A STUDY ON CUSTOMER SATISFACTION

TOWARDS INSTANT NOODLES WITH SPECIAL

REFERENCE TO CHENNAI CITY
Project Report submitted to the SRM Institute of Science and Technology in partial
fulfillment of the requirements for the award of the Degree of

MASTER OF COMMERCE

Submitted by

CHARAN P

(Reg. No. RA2132202020231)

Under the guidance of

Dr. A. JAYABAL, M.com.,M.Phil., B.Ed.,AFA, ph.D.

Associate Professor

Department of commerce

SRM Institute of Science and Technology – Ramapuram campus

Faculty of Science and Humanities

Department of Commerce

November 2022
 SRM Institute of Science and Technology – Ramapuram College of Science
and Humanities Department of Commerce

CERTIFICATE

This is to certify that the Project Report entitled “A STUDY ON CUSTOMER

SATISFACTION TOWARDS INSTANT NOODLES WITH SPECIAL REFERENCE
TO CHENNAI CITY in partial fulfillment of the requirements for the award of the Degree of
Master of Commerce is a record of Project Work undergone by CHARAN P (Reg.
No.RA2132202020231) during the year 2022-2023 of his study in the Department of
Commerce, SRM Institute of Science and Technology, Ramapuram Campus under my
supervision and the report has not formed the basis for the award of any Degree/Fellowship or
other similar titles to any candidate of any University.

Place: Chennai - 89
Date:

Signature of the Project guide Head of the Department

INTERNAL EXAMINER EXTERNAL EXAMINER

 DECLARATION

I CHARAN P , hereby declare that the Project Report, entitled “A STUDY ON CUSTOMER
SATISFACTION TOWARDS INSTANT NOODLES WITH SPECIAL REFERENCE
TO CHENNAI CITY submitted to the SRM Institute of Science and Technology in partial fulfillment
of the requirements for the award of the Degree of Master of Commerce is done by me during the period
2021 - 2023 under the supervision and guidance of Dr. A. JAYABAL, M.com.,M.Phil.,
B.Ed.,AFA, ph.D.Associate Professor Department of Commerce, SRM Institute of Science and
Technology, Ramapuram Campus and it has not formed the basis for the award of any
Degree/Fellowship or other similar titles to any candidate of any University.

Place: Chennai- 89
Date:
Signature of the student
(CHARAN P)
 ACKNOWLEDGEMENT

I wish to record my gratitude with my hands folded to Almighty for making me successfully
complete my project.

I offer my sincerest gratitude to our Chancellor, SRM Institute of Science and Technology,
for his academic support and the facilities provided to carry out the project work at the
Institute. His wide vision and concern for students have been inspirational.

I wish to express my profound gratitude to my venerable Chairman, SRM Group of

Institutions-Ramapuram, who offered me such a huge opportunity, incredible Infrastructure
and other support which made the project work quite smooth.

I express my heartfelt thanks to our Dean, Vice Principal (Academic), Vice Principal
(Admin), Head of the Department, Project Coordinator and Faculties of Science and
Humanities, SRM Institute of Science and Technology, Ramapuram Campus who provided
all facilities for carrying out this project.

I take this opportunity to express my profound gratitude and deep regards to my guide Dr.Dr.
A. JAYABAL, M.com.,M.Phil., B.Ed.,AFA, ph.D. Associate Professor for his exemplary
guidance, monitoring and constant encouragement throughout the course of this project. I owe
a lot to my parents, who encouraged and helped me at every stage of my personal and academic
life and longed to see this achievement come true.

Place: Chennai-89
Date:

(CHARAN P)
 CONTENTS

CHAPTER PARTICULAR PAGE NO.

CHAPTER : 1 INTRODUCTION 1-19

CHAPTER : 2 CONSUMER BEHAVIOUR 20 -26

CHAPTER : 3 OBJECTIVES & RESEARCH METHODOLOGY 27-33

CHAPTER : 4 DATA ANALYSIS & INTERPRETATION 34 -58

FINDINGS , SUGGESTIONS &

CHAPTER : 5 CONCLUSIONS
59-62

CHAPTER :6 QUESTIONNAIRE 63-67

 BIBILIOGRAPHY
 LIST OF TABLES

TABLE NO PARTICULARS PAGE NO.

SHOWING THE TYPE OF FOOD PREFERRED
35
1 BY CONSUMERS
SHOWING THE TYPE OF FAST FOOD
37
2 PREFERRED BY CONSUMERS
SHOWING THE DIFFERENT BRANDS OF
39
3 NOODLES PREFERRED BY CONSUMERS

SHOWING THAT VARIOUS RESPONDENTS

USING DEFFERENT VARIETIES OF MAGGI 41
NOODLES
4
SHOWING THE CONSUMERS PERCEPTION
43
5 TOWARDS MAGGI PRODUCTS

SHOWING THAT HOW FREQUENTLY

CONSUMERS BUY MAGGI 2 MINUTE 45
NOODLES
6
SHOWING THE CONSUMERS PERCEPTION
TOWARDS MAGGI NOODLES AS A HEALTHY 47
7 PRODUCT

SHOWING THE PERIOD OF CONSUMPTION 49

8

SHOWING THE FACTORS INFLUENCING

CONSUMERS TO PURCHASE MAGGI 51
NOODLES
9
SHOWING THE CONSUMERS VIEW
53
10 REGARDING PRICE

SHOWING THE CONSUMERS LEVEL OF

SATISFACTION TOWARDS MAGGI 2 MINUTE 55
NOODLES
11
SHOWING THE CONSUMERS USING OTHER
57
12 PRODUCTS OF NESTLE
 LIST OF CHARTS

TABLE NO PARTICULAR PAGE NO.

SHOWING THE TYPE OF FOOD

36
PREFERRED BY CONSUMERS
1
SHOWING THE TYPE OF FAST FOOD
38
2 PREFERRED BY CONSUMERS

SHOWING THE DIFFERENT BRANDS OF

40
NOODLES PREFERRED BY CONSUMERS
3
SHOWING THAT VARIOUS
RESPONDENTS USING DEFFERENT 42
4 VARIETIES OF MAGGI NOODLES

SHOWING THE CONSUMERS

PERCEPTION TOWARDS MAGGI 44
5 PRODUCTS
SHOWING THAT HOW FREQUENTLY
CONSUMERS BUY MAGGI 2 MINUTE 46
6 NOODLES
SHOWING THE CONSUMERS
PERCEPTION TOWARDS MAGGI 48
7 NOODLES AS A HEALTHY PRODUCT
SHOWING THE PERIOD OF
50
8 CONSUMPTION
SHOWING THE FACTORS INFLUENCING
CONSUMERS TO PURCHASE MAGGI 52
9 NOODLES

SHOWING THE CONSUMERS VIEW

54
REGARDING PRICE
10

SHOWING THE CONSUMERS LEVEL OF

SATISFACTION TOWARDS MAGGI 2 56
MINUTE NOODLES
11
SHOWING THE CONSUMERS USING
58
12 OTHER PRODUCTS OF NESTLE
 CHAPTER – 1
INTRODUCTION

1
ABSTRACT

A renowned comfort snack, a common household item, perfect synonym for

noodles recently lost its sheen and pride it held among the other entire noodles brand. The
favorite of all age groups has started facing ban from government authorities all over
India. This project is an attempt to analyze the truth behind the 'Taste bhi, Health bhi'
commitment of the brand.

