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A COMPREHENSIVE REPORT ON FOOD PROCESSING INDUSTRY

Submitted By: KINJAL PATEL ER NO.107110592109 ANKITA MACWAN ER NO.107110592166 MBA 4th SEM.

Affiliated With:GUJARAT TECHNOLOGICAL UNIVERSITY.(GTU) ACADEMIC YEAR 2010-12.

PREFACE
Practice makes man perfect each and every activity is started for the accomplishment of some predetermined goals and for this purpose management is essential and being the management students .we have to undergo training. The M.B.A program is well structured and integrated course of business studies. The main objective of practical training at M.B.A level is to develop skill in student by supplement to theoretical study of business management in general. Industrial training helps to gain real life knowledge about the industrial environment and business practices, In every professional course, training is an important factor. Profession gives us theoretical knowledge of various subjects in the college but they are practically exposed of such subject when they get the training in the organization. It is only the training through which we come to know that what an industry is and how it works. In todays globalization world, where cut throat competition is prevailing in the market, theoretical knowledge is not sufficient. Beside this one need to have practical knowledge, which would have to
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individual in her carrier activities and it is true that Experience is best teacher.
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INDEX
Sr no 1. Particulars HISTORY OF FOOD PROCESSING INDUSTRY Page no. 4

2.

PERFORMANCE PROCESSING

PARAMETERS

FOR

FOOD

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3.

TRENDS IN MODERN FOOD PROCESSING

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4.

INDUSTRIES INVOLVED IN FOOD PROCESSING SECTOR INTRODUCTION OF DAIRY SECTOR DAIRY PRODUCTS INTRODUCTION TO AMUL HISTORY AND DEVELOPMENT OF AMUL SWOT ANALYSIS COMPETITORS RESEARCH METHODOLOGY QUESTIONAIRE

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5. 6. 7. 8. 9. 10. 11. 12.

17 19 23 24 34 36 41 45

13. 14. 15.

PROBLEM RECOGNISION CONCLUSION BIBLIOGRAPHY

48 49 50

HISTORY OF FOOD PROCESSING INDUSTRY


Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking). Salt-preservation was especially common for foods that constituted warrior and sailors' diets, until the introduction of canning methods. Evidence for the existence of these methods can be found in the writings of the ancient Greek, Chaldean, Egyptian and Roman civilizations as well as archaeological evidence from Europe, North and South America and Asia. These tried and tested processing techniques remained essentially the same until the advent of the industrial revolution. Examples of ready-meals also exist from preindustrial revolution times such as the Cornish pasty and Haggis. During ancient times and today these are considered processing foods. Food processing has also helped create quick, nutritious meals to give to busy families.

Modern food processing technology in the 19th and 20th century was largely developed to serve military needs. In 1809 Nicolas Appert invented a vacuum bottling technique that would supply food for French troops, and this contributed to the development of tinning and then canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1862, was a significant advance in ensuring the micro-biological safety of food.

In the 20th century, World War II, the space race and the rising consumer society in developed countries (including the United States) contributed to the growth of food processing with such advances as spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colouring agents, and preservatives such as sodium benzoate. In the late

20th century products such as dried instant soups, reconstituted fruits and juices, and self cooking meals such as MRE food ration were developed.

In western Europe and North America, the second half of the 20th century witnessed a rise in the pursuit of convenience. Food processing companies marketed their products especially towards middle-class working wives and mothers. Frozen foods (often credited to Clarence Birdseye) found their success in sales of juice concentrates and "TV dinners".[1] Processors utilised the perceived value of time to appeal to the postwar population, and this same appeal contributes to the success of convenience foods today.
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Benefits and drawbacks


Benefits Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by deactivating spoilage and pathogenic micro-organisms. Modern supermarkets would not exist without modern food processing techniques, long voyages would not be possible and military campaigns would be significantly more difficult and costly to execute.

Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. When they were first introduced, some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it made many new foods available to the masses.
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Processing can also reduce the incidence of food borne disease. Fresh materials, such as fresh produce and raw meats, are more likely to harbour pathogenic microorganisms (e.g. Salmonella) capable of causing serious illnesses.

