OBJECTIVE

By the analysis on this subject, we aim to know about the best

feasible brad of chocolates in the market. This analysis helps us to

know the required advertising strategy which should be applied to

make the specified brand of chocolate more popular and also lay an

emphasis on what more the customers want more the customers

want as the best the taste. We also get to know, what actually the

acquired strategy is applied by the company.

FINDINGS

1. People like Cadbury more as comparison to Nestle.

2. People consume Choc. Once in a week and 30% of people

consume daily.

3. 55% people consume Choc. For refreshment and 30% for

4. Out of 100%, 60% people prefer choc for refreshment and 30% for

feben.

5. 90% people are aware of all the three brands.

6. 80% people prefer Cadbury rather than Amul of Nestle.

7. Most of the people prefer Cadbury because of taste, flavour and

easily availability too.

8. 90% of people says Yes. i.e. adv helps in brand selection.

9. Pappu Pass Ho Gaya is the most popular adv. Among the people

may be because of its brand Ambassador Amitabh Bacchan.

10. Most of the people suggest for the price value.

CADBURY

ABOUT CHOCOLATE

Cadbury has been synonymous with chocolate since 1824, when John

Cadbury opened his first shop, establishing a flourishing

dynasty that today provides the world with many of its

favourite brands of chocolate.

Learn about the fascinating history of chocolate: how the botanical

name for cocoa is "Theobroma Cacoa" with Theobroma meaning 'God

food'; when and how chocolate was first introduced to Europe; how

'xocolatl' - a bitter frothy drink, beloved by Montezuma - made the

transition into food centuries later; and how its reputation for heightening

pleasure made it the stuff of myth and legend.

Discover the history of Cadbury, from its social pioneering to the

perfection of the recipe for Cadbury Dairy Milk; first launched in 1905, and

still a market leader today. Find out all there is to know about making

chocolate, and amaze yourself with the brand stories and brand timeline

that show how many Cadbury brands have been favourites since the early

1900s.

HISTORY OF CHOCOLATE

The origins of chocolate can be traced back to the ancient Maya and

Aztec civilisations in Central America, who first enjoyed

'chocolatl'; a much-prized spicy drink made from roasted 

cocoa beans. Chocolate was exclusively for drinking until

the early Victorian era, when a technique  for making solid 'eating'

chocolate was devised. Throughout its history, whether as a cocoa, a 

drinking chocolate beverage or confectionery treat, chocolate has been a

much sought after food.

The story of cocoa begins with cocoa trees, which, for thousands of

years, grew wild in the tropical  rain forests of the Amazon basin and other

tropical areas in Central and South America. Hundreds of years before

cocoa was brought to Europe, the Maya Indians and the Aztecs

recognised the value of cocoa beans both as an ingredient for their special

drink and as currency.

and Maya Civilisation

It was the Maya Indians, an ancient people whose descendants still live

in Central America, who first discovered the delights of cocoa as long ago

as 600 AD.

The Maya lived in the Yucatan Peninsula; a tropical area in what is now

Southern Mexico, where cocoa trees grew wild. They harvested cocoa

beans from the trees in the rain forest, then cleared areas of lowland forest

to grow their own cocoa trees, in the first known cocoa plantations.

Chocolatl was made from roasted cocoa beans, water and a little spice:

and it was the most important  use of cocoa beans, although they were

also valued as a currency. An early explorer visiting Central America found

that:

4 cocoa beans could buy a pumpkin

10 could buy a rabbit, 100 a slave.

Because cocoa beans were valuable, they were given as gifts on

occasions such as a child's coming  of age and at religious ceremonies.

The Maya had complicated religious beliefs, with many gods.  Ek Chuah,

the merchant god, was closely linked with cocoa and cocoa fruits were

used at festivals in his honour. Merchants often traded cocoa beans for

other commodities, and for cloth, jade and ceremonial feathers.

Maya farmers transported their cocoa beans to market by canoe or in

large baskets strapped to their backs. Wealthy merchants travelled further,

employing porters, as there were no horses, pack animals or wheeled

carts in Central America at that time. Some ventured as far as Mexico, the

land of the Aztecs, introducing them to the much-prized cocoa beans.

