A Study of Consumer Perception of “Ready to Eat” Products Among Working Class Women

A Report on A Study Of Consumer Perception Of devise To fertilize Products Among works(a) Class Women In Erandwane Area In Pune City MASTER OF BUSINESS ADMINISTRATION Introduction Ready to fertilize forage items has al define gained wide scope in western world and in recent years it gaining popularity in India. A busy lifestyle has made Indian women very hectic to hedge and expel gum olibanum ready to tucker stunned food items atomic material body 18 gaining wide interest. On account of this numerous firms argon beholding this, a golden opportunity. Companies like Haldiram, Nestle, and ITC be already running(a) in this area.In at onces scenario, confused came canned foods, frozen foods, and ready to organise and now the era of ready to eat food . Considering the sentence value for the work women and likewise aspect towards commercialisedise needs firms started manufacturing it. on that point are batchs, who are migrating to cities for antic and education and these people drive home find the Ready-to-eat products are comfortable to eat kind of than depending on restaurants. many of the dual income (both husband and wife are office goers) families want to spend oftentimes slight judgment of conviction on altering because of less availability of time.During weekends they want to spend time with their kids and let oning, whereas in weekdays the office continuance is large and these factors forced them to go for buying such products. Other factors influences this products is availability of various flavors and dishes. Consumers who are looking for various dishes and flavors now depend on these products. This products brings variety to their eatings and scrumptious too. There is no conclusion which one precedes-whether the availability or taste or time constraint, totally these factors complement individually other in driving these products.Ready to eat items are providing a boon for working women. Literature critique H ere are some facts drawn out by different espouse carried out by different agencies. * The CFA commissioned a consumer postdate to better understand consumers attitudes and cognitions of ready to eat foods to help claim those efforts. According to the trace, more(prenominal) than half of Indians disagree that ready to eat food is as nutritious a fresh and more than one-third disagree that ready to eat food is as nutritious as frozen.Ready to eat foods and Lower Sodium Are Compatible Only half of those surveyed recognize that ready to eat foods can be low in sodium, despite the multitude of no salt, low sodium and reduced sodium options available on grocery shelves. Thus conclusion can be drawn out from this that many people are with ready to cook food but some people are non so supportive. To find out where is real market for ready to cook food. * A survey conducted by the Associated Chambers of Commerce and Industry of India (ASSOCHAM) secretary general D. S. Rawat said th e consumer disbursal rate on cognitive processed food has increased at an average rate of 7. per cent annually from 2008 to 2010. And this is expected to travel at an average of around 8. 6 per cent until 2012. * In any commercial context, such as unused product development, positioning and marketing, to understand consumer perceptions and their needs is a fundamental application for food producers ( wagon train Kleef et al. , 2005, Oude Ophuis and Van Trijp, 1995). * The pack of consumer behaviour focuses on how individuals make decisions to spend their available resources (time, money, effort) on consumption-related items (Schiffman Kanuk,1997). contestation of Research A weigh of consumer perception of ready to eat products.Objective The look for paper was under taken with the following objectives. i. To area the effective use of time by the use of RTE products. ii. The advisedness of consumers towards ready-to-eat food iii. The factors prudent for buying RTE produ cts by working women. Research Methodology Research methodology is the procedures utilise in domineering observations or other than obtaining selective information, evidence, and information as a part of research project or airfield. selective information collection Theprocessused tocollectinformationand informationfor the use ofmakingbusinessdecisions. 1. firsthand Primary data is the first hand collection of data.In this translate we hold used Questionnaire as our creature for primary data collection. 