INTRODUCTION TO NOODLES

The instant food products originated in Japan with instant noodles and had its
beginning in India in the eighties but now a day we can easily found it in the kitchen
shelves of every Indian household. Demand for instant food product has been
increased due to modernization of home where many factors contribute like food
preparation, increasing number of working woman, changing in food habits, breaking
up of the traditional joint family system, increase in urbanization, rise in per capita
income, change in life styles and increasing level of affluence in the middle income
group. As every human being needs food to perform activity, food is the basic
requirement of any person but due to changing life style and consumers are spending
less time for planning, storing and cooking food. Modern homes also don't offer the
necessary facilities for processing the food. Thus, the food i.e. these instant food
gained instant acceptance. There are many kinds of instant foods available in

2
 market. There are the many kinds of instant foods available in market like:
canned food items, instant mix products, Table relishes Dairy products.

Instant Noodles:-
The word instant itself reflects Quick means a type of food which we can cook
quickly. Instant noodles are simple, fast and convenient to cook. It occupied a
considerable shelf space in stores and supermarket in India. Now food companies are
providing number of varieties in instant noodles. Market of instant noodles
increasing day by day not only in India although overall world reason is simple cost
effective and easy to cook. Manufacturer offers different variety of instant noodles.

Consumer's perception towards instant noodles:-

An increase in health consciousness and increasing influence of social media
among Indians. Now consumers has shifted the focus of instant noodles from
convenience to health. The instant noodles companies have identified untapped
potential by providing effective product accessibility and deeper distribution a by
expanding distribution to semi-urban and rural markets. Instant noodles across flavors
and types such as bengalijhaalmumbaiya, amritsariachari, super chennai, chatak, and
atta noodles amongst others have influenced the growth of the instant noodles in
India over the recent past. The Indian instant noodles industry is set to experience
substantial innovation, both in terms of ingredients formulation and packaging
aspects, in the years to come. The exposure of Indian consumers to global cuisines
is widening.

Noodles are a staple food in many cultures made from unleavened dough which is
stretched, extruded, or rolled flat and cut into one of a variety of shapes.
While long, thin strips may be the most common, many varieties of noodles are cut
into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes.
Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added.
They are often pan-fried or deep-fried. Noodles are often served with an accompanying
sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored
for future use.

In American English usage, the word “noodles” is an inclusive term that denotes
flour paste product in various shapes. In British English usage it generally a food in the
form of long, thin strips of flour paste products. The material composition or geocultural
origin must be specified when discussing noodles. the word derives from the German
word “nudel”
3
 Instant noodles, or instant ramen, is a type of food consisting of noodles sold
in a precooked and dried block with flavoring powder and/or seasoning oil. The dried
noodle block was originally created by flash frying cooked noodles, and this is still the
main method used in Asian countries; air-dried noodle blocks are favored in Western
countries. Dried noodle blocks are designed to be cooked or soaked in boiling water
before eating. Ramen, a Japanese adaptation of Chinese noodle soup, is sometimes used
as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become
synonymous in the United States for all instant noodle product

The long term success of any company can be effectively measured in

terms of brand value it creates in the market place, but more than that it is the brand
image in the consumer's heart which matters the most. The unique selling proposition of a
particular product has to be the impact on environmental, social and human health
criteria's. Today, organizations are operating not only by fulfilling the government
regulations, but arc partnering for the sustainability and responding to the increased
concerns from the consumers and society about human health impact of the products,
operations and resources depletion. The company that moves beyond the self interest and
operate selflessly for the betterment of all sectors it affects can actually secure self
interested achievements in the end. Food products industries have to be even more
responsive as intake of bad quality product can cause irremediable harm to the health of
the consumer and sometimes become the cause of death too. The Nestle India
controversy these days have become an eye opener for many on one hand it shows that
we Indians easily believe on what is said and not on what the reality is, it is very easy to
befool innocent consumers and make millions and billions of money. Many literate
consumers also do not bother to read the ingredients except the expiry date or price on the
pack which is their prime concern and it results because of the blind- folded faith in the
brand.

Even for the past more than 25 years our government, its officials were least
bothered about the Indian masses. Till today the things have turned against Nestle India,
which has landed the company to its dismal fate, the Indian government has filed case on
the company to pay damages, the first case in India of this kind on the other hand
company has firm opinion that the product is safe but the future of Maggi's return is
unpredictable.

4
 INDUSTRY PROFILE

NOODLES INDUSTRY PROFILE

Indian noodles market (instant noodles) is estimated at INR 1,300 to 1,600 crores (USD 300
–USD 350 mn) in 2010. According to estimates, the market is expected to reach INR 3,000 -
3,500 crore by 2015 clocking a CAGR of 20%.
The market is dominated by instant noodles and nestle‟s brand – Maggi (which was first
noodle brand to be introduced in india in mid 1980s). Nestle has virtually dominated the
Indian noodle market till now but lately many large FMGG players and retail chains have
launched their product in this lucrative space.

Urbanization , rising income levels , working couples, interstate migration and changing
lifestyle of young India are key drivers for the noodles market . The product was positioned
as meal which is filling and can be prepared in just a few minutes , thus offering both
convenience and time saving.

TRENDS IN INDIA NOODLE MARKET

1. Increasing competition : competition in instant noodle category has intensified with

players such as Glaxo Smith Kline(Horlicks foodles), ITC (sunfeast Yippee noodles )
, capital foods and Hindustan Unilever launching new product in the market . Private
label brands such as Tasty Treat by Future Group (Big Baazar retail chain ) have also
been launched an it is expected that many more private label brands may hit the
market .

2. New product launches and extensive marketing : All players new or old have
been busy launching new products and marketing campaigns .

Maggi has Launched an extensive campaign with their new product vegetable
multigrain noodles. Tasty Treat increased its variants from two to five . Similarly,
foodles is stressing on the health aspect of its products.

