PROJECT REPORT ON SUDHA DAIRY(COMFED)

SUBMITTED BY:

NAME :- AMIT KUMAR COURSE :- B.B.M ROLL NO- 106 COLLEGE :- A.N.COLLEGE

DECLARATION

hereby

declare

that,

the

project

entitled

VANDANA

MAM

SUDHA DAIRY, PATNA assigned to me for the partial fulfillment of degree from A.N COLLEGE,(Magadh University) Patna. The work is originally completed by me and the information provided in the study is authentic to the best of my knowledge.

This study has not been submitted to any other institution or university for the award of any other degree.

ACKNOWLEDGEMENT Gratitude is the hardest of emotions to express and one often does not find adequate words to
convey what one feels and trying to express it The present project file is an amalgamated of various thoughts and experiences .The successful completion of this project report would have not been possible without the help and guidance of number of people and specially to my project guide in the company Mrs. VANDANA MAM take this opportunity to thank all those who have directly and indirectly inspired, directed and helped me towards successful completion of project report on

There are several other people who also deserve much more than a mere acknowledgement at their exemplary help. I also acknowledge with deep sense of gratitude and wholehearted help and cooperation intende.

AMIT KUMAR

PREFACE

Summer Training is the bridge for a student that takes him from his theoretical knowledge world to practical industry world. The main purpose of industrial visit is to expose for industrial and business environment, which cannot be possible in the classroom. The advantages of this sort of integration, which promotes guided to corporate culture, functional, social and norms along with formal teaching are numerous.

1) To bridge the gap between theory and practical. 2) To install the feeling of belongingness and acceptance. 3) To help the student to develop the better understanding of the concept and questions already raised or to be raised subsequently during their research period.

The present report gives a detailed view of the ORAGINATIONAL STUDY OF COMFED. The research is definitely going to play an important role in developing an aptitude for hard selfconfidence.

CONTENTS

INTRODUCTION TO DAIRY INDUSTRY DAIRY INDUSTRY IN INDIA UDHA DAIRY COMPANY ORGANIZATIONAL STUDY OF MAGADH DAIRY OBJECTIVES OF THE STUDY RESEARCH METHODOLOGY ANALYSIS AND INTERPRETATION FINDINGS LIMITATIONS RECOMMENDATIONS CONCLUSION

INTRODUCTION
INTRODUCTION
The dairy sector in the India has shown remarkable development in the past decade and India has now become one of the largest producers of milk and value-added milk products in the world. The dairy sector has developed through co-operatives in many parts of the State. The State

had 73 milk processing plants. In addition to these processing plants, 123 Government and 33 co-operatives milk chilling centers operate in the State. Dairy is a place where handling of milk and milk products is done and technology refers to the application of scientific knowledge for practical purposes. Dairy technology has been defined as that branch of dairy science, which deals with the processing of milk and the manufacture of milk products on an industrial scale. In developed dairying countries such as the U.S.A. whereas the rural areas were identified for milk production, the urban centers were selected for the location of milk processing plants and product manufacturing factories. These plants and factories were rapidly expanded and modernized with improved machinery and equipment to secure the various advantages of largescale production.
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India has the highest livestock population in the world with 50% of the buffaloes and 20% of worlds cattle population. Most of these are milch cows and milch buffaloes. Indias dairy industry is considered as one of the most successfully developed industries from post independence period. Dairy industry is dominated by the cooperative sector; about 60% of the installed processing capacity is in the cooperative sector. Dairy cooperatives account for the major share of processed liquid milk marketed in India. In India, dairying has been practised as a rural cottage industry since the remote past. The high cost of milk production, problems of sanitation etc., restricted the practice; and gradually the family cow in the city was eliminated and city cattle were all sent back to the rural areas. The Indian Dairy Industry has made rapid progress since Independence. A large number of modern milk plants and product factories have since been established.

INDIAN DAIRY INDUSTRY (NDDB):National Dairy Development Board, an institution of national importance was setup by the Government of India to promote plan & organize programmers for development of dairy & other agriculture based & allied industries along co-operative lines on an intensive & nationwide basis.

SUDHA IN INDIA

A new organization Bihar State co-operative milk producer federation limited came into existence to implement the project and the actual field work was taken up in 1983. the project originality to complete within 3 years by the end of 1986 and was closed in 1988. After extending of the project period twice each time by one year the project was implemented 8
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districts of Bihar namely Patna, Barouni(Begusarai), Bokaro, Samastipur, Ranchi, Jamshedpur, Muzzafarpur and Gaya.

