR INFLUENCE PURCHASE BY REPONDENTS

Analysis

TV advertisements & internet are the factors which had maximum influence on purchase of

packed food by the respondents having percentage around 33% each and minimum percentage

share is with magazine i.e.15.83%

Table 5.11

Rank 1 weight control

Rank 2 mood

Rank 3 Brand name

Rank 4 Nutrition value

Rank 5 Cultrural

Rank 6 Impulse buying

Table 5.12

RESPONDENTS CONSIDER PACKED FOOD AS HEALTHY IF IT

IT IS NUTRITIOUS HIGH IN VITAMINS AND PROTEINS LOW IN FAT

36 52 32

Figure 5.12

It is nutritious

High in vitamins and proteins

Low in fat

RESPONDENTS CONSIDER PACKED FOOD AS HEALTHY IF IT

Analysis

43.3% of respondents consider packed food as healthy because it is high in vitamins and protein

where as 26.66% feel that packed food low in fat is considered as to be healthy.

Table 5.13

RESPONDENTS CONSIDER PACKED FOOD AS CONVENIENT IF IT IS

EASY TO

MAKE

EASILY

AVAILABLE

CAN BE BOUGHT FROM SHOP

NEAR YOUR HOME

READY

TO EAT

20 73 16 11

Figure 5.13

Easy to make

Easily available

Can be bought from shop near your home

Ready to eat

20

73

16

11

RESPONDENTS CONSIDER PACKED FOOD AS CONVENIENT IF IT IS

Analysis

60.83% of the respondents consider packed food as convenient if it is easily available as

compared to other factors like availability in nearby stores or ease in making the food which

were 13.33% &16.66% respectively.

Table 5.14

RESPONDENTS CONSIDER PACKED FOOD AS GOOD IN SENSORY APPEAL IF IT

SMELLS NICE LOOKS NICE TASTES GOOD

37 52 31

Figure 5.14

Smells nice

Looks nice

Tastes good

RESPONDENTS CONSIDER PACKED FOOD AS GOOD IN SENSORY APPEAL IF

IT

Analysis

41.66% respondents consider packed food as good in sensory appeal if it looks nice i.e. looks is

given consideration before making purchase by the respondent. As compared to 25.83%

respondents consider packed food as good in sensory appeal if it tastes good.

Table 5.15

WHAT DO RESPONDENTS PREFER

PACKED FOOD WITH NATURAL

INGREDIENTS

PACKED FOOD WITH ARTIFICIAL

INGREDIENTS

55 65

Figure 5.15

Packed food with natural ingredients

Packed food with artificial ingredients

WHAT DO RESPONDENTS PREFER

Analysis

54.16% of respondents do not have any problem in consuming packed food with artificial

ingredients with close percentage of 45.83% of respondents who prefer natural ingredients.

Table 5.16

DO YOU FIND INFORMATION ABOUT PACKED FOOD AS

TRUTHFUL & RELIABLE CONFUSE & CONTRADICTORY

76 44

Figure 5.16

Truthful & reliable Confuse & contradictory

76

44

DO YOU FIND INFORMATION ABOUT PACKED FOOD AS

Analysis

63.3 % of respondents find the information provided on packed food is truthful and reliable as

compared to 36.66% of respondents who find the same confusing and contradicting.

Table 5.17

RESPONDENTS SATIFACTION LEVEL WITH THE QUANTITY OFFERED IN

PACKED FOODS

HIGHLY

SATISFIEDSATISFIED NEUTRAL DISSATISFIED

HIGHLY

DISSATISFIED

7 53 55 3 2

Figure 5.17

Highly Satisfied Satisfied Neutral Dissatisfied Highly Dissatisfied

7

53 55

3 2

RESPONDENTS SATIFACTION LEVEL WITH THE QUANTITY OFFERED IN

PACKED FOODS

Analysis

45.83% of respondents gave neutral response toward satisfaction level Quantity offered in

packed food. Followed by 44.16% of respondents who are satisfied with the same.

Table 5.18

RESPONDENTS SATIFACTION LEVEL WITH QUALITY OF PACKED FOOD

HIGHLY

SATISFIEDSATISFIED NEUTRAL DISSATISFIED

HIGHLY

DISSATISFIED

11 37 52 19 1

Figure 5.18

Highly Satisfied Satisfied Neutral Dissatisfied Highly Dissatisfied

11

37

52

19

1

RESPONDENTS SATIFACTION LEVEL WITH QUALITY OF PACKED FOOD

Analysis

43.33% of respondents gave neutral response toward satisfaction level quality of packed food.

Followed by 30.18% of respondents who are satisfied with the same.

Table 5.19

RESPONDENTS SATIFACTION LEVEL WITH PRICE CHARGED ON PACKED

FOOD

HIGHLY

SATISFIED

SATISFIE

DNEUTRAL DISSATISFIED

HIGHLY

DISSATISFIED

7 35 53 21 4

Figure 5.19

Highly Satisfied Satisfied Neutral Dissatisfied Highly Dissatisfied

7

35

53

21

4

RESPONDENTS SATIFACTION LEVEL WITH PRICE CHARGED ON PACKED

FOOD

Analysis

44.16% of respondents gave neutral response toward satisfaction level toward prices charged on

packed food. Followed by 29.16% of respondents who are satisfied with the same.

Table 5.20

RESPONDENTS SATIFACTION LEVEL BY THE NUTRITION FACTS PRINTED ON

THE PACKAGE

HIGHLY

SATISFIEDSATISFIED NEUTRAL DISSATISFIED

HIGHLY

DISSATISFIED

8 38 54 18 2

Figure 5.20

Highly Satisfied Satisfied Neutral Dissatisfied Highly Dissatisfied

8

38

54

18

2

RESPONDENTS SATIFACTION LEVEL BY THE NUTRITION FACTS PRINTED ON

THE PACKAGE

Analysis

45% of respondents gave neutral response toward satisfaction level for nutrients found in packed

food. Followed by 31.66% of respondents who are satisfied with the same.

Table 5.21

RESPONDENTS FEEL THAT THE PACKED FOOD IS HEALTHY TO CONSUME

HIGHLY

SATISFIEDSATISFIED NEUTRAL DISSATISFIED

HIGHLY

DISSATISFIED

13 41 49 14 3

Figure 5.21

Highly Satisfied Satisfied Neutral Dissatisfied Highly Dissatisfied

13

41

49

14

3

RESPONDENTS FEEL THAT THE PACKED FOOD IS HEALTHY TO CONSUME

Analysis

40.8% of respondents gave neutral response toward satisfaction level for health benefits related

to packed food. Followed by 34.16% of respondents who are satisfied with the same.

Table 5.22 Analysis of satisfaction level of the respondents

RESPONDENTS RECOMMEND WORKING MEN & WOMEN TO PREFER

PACKED FOOD

HIGHLY

SATISFIED

SATISFIE

DNEUTRAL DISSATISFIED

HIGHLY

DISSATISFIED

10 42 38 24 6

Figure 5.22 Graphical presentation of satisfaction level of the respondents

Highly Satisfied Satisfied Neutral Dissatisfied Highly Dissatisfied

10

4238

24

6

RESPONDENTS RECOMMEND WORKING MEN & WOMEN TO PREFER PACKED

FOOD

Analysis

35% of respondents are satisfied enough to recommend the packed products to working men and

women .Followed by 31.66%respondents with neutral response.