5
3. Stress on health and wellness : As on all other food categories, players are
stressing on health and wellness aspects of their products . Maggi
launched Atta noodles and multigrain noodles to customers while Glaxo‟sFoodles also
stresses on the multigrain aspect of their product.

4. Traditional flavours still dominate: Masala , chicken and tomato are most
popular flavours in the market

5. Addressing rural market : Noodles are primarily consumed in urban India and to
expand this market companies such as Nestle have introduced small sized and low
cost products to address the demand of rural market . The success of this effort is
still to be seen.

6
COMPANY PROFILE

7
 HISTORY OF NESTLE

The history of Nestlé began in Vevey, Switzerland, in1867 when founder Henri Nestlé
created one of the first infant foods in response to the need for a healthy and affordable
product to serve as an alternative for mothers who could not breastfeed their babies. He
called his product Farine Lactée Henri Nestlé.

Within a few years, the Farine Lactée product was marketed in Europe. Nestlé called his
company Société Farine Lactée Henri Nestlé. In 1874, Nestlé developed its condensed milk
product, to contend with the Anglo-Swiss Condensed Milk Company,

a competitor that was producing cheese, instant formulas and had opened Europe‟s
first sweetened condensed milk factory in Cham, Switzerland, to market the first
condensed milk, MILKMAID.

The two companies merged in 1905, the year after Nestlé added chocolate to itsline of foods.
The newly formed Nestlé and Anglo- Swiss Milk Company had factories in the United
States, Britain, Spain and Germany. Soon the company was manufacturing in Australia with
warehouses in Singapore, Hong Kong andBombay. Most production however still took place
in Europe.

The start of World War I made it difficult for Nestlé to buy raw ingredients and distribute
products. Fresh milk was scarce in Europe, and factories had to sell

milk for the public need instead of using it as an ingredient in foods. Nestlé
purchased several factories in the U.S. to keep up with the increasing demand for
condensed milk and dairy products via government contracts. The
company‟s production doubled by the end of the war.

8
When fresh milk became available again after the war, Nestlé suffered and slipped into
debt. The price of ingredients had increased, the economy had slowed and exchange rates
deteriorated because of the war. An expert banker helped Nestlé find ways to reduce its
debt. By the 1920s Nestlé was creating new chocolate and powdered beverage products.
Adding to the product line once again, Nestlé developed Nescafé in the 1930s and Nestea
followed.
Nescafé, a soluble powder, revolutionized coffee drinking and became an instant hit.
With the onset of the Second World War, profits plummeted.

Switzerland was neutral in the war and became increasingly isolated in Europe. Because of
distribution problems in Europe and Asia, Nestlé opened factories in developing countries in
Latin America. Production increased dramatically after America entered the war and Nescafé
became a main beverage for the American soldiers in Europe and Asia. Total sales increased
by $125 million from 1938 to1945.

After 1945, Nestlé continued to prosper, merging with Alimentana S.A., a company that
manufactured soups and seasonings, in 1947. In the coming years, Nestlé acquired Cross &
Blackwell, Findus frozen foods, and Libby‟s fruit juices. Nescafé instant coffee sales
quadrupled from 1960 to 1974, and the new technology of freeze drying allowed the
company to create a new kind of instantcoffee, which they named Taster‟s Choice.

Expanding its product line outside of the food market, Nestlé became a major stockholder in
L‟Oréal cosmetics in 1974. Soon after, the company suffered with increasing oil prices and
the slowing growth in industrialized countries. Foreign exchange rates decreased, in turn
reducing the value of the sterling pound, dollar and franc. Prices of coffee beans and cocoa
rose radically, presenting further problems for Nestlé. The company decided to venture into
thepharmaceutical industry by acquiring Alcon Laboratories, Inc.

9
By the 1980s, in one of the largest takeovers at that time, Nestlé bought Carnation for $3
billion. International trade barriers diminished in the 1990s, opening trade with Eastern
parts of Europe and China. In the 1990s, Nestlé acquired San Pellegrino, and Spillers
Petfoods of the UK. With the acquisition of Ralston Purina in 2002, the Nestlé owned pet
care businesses joined to formthe industry leader Nestlé Purina PetCare

in Vevey, Switzerland. Nestle originated in a!905 merger of the Anglo-Swiss Milk

Company, which was established in 1866 by brothers George Page and Charles Page, and
the Farinc lactee Henri Nestle Company, which was founded in 1866 by Henri Nestle,
whose name meant "Little Nest". The company grew significantly during the First World
War and following the Second World War, eventually expanding its offerings beyond its
early condensed milk and infant formula products. Today, the company operates in 86
countries around the world.
NESTLE is the world's leading Nutrition, Health and Wellness company. Our mission of
"Good Food, Good Life" is to provide consumers with the best tasting, most nutritious
choices in a wide range of food and beverage categories and eating occasions, from
morning to night.
The Company was founded in 1866 by Henri Nestle in Vevey, Switzerland, where our
headquarters are still located today. We employ around 2,80,000 people and have factories
or operations in almost every country in the world.
NESTLE‟s relationship with India dates back to 1912, when it began trading as The
NESTLE Anglo-Swiss Condensed Milk Company (Export) Limited, importing and selling
finished products in the Indian market.
After India's independence in 1947, the economic policies of the Indian Government
emphasised the need for local production. NP'!STLF, responded to India's aspirations by
forming a company in India and set. up its first factory in 1961 at Moga, Punjab, where the
Government wanted NESTLE to develop the milk economy.

10
The Company's activities in India have facilitated direct and indirect employment and
provides livelihood to about one million people including farmers, suppliers of packaging
materials, services and other goods.
The Company continuously focuses its efforts to better understand the changing lifestyles
of India and anticipate consumer needs in order to provide Taste, Nutrition, Health and
Wellness through its product offerings.
NESTLE India manufactures products of truly international quality under internationally
famous brand names such as NESCAFE, MAGGI, MILKYBAR, KIT KAT, BAR-ONE,
MILKMAID and NESTEA and in recent
years the Company has also introduced products of daily consumption and use such as
NESTLE Milk, NESTLE SLIM Milk, NESTLE Dahi and NESTLE Jeera Raita.

NESTLE’S PRESENCE IN INDIA.

After more than a century-old association with the country, today, NESTLE India has
presence across India with 8 manufacturing facilities and 4 branch offices
NESTLE India set up its first manufacturing facility at Moga (Punjab) in 1961 followed
by its manufacturing facilities at Choladi (Tamil Nadu), in 1967; Nanjangud
(Karnataka), in 1989; Samalkha (Haryana), in 1993

Ponda and Bicholim (Goa), in 1995 and 1997, respectively; and Pantnagar (Uttarakhand),
in 2006. In 2012, Nestle India set up its 8th manufacturing facility at Tahliwal (Himachal
Pradesh).
The 4 Branch Offices located at Delhi, Mumbai, Chennai and Kolkata help facilitate the
sales . and marketing activities. The NESTLE India's Head Office is located in Gurgaon,
Haryana.