The Sudha Diary of Bokaro district co-operative milk process societies limited has 22 years back in the name of compfed. Sudha dairy is also approving by the National Dairy Development board.

Any dairy industry has some important section as like: Milk reception section Quality control section Processing and packing section Store keeping section Marketing section Administration section Cleaning section

Company Profile

Sudha has developed wide marketing network to increase its sell in the market. Sudha is providing quality products to its customers and has gained very good faith and is appraised very much by the consumers for its good quality products. Though there are many types of products in the market, this Gaya Dairy is mainly processes milk. Sometimes according to the need/demand curd, lassi, misthi dahi, and paneer are also processed.

They provide directly to custmer if they given a special order to marketing section. They will take a advance order if any function is happening in future. Function like marriage, govt meeting, fair, or any party occasion Funds for outlet are provided from district administration. Milk is supplying in some dist as Jahanabad, Aara,Aurangabad, and some part of Nawada. Per month net profit is 1-2 lakhs of Magadh unit, gaya. As a marketing point of view they will conduct a market survey in a interval of every two month. Survey regarding to its new product development, availability of product, price suitability, improvement in product, customer satisfaction, interest of costumer in a particular product in a particular zone. Due to this they have a com-lined department they will receive complain from customer after that they will consult directly to customer area from which they are belong, they will conduct a special survey on that particular area. Or they will communicate by phone. If customer have a problem regarding to supply of bad milk, then organisation will consult to that outlet or particular retailer. In a short way any how sudha dairy wants to his customer satisfaction, in a marketing point of view this is a excellent marketing strategic plan. Because of this sudha dairy has monopoly in market. on the basis of market it has two seasons. 1st one is on season that means highly milk demanded season, because off marriage time. The period of this season is April to June month and November to January month. In this time production of milk is about 40,000 to 60,000 litres per day, which is against the production capacity of Gaya dairy. Production capacity of milk in Gaya dairy in approx 25,000 litre per day. 2nd one is off season that means regular milk demanded time. In this milk production is approx 20,000 to 25,000 litre every day. During the time of season they are facing scarcity of milk; because of this as time to time they are using milk powder for balancing the demand and supply in market .I think this is good marketing technique. I hope sudha dairy will maintain his monopoly in future also.

INTRODUCTION OF SUDHA DAIRY The Bihar State Co-operative Milk Producers Federation Ltd. (COMPFED) was established in 1983 as the implementing agency of operational Flood programme of dairy development on Anandpattern in Bihar.

Sudha milk and milk product has become a symbol of qualitty. As on date nine out of ten dairy plants are ISO:9001:2000 and HACCP:IS:15000 :1998 certified.

TECHNICAL INPUTS AND MILK ENCHANCEMENT PROGRAMME Various technical inputs to milk producers in a phases minor of milk production inchancement programme and they are classified as follows. 1 : SUPPLY OF MILK TO URBAN CONSUMERS The dairy suppply double toned milk to the urban consumers. Milk is packed in all proof polythene bags [1/2] with fat and SNM 9% and supply to jahanabad distt. And Nawada distt.
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And local market milk is sold both morning and evening through higher trucks with a view to make the milk availability in the major part of the day at comparitively cheaper price. 2. PRODUCTION OF MILK PRODUCTS: This is the only dairy manufaturing table butter in south Bihar . The VIJAYA table butter is being marketed by this dairy in the major cities of country and has the goodwill of comsumers . Each product has a separete production sell. All the machine and equipment are located within the dairy. 3. ARTIFICIAL INSEMINATION SERVICES : The dairy having a sperm production center and is maintaining 20 murrah bulla for semen every year it is running 140 artificial inseminations centers at various society workers after giving training them in veterinary first in artificial insemenation. They have initiated action of

strengthen the semen banks or produce one lack tones og murrah semen every year from 1993 onwards murrah bull breeding are also distributed to some of the societies where there is no possibility of opening unions aid equpiments medicines liquid nitrogen contaners and other co operative socity on free of cost .This union is giving incentives to the artificial insemination workers for each artificial insemenation tones Rs. 3/- ans Rs 5/- for each confermed pregnancy and Rs 12/- per each artificial inseminations calf born. They are extending this facility o all societies where vatenairy institutions are not there . 4.CATTLE INSURANCE: As discreationary inputs unions have undertaken milk cattle insurance on a massive scale. The dairy in insuring the milk cattle of our milk producers with a confessional premium at the rate of 3%. Out of premier amount 113rd is born by society and milk producer has to bear only 113rd of the premium. They insuring 5000 to 6000 milk animals in every year.

