.

INTRODUCTION
1
 CHAPTER 1
INTRODUCTION OF THE STUDY

In today’s competitive world the practical study forms an important

part in each and every professional course. The MBA is a course In which
the theoretical knowledge is backed by practical study. That study is in the
form of different projects which are under taken in the course. Here I have
done a project on CONSUMER’S ATTITUDE TOWARDS READY TO
EAT FOOD INDUSTRY (RTE) as a part of marketing research information
system course. The current situation is made known to the students when
they undertake the project. The project gives better insides into the
application part of the theory. The companies in an industry and their
operations can be better known by the students when they analyze the data
and prepare the project. This project is on the study of CONSUMER’S
ATTITUDE TOWARDS READY TO EAT FOOD market of India. We
have done analysis based on the primary data (which are collected through
survey and personal interview) and secondary data (which are collected from
different sources like internet, magazines and reports of different
government agencies)
This project also includes the current news on ready to eat food and
also includes the details of the international conference in India on READY
TO EAT FOOD INDUSTRY (RTE). The ready to eat cereal industry is
characterized by high concentration, high price-cost margins large
advertising to sales ratios, and numerous introductions of new products.
Previous researcher has concluded. The ready to eat cereal industry is a

2
classic example of an industry with nearly collusive pricing behavior and
intense non-price competition in particular, I estimate price –cost margins,
but more importantly I am able empirically to separate these margins into
three sources
1. That which is due to product differentiation
2. That which is due to multi-product firm pricing
3. That due to potential price collusion
The research suggests that given the demand for different brands of
cereal, the first effects explain most of the observed price-cost markups. I
conclude that prices in the industry are consistent with non-collusive pricing
behaviour, despite the high price – costs margins. Leading firms are able to
maintaince a portfolio of differentiated products and influence the perceived
product quality. it is these two factors that lead to high price – cost margins.

CHARACTERISTICS
The research in ready to eat has provided both advantages and
disadvantages. Some of them are quoted below
Advantages

1) Time saver: - In a busy life, RTE is a boom to save time. RTE foods saves
our time, for instance it becomes difficult for a hardworking youth to spend
time in preparing his/her food in a busy schedule. So RTE is for such fast
going or young people to take food at any time.
2) Portable: - These foods are portable, can be taken along anywhere and
everywhere. The person can take the food wherever he travels all over. It is
available in very compact and attractive packages.

3
3) Hygiene: - The foods are packed by machines, do not cause any infections
and are prepared in a hygienic manner.
4) Nutrients rich: - They are rich in nutrients even the intake of small
quantity of food, gives us the required nutrients for the body to keeps us
healthy. They have very less fats and carbohydrates. Rich food provides
energy through out the day.
5) Adoptable to the trend: - Ready to eat is modified according to the market
trend that is consumer taste and preference is taken into consideration. RTE
is nowadays popular and attractive among consumers due to its less work
and taste. It is more useful for the people who are busy and could not spend
a lot of time in cooking.

DISADVANTAGES

Ready to eat food causes many problems, they are:-

Contaminated food is considered to be the principle route of
transmission, and estimated to be the source in as high as 99% of the cases
(WHO, 1988, meadetal 1999). L.Monocytogenes appears to be frequent
transitory resident of the intestinal tract in humans. The proportion of the
individuals whose faecal samples have been positive for L.Monocytogenes
range from a low 0.5% to a high 29%. Because of the high rate of clinically
healthy carriers, farber and peterkin (1991) suggested that the presence of
L.Monocytogenes in the faeces is not necessarily an indication of infection.
Healthy pregnant women maybe carriers of L.Monocytogenes and still give
birth to healthy infants.

4
Some of the RTE food industries and its products are listed:
Gujarat Cooperative Milk Marketing Federation (GCMMF) is India's
largest food products marketing organization. Apart from being
AMUL known for its dairy products, Amul has ventured into the ready-to-
eat industry and includes Processed Cheese, Pure Ghee, Shrikhand,
Nutramul and Mithaee Gulab Jamuns among its offerings.
The traditional Indian Sweet-Maker from a small set up has
transformed into a full fledged processing food industry and taking
HALDIRAM S its wares beyond the domestic frontiers to the Western World. Offers
packaged Bhel puri chats such as Sev Puri, Chana Masala, Samosa,
Pakoras, Alu Tikki, Pao Bhaji, Gol Gappa, Dhokla among others
Aashirvaad and Kitchens of India’ products from the ITC stable of
India include a wide assortment of ready to cook foods and dishes
ITC ranging from Bukhara (Uzbek recepie) to Murgh Methi and other
exoctic cuisines and includes "regular" Biryanis, Curry Pastes and
dishes.
ITC's Flagship brand 'Kitchens of India ' has begun to carry this
KITCHENS OF exotic taste of Indian cuisine beyond the shores of India .
Connoisseurs of Indian food in the US, UK, Switzerland, Bhutan,
INDIA Bangladesh, Hongkong, Tanzania, Canada and Australia now have
the opportunity to taste these delicious recipes.
Amongst the top five processed food manufacturers in India, the
company claims to "market and export a wide range of packaged
foods to global markets" that include USA, UK, Australia, New
MTR Zealand, Malaysia, Singapore, UAE and Oman. MTR foods
currently comprises twenty-two delicious and completely authentic
Indian curries, gravies and rice.

