1

CHAPTER-1

INTRODUCTION

OF

PROJECT





2



INTRODUCTION TO PACKAGING



Packaging is the science, art and technology of enclosing or protecting products for
distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation,
and production of packages.
Packaging can also be described as a coordinated system of preparing goods for
transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves,
transports, informs, and sells.
Well-designed packages can create convenience and promotional value. Packaging
can be considered as a styling weapon, especially in food products, cosmetics and small
consumer appliances. The package is the buyers first encounter with the product and is
capable of turning the buyer on or off.
The objective of food stuff packaging is to guarantee that consumers have access to
complete information on the content and composition of products, in order to protect their
health and their interests. Other information may provide details on a particular aspect of the
product, such as its origin or production method. Some foodstuffs, such as genetically
modified organisms, allergenic foods, foods intended for infants or even various beverages,
are also subject to specific regulations.
3


In 1990, the Nutrition Packaging and Education Act went into effect. The USDA
and the FDA designed the requirements so that consumers would have useful information
about the food they eat. According to the Nutrition Packaging and Education Act, all food
packets must contain the following information:
Common name of the product
Name and address of the products manufacturer
Net contents in terms of weight, measure or count, and




4


Ingredient List Lists the ingredients in descending order of predominance and weight.
In Crispy Crunches, the ingredients are listed at the bottom of the label. As you can see, the
predominant ingredient is corn, next is oil, then cheese, etc.
Serving Sizes Each package must identify the size of a serving. In Crispy Crunches, one
package contains one serving. The nutritional information given on the food packet is based
on one serving of the food.
Nutrition Facts each package must identify the quantities of specified nutrients and
food constituents for one serving. From this information, you can gleam some very useful
information.
Consumer learning: A process by which individuals acquire the purchase and
consumption knowledge and experience that they apply to future related behavior.
Information given on the packet of food product helps consumer to make cognitive learning
in their mind. The cognitive learning may influence the consumer buying behavior and make
different perceptions about product.

Purpose of Packaging
Packaging has several objectives:
Brand Identification Packages contributes to instant recognition of the companys
brand.
Physical protection - The objects enclosed in the package may require protection from,
among other things, shock, vibration, compression, temperature, etc.
Barrier protection - A barrier from oxygen, water vapor, dust, etc., is often required.
Permeation is a critical factor in design. Some packages contain desiccants or Oxygen
absorbers to help extend shelf life. Modified atmospheres or controlled atmospheres are also
maintained in some food packages. Keeping the contents clean, fresh, and safe for the
intended shelf life is a primary function.
5



Containment or agglomeration - Small objects are typically grouped together in one
package for reasons of efficiency. For example, a single box of 1000 pencils requires less
physical handling than 1000 single pencils. Liquids, powders, and granules need
containment.

Marketing - The packaging can be used by marketers to encourage potential buyers to
purchase the product. Package design has been an important and constantly evolving
phenomenon for several decades. Marketing communications and graphic design are applied
to the surface of the package and (in many cases) the point of sale display.

Security - Packaging can play an important role in reducing the security risks of shipment.
Packages can be made with improved tamper resistance to deter tampering and also can have
tamper-evident features to help indicate tampering. Packages can be engineered to help
reduce the risks of package pilferage: Some package constructions are more resistant to
pilferage and some have pilfer indicating seals. Packages may include authentication seals to
help indicate that the package and contents are not counterfeit.

Convenience - Packages can have features which add convenience in distribution,
handling, stacking, display, sale, opening, reclosing, use, and reuse.

Portion control - Single serving or single dosage packaging has a precise amount of
contents to control usage. Bulk commodities (such as salt) can be divided into packages that
are a more suitable size for individual households. It is also aids the control of inventory:
selling sealed one-liter-bottles of milk, rather than having people bring their own bottles to
fill themselves.


6


Packaging as a Marketing Tool
Various factors have contributed to the growing use of packaging as a marketing tool:

Self-Service Due to an increasing number of super markets where a shopper passes by
many items per minute, it becomes necessary for the products to attract attention and make
favorable overall impression.

