Ready to eat food industry

7/25/2019 Ready to eat food industry

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ACOMPREHENSIVE PROJECT REPORT

ONREADY TO EAT FOOD INDUSTRY

Submitted to

(ShrEE sahajanand institute of manaement)IN PARTIAL FULFILLMENT OF THE

REQUIREMENT OF THE AWARD FOR THE DEGREE OF

MASTER O! "#SINESS ASMINISTRATION

In

$ujarat Te%hno&oi%a& #ni'ersit

UNDER THE GUIDANCE OF

Mr) "irju *) jani

Submitted bMs. Dipal jani Mr. Khalidsaiyad

Batch : 2011-13, Batch: 2011-13En.No.: 117610592018 En. No.: 117610592069

MBA SEMESTER III/IV

(ShrEE sahajanand institute of manaement+

Bhavnagar.


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Students, -e%&aration

We, Dipal Jani & Khalid Saiyad, hereby declare that the report fo

Comprehensive Project entitled

R!D" #$ !# %$$D 'D(S#R"

is a res)lt of o)r o*n *or+ and o)r indebtedness to other *or+p)blications ,references, if any, have been d)ly ac+no*leded-

Place. /havnaar- Dipal Jani

Date. 0123020130-

Khalid Saiyad


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Institute,s Certi.%ate

Certified that this Comprehensive Project Report #itled

R!D" #$ !# %$$D 'D(S#R"4 is the bonafide *or+ o

5s- Dipal Jani 6nrollment 'o.7 338931:;013


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Prefa%e

n every professional co)rse, trainin is an important factor- St)dents ain

theoretical +no*lede of vario)s s)bjects in their respective collees b)t they

are practically e>posed to s)ch s)bjects *hen they et the trainin in any

orani?ation-

t is only thro)h trainin that came to +no* *hat an ind)stry is and ho* i

*or+s- learnt abo)t vario)s departmental operations and ho* eac

department plays its role in aimin for the eneral oal of the company in the

ind)stry, *hich *o)ld help me in the f)t)re *hen *ill o for my job or *ill star

my o*n b)siness-

D)rin the *hole trainin ot a lot of e>perience and came to +no* abo)t the

manaement practices in real and ho* it differs from the theoretical +no*lede

that *e have st)died in o)r classes-

n today@s lobali?ed *orld, *here c)t throat competition is prevailin in the

mar+et, theoretical +no*lede is not s)fficient- /esides this, one needs to have

practical +no*lede, *hich *o)ld help the individ)al in his2her carrier activities

AC*NO/0E-$EMENT


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!t the very o)tset of this report *ith all o)r d)e respect and reards

*e ta+e this privilee to e>tend o)r sincere than+s to all those *ho

helped )s d)rin o)r project-

We are hihly ratef)l to o)r director M&. J.M.Sanghani *ho ave

)s the opport)nity to carry o)r project as a part of co)rse in R!D"

#$ !# %$$D ind)stry- ndeed this project has really enhanced o)

+no*lede in the field of R!D" #$ !# %$$D nd)stry-

We are also than+f)l to rof. Birju jani ando)r instit)te S5- Aastly

*e *ant to than+ all the people *ho ave their s)pport directly o

indirectly to ma+e this project s)ccessf)l-

-e%&aration


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We )ndersined Dipal jani and +halid saiyad a st)dent@s of 5/! Br

semester declare that *e have prepared this project report on

&'A# * 'A F**# +,#-S& )nder 5r- /irj) jani 6Projec

)ide= of shri sahajanand nstit)te of 5anaement /havnaar*e

also declare that this project report is o)r o*n preparation and no

copied from any*here else-

#his is in accordance *ith syllab)s & )idelines of #(-

EEEEEEEEEE EEEEEEEEEE

Dipal jani Khalid saiyad

n no-. 338931:;013< n- 'o-. 338931:;019;

E1e%uti'e Summar


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We ndians are e>tremely f)ssy abo)t the food *e eat, and hate to compromise

on taste and F)ality- So, *e li+e o)r veetables *ith the same taste for years

toether, perhaps j)st li+e it *as in o)r childhood, *hich p)t in other *ords

means that, for )s, there@s no s)bstit)te for homemade food-

/)t have *e ever iven a tho)ht to ho* m)ch time *e spend in coo+inG Ho*

many toils o behind the e>otic fares that a *oman prepares for her familyG

nn)merable ho)rs are spent on every mo)th7*aterin dish- C)ttin this

choppin that, roastin, rindin, fryinI- tc- Coo+in is indeed a f)ll time

occ)pation-

/)t today@s *oman, *ith so many demands on her time, simply cannot afford to

spend a *hole day in the +itchen- !t the same time, in no *ay is she *illin to

s)bstit)te her *ays, for the fear that F)ality and taste may be compromised-

'o* people have discovered the joys of a simpler, faster and f)n *ay o

coo+in traditional ndian food- !s n)clear families proliferate in )rban ndia

the ready7to7eat mar+et is set to ro*- t@s a food revol)tion that@s been a lon

time comin-

!s do)ble7income n)clear families become the norm in )rban ndia, everyone

*ho is anyone in the food b)siness has been eyein the ready7to7eat food

sector *ith considerable h)ner-

#op food companies say the mar+et is c)rrently *orth aro)nd Rs :1 crore in

ndia b)t they confidently predict it *ill ro* to aro)nd Rs 011 crore in the ne>

one or t*o years- So there is a reat f)t)re for food companies in ndia-


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Industr o'er'ie2

ndia has made lot of proress in aric)lt)re & food sectors since independence in terms o

ro*th in o)tp)t, yields and processin- t has one thro)h a reen revol)tion, a *hite

revol)tion, a yello* revol)tion and a bl)e revol)tion-

#oday, ndia is the larest prod)cer of mil+, fr)its, cashe* n)ts, cocon)ts and tea in the

*orld, the second larest prod)cer of *heat, veetables, s)ar and fish and the third lares

prod)cer of tobacco and rice

#he R# mar+et in ndia has been a ne* concept *hich is in its nascent stae- #he mar+e

has h)e potential for ro*th by tappin a larer cons)mer base- #he chanin perception

of the rich and the )pper middle class *ith a rise in their disposable income have driven the

mar+et-

#he report beins *ith an introd)ction to the Ready to eat 6R#= mar+et and differen

sements of R# mar+et- #his is follo*ed by a mar+et overvie* indicatin the mar+et si?e

and historical ro*th of the mar+e

'o* the time is to provide better food processin & its mar+etin infrastr)ct)re for ndian

ind)stries to serve ood F)ality & safest processed food li+e ready to eat food-

t is openin a ne* *indo* in *orld scenario as far as taste & acceptance is concerned

#herefore, ndian overnment is providin more infrastr)ct)res for this sector- >cise d)ty i

no* R$ L on R# and 311 L ta> ded)ction for the first 31 years for ne* )nits- #his

allo*s man)fact)res to brin do*n their prices & spreads its flavors to the *orld

#he ready7to7eat 6R#= mar+et in ndia, c)rrently estimated at Rs- 30< crore 60119= is

e>pected to e>pand to reach Rs- 0;11 crore by 013:, accordin to an analysis done by #ata

Strateic 5anaement ro)p 6#S5=-

$ro2th and E'o&ution of Industr in India


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!part from re)lar coo+ed food, there are a n)mber of food items that can be coo+ed once

and stored for lon *itho)t bein spoiled- #omato +etch)p is perhaps the most pop)la

ready7to7eat food item- "o) miht have tried to ma+e tomato +etch)p at home b)t co)ld no

have achieved that professional perfection-

n fact, preparin tomato +etch)p reF)ires somethin more than j)st a simple desire to ma+e

it-%irst yo) need choicest tomatoes pic+ed fresh from farms- #hen coo+in reF)ires perfec

blend of spices and optim)m level of thic+ness so that the st)ff can have some shelf life- !l

these thins cannot be achieved )nless yo) are a trained coo+-

'o*adays, a n)mber of food processin companies@ mar+et hih7F)ality tomato +etch)ps

