Marketing management of value added products of bengalgram in North Karnataka

Abstract

Bengalgram (Cicer arietinum) is one of the richest, cheapest and easiest source of best quality proteins and fatsand also great ingredient to add in salads, stews and soups. Based on production data in the state, two districts, viz.,Kalaburgi and Raichur were selected for the study due to its highest production and proportionate sampling procedure wasfollowed to select the processing units. From both the districts ten bengalgram dal and bengalgram whole processing unitsand six fried gram processing units were selected for the study. Marketing costs and margins were analysed with the helpof tabular analysis and marketing efficiency was calculated by using Acharyas method. The marketing cost incurred by theprocessor, wholesaler and retailers of bengalgram dal and whole was found to be `123 (each), `100 (each) and `150 (each)per quintal respectively. Similarly, in case of fried gram, it was found to be ` 93, ` 95 and ` 150 per quintal respectively.The consumer price for one quintal of bengalgram dal was found to be `7,120 and `6,390 respectively, (Grade 1 and Grade 2)with price spread of `2,901 and `2,171, respectively. Processor share in consumer rupee was found to be 71.93 and80.14 per cent, respectively. The marketing efficiency was observed to be 2.36 and 3.59. The price spread, processors sharein consumer rupee and marketing efficiency for bengalgram whole was found to be `1,736, 87 per cent and 5.52. Theprocessors share in consumer rupee of both the grades of fried gram was 70 and 76 per cent, respectively. The marketingefficiency in both grades was 2.23 and 2.92 respectively