The extremely varied modern diet is only truly possible on a wide scale because of food processing. Transportation of more exotic foods, as well as the elimination of much hard labour gives the modern eater easy access to a wide variety of food unimaginable to their ancestors. The act of processing can often improve the taste of food significantly.

Mass production of food is much cheaper overall than individual production of meals from raw ingredients. Therefore, a large profit potential exists for the manufacturers and suppliers of processed food products. Individuals may see a benefit in convenience, but rarely see any direct financial cost benefit in using processed food as compared to home preparation.

Processed food freed people from the large amount of time involved in preparing and cooking "natural" unprocessed foods.[5] The increase in free time allows people much more choice in life style than previously allowed. In many families the adults are working away from home and therefore there is little time for the preparation of food based on fresh ingredients. The food industry offers products that fulfill
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many different needs: From peeled potatoes that only have to be boiled at home to fully prepared ready meals that can be heated up in the microwave oven within a few minutes.

Modern food processing also improves the quality of life for people with allergies, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients such as vitamins. Drawbacks

Meat packages in a Roman supermarket Any processing of food can have slight effects on its nutritional density. Vitamin C, for example, is destroyed by heat and therefore canned fruits have a lower content of vitamin C than fresh ones. The USDA conducted a study in 2004, creating a nutrient retention table for several foods.[6] A cursory glance of the table indicates that, in the majority of foods, processing reduces nutrients by a minimal amount. On average any given nutrient may be reduced by as little as 5%-20%.

Another safety concern in food processing is the use of food additives. The health risks of any additives will vary greatly from person to person, in example sugar as an additive would be detrimental to those with diabetes. In the European Union, only food additives (e.g., sweeteners, preservatives, stabilizers) that have been approved as safe for human consumption by the European Food Safety Authority (EFSA) are allowed, at specified levels, for use in food products. Approved additives receive an E number (E for Europe), which at the same time simplifies communication about food additives in the list of ingredients across the different languages of the EU. Food processing is typically a mechanical process that utilizes large mixing, grinding, chopping and emulsifying equipment in the production process. These processes inherently introduce a number of contaminate risks. As a mixing bowl or grinder is used over time the food contact parts will tend to fail and fracture. This type of failure will introduce in to the product stream small to large metal contaminates. Further processing of these metal fragments will result in downstream equipment failure and the risk of ingestion by the consumer. Food manufactures utilize industrial metal detectors to detect and reject automatically any metal fragment. Large food processors will utilize many metal detectors within the processing stream to both ensure reduced damage to processing machinery as well risk to the consumer. The first industrial level metal detector pioneered by Goring Kerr was introduced back in 1947 for Mars Incorporated.

Performance parameters for food processing

Factory automation - robotics palettizing bread When designing processes for the food industry the following performance parameters may be taken into account:

Hygiene, e.g. measured by number of micro-organisms per ml of finished product

Energy efficiency measured e.g. by ton of steam per ton of sugar produced

Minimization of waste, measured e.g. by percentage of peeling loss during the peeling of potatoes'

Labour used, measured e.g. by number of working hours per ton of finished product

Minimization of cleaning stops measured e.g. by number of hours between cleaning stops

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Trends in modern food processing


This section may contain original research. Please improve it by verifying the claims made and adding references. Statements consisting only of original research may be removed. More details may be available on the talk page. (January 2010) Cost reduction This section has been nominated to be checked for its neutrality. Discussion of this nomination can be found on the talk page. (July 2011)

The fresh fish and seafood pavilion of the Rungis International Market, France

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Bottles on a conveyor at Prince Mountain Brewery in Donaueschingen, Germany Health concerns are generally subservient to profit potential, leading the food processing industry to often ignore major health concerns raised by the use of industrially-produced ingredients (partially-hydrogenated vegetable oils, for example, a well-known and well-researched cause of heart disease, that is still commonly used in processed food to increase profit margin. Consumer pressure has led to a reduction in the use of industrially-produced ingredients in processed food, but the (often slight) potential for increased profits has barred widespread acceptance by the industry of recognized health problems caused by over-consumption of processed foods.

Often farmers take most of the burden in cost reduction because they're usually submitted to a monopsony by food processing industries.

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Health

Reduction of fat content in final product e.g. by using baking instead of deep-frying in the production of potato chips, another processed food.