11
 MAIN BRANDS

BEVERAGES :

Nescafe , Sunrise Premium , Sunrise Special , Sunrise Extra , Teamate ,

Milo.

MILK PRODUCTS :

Lactogen , Nestogen , Nan , Nestle Milk ,Dhai, Everyday Ghee, Butter.

WEANING CEREALS :

Cerelac, Nestum , Growing Up Milk.

CULINARY PRODUCTS :

Maggi soup, Maggi noodles, Maggi cubes, Maggi Pickles

CHOCOLATES :

Kitkat , Milky Bar, Munch , Bar One ,Classic , Chaco Stick , Milky Bar
Chaco.

12
CONFECTIONERY :

Polo , Eclairs , Milky bar Eclairs, Toffo , Fruitps , Splash , Twins , Chews,
Soothers.

DESERT MIX :

MILk Maid, GulabJamun , KesarKulfi.

MINERAL WATER :

Pure life.

SPECIALLY IMPORTS :

Fox‟s , Sasso , After Eight , Nesquick , Pellignins, Perrier, Nescafe

Gold

13
 PRODUCT PROFILE

MAGGI 2-Minute Noodles

Brand MAGGI has started
“Simply Good” initiative, in line
with Nestlé‟s global
commitment which is firmly
embedded in our Purpose and
Values which is to enhance
quality of life and contribute to a
healthier future.
In India the Simply Good
journey has started with
everyone‟s
favourite MAGGI 2-Minute
Masala Noodlesfortified with
iron which will now provide
consumers 15% of their daily
Iron requirement.
Iron deficiency is one of the
leading micronutrient
deficiencies in our country.

14
 MAGGI PRODUCT PROFILE

Type - Aktiengesellschaft; subsidiary of NESTLE

Industry : Food

Founded : 1890

Founder(s) : Julius Maggi

Headquarters : Cham, Switzerland

Key people : Alain Pedersen

Maggi noodles is a brand of instant noodles manufactured by Nestlé. The brand

is popular in Australia, India, South Africa, Brazil, New
Zealand, Brunei, Malaysia, Singapore, Sri Lanka, Bangladesh,Pakistan, Fiji and
the Philippines. In several countries, it is also known as "maggi mee" (mee is
Indonesian/Malay/Hokkien for noodles).

Maggi noodles are part of the Maggi family, a Nestlé brand of instant soups,
stocks, and noodles. In Malaysia, there are fried noodles made from maggi
noodles known as Maggi goreng. Maggi noodles recently introduced a new
variety of its noodles, to cater for the health conscious like 'No MSG', 'Less
Salt', and 'No Trans fat'. A wholewheat flour based noodle variation marketed
by the name "Vegetable Atta Noodles" has been introduced in India.

15
Following are Range of Maggi Products:-

Noodles :-

MAGGI noodles is one of the largest and most loved food brands that
defines Instant Noodles in India.

Continuing to spread joy as it has done for the last 25 years, your favourite MAGGI Noodles
is as tasty as ever and even provide essential nutrients for all age group.with the goodness of
protein and calcium ,MAGGI Noodles is available in 4 delectable flavours –MASALA ,
CHICKEN-TOMATO-and CURRY.

Sauces:-

MAGGI Sauces have been in integral part of the India consumers household for
decades now.

Maggi instant noodles, foods major Nestle's flagship brand that has dominated
the Indian instant noodles market for nearly three decades, is losing market share on a
monthly basis to newer entrants such as Patanjali Noodles, GlaxoSmithKline's (GSK)
Horlicks Foodies, Hindustan Unilever's (HUT.) Knorr Soupy noodles, Big Bazaar's Tasty
Treat, Top Ramen and several other smaller players.

It all started back in march 2014 in Uttar Pradesh, where the authorities informed
nestle that MSG was detected in a sample of MAGGI Noodles that carried a "No added
MSG" claim on the pack. In the first half of 2015, Nestle India decides to temporarily
stop selling MAGGI Noodles in India until the situation with the authorities is resolved.
The Food Safety and Standards Authority of India (FSSAI) issues an order to Nestle
India which includes, among

16
 others, the:
 Recall of all nine variants of MAGGI Noodles from the market
 Halt of commercial activities related to the product, including sale and
production
 Removal of the "No Added MSG" claim from product packs
 Withdrawal / recall of MAGGI oats Noodles as it did not have 'Product
Approval'.

In June 2015, Nestle India files a legal petition with the Bombay High Court,
seeking a judicial review of this order. While legal proceedings arc ongoing, Nestle
continues to comply with the FSSAI order and destroys over 35,000 tonnes of the
product, Though The Bombay High Court allows Nestle India to continue exporting
MAGGI Noodles.

As the year passed, in the second half of the year in August 2015, The Bombay
High Court overturns the government's ban on MAGG3 Noodles, arguing that the move
was "arbitrary" and "that principles of natural justice were not followed."

The court rules that Nestle India can bring the product back to the market if fresh
tests - conducted in three accredited laboratories on the existing samples and
subsequently on the freshly manufactured product - find the product safe.

In October 2015, Test results from all three laboratories mandated by the
Bombay High Court show MAGGI Noodles to be safe, with lead content well within the
permissible limits.

In compliance with the orders of the Bombay High Court, Nestle India
commences manufacturing MAGGI Noodles and submits the new batches for fresh tests
to reconfirm they are safe for consumption.

In November 2015, All three NABL (National Accreditation Board for Testing
and Calibration Laboratories) accredited laboratories - mandated by the Bombay High
Court - find samples of the newly manufactured MAGGI Noodles to be safe for
consumption, with lead content well within permissible limits. Now that the orders of the
Bombay High Court have been complied with, Nestle India has made MAGGI Noodles
available

17
THE BURNT FROM MAGGI

Affected by a countrywide recall and destruction of its instant noodle brand,

Maggi, India's largest food company by revenue, Nestle India, posted its first quarterly
loss in 17 years.
The Indian subsidiary of the world's largest food company reported a Rs 64.4-
crore net loss in what was its most challenging quarter to date. Thanks to the recall and
ban of Maggi on June 5 (trouble for it began towards the end of May when sales began
falling after detection of contaminants in some of the product's samples), the company
took a one-time charge of Rs 452 crore which hit its bottom line.

