The questionnaire on the enterprise that produces yogurt. Examination Marketing Research Product "Yogurt. Development of a questionnaire for survey

To start a marketing research, it is necessary to determine the sample. Since the sample is part of the studied set, received from the sample, the data will most likely not exactly comply with the data that can be obtained from all units of aggregate.

When conducting marketing research, only two of its values \u200b\u200bare usually considered: 95% or 99%. The first value corresponds to z \u003d 1.96, the second z \u003d 2.58. If the level of trust is selected, equal to 99%, then this suggests that we are confident by 99% in the fact that the percentage of members of the aggregate in the range of + - E% is equal to the percentage of sampling members in the same error range.

Taking a variation equal to 50%, accuracy equal to + -10%, at 95% of the level of confidence, we calculate the sample size:

Development of a questionnaire for survey

For a survey, it is necessary to develop a questionnaire. Pro Research Communist Score When collecting primary data by a survey method, which is a decorated composition of the issues to which the respondent should give answers.

96 people answered the proposed questionnaire. Respondents responded to the identification of preferences regarding the products of the brewing company Danone.

Data obtained during the interview (in% of more respondents)

1. Do you use yogurt?

3. Do you have yogurts of the company "Danone"?

yes 73% no 27%

4. What brands do you prefer yogurts?

5. How do you assess the products of the company "Danone"?


Quality

Design / Packaging
Brand fame

6. How do you rate yogurt any other company?

8. If you are not in contact with your favorite yogurt varieties you:
- a) I will continue to search for 12%
- b) Select another 47%
- c) temporarily refuse to buy 25%
- d) other 16%
9. Purpose goal?
a) health, diet 36%
b) delicious 25%
c) convenient 26%
d) useful 10%
e) Other 3%
10. Pol
a) woman 29%
b) man 71%
11. Age
a) 10-35 years 32%
b) 36-45 years 37%
c) over 46 years 31%
12. Monthly family income
a) up to 5000 rubles. 29%
b) 5000-10000 rubles. 22%
c) 10,000-15000 rubles. nineteen%
d) 15000-20000 rubles. 23%
e) more than 20,000 rubles. 7%

Municipal budgetary educational institution

"Secondary school № 50" Kaluga

Research

« All about yogurt»

prepared

Semenova Valeria, student 1 "a" class

scientific director

Holina Elena Mikhailovna,

primary school teacher

kaluga

2014

Content

Introduction p. 2 - 3

Chapter 1. The origin of the word "yogurt". History of the creation of yoghurt p. 3 - 4

Chapter 2. What is yogurt and what is its benefit? p. 4 - 6

Chapter 3. How do yogurt and what is the advantage of natural yogurt? p. 6 - 7

Chapter 4. Yoghurt Recipe at home page 7

Conclusions p. 7 - 8

References page 9

Applications p. 10 - 15

Introduction

In an amazing product

There are milk and fruit

It is gradually in it.

Who is he? Of course ... (yogurt)

There is not a single person on Earth that would not imagine his daily diet without yogurt. Yoghurt people consider not only a low-calorie and useful product, but also a product capable of quickly saturate the body. Therefore, thanks to its positive properties, yogurt is an ideal product that can be snuggage.

In our work, we decided to figure out and find answers to the following questions:

How the yogurt appeared in our diet;

What is the benefit of yogurt and how yogurt is produced;

Is it possible to prepare yogurt at home.

We consider this topic to be relevant, since according to the healthcare data of the Russian Federation, a large percentage of the incidence of the gastrointestinal tract (including violation of digestion, gastritis, gastroduodenites) is accounted for in students educational institutions.

Purpose of work: Find out the whole truth about yogurt.

Problem: What is the benefit of yogurt for a person?

Tasks:

Examine the story and the process of manufacturing yogurt.

To find out what the benefits of yogurt for the human body.

Make an excursion to the farm.

Get acquainted with the technology of cooking yogurt at home. Remove the film "Preparing Yoghurt yourself."

Conduct a survey in the classroom and tell about the benefits of the yoghurt of primary school students.

Hypothesis: If you have an explanatory work on the benefits of the use of yoghurt for human health, then the level of understanding the role of healthy nutrition in the human life will increase.

