Chapter

Chapter Page No.

No.
Chapter 1 : Introduction to the Study
1.1 Introduction 2
1.2 Objectives of Study 3
1
1.3 Research Methodology 4
1.3.2 Data collection 5
1.4 Scope of Study 6
1.6 Limitation of Study 8
Chapter 2 : Company Profile
2 2.1 Introduction to the Company 8-22
Chapter 3 : The Conceptual Background
3
3.1 History of chocolates , production , 23- 30
Chocolates in india 31
Chapter 4: DATA ANALAYSIS &
INTERPRETATON
4.1 Introduction 32
1) Likening for chocolates 33
2) Different age group 34
3) Preference according to age groups 35
4) Brand preferences 36
5) Purchase of chocolates 37
6) Purchase of nestle chocolate 38
7) Overall purchase chocolate 39
4
8) PACK OF CHOCOLATES PREFERED 40
9) Promotional offers 41
10) Factors affecting to purchase 42
11) Media and advertisement 43
12) Reasonable price 44
13) Reaction of consumer if enter the new brand
is introduce 45
14 ) Reasons of not switching the other brands 46
15 ) Reaction Of Consumers If New brand
Introduced 47
5 Chapter – 5
Findings & suggestions 48
Conclusion 49
Bibliography 50

1
 1.1 NTRODUCTION

In this research I have survey the product performance and buying behavior of two
famous brands of chocolates – Nestle and Cadbury, which are consumed by people of
all ages. During this research I have interacted with people of “Ambala”. After this
research I came to know how people perceives these products on the variables like
price, quality, advertisement, satisfaction, taste, packaging, brand loyalty etc. I also
came to know which particular brand of chocolate is most preferred by people of
different age groups. In this research I have surveyed that how frequently and how
much chocolate they consume, whether they buy small, big or family pack. Trend of
ongoing changes in their likings has been shown in the report. In this report I have
tried to explain the entire research and facts product wise.

2
 1.2 Objective

 To study of the factors affecting the consumption pattern.

 The other objective is known about the consumer satisfaction level associated with
the product and the customer preference level.
 To understand consumer behaviour influence the choice of chocolate bar & does
choice behaviour , adult behaviour different

3
 1.3 Research Methodology

This chapter describes the methodology of the study. This project is based on
information collected from primary sources. After the detailed study, an attempt
has been made to present comprehensive analysis of consumption of Cadbury and
nestle chocolates consumed by the people. The data had been used to cover
various aspects like consumption, consumer’s preference and customer’s
satisfaction regarding Cadbury and Nestle chocolates. In collecting requisite data
and information regarding the topic selected, I went to the residents of Ludhiana
and collected the data.

4
 1.3.2 Data Collection

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

Primary Source: The primary data comprises information survey of

“Comparative study of consumer behavior towards Nestle and Cadbury
chocolates”. The data has been collected directly from respondent with the
help of structured questionnaires.

Secondary Source: The secondary data was collected from internet,

References from Library.

5
 1.4 Scope of study

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

that learning is all pervasive in our lives, psychologists do not agree on how
learning takes place. How individuals learn is a matter of interest to marketers.
They want to teach consumers in their roles as their roles as consumers. They
want consumers to learn about their products, product attributes, potential
consumers benefit, how to use, maintain or even dispose of the product and new
ways of behaving that will satisfy not only the consumer’s needs, but the
marketer’s objectives.

6
 1.5 Limitations of study

 In attempt to make this project authentic and reliable, every possible aspect of the
topic was kept in mind. Nevertheless, despite of fact constraints were at play
during the formulation of this project. The main limitations are as follows:

 Due to limitation of time only few people were selected for the study. So the
sample of consumers was not enough to generalize the findings of the study .The
main source of data for the study was primary data with the help of self-
administered questionnaires. Hence, the chances of unbiased information are
less.People were hesitant to disclose the true facts.The chance of biased response
can’t be eliminated though all necessary steps were taken to avoid the same.

7
 CHAPTER 2
COMPANY PEOFILE
COMPANY OVERVIEW OF NESTLE

Nestle India

Nestle India Ltd was incorporated in the year 1956. The company set up their first production
facility in the year 1961 at Moga in Punjab. In the year 1967, they set up their second plant at
Choladi in Tamil Nadu as a pilot plant to process the tea grown in the area into soluble tea. In
the year 1989, they set up a factory at Nanjangud in Karnataka.

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

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

Nestlé was founded in 1867 on the shores of Lake Geneva in Vevey, Switzerland and its
first product was “Farine Lactée Nestlé”, an infant cereal specially formulated by Henri
Nestlé to provide and improve infant nutrition. From its first historic merger with the
Anglo-Swiss Condensed Milk Company in 1905, Nestlé has grown to become the world’s
largest and most diversified food Company, and is about twice the size of its nearest
competitor in the food and beverage sector.

