INTRODUCTION

Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and
slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It
has the highest sales in the world market for hot drinks.

Seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The
beans are roasted and then ground into fine particles that are typically steeped in hot water before
being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced
coffee is common. Coffee can be prepared and presented in a variety of ways
(e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar
substitutes, milk, and cream are often used to mask the bitter taste or enhance the flavor.

Though coffee is now a global commodity, it has a long history tied closely to food traditions
around the Red Sea. The earliest credible evidence of coffee drinking in the form of the modern
beverage appears in modern-day Yemen from the mid-15th century in Sufi shrines, where coffee
seeds were first roasted and brewed in a manner similar to current methods. The Yemenis
procured the coffee beans from the Ethiopian Highlands via coastal Somali intermediaries and
began cultivation. By the 16th century, the drink had reached the rest of the Middle East and
North Africa, later spreading to Europe. In the 20th century, coffee became a global commodity,
creating different coffee cultures around the world.

The two most commonly grown coffee bean types are C. arabica and C.  robusta.[4] Coffee plants
are cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast
Asia, the Indian subcontinent, and Africa. As of 2018, Brazil was the leading grower of coffee
beans, producing 35% of the world's total. Green, unroasted coffee is traded as an agricultural
commodity. Despite sales of coffee reaching billions of dollars worldwide, farmers producing
coffee beans disproportionately live in poverty. Critics of the coffee industry have also pointed to
its negative impact on the environment and the clearing of land for coffee-growing and water
use.

Coffee production in India is dominated in the hill tracts of South Indian states, with Karnataka accounting
for 71% (Kodagu alone produces 33% of India's coffee), followed by Kerala with 21% and Tamil Nadu (5% of
overall production with 8,200 tonnes). Indian coffee is said to be the finest coffee grown in the shade rather
than direct sunlight anywhere in the world.[1] There are about 250,000 coffee growers in the country; 98% of
them are small growers. Coffee is grown in three regions of India with Karnataka, Kerala and Tamil Nadu
forming the traditional coffee growing region, followed by the new areas developed in the non-traditional areas
of Andhra Pradesh and Odisha in the eastern coast of the country and with a third region comprising the states
of Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland and Arunachal Pradesh of Northeastern India,
popularly known as "Seven Sister States of India

HISTORY OF COFFEE

Coffee growing has a long history that is attributed first to Ethiopia and then
to Arabia (Yemen). The earliest history is traced to 875 AD according to the Bibliotheque
Nationale in Paris, and the original source to Ethiopia (Abyssinia) from where it was brought to
Arabia in the 15th century.[7]

In the Indian context, coffee growing started with an Indian Muslim saint, Baba Budan,[2][8] who,
while returning from a pilgrimage to Mecca, smuggled seven coffee beans (by hiding them in his
beard) from Yemen to Mysore in India.[7] He planted them on the Chandra Drona Giri (1,829
metres (6,001 ft))('Giri' means "hill") in Chikkamagaluru district. It was considered an illegal act
to take out green coffee seed out of Arabia. As number seven is a sacrosanct number in Islamic
religion, the saint's act of carrying seven coffee beans was considered a religious act. [6] This was
the beginning of coffee industry in India, and in particular, in the then state of Mysore, now part
of the Karnataka State. This was an achievement of considerable bravery of Baba Budan
considering the fact that Arabs had exercised strict control over its export to other countries by
not permitting coffee beans to be exported in any form other than as in a roasted or boiled form
to prevent germination.

Systematic cultivation soon followed Baba Budan's first planting of the seeds, in 1670, mostly by
private native Indian owners and the first plantation was established in 1840 around Baba Budan
Giri and its surrounding hills in Karnataka. It spread to other areas of Wayanad (now part of
Kerala), the Shevaroys and Nilgiris in Tamil Nadu. With British colonial presence taking strong
roots in India in the mid 19th century, coffee plantations flourished for export. The culture of
coffee thus spread to South India rapidly.

