1) The document discusses consumer preferences for ready-to-eat meals and condiments like gravies and chutneys in India.
2) It highlights that gravies are an important part of Indian cuisine and come in different varieties like tomato, masala, and white gravies. Chutneys also add flavor and are popular condiments.
3) The primary research covered various consumer groups in Navi Mumbai and revealed their preferences, like Punjabis preferring red-colored gravies and Telugus preferring natural gravy colors.
The document provides an overview of Goa, highlighting that it is India's smallest and richest state with a high GDP per capita. It notes some of Goa's key characteristics including its natural beauty, cultural influences from Portuguese rule, and relaxed lifestyle. Some fast facts about Goa's location, population, languages, industries, and history as a former Portuguese colony are also presented.
The document presents research on consumer behavior towards ready-to-eat food products (chips) in India. The objectives are to analyze factors influencing buying behavior of chips and study brand composition and preference. A survey was conducted using a questionnaire to collect data from respondents in Pune on their chip preferences. The analysis found that most respondents aged 21-25 prefer ready-to-eat foods. Service sector workers also showed high preference. Uncle Chips and Lays were the most popular brands. Factors like age, occupation, and income influence buying behavior of chips.
Ready To Eat (RTE) Market In india from a consumer Behaviour ProspectiveRidhima Arora
Developed marketing strategy for ready to eat (RTE) food product line in India which still has untapped market potential from a consumer behavior prospective
Market Research Report : Ready to eat market in india 2014Netscribes, Inc.
For the complete report ,visit us at: http://bit.ly/ready-to-eat-2014
Or, get in touch with us at : customerservice@researchonglobalmarkets.com
Abstract:
Netscribes latest market research report titled Ready to Eat Market in India 2014 highlights the rising demand for Ready to Eat products in India due to the increasing levels of income of its vast population and their hectic lifestyles. The Ready to Eat products sector can be categorized into two broad segments, frozen products and shelf stable products that are available in the form of dinner/breakfast items and desserts/snacks. Consumer survey shows that there is a high demand for both the segments. RTE products are easy to use as they require minimum time for cooking such as re-heating to a desired temperature or the addition of water.
The rise in fruit and vegetable prices has helped RTE products to emerge as an easy substitute for consumers as they tend to be comparatively cheaper. The growing retail market is another major reason for the expansion of the RTE market. The growth rate and revenue is expected to be high over the next five years. The market is dominated by a private foreign player. With the expansion of the market, more and more players are venturing into this segment. Given their hectic lifestyles, more and more consumers are opting for RTE food products, thereby offering tremendous growth prospects for the players involved.
Coverage
Overview of the ready to eat sector in India
Overview of ready to eat market in India and historical and forecasted market size data over FY 2013 to FY 2018e
Analysis of the ready to eat value chain and market segmentation
Consumer insights on ready to eat products
Export-import overview of ready to eat products, value and volume of export-import over 2010-11 to 2013-14(Apr-Dec) and country-wise value of export-import for 2013
Qualitative analysis of market drivers, challenges, government policies, government participation and key trends
Analysis of the competitive landscape and detailed profiles of major players
Overview of the strategic recommendation
India Ready-to-eat Food Market Forecast and Opportunities, 2019TechSci Research
Rising number of nuclear families and working women along with busy lifestyle of working class population continues to drive demand for Ready-to-eat food products in India
The document provides an overview of the packaged food industry and ready-to-eat (RTE) food segment in India. It notes that the packaged food industry in India could reach $30 billion by 2015. The RTE food market is a new concept that is growing rapidly due to increasing disposable incomes, changing lifestyles, and a need for convenience. Popular brands like Haldiram's and ITC have entered the RTE market with a variety of products. Their marketing strategies include segmentation, targeting, product development, pricing, placement, and promotion tactics. Both companies face opportunities and threats from increasing competition in the growing Indian RTE food industry.
The document is a summer project report on consumer behavior towards ready-to-eat food products submitted to Rural Outreach Private Limited. It includes an introduction discussing the growth of the food processing industry in India and factors driving demand for ready-to-eat foods. It also provides acknowledgements and declarations sections. The contents section outlines the different chapters to be included in the report on the topic of the study.
