Final Imran similarities or differences in funds' ... A Structural Analysis of Mutual Fund Performance

7/30/2019 Final Imran similarities or differences in funds' ... A Structural Analysis of Mutual Fund Performance

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QUESTIONNAIRE

A study on consumer behavior towards Cadbury and nestle chocolates in Bangalore

Dear sir/Madam,

As a part of the project, I Imran Pasha a student of kristu jayanti college MB 4TH

sem,

conducting a study about factors which determine effectiveness of Cadbury chocolate

advertisement advertisements and would expect your cooperation help and support to collect

necessary information and data to complete my project successfully, your cooperation will be

rightly appreciated.

Name:

Age:

Gender:

Que1. Which brand comes to your mind when you hear the word chocolate?

Cadbury nestle others

Que2. Which brand of chocolate do you prefer?

Cadbury Nestle

Que3. Which sub-brand you have purchased?

Cadbury Nestle

Dairy Milk Kit Kat

5Star Munch

Perk Milky Bar

Celebrations Bar-One

Temptation Milk Chocolate


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Que4. Rank the sub-brands of chocolates according to your preference? (1 for most preferred)

Cadbury Nestle

Dairy Milk Kit Kat

5Star Munch

Perk Milky Bar

Celebrations Bar-One

Temptation Milk Chocolate

Que5. Which form of a chocolate do you like?

Hard Nuttiest

Crunchy Chew

Que6. What pack do you purchase?

Small Big Family Pack


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Que7. Which promotional offers attract you most?

Free gifts Price Offer Any other

Que8. How frequently do you purchase chocolates?

Once in a fortnight daily

Weekly Monthly

Quarterly

Que9. If your preferred brand is not available for repeat purchases then what will you do?

Postpone your purchase Switch over to other brand

Go to the other shop to search for your preferred brand

Que10. If another brand of the same product appears in the market, will you prefer to stop buying this

brand and buy the new brand?

No, not at all I may consider

No, I shall not cant say

Que11. If you dont like to change to the new brand, then what are the reasons for continuing to

purchase the old brand?

THANKS


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INTRODUCTION

In this research I have survey the product performance and buying behavior of two famous brands

of chocolates Nestle and Cadbury, which are consumed by people of all ages. During this research I

have interacted with people of Ambala. After this research I came to know how people perceives these

products on the variables like price, quality, advertisement, satisfaction, taste, packaging, brand loyalty

etc. I also came to know which particular brand of chocolate is most preferred by people of different age

groups. In this research I have surveyed that how frequently and how much chocolate they consume,

whether they buy small, big or family pack. Trend of ongoing changes in their likings has been shown in

the report. In this report I have tried to explain the entire research and facts product wise.


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CONSUMER PREFERENCE

All marketing starts with the consumer. So consumer is a very important person to amarketer. Consumer decides what to purchase, for whom to purchase, why to purchase, from

where to purchase, and how much to purchase. In order to become a successful marketer, he

must know the liking or disliking of the customers. He must also know the time and the quantity

of goods and services, a consumer may purchase, so that he may store the goods or provide the

services according to the likings of the consumers. Gone are the days when the concept of

market was let the buyers beware or when the market was mainly the sellers market. Now the

whole concept of consumers sovereignty prevails. The manufacturers produce and the sellers

sell whatever the consumer likes. In this sense, consumer is the supreme in the market.

As consumers, we play a very vital role in the health of the economy local, national or

international. The decision we make concerning our consumption behavior affect the demand for

the basic raw materials, for the transportation, for the banking, for the production; they effect the

employment of workers and deployment of resources and success of some industries and failures

of others. Thus marketer must understand this.

Preference (or"taste") is a concept, used in the social sciences, particularly economics. It

assumes a real or imagined "choice" between alternatives and the possibility of rank ordering of

these alternatives, based on happiness, satisfaction, gratification, enjoyment, utility they provide.

More generally, it can be seen as a source of motivation. In cognitive sciences, individual

preferences enable choice of objectives/goals.

The study of the consumer preference not only focuses on how and why consumers make

buying decision, but also focuses on how and why consumers make choice of the goods they buy

and their evaluation of these goods after use. So for success of any company or product

promotion it is very necessary to depart its concentration towards consumer preference.
http://en.wikipedia.org/wiki/Taste_%28sociology%29http://en.wikipedia.org/wiki/Social_sciencehttp://en.wikipedia.org/wiki/Economicshttp://en.wikipedia.org/wiki/Happinesshttp://en.wikipedia.org/wiki/Gratificationhttp://en.wikipedia.org/wiki/Utilityhttp://en.wikipedia.org/wiki/Motivationhttp://en.wikipedia.org/wiki/Motivationhttp://en.wikipedia.org/wiki/Utilityhttp://en.wikipedia.org/wiki/Gratificationhttp://en.wikipedia.org/wiki/Happinesshttp://en.wikipedia.org/wiki/Economicshttp://en.wikipedia.org/wiki/Social_sciencehttp://en.wikipedia.org/wiki/Taste_%28sociology%29


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INDUSTRY PROFILE

Chocolate

The very word makes your mouth water.

