CONTENTS

TITLE
PREFACE ACKNOWLEDGEMENT CERTIFICATE DECLARATION INTRODUCTION RESEARCH AND METHODOLOGY OBJECTIVES RESEARCH METHODS STUDY DESIGN SAMPLE TOOLS DATA COLLECTION METHOD PRIMARY SOURCES SECODARY SOURCES

PAGE NO.

BRANDS OF FLOUR A. AASHIRWAD FLOUR B. ANNAPURNA FLOUR C. NATURE FRESH FLOUR D. SHAKTI BHOG DATA ANALYSIS & INTERPRETATION CONCLUSION AND FINDINGS SUGGESTIONS LIMITATIONS BIBLIOGRAPHY RETAILER AND CUSTOMER QUESTIONNAIRE

INTRODUCTION
India is the worlds second largest producer of food next to China, and has the potential of being the biggest with the food and agricultural sector. The food processing industry is one of the largest industries in India-it is ranked fifth in terms of production, consumption, export and expected growth. The food industry is on a high as Indians continue to have afeast. Fuelled by what can be termed as a perfect ingredient for any industry large disposable incomes - the food sector has been witnessing a marked change in consumption patterns, especially in terms of food.Increasing incomes are always accompanied by a change in the food basket. The proportionate expenditure on cereals, pulses, edible oil, sugar, salt and spices declines as households climb the expenditure classes in urban India while the opposite happens in the case of milk and milk products, meat, egg and fish, fruits and beverages. For instance, the proportionate expenditure on staples (cereals, grams, pulses) declined from45 per cent to 44 per cent in rural India while the figure settled at 32 per cent of the totalexpenditure on food in urban India. A large part of this shift in consumption is driven by the processed food market, which accounts for 32 per cent of the total food market. It accounts for US$ 29.4 billion, in a total estimated market of US$ 91.66 billion. The Confederation of Indian Industry (CII) has estimated that the food processing sector has the potential of attracting US$ 33 billion of investment in 10 years and generate employment of 9 million person-days. The Government has formulated and implemented several Plan Schemes to provide financial assistance for setting up and modernizing food processing units, creation of infrastructure, support for research and development and human resource development in addition to other promotional measures to encourage the growth of the processed food sector .Food processing is a large sector that covers activities such as agriculture, horticulture ,plantation, animal husbandry and fisheries\ Wheat flour are staple food of India and used to make chapatis , naan , paranthas ,roti etc . We could easily recall the olden days when we used to go to near by flour millers to get our wheat grinded too flour . Now due to massiveurbanisation and new life style in urban areas people prefer to buy ready made flour from the market . Numerous Flour millers have startedmarketing their brands of atta ( Flour) in the country . I have listed few of then there are many brands which are available in the region .Many Corporate s like ITC , HUL ,Pillsbury have launched these branded wheat flour in the market

HISTORY
Even before the wheel was invented, a revolutionary technology had been discovered: the production of flour. The realization that indigestible seeds could be ground into nourishing dust steered the history and fate of man in a new direction. Without the invention of the grinding stone there would be no bread or buns, no pasta or pizza, no cakes or couscous. Probably there would be fewer people on our planet. Certainly there would be no civilization as we know it. And the wheel, originally an aid to agriculture, would presumably never have been invented. Flour has become the daily food of millions. But we would be wrong to take it for granted. The cereal powder that feeds a large proportion of the worlds population is the result of thousands of years of development. The history of flour is one of brilliant innovation and growing prosperity, but also of famine and hardship. Cereals, flour and bread are inseparably bound up with human civilization: wherever enough could be harvested, ground and baked, the economy flourished and culture emerged. It is probable that wild grasses were part of our ancestors diet at an early stage, but the real nutritional revolution did not take place until the last Ice Age had passed its peak. 13,000 years ago the hunters and gatherers of the Natufian culture of the Mesolithic period roamed a fertile region that extended from the Middle East into Mesopotamia. They left behind primitive sickles with flint blades: on these tools it is possible to detect marks that were probably caused by cutting grasses. It may have been this culture that started burying some of the grains in the ground again during a temporary deterioration of the climate. The advent of agriculture changed the lives of the people. The Nomads started to settle, built villages and kept cattle. But even in the advanced civilizations the grains were still ground by hand between simple grindstones. The Romans were no longer satisfied with this: in order to supply the growing urban population with flour they ground the corn on cone mills massive, heavy structures turned by slaves or animals. And around 25 BC the architect and engineer Vitruvius described a water mill in which a paddle-wheel turned the millstones by way of a gearwheel. This invention of the ancient world was used again by the millers of the Middle Ages, but in the twelfth century a new construction reached the European continent: the windmill, that probably originated in the Orient. It is not known whether the Crusaders brought the invention home with