This document discusses the ready-to-cook food market in India. It notes that ready-to-cook foods are a new concept and fastest growing sector in India, driven by factors like rising incomes, changing food habits, and increasing demand for convenience. The ready-to-cook food market has grown significantly between 2006-2007 and 2010-2011. Popular Indian ready-to-cook food brands are discussed along with their marketing strategies targeting different consumer segments. Surveys show growing acceptance of ready-to-cook foods among households with children, without children, nuclear families, and bachelors. The market for ready-to-cook mixes in India is estimated to be growing at 30% annually.
The document provides an overview of Goa, highlighting that it is India's smallest and richest state with a high GDP per capita. It notes some of Goa's key characteristics including its natural beauty, cultural influences from Portuguese rule, and relaxed lifestyle. Some fast facts about Goa's location, population, languages, industries, and history as a former Portuguese colony are also presented.
The document presents research on consumer behavior towards ready-to-eat food products (chips) in India. The objectives are to analyze factors influencing buying behavior of chips and study brand composition and preference. A survey was conducted using a questionnaire to collect data from respondents in Pune on their chip preferences. The analysis found that most respondents aged 21-25 prefer ready-to-eat foods. Service sector workers also showed high preference. Uncle Chips and Lays were the most popular brands. Factors like age, occupation, and income influence buying behavior of chips.
Ready To Eat (RTE) Market In india from a consumer Behaviour ProspectiveRidhima Arora
Developed marketing strategy for ready to eat (RTE) food product line in India which still has untapped market potential from a consumer behavior prospective
Market Research Report : Ready to eat market in india 2014Netscribes, Inc.
For the complete report ,visit us at: http://bit.ly/ready-to-eat-2014
Or, get in touch with us at : customerservice@researchonglobalmarkets.com
Abstract:
Netscribes latest market research report titled Ready to Eat Market in India 2014 highlights the rising demand for Ready to Eat products in India due to the increasing levels of income of its vast population and their hectic lifestyles. The Ready to Eat products sector can be categorized into two broad segments, frozen products and shelf stable products that are available in the form of dinner/breakfast items and desserts/snacks. Consumer survey shows that there is a high demand for both the segments. RTE products are easy to use as they require minimum time for cooking such as re-heating to a desired temperature or the addition of water.
The rise in fruit and vegetable prices has helped RTE products to emerge as an easy substitute for consumers as they tend to be comparatively cheaper. The growing retail market is another major reason for the expansion of the RTE market. The growth rate and revenue is expected to be high over the next five years. The market is dominated by a private foreign player. With the expansion of the market, more and more players are venturing into this segment. Given their hectic lifestyles, more and more consumers are opting for RTE food products, thereby offering tremendous growth prospects for the players involved.
Coverage
Overview of the ready to eat sector in India
Overview of ready to eat market in India and historical and forecasted market size data over FY 2013 to FY 2018e
Analysis of the ready to eat value chain and market segmentation
Consumer insights on ready to eat products
Export-import overview of ready to eat products, value and volume of export-import over 2010-11 to 2013-14(Apr-Dec) and country-wise value of export-import for 2013
Qualitative analysis of market drivers, challenges, government policies, government participation and key trends
Analysis of the competitive landscape and detailed profiles of major players
Overview of the strategic recommendation
India Ready-to-eat Food Market Forecast and Opportunities, 2019TechSci Research
Rising number of nuclear families and working women along with busy lifestyle of working class population continues to drive demand for Ready-to-eat food products in India
The document provides an overview of the packaged food industry and ready-to-eat (RTE) food segment in India. It notes that the packaged food industry in India could reach $30 billion by 2015. The RTE food market is a new concept that is growing rapidly due to increasing disposable incomes, changing lifestyles, and a need for convenience. Popular brands like Haldiram's and ITC have entered the RTE market with a variety of products. Their marketing strategies include segmentation, targeting, product development, pricing, placement, and promotion tactics. Both companies face opportunities and threats from increasing competition in the growing Indian RTE food industry.
The document is a summer project report on consumer behavior towards ready-to-eat food products submitted to Rural Outreach Private Limited. It includes an introduction discussing the growth of the food processing industry in India and factors driving demand for ready-to-eat foods. It also provides acknowledgements and declarations sections. The contents section outlines the different chapters to be included in the report on the topic of the study.
This document discusses the ready-to-cook food market in India. It notes that ready-to-cook foods are a new concept and fastest growing sector in India, driven by factors like rising incomes, changing food habits, and increasing demand for convenience. The ready-to-cook food market has grown significantly between 2006-2007 and 2010-2011. Popular Indian ready-to-cook food brands are discussed along with their marketing strategies targeting different consumer segments. Surveys show growing acceptance of ready-to-cook foods among households with children, without children, nuclear families, and bachelors. The market for ready-to-cook mixes in India is estimated to be growing at 30% annually.