Maintaining the natural taste of the product e.g. by using less artificial sweetener than was used before.

Hygiene The rigorous application of industry and government endorsed standards to minimise possible risk and hazards. The international standard adopted is HACCP.

Efficiency Rising energy costs lead to increasing usage of energy-saving

technologies,[7] e.g. frequency converters on electrical drives, heat insulation of factory buildings and heated vessels, energy recovery systems, keeping a single fish frozen all the way from China to Switzerland.

Factory automation systems (often Distributed control systems) reduce personnel costs and may

lead to more stable production results.

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Industries involved in food processing sector:Food processing industries and practices include the following:

DAIRY FRUITS AND VEGETABLES GRAINS MEATS AND POULTRY FISH PROCESSING CONSUMER FOOD

DAIRY SECTOR
In the dairy sectoe most of the processing is done by the unorganised sector. Though the share of unorganized sector is less than 15% , it is aexpected to rise rapidly , espically in the urban region. Among the milk products manufactured by organized sector, some of the prominent ones are ghee , butter ,ice cream , milk powder , malted milk food, condensed milk etc

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FRUITS AND VEGETABLES


Fruits and vegetables are all most equally distributed in organized and unorganized sector , with the organized sector holding 48% of share. While products like juice and pulp concentrates are largely manufactured by organized sector , while unorganized sector are involved in pickles , sauces and squashes. By size pickles form the strongest catogery

GRAINS
India produce more than 200 million tonnes of different food grains. All different grains like rice, wheat ,barley and millets like jowar , bajra and ragi are produced in the country. About 15% of annual production of wheat is converted in to wheat products. There are 10000 pules miles in the country with the milling capacity of 14 million tones. The country is self sufficient in grain production and is second largest in rice producer in the world with a 20% of global share. primary milling of rice , wheat and pules is the most important activity in the food grain processing.

MEAT AND POULTRY

India has a livestock population of 470 million , which include 205 million of cattle and 90 million buffaloes. Processing of meat products is licensed under meat food products order(MFPO),1973. Total meat production in the country is currently estimated at 5 million tones annually. Only about 1-2 % of total meat is converted
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into value added products. The rest is purchased raw material and consumed at home. Poultry processing is also at a nascent stage.

FISH PROCESSING
India is the 3rd largest producer of fish in the world and is 2nd in inland fish production. The fisheries sector contribute US$ 4.4 billion to the national income which is about 1.4 % of the total gdp. Processing of fish in to canned and frozen form is carried is carried out for all most export market. It is widely felt that indias substantial fishery resources are under utilized and there is tremendous potential to increase the out put in this sector.

CONSUMER FOODS

The consumer foods includes packaged foods , aersted soft drinks , packaged drinking water and alcoholic beverages.

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INTRODUCTION OF DAIRY SECTOR

A dairy is a business enterprise established for the harvesting of animal milk mostly from cows or goats, but also from buffalo, sheep, horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi-purpose farm that is concerned with the harvesting of milk. Terminology differs between countries. For example, in the United States, a farm building where milk is harvested is often called a milking parlor. In New Zealand such a building is historically known as the milking shed - although in recent years there has been a progressive change to call such a building a dairy farm. In some countries, especially those with small numbers of animals being milked, as well as harvesting the milk from an animal, the dairy may also process the milk into butter, cheese and yogurt, for example. This is a traditional method of producing specialist milk products, especially in Europe. In the United States a
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dairy can also be a place that processes, distributes and sells dairy products, or a room, building or establishment where milk is stored and processed into milk products, such as butter or cheese. In New Zealand English the singular use of the word dairy almost exclusively refers to the corner convenience store, or superette. This usage is historical as such stores were a common place for the public to buy milk products.

As an attributive, the word dairy refers to milk-based products, derivatives and processes, and the animals and workers involved in their production: for example dairy cattle, dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the dairy industry, a component of the food industry.

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Dairy products
Dairy plants process the raw milk they receive from farmers so as to extend its marketable life. Two main types of processes are employed: heat treatment to ensure the safety of milk for human consumption and to lengthen its shelf-life, and dehydrating dairy products such as butter, hard cheese and milk powders so that they can be stored.

