Page 289 - IMDR JOURNAL 2023-24

IMDR’s Journal of Management Development & Research 2023-24

products.

H1- There is an association between age and customer preference for ready-to-eat food
products.

From the above calculation it can be concluded that since the calculated value is less than the
table value therefore H0 is accepted and H1 is rejected. Null hypothesis holds true and there is

no statistical association between age and preference of different types Ready to eat food
Products.

Suggestions

An attempt has been made to analyze consumer preference and behaviour towards ready-to-
eat food products. Most of the people like ready-to-eat foods as they take less time to prepare

and are easy to cook. Due to the development of the Retail sector, many ready-to-eat foods

are Noodles, and vermicelli etc. India is one of the most Instant Food productions in the
World.

In the next ten years, total food production in India will likely double the total production.

Demand for Instant Food products will increase due to the changes in urbanization, food
habits, and traditions.

After compiling data it is been disclosed there is an association between age and consumer

preference of ready-to-eat products attracts the age (18-30 ) consists of students and job

working people who use more ready-to-eat food products and this age group people migrate
to other cities for higher studies, job, etc and because of workaholic nature they don’t have

time to cook dishes, so they prefer to go to restaurants or use ready to eat food products
which help them as it provides homely taste, do not need much preparation beforehand and

are easy to prepare, take fewer times and diverse cuisines are also available.

Most of the instant food products are sold in supermarkets. Retail and wholesale shops might

or might not be keeping instant food products. Television is the major source of
advertisement of instant food products as can be seen in the above data. Some suggestions are

as follows:

 Ready-to-eat food cannot create any health hazards while consuming, it must increase
nutritional value.

 In preparing Ready to food products, the ingredients added up in the product could
have superior quality. Thereby automatically increases the freshness.

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