Basic Chart

INTRODUCTION

A Namkeen is seen in western culture as a type of food that is not meant to be eaten

as part of the main meals of the day (break fast, lunch, and diner). Rather, the food

is intended as a namkeen something to temporarily tide a person’s hunger and

provide a brief supply of energy for the body.

Namkeen are designed to be less perishable, more durable, and more appealing than

natural foods. They often contain substantial amounts of sweeteners, preservatives,

and appealing ingredients such as chocolate, peanuts, and specially designed flavors

(such as flavored potato chips, other namkeen). Foods manufactured primarily as

namkeen are often classified as junk food: they have little or no nutritional value,

and are seen as contributing towards general health and nutrition.

The namkeen Industry in market-driven societies such as the United States

generates billion of dollars in revenue each year. The market for namkeen is

enormous, and a number of large corporations are constantly struggling to capture

larger shares of the namkeen market. Consequently, heavy promotions are used to

convince consumers to buy namkeen. Namkeen are advertised far more than

regular nutritional foods (such as fruit, vegetables, meat, dairy products), and the

flashiest TV commercials and advertising campaigns are often designed to sell

namkeen.

With growing Concerns for nutrition, diet, weight control and general health, some

people are making a conscious effort to eat more healthy, natural snacks such as

fruit (fresh or dried), vegetables (carrot sticks), nuts and cereal grains (granola,

granola bars, rice cakes).

HISTORY OF NAMKEEN

It is believed that the original namkeen recipe was created by George Crum, a chief

at the Moon Lake Lodge in Saratoga Springs, New York on August 24, 1853. He

was fed up with a customer, by some accounts Cornelius Vanderbilt, who continued

to send his fried potatoes back, because they were too thick. Crum decided to slice

the potatoes so thin that couldn’t be eaten with a fork. Against Crum’s expectation

the guest was ecstatic about the chips. They became a regular item on the lodge’s

menu under the name Saratoga chips. They soon became popular throughout New

England.

A mass marketed potato chip could not become popular until the 1920s when the

mechanical potato peeler was invented. This product was developed by Herman

lay, a traveling salesman in the Southern United States.

A potato chip is one of the types of namkeens. The potatoes are cut into very thin

slices and deep fried (and recently, backed) until crisp and then cooled and

packaged for sale. The simplest chips are just fried and salted, but a wide variety of

seasonings (mostly made using MSG and a few herbs/spices) are used to [product

various ‘seasoned’ chips. Potatoes chips generate a sizable amount of revenue in the

American namkeen industry, with hundred of millions of dollar worth of the food

being sold every year.

Another type of potato chip, notably the Pringle’s brand, is made by pressing dough

made from ground potatoes into the familiar [potato chip shape before frying. This

makes chips that are very uniform in size and shape, which allows them to be

stacked and packaged in rigid tubes. The success of potato chips also gave birth to

fried corn chips, with such brands as Fritos, CCs and Doritos dominating the

market.

In British usage, where these are called “crisps”, the term “chips” refers to what

Americans call French fries. In Australia, New Zealand and South Africa, both

forms of potato product are simply known as “chips”, as are the larger “home-style”

potato chips. Kumara chips are eaten in New Zealand.

History of Samrat Namkeen

Two decades of delicious business

The story of Samrat Namkeen is sweet and simple. It began as a small homemade

eatables unit at Swaminarayan Temple, Narayan Ghat, Ahmedabad, and Gujarat,

India in 1979. The tastes were irresistible, the products are fresh, and the packing is

hygienic. Customers responded enthusiastically. And in the following years, the

company evolved continuously, dictated by customer demands and the market

trends. Today, Samrat is a snack foods conglomerate that manufactures 24 popular

products. These products reach taste-lovers in every nook and corner of Gujarat.

They are also exported quite successfully.

