1Department of Agricultural and Rural Management, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India
2Agricultural College and Research Institute, Eachangkottai, Thanjavur, 613003, Tamil Nadu, India
*Email for correspondence: rohini_agri@yahoo.co.in
Online published on 19 July, 2019.
Fresh and minimally-processed vegetables are ready to use foods and are products which have been freshly-cut, washed, packaged and maintained with refrigeration. Fresh-cut products are in a raw state and even though processed they remain in a fresh state, ready to eat or cook, without freezing, thermal processing or treatments with additives or preservatives. Nowadays consumers’ interests are shifting from raw vegetables to semi-processed and packed vegetables. The purpose of the present study was to identify the significant factors which influenced the consumers’ preference for semi-processed and packed vegetables. Descriptive research design was used in the study with a sample of 120 consumers who preferred to buy processed vegetables from the supermarkets of Coimbatore. It was found that easy way of cooking, reduced wastage and time reduction were the major attributes which influenced the consumers’ preference.
Consumers’ preference, semi-processed vegetables, packed vegetables, cut vegetables