A study on consumer behavior of aavin milk in bhel townshipdagaashutosh
This document summarizes a study on consumer behavior regarding the purchase of Aavin milk in Bhel Township, Trichy. The study had several objectives: to assess consumer satisfaction with Aavin milk, identify factors influencing milk consumption, assess consumer awareness of milk brands, and evaluate advertising effectiveness. A sample of 120 consumers was surveyed using an interview questionnaire. Key findings included that quality was the most important factor influencing brand loyalty, 60% of respondents preferred Aavin for its quality, and 45% of respondents were highly satisfied with Aavin. Suggestions included reducing Aavin's price to be more competitive and improving extra quality and sales promotion efforts.
This document provides information on three types of snails: the Giant African Land Snail, Garden Snail, and Roman Snail. It describes their physical characteristics, habitats, behaviors, diets, life cycles, and relationships with humans. The Giant African Land Snail is one of the largest snail species and highly invasive. The Garden Snail is one of the most common species found around the world. The Roman Snail is known for being eaten in French cuisine and has been commercially farmed.
This document summarizes a study on customer satisfaction with ready-to-eat and instant foods available in retail markets in selected areas of Bangalore.
The study found that customers' main reasons for purchasing instant foods were convenience and saving time. While satisfaction levels with price and brand were average to high, perception of instant foods' impact on health was below average. There was a relationship found between quality and time factors in customers' selection of instant food brands. The study suggested manufacturers improve availability, marketing strategies, perceived health of products, and consistency of taste and quality.
This short document provides three nature photos by different photographers to inspire the creation of presentations using Haiku Deck on SlideShare. The photos show landscapes and nature scenes that could be used as example visual content for presentations on topics such as travel, outdoors, or nature. In just a few sentences, this gives a high-level overview of the purpose and key information contained in the document.
This document summarizes trends in the ready meals industry in 2013. It covers topics such as the growth of private label products, consumer demand for convenience, and a focus on simplicity. Health and wellness trends are also discussed, including concerns about processed foods and a preference for natural ingredients. The document also examines how new digital technologies are enabling new connections between brands and consumers online.
PPT on the latest project of my cousin Rodrigo G. de San Martín (RSM). You can learn more of it here: http://artenion.com/projects/entomofagia.html
Bon appetit! ;)
This document discusses street food vending in Mumbai and efforts to improve food hygiene practices. It conducted a survey that found many street food consumers are unaware of hygiene issues and vendors lack proper training. It launched awareness campaigns targeting both vendors and consumers. Vendors were educated on low-cost hygienic methods like gloves and hats. Consumers were advised to check food preparation areas and water sources. It also proposed a star rating system to regulate and incentivize hygienic practices among vendors. The awareness campaigns aimed to make both groups more informed to improve hygiene in the street food business.
The document discusses the ready-to-eat (RTE) foods market in India, including reasons for its growth, types of consumers and their preferences, popular Indian RTE brands and their marketing strategies. It analyzes data showing the sizable and growing market for RTE foods in India, especially breakfast mixes, and highlights a global symposium addressing opportunities in RTE foods research, entrepreneurship and markets.
MTR was founded in 1924 in Bangalore as a restaurant by Parampalli Yajnanarayana Maiya and his brothers. In the 1970s, MTR expanded with new locations in Bangalore and Chennai, and began selling pre-packaged foods under the brand MTR Foods. Major changes in the 1990s led to two separate entities for the restaurant and food businesses. MTR Foods now sells products globally and its packaged foods and recipes can be found in home kitchens across countries like the USA, Canada, UK, Germany, Australia, and others.
This document provides a manual of microbiological examination methods for food and water. It describes procedures for sampling, transporting, and storing samples for microbial analysis. Methods are presented for preparing samples, making dilutions, and using plate counting techniques like pour, spread, and drop plating as well as membrane filtration to enumerate microorganisms. Techniques for detecting microbial presence/absence using enrichment and selective plating are also outlined. Specific chapters cover aerobic plate counts and enumeration of yeasts and molds. The manual provides detailed methodologies for microbiological testing of food and water samples.