Object of study: healthy lifestyle. Save your health and health of your loved ones is the main task for each person, and no one doubts that the leading role here belongs to food and nutrition.

Subject of study: yogurt.

Research methods:

Theoretical - Comparative analysis of information.

Practical - excursion, survey, observation, practical work.

Chapter 1. The origin of the word "yogurt". History of creating yogurt

The word "yogurt" is Turkish (tour: Yoğurt), and means "condensed".

Each people have their own name for yogurt - Tatars, Bashkira, Uzbeks, Turkmen, Azerbaijanis call him Katiq and the Martyr, Armenians - Matsun, Egyptians - Leben, Sicilians - Metzorad. The similar name is Marty - exists in Georgian.

The creation of this miracle - the product has many different legends. One of the legend states that the yoghurts invented the ancient Turks, wanting to set up to the peaceful way of their guardian angels. They called this delicious and useful product with "white oxygen".

However, the most believable is another version. In accordance with it, the predecessor of yogurt appeared in those distant times, when the ancient nomadic peoples traveled, transported milk in the bowls from goat skins. Bacteria came from the air to milk, from the movement of animals milk in the burues on their backs, it was constantly stirred and, rushing at the heat, turned into a special product, which was the predecessor of modern yogurt.

For the first time, yogurt is mentioned at about 6000 BC. In ancient India, people were filled with milk through the rude dominant cloth and made an unusually tasty and useful product that look like yogurt.

And in ancient Greece and in Rome, yogurt was an indispensable attribute of the exquisite feast.

In the medieval Europe, yogurt fell from the Mongols and the routine got widespread there - and as a nutritional food product, and as an effective means of traditional medicine.

The worried milk is mentioned in the chronicles of crusades, where the legend is told that the King of France Francis 1 with his wonderful healing is obliged to a medicine based on yogurt and prescribed by a doctor from Constantinople.

The country of the modern yogurt is the countries of the Balkan Peninsula, or rather ancient Frace. According to one of theories, the ancient Thracians were the first to make a product resembling yogurt. They divorced sheep and noticed that the proceed milk remains longer than fresh, and began to mix freshly from the proof of the Black Milk, thereby having received the first yogurt.

The great Russian biologist Ilya Ilyich Mechnikov in 1908 put forward his famous hypothesis, according to which the Bulgarian wand (contained in yogurt) is able to protect the body and even extend his life. In addition, swords believed that it could not just affect the entire body, but also significantly improve the situation with the digestive tract.

The product we know under the name "Yogurt" invented in Russia even at the beginning of the last century. He was called "Mesnikovskaya Prostokvasha" (named Ilya Mechnikov) and was appointed kids. One "But": Prostokvash was useful, but almost tasteless. Over time, the technology of manufacturing the prostone has left west, and in the late 1980s the product returned to us under the new name - "Yoghurt".

The work of the Russian scientist inspired Isaac Karasu on the basis of his company engaged in the sale of yogurt in Western Europe. Karasu lived in the city of Thessaloniki, which is located in Greece. He from childhood was acquainted with yogurt, which was sold straight on the streets of the city in glass jars. He had to leave his homeland, due to the fact that in 1912 the first Balkan war began.

Thus, Isaac found himself in Barcelona. The first thing he did was changed the surname. Now he began to be called Isaac Karasso. In Spain, he met the works of Mechnikov, who made a huge impression on Karasso. He realized that the product was so familiar to him absolutely unknown to Europeans. It was the opportunity to be used.

In 1919, Isaac founded the company Danone, in honor of his son Daniel. It should be noted that by his profession Isaac was a doctor. To some extent, it contributed to the fact that he decided to distribute yogurt through the pharmacy network as a medicine.

The product immediately began to use sufficiently good demand. The main supplier Danon was the laboratory of Mechnikov in the Paris Institute of Pasteur. It was from there that the company received the famous Bulgarian wand and some other ingredients. When the management of the company passed to Daniel Karasso, he immediately conducted a number of significant changes in its structure. So the company Danon became for many symbols of high-quality and unusually delicious yogurts.

Chapter 2. What is yogurt?

