A SYNOPSIS ON A STUDY ON READY TO EAT FOOD INDUSTRY AND COMPARATIVE ANALYSIS OF READY TO EAT FOOD PRODUCTS OF ITC LTD.

FOODS AND MTR FOODS. SUBMITTED IN THE PARTIAL FULFILLMENT FOR THE AWARD OF DIPLOMA IN MANAGEMENT 2010-12
Submitted To: AMIT GUPTA Submitted by: Vipin Goyal

R.P. INDERAPRASTHA INSTITUTE OF TECHNOLOGY BASTARA (KARNAL).

ACKNOWLEDGMENT

I express my sincere thanks to my project guide Mr. AMIT GUPTA , Department of Management. For guiding me right from the inception till the successful completion of the project. I sincerely acknowledge him for extending their valuable guidance, support for literature, critical reviews of project and the report and above all the moral support he had provided to me with all stages of this project.

I would take this opportunity to thank all my family members for their helps & suggestions during the course of project work. I am also thankful to all my friends who gave me constant & continuous inspiration to complete this project.

Executive summary
The project involves in depth study and analysis of impact of E-Marketing in Financial services. Its also includes the study about E-Marketing. Researcher has to analyze various aspects related to E-Marketing like, Importance of E-Marketing in financial service; How E-Marketing differs from traditional marketing, Impact of E-Marketing in their profits. This project is basically deals with an impact of E-Marketing in financial services. How E-Marketing is different from traditional Marketing. E-Marketing is basically is a part of Customer Relationship Approach (CRM). A greater focus on Customer Relationship Management (CRM) is the only way the financial services industry can protect its market share and boost growth. CRM would also make Indian bankers realize that the purpose of their business is to create and keep a customer and to view the entire business process as consisting of a tightly integrated effort to discover, create, and satisfy customer needs.

Methodology
Researcher methodology Research methodology means the various means or methods used for collecting the data for our study. During the course of this study we come across many people and completed research by the help of receiving data from these people.

Introduction NEW ERA OF INDIAN READY TO EAT FOOD

BRIEF India has made lot of progress in agriculture & food sectors since independence in terms of growth in output, yields and processing. It has gone through a green revolution, a white revolution, a yellow revolution and a blue revolution. Today, India is the largest producer of milk, fruits, cashew nuts, coconuts and tea in the world, the second largest producer of wheat, vegetables, sugar and fish and the third largest producer of tobacco and rice. Now the time is to provide better food processing & its marketing infrastructure for Indian industries to serve good quality & safest processed food like ready to eat food. It is opening a new window in world scenario as far as taste & acceptance is concerned. Therefore, Indian Government is providing more infrastructure for this sector. Excise duty is now ZERO % on RTE and 100 % tax deduction for the first 10 years for new units. This allows manufactures to bring down their prices & spreads its flavors to the world. The retort processed foods do not require rehydration or cooking and can be consumed straight from the pouch with or without pre-warming, depending upon the requirement of the users and the weather conditions. These foods meet the specific needs of convenience, nutritional adequacy, shelf stability, storage, distribution to the centers and have become very popular after the Year 2002. Some of the mouth-watering dishes in retort pouches include sooji halwa, upma, chicken curry, mutton curry, fish curry, chicken madras, chicken kurma, rajma masala, palak paneer, dal makhnil, mutter paneer, potato-peas, mutter mushroom, vegetable pulav chicken pulav, and mutton pulav, etc. The pioneer introduction of retorting technology has made the sale of Readyto-Eat food products commercially viable with great taste

CONCEPT Ready to Eat Meals like already cooked or prepared lunch & dinner are relatively new products which came in market only a few years back and are now sold through retail general stores in especially made sealed aluminum laminates. The retorting or sterilization process ensures the stability of the Ready-to-Eat foods in retort pouches, on the shelf and at room temperature. The application of sterilization technology completely destroys all potentially harmful microorganisms, thereby making sure that the food product has a very long shelf life of over 12 months and needed no refrigeration. When customer needs to eat, the food item pouch is either put in microwave oven to warm it or keep in heated water for a few minutes and then serve to eat.

 Such ready to eat meals have been especially given to soldiers in army of many countries who require carrying their rations while on war front or while located far away from their main unit. The advertisements like, "Hungry Kyaa" are adding zest to the market by popularizing such food items which are precooked and free from any preservative, and yet have a long shelf life of over 12-months. These food items are normally selling in pouches, well packed in cardboard printed boxes of small book size and carry about 300 grams of cooked food at a price of about Rs. 40 to 200 in foreign market depending upon the type of dish packed. One packet of vegetable dish is normally sufficient for one meal for three persons and therefore falls in economic zone of consumers preferences.