PepsiCo is a global food and beverage company headquartered in New York. It was formed in 1965 through the merger of Pepsi-Cola and Frito-Lay. PepsiCo generates over $43 billion in annual revenue from its wide range of popular brands. These include Pepsi, Lay's, Gatorade, Quaker Foods, and Tropicana. The company sells its products in over 200 countries and has 19 product lines that each generate over $1 billion in sales. To continue growing, PepsiCo is pursuing strategies like increasing market share of existing products, introducing new products, expanding into new markets, and diversifying into non-beverage categories. However, the company also faces issues
Most Profitable Food Processing Business Ideas in Ready to Eat Food, RTE Food...Ajjay Kumar Gupta
The document discusses the ready-to-eat food industry in India. It provides an overview of the growing market for convenience foods like frozen, shelf-stable, and instant foods due to changing lifestyles. Popular ready-to-eat food items in India include paneer, chana masala, and rajma masala. The market is expected to continue expanding due to rising disposable incomes, urbanization, and increasing popularity of prepared foods. The document also lists various ready-to-eat food business opportunities and provides details on products like retort-packed foods, rice flakes, vermicelli, and more.
1) The document discusses the nutritional value and applications of insects as an alternative food source. It provides nutritional information on various edible insect species and reviews several studies on insect consumption in different countries and cultures.
2) The studies examined entomophagy practices in India and Cote d'Ivoire, finding widespread traditional consumption of various insect species and their economic significance.
3) A nutritional analysis of the African palm weevil larvae found it to be a good source of protein, minerals, and energy, supporting its potential as a food.
Marketing strategies of packaged food companies in india. DissertationNikunj Agrawal
This document provides a summary of the marketing strategies used by packaged food companies in India. It begins with an introduction and overview of the packaged foods industry and market in India. It then outlines the research objectives which include understanding the popularity and demand for packaged foods in India, identifying the market leaders and brand composition in various categories, and analyzing the marketing strategies of ITC Foods. The document concludes by discussing emerging trends in packaged and processed foods in India and providing recommendations.
MTR Foods Limited is a company that started as a traditional restaurant in 1924 in Bangalore, India. It incorporated in 1975 and started producing packaged food products, focusing on authentic vegetarian south Indian cuisine. It has since emerged as a food technologist and expanded its brand portfolio to include various spices, pickles, and ready-to-eat foods. MTR has pursued various brand strategies over the years, such as brand extensions, line extensions, and entering new markets. It aims to grow its revenues three-fold by 2015 by continuing to expand its product range and focus on brand awareness and promotion.
Fonts play a crucial role in both User Interface (UI) and User Experience (UX) design. They affect readability, accessibility, aesthetics, and overall user perception.
Technoblade The Legacy of a Minecraft Legend.Techno Merch
Technoblade, born Alex on June 1, 1999, was a legendary Minecraft YouTuber known for his sharp wit and exceptional PvP skills. Starting his channel in 2013, he gained nearly 11 million subscribers. His private battle with metastatic sarcoma ended in June 2022, but his enduring legacy continues to inspire millions.
ARENA - Young adults in the workplace (Knight Moves).pdfKnight Moves
Presentations of Bavo Raeymaekers (Project lead youth unemployment at the City of Antwerp), Suzan Martens (Service designer at Knight Moves) and Adriaan De Keersmaeker (Community manager at Talk to C)
during the 'Arena • Young adults in the workplace' conference hosted by Knight Moves.
A study on consumer behavior of aavin milk in bhel townshipdagaashutosh
This document summarizes a study on consumer behavior regarding the purchase of Aavin milk in Bhel Township, Trichy. The study had several objectives: to assess consumer satisfaction with Aavin milk, identify factors influencing milk consumption, assess consumer awareness of milk brands, and evaluate advertising effectiveness. A sample of 120 consumers was surveyed using an interview questionnaire. Key findings included that quality was the most important factor influencing brand loyalty, 60% of respondents preferred Aavin for its quality, and 45% of respondents were highly satisfied with Aavin. Suggestions included reducing Aavin's price to be more competitive and improving extra quality and sales promotion efforts.
This document provides information on three types of snails: the Giant African Land Snail, Garden Snail, and Roman Snail. It describes their physical characteristics, habitats, behaviors, diets, life cycles, and relationships with humans. The Giant African Land Snail is one of the largest snail species and highly invasive. The Garden Snail is one of the most common species found around the world. The Roman Snail is known for being eaten in French cuisine and has been commercially farmed.
This document summarizes a study on customer satisfaction with ready-to-eat and instant foods available in retail markets in selected areas of Bangalore.