2. Secondary Secondary data is the data which is already available and published somewhere. For this study we have used journals, Magazines, related websites. Type of research Descriptive Descriptive research includes surveys and fact-finding enquiries of different kinds. The major purpose of descriptive research is description of the state of affairs as it exists at place. So we are employ this method as there is no control over the variables we can single report what h as happened or what is happening.Sampling It is the statistical method of representative data or observations in a assort(lot, batch, population, etc. ) * Technique bare(a) Random Sampling * Sample Size 50 * Total population 50,000*(www. wikiprdia. org) grasp of research 1. The study was based on primary data collected from consume consumers by survey method. 2. The research is through with(p) in Erandwane area. 3. The tar raise up is for working women in this area. 4. Research location is in Pune city. Limitations 1. The sample may not totally represent the whole section of the population because of different backgrounds. . The reluctancy of the responses from the population. 3. Invalid information . 4. Being college student, we confront time constraint for data collection Significance 1. Awareness about(predicate) Ready-to-eat products. 2. acceptability of Ready-To-Eat products. 3. Openness of the market for new Ready-to-eat products. 4. marketing strategies for RTE pro ducts. 5. Influence of media in promoting RTE. 6. New growing industry. Analysis 1. suppurate Fig 1. get along with percentage Above fig shows that the upper limit number of women are from 30-40 age group and they elect RTE. 2. business lineFig 2. Occupation Percentage From the above graph, it is cleared that the maximum i. e. 52% women are salaried. 3. Income Fig 3. Income Percentage Maximum of the women are having income in between 20000-30000. 4. Awareness Fig. 4 Awareness about the RTE From the analysis it shows that, out of total population, 52% pick out RTE for meals, which is highest. 5. Time Constraint Fig. 3 Time constraints The above pie chart reveals that, the maximum number of women prefer RTE as they face time constraints in the kitchen. 6. buy perception Fig. 3 Buying PerceptionFrom the analysis, it concludes that more number of working women go for RTE because it is convenience. Following data interpretations were obtained- 1) 52. 27% women are salaried. 2) 8 0%women have income above 10,000-20,000. 3) around 100% women have working hour more than 9-10 hours. 4) 60% didnt get time to cook food themselves. 5) 80% people are aware of the Ready To Eat products. a) 25% or more, knows about the ready To Eat products. b) 36. 36% people prefer Ready To Eat items more than once. c) 34. 09% people prefer because it is very convenient to use. d) 20. 45% prefer because of the availability of products. ) 77. 27% think that ready To Eat products are not healthy. a) As it has preservatives, sometimes bad packaging, comes with expiry date, it is not fresh and also we get less variety. 7) 11. 36% consumes on daily basis. 8) 55% of population thinks it makes life easy. Conclusion As per our findings, Ready To Eat are on growing stage. 1. Ready To Eat companies should change their marketing strategies as people have the typical mindset that the Ready To Eat products are not healthy to consume. 2. In the aspect of Time, peck and Easy to make the Ready To Eat are proving to be good. . The analysis shows that nearly of the working women prefer Ready to Eat rather than cooking as it reduces their efforts. Bibliography 1. Goyal Anita and Singh,N. P. (2007), Consumer perception about Ready-to-eat in India anexploratory study,British fare Journal,Vol. 109, Iss. 2,p. 182-195. Information, 26 (9) 8-14. 2. Hirekencchanagoudar Renuka , 2008,Consumer Behaviour Towards Ready To Eat Food Products . housewives in Dharwad. MHSc. Thesis, Univ. Agric. Sci, Dharwad. 3. Jorin, R. , 1987, Consumer behaviour is changing and offering new opportunities.Berater- 4. Joshi, M. S. , 1993, Food purchase habits and consumer awareness of rural and urban 5. Kamalaveni, D. and Nirmala, 2000, Consumer behaviour in minute of arc food products. Ind. J. 6. Kamenidou, L. , Zimitra-Kalogianni, L. , Zotos, Y. and Mattas, K. , 2002, family unit purchasing and consumption behaviour towards processed peach products. New Medit,. 1 (1) 45-49. Mktg, 30 (5-7) 12-18. 7. Makatouni,Aikaterini (2002), What motivates consumers to buy thorough food in the UK? Results frm a qualitative study,British Food Journal,Vol. 104,Iss. 3/4/5,pp. 345-352. 8.Nichanj,Meena(2005),Urbanities in India dispute health,turn Ready-to-eaties,Knight ridder Tribune business news,Washington,pp. 1. Nayga, Rodolfo M. and Capps,Oral (1992)Determinants of Food Away from Home Consumption An Update, Agribusiness,Vol. 8,Iss. 6,pp. 549-559. 