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5.PROVIDING INCENTIVE TO SOCIETIES: The remain is provides a matching contribution of Rs 5000 to every society as a contribution to its building testing equipments have been provided to the societies after. Standardization on no profits no loss basis by the union. 6.ANIMAL HEALTH /DUSEASE CONTROL: The dairy is providing free of veterinary facilities , veterinary clinic to meet to needs of the milk producers. Medicine also supplied at free of cost. Free vaccination is also implemented by this dairy as a measure of prevention from contagious diseases.

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ORGANISATIONAL STRUCTURE
COMFED CHAIRMAN(IAS) MD(MANAGING DIRECTOR) (IAS) GM(GENERAL MANAGER)

ASSISTANT MANAGER

MANAGER

DEPUTY ASSISTANT MANAGER

DEPUTY MANGER

ASSISTANT MANAGER

TECHNICAL OFFICER MILK PROCUREMENT OFFICER FODDER DEVELOPMENT OFFICER EXECUTIVE MANAGER (HEAD OF BRANCH DAIRY)

PROCESSING

MARKETING

EMPLOYEE

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MILK TESTING DEPARTMENT

Milk testing and quality control is an essential component of any milk processing industry whether small, medium or large scale. Milk being made up of 87% water is prone to adulteration by unscrupulous middlemen and unfaithful farm workers. Moreover, its high nutritive value makes it an ideal medium for the rapid multiplication of bacteria, particularly under unhygienic production and storage at ambient temperatures. We know that, in order for any processor to make good dairy products, good quality raw materials are essential. A milk processor or handler will only be assured of the quality of raw milk if certain basic quality tests are carried out at various stages of transportation of milk from the producer to the processor and finally to the consumer.

TECHNIQUES USED IN MILK TESTING AND QUALITY CONTROL

1. Milk sampling Accurate sampling is the first pre-requisite for fair and just quality control system. Liquid milk in cans and bulk tanks should be thoroughly mixed to disperse the milk fat before a milk sample is taken for any chemical control tests.

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2. Milk samples for chemical test Milk samples for butterfat testing may be preserved with chemicals like Potassium dichromate. Milk samples that have been kept cooling a refrigerator or ice-box must first be warmed in water bath at 40 C, cooled to 20C, mixed and a sample then taken for butterfat determination. Other preservative chemicals include Sodium acid at the rate of 0.08% and Bronopol used at the rate of 0.02%. 3. The Gerber Butterfat test The fat content of milk and cream is the most important single factor in determining the price to be paid for milk supplied by farmers in many countries. Also, in order to calculate the correct amount of feed ration for high yielding dairy cows, it is important to know the butterfat percentage as well as well as the yield of the milk produced. Butterfat tests are also done on milk and milk products in order to make accurate adjustments of the butterfat percentage in standardized milk and milk products. Apparatus for DF test:

Gerber butyrometers, 0-6% or 0-8% BF Rubber stoppers for butyrometers 10.94 or 11 ml pipettes for milk 10 mls pippetes or dispensers for Gerber Acid 1 mls pippetes or dispensers for Amyl alcohol stands for butyrometers

Treatment of samples
Fresh milk at approximately 20C should be mixed well. Samples kept cool for some days should be warmed to 40C, mixed gently and cooled to 20C before the testing.

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Procedure: Add 10 mIs sulphuric acid to the butyrometer followed by 10.94 or 11 mls of well mixed milk. Next add 1 ml of Amyl alcohol, insert stopper and shake the butyrometer carefully until the curd dissolves and no white particles can be seen. Place the butyrometer in the water bath at 65C and keep it there until a set is ready for centrifuging. The butyrometer must be placed in the centrifuge with the stem (scale) pointing towards the centre of the centrifuge. Spin for 5 min. at ll00 rpm. Remove the butyrometers from the centrifuge. Put the butyrometers in a water bath maintained at 65C for 3 min. before taking the reading. The fat column should be read from the lowest point of the meniscus of the interface of the acidfat to the 0-mark of the scale and read the butterfat percentage.