In accordance with international standards, in order for the product to have the right to be called yogurt, it must match the three criteria:

1. The main ingredient of yogurt is milk.

2. The main production process is fermentation.

3. The main condition for fermentation is the direct participation of living microorganisms from the Lactobaccteria family (Bulgarian wand) and Streptococcus Thermophilus (thermophilic streptococcus).

Adding food additives, fruits, vegetables and products of their processing to yogurt.

What is the benefit of yogurt?

1. Yogurt is digested better than milk.

2. Including in your diet yogurt, you help your body, as:

Yoghurt contains lactobacillias that have favorably affect the host of the intestine

Yoghurt is a valuable source of calcium.

The two cups of yogurt contain 450 mg calcium. This is half the recommended daily calcium consumption rate for a child and about 30-40% of the norm for adults.

Yoghurt helps to improve the absorption of other nutrients.

3. Yoghurt strengthens immunity.

There is evidence that if a person eats two cups of yogurt daily, its body is intensively producing, increasing immunity, interferon. Bacterial cultures contained in yogurt stimulate white blood cells that help in combating infections.

4. Yogurt helps to recover after intestinal infections. It is also useful to eat yogurt if you take antibiotics, because it minimizes the negative impact of this group of drugs on the intestinal mucosa.

5. Yoghurt can suppress fungal infections.

Natural yogurt contains 10-14 g of protein (two cups), which is 20% of the recommended daily consumption rate for any person.

7. Yogurt reduces the level of "bad" cholesterol. It is believed that the inclusion in the yogurt can affect cholesterol.

8. Yogurt - product "Combinations".

Two nutritional properties of yogurt confirm this opinion. First, it is easily absorbed by the body, and secondly, it improves the absorption of vitamins and trace elements derived from other products. That is why yogurt can be used as sauce or replace them sour cream.

Chapter 3. How do yogurt do

To answer this question, we went to the farm, which is located in the Moscow Region, Stupinsky District (CJSC Tatarinovo) (Attachment 1).

Here we learned that:

all yogurts are made from 1 grade cow milk, but restored milk can be used;

then the normalization of milk on fat occurs;

Milk gets a "dose" of useful bacteria. Two microorganism - Lactobacillus and Streptococcus Thermophilus - added to pasteurized milk. While the milk is still warm, the bacteria turn sugar into a special dairy substance, which makes yogurt so tasty. It affects proteins, forming a soft clutch.

In the future, various yogurt production stages. In one case, after adding thickeners and beneficial bacteria, yogurt matures and packaged in sterile conditions, and in another case, after a rush to yogurt, thickener and fruit - berry fillers are added, then it passes re-processing, which significantly increases the shelf life.

What are the advantages of natural yogurt?

When comparing information about the nutritional value of natural and fruit yogurt (the same amount), which can be seen on the package, the advantages will be on the side of the first. As:

Natural yogurt less caloriene.

Natural yogurt contains twice as white proteins.

Natural yogurt is 2 times richer by calcium.

Natural yogurt does not contain sugar.

If natural yogurt may not be very tasty, it is still better to buy it. By adding to it, for example, your favorite fruits can be completely excluded from the diet yogurt with the addition of sweeteners.

Chilled yogurt - This is one product, but frozen is completely different. Frozen yogurtsEven those that contain live bacterial cultures are not so helpful. Lactobacilli is a sensitive substance, and the freezer they are hardly liked.

We conducted a survey of students in our class, which showed that not all the guys understand the benefit of yogurt, as it is produced and can you cook yogurt at home. (Appendix 2)Therefore, we prepared for the guys a memo for the benefits of yogurt (Appendix 3), they told them the story of the appearance of this interesting product and showed the film "Preparing Yogurt Houses"

Chapter 4. Yoghurt Recipe at Home

We decided to cook yogurt at home.

For the manufacture of yogurt, take:

one liter of solid milk,

150 g. Razvasi (Lactobacillus),

1 tablespoon of sour cream (Streptococcus Thermophilus)

Mix everything and transfers to the multicooker's bowl, turn on the "Yoghurt" mode.