Today, Samrat is quoted as one of Gujarat’s most inspiring scratch-to-riches. Not

really surprising, as there was no way such good taste could lose. Mr. Jayshanker’

s. vaid was young, and his mind was brimming with ideas of enterprise. Through

the week, he scouts around for an entrepreneurial break. He visited and studied

various industries weigh pros and cons. On weekends, Jayshankar indulge in what

most of his friends though was an unusual hobby—making Namkeens. On those

days, he had turned his kitchen into a virtual R&D lab for his experiments in

Namkeens. Later, he would relish these with his family and friends.

Then one day, in a moment dictated by destiny, the thought struck him; why not

turn the hobby into a business? After all, everyone likes to eat good things. Thus

began Jayshankar’s life as a Namkeen manufacturer. He was a modest man, but

named his product ‘samrat’, meaning ‘King / Emperor’, because he was confident

of its taste value. He himself prepared the Namkeens packs them and to homes

nearby.

Today, his employees more than 210 people and more than 23 sumptuous food

items are marketed under the Samrat brand. Today, he has taste experts, foods

scientists, veterans, and a network of marketing channels, to take the samrat brand

far and wide. But there is one aspect of his business that he still directly controls—

QUALITY. And this is the reason why Samrat products still retain their home-like

crunchy taste and freshness. And this is the reason of Jayshankar S. Vaid’s success.

Introduction to Balaji Wafers

The company has been engaged in production of delicious and nourishing food

products which have acclaimed warm response of people in Gujarat. It produces

wafers and Namkeens and in its unparalleled and latest fully automatic plant and its

products has become a byword of taste and trust among the food lovers of high

taste.

Brief History of Balaji Wafers

Most of the growing companies have a modest beginning. The infancy of this

company began twenty years ago in 1982 with the efforts of Mr. Popatbhai’s sons,

Mr. Meghjibhai, Mr. Bhikhubhai, Mr. Chandubhai and Mr. Kanubhai the

member of their family. The initial business was started in a canteen of Astron

Talkies. Then it acquired a small place with very limited investment with

indigenous frying method. Thereafter, a semi-automatic plant was established with

production capacity of 200 kg. Per hour.

Finally, a fully automated plant, the first of its kind in Gujarat, was established to

offer excellent food products to food lovers of Gujarat.

RESEARCH METHODOLOGY

The study of Research Method provides us the knowledge and skills required to

solve the problems and make effective competent decisions.

Effective Marketing Research involves the five steps shown in the following figure.

Define the problem & research objective

Develop the Research plan

Collect the Information

Analyzing the Information

Report the Finding

OBJECTIVE OF THE PROJECT

This term paper is aimed at studying individual’s buying behaviour of a namkeen.

We study the different factors that contribute towards their buying decision and also

the extent of their influence.

RESEARCH DESIGN

A research design is an activity and time-based plan, which outlines the procedures

for every research activity.

RESEARCH PROBLEM

This research problem will help us to have a comparison of satisfaction level of Samrat Namkeen

and Balaji Wafers.

RESEARCH DESIGN: - It is Descriptive.

SAMPLING DESIGN

We would do research on the basis of Random Sampling - Simple Random Sampling Method.

RESEARCH INSTRUMENT

We will collect information through Questionnaire Method.

SAMPLING SIZE:- We will do research of 150 respondents.

HYPOTHESIS

Market share of both the companies are equal. Test and preferences will remain unchanged.

DATA SOURCE

The data source can be a primary or secondary for any study under taken.

Primary Data

The primary data are those, which are collected for first time as fresh data and

which happen to be an original in characteristics. This can be done by either

surveying or by interviewing people and collecting the data. These types of data are

more confidential and Chances of error are minimized. The project survey was

conducted by interviewing the students of our university, which served us as

primary data source.

Secondary Data

Secondary data are those, which are already been collected by somebody else and

already passed through statistical process. Secondary data provides a starting point

to research and offer the advantage of low cost and easy availability.

Various books, magazines, Internet, articles and periodicals were studied to carry

out our analysis and survey.