APPEARANCE OF THE TEST The color of the fat column should be straw yellow. The ends of the fat column should be clearly and sharply defined. The fat column should be free from specks and sediment. The water just below the fat column should be perfectly clear. The fat should be within the graduation.

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The Lactometer test

Procedure:
Mix the milk sample gently and pour it gently into a measuring cylinder (300-500). Let the Lactometer sink slowly into the milk. Read and record the last Lactometer degree (L) just above the surface of the milk. If the temperature of the milk is different from the calibration temperature (Calibration temperature may be=20 0C ) of the lactometer, calculate the temperature correction. For each C above the calibration temperature add 0.2L; for each C below calibration temperature subtract 0.2 L from the recorded lactometer reading.
Sample No.1 No.2 No.3 Milk temperature 17 C 20 C 23 C Lactometer reading 30.6 L 30.0 L 29.4 L Correction - 0.6 L Nil + 0.6 L True reading 30.0 L 30.0 L 30.0 L

PASTURATION DEPARTMENT

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Pasteurization
Pasteurization is the process of heating a liquid to below the boiling point to destroy microorganisms. It was developed by Louis Pasteur in 1864.

Types of Pasteurization:
There are basically two methods of pasteurization in use today-

batch and continuous flow. In the batch process, a large quantity of milk is held in a heated vat at 65C. for 30 minutes, followed by quick cooling to about 4C.

In the continuous flow process also known as HTST, for high temperature, short time, milk is forced between metal plates or through pipes heated on the outside by hot water. While flowing under pressure, the milk is held at 72C. for at least 16 seconds. Before being chilled back to 4C. or cooler, it flows through a heat exchanger to pre-warm cold milk just entering the system.

The Purpose of Pasteurization

1.
To increase milk safety for the consumer by destroying disease causing

microorganisms (pathogens) that may be present in milk.

2. To increase keeping the quality of milk products by destroying spoilage microorganisms and
enzymes that contribute to the reduced quality and shelf life of milk.
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Pasteurization conditions used for milk products.

Pasteurization Type Batch, vat "

Typical Product Milk Viscous products, or products with more than 10% fat or added sweetener Egg nog, frozen dessert mixes Milk Viscous products, or products with more than 10% fat or added sweetener Egg nog, frozen dessert mixes " Milk " " " " Milk and cream Milk Canned products

Typical Storage Temperature Refrigerated " 145F (62.8C) 150F (65.6C)

Holding Time 30 min 30 min

" Continuous, high temperature short time (HTST) "

" "

155F (68.3C) 161F (71.7C)

30 min 15 sec

"

166F (74.4C)

15 sec

" " Continuous, higher heat shorter time (HHST) " " " " Continuous, Ultrapasteurization Aseptic, ultra high temperature (UHT) Sterilization

" " " " " " " Refrigerated, extended storage Room temperature "

175F (79.4C) 180F (82.2C) 191F (88.3C) 194F (90C) 201F (93.8C)

25 sec 15 sec 1 sec 0.5 sec 0.1 sec

204F (96.2C) 0.05 sec 212F (100C) 0.01 sec 280F (137.8C) 275-302F (135-150C) 240F (115.6C) 2 sec 4-15 sec 20 min

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Main product :1. Milk:Standardized milk 4.5 fat/ 8.5 snf Toned milk 3.0 fat/ 8.5 snf Double toned milk 1.5 fat/ 9.0 snf Whole milk 6.0 fat/ 9.0 snf

MILK PRODUCTS

GHEE ICE-CREAM LASSI MISTI-DAHI PEDA .

PANNER SUDHA SPECIAL KALAKAND RASOGULLA GULABJAMUN

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PLAIN-CURD LEDIKENI BALUSAHI

OBJECTIVES:To add the value to the procured raw milk To provide the nutritive diet to the consumers To preserve the milk for longer duration To manage the flow of milk

FUNCTION : To produce the value added milk products like Ghee, Butter, and Powder etc To process the milk & allocate to various sections To preserve the milk for longer duration To manufacture milk powder to manage the excess liquid milk To collect the milk available from various villages To supply the excess liquidity milk to the needy expressive daries To handled the chilling centers related activities.