Cream and butter


Today, milk is separated by huge machines in bulk into cream and skim milk. The cream is processed to produce various consumer products, depending on its thickness, its suitability for culinary uses and consumer demand, which differs from place to place and country to country. Some cream is dried and powdered, some is condensed (by evaporation) mixed with varying amounts of sugar and canned. Most cream from New Zealand and
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Australian factories is made into butter. This is done by churning the cream until the fat globules coagulate and form a monolithic mass. This butter mass is washed and, sometimes, salted to improve keeping qualities. The residual buttermilk goes on to further processing. The butter is packaged (25 to 50 kg boxes) and chilled for storage and sale. At a later stage these packages are broken down into homeconsumption sized packs.

Skimmed milk
The product left after the cream is removed is called skim, or skimmed, milk.To make a consumable liquid a portion of cream is returned to the skim milk to make low fat milk (semi-skimmed) for human consumption. By varying the amount of cream returned, producers can make a variety of low-fat milks to suit their local market. Other products, such as calcium, vitamin D, and flavouring, are also added to appeal to consumers.

Casein
Casein is the predominant phosphoprotein found in fresh milk. It has a very wide range of uses from being a filler for human foods, such as in ice cream, to the manufacture of products such as fabric, adhesives, and plastics.

Cheese
Cheese is another product made from milk. Whole milk is reacted to form curds that can be compressed, processed and stored to form cheese. In countries where milk is legally allowed to be processed without pasteurisation a wide range of cheeses can be made using the bacteria naturally in the milk. In most other countries, the range of cheeses is smaller and the use of artificial cheese curing is
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greater. Whey is also the byproduct of this process. Some people that are lactose intolerant can eat certain types of cheese.

Whey
In earlier times whey was considered to be a waste product and it was, mostly, fed to pigs as a convenient means of disposal. Beginning about 1950, and mostly since about 1980, lactose and many other products, mainly food additives, are made from both casein and cheese whey.

Yogurt
Yogurt (or yoghurt) making is a process similar to cheese making, only the process is arrested before the curd becomes very hard.

Milk powders
Milk is also processed by various drying processes into powders. Whole milk, skim milk, buttermilk, and whey products are dried into a powder form and used for human and animal consumption. The main difference between production of powders for human or for animal consumption is in the protection of the process and the product from contamination. Some people drink milk reconstituted from powdered milk, because milk is about 88% water and it is much cheaper to transport the dried product.

Other milk products


Kumis is produced commercially in Central Asia. Although it is traditionally made from mare's milk, modern industrial variants may use cow's milk instead.
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INTRODUCTION
India is a country connected with agriculture and cattle rearing from ancient time nearly more than 70 % on agriculture and cattle rearing. So dairy industry is the best suited for growth of India. In the year 1946, the first milk union was established. This union was started with 250 litres of milk per day. In the year 1946, the union was called THE KAIRA DISTRICT CO-OPERATIVE MILK PRODUCERS UNION. The union selected the brand name AMUL for its product range in 1955. The brand name Amul means AMULYA. This word is derived form the Sanskrit word AMULYA which means priceless. A quality control expert in Anand suggested it. The very concept of Kaira Union system of co-operative dairying was to become priceless for millions of farmers all over India. The word AMUL stands for A Anand M Milk U Union L Limited In the early 40s, the main sources of earnings for the farmers of Kaira district were farming and selling of milk.

However, this exploitation became intolerable and the farmers became frustrated. Therefore, they collectively appealed to Sardar Vallabhbhai Patel, who was a leading activist in the freedom movement and who had advocated for farmers cooperatives as early as in 1940

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HISTORY AND DEVELOPMENT


IT ALL BEGAN WITH A STRIKE!

BORN OF KAIRA DISTRICT CO OPERATIVE MILK SECTOR :Thus was born the Kaira District Co-operative Milk Producers Union Ltd., Anand. It was formally registered on December 14, 1946. Shri. Tribhuvandas Patel now for this task was appointed. His brother in law Shri, Chhotabhai who was an Industrialist helped him for financial problems

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THE JOURNEY
The Amul is the co-operative union which successes with the slow and steady growth. The Amul has start with one society and now it is converted into a union with 1073 societies. At the beginning Amul collect only 250 liters of milk per day. THE 50s

IN 1954 In the year 1954 UNICEF provide the financial help worth of Rs. 50 million to the Amul. This financial help lead Amul to established fully automatic plant for producing milk and milk powder.