8
 Nestlé’s trademark of birds in a nest, derived from Henri Nestlé’s personal
coat of arms, evokes the values upon which he founded his Company. Namely, the
values of security, maternity and affection, nature and nourishment, family and
tradition. Today, it is not only the central element of Nestlé’s corporate identity but
serves to define the Company’s products, responsibilities, business practices, ethics
and goals.
In 2004, Nestlé had around 247,000 employees worldwide, operated
500 factories in approx. 100 countries and offered over 8,000 products to millions of
consumers universally. The Company’s transparent business practices, pioneering
environment policy and respect for the fundamental values of different cultures have
earned it an enviable place in the countries it operates in. Nestlé’s activities contribute
to and nurture the sustainable economic development of people, communities and
nations. Above all, Nestlé is dedicated to bringing the joy of ‘Good Food, Good Life’
to people throughout their lives, throughout the world.

9
 Henri Nestlé

Nestle’ Story

Nestlé was founded in 1867 on the shores of Lake Geneva in Vevey, Switzerland and its
first product was “Farine Lactée Nestlé”, an infant cereal specially formulated by Henri
Nestlé to provide and improve infant nutrition. From its first historic merger with the
Anglo-Swiss Condensed Milk Company in 1905, Nestlé has grown to become the world’s
largest and most diversified food Company, and is about twice the size of its nearest
competitor in the food and beverage sector.

Nestlé’s trademark of birds in a nest, derived from Henri Nestlé’s personal

coat of arms, evokes the values upon which he founded his Company. Namely, the
values of security, maternity and affection, nature and nourishment, family and
tradition. Today, it is not only the central element of Nestlé’s corporate identity but
serves to define the Company’s products, responsibilities, business practices, ethics
and goals.

10
 In 2004, Nestlé had around 247,000 employees worldwide, operated
500 factories in approx. 100 countries and offered over 8,000 products to millions of
consumers universally. The Company’s transparent business practices, pioneering
environment policy and respect for the fundamental values of different cultures have
earned it an enviable place in the countries it operates in. Nestlé’s activities contribute
to and nurture the sustainable economic development of people, communities and
nations. Above all, Nestlé is dedicated to bringing the joy of ‘Good Food, Good Life’
to people throughout their lives, throughout the world.
Nestle India Ltd, one the biggest players in FMCG segment, has a
presence in milk & nutrition, beverages, prepared dishes & cooking aids & chocolate
& confectionery segments. The company is engaged in the food business. The food
business incorporates product groups, such as milk products and nutrition, beverages,
prepared dishes and cooking aids, chocolates and confectionery. Nestle India
manufactures products under brand names, such as Nescafe, Maggi, Milkybar, Milo,
Kit Kat, Bar-One, Milkmaid and Nestea.
The company has also introduced products of daily consumption and
use, such as Nestle Milk, Nestle Slim Milk, Nestle Fresh 'n' Natural Dahi and Nestle
Jeera Raita. The company's brands include milk products and nutrition, prepared
dishes and cooking aids, beverages, and chocolates and confectionery. Their milk
products and nutrition includes Nestle Everyday Dairy Whitener, Nestle Everyday
Ghee, Nestle Milk, Nestle Slim Milk and Nestle Dahi. Beverages Include Nescafe
Classic, Nescafe Sunrise Premium, Nescafe Sunrise Special and Nescafe Cappuccino.

Nestle’ Brands

 Milk Products & Nutrition

Beverages
 Prepared Dishes and Cooking Aids

Chocolates & Confectionary

11
MILK PRODUCTS AND NUTRITION:
 NESTLÉ EVERYDAY Dairy Whitener

 NESTLÉ EVERYDAY Slim

 NESTLÉ EVERYDAY Ghee

 NESTLÉ MILKMAID

 NESTLÉ Fresh 'n' Natural Dahi

 NESTLÉ Fresh 'n' Natural Slim Dahi

 NESTLÉ Jeera Raita

 NESTLÉ MILKMAID Fruit yoghurt

 NESTLÉ Milk

 NESTLÉ Slim Milk

BEVERAGES:
 NESCAFÉ CLASSIC
 NESCAFÉ SUNRISE
 NESTLÉ MILO
 NESCAFÉ 3 in 1
 NESCAFÉ Koolerz

12
 CONFECTIONARY & CHOCOLATES

 NESTLÉ KIT KAT

 NESTLÉ KIT KAT LITE
 NESTLÉ MUNCH
 NESTLÉ MUNCH POP CHOC
 NESTLÉ MILKYBAR
 NESTLÉ MILKYBAR CHOO
 NESTLÉ BAR-ONE
 NESTLÉ FUNBAR
 NESTLÉ Milk Chocolate
 POLO
 POLO Powermint
 NESTLÉ Eclairs

 NESTLEKITKAT

NESTLÉ KIT KAT is one of the most successful brands in the world and every
year over 12 billion NESTLÉ KIT KAT fingers are consumed around the globe.