MARKET SHARE/ SHARE PRICE

Nestle India's nine variants of Maggi noodles accounts for nearly 70% of the
instant noodles market, which took a massive hit when a blanket ban was imposed on the
product.
After the ban was imposed on June 5, the company's share price tanked. On
June 8, three days after the pan- India ban was imposed, Nestle India's share price was
down to Rs 5,539.8, the lowest level it had seen all year. Since then, the company's
scrip has seen major volatility, regaining the highest level since the ban at Rs
6,831.95 per share on August 5. On the date, Goa deputy chief minister Francis
D'Souica had said that he favoured the re-think on the Maggi ban after the latest tests
conducted by a central government laboratory in Karnataka found the instant noodles
safe for consumption.

18
To carter to the diverse Indian palate ,MAGGI has a host of variants like :

The quintessential Rich Tomato Ketchup and Rich Tomato sauces (no onion no garlic) The
unique Hot & SweetTomato Chilli sauces and oriental chilli garlic sauces the Indian style
tomato chatpat sauces maggi pichku-pichkoo is a small pack which makes MAGGI tomato
ketchup affordable to a host of new
consumers . and now , MAGGI makes the delight “bigger”by introducing a badapichkoo,
which is a large tomato ketchup pack which ensures that the fungoes on and on.

The growing popularity of asian in the united states has given rise to an array of convenient
new food products that makes preparing authentic Asian cuisine easier than ever before .

MAGGI is also an ingredient deeply –rooted in traditional cooking throughout latin

American and the caribbean , due to its convenience and a wide range of products , MAGGI
has been passed down from generation to generation as the secret to enlivening any dish with
that special latino flavour .

When looking for helpful meal ideas to bring to your table , Maggi will help you enhances
any dish by adding a savory authentic taste.

MAGGI has a vast product range . Some of the products of maggi are worldwide known
like maggi noodles and maggi soup while there are also some products of maggi like
maggibhuna masala which are not much known as compare to other products of maggi

19
 CHAPTER – 2
CONSUMER BEHAVIOUR

20
 CONSUMER BEHAVIOUR

Consumer orientation stems from the company‟s adoption and implementation of

the marketing concept – a philosophy of every business unit which has triple implications
namely :

1) The victory of any business unit rests on consumers who are willing to accept and
play for the product or services.
2) The firm must be aware of what the market want well in advance of production
and

3) Consumer wants must be monitored continuously for assured success over

competitors .

The consumer are the arbiters of fortune in business in highly competitive

Economics system , the success , survival and growth of firm warrants accurate
knowledge about – the consumer is the crucialtask of every marketing manager.

DEFINITION :

Professor walter C.G and professor paul G.W it is “ the process where by
individual decide whether , what , when , where , how and from whom to purchase
goods and services.

REVIEW OF LITERATURE:

Shankar and Dipti studied in their research paper (ASMB journal)

"Consumer behavior towards instant food products: A perceptual study, that people
like instant food because instant food product are not only easy to cook but also have a
significant role and place in the celebration of family and religious functions, it helped
them to save time and effort and relived them from the tedious jobs of collecting
various ingredients, cleaning and sorting them to prepare food.

21
 Gupta Aakriti,Umeshkapil and Singh Gajendrabeen written his research
paper "Consumption of junk foods by school aged children in rural Himachal Pradesh ,
India that : many children not consuming instant noodles regularly this results in mood
swings and they are becoming cranky ,tired and depressed . They gave suggestions
like a greater attention to the education of parents and children in a healthy dietary
required".

Anitha N.&Radhika S. has been written in their research article "A study on
consumer behaviortowards instant food products in the modern era" that "There has
been an increase in the consumption of junk among teenagers observe and this
possibly lead to obesity .This is the time when our society should take some strong
steps to reduce the consumption of junk food . Promotion of dietary habits and
educating children about the ill effect of junk food is became necessary." Mishra S &
Singh M has written in their research paper "Fast food consumption pattern and
obesity among school going (9-13) year in Luknow district", published in
International Journal of Social Sciences 2014, 3:1672-4.

Young generation consumed fast food specially instant noodles because it is

easy and fast to prepare besides being hygienic and also convenient to eat, because
school going children trend has changed and the existence of these foods fulfilled all
the need of modern human being.

Dr. S.shanmugapriya&V.srivarshini has been mention in their research

paper "Consumers preferences and satisfaction on instant product" published in
IJIRAH in volume 3 issue 1 2018, that with the help of modern technology peoples
found that instant food and readymade food are comes into existence from last
twenty years, now a days peoples think that instant food is only food that reduces
their time for cooking preparation.

Balasawmy mention in his study "Buying behavior of consumer towards

instant food products" find that the awareness of consumer is different across
different income groups .They observe that brand preference of selected instant food
is different across different groups.

22
 STEPS IN CONSUMER BUYING PROCESS

The following are the five steps generally followed by the consumer while buying a
product .

1) Need recognition :

Need recognition is the awareness of the want or a desire or a consumption

problem with out whose satisfaction the consumer feels restless and tension –
charged .

2) Information search :

Consumer interested is indicated in the consumer‟s willingness to speak further

information about the product or service . since there are varieties of product and he
seeks to have maximum satisfaction , he searches relevant information .

3) Evaluation and intension :

The evaluation stage is the stage of mental trial of the produce or aservice.

4) Purchase Decision :

decision to purchase implies consumer commitment for a produce or a service .

practically , it is the last stage in the buying process because , it completes the
exchange process.

5) Post Purchasing Reaction :

The post purchase experience may be a set of positive or negative feeling. Positive
feeling or satisfaction will result is repeat sales or at least recommending the product
or services to others : on the other hand , dissatisfaction or negative feeling creating
anxiety and doubts .

23
A MODEL OF CUP INSTANT NOODLE COMPOSITION

There are three key ingredients in wheat-based noodles: wheat flour,

water, and salt. Other than the three main ingredients, USDA regulations
allow instant noodles to contain palm oil, seasoning, sodium phosphates,
potato starches, gums, and other ingredients.

Flour

Noodles can be made from different kinds of flours, such as wheat, rice,
and buckwheat flour. For instant noodles, flours that have 8.5–12.5% protein
are optimal because noodles must be able to withstand the drying process
without breaking apart, which requires a higher amount of protein in flour,
and during frying, high protein content can help decrease the fat uptake.
Gluten, which is made up of glutenin and gliadin, is the most important

wheat protein that forms the continuous viscoelastic dough of noodles.

Water

Water is the second most important raw material for making noodles,
after flour. The hydration of dough determines the development of gluten
structure, which affects the viscoelastic properties of dough. The water
absorption level for making noodles is about 30%–38% of flour weight; if the
water absorption level is too high, hydration of flour cannot be completed,
and if the water absorption level is too low, the dough will be too sticky to
handle during processing. For instant noodles, dehydration is an important
step after noodles are made because water can offer a hospitable environment
for microorganisms. The USDA uses different regulations of moisture content,
depending on dehydration method: for instant noodles dehydrated by frying,
moisture content cannot exceed 8%, and for those dehydrated by methods
other than frying, moisture content cannot exceed 14.5%.

