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SYNDICATE LEADER:Sonali Kishore

SYNDICATE MEMBERS



ANALYTICAL STUDY OF POTENTIAL GROWTH

OF |READY TO EAT} PRODUCTS

IN NCR REGION







� Preface� Acknowledgement

CHAPTER-1 Research methodology Objectives of the report

Introduction to instant foods

CHAPTER-2

Questionnaire at a glance

Data analysis

CHAPTER-3

Limitations of the report Findings and observations Suggestions

CONCLUSION BIBLIOGRAPHY



In the modern days where the life is at fast pace and the time very valuable toevery person, " Instant Foods" play an important role in everyone's day-to-day life.

The very term 'instant food' means simple, fast and convenient food which is easyand fast to prepare besides being hygienic, free from microbial contamination andalso convenient to eat.

IN THIS REPORT WE PROCEED WITH THE OBJECTIVE OF ANALYZING THE SCOPE OF VARIOUS INSTANTS FOOD PRODUCTS IN NCR

REGION.

The study gives us an understanding of various factors influencing people to buyinstant food items and the various range available in the market.

It also gives us an insight of the attitude of consumers towards the products andthe relative position of various brands available with respect to the competition.

T he methodology adopted was an questionnaire survey method that is the primary source of information.

We are hopeful that that the observers would find it great informational ascendant.



A Project is performed which provides us with necessary knowledge andinformation about a specific field.

We would like to convey our sincere regards towards the contribution of anumber of people without whose sincere guidance and supervision of thisproject would not be in its current form

we would like to convey our sincere regards to:

DR. A.K. SINGH SURYAVANSHI&

PROF. MONICA SEHGAL

Under whose cooperation and support helped in thedevelopment of this project by providing us with the basicguidelines and advice in preparing this product analysisreport.





� This report presents a comprehensive view of themethodology adopted for the present investigationundertaken to know the awareness of consumers

about instant food. The choice of the particularbrands in the study area and to predict the demandfor instant food products. T his report covers the following

aspects:

A) Description of study areaB) Sampling design and data collectionC) Analytical tools





� SinceGhaziabad city is situated besides metropolitan city of new Delhi, consumersin the study area are highly influenced by ever changing environment of the city.

� Hence, most of the consumers of the study area are adopting the consumption

habits of the metropolitan consumers. In case of food products, the consumers are

switching from traditional foods to instant food products.

� Even though, the indigenous food products like pickles, papads etc., are prepared

at home since ages,but due to the availability of wide range of instant food productsin recent years, the consumers are more opted to use the products available in the

market at convenient packages and reasonable rate.

� Most commonly available and used instant food products in the study area are ,noodles, soups ,ready to eat vegetables, non vegetables,curries,vermicelli.

Therefore, considering the growing market and popularity of instant food

products in the area, an attempt was made to study the buying behavior of

consumers towards Instant Food Products.



Dat a as ee c llecte fr ri ary s rcet r esti aire





� To study the awareness of instant food products

� To determine the buying behavior of the consumers of instant food items�

� To determine the demand potential of instant food items

� To determine the age group that mainly consumes the instant food items

� To determine the position of various instant food brands in the surveyedregion

� To determine the degree of consumers inclination towards the instant foodproducts

� To determine the customers views about the nutritional value of theproducts and how do people find the products in comparison to the home

made products.



� Ready to eat (RTE) can be defined as food products that

constitute complete meals; require minimal processing, if any, typically requiring re-heating to desired temperature or

addition of water

�

They are often termed as ¶Convenience Food· since they are positioned as ¶value for money· products that solve the issue

of time-constrains faced by consumers due to the pressures of

urban life

READY TO EAT PACKAGED FOOD



Canned foods, convenience foods, frozen foods, dried foods, preserved foods, etc. all come under instant foods or ready-to-eat

foods.

The food habits in India have changed due to the Western influence and theusage of these foods is also on the rise.

These foods are widely used in catering industries as well as at homes.There are varieties of instant/ready-to-eat foods available in the market to

choose from and they have been a part of every day life.

Our diverse range of instant food items also includes a wide variety of eatables which are healthy as well as nourishing. These instant food itemsare manufactured in accordance to the standard set by the industry . Thepackaging of our eatables is done hygienically so that the quality of the

food does not get affected.