 NESTLE MUNCH

NESTLÉ MUNCH is wafer layer covered with delicious choco layer. NESTLÉ
MUNCH is so crisp, light and irresistible that you just ‘can't stop Munching.'
NESTLÉ MUNCH is the largest selling SKU in the category!

13
  NESTLE MILKY BAR:

NESTLÉ MILKYBAR is a delicious milky treat, which kids love. Relaunched in

January 2006 with a Calcium Rich recipe, NESTLÉ MILKYBAR is a favorite with
parents to treat their kids with.

 NESTLE BAR-ONE

is a luscious nougat and caramel with delicious choco layer. NESTLÉ BAR-ONE
constantly reminds you that it is ‘Time for Action'.

 NESTLE Milk Chocolate:

NESTLÉ Milk Chocolate is a milk chocolate with a delicious taste. Kids just love it!

14
 CADBURY
How Cadbury Chocolate is made

John Cadbury

Milk chocolate for eating was first made by Cadbury in 1897 by adding milk powder
John paste to the dark chocolate recipe of cocoa mass, cocoa butter and sugar. By
today's standards this chocolate was not particularly good: it was coarse and dry and
not sweet or milky enough for public tastes.

There was a great deal of competition from continental manufacturers, not only the
French,but also the Swiss, renowned for their milk chocolate. Led by George Cadbury
Junior, the Bournville experts set out to meet the challenge. A considerable amount of
time and money was spent on research and on new plant designed to produce the
chocolate in larger quantities.

A recipe was formulated incorporating fresh milk, and production processes were
developed to produce a milk chocolate 'not merely as good as, but better than' the
imported milk chocolate'.
Four years of hard work were invested in the project and in 1905 what was to be
Cadbury's top selling brand was launched Three names were considered: Jersey,
Highland Milk and Dairy Maid. Dairy Maid became Dairy Milk, and Cadbury's Dairy
Milk, with its unique flavour and smooth creamy texture, was ready to challenge the
Swiss domination of the milk chocolate market.
By 1913 Dairy Milk had become the company's best selling line and in the mid
twenties Cadbury's Dairy Milk gained its status as the brand leader, a position it has
held ever since.

15
 COMPANY OVERVIEW OF CADBURY INDIA

Cadbury began its operations in 1948 by importing chocolates and then re-packing
them before distribution in the Indian market. After 59 years of existence, it today has
five company-owned manufacturing facilities at Thane, Induri (Pune) and Malanpur
(Gwalior), Bangalore and Baddi (Himachal Pradesh) and 4 sales offices (New Delhi,
Mumbai, Kolkota and Chennai). The corporate office is in Mumbai.

Currently Cadbury India operates in three sectors viz. Chocolate Confectionery, Milk
Food Drinks and in the Candy category.

In the Chocolate Confectionery business, Cadbury has maintained its undisputed

leadership over the years. Some of the key brands are Cadbury Dairy Milk, 5 Star,
Perk, Éclairs and Celebrations. Cadbury enjoys a value market share of over 70% -
the highest Cadbury brand share in the world! Their flagship brand Cadbury Dairy
Milk is considered the "gold standard" for chocolates in India. The pure taste of CDM
defines the chocolate taste for the Indian consumer.
In the Milk Food drinks segment their main product is Bournvita - the leading Malted
Food Drink (MFD) in the country. Similarly in the medicated candy category Halls is
the undisputed leader.

The Cadbury India Brand Strategy has received consistent support through simple but
imaginative extensions to product categories and distribution. A good example of this
is the development of Bytes. Crispy wafers filled with coca cream in the form of a

16
bagged snack, Bytes is positioned as "The new concept of sweet snacking". It delivers
the taste of chocolate in the form of a light snack, and thus heralds the entry of
Cadbury India into the growing bagged Snack Market, which has been dominated
until now by Salted Bagged Snack Brands. Bytes was first launched in South India in
2003.

Since 1965 Cadbury has also pioneered the development of cocoa cultivation in India.
For over two decades, it has worked with the Kerala Agriculture University to
undertake cocoa research and released clones, hybrids that improve the cocoa yield.

Today, Cadbury is poised in its leap towards quantum growth and new categories of
business, namely gums, mints, snacking and gifting. It is a part of the Cadbury
Schweppes Group, world's No.1 Confectionery Company.

17
 CADBURY WORLD WIDE

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

strong regional presence in beverages in the Americas and
Australia.

With origins stretching back over 200 years, today their products -
which include brands such as Cadbury, Schweppes, Halls, Trident, Dr Pepper,
Snapple, Trebor, Dentyne, Bubblicious and Bassett - are enjoyed in almost every
country around the world. We employ around 60,00 people. Their heritage starts back
in 1783 when Jacob Schweppe perfected his process for manufacturing carbonated
mineral water in Geneva, Switzerland. And in 1824 John Cadbury opened in
Birmingham selling cocoa and chocolate.

These two great household names merged in 1969 to form Cadbury

Schweppes plc. Since then they have expanded their business throughout the
world by a programme of organic and acquisition led growth.