RESEARCH APPROACH

The research approach adopted in the study is Descriptive. Here we tried to find out

the relationship between the variables in the study and their level of effectiveness to

fulfill our objective. We selected interview and survey method among descriptive

approach to fill the research instrument i.e. Questionnaire.

There are various reasons that can prove the adopted method superior to that of

others. Interview can obtain information that can be covered in questionnaire.

Through interview the mental reservation of the respondents, can be nullified. We

did not select the exploratory approach to find out the in depth relationship among

the variables involved in the study and the contrary exploratory approach is used to

know which variables are relevant and which are irrelevant for the customer.

S a m p l e P o p u l a t i o n ( S a m p l e o f 1 5 0 p e o p l e )

S a m p l i n g f r a m e ( U s e r s o f B a l a j i & S a m r a t N a m k e e n s )

S a m p l e p l a n

S a m p l i n g U n i t ( N o t s p e c i f i e d ) ( N o . o f u s e r s o f N a m k e e n s )

S a m p l e S i z e ( 1 5 0 N o . o f p e o p l e s u r v e y e d )

SAMPLING PROCEDURE

ANALYSIS OF GENDER RATIO

Male Female0%

10%

20%

30%

40%

50%

60%

70%

80%

90% 81%

19%

Persons

As above the graph we found that a 81% respondent are male and 19% respondent are female

Out of 100 people surveyed.

Gender

No. of person

Male 81Femal

e 19Total 100

ANALYSIS OF AGE GROUP

Age (In Year)

No of Person

below 15 015-25 9425-40 06

40 above 0Total 100

below 15 15-25 25-40 40 above0

10

20

30

40

50

60

70

80

90

100

0

94

6

0

No. of Persons

As above the graph we found that a majority of the youngster 94 % respondent are age of 15-25 and 6% respondent are age of 25-40.

ANALYSIS OF PACKAGED FOOD USERS

Users Non users0

20

40

60

80

100

12098

2

No. Of Persons

From the above analysis of the given sample of 100 respondents it is

concluded that out of 100 people 98 people likes to eat Namkeen while only 2

people don’t prefer to eat Namkeen

PeopleNo. of people

Users 98Non users 02

Total 100

ANALYSIS OF BRANDED - UNBRANDED PACKAGED USERS RATIO

TypeNo. of person

Percentage

Branded 98 100%Non

Branded 00

Total 98 100

Branded Non Branded0%

20%

40%

60%

80%

100%

120%1

0

No. of Persons

From the above graph and shows that major parts of namkin users are using the packing namkin.

Mostly respondent’s used packed namkin which is high in the compare of the loose namkin So we

can say that more peoples are attractive for consume packing namkin.

ANALYSIS OF SOURCE OF INFORMATION REGARDING THE

PURCHASE.

SourceNo. of person

Percentage

Advertisement 56 57%Live

Demonstration 1010%

Home shopping 17 18%Retail outlet 15 15%

Total 98 100%

Advertisement Live Demonstration Home shopping Retail outlet0%

10%

20%

30%

40%

50%

60% 57%

10%

18% 15%

No. of Persons

As a sources of getting information respondent are more attract from advertisement that is 57%

compared to other sources than after home shopping more attract to respondent.

ANALYSIS OF BRAND NAMKEEN DO YOU PREFER TO EAT

BrandsNo. of person

Percentage

Samrat 34 24%Balaji 74 53%Lay’s 23 17%Atop 03 2%Bingo 05 4%Total 139 100%

Samrat Balaji Lay’s Atop Bingo0%

10%

20%

30%

40%

50%

60%

24%

53%

17%

2%4%

No. Of People

From the above analysis of given sample of 53% respondents who eat Balaji Namkeen it is

concluded that mostly people has purchased balaji Namkeen of Brand while Temptation

purchased by the people.