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Milk flow process:-

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PACKING DEPARTMENT

PROCESS FLOW CHART FOR POUCH MILK PACKAGING

MILK RECEPTION IN CAN AND TANKERS INSPECTION ANDTESTING UNLODING THROUGH ONLINE STRAINERS CHILLING RAW MILK STORAGE TANK BALANCE TANK OF PASTEURIZER CLARIFICATION PASTURIZATION (76.C FOR 15 SECONDS) OUTLET MILK<6.C PASTEURIZED MILK STORAGE TANK SAMPLE & TESTING CHILLING MLK STORAGE TANK POUCH MAKING BALANCE TANK POUCH FILLING CRATING COLD STORAGE ( <6.C) DESPACH TO VARIOUS PLACES
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PROCESS FLOW CHART OF PEDA PACKAGING

RAW MILK (FAT= 4.5%-4.6%, SNF = 8.6% - 8.7%) CONDENSING IN KHOA MACHINE To 40% T.S OR BOILLING AND SLOW

STIRRING AT 1-1.5 KG/CMTILL 68-72% T.S CONCENTRATION 19-20% OF MILK TAKEN

COOL KHOA MASS TO 60 c IN THE PAN ADD SUGAR (? Rd OF KHOA OR 50% MILK T.S) AND CARDMOM POWDER,0.1G/Kg OF PEDA . MASS MIX THROUGHLY IN PLANETARY MIXER TRANSFER PEDA MASS TO COLD ROOM .COOL TO 10-15 C SHAPE AND MOULDING TO STANDARD SIZE OF 12.5g EACH

s.no. 1 2 3 4

COMPOSITION MOIST FAT SUGAR SNF

AMOUNT 15-16% 19-20% 20-30% 30-34%

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PROCESS FLOW CHART FOR LASSI PACKAGING

RAW / PASTEURIZED MILK (FAT - 4.5%, SNF - 8.5%)

HEATING TO 85 C THROUGH PHE OR IN MULTIPURPOSE VAT FOR 1-2 UNITS COOL TO 42 C IN JACKEDTED VAT ADD PURE CULTURE 0.1% AT MILK INCUBATE AT 42 C FOR 3 - 4 HOURS & CENTRAL MAXIMUM ACIDITY TO 0.5% BREAK THE CARD AND PLUNGER VIGOUROULY . RAISE THE TEMPERATURE TO 50 C ADD SUGAR AND 28% OF THE CURD AND WATER 40% OF THE CURD HOMOGENISE AT 150 -200 lbs PRESURE PASTEURISE AT 80% AND COOL AT 4 C QUICKLY STORE IN TANK AT 4 C PACK IN 200 ml POLY POUCHES STORE LASSI SACHETS AT < 4 C IN COLD STORAGE YIELD = 117 - 118%

COMPOSITION ?

FAT = 3.1 -3.2% SNF = 6.0 6.2% SUGAR = 14 15% ACIDITY MAXIMUM = 0.7%

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PROCESS FLOW CHART OF PANEER PRODUCTION

RAW PASRED MILK (FAT = 0.45 - 5.0 %, SNF = 8.5% ) HEATING TO 85 C IN PANEER VAT COOLING TO 70 - 75 C ADD 1% - 2% CITRIC ACID SOLUTION BRING DOWN PRECIPITATE TO 5.3 - 5.4% GET CLEAR GREENISH WHITE PRECIPITATE ALLOW COAGULENE TO SETTLE MAINTAIN CONGULENE TEMPERATURE TO 70 C DRAIN WATER AFTER 10 MINUTES TRASFER COAGULEEN/CURD TO PANEER HOOP'S LINED WITH CLOTH , USE 10 Kg HOOGS PUT THE PANEER HOOPS UNDER 3.4 Kg/cm2 PRESSURE FOR 15-20 MINUTES.USE PANEER PRESS TAKE OUT PANER BLOCKS AND DIP IN 4 C PASTEURISED CHILLED WATER FOR 2-3 HOURS IN COLD STORAGE PRODUCT YEILD = 15 - 17%