Consumer Affluence Due to rising consumer affluence, consumers are willing to pay a
little more for the convenience, appearance, dependability, and prestige of better packages.

Company and Brand Image - Packages contribute to instant recognition of the
company or brand.

Innovation Opportunity Innovative packaging can bring large benefits to customers
and as a result large profits to producers.

Types of packaging
Transport packing: The product entering in to the trade need to be packed well enough
to protect against loss damage during handling, transport and storage e.g. fiberboard, wooden
crate

Consumer Packing: This packaging holds the required volume of the product for
ultimate consumption and is more relevant in marketing e.g. beverages, tobacco etc.


7


PACKAGING DECISIONS
From the perspective of both the firm and consumers, packaging must achieve a number of
objectives:
Identify the brand,
Convey descriptive and persuasive information,
Facilitate product transportation and protection,
Assist at-home storage, and
Aid product consumption
It must be confirmed to develop an effective package that these objectives are fulfilled.
Packages Size and Shapes It has to be decided that what the exact size of package is
and in what shape should be the package which is both attractive for the customer and
convenient to use.
Packages Color, text and graphics: To attract the customers, the package should
have an appealing color, text and graphics on it. Color must be carefully chosen: Blue is cool
and serene, red is active and lively, yellow is medicinal and weak, pastel colors are famine
and dark colors are masculine. Similarly, text and graphics also have a great psychological
impact on customers and should be chosen carefully.
Packages Cushion Material: Cushioning is that part of packaging, which protects the
article from damage due to shock and vibration. The main functions of cushioning materials
can be detailed as follows:
Shock protection against vibration
Protection against abrasion
Protection of grease proof and water proof barriers at point of contact with solid
blocks
Protection of moisture vapours barriers at points of contact with sharp edges of the
article itself.
Protection of small projections
Filling of void space in the container
Other secondary purposes
8


PACKAGING COST
The most important aspect when we look into packaging is the packaging cost. Packaging
cost includes the following:
Material cost: It means the cost of the pack and quality control cost.
Storage and handling cost of empty packages: This include the handling cost of
bulky packages, heavy materials of construction, drums etc.
Packaging operation costs: This includes the cost involved in operations like, cleaning
the package product filling closing, labeling unitizing, stenciling, handling cylindrical
slums etc.
Storage of filled packages: This includes the cost incurred to shift the goods from one
form of packaging to another.
Transportation cost of filled packages: This involves the transportation cost by sea,
air etc. (freight by volume)
Loss and Damage cost: It is related to the loss and damage during operation,
transportation delivery etc.
Insurance cost: It varies depending on the vulnerability of package
Effect of packages on sales: The package that influence on sales.
Obsolescence Cost: This cost involves when changes in the packaging materials,
packages and labels happen.
Package developmental cost: This include the evaluation cost, pilot test cost, field
testing cost, consumer research cost, feed back cost, final trial cost etc.

9



Harmony between various elements of Packaging: The various packaging
elements must be harmonized. The packaging elements also are harmonized with decisions
on pricing, advertising, and other parts of marketing program.

Testing Packaging: After packaging is designed, it must be tested. Engineering tests are
conducted to ensure that the package stands up under normal conditions; visual tests to ensure
that the script is legible and the colors harmonious; dealer tests to ensure that dealers find the
packages attractive and easy to handle; consumer tests to ensure favorable consumer
response.

Green Packaging: Due to increased consumer awareness, companies also have to pay
attention to growing environmental and safety concerns about packaging. Packaging creates a
major problem for solid waste disposal, requiring huge amounts of labor, energy and expense.
The traditional three Rs of reduce, reuse, and recycle are part of a waste hierarchy which
may be considered in product and package development.

Innovation Packaging: Packaging innovation over the years has resulted in packages
becoming resealable, tamper-proof and more convenient to use (easy-to-hold, easy-to-open,
or squeezable). Innovative packaging helps a great deal in increasing the sales of a product.
So company should try its best to develop an innovative package.






