Consumer Attitude towards Frozen Food Product in Karnataka

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1. INTRODUCTION
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved their game and produce in unheated buildings during the winter season. Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, the process is called IQF or Individually Quick Frozen. Preserving food in domestic kitchens during the 20th and 21st centuries is achieved using household freezers. Accepted advice to householders was to freeze food on the day of purchase. An initiative by a supermarket group in promotes advising the freezing of food "as soon as possible up to the product's 'use by' date". The Food Standards Agency was reported as supporting the change, providing the food had been stored correctly up to that time.
Beginning in 1929, Clarence Birdseye offered his quick-frozen foods to the public. Birdseye got the idea during fur-trapping expeditions to Labrador in 1912 and 1916, where he saw the natives use freezing to preserve foods. Modern attempts at refrigeration began in the early 20th century in the meat packing industry. More advanced attempts include food frozen for Eleanor Roosevelt on her trip to Russia. Other experiments, involving orange juice, ice cream and vegetables were conducted by the military near the end of World War II. In 1974, the first differential heating container (DHC) was sold to the public. A DHC is a sleeve of metal designed to allow frozen foods to receive the correct amount of heat. Various sized apertures were positioned around the sleeve. The consumer would put the frozen dinner into the sleeve accordin...

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...e western culture food style. The respondents were from different cultures and were cooperative in helping in my research. Even the survey had extended to few hotels and restaurants. Finally conclude that the research was highly successful with a positive opinion from the respondents. The society has already accepted this food style & it is a great opportunity for any processing company around the world to start their business in India.

Works Cited

[1]. BUSINESS STATISTICS- S. Guptha
[2]. THE BRITISH FROZEN FOOD INDUSTRY- Brian Young, BFFF (British Frozen Food Federation), Judith Evans, RD&T (Refrigeration Developments and Testing Ltd), Dr Wayne Martindale, Centre for Food Innovation, Sheffield Hallam University, Charlotte Harden, Centre for Food Innovation, Sheffield Hallam University.
[3]. INTERNET- Wikipedia, aski.com.
[4]. RESEARCH METHODOLOGY – C. R. Kothari.

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