The study found that customers' main reasons for purchasing instant foods were convenience and saving time. While satisfaction levels with price and brand were average to high, perception of instant foods' impact on health was below average. There was a relationship found between quality and time factors in customers' selection of instant food brands. The study suggested manufacturers improve availability, marketing strategies, perceived health of products, and consistency of taste and quality.
This short document provides three nature photos by different photographers to inspire the creation of presentations using Haiku Deck on SlideShare. The photos show landscapes and nature scenes that could be used as example visual content for presentations on topics such as travel, outdoors, or nature. In just a few sentences, this gives a high-level overview of the purpose and key information contained in the document.
This document summarizes trends in the ready meals industry in 2013. It covers topics such as the growth of private label products, consumer demand for convenience, and a focus on simplicity. Health and wellness trends are also discussed, including concerns about processed foods and a preference for natural ingredients. The document also examines how new digital technologies are enabling new connections between brands and consumers online.
PPT on the latest project of my cousin Rodrigo G. de San Martín (RSM). You can learn more of it here: http://artenion.com/projects/entomofagia.html
Bon appetit! ;)
This document discusses street food vending in Mumbai and efforts to improve food hygiene practices. It conducted a survey that found many street food consumers are unaware of hygiene issues and vendors lack proper training. It launched awareness campaigns targeting both vendors and consumers. Vendors were educated on low-cost hygienic methods like gloves and hats. Consumers were advised to check food preparation areas and water sources. It also proposed a star rating system to regulate and incentivize hygienic practices among vendors. The awareness campaigns aimed to make both groups more informed to improve hygiene in the street food business.
The document discusses the ready-to-eat (RTE) foods market in India, including reasons for its growth, types of consumers and their preferences, popular Indian RTE brands and their marketing strategies. It analyzes data showing the sizable and growing market for RTE foods in India, especially breakfast mixes, and highlights a global symposium addressing opportunities in RTE foods research, entrepreneurship and markets.
MTR was founded in 1924 in Bangalore as a restaurant by Parampalli Yajnanarayana Maiya and his brothers. In the 1970s, MTR expanded with new locations in Bangalore and Chennai, and began selling pre-packaged foods under the brand MTR Foods. Major changes in the 1990s led to two separate entities for the restaurant and food businesses. MTR Foods now sells products globally and its packaged foods and recipes can be found in home kitchens across countries like the USA, Canada, UK, Germany, Australia, and others.
This document provides a manual of microbiological examination methods for food and water. It describes procedures for sampling, transporting, and storing samples for microbial analysis. Methods are presented for preparing samples, making dilutions, and using plate counting techniques like pour, spread, and drop plating as well as membrane filtration to enumerate microorganisms. Techniques for detecting microbial presence/absence using enrichment and selective plating are also outlined. Specific chapters cover aerobic plate counts and enumeration of yeasts and molds. The manual provides detailed methodologies for microbiological testing of food and water samples.
PepsiCo is a global food and beverage company headquartered in New York. It was formed in 1965 through the merger of Pepsi-Cola and Frito-Lay. PepsiCo generates over $43 billion in annual revenue from its wide range of popular brands. These include Pepsi, Lay's, Gatorade, Quaker Foods, and Tropicana. The company sells its products in over 200 countries and has 19 product lines that each generate over $1 billion in sales. To continue growing, PepsiCo is pursuing strategies like increasing market share of existing products, introducing new products, expanding into new markets, and diversifying into non-beverage categories. However, the company also faces issues
Most Profitable Food Processing Business Ideas in Ready to Eat Food, RTE Food...Ajjay Kumar Gupta
The document discusses the ready-to-eat food industry in India. It provides an overview of the growing market for convenience foods like frozen, shelf-stable, and instant foods due to changing lifestyles. Popular ready-to-eat food items in India include paneer, chana masala, and rajma masala. The market is expected to continue expanding due to rising disposable incomes, urbanization, and increasing popularity of prepared foods. The document also lists various ready-to-eat food business opportunities and provides details on products like retort-packed foods, rice flakes, vermicelli, and more.
1) The document discusses the nutritional value and applications of insects as an alternative food source. It provides nutritional information on various edible insect species and reviews several studies on insect consumption in different countries and cultures.
2) The studies examined entomophagy practices in India and Cote d'Ivoire, finding widespread traditional consumption of various insect species and their economic significance.
