Feasibility study for the King of Yogurt : ‘JuJu Dhau’
Bibek, Bhandari (2022)
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2022062219046
https://urn.fi/URN:NBN:fi:amk-2022062219046
Tiivistelmä
The main objective of this thesis project was to study the feasibility of a new kind of yoghurt from Nepal being introduced into the Finnish market. As dairy products are quite popular in Finland and worldwide, the launch of this product would bring a different flavour to the customers in Finland compared to existing brands. Entrepreneurial activities are highly supported in Finland, we leverage that privilege to study the market and the possibility of establishing a business with a new kind of yoghurt called Juju Dhau (Juju Yoghurt).
The study was conducted through a detailed investigation of the production process in local areas of Kathmandu Nepal. The author stayed in Nepal, especially in Bhaktapur, for about 4 months studying the process of pasteurizing the milk into yoghurt (the juju production process). The author studied economic, technical, and customer behaviours and analysed business stability in the local market in Bhaktapur, Nepal.
In Finland, the study was conducted on both Business-to-Business B2B) and Business-to-Customer (B2C) segments using quantitative research methods. A survey was distributed to 10 restaurants for B2B purposes. Similarly, a survey of the B2C segment was conducted among 53 people. All the restaurants involved in the survey were Nepalese cuisine and sushi restaurants. There were different questionnaires for both B2B and B2C purposes.
The results of this study showed that customers in the Helsinki region are quite open about exploring the new kind of yoghurt. From the survey, it was found that the Greek, Turkish and Nordic yoghurt were the most popular yoghurts in the Helsinki region. Most of the respondents in the Business-to-Customer survey thought that they would like to switch to a new type of yoghurt and about 15 per cent of the respondents were highly unlikely to switch to a new kind of yoghurt.
The study was conducted through a detailed investigation of the production process in local areas of Kathmandu Nepal. The author stayed in Nepal, especially in Bhaktapur, for about 4 months studying the process of pasteurizing the milk into yoghurt (the juju production process). The author studied economic, technical, and customer behaviours and analysed business stability in the local market in Bhaktapur, Nepal.
In Finland, the study was conducted on both Business-to-Business B2B) and Business-to-Customer (B2C) segments using quantitative research methods. A survey was distributed to 10 restaurants for B2B purposes. Similarly, a survey of the B2C segment was conducted among 53 people. All the restaurants involved in the survey were Nepalese cuisine and sushi restaurants. There were different questionnaires for both B2B and B2C purposes.
The results of this study showed that customers in the Helsinki region are quite open about exploring the new kind of yoghurt. From the survey, it was found that the Greek, Turkish and Nordic yoghurt were the most popular yoghurts in the Helsinki region. Most of the respondents in the Business-to-Customer survey thought that they would like to switch to a new type of yoghurt and about 15 per cent of the respondents were highly unlikely to switch to a new kind of yoghurt.