Concentrating on their core brands in beverages and confectionery since the 1980s,
they have strengthened their portfolio through almost fifty acquisitions, including
brand icons such as Mott's, Canada Dry, Halls, Trident, Dentyne, Bubblicious,
Trebor, Bassett, Dr Pepper, 7 Up and Snapple.

1. It employ 60,000 people in over 200 countries

2. Worlds No 1 Confectionery company
3. World's No 2 Gums company
4. World's No 3 beverage company

18
 Cadbury Brands:

Chocolates

Snacks

Beverages

Candy

 SNACKS:

Bytes

 BEVERAGES

Bournvita

 CANDY

Halls

 CHOCOLATES

 Dairy Milk
 5 Star
 Perk
 Celbration
 Temptation
 Eclaries
 Gems

 DAIRY MILK

The story of
Cadbury Dairy
Milk started way

19
back in 1905 at Bournville, U.K., but the journey with chocolate lovers in India began
in 1948.

The variants Fruit & Nut, Crackle and Roast Almond, combine the classic taste of
Cadbury Dairy Milk with a variety of ingredients and are very popular amongst teens
& adults.

Cadbury Dairy Milk has exciting products on offer - Cadbury Dairy Milk Wowie,
chocolate with Disney characters embossed in it, and Cadbury Dairy Milk 2 in 1, a
delightful combination of milk chocolate and white chocolate. Giving consumers an
exciting reason to keep coming back into the fun filled world of Cadbury.

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

 5 STAR

the second largest after Cadbury Dairy Milk with a market share of 14%, Cadbury 5
Star moves from strength to strength every year by increasing its user base.

Launched in 1969 as a bar of chocolate that was hard outside with soft caramel nougat
inside, Cadbury 5 Star has re-invented itself over the years to keep satisfying the
consumers taste for a high quality & different chocolate eating experience.

One of the key properties that Cadbury 5 Star was associated with was its classic Gold
colour. And through the passage of time, this was one property that both, the brand
and the consumer stuck to as a valuable association.

More recently, to give consumers another reason to come into the Cadbury 5 Star
fold, Cadbury 5 Star Crunchy was launched. The same delicious Cadbury 5 Star was
now available with a dash of rice crispies.

20
 PERK

Cadbury launched Perk in 1996. . With its light chocolate and wafer construct,
Cadbury Perk targeted the casual snacking space that was dominated primarily by
chips & wafers. With the rise of more value-for-money brands in the wafer chocolate
segment, Cadbury Perk unveiled two new offerings - Perk XL and XXL. In 2004,
with an added dose of 'Real Cadbury Dairy Milk' and an 'improved wafer', Perk
became even more irresistible

 CELEBRATIONS

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

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

like 5 Star, Perk, Gems, Dairy Milk and Nutties and rich dry fruits enrobed in
Cadbury dairy milk chocolate in 5 variants, Almond magic, raisin magic, cashew
magic, nut butterscotch and caramels.

21
 The super premium Celebrations Rich Dry Fruit Collection which is a festive offering
is an exotic range of chocolate covered dry fruits and nuts in various flavours and the
premium dark chocolate range which is exotic dark chocolate in luscious flavours.

TEMPTATION

Cadbury Temptations is a range of delicious premium chocolate infive

flavours variants - Roast Almond Coffee, Honey Apricot, Mint Crunch, Black Forest
and Old Jamaica.

22
 CHAPTER 3

THE CONCEPTUAL BACKGROUND

History of chocolate:

The origin of chocolate can be traced back to the ancient Maya and Aztec
civilizations in Central America, who first enjoyed “chocolate” a much-prized spicy
drink made from roasted cocoa beans.
Throughout its history, whether as cocoa or drinking chocolate beverage or
confectionary treat, chocolate has been a much sought after food.

The Aztec empire

“Chocolate”(in the form of a luxury drink) was consumed in large quantities by
the aztecs: the drink was described as “ finely ground, soft, foamy, reddish, bitter with
chilli water, aromatic flowers, vanilla and wild bee honey.
The dry climate meant the Aztecs were unable to grow cocoa trees, and had to obtain
supplies of cocoa beans from “ tribute” or trade

Don Cortes
The Spanish invaded Mexico in the 16th century, by this time the Aztecs had created
a powerful empire, and the Spanish armies conquered Mexico. Don Cortes was made
captain general and governor of Mexico.
When he returned to Spain in1528 he loaded his galleons with cocoa beans and
equipment for making the chocolate drink. Soon “chocolate” became a fashionable
drink enjoyed by the rich in Spain.

Chocolate across Europe

An Italian traveler, Francesco carletti, was the first to break the Spanish monopoly.
He had visited Central America and seen how the Indians prepared the cocoa beans
and how they made the drink, and by 1606 chocolate was well established in Italy.

