Conjoint Plan Questionaire Translation

7/31/2019 Conjoint Plan Questionaire Translation

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Indian Institute of Management, Lucknow

Market Requirement Survey on Fruits and Vegetables

1. General Details of Respondents

1.1 Place (Rural -1, Urban 2)

1.2 Address a) Area -.. b) District -... c) State -..

1.3 Gender 1 Male, 2 Female

1.4 Age -.

1.5 Education

(Uneducated 01, Educated 02, Primary 03, J. H. School 04, High School/10th 05, Graduate 06,

Postgraduate 07, Diploma 08)

1.6 Category - (General 1, OBC 2, Scheduled Caste 3, Scheduled Tribes 4)

1.7 Occupation ..(Mention code as below)

(Agriculture 1, Government Service 2, Private Service 3, Housewife 4, Student 5, Retired 7, Business

8, Laborer 8, Unemployed 9)

1.8 Occupation of Husband/Wife-. (Mention code service, refer codes on 1.7)

1.9 Marital Status ..(Married -1, Unmarried 2)

1.10 Eating Habits -

(Vegetarian - 1, Non-vegetarian - 2, Both 3)

1.11 Chief Non-veg. Category (Male -1, Female 1, Children 3, All 4)

1.12 Number of Family Members - Total a) Adult Male b) Adult Female -

c) Children -..

1.13 Number of Working Members Total a) Male b) Female

1.14 Total monthly income of family (from all sources)

a)


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S,No Food items Quantity

(Kg/unit)

Value

(Rs)

Frequency1 Source2 Period of

Consumption

(month)

Season

al

Variati

on3

Price

Fluct

uatio

n4


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A. Cereals

a.

b.

c.

d.

e.

B. Fruitsa.

b.

c.

d.

e.

C. Vegetables

a.

b.

c.

d.

e.

D. Meat/FishE. Eggs

F. Milk

Frequency1 - daily-1, twice a weekl-2, thrice a week-3, monthly-4, twice a month-5, occasionally-6, Yearly-7

Source2- hawkers-1, roadside shop -2, nearby vendor shop -3, local market -4, super market/hypermarket -5, mandi

-6, other -7

Seasonalvariation/Price fluctuation3/4not at all -1, low-2, medium-3, high-4, very high-42.2 Give the description of five main semi-preserved/preserved and packed food items used in a month

S,No Food items Quantity

(Kg/unit)

Value

(Rs)

a.

b.c.

d.

e.

2.3 Describe the manner in which fruits and vegetables are consumed at your house

S,No Type of Food Item Fruit Vegetable

a. Fresh

b. Dry

c. Canned/Frozen

Never-1, Periodically-2, Sometime-3, Often-4, Always-5

2.4 Do you wish to include more fruits and vegetables in your diet? (Yes-1, No-2, Dont know-3)

2.5 Why do you want to use more fruits and vegetables in comparison to the previous intake?

S. No. Reason Views

a. To stay free from diseases

b. Good for health

c To reduce weight


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d. Change in living standard

e. Due to easy availability

f. Costly food-items like .

g. Rise in Income

Totally disagree-1, Partially disagree-2, General-3, Partially agree-4, totally agree-5

2.6 What are the major reasons that act as barriers in consumption of fruits and vegetables?

S.No. Barriers Views

a. Lack of Supply

b. High prices of goods

c Distance from the market

d. Lack of knowledge of market price

e. Depreciation

f. Lack of Storage capacity at home

g. Unavailability of fresh fruits and vegetables

h. High perishable rate of fruits and vegetables

i. Unavailability of selected fruits and vegetables

j. Others(Describe)

Totally disagree-1, Partially disagree-2, General-3, Partially agree-4, totally agree-5

2.7 Do you purchase fruits and vegetables off-season? (Yes-1, No-2, Dont know-3)

2.8 Do you want to purchase fruits and vegetables off-season? (Yes-1, No-2, Dont know-3)

2.9 How much more would you like to pay (in percent) for your favorite fruits and vegetables during off-season?

S.No. Excess Payment (%) Fruits Vegetables

a. > 5

b. 5-10

c 10-25d. 25-30

e. 30-50

f. 5

b. 5-10

c 10-25

d. 25-30

e. 30-50f. 5

b. 5-10


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c 10-25

d. 25-30

e. 30-50

f. 0.5

b. 0.5-1

c 1-2

d. 2-5

e. 10

b. 10-25

c 25-50

d. 50-100

e.