S. NO. COMPOSITION AMOUNT 1 FAT 58% 2 SNF 24-26% 3 MOIST 49-50%

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MARKETING DEPARTMENT
The marketing is very broad concepts for the business. We can distinguish between social and a Managerial definition of Marketing. A social definition saw the role Marketing plays in society. One market said that Marketings role is to Deliver a higher standard of living. Here is a social definition that serves our purpose Marketing is a societal process by which individuals and group obtain of what they need and want through creating, offering and freely exchanging products and services value with others. For Managerial definition, Marketing has often being described as the art of selling products. Sudha dairy is having its goods reputation in the market because of its best quality. Quality is the bench mark of Sudha dairy resulting in to raising the graph of consumer demand and market. Federation transaction is ruling at federation decided prices, while rest of pricing is independent to our union. Our union as also entered in export market, where the price ruling is under the union control. Federation makes payment to the union on advance bases or approximately within 10-15 days as per the requirement of union .

Purpose & scope: To supply milk & milk products. To review customer requirement, resolving any requirements differing from established norms. To meet customer requirement.

Responsibility & authority: Sales coordination of liquid milk, Butter milk & flavored milk. Sales coordination of milk products to various COMPFED depots & their bulk parties. Sales coordination of milk products to Defense. Liasioning with Government & legal agencies as & when required. Liasioning with National Co-operative Dairy Federation of India Ltd (NCDFI).

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Activities:
Milk, Butter milk, flavored milk sales: the liquid milk is sold in pouches, in cans & tankers. The pouch milk will be supplied as per the requirement of milk distributing agents. The appointment of milk distributing agent In case of an individual customer, milk, butter milk, chilled water is given in union's cans vessel against cash payment basis. Product sales within district including village cooperative societies: - the demand for ghee, butter milk, chilled water etc, within the district is being met by selling the products to the individual customer or institutional customers. The sale may be done against cash payment or cheque or DD or credit sales depending upon the party. Export orders

Advertisement
Sudha Dairy is do advertisement of its product many different ways, which are under ,

- Advertisement through News paper - Advertisement through Board and Hoardings - Advertisement through Posters - Advertisement through Internet

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SUPPLY CHAIN MANAGEMENT

Supply chain of the Sudha dairy starts with the procurement of raw milk from the farmers and then production of pasteurized milk and milk products till the finished products reaches the consumers. The main component of supply chain is making or buys decision outsourcing Purchasing, vendor selection, & information flow.

FINANCE DEPARTMENT

Finance Management is the part of the Managerial activity, which is concerned with planning, and controlling of the firms financial resources. It is an applied branch of general management it has to plan to organize and control the finance of the enterprise. Chief duties of financial management are planning and control of corporate finance. Financial Management is called upon to take three major decisions viz. Investment decision, financial decision, and dividend decision. Financial Management involves the implementation of these three major decisions it is an integral part of overall management rather than merely a staff activity concerned with fund raising operations without sound management of financial resources, business cannot achieve its objective and may occur heavy losses. Thus financing management in charge of efficient planning and control of the cycle of flow of funds inflow and outflow of funds.

Process of Finance & Account

The accounting function covering mainly in Patna office and plant, there are some centers as like Gaya plant, samstipur plant etc are performed by the Accounts Department at Patna head office of Sudha dairy. All the purchase and sales for Sudha dairy are executed from the Patna head office centrally. The purpose and scope of Account process are Management of Financial resource of the union accurate and timely payment to societies and supplies, maintain proper books of the union and advise COMPFED dairys management of the performance of the union based on accounting records, finance process includes the accounting functions of payables,
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Receivable, Cash Management, Asset Management, and General Accounting & Reporting functions including Budgeting. It also covers Costing activities performed at Sudha dairy. The Audit Budgeting and Costing process are performed by the internal Audit department in closeness with Accounts Department.

Financial Planning

A firm needs to manage its resource effectively and efficiently to achieve its objective. The managing of resources in an a effective manner is possible only when the management work out the future course of action in advance and take decision in professional manner and rational manner thats why financial planning is very important Financial planning is a statement estimating the amount of capital and determining its composition. It includes; Determination the amount needed for implementing the business plans. The determination form and proportionate amount of securities. Laying down the policies as to administration of financial plan.