Initially, Arabica was popular. However, as result of serious infestation caused to this species

by coffee rust, an alternative robust species of coffee, appropriately named as robusta and
another hybrid between liberica and Arabica, a rust-tolerant hybrid variety of Arabica tree
became popular. This is the most common variety of coffee that is grown in the country with
Karnataka alone accounting for 70% of production of this variety.
In 1942, the government decided to regulate the export of coffee and protect the small and
marginal farmers by passing the Coffee VII Act of 1942, under which the Coffee Board of
India got established, operated by the Ministry of Commerce and Industry.[2] The government
dramatically increased their control of coffee exports in India and pooled the coffees of its
growers. In doing so, they reduced the incentives for farmers to produce high-quality coffee, so
quality became stagnant.

Over the last 50 years, coffee production in India has grown by over 15 percent.[10] From 1991,
economic liberalisation took place in India, and the industry took full advantage of this and
cheaper labour costs of production. In 1993, a monumental Internal Sales Quota (ISQ) made the
first step in liberalising the coffee industry by entitling coffee farmers to sell 30% of their
production within India. This was further amended in 1994 when the Free Sale Quota (FSQ)
permitted large and small scale growers to sell between 70% and 100% of their coffee either
domestically or internationally. A final amendment in September 1996 saw the liberalisation of
coffee for all growers in the country and a freedom to sell their produce wherever they wished

PRODUCTION

As in Ceylon, coffee production in India declined rapidly from the 1870s and was massively
outgrown by the emerging tea industry. The devastating coffee rust affected the output of coffee
to the point that the costs of production saw coffee plantations in many parts replaced with tea
plantations.[12] However, the coffee industry was not as affected by this disease as in Ceylon, and
although overshadowed in scale by the tea industry, India was still one of the strongholds of
coffee production in the British Empire along with British Guiana. In the period 1910–12, the
area under coffee plantation was reported to be 203,134 acres (82,205 ha) in the southern states,
and was mostly exported to England.

In the 1940s, Indian filter coffee, a sweet milky coffee made from dark roasted coffee beans
(70%–80%) and chicory (20%–30%) became a commercial success. It was especially popular in
the southern states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The most commonly
used coffee beans are Arabica and Robusta grown in the hills
of Karnataka (Kodagu, Chikkamagaluru and Hassan), Kerala (Malabar region) and Tamil
Nadu (Nilgiris District, Yercaud and Kodaikanal).
LEVISTA COMPANY PROFILE

A Taste of History
Levista, a world-class brand that will transform your coffee experience, is the product of
the 60-year legacy of SLN, rooted in Coorg, the coffee capital of India. Levista is born out of the
rich expertise of a company that supplies coffee to leading Indian and International coffee
companies. Levista carries the timeless flavour of our legacy and promises to treat coffee lovers
to an absolutely memorable experience.

Our Mission
Our mission is to contribute to the growth and development of the communities and give back to
society.

Our Vision
To bring up a nutrified and even handed social structure through comprehensive growth.
The Spirit
The beaming spirit of us is like a perfect cup of coffee - fulfilling, hearty, crisp, wholesome and
gratifying.

Here, we aim to share our knowledge and passion for coffee with you. We believe that
understanding the different terms and language used in the coffee industry is an essential part of
truly appreciating and enjoying coffee. 

In this blog post, we will introduce you to 41 coffee-related words that will help you express
yourself better when talking about coffee.
Coffee isn’t just a feeling; it’s an emotion.

Many people have a strong emotional connection to coffee, whether it be the ritual of starting the
day with a cup of coffee, the comfort of enjoying a cup with friends or family, or the memories
associated with specific blends or brewing methods. Coffee can evoke feelings of warmth,
comfort, and nostalgia. 

For some, it serves as a daily ritual that helps to provide a sense of structure and routine in their
lives. Furthermore, for many people, the taste and aroma of coffee can be associated with
positive emotions and even evoke feelings of happiness and contentment.

1. Aeropress
The Aeropress is a manual coffee brewing device that uses air pressure to extract flavour
from coffee grounds. It consists of a cylindrical chamber, a filter, and a plunger. 