5
 1.1 NEED OF THE STUDY

Since in today’s world, RTE becoming a popular food product. They

have been considered as life saving for the present fast moving culture.
Since a whole of consumers now a days depend on these Ready to eat
products there is a need for improving these so as to get the market. The
RTE product producer, in today’s world is in completion to target the
corporate working people by offering a wider range of products. So this
study will help them to under stand the fast paced peoples preferences and
tastes towards the RTE products. Which is turn will help them to design
their products according to their customer need and preferences.

6
 1.2 SCOPE OF THE STUDY

Customer preferences are based on their needs, wants and desire.

Understanding customer preference will help the company to improvise and
design their products to satisfy their customers. Those study focuses on the
consumer preference towards RTE food products among the people. Those
researches help not only the companies but also the consumers of RTE so as
to choose the best from the available product brands.

7
 1.3 OBJECTIVES OF THE STUDY

• To study the customers attitude towards ready to eat food

• To study the customer preference towards ready to eat food

• To determine the factors affecting the purchase decision of ready to

eat food.

8
9
 . REVIEW OF LITERATURE

CHAPTER 2

Review of literature

Safe food handling in ready-to-eat food establishments is a basic element in

the reduction of foodborne illness. The aim of this research was to
investigate (using a questionnaire), knowledge and attitudes about food
safety held by management and staff in ready-to-eat food establishments.
Fieldwork was conducted in 2002 in Wellington City, New Zealand.
Managers rated 'staff with good food safety knowledge' the most important
aspect of ensuring safe food. Half of these managers were prepared to pay
higher wages to staff holding a current food safety certificate. Although
respondents considered that closure of the establishment was the most
serious business consequence of a breakdown in safe food handling, less
than half (49%) were prepared to pay an additional insurance premium to
cover this risk. All food handling workers should be encouraged to obtain
and maintain a current food safety certificate. Environmental health officers
who inspect ready-to-eat food establishments play an important role in
guiding and assisting owners and staff in improving food handling
standards.
Keywords: Food safety; foodborne illness; ready-to-eat food establishments

10
A survey of the general microbiological quality of ready-to-eat food served
in schools was undertaken across Wales, United Kingdom. Of the 2,351
samples taken, four were identified as containing unsatisfactory counts of
Escherichia coli, four contained unsatisfactory counts of Staphylococcus
aureus, and one contained an unacceptable count of Bacillus cereus when
compared with guidelines for the microbiological quality of ready-to-eat
food published by the United Kingdom Public Health Laboratory Service in
2000. No samples contained detectable levels of Salmonella, Listeria
species, or Clostridium perfringens. When compared with data on the
general microbiological quality of food available in Wales, the food sampled
from schools was of relatively better microbiological quality.

Document Type: Research article

Affiliations: 1: Public Health Laboratory, National Public Health Service

for Wales, Llandough Hospital, Penlan Road, Penarth CF64 2XX, UK 2:
National Public Health Service Microbiology Rhyl, Glan Clwyd Hospital,
Rhyl LL18 5UJ, UK 3: Blaenau Gwent County Borough Council, Civic
Centre, Ebbw Vale NP23 6XB, UK

11
12
 . RESEARCH METHODOLOGY

CHAPTER 3
RESEARCH METHODOLOGY
Methodology is a way of solving the research problems systematically
by applying the various research techniques along with the logics behind the
problem. The appropriate methodology will improve the validity of the
finding.

3.1 RESEARCH DESIGN:

The research is descriptive in nature. Descriptive research includes
survey and fact findings by enquire of different kinds. The major purpose of
descriptive research is description of the state affairs, as it exists at present.

POPULATION OF THE STUDY:

People who are using ready to eat food product are taken as the
population of the study.

SAMPLING DESIGN:
The sampling design mainly consists of the samples taken for the
study along with the sample size, and sampling technique

SAMPLE SIZE:

13
 Sample size of 125 people were selected for the purpose of the study

3.2 SAMPLING TECHNIQUE:

Convience sampling is used based on the willingness and availability
of the respondents.

3.3 METHOD OF DATA COLLECTION:

For collecting primary data the questionnaire method is used.

• PRIMARY DATA
Primary data is collected directly from the people who are selected as
the sample size.

• SECONDARY DATA:
Secondary data is collected from online data collection and
magazines.

