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Transcript of choclate CADBURY
OBJECTIVE
By the analysis on this subject, we aim to know about the best
feasible brad of chocolates in the market. This analysis helps us to
know the required advertising strategy which should be applied to
make the specified brand of chocolate more popular and also lay an
emphasis on what more the customers want more the customers
want as the best the taste. We also get to know, what actually the
acquired strategy is applied by the company.
FINDINGS
1. People like Cadbury more as comparison to Nestle.
2. People consume Choc. Once in a week and 30% of people
consume daily.
3. 55% people consume Choc. For refreshment and 30% for
4. Out of 100%, 60% people prefer choc for refreshment and 30% for
feben.
5. 90% people are aware of all the three brands.
6. 80% people prefer Cadbury rather than Amul of Nestle.
7. Most of the people prefer Cadbury because of taste, flavour and
easily availability too.
8. 90% of people says Yes. i.e. adv helps in brand selection.
9. Pappu Pass Ho Gaya is the most popular adv. Among the people
may be because of its brand Ambassador Amitabh Bacchan.
10. Most of the people suggest for the price value.
CADBURY
ABOUT CHOCOLATE
Cadbury has been synonymous with chocolate since 1824, when John
Cadbury opened his first shop, establishing a flourishing
dynasty that today provides the world with many of its
favourite brands of chocolate.
Learn about the fascinating history of chocolate: how the botanical
name for cocoa is "Theobroma Cacoa" with Theobroma meaning 'God
food'; when and how chocolate was first introduced to Europe; how
'xocolatl' - a bitter frothy drink, beloved by Montezuma - made the
transition into food centuries later; and how its reputation for heightening
pleasure made it the stuff of myth and legend.
Discover the history of Cadbury, from its social pioneering to the
perfection of the recipe for Cadbury Dairy Milk; first launched in 1905, and
still a market leader today. Find out all there is to know about making
chocolate, and amaze yourself with the brand stories and brand timeline
that show how many Cadbury brands have been favourites since the early
1900s.
HISTORY OF CHOCOLATE
The origins of chocolate can be traced back to the ancient Maya and
Aztec civilisations in Central America, who first enjoyed
'chocolatl'; a much-prized spicy drink made from roasted
cocoa beans. Chocolate was exclusively for drinking until
the early Victorian era, when a technique for making solid 'eating'
chocolate was devised. Throughout its history, whether as a cocoa, a
drinking chocolate beverage or confectionery treat, chocolate has been a
much sought after food.
The story of cocoa begins with cocoa trees, which, for thousands of
years, grew wild in the tropical rain forests of the Amazon basin and other
tropical areas in Central and South America. Hundreds of years before
cocoa was brought to Europe, the Maya Indians and the Aztecs
recognised the value of cocoa beans both as an ingredient for their special
drink and as currency.
and Maya Civilisation
It was the Maya Indians, an ancient people whose descendants still live
in Central America, who first discovered the delights of cocoa as long ago
as 600 AD.
The Maya lived in the Yucatan Peninsula; a tropical area in what is now
Southern Mexico, where cocoa trees grew wild. They harvested cocoa
beans from the trees in the rain forest, then cleared areas of lowland forest
to grow their own cocoa trees, in the first known cocoa plantations.
Chocolatl was made from roasted cocoa beans, water and a little spice:
and it was the most important use of cocoa beans, although they were
also valued as a currency. An early explorer visiting Central America found
that:
4 cocoa beans could buy a pumpkin
10 could buy a rabbit, 100 a slave.
Because cocoa beans were valuable, they were given as gifts on
occasions such as a child's coming of age and at religious ceremonies.
The Maya had complicated religious beliefs, with many gods. Ek Chuah,
the merchant god, was closely linked with cocoa and cocoa fruits were
used at festivals in his honour. Merchants often traded cocoa beans for
other commodities, and for cloth, jade and ceremonial feathers.
Maya farmers transported their cocoa beans to market by canoe or in
large baskets strapped to their backs. Wealthy merchants travelled further,
employing porters, as there were no horses, pack animals or wheeled
carts in Central America at that time. Some ventured as far as Mexico, the
land of the Aztecs, introducing them to the much-prized cocoa beans.