2. Affogato
Affogato is a traditional Italian coffee-based dessert. It consists of a scoop of vanilla
gelato or ice cream topped with a shot of hot espresso. The name "affogato" means "drowned" in
Italian, referring to the way the hot espresso is poured over the cold ice cream, melting it slightly
and creating a contrast of hot and cold temperatures.

3. American Roast
American roast is a type of coffee roast that is medium-dark in colour and has a bold, robust
flavour. It is characterised by a balance of acidity and body, with a slight sweetness and a hint of
smokiness. 

4. Barista
 A barista is a trained professional who is skilled in the art of preparing and serving coffee
beverages.

5. Balance
In coffee, balance refers to the relationship between the various flavours and sensations that
make up a cup of coffee. A balanced coffee should have a good balance of acidity, sweetness,
bitterness, and body. 

6. Bourbon
Bourbon is a type of American whiskey made primarily from corn, along with other
grains such as barley, rye, and wheat. Coffee and bourbon go well together. The whiskey
frequently has strong vanilla and caramel overtones, and some of it also imparts aromas of spice
and cinnamon.

7. Blend
A coffee blend is a mixture of two or more different types of coffee beans.  Blending is a
common practice in the coffee industry. It allows roasters to create unique and consistent flavour
profiles that are impossible with single-origin coffee.

8. Bland
Bland coffee refers to a cup of coffee that lacks flavour or character. It may be weak in
taste and aroma and may not have a well-defined acidity, sweetness, or bitterness.

9. Caffeine
Caffeine is a stimulant that is naturally found in certain plants, such as coffee beans, tea
leaves, and cocoa beans. It is also found in many products, such as energy drinks, soft drinks,
and over-the-counter medications.

10. Clean
A clean coffee is a coffee with a distinct and well-defined flavour profile, with no off-
flavours or defects.

11. Crema
Crema is the foam that forms on the surface of a freshly brewed espresso.
12. Dark Roast
Dark roast is a coffee roast characterised by a dark brown colour and a robust and bold
flavour.
13. Decaffeinated
Decaffeinated coffee, also known as "decaf," is coffee that has had most of the caffeine
removed from it. There are several methods used to remove caffeine from coffee beans, such as
the direct method, the indirect method, and the CO2 method.

14. Earthiness
Earthiness is a flavour attribute that is commonly found in coffee; it is described as a
complex, subtle, and often described "natural" or "earthy" taste that is associated with the
characteristic of certain coffees, especially those grown at higher altitudes.

15. Extraction

Extraction in coffee refers to the process of dissolving desirable flavours, aromas, and other
compounds from the coffee grounds into the water. 

16. Espresso

Espresso is a type of coffee that is made by forcing hot water through finely-ground coffee under
high pressure. 

17. French Press

A French press, also known as a cafetière or coffee press, is a simple and traditional way to make
coffee. It consists of a cylindrical pot with a plunger and a metal or nylon mesh filter. 

18. Flat White

A flat white is a type of coffee drink that originated in Australia and New Zealand. It is made by
pouring a double shot of espresso over a small amount of steamed milk, creating a strong, bold
coffee with a creamy texture.

19. Flavour

Coffee flavour refers to the taste and aroma of the coffee, which is determined by a complex
mixture of compounds that are present in the coffee beans.

20. Green Coffee

Green coffee refers to coffee beans that have not been roasted yet. The coffee beans are picked,
processed and cleaned, but they have not undergone the roasting process that gives them their
characteristic dark colour and rich flavour.
21. Hard Bean Coffee

Hard bean coffee refers to coffee that is grown at high altitudes, typically above 4,000 feet
(1,200 meters) above sea level. The beans are referred to as "hard" because they grow more
slowly at high altitudes and have a denser structure compared to beans grown at lower altitudes.

22. Italian Roast

Italian roast is a type of coffee roast that is characterised by a dark brown colour and a strong,
bold flavour with a smoky finish.

23. Macchiato

A macchiato is a type of coffee drink that is made with espresso and a small amount of steamed
milk.

24. Micro Lot

A micro lot is a small batch of coffee beans that are grown, harvested, and processed separately
from other beans on a farm.