Ready yogurt necessarily remove into the refrigerator, so that the growth of bacteria ceases. Otherwise, your home yogurt will be brought back.

You can feed the finished yogurt with syrup, jam, fresh berries or fruits.

Natural home yogurt is stored in the refrigerator no more than a week, ideally - 4-5 days.

What is useful home cooking yogurt?

The home-cooked yoghurt is full of live bifi and lactobacilli, which are populated by the intestinal microflora, having a beneficial effect on the digestive system and the immune system as a whole.

Yoghurt has antiallergic effects, helps the body cope with dysbacteriosis.

conclusions

As a result of their work, we learned:

the history of yogurt;

the origin of the word "yogurt";

we visited the farm and learned how to prepare yogurt at home;

they removed the interesting film "Preparing Yogurt Houses";

found out and told the guys about the useful properties of yogurt; prepared a memo.

Our hypothesis was confirmed. In the course of work with students of our class, many of them thought about the benefits of healthy eating for the body.

As a result of the observations and searches, many useful information about yogurts turned out and the following conclusions were made:

Yogurt is primarily an excellent source of calcium, which is especially important for those people who do not like milk. Regular use of this product in food helps to improve digestion and metabolism.

Components and enzymes contained in yogurt are removed from the body harmful substances and slags, increase resistance to infections.

Yogurt is rich in proteins, mineral salts, enzymes and vitamins, even as rare as D and B12. Yoghurt gives intestinal bacteria their favorite food - lactose. Those who have an intestine microflora destroyed by antibiotics, doctors recommend drinking yogurt to restore it.

Yoghurt is a natural antibiotic. It is able to destroy some species of Ameb and hazardous bacteria such as staphylococci, streptococci and typhoid sticks. If you need to add 2-3 hours in Zavskaya. Natural juice, then the finished yogurt will acquire a pleasant fruit taste.

Next year I would like to continue working with yogurts. To determine which yogurts to buy better in the store and how to choose the correct yoghurts containing a large number of bifidobacteria. Find out - "Live" whether all these bacteria or no longer. For this, according to a special method, try to grow in special environments, i.e. Sun in Petri dishes and determine the amount of lactic acid or bifidobacteria. Create your collection of culinary recipes that use yogurt.

Sources

Yogurt - Wikipedia.ru.wikipedia.org\u003e Yogurt

MedicInform.net\u003e Human / Humanis / Human98.htm

The benefits of yogurt, the beneficial properties of yogurt. BeautyInfo.com.ua\u003e m0c3i2060.html

Yogurt is a valuable dairy product. med2live.ru\u003e yogurt.html.

History of yogurt. MMENU.com\u003e Articles\u003e Products\u003e 228

Appendix 2.

Questionnaire "What is the benefit of yogurt?"

Do you love yogurt?

Picture 1

Do you eat yogurt every day?

Figure 2.

Do you know what kind of live yogurt is?

Figure 3.

Do you know how to choose the right yogurt?

Figure 4.

Do you know how yogurt is useful?

Figure 5.

Does your family know how to prepare yogurt at home?

Figure 6.

If you were a yoghurt manufacturer, then you add to its composition?

P artytyka.

"What is useful to yogurt?"

Live yoghurt cultures have a positive impact on the operation of the gastrointestinal tract.

Yoghurt is a good source of vitamins, especially B2 and B12, calcium and other mineral substances.

Yoghurt strengthens immunity.

Yogurt is a wonderful source of proteins.

Home yogurt is tastier and more useful to shop.

Natural yogurt:

less caloriene;

contains twice as much proteins;

2 times richer by calcium;

does not contain sugar.

Appendix 4.

Cooking yogurt at home

The home yogurt is really a very tasty and useful product and does not matter any comparison with the store.

To prepare it correctly, you need to pay attention to the following important points:

In non-sterile milk, there are various milk bacteria that, in the process of preparation, will compete with a Bulgarian stick (Rodvaya) and turn milk into prostroch. Therefore, milk before Rodvaya must be sterilized (i.e. boil).

Zakvaska in milk should be multiplied with a certain and fairly rigorous temperature of 36 ... 40 degrees. If the temperature is lower, it will turn out a chasty yoghurt of consistency. If the temperature is higher, then the rod will not happen, or the process will strongly delay. The deduction of temperature is very important.

