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University of Agricultural Sciences, Bengaluru

University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.

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Subject: Agricultural Marketing and Co-operation × End date: 2017 × Start date: 2017 × Type: Thesis ×
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    ThesisItemOpen Access
    CONSUMER PRFEFERNCE FOR PROCESSED ORGANIC FOOD PRDODUCTS- A CASE STUDY IN BENGALURU CITY
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017) HARSHITHA, K.R.; Shashidhara, B.M.
    Organic production is a overall system of farm management and food production that combines best environmental practices and production method using natural substance and processes. The present study analyzed the factors influencing the consumer preference for processed organic food products and the constraints in marketing of processed organic food products in Bengaluru city. The primary data was collected through pre-tested schedule from 60 consumers and 30 retailers. The data was analyzed using descriptive statistics, factor analysis and Garrett’s ranking technique. The study has clearly revealed that nutritional content, appearance, affordability, health consciousness and convenience are the important factors influencing the consumer preference for processed organic food products. Nearly 48.33 per cent of consumers are ready to pay up to 10 per cent higher price for processed organic food products. The study also revealed that 36.67 per cent of consumers preferred to consume only specific brands. Besides 30 per cent of consumers preferred to buy the same brand, even if the prices are slightly higher than other brands. The major constraints in marketing of processed organic food products as per garrett’s ranking are customers not aware of products with ranks 1st with 65.16 score, followed by side effects with 58.37 score. The other major constraints expressed by retailers was high prices, with garrett’s score of 53.26 followed by non-palatable taste with 48.4 score. It is suggested that the consumers should prefer organic food products from the point of health and nutritional value.