3) A nutritional analysis of the African palm weevil larvae found it to be a good source of protein, minerals, and energy, supporting its potential as a food.
Marketing strategies of packaged food companies in india. DissertationNikunj Agrawal
This document provides a summary of the marketing strategies used by packaged food companies in India. It begins with an introduction and overview of the packaged foods industry and market in India. It then outlines the research objectives which include understanding the popularity and demand for packaged foods in India, identifying the market leaders and brand composition in various categories, and analyzing the marketing strategies of ITC Foods. The document concludes by discussing emerging trends in packaged and processed foods in India and providing recommendations.
MTR Foods Limited is a company that started as a traditional restaurant in 1924 in Bangalore, India. It incorporated in 1975 and started producing packaged food products, focusing on authentic vegetarian south Indian cuisine. It has since emerged as a food technologist and expanded its brand portfolio to include various spices, pickles, and ready-to-eat foods. MTR has pursued various brand strategies over the years, such as brand extensions, line extensions, and entering new markets. It aims to grow its revenues three-fold by 2015 by continuing to expand its product range and focus on brand awareness and promotion.
Fonts play a crucial role in both User Interface (UI) and User Experience (UX) design. They affect readability, accessibility, aesthetics, and overall user perception.
Technoblade The Legacy of a Minecraft Legend.Techno Merch
Technoblade, born Alex on June 1, 1999, was a legendary Minecraft YouTuber known for his sharp wit and exceptional PvP skills. Starting his channel in 2013, he gained nearly 11 million subscribers. His private battle with metastatic sarcoma ended in June 2022, but his enduring legacy continues to inspire millions.
ARENA - Young adults in the workplace (Knight Moves).pdfKnight Moves
Presentations of Bavo Raeymaekers (Project lead youth unemployment at the City of Antwerp), Suzan Martens (Service designer at Knight Moves) and Adriaan De Keersmaeker (Community manager at Talk to C)
during the 'Arena • Young adults in the workplace' conference hosted by Knight Moves.
Revolutionizing the Digital Landscape: Web Development Companies in Indiaamrsoftec1
Discover unparalleled creativity and technical prowess with India's leading web development companies. From custom solutions to e-commerce platforms, harness the expertise of skilled developers at competitive prices. Transform your digital presence, enhance the user experience, and propel your business to new heights with innovative solutions tailored to your needs, all from the heart of India's tech industry.
Decormart Studio is widely recognized as one of the best interior designers in Bangalore, known for their exceptional design expertise and ability to create stunning, functional spaces. With a strong focus on client preferences and timely project delivery, Decormart Studio has built a solid reputation for their innovative and personalized approach to interior design.
Explore the essential graphic design tools and software that can elevate your creative projects. Discover industry favorites and innovative solutions for stunning design results.
Storytelling For The Web: Integrate Storytelling in your Design ProcessChiara Aliotta
In this slides I explain how I have used storytelling techniques to elevate websites and brands and create memorable user experiences. You can discover practical tips as I showcase the elements of good storytelling and its applied to some examples of diverse brands/projects..
Maximize Your Content with Beautiful Assets : Content & Asset for Landing Page pmgdscunsri
Figma is a cloud-based design tool widely used by designers for prototyping, UI/UX design, and real-time collaboration. With features such as precision pen tools, grid system, and reusable components, Figma makes it easy for teams to work together on design projects. Its flexibility and accessibility make Figma a top choice in the digital age.
PDF SubmissionDigital Marketing Institute in NoidaPoojaSaini954651
https://www.safalta.com/online-digital-marketing/advance-digital-marketing-training-in-noidaTop Digital Marketing Institute in Noida: Boost Your Career Fast
[3:29 am, 30/05/2024] +91 83818 43552: Safalta Digital Marketing Institute in Noida also provides advanced classes for individuals seeking to develop their expertise and skills in this field. These classes, led by industry experts with vast experience, focus on specific aspects of digital marketing such as advanced SEO strategies, sophisticated content creation techniques, and data-driven analytics.
Architectural and constructions management experience since 2003 including 18 years located in UAE.
Coordinate and oversee all technical activities relating to architectural and construction projects,
including directing the design team, reviewing drafts and computer models, and approving design
changes.
Organize and typically develop, and review building plans, ensuring that a project meets all safety and
environmental standards.
Prepare feasibility studies, construction contracts, and tender documents with specifications and
tender analyses.