Steps for Financial Planning: Analysis of past performance Establishing objective Determine investment need Forecasting cash flow Financing

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LIMITATION

The following limitations are found in Magadh dairy, gaya ( COMFED):1- Direct interaction with the company officials is very difficult and sometime s impossible due to their time constraints and hence primary data found to be insufficient. 2- Due to the time provided by the organization to conduct our project was limited. It was sufficient for us to collect more information about the topic. 3- Organization was not leak out their actual data/information, as it may be advantageous to the competitors. 4- The time provided was insufficient to cover all the departments of the union. 5- Constraint of time due to busy schedule due of organizational personnel. 6- The personal interview was idealistic and informative. 7- It was not possible to go deep into the operation has some information were confidential. 8- I relayed on the same sensory perception and memory for the collection of data. 9- The employee did reply the question arises fully and effectively. This also affected my study. 10- Analysis and interpretation of the report is purely based on the manual provided by the marketing department.

OBJECTIVE OF THE STUDY:

1) To access probable volume of future sales. 2) Top study the features which will beneficial for the product in future. 3) The consumer complaints regarding quality, packing supply of the product. 4) To observe all techno non aspects prevalent in this market.
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5) To analyze the base of consumer satisfaction and what type of measure should be taken to increase it. 6) To analyze the consumer dissatisfaction and what remedies should be taken. 7) To remove the misconception almost dairy milk in consumers. To identified the operational performance of the compfed . 8) To examine the factors of affecting organizational performance. 9) Bring out the result of structure of the organization. 10) To identify market strength of the Compfed through short term projections. 11) To know about the liquidity position of the Compfed. 12) To know about efficiency of the working capital 13) To study all the different bodies of the Compfd 14) To know the financial condition of Comfed. 15) To know the compacted share of company product. 16) To know the consumer acceptance of purchase of product.

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RESEARCH METHEDLOGY
The information collection process and methodology which I followed primary and secondary both resources. In primary research, I collected data with the help of questionnaire & interview method. I also used secondary sources of information including websites and other such modes of information generation. RESEARCH METHODOLOGY USED Marketing Research is a process of collecting and analyzing marketing andultimately to arrival at a certain conclusion Magadh Dairy Project (MDP) is a concern, whichis marketing the product having different brands. Thus a survey method of marketingresearch is essentially exploratory in nature. Thus, I opted from Questionnaire methodfor conductive survey about the SWOT analysis of Sudha milk for Magadh Dairy Project (MDP). DATA: In this research I have used both the methods of data collection i.e. primary&secondary. Primary data is collected through questionnaire and secondary data iscollected through in house journals, sales person, and dealers/retailer. The basic focus ofthe survey was to do SWOT analysis of different brand of milk for MagadhDairy Project,Gaya. books, business journals,

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ANALYSIS OF MARKET SURVEY :-

No of respondents
160 140 120 100 80 60 40 20 0

No of respondents

INTERPRETATION : THE ABOVE GRAPH INDICATES THAT THE AGE GROUP BETWEEN 20 TO 30 YEARS LESS ENJOYING
THE SUDHA PROJECTS COMPARE TO THE AGE GROUP OF 30 TO 40 YEARS IS MORE ENJOYING THE SUDHA PRODUCTS.

What is the consumption pattern according to education label ?

Qualification a) Below 10th b) 10th c) 10+ 2 d) Graduate e)P . G & + Total Average

No of respondents 10 21 41 68 10 150 30

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No of respondents
160 140 120 100 80 60 40 20 0

No of respondents

60 50 40 30 20 10 0 NO. OF RESPONDENTS PERCENTAGE OF RESPONDENTS

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INTERPRETATION :

In this survey it is prove that 36.6% is happy with the sudha price & 33% is not happy with & 30% can not change the price of sudha product.

where do you purchase milk products regulairy ?

OPTION SUDHA BOOTH/PARLOUR HOME DELIVERY GENERAL STORE

NO. OF RESPONDENTS
85 30 35

PERCENTAGE OF RESPONDENTS
56.66% 20% 23.33%

90 80 70 60 50 40 30 20 10 0

NO. OF RESPONDENTS PERCENTAGE OF RESPONDENTS

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Which grade of SUDHA milk do you use ?

OPTION NO. OF RESPONDENTS 50 35 20 15 10 20 PERCENTAGE OF RESPONDENTS 66.60% 23.30% 13.30% 10% 6.70% 13.30%

Sudha Gold Sudha Shakti Sudha Healthy Sudha Smart Sudha Lite Sudha Cow Milk

INTERPRETATION
From

the above analysis, it is clear that about 66.6% people uses sudha gold for the purpose of drinking, 23.3% opted sudha shakti, 13% opted sudha healty in joint faimly & 13.3% uses for tea .