Yoghurt is preparing for about 5 hours. At the same time, the milk turns into a homogeneous, dense mass, which, with a slope of the jar, is not poured, but falls out with large pieces. Sometimes you need to shake. The taste is neutral and almost nice. If you like acidic products, you can increase the exposure time.

After 5 hours, yogurt is ready, but if the fermentation process continues (36 ... 40 degrees), then the acidity will gradually begin to increase. With a total excerpt of 10 hours it turns out sharply sour taste.

If it turned out a good homogeneous yogurt, then some of them can be postponed into a clean jar in the fridge on Zakvask.

From yogurt, incl. And failed, you can make a gentle and delicious cottage cheerle. Very delicious omelet on yogurt.

With the development of the yogurt market in Russia, almost all segments of the population, all ages and various levels of income, have become consumers of yogurt. Consumers have a high level of commitment to brands and manufacturers presented in the market. But still the yoghurt market has significant growth prospects.

The purpose of our study is to identify information on which trademark and taste preferences about yogurt most uses consumers in the city of Ulan-Ude.

- explore the most popular brand of yogurt among the respondents;
- to explore the preferences of buyers regarding packaging, taste additives;
- find out the impact on the specific choice of yogurt, where and how often it is acquired;

The subject of the research is the questionnaires with a list of questions about yogurts.

The object is the proposed options for answers about yogurt.

The method of research is a survey.

In order to analyze the demand for which yogurts in the city of Ulan-Ude, it is necessary to study consumer preferences. The main points that needed to be affected in the framework of the study were set forth in the questionnaire [see Appendix 2]. This questionnaire consists of 17 questions regarding customer preferences about stores, brands, manufacturers, flavoring yogurt preferences.

According to the sample, which was established, 60 people participated in the survey (42 women and 18 men). Also installed a sample by age, which is presented in Table 23.

Table 23 - Selection by age

Before talking about the frequency of buying yogurt, you need to find out what kind of packaging is the most popular, because when answering "1-3 times a week" a person can buy packages with a volume of 125 grams and 1 liter, and this is already completely different values.

We give Figure 1 of the dependence of the preferred package from the floor of the respondent.

Figure 1 - Consumer preference Depending on the package

The diagram shows that men prefer a larger packaging volume (500 grams) in contrast to women who mostly prefer packaging in size of 250 grams. It is also interesting to note that none of the women chose a 1 liter response, and from men as many as 22% prefer to buy this volume. This is largely due to the fact that men spend very little time for buying. Therefore, for them it is better to buy a big packaging once than two times small. Packaging more volume is more expensive, but during the choice of a particular thing a man pays less attention to the price of the product. The woman can psychologically affect the type of higher price.

Now consider Figure 2, where the purchase frequency is clearly represented.

Figure 2 - Preference of consumers depending on the frequency of purchase.

Here, preferences of men and women are almost equal, although male respondents buy yogurts a little more often, but still an average of 1-3 yogurt a week. From here we can conclude that the majority of respondents eat yogurt in the day. This can be explained by the fact that when the yogurt consumption every day, it can quickly get bored, but on the other hand, it is believed that this product is delicious, useful and easy to use, so 1-3 times a week is the optimal consumption option.

According to the results of marketing research, it is possible to understand that most often consumers buy drinking yogurts and preference is given to yogurts with pieces of fruit, outsiders here, right, you can call yogurts with cereals and bio-yogurts (without any additives).

That the choice of the drinking yoghurts is determined by the rapid rhythm of the life of a modern person who often does not provide for a full lunch of the house during the working day. Therefore, drinking yogurt is one of the most optimal options for snacking on the go, which will most likely benefit than the harm, in contrast to the alternative - Fast Food, especially the yoghurt quickly removes the feeling of hunger, like most ferocular products, besides, he brings pleasure Your taste characteristics.

The most important question that was asked to respondents than they are guided by buying yogurts. It was a question with a multiple response, which is presented in Figure 3.