Chocolate is more than just a food: its a state of mind.
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The origin of chocolate can be traced back to the ancient Maya and Aztec civilizations in Central

America, who first enjoyed chocolate a much-prized spicy drink made from roasted cocoa beans.

Throughout its history, whether as cocoa or drinking chocolate beverage or confectionary treat, chocolate

has been a much sought after food.

The Aztec empireChocolate(in the form of a luxury drink) was consumed in large quantities by the Aztecs: the drink

was described as finely ground, soft, foamy, reddish, bitter with chili water, aromatic flowers, vanilla

and wild bee honey.

The dry climate meant the Aztecs were unable to grow cocoa trees, and had to obtain supplies of cocoa

beans from tribute or trade

Don CortesThe Spanish invaded Mexico in the 16th century, by this time the Aztecs had created a powerful empire,

and the Spanish armies conquered Mexico. Don Cortes was made captain general and governor of

Mexico.

When he returned to Spain in1528 he loaded his galleons with cocoa beans and equipment for making the

chocolate drink. Soon chocolate became a fashionable drink enjoyed by the rich in Spain.

Chocolate across EuropeAn Italian traveler, 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.


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Drinking chocolateThe secret of chocolate was taken to France in 1615, when Anne, daughter of Phillip 2 of Spain

married king Louis 13 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. Gradually the custom of drinking chocolate spread across

Europe, reaching England in the 1650s

First chocolate for eatingUp until this point all chocolate recipes were based on plain chocolate. It was an English doctor, sir

Hanss sloane, who- after traveling in south America- focused on cocoa and food values, bringing a milk

chocolate recipe back to England.

The original Cadbury milk chocolate was prepared to his recipe.

History

The earliest record of chocolate was over fifteen hundred years ago in the central America rain forests,

where the tropical mix of high rain fall combined with high year round temperatures and humidity

provide the ideal climate for cultivation of the plant from which chocolate is derived, the cacao tree.

Chocolate is made from the cocoa bean, found in pods growing from the trunk and lower branches of

the cacao tree, Latin name theobroma cacao meaning food of the gods

Cacao was corrupted into the more familiar cocoa by the early European explorers. The Maya brewed

a spicy, bittersweet drink by roasting and pounding the seeds of the cacao tree with maize and capsicum

peppers and letting the mixture ferment. This drink was reserved for use in ceremonies as well as for

drinking by the wealthy and religious elite; they also ate cacao porridge.


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The Aztecs, like the Mayans, also enjoyed cacao as a beverage fermented from the raw beans, which

again featured prominently in ritual and as a luxury available only to the very wealthy. The Aztecs called

this drink xocolatl, the Spanish conquistadors found this almost impossible to pronounce and so corrupted

it to the easier chocolate the English further changed this to chocolate.

The Aztecs regarded chocolate as an aphrodisiac and their emperor, Montezuma reputedly drank it fifty

times a day from a golden goblet and is quoted as saying of xocolatl: the divine drink, which builds up

resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without

food

Chocolate in Europe

Xocolatl! or chocolat or chocolate as it became known, was brought to Europe by Cortez, by this

time the conquistadors had learned to make the drink more palatable to European tastes by mixing the

ground roasted beans with sugar and vanilla ( a practice still continued today), thus offsetting the spicy

bitterness of the brew the Aztecs drank.

The first chocolate factories opened in Spain, where the dried fermented beans brought back from the new

world by the Spanish treasure fleets were roasted and ground, and by the early 17 th century chocolatepowderfrom which the European version of the drink was made- was being exported to other parts of

Europe. The Spanish kept the source of the drink- the beans- a secret for many years, so successfully in

fact, that when English buccaneers boarded what they thought was a Spanish treasurer galleon in 1579,

only to find it loaded with what appeared to be dried sheeps droppings, they burned the whole ship in

frustration. If only they had known, chocolate was so expensive at that time, that it was worth its weight

in silver ( if not gold), chocolate was treasure indeed !

Within a few years, the cocoa beverage made from the powder produced in Spain had become popular

throughout Europe, in the Spanish Netherlands, Italy, France, Germany andin about 1520it arrived in

England.

The first chocolate house in England opened in London in 1657 followed rapidly by many others. Like

the already well established coffee houses, they were used as clubs where the wealthy and business

community met to smoke a clay pipe of tobacco, conduct business and socialize over a cup of chocolate.