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rtant Important Important

a. Facility

b. Variety

c Selected

d. Quality

e. Freshness

f. Hygieneg. Price

h. Bargain

i. Transport

j. Services-Facility

k. Time taken in purchasing

l. Parking facility

m. Traffic

n. Entertainment for Children

o. Co-operation by shopkeeper

p. Display of Items

q. Crowd

r. Supermarkets Off-season availability

t. Home-Delivery

u. Credit Card Acceptance

v. ATM/Bank

w. Security

x. Market time

3 Consumers View on Packaging, Labeling and Branding

3.1 In what condition do you purchase the following food-items?

S.No. Food-item Open Packed by dealer Branded packing by the Company Others

a. Fruits

b. Vegetables

c Cereals

d. Meat/Egg

3.2 What material would you like to use for packing food-items?

S.No. Packaging

material

Dont like Some unliked Unbiased Some liked More liked

a. Polythene

b. Paper

c Metal/Alloy

d. Jutee. Cotton

f. Glass

3.3 Your views on packaging benefits

S.No. Description View

a. Packaging protects products

b. Packaging protects from tampering


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c Packaging makes products hygienic

d. Packaging makes products convenient to use

e. Packaging facilitates storage

f. Packaging makes labeling easy

g. Packaging makes products attractive

h. Packaging makes handling easier

i. Packaging makes products lucrativej. Packaging makes off-season availability of products

k. Packaging protects perishable products

l. Packaging makes transportation of products easy

Completely Disagree-1, Disagree-2, Unbiased-3, Agree-4, Completely Agree-5

3.4 Your views on hazards related to Packaging

S.No. Description View

a. Packaging increases the price of the commodity

b. Packaging increases the size of the commodity

c Packaging increases the weight of the commodity

d. Packaging is useless so it should be stopped

e. Non bio-degradable material of packaging are harmful for environment

f. Original condition of the commodity cannot be determined due to packaging

3.5 Do you pay attention on the label while purchasing a commodity?

a) Never

b) With difficulty

c) Sometimes

d) Often

e) Always

3.6 Does printed information of food label on the food product helps you in its purchasing?

a) Never b) With difficult

c) Sometimes

d) Often

e) Always

3.7 According to you what necessary informations should be printed on the packaging labels on the food items.

S. No. Details Views

a. Name of the product

b. Name and address of the manufacturer of the product

c Vegetarian and Non-vegetarian

d. Pricee. Warning/Health related information

f. Manufacturing and Expiry Date

g. Information about quantity of artificial material used

h. Quantity of Nutrients

i. Storage related direction (temperature related)

j. Moral Information

k. Warnings for children (Dosage and security related)

l. Uantity to be used


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Unimportant-1, Partially important-2, General-3, Very important-4, Most important-4

3.8 Why do you prefer to purchase some specific branded food-items?

S.No. Details Views

a. Trust/faith

b. Value for moneyc Quality

d. Competitive value

e. Originality

f. Priority of taste

g.