24
 Salt

Salt is added when making the flour dough to strengthen gluten

structures and enhance the sheeting properties of dough, and it can make the
noodles softer and more elastic. Salt also offers the basic salty flavor of
noodles and can cover some of the off-flavor generated by flour and
processing. Another function of salt is to slow down the activities of
enzymes, such as proteolytic enzymes, which could interrupt the gluten
structures and microbial growth. Alkaline salt, such as sodium and potassium
carbonates, could be added to noodle dough to enhance the yellow color of
the product if needed because flavonoid pigments in flour turn yellow at
alkaline pH levels, and the increase of pH could also influence the behavior
of gluten, which could make noodle dough even tougher and less extensible
(for some noodles, such as Japanese ramen, this is wanted). For making fresh
noodles, the amount of salt added is 1–3% of flour weight, but for instant
noodles, due to the longer shelf life, it requires higher salt content. One pack
of ramen contains well over half the daily recommended amount of sodium.

Kansui

Kansui, an alkaline solution consisting usually of a 9:1 ratio of sodium

carbonate to potassium carbonate, is added to the flour and water when
making ramen to help develop several of its unique characteristics. The
addition of kansui aids in the gluten development of the noodle as well as
promotion of gelatinization of starches, both of which contribute to the
springiness and chewiness characteristic of ramen. Additionally, the addition
of kansui enhances the yellow color of ramen noodles by bringing about
a chromophoric shift of several compounds called flavonoids that are inherent in
wheat flour.

25
 Oil
Frying is a common dehydration process for producing instant noodles.
Therefore, oil becomes an important component of instant noodles.
According to USDA regulations, oil-fried instant noodles should not have fat
content higher than 20% of total weight, which means theoretically, the
amount of oil uptake during the frying process could go even higher. Palm
oil is chosen as the frying oil for instant noodles due to its heat stability and

low cost. However, overall, due to their high fat content and low moisture
content, instant noodles are highly susceptible to lipid oxidation, and
relatively high amount of preservatives are added. Hence, to avoid the
generation of off-flavors and health-risking compounds, some instant noodles
are dehydrated by ways other than frying to reduce fat content. According to
the USDA, non-fried instant noodles should have a fat content lower than
3%.

Other ingredients

Potato starches are commonly added to instant noodles to enhance the

gelling properties and water-holding capacities of noodles. Polyphosphate is
used in instant noodles as an additive to improve starch gelatinization during
cooking (rehydration), to allow more water retention in the
noodles. Hydrocolloids such as guar gum are widely used in instant noodle
production to enhance water-binding capacity during rehydration and to
shorten cooking time. Gums are dispersed in water before mixing and making
of noodles dough.

26
 CHAPTER – 3
OBJECTIVES & RESERARCH
METHODOLOGY

27
 Need of the Study

Maggi has been the staple food in India and in the light of the recent
controversy, it is pertinent to know whether the perception of the consumers towards the
company and the product has changed and whether there has been a change in the
consumption pattern of consumers. Our country had embraced this product like no other,
so it is important to determine whether there has been a change in the loyalty of the
consumer base and whether consumer perception is affected by age, gender, marital status
etc. There is a section of consumers who are vocalising their support in the form of
videos and jokes and there are some who feel this is just a publicity stunt by the company
to come into the limelight. With differing opinion on the controversy, the authors are
interested in knowing whether decades of trust can be impaired by allegations of harmful
substances in the product consumed

OBJECTIVES
1) To know consumer‟s behaviour towards maggi 2 minute noodles
2) To find out level of satisfaction of the consumer towards maggi 2minutenoodles.
3) To know the consumers perception regarding the price of maggi noodles
4) To understand the stimulus magi noodles as a brand on consumer mindset .
5) To understand the perception of the people about magi
6) To examine the root cause of maggi row.
7) To assess the impact of maggi row in India.
8) To understand the marketing and promotional strategies adopted by NESTLE India
Limited post ban.

28
 RESEARCH METHODOLOGY

Research comprises "creative work undertaken on a systematic basis

in order to increase the stock of knowledge, including knowledge of
humans, culture and society, and the use of this stock of knowledge to
devise new applications. It is used to establish or confirm facts, reaffirm the
results of previous work, solve new or existing problems, support theorems,
or develop new theories.

Research methodology is a systematic way to solve a problem. It is a

science of studying how research is to be carried out. Essentially, the
procedures by which researchers go about their work of describing,
explaining and predicting phenomena are called research methodology. It is
also defined as the study of methods by which knowledge is gained. Its Aim
is to give the work plan of research.
Data collection would basically mean systematic collection of data
from various sources for undertaking a research. Data is the basic inputs for
taking any decisions.

Research Gap
The present study is the first of its kind in India to determine the perception of the consumers
towards a particular brand before and after controversy surrounding the product empirically. The
studies done abroad have not focused on a particular brand but rather gauged consumer perception
towards food products and automobiles product recalls in general. Also this study is the first of kind
in India to study consumer perception of a controversial food product across demographic variables.
Maggi is a household name in India and given its emotional bond with the people, this study aims to
determine the impact of perceived health risk on decades old consumer confidence and trust.

29
 METHODS OF DATA COLLECTION
a) Primary data: Primary data means fresh data which is collected for the
first time with a stated purpose. It could be collected through surveys, observations,
interviews etc.
b) Secondary data : data which is gathered and analysed by someone else and
for an objective other than the current objective is secondary data. It involves less cost,
time and efforts.
This project is based on data collected from secondary sources such as newspapers,
internet, magazines, books etc.

“ To collect the information , marketing research is taken into consideration

.marketing research has been define as”The Systematic gathering and services
from producer to the consumer”.

DATA SOURCES :

There are two sources of collection data:

1) Primary sources
2) Secondary source
In the survey being conducted both primary and secondary sources of data has
been in collection of relevant information.

Primary and Secondary Sources :

Researchers need to consider the sources on which to base and confirm their research and
findings. They have a choice between primary data and secondary sources and the use of
both, which is termed triangulation, or dual methodology.

30
 Primary data is the data collected by the researcher themselves, i.e.

1. interview
2. observation
3. action research
4. case studies
5. life histories
6. questionnaires
7. ethnographic research
8. longitudinal studies

Secondary sources are data that already exists

1. Previous research
2. Official statistics
3. Mass media products
4. Diaries
5. Letters
6. Government reports
7. Web information
8. Historical data and information

APPROACH SURVEY :

Survey is best suited for the descriptive research . They are undertaken to learn about
peoples‟s knowledge , beliefs , preferences and satisfaction

INSTRUMENT :

Questionaire :

This consist of a set of questions presented to respondents for their answers

.Questionaires need to be carefully developed and tested before using itfor data collection.