10


INTRODUCTION TO LABELING
Labeling is any written, electronic, or graphic communications on the packaging or
on a separate but associated label. Sellers must label products. The label may be a simple tag
attached to the product or an elaborately designed graphic that is part of the package. The
label might carry only the brand name or a great deal of information.


Purposes of Labeling
Labels perform several functions:
Brand Identification The label identifies the product or brand.
Product Grading The label might also grade the product; canned fruits are grade
labeled A, B and C.
Product Description The label describes the product: who made it, where it was made,
when it was made, what it contains, how it is to be used, and how to use it safely.
Product Promotion The label might promote the product through attractive graphics.
11


LABELING DECISIONS
Brand Name: It is necessary for the label to contain the brand name. It has to be decided
that how should that brand name appear on the product. It is advisable to scale the logo as
large as possible in keeping with the overall design, while maintaining a control space around
the logo of 1/2 inch.

Label Text, Graphics and Design: Text, graphics and design on the label must be
carefully selected because label in as important part of branding process. It plays a role in
communicating the image and identity of a company.

Features and Benefits: Listing a products key benefits on its label helps support the
brand promise and can help differentiate the product from others, while reaching out to
customers seeking those particular benefits.

Weights and Measures: Weights on measure of a product are important for stocking,
inventory and selection. There are international standards that apply for formatting this
information. Identifying the weights and measures of products helps customers select the
appropriate amount of product to suit their needs. While there are no consistent worldwide
standards, in the United States and many other countries, the information is highly regulated
by truth-in-labeling laws.

Instructions for Use: Listing a products key benefits on its label helps support the brand
promise and can help differentiate the product from others, while reaching out to customers
seeking those particular benefits.

Package Inserts: Package inserts, which may contain instructions for using a product, are
made when the information cannot fit on the product itself.
12


Safety Hazards: Possible dangers that could result from misusing a product must be
identified on products to reduce liability and comply with regulations.

Statement of Contents: The contents of a product must be accurately described on its
packaging label according to local regulations.

Nutritional Labeling (incase of Food Products): Nutritional labeling should
clearly state the amounts of protein, fat, carbohydrates, and calories contained in products, as
well as their vitamin and mineral content as a percentage of the recommended daily
allowance.

Additional Labeling: Additional labeling includes open dating (to describe freshness),
unit pricing (to state the product cost in standard measurement units), grade labeling (to rate
the quality level), and percentage labeling (to show the percentage of each important
ingredient).

Labeling Laws: Labels must comply with local or international truth-in-packaging-and-
labeling laws, as well as regulations on hazard warnings and other declarations.






13


Effective Packaging and Labeling
About packaging and labeling it is asserted that as media gets more difficult, more
fragmented and more expensive, the role that packaging can play in adding value to a brand
has increased significantly. The trick, of course, is to add more packaging value than cost,
and hence be able to charge a price premium and make an increased profit. Effective
packaging and labeling is one of the most difficult parts of the mix to progress in companies;
it concerns almost ever discipline. The key to developing great packaging and labeling lies in
how the resources of the organization are utilized. This is because, unlike, say, advertising,
packaging development can impinge on almost every department, especially if it involves
physical structure. There are a number of key process requirements:
Understand the role and expertise of all the various disciplines involved (e.g.
production, packaging development, distribution, supply chain, customer marketing,
consumer marketing, PR).
Ensure senior manager sponsorship for the changes or developments that are
proposed.
Involve everyone at an early stage and establish a teamwork modus operandi.
Be clear about objectives, responsibilities, time scales, costs and record them
regularly in writing.
Establish clear leadership of the team so that the pace and direction of activities can
be judged.