25.Organic Coffee

Organic coffee is coffee that is grown and processed without the use of synthetic pesticides,
herbicides, or fertilisers.

26. Piston Machine

A piston machine is a type of manual espresso machine that uses a lever-operated piston to force
hot water through the coffee grounds.

27. Portafilter

A portafilter is a component of an espresso machine that holds the coffee grounds and serves as a
filter to separate the brewed coffee from the spent coffee grounds. 

28. Pour-Over Coffee

Pour-over coffee is a manual brewing method that involves pouring hot water over coffee
grounds that are placed in a filter, usually made of paper or cloth.

29. Puck
A puck refers to the compacted mass of coffee grounds that remain in the portafilter after
brewing espresso. 

30. Pull Espresso

"Pulling a shot" or "pulling an espresso" refers to the process of brewing an espresso shot.

31. Pulping

Pulping is the process of removing the outermost layer of the coffee cherry, which surrounds the
coffee beans. It is typically done by machine and can be done either dry or wet.

32. Pump Machine

A pump machine is a type of espresso machine that uses a motor-driven pump to generate the
pressure needed to extract the coffee. The pump forces hot water through the coffee grounds in
the portafilter and into the cup.

33. Quakers

Quakers is a term that describes a defect in coffee beans that occurs when the beans don't fully
develop. This can happen for several reasons, such as lack of water, disease, or pests.

34. Roast

Roasting is the process of heating coffee beans to a high temperature to change their chemical
and physical properties, creating the flavour and aroma of coffee.

35. Robusta

Robusta is a coffee plant species widely grown in Africa, Asia, and South America. It is known
for its high caffeine content and robust, bold flavour. Robusta beans are typically less expensive
than Arabica beans, the other main coffee plant species.

36. Shade Grown

Shade-grown coffee is coffee that is grown under the canopy of taller trees and other vegetation,
which provides natural shade for coffee plants. 

37. Shot

A coffee shot, also known as an espresso shot, is a small serving of concentrated coffee that is
made by forcing hot water through finely-ground coffee under high pressure. 
38. Speciality Coffee

Speciality coffee refers to high-quality coffee that is grown, harvested, and processed with care
and attention to detail.

39. Strictly Hard Bean

Strictly Hard Bean (SHB) is a grade of coffee that is grown at high altitudes, typically above
4,000 feet (1,200 meters) above sea level. 

40.Tamper

A tamper is a tool that is used to compress the coffee grounds in the portafilter of an espresso
machine. 

41. Typica

Typica is a botanical variety of the Coffea arabica plant, which is one of the two main species of
coffee.

Levista Coffee

Levista Coffee is a brand that specialises in high-quality speciality coffee. We source our beans
from some of the best coffee-growing regions of Coorg and carefully roast them to bring out the
unique flavour profiles of each bean.

One of the key characteristics of Levista Coffee is its focus on sustainability. We work closely
with farmers and cooperatives to ensure our coffee is grown using environmentally friendly
practices. 

In terms of taste, Levista Coffee is known for its smooth and well-balanced flavour. 

The beans are roasted to perfection, resulting in a cup of coffee with a rich aroma, a bright
acidity, and a satisfying body.

Bottomline

In conclusion, the world of coffee is filled with diverse terms and phrases that can be
intimidating for those new to the subject. However, by familiarising yourself with the 41 coffee-
related words discussed in this blog, you will be well on your way to understanding the nuances
and basics of this famous beverage. Happy sipping!
Objectives of the study

 To find the reason to buy the Levista Coffee

 To study the levels of satisfaction
 To find the advertisements details
 To find the usage of the Levista Coffee
 To find the suggestion
 To study the profile of the Levista Coffee
 LIMITATION OF THE STUDY

1. Due to time constraints the sample size was limited to 50 customer.

2. Ad versions of respondents towards filling the questionnaires
3. The study is restricted only to customer level
4. Time was a big constraint
5. The findings are strictly based on the data collected from 50 customer only Kallakurichi.
So these finding a can’t be generalized to market of Birla Cements.
RESEARCH METHODOLOGY:

Methodology is a way to systematically solve the research problem. It explains the

various tests are generally adopted by a research in studying the research problem along with
logic behind them.