FREQUENCY OF PURCHASE OF DIFFERENT VARIETIES OF

PACKAGED FOOD

VarietiesNo. of people

Pecentages

Poteto wefers 66

30%

Dal 44 20%Sev 50 23%

Sing bhujiya 52 24%Others 07 3%Total 219 100%

Poteto wefers Dal Sev Sing bhujiya Others0%

5%

10%

15%

20%

25%

30%

35% 30%

20%

23% 24%

3%

No. Of People

From the above graph and shows that major parts of namkin users are using the potato wefers .than

the sing bhuijiya. and sev,dal, other are most probably.

ANALYSIS OF NAMKEEN DO YOU PREFER TO EAT

ParticularsSamrat Atop

Balaji Lay’s Bingo

Total

Poteto wefers 15% 04% 58% 19% 4% 100%Dal 35% 3% 57% 5% 0% 100%Sev 30% 1% 62% 7% 0% 100%

Sing bhujiya 49% 3% 44% 3% 1% 100%Others - - - - -

POTATO WAFERS

Samrat Atop Balaji Lay’s Bingo0%

10%

20%

30%

40%

50%

60%

70%

15%

4%

58%

19%

4%

Potato Wafers

Potato wafers of balaji is more preferable than other, As a balaji has 58% prefer out of 100%.

Dal


10%

20%

30%

40%

50%

60%

35%

3%

57%

5%

0%

Dal

Dal of balaji is more preferable than other, As a balaji has 57% prefer while samrat has 35%,lays has 5% and atop has 3%.

Sev


10%

20%

30%

40%

50%

60%

70%

30%

1%

62%

7%

0%

Sev

sev of balaji and samrat are more preferable than other as atop, lay’s are less preferable while bingo has no preferable.

Sing Bhujiya


10%

20%

30%

40%

50%

60%49%

3%

44%

3%1%

Sing Bhujiya

Sing bhujiya of samrat and balaji are most preferable by respondent.

RESON FOR USING DIFFERENT VARITIES OF PACKAGE FOODS.

VarietiesQualit

yPacki

ngPric

eAvailabili

tyPercent

ageSamrat 60% 09% 14% 17% 100%

Atop 48% 26% 13% 13% 100%Balaji 43% 17% 20% 20% 100%Ley’s 60% 18% 14% 8% 100%Bingo 45% 18% 24% 13% 100%

Samrat

Quality Packing Price Availability0%

10%

20%

30%

40%

50%

60%

70% 60%

9%14%

17%

Samrat

As above the graph we found that the respondent giving more preference to quality in samrat than availability, price ,packing as respondent purchase samrat namkeen because of mainly quality.

Atop


10%

20%

30%

40%

50%

60%

48%

26%

13%13%

Atop

As above the graph we found that the respondent giving more preference to quality in Atop than packing , at last because of price and availability attract the respondent to purchase the Atop namkeen.

BALAJI


5%

10%

15%

20%

25%

30%

35%

40%

45%

50%

43%

17%20% 20%

Balaji

As above the graph we found that the respondent giving more preference to quality in balaji than availability, price ,packing as respondent purchase balaji namkeen because of mainly quality.

LAY’S


10%

20%

30%

40%

50%

60%

70%60%

18%14%

8%

Lay's

As above the graph we found that the respondent giving more preference to quality in lay’s than packing, price and finally due to availability respondent purchase lay’s namkeen.

BINGO


5%

10%

15%

20%

25%

30%

35%

40%

45%

50%45%

18%24%

13%

Bingo

As above the graph we found that bingo is preferable by respondent because of they like quality as 45% respondent preferred quality in bingo then after price is considered by them and then packing and availability.

CONSUMER’S VIEW ABOUT NAMKEEN

Rate SAMRA

T BALAJI Lay’s Bingo AtopExcellent 27% 46% 28% 6% 5%

Very Good 28% 32% 30% 19% 14%Good 43% 14% 26% 39% 36%Fair 1% 4% 11% 26% 31%Poor 1% 4% 5% 10% 14%Total 100% 100% 100% 100% 100%

SAMRAT

Excellent Very Good Good Fair Poor0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

50%

27% 28%

43%

1% 1%

Samrat

As above the graph we found that the rate view about the samrat .43% ratee think that overall samrat is good while 28% response that it is very good, 27% says that it is excellent.