#heir preparations not only have s)perior taste b)t also hold the n)tritional val)e of the

inredients- 'ot only this, their prod)cts do not contain any artificial preservative too, *hich

co)ld be a potential health ha?ard-

'e>t to +etch)ps are sa)ces- Price*ise, sa)ces are some*hat cheaper b)t taste *ise the

are too the best bets- Some cynics claim that tomato sa)ces contain fillers to enhance thei

appearance and taste- /esides, they also contain chemical preservatives-

/)t the fact is, companies involved in the man)fact)rin of sa)ces, are p)ttin more

emphasis on nat)ral inredients- /esides, oranic farmin has also come to stay, *hic

e>cl)des any possibility of chemicals enterin o)r food chain-

Recently a n)mber of companies have introd)ced ready meals for a n)mber of food item

ranin from idli, dosa, dal, cha*al, and even chole bhat)re- ven desserts and S*ee

dishes are available in ready meals formats- /y follo*in the simple instr)ctions on the pac

one can ma+e delicio)s snac+s and desserts to deliht their family in min)tes- #hese ready

meals are not j)st food pac+ets only-

#hey brin the taste, the aroma and flavo)r of a partic)lar c)lt)re to yo)r dinin table- #h)s

yo) can relish the taste of )lab Jam)n, idli, dosa, Rajma, Dal 5a+hani, !*adhi Dal fry o

P)njabi chole riht in yo)r home at the dinin table-

Aast b)t not least are the fr)it j)ices- Different reions *ithin a co)ntry li+e ndia and also

across the lobe ro* their )niF)e variety of fr)its- So far yo) only have heard their name

or seen them in pict)re boo+s-

IN-IAN !OO- IN-#STR3


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#he food ind)stry is on a hih as ndians contin)e to have a feast- %)elled by *hat can be

termed as a perfect inredient for any ind)stry lare disposable incomes the food secto

has been *itnessin a mar+ed chane in cons)mption patterns-

ncreasin incomes are al*ays accompanied by a chane in the food bas+et, says an CR!

report, *hich analyses food e>pendit)re patterns over the last three decades in ndia- #he

report observes that the proportionate e>pendit)re on cereals, p)lses, edible oil, s)ar, sa

and spices declines as ho)seholds climb the e>pendit)re classes in )rban ndia *hile the

opposite happens in the case of mil+ and mil+ prod)cts, meat, e and fish, fr)its and

beveraes-

%or instance, the proportionate e>pendit)re on staples 6cereals, rams, p)lses= declinedfrom N: per cent to NN per cent in r)ral ndia *hile the fi)re settled at B0 per cent of the

total e>pendit)re on food in )rban ndia-

! lare part of this shift in cons)mption is driven by the processed food mar+et, *hic

acco)nts for B0 per cent of the total food mar+et- t acco)nts for Rs 3,0ican, Aebanese, Japanese

and Caj)n the list is ro*in-

Corroboratin this trend, )ro monitor nternational, a mar+et research company, says the

amo)nt of money ndians spend on meals o)tside the home has more than do)bled in the

past decade, to abo)t (SO: billion a year, and is e>pected to do)ble aain in abo)t half tha

time-

!nother interestin trend noticed in cons)mer patterns is the ro*th of branded prod)cts

#he branded food mar+et is on a roll- t re* over : per cent in 011N, accordin to the lates

!C'ielsen lobal Services report on lobal trends in food and beveraes-


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#hat ma+es food an attractive proposition for investors- Savvy companies have p)mped i

more than Rs 91,111 crore 6(SO3B-8< billion= in ne* food and farm b)sinesses in 011N

!ccordin to ind)stry estimates, B03 private sector projects *orth Rs 91,B91 cror

6(SO3B-


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#hese prod)cts are normally heated only j)st before servin b)t these are larely )sed a

inredients for ind)strially man)fact)red R# entrees sold mostly in retail stores or caterin

service establishments in (-

Pop)lar prod)cts )nder this cateory bein steam coo+ed, breaded and fried shrimp and

chic+en- $ther prod)cts incl)de meat, fish and shrimp balls, sa)saes and other meat7 o

shrimp7containin prod)cts-

5ost are not hermitically sealed so, it is very important that their thermal process

pac+ain, handlin before and after process and storae are strictly controlled to ens)re

that they are free of any spoilae and pathoenic oranisms and are protected from othe

potential cross contaminants-

$ne of the advantaes of coo+ed then fro?en prod)cts is that the ris+ of microbioloicacontamination as *ell as the ris+ that they miht serve as vector for transmittin avian fl) o

other disease o)tbrea+ in !sia to importin co)ntries is reatly red)ced-

t also co)ld implicate f)t)re fate of the b)siness as tr)st bet*een b)siness partners *ill be

marred once s)ch an )nfort)nate food safety7related incident oes )ncontrolled

Considerin that o)r major R# food prod)cts are shrimp and chic+en, *hich are both in the

hih ris+ prod)ct cateory, strict food safety manaement implementation is therefor

reF)ired and validation of the coo+in process , a mandatory F)ality ass)rance necessity to

both processors and F)ality system implementers-( has a very strict food safet

re)lations reF)irin that all e>porters are reistered and a)thori?ed by the competen

a)thorities before they are allo*ed to e>port to (-

#o et a)thori?ed by the competent a)thorities ho*ever, food man)fact)rers need not onl

implement ood hyiene practice and be in conformance *ith the food safety re)lations b)

also they need to pass the periodic F)ality ass)rance and safety manaement systema)dits-

!s s)ch, ood 5an)fact)rin Practice 65P= and H!CCP are absol)tely a m)st- Malidatio

of the critical points and verification of the system@s effectiveness in the final prod)ct are

important aspects in the implementation of the F)ality system-


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!s s)ch, man)fact)rers need data or evidence to sho* that d)e dilience *as practiced to

ens)re the safety and F)ality of their prod)cts, Data that competent a)thorities and a)ditor

miht as+ from processors2e>porters incl)de. data demonstratin that heat for pre7coo+in

process are correctly desined and applied and a valid certification that hyiene standards

are maintained after the coo+in process to minimi?e re7contamination-

#hese reF)irements for H!CCP certification, has +ept processors str)lin to meet a

doc)mentation reF)irements o*in perhaps their lac+ of +no*lede, technical staff or simpl

the in availability of this service from the e>istin local service providers-

#o respond to their need, '% felt that it is their mandate to s)pport and fill that ap b

providin them the necessary trainin and technical services that they need to b

competitive in the *orld mar+et-

Overview of Indian Market

Does the idea of coo+in an elaborate meal after a lon *or+in day bother yo)G Do yo)

fancy e>perimentin *ith delicacies native to vario)s parts of ndia at homeG Do yo) *ish to

match )p to yo)r mother7in7la*s leendary c)linary s+illsG Does the idea of havin

)ne>pected )ests ive yo) livin nihtmaresG f yes, then a Ready7#o7at 6R#= food pac

miht j)st be *hat yo) are loo+in fo


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#ho)h steamin hot 5)tter Paneer and Dal #ad+a contin)e to race ndian tables, many

today choose to ta+e the easier co)rse- %or a eneration of ndians *ho are increasinl

pressed for time, the ro*in availability of a variety of R# foods across ndia is bein

considered a viable option

Qmerin $pport)nities in the ndian Ready7to7at %oods 5ar+etQ 7 a recent cons)me

insiht report p)blished by Data monitor, predicts that the R# foods mar+et in ndia *hic

*as mainly driven by the e>port demand )ntil recently, has mat)red to a stae *here ther

is a tremendo)s potential for ro*th over the ne>t fe* years

n 011;, ndian R# foods mar+et *as estimated to be aro)nd OBB-: million, reisterin a