Chocolate Across Europe
Christopher Columbus is said to have brought the first cocoa beans
back to Europe from his fourth visit to the 'New World' between 1502 and
1504. However, the many other treasures on board his galleons were far
more exciting, and the humble cocoa beans were neglected.
It was his fellow explorer, the Spanish Conquistador Don Hernan Cortes,
who first realised the commercial value of the beans. He brought cocoa
beans back to Spain in 1528 and gradually the custom of drinking
chocolate spread across Europe, reaching England in the 1650s.
Once Don Cortes had provided the Spanish with a supply of cocoa
beans and the equipment to make the chocolate drink, a Spanish version
of the recipe was devised. Monks in monasteries, known for
their pharmaceutical skills, were chosen to process the beans and perfect
the drink to Spanish tastes. Cinnamon, nutmeg and sugar were added,
the chilli pepper was omitted and it was discovered that chocolate tasted
even better served hot.
Cocoa beans were in short supply, so for nearly a century the special
chocolate drink recipe was a closely guarded secret.
English and Dutch sailors, who found cocoa beans in the Spanish
'treasure' ships captured as they returned from the New World, failed to
recognise their importance. The precious beans were thrown overboard by
angry sailors reputed to have thought them 'sheep's droppings'.
An Italian traveller, Francesco Carletti, was the first to break the
Spanish monopoly. He had visited Central America and seen how the
Indians prepared the cocoa beans and how they made the drink, and
by 1606 chocolate was well established in Italy.
The secret of chocolate was taken to France in 1615, when Anne,
daughter of Philip II of Spain, married King Louis XIII of France. The
French court enthusiastically adopted this new exotic drink, which was
considered to have medicinal benefits as well as being a nourishing food.
The supply of cocoa beans to the French market greatly increased after
1684, when France conquered Cuba and Haiti and set up its own cocoa
plantations there.
In the 17th century, the Dutch, who were great navigators, broke Spain's
monopoly of cocoa when they captured Curacao. They not only brought
cocoa beans from America to Holland, where cocoa was greatly acclaimed
and recommended by doctors as a cure for almost every ailment, but also
enabled the trade in cocoa beans to spread.
Chocolate probably reached Germany in 1646, brought back by visitors
to Italy. The secret of the aromatic chocolate-flavoured drinks finally
reached England from France in the 1650s when they became very
popular at the court of King Charles II.
Up until this point all chocolate recipes were based on plain
chocolate. It was an English doctor, Sir Hans Sloane, who - after travelling
in South America - focused on cacao and food values, bringing a milk
chocolate recipe back to England. The original CadChocolate Houses
When chocolate finally reached England in the 1650s, the high import
duties on cocoa beans meant it was a drink only for the wealthy. Chocolate
cost the equivalent of 50-75 pence a pound (approximately 400g), when
pound sterling was worth considerably more than it is today. Gradually
chocolate became more freely available. In 1657, London's first Chocolate
House was opened by a Frenchman, who produced the first advertisement
for the chocolate drink to be seen in London:
"In Bishopgate St, in Queen's Head Alley, at a Frenchman's house, is
an excellent West Indian drink called Chocolate to be sold, where you may
have it ready at any time and also unmade at reasonable rates."
Fashionable chocolate houses were soon opened where the people
could meet friends and enjoy various rich chocolate drinks, many of which
were rather bitter to taste, while discussing the serious political, social and
business affairs of the day or gossiping.
Samuel Pepys, the famous diarist, wrote of his visits to chocolate
houses:
"Went to Mr Bland's and there drank my morning draft of chocolate."
The most famous one was White's Chocolate House in the fashionable
St James Street, opened in 1693 by Frances White, an Italian immigrant.
The chocolate drinks, served along with ale, beer, snacks and coffee,
would have been made from blocks of solid cocoa, probably imported from
Spain, and a pressed cake from which the drink could be made at home
was also sold. Around 1700 the English improved the drink by adding milk.
By the end of the 18th century London's chocolate houses began to
disappear, many of the more fashionable ones becoming smart
gentlemen's clubs. White's Chocolate House is to this day an exclusive
gentlemen's club in St James', London.
bury Milk Chocolate was prepared to his recipe.
Drinking Chocolate
Early cocoa and drinking chocolates were balanced with potato starch
and sago flour to counter the high cocoa butter content. Other ingredients
were added to give healthy properties.
