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A STUDY OF CONSUMER BUYING BEHAVIOR OF
MARRIED WOMEN TOWARDS READY TO COOK
FOOD PRODUCTS
Samir Patel
Amardeep Jadeja
Darsh...
AGENDA
 Introduction
 Objectives
 Research Methodology
 Finding
 Conclusion
 References
 Bibliography
INTRODUCTION
 The consumer purchases a variety of goods and
services to satisfy his wants and he Is always
influenced in ...
 The selection of a particular commodity
becomes important for consumer since there
are wide varieties of consumer goods ...
OBJECTIVES OF STUDY
 To compare users of Ready to Eat Food products
in two cities (Nadiad and V.V.Nagar).
 To know the m...
RESEARCH METHODOLOGY
 The research design would be in descriptive in
nature.
 This study is totally a survey based model...
Source of Information
 1. Primary data :
 2. Secondary data:
 3. Research tool:
A representative sample:
 User of Read...
Sampling design
 The study would be based on use of probability
sampling design supported with random
sampling method.
Sa...
Table 1.1 Age vise analysis.
Age group 18-25 25-35 35-45 45-above
Respondent 26 37 15 34
Frequency (%) 23.21 33.03 13.39 3...
TABLE 2.1 QUALIFICATION VISE ANALYSIS
Qualification School Under
graduate
Post graduate Professional
degree
Respondent 8 7...
TABLE 3.1 OCCUPATION VISE ANALYSIS
0
10
20
30
40
50
60
70
Professional Self
employed
Housewife
ppercentage(%)
Occupation
F...
TABLE 4.1 CATEGORY OF FAMILY
0
20
40
60
80
100
Joint family Nuclear family
ppercentage(%)
Belong from
Frequency (%)
Belong...
TABLE 5.1 FAMILY MEMBER VISE ANALYSIS
No. of family
members
1-2 2-4 4-6 More than 6
Respondent 2 72 23 15
Frequency (%) 1....
TABLE 6.1 INCOME VISE ANALYSIS
Monthly
income
Less than
50000
50000-
150000
150000-
300000
Above
500000
Respondent 84 27 1...
TABLE 7.1
Email –id
Respondent 110
Frequency (%) 98.21
0
20
40
60
80
100
120
Email-id
ppercentage(%)
Frequency (%)
TABLE 8.1- WHY YOU PREFER TO BUY READY TO COOK
FOOD
Criteria For change Non-
availability
of ingredient
Economical
taste
T...
TABLE 9.1- WHICH TYPES OF READY TO COOK FOOD
DO YOU BUYS?
Criteria Veg. Non veg.
Respondent 107 5
Frequency (%) 95.53 4.47...
TABLE 10.1 -HOW REGULARLY DO YOU BUY READY TO
COOK FOOD?
Criteria Daily Once in
week
Twice in
week
Once in
month
Twice in
...
TABLE 11.1- HOW MUCH MONEY WILL YOU SPEND IN
READY TO COOK FOOD PRODUCT?
Criteria Less than
50 Rs.
50-100 Rs. 100-200
Rs.
...
TABLE 12.1 –IF YOU CAN BUYING READY TO COOK
PRODUCT THAN WHICH COMPANY YOU PREFER THE
MOST?
Criteria MTR ITC FMCG Nestle P...
TABLE 13.1 -WHICH TYPES OF READY TO COOK FOOD
WILL YOU BUY MOST?
0
5
10
15
20
25
30
35
ppercentage(%)
Criteria
Frequency (...
TABLE 14.1-WHEN YOU GO TO TRAVELING THAN
WHICH TYPE OF READY TO COOK FOOD PRODUCT
YOU PREFER?
Criteria Which is available ...
TABLE-15.1 FEATURES FOR READY TO COOK FOOD?
Respondent
Feature Agree Strongly agree Neutral Disagree Strongly
disagree
Qua...
TABLE 16.1
Frequency (%)
Feature Agree Strongly agree Neutral Disagre
e
Strongly disagree
Quality inferior 98.21 0 1.79 0 ...