IN 1958 In this year Amul expand the plant and started to produce sweetened condensed milk.

THE60s IN 1960 The excess supply of milk in the winter season and huge amount of profit make possible the expansion of Amul. The Amul established new units for producing cheese and baby food. THE 80s

IN 1981 The new cattle feed plant was established at Kanjari.It is very useful for farmers. New Beginnings
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THE 90s IN 1992 For getting the benefits of excess supply of milk, Amul established another plant named Amul-3. This plant has capacity of producing 14 lakhs litters of milk everyday.

IN 1994 The new cheese plant was established at Khatraj and Chocolates plant established at Mogar. These two plants started with help of NDDB. .

THE NEW MILLENIUM The Journey continues . . .

IN 2001 For providing the quality milk at any time, Amul launch the new flavored milk. This flavored milk available in four different tastes. :

IN 2003 For expanding the market share Amul launch the "SNOWBALL" pizza and flavored lassie. This gives the new market share to Amul in the area of fast food.

IN 2004 The Amul keeps on achieving new highs in this competitive world. It has launch CHOCOZOO [Chocolate], MUNCHTIME [Gathiya]. Amul also started the new Satellite dairy at PUNE and COLCUTTA. IN 2008

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AMUL is going to launch the new product named AMUL MILK SHAKES in three flavours.i.e Banana,Mango,Strawberry.

IN 2010 AMUL has Collaboration with ANAND & KIRAN OIL COMPANY and start to sell ANAND & KIRAN EDIBLE OIL for only who give Milk to AMUL at reasonable price than market price. And in Short time AMUL will take over ANAND & KIRAN COMPANY

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MOTTO,VITION,AND QUALITY POLICY


MOTTO The main motto of AMUL is to help farmers. Farmers were the foundation stone of AMUL.The system work only for farmers and for consumers, not for profit. The main aim of AMUL is to provide quality products to the consumers at minimum cost. The goal of AMUL is to provide maximum profit in terms of money to the farmers. VISION Vision of AMUL is to provide and vanish the problems of farmers (milk producers).The AMUL apparition was to run the organization with the cooperation of four main parties, the farmers, the representatives, the marketers, and the consumers. QUALITY POLICY We the motivated and devoted work force of AMUL are committed to produce whole some and safe foods of excellent quality to remain market leader through deployment of quality management system, self-of-art technology innovation and eco-friendly operation delidhtment of customers and betterment of milk producers.

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THE BRAND NAME OF AMUL


The Kaira district co-operative milk producers union ltd selected the brand name AMUL for its product range, in1955. AMUL word is derived from Sanskrit word AMULYA.And means that PRICELESS INVALUABLE PRECIOUS

AMUL AND SISTER CONCERN Mogar Plant It is situated on Anand -Vadodara Highway No. 8. Its Production is Chocolates, Nutramul, Amul Lite and Amul Ganthia. This Plant establish in 1973. Anand Plant The products are Milk, Buttermilk, Milk Powder, Butter, Ghee, Flavored Milk etc,. It is establish in 1973. Kanajari Plant The product is cattle feed. Old plant establish in 1964 & new plant in 1980. Khatraj Plant It is situated between Nadiad-Mahemdabad. The product is Cheese. Chilling Center Kapadvanj, Undel and Balasinor Satellite Dairy Balasinor, Unde
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ORGANIZATION PROFILE
NAME: Kaira District Co-operative Milk Producers Union Limited Widely known as AMUL. FORM: Co-operative sector registered under the Co-operative Society act. LOCATION: Amul Dairy, Railway Station, Amul Dairy road, ANAND 388 001 REGISTRATION: REG.OFFICE 14th December 1946. Kaira District Co-operative Milk Producers Union Limited, Anand-388001. BANKERS: Kaira District Central Co-operative Bank Axis Bank State Bank of India. Bank of Baroda. Corporation Bank. AUDITOR: . PROMOTERS: C. C. Choksi. (1) SHRI TRIBHOVAN DAS .K. PATEL (2) SHRI SARDAR VALLABH BHAI PATEL
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(3) SHRI MORARJIBHAI DESAI (4) Dr. VARGHESE KURIEN