The Cadbury family were closely involved in the evolution of drinking
chocolate. From his grocery shop in Birmingham, where he sold mainly
tea and coffee, John Cadbury started preparing cocoa and drinking
chocolate, using cocoa beans imported from South and Central America
and the West Indies. He experimented with a mortar and pestle to produce
a range of cocoa and drinking chocolates with added sugar.
By 1831 the cocoa and drinking chocolate side of the business had
expanded, so he rented a small factory in Crooked Lane not far from his
shop and became a 'manufacturer of drinking chocolate and cocoa'. This
was the real foundation of the Cadbury manufacturing business as it is
today. The earliest preserved price list of 1842 shows that John Cadbury
sold sixteen lines of drinking chocolate and cocoa in cake and powder
forms. Customers would scrape a little off the block and mix it with hot milk
or water. A solid chocolate for eating was introduced by John Cadbury in
1849, which by today's standards wouldn't be considered very palatable.
In 1866 George Cadbury (John 's son) brought to England a press
developed in Holland by Van Houten. The press changed the face of
cocoa and chocolate production, as it was designed to remove some of the
cocoa butter, enabling a less rich and more palatable drink to be produced.
There was no longer any need to add the various types of flour and
Cadbury's new cocoa essence was advertised as 'Absolutely
pure...therefore Best'.
The consequent availability of cocoa butter led to the development of
the smooth creamy chocolate we know today.
First Chocolate For Eating
The inventor of 'chocolate for eating' is unknown, but in 1847, Fry &
Sons of Bristol, which merged with Cadbury Limited in 1919, sold a
'chocolate delicieux a manger'. Many people credit this as the very first
chocolate bar for eating. John Cadbury added a similar product to his
range in 1849, and by today's standards these original chocolate bars
would not be considered very palatable.
The introduction from Holland of the van Houten cocoa press to the
Cadbury Brothers Bridge Street factory in 1866 was the real
breakthrough, not only for the Cadbury business, but also for
the development of eating chocolate.
Cocoa butter, extracted from the cocoa beans, is the essential
ingredient for eating chocolate. The Cadbury Brothers developed a new
eating chocolate recipe, which produced chocolate quite similar to that
which we now enjoy.
At that time only plain dark chocolate could be made: this refined
chocolate was used for moulding into blocks and bars or for covering fruit-
flavoured centres, to make the first chocolate assortments.
In 1875, a Swiss manufacturer, Daniel Peters of Vevey, produced the
first milk chocolate bar using powdered milk. The idea of combining
chocolate and milk wasn't entirely new, as the Cadbury Brothers had sold
a milk chocolate drink between 1849 and 1875 from the original recipe by
Sir Hans Sloane.
Milk chocolate bars were made by Cadbury Brothers in 1897. It was a
very coarse, dry eating chocolate, made by blending milk powder with the
basic chocolate ingredients of cocoa butter, cocoa mass and sugar.
By this time Daniel Peters had perfected his recipe and was now using
condensed milk rather than powdered milk to produce a chocolate with a
superior taste and texture. Swiss milk chocolate dominated the British
market - a situation the Cadbury family set out to challenge.
CADBURY MILESTONES
The Cadbury story is a fascinating study of industrial and social
developments. From a one man business in 1824, Cadbury has grown to
be one of the world's largest producers of chocolate.
Use our milestones to view Cadbury history at a glance; discover how
the company grew and when the key products were introduced. See how
a small family business developed into an international company and how
the high standards of the Cadbury brothers were combined with the most
sophisticated technology, skills and innovation.
You can view the history decade by decade for an overview, or click
on a specific year for more details. You'll find a fascinating story of work
and life ethics working together in practice.
MAKING CHOCOLATE
Cadbury makes a variety of chocolates for different
purposes but the two main types are Cadbury Dairy Milk,
milk chocolate and Cadbury Bournville plain chocolate.
The taste and texture of Cadbury chocolate are based
on long traditions of expertise in recipe and processing
unique to Cadbury. Techniques are improving all the time
and new technology enables the whole process to be
finely tuned to match evolving tastes and preferences.
Production starts at the Chirk cocoa factory, where the highest quality
cocoa beans are processed to produce cocoa mass containing 55% cocoa
butter plus extracted cocoa butter, the basis for all chocolate products.