Chocolate Across Europe

Christopher Columbus is said to have brought the first cocoa beans

back to Europe from his fourth visit to the 'New World' between 1502 and

1504. However, the many other treasures on board his galleons were far

more exciting, and the humble cocoa beans were neglected.

It was his fellow explorer, the Spanish Conquistador Don Hernan Cortes,

who first realised the commercial value of the beans. He brought cocoa

beans back to Spain in 1528 and gradually the custom of drinking

chocolate spread across Europe, reaching England in the 1650s.

Once Don Cortes had provided the Spanish with a supply of cocoa

beans and the equipment to make the chocolate drink, a Spanish version

of the recipe was devised. Monks in monasteries, known for

their pharmaceutical skills, were chosen to process the beans and perfect

the drink to Spanish tastes.  Cinnamon, nutmeg and sugar were added,

the chilli pepper was omitted and it was discovered that chocolate tasted

even better served hot.

Cocoa beans were in short supply, so for nearly a century the special

chocolate drink recipe was a closely guarded secret.

English and Dutch sailors, who found cocoa beans in the Spanish

'treasure' ships captured as they returned from the New World, failed to

recognise their importance. The precious beans were thrown overboard by

angry sailors reputed to have thought them 'sheep's droppings'.

An Italian traveller, 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.

The secret of chocolate was taken to France in 1615, when Anne,

daughter of Philip II of Spain, married King Louis XIII 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.

The supply of cocoa beans to the French market greatly increased after

1684, when France conquered Cuba and Haiti and set up its own cocoa

plantations there.

In the 17th century, the Dutch, who were great navigators, broke Spain's

monopoly of cocoa when they captured Curacao. They not only brought

cocoa beans from America to Holland, where cocoa was greatly acclaimed

and recommended by doctors as a cure for almost every ailment, but also

enabled the trade in cocoa beans to spread.

Chocolate probably reached Germany in 1646, brought back by visitors

to Italy. The secret of the aromatic chocolate-flavoured drinks finally

reached England from France in the 1650s when they became very

popular at the court of King Charles II.

Up until this point all chocolate recipes were based on plain

chocolate. It was an English doctor, Sir Hans Sloane, who - after travelling

in South America - focused on cacao and food values, bringing a milk

chocolate recipe back to England. The original CadChocolate Houses

When chocolate finally reached England in the 1650s, the high import

duties on cocoa beans meant it was a drink only for the wealthy. Chocolate

cost the equivalent of 50-75 pence a pound (approximately 400g), when

pound sterling was worth considerably more than it is today. Gradually

chocolate became more freely available. In 1657, London's first Chocolate

House was opened by a Frenchman, who produced the first advertisement

for the chocolate drink to be seen in London:

"In Bishopgate St, in Queen's Head Alley, at a Frenchman's house, is

an excellent West Indian drink called Chocolate to be sold, where you may

have it ready at any time and also unmade at reasonable rates."

Fashionable chocolate houses were soon opened where the people

could meet friends and enjoy various rich chocolate drinks, many of which

were rather bitter to taste, while discussing the serious political, social and

business affairs of the day or gossiping.

Samuel Pepys, the famous diarist, wrote of his visits to chocolate

houses:

"Went to Mr Bland's and there drank my morning draft of chocolate."

The most famous one was White's Chocolate House in the fashionable

St James Street, opened in 1693 by Frances White, an Italian immigrant.

The chocolate drinks, served along with ale, beer, snacks and coffee,

would have been made from blocks of solid cocoa, probably imported from

Spain, and a pressed cake from which the drink could be made at home

was also sold. Around 1700 the English improved the drink by adding milk.

By the end of the 18th century London's chocolate houses began to

disappear, many of the more fashionable ones becoming smart

gentlemen's clubs. White's Chocolate House is to this day an exclusive

gentlemen's club in St James', London.

bury Milk Chocolate was prepared to his recipe.

Drinking Chocolate

Early cocoa and drinking chocolates were balanced with potato starch

and sago flour to counter the high cocoa butter content. Other ingredients

were added to give healthy properties.

The Cadbury family were closely involved in the evolution of drinking

chocolate. From his grocery shop in Birmingham, where he sold mainly

tea and coffee, John Cadbury started preparing cocoa and drinking

chocolate, using cocoa beans imported from South and Central America

and the West Indies. He experimented with a mortar and pestle to produce

a range of cocoa and drinking chocolates with added sugar.