31
 FORM OF INSTRUMENT

Closed ended questions :

The form used here is closed ended question with all the possible answer
to make the respondents feel comfortable.

Open ended question are useful in knowing the ideas of the respondents
in their own words.
Types of questions asked:

A question offering two answer choices

Multiple choice : A question offering three or more choices.

Rating Scale :

A scale rates some attributes from excellent to poor

Sample : The sample size selected is 100

Sampling procedure :

The procedure is simple random sampling . Ever member of the population

has an equal chance of selection .

32
 LIMITATIONS

Through ever effort has been made the project study comprensive
there has been limitations.

1) The study restricts to Kurnool city only.

2) Sample size of 50 respondents has been taken which is too small to
generalize trend.
3) Research time was limited so in depth analysis could not be done
4) The method used in this project are random sampling method and
results obtained may not be fully accurate and reliable

5) Time, being the major constraint while undertaking the research has limited it
to an extent

6) Availability of resources like funds, appropriate data for analysis is another

limitation of the study

33
 CHAPTER – 4
DATA ANALYSIS &
INTERPRETATION

34
 TABLE 1 SHOWING THE TYPE OF FOOD
PREFERREDBY CONSUMERS

Types No. Of respondents Percentage

Fast food 14 14%
Homemade food 76 76%
Packed food 4 4%
Ready made food 6 6%

Inference:-

From the above table , it is clear that

14% of consumers preferred” fast food”

76% of comsumers preferred” homemade food”

4% of consumers preferred” packed food”

6% of consumers preferred” ready made food”

Source : questionnaire

35
GRAPH SHOWING THE TYPE OF FOOD
PREFERRED BY CONSUMERS

36
 TABLE 2 SHOWING THE TYPE OF FAST
FOODPREFERRED BY CONSUMERS

Types No . of respondents Percentage

In fast food center 30 30%

Homemade fast food 70 70%

Inference:-

From the above table it is clear that

30% of consumer preferred towards in fast food centers

70% of consumers preferred towards homemade fast food

Source : questionnaire

37
GRAPH SHOWING THE TYPE OF FAST FOOD
PREFERRED BY CONSUMERS

peference

30%

fast food Center

Home made fast food

70%

38
 TABLE 3 SHOWING THE DIFFERENT
BRANDS OF NOODLES PREFERRED BY
CONSUMERS

Brands No.of respondents percentage

Maggi 62 62%
Yippee 28 28%
Horlicks 4 4%
Top ramen 6 6%

Inference :

From the above table, it is clear that

62% of market occupied by Maggi

28% of market occupied by Yippee

But only 4% and 6% of market occupied horlicks and top ramen

Source : Questionnaire

39
GRAPH SHOWING THE DIFFERENT BRANDS OF
NOODLES PREFERRED BY CONSUMERS

40
 TABLE 4 SHOWING THAT VARIOUS
RESPONDENTSUSING DEFFERENT VARIETIES OF
MAGGI NOODLES

Percentage
Varieties No .of respondents

Vegetable atta noodles 40 40%

2 minute noodles 44 44%
Hungroo noodles 2 0.5%
Chicken noodles 14 7.5%

Inference :

From the above table ,it is clear that

40% of respondents using vegetable atta noodles

44% of respondents using 2 minutes noodles

0.5 % and 7.5% of respondents are using chicken and hungroo noodle

Source : Questionnaire

41
GRAPH SHOWING THAT VARIOUS RESPONDENTS
USING DEFFERENT VARIETIES OF MAGGI
NOODLES

varieties of maggi noodles

varieties of maggi noodles

100%
80%
60%
40% 44%
40%
20%
0% 7.50%
0.50%

vegetable 2 minute hungroo chicken

atta nooldes noodles noodles noodles

42
 TABLE 5 SHOWING THE CONSUMERS
PERCEPTIONTOWARDS MAGGI
PRODUCTS

Good for health 10%

Ready to eat 32%
Junk food tasty 30%
Fun eating 28%

Inference:

From the above table ,it is clear that

10% of consumers perception about maggi products are Good for health

32% of consumers perception about maggi products are Ready to eat

30% of consumers perception about maggi products are Junk food tasty

28% of consumers perception about maggi products are Fun eating

Source: Questionnaire

43
GRAPH SHOWING THE CONSUMERS PERCEPTION
TOWARDS MAGGI PRODUCTS

44
 TABLE 6 SHOWING THAT HOW FREQUENTLY
CONSUMERS BUY MAGGI 2 MINUTE
NOODLES

Daily 5%

Rarely 34%

Once a week 39%

Once a month 22%

Inference:

From the above table,it is clear that

5% of consumers purchasing Maggi 2 minute noodes „ Daily,

34% of consumers purchasing Maggi 2 minute noodles „Rarely,

39% of consumers purchasing Maggi 2 minute noodles „Once a week,

22% of consumers purchasing Maggi 2 minute noodles „ Once a month.

Source : Questionnaire

45
GRAPH SHOWING THAT HOW FREQUENTLY
CONSUMERS BUY MAGGI 2 MINUTE
NOODLES :

100%

80%

60%

39%
40% 34%
22%
20% 5%

0%
Daily Rarely Once a week Once a month

46
 TABLE 7 SHOWING THE CONSUMERS PERCEPTION TOWARDS
MAGGI NOODLES AS A HEALTHY PRODUCT

Opinion percentage
YES 52%

NO 48%

Inference :

From the above table it is clear that

52% of consumers opinion that Maggi noodles is healthy product

48% of consumers opinion that Maggi noodles is not healthy product

Source : Questionnaire

47
GRAPH SHOWING THE CONSUMERS PERCEPTION TOWARDS
MAGGI NOODLES AS A HEALTHY PRODUCT

Yes No

48% 52%

48
 TABLE 8 SHOWING THE PERIOD
OFCONSUMPTION

Period Percentage

When you hungry 28%

Evening as snacks
58%

Break fast 14%

Dinner 0%

Inference :

From the above table ,it is clear that

28% of respondents takes as when they Hungry,

58% of respondents takes as evening as Snacks,

14% of respondents takes as Break fast ,

so there is no one takes as Dinner.