CERTIFICATES: OFFICE TIME: TOTAL MANPOWER:

ISO 9001: 2000 Certificates. ISO 2000: 2005 Certificates. 10:30 a.m. to 5:30 p.m

Approximately 1330. Group Managerial Officer No. Of 57 165

Supervisor & Clerical 139 Workers NO. OF SHIFT: There are three shifts. 1st Shift Time: 2nd Shift Time: 3rd Shift Time: SOCIETIES: MEMBERS: 8:30 A.M. To 4:30 10:00A.M To 6:00 P.M P.M 969

04:30P.M To 12:30 A.M

1073 6,15,41

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AMUL PRODUCTS

AMUL MILK

AMUL BUTTER

MILK POWDER

NUTRAMUL

MASTI DAHI

AMUL BASUDI

AMUL GHEE

FLAVOURED MILK

BUTTER MILK

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SHRIKHAND

ICE CREAM

PIZZA

AMUL CAF

KOOL KOKO

CHOCOLATE

GULAB JAMUN

AMUL LASSI

MITHAI MATE

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CHEESE

STRENGTH Co-operative culture All the co-operatives work together to accomplish a particular task. Brand strength The brand equity of Amul is of worth Rs.3000 crores which made it possible to become a market leader in milk and milk products like-ghee, butter etc. Product innovation Under its umbrella brand Amul has added a wide range of milk products like- cheese, butter, srikhand, flavored milk, ice-cream, chocolate etc. Amul has launched sugar-free chocolate, probiotic ice-cream.

WEAKNESS Co-operative culture if not dealt properly can affect the organization. Animals are now taken as side business. This can affect the industry as the main raw material is milk which is provided by animals. Illiteracy of the farmers obstructs the successful functioning of the organization. It makes it impossible for the industry to convince them and change the peoples mindset.

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OPPORTUNITIES Amul is planning to join hands with Chennai based company Aavin to open about 10,000 retail outlets in the south. For the health conscious segment of the society Amul has launched sugar-free chocolates, probiotic ice-creams etc. These value added products have added to its sales turnover. Now, Amul is exporting its products in different countries like UAE, Singapore, Australia, and Europe. Being, Asias largest milk brand Amul has acquired significant position in the global market. To take more care of the children segment by launching new products like corn flakes and Choc flakes which are fully vital for the development of young childrens. Company will also launch new product i.e. Flavored yogurt which is used to in international market so company grab this opportunity for Indian market also

THREATS With the advent of multinational companies in India the competition has intensified. Amul is facing a tough competition with the companies like Cadbury, Nestle, and Britannia etc.. Animals are now taken as side business by the farmers. Their illiteracy poses a threat to change their mindset thereby affecting the organization. As there are many other international players coming to India through FDI there has become a threat to the image of amul. The Other diversification which are not been accepted by the consumers and are notable to meet the requirements of the customers are being a push back for amul.
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COMPETITORS
Competitors are the person who produce & sell the same product as producer by the unit competitors affect the business with several caused. The main rivals are following.
RICH MILK. SARDAR MILK. NESTLE. BRITANIA. CHEESE OF LE BOEN.

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Balance sheet as year ended on 31.3.2BALANCE SHEET OF LAST THREE YEAR LIABILITIES
Authorized Share Capital (40,00,000 Shares of Rs. 100 each) Share Capital: (Fully Paid Up) Reserve Fund & Other Funds: (As per Annexure I) Grants: (As per Annexure II) NCDC BMC Int. Free Loan: Loans (Secured): HDFC Bank Short Term Loan NCDC BMC Project Loan Axis Bank Long Term Loan I Axis Bank Long Term Loan II Redeemable Debentures Fixed Deposits Current Liabilities Deposits Due to Societies Outstanding Against Expenses Outstanding Against Purchases Sundry Creditors Provisions:(As per Annexure III) Profit & Loss A/c : Net Profit For the year 31.3.2009 4000.00 2229.18 2362.18 1554.28 0.00 9500.00 501.63 0.00 0.00 10001.63 1039.51 4333.81 168.24 7223.31 1423.59 4298.31 459.06 13572.51 319.91 451.51 31.3.2010 4000.00 2265.99 2485.23 1498.43 0.00 5000.00 1111.07 0.00 0.00 6111.07 856.58 4832.87 232.99 12017.61 1828.48 3058.15 336.56 17473.79 324.90 575.53 31.3.2011 4000.00 2300.91 2720.13 1452.21 647.80 5000.00 893.96 2108.93 2378.19 10381.08 594.96 6035.52 297.31 16146.44 2319.21 3391.90 6919.35 29074.21 1348.43 735.75

