LITERATURE REVIEW:-

1. M. Bala swamy, T. Anil Kumar and K. Srinivasa Rao in their study entitled “Buying

behaviour of consumers towards instant food products". International Journal of Research

and Computational Technology (vol.2 Issue 2, May, 2012 ISSN: 0975-5465) revealed

that:

Factors determining the consumer, instant food product mix, households, buying

behaviour product attributes, shopping malls, market.

2. Mr. A. Karuppusamy and Dr. C. Arjunan in their study entitled “A study on consumers'

buying behaviour towards instant food products in Coimbatore"- Namex international

journal of management research (vol.2, Issue No. 2 July 12, 2012) revealed that:

The results of the research reveals that all the respondents were aware of Pickles

and Sambar Masala but only less percentage were aware of Dosa/ Idli mix. About 96.11

percent consumers of Dosa / Idli mix and more than half of consumers of pickles and

sambar masala prepared their own.

3. V. Usha in their study entitled “A study on buying behaviour towards instant food

products in Kolar District”. University of Agricultural sciences, Dharwad in (July, 2007)

revealed that:

All the respondents were aware of pickles and sambar masala but only 56.67

percent of respondents were aware of Dosa/Idli mix. MTR brand of Dosa/Idli mix, chinnis

and MN brands of pickles and Everest and MTR brands of sambar masala were aware

among the users of instant food products.

4. Mr. M. Vijayabaskar and Dr. N. Sundaram in their study entitled “A market study on key

determinants of ready- to eat products with respect to tier-I cities in southern India”.

International Journal of Multidisciplinary Research (vol.2 Issue 6, June 2012, ISSN 2231

5780) revealed that:

The purpose of the study to know the ready to eat, market potential, lifestyle and

product choice.

5. Siti Nurafifah Jaafar, Pan Ein Lalp and Mohaini Mohamed @Naba in their study entitled,”

Consumer’ perceptions, attitudes and purchase intention towards private label food

products in Malaysia”- Asian Journal of business and management science (vol.2 No.8

(73-90) ISSN: 2047-2528) revealed that:

Factors determining that the private label products, purchase intention, consumer

attitude, own label brand.

6. Shradha in their study entitled,” A study of consumer perception of ready to eat products

among working class women in Erandwane area in Pune City”-(March 2013) revealed

that:

Ready-to-eat food products considering the time value for the working women and

also looking towards market needs firms started manufacturing it. There are peoples, who

are migrating to cities for job and education and these people have find the ready to eat

products are comfortable to eat rather than depending on restaurants. There is no

conclusion which one precedes-whether the availability or taste or time constraint, all

these factors complement each other in diving these products.

7. Hyun-Joo Bae, Mi-Jin Chae and Kisang Ryu in their study entitled, “ Consumer

Behaviour towards ready-to-eat foods based on food-related lifestyles in Korea”-

 Department of food and nutrition, Daegu University, Gyeongsan, Gyungbuk (ISSN 712-

714, April 14, 2010) revealed that:

In conclusion, the tradition seekers consumed more ready-to-eat foods from

discount marts or specially stores and ate them between meals more often the convenience

seekers. In contrast, the convenience seekers purchased more ready-to-eat foods at

convenience stores and ate them as meals more often than the tradition seekers. These

findings suggest that ready-to-eat foods at convenience segmentation based on food-

related lifestyles can be applied to develop proper marketing strategies.

8. Meenambekai R and Selvarajan in their study entitled, “Consumer attitudes toward

Ready-To-Eat packed food items (With Special Reference to Jaffna Divisional Secretariat

Division)”- The seventh international Research Conference on Management and Finance

(IRCMF 2012) revealed that:

The purpose of the study is identifying the factors influencing consumer attitudes,

impulsive buying, planned purchase, Ready-to-eat food items.

9. Van Loo, Ellen, M.s., in their study entitled, “Consumer perception towards ready to eat

deli foods and organic meat”- University of Arkansas, 2010 revealed that:

Ready to eat foods are convenient and have increased in popularity. Questions

about the safety to RET foods have risen after several out breaks of listeria

monocytogenes occurred linked to the consumption of RET foods.