C!R of appro>imately 3:L over the last five years

!t present, R# foods *ith normal shelvin, i-e-, canned R# foods that reF)ire n

refrieration, alone contrib)te to appro>imately 91L of the total mar+et- Q%or a prod)ct

*hich predominantly depended on the e>port mar+ets to stri+e a chord *ith both the risin

pop)larity of ndian c)isines and the b)reonin ndian Diaspora across the lobe, the

recent rise in demand in the local mar+et is a s)bstantial one,Q commented Pina+

5)+herjee, lead cons)ltant *ith Data monitor ndia

#he role of *omen in an )rban ndian family has )nderone a massive transformation

Women today have very little time to involve in re)lar ho)sehold chores li+e coo+in- #his

factor is predominantly drivin the ro*th of convenience foods s)ch as R# in ndia- QWith

the increasin involvement of *omen in ndias labor force, risin n)mber of n)clear families

and a desire to ma>imi?e QmeQ time, the ndian R# foods mar+et si?e is poised to do)ble b

013N,Q 5)+herjee said

Aifestyle chanes have necessitated modifications in most )rban ndians diet reime i

terms of meal time framentation and diet diversification- With these chanes, it ha

increasinly become a challene for ndians to maintain a diet that is balanced an

convenient, yet caters to the ndian taste b)ds-

#he desire to eat fresh food amon ndians is c)rrently so prominent that it eve

overshado*s the desire for cons)mers to see+ variety and a)thenticity- #his *a

corroborated by the findins of the recent Data monitor cons)mer s)rvey, *here cons)mers

across all the ae ro)ps said that they val)e %reshness claims more than a)thentic and


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i-e-, canned R# foods that reF)ire no refrieration, alone contrib)te to appro>imately 91L

of the total mar+et-

%or a prod)ct *hich predominantly depended on the e>port mar+ets to stri+e a chord *ith

both the risin pop)larity of ndian c)isines and the b)reonin ndian Diaspora across the

lobe-

#he role of *omen in an )rban ndian family has )nderone a massive transformation

Women today, have very little time to involve in re)lar ho)sehold chores li+e coo+in- #his

factor is predominantly drivin the ro*th of convenience foods s)ch as R# in ndia-

With the increasin involvement of *omen in ndia@s labor force, risin n)mber of n)clea

families and a desire to ma>imi?e me4 time, the ndian R# foods mar+et si?e is poised t

do)ble by 013N,4 said Pina+i-

Aifestyle chanes have necessitated modifications in most )rban ndians@ diet reime i

terms of meal time framentation and diet diversification- With these chanes, it ha

increasinly become a challene for ndians to maintain a diet that is balanced an

convenient, yet caters to the ndian taste b)ds- #he desire to eat fresh food amon ndians i

c)rrently so prominent that it even overshado*s the desire for cons)mers to see+ variet

and a)thenticity-

While most R# man)fact)rers promote F)ality claims on pac+ain, no one has made

attempts to brea+ the )nhealthy perception of pac+aed food by hihlihtin that the retor

pac+ain )sed in R# foods can help in retainin the n)tritive val)e and freshness of the

prod)ct- #here is a need for 5an)fact)rers to foc)s on ma+in ass)rance of freshness as a

+ey component of their mar+etin efforts to increase the )pta+e of R# foods-

Health concerns on part of the cons)mers also pose diffic)lty to the R# man)fact)rers

With a larer n)mber of ndians ma+in a conscio)s attempt to eat healthy, they are on a

loo+ o)t for health claims li+e lo* cholesterol and trans7fat free taed to the prod)ct-

#he Data monitor cons)mer s)rvey lent credence to this phenomenon, *herein it *as fo)n

that lo* or lo*ers cholesterol@ and lo* or red)ced fat@ has a hih level of infl)ence on :1L

of the ndians@ choice of food and beveraes- Since most R# foods in ndia have a

considerably hih amo)nt of fat in their form)lations, man)fact)rers have to address this


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iss)e by alinin their offerins to appeal not only to the cons)mers@ palette, b)t also to thei

desire to eat healthy-

n the process of tappin the R# food mar+et, man)fact)rers need to identify potentia

opport)nities in terms of novel prod)ct concepts and pac+ain formats- iven the diversit

of reional c)isines and the increasin nat)re of ndians to e>periment *ith respect to the

dietary choices, Data monitor foresees a lot of )ntapped opport)nities for the man)fact)rers

to cater to in the f)t)re- Combo meal concepts *hich are micro*aveable, for instance, *o)l

increase the overall val)e proposition offered by the R# foods-

$verall, the o)tloo+ for R# foods in ndia loo+s F)ite promisin, as all the necessar

drivers to create a demand in the mar+et for this +ind of prod)cts is in place- ive

man)fact)rers address the freshness and health7related iss)es, it co)ld j)st be a matter o

t*o to three years for this mar+et to attain the critical mass, *hich *o)ld ind)ce mas

cons)mption in )rban ndia4, concl)ded Pina+i-

Maor !"ayers in industry

Major layers in the Glo"al +ndo (,&+ $ +ndian) 'thnic &eadyto'at industry

Brands #escri/tion

A0ul )jarat Cooperative 5il+ 5ar+etin %ederation 6C55%= is

ndias larest food prod)cts mar+etin orani?ation- !part from

bein +no*n for its dairy prod)cts !m)l has vent)red into the
http://www.kanandairy.com/http://www.kanandairy.com/


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company claims to $mr#et nd e%port &ide rnge o' p(#ged

'oods to g)o*) mr#ets$ that incl)de (S!, (K, !)stralia, 'e*

ealand, 5alaysia, Sinapore, (! and $man- 5#R foods

c)rrently comprises t*enty7t*o delicio)s and completely a)thentic

ndian c)rries, ravies and rice-

riyafoods

Priya has a rane of pop)lar traditional recipes startin from Da

5a+hani, 'avaratan K)rma to Pala+ Paneer, Paneer /)tte

5asala, P)njabi Chhole and Rajma 5asala alon *ith tr)e

so)thern delicacies li+e !ndhra Me P)lav, 5ano Dal, on)ra

Dal- Priyas prod)cts are available in (S!, Canada, West ndies

(!, Sa)di !rabia, K)*ait, /ahrain, atar, $man, Sinapore

5alaysia, !)stralia, (-K-, 'e* ealand etc-

Satna0 *1erseas 2td

Kohinoor Heat & at ndian C)rries are a rane of ready 7 to 7 eat

ndian delicacies- Kohinoor claims that QHeat & at rane o

c)rries )se the *ell7established retort technoloy to offe

e>tended shelf life to the prod)cts thro)h steam sterili?ation-Q

Shana

Shana %ro?en %oods speciali?es in ready to coo+ thnic foods

Shana is a pop)lar brand in the fro?en !sian thnic food sement

in (-K- and Canadian mar+et- ncl)des ne* So)th ndian Rane

of fro?en dlis, Madas, 5asala Dosas and 5ini (ttapams-

asty Bite

#asty /ite has a rane of entrTes and Ready 5eals- #hey have

e>ceptional retort po)ches *hich *as developed for the !pollo

space proram- #ested to *ithstand e>treme temperat)res and

heihts from *ell belo* sea level to as hih as the moon, this

retort pac+ain has made #asty /ite a favorite *ith campers

mo)ntain climbers, sailin e>peditions, desert safaris-

Asho3a &eady to 'at

!sho+a is a /rand o*ned and manaed by !D% %oods Aimited 6a

/S listed Company= in ndia- !sho+a is o)r %laship /rand and

the leadin thnic ndian food brand made in ndia- t is amon

the *idely distrib)ted ethnic ndian brand- ts rane incl)des

ready7to7eat c)rries 6Heat & at=, %ro?en %oods 6ndian /reads &

Snac+s=, pic+les, condiment pastes, mano p)lp2slices, ch)tneyspappad)ms, % 6ndivid)ally )ic+ %ro?en= ready7to7coo+
http://priyafoods.tradeindia.com/http://www.satnamoverseas.com/kohinoor_heat_&_eat.htmhttp://www.shana.tv/engabout.asphttp://www.tastybite.com/http://www.adf-foods.com/home/home.asphttp://priyafoods.tradeindia.com/http://www.satnamoverseas.com/kohinoor_heat_&_eat.htmhttp://www.shana.tv/engabout.asphttp://www.tastybite.com/http://www.adf-foods.com/home/home.asp