Total

35864.51

36424.39

55290.82
(Rs. In Lacks)

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31.3.2009 Assets 27453.29 21330.32 6122.97 125.97

31.3.2010

31.3.2011

Gross Value (As per Annexure IV) Less Depreciation Fund: Net Assets: Capital Work in Progress : Investments:

29036.16 22147.91 6888.25 20.72

37347.60 23301.36 14046.24 83.32

National Saving Certificates Share Investments

0.18 514.65 514.83

0.18 514.15 514.83

0.18 515.15 515.33

Stock: 13476.86 2261.02 15737.87 16334.50 3106.47 19440.97 15362.40 3023.40 18385.80

Trading Stock Stores

Advances & Debtors: 214.05 0.11 0.00 777.80 8458.69 404.62 91.53 9946.80 277.29 5.06 1036.45 960.91 4435.10 534.52 130.68 7380.01 383.95 10.40 1553.98 1457.91 10324.74 303.20 152.20 14186.38

Deposits Due from societies BMC Project Loan to societies Advance Trade Debtors Sundry Debtors Income Tax Deposits

Cash & Bank Balances: (As per Annexure V) Deferred Revenue Expenditure (to the extent not written off) 3311.22 105.06 2053.41 126.20 7952.09 121.66

Total

35864.51
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36424.39

55290.82
(Rs. In Lacks)

TRADING, PROFIT & LOSS ACCOUNT OF LAST THREE YEARS Particular (Expense)
To Opening Stock Finished Goods Stock Stock in Process Milk Stock Stock in Transit Parlor Stock 4699.15 1902.08 207.39 143.08 1.10 6952.79 To Milk Purchase To Raw Material Consumption To Research & Development Exp. To Processing Expense To Packaging Expense To Power & Fuel Expense To Salary & Wages To Staff P/F, Gratuity To Repair & Maintenance Exp. To Fright & Forwarding Exp. To Marketing Exp. To Printing & stationary Exp. To Insurance Premium To Rent, Rates, Taxes To Audit Fees To Administrative Exp. To Interest & Bank Commission To Depreciation 77965.56 15725.31 1182.62 1089.17 8363.90 3807.86 1676.98 480.10 1063.55 1015.17 109.99 56.14 60.52 43.62 99.66 166.77 814.81 10204.15 2319.85 266.58 683.27 3.00 13476.86 94284.94 20332.86 910.43 1581.04 10477.66 5004.98 1779.52 571.92 1280.76 1554.12 125.87 63.05 45.11 110.65 103.79 198.96 1122.07 12583.97 2539.55 415.92 791.41 3.65 16334.50 111402.36 26967.26 1423.57 2912.69 10946.73 4904.18 1972.88 1299.54 1366.11 1807.78 136.06 59.39 46.29 133.47 162.65 255.16 1252.58

2008-09

2009-10

2010-11

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Total Depreciation Charged:

633.70

853.06

1167.89

Less Adjusted Against Grant:

(59.92) 573.78

(50.88) 802.18 105.00 0.00 0.00 0.00 0.00 575.53 154507.30

(46.48) 1121.41 255.00 0.00 0.00 0.00 (14.69) 735.75 185480.67

To IT/FBT Provision To Bad Debts Provision To Leave Enhancement Provision To Provision for Gratuity To Prior Period Exp. To Net Profit Total

9.00 0.00 0.00 0.00 47.71 451.51 121756.51

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RESEARCH METHODOLOGY

Marketing research & procedure

Project objective

Data source

Research instruction

Sample size

Data collection method Charts

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STATEMENT OF THE PROBLEM


To know the marketing and feasibility of launching a new product in the market in order to increase the product line as well as to grab a good market share.