23
Drinking chocolate

The secret of chocolate was taken to France in 1615, when Anne, daughter of Phillip 2 of
Spain married king Louis 13 of France. The French court enthusiastically adopted this
new exotic drink, which was considered to have medicinal benefits as well as being a
nourishing food. Gradually the custom of drinking chocolate spread across Europe,
reaching England in the 1650’s

First chocolate for eating

Up until this point all chocolate recipes were based on plain chocolate. It was an
English doctor, sir Hans’s sloane, who- after traveling in south America- focused on
cocoa and food values, bringing a milk chocolate recipe back to England. The original
Cadbury milk chocolate was prepared to his recipe.

24
 History
The earliest record of chocolate was over fifteen hundred years ago in the central
America rain forests, where the tropical mix of high rain fall combined with high year
round temperatures and humidity provide the ideal climate for cultivation of the plant
from which chocolate is derived, the cacao tree.
“ Chocolate is made from the cocoa bean, found in pods growing from the trunk and
lower branches of the cacao tree, Latin name “ theobroma cacao” meaning “ food of
the gods”
Cacao was corrupted into the more familiar “ cocoa” by the early European
explorers. The Maya brewed a spicy, bittersweet drink by roasting and pounding the
seeds of the cacao tree with maize and capsicum peppers and letting the mixture
ferment. This drink was reserved for use in ceremonies as well as for drinking by the
wealthy and religious elite; they also ate cacao porridge.
The Aztecs, like the Mayans, also enjoyed cacao as a beverage fermented from the
raw beans, which again featured prominently in ritual and as a luxury available only
to the very wealthy. The Aztecs called this drink xocolatl, the Spanish conquistadors
found this almost impossible to pronounce and so corrupted it to the easier “
chocolat” the English further changed this to chocolate.
The Aztec’s regarded chocolate as an aphrodisiac and their emperor, Montezuma
reputedly drank it fifty times a day from a golden goblet and is quoted as saying of
xocolatl: “ the divine drink, which builds up resistance and fights fatigue. A cup of
this precious drink permits a man to walk for a whole day without food”

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Chocolate in Europe

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

Cortez, by this time the conquistadors had learned to make the drink more palatable to
European tastes by mixing the ground roasted beans with sugar and vanilla ( a
practice still continued today), thus offsetting the spicy bitterness of the brew the
Aztec’s drank.
The first chocolate factories opened in Spain, where the dried fermented beans
brought back from the new world by the Spanish treasure fleets were roasted and
ground, and by the early 17th century chocolate powder – from which the European
version of the drink was made- was being exported to other parts of Europe. The
Spanish kept the source of the drink- the beans- a secret for many years, so
successfully in fact, that when English buccaneers boarded what they thought was a
Spanish “ treasurer galleon” in 1579, only to find it loaded with what appeared to be “
dried sheep’s droppings, they burned the whole ship in frustration. If only they had
known, chocolate was so expensive at that time, that it was worth it’s weight in silver
( if not gold), chocolate was treasure indeed !
Within a few years, the cocoa beverage made from the powder produced in Spain
had become popular throughout Europe, in the Spanish Netherlands, Italy, France,
Germany and – in about 1520 – it arrived in England.
The first chocolate house in England opened in London in 1657 followed rapidly by
many others. Like the already well established coffee houses, they were used as clubs
where the wealthy and business community met to smoke a clay pipe of tobacco,
conduct business and socialize over a cup of chocolate.

26
 CHOCOLATE PRODUCTION

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

bitter! This is why, up to the 18th century some native tribes ate only
the sweetish flesh of the cocoa fruit. They regarded the precious bean
as waste or used it, as was the case among the Aztecs, as a form of
currency.

The Varieties
There are two quite different basic classifications of cocoa, under which
practically all varieties can be categorised: Criollo and Forastero cocoas.
The pure variety of the Criollo tree is found mainly in its native Equador
and Venezuela. The seeds are of finer quality than those of the Forastero variety.
They have a particularly fine, mild aroma and are, therefore, used only in the
production of high-quality chocolate and for blending. However, Criollo cocoa
accounts for only 10% of the world crop. The remaining 90% is harvested from trees
of the Forastero family, with its many hybrids and varieties. The main growing area is
West Africa. The cocoa tree can flourish only in the hottest regions of the world.

The Harvest
Immediately after harvesting, the fruit is treated to prevent it from rotting. At
fermentation sites either in the plantation or at, collecting points, the fruit is opened

Fermentation
The fermentation process is decisive in the production of high quality raw cocoa. The
technique varies depending on the growing region.

Drying

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

What could be more natural than to spread the beans out to dry on the sun-soaked
ground or on mats? After a week or so, all but a small percentage of the water has
evaporated.

27
 Cleaning

Before the real processing begins, the raw cocoa is thoroughly cleaned by passing
through sieves, and by brushing. Finally, the last vestiges of wood, jute fibres, sand and
even the finest dust are extracted by powerful vacuum equipment.