TABLE 17.1
(LIKERT SKILL)
Rating 5 4 3 2 1
Features Strongly
Agree
agree Neutral Disagre
e
Strongly
disagree
Quality infer...
TABLE 18.1 Rating * frequency
5 4 3 2 1
Feature Strongly Agree agree Neutral Disagree Strongly
disagree
Quality inferior 4...
Frequency (%)
Feature Strongly Agree agree Neutral Disagree Strongly disagree
Quality inferior 98.65 0 1.35 0 0
Quantity 9...
TABLE 19.1-YOUR OPINION WHICH TYPE OF PRODUCT
IS GOOD?
Criteria Ready to eat food Ready to cook food
Respondent 37 75
Freq...
FINDINGS
 As per our opinion we are come out from such results that
the
 Quality inferior, Quantity, and Quantity are th...
CONCLUSION
 As per our research work we conclude that the ready to
cook food is better than the ready to eat food.
 Ever...
REFERNCES
 1. (http://www.healthypeople.gov/default.htm).
 Short, Frances. (2003). Domestic cooking skills – what are th...
BIBILIOGRAPHY
 (http://www.healthypeople.gov/default.htm).
 (http://www.ijmra.us)
 (http://www.eurojournals.com/EJEFAS....
QUESTIONNAIRE
THANK YU
Consumer Buying Behaviour of Married Women towards Ready to Cook Food Products
Consumer Buying Behaviour of Married Women towards Ready to Cook Food Products
Consumer Buying Behaviour of Married Women towards Ready to Cook Food Products
Consumer Buying Behaviour of Married Women towards Ready to Cook Food Products
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Consumer Buying Behaviour of Married Women towards Ready to Cook Food Products

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A Study of Consumer Buying Behaviour of Married Women towards Ready to Cook Food Products

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Consumer Buying Behaviour of Married Women towards Ready to Cook Food Products

  1. 1. A STUDY OF CONSUMER BUYING BEHAVIOR OF MARRIED WOMEN TOWARDS READY TO COOK FOOD PRODUCTS Samir Patel Amardeep Jadeja Darshan Modi Hardik Thakkar Ankita Patel Master of E-Business Batch 2011-2013 MARKETING RESEARCH
  2. 2. AGENDA  Introduction  Objectives  Research Methodology  Finding  Conclusion  References  Bibliography
  3. 3. INTRODUCTION  The consumer purchases a variety of goods and services to satisfy his wants and he Is always influenced in his purchasing activities by some considerations which lead him to Select a particular commodity or a particular retail store in preference to others. So, consumer Buying is more complex.  Consumer purchases are likely to be influenced by physiological, Psychological and sociological factors. The commodities and services are brought by the Consumer to satisfy his basic needs, for comfort, pleasure, recreation and happiness.  ies must compete successfully against alternatives in the market
  4. 4.  The selection of a particular commodity becomes important for consumer since there are wide varieties of consumer goods in the market. Again selection of a particular commodity depends on income of the consumer and necessity of the product to the individual. Before the selection of the commodity purchased, an individual requires information regarding the various sources of supply of the commodity, its brands, relative merits and demerits, uses and value of their characteristic features and services offered.
  5. 5. OBJECTIVES OF STUDY  To compare users of Ready to Eat Food products in two cities (Nadiad and V.V.Nagar).  To know the mind set of people that means the basic reason to use Ready to Eat Food products.  To take opinion from the current user about Ready to Eat Food Products.  To study the market behaviour towards married women.  To study consumer (married women) perception of ready to cook food.
  6. 6. RESEARCH METHODOLOGY  The research design would be in descriptive in nature.  This study is totally a survey based model. The consumers are in the age group of between 18 to 45 or above are given questionnaire to get the feedback and some of the interviewed personally. Based on their input the analyses are done and results arrived. The literature reviews are done based on the secondary information’s available in the well known articles from good publishers and internet sources.
  7. 7. Source of Information  1. Primary data :  2. Secondary data:  3. Research tool: A representative sample:  User of Ready to Cook Food Products.