As the name suggests these products are either to be just openedand heated OR are so easy to cook that they can be prepared in

no time.

These ready to eat items are manufactured in accordance to the

standards set by the food and beverage industry .

With proper packaging of our ready to eat food items the taste

and quality of our food remains delicious.



1 ) Shelf Stable Packaged Food

� RTEs are stored safely in a sealedcontainer and are packagedusing technology that offers along shelf life ranging from a-byears

� Products are typically without

preservatives

� They can be stored at roomtemperature withoutrefrigeration making theirstorage convenient for retailersas well as consumers

2 ) Frozen Packaged Food

�

Frozen RTE foods refer toprocessed foods that need tobe refrigerated to maintainnutritional value and taste

� Products can be heated in amicrowave oven or aconventional oven

� Products typically do notcontain preservatives orartificial ingredients

� They include complete dishes,special curries and a major

portion contains various snacks



TY PE :- a) Employed c) Unemployedb) Self-employed d) Student

MARI T ALST ATU S :- Married U

nmarried1)Do you consume instant food items?a) Yes b) No

2) Why do you consume instant food?a) Lack of time b) taste better

c) For a change d) Dont know cooking

3)Which age group of your family prefer these food items?a) Children below 13 b) Teenagersc) Adults d) Elders



4) Kindly provide the following details about your usagelevel:

RTE PRODUCTS OCASSIONALLY REGULARLY PREFFERED

BRAND

Vegetable meals

Non- veg meals

Soups

Noodles

Any other



5)Why do you like the above products?a) Quality b) Availabilityc) Taste d) Other

6)How did you come to know about the product?a) Media b) Displayc) Friends

7) How do you compare the products with self made one?TASTE NUTRITION VALUE

Better Better

Worse Worse

Similar Similar



YES 125 84%

NO 25 16%

TOTAL 150 100%



84%

16%YES

NO



TO SAVE TIME 30 24%

TASTE BETTER 27 21.6%

FOR A CHANGE 56 44.8%

DO

NT

KNO

W COO

KIN

G12 9.6%

TOTAL 125 100%



24%

21.60%44.80%

9.60%

Lack of time

Taste better

For a change

don't know cooking



CHILDREN BELOW 13 20 16%

TEENAGERS 80 64%

ADULTS 19 15.2%

ELDERS 6 4.8%

TOTAL 125 100%



16%

64%

15.20%

4.80%

Children below 13

Teenagers

Adults

Elders



V E GE T ABLE MEALS

OCASIONALLY 50 40%

REGULARLY 75 60%

TOTAL 125 100%

40%

60%

Ocassionally

Regulary



NON VEGETABLE MEALS

OCCASIONALLY 89 71.2%

REGULARLY 36 28.8%

TOTAL 125 100%

71.20%

28.80

%

ocassionaly

regularly



SOUPS

OCASSIONALLY 90 72%

REGULARLY 35 28%

TOTAL 125 1 %

72%

28%

Ocassionally

Regularly



N OODLES

OCASSIONALLY 49 39.2%

REGULARLY 76 60.8%

TOTAL 125 100%

39.20%

60.80

%

Ocassionally

Regularly



PREFERRED RAND

NAMES

MAGGI MTR

KNORR

GITS

HALDIRAM



QUALITY 30 24%

AVAILABILITY 17 13.6%

TASTE 70 56%

OTHER 8 6.4%

TOTAL 125 100%



24%

13.6%

56%

6.4%

Quality

Availability

Tastes

Other



MEDIA 70 56%

DISPLAY 30 24%

FRIENDS 25 20%



24%

56%

20%

DISPLAYS MEDIA FRIENDS



BETTER 76 60.8%

WORSE 10 8%

SIMILAR 39 31.2%

TOTAL 125 100%



60.8%8%

31.2%

better

worse

similar



In terms of nutrition value:-

BETTER 33 26.4%

WORSE 48 38.4%

SIMILAR 44 35.2%

TOTAL 125 100%



26.4%

38.4%

35.2%

Better

Worse

Similar



60.80

%8%

31.20%

TASTE

BETTER

WORSE

SIMILAR

26.40

%

38.40

%

35.20%

NUTRITION VALUE

BETTER

WORSE

SIMILAR





� This Analysis is based on primary data collected from sample consumers by survey method. As many of the consumersf urnished the required inf ormation from their memory and

experience, the collected data ould be sub jected to recallbasis.The study area as li ite t t e Del i N re i and

t e fi nd i ngs a y not e applic able t o ot er arkets, as vastdiff erences exist among the consumers ith regard to demographic and psychographics characteristics.