them from the Arabian world. All we can say for certain is that windmills were already turning in far-off England around the year 1150. Initially viewed with distrust, the new technology experienced its heyday in the Netherlands, where it contributed to growing prosperity towards the end of the Middle Ages. Until far into modern times the windmill was a characteristic feature of the European landscape. That did not change until the start of the industrial age. In 1786 Londons first steam mill was erected on the bank of the Thames. Barges delivered the grain directly into the basement of the unimposing building. Inside the mill, two 50-horsepower steam engines together moved 20 pairs of millstones. The Albion Mill was so productive that it provoked the resentment of its competitors. After five years it went up in flames, accompanied by the derisive howling of the London mob. What initially met with little approval in England fell on fertile ground in America. There the inventor Oliver Evans constructed a steam engine that operated at higher pressure and was soon driving large automatic mills. Scarcely anything in our modern mills is reminiscent of their predecessors from the early days of the Industrial Revolution. Industrial mills now produce hundreds of different types of flour for every conceivable application, and in incredible quantities. Every year, 320 million tons of wheat flour for human consumption alone run off the milling rollers. Wheat milling, especially, has become a global industry that bears a great responsibility. For the plant that was cultivated by the pioneers of agriculture over 10,000 years ago is now the staple food of a third of the worlds population a bulwark between us and hunger.

BRANDS OF FLOUR
Brands of wheat flour ( Atta) - Packed wheat flour

Aaashirwad Annapurna Nature Fresh Shakti Bhog Rajdhani Nirav Golden Temple

AASHIRWAD FLOUR

Aashirwad Foods is one of the first company in New Zealand who is producing Wheat Flour with traditional grinding mill. Wheat flour is one of the most important foods in European Indian and American culture, and is the defining ingredient in most types of breads and pastries. Regulations in many countries require that wheat flour be enriched to replace nutrients lost in the production of refined flour. The outside layer of the grain, the husk, is abundant in fibrin (fiber) and minerals. Insoluble fiber passes through the body undigested, cleaning the digestive tract by sweeping harmful substances out of the body. This function may be a significant factor in preventing heart disease and cancer. The soluble fiber present in grains slows digestion and allows optimal absorption of nutrients, such as natural oils and carbohydrates. Soluble fiber in the digestive system help to sustain energy, control glucose and insulin, reduce absorption of fat and bile and contribute to the health of the lower intestine.

ANNAPURNA FLOUR

The Company Founder Is Late Shri. Mangilal S/O Late Shri. Santulal And The Company Is Constituted As Partnership Firm.

THE FOUNDER WORDS AND CONCEPT

Existence Comes With Work Fame Comes When Work Provided With Quality Growth Comes With Quality And Work.

The Founder Have Setted The Style Of Business By Including The Goddes Of Providing Food "SRI ANNAPURNA" With a View To Provide Good And Hygenic Wheat Product To End Customer , At Most Affordable Price With Good Quality

As Dreams Come True Of Our Company Founder The Partner Have Succeeded in Rewriting the Quality means of providing Food To The End Customer At Best Price.