METHOD OF DATA ANALYSIS:

Simple percentage method and chi-square method is used

3.4 LIMITATIONS

• The research is geographically restricted to Coimbatore city only;

hence the result may not be applicable to other areas.

14
• The study is limited to a sample size of 125 respondents therefore
cannot be considered as a representative of the entire population.

• The result was based on the information that was given by the
respondents.

15
 . ANALYSIS AND INTERPRETATIONS

CHAPTER 4

ANALYSIS AND INTERPRETATION

Table 1

Age group of the respondents

No. of % of
S.No. Age group
respondents respondents

1 Below 25 50 40.0%

2 25 – 40 53 42.4%

3 >=40 22 17.6%

Total 125 100%

From the above table it is found that 40% of the respondents belonged to the

age group Below 25, 42.4% of the respondents belonged to the age group 25

– 40 and 17.6% of the respondents belonged to the age group >=40

16
Hence majority (42.4%) of the respondents belonged to the age group 25 -

40.

Chart 1

Age group of the respondents

60
53
50
50
No. of respondents

40
Below 25
30 25 – 40
22 >=40
20

10

0
Below 25 25 – 40 >=40
Age group

17
 Table 2

Gender of the respondents

No. of % of
Sl.No. Gender
respondents respondents

1 Male 66 52.8%

2 Female 59 47.2%

Total 125 100%

From the above table it is found that 52.8% of the respondents are males and

47.2% of the respondents are females.

Hence majority (52.8%) of the respondents are Males.

18
 Chart 2:
Gender of the respondents

68

66
66

64
No. of respondents

62
Male
Female
60
59

58

56

54
Male Female
Gender

19
 Table 3:
Educational qualification of the respondents

No. of % of
S.No. Education
respondents respondents

1 <+2 21 16.8%

2 UG 43 34.4%

3 PG 22 17.6%

4 Professional, Technical 39 31.2%

Total 125 100%

From the above table it is found that 16.8% of the respondents had education

upto +2, 34.4% of the respondents had education upto Under Graduation,

17.6% of the respondents had education upto Post Graduation and 31.2% of

the respondents had Technical/Professional education.

Hence majority (34.4%) of the respondents had education upto Under

Graduation.

20
 Chart3:

Educational qualification of the respondents

50

45 43
39
40

35
No. of respondents

30 <+2
UG
25 22
21 PG
20 Professional, Technical

15

10

0
<+2 UG PG Professional,
Technical
Education

21
 Table 4:

Marital Status of the respondents

No. of % of
S.No. Marital Status
respondents respondents

1 Married 53 42.4%

2 Unmarried 72 57.6%

Total 125 100%

From the above table it is found that 42.4% of the respondents are married

and 57.6% of the respondents are unmarried.

Hence majority (57.6%) of the respondents are unmarried.

22
 Chart 4 :

Marital Status of the respondents

80

72
70

60
53
No. of respondents

50

M arried
40

Unmarried

30

20

10

Married Unmarried
Marital Status

23
 Table 5

Occupation of the respondents

No. of % of
S.No. Occupation
respondents respondents

1 Student 25 20.0%

2 Employed 54 43.2%

3 Business 32 25.6%

4 Unemployed 14 11.2%

Total 125 100%

From the above table it is found that 20% of the respondents said that they

are students, 43.2% of the respondents said that their occupation is

employment, 25.6% of the respondents said that their occupation is business

and 11.2% of the respondents said that they are unemployed.

Hence majority (43.2%) of the respondents said that their occupation is

employment.

24
 Chart 5

Occupation of the respondents

60
54

50

40
No. of respondents

Student
32
Employed
30
25 Business
Unemployed
20
14

10

0
Student Employed Business Unemployed
Occupation

25
 Table 6

Experience of the respondents

No. of % of
S.No. Experience
respondents respondents

1 <10 years 41 62.1%

2 >=10 years 25 37.9%

Total 66 100%

From the above table it is found that out of 66 respondents, 62.1% of the

respondents said that their experience is below 10 years and 37.9% of the

respondents said that their experience is 10 years and above.

Hence majority (62.1%) of the respondents said that their experience is

below 10 years.

26
 Chart 6

Experience of the respondents

45
41
40

35

30
No. of respondents

25
25
<10 years

20 >=10 years

15

10

<10 years >=10 years

Experience

27
 Table 7

The number of family members

No. of % of
S.No. No. of family members
respondents respondents

1 <=2 22 17.6%

2 3 78 62.4%

3 >3 25 20.0%

Total 125 100%

From the above table it is found that 17.6% of the respondents said that their

family members is <=2. 62.4% of the respondents said that their family

members is 3 and 20% of the respondents said that their family members is

above 3.

Hence majority (62.4%) of the respondents said that their family members is

3.