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Back to the AmericasEvents went full circle when English colonists carried chocolate (and coffee) with them to Englands

colonies in North America. Destined to become the united states of America and Canada, they are now

the worlds largest consumersby farof both chocolate and coffee, consuming over half of the words

total production of chocolate alone.

The QuakersThe Quakers were, and still are, a pacifist religious sect, an offshoot of the puritans of English civil war

and pilgrim fathers fame and a history of chocolate would not be complete without mentioning their part

in it. Some of the most famous names in chocolate were Quakers, who for centuries held a virtual

monopoly of chocolate making in the English speaking world fry, Cadbury and row tree are probably

the best known.

Its probably before the time of the English civil war between parliament and king Charles 1st that the

Quakers who evolved from the puritans, first began their historic association with chocolate. Because of

their pacifist religion, they were prohibited from many normal business activities, so as an industrious

people with a strong belief in the work ethic (like the puritans), they involved themselves in food related

businesses and did very well. Baking was a common occupation for them because bread was regarded as

the biblical staff of life, and bakers in England were the first to add chocolate to cakes so it would be a

natural progression for them to start making pure chocolate. They were also heavily involved in breakfast

cerealsbut thats another story.

What is certain is that the fry, row tree and Cadbury families in England among others, began chocolate

making and in fact Joseph fry of fry &sons (founded 1728 in Bristol, England) is credited with producing

and selling the worlds first chocolate bar. Frys have now all but disappeared (taken over by Cadbury)

and row tree have merged Swiss company nestle, to form the largest chocolate manufacturer in the world.

Cadbury have stayed with chocolate production and are now, if not quite the largest, probably one of the

best-known chocolate makers in the world.

Chocolate as we know it

The first mention of chocolate being eaten in solid form is when bakers in England began adding cocoa

powder to cakes in the mid 1600s. Then in 1828 a Dutch chemist, Johannes van houten, invented a


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method of extracting the bitter tasting fat or cocoa butter from the roasted ground beans, his aim was to

make the drink smoother and more palatable, however he unknowingly paved the way for solid chocolate

as we know it.

Chocolate as we know it today first appeared in 1847 when fry & sons of Bristol, England mixed sugar

with cocoa powder and cocoa butter (made by the van houten process) to produce the first solid chocolate

bar then in1875 a Swiss manufacturer,

Daniel peters, found a way to combine (some would say improve, some would say ruin) cocoa powder

and cocoa butter with sugar and dried milk powder to produce the first milk chocolate.


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CHOCOLATE PRODUCTION

The cocoa-bean -- the heart of the sweetest delicacy in the world -- is bitter! This

is why, up to the 18th century some native tribes ate only the sweetish flesh of

the cocoa fruit. They regarded the precious bean as waste or used it, as was the

case among the Aztecs, as a form of currency.

Varieties

There are two quite different basic classifications of cocoa, under which

practically all varieties can be categorized: Criollo and Forastero cocoas. The

pure variety of the Criollo tree is found mainly in its native Equator and

Venezuela. The seeds are of finer quality than those of the Forastero variety.

They have a particularly fine, mild aroma and are, therefore, used only in the production of high-

quality chocolate and for blending. However, Criollo cocoa accounts for only 10% of the world

crop. The remaining 90% is harvested from trees of the Forastero family, with its many hybrids

and varieties. The main growing area is West Africa. The cocoa tree can flourish only in the

hottest regions of the world.

Harvest

Immediately after harvesting, the fruit is treated to prevent it from rotting. At

fermentation sites either in the plantation or at, collecting points, the fruit is

opened.

Fermentation

The fermentation process is decisive in the production of high quality raw cocoa. The technique

varies depending on the growing region.


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Drying

After fermentation, the raw cocoa still contains far too much water; in fact about 60%. Most of

this has to be removed.

What could be more natural than to spread the beans out to dry on the sun-soaked ground or on

mats? After a week or so, all but a small percentage of the water has evaporated.

Cleaning

Before the real processing begins, the raw cocoa is thoroughly cleaned by

passing through sieves, and by brushing. Finally, the last vestiges of wood, jute

fibers, sand and even the finest dust are extracted by powerful vacuum

equipment.

Roasting

The subsequent roasting process is primarily designed to develop the aroma. The entire roasting

process, during which the air in the nearly 10 feet high furnaces reaches a temperature of 130 C,

is carried out automatically.

Crushing and shelling

The roasted beans are now broken into medium sized pieces in the crushing machine.

Blending

Before grinding, the crushed beans are weighed and blended according to special recipes. The

secret of every chocolate factory lies in the special mixing ratios, which it has developed for

different types of cocoa.