WHY READY TO EAT FOOD

Globalization of Indian food and its culture are the core factors for popularization of ready to eat foods. Main motivation for these ready to eat foods is fast growing foreign market. Retail outlet culture is now growing rapidly in India. Shelf life of these foods are at least 12-18 months. Quality, Taste and Flavor of these foods remains as good as fresh up to the expiry date. Women wanting to spend more time out of the kitchen. More working bachelors staying away from homes. Cost effective in comparison to the Indian cuisine served by the restaurants in foreign countries

TYPES OF READY TO EAT FOOD

Veg Food Non Veg Food

Alloo Matar Chicken Curry Palak paneer Butter Chicken Sarso Ka Saag Karahi Chicken Chana Masala Mughalai Chicken Kadi Pakora Mutton Masala Cheese Tomato Mutton Korma Dal Makhani Karahi Mutton Rajma Masala Mutton Biryani

PLAYERS IN READY TO EAT FOOD

MTR Kohinoor Foods ITC Haldiram Tasty Bites

We are here going to study the comparative analysis of ready to food products of ITC ltd. Foods and MRT foods.

ITC FOOD LTD.

ITC made its entry into the branded & packaged Foods business in August 2001 with the launch of the Kitchens of India brand. A more broad-based entry has been made since June 2002 with brand launches in the Confectionery, Staples and Snack Foods segments. The packaged foods business is an ideal avenue to leverage ITC's proven strengths in the areas of hospitality and branded cuisine, contemporary packaging and sourcing of agricultural commodities. ITC's world famous restaurants like the Bukhara and the Dum Pukht, nurtured by the Company's Hotels business, demonstrate that ITC has a deep understanding of the Indian palate and the expertise required to translate this knowledge into delightful dining experiences for the consumer. ITC has stood for quality products for over 100 years to the Indian consumer and several of its brands are today internationally benchmarked for quality. The Foods business carries forward this proud tradition to deliver quality food products to the consumer. All products of ITC's Foods business available in the market today have been crafted based on consumer insights developed through extensive market research. Apart from the current portfolio of products, several new and innovative products are under development in ITC's state-of-the-art Product Development facility located at Bengaluru. Leadership in the Foods business requires a keen understanding of the supply chain for agricultural produce. ITC has over the last 100 years established a very close business relationship with the farming community in India and is currently in the process of enhancing the Indian farmer's ability to link to global markets, through the eChoupal initiative, and produce the quality demanded by its customers. This long-standing relationship is being leveraged in sourcing best quality agricultural produce for ITC's Foods business.

The Foods business is today represented in 4 categories in the market. These are:

Ready To Eat Foods Staples Confectionery Snack Foods In order to assure consumers of the highest standards of food safety and hygiene, ITC is engaged in assisting outsourced manufacturers in implementing world-class hygiene standards through HACCP certification. The unwavering commitment to internationally benchmarked quality standards enabled ITC to rapidly gain market standing in all its 6 brands:

MRT FOOD INDUSTRY

The Mavalli Tiffin Room (commonly known as MTR) is the brand name of a food related enterprise located in India. Having its origin in the city of Bangalore, it has a restaurant located on the Lal Bagh Road in Bangalore and Gandhinagar area as well and also for the pre-packed food articles which are sold in packets having the MTR brand. MTR also claims to be the inventor of the popular South-Indian breakfast item, Rava idli.
MTR was founded as a restaurant by Parampalli Yajnanarayana Maiya and his brothers in the year 1924. In the mid 1970s when India was under emergency, a Food Control Act was introduced which mandated that food was to be sold at very low prices. This move made it difficult for MTR to maintain high standards in its restaurant business and forced it to diversify into the instant food business, selling ready-to-eat snacks such as chutneys and rasams Since the 1970s, MTR has expanded and diversified, with MTR Department Stores opened next to the restaurant, and an outlet opened in Chennai. Currently the MTR brand represents two separate entities; the MTR restaurant business and MTR Foods, the pre-packaged food business.
]

Limitation of study:

The respondents were quite reluctant in providing exact data. The time was also major hindrance, which was not enough for research. While formulating the questionnaire there might be some errors that could affect the research. Data was collected from limited people due to time constraint.

BIBLOGRAPHY
http://www.scribd.com/doc/12452201/Thesis-on-Emarketing