Roasting
The subsequent roasting process is primarily designed to develop the aroma. The
entire roasting process, during which the air in the nearly 10 feet high furnaces
reaches a temperature of 130 °C, is carried out automatically.

Crushing and shelling

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

Blending
Before grinding, the crushed beans are weighed and blended according to special
recipes. The secret of every chocolate factory lies in the special mixing ratios, which
it has developed for different types of cocoa.

Grinding

The crushed cocoa beans, which are still fairly coarse are now pre-ground by special
milling equipment and then fed on to rollers where they are ground into a fine paste.
The heat generated by the resulting pressure and friction causes the cocoa butter
(approximately 50% of the bean) contained in the beans to melt, producing a thick,
liquid mixture.

This is dark brown in color with a characteristic, strong odour. During cooling it
gradually sets: this is the cocoa paste. At this point the production process divides into
two paths, but which soon join again. A part of the cocoa paste is taken to large
presses, which extract the cocoa butter. The other part passes through various
blending and refining processes, during which some of the cocoa butter is added to it.
The two paths have rejoined.

28
 Cocoa Butter
The cocoa butter has important functions. It not only forms part of
every recipe, but it also later gives the chocolate its fine structure,
beautiful lustre and delicate, attractive glaze.

Cocoa Powder
After the cocoa butter has left the press; cocoa cakes are left which still contain a 10 to
20% proportion of fat depending on the intensity of compression.

These cakes are crushed again, ground to powder and finely sifted in
several stages and we obtain a dark, strongly aromatic powder, which
is excellent for the preparation of delicious drinks - cocoa. Cocoa
paste, cocoa butter, sugar and milk are the four basic ingredients for
making chocolate. By blending them in accordance with specific
recipes the three types of chocolate are obtained which form the basis
of ever product assortment, namely

Kneading
In the case of milk chocolate for example, the cocoa paste, cocoa butter, powdered or
condensed milk, sugar and flavouring - maybe vanilla - go into the mixer, where they
are pulverized and kneaded.

Rolling

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

mounted steel rollers rotate in opposite directions. Under heavy
pressure they pulverise the tiny particles of cocoa and sugar down to a
size of approx. 30 microns. (One micron is a thousandth part of a
millimetre.)

Conching
But still the chocolate paste is not smooth enough to satisfy our
palates. But within two or three days all that will have been put right.

29
 For during this period the chocolate paste will be refined to such an
extent in the conches that it will flatter even the most discriminating
palate.

Conches (from the Spanish word "concha", meaning a shell) is the name given to the
troughs in which 100 to 1000 kilograms of chocolate paste at a time can be heated up
to 80 °C and, while being constantly stirred, is given a velvet smoothness by the
addition of certain amounts of cocoa butter. A kind of aeration of the liquid chocolate
paste then takes place in the conches: its bitter taste gradually disappears and the
flavor is fully developed. The chocolate no longer seems sandy, but dissolves
meltingly on the tongue. It has attained the outstanding purity, which gives it its
reputation.

30
 CONSUMPTION OF CHOCOLATES IN INDIA

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

160 gms in the urban areas, compared to 8-10kg in the developed countries. In rural
areas, it is even lower. Chocolates in India are consumed as indulgence and not as a
snack food. A strong volume growth was witnessed in the early 90’s when Cadbury
repositioned chocolates from children to adult consumption. The biggest opportunity
is likely to stem from increasing the consumer base. Leading players like Cadbury
and Nestle have been attempting to do this by value for money offerings, which are
affordable to the masses.

31
 CHAPTER 4
DATA ANALAYSIS AND INTERPRETATION
4.1 Introduction

Data analysis consists of examining, categorizing, tabulating or otherwise recombining the

evidence to address the initial proportion of the study.

The analysis a of numerical (quantitative) data is represented in a mathematical term. The most
common statistical terms include:

1. Means: -
The mean score is represented a numerical average of for a set of responses.

2. Standard deviation: -
The standard deviation represents the distribution of the responses around the mean. It
indicates the degree of consistency among the responses. The standard deviation, in
conjunction with the mean, provides a better understanding of the data.

3. Frequency distribution: -
Frequency distribution indicates the frequency of each response. For example, if
respondent answer a question using an agree & disagree scale, the percentage of
respondents who selected each respondent who selected each response on the scale
would be indicated.
In our case, we have used mostly parentage method for analysis of primary data.
Primary data have been collected from respondents & interpretation has been done by
percentage methods for various circumstances.

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 1) LIKING FOR THE CHOCOLATES

Table:1

LIKEING FOR CHOCOLATE YES NO

NO OF RESPONSES 95 5

CHART 1

100
90
80
70
60
LIKEING FOR CHOCOLATE
50
NO OF RESPONSES
40
30
20
10
0

Interpretation -

From the above analysis of the given sample of 100 respondents it is concluded that
out of 100 people 95 people likes to eat chocolate while only 5 people don’t prefer
to eat chocolate.