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$)r facilities are eF)ipped *ith the latest systems- We adhere to international standard

across all operations. from so)rcin the finest inredients to processin and pac+in )sin

c)ttin7ede technoloy- ach 5#R prod)ct carries this ass)rance of F)ality and meets the

hih e>pectations o)r cons)mers have from )s-

FEATURES O F MTRS FOOD PRODUCTS:

What ma+es 5#R a tr)sted, ho)sehold nameG

$)r prod)cts are 311L nat)ral have no preservatives and )se only the finest, mos

a)thentic inredients-

/e it an nstant mi> or a Ready to at dish, pic+les or so)ps, all 5#R prod)cts are

+no*n for their mo)th*aterin, Qhome7coo+edQ taste-

We adhere to the most strinent F)ality standards, from so)rcin inredients to

processin and pac+in- We are S$ ;110 and H!CCP certified-

We )se the latest technoloy to preserve the F)ality and freshness of o)r food- $)

)se of technoloy from the Defense %ood Research Aaboratory for o)r Ready to a

prod)cts has *on )s the Presidents a*ard-

!ll 5#R prod)cts are 311L veetarian-

PROD UCT LIST: READY-TO-EAT


24/76

!-&&+'S

3 R!J5! 5!S!A!

0 D!A 5!K!'

B R# P!A!K P!'R

N R# 5UD M C(RR"

: R# CH!'! 5!S!A!

9 R# D!A %R"

8 R# '!MR!#H!' K(R5!

< R# !A( 5(##R

; R# P!'R 5!KH!'

31 R# P!M /H!J

33 R# !M!A

30 R# /'D 5!S!A!

&+!' +'MS

3 R# #!5!R'D RC /(AK

0 R# A5$' RC /(AK

B R# S!5/!R RC /(AK

N R# R!S!5 RC /(AK

: JR! RC

9 D# DA#

8 5!S!A! RC

< R!J5! CH!W!A


25/76

; KH!R!/!#H

31 KS!R/!#H

33 /S/A /!#H

30 P$'!A

3B M#!/A P(A!M

SOUPS

3 S5PA" #$5!#$ S$(P

0 SPC" #$5!#$ S$(P

B 5(AA #!W'" S$(PS

N SP'!CH C!RR$# S$(P

: 5UD M#!/A S$(P

9 /!/" C$R' & SPR' $'$' S$(P

2) ITC AA SH IRVAAD


26/76


27/76

#he pioneerin introd)ction of retortin technoloy is *hat has made the sale of Ready7to

at@ food prod)cts commercially viable-

#he need of frontline military soldiers for liht b)t n)tritio)s food, *ith an ass)red lon shel

life *as the imp)lse and the inspiration for the development and fine7t)nin of the retortin

process-

Retortin technoloy *as )sed by the (S in its !pollo Space missions- #oday it is the

mainstay of (S military rations- Retortin is also *idely )sed in pac+aed foods in Japa

and )rope-

#he efficacy and effectiveness of the retortin process depends on the sterilisation proces

and the retortin po)ch-

STERILISATION PROCESS

#he sterilisation process ens)res the stability of the Ready7to7at foods in retort po)ches, o

the shelf and at room temperat)re- #he application of sterilisation technoloy completel

destroys all potentially harmf)l micro7oranisms, thereby ma+in s)re that the food prod)c

has a very lon shelf life- Ho*ever, in the c)rrent commercial conte>t, the shelf life is limited

to one year-

RETORT POUCHES


28/76

Retort po)ches are fle>ible pac+aes made from m)lti7layered plastic films, *ith or *itho)

al)min)m foil as one of the layers- #heir most important feat)re is that they are made o

heat7resistant plastics, )nli+e the )s)al fle>ible po)ches- #his ma+es the retort po)ches

)niF)ely s)itable for the processin of their food contents at temperat)res aro)nd 301

derees Celsi)s- #hat is the +ind of ambient temperat)re prevalent in the therma

sterilisation of foods-

#he B7ply laminate consistin of P#2 !l oil 2 PP is the most common material )sed in retor

po)ches and is the only one )sed in ndia- #C )ses N7layered po)ches- #he )se of P# o

polyester as the o)ter layer ives the reF)ired strenth to the po)ch- #he al)min)m fo

serves as a barrier layer ens)rin a shelf life of more than one year-

#he 'ylon layer provides strenth to the po)ch, reass)rin additional shelf life- #h

innermost layer of Polypropylene provides the critical seal interity, fle>ibility, strenth an

taste and odo)r compatibility *ith a variety of food prod)cts-

!ashirvaad Ready5eals is c)rrently available across all major cities li+e Delhi, 5)mba

Kol+ata, /analore, Hyderabad, Chennai, P)ne, !hmedabad, 'ap)r, Patna, )*ahati, and

Misha+hapatnam- !ll rocery stores sellin ready7to7eat prod)cts stoc+ !ashirvaa

Ready5eals@-

3) SATNAM OVERSEAS


29/76


30/76


31/76

#he Company has entered into areement *ith 'ational Sec)rities Depository Aimited and

Central Depository Services 6ndia= Aimited to facilitate holdin and #radin of shares i

electronic form-

Satnam $verseas to emere as the best premi)m food company, enablin people to savo)

the flavo)rs of ndia, lobally

#o achieve lobal standards of e>cellence in o)r operations *ith foc)s on cons)me

satisfaction 2deliht, providin cons)mers the flavo)r of ndia@

#o set )p hih standards of leadership, F)ality and prod)ctivity-

#o develop a *ell +nit h)man reso)rces policy and c)lt)re *hich motivates employees to

contrib)te their best to*ards achievement of oranisational objectives and

#o f)nction as a responsible corporate citi?en and help enrich the F)ality of life of the

comm)nity and *or+ to*ards s)stainable development-


32/76

4) TASTY BITES EATABLES LIMITED

#asty /ite atables Atd 6#/A= *as incorporated in 3;ports- #/A la)nched ready7to7serve food

prod)cts in ndia in 3;;1-b)t *as )ns)ccessf)l- fforts to develop an e>port mar+et o

collaboration *ith international majors li+e Pepsi also failed-

Connectic)t7based Preferred /rands nc 6P/=, an international nat)ral foods mar+etin an

Distrib)tion Company, acF)ired the lobal mar+etin rihts for the #asty /ite brand- #he

#asty /ite brand *as s)ccessf)lly la)nched in the (S mar+ets in 3;;:-

#/A *as referred to /%R d)rin the same period- Preferred /rands, by then the lares

c)stomer for #/A, decided to ta+eover manaement control of the ndian company-

P/ thro)h its :3 per cent s)bsidiary, Preferred /rands %oods 6ndia= Atd, acF)ired a 98 pe

cent sta+e in the company- #he company initially la)nched its ready7to7serve ndian

veetarian entrees in cities li+e P)ne, 5)mbai, Chennai, Hyderabad, /analore and 'e*

Delhi-

Future lans


33/76

#he company is ban+in on the chanin cons)mer b)yin behavio)r for the s)ccess o

their prod)cts- n three years time the company sees the domestic mar+et overta+in the

e>ports- ! phased la)nch of ready to serve food over several other cities is bein planne

over the ne>t 370 years- #he company c)rrently has only veetarian food in its stable for the

ndian mar+et and proposes to rad)ally increase this to non7 veetarian food in order to

meet the increased demand-

&EY DETERMINANTS OF READY'TO'EAT()OO& #RODU)TS


34/76

D)e to Chane in lifestyle and % investment there is a drastic chane in ndian c)lt)re and

food habits- 5ost of the family members doesnt have time to coo+ the food in traditional