  8. 8. Sampling design  The study would be based on use of probability sampling design supported with random sampling method. Sample size  About 80 to 120 users from both the places (i.e. Nadiad and V.V.Nagar)  Respondents profile. Sample unit  We would choose the samples from relatives and family members.
  9. 9. Table 1.1 Age vise analysis. Age group 18-25 25-35 35-45 45-above Respondent 26 37 15 34 Frequency (%) 23.21 33.03 13.39 30.35 0 5 10 15 20 25 30 35 18-25 25-35 35-45 45-above ppercentage(%) Age Group Frequency (%) DATA ANALYSIS
  10. 10. TABLE 2.1 QUALIFICATION VISE ANALYSIS Qualification School Under graduate Post graduate Professional degree Respondent 8 70 32 2 Frequency (%) 7.14 62.5 28.57 1.78 0 10 20 30 40 50 60 70ppercentage(%) Qualification Frequency (%)
  11. 11. TABLE 3.1 OCCUPATION VISE ANALYSIS 0 10 20 30 40 50 60 70 Professional Self employed Housewife ppercentage(%) Occupation Frequency (%) Occupation Professional Self employed Housewife Respondent 23 17 72 Frequency (%) 20.53 15.18 64.28
  12. 12. TABLE 4.1 CATEGORY OF FAMILY 0 20 40 60 80 100 Joint family Nuclear family ppercentage(%) Belong from Frequency (%) Belong from Joint family Nuclear family Respondent 24 88 Frequency (%) 21.43 78.57
  13. 13. TABLE 5.1 FAMILY MEMBER VISE ANALYSIS No. of family members 1-2 2-4 4-6 More than 6 Respondent 2 72 23 15 Frequency (%) 1.78 64.28 20.53 13.39 0 10 20 30 40 50 60 70 1 to 2 2 to 4 4 to 6 more than 6 ppercentage(%) No. of family mambers Frequency(%)
  14. 14. TABLE 6.1 INCOME VISE ANALYSIS Monthly income Less than 50000 50000- 150000 150000- 300000 Above 500000 Respondent 84 27 1 0 Frequency (%) 75 24.11 0.89 0 0 10 20 30 40 50 60 70 80 ppercentage(%) Monthly income Frequency (%)
  15. 15. TABLE 7.1 Email –id Respondent 110 Frequency (%) 98.21 0 20 40 60 80 100 120 Email-id ppercentage(%) Frequency (%)
  16. 16. TABLE 8.1- WHY YOU PREFER TO BUY READY TO COOK FOOD Criteria For change Non- availability of ingredient Economical taste Time consuming Irritating to cook Respondent 69 15 20 5 3 Frequency (%) 61.60 13.39 17.85 4.46 2.68 0 10 20 30 40 50 60 70 ppercentage(%) Criteria Frequency (%)
  17. 17. TABLE 9.1- WHICH TYPES OF READY TO COOK FOOD DO YOU BUYS? Criteria Veg. Non veg. Respondent 107 5 Frequency (%) 95.53 4.47 0 20 40 60 80 100 120 Veg. Non Veg ppercentage(%) Criteria Frequency (%)
  18. 18. TABLE 10.1 -HOW REGULARLY DO YOU BUY READY TO COOK FOOD? Criteria Daily Once in week Twice in week Once in month Twice in month Responde nt 3 21 18 17 53 Frequency (%) 2.68 18.75 16.07 15.18 47.32 0 10 20 30 40 50 Daily Once in week Twice in week Once in month Twice in month ppercentage(%) Criteria Frequency (%)
  19. 19. TABLE 11.1- HOW MUCH MONEY WILL YOU SPEND IN READY TO COOK FOOD PRODUCT? Criteria Less than 50 Rs. 50-100 Rs. 100-200 Rs. 200-400 Rs. More than 400 Rs. Responden t 3 21 23 36 29 Frequency 2.68 18.75 20.53 32.14 25.89 0 5 10 15 20 25 30 35 ppercentage(%) Criteria Frequency (%)
  20. 20. TABLE 12.1 –IF YOU CAN BUYING READY TO COOK PRODUCT THAN WHICH COMPANY YOU PREFER THE MOST? Criteria MTR ITC FMCG Nestle Parle Sun feast Responde nt 40 33 30 5 2 2 Frequency (%) 35.71 29.46 26.78 4.46 1.78 1.78 0 5 10 15 20 25 30 35 40 ppercentage(%) Criteria Frequency (%)