Grinding

The crushed cocoa beans, which are still fairly coarse are now pre-ground by special milling

equipment and then fed on to rollers where they are ground into a fine paste. The heat generated

by the resulting pressure and friction causes the cocoa butter (approximately 50% of the bean)

contained in the beans to melt, producing a thick, liquid mixture.


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This is dark brown in color with a characteristic, strong odor. During cooling it gradually sets:

this is the cocoa paste.

At this point the production process divides into two paths, but which soon join again. A part of

the cocoa paste is taken to large presses, which extract the cocoa butter. The other part passesthrough various blending and refining processes, during which some of the cocoa butter is added

to it. The two paths have rejoined.

Cocoa Butter

The cocoa butter has important functions. It not only forms part of every recipe,

but it also later gives the chocolate its fine structure, beautiful luster and delicate,

attractive glaze.

Cocoa Powder

After the cocoa butter has left the press; cocoa cakes are left which still contain a 10 to 20%

proportion of fat depending on the intensity of compression.

These cakes are crushed again, ground to powder and finely sifted in several

stages and we obtain a dark, strongly aromatic powder, which is excellent for the

preparation of delicious drinks - cocoa. Cocoa paste, cocoa butter, sugar andmilk are the four basic ingredients for making chocolate. By blending them in

accordance with specific recipes the three types of chocolate are obtained which form the basis

of ever product assortment, namely:

Kneading

In the case of milk chocolate for example, the cocoa paste, cocoa butter, powdered or condensed

milk, sugar and flavouring - maybe vanilla - go into the mixer, where they are pulverized and

kneaded.


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Rolling

Depending on the design of the rolling mills, three or five vertically mounted

steel rollers rotate in opposite directions. Under heavy pressure they pulverize

the tiny particles of cocoa and sugar down to a size of approx. 30 microns. (One

micron is a thousandth part of a millimeter.)

Conching

But still the chocolate paste is not smooth enough to satisfy our palates. But

within two or three days all that will have been put right. For during this period

the chocolate paste will be refined to such an extent in the conches that it will

flatter even the most discriminating palate.

Conches (from the Spanish word "concha", meaning a shell) is the name given to the troughs in

which 100 to 1000 kilograms of chocolate paste at a time can be heated up to 80 C and, while

being constantly stirred, is given a velvet smoothness by the addition of certain amounts of cocoa

butter. A kind of aeration of the liquid chocolate paste then takes place in the conches: its bitter

taste gradually disappears and the flavor is fully developed. The chocolate no longer seems

sandy, but dissolves meltingly on the tongue. It has attained the outstanding purity, which gives

it its reputation.


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CONSUMPTION OF CHOCOLATES IN INDIA

Chocolate consumption in India is extremely low. Per capita consumption is around 160 gms in

the urban areas, compared to 8-10kg in the developed countries. In rural areas, it is even lower.Chocolates in India are consumed as indulgence and not as a snack food. A strong volume

growth was witnessed in the early 90s when Cadbury repositioned chocolates from children to

adult consumption. The biggest opportunity is likely to stem from increasing the consumer base.

Leading players like Cadbury and Nestle have been attempting to do this by value for money

offerings, which are affordable to the masses.


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TITLE OF THE STUDY

A Study on Customer Behaviour Towards Nestle and Cadbury Chocolates in Bangalore

REVIEW OF LITERATURE

In order to develop a framework for the study consumer behaviour it is helpful to begin by

considering the evolution of the field of consumer research and the different paradigms of

thought that have influenced the discipline. As described in this article, a set of dimensions can

be identified in the literature, which can be used to characterize and differentiate the various

perspectives on consumer research. It is argued that consumer behaviour itself emerged as a

distinct field of study during the 1960s; and is characterized by two broad paradigms, thepositivist and the non-positivist.

The positivist paradigm encompasses the economic, behavioral, cognitive,

motivational/trait/attitudinal, and situational perspectives; these perspectives are referred to as

the traditional perspectives as they pre-date the development of the non-positivist paradigm. The

positivist paradigm, which is still the dominant paradigm, emphasizes the supremacy of human

reason and that there is a single, objective truth that can be discovered by science. This paradigm

regards the world as a rational and ordered place with a clearly defined past, present, and future.

The assumption of rationalism is therefore fundamental to the traditional perspective. The

opposing, non-positivist paradigm, envelops the interpretive and postmodern perspectives, which

have emerged more recently during the period post-1980 to date.

The proponents of this emerging perspective argue that positivism overemphasizes the rational

view and the ideology of a homogenous social culture and thereby denies the complex social and

cultural world in which consumers live. This paradigm instead stresses, the importance of

symbolic and subjective experience and the idea that consumers construct meanings based on

unique and shared cultural experiences, and thus there can be no single unified world view.