NATURE FRESH

Welcome to Nature Fresh Exports. A fast growing Soya Product Manufacturing and Export company of India engaged in the business of Soya food products. With its strong team of professionally trained corporates, sales and distribution, group is super growing in supplying high quality soya products. Nature Fresh Exports is a emerging Brand in Manufacturing and Supplying Soya Grit, Soya Flour, Soya Chunk & TVP.

Company has taken place in international market because of its high quality product, Standard Packaging and excellent delivery schedules.

SHAKTI BHOG

We care for your health..... About Us Established in the year 1970, we, "Shakti Bhog Foods Ltd.", are the most reputed name in the field of food products. Our brand- Shakti Bhog is India's fastest selling wheat flour and has made us a popular name in the global market. The distinctiveness of our products and

further broadening of product lines has established us as the most acknowledged manufacturer, exporter and supplier of Wheat Flour, Basmati and Non-Basmati Rice, Poha, Daliya, Biscuits, Semoline (Suji), etc. Our impeccable quality products, cost effective production process, voluminous experience of the market and prompt delivery has fetched us tremendous customer response in overseas markets like USA, New Zealand, Australia, UAE, Qatarand host of other countries. The work culture of our organization is focused on high performance, innovation, entrepreneurship and empowerment. Our products have been well-appreciated by all our clients, which motivates us to elevate the standards of excellence.

We are a leading producer in milled product segment in Indian processed food industry, products like Packaged Atta (Whole Wheat Flour), Besan (Gram Flour), Samoline (Suji), Basmati Rice and Dalia (Porridge)are part of our product line. We produce three kinds of Flour, two kinds of Porridge and different variety of Basmati Rice. Absolute hygienically proven and tested quality checks are undertaken at every level of the production process, in order to make sure that only quality proven batches of products are dispatched in the market.

RESEARCH METHODOLOGY
Meaning of research Research methodology is a careful investigation or inquiry and especially for search for new

fact in any branch of knowledge. The research word is a combined word of two words first is re and second is search means to search again. The main function of search is to add new knowledge in simple words research can be defined as critical investigation search fort truth fact or for certainity RESEARCH DESIGN Research design is purely the framework or plans for study that guides the collection and

analysis of data .A good research design has the chareteristics,problem of defination ,specific method of data collection and analysis time require for research project and expenses to be incurred. Research design is the a arrangement of conditions for collection and analysising data in a manner that aims to combine relevance purpose. TYPES OF RESEARCH Exploratory research design-Exploratory research in which new relationship are discovered .it is considered mainly with achivement of new insight or discovery of new ideas. Analytical research design-The research in which the research can collect data through observation doing field work, conducted personal interviews with the respondants The type of research design used by us in the project is: Exploratory research design

SAMPLE Sample is a subset of population that represent the entire group of population .ti is a portion ,part, and segment that representative the whole. SAMPLE SIZE: Size of the sample refers to no. of items to be selected from the selected area . For the purpose of this project the sample size is 50. SAMPLE UNIT: The area from where data and information is collected or field work is done is sample unit.In this project sample unit is sagar city. DATA COLLECTION METHODS:The data used for this research have been collected from both the primary and secondary sources. PRIMARY SOURCES: Data observed or collect directly from first hand experience ,collect first timeis called primary data Primary data is collected using questionnaire from personal interviewing. Field work is a general descriptive term for collection of raw data. SECONDARY SOURCES:The secondary data is collection from other secondary sources such as internet,perivous reports, news papers magazine, etc

DATA ANALYSIS
A. Analysis of flour you selling in the present S.NO 1. 2. 3. 4. PRODUCT AASHIRWAD FLOUR ANNAPURNA FLOUR NATURE FRESH FLOUR SHAKTI BHOG FLOUR PERCENTAGE 22 14 5 9

PERCENTAGE
9 1 AASHIRWAD FLOUR 5 22 2 ANNAPURNA FLOUR 3 NATURE FRESH FLOUR 4 SHAKTI BHOG FLOUR 14

B. Analysis of brand is delivering you proper service S.NO 1. 2. 3. 4. PRODUCT AASHIRWAD FLOUR ANNAPURNA FLOUR NATURE FRESH FLOUR SHAKTI BHOG FLOUR PERCENTAGE 17 14 12 7

