A Study on Consumer Awareness Regarding Non-dairy Products
Rathwa *
Dairy and Food Business Management, Kamdhenu University, Anand, India.
K.C. Kamani
SMC College of Dairy Science, Kamdhenu University, Anand, India.
M.C. Prajapati
SMC College of Dairy Science, Kamdhenu University, Anand, India.
A.K. Makwana
SMC College of Dairy Science, Kamdhenu University, Anand, India.
M.D. Gurjar
SMC College of Dairy Science, Kamdhenu University, Anand, India.
*Author to whom correspondence should be addressed.
Abstract
The focus of this paper is to explore how a well-known cooperative organization in the dairy industry can increase customer awareness of non-dairy products. The study comprised 104 participants, and data was collected through a questionnaire. The results show that Anand City residents have a positive attitude towards non-dairy products offered by the cooperative organisation. To increase sales, the company's promotional strategies can be improved. Ready- to-eat, ready-to-cook, and ready-to-serve food products have become increasingly popular due to changes in eating habits and culinary techniques because of urbanisation, cultural shifts, and societal development.
Keywords: Non-dairy products, Consumer Awareness, Ready-to-Eat (RTE), Ready-to-Cook (RTC), Ready-to-Serve (RTS), primary data, rank correlation, brand awareness, customer satisfaction, purchasing patterns, consumer decisions, Anand City, demographic characteristics