9. R. Meenambekai, P. Selvarajan, Consumer Attitudes toward Ready-To-Eat jammed Food Items (With finical Reference To Jaffna Divisional Secretariat Division). The Seventh International Research Conference on Management and finance (IRCMF 2012) 10. Ramasamy, K. , Kalaivanan, G. and Sukumar, S. , 2005, Consumer behaviour towards instant food products.Ind. J. Mktg. , 24 (2-3) 55-59. 11. Rana Muhammad Ayyub, Muhammad Bilal and Muhammad Rameez Akram, EXPLORING CONSUMER BEHAVIOUR REGARDING READY TO sap MEAT creep MEAT PRODUCT IN PAKISTAN,University of Veterinary and Animal Sciences, Lahore, Pkaistan. 12. Rees, A. M. , 1992, Factors influencing consumer choice. J. Soc. of Dairy Tech. , 45 (4) 112-116. 13. Sharma,Gaurav, (2011), A STUDY OF THE behavioral PATTERN OF CUSTOMERS FOR READY TO EAT FOOD ITEMS. Report, FACULTY OF MANAGEMENT STUDIES NATIONAL rightfulness UNIVERSITY, JODHPUR 14. Srinivasan, N. and Elangovan, D. 2000, Consumer perception towards processed fruits and vegetable products. Ind. J. Mktg, 30 (11-12) 22-25. 15. T. Sarathy and Shilpa Gopal, Managing the Diffusion of innovation in Ready-To-Eat Food Products in India 16. Vijayabhaskar and Dr. N Sunderam, Market Study on Key Determinants Of Ready To Eat Products With Respect To Tier I Cities In southerly Area, International Journal Of Multidisciplinary Research Volume II Issue VI, June 2012, ISSN-2231 5780. 17. Erandwane-Pune. jpg Wikipedia, the guiltless encyclopedia www. en. wikipedia. org 18. www. google. com AbstractThe present investigation made an attempt to study the perception of consumers towards ready-to-eat food products by the working class women in Erandwane area in Pune city. A total sample of 50 respondents was selected for the study. Majority of the respondents were aware of RTE products. Also tv set works as major source for getting information about such products. The purpose of the study is to find out what are the responsible factors for consumption of such products in working class women. Their income level, time variable, product awareness are taken into consideration to arrive at the conclusion.The master(prenominal) aim for this study is to explore consumer perception for ready-to-eat products and the major forces determining such segment to grow and the succeeding(a) potential of the same. This research leave give us potential information about the working women predilection for such products. There is a tremendous change in the last ten years in our country of people consuming habits, working style. Other tha n convenience there are many recondite forces and upcoming forces. kind of than availability of western eatables products, our own products are come into packaged items for sales in this market. This study will throw some light onA Study of Consumer Perception of Ready to Eat Products Among operative Class WomenA Report on A Study Of Consumer Perception Of Ready To Eat Products Among Working Class Women In Erandwane Area In Pune City MASTER OF BUSINESS ADMINISTRATION Introduction Ready to eat food items has already gained wide scope in western world and in recent years it gaining popularity in India. A busy lifestyle has made Indian women very hectic to cook and eat thus ready to eat food items are gaining wide interest. On account of this many firms are seeing this, a golden opportunity. Companies like Haldiram, Nestle, and ITC are already working in this area.In todays scenario, first came canned foods, frozen foods, and ready to cook and now the era of ready to eat food . Cons idering the time value for the working women and also looking towards market needs firms started manufacturing it. There are peoples, who are migrating to cities for job and education and these people have find the Ready-to-eat products are comfortable to eat rather than depending on restaurants. Most of the dual income (both husband and wife are office goers) families want to spend much less time on cooking because of less availability of time.During weekends they want to spend time with their kids and outing, whereas in weekdays the office duration is large and these factors forced them to go for buying such products. Other factors influences this products is availability of different flavors and dishes. Consumers who are looking for different dishes and flavors now depend on these products. This products brings variety to their eatings and palatable too. There is no conclusion which one precedes-whether the availability or taste or time constraint, all these factors complement ea ch other in driving these products.Ready to eat items are providing a boon for working women. Literature Review Here are some facts drawn out by different survey carried out by different agencies. * The CFA commissioned a consumer survey to better understand consumers attitudes and perceptions of ready to eat foods to help inform those efforts. According to the survey, more than half of Indians disagree that ready to eat food is as nutritious a fresh