*ay and most of the families are livin in separate environment- Despite modern coo+in

devices, cons)mers still need ready7to7eat2coo+ food beca)se it cons)mes very less time-

#he chane in lifestyle and d)al income cons)mers prefer these types of prod)cts- #he

prod)cts may vary from noodles, pasta, masala pac+aes, st)ffed paratha,etc-- and many

more- $ther than national player li+e nestle,pepsico, #C,haldirams,cavin+are,

#here are many reional players *ho is ma+in foray into ready7to7eat sement- Rapid

)rbanisation is also one of the reasons for people to b)y s)ch prod)cts- 'o*adays

people are also health conscio)s


35/76

C O N S U M E R S T O B U Y TH E

PRODUCT

#he belo* table sho*s the 5ajor Key determinants forcin the cons)mers to b)y the prod)ct

#he above raph sho*s that lifestyle chanes *ill be the +ey determinants of choosin this

prod)ct- $ther factors ta+en into consideration are co)ples *or+in, non7availability of

spices 6to prepare masala=, and convenience and taste factors-

5ost of the respondents areed the ready to eat pac+ets are bein bro)ht beca)se of the lon

*or+in ho)rs- Cons)mers didnt find time to prepare traditional foods in home and find it

diffic)lt to orani?e spices to prepare that masalas-

%rom the res)lt it is arrived that complete life style chanes are the major factors in oin for

these foods- Some of the respondents areed the taste is not a infl)encin factors in

determinin these prod)cts-

n foods, the chane is ta+in place from home7made to ready7to7eat- #he evidence lies in

ho* F)ic+ly the mar+et for pac+aed brea+fast has do)bled in three years to Rs N11 crore

ro*in at B1L ann)ally-

Seein h)e opport)nities in the chanin preferences of these *omen, mar+eters are all o)t

to *oo this ro*in sement- $n top of the list for the ind)lent homema+er are branded

ready7to7eat food, fro?en food and ready7to7fry non7ve prod)cts- $ther convenience foods

li+e pac+et pasta, instant noodles and snac+ mi>es are also findin h)e traction amon this

ro)p-

*iterature Review


36/76

#he ready7to7eat 6R#= mar+et in ndia, c)rrently estimated at Rs- 30< corer 60119= is

e>pected to e>pand to reach Rs- 0,;11 corer by 013:, accordin to an analysis done by #ata

Strateic 5anaement ro)p 6#S5=- n its analysis, #S5 said that the factor

contrib)tin to the ro*th *o)ld be chanes li+e cold chain development, disintermediation

streamlinin of ta>ation, economies of scale on the s)pply side, co)pled *ith increasin

disposable incomes, diminishin c)linary s+ills and the need for convenience on the demanside- #he report also hihlihts that the R# mar+et in ndia has remained )nder7penetrated

o*in to factors s)ch as cons)mers@ penchant for freshness, lo* affordability and the ndia

ho)se*ife@s preference for home7coo+ed food-

!ccordin to data in the reports, pac+aed foods in ndia have ro*n at abo)t seven pe

cent a year bet*een 0111 and 011:, *ith R# foods bein the fastest7ro*in, at a C!R

of 8B per cent- #he ndian R# foods mar+et, canned2preserved sement is more pop)larcontrib)tin abo)t ;1 per cent of the mar+et and ro*in at a Compo)nd !nn)al ro*t

Rate 6C!R= of 9B per cent bet*een 0113 and 0119 *hile the chilled and dried ready mea

sements are non7e>istent- #here is a h)e )ntapped mar+et opport)nity arisin d)e to

rapid demoraphic shifts in income, )rbani?ation, and proportion of )rban *or+in *omen in

ndia-

#he ind)stry needs to concentrate on broadenin the mar+et and increasin penetratio

amonst ndian cons)mers-4 #he analysis also pointed o)t that ind)stry players *o)ld have

to sinificantly improve their price competitiveness *ith respect to other options s)ch a

domestic help, eatin o)t and orderin in, available to the ndian cons)mer- /esides price

consideration, the prod)ct rane offered by ind)stry players *ill have to be strenthened- !

the moment, the reional c)isine and non7veetarian c)isine mar+ets are relatively )nder

serviced *ith concentration on the veetarian 'orth ndian meals-

ndia provides an attractive opport)nity for both ndian and international players *ith a mi> o

demand and s)pply side chanes- f cons)mer demands of affordability, availability and

enhancin acceptability are met, the R# foods mar+et has the potential mar+et si?e o

0,;11 corer by 013: from its e>istin Rs- 30< corer-4

ndia has made lot of proress in aric)lt)re & food sectors since independence in terms o

ro*th in o)tp)t, yields and processin- t has one thro)h a reen revol)tion, a *hite

revol)tion, a yello* revol)tion and a bl)e revol)tion-


37/76

Steptoe, 5-Pollard and Wardle 63;;:= in their research *or+, titled Development of a

5eas)re of the 5otives )nderlyin the selection of food. the %ood Choice )estionnaire

have developed a food choice F)estionnaire )sin %actor !nalysis of responses from a

sample of B:< ad)lts ranin in ae from 3plainin visits to table

service and Ready7to7eat resta)rants that are estimated *ith n)trition variables added to

standard demoraphic meas)res ,*herein n)trition factors have less impact on tabl

service- Ho*ever the freF)ency of cons)mers very conscio)s of n)trition factors isinificantly very less to table service and Ready7to7eat resta)rants vis7a7vis others

5anchestor and Cla)son 63;;:= in their *or+ titled 3;;N Spendin for %ood !*ay from

Home o)tpaces %ood at Home4 have analy?ed ho* food e>pendit)re has sinificantl

increased on eatin o)t- 'aya and Capps63;


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42/76

#here are data available li+e ndia is becomin capital for heart patients and diabetic, there

is a m)ch stress iven on lifestyle and food habits of peoples- Health conscio)s cons)mer

are mostly *ell ed)cated and can access to different information available on the internet

maa?ines, #M sho*s, and *ord7of7mo)th information by their society people- 5ore tha

male, the female cons)mers sho*n m)ch interest in +no*in the level of calories

inredients and certain prod)ct approval certificates in choosin the prod)cts-

#his sho*s a ood sin of healthy eneration in ndia, especially in the ae ro)p of 017N1

%emales are also *eiht conscio)s and they decide the prod)cts based on the

conscio)sness often, ho)se *ives become the major infl)ential factors in decidin the food

prod)cts for the *hole family- #hey no* oin for p)rchasin hih fiber, lo* calories and

n)trition rich prod)cts for their family protection- !dvertisements abo)t these prod)cts ar

also becomes a major factor in decidin these prod)cts- Aevel of obesity is on the rise ondian pop)lation and on one side cons)mers are becomin a*areness of the food they

inta+e and on the other side cons)mers are carried a*ay by advertisements information and

pac+ain stylin-

&'S'&!% M'%*#*2*G


43/76

Research can be define as the search for +no*lede or any systematic investiation to

establish fact 5ethodoloy may be a description of process, or may be e>panded to incl)de

a philosophically coherent collection of theories, concepts or ideas as they related to a

partic)lar discipline or field of inF)iry-

Research 5ethodoloy *e not only tal+ of the research methods b)t also consider the loic

behind the method *e )se in the conte>t of o)r research st)dy and e>plain *hy *e )sin

partic)lar method or techniF)e so that research res)lt are eval)ated by the researcher or by

others-

Research methodoloy is a *ay to systematically slove the research problem- t i

necessary for the researcher to +no* not only the research methods b)t also th

methodoloy- Researchers not only need to +no* ho* to develop certain indices or tests b)

also need to +no* *hich of these methods or techniF)es are relevant and *hich are not

