Production Rate of Different Sweetmeat at Sweetmeat Shops of BabugonjUpazilla in Barisal District, Bangladesh

Tanni Chanda, Milon Hawlader, Goutam Kumar Debnath, P. K. Mittra, Md. Fakruzzaman


The study was conducted to determine the production rate of different sweetmeats in sweetmeat shops of Babugonjupazilla in Barisal district of Bangladesh. This study was conducted over a period of 6 months started from 10thApril to 10thSeptember, 2016 in seven sweetmeat shops of Babuganj. Sweetmeat shops were selected randomly for data collection.Data was collected at an interval of once a week; four data were collected from each sweetmeat shop in period of one month by interviewed with a structured guided questionnaire in relation to sweetmeat processing, quality & marketing issues. Both dry and wet sweets were produced by the processors. Mainly three types of sweetmeats are produced in these shops, in which Rossgolla, Dahi and Dry sweets. Among different types of sweetmeats the large amount of milk is used to produce dry sweets(17.14± 12.665), then dahi(16.28±5.603)and then then Rasogolla ((10.14±13.03)) at Babuganj. The consumption rates of sweetmeat are very low though the milk production rates are high. The rate of consuming sweetmeat may be increased by manufacturing of different types of sweetmeat.


Production, Sweetmeat,Rossgolla, Dahi, Dry Sweets.

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