Hence, the findings of the study may be

considered appropriate f or the situations similar to study area and extra care should be taken hile generalizing the results.



� It was observed that most of the people consumed the instant

food items to EXPERIENCE A CHANGE , i.e. most of thepeople in the surveyed region consumed the product due totwo most important reasons being the desire to have a change

and ALSO DUE TO LACK OF TIME as most of the WORKING

CLASS AND STUDENTS PREFER such food DUE TO

REASONABILITY OF PRICES AND SAVING OF TIME IN THEIR

HECTIC DAILY SCHEDULE . However some of other reasons

included are taste of these products.

Moreover they are NOT MUCH DEMANDED BY OLD people due totheir traditional thinking.



� Most of the people found the instant food items to be of betterin taste than the home made food items, moreover they addvariety to the daily home made stuff.

� H

owever the consumer mostly find the products eitherworse in nutritional value or almost similar. Theproducts usually do not enjoy high nutritional value.



MAGGI

being the leading brand is in a saturated stage of itsdevelopment in the noodles segment, however the other

brands such as KNORR and foodles by HORLICKS are in thedevelopment stage.

It should be notice that with the introduction of most of

the competitive brands in the market MAGGI lost a part of

its dominative market share.



� Maggi being the most preferred brand shoulde pand its range of products from soups and noodles to readyto eat vegetables and other range of products.

Most of the people who are reluctant in using the instant food

products might be attracted by the products if the nutritionalvalue of the product is enhanced, as a result the market forsuch product would be enhanced.



� Organic food may be introduced so that the

present

Non-consumers may also find the products of their usage value and hence the market of such

products in the area would be widened, asmost of the consumers in the present day

scenario are health conscious.



Though there are so many instant foods available in our country, their popularity is increasing in a slow pace especially in the surveyed region(17%were not using it) e cept noodles and soups. Such productsare much popular among the youth. However old age people less prefer it , due to theirtraditional and orthodo beliefs.

� The survey so conducted showed that people did preferred instant foodbecause of being economical and convenient. Most of the consumers prefer these kind of products (83%). These convenience foods are preferred bymainly nuclear families where both husband and wife are working , and theyouth or bachelors who do not have time, patience or the expertise to

prepare in a traditional method.



Instant f oodshav e bec ome popul ar it h ti me bec ause o f less c ost, ti me and ener g y sav i ng, c onv enience i n pre par ati on and c onsumpti on i n t he busy and hectic life.

A N FOR ORK I NG PEOPLE

It is a boon f or orking people ho are able t o sav e ti me, ener g y and money b y usi ng t hese f ood s.

Instant f oods helped the people t o prev ent t he age-ol d tr ad iti onal met hod o f l ong pre par ati on o f gri nd i ng, c ooki ng or f ermenting f or hours and hence making the ork f aster.

The survey also revealed that most of the present trend y oung gener ati on has c hanged t heir t astet o t he i nst ant f ood s to save time and energy , due to hich number of catering industries and manuf acturers are increasing to cope ith the demand.

Hence, t here is a great sc ope f or t hese i ndustries i n t he f ut ure based on t heawarenesso f c onv enienceand h y gienic f act ors.



� Another, conclusion drawn from this analysis is that ma jorcategory of people consuming these products are the teenagers, due to lucrative tastes and attractive prices

� However itwas also observed that the various sources of

media had the greatest impact on consumers and also proved to be an important source of inf ormation f or the consumers in knowing about the various instant f ood items available in the market and the various brands available.



� Most of the people found the instant food items to be of bettertaste than the home made food items, moreover they addvariety to the daily home made stuff.

� H

owever the consumer mostly find the products eitherwere worse in nutritional value or almost similar. Theproducts usually do not enjoy high nutritional value.



BOOKS:C R Kothari research methodology.1st edition. N ew age

international publishers. ISBN 978-81-224-1522-3.

PLACES: (We have collected the information from)Shipra mallPacific mallSRS mallAditya mall

SEARCH ENGINES:www.google.comwww.bing.com





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