RESEARCH DESIGN:

Research design is a plan for a study which acts as a guide for the collection and analyze
of the data. It is generally concerned with specific problem with narration of facts and characters.

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

Sample Size
No of candidates are 50

Sampling area

I am taking survey surrounding at Kallakurichi area.

SAMPLING TECHNIQUE:

The research adopted convenience sampling technique. Sample size denotes the numbers
of sample selected for the study. The number of samples used in the study has been 50.

DATA COLLECTION METHOD

In this study the researcher collecting the data based on a primary and secondary. The customer
opinions have been collected as primary data and profile of the company is based on secondary
data.

In personal interview for investigator collect information from. The respondents in a fact
meeting, personal interview was conducted on the public places and in front of the banks.

The primary data were collected through structure questionnaire. The questionnaries are both
open ended and close-ended question. The secondary data were collected from some website
magazine and books.
TECHNIQUE OF THE ANALYSIS:

The every project should have a systematic approach to solve the problem. Systematic
approach should be supported by analytical tool. Mostly the researcher use statistical tool for
identifying more precise requirement expressed by the sample.

To analytical tools that are used in our project are:

Average method = No of candidates/ total respondent X 50.

TABLE 4.1

WHICH ONE IS BEST FOR COFFEE ?

NO OF
S.NO BEST COFFEE PERCENTAGE
RESPONDENT

1. LEVISTA 25 50

2. BRU 15 30

3. SUNRISE 10 20

TOTAL 50 100

INTERPRETATION:
Compare to BRU and Sunrise, Levista Coffee had a 50% of respondent for best coffee
brand.

CHART 4.1

WHICH ONE IS BEST FOR COFFEE ?

 Chart Title

40
35
30
25
20
15
10
5
0 PERCENTAGE
QULATIY
1.        QUANTATY NO OF RESPONDENT
2.        PRICE
3.        TASTE
4.       

NO OF RESPONDENT PERCENTAGE

Source

Primary Data
 TABLE 4.2

WHICH ONE IS BEST HOMEMADE COFFEE

NO OF
S.NO BEST HOMEMADE PERCENTAGE
RESPONDENT

1. LEVISTA 25 50

2. BRU 20 40

3. SUNRISE 5 10

TOTAL 50 100

INTERPRETATION:

Best Homemade coffee taste respondent mostly like Levista by 50%

CHART 4.2

WHICH ONE IS BEST HOMEMADE COFFEE

 Chart Title
45
40
35
30
25
20
15
10
5
0
QULATIY QUANTATY PRICE TASTE
1.        2.        3.        4.       

NO OF RESPONDENT PERCENTAGE

Source

Primary Data

TABLE 4.3

WHICH ONE IS HAS A GOOD ARAMO SMELL

 BEST ARAMO NO OF
S.NO PERCENTAGE
SMELL RESPONDENT

1. LEVISTA 25 50

2. BRU 20 40

3. SUNRISE 5 10

TOTAL 50 100

INTERPRETATION:

50% of the respondent of good aramo in levista and 40% of the respondent of BRU and 10% of
the respondent of Sunrise

The highest percentage of the respondent is levista 50%

CHART 4.3
 WHICH ONE IS HAS A GOOD ARAMO SMELL

NO OF RESPONDENT

1.        QULATIY 2.        QUANTATY 3.        PRICE 4.        TASTE

Source

Primary Data
 TABLE 4.4

WHICH ONE IS BEST FILTER COFFEE

BEST FILTER NO OF
S.NO PERCENTAGE
COFFEE RESPONDENT

1. LEVISTA 30 60

2. BRU 15 30

3. SUNRISE 5 10

TOTAL 50 100

INTERPRETATION:

Best filter coffee by the respondent is levista is 60% and BRU filter coffee by the respondent is
30% and Sunrise filter coffee by the respondent is 10%. The highest percentage is 60% for
levista
 CHART 4.4

WHICH ONE IS BEST FILTER COFFEE

Chart Title
120

100

80

60

40

20

0
1 2 3 4

S.NO AVIALIABLE IN ALL SHOP

NO OF RESPONDENT PERCENTAGE

Source

Primary Data

TABLE 4.5

WHICH LEVISTA COFFEE DO YOU LIKE

 NO OF
S.NO LEVISTA COFFEE PERCENTAGE
RESPONDENT

1. LEVISTA CLASSIC 20 40

2. LEVISTA PREMIUM 05 10

3. LEVISTA STRONG 25 50

TOTAL 50 100

INTERPRETATION:

40% of the respondent for levista classic and 10% of the respondent for levista premium and
50% of the respondent for levista strong.