When plain chocolate is made the 'mass' goes straight to the
Bournville factory in Birmingham while the 'mass' for milk chocolate
production is taken to the Cadbury milk factory at Marlbrook,
Herefordshire, in the heart of English dairy country.
At the milk processing factory fresh liquid full cream milk is cooked with
sugar and condensed to a thick liquid. Cocoa mass is added, making a rich
creamy chocolate liquid, which is then evaporated to make milk chocolate
crumb. As these ingredients are cooked together the very
special rich creamy taste of Cadbury chocolate is
produced. 95,000 tonnes of crumb a year are produced at
Marlbrook to be made into chocolate at the Cadbury
chocolate factories at Bournville, Birmingham and Somerdale, Bristol.
On arrival at the chocolate factory the crumb is pulverised by heavy
rollers and mixed with additional cocoa butter and special chocolate
flavourings. The amount of cocoa butter added depends on the
consistency of the chocolate required: thick chocolate is needed for
moulded bars, while a thinner consistency is used for assortments and
covered bars.
In the UK up to 5% vegetable fat is added to compensate for
variations in cocoa butter, allowing the melting properties of the
chocolate to be controlled to a precise standard, and preserving the full
taste and texture of the chocolate. Cadbury use carefully selected
vegetable oils similar in nature to cocoa butter: African Shea, Indian Sal
and Malaysian Palm oils are all part of the recipe.
Both milk and plain chocolate, which has had sugar and cocoa butter
added to the mass before pulverising, undergo the same final special
production stages, producing the famous smoothness, gloss and snap of
Cadbury chocolate.
BRAND STORIES
CADBURY DAIRY MILK
With a glass and a half of full cream milk in every half
pound!
HEROES
An assortment of all your favourite Cadbury chocolate bars in miniature!
CADBURY CREME EGG
A thick Cadbury chocolate shell filled with a delicious
soft fondant centre!
MILK TRAY
The biggest selling personal gift assortment in the UK market!
ROSES
An assortment of milk and dark Cadbury chocolates,
that make the perfect gift for every occasion.
FLAKE
Only the crumbliest, flakiest Cadbury chocolate tastes
as good as this!
NESTLE
BUSINESS PRINCIPLES
Since Henri Nestlé developed the first milk food for infants in 1867, and
saved the life of a neighbor’s child, the Nestlé Company has aimed to build
a business based on sound human values and principles.
While our Nestlé Corporate Business Principles will continue to evolve and
adapt to a changing world, our basic foundation is unchanged from the
time of the origins of our Company, and reflects the basic ideas of fairness,
honesty, and a general concern for people.
Nestlé is committed to the following Business Principles in all countries,
taking into account local legislation, cultural and religious practices:
Nestlé's business objective is to manufacture and market the
Company's products in such a way as to create value that can be
sustained over the long term for shareholders, employees,
consumers, and business partners.
Nestlé does not favor short-term profit at the expense of successful
long-term business development.
Nestlé recognizes that its consumers have a sincere and legitimate
interest in the behavior, beliefs and actions of the Company behind
brands in which they place their trust, and that without its consumers
the Company would not exist.
Nestlé believes that, as a general rule, legislation is the most
effective safeguard of responsible conduct, although in certain
areas, additional guidance to staff in the form of voluntary business
principles is beneficial in order to ensure that the highest standards
are met throughout the organization.
Nestlé is conscious of the fact that the success of a corporation is a
reflection of the professionalism, conduct and the responsible
attitude of its management and employees. Therefore recruitment of
the right people and ongoing training and development are crucial.
Nestlé continues to maintain its commitment to follow and respect all
applicable local laws in each of its markets.
HISTORY
1866 -1905
In the 1860s Henri Nestlé, a pharmacist, developed a food for babies who
were unable to breastfeed. His first success was a premature infant who
could not tolerate his mother's milk or any of the usual substitutes. People
quickly recognized the value of the new product, after Nestlé's new formula
saved the child's life, and soon, Farine Lactée Henri Nestlé was being sold
in much of Europe.
1905-1918
In 1905 Nestlé merged with the Anglo-Swiss Condensed Milk Company.
By the early 1900s, the company was operating factories in the United
States, Britain, Germany and Spain. World War I created new demand for
dairy products in the form of government contracts. By the end of the war,
Nestlé's production had more than doubled.