By 1831 the cocoa and drinking chocolate side of the business had

expanded, so he rented a small factory in Crooked Lane not far from his

shop and became a 'manufacturer of drinking chocolate and cocoa'. This

was the real foundation of the Cadbury manufacturing business as it is

today. The earliest preserved price list of 1842 shows that John Cadbury

sold sixteen lines of drinking chocolate and cocoa in cake and powder

forms. Customers would scrape a little off the block and mix it with hot milk

or water. A solid chocolate for eating was introduced by John Cadbury in

1849, which by today's standards wouldn't be considered very palatable.

In 1866 George Cadbury (John 's son) brought to England a press

developed in Holland by Van Houten. The press changed the face of

cocoa and chocolate production, as it was designed to remove some of the

cocoa butter, enabling a less rich and more palatable drink to be produced.

There was no longer any need to add the various types of flour and

Cadbury's new cocoa essence was advertised as 'Absolutely

pure...therefore Best'.

The consequent availability of cocoa butter led to the development of

the smooth creamy chocolate we know today.

First Chocolate For Eating

The inventor of 'chocolate for eating' is unknown, but in 1847, Fry &

Sons of Bristol, which merged with Cadbury Limited in 1919, sold a

'chocolate delicieux a manger'. Many people credit this as the very first

chocolate bar for eating. John Cadbury added a similar product to his

range in 1849, and by today's standards these original chocolate bars

would not be considered very palatable.

 

The introduction from Holland of the van Houten cocoa press to the

Cadbury Brothers Bridge Street factory in 1866 was the real

breakthrough, not only for the Cadbury business, but also for

the development of eating chocolate.

Cocoa butter, extracted from the cocoa beans, is the essential

ingredient for eating chocolate. The Cadbury Brothers developed a new

eating chocolate recipe, which produced chocolate quite similar to that

which we now enjoy.

At that time only plain dark chocolate could be made: this refined

chocolate was used for moulding into blocks and bars or for covering fruit-

flavoured centres, to make the first chocolate assortments.

 

In 1875, a Swiss manufacturer, Daniel Peters of Vevey, produced the

first milk chocolate bar using powdered milk. The idea of combining

chocolate and milk wasn't entirely new, as the Cadbury Brothers had sold

a milk chocolate drink between 1849 and 1875 from the original recipe by

Sir Hans Sloane.

Milk chocolate bars were made by Cadbury Brothers in 1897. It was a

very coarse, dry eating chocolate, made by blending milk powder with the

basic chocolate ingredients of cocoa butter, cocoa mass and sugar.

By this time Daniel Peters had perfected his recipe and was now using

condensed milk rather than powdered milk to produce a chocolate with a

superior taste and texture. Swiss milk chocolate dominated the British

market - a situation the Cadbury family set out to challenge.

CADBURY MILESTONES

The Cadbury story is a fascinating study of industrial and social

developments.  From a one man business in 1824, Cadbury has grown to

be one of the world's largest producers of chocolate.

Use our milestones to view Cadbury history at a glance; discover how

the company grew and when the key products were introduced.  See how

a small family business developed into an international company and how

the high standards of the Cadbury brothers were combined with the most

sophisticated technology, skills and innovation.

You can view the history decade by decade for an overview, or click

on a specific year for more details. You'll find a fascinating story of work

and life ethics working together in practice.

MAKING CHOCOLATE

Cadbury makes a variety of chocolates for different

purposes but the two main types are Cadbury Dairy Milk,

milk chocolate and Cadbury Bournville plain chocolate.

The taste and texture of Cadbury chocolate are based

on long traditions of expertise in recipe and processing

unique to Cadbury. Techniques are improving all the time

and new technology enables the whole process to be

finely tuned to match evolving tastes and preferences.

Production starts at the Chirk cocoa factory, where the highest quality

cocoa beans are processed to produce cocoa mass containing 55% cocoa

butter plus extracted cocoa butter, the basis for all chocolate products.

When plain chocolate is made the 'mass' goes straight to the

Bournville factory in Birmingham while the 'mass' for milk chocolate

production is taken to the Cadbury milk factory at Marlbrook,

Herefordshire, in the heart of English dairy country.