BALAJI


5%

10%

15%

20%

25%

30%

35%

40%

45%

50% 46%

32%

14%

4% 4%

Balaji

As above the graph we found that the rate view about the balaji .46%of the Excellent and 32% of the very good so as per over view the rate of balaji rate is Excellent.

LAY’S


5%

10%

15%

20%

25%

30%

35%

28%30%

26%

11%

5%

Lay's

As above the graph we found that the ratee view about the lay’s,30% rate of very good says user that overall lay’s and then says 28% excellent,26%good,11%fair while 5% customers are says poor lay’s namkeen.

BINGO


5%

10%

15%

20%

25%

30%

35%

40%

45%

6%

19%

39%

26%

10%

Bingo

As above the graph we found that the rate view about the Bingo,39% ratee think that overall bingo is good while 26% response that it is fair, 19% says that very good,10% says poor while 6% says that excellent.

ATOP


5%

10%

15%

20%

25%

30%

35%

40%

5%

14%

36%

31%

14%

Atop

As above the graph we found that the customers view about the Atop Namkeen,36% rate of good says user and then says 31% Fair,14% good and poor while 5% customers are says excellent of Atop namkeen.

Analysis of how often Namkeen use

Consumption

% of Person

Twice-a-day 5%Daily 41%

Weekly 18%Monthly 36%Total 100%

Twice-a-day Daily Weekly Monthly0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

5%

41%

18%

36%

No. Of Persons

As above the graph we found that the consumption frequency so the consumer are majority uses

the daily and monthly.

QUANTITY THAT CONSUMERS BUY.

Quantity(In gms)

No. of users Percentage

0-50 08 8%50-100 55 56%

100-150 21 22%150-200 14 14%Total 98 100%

0-50 50-100 100-150 150-2000%

10%

20%

30%

40%

50%

60%

8%

56%

22%

14%

No. Of Users

As above the graph we found that the quantity of the user. Majority user are uses in 56% 50-100 gms packaging.than the second 22%are use the 100-150gms .third user 14% uses the 150-200 gms . So over view the majority requirement of 50-100 gms.

AMOUNT SPENT BY CONSUMET TO BUY NAMKEEN.

Spent (in Rs)

No. of persons

Percentage

0-50 58 59%50-100 27 28%

100-150 10 11%150-200 2 2%Total 98 100%

0-50 50-100 100-150 150-2000%

10%

20%

30%

40%

50%

60%

70%59%

28%

11%

2%

No. Of Persons

AGE WISE USER RATIO OF SAMRAT AND BALAJI

Age Group

Samrat

Balaji User

Below 15 5 4 915-25 41 22 6325-40 26 16 42

Above 40 20 16 36Total 82 68 150

As above the graph we found that the age wise user ratio of samrat . Majority age user 45%is the 15-25 age uses the samrat namkin .than age of the 25-40 is a28%.than another are most probably are same.

As above the graph we found that the age wise user ratio of balaji . Majority age user 38%is the 15-25 age uses the balaji namkin .than age of the 25-40 is a27%.than another are most probably are same.

REASON FOR USING DIFFERENT VARIETIES OF SAMRAAT

NAMKEEN

Varieties Samrat Atop Balaji Lay’s BingoPotato Wafers 18 05 71 23 05

Dal 33 03 54 05 0Sev 28 01 59 07 0

Shing Bhujia 52 03 47 03 01Others - - - - -

As above the graph we found that the age wise user ratio of balaji . Majority age user 38%is the 15-25 age uses the balaji namkin .than age of the 25-40 is a27%.than another are most probably are same.

HYPOTHESIS

Hypothesis 1 :

Test of independence.