Research Objectives To know the marketing and feasibility of launching a new product in the market To know the customer preference about the new product To study distributors preference and opinion for proposed product.

Research design The research design is the blueprint for fulfilling the objectives and answering questions. Selecting a design may be complicated by the availability of a large variety of methods, techniques, procedures, protocols and sampling plans. It guides the selection of sources and types of information. Based on the degree of structure and immediate objective of the study the design is classified in two ways:

1) Exploratory Studies
o Much of social research is conducted to explore a topic or to provide a

beginning familiarity with that topic. This type of research is typical when a researcher is examining a new interest or when the subject of study is relatively new and unstudied. Exploratory studies are more typically done to:

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o To satisfy the researcher does curiosity and desire for better understand about a

particular topic.

Literature survey As the research is all about launching a new product in the market, I have read new product development concept from the book of Philip Kotler as well as other marketing books. Marketing research and procedure: Marketing research: The systematic and objective identification, collection, analysis, dissemination, and use of information for the purpose of assisting management in decision making related to the identification and solution problem (and opportunities) in marketing. Procedure: A set of six STEPS that defines the task to be accomplished in conducting a marketing research study. These include problem definition, development of an approach to the problem, research design formulation, fieldwork, data preparation and analysis, and report preparation and presentation.

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Fieldwork or Data Collection

Data sources There are mainly two types of data sources: Primary Data Secondary Data Primary Data Primary data consist of collecting the information directly from the respondent for collecting the information. In my survey, information is provided by respondent through interview.

Secondary Data Secondary data consist of ready published material, which is ready to use, and can be analyzed properly to produce the result of our choice. There are many sources of collecting secondary data such as Newspaper, Magazine, Journals, Internet and other publication. In my survey, I have collected information from magazine, newspaper and websites.

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Research instruments Usually there are four types of instruments to collect the instrument from the target population.

Questionnaires I have used Questionnaires as research instrument to collect the information for the research The respondent can answer in his own way according to the proceed of the Questionnaires and I tried to collect fair and true data about the product.

Amul milk RESEARCH FORM


Date:___________ Owners Name:___________________ 1. How many members in your Family? Village:_____________ Code No:____________ _______________

2. Which are the earning sources of your Family? Business Job Daily worker Farming

3. What is your monthly income? Less than 1500 1500 to 3000


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More than 3000

4. Are you filed Milk in Company? And how much Milk filed per day?
Yes No ---------------------------------------------------

5. How much milk is consumed per month? --------------------------------------6 Per day consumpsion of mik? 500ml 1 Liter 5 Liters 15 Liters Any Other

7. At present which type of milk is consumed? Amul gold Posters General Companys advertisement From Retailer

8. How you know about that company AMUL?

9. From where you purchased milk? Nearby village City Home delivery Any Other

10. How many times you purchase milk in a 1 month? -----------------------------------------------------------------------------------11. why you purchase only the amul milk ? What features is possess? Because of Health Because of easy availability Better quality

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PROBLEM RECOGNISION

Amul is facing transportation problem , regarding the late delivery of the products , because of that customers are being able to get products on time. Because of this transportation problem the durable products no more being usefull to the customer as they are spoiled with in few days for eg milk , curd etc Also the new products launched by amul sometime fails to capture or we can say generate sales as they are not according to consumer demand. Also the daily raw material for eg milk further used for making other products such as paneer, curd , ghee etc is not being easily available , so we can say that because of not being able to get raw material problem is faced in the production of such products.

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Production of the products also being interapted because of such scarcity of raw material.

CONCLUSION

.India has emerged as the highest Milk Producing Country in the

world.

The Dairy Industry in India is considered to be a category, which has been Growing & Profitable.

The Major Markets for Export of Dairy products from India include Germany, USA, UAE, & Nepal.

Indian Dairy Products play a significant role in the socio Economic & Religious activities of our population.

AMUL is well poised to steer the Dairy Co- operative Sector into an era of further prosperity & Growth.

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AMUL have been serving as the ROLE MODEL for Dairy Cooperatives across the world.

BIBLIOGRAPHY
WEBSITES: www. Google.com www.amul.com www.indiadairy.com www. Yahoo.com www. en.wikipedia.org/wiki/Amul

ARTICLES: Sandesh news paper AMUL Annual Report

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