NEED OF THE STUDY
Today consumers are more educated than previous 20 year as we seen in above
table hence the awareness of consumer about packaging information has increased. Thus the
study is very useful for food industry to understand the consumer buying behavior related to
food products. Because the literacy rate of Punjab in 1991 was 58.51% which increases in
2001 to 74.19% which is showing there are great development of Punjab during census 1991
to 2001 in education because it leads the whole development thats why we feel the need of
this study means people how much become and what effect came due to literacy about their
right and responsibility with respect to purchasing of any food products.
14



IMPORTANCE OF THE STUDY
The importance of packaging design and the role of packaging as a vehicle for consumer
communication and branding are necessarily growing. To achieve communication goals
effectively, knowledge about consumer psychology is important so that manufacturers
understand consumer response to their packages. this paper aims to investigate this issue.

LIMITATION OF THE STUDY
1) Money was the greatest limitations in carrying out the surveys.
2) The sampling was of convenience sampling, where the error could be of the highest
level.
3) The sample size was 500 which can not represent the taste of a large no. of
population.
4) The answer given by the respondents believe as true statement.
5) The response given by customers may be in botherness by some other factors.
6) The respondents in many cases were hesitant to give exact information.
7) Some facts cannot be represented in statistical form which is also a drawback.
8) Some questions were of subjective nature and could not be included in the
interpretation.

Scope of the study
The study has been conducted in Ludhiana, Jalandhar and Phagwara of Punjab
It is decided to consider all malls in these places like big bazaar, vishal mega mart,
easy day, where can easily find out the respondent for the survey.

15



Objective of the Packaging and labeling
1) The objects enclosed in the package may require protection from, among other things,
shock, vibration, compression, temperature etc.
2) A barrier from oxygen, water vapor, dust, etc. is often required. Controlled
atmospheres are also maintained in some food packages, keeping the contents clean &
fresh.
3) Small objects are typically grouped together in one package for reasons of efficiency.
4) The packaging and labels can be used by marketers to encourage potential buyers to
purchase the product. Package graphic design and physical design have been a
important phenomenon.
5) Labeling heps in the identification and principal place of business of the person by or
for whom the prepackaged product was manufactured processed, produced or
packaged for resale.
6) Labels provide the information regarding the food product. It describes the contents,
nutritional values, cost, product usage methods, shelf life, etc.
7) Finally labels helps in promoting the product through attractive and bright graphics
replacing paper labels glued on cans and bottles.







16






CHAPTER-2

OBJECTIVE
OF
THE PROJECT








17



OBJECTIVE OF THE STUDY
1. Important attribute in our research Convenience, Brand name, Aesthetic,
Information.
2. To find out the consumers attitude towards the new packaging of preserved
products.
3. Is packaging influence consumer to switch from one to another brand.
4. To ascertain whether or not consumers consider/ consult labels before
purchasing food
5. To ascertain if the information on current labelling is sufficient to enable
informed purchasing
6. To establish if consumers would like to see more front of pack to labelling
7. To establish what consumers would like to see specifically on food labeling
8. To establish how labels (if at all) influence consumers purchasing decision-
making processes, and
9. To ascertain whether or not consumers accrue benefits from the labels.







18







CHAPTER-3

RESEARCH

METHODOLOGY








19


RESERCH METHODOLOGY
Research in common parlance refers to a search for knowledge. One can also define
research as a scientific and systematic search for pertinent information on a specific topic.
According to Clifford Woody
1
research comprises defining and redefining problems,
formulating hypothesis or suggested solutions; collecting, organizing and evaluating data;
making deductions and reaching conclusions; and at last carefully testing the conclusions to
determine whether they fit the formulating hypothesis.

RESERCH DESIGN
The study- The study was descriptive in nature with survey method being used to
complete the study because this research is the most commonly used and the basic reason for
carrying out descriptive research is to identify the consumer learning through the information
given on food products. Descriptive research is also called Statistical Research. And it
describes data and characteristics about the population or phenomenon being studied.
Descriptive research answers the questions who, what, where, when and how.
The main goal of this type of research is to describe the data and characteristics about what is
being studied. Here we are also going to find out the effect of packaging information on
consumer learning with respect to food product.

SCOPE OF STUDY
Area of study: The area of the study is different Residential areas and some Markets
of Ludhiana (Urbban State Phase-I & II,) in order to collect the Primary data from the
respondents.