1918 -1938
After the war Government contracts dried up and consumers switched
back to fresh milk. However, Nestlé's management responded quickly,
streamlining operations and reducing debt. The 1920s saw Nestlé's first
expansion into new products, with chocolate the Company's second most
important activity
1938 -1944
Nestlé felt the effects of World War II immediately. Profits dropped from
$20 million in 1938 to $6 million in 1939. Factories were established in
developing countries, particularly Latin America. Ironically, the war helped
with the introduction of the Company's newest product, Nescafé, which
was a staple drink of the US military. Nestlé's production and sales rose in
the wartime economy.
1944 -1975
The end of World War II was the beginning of a dynamic phase for Nestlé.
Growth accelerated and companies were acquired. In 1947 came the
merger with Maggi seasonings and soups. Crosse & Blackwell followed in
1960, as did Findus (1963), Libby's (1971) and Stouffer's (1973).
Diversification came with a shareholding in L'Oréal in 1974.
1975 -1981
Nestlé's growth in the developing world partially offset a slowdown in the
Company's traditional markets. Nestlé made its second venture outside the
food industry by acquiring Alcon Laboratories Inc..
1981 -1996
Nestlé divested a number of businesses1980 / 1984. In 1984, Nestlé's
improved bottom line allowed the Company to launch a new round of
acquisitions, the most important being American food giant Carnation.
1996+
The first half of the 1990s proved to be favorable for Nestlé: trade barriers
crumbled and world markets developed into more or less integrated trading
areas. Since 1996 there have been acquisitions including San Pellegrino
(1997), Spillers Petfoods (1998) and Ralston Purina (2002). There were
two major acquisitions in North America, both in 2002: in July, Nestlé
merged its U.S. ice cream business into Dreyer's, and in August, a USD
2.6bn acquisition was announced of Chef America, Inc..
AT A GLANCE
Introduction
Key Dates
Key Figures
Main Brands
Nestlé with headquarters in Vevey, Switzerland was founded in 1866 by
Henri Nestlé and is today the world's biggest food and beverage company.
Sales at the end of 2004 were CHF 87 bn, with a net profit of CHF 6.7 bn.
We employ around 247,000 people and have factories or operations in
almost every country in the world.
The Company's strategy is guided by several fundamental principles.
Nestlé's existing products grow through innovation and renovation while
maintaining a balance in geographic activities and product lines. Long-term
potential is never sacrificed for short-term performance. The Company's
priority is to bring the best and most relevant products to people, wherever
they are, whatever their needs, throughout their lives.
CONSUMER SERVICES
At Nestlé, we are committed to offering consumers high-quality food
products that are safe, tasty and affordable. The Nestlé Seal of Guarantee
is a symbol of this commitment.
We also believe in maintaining regular contact with our consumers. This
applies both to how we present our products and to how we address our
consumers' questions and concerns. When Henri Nestlé prepared his first
boxes of infant formula for sale, he put his address on the packages so
people would know where to go if they had questions. Today, our
Consumer Relationship Panel with the words "Talk to Nestlé" expresses
the same commitment.
This is why we have a worldwide Nestlé Consumer Services network
devoted to caring for our consumers. Our people have expertise in a wide
range of areas such as nutrition, food science, food safety and culinary
expertise. They provide the prompt, efficient and high quality service that
consumers expect from Nestlé.
In addition, we teach them talk with consumers and above all, to listen.
Listening helps us to understand what people want. Nestlé uses the
insights gained from relationships with consumers to drive product
development.
At Nestlé, we care for our consumers because our success depends on
meeting their needs and expectations. Through listening and
understanding, we can make products that they will want to use all through
their lives.
CHOCOLATE & CONFECTIONERY
The story of chocolate began in the New World with the Mayans, who
drank a dark brew called cacahuaquchtl. Later, the Aztecs consumed
chacahoua and used the cocoa bean for currency. In 1523, they offered
cocoa beans to Cortez, who introduced chocolate to the Old World, where
it swiftly became a favorite food among the rich and noble of Europe.
From the beginning, turning raw, bitter cocoa beans into what one 17th
century writer called "the only true food of the gods" has been a fine art, a
delicate mixture of alchemy and science. Centuries ago it was discovered
that by fermenting and roasting the beans, an almost otherworldly flavor
could be created.