28
 Chart 7

The number of family members

90
78
80

70
No. of respondents

60

50 <=2
3
40
>3
30 25
22
20

10

0
<=2 3 >3
No. of family members

29
 Table 8

Monthly income of the respondents

No. of % of
S.No. Monthly income
respondents respondents

1 <Rs.5000 2 2.4%

2 Rs.5,000 - Rs.10,000 1 1.2%

3 Rs.10,000 - Rs.20,000 8 9.4%

4 >Rs.20,000 74 87.1%

Total 85 100%

From the above table it is found that out of 85 respondents, 2.4% of the

respondents had monthly income below Rs.5000, 1.2% of the respondents

had monthly income between Rs.5,000 and Rs.10,000, 9.4% of the

respondents had monthly income between Rs.10,000 and Rs.20,000 and

87.1% of the respondents had monthly income above Rs.20,000/-

Hence majority (87.1%) of the respondents had monthly income above

Rs.20,000/-

30
 Chart 8

Monthly income of the respondents

80
74

70

60
No. of respondents

50
<Rs.5000
Rs.5,000 - Rs.10,000
40
Rs.10,000 - Rs.20,000
>Rs.20,000
30

20

10 8
2 1
0
<Rs.5000 Rs.5,000 - Rs.10,000 - >Rs.20,000
Rs.10,000 Rs.20,000
Monthly income

31
 Table 9

Whether the respondent is using ready to eat foods

No. of % of
S.No. Response
respondents respondents

1 Yes 55 44.0%

2 No 5 4.0%

3 Rarely 65 52.0%

Total 125 100%

From the above table it is found that 44% of the respondents said that they

use ready to eat food, 4% of the respondents said that they do not use ready

to eat foods and 52% of the respondents said that they rarely use ready to eat

foods.

Hence majority (52%) of the respondents said that they rarely use ready to

eat foods.

32
 Chart 9

Whether the respondent is using ready to eat foods

70 65

60 55

50
No. of respondents

40 Yes
No
30 Rarely

20

10 5

0
Yes No Rarely
Response

33
 Table 10

The reasons for choosing ready to eat foods

No. of % of
S.No. Reason for choosing
respondents respondents

1 Good 38 30.4%

2 Healthy 12 9.6%

3 Easy preparation 67 53.6%

4 Price Affordable 8 6.4%

Total 125 100%

From the above table it is found that 30.4% of the respondents said that the

reason for choosing ready to eat foods is the taste is good, 9.6% of the

respondents said that the reason for choosing ready to eat foods is health,

53.6% of the respondents said that they choose ready to eat foods because of

easy preparation and 6.4% of the respondents said that they choose ready to

eat foods because of price.

Hence majority (53.8%) of the respondents said that they choose ready to eat

food because of easy preparation.

34
 Chart 10

The reasons for choosing ready to eat foods

80

70 67

60
No. of respondents

50
Good
38 Healthy
40
Easy preparation
Price Affordable
30

20
12
10 8

0
Good Healthy Easy preparation Price Affordable
Reason for choosing

35
 Table 11

Whether taste and preference satisfy ready to eat foods

No. of % of
S.No. Taste and Preference
respondents respondents

1 Satisfied 95 76.0%

2 Doesn’t satisfies 16 12.8%

3 More than satisfaction 14 11.2%

Total 125 100%

From the above table it is found that 76% of the respondents said that they

are satisfied with the taste of ready to eat foods, 12.8% of the respondents

said that they are not satisfied with the taste of ready to eat foods and 11.2%

of the respondents said that they are more satisfied with the taste of ready to

eat foods.

Hence majority (76%) of the respondents said that they are satisfied with the

taste of ready to eat foods.

36
 Chart 11

Whether taste and preference satisfy ready to eat foods

100 95
90
80
No. of respondents

70
60 Satisfied
50 Doesn’t satisfies
40 More than satisfaction
30
20 16 14
10
0
Satisfied Doesn’t satisfies More than
satisfaction
Taste and Preference

37
 Table 12

The percentage of trust on ready to eat food

No. of % of
S.No. % of trust
respondents respondents

1 100% 26 20.8%

2 75-90% 23 18.4%

3 50-75% 63 50.4%

4 <50% 13 10.4%

Total 125 100%

From the above table it is found that 20.8% of the respondents said that trust

100% on ready to eat foods, 18.4% of the respondents said that trust 75-90%

on ready to eat foods, 63% of the respondents said that trust 50-75% on

ready to eat foods and 10.4% of the respondents said that trust below 50%

on ready to eat foods.

Hence majority (50.4%) of the respondents said that trust 50-75% on ready

to eat foods,

38
 Chart 12

The percentage of trust on ready to eat food

70
63

60

50
No. of respondents

100%
40
75-90%
50-75%
30 26
23 <50%

20
13

10

0
100% 75-90% 50-75% <50%
% of trust

39
 Table 13

Whether the respondent feel healthy by consuming ready to eat foods

No. of % of
S.No. Response
respondents respondents

1 Yes 47 37.6%

2 No 78 62.4%

Total 125 100%

From the above table it is found that 37.6% of the respondents said that they

feel healthy by consuming ready to eat foods and 62.4% of the respondents

said that they do not feel healthy by consuming ready to eat foods.