  21. 21. TABLE 13.1 -WHICH TYPES OF READY TO COOK FOOD WILL YOU BUY MOST? 0 5 10 15 20 25 30 35 ppercentage(%) Criteria Frequency (%) Criteria Chinese Punjabi continent al Gujarati Snakes South Indian Respond ent 31 34 20 4 8 15 Frequen cy (%) 27.68 30.36 17.86 3.57 7.14 13.39
  22. 22. TABLE 14.1-WHEN YOU GO TO TRAVELING THAN WHICH TYPE OF READY TO COOK FOOD PRODUCT YOU PREFER? Criteria Which is available Homemade Respondent 92 20 Frequency (%) 82.14 17.86 0 10 20 30 40 50 60 70 80 90 Which is Available Homemade ppercentage(%) Criteria Frequency (%)
  23. 23. TABLE-15.1 FEATURES FOR READY TO COOK FOOD? Respondent Feature Agree Strongly agree Neutral Disagree Strongly disagree Quality inferior 110 0 2 0 0 Quantity 86 24 0 2 0 Easy to prepare 80 26 6 0 0 Affordable price 55 56 1 0 0 Convenient 29 28 54 1 0 Easy to available 78 26 8 0 0 Ingredients 58 43 11 0 0 Like to cook ready to eat food 68 26 17 1 0 For a change taste 40 60 11 1 0 Instantly make 47 57 7 1 0 Time consuming 55 50 5 2 0 No more ingredient to add 61 40 8 3 0 Occurs health problem 33 72 7 0 0
  24. 24. TABLE 16.1 Frequency (%) Feature Agree Strongly agree Neutral Disagre e Strongly disagree Quality inferior 98.21 0 1.79 0 0 Quantity 76.76 21.42 0 1.79 0 Easy to prepare 71.42 23.21 5.35 0 0 Affordable price 49.10 50 0.9 0 0 Convenient 25.89 25 48.22 0.9 0 Easy to available 69.64 23.21 7.14 0 0 Ingredients 51.78 38.39 9.82 0 0 Like to cook ready to eat food 60.71 23.21 15.18 0.9 0 For a change taste 35.71 53.57 9.82 0.9 0 Instantly make 41.96 50.89 6.25 0.9 0 Time consuming 49.10 44.64 4.46 1.79 0 No more ingredient to add 54.46 35.71 7.14 2.68 0 Occurs health problem 29.46 64.28 6.25 0 0 Occurs allergy 24.10 69.09 7.14 0 0
  25. 25. TABLE 17.1 (LIKERT SKILL) Rating 5 4 3 2 1 Features Strongly Agree agree Neutral Disagre e Strongly disagree Quality inferior 0 110 2 0 0 Quantity 24 86 0 2 0 Easy to prepare 26 80 6 0 0 Affordable price 56 55 1 0 0 Convenient 28 29 54 1 0 Easy to available 26 78 8 0 0 Ingredients 43 58 11 0 0 Like to cook ready to eat food 26 68 17 1 0 For a change taste 60 40 11 1 0 Instantly make 57 47 7 1 0 Time consuming 50 55 5 2 0 No more ingredient to add 40 61 8 3 0 Occurs health problem 72 33 7 0 0
  26. 26. TABLE 18.1 Rating * frequency 5 4 3 2 1 Feature Strongly Agree agree Neutral Disagree Strongly disagree Quality inferior 440 0 6 0 0 Quantity 344 120 0 4 0 Easy to prepare 344 130 18 0 0 Affordable price 220 280 3 0 0 Convenient 116 140 162 2 0 Easy to available 312 130 24 0 0 Ingredients 232 215 33 0 0 Like to cook ready to eat food 272 130 51 2 0 For a change taste 160 300 33 2 0 Instantly make 188 285 21 2 0 Time consuming 220 250 15 4 0 No more ingredient to add 244 200 24 6 0 Occurs health problem 132 360 21 0 0 Occurs allergy 108 380 27 0 0 Total 3332 2920 438 22 0 6252 22