In 1875, after years of trying, a 31-year-old candy maker in Vevey named
Daniel Peter figured out how to combine milk and cocoa powder. The
result — milk chocolate.
Peter, a friend and neighbor of Henri Nestlé, started a company that would
quickly become the world's leading maker of chocolate. For three decades
the company called Peter, Cailler, Kohler relied on Nestlé for milk and
marketing expertise. In 1929, the almost inevitable merger took place as
Nestlé acquired Peter, Cailler, Kohler.
CRUNCH
Chocolate is one of the best-loved foods everywhere in the world. It is one
of life's little pleasures. The attractive tastes and textures of chocolate and
chocolate products delight the senses of all ages.
Introduced in 1938, today Crunch is Nestlé’s third largest confectionary
brand sold in about 40 countries worldwide.
Nestlé Crunch is available in the following varieties: Nestlé Crunch,
Nestlé White Crunch, Nestlé Crunch Pieces, Nestlé Buncha Crunch and
new products Nestlé Crunch with caramel and Nestlé Crunch assorted
minis.
Launched in 1938 in the USA, Crunch was the first chocolate bar to
combine milk chocolate and crunchy crisps. Crunch is a unique
combination of smooth Nestlé chocolate and crisped rice, which delivers
an exciting eating sensory experience of distinctive taste, texture and
sound.
SMARTIES
Chocolate is one of the best-loved foods everywhere in the world. It is one
of life's little pleasures. The attractive tastes and textures of chocolate and
chocolate products delight the senses of all ages.
Smarties were introduced in 1937 and are still the most popular sweet and
one of Nestlé’s major confectionary brands. Smarties are manufactured in
York, England.
Smarties are brightly colored, sugar coated sweets with a milk chocolate
center. The mix comprises eight colors - red, yellow, orange, green,
mauve, pink, brown and blue. The orange sweet has orange flavoring in
the chocolate center.
Some interesting Smarties facts:
Nearly 17,000 Smarties are eaten every minute in the UK.
Nestlé Rowntree has produced 5,000 million Smarties caps over the
last 25 years.
When production of Smarties resumed after the Second World War,
Smarties were made with plain chocolate because of the shortage
of milk.
If the Smarties eaten in one year were laid end to end it would equal
almost 102,000 km and if they were put in tubes and these put end
to end it would equal almost 29,000 km.
KITKAT
Chocolate is one of the best-loved foods everywhere in the world. It is
one of life's little pleasures. The attractive tastes and textures of
chocolate and chocolate products delight the senses of all ages.
The product, developed as Wafer Crisp, was initially launched in London,
UK in September 1935 as Rowntree's Chocolate Crisp. It became 'KitKat'
in 1937, two years before the Second World War.
Within two years of launch KitKat was established as Rowntree's leading
product, a position that it has maintained ever since. During the Second
World War Rowntree KitKat was seen as a valuable wartime food and
advertising described the brand as 'What active people need'.
For most of its life Rowntree KitKat has appeared in the well-known red
and white wrapper. It did, however, change to a blue wrapper in 1945,
when it was produced with a plain chocolate covering due to a shortage of
milk following the war. This blue packaging was withdrawn in 1947 when
the standard milk chocolate KitKat was reintroduced.
No one can be absolutely sure where the name KitKat came from but it is
believed to be from the famous 1920's KitKat Club in South East London
which had some influence. As the building had very low ceilings, it could
only accommodate paintings which were wide and not very high. In the art
world, these paintings were known as 'kats'. It's believed that KitKat
derived its name from paintings, which had to be snapped off to fit into the
rooms with the low ceilings.
Yes85%
No15%
DATA ANALYSIS
Q1. Do you enjoy chocolate?
Yes 85% No 15%
People like Cadbury more as comparison to Nestle
Q2. How regularly you consume
Daily 30% Once in a week 60%
Once in a month 5% Occasionally 5%
Daily30%
Once in a Week60%
Occasionally5%
Once in a month
5%
People consume Chocolate once in a week and 30% of people
consume daily.
Q3. You prefer to have chocolate
Alone 55% With Friends 35%
Family 10% Any other 0
With friends35% Alone
55%
Any other0%
Family10%
55% people consume Chocolate alone and 35% with family.