Target Segment: Consumers of Milk chocolates bars in Ludhiana City.



20



SAMPLING DESIGN
Population: Population of research was the people of Ludhiana.

Sample size: A sample of 100 consumers of Ludhiana.

Sampling unit: It defines the target population that will be sampled i.e. it
answers who is to be surveyed. In this study, the sampling unit is youth with
in the age group of 18-35 years.

Sample element: The sample element was the each and every consumer who
purchasing packed food products in the organized mall in Ludhiana.

Sampling technique: The sampling technique has been used Simple random
sampling technique in Ludhiana. The quota sampling has been used for dividing the
number of respondent in the selected city 100 respondent from Ludhiana. The
Convenience sampling technique has been used for collecting the data conveniently
from the mall of selected cities of Ludhiana for the survey.








21



DATA COLLECTION
Data was collected through primary and secondary sources.
After the research problem has been defined and the research design has been
chalked out, the task of data collection begins. The data can be collected mainly
through primary sources, but it was supplement with secondary data.

Primary data collection:
Primary data is the data which is collected through observation or direct
communication with the respondent in one form or another. These are several methods
for primary data collection like Observation Method, Interview Method, through
schedules, through questionnaires and so on.

Secondary data collection: Secondary data is collected through
Magazines
Journals
Portals






22


Analysis of Data:
Data, after collection, has to be analyzed in accordance will the outline laid
for the time of developing the research plan. The term analysis refers to the
computation of certain measures along with searching for patterns of relationship that
exist among data groups. Data presented in raw state appear unrecognized and
complex . Statistical processors are used this complex data into some significant
understandable form.
We have used factor analysis test to analyze the data which is collected through the
survey. Factor analysis is used for data reduction and summarization. As we have used 21
variables for our study that is to know the factors which influence consumers learning after
reading the packaging information on food product, and after applying the factor analysis on
the collected data we reduced them into six factors which are obtained by gathering together
the variables that have high correlation into one factor. The output tables of the factor
analysis are shown below.
For applying the factor analysis test first of all need of apply the Bartletts test of
sphericity or the Kaiser-Meyer-Olkin (KMO) test on collected data to measure the sampling
adequacy which will tell us about the correlation between the variables. If the correlations
between the variables are small, it means less than 0.5 than factor analysis may not be
appropriate for that data. It means the value of KMO to measure of sampling adequacy
should be greater than 0.5 in order to run factor analysis appropriately but in the case of our
study it came out 0.807 which shows the data is appropriate for applying the factor analysis.
Also the Bartletts test statistics was significant i.e. we rejected the null hypothesis which
stated that there is no correlation between the variables. Principle component factor analysis
was used which considers the total variance in the data. Then the factors were chosen based
on Eigen values associated with them which must be at least 1.00. Varimax procedure was
used to obtain rotated component matrix in which it is considered that entire variable which
value came out more than 0.5 and through it we have gathered all derived variable under 6
factors. From the correlation matrix we can see that the variables combined under one factor
have high correlation. The commonality for a variable indicates the variance in the variables
that is explained by the six factors obtained.
23



The factors obtained from the analysis are as follows:
FACTORS VARIABLES

Manufacturing attribute
batch no
content detail
Contact no. & website
tax detail
manufacturing address