At the milk processing factory fresh liquid full cream milk is cooked with

sugar and condensed to a thick liquid. Cocoa mass is added, making a rich

creamy chocolate liquid, which is then evaporated to make milk chocolate

crumb. As these ingredients are cooked together the very

special rich creamy taste of Cadbury chocolate is

produced. 95,000 tonnes of crumb a year are produced at

Marlbrook to be made into chocolate at the Cadbury

chocolate factories at Bournville, Birmingham and Somerdale, Bristol.

On arrival at the chocolate factory the crumb is pulverised by heavy

rollers and mixed with additional cocoa butter and special chocolate

flavourings. The amount of cocoa butter added depends on the

consistency of the chocolate required: thick chocolate is needed for

moulded bars, while a thinner consistency is used for assortments and

covered bars.

In the UK up to 5% vegetable fat is added to compensate for

variations in cocoa butter, allowing the melting properties of the

chocolate to be controlled to a precise standard, and preserving the full

taste and texture of the chocolate. Cadbury use carefully selected

vegetable oils similar in nature to cocoa butter: African Shea, Indian Sal

and Malaysian Palm oils are all part of the recipe.

Both milk and plain chocolate, which has had sugar and cocoa butter

added to the mass before pulverising, undergo the same final special

production stages, producing the famous smoothness, gloss and snap of

Cadbury chocolate.

BRAND STORIES

CADBURY DAIRY MILK

With a glass and a half of full cream milk in every half

pound!

HEROES

An assortment of all your favourite Cadbury chocolate bars in miniature!

CADBURY CREME EGG

A thick Cadbury chocolate shell filled with a delicious

soft fondant centre!

MILK TRAY

The biggest selling personal gift assortment in the UK market!

ROSES

An assortment of milk and dark Cadbury chocolates,

that make the perfect gift for every occasion.

FLAKE

Only the crumbliest, flakiest Cadbury chocolate tastes

as good as this!

NESTLE

BUSINESS PRINCIPLES

Since Henri Nestlé developed the first milk food for infants in 1867, and

saved the life of a neighbor’s child, the Nestlé Company has aimed to build

a business based on sound human values and principles.

While our Nestlé Corporate Business Principles will continue to evolve and

adapt to a changing world, our basic foundation is unchanged from the

time of the origins of our Company, and reflects the basic ideas of fairness,

honesty, and a general concern for people.

Nestlé is committed to the following Business Principles in all countries,

taking into account local legislation, cultural and religious practices:

Nestlé's business objective is to manufacture and market the

Company's products in such a way as to create value that can be

sustained over the long term for shareholders, employees,

consumers, and business partners.

Nestlé does not favor short-term profit at the expense of successful

long-term business development.

Nestlé recognizes that its consumers have a sincere and legitimate

interest in the behavior, beliefs and actions of the Company behind

brands in which they place their trust, and that without its consumers

the Company would not exist.

Nestlé believes that, as a general rule, legislation is the most

effective safeguard of responsible conduct, although in certain

areas, additional guidance to staff in the form of voluntary business

principles is beneficial in order to ensure that the highest standards

are met throughout the organization.

Nestlé is conscious of the fact that the success of a corporation is a

reflection of the professionalism, conduct and the responsible

attitude of its management and employees. Therefore recruitment of

the right people and ongoing training and development are crucial.

Nestlé continues to maintain its commitment to follow and respect all

applicable local laws in each of its markets.

HISTORY

1866 -1905

In the 1860s Henri Nestlé, a pharmacist, developed a food for babies who

were unable to breastfeed. His first success was a premature infant who

could not tolerate his mother's milk or any of the usual substitutes. People

quickly recognized the value of the new product, after Nestlé's new formula

saved the child's life, and soon, Farine Lactée Henri Nestlé was being sold

in much of Europe.

1905-1918

In 1905 Nestlé merged with the Anglo-Swiss Condensed Milk Company.

By the early 1900s, the company was operating factories in the United

States, Britain, Germany and Spain. World War I created new demand for

dairy products in the form of government contracts. By the end of the war,

Nestlé's production had more than doubled.

