A study on awareness about the harmful practises followed in the food industry

Abstract

The purpose of the study is to identify the awareness about the various harmful practises followed in the food products and the consequences of the same. 187 respondents have been selected using simple random sampling, and to identify the relationship between Age, Gender, Educational Qualification with level of understanding about the various harmful practises followed, Correlation and Mann – Whitney U –Test had been employed to find the relationship between the factors. And it is found that the awareness level on Preservatives, artificial colors, chemicals and pesticides etc are high with increase in age. Education level doesn't have impact on awareness level. There is no difference in awareness level of preservatives, chemicals, artificial colors and pesticides added between the genders, it is also observed that the married respondents have greater awareness level compared to unmarried respondents.