Hence majority (62.4%) of the respondents said that they do not feel healthy

by consuming ready to eat foods.

40
 Chart 13

Whether the respondent feel healthy by consuming ready to eat foods

90

80 78

70

60
No. of respondents

50 47
Yes No
40

30

20

10

Yes No
Response

41
 Table 14

Reasons for feeling healthy by consuming ready to eat foods

No. of % of
S.No. Response
respondents respondents

1 Nutrition 30 63.8%

2 Healthy 17 36.2%

Total 47 100%

From the above table it is found that out of 47 respondents, 63.8% of the

respondents said that they feel healthy because of nutrition of ready to eat

foods and 36.2% of the respondents said that they feel just healthy because

of ready to eat foods.

Hence majority (63.8%) of the respondents said that they feel healthy

because of nutrition of ready to eat foods.

42
 Table 14

Reasons for feeling healthy by consuming ready to eat foods

35

30
30

25
No. of respondents

20
17 Nutrition

15 Healthy

10

Nutrition Healthy
Response

43
 Table 15

The reason for not feeling healthy

No. of % of
S.No. Reason
respondents respondents

1 Taste 38 48.7%

2 Not suitable 40 51.3%

Total 78 100%

From the above table it is found that out of 78 respondents 48.7% of the

respondents said that they do not prefer ready to eat foods because of taste

and 51.3% of e respondents said that they do not prefer ready to eat foods

because it do not suit them.

Hence majority of the respondents (51.3%) said that they do not prefer ready

to eat foods because of taste.

44
 Chart 15

The reason for not feeling healthy

40.5

40
40

39.5
No. of respondents

39
Taste

38.5 Not suitable

38
38

37.5

37

Taste Not suitable

Reason

45
 Table 16

The comparison between traditional and ready to eat foods

No. of % of
S.No. Satisfaction level
respondents respondents

1 Better 39 31.2%

2 Equal 70 56.0%

3 Not equal 16 12.8%

Total 125 100%

From the above table it is found that 31.2% of the respondents felt that ready

to eat foods are better than traditional foods, 56% of the respondents felt that

ready to eat foods are equal to traditional foods and 12.8% of the

respondents felt that ready to eat foods do not match with traditional foods.

Hence majority (56%) of the respondents felt that ready to eat foods are

equal to traditional foods.

46
 Chart 16

The comparison between traditional and ready to eat foods

80
70
70

60
No. of respondents

50
Better
39
40 Equal
Not equal
30

20 16

10

0
Better Equal Not equal
Satisfaction level

47
 Table 17

The personal qualities of ready to eat food as perceived by the respondents

No. of % of
S.No. Personal qualities
respondents respondents

1 Customer Satisfaction 23 18.4%

2 Service motive 10 8.0%

3 Marketing 7 5.6%

4 All of the above 85 68.0%

Total 125 100%

From the above table it is found that 18.4% of the respondents said that

customer satisfaction is the personal quality of ready to eat foods, 8% of the

respondents said that service motive is the personal quality of ready to eat

foods, 5.6% of the respondents said that marketing should be the personal

quality of ready to eat foods and 68% of the respondents said that all of the

above is the motive of ready to eat foods.

Hence majority of the respondents (68%) of the respondents said that

customer satisfaction, service motive and marketing are the personal

qualities of ready to eat foods.

48
 Chart 17

The personal qualities of ready to eat food as perceived by the respondents

90 85

80

70

60
No. of respondents

Customer Satisfaction
50 Service motive
40 Marketing
All of the above
30
23
20
10
10 7

0
Customer Service motive Marketing All of the above
Satisfaction
Personal qualities

49
 Table 18

The future of ready to eat foods as perceived by the respondents

No. of % of
S.No. Future
respondents respondents

1 Bright future 101 80.8%

2 No loss no gain 17 13.6%

3 Surely fail 7 5.6%

Total 125 100%

From the above table it is found that 80.8% of the respondents said that

ready to eat foods are having bright future, 13.6% of the respondents said

that ready to eat food has no loss or no gain in future and 1.3% of the

respondents said that ready to eat food will surely fail in future.

Hence majority of the respondents (80.8%) said that ready to eat food has

bright future.

50
 Chart 18

The future of ready to eat foods as perceived by the respondents

120
101
100
No. of respondents

80
Bright future
60 No loss no gain
Surely fail
40

17
20
7

0
Bright future No loss no gain Surely fail
Future

51
 Table 19

Whether it satisfies in saving the time

No. of % of
S.No. Response
respondents respondents

1 Yes 95 76.0%

2 No 14 11.2%

3 At times 16 12.8%

Total 125 100%

From the above table it is found that 76% of the respondents said that ready

to eat foods saves the time, 11.2% of the respondents said that ready to eat

foods does not save the time and 12.8% of the respondents said that ready to

eat foods saves the time at times.