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 2) DIFFERENT AGE GROUPS

Table:2
Age of 1-10 10-20 20-30 ABOVE
group 30
Number 14 42 33 11
of
responses

Chart: 2

Number of responses
45
40
35
30
25
20 Number of responses
15
10
5
0
01-10- Oct-20 20-30 ABOVE 30

INTERPRETATION –

According to the above analysis it is concluded that I have surveyed 100 respondents out
of which 14, 42, 33, 11 belongs to age group 0-10, 10-20, 20-30, above30 respectively.

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 3) PREFERENCE ACCORDING TO AGE GROUPS

AGE OF GROUP

BRANDS 1 to 10 10 to 20 20-30 Above

CADBURY 7 35 24 5
NESTLE 5 6 8 5
NO OF 2 1 1 1
CONSUMTION

Graph 3

40

35

30

25
Series1
20
Series2
15 Series3
10

0
1 to 10 10 to 20 20-30 Above

INTERPRETATION

According to the above analysis it is concluded that people of different age groups
prefer mostly Cadbury brand of chocolate while Nestle brand is least preferred by the
age group between 10-20. People of age group above 30 equally likes to have both
brands.

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 4) BRAND PREFERENCE

Table -4

BRAND PREFERANCES BY CONSUMER

CADBURY 73
NESTLE 22

Chart -4

PREFERANCES BY CONSUMER
80
70
60
50
40 PREFERANCES BY
CONSUMER
30
20
10
0
CADBURY NESTLE

INTERPRETATION –

From the above analysis of given sample of 93 respondents who eat chocolates it is
concluded that only 22 people prefer to eat Nestle chocolates while 73 people likes to
eat Cadbury chocolates.

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 5) PURCHASE OF CHOCOLATES

Purchase of Cadbury chocolate

CADBURY CHOCOLATES
SUB BRANDS NUMBER OF REPONDENT
DAIRY MIIK 69
5 STAR 64
PERK 61
CELEBRATION 49
TEMPTATONS 41

AGE OF GROUP
8
7
6
5
4
AGE OF GROUP
3
2
1
0
BRANDS CADBURY NESTLE
NO OF CONSUMTION

INTERPRETATION –

From the above analysis of given sample of 73 respondents who eat Cadbury
chocolates it is concluded that mostly people has purchased Dairy Milk sub-brand of
Cadbury while Temptation is least purchased by the people.

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 PURCHASE OF NESTLE CHOCOLATES

Table – 6

NESTLE CHOCOLATE
SUB BRAND NUMBER OF RESPONDET
KIT - KAT 17
MUNCH 19
MIKLKY BAR 18
BAR ONE 16
MILKY CHOCOLATE 11

AGE OF GROUP
8
7
6
5
4
AGE OF GROUP
3
2
1
0
BRANDS CADBURY NESTLE
NO OF CONSUMTION

INTERPRETATION –

From the above analysis of given sample of 22 respondents who eat Nestle chocolates
it is concluded that mostly all sub-brands are purchased by people but top most is
Munch followed by Milky Bar and Kit Kat. While surveying we have found that
many people are not aware of Milk Chocolate

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 7) OVERALL PURCHASE OF CHOCOLATES

Table - 7
OVERALL PURCHASE OF SUB –BRANDS OF CHOCOLAES
SUB BRANDS PERCENTAGE OF PURCHASE
DAIRY MILK 13
5 STAR 12
PERK 11
CELEBRATION 9
TEMTITATION 7
KIT - KAT 10
MUNCH 11
MILK BAR 11
BAR ONE 9
MILKY CHOCOALTE 7

Chart Title
8
7
6
5
4 AGE OF GROUP

3 AGE OF GROUP

2
1
0
BRANDS
CADBURY
NO
NESTLE
OF CONSUMTION

INTERPERTATION –
From the above analysis it is concluded that overall Dairy Milk is purchased by people
followed by 5 Star while Temptation and Milk Chocolate is least purchased by people.

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 8) PACK OF CHOCOLATES PREFERED

Table – 8
PACK SIZE NUMBER OF RESPONDENT
SMALL 28
BIG 48
FAMILY PACK 19

Chart – 8

NUMBER OF RESPONDENT
60

50

40

30 NUMBER OF
RESPONDENT
20

10

0
SMALL BIG FAMILY PACK

INTERPRETATION - According to the above analysis it is concluded that out of

sample of 95 people who eat chocolates likes to buy big pack. Family pack is
mostly preferred by aged people only.

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 9 ) PRAMOTIONAL OFFERS
Table - 9

PRAMOTIONAL OFFERS NUMBER OF RESPONDENT

Free gifts 52
Price Offer 23
Any Other 20

Chart – 9

NUMBER OF RESPONDENT

60

50

40
NUMBER OF
30 RESPONDENT
20

10

0
Free gifts Price Offer Any Other

INTERPRETATION –
According to the above analysis it is concluded that out of sample of 95 people
who eat chocolate 52 are attracted by free gifts, 23 by price offers while 20 were
attracted by some other reasons.