Consulting with clients, work on formulating equipment and labor cost estimates, ensuring a project
meets environmental, safety, structural, zoning, and aesthetic standards.
Monitoring the progress of a project to assess whether or not it is in compliance with building plans
and project deadlines.
Attention to detail, exceptional time management, and strong problem-solving and communication
skills are required for this role.
2. Introduction
India is a very complex country culturally,
geographically and from culinary point of view too.
Foods of India are better known for its spiciness.
Throughout India, be it North India or South India,
spices are used generously in food. Every single spice
used in Indian dishes carries some or the other
nutritional as well as medicinal properties. Like any
country’s regional cuisines, India’s developed their
unique qualities for different reasons. Dishes in India
are named either for the combination of spices used (
Rogan Josh) for the cooking method ( Korma, biryani,
do piazza) or for the main ingredient (saag, alloo,
ghobi). Indian food is not universally hot, some dishes
contains lot of chilies others none at all.
3. Primary Research
The primary Research was conducted in Navi Mumbai.
The sample being the:
House makers
Kirana stores
Department stores
Road side vendors
House makers
Working couples
Working singles
College students
School students
4. Marital
education
Market Determinants status
sex
Price Age
sensitivity
Usage rate income
Brand loyalty Demographics
occupation
Behavior Determinants for
market
segmentation Psychographics
Benefit occasions
soughts
interest
Preferences
Get to attitude
gather
festivals
5. Gravies
Every dish in India is made in a base known as gravies. It is the
mixture of herbs , spices and other thickening agents. Dishes are
made on the basis of the different types of gravies, which gives
different taste to the dishes.
6. Gravies
House makers
Chefs Punjabi
Punjabi Restaurants “ make the puree of the
“ Three types of gravies tomato when it is cheap to
are made once and stored use at the time it become
for 5 days, Red, white and costly and also it gives
Masala gravy is made.” color to the gravy.”
House maker
Jain
“ I believe in making the
spices and the gravies
fresh. I don’t like storing.” House maker
Telugu
“I don’t like gravy to be
red in color, we like gravy
to have its natural color .”
Working couple
“ we make gravies and
spices on Saturdays and
store it.”
Chefs
“ college students prefers
Chefs Chefs more of North Indian
South Indian Restaurant “ we make dishes only dishes.”
“we prepare fresh gravy in tomato gravy for
and consume it that day Jains, people asking for
itself.” swwet we add more of
white gravy.”
7. Chutneys
Chutney, pickles and relishes are never left on the side of the
Indian palate. A spoonful of chutney is a way of pepping up the
appetite on the hottest days, and a tiny bite lends to refreshing
taste to a savory dish.
8. Chutneys Shanu Aggarwal
Age:50
House maker
Ruchi Rawat
Ethnic group: Madwadi
Shreya Gulati Age:25
“I make
Age: 38 Working
Guava,turnip,tamarind,khaju
Punjabi Ethnic group: Gadhwali
r,peanuts chutney. Chutney
“I use chutneys to add “ I prefer having
we prefer than pickle
taste, use it in chaas, chutney when the
because it is healthy.”
sandwiches with rice and meal is bland”
with chapatti sometimes.”
Kamal Gupta
Age: 55
Ethnic group: UP
“ I prepare
singhdana, mango
and nariyal
chutney.”
Shishir Kumar
Age:25
Working single
“chutney adds spice to
Sri Bala Shrinivas my meal.It breaks the
Age: 3543 monotony of meal.it
House maker Anusha Arun
gives a tangy taste”
Telugu(AP) Age: 23
“I take chutney for tatse, College student
and it goes well with Ethnic group: Keralite
other dishes.” “If green chutney would
have been available, would
have kept one in my hostel”
9. Kirana Department chefs Road side vendors
stores store
The middle class Customers for Family has more footfall compared to students when it comes to
and above middle ready to eat meals Gravies and chutneys Chow miens and momo.
class purchaser were mostly House are made once and They provide 2 chutneys with momos
eady to eat makers and then stored to
meals. one restaurant people. consume within 5 1. Green chutney- very spicy so not preferred much.
customer come Working couples days . Ingredients are peanuts, green chilies, ginger, garlic, salt
twice or thrice in were less
a month 2. Red chutney - little spicy has more demand, red and
green chilies, ginger, garlic, salt, cabbage.
The brands Parampara, They don't
available are kitchens of India experiment with the coconut chutney is provided with dosa and idlis, which has two
Parampara and and Suhanna are garvies and provide
variety red and simple.
