PROJECT OF LAYS CHIPS

Introduction:

History:

Lay's is the brand name for a number of potato chip varieties as well as the name of the company that

founded the chip brand in 1938. Lay's chips are marketed as a division of Frito-Lay, a company owned by

PepsiCo Inc. since 1965. Other brands in the Frito-Lays group include Fritos, Doritos, Ruffles, Cheetos

and Rold Gold pretzels. The owner is PepsiCo and they made Fritos, Dortios, Ruffles, Cheetos, Rold

Gold pretzels and Sun Chips.

Methodology

Primary source:

Questionnaires

Secondary source

Internet

Sample size

Out of 50 we have a sample size of 25. Respondents in the sample size were asked to fill the

questionnaires to gather the data.

Brief description of data:

In order to extract the meaningful information from the data collected an analysis of data

Is done using pie charts, bar graphs etc.

The first objective of the research project is concerned with finding out what

Percentage of people likes to eat snacks

Our second objective is concerned with finding out which snacks they preferred.

The third objective was to analyse the preference of chips by the people.

Fourth objective was to find out how which time of the day you prefer the

The fifth objective was to analyze the reasons for the popularity of the most preferred

chips

Sixth objective was to find out how which flavor of lay’s chips people like the most

Our seventh objective was to find out which all places do the people consume lay’s

chips most

The eighth objective was to find what compels them to buy lay’s chips.
Ninth objective was to find out how people rate the lay’s chips.

The tenth objective was to analyse which size of lay’s chips people generally prefer

the most

The eleventh objective of the research project is concerned with finding out how often

people consume lay’s chips

Our twelth objective was to find out who all in respondent’s family prefer lays chips.

The thirteenth objective was to find the opinion about the lay’s market position in the

commutative market

Fourteenth objective was to find out the opinion of the people as they need lay’s chips

in some more flavor

Our fifteenth objective is concerned with the sources of information regarding lay’s

Chips

Our sixteenth and last objective was concerned people opinion about the health. We

asked do lays is a junk food

Recommendation:

 STOP DUPLICITY- The very first thing on which Pepsi should work upon is it

should try to stop duplicity, because it does not only decreases the company’s

sales it also spoils the health of customers and Pepsi gets blamed for the damage.

 BETTER CUSTOMER RELATIONSHIP MANAGEMENT- Pepsi customers

reports about misbehavior and misconduct by company, according to survey Pepsi does not care about

customers, so increase the market share Pepsi have to strengthen its relation with customers and fix a

better customer relationship management.

 DISTRBUTOR SHOULD HAVE PROPER INFORMATION OF AREA- To

increase the market share Pepsi distributors should have the proper knowledge about the areas in which

they have to work, maximum distributors of Pepsi do not know there area only.

 PROPER AUDIT OF DISTRIBUTORS- As it is earlier mentioned in the report

that Pepsi have very few pure distributors, impure distributors not only spoils the

Pepsi image but they also increases the market share of coca-cola.

 SOME DIRECT DISCOUNTS TO RETAILERS INSTEADE OF

WHOLESALERS- To increase the market share Pepsi should provide a little discount to the retailers, who

directly takes the product from company. The retailers which takes Pepsi product from wholesaler gets

some discount, but in

direct operation retailers do not enjoy any type of discount, which de motivates the retailers and they start

buying from wholesaler who compels retailers to take coca-cola product also , which directly decreases

the market share of Pepsi.

 ONE AREA ONE SCHEME- There should be one scheme in one area, In

different scheme one retailers enjoy heavy scheme and another suffers with low scheme or do not get

only, for good market share there should be one scheme in one area.

 SPECIAL BRANCH FOR COOLER MAINTENANCE- Though Pepsi has more

coolers in some areas but customers not happy with the performance of coolers; maximum number of

coolers is old and not working properly, so to increase the market share Pepsi should establish a special

branch for cooler maintenance.

 SPECIAL GIFTS FOR RETAILERS WHO BUYS SOME EXTRA- To

encourage the market share Pepsi should encourage customers first; it can be done through appraisal of

customers with some special gifts who buys large amount.

 COVER THE SINGLE SHOP- As it is mentioned in report that Pepsi is failing to

cover the inner streets shops, so to increase the market share Pepsi have to cover

the single shop present in the market.

 NEW SHAPED CARETS- The half covered carets of Pepsi results in damaged

bottles, so Pepsi should also launch a new caret like coca-cola, which helps in

decreasing the number of replacements.

 BRINGING NIMBOOZ AS SOON AS POSSIBLE- According to survey Pepsi

do not have flavors like coca-cola, but the 7up nimbooz is highly demanded in the market, so proper

supply of nimbooz in market will certainly increase the market share of Pepsi.

Conclusion:

Market research is an important tool in development of an organization. Every

organization conducts market research for development of its share in the market.