Hence majority of the respondents (76%) of the respondents said that ready

to eat foods saves the time.

52
 Chart 19

Whether it satisfies in saving the time

100 95
90
80
No. of respondents

70
60 Yes
50 No
40 At times

30
20 14 16

10
0
Yes No At times
Response

53
 Table 20

Brand of ready to eat foods brand preferred by the respondents

No. of % of
S.No. Brand
respondents respondents

1 MTR 17 13.6%

NEW ERA INDIAN

2 READY TO EAT 12 9.6%
FOOD

3 Kohinoor foods 9 7.2%

4 ITC 10 8.0%

5 HALDIRAMS 13 10.4%

6 All the above 64 51.2%

Total 125 100%

From the above table it is found that 13.6% of the respondents said that d of

ready to eat foods brand preferred by the respondents is MTR, 9.6% of the

respondents said that brand of ready to eat foods brand preferred by the

respondents is NEW ERA INDIAN READY TO EAT FOOD, 7.2% of the

respondents said that brand of ready to eat foods brand preferred by the

respondents is Kohinoor foods, 8% of the respondents said that brand of

ready to eat foods brand preferred by the respondents is ITC and 10.4% of

the respondents said that brand of ready to eat foods brand preferred by the

54
respondents is HALDIRAMS and 51.2% of the respondents said that brand

of ready to eat foods brand preferred by the respondents is All the above.

Hence majority (51.2%) of the respondents said that brand of ready to eat

foods brand preferred by the respondents is All the above.

55
 Chart 20

Brand of ready to eat foods brand preferred by the respondents

14%

MTR

10%
NEW ERA INDIAN READY TO EAT
FOOD
Kohinoor foods

51% ITC
7%

HALDIRAMS

All the above

8%

10%

56
 Table 21

Whether the respondents feel that ready to eat food is suitable for children

No. of % of
S.No. Response
respondents respondents

1 Yes 21 16.8%

2 No 79 63.2%

3 Some times 25 20.0%

Total 125 100%

From the above table it is found that 16.8% respondents feel that ready to eat

food is suitable for children. 63.2% respondents feel that ready to eat food is

not suitable for children. 20% respondents feel that ready to eat food is some

times suitable for children. Hence majority (63.2%) respondents feel that

ready to eat food is not suitable for children.

57
 Chart 21

Whether the respondents feel that ready to eat food is suitable for children

90
79
80

70
No. of respondents

60

50 Yes
No
40
Some times
30 25
21
20

10

0
Yes No Some times
Response

58
 Table 22

Whether the respondents feel that pregnant women can have ready to eat
food

No. of % of
S.No. Response
respondents respondents

1 Yes 10 8.0%

2 No 83 66.4%

3 Not regularly 32 25.6%

Total 125 100%

From the above table it is found that 8% respondents feel that pregnant

women can have ready to eat food. 66.4% respondents feel that pregnant

women can not have ready to eat food. 25.6% respondents feel that pregnant

women can not regularly have ready to eat food.

Hence majority (66.4%) respondents feel that pregnant women can not have

ready to eat food.

59
 Chart 22

Whether the respondents feel that pregnant women can have ready to eat
food

90 83
80

70
No. of respondents

60
Yes
50
No
40
32 Not regularly
30

20
10
10

0
Yes No Not regularly
Response

60
 Table 23

Respondents feel that ready to eat foods gives ill effects

No. of % of
S.No. Response
respondents respondents

1 Yes 68 54.4%

2 No 26 20.8%

3 To some extent 31 24.8%

Total 125 100%

From the above table it is found that 54.4% respondents feel that ready to eat

foods gives ill effects, 20.8% respondents feel that ready to eat foods gives

does not ill effects and 24.8% respondents feel that ready to eat foods gives

ill effects to some extent.

Hence majority (54.4%) respondents feel that ready to eat foods gives ill

effects.

61
 Chart 23

Respondents feel that ready to eat foods gives ill effects

80
68
70

60
No. of respondents

50
Yes
40 No
31
To some extent
30 26

20

10

0
Yes No To some extent
Response

62
 Table 24

In which way it gives ill effects, if so

No. of % of
S.No. Response
respondents respondents

1 Spoilage of health 68 89.5%

2 Cost wise effect 8 10.5%

Total 76 100%

From the above table it is found that out of 76 respondents, 89.5% of the

respondents said that ready to eat foods leads to Spoilage of health, 10.5% of

the respondents said that ready to eat foods leads to cost wise effect.

Hence majority (89.5%) of the respondents said that ready to eat foods leads

to spoilage of health.