Figure 3 - Criteria for yoghurt evaluation when buying

Thus, two main criteria can be distinguished, which are guided by buying yogurts: 1. Taste (with a noticeable advantage). 2. Usefulness.

Commitment to the brand is the attachment of customers to a specific brand, even if it is more expensive than brands of competitors. Commitment to the brand is the purpose of all marketers. It is very difficult to achieve and very easy to lose. If the brand loses its relationship with its identity, he betrays its values \u200b\u200bor is too expanding, it violates this contract and loses consumer loyalty. The consumer follows the re-purchase scheme, because it is this brand that best suits his needs or because it is formed by a personal commitment to the brand. The brand commitment may also be a consequence of its emotional influence on the consumer or its influence on the self-esteem of the consumer.

The study analyzed the commitment of consumers to a certain brand / manufacturer. At the same time, the respondents were asked about what brand yogurts they prefer to buy.

Figure 4 shows the commitment of consumers to a specific brand.

Figure 4 - Consumer commitment to a certain brand

The largest number of adherents among women has a brand "Activa" - it is chosen by 35% of the surveyed women (Table 25). Among men, a greater preference is given to the yoghurts of the brand "Miracle". The Dunon brand and "tenderness" scored the smallest percentage, both in men and women.

A large role in analyzing the buyer's commitment to a certain brand of yoghurts plays the definition of whether the consumer knows in advance which brand of yogurt will buy, or he buys, directly coming to the store.

Figure 5 shows the choice of the brand of yogurt when buying consumers.

Figure 5 - "Choosing a brand of yoghurt when buying"

63% of customers make a decision to buy yogurt directly in the store: try the goods if possible (tasting, for example), study packaging, talk with sellers, read flyers on the counters, posters on the walls, etc. Absolutely opposite situation in men: 69% of men know in advance what brand of yogurt will buy. Therefore, he confidently and quickly goes to a certain section of the store, takes the right thing and almost immediately goes to pay for it.

In order to fully assess the commitment to certain brands of yogurts, we suggested that the respondents submit that they did not find the brand in the store, which they regularly buy.

Figure 6 shows the reaction to the absence of a favorite brand.

Figure 6 - "Reaction to the absence of a favorite brand"

Most women 54% will buy any other yogurt similar to the usual. 34% of men will postpone the purchase before the next store visit, another 34% will buy any other yogurt similar to the usual. Also, men were offered an answer option - buy for a funny name, which once again proves the impulsiveness of purchases made by men.

Different studies have revealed that when buying most goods, the differences between alternative purchasing places are more significant than between the brands of one product group. Higher significance of the place of purchase compared to the purchases itself creates quite large problems for manufacturers, since the positions of stores become the key factor in the brand's success in modern markets. This is due to the fact that consumers are much more loyal to their purchase places and are ready to agree with the restriction of choice and overpay than with additional time spent on finding a particular brand of a specific product.

This feature of consumer behavior affects all markets, including the yoghurt market.

Table 22 shows the place of buying yogurt by buyers.

Table 22 - Shopping Places

Most men and women prefer to acquire yogurts in supermarkets. This is a consumer segment who want to have a bigger assortment and can pay more for it.

Thus, from the above analysis and data it can be seen that it is not only a low price, but also the taste properties of yoghurts, as well as the usefulness of the product.

Federal State Budgetary Educational Institution
Higher Professional Education
"Omsk State Agrarian University
them. P.A. Stolypin »
INSTITUTE OF ECONOMICS AND FINANCE

Department of Economics and Management
Agricultural production

MARKETING RESEARCH
Product "Yoghurt"
In the discipline "Marketing research"

Performed: Student 52 gr.
Lapova Yu.S.
Checked: Zharova V.V.