Unsurprisingly, the two paradigms differ in their views on the benefits derived from

consumption and the objectives that underscore consumer research.


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The traditional, positivist perspective takes a very utilitarian approach to the benefits from

consumption. While the non-positivist perspectives place much greater emphasis on the symbolic

dimensions of choice. The objective of non-positivist research endeavor is to achieve a better

understanding of consumer behaviour with no specific intent to influence consumer processes.

Conversely, outcomes of positivist research are directed toward advancing the goals of

marketing practice. By identifying the paradigmatic shifts within the field, this article aims to

identify different streams of thought that could guide future consumer research.

Research that studies consumer behaviour as a sub discipline of marketing with the aim to

identify how consumer research can be put to use in marketing practice, regards the field of

consumer behaviour as an applied social science. Accordingly, the value of the knowledge

generated should be evaluated in terms of its ability to improve the effectiveness of marketingpractice. According to this perspective, marketing management inevitably rests upon some

conception of how consumers behave and of the consequences their reactions to product, price,

promotion, and distribution strategies are likely to have for the attainment of corporate goals.

In affluent, competitive economies, successful marketing depends above all on matching the

marketing mix, which results from the integration of these strategies with the willingness of

consumers to buy and in doing so more effectively than ones rivals. The consumer-oriented

management which results from such matching is a response to the enormous discretionexercised by purchasers in these economies. Moreover, the choices made by consumers have

consequences not merely for competing companies within a given, traditionally-defined industry;

because of the high levels at which discretionary income is running, companies are increasingly

forced to compete across the conventional boundaries of markets and industries The Behavioral

Perspective

An Overview of the Paradigms in Consumer Research As outlined above there is a number of

distinct genres or styles of consumer behaviour research. The traditional (pre-nineteen eighty)

perspectives are similar in terms of their adherence to the principles of the positivist paradigm.

The main criticisms of the perspectives on consumer behaviour based on this paradigm, is that

they tend to treat consumers as Passive objects of study to be manipulated in the research process

and as a result ignore much of the complexity and richness of consumer experience.


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In response to these criticisms, new perspectives on consumer research, most notably, the

interpretive and postmodern perspectives have emerged over the last twenty-year period. From

the above analysis it is clear that the interpretive perspective differs from the traditional

perspectives in terms of its focus on the subjectivity of consumers.

The key objective of interpretive research is to identify the meanings that consumers attach to

their consumption experiences, through the careful use of qualitative frameworks of inquiry. The

postmodern perspective, however, differs from both the traditional and interpretive perspectives

of consumer behaviour in terms of its rejection of all such rational attempts to understand

consumer experience. Instead, the aim here is to interrogate different representations of

consumer behaviour, or regimes of truth, and to celebrate a plurality of views.

However, the interpretive and postmodern perspectives are criticized on the argument that they

tend to be pitched at a very abstract level and divorced from some of the practical issues of

concern to marketers. The traditional approaches have tended to split up consumer experience

into different component parts, or variables, elevating one or the other as largely predominant

This division however, has, resulted in the restriction of researchers to their specific perspective

with few taking a more comprehensive or holistic view of consumer behaviour

The interpretive and postmodern perspectives argue that consumers can only be fully understoodas totalities, that is, holistically. For example, the interpretive perspective is strongly associated

with the use of naturalistic methods of inquiry that attempt to get as close as possible to the

experiences-lived by consumers Qualitative methods (e.g., ethnographic) are privileged within

the naturalistic approach, because it is assumed they can reveal how individuals describe,

explain, or otherwise account for the world in which they live. In contrast with traditional

objective-quantitative methods, therefore, qualitative methods give


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STATEMENT OF PROBLEM

The research conducted would help to identify the linking pattern of two products nestle and

Cadbury and factors involved in the achievement of customer behaviour and preferences.

OBJECTIVES OF THE STUDY

The objective is to know about the customer satisfaction level associated with theproduct and the customer preference level.

To increase customer satisfaction and recapture the market share by fulfilling thecustomer needs.

To study the factors affecting the consumption pattern.LIMITATIONS OF THE STUDY

The study is for a short duration which is very less to collect all the data and also makerecommendations

The scope of the study is restricted to certain population of the customers visiting theshopping mall, schools, and colleges in Bangalore due to time and customer population

constraints.

Since the data collected from questionnaire method conclusion drawn from it may alwaysnot be right.

Limitation of the convenience sampling i.e the sample population may not be therepresentative of the entire population

Uncooperative respondents are major limitations to the study.

SCOPE OF THE STUDY

As learning is a human activity and is as natural, as breathing. Despite of the fact that learning is all

pervasive in our lives, psychologists do not agree on how learning takes place. How individuals learn is a

matter of interest to marketers. They want to teach consumers in their roles as their roles as consumers.