50% of the respondent like levista strong .

CHART 4.5
 WHICH LEVISTA COFFEE DO YOU LIKE

Source

Primary Data

TABLE 4.6

WHICH LEVISTA COFFEE PACKAGE IS BENIFITS

 NO OF
S.NO LEVISTA COFFEE PERCENTAGE
RESPONDENT

1. LEVISTA JAR 5 10

2. LEVISTA PACK 100G 15 30

3. LEVISTA POUCH 30 60

TOTAL 50 100

INTERPRETATION:

10% of the respondent of levista jar and 30% of the respondent of levista pack and 60% of the
respondent of levista pouch.

The highest percentage of the respondent is levista pouch 60%

CHART 4.6

WHICH LEVISTA COFFEE PACKAGE IS BENIFITS

 Chart Title

60

50

40

30

20

10

0
QULATIY QUANTATY PRICE TASTE
1.        2.        3.        4.       

NO OF RESPONDENT PERCENTAGE

Source

Primary Data

TABLE 4.7
 LEVISTA COFFEE FROM

NO OF
S.NO LEVISTA COFFEE PERCENTAGE
RESPONDENT

1. COORG 35 70

2. OOTY 10 20

3. KODAIKANAL 05 10

TOTAL 50 100

INTERPRETATION:

70% of the respondent like levista coorg coffee and 20% of the respondent like levista ooty
coffee

The highest percentage of the respondent like levista coorg coffee 70%
 CHART 4.7

LEVISTA COFFEE FROM

Chart Title
45
40
35
30
25
20
15
10
5
0
0.5 1 1.5 2 2.5 3 3.5 4 4.5

NO OF RESPONDENT PERCENTAGE

Source

Primary Data
 TABLE 4.8

WHICH ONE HAS A FINEST POWDER

FINEST POWDER NO OF
S.NO PERCENTAGE
COFFEE RESPONDENT

1. BRU 25 50

2. LEVISTA 20 40

3. NESTLE 5 10

TOTAL 50 100

INTERPRETATION:

Finest coffee powder is levista and the respondent percentage is 40% and BRU respondent is
50% and Nestle respondent is 10%

CHART 4.8

WHICH ONE HAS A FINEST POWDER

 Chart Title

40
35
30
25
20
15
10
5
0 PERCENTAGE
QULATIY
1.        QUANTATY NO OF RESPONDENT
2.        PRICE
3.        TASTE
4.       

NO OF RESPONDENT PERCENTAGE

Source

Primary Data

TABLE 4.9
 WHICH RATIO OF FILTER COFFEE DO YOU LIKE IN LEVISTA

NO OF
S.NO FILTER COFFEE PERCENTAGE
RESPONDENT

60% COFFEE 40%

1. 30 60
CHICORY

80% COFFEE 20%

2. 20 40
CHICORY

TOTAL 50 100

INTERPRETATION:

60% of the respondent of like 60% and 40% coffee chicory in levista and 40% of the respondent
like 80% coffee 20% chicory liked by

CHART 4.9
 WHICH RATIO OF FILTER COFFEE DO YOU LIKE IN LEVISTA

Source

Primary Data
 TABLE 4.10

IS LEVISTA COMES UNDER FAMILY BUDGET

NO OF
S.NO FAMILY BUDGET PERCENTAGE
RESPONDENT

1. YES 30 60

2. NO 20 40

TOTAL 50 100

INTERPRETATION:

Levista comes under all family budget of 60% and 40% of others

CHART 4.10

IS LEVISTA COMES UNDER FAMILY BUDGET

 1.       