Omsk 2013.
Content
Introduction .................................................................. ............ .3
1 Product Description ................................................................ four
2 Questionnaire "Detection of preferences of buyers of yogurt" ............... 6
3 Analysis of the collected data ...................................................... .9
Conclusion ........................................................................... 12

Introduction
The traditions of the consumption of fermented milk products, actively promoted "healthy food" provide in the market the steady demand for such products, in particular - on yogurts. The product range is constantly expanding, all new types of yogurt are being developed with different levels of acidity, viscosity, various taste and biologically active additives. Change and packaging requirements. Finally, it is advisable to take into account the tastes and preferences of the main target group of consumers - children and adolescents. Yogurt emerged many centuries ago in the Middle East, today firmly entered the daily diet of millions of people. Products that could hardly imagine yesterday are already sold in supermarkets in a wide range. Today, yoghurt is not only a finished product, as it was 10-15 years ago, it was based on beautiful food additives, with aloe vera, carbonated drinks, breakfasts containing muesli and vitamins, ice cream and even yogurt oil. With an increase in the number of yoghurt products, their quality will improve. The most famous and popular among foreign countries is yogurt - a representative of the class of fermented (fermented or dusty) products in one decade.

1 Product Description

Yoghurt is an acidic product with an increased content of dry low fatty substances milk produced using a mixture of start-up microorganisms.
The word "yoghurt" is Turkish, and means "condensed". Turks and their nomadic peoples have long passed milk in Burdyuki on the backs of horses and donkeys. Bacteria got out of the air and wool into the product, fermentation took place at the heat, and the permanent shaking tried the case, turning the milk into a thick acidic drink, which did not spoke long and retained all the beneficial properties.
In general, the popularization of yogurt a lot contributed to the following case - in 1510, the King of France Francois I was fatally ill. A court doctor, a native of Turkey, tried all the methods of treatment, but to no avail. Recovery the king was managed only after he began to regularly eat yogurt. At the royal yard even kept a special flock of goats, so that the fresh milk was always at hand.
In the world, yogurt became popular thanks to Dunon Yogurt. The founder of Dunon, Isaac Karasso, developed a yogurt trade in Europe in the 1930s. And in 1942, Dunon began producing yogurt in the United States to New York City, and it was from this date that the history of the company who marked its 60-year-old anniversary in 2002 and became a symbol of high-quality and unusually delicious yogurts.
Yogurts depending on the used raw materials are divided into the following groups:

Yogurts depending on the use of taste additives are divided into:

2 Profile
"Detection of preferences of yoghurt buyers"
The purpose of our study:
- Study of consumer behavior in the ferocular product market - yogurt.
Tasks:

Questionnaire.
1. Do you like yogurt?

2. Wash gender:

3.What Age:

4. How often do you buy yogurt?

5. What kind of packing for yogurt do you prefer?

6. In packing what volume do you buy yogurt?

7. What kind of yogurt do you prefer to buy?

8. With which mass fraction of fat do you acquire yogurt?

9. Okurt What brand Do you prefer?

10. Do you make attention to the composition?

11. Do you even look at the date of manufacture?

12. Puts on your choice of yogurt advertising with the media?

40 people were surveyed!

3 Analysis of the collected data

Yes: 40 100%

3. What kind of packing for yogurt do you prefer?

4. What kind of yogurt do you prefer to buy?

5. How do you prefer the yogurt brand?

6. Are you always looking at the date of manufacture?

Conclusions and survey results

After analyzing our questionnaire, it can be concluded that the purpose of our study is to study consumer behavior in the ferocular product - yogurt market, has been achieved. Our main tasks were also solved: the study of customer preferences relative to the brand, packaging and flavoring additives. The most popular packaging is a plastic cup (65%). The most beloved brand of yogurt is activism (25%). Well, the most preferred taste additive is to add pieces of fruit (35%).

Conclusion

To date, yoghurt production in Russia is one of the common types of food industry. The technical re-equipment and equipping of enterprises of the Milk industry of the country with modern technological equipment, the latest technique, are comprehensively mechanized and manufactured by production. Computing equipment is increasingly used. A lot of work is carried out to improve the quality, improvement and enrichment of the range of dairy products, as quality is one of the most important criteria for the competitiveness of goods. However, this awareness has come far away from all manufacturers, which has a negative impact on the image of Russian goods as a whole. Therefore, it is necessary to better improve and upgrade the production of dairy products.
Yoghurts have many useful substances, they have a beneficial effect on the digestive activities of the human body.
Yoghurt quickly removes the feeling of hunger, quenching thirst. Like most fermented milk products, it is useful to people of all ages, especially elderly, as well as pregnant and nursing mothers. Increased protein and fat content allows you to recommend
The release of therapeutic yogurts without additives, but containing medicinal vegetable raw materials, which is a healing component, is particularly convenient and practical for children's, dietary, diabetic and special nutrition of people. However, the release of this product is also restrained by a disadvantage of financial resources in processing enterprises.
With high-quality development, the introduction of new developments in the technical and technological sphere of yogurt production is possible broad prospects for promoting products to foreign markets, where there is a high purchasing power of the population.