  27. 27. Frequency (%) Feature Strongly Agree agree Neutral Disagree Strongly disagree Quality inferior 98.65 0 1.35 0 0 Quantity 98.28 3.43 0 1.14 0 Easy to prepare 69.92 26.42 3.66 0 0 Affordable price 43.74 55.66 0.60 0 0 Convenient 27.62 33.33 38.57 0.48 0 Easy to available 66.95 27.90 5.15 0 0 Ingredients 48.33 44.79 6.88 0 0 Like to cook ready to eat food 59.78 28.57 11.21 0.44 0 For a change taste 32.99 60.60 6.67 0.40 0 Instantly make 37.90 57.46 4.23 0.40 0 Time consuming 44.99 51.12 3.07 0.82 0 No more ingredient to add 51.48 42.19 5.06 1.27 0 Occurs health problem 25.73 70.18 4.09 0 0 Occurs allergy 20.97 73.79 5.24 0 0
  28. 28. TABLE 19.1-YOUR OPINION WHICH TYPE OF PRODUCT IS GOOD? Criteria Ready to eat food Ready to cook food Respondent 37 75 Frequency (%) 33.03 66.96 0 10 20 30 40 50 60 70 80 Ready to eat food Ready to cook food ppercentage(%) Criteria Frequency (%)
  29. 29. FINDINGS  As per our opinion we are come out from such results that the  Quality inferior, Quantity, and Quantity are the most preferable features in users while, Occurs health problem, Occurs allergy, and Convenient are least preferable features.  The results have shown the health conscious consumers buying these products mainly due to ingredients, brand awareness, calories content and package styling. The literature surveys have indicated there is a major shift in the eating habits of Indian’s and there are many factors influence these changes. Information available in handy and media proliferation brings more awareness on the food products and this will give the knowledge to make decision
  30. 30. CONCLUSION  As per our research work we conclude that the ready to cook food is better than the ready to eat food.  Every individual has physiological need such as hunger, shelter, thirst, etc., which have to be satisfied for survival. The psychological factors like status prestige and social factors like friends, neighbors, job and relatives influence their purchasing activities.  People bear certain beliefs and attitudes towards certain types of goods, brands of commodities and retail outlets based on their previous experience. When there is a need, they are able to discover some new commodities capable of satisfying their needs. Before the commodities and brands are selected, these commodities must compete successfully against alternatives in the market.
  31. 31. REFERNCES  1. (http://www.healthypeople.gov/default.htm).  Short, Frances. (2003). Domestic cooking skills – what are they? Journal of the HEIA 10(3): 13-22.  2. International Journal of Physical and Social Sciences http://www.ijmra.us  3. Goyal and Singh (2007)“Consumer Perceptions about Ready-to-eat in India: an exploratory study”.  4. Raghavan (2003) in his research, titled “Food in a Globalized World”.  5. Cullen (1994) stated in his work, titled “Time, tastes and technology: the economic evolution of eating out” (European Journal of Economics, Finance and Administrative Sciences  6. Young, E.M.(2004),“Globalisation and food security: novel questions in a novel context?”, Progress in development studies 4,1,pp.1-21.
  32. 32. BIBILIOGRAPHY  (http://www.healthypeople.gov/default.htm).  (http://www.ijmra.us)  (http://www.eurojournals.com/EJEFAS.htm)  (http://www.magindia.com/mkt/mktfast.asp.) (http://www.who.int/physicalactivity/publication s/facts/obesity/en/ )
  33. 33. QUESTIONNAIRE
  34. 34. THANK YU

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