NO OF RESPONDENT PERCENTAGE

Source

Primary Data
 TABLE 4.11

IS LEVISTA AVIALIABLE IN ALL SHOP

AVIALIABLE IN ALL NO OF
S.NO PERCENTAGE
SHOP RESPONDENT

1. YES 40 80

2. NO 10 20

TOTAL 50 100

INTERPRETATION:

80% levista coffee is available in all shops

CHART 4.11

IS LEVISTA AVIALIABLE IN ALL SHOP

 Chart Title
50
45
40
35
30
25
20
15
10
5
0
QULATIY QUANTATY PRICE
1.        2.        3.       

NO OF RESPONDENT PERCENTAGE

Source

Primary Data
 TABLE 4.12

IS LEVISTA GOOD IN?

AVIALIABLE IN NO OF
S.NO PERCENTAGE
ALL SHOP RESPONDENT

1.
QUALITY 10 20

2.
QUANTITY 5 10

3.
PRICE 15 30

4.
TASTE 20 40

TOTAL 50 100

INTERPRETATION:

Levista coffee has 20% of quality and 10% quantity and 30% of price and 40% of taste
 CHART 4.12

IS LEVISTA GOOD IN?

Chart Title

TOTAL
4.       

TASTE
1.        2.        3.       

PRICE

QUANTATY

QULATIY

0 20 40 60 80 100 120 140 160

NO OF RESPONDENT PERCENTAGE

Source

Primary Data
FINDINGS:

The highest percentage of the respondent 1 time use 70%

The highest percentage of the respondent children paste 40%

The highest percentage of the respondent plain colgate 66%

The highest percentage of the respondent No gum problems 70%

The highest percentage of the respondent 50 gms pack 40%

The highest percentage of the respondent mouth freshness 58%

The highest percentage of the respondent and Yes 68%

The highest percentage of the respondent and Advertisement 70%

The highest percentage of the respondent and Quantity 40%

The highest percentage of the respondent and above 5 year 44%

The highest percentage of the respondent and Advertisement 32%

The highest percentage of the respondent and petty shop 64%

The highest percentage of the respondent and Good 46%

 SUGGESTION

Companies should labour will happy reduce the price without affecting quality it will increase

the sales.

The company should gives offers

The agent has to make effort to distribute the product in all areas including village to make the

product available to the customer at their convenience.

 CONCLUSION

A study the consumer behaviour towards the boost it is conclude that “consumer is the

king” and that consumer satisfaction is our goal. Findings and suggestions of the study would

show the way for the Colgate paste products to satisfy the consumers. So the consumer

satisfaction would indoubtedly take the boost to greater heights in the days to come.
BIBLIOGRAPHY

WEBSITES:

https://www.colgatepate.in/in/home.html

https://www.colgate.in/proddetail/ from-colgate-22208128330.html

https://en.wikipedia.org/wiki/colgate_Products

SEARCH ENGINE

www. Google.com

Books

India marketing and achievements

 QUESTIONNAIRE

A STUDY ON CUSTOMER SATISFCATION TOWARDS COLGATE PASTE

KALLAKURICHI

1. Name of the respondent:

2. Gender

a. Male b. Female

3. Age of the respondent:

a. Below 15 Years b. 15-25 Years c. 25-30 Years d. Above 30 years

4. Is it mouth freshness

a. Yes b. No

5. When you use it gum problem arise

a. Yes b. No

6. Mostly used pack

a. 10gms b. 20 gms c. both a and c

7. How is the quality ?

a. Poor b. Satisfactory c. Excellent

8. What about price?

a. Low b. Average c. High

9. How is Packing?

a. Poor b. Good c. Excellent

10. How frequently used

a. Daily b. weekly c. rarely

11. What motives you to buy ?

a. Quality b. Quantity c. Purity d. Varieties

12. Is the product easily available in the market?

 a. Yes b. No

13. Are you aware about ?

a. Yes b. No

14. In which way did you come to know about ?

a. Banners b. Television c. Advertisement d. others

15. Ranking for product____________