Q4. You consume Chocolate
Refreshment 60% Nutrition 10%
Fun 30% Any other 0
Refreshment60%
Any other0%Fun
30%
Nutrition10%
Out o 100%, 60% people prefer chocolate for refreshment and 30%
for fun.
Q5. Which all brands of Chocolate are you aware?
Amul 0 Nestle 0
Cadbury 10% All the three 90%
Cadbury10%
All the three90%
Amul0%
Nestle0%
90% people are aware of all the three brands.
Q6 Your Favourite Brand form the above?
Cadbury 80% Nestle 5%
Amul 15%
Cadbury80%
Nestle5%
Amul15%
80% people prefer Cadbury rather than Amul or Nestle.
Q7. Reason for Falvouring a particular brand
Taste and flavour 65% Price 5%
Easily available 25% Advertisement 5%
Taste and flavour65%
Price5%
Easily availability
25%
Adv.5%
Most of the people prefer Cadbury because of taste, flavor and
easily availability too.
Q8. Do you think advertisement helps in brand selection?
Yes 90% No 10%
90%
10%0%
20%
40%
60%
80%
100%
Yes No
90% says Yes i.e. advertisement helps in brand selection.
Q9. The advertisement you remember the best
Rishte banne doo Cadbury (Dairy milk) 5%
Pappu Pass ho gaya Cadbury (Dairy milk) 85%
The taste of India Amul 10%
Pappu Pass Ho gaya85%
The taste of India10%
Rishte Banne Do5%
Pappu Pass ho gaya is the most popular advertisement among
the people may be because of its brand ambassador Amitabh
bacchan.
Q10. Suggestion for brand
Price 55% Size 10%
Taste 5% Packaging 30%
Packaging30%
Taste5% Size
10%
Price55%
Most of the people suggest for the price value.
RESEARCH METHODOLOGY
RESEARCH
Research in common parlance refers to a search for
knowledge.
One can also define research as a scientific and systematic
search for pertinent information on a specific topic.
Research methodology is a way to systematically solve the
research problem. It may be understood as a science of
studying how research is done scientifically.
METHOD OF DATA COLLECTION
Data collection begins after research problem has been
defined and research design/plan chalked out. The
research is of descriptive nature and based on primary
data. The various methods to collect the primary data are
following :
1. Observation Method.
2. Interview Method.
3. Through Questionnaire.
As the report based on the primary data is collection regarding to the
benefits & Services Schemes in public sector through the
questionnaire.
SAMPLE DESIGN
A sample design is a definite plan for obtaining a sample
form a give population. It refers to the technique or the
procedure the researcher would adopt in selecting for the
sample.
UNRESTRICTED SAMPLING.
PROBABLITY SAMPLING.
RANDOM SAMPLING.
SAMPLING UNIT
A decision has to be taken before selecting sample. It is
decision related to the population which is included in
samples
SIZE OF SAMPLE
This refers to the number of items to be selected from the
universe to constitute a sample. In this research a sample
size is of hundred units (100 u)
QUESTIONNAIRE
My self is a BBA student, conduction a market survey on ‘comprehensive
study on consumer purchase & consumption pattern for chocolates at
Dehradun’ Kindly fill this questionnaire.
Q1. Do you enjoy chocolate?
Yes No
Q2. How regularly you consume
Daily Once in a week
Once in a month Occasionally
Q3. You prefer to have chocolate
Alone With Friends
Family Any other
Q4. You consume Chocolate
Refreshment Nutrition
Fun Any other
Q5. Which all brands of Chocolate are you aware?
Amul Nestle
Cadbury All the three
Q6 Your Favourite Brand form the above?
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Q7. Reason for Falvouring a particular brand
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Q8. Do you think advertisement helps in brand selection?
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Q9. The advertisement you remember the best
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Q10. Suggestion for brand
Price Size
Taste Packaging
PERSONAL DETAILS
NAME : ------------------------------------------------------------
AGE : Less than 15 yrs
15 – 25 yrs
25 – 40 yrs
40+
SEX : MALE FEMALE
OCCUPATION : Students
Self employed
Govt. service
Any other
BIBLIOGRAPHY
1) Marketing Management: Philip Kotler, PHI, New Delhi, 11th
Edition, 2003
2) Marketing Research: D Pati, Long man, New Delhi, 1st Edition,
2004
3) Website of Amul, Nestle & Cadbury.