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They want consumers to learn about their products, product attributes, potential consumers benefit, how

to use, maintain or even dispose of the product and new ways of behaving that will satisfy not only the

consumers needs, but the marketers objectives.

The scope of my study restricts itself to the analysis of consumer preferences, perception and

consumption of Cadbury and Nestle Chocolates. There are many other brands of chocolates available but

my study is limited to two major players of chocolates leaving behind the others. The scope of my study

is also restricts itself to Ambala region only.

RESEARCH METHODOLOGY

This chapter describes the methodology of the study. This project is based on information

collected from primary sources. After the detailed study, an attempt has been made to present

comprehensive analysis of consumption of Cadbury and nestle chocolates consumed by the

people. The data had been used to cover various aspects like consumption, consumers

preference and customers satisfaction regarding Cadbury and Nestle chocolates. In collecting

requisite data and information regarding the topic selected, I went to the residents of Ludhianaand collected the data.

SURVEY DESIGN

The study is a cross sectional study because the data were collected at a single point of time. For

the purpose of present study a related sample of population was selected on the basis of

convenience.

SAMPLE SIZE AND DESIGN

A sample of 100 people was taken on the basis of convenience. The actual consumers were

contacted on the basis of random sampling.


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RESEARCH PERIOD

Research work is only carried for 2 or 3 weeks.

RESEARCH INSTRUMENT

This work is carried out through self-administered questionnaires. The questions included were

open ended, dichotomous and offered multiple choices.

DATA COLLECTION

The data, which is collected for the purpose of study, is divided into 2 bases:

Primary Source:The primary data comprises information survey of Comparativestudy of consumer behavior towards Nestle and Cadbury chocolates. The data has been

collected directly from respondent with the help of structured questionnaires.

Secondary Source:The secondary data was collected from internet, References fromLibrary.

DATA ANALYSIS

The data is analyzed on the basis of suitable tables by using mathematical techniques. The

technique that I have used is bar technique.


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CHAPTER SCHEMES

Chapter 1: Introduction

This chapter includes the introduction to the topic consumer behaviour towards nestle and

Cadbury chocolates.

Chapter 2: Research Design

This chapter includes the statement of problem, objectives of the study, scope of the study,

research methodology, and limitations of the study.

Chapter 3: Profiles

This chapter includes the detailed information about the industry and company, its history

and the various activities undertaken by the organization.

Chapter 4: An analysis and interpretation of data

This chapter deals with the analysis of collected data by using various tables and charts italso provides interpretation and inferences of the collected data.

Chapter 5: Summary of Findings, Conclusion & Suggestions

Summary of findings were elicited, conclusions were drawn and suggestions were made in

this chapter.


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NESTLE

Nestle India

Nestle India is a subsidiary of Nestle S.A. of Switzerland. The company insists on honesty,

integrity and fairness in all aspects of its business and expects the same in its relationships.

Nestle India- Presence across India

Beginning with its first investment in Moga in 1961, Nestls regular and substantial investments

established that it was here to stay. In 1967, Nestl set up its next factory at Choladi (Tamil

Nadu) as a pilot plant to process the tea grown in the area into soluble tea. The Nanjangud

factory (Karnataka), became operational in 1989, the Samalkha factory (Haryana), in 1993 and in

1995 and 1997, Nestl commissioned two factories in Goa at Ponda and Bicholim respectively.

Nestl India is now putting up the 7th factory at Pant Nagar in Uttaranchal.


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Nestle Story

Nestl was founded in 1867 on the shores of Lake Geneva in Vevey, Switzerland and its first

product was Farine Lacte Nestl, an infant cereal specially formulated by Henri Nestl to

provide and improve infant nutrition. From its first historic merger with the Anglo-Swiss

Condensed Milk Company in 1905, Nestl has grown to become the worlds largest and most

diversified food Company, and is about twice the size of its nearest competitor in the food and

beverage sector.

Nestls trademark of birds in a nest, derived from Henri Nestls personal coat of

arms, evokes the values upon which he founded his Company. Namely, the values of security,

maternity and affection, nature and nourishment, family and tradition. Today, it is not only the

central element of Nestls corporate identity but serves to define the Companys products,

responsibilities, business practices, ethics and goals.

In 2004, Nestl had around 247,000 employees worldwide, operated 500 factories

in approx. 100 countries and offered over 8,000 products to millions of consumers universally.

The Companys transparent business practices, pioneering environment policy and respect for

the fundamental values of different cultures have earned it an enviable place in the countries it

operates in. Nestls activities contribute to and nurture the sustainable economic development

ofpeople, communities and nations. Above all, Nestl is dedicated to bringing the joy of Good

Food, Good Life to people throughout their lives, throughout the world.