Standardized product
ISI mark
exp. Date
manufacturing date


Product detail
nutritional fact
food grade
veg or non-veg segment
way of using

Brand detail

product name
company name

Legal attributes
logo of the brand
trade mark
term & condition

Product value
weight
price


24


Our null hypothesis is rejected because all factors do not have same effect on the
consumer learning with respect of food packet. And our alternative hypothesis is selected and
we conclude that: -
The output of the factor analysis is obtained by requesting the principle component
analysis. We get the output comprises the communality for all 21 variables and the Eigen
value of the factor which have Eigen value of 1 or more than 1. The first step in interpreting
the output is to look at the factor extracted. The last column of table of total variance shows
that the six factor extracted together account for 62.127% or 62% of total variance this is
good deal because with only six factor. I have lost only about 37.873% or 38% of the
information content while 62% is retain by the six factors extracted out of the 21 original
variables.
The first factor which named as manufacturing attribute identifies with variables
like (batch no, content detail, contact no. & website, tax detail and manufacturing address).
The second factor which named as standardized product identifies with variable like (ISI
mark, exp. date, manufacturing date), third factor which named as product detail identifies
with variable like (nutritional fact, food grade, veg or non-veg segment and way of using),
Fourth factor which named as brand detail identifies with variable like (product name and
company name), Fifth factor which named as legal attributes identifies with variable like
(logo of the brand, trade mark and term & condition), and six factor that named as product
value identifies with variable like (weight and price).







25


Formation of Questionnaire
Quite often the questionnaire is considered as the heart of a survey operation.
Hence it should be carefully constructed. It is an investment that is widely used to
collect various types of data and consists of long lists of questions designed to collect
any information . It has personally been found that people are more frank in giving
replies to a questionnaire than to an interview schedule. Though being less expensive,
it has certain limitations like incomplete entries and erroneous responses. But the
educational qualification of the respondents is an additional factor which renders this
technique the most relied upon.
Formation of a good questionnaire involves intensive thinking and deliberation
of the problem with predetermined objective and aims properly placed in the
questionnaires.
The questionnaire framed for the purpose of the study consists of a limited number
of questions placed in logical order. So, that the objective of the question is clear to
the respondents. All the questions are centered on the problem keeping in the mind.
The questions were both open and close ended as well as multiple choices.

Tools used for Analysis of Data
Percentage(%) is used as a statistical tool for analyzing data. Formula used for
calculating percentage(%) is:

(Obtained Number / Total Number) x 100






26










CHAPTER-4

DATA ANALYSIS
AND
INTERPRETATION











27



ANALYSIS AND INTERPRETATION
I. Are you aware about information given on food packet?
Answer No. of Respondent
Yes 100
No 0



ANALYSIS AND INTERPRETATION: The above table and pie chart showing the
awareness of the respondents those who participated in the survey According to the analyzed
pie chart, the findings come out that all respondents (100%) of our survey is aware about the
information given on food packet.




yes
100%
no
0% 0%
28



II. Do you check the information given on food packet before purchase?

Answer No. of Respondent
Yes 75
No 25



ANALYSIS AND INTERPRETATION: The above table and pie chart showing the
how much percentage of total respondents are checking the packaging information given on
food product. According to the analyzed pie chart, the findings come out that 75 respondents
of our survey is checking the packaging information before purchasing of food product.





yes
75
no
25
29


III. Do you recommend others to check for the information on food
packet before purchasing?
Answer No. of Respondent
Yes 70
No 30



ANALYSIS AND INTERPRETATION: The above table and pie chart showing the
loyalty of respondents towards packaging information of food product. According to the
analyzed pie chart, the findings come out that 70 respondents of the survey are loyal towards
packaging information of food product.




yes
70
no
30
30


IV. Do you think the information given on food packet is useful?
Answer No. of Respondent
Beneficial 80
Up to some extent 15
Not beneficial 5



ANALYSIS AND INTERPRETATION: The above table and pie chart showing the
information given on food packet is useful for respondents. According to the analyzed pie
chart, the findings come out that 80 respondents of the survey are beneficial information of
food packet is useful.




Beneficial
Up to some extene
Not beneficial
31


V. What makes you unaware about information given on food packet?
Answer No. of Respondents
Less advertisement 30
Less Publicity 50
Never Mind 15
Not shopping 5


ANALYSIS AND INTERPRETATION: The above table and pie chart showing the
unaware about information given on food packet is useful for respondents. According to the
analyzed pie chart, the findings come out that 50 respondents of the survey are less publicity
is unaware about information given on food packet.


Less advertisement
Less publicity
Never Mind
Not shopping
32


VI. Why dont you check the information given o food packet before
purchasing?

Answer No. of Respondents
No need 70
Unimportant 20
Others cause 10


ANALYSIS AND INTERPRETATION: The above table and pie chart showing the
dont you check information given on food packet before purchasing. According to the
analyzed pie chart, the findings come out that 70 respondents of the survey are No need
check information given on food packet before purchasing.



