International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:11, November, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(11): 2418-2429

A Comparative Study on Consumers’ Preference of Processed Spices in Bangalore and Chennai City
V. M. Indumathi1*, M. Malarkodi2 and S. Jesupriya Poornakala1
1KVK, Vamban, Pudukkottai, India
2Directorate of Agribusiness Development, TNAU, Coimbatore, India
*Corresponding author

During the last few years, new opportunities in the processed food sector like nutritive foods, spices, ready to cook food items like chapattis, vegetable dishes, pickles, snack foods etc., have been gaining wider acceptance. Consumers have been looking for more variety and new products. Simple random sampling procedure was followed and ultimately 200 consumers were selected. Good quality, product variety, brand image and attractive package are essential to attract customers. Brands of processed spices consumed in two cities were significantly different.

Keywords: Processed Spice, Consumer Preference, Consumers, Brands

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How to cite this article:

Indumathi, V. M., M. Malarkodi and Jesupriya Poornakala, S. 2020. A Comparative Study on Consumers’ Preference of Processed Spices in Bangalore and Chennai City.Int.J.Curr.Microbiol.App.Sci. 9(11): 2418-2429. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.