PERCENTAGE
7 17 12 1 AASHIRWAD FLOUR 2 ANNAPURNA FLOUR 3 NATURE FRESH FLOUR 4 SHAKTI BHOG FLOUR 14

C. Analysis of factors do you considers while purchasing flour S.NO 1. 2. 3. 4. FACTORS QUALITY PRICE RESOURCE OTHERS PERCENTAGE 17 14 12 7

PERCENTAGE
7 17 12 1 QUALITY 2 PRICE 3 RESOURCE 4 OTHERS 14

D. Analysis of brand do you store most S.NO 1. 2. 3. 4. PRODUCT AASHIRWAD FLOUR ANNAPURNA FLOUR NATURE FRESH FLOUR SHAKTI BHOG FLOUR PERCENTAGE 17 14 8 11

PERCENTAGE
11 17 1 AASHIRWAD FLOUR 2 ANNAPURNA FLOUR 3 NATURE FRESH FLOUR 8 4 SHAKTI BHOG FLOUR 14

E. Analysis of consumer comes to your shop which brand you gives to him S.NO 1. 2. 3. 4. PRODUCT AASHIRWAD FLOUR ANNAPURNA FLOUR NATURE FRESH FLOUR SHAKTI BHOG FLOUR PERCENTAGE 24 14 8 4

PERCENTAGE
30 25 20 15 10 5 0 AASHIRWAD ANNAPURNA NATURE SHAKTI BHOG FLOUR FLOUR FRESH FLOUR FLOUR 1 2 3 4 14 8 4 PERCENTAGE 24

F. Which brand is offering you highest margins S.NO 1. 2. 3. 4. PRODUCT AASHIRWAD FLOUR ANNAPURNA FLOUR NATURE FRESH FLOUR SHAKTI BHOG FLOUR PERCENTAGE 11 14 9 16

PERCENTAGE
18 16 14 12 10 8 6 4 2 0 16 14 11 9 PERCENTAGE

AASHIRWAD ANNAPURNA NATURE SHAKTI BHOG FLOUR FLOUR FRESH FLOUR FLOUR 1 2 3 4

G. Which brand distribution is the best S.NO 1. 2. 3. 4. PRODUCT AASHIRWAD FLOUR ANNAPURNA FLOUR NATURE FRESH FLOUR SHAKTI BHOG FLOUR PERCENTAGE 23 14 6 7

PERCENTAGE
25 20 15 10 5 0 AASHIRWAD ANNAPURNA NATURE SHAKTI BHOG FLOUR FLOUR FRESH FLOUR FLOUR 1 2 3 4 14 7 23

PERCENTAGE

H. Analysis of brand is giving you more instruction about the product S.NO 1. 2. 3. 4. PRODUCT AASHIRWAD FLOUR ANNAPURNA FLOUR NATURE FRESH FLOUR SHAKTI BHOG FLOUR PERCENTAGE 21 14 7 8

PERCENTAGE
25 20 15 10 5 0 AASHIRWAD ANNAPURNA NATURE SHAKTI BHOG FLOUR FLOUR FRESH FLOUR FLOUR 1 2 3 4 14 7 8 PERCENTAGE 21

I. Have you sell these brands of flours. S.NO 1. 2. 3. 4. PRODUCT AASHIRWAD FLOUR ANNAPURNA FLOUR NATURE FRESH FLOUR SHAKTI BHOG FLOUR PERCENTAGE 27 10 6 7

PERCENTAGE
30 25 20 15 10 5 0 AASHIRWAD ANNAPURNA NATURE SHAKTI BHOG FLOUR FLOUR FRESH FLOUR FLOUR 1 2 3 4 10 6 7 PERCENTAGE 27