Source : Questionnaire

49
 GRAPH SHOWING THE PERIOD OF
CONSUMPTION

100%

90%

80%

70%

60%
Respondents

50%

40%

30%

20%

10%

0%
When you Evening as
Break fast Dinner
hungry snacks
period of consumption 28% 58% 14% 0%

50
 TABLE 9 SHOWING THE FACTORS
INFLUENCINGCONSUMERS TO PURCHASE
MAGGI NOODLES

Factors No. Of respondents percentage

Moderate price 6 6%

Availability 8 8%

Easy to cook 80 80%

Brand image 6 6%

Inference :
From the above table , it is clear that
6% of respondents influenced by Moderate price

8% of respondents influenced by Availability

80% of respondents influenced by Easy to cook

6% of respondents influenced by Brand image

Source : Questionnaire

51
GRAPH SHOWING THE FACTORS INFLUENCING
CONSUMERS TO PURCHASE MAGGI NOODLES

Factors

6% 6%

8%

80%

moderate availability easy to cook brand image

52
 TABLE 10 SHOWING THE CONSUMERS
VIEWREGARDING PRICE

Price No .of respondents Percentage

Very high 6 6%

High 10 10%

Reasonable 74 74%

Low 10 10%

Inference :

From the above table it is clear that ,

6% of respondents feel Very high ,

10% of respondents feel High ,

74% of respondents feel Reasonable ,

10% of respondents feel Low.

Source : Questionnaire

53
GRAPH SHOWING THE CONSUMERS VIEW
REGARDING PRICE

Price
Values

74%

6%
10
%
10%

very
high high
reasonabl
e low

54
 TABLE 11 SHOWING THE CONSUMERS LEVEL OF

SATISFACTION TOWARDS MAGGI 2 MINUTE

NOODLES

Level of satisfaction No .of respondents percentage

Excellent 14 14%

Good 46 46%

Satisfied 34 34%

Not satisfied 6 6%

Inference :

From the above table it is clear that ,

14% of respondents says that Excellent ,

46% is Good ,

34% is satisfied,

6% are not satisfied towards maggi 2 minute noodles

Source : Questionnaire

55
GRAPH SHOWING THE CONSUMERS LEVEL OF
SATISFACTION TOWARDS MAGGI 2 MINUTE
NOODLES

56
 TABLE 12 SHOWING THE CONSUMERS USING
OTHERPRODUCTS OF NESTLE

Opinion Percentage

Yes 80%

No 20%

Inference :
From the above table it is clear that ,

80% of respondents using other products of Nestle ,

20% of respondents are not using other products of Nestle.

Source : Questionnaire

57
GRAPH SHOWING THE CONSUMERS USING
OTHER PRODUCTS OF NESTLE

No
20%

Yes
80%

58
 CHAPTER- 5
FINDINGS , SUGGESTIONS
AND CONCLUSIONS

59
 FINDINGS

 From the study it is evident that majority of respondents prefer home

made fast food.
 From the study it is evident that majority of respondents use brand of
maggi.
 From the study it is evident that majority of respondents feel easy to
cook.
 From the study it is evident that majority of respondents using other
products of Nestle.
 People are very satisfied price of the maggi noodles

NET SALES

 In 2013, Net sales grew up by 7.1% contributed by net realisations and volume growth in
certain products as compared to year ended 2012
 In 2014, the net sales grew up by 8.2% as compared to the previous year.

 In 2015, net sales decreased by 17.2% largely due to the impact of MAGGI noodles issue

 Net domestic sales decreased by 18.3%. Export sales also decreased by 1.3% because of the
MAGGI issue and lower coffee exports.
 Share prices were also impacted with the MAGGI issue.

OTHER CURRENT LIABILITIES

 The other current liabilities have increased, in comparison to the year 2014, mainly due to
the MAGGI noodles issue liability.

60
Suggestions

 To increase the quality of masala and increase the size of the

product .

 Give more adds (or) advertisements for the product

 Decrease the price and increase the quality .

 To bring more variable flavours .

 Maggi has to increase the varieties of ingrediants to attract

various types of customers .

61
 CONCLUSION

Nestle motto 'Good Food, Good Life' will have to prove its credibility and put a lot
of efforts again as it has ended up in scratch.
Nestle should concentrate on product portfolio diversification with focus on diary,
beverages and coffee and also chocolates as well as confectioner}' in order to avoid over-
dependence on single product. It is rightly said one can do anything but only if God and
Time permits. Those who fail to analyse the happenings in the surroundings become losers
and those who accommodate and adjust according to time rule the world. The controversy
started igniting last year but no officials of Nestle India paid heed to do the necessary
rectification resulting now a bad name and shame for the company. Health is of prime
concern for everyone though taste also matters. It is very difficult to restore the faith lost
because even the school going kids now say -Maggi is bad.
This controversy will surely lead to increased awareness among consumers for
understanding the impact of any product before consumption rather than blindly believing
on false claims in the advertisements. It will also pressurise the other food product giants to
move cautiously by abiding the norms of Food and Safety regulatory norms.

62
 CHAPTER – 6
QUESTIONNAIRE

63
 Questionnaire

1) Which type of food do you prefer to eat ?

a) Fast food b)Homemade food c)Packed food d)Ready made food

2) If you like to eat fast food which one do you prefer to eat?

a)In fast food center b)Home made fast food

3) If you like home made fast food which one do you prefer?

a) Noodles b) Masala oats c)Pasta d)Mcain

4) If you prefer noodles which brand do you like most?

a) Maggi noodles b)Yippee noodles c)Horlicks noodles d)Top rammen

5) If you like maggi noodles which type of it do you like ?

a) Vegetable atta noodles b)2 minutes noodles c)Hungroo noodles

d)Chicken noodles

6) What comes first in your mind when you hear the word Maggi ?

a) Noodles b) Fast food c)Snacks d)None of these

64
7)
8)
9)
10)How do you perceive Maggi products?

a) Good for health b)Ready to eat c)Junk food Tasty d) Fun eating
8 ) How frequentl y do you buy maggi 2 minute noodles?

a)Daily b)Rarely c)Once a week d)Once a month

9) Do you perceive Maggi noodles as a healthy product?

a) Yes b)No
10) When do you like to eat maggi 2 minutes noodles ?

a) When you hungry b)Evening times c)Breakfast d)Dinner

11) What factors influence you to purchase maggi noodles again & again?

a) Moderate price b)Availability c)Easy to cook d)Brand image

12) How do you feel about price of the product ?

a) Very high b) High c) Reasonable d) Low

13) Rate your satisfaction levels ?

a) Excellent b)good c)Satisfied d) Not satisfied

14) Are you using any product of NESTLE ?

a) Yes b) No
15) Give your valuable suggestions if any :

65
BIBLIOGRAPHY

66
 BIBLIOGRAPHY

Marketing management - Philip kotler

Company website - www.nestle.com

Other websites - https://en.wikipedia.org/wiki/Maggi

67