and more than one-third disagree that ready to eat food is as nutritious as frozen.Ready to eat foods and Lower Sodium Are Compatible Only half of those surveyed know that ready to eat foods can be low in sodium, despite the multitude of no salt, low sodium and reduced sodium options available on grocery shelves. Thus conclusion can be drawn out from this that many people are with ready to cook food but some people are not so supportive. To find out where is real market for ready to cook food. * A survey conducted by the Associated Cha mbers of Commerce and Industry of India (ASSOCHAM) secretary general D. S. Rawat said the consumer spending rate on processed food has increased at an average rate of 7. per cent annually from 2008 to 2010. And this is expected to rise at an average of around 8. 6 per cent until 2012. * In any commercial context, such as new product development, positioning and marketing, to understand consumer perceptions and their needs is a fundamental activity for food producers (Van Kleef et al. , 2005, Oude Ophuis and Van Trijp, 1995). * The study of consumer behaviour focuses on how individuals make decisions to spend their available resources (time, money, effort) on consumption-related items (Schiffman Kanuk,1997). Statement of Research A study of consumer perception of ready to eat products.Objective The research paper was under taken with the following objectives. i. To study the effective use of time by the use of RTE products. ii. The awareness of consumers towards ready-to-eat food ii i. The factors responsible for buying RTE products by working women. Research Methodology Research methodology is the procedures used in systematic observations or otherwise obtaining data, evidence, and information as a part of research project or study. Data collection Theprocessused tocollectinformationanddatafor the purpose ofmakingbusinessdecisions. 1. Primary Primary data is the first hand collection of data.In this study we have used Questionnaire as our instrument for primary data collection. 2. Secondary Secondary data is the data which is already available and published somewhere. For this study we have used journals, Magazines, related websites. Type of research Descriptive Descriptive research includes surveys and fact-finding enquiries of different kinds. The major purpose of descriptive research is description of the state of affairs as it exists at present. So we are using this method as there is no control over the variables we can only report what has happened or wh at is happening.Sampling It is the statistical method of representative data or observations in a group(lot, batch, population, etc. ) * Technique Simple Random Sampling * Sample Size 50 * Total population 50,000*(www. wikiprdia. org) Scope of research 1. The study was based on primary data collected from sample consumers by survey method. 2. The research is done in Erandwane area. 3. The target is for working women in this area. 4. Research location is in Pune city. Limitations 1. The sample may not totally represent the whole section of the population because of different backgrounds. . The reluctancy of the responses from the population. 3. Invalid information . 4. Being college student, we faced time constraint for data collection Significance 1. Awareness about Ready-to-eat products. 2. Acceptability of Ready-To-Eat products. 3. Openness of the market for new Ready-to-eat products. 4. Marketing strategies for RTE products. 5. Influence of media in promoting RTE. 6. New growi ng industry. Analysis 1. Age Fig 1. Age Percentage Above fig shows that the maximum number of women are from 30-40 age group and they prefer RTE. 2. OccupationFig 2. Occupation Percentage From the above graph, it is cleared that the maximum i. e. 52% women are salaried. 3. Income Fig 3. Income Percentage Maximum of the women are having income in between 20000-30000. 4. Awareness Fig. 4 Awareness about the RTE From the analysis it shows that, out of total population, 52% prefer RTE for meals, which is highest. 5. Time Constraint Fig. 3 Time constraints The above pie chart reveals that, the maximum number of women prefer RTE as they face time constraints in the kitchen. 6. Buying perception Fig. 3 Buying PerceptionFrom the analysis, it concludes that more number of working women go for RTE because it is convenience. Following data interpretations were obtained- 1) 52. 27% women are salaried. 2) 80%women have income above 10,000-20,000. 3) Almost 100% women have working hour more than 9-10 hours. 4) 60% didnt get time to cook food themselves. 5) 80% people are aware of the Ready To Eat products. a) 25% or more, knows about the ready To Eat products. b) 36. 36% people prefer Ready To Eat items more than once. c) 34. 