J. Analysis of Satisfaction regarding use of brand. S.NO 1. 2. 3. 4. PRODUCT AASHIRWAD FLOUR ANNAPURNA FLOUR NATURE FRESH FLOUR SHAKTI BHOG FLOUR Yes 33 32 27 30 No 17 18 33 20

70 60 50 40 30 20 10 0 AASHIRWAD FLOUR 1 ANNAPURNA FLOUR 2 NATURE FRESH FLOUR 3 SHAKTI BHOG FLOUR 4 33 32 30 No Yes 27

CONCLUSION AND FINDINGS CONCLUSION Conclusion is that, there are 50% people of SAGAR belong to the middle class family and also the 30% people of SAGAR living below than poverty line, so it is impossible to them to purchase costly product. If we talk about the flour of the weight of 10 Kg. The rate of local mill flour is between 140 145 Rs. To compare with Aashirvaad it is less than about 50 Rs. (Aashirvaad rate is between 190-195 Rs.) It means that they purchase more 3 Kg. flour in 50 Rs. If we talk about Shakti Bhogh it is also less than 20 Rs, in comparison to Aashirvaad (Shakti Bhogh rate is between 170-175 Rs.) So ITC should work on it, to increase the sales of Aashirvaad in the market of SAGAR.

FINDINGS

After Conducting the Survey on Sales and Distribution of Aashirvaad Flour in the city of SAGAR, We find that the rate of Aashirvaad Flour is more than its Competitor ( Shakti Bhogh and Local Mill Flour. The Retailers said that product is strong, but due to high rate than others its sale is less than its competitors. We also find that the packaging of Aashirvaad is better than its competitors. We also find that the Distribution of ITC Aashirvaad is much better than others.

SUGGESION

These are the following suggestion. Company should decrease the rate of flour. Company should more work on advertising of flour. Company should also work for its distribution. Company should start many scheme & offer to increasing of flour. Company should also analysis its competitors strategy.

LIMITATION

Time is short for deep research. The rate will change in time to time. The study is limited. The study is limited to some areas of SAGAR city. We have to consider only 10 Kg. weights

BIBLIOGRAPHY ITC ANNEXURES ITC REPORTS MARKETTING MANAGEMENT- P. KOTLER MARKETING RESEARCH-G.C. BERI www.itcportal.com RESEARCH METHODOLOGY-C.R.KOTHARI

RETAILERS QUESTIONNAIRES NAME:SEX:(1) Which flour you selling in the present? (a) Aashirwad Flour (b) Annapurna Flour (c) Nature Fresh Flour (d) Shakti Bhog Flour (2) Which brand is delivering you proper service? (a) Aashirvaad Flour (b) Annapurna Flour (c) Nature Fresh Flour (d) Shakti bhog Flour (3) Which brand do you store most? (a) Aashirwad Flour (b) Annapurna Flour (c) Nature Fresh (4) When a consumer comes to your shop which brand you gives to him? (a) Aaswhirvaad Flour (b) Annapurna Flour (c) Nature Fresh (d) Shakti bhog AGE:ADDRESS:-

(5)

which brand packagaging in the best? (a) Aashirwad Flour (b) Annapurna Flour (a) Nature Fresh Flour (b) Shakti Bhog Flour

(6) Are you satisfied regarding use of brand? (a) Yes (b) No

CUSTOMER QUESTIONNAIRES
NAME:SEX:AGE:ADDRESS:-

(1) Which factors do you considers while purchasing flour? (c) Quality (d) Price (e) Resource (d) Others

(2) Which brand is offering you highest margins?

(a) Aaswhirvaad Flour (b) Annapurna Flour (c) Nature Fresh (d) Shakti bhog

(3) Which brand distribution in the best?

(a) Aashirwad Flour (b) Annapurna Flour (f) Nature Fresh Flour (g) Shakti Bhog Flour

(4) Which brand is giving you more instruction about the product?

(a) Aashirwad Flour (b) Annapurna Flour (h) Nature Fresh Flour (i) Shakti Bhog Flour

(5)Have you sell this brands of flours?

(a) Yes (b) No