Researchers also need to )nderstand the ass)mptions )nderstand vario)s techniF)es-

Research Process:


44/76


45/76

Research desin is needed beca)se it facilitates the smooth sailin of the vario)s researc

options, thereby ma+in research as effective as possible yieldin ma>im information *it

minim e>pendit)re of effort, time & money-

! research desin is the arranement of condition for collections & data in a manner that ai

to combine relevance to the research p)rpose *ith economy in proced)re- Decision

reardin *hat, *hen, ho* m)ch, by *hat means concernin an inF)iry or research st)d

constit)te a research desin-

&esearch design selected for this /roject is #escri/ti1e &esearch #esign

SO#RCE O! -ATA


46/76


47/76

Po6u&ation

!ll the items )nder consideration in any field of inF)iry constit)te a )niverse@ or pop)lation

! complete en)meration of all the items in the pop)lation is +no*n as a cens)s inF)iry-

can be pres)med that in s)ch an inF)iry *hen all the items are covered no element o

chance is left & hihest acc)racy is obtained- /)t in practice this may not be tr)e- ven the

slihtest element of bias in s)ch an inF)iry *ill et larer & larer as the n)mber o

observation increases- /esides, this type of inF)iry involves a reat deal of time, money &

enery- n fact, cens)s inF)iry is not possible in practice )nder many circ)mstances-

Hence, F)ite often *e select only a fe* items from the )niverse for o)r st)dy p)rposes- #he

items so selected constit)te *hat is technically called a Sample- n other *ords, a sample

desin is a definite plan determined before any data are act)ally collected for obtainin

sample form iven pop)lation-


48/76

Sam6&in method

#he sample is selected by )sin 'on Probability convenience samplin method-

Sam6&in !rame

arget o/ulation

#he pop)lation for this research st)dy consists of the resident of /havnaar City-

Sa0/ling unit

n this st)dy the Samplin )nit is individ)al cons)mer-

Sa0/le si6e5311

-ate Co&&e%tion Instrument

Here *e are )sin F)estionnaire method as a data collection instr)ment

H6othesis

48


49/76

D)e to Chane in lifestyle and % investment there is a drastic chane in ndian c)lt)re

and food habits- 5ost of the family members doesn@t have time to coo+ the food in

traditional *ay and most of the families are livin in separate environment-

Despite modern coo+in devices, cons)mers still need ready7to7eat2coo+ food beca)seit cons)mes very less time- #he chane in lifestyle and d)al income cons)mers prefer

these types of prod)cts- #he prod)cts may vary from noodles, pasta, masala pac+aes,

st)ffed paratha, etc--- and many more- $ther than national player li+e nestle, pepsico,

#C, haldirams, cavin+are-

#here are many reional players *ho is ma+in foray into ready7to7eat sement- Rapid

)rbani?ation is also one of the reasons for people to b)y s)ch prod)cts- 'o*adays

people are also health conscio)s-

%y/othesis esting.

H1. Pricin affect *hile p)rchasin Ready #o at %ood Prod)cts-

H3. Pricin does not affect *hile p)rchasin Ready #o at %ood Prod)cts-

'S SAS+!'S.7

Chi7SF)are #est X Y 6%o7%e=0 %eWhere, %o X $bserved %reF)ency and %e X >pected %reF)ency

3- Cons)mer )se or cons)me ready to eat food prod)cts

49


50/76


51/76

!alculations

Chi7SF)are #est X @ (FoFe)8

Fe

Where, F*X $bserved %reF)ency and FeX >pected %reF)ency

Deree of freedom X 6r73= 6c73=

X 6073= 6073=

X 63= 63=

X3

Calc)lated val)e X ?

!t 1-1:L of sinificance level,

#ab)lated Mal)e X B-


52/76

Z [ Joint family

Z [ ')clear family

Z [ Aive alone

Aocations for o)r s)rvey *ere !hmedabad and andhinaar- enerally most of the

people in )jarat live in n)clear family- Mery fe* people, *hose native are not

!hmedabad & andhinaar and doin job or b)siness here, live alone-

0= Do yo) )se or cons)me R!D" #$ !# food prod)ctsG

Z [ "es

Z [ 'o

52


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54/76

Z [ Price-

Z [ %reshness-

Z [ )ality-

We can see from the pie chart that one of the most important reason to p)rchase R#

food is the reF)irement- f a person lives alone and do not et the eno)h time to coo+

food than and than he or she *ill o for it- !nd most of the )sers come )nder this

cateory- #hey need the ready to eat food prod)cts- !nd some of the people li+e the

taste of it that is *hy they )se it-

N= Which company@s R!D" #$ !# food prod)ct do yo) cons)meG

Z [ #C-

Z [ 5#R-

Z [ Satnam $verseas-

Z [ #esty /ites-

54


55/76

5ost of the )sers of R# food p)rchase #C@s !!SHRW!D 6R# food brand=- !nd

second preference is iven to 5#R- !s #C is a %amo)s and tr)st*orthy company

people prefer to p)rchase their prod)cts- !nd as other companies li+e 5#R, S!#'!5

$MRS!S and #!S#" /#S have not become aressive in )jarat, people are not

a*are abo)t them- #hey are also e>pandin their mar+et-

c= Ho* many times do yo) cons)me R!D" #$ !# food in a monthG

Z [ 37: times

Z [ :731 times

Z [ 3173: times

Z [ 5ore than 3: times

55


56/76

5ost of the )sers cons)me R# food for 37: times in a month- t means today also

many people li+e to eat home made food and resta)rant@s food-

d= Ho* do yo) find the prod)ctG

Z [ Mery ood

Z [ ood

Z [ !verae

Z [ /ad

Z [ Mery bad

56


57/76

$)t of 311 )sers, B: )sers rate the R# prod)cts averae- t means if the companies

improve the F)ality and taste, the mar+et for the R# can e>pand or increase-

FOLLOW!" &WO $#%S&O!S 'R% FOR !O!#S%RS OR B#%RS

a= Which factors do affect for not cons)min R!D" #$ !# foodG

Z [ 'o need

Z [ #aste

Z [ Reliability

57


58/76

Z [ Price

Z [ %reshness

Z [ )ality

enerally in ndia or in )jarat, most of the people don@t need to p)rchase R# food-

#hey don@t reF)ire it that is *hy they do not p)rchase it- !nd 01L of the people believe

that they are not fresh so they do not li+e to eat-

b= Will yo) cons)me R!D" #$ !# %$$D prod)cts in the f)t)re, if the problems are

solvedG

Z [ "es

Z [ 'o

Z [ Can@t say

58


59/76

When *e as+ respondents that if yo)r partic)lar problems reardin R# food li+e hih

price, poor F)ality etc-, *ill yo) p)rchase itG !nd most of them *ere areed to p)rchase

it-

Finally it can "e said fro0 a"o1e analysis that /eo/le 9ho are un0arriedD 9holi1e alone and the fa0ily in 9hich "oth hus"and E 9ife do the jo" consu0e &eady

to 'at food. Still &' food 0a3ers need to do lot /ro0otion to 0a3e /eo/le a9are

a"out their /roducts and to /enetrate the 0ar3et they also ha1e to reduce the

/rice of their /roduct.