09% people prefer because it is very convenient to use. d) 20. 45% prefer because of the availability of products. ) 77. 27% think that ready To Eat products are not healthy. a) As it has preservatives, sometimes bad packaging, comes with expiry date, it is not fresh and also we get less variety. 7) 11. 36% consumes on daily basis. 8) 55% of population thinks it makes life easy. Conclusion As per our findings, Ready To Eat are on growing stage. 1. Ready To Eat companies should change their marketing strategies as people have the typical mindset that the Ready To Eat products are not healthy to consume. 2. In the aspect of Time, Taste and Easy to make the Ready To Eat are proving to be good. . The analysis shows that most of the working women prefer Re ady to Eat rather than cooking as it reduces their efforts. Bibliography 1. Goyal Anita and Singh,N. P. (2007), Consumer perception about Ready-to-eat in India anexploratory study,British Food Journal,Vol. 109, Iss. 2,p. 182-195. Information, 26 (9) 8-14. 2. Hirekencchanagoudar Renuka , 2008,Consumer Behaviour Towards Ready To Eat Food Products . housewives in Dharwad. MHSc. Thesis, Univ. Agric. Sci, Dharwad. 3. Jorin, R. , 1987, Consumer behaviour is changing and offering new opportunities.Berater- 4. Joshi, M. S. , 1993, Food purchase habits and consumer awareness of rural and urban 5. Kamalaveni, D. and Nirmala, 2000, Consumer behaviour in instant food products. Ind. J. 6. Kamenidou, L. , Zimitra-Kalogianni, L. , Zotos, Y. and Mattas, K. , 2002, Household purchasing and consumption behaviour towards processed peach products. New Medit,. 1 (1) 45-49. Mktg, 30 (5-7) 12-18. 7. Makatouni,Aikaterini (2002), What motivates consumers to buy organic food in the UK? Results frm a qualit ative study,British Food Journal,Vol. 104,Iss. 3/4/5,pp. 345-352. 8.Nichanj,Meena(2005),Urbanities in India junk health,turn Ready-to-eaties,Knight ridder Tribune business news,Washington,pp. 1. Nayga, Rodolfo M. and Capps,Oral (1992)Determinants of Food Away from Home Consumption An Update, Agribusiness,Vol. 8,Iss. 6,pp. 549-559. 9. R. Meenambekai, P. Selvarajan, Consumer Attitudes toward Ready-To-Eat Packed Food Items (With Special Reference To Jaffna Divisional Secretariat Division). The Seventh International Research Conference on Management and Finance (IRCMF 2012) 10. Ramasamy, K. , Kalaivanan, G. and Sukumar, S. , 2005, Consumer behaviour towards instant food products.Ind. J. Mktg. , 24 (2-3) 55-59. 11. Rana Muhammad Ayyub, Muhammad Bilal and Muhammad Rameez Akram, EXPLORING CONSUMER BEHAVIOUR REGARDING READY TO EAT MEAT QUAIL MEAT PRODUCT IN PAKISTAN,University of Veterinary and Animal Sciences, Lahore, Pkaistan. 12. Rees, A. M. , 1992, Factors influencing consumer choice. J. Soc. of Dairy Tech. , 45 (4) 112-116. 13. Sharma,Gaurav, (2011), A STUDY OF THE BEHAVIOURAL PATTERN OF CUSTOMERS FOR READY TO EAT FOOD ITEMS. Report, FACULTY OF MANAGEMENT STUDIES NATIONAL LAW UNIVERSITY, JODHPUR 14. Srinivasan, N. and Elangovan, D. 2000, Consumer perception towards processed fruits and vegetable products. Ind. J. Mktg, 30 (11-12) 22-25. 15. T. Sarathy and Shilpa Gopal, Managing the Diffusion of innovation in Ready-To-Eat Food Products in India 16. Vijayabhaskar and Dr. N Sunderam, Market Study on Key Determinants Of Ready To Eat Products With Respect To Tier I Cities In Southern Area, International Journal Of Multidisciplinary Research Volume II Issue VI, June 2012, ISSN-2231 5780. 17. Erandwane-Pune. jpg Wikipedia, the free encyclopedia www. en. wikipedia. org 18. www. google. com AbstractThe present investigation made an attempt to study the perception of consumers towards ready-to-eat food products by the working class women in Erandwane area in Pune city. A total sample of 50 respondents was selected for the study. Majority of the respondents were aware of RTE products. Also television works as major source for getting information about such products. The purpose of the study is to find out what are the responsible factors for consumption of such products in working class women. Their income level, time variable, product awareness are taken into consideration to arrive at the conclusion.The main aim for this study is to explore consumer perception for ready-to-eat products and the major forces determining such segment to grow and the future potential of the same. This research will give us potential information about the working women preference for such products. There is a tremendous change in the last ten years in our country of people consuming habits, working style. Other than convenience there are many hidden forces and upcoming forces. Rather than availability of western eatables products, our own products are come into package d items for sales in this market. This study will throw some light on