Nestle Brands

Milk Products & Nutrition Beverages

Prepared Dishes and Cooking Aids Chocolates & Confectionary


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MILK PRODUCTS AND NUTRITION

Nestle Every Day Daily Whitener Nestle Every Day Slim Nestle Every Day Ghee Nestle Milkmaid Nestle Fresh and Natural Dahi Nestle Fresh and Natural Slim Dahi Nestle Jeera Raita Nestle Milk Nestle Slim Milk

BEVERAGES

Nescafe Classic Nescafe Sunrise Nescafe Milo Nescafe 3 in 1 Nescafe Koolerz

PREPARED DISHES AND COOKING AIDS

Maggi 2 Minutes Noodles Maggi Vegetable Atta Noodles Maggi Rice Noodles Mania Maggi Sauces Maggi Pizza Mazza Maggi Healthy Soups Maggi Healthy Soups Sanjeevni Maggi Magic Cubes


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CHOCOLATES AND CONFECTIONARY PRODUCTS

NESTLEKITKAT

NESTLE KIT KAT is one of the most successful brands in the world and every year over 12

billion NESTLE KIT KAT fingers are consumed around the globe.

NESTLE MUNCH

NESTL MUNCH is wafer layer covered with delicious choco layer. NESTLE MUNCH is so

crisp, light and irresistible that you just can't stop Munching.' NESTLE MUNCH is the largest

selling SKU in the category!

NESTLE MILKY BAR:

NESTL MILKYBAR is a delicious milky treat, which kids love. Relaunched in January 2006

with a Calcium Rich recipe, NESTL MILKYBAR is a favorite with parents to treat their kids

with.


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NESTLE BAR-ONE

A luscious nougat and caramel with delicious choco layer. NESTL BAR-ONE constantly

reminds you that it is Time for Action'.

NESTLE Milk Chocolate:

NESTL Milk Chocolateis a milk chocolate with a delicious taste. Kids just love it!


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CADBURY

How Cadbury Chocolate is made

John Cadbury

Milk chocolate for eating was first made by Cadbury in 1897 by adding milk powder John paste to the

dark chocolate recipe of cocoa mass, cocoa butter and sugar. By today's standards this chocolate was not

particularly good: it was coarse and dry and not sweet or milky enough for public tastes.

There was a great deal of competition from continental manufacturers, not only the French, but

also the Swiss, renowned for their milk chocolate led by George Cadbury Junior, the Bourneville

experts set out to meet the challenge. A considerable amount of time and money was spent onresearch and on new plant designed to produce the chocolate in larger quantities.

A recipe was formulated incorporating fresh milk, and production processes were developed to

produce a milk chocolate 'not merely as good as, but better than' the imported milk chocolate'.

Three names were considered: Jersey, Highland Milk and Dairy Maid. Dairy Maid became Dairy

Milk, and Cadbury's Dairy Milk, with its unique flavor and smooth creamy texture, was ready to

challenge the Swiss domination of the milk chocolate market.

By 1913 Dairy Milk had become the company's best selling line and in the mid twenties

Cadbury's Dairy Milkgained its status as the brand leader, a position it has held ever since.
http://www.cadburyindia.com/brands/choco1.asphttp://www.cadburyindia.com/brands/choco1.asphttp://www.cadburyindia.com/brands/choco1.asphttp://www.cadburyindia.com/brands/choco1.asp


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COMPANY OVERVIEW OF CADBURY INDIA

Cadbury began its operations in 1948 by importing chocolates and then re-packing them before

distribution in the Indian market. After 59 years of existence, it today has five company-owned

manufacturing facilities at Thane, Induri (Pune) and Malanpur (Gwalior), Bangalore and Baddi

(Himachal Pradesh) and 4 sales offices (New Delhi, Mumbai, Kolkota and Chennai). The

corporate office is in mumbai.

Currently Cadbury India operates in three sectors viz. Chocolate Confectionery, Milk Food

Drinks and in the Candy category.

In the Chocolate Confectionery business, Cadbury has maintained its undisputed leadership over

the years. Some of the key brands are Cadbury Dairy Milk, 5 Star, Perk, clairs and

Celebrations. Cadbury enjoys a value market share of over 70% - the highest Cadbury brand

share in the world! Their flagship brand Cadbury Dairy Milk is considered the "gold standard"

for chocolates in India. The pure taste of CDM defines the chocolate taste for the Indian

consumer.

