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

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

International Journal of Research and Innovation in Social Science, 2021, vol. 5, issue 11, 732-741

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.

Date: 2021
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