No need
Unimportant
Other cause
33







CHAPTER-5

FINDINGS








34


FINDINGS
After analyzing the response of the consumer interviewing through questionnaire
and observation the following were found in the study.
The study shows the people of Punjab really health Conesus.
Packaging information plays important role to make purchase decision of customer.
The mostly consumers check the content detail, nutritional facts and the way of using.
The packaging information is significantly effect on consumer learning.
The most important thing is all respondents are aware about the food packet
information.
All respondents are checking packaging information at the time of purchasing food
products.













35








CHAPTER-6

SUGGESTIONS












36

SUGGESTIONS
After analyzing the facts and by talking to the people following suggestions came out:
1. The information provided by companies on food packet, the font size is much smaller
which is not seen clearly to all therefore companies should give it in appropriate size
for clear view to all on food packet.
2. The 2
nd
most important thing is that in some cases abbreviation are used for few words
that is not understandable to some people. So there should be full name must be given
with abbreviation, if it is use.
3. During conversation with respondents many of them said that in some product they
were not able to find the information easily due to the information is given in some
case at the bottom of the packet, in some case at the upper side of the packet, and
sometime they did not find the information that is useful to them. So therefore
companies should try to give it at a fixed place every time which can be found by the
customer easily.
4. The information provided by companies on food packet, should be in contrast and
deep color for the purpose of visibility.
5. The language used for packaging information should be simple and the easily
understandable by customers.








37






CHAPTER-7

CONCLUSIONS













38

CONCLUSION
This study was carrying out with the objective of to know the factors which
influence consumers learning after reading the packaging information on food
product, and on the basis of survey we analyzed the result by which we can say
packaging information plays a vital role to get learn consumer about the food product
related information. And now todays consumer are more health conscious thats why
they check information which is very necessary in the case of food products like
nutritional facts, packaging date, expire date, and way of using thats why we can say,
really food packet information effect on consumer learning.












39








CHAPTER-8

BIBLIOGRAPHY











40

BIBLOGRAPHY
BOOKS
Keller, K.L.(2003). Strategic brand management : Building, measuring and managing
brand equity, 2
nd
ed., Englewood Cliffs, NJ : Prentice-Hall.

Kotler, Ph. (2003) Marketing management, 9
th
ed. Upper Saddle River: Prentice-Hall.

MAGAZINES & JOURNALS
Business standard(News Paper)
Indian Journal of Marketing, March 2006, Article By [Link]
Business World, November 2007
Business India, Advertising
ICFAI Journals of Mktg Mgt, Vol-vi, No-3, Aug-2007.


WEBSITES
o [Link]
o Miriam Webster dictionary
o [Link]
o Wikipedia Online Encylopedia
o [Link]






41








CHAPTER-9

ANNEXURE











42

Questionnaire
Packaging and Labeling information on Food Product

Name: - ...

Address: -

Contact No:-


1. Are you aware about information given on food packet?

a) Yes

b) No



2. Do you check the information given on food packet before purchase?

a) Yes

b) No

3. Do you think the information given on food packet is useful?

a) Beneficial

b) up to some extent

c) Not beneficial






43

4. What makes you unaware about information given on food packet?

a) Less advertisement

b) less publicity

c) Never mind

d) not shopping


5. Why dont you check the information given on food packet before
purchasing?

a) No need

b) Unimportant

c) Others cause



6. Do you recommend others to check for the information on food packet before
purchasing?

a) Yes

b) No



7. What is your priority towards packaging while purchasing a product?

a) Protective packaging

b) Eco-friendly packaging

c) Convenience packaging

d) All of the above



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8. Do you change the FMCG product you purchase as the packaging changes?
a) Yes
b) No

9. What is your preference for food products?
a) P refer packed/ Branded items
b) Prefer packed/ without Brand
c) Prefer unpacked/ without brand items