&'S-2S

#he res)lts of the st)dy are presented )nder the follo*in headins-

3 !*areness of cons)mers to*ards branded ready7to7eat food prod)cts-

0 P)rchase behavio)r of cons)mers to*ards ready7to7eat food prod)cts-

B %actors infl)encin brand preference-

59


60/76

N !lternative p)rchase plans of the cons)mers-

. AA&','SS *F !*,S-M'&S *AS B&A,#'# &'A#*'A F**# &*#-!S

#o +no* the a*areness, it is necessary to st)dy socio7economic characteristics of theCons)mers, as these are the important variables, *hich decide the cons)mption patternof food prod)cts in the family- enerally it is believed that, as the income, ae anded)cation of the cons)mers increase, the e>pendit)re on cons)mption of food prod)ctsalso increases-

8. -&!%AS' B'%A4+*-& *F !*,S-M'&S

8. Buyers and non"uyers of readytoeat food /roducts

#he data on b)yers and non b)yers of ready7to7eat food prod)cts in the st)dy area ispresented in #able N-8- #he table revealed that bisc)its *ere cons)med by all therespondents in the st)dy area- H)ndred per cent each of the respondents across all theae ro)ps cons)med bisc)its- !bo)t ;0-11 per cent of the respondents p)rchasedchips for cons)mption and remainin


61/76

preparation and infl)ence of friends2relatives 6N9-11L, NB-11L, B;-11L, 0B-11L and3:-11L respectively=- #aste *as the main reason for p)rchasin chips 6


62/76

income ro)p and lo* income ro)p- $n an averae H)bli and Dhar*ad cons)mersspend Rs- B13-31 per month on ready7to7eat food prod)cts *hich *as aro)nd 3N-11 percent of their monthly cons)mption e>pendit)re- Similar trend *as noticed *ith respect toother food items li+e cereals, p)lses, fats and oils, fr)its and veetables and mil+ andmil+ prod)cts- With respect to total monthly e>pendit)re, it *as Rs- 08N8-91 in hih

income ro)p, Rs- 0BB3-B: in middle income ro)p and Rs- 3:99-11 in lo* incomero)p-

!mon the three income ro)ps st)died hih income ro)p spend more proportion63:-B;L= of their monthly cons)mption e>pendit)re on ready7to7eat food prod)cts, *hilelo* income ro)p spend 3N-B1 per cent of their monthly cons)mption e>pendit)re- t*as s)rprisin to see the cons)mption e>pendit)re of middle income ro)p on ready7to7eat food prod)cts, *here in they spend only 30-pendit)reon ready7to7eat food prod)cts-

8.> Monthly e;/enditure of households on readytoeat food /roducts

#he averae monthly e>pendit)re on bisc)its *as fo)nd to be hihest in case of hihincome ro)p 6Rs- 30


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needed- 5ajority of them p)rchased chips from ba+eriesfollo*ed by departmentalstores and only of the respondents p)rchased from retail o)tlets- #his *as follo*ed byfortnihtly p)rchase of chips from ba+eries , departmental stores and them p)rchasedfrom retail o)tlets-

n case of fr)it j)ice, ma>im)m of the respondents p)rchased from ba+eries and leastper cent of the respondents p)rchased from retail o)tlets #his *as follo*ed by once ina *ee+ p)rchase from ba+eries , retail o)tlets , departmental stores 60B-18L= and leastper cent of the respondents p)rchased from ice parlors 63:-Bim)m of the respondents did aplanned p)rchase 683-


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While preferrin a partic)lar brand in bisc)its F)ality *as considered as the foremostfactor- Second important factor *as taste *ith a mean score of 8N-8;- Reasonable price*as ran+ed as third factor- )antity and availability of the brands *ere ran+ed fo)rthand fifth ran+s respectively- While preferrin a partic)lar brand in chips, fr)it j)ice and

ice creams, taste *as considered as the foremost factor in all the prod)cts- )ality *asconsidered as the second important factor by the cons)mers- #hird criteria considered*as reasonable price in all the three prod)cts- )antity and brand imae *ereconsidered as fo)rth and fifth criteria respectively-

n case of all the fo)r prod)cts retailers infl)ence *as considered as the last criteriafor the preference of a partic)lar brand 6mean score of 08-;3, B1-B0, 0


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#he brand a*areness of cons)mers abo)t Ready to eat food prod)cts amon differentcons)mers revealed that, most of the respondents *ere a*are of 5#R 6;9-11L=, #C6


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to*ards the prod)ct and hih price- n case of fr)it j)ice, majority of the respondents*ere not p)rchasin this prod)ct beca)se they preferred home made prod)cts- Hihprice *as the other important reason for not p)rchasin ready to eat food prod)cts-

n case of ice creams all the respondents did not p)rchase beca)se they disli+ed the

prod)ct- 5ore than half of the respondents said they *ere not cons)min ice creamsbeca)se they *ere health conscio)s- #he averae monthly e>pendit)re on ready7to7eatfood prod)cts *as fo)nd to be hihest in the case of hih income ro)p-

t *as inferred that majority of the respondents p)rchased Ready to eat t*ice in a *ee+from ba+eries and departmental stores- 5ost of the respondents p)rchased ready to eatfood prod)cts *henever needed- 5a>im)m n)mber of respondents p)rchased chipsand fr)it j)ice from ba+eries-

ce creams *ere mostly p)rchased in ice parlo)rs- n case of bisc)its and fr)it j)ice,majority of the respondents did o for planned p)rchase- /)t in case of chips and ice

creams majority of the respondents did imp)lsive b)yin-

nfl)ence of income on p)rchase decisions on ready7to7eat food prod)cts sho*ed that,in case of bisc)its, chips and fr)it j)ice majority of the respondents of all the threeincome ro)ps too+ their o*n decision *hile p)rchasin the prod)cts- n case of icecreams, majority of the respondents of lo* and hih income ro)ps too+ self decision-

n the middle income ro)p, ma>im)m of the respondents *ere infl)enced by friends*hile ta+in p)rchase decision on ice creams- nfl)ence2impact of ed)cation to ma+ep)rchase decision on ready7to7eat food prod)cts sho*ed that, in case of bisc)its, fr)it

j)ice and ice creams most of the deree and post rad)ate level respondents too+ theiro*n decision *hile p)rchasin-

t clearly sho*s that ed)cation level of the respondents has prompted them to ta+eindependent decision- t *as inferred that ma>im)m n)mber of respondents preferreds*eet bisc)its t *as fo)nd that preference for potato chips *as fo)nd to be hihest incase of all the three ae ro)ps- /anana chips and jac+ fr)it chips *ere also hihlypreferred amon the respondents- Chilly flavo)red2masala chips *ere mostly preferredamon the respondents follo*ed by tomato flavo)red chips and salted 2 plain chips-

5ano j)ice, apple j)ice and orane j)ice *ere mostly preferred j)ices amon therespondents- 5ajority of the respondents preferred cone ice creams follo*ed by c)pand candy ice creams, family pac+s *ere least preferred amon the respondents- t*as fo)nd that none of the respondents of !3 preferred family pac+s-

5a>im)m n)mber of respondents preferred vanilla flavor follo*ed by pista flavo)r andchocolate flavo)r- Chocolate flavo)r *as hihly preferred in case of first ae ro)prespondents- n the case of bisc)its, Parle7, ood day and 5arie old bisc)its *erehihly preferred brands amon the respondents- 5ost of the respondents preferred

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Aays, (ncle chips and /ino brands in the case of chips- n case of fr)it j)ice 5aa?a,%rooti and Slice *ere hihly preferred brands-

n case of ice creams majority of the respondents preferred !m)la brand follo*ed byK*ality *alls and 5#R- #he factors that infl)enced brand preference of bisc)its *ere

F)ality, taste and reasonable price-

n case of chips, fr)it j)ice and ice creams the major factors infl)enced brandpreference *ere taste, F)ality and reasonable price- 5a>im)m n)mber of respondentsin case of all the fo)r prod)cts *o)ld o to other shops if preferred brand *as notavailable-

he results ha1e sho9n the readytoeat 0ar3et seg0ent is defined "y highgro9th in 0iddle class section /eo/les and their life style changes due to jo"factors. So0e sections of the /eo/le agreedD a1aila"ility of /roduct choices isalso deciding the0 to "uy such /roducts i0/ulsi1ely. '1en so0e s0all section ofthe /eo/le agreed that 0ost of the youngster donIt 9ant to s/end 0uch ti0e.