10. A.K. Ramasamy, G. Kalaivanan, S. Sukumar in their study entitled, “Consumer behaviour

towards instant food products “revealed that:

 Energy is required for sustaining all forms of life on earth and so food is the basic

need of a man for his survival. The primitive man was largely dependent for his food on

fruits and animals. The discovery of fire marked a turning point in the process of

civilization and man has learnt to cook food.

11. Gaurav Sharma in their study entitled, “A study of the behavioural pattern of customers

for ready to eat food items”- National Law University, Jodhpur, India. (Jan-May 2011)

revealed that:

The results show that changing lifestyle i.e. more stressful and hectic lives due to

long working hours is a significant contributing factor in the growth of ready meals sector.

The reasons provided by the respondents, mainly working women, were that they

purchase ready meals to avoid the hassles of cooking in their busy schedule.

12. Renuka Hirkenchanagoudar in their study entitled, “Consumer behaviour towards ready to

eat food products”-University of agricultural science (Dharwad-August, 2008) revealed

that:

The present investigation made an attempt to analyze the buying behaviour of

ready to eat food products by consumers of Hubli and Dharwad. A total sample of 200

respondents was selected for the study. Majority of the respondents were aware of Parle-

G, Lays, Frooti and Amul Brands in case of biscuits, chips fruit juice and ice creams

accordingly. Television was the major source for getting information about various brands

in all the four products.

13. K. Basker, K. Kamaraj and R. Arunmozhi in their study entitled, “A study on instant food

products buying behaviour of consumers in Cuddalore district”- Indian streams research

journal (vol.2, Issue.12,Jan. 2013 ISSN:-2230-7850) revealed that:

The goal of this research is to examine the consumers buying behavior with the

help of consumer awareness towards the instant products, reason for purchasing, factors

influencing to purchase.

14. Dr.venkatesh Tamlurkar in their study entitled, "role of instant foods in the catering

industry" march 28, 2006 in ICFAI University ICFAI school of marketing studies revealed

that:

The survey also revealed that most of the present trend young generation has

change their taste to the instant foods because of the western influence and also to save

time and energy due to which number of catering industries and manufacturers are

increasing to cope with the demand. Hence, there is a great scope for these industries in

the future based on the awareness of convenience and hygienic factors. Instant foods is

they occupy less space in kitchen or pantry, the amount of drudgery involved is less and

there is a tremendous potential for commercial exploitation as it is a ‘rising industry’.

15. Kriti Bardhan Gupta in their study entitled,” consumer behaviour for food products in

India”-international food and agribusiness management association june20-21,2009

revealed that:

The present study explored the consumer behavior for food products in India from

different perspectives. Cleanliness of the products, free from pesticides, freshness, good

for health, and clean place of sale are some of the most important attributes, which are

rated very highly by people in India while buying food products. Values for money,

overall quality, taste, availability of variety of products at same place, seasonality for the
 product flavour good display of products nearby availability and good ambience are some

other important parameters.

16. Marcia Dtra de Barcellos, Luis Kluwe aguiar in their study entitled,” willingness to try

innovative food products: a comparison between british and brazilian consumers” BAR,

curitiba, v. 6,n. 1, art.4, p. 50-61 29 August 2007 revealed that:

In this study we investigate the consumer’s willingness to try innovative food

products in the context of the metropolitan area of Porto Alegre in Brazil and Cirencester

in England, UK. Innovation in the food industry is an important source of differentiation

and a value-adding opportunity for managers to develop new products. The results provide

strategic and unique information about consumers for the food industry, aiming at

supporting the development of innovative food products.

17. Aayushman Gupta in their study entitled, “ Emerging opportunities in Indian ready to eat

foods market” august 2009 revealed that:

This report is based on trends observed in the changing Indian lifestyles, dietary

intake patterns, and the heightened need for convenience. It captures the current attitudes

towards consumption of ready-to-eat foods and is aimed at enabling the NPD and

marketing team in FMCG companies to identify potentials in terms of advertising, product

formulation & packaging, and emerging consumer segments.

18. ACNielsen in their study entitled, “ Consumers and ready to eat meals” Dec 2006

revealed that:

The study based on the biggest reasons for purchasing ready to eat meals is

convenience due to a lack of time to prepare a proper meal-87 percent claimed it as their

main second reasons for purchasing them.