Mother, providing authentic punjabi
veg and nonveg. food. Mint chutney is
customers prefer provided with all the
more of tandoori dishes and
vegetarian curries also as a side dish
compared to non with the meals.
veg. Parampara is
the preferred
brand compared
to mother’s
Recipe.
10. Kirana stores Department store Chefs Road side vendors
Maggie’s Bhuna masala is Restaurant people take The customers take the chutneys at least 2 Green chutney is preferred
also in good demand brands like Suhanna. to 3 times again with starters and also with more by the customers,
among the customers. main course specially non vegetarians.
Specially bhuna masala for Add taste according to the customers
gravy dishes is sold more demand sometimes, they specially ask for
spicy, sweet.
If it comes to which is Packaging played an In weekdays the foot fall of the customers The foot fall is maximum
preferred more imli important role in choosing are around 100 and in weekends it becomes from 8:30 to 10:00. Two to
chutneys, ketchups or the brand, for the first time 150. Dinner time , mostly families come and three time the chutneys are
mayonnaise, It is the customers. in the afternoon it has more of couples and asked for.
mayonnaise that is sold college students. Consumers prefer spicy.
more
Schezwan chutney is In order to prepare veg and non veg dishes., High profile, college
preferred a lot by college Three gravies are made separately: students and middle class
Customers look for nutrient
students white gravy (kaju,watermelon seeds, elaichi family comes to have the
information first.
powder) food. All prefer to have
tomato gravy ( tomato, onion, ginger, garlic, spicy.
green chilies)
Masala gravy ( coriander, mixed masala,
cumin seeds powder)
Imli chutney of Maggie has Green chutney is preferred by both men and Kids waste more of
demand and ketchups. women. When it comes to tangy chutney it chutneys because of being
Mayonnaise , veg &eggless is preferred by women more. spicy
are preferred . The most
sold among them is
Mayonnaise
11. Home Makers Working couples Working singles College students School students
(25-40) (40-60) (2540) (25- 30) ( 18-25) (12 -18)
House makers day starts The day starts Wake up late, rush to Students from Ketchup is the all time
usually at 5 or 6 am. around 7 office, no time to conservative family has favorite. Prefers ketchup
cook, prefer giving a taste for home food compared to chutneys
home orders. more.
In joint family they don’t store Store chutneys and Has porridges, corn Love having chutneys In Tiffin demands for
the gravies, as get many gravies in flex in morning, pick with snacks, it is Maggie, fries, nuggets,
helping hands. Storing of refrigerator, some sandwiches or Mc D preferred by both girls parathas, to compliment
gravies is seen in nuclear family prefers to buy ready burger. ( male, 26) and boys. it sauce is used.
too. made chutneys
from departmental
store.
Tomato puree is preferred as it Men takes part in Love to have normal At home uses cheese Don’t have Tiffin mostly
gives more red color to the cooking, when it food, neither too spicy spread, mayonnaise, when Chapatti and
gravy than the fresh tomato. comes to Non nor to bland. nutella and ketchup with Sabjie is given.
vegetarian chapatti and bread
Punjabi’s prefer their curry to Ready to eat is Used to cook earlier In emergency Maggie is
have a reddish look. purchased but finding it very preferred, otherwise
occasionally when time consuming left it. avoid it as it has many
guests comes. As it Cook in festivals and preservatives . Prefer
adds Variety occasions. having fruits and
biscuits.
Green, tamarind, peanut and Weekly masala is Prefers chutneys only Chole masala of MTR Tamarind chutney and
coriander are common in every made and stored. with snacks otherwise was liked the most. Green chutney is the
household. Coconut chutney is schezwan sauce is favorite.
made in north Indian home preferred with rolls
only with south Indian dishes. and wraps
12. Home Makers Working couples Working singles College students School students
(25-40) (40-60) (25-40) (25-30) (18-25)
They use ready to eat Reason for leaving Reason for leaving Never used it but has
sometimes when Ready to eat is Ready to eat is a perception about it
guest comes and expensive for the expensive for the that it has many
bhuna masala too. limited quantity. Could limited quantity. Could added preservatives.
order from restaurant order from restaurant
and make fresh too. and make fresh too.
Madwadis make
Jimikand chutney
(turnip) at the time of
shradh.
Jains make Chuvara
and kishmish chutney
in Ashtami and
Chaturdashi, as green
is not consumed that
day