2+M+A+*,S *F %' S-#

Data obtained from the convenience sample and literat)re revie*s has been

enerali?ed for inferrin p)rchasin patterns of ndian cons)mers 6pop)lation=- #he

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n)mbers may not totally represent the *hole section of the pop)lation beca)se of

different bac+ro)nds-

!ltho)h the st)dy varies in male and female ratio and family members and 5ay notconsidered the collective opinion of the family- C)stomers are s)rveyed in shoppin

malls and not in Koriyama shops-

#his st)dy is e>ploratory and has some limitations that ho*ever does not liF)idate the

p)rpose of st)dy- Data obtained from the convenience sample and literat)re revie*s

has been enerali?ed for inferrin cons)mption & b)yin patterns of ndian cons)mers

6pop)lation=-

"o)n & 5iddle ae cons)mers in the ae ro)p of 017N1 from /analore, Chennai,

cochin, and Hyderabad, freF)ently visitin the rocery & shoppin malls are iven

F)estionnaire and intervie*ed personally- #he covered people may not represent the

*hole pop)lation and most of them represent female enders- #he cities tareted also

many not represent *hole so)th ndian pop)lation-

Ready to eat foods s)ch as processed foods and pre7pac+aed meals have a fe*

advantaes, b)t many disadvantaes- #hey are convenient *hen yo) dont have a lot oftime and are handy on the o- #he problem is that they are f)ll of chemical

preservatives that +eep them fresh and ma+e them convenience foods-

#hey are f)ll of salt, *hich isnt ood for anyone if not moderated- 5ost ready to eat

foods have salt contents that are close, if not past the recommended daily salt inta+e

levels- f yo) can, avoid eatin them- #hey contrib)te to health conditions s)ch as heart

problems, hih blood press)re, +idney and liver problems-

#he belo* pie7diaram sho*s the people in the ae ro)p of bet*een 017N1 responded

that there are many major so)rces of attraction for b)yin these prod)cts- ood

pac+ain plays a important role in decidin this prod)ct- #here are other factors ta+en

into consideration are aroma & taste, easy to coo+, healthy, information on calories, rare

inredients, convenience in b)yin, F)ic+ t)rn ro)nd time in coo+in-

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n the n)tshell, *e can@t free?e one of the major factors is the so)rce of attraction for

these %5C prod)cts, beca)se all of these other factors contrib)tin to the ro*th of

these prod)cts or the major so)rces of attraction for these prod)cts- 5ost of the

respondents feel the pac+aed food are healthy beca)se over the cover the inredients

and calories level are printed properly and so they can ma+e decision based on these

factors-

Convenience in b)yin are also the another factor- Some of the inredients are not

available no*adays and people are findin it diffic)lt to access it, so foods combined

*ith rare inredients are one of the major factors in decidin these prod)cts- 5ost of the

cons)mers are +no*ledeable and )sed to b)y these prod)cts only after caref)lly

readin the inredients in a proper *ay-

S-GG'S+*,S

!s a*areness of R# food is less, food companies sho)ld increase their promotional

activities-

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%ood companies sho)ld orani?e a food festival events in different cities to attract ne*

c)stomers

%ood companies concentrate more on n)clear family b)t alon *ith they sho)ld also

concentrate on people *ho live alone-

%ood companies sho)ld try to red)ce the cost of R# food-

#ho)h the demand for the ready7to7eat prod)cts is increasin in the lobal mar+et, the

s)pply is still not satisfactory- So food companies sho)ld increase their prod)ction

capacity-

)ality is of paramo)nt importance for the ro*th of the R# foods b)siness in ndia-

So each food company sho)ld concentrate on F)ality improvement of R# food-

Pac+ain is also important for R# food to +eep the food hyienic- %ood companies

m)st follo* the international norms for pac+ain-

%ood companies sho)ld e>plore the ne* aven)es for mar+etin and distrib)tion of R#

food-

!*,!2-S+*,

With the income level risin, demand for mil+, meat or fish, fr)its and veetables is also

increasin in ndia- With more )rbani?ation, ndian families also cons)me more

processed foods, more ready7to7eat foods, etc- !sian !mericans, no* n)mberin over

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31 million alon *ith the other 3B million persons of ndia oriin spread all over the

*orld are a h)e potential mar+et for the R# %oods o)t of ndia- #his creates a scope

for the prod)cers to come o)t *ith a lon rane of dishes incl)din the )s)al meals-

ndia had been at the forefront for variety of dishes both in domestic and lobal mar+et-

#oday the ready7to7eat prod)cts prod)ced from ndia are mostly on /asmati rice P)lao,

/iryani, Dal, Channa, Rajma, Spicy Meetable C)rry, 5)shroom, Paneer, Chic+en,

/roccoli, S*eets and many more So)th ndian dishes-

%ood companies sho)ld increase the promotion of R# food to create a*areness

amon people abo)t the concept of R# food and convince c)stomers abo)t the

misconception abo)t the added preservatives in R# food-

#here is reat opport)nity for ndian food companies to capt)re ndian food mar+et as

*ell as food mar+et of other co)ntries- #op food companies say the mar+et is c)rrently

*orth aro)nd Rs :1 crore in ndia b)t they confidently predict it *ill ro* to aro)nd Rs

011 crore in the ne>t one or t*o years- So there is a reat f)t)re for food companies of

ndia-

A,,'7-&'S

$#%S&O!!'R%

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Respected Sir25adam,

We, the st)dents of Shri Sahajanand +nstitute of Manage0ent are cond)ctin a

research on R!D" #$ !# %$$D mar+et- We reF)est yo) to provide information

reF)ired in the F)estionnaire-

EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

3- n *hich +ind of family do yo) liveG

Z [ Joint family

Z [ ')clear family

Z [ Aive alone

0- Do yo) )se or cons)me R!D" #$ !# food prod)ctsG

Z [ "es

Z [ 'o

B- f yes, F*& -S'&S *F &'A# * 'A F**#

a= Why do yo) cons)me ready to eat food prod)ctsG

Z [ 'eed-

Z [ #aste-

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Z [ Reliability-

Z [ Price-

Z [ %reshness-

Z [ )ality-

b= Which company@s R!D" #$ !# food prod)ct do yo) cons)meG

Z [ #C-

Z [ 5#R-

Z [ Satnam $verseas-

Z [ #asty /ites-

c= Ho* many times do yo) cons)me R!D" #$ !# food in a monthG

Z [ 37: times

Z [ :731 times

Z [ 3173: times

Z [ 5ore than 3: times

d= Ho* do yo) find the prod)ctG

Z [ Mery ood

Z [ ood

Z [ !verae

Z [ /ad

Z [ Mery bad

e= !ny s)estion for Ready to at food prod)cts-

EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

N- f no, F*& ,*,-S'&S *F &'A# * 'A F**#

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a= Which factors do affect for not cons)min R!D" #$ !# foodG

Z [ 'o need-

Z [ #aste-

Z [ Reliability-

Z [ Price-

Z [ %reshness-

Z [ )ality-

b= Will yo) cons)me R!D" #$ !# %$$D prod)cts in the f)t)re, if the

problems are solvedG

Z [ "es

Z [ 'o

Z [ Can@t say

c= !ny s)estions for Ready to at food

EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE



'&S*,A2 #'A+2S5

'ame. EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

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!e. EEEEEEEEEEEEEESe>. EEEEEEEEEEE $cc)pation. EEEEEEEEEEEEEEEEE

ncome. EEEEEEEEEEEEEEEEEEEEEEE 5arital stat)s. EEEEEEEEEEEEEEEEEEE

#han+ "o)

"I"0IO$RAPH3

'BS+'S:

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***-indiainfoline-com

***-ari*atch-com

***-satnamoverseas-com

***-itcportel-com

MAGAL+,'S5

C%! jo)rnal of 5ar+etin 5anaement

P#CH

,'SA'&S5

conomics #5S

/)siness Standard

#han+ "o)-

Ready to eat food industry

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