In the Milk Food drinks segment their main product is Bournvita - the leading Malted Food

Drink (MFD) in the country. Similarly in the medicated candy category Halls is the undisputed

leader.
http://www.cadburyindia.com/brands/choco1.asphttp://www.cadburyindia.com/brands/choco2.asphttp://www.cadburyindia.com/brands/choco3.asphttp://www.cadburyindia.com/brands/choco4.asphttp://www.cadburyindia.com/brands/bev1.asphttp://www.cadburyindia.com/brands/conf1.asphttp://www.cadburyindia.com/brands/conf1.asphttp://www.cadburyindia.com/brands/bev1.asphttp://www.cadburyindia.com/brands/choco4.asphttp://www.cadburyindia.com/brands/choco3.asphttp://www.cadburyindia.com/brands/choco2.asphttp://www.cadburyindia.com/brands/choco1.asp


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The Cadbury India Brand Strategy has received consistent support through simple but

imaginative extensions to product categories and distribution. A good example of this is the

development of Bytes. Crispy wafers filled with coca cream in the form of a bagged snack, Bytes

is positioned as "The new concept of sweet snacking". It delivers the taste of chocolate in the

form of a light snack, and thus heralds the entry of Cadbury India into the growing bagged Snack

Market, which has been dominated until now by Salted Bagged Snack Brands. Bytes was first

launched in South India in 2003.

Since 1965 Cadbury has also pioneered the development of cocoa cultivation in India. For over

two decades, it has worked with the Kerala Agriculture University to undertake cocoa research

and released clones, hybrids that improve the cocoa yield.

Today, Cadbury is poised in its leap towards quantum growth and new categories of business,

namely gums, mints, snacking and gifting. It is a part of the Cadbury Schweppes Group, world's

No.1 Confectionery Company.

CADBURY WORLD WIDE

Cadbury is the world's largest confectionery company and have a strong

regional presence in beverages in the Americas and Australia.

With origins stretching back over 200 years, today their products - which

include brands such as Cadbury, Schweppes, Halls, Trident, Dr Pepper, Snapple, Trebor,

Dentyne, Bubblicious and Bassett - are enjoyed in almost every country around the world. We

employ around 60,00 people.

Their heritage starts back in 1783 when Jacob Schweppe perfected his

process for manufacturing carbonated mineral water in Geneva, Switzerland.And in 1824 John Cadbury opened in Birmingham selling cocoa and

chocolate.


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These two great household names merged in 1969 to form Cadbury Schweppes plc.

Since then they have expanded their business throughout the world by a programme of

organic and acquisition led growth.

Concentrating on their core brands in beverages and confectionery since the 1980s, theyhave strengthened their portfolio through almost fifty acquisitions, including brand icons

such as Mott's, Canada Dry, Halls, Trident, Dentyne, Bubblicious, Trebor, Bassett, Dr Pepper, 7

Up and Snapple.

- Employ 60,000 people in over 200 countries

- Worlds No 1 Confectionery company

- World's No 2 Gums company

- World's No 3 beverage company

CADBURY BRANDS

Chocolates Snacks

Beverages Candy

SNACKS

Bytes

BEVERAGES

Bourn vita

CANDY

Halls
http://www.cadburyschweppes.com/http://www.cadburyschweppes.com/


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CHOCOLATES

Dairy Milk

5 Star

Perk

Celebrations

Temptation

Eclairs

Gems

DAIRY MILK

The story of Cadbury Dairy Milk started way back in 1905 at Bournville, U.K., but the journeywith chocolate lovers in India began in 1948.

The variants Fruit & Nut, Crackle and Roast Almond, combine the classic taste of Cadbury

Dairy Milk with a variety of ingredients and are very popular amongst teens & adults.

Cadbury Dairy Milk has exciting products on offer - Cadbury Dairy Milk Wowie, chocolate with

Disney characters embossed in it, and Cadbury Dairy Milk 2 in 1, a delightful combination of

milk chocolate and white chocolate. Giving consumers an exciting reason to keep coming backinto the fun filled world of Cadbury.

Today, Cadbury Dairy Milk alone holds 30% value share of the Indian chocolate market.


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CELEBRATIONS

Cadbury Celebrations was aimed at replacing traditional gifting options like Mithai and dry- fruits during

festive seasons.

Cadbury Celebrations is available in several assortments: An assortment of chocolates like 5

Star, Perk, Gems, Dairy Milk and Nutties and rich dry fruits enrobed in Cadbury dairy milk

chocolate in 5 variants, Almond magic, raisin magic, cashew magic, nut butterscotch and

caramels.

The super premium Celebrations Rich Dry Fruit Collection which is a festive offering is an

exotic range of chocolate covered dry fruits and nuts in various flavours and the premium dark

chocolate range which is exotic dark chocolate in luscious flavours.

TEMPTATION

Cadbury Temptations is a range of delicious premium chocolate in five flavours variants - Roast

Almond Coffee, Honey Apricot, Mint Crunch, Black Forest and Old Jamaica.


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Documents

Final Imran similarities or differences in funds' ... A Structural Analysis of Mutual Fund Performance