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 10 ) FACTORS AFFTECTING PURCHASE

Table – 10

FACTORS NUMBER OF RESPONDENT

ADVERTISMNET 65
FORM FRINDS AND RELATIVES 16
ATTRATIVE DISPLAY 11
DOCTORS ADVICE 15
BRAND AMBASSADORS 9
INGREDIENTS 25

Chart – 10

4
Series1
3

0
BRANDS CADBURY NESTLE
NO OF CONSUMTION

INTERPRETATION –
According to the above analysis it is concluded that Advertisement is the best measure
to attract customers to purchase more. Its impact is much more than other factors. While
friends and relatives and brand ambassadors also play a significant role in this regard.

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 11) MEDIA AND ADVERTISMENT

Table – 11

MEDIA OF ADVERTISMENT NUMBER OF RESPONDENT

TELEVISION 82
NEWSPAPER 7
BROCHURES 3
HOARDING 4
DISPLAY 15

Chart – 11

NUMBER OF RESPONDENT
90
80
70
60
50
40
30 NUMBER OF
20 RESPONDENT
10
0

INTERPRETAION - According to the above analysis it is concluded that television

emerges as the best media for advertisement of chocolates that compel consumers to buy.
It is much more than other ways as out of 95 respondents 82 are attracted to by through
television media while brochures are the least attracting media.

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 12 ) RESNABLE PRICE

Table – 12

PRICE OF CHOCOLATE NUMBER OF RESPONDENT

BELOW 6
5-10 23
10-20 51
20-30 4
ABOVE 30 11

Chart – 12

4
Series1
3

0
BRANDS CADBURY NESTLE
NO OF CONSUMTION

INTERPRETATION –
According to the above analysis it is concluded that the consumer thinks 10-20 Rs is the
reasonable price of a chocolate. So it must be worthwhile to know this as it may effect the
sale of chocolates.

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 13) REACTION OF CONSUMERS IF NEW BRAND IS INTRODUCED
Table – 13

SHIFT TO NEW BRAND OF THE NUMBER OF RESPONSES

PREFRED PRODUCT
NO, NOT AT ALL 35
MAY CONSIDER 27
NO, SHALL NOT 4
CANT SAY 29

Chart no - 13

NUMBER OF RESPONSES

CANT SAY

NO, SHALL NOT

NUMBER OF RESPONSES
MAY CONSIDER

NO, NOT AT ALL

0 10 20 30 40

INTERPRETAION - According to the above analysis it is concluded that mostly

people are addicted to the same flavor or taste and they don’t want to change it as out of
95 respondents 35 are not ready to try new brand at any cost.

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14) REASONS FOR NOT SWITCHING OVER TO OTHER BRANDS

All the consumers why they continue to buy the old brand gave various
important reasons. The most important reasons given by the consumers were:
 Test/Flavor
 Brand
 Image
 Quality
 Packing

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15 ) REACTION OF CONSUMERS IF NEW BRAND IS INTRODUCED

SHIFT TO NEW BRAND OF THE NUMBER OF RESPONDENTS

PREFERED PRODUCT
NO, NOT AT ALL 35
MAY CONSIDER 27
NO, SHALL NOT 4
CAN’T SAY 29

4
Series1
3

0
BRANDS CADBURY NESTLE NO OF
CONSUMTION

INTERPRETATION
According to the above analysis it is concluded that mostly people are addicted to
the same flavor or taste and they don’t want to change it as out of 95 respondents 35
are not ready to try new brand at any cost.

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 CHAPTER – 5
FINDINGS AND SUGGESTIONS

CONSUMER RESEARCH :

Consumer research deals with consumer and their problems and solution to the
problems. In this I came to know about the consumers need and expectation
levels regarding products and ascertainable levels of consumer satisfaction.

PRODUCT RESEARCH:

Under product research I came to know about the modification which consumers
wants as to the quality, packing, shape, color, and quantity etc of their favorite
chocolate.

PRICING RESEARCH:

Under this I have concluded that whether the advertisement appeals the consumer
or not. This also includes evaluating and selecting the proper media-mix and measuring
advertising effectiveness.

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 Chapter – 5

CONCLUSION

A survey of the people has been conducted to know the liking pattern of the two
products Cadbury and Nestle. It is observed that overall people like to eat Cadbury
brand rather than Nestle. It is concluded that mostly people preferred Dairy Milk of
Cadbury due to its flavor/taste, quality and image and due to its hard form. Some
people often like to have a chocolate with good flavor, quality and crunchiness so
they are going towards Kit Kat and Munch of Nestle due to its taste and crunchiness
It is thus concluded from the facts collected that mostly people refer to buy big pack
of their favorite chocolate, and sometimes some of them go for small and family
pack..

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 BIBLIOGRAHY

http://www.cadburyindia.
http://www.nestle.com
http://www.aphrodite-
chocolates.co.uk/history_chocolate.htm
http://www.google.com

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