Null Hypothesis: Ho:

Relationship between Age & purchasing regarding namkeens are independent AGE WISE

USER RATIO OF NAMKEENS

Age(in years) Samrat Balaji Lay’s Atop Bingo TotalBelow 15 00 00 00 00 00 0015-25 23 36 22 05 06 9225-40 01 01 00 01 00 0340 and above 03 00 00 00 00 03

Total 27 37 22 06 06 98

Fo Fe fo-fe (fo-fe)2 (fo-fe)2 /fe

0 0 0 0 0

0 0 0 0 0

0 0 0 0 0

0 0 0 0 0

0 0 0 0 0

23 25.35 -2.35 5.51 0.22

36 34.73 1.27 1.60 0.05

22 20.65 1.35 1.81 0.09

5 5.63 -0.63 0.40 0.07

6 5.63 -0.37 0.13 0.02

1 0.83 0.17 0.03 0.04

1 1.13 -0.13 0.02 0.02

0 0.67 -0.67 0.45 0.68

1 0.18 0.81 0.67 3.70

0 0.18 -0.18 0.03 0.19

3 0.83 2.17 4.72 5.69

0 1.13 -1.13 1.28 1.14

0 0.67 -0.67 0.45 0.68

0 0.18 -0.18 0.03 0.19

0 0.18 -0.18 0.03 0.19

Total 12.95

X2 cal = (fo-fe) 2 feX2 cal = 12.95

Degrees of freedom: D.F. = (r-1) (c-1)

= (4-1) (5-1)

= 12

level of significance: Here level of significance is 5%

critical value: At 5% level of significance at 5 degree of independence the X2tab is 21.026.

Decision: At 5% level of significance & the 12 degree of freedom X2cal < X2tab so hypothesis

(Ho) is accepted. So, income & preference regarding purchasing namkeen are independent.

Hypothesis 3: Test of independence.


Relationship between verities & purchasing regarding namkeens are independent

Varieties Samrat Atop Balaji Lay’s Bingo TotalPotato Wafers 18 05 71 23 05 122

Dal 33 03 54 05 0 95Sev 28 01 59 07 0 95

Shing Bhujia 52 03 47 03 01 106Total 131 12 231 38 06 418

Fo fe fo-fe (fo-fe)2 (fo-fe)2/fe

18122*131/418=38.23 -20.23 409.25

10.7

5 3.50 1.5 2.25 0.64

71 67.42 3.58 12.82 0.19

23 11.09 11.91 141.85 12.79

5 1.46 3.54 12.53 8.58

33 29.77 3.23 10.43 0.35

3 2.73 0.27 0.07 0.03

54 52.5 1.5 2.25 0.04

5 8.64 -3.64 13.25 1.53

0 1.36 -1.36 1.85 1.36

28 29.77 -1.77 3.13 0.11

1 2.73 -1.73 2.99 1.10

59 52.5 6.5 42.25 0.80

7 8.64 -1.64 2.69 0.31

0 1.36 -1.36 1.85 1.36

52 33.22 18.78 352.69 10.62

3 3.04 -0.04 -0.0016 0.0005

47 58.58 -11.58 134.10 2.29

3 9.64 -6.64 44.09 4.57

1 1.52 -0.52 0.27 0.18

Total 57.56

X2 cal = (fo-fe) 2 feX2 cal = 57.56

Degree of freedom: D.F. = (r-1) (c-1)

= (4-1) (5-1)

= 12

Level of significance: Here Level of significance at 5%

Critical value:

At 5% level of significance at 12 degree of independent the X2 tab is 21.026.

Decision:

Here at 5% level of significance & 12 degree of freedom the X2 cal < X2 tab, so it

falls under the acceptance region, so the Ho is rejected, so occupation & preference

regarding purchasing namkeens are independent.

Hypothesis 3: Test of independence.