1918 -1938

After the war Government contracts dried up and consumers switched

back to fresh milk. However, Nestlé's management responded quickly,

streamlining operations and reducing debt. The 1920s saw Nestlé's first

expansion into new products, with chocolate the Company's second most

important activity

1938 -1944

Nestlé felt the effects of World War II immediately. Profits dropped from

$20 million in 1938 to $6 million in 1939. Factories were established in

developing countries, particularly Latin America. Ironically, the war helped

with the introduction of the Company's newest product, Nescafé, which

was a staple drink of the US military. Nestlé's production and sales rose in

the wartime economy.

1944 -1975

The end of World War II was the beginning of a dynamic phase for Nestlé.

Growth accelerated and companies were acquired. In 1947 came the

merger with Maggi seasonings and soups. Crosse & Blackwell followed in

1960, as did Findus (1963), Libby's (1971) and Stouffer's (1973).

Diversification came with a shareholding in L'Oréal in 1974.

1975 -1981

Nestlé's growth in the developing world partially offset a slowdown in the

Company's traditional markets. Nestlé made its second venture outside the

food industry by acquiring Alcon Laboratories Inc..

1981 -1996

Nestlé divested a number of businesses1980 / 1984. In 1984, Nestlé's

improved bottom line allowed the Company to launch a new round of

acquisitions, the most important being American food giant Carnation.

1996+

The first half of the 1990s proved to be favorable for Nestlé: trade barriers

crumbled and world markets developed into more or less integrated trading

areas. Since 1996 there have been acquisitions including San Pellegrino

(1997), Spillers Petfoods (1998) and Ralston Purina (2002). There were

two major acquisitions in North America, both in 2002: in July, Nestlé

merged its U.S. ice cream business into Dreyer's, and in August, a USD

2.6bn acquisition was announced of Chef America, Inc..

AT A GLANCE

Introduction

Key Dates

Key Figures

Main Brands

Nestlé with headquarters in Vevey, Switzerland was founded in 1866 by

Henri Nestlé and is today the world's biggest food and beverage company.

Sales at the end of 2004 were CHF 87 bn, with a net profit of CHF 6.7 bn.

We employ around 247,000 people and have factories or operations in

almost every country in the world.

The Company's strategy is guided by several fundamental principles.

Nestlé's existing products grow through innovation and renovation while

maintaining a balance in geographic activities and product lines. Long-term

potential is never sacrificed for short-term performance. The Company's

priority is to bring the best and most relevant products to people, wherever

they are, whatever their needs, throughout their lives.

CONSUMER SERVICES

At Nestlé, we are committed to offering consumers high-quality food

products that are safe, tasty and affordable. The Nestlé Seal of Guarantee

is a symbol of this commitment.

We also believe in maintaining regular contact with our consumers. This

applies both to how we present our products and to how we address our

consumers' questions and concerns. When Henri Nestlé prepared his first

boxes of infant formula for sale, he put his address on the packages so

people would know where to go if they had questions. Today, our

Consumer Relationship Panel with the words "Talk to Nestlé" expresses

the same commitment.

This is why we have a worldwide Nestlé Consumer Services network

devoted to caring for our consumers. Our people have expertise in a wide

range of areas such as nutrition, food science, food safety and culinary

expertise. They provide the prompt, efficient and high quality service that

consumers expect from Nestlé.

In addition, we teach them talk with consumers and above all, to listen.

Listening helps us to understand what people want. Nestlé uses the

insights gained from relationships with consumers to drive product

development.

At Nestlé, we care for our consumers because our success depends on

meeting their needs and expectations. Through listening and

understanding, we can make products that they will want to use all through

their lives.

CHOCOLATE & CONFECTIONERY

The story of chocolate began in the New World with the Mayans, who

drank a dark brew called cacahuaquchtl. Later, the Aztecs consumed

chacahoua and used the cocoa bean for currency. In 1523, they offered

cocoa beans to Cortez, who introduced chocolate to the Old World, where

it swiftly became a favorite food among the rich and noble of Europe.

From the beginning, turning raw, bitter cocoa beans into what one 17th

century writer called "the only true food of the gods" has been a fine art, a

delicate mixture of alchemy and science. Centuries ago it was discovered

that by fermenting and roasting the beans, an almost otherworldly flavor

could be created.

In 1875, after years of trying, a 31-year-old candy maker in Vevey named

Daniel Peter figured out how to combine milk and cocoa powder. The

result — milk chocolate.

