TOPIC:
CONSUMER PURCHASE INTENTION TOWARDS READY TO EAT
FOOD PACKAGES: A STUDY WITH REFERENCE TO YOUTH IN
SOUTH BANGALORE
BY-
MARUTHI S P
18CQCMD079
INTRODUCTION:
Food is the most important factor of basic need of human. Food is necessary over ages and the
way of processing food like cooking, heating are the patterns which be transformed across the globe.
Food industry is business that consumed to world’s population. The food industry includes: Food
processing, agriculture products, Food technology, Frozen food, Food service etc. Ready -To -Eat
packaged food products became popular and were being consumed by around the world.
Ready To Eat packaged food product has increased every year because of changing in consumer
behavior in working women and it is suitable with their lifestyle and it is convenience for them too.
Due to this, Ready-To-Eat products are increasing and growing very fast, especially in U.S.A. and
U.S.A market is the biggest market of Ready-To-Eat packaged food. For Indian market, Ready-To-Eat
products should be suitable with Indian lifestyle and Indian taste like samosa, Indian style of curry eat
etc.
STATEMENT OF THE PROBLEM:
In international market, Ready-To-Eat packaged food has a huge supply and demand because of
low price and having good perception about Ready-To-Eat packaged food stuffs. In international
market it is going well since of globalization and impact of western culture but in India Ready-To-
Eat food industry is not going well and still developing. The statement of problem is to study
consumer perception and behavior towards Ready-To-Eat food products in Bangalore.
NEED FOR THE STUDY:
The study's key need is to learn about current market conditions and customer demand data.
Market research helps to increase customer satisfaction levels and establish a suitable advertising
mix. The analysis is carried out primarily because there are competitions and it is important to find
out the methods by which we can score over them and to find out the objectives in terms of price,
quality, after-sales service, reliability, etc.
OBJECTIVES OF THE STUDY:
• To preview the Ready To Eat food market.
• To research consumer perception of ready to eat food and the effect on their purchasing intentions
of extrinsic and socio-economic factors.
• To interpret the pattern of consumption of prepared food-To-Eat Food.
• Analyzing the rivalry between completely different brands.
LIMITATIONS OF THE STUDY:
• Some respondents hesitate to show willingness to fill the questionnaire.
• This study is based on the responses expressed by social media active participants only.
• This study is restricted to Bangalore city
DATA COLLECTION AND ANALYSIS:
The data collection is carried out in the project by the way of primary and secondary sources of
the facts. Primary data is also called as unpublished data. It is mainly collected by the way of
structured questionnaire. Secondary data is also called as Published data. It is been collected through
journals, articles, from internet.
Convenience sampling technique is the sampling survey method used in the study. The target
respondent of the study is mainly users of Ready-To -Eat food products in the society. The whole
respondents size considered for the study is 232 respondents. Questionnaire was analysed by SPSS
program.
FINDINGS:
• Most of the consumers preferred instant food item products in Bangalore because of taste,
nutrition quality, affordable price, convince and saves time of preparation.
• Change in life style is one of the key growth factor driving the ready-to-eat packaged food
corporate.
• Maintaining the freshness of the food is one main threat faced by instant packaged food item
business.
• Most of the respondents believes that competitive pricing strategy is useful for instant packaged
business.
SUGGESTIONS:
• Promotional activities must be made more like advertising and promotion of brand and brand
endorsement should made in order to influence more purchase buying of instant food products.
• Nutrition quality must be improved in the products, more nutritional ingredients should be added
to serve the customers in a healthy way.
• Attractive packaging should be made to attract genuine consumers, packaging of foodstuffs should
be improved and preservatives added in the food should be reduced.
CONCLUSION:
The study came about an uplifting position towards the easy staple food items and easy to
cook food items and the interest has likewise expanded in the consumers. The users had broad
consciousness of the items, and appropriate data well springs of the item. The reappearance of
paying prepared to eat or prepared to prepare handled food is being rising with relative worth of
comfort, efficient and a relative decrease in customary food and dietary patterns. This pattern was
progressively noticeable in youthful customers. The study revealed that major part of the
respondents had planned choice in buying moment food items. TV assumed a significant job in
giving data about moment nourishment items.
