Please use this identifier to cite or link to this item: http://dspace.cvasu.ac.bd/jspui/handle/123456789/1964
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dc.contributor.authorHosen, Md. Shahadat-
dc.date.accessioned2023-08-02T10:01:07Z-
dc.date.available2023-08-02T10:01:07Z-
dc.date.issued2015-12-
dc.identifier.urihttp://dspace.cvasu.ac.bd/jspui/handle/123456789/1964-
dc.description.abstractThe study was conducted at Chittagong Metropolitan area to investigate the consumption pattern of sweetmeat in different showroom and sweetmeat shop. Data were collected randomly from 100 people in five showrooms in Chittagong city namely Banoful, Modhuban, Highway sweets, Well food and Fulkoli by using pre-tested questionnaire. The investigation reveals young people liked Kacha sandesh nearly 37% mostly whereas the old people liked Kalojaum approximately 26% among the aged groups. In context of type of choice, the young group preferred special type (47%) of sweetmeat while the aged groups choose normal type (48%). In sense of color, the both young group and aged group liked white the highest among colors of sweetmeat. In conclusion, the study will have great contribution on production and marketing of different types of sweetmeat in Chittagong area.en_US
dc.description.sponsorshipDoctor of Veterinary Medicine Chittagong Veterinary and Animal Sciences University Khulshi, Chittagong-4225, Bangladeshen_US
dc.language.isoenen_US
dc.publisherA production Report submitted in partial satisfaction of the requirements for the degree of DOCTOR OF VETERINARY MEDICINE, CHITTAGONG VETERINARY AND ANIMAL SCIENCES UNIVERSITY, KHULSHI, CHITTAGONG.en_US
dc.subjectSweetmeat, Consumption pattern, Chittagong.en_US
dc.titleConsumption Pattern of Sweetmeat in Bangladeshen_US
dc.typeTechnical Reporten_US
Appears in Collections:Production Report

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Acknowledgement, Abstract.docx14.87 kBMicrosoft Word XMLView/Open
Front Page.docx436.06 kBMicrosoft Word XMLView/Open
Introduction,Materials & Mathods,Results & Discussion,Conclusion,Reference,Appendix,Biography.docx626.42 kBMicrosoft Word XMLView/Open


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