Peter, a friend and neighbor of Henri Nestlé, started a company that would

quickly become the world's leading maker of chocolate. For three decades

the company called Peter, Cailler, Kohler relied on Nestlé for milk and

marketing expertise. In 1929, the almost inevitable merger took place as

Nestlé acquired Peter, Cailler, Kohler.

CRUNCH

Chocolate is one of the best-loved foods everywhere in the world. It is one

of life's little pleasures. The attractive tastes and textures of chocolate and

chocolate products delight the senses of all ages.

Introduced in 1938, today Crunch is Nestlé’s third largest confectionary

brand sold in about 40 countries worldwide.

Nestlé Crunch is available in the following varieties: Nestlé Crunch,

Nestlé White Crunch, Nestlé Crunch Pieces, Nestlé Buncha Crunch and

new products Nestlé Crunch with caramel and Nestlé Crunch assorted

minis.

Launched in 1938 in the USA, Crunch was the first chocolate bar to

combine milk chocolate and crunchy crisps. Crunch is a unique

combination of smooth Nestlé chocolate and crisped rice, which delivers

an exciting eating sensory experience of distinctive taste, texture and

sound.

SMARTIES

Chocolate is one of the best-loved foods everywhere in the world. It is one

of life's little pleasures. The attractive tastes and textures of chocolate and

chocolate products delight the senses of all ages.

Smarties were introduced in 1937 and are still the most popular sweet and

one of Nestlé’s major confectionary brands. Smarties are manufactured in

York, England.

Smarties are brightly colored, sugar coated sweets with a milk chocolate

center. The mix comprises eight colors - red, yellow, orange, green,

mauve, pink, brown and blue. The orange sweet has orange flavoring in

the chocolate center.

Some interesting Smarties facts:

Nearly 17,000 Smarties are eaten every minute in the UK.

Nestlé Rowntree has produced 5,000 million Smarties caps over the

last 25 years.

When production of Smarties resumed after the Second World War,

Smarties were made with plain chocolate because of the shortage

of milk.

If the Smarties eaten in one year were laid end to end it would equal

almost 102,000 km and if they were put in tubes and these put end

to end it would equal almost 29,000 km.

KITKAT

Chocolate is one of the best-loved foods everywhere in the world. It is

one of life's little pleasures. The attractive tastes and textures of

chocolate and chocolate products delight the senses of all ages.

The product, developed as Wafer Crisp, was initially launched in London,

UK in September 1935 as Rowntree's Chocolate Crisp. It became 'KitKat'

in 1937, two years before the Second World War.

Within two years of launch KitKat was established as Rowntree's leading

product, a position that it has maintained ever since. During the Second

World War Rowntree KitKat was seen as a valuable wartime food and

advertising described the brand as 'What active people need'.

For most of its life Rowntree KitKat has appeared in the well-known red

and white wrapper. It did, however, change to a blue wrapper in 1945,

when it was produced with a plain chocolate covering due to a shortage of

milk following the war. This blue packaging was withdrawn in 1947 when

the standard milk chocolate KitKat was reintroduced.

No one can be absolutely sure where the name KitKat came from but it is

believed to be from the famous 1920's KitKat Club in South East London

which had some influence. As the building had very low ceilings, it could

only accommodate paintings which were wide and not very high. In the art

world, these paintings were known as 'kats'. It's believed that KitKat

derived its name from paintings, which had to be snapped off to fit into the

rooms with the low ceilings.

Yes85%

No15%

DATA ANALYSIS

Q1. Do you enjoy chocolate?

Yes 85% No 15%

People like Cadbury more as comparison to Nestle

Q2. How regularly you consume

Daily 30% Once in a week 60%

Once in a month 5% Occasionally 5%

Daily30%

Once in a Week60%

Occasionally5%

Once in a month

5%

People consume Chocolate once in a week and 30% of people

consume daily.

Q3. You prefer to have chocolate

Alone 55% With Friends 35%

Family 10% Any other 0

With friends35% Alone

55%

Any other0%

Family10%

55% people consume Chocolate alone and 35% with family.