The purpose of our study is: to identify information on which trademark and taste preferences about yogurt most uses consumer demand in N.Novgorod Tasks: to study the most popular brand of yogurt among the respondents to explore the preferences of buyers regarding packaging, taste additives find out the impact on the specific choice of yogurt, where And how often it is acquired

The subject of the study is the questionnaires with a list of questions about yogurt. The object object is the proposed options for answers about yogurt. The respondentarispondants of the marketing research are men and women aged 15 to 65 years - the nearest environment, 109 people. Research method for research - Questioning. Part of the questionnaire is common to respondents, the other part is posted on the Internet.

Yogurt yogurt is an fervent product similar to consistency and taste with low-fat sour cream and with specific yoghurt bacteria. It is considered a traditional Bulgarian drink, which is part of many first and second dishes.

With there is a legend, according to which the Lord God opened the secret of yogurt and his miraculous properties of Prawsa Abraham, who has argued, as claimed, is 175 years old. Even in prehistoric times used the worried milk. In antiquity in the east in the tribes of shepherd-nomads, milk, which they received from their cows, sheep, goats, horses and camels were kept in vessels made of skins and stomachs of these animals. The legend states that yogurt is obliged to be the appearance of a shepherd, who for a while forgot that he left a little milk in one of these vessels. When he remembered this and looked at that vessel, he saw that the milk had turned into something thick and tasty.

In Europe, yogurt became popular in the first half of the 20th century, thanks to the company Dunon, but later their products began to differ from the standard yoghurt and, in fact, turned into yoghurt products. The Yogurt was produced in the USSR in the USSR from the 1920s. He was sold in pharmacies like a medical remedy called Yagurt.SSR pharmacies in the explanatory dictionary of Ushakov (1935) there is a word "yogurt" (and, as an option for pronunciation, "Yagurt") with an interpretation: "Bulgarian sour milk." In the 1980s began to produce fruit kefir, on which the labels of the fruit yogurt began to glue. But very soon this amateur was discontinued by the Western giants who came to the domestic market. Founder of Danone - Isaac Karasso from Greece

Not flavored, this natural product does not contain anything except the two main ingredients - milk and frivors, thanks to which the yoghurt acquires an acidic taste. Aromatized, such yogurt has a fruit or vanilla taste, to create which it can be used both natural puree or extracts and chemical flavors. With pieces of fruit (berries) - these ingredients make up about 30% of the volume of one portion of thick yogurt, which gives the product a saturated fruit or berry taste. Species of yogurts

In order to identify consumer preferences about Yogurt, please answer the following questionnaire questions. 1. Do you get yogurt? Yes, often we rarely do not 2. Wash the floor? W m 3. I have an age? More than 55. What yogurt do you get more often? Drinking ordinary (in a plastic cup)

5. What makes the brand (mark) give preference? "Activia" "Miracle" "Frutis" "Gentle" "Hermigurt" "Danissimo" "Rostishka" "Bio-Max" "Immunile" Other ______________ 6. With what taste do you prefer yogurt? With berry with fruit with dry filler (flakes, balls) with jam without additives and sugar 7. What is the use of your opinion from the use of this product? Improving digestion elimination of toxins Strengthening immunity Nourishing function 8. Does your choice of packaging design? Yes no anyway

9. What kind of yogurt packing do you prefer? Plastic cup bottle package cardboard box 10. What affect your choice of yogurt? Price quality Packaging and design of promotions and suggestions 11.Where do you most often get yogurt? In large supermarkets in grocery stores on the market, another ______________ 12. How often do you use yogurt? Every day several times a week several times a month several times a year almost never make sure to answer thanks for the time spent!

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