h. Specific shape

i. Durability

j. Display of social status

k. Ongoing trend/Fashion

Completely Disagree-1, Disagree-2, Unbiased-3, Agree-4, Completely Agree-5

3.9 How important are following factors while purchasing preserved/semi preserved/packaging food-items?

S.No. Factors View

a. Brand

b. Price

c Quality

d. Taste

e. Shape-Variety

f. Advertisement

g. Durability

h. Convenience

i. Schemes on products (Free gift, sale etc)

j. Warranty/Guarantee

k. Label InformationVegetarian/Non-vegetarian

Satisfaction

Comfort in use

Personal/Family Preference

Ongoing Trend/ Fashion

Environmental Safety


3.10 Consumers Views on Packaging/Labeling/Branding

S.No. Factors Views

How important is packaging for you

How important is labeling for you

How important is branding for you


4 Consumres View on Food-related Safety

4.1 How aware are you on food related subject?

a) Total unawareness

b) Not much awareness


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c) Unbiased

d) Partial awareness

e) Much awareness

4.2 Do you think about health while purchasing food items?a) Never

b) With difficultyc) Sometimes

d) Quite often

e) Always

4.3 How important is organic/hybrid printing on the labels of food items/

S.No. Status Organic Hybrid

a. Unimportant

b. Partially Important

c Important

d. Very Important

e. Most important

4.4 Categorize the following produced food items in their safety standard manner

S.No. Types of Food-items Views

a. Hybrid

b. Organic

c Naturally produced food-items

d. Use of chemical fertilizers

e. Use of pesticide

Not at all safe-1, Less safe-2, Medium-3, Very safe-4, Most safe-5, Dont know-6

4.5 What price (in percent) can you pay for the following types of food items?

S.No. Details (in %) Safe Food items Organic food items

a. Cannot pay

b. Yes, between 1to5

c Yes, between 5 to 10

d. Yes, between 10 to 15

e. Yes, between 15 to 20

f. Yes more than 20

4.6 What are the sources through which you get food safety related information?

S.No. Source View

a. Television

b. News paper

c Radio

d. Internet website

e. Doctor

f. Health Department

g. Food ..

h. Through word of mouth

i. Through family members


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j. Through friends

k. Through school

Never-1, Very less-2, Less-3, Much-4, Very much-5

4.7 How much help do you get through information obtained from articles, television and radio report on

food safety subjects in buying food items?

a) Never b) With difficulty

c) Sometimes

d) Often

e) Always

4.8 According to you who is basically responsible for the supply of safe food items?

S.No. Description More

responsible

Less

responsible

general Not

responsible

Not

responsible

at all

Dont know

a. Government

b. Farmer/Producer

c Supplier d. Processor

e. Consumer

5 Consumers View on eating out

5.1 What comes in your mind first when you think of food?

S.No. Substance View

a. Balanced Diet

b. Taste

c Calorie

d. Freshnesse. Satisfaction/Happiness

f. Safe food

Never-1, With difficulty-2, Sometimes-3, Most of the time-4, Hamesha-5

5.2 What type of food do you prefer to eat out?

a) Vegetarian

b) Non-vegetarian

5.3 Generally how many times in a month do you eat out ?

a) Never

b) Once

c) Two to three times

d) Four to five timese) More than five times

5.4 Generally with whom do you go to eat out?

a) With family

b) With friendsc) With office colleagues

d) With guests

e) Alone


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5.5 Generally when do you go to eat out?

a) On holidays

b) When guests come

c) When husband/wife is not at homed) When children ask

e) When friends askf) Other (mention)

5.6 Which kind of restaurant do you prefer to eat in?

a) Fast food restaurant

b) Internationally recognized restaurants McDonalds, Pizza

c) Vegetarian restaurantd) Coffee Shop/Cafeteria

e) Familt Restaurant (where liquor is not permitted)

5.7 What kind of food do you prefer to eat out?

S. No. Type of food Never Sometimes Most of the time Always

a. South Indian

b. Muglai

c Home made food

d. Other Fast food

5.8 Generally with how many people do you go out to eat with and what is the average expenditure?

S.No. Details View

a. Members

b. Expenditure (Rs.)

5.9 Which type of service do you prefer to have when you go out to eat?

a) Waiter Serviceb) Self Service

c) Other (mention)

Name of Surveyor. .

Signature. .Date

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