63
 Chart 24

In which way it gives ill effects, if so

80

70 68

60

50
No. of respondents

Spoilage of
40 health
Cost wise
effect

30

20

10 8

Spoilage of health Cost wise effect

Response

64
 Table 25

Whether the respondents compare ready to eat foods with other foods

No. of % of
S.No. Response
respondents respondents

1 Yes 60 48.0%

2 No 65 52.0%

Total 125 100%

From the above table it is found that 48% of the respondents said that they

compare ready to eat foods with other foods and 52% of the respondents said

that they do not compare ready to eat foods leads with other foods.

Hence majority (52%) of the respondents said that they compare ready to eat

foods with other foods.

65
 Chart 25

Whether the respondents compare ready to eat foods with other foods

66

65
65

64

63
No. of respondents

62

Yes No
61

60
60

59

58

57

Yes No
Response

66
 4.1 CHI SQUARE TEST OF INDEPENDENCE

For a contingency table that has r rows and c columns, the chi square

test can be thought of as a test of independence. In a test of independence the

null and alternative hypotheses are:

NULL HYPOTHESIS Ho:

The two categorical variables are independent or not associated.

ALTERNATIVE HYPOTHESIS Ha:

The two categorical variables are related.

We can use the equation Chi Square = the sum of all the (Oi – Ei)2. Here Oi

denotes the frequency of the observed data and Ei is the frequency of the

expected values. The general table would look something like the one

below:

67
 Category Category Category
Row Totals
I II III

Sample
a b C a+b+c
A

Sample
d e F d+e+f
B

Sample
g h I g+h+I
C

Column
a+d+g b+e+h C+f+I a+b+c+d+e+f+g+h+i=N
Totals

Now we need to calculate the expected values for each cell in the

table and we can do that using the row total times the column total divided

by the grand total (N). For example, for cell a the expected value Ei would

be (a+b+c)(a+d+g)/N.Once the expected values have been calculated for

each cell, we can use the same procedure are before for a simple 2 x 2 table.

Observed Expected (Oi - (Oi -

(Oi - Ei)2/Ei
(Oi) (Ei) Ei) Ei)2

Chi Square observe value = Σ Oi — Ei)2/ Ei

In this example, Degrees of Freedom = (c - 1)(r - 1) = 2(2) =4

68
 Chi Square test of independence between Gender and usage

of Ready to eat food

NULL HYPOTHESIS H0:

There is no association between Gender and usage of ready to eat

food.

ALTERNATIVE HYPOTHESIS Ha:

There is an association between Gender and usage of ready to eat

food.

Level of Significance: 5% level or α=0.05

USAGE OF READY TOTAL

TO EAT FOOD
Yes Rarely & No
Gender Male 32 34 66
Female 23 36 59
Total 55 70 125

INTERPRETATION:

Since the Chi Square observed value (1.14) is less than the Chi square

expect value (3.84) at 5% level of significance with probability 0.285 for 1

d.f., we accept the null hypothesis and say that Gender and usage of ready to

eat food are not associated. The usage of ready to eat food is equally

distributed over Gender.

69
.

FINDINGS

70
 CHAPTER 5

FINDINGS

 Majority (52%) of the respondents said that they rarely use ready to

eat foods.

 Majority (53.8%) of the respondents said that they choose ready to eat

food because of easy preparation.

 Majority (76%) of the respondents said that they are satisfied with the

taste of ready to eat foods.

 Majority (50.4%) of the respondents said that trust 50-75% on ready

to eat foods,

 Majority (62.4%) of the respondents said that they do not feel healthy

by consuming ready to eat foods.

 Majority (63.8%) of the respondents said that they feel healthy

because of nutrition of ready to eat foods.

 Majority of the respondents (51.3%) said that they do not prefer ready

to eat foods because of taste.

 Majority (56%) of the respondents felt that ready to eat foods are

equal to traditional foods.

71
 Majority of the respondents (68%) said that customer satisfaction,

service motive and marketing are the personal qualities of ready to eat

foods.

 Majority of the respondents (76%) said that ready to eat foods saves

the time.

 Majority (51.2%) of the respondents said that brand of ready to eat

foods brand preferred by the respondents is All the above.

 Majority (63.2%) respondents feel that ready to eat food is not

suitable for children.

 Majority (66.4%) respondents feel that pregnant women can not have

ready to eat food.

 Majority (54.4%) respondents feel that ready to eat foods gives ill

effects.

 Majority (89.5%) of the respondents said that ready to eat foods leads

to spoilage of health.

 Majority (52%) of the respondents said that they compare ready to eat

foods with other foods.

 Gender and usage of ready to eat food are not associated. The usage of

ready to eat food is equally distributed over Gender.

72
. SUGGESTIONS

73
 5.1 SUGGESTIONS

1. Although ready to eat food is the last remedy for hungry, the vendors

should not forget about the chemistry of it and prepare as much clean as

possible.