Q4. You consume Chocolate

Refreshment 60% Nutrition 10%

Fun 30% Any other 0

Refreshment60%

Any other0%Fun

30%

Nutrition10%

Out o 100%, 60% people prefer chocolate for refreshment and 30%

for fun.

Q5. Which all brands of Chocolate are you aware?

Amul 0 Nestle 0

Cadbury 10% All the three 90%

Cadbury10%

All the three90%

Amul0%

Nestle0%

90% people are aware of all the three brands.

Q6 Your Favourite Brand form the above?

Cadbury 80% Nestle 5%

Amul 15%

Cadbury80%

Nestle5%

Amul15%

80% people prefer Cadbury rather than Amul or Nestle.

Q7. Reason for Falvouring a particular brand

Taste and flavour 65% Price 5%

Easily available 25% Advertisement 5%

Taste and flavour65%

Price5%

Easily availability

25%

Adv.5%

Most of the people prefer Cadbury because of taste, flavor and

easily availability too.

Q8. Do you think advertisement helps in brand selection?

Yes 90% No 10%

90%

10%0%

20%

40%

60%

80%

100%

Yes No

90% says Yes i.e. advertisement helps in brand selection.

Q9. The advertisement you remember the best

Rishte banne doo Cadbury (Dairy milk) 5%

Pappu Pass ho gaya Cadbury (Dairy milk) 85%

The taste of India Amul 10%

Pappu Pass Ho gaya85%

The taste of India10%

Rishte Banne Do5%

Pappu Pass ho gaya is the most popular advertisement among

the people may be because of its brand ambassador Amitabh

bacchan.

Q10. Suggestion for brand

Price 55% Size 10%

Taste 5% Packaging 30%

Packaging30%

Taste5% Size

10%

Price55%

Most of the people suggest for the price value.

RESEARCH METHODOLOGY

RESEARCH

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.

Research methodology is a way to systematically solve the

research problem. It may be understood as a science of

studying how research is done scientifically.

METHOD OF DATA COLLECTION

Data collection begins after research problem has been

defined and research design/plan chalked out. The

research is of descriptive nature and based on primary

data. The various methods to collect the primary data are

following :

1. Observation Method.

2. Interview Method.

3. Through Questionnaire.

As the report based on the primary data is collection regarding to the

benefits & Services Schemes in public sector through the

questionnaire.

SAMPLE DESIGN

A sample design is a definite plan for obtaining a sample

form a give population. It refers to the technique or the

procedure the researcher would adopt in selecting for the

sample.

UNRESTRICTED SAMPLING.

PROBABLITY SAMPLING.

RANDOM SAMPLING.

SAMPLING UNIT

A decision has to be taken before selecting sample. It is

decision related to the population which is included in

samples

SIZE OF SAMPLE

This refers to the number of items to be selected from the

universe to constitute a sample. In this research a sample

size is of hundred units (100 u)

QUESTIONNAIRE

My self is a BBA student, conduction a market survey on ‘comprehensive

study on consumer purchase & consumption pattern for chocolates at

Dehradun’ Kindly fill this questionnaire.

Q1. Do you enjoy chocolate?

Yes No

Q2. How regularly you consume

Daily Once in a week

Once in a month Occasionally

Q3. You prefer to have chocolate

Alone With Friends

Family Any other

Q4. You consume Chocolate

Refreshment Nutrition

Fun Any other

Q5. Which all brands of Chocolate are you aware?

Amul Nestle

Cadbury All the three

Q6 Your Favourite Brand form the above?

------------------------------------------------------------

Q7. Reason for Falvouring a particular brand

------------------------------------------------------------

Q8. Do you think advertisement helps in brand selection?

------------------------------------------------------------

Q9. The advertisement you remember the best

------------------------------------------------------------

Q10. Suggestion for brand

Price Size

Taste Packaging

PERSONAL DETAILS

NAME : ------------------------------------------------------------

AGE : Less than 15 yrs

15 – 25 yrs

25 – 40 yrs

40+

SEX : MALE FEMALE

OCCUPATION : Students

Self employed

Govt. service

Any other

BIBLIOGRAPHY

1) Marketing Management: Philip Kotler, PHI, New Delhi, 11th

Edition, 2003

2) Marketing Research: D Pati, Long man, New Delhi, 1st Edition,

2004

3) Website of Amul, Nestle & Cadbury.