Relationship between rate of product & purchasing regarding namkeens are independent

Rate Excellent v.good Good Fair Poor TotalSamrat 22 23 35 1 1 82Balaji 50 35 15 4 4 108Lay’s 23 25 21 9 11 89Bingo 5 15 31 21 8 80Atop 3 11 28 24 11 77Total 103 109 130 59 35 436

Fo Fe fo-fe (fo-fe)2 (fo-fe)2 /fe

22 19.37 2.63 6.91 0.36

23 20.5 2.5 6.25 0.30

35 24.45 10.55 111.31 4.59

1 11.10 -10.10 101.94 9.18

1 6.58 -5.58 31.17 4.74

50 25.51 24.48 599.58 23.50

35 27 8 64 2.37

15 32.20 -17.20 295.90 9.19

4 14.61 -10.61 112.67 7.71

4 8.67 -4.67 21.81 2.52

23 21.03 1.97 3.90 0.19

25 22.25 2.75 7.56 0.34

21 26.54 -5.54 30.66 1.16

9 12.04 -3.04 9.26 0.77

11 7.14 3.86 14.86 2.08

5 18.9 -13.90 193.18 10.22

15 20 -5 25 1.25

31 23.85 7.15 51.08 2.14

21 10.83 10.17 103.52 9.56

8 6.42 1.58 2.49 0.39

3 18.19 -15.19 230.75 12.69

11 19.25 -8.25 68.06 3.54

28 22.96 5.04 25.41 1.11

24 10.42 13.58 164.42 17.7

11 6.18 4.42 23.22 3.76

Total 131.34

X2 cal = (fo-fe) 2 fe

X2 cal = 131.34

Degree of freedom: D.F. = (r-1) (c-1)

= (5-1) (5-1)

= 16

Level of significance: Here Level of significance at 5%

Critical value: At 5% level of significance at 16 degree of independent the

X2 tab is 26.296

Decision:: Here at 5% level of significance & 16 degree of freedom the X2 cal < X2 tab, so it falls

under the acceptance region, so the Ho is rejected, so occupation & preference regarding purchasing namkeens are independent

FINDINGS

1) Our analysis shows that 54% of consumers prefer Samrat Namkeen over Balaji.

2) Our survey shows that Samrat has the highest selling in Shing Bhujia and Sev and Balaji has

the highest selling in Potato Wafers.

3) Our survey depicts that Samrat is loosing its market in Potato Wafers because of poor packing

4) As per our survey both the Samrat and Balaji in their special varieties (like Shing Bhujia of

Samrat and Potato Wafers of Balaji) have got higher rate in consumers mind.

5) From our survey we have found that people generally spend Rs. 50-100 in a month on

Namkeens. The maximum consumption of Namkeens is between the Age-Group of 15-25.

Limitations of the Project:-

No survey can be conducted before finding out the limitations that may be naturally

imposed on it and this factor is no stronger to our survey. Following are the limitations we

faced during our project.

1) The bindings and the suggestions made in this project report are based on the consumer survey.

The limitation of the survey may affect the bindings of the report.

2) The survey is limited mainly to Ganapat University with a sample size of 100 respondents

only. This does not represent the true census.

3) The information filled in the questionnaire by the respondents may be biased.

4) Another problem that we have faced is the poor response of some consumers.

LEARNINGS

This study gave us a systematic way of going through a survey. We put to use the

theoretical concept in practical scenario. And studied the relevance of he same.

We had to meet people with different attitudes, thus we learnt the skill of dealing with

them and getting our work done.

At times we were strangled in the situation as to what next phase. This led us to many

heated discussion which helped us all to adjust to the situation and find an appropriate

solution through mutual understandings.

We also came to know the operation of the food package industries..

We also learnt how to work in team and co-ordinate each other.

Bibliography

http://www.samarat.com

http://www.wefer/balaji.com

http://www.balaji.com

http://www.dal/samarat.com

http://www.wefer/balaji.com

http://www.samarat.com/

Basic Chart

Documents

Transcript of Basic Chart