The market survey done for Pepsi clears the scenario going in the market.

According to the survey Pepsi is loosing its Market share due to bad service, lack of stock, bad customer

relationship management, old flavors, poor maintenance of equipments in market which belongs to lays

chips and duplicity.

Though lays chips is loosing its Market share in some markets but still it has various strengths which will

help lays to recover, there are lots of opportunity available in the market, which lays should utilize in a

proper manner to gain its market share back.

Lays should work on some sectors like customer relationship management, duplicity,

adding new flavors, availability of stock, proper service and market audit.

Literature review:
 The work carried out in the texture analysis of the potato chips is at its primitive level and more

is to be achieved in this area to find better alternatives for measuring crispiness, hardness like

variables of the complex shaped objects like potato chips. The major problem with reproducibility of

the results obtained from texture analysis of potato chips is due to the shape irregularity of the chips.

Therefore a method must be devised to ensure consistency in the results. In last few decades very few

research papers have been published correlating various qualitative properties of potato chips to

textural properties of the chips. In this paper they are being listed in a chronological order as published

in different Journals.

A very basic level of rupture testing of potato chips for textural analysis using a ball probe was

also done by (C.Granda, R.Moreira 2005) in her thesis Acrylamide content of potato chips. The work

carried out was similar to other cylindrical probe of 0.203 cm in diameter and a cylindrical base with an

outside diameter of 25.5 cm and a hole of 19 mm was used in a bite compression test with a probe

velocity of 10 mm/s. Kawas (2000) used a similar procedure to measure texture of tortilla chips: a ¼

inch ball probe traveled at a downward velocity of 0.1 mm/s until it broke the sample; the sample was

located on an 18 mm diameter hollow cylindrical base. Fracturability was determined as the first peak

of the force vs. distance curve. Garayo (2001) used a rupture test on fried potato chips. He used the

same approach used by Kawas (2000); hardness of the chips was determined by finding the maximum

force at compression (Steffe, 1996).

One of the most important researches was carried out named Mechanical properties of fried

crust (Isabel Lima, R. Paul Singh ; 2001) at UC Davis; used both ball probe for the puncture testing of

potato chips and guillotine type three point bending probe for snapping test. In this paper restructured

potato model system was fried in canola oil for 5, 10, or 15 min at 170, 180, or 190oC and tested in a

Dynamic Mechanical Analyzer. Selected mechanical properties were measured using puncture and

three-point bending cells. Forces involved in puncture were a combination of tension, compression,

and shear, while the three-point bend test studied the crust flexural properties. Therefore evaluating,

the effect of frying time and multiple temperatures on the textural properties of the potato chips.

In other researches various quality attributes such as effect of time and storage condition on

Rheological properties of Masa for corn tortillas( Rosana Moreira, Elena Castell, Bootsrapa Limanond
 1999) conducted test for evaluating the textural properties of corn masa. A similar research paper

named Textural properties of Baked tortilla chips (Ahmed Kayacier, Rakesh Singh, 1999) was

conducted to analyze changes in texture with multiple baking temperatures). The conclusion of this

paper said that the force required to break the sample was higher for samples with higher work values.

Three point bending using Instron punch was utilized for comparing the textural properties of

potato chips by assay of changes in moisture content and sorption/ desorption, Thickness of potato

chips, position of slice within potato tuber, frying time, temperature and potato specific gravity effects

were deeply studied in the paper named reproducible texture analysis of potato chips (S. Segnini, P.

Dejmek and R Oste, 1999). In the 1990s, Frito-Lay's research revealed tremendous growth

opportunities in the area of low-fat snacks: almost half of consumers taking part in the research (47

percent) admitted that they felt they should limit their fat intake, but felt they couldn't; another 53

percent claimed that they limited their salty-snack intake because of concerns about good nutrition. In

response to these trends, Frito-Lay began introducing low-fat versions of its products, the most

successful of which has been a line of lowfat potato crisps called Baked Lays, which are made from

dried potato flakes instead of fresh potatoes.

Analytical argument:

No. I strongly recommend to not feed such foods because it contains large quantity of salt and fried in oil.

It may contain acryl amide which is dangerous to the nervous system. It contains no protein and high

amount of fat thus forms a bad food combination. Fast food has always been prescribed not to be taken

both for children and adults. These packaged things have lot of artificial colours, preservatives, lot of oil

which is not good even for adults. In the long run, regular intake of these things can create many

problems. Any Frito-lay Product that uses cheese is made out of enzymes that come from beef and pork.

They do not know which product is just made from beef and which product is just made from pork. So

even if you are not zabiha, these products are not halaal.So that means any Doritos and Cheetos are

haram. I just called again to clarify. Frito-Lay RECOMMENDS that you do not eat any of their cheese

products. They get their cheese flavoring from many places so they cannot differentiate.