2. Possible expiry dates should be followed and it may be printed on the

cover of the ready to eat food if packed.

3. The contamination of water is so much prevalent. So it is suggested

that boiled water should be used for all purposes.

4. Children and elders should not be encouraged to use ready to eat food

since it may cause inconvenience to stomach and may lead to stomach

upsets.

5. If oil is used in ready to eat foods, it should be used only once.

Customers should identify the products whether it is prepared out of fresh

oil or repeated use of oil and try to avoid it.

6. Health officials should sincerely periodically visit shops and seize

expired ready to eat food without leaning towards manufacturers

involving bribe or any mode of benefits derived out of it.

7. Government also should strictly prepare regulatory act regarding

ready to eat food to protect the interest of consumers and public. Strict

law should be enforced against defaulters.

74
.
CONCLUSION

75
 5.2 CONCLUSION

The study on “Consumer’s Attitude Towards Ready To Eat Food

Industry” have helped us to understand that the RTE industry on now a
day’s becoming an important industry in to these world. The research has
brought the fact to light that the RTE products are most favored by the fast
paced people of today’s world. This research have helped not only the
consumer’s to know better about the RTE product, but it also have the
producer to understand their consumer’s taste and preference’s.

76
. BIBLIOGRAPHY

77
 BIBLIOGRAPHY

• Bazzano LA, He J, Odgen LG et al. Dietary intake of folate and risk of stroke in US
men and women:NHANES I Epidemiologic Follow-up Study. Stroke 2002
May;33(5):1183-9 2002.
• Ding H, Chin YW, Kinghorn AD, D'Ambrosio SM. Chemopreventive characteristics
of avocado fruit. Semin Cancer Biol. 2007 May 17; [Epub ahead of print] 2007.
PMID:17582784.
• Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia.
Clovis, California: Pegus Press; 1986 1986. PMID:15210.
• Lopez LLedesma R, Frati Munari AC, Hernandez Dominguez BC, et al.
Monounsaturated fatty acid (avocado) rich diet for mild hypercholesterolemia. Arch
Med Res 1996 Winter;27(4):519-23 1996.
• Lu QY, Arteaga JR, Zhang Q, Huerta S, Go VL, Heber D. Inhibition of prostate
cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances. J
Nutr Biochem. 2005 Jan;16(1):23-30. 2005. PMID:15629237.

78
. ANNEXURE

79
 ANNEXURE

1.Name :

2. Age ?

a) Below 25 b) 25-40 c) >=40

3. Gender of the respondent?

a) Male b) Female

4. Educational qualification?

a) <+2 b)UG c)PG d)Professional, Technical

5. Marital status?

a) Married b) Unmarried

6. Occupation of the respondents?

a) Student b) Emoloyed c) Business d) Unemployed

7. Experience of the respondents?

a) <10years b) >=10years

8. The number of family members?

a) <=2 b) 3 c) >3

9. Monthly income of the respondents?

a) <Rs. 5000 b)Rs. 5000 - Rs.10000 c)Rs.10000 – 20000 d) >Rs. 20000

80
10. Do you use ready to eat food?

a) Yes (b) NO (C) Rarely

11. What made you to chose ready to eat food?

(a)Good (b) Healthy (c) Easy to prepare (d) Price Affordable

12. Does it satisfy your taste and preference?

(a)Satisfies (b) Doesn’t Satisfies (c) More than satisfaction

13. What’s your trust percentage on ready to eat food?

(a) 100% (b) 90-75% (c) 75-50 (d) <10%

14. Do you feel it is healthy?

(a)Yes (b) No

(a) If yes, provides nutrients

(b)Makes me healthy
(c)If no, it’s just for taste purpose
(d)Not suitable for all

15. Is it different from your own cooked food?

(a)It’s better than my food (b) its worth as my food (c) Cant make up to my
need

81
16. What personal qualities does one need to succeed in the food processing
field?

(a)Customer satisfaction (b) Service motive (c) Good marketing (e) All the
above

17. What future do you see for the ready to eat food industry?

(a)Bright future (b) No loss-no gain process (c) Surely fail

18. Does it satisfy in saving your time?

(a)Yes (b) No (c) At times

19. Which brand do you prefer more?

(a)MTR
(b)NEW ERW INDIAN READY TO EAT FOOD
(c)KOHINOOR FOODS
(d)HALDIRAM’S
(e)ITC
(f)ALL THE ABOVE

20. Will it be suitable for children?

(a)Yes (b) No (c) Sometimes

21. Can pregnant women have the ready to eat food?

(a)Yes (b) No (c) Not Regularly

82
22. Do you think that ready to eat food gives ill effects?

(a)Yes (b) No (c) To some extent

• If yes, in what way?
(a)Spoilage of health (b)Cost wise effect’s

23. Do you compare RTE foods with other foods?

a) Yes b) No

24. Suggest some ways to improve ready to eat food industry?

83