Consumer Perception on Basic Spice: A Comparative Study between Branded & Open Spice

International Journal of Research and Innovation in Social Science (IJRISS) | Volume V, Issue XI, November 2021 | ISSN 2454–6186

Consumer Perception on Basic Spice: A Comparative Study between Branded & Open Spice

Prof. Mihir Kumar Roy, Ph.D¹, Md. Shakil^2
1Professor and Dean, Faculty of Business Administration, City University, Dhaka-1213
²Lecturer (Finance & Banking), Department of Business Administration, City University, Dhaka, Bangladesh & Assistant Research Fellow, Independent Perception Research Hub, Dhaka, Bangladesh.

Abstract: The study on consurmer perception on basic spice was undertaken to analyse the gap between consumers’ perception & existing market scenario with reference to opened and branded ones specially chili, turmeric, cumin and coriander. Data for the study were collected both from secondary as well as primary sources through content analysis, questionnaire and face to face conversation It is observed from the analysis that most of the respondents used branded spices under Radhuni Powered Spice which they found most hygenic than open spices. The study recommended that Radhuni Basic Spice(RBP) need to conduct frequent consumer survey to develop new user group for the products with increased promotional expenses. The study concluded that more research work should be done on RBS to expand market in competitive situation and to attract the consumers in broader perspectives.

I. INTRODUCTION

1.1 Statement of the Problem

Spices are the imperative ingredient to make food tasty and delicious. It is the most common and important ingredient for food items of our daily consumption. A Bangladeshi cannot think of a meal without using spices, it is our food habit and traditionThe history of spice is almost as old as human civilization. It is a history of lands discovered, empires built and brought down, wars won and lost, treaties signed and flouted, flavors sought and offered, and the rise and fall of different religious practices and beliefs. Spices were among the most valuable items of trade in ancient and medieval times. In the organization the policy planner must be benefited through this study. They know about the perception of consumer, they can understand how the consumer divert from open spice to branded spice, and what they think about the branded spice specially Radhuni.

1.2 Literature review

The study considered the question of whether consumers believed their buying decisions had a real effect on issues such as environmental impact. The researchers concluded that consumers’ self-perception was a driving factor in whether or not they placed a priority on socially conscious purchase and consumption practices. Consumers who viewed themselves as socially conscious tended to place more weight on issues such as environmental impact when making buying decisions than consumers who did not hold similar views of themselves.

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