60 50 40 30 20 10 0 Excellent Good Average Below Average Poor

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INTERPRETATION

This survey of respondences according to the performance of the particulers services sudha has more varities & its taste is delicious , but the cost of the prodct should be decrease and the delivery system should be easier.

what is the sudha performance through mentioned particulers by questionong to the outlet owners ?

SUDHA / SCALE Sale of product Supply Profit Schemes of sudha

Excellent 50 35 35 20

Good 30 60 25 30

Average 25 20 45 25

Below Average 35 20 15 30

Poor 10 15 30 45

60 50 40 30 20 10 0 Excellent Good Average Below Average Poor

Sale of product Supply Profit Schemes of sudha

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INTERPRETATION

The above survey Shows that sale of sudha product is excellent and supply process is good but the scemes of sudha is not up to the mark . that is the reason the profit is very poor, so sudha should come with new scemes & incentives offer.

SWOT ANALYSIS

After a keen observation over the organisation and various departments of COMPFED the following strength, weakness, opportunity and threats are known. STRENGTH 1. Own procurement of milk from different cooperative dairy

2. No any dairy is as bigger in operating in its area of operation.

3. Distribution system (a) Distribution of milk and its products from dairy. (b) Thousands of outlet are scattered in the different local town and in adjacent town run by retailers.

4. Many type of products as per ISO standard certified by ISO 9001, 2000.

5. Well connected with all India milk grid like other dairy of the country e.g. PRADESH, ORISSA, MAHARASTRA.

ANDHRA

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6. The infrastructure of COMPFED is very much suited for the processing of the milk &thus assures quality of milk.

7. COMPFED has a good product position in the market.

8. COMPFED maintains competitive pricing.

WEAKNESS

1. Procurement area sometimes goes into flood due it procurement of milk gets less/decreases.

2. Generally procurement areas are in Bihar.

3. Milk has been the part time business of agents of COMPFED.

4. During the flush season COMPFED has to suffer losses due to availability of surplus milk.

5. The commission structure of the agents is less when compared to the paid by other dairy.

6. Low advertising.

OPPORTUNITY

1. The existing information can be utilized for a longer capacity.

2. COMPFED is assumed with the availability of freash milk throughout the year.

3. CONSUMER AWARENESS OVER THE PRODUCTS HAS BEEN INCREASING OVER THE YEAR.
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4. COMPFED has a good scope for its product diversification.

5. There is a gradual growth in the cities industries hotels by which COPMFED products can get a good market. 6.COPMFED is its way to obtain ISO 9002 certificate.

THREATS

1. Day to day increase in the milk procurement. 2. Entering of MNCs into dairy industry.

3. Inter dairy competition.

4. Unethical marketing practices of private brands.

5. Competetors pay their agents with a higher commission, which creates a threat to COMPFED.

6. The overhead cost of competition are lower, compared to that of COPMFED.

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SCOPE OF SUDHA IN DAIRY INDUSTRY

SCOPE OF SUDHA DAIRY

Sudha is based on absolute ground level of marketing company was responsible for the dairy and milk revolutionary in the late of 1940s and the villagers and farmers from different regions of Gujarat and bring the operation flood. Sudha has various products and has distinction of having every possible dairy product in its product line. The secret behind Sudhas success is the constant innovation with superior quality in its products. Sudha divides its strategic plan in 5 steps: 1) Mapping the market 2) A value identification 3) Segment the market /Audit 4) Understanding the actual customers
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5) Also concentrate in Niche marketing (1) Before starting the production Sudha locate the market of any place in India as well as abroad. They spot out or highlight that portion of the market at which demand is reasonable. 2) After mapping it, the second important step, there economical backup or response from the customers counted on. The market strategy of Sudha is that they calculate the possible return that may come from the product. 3) Segmentation of market is the main source of success for any high rofile business. A company like Sudha cannot proceed for any production, they have to segment the market properly & practically. After that their outcome will resemble with the expected one. 4) Almost the whole Indian market is dominated by Sudha. They are trying to capitalize, before launching of any product by Sudha they must realize hat what their potential customers are expecting from them so, in this way Sudha company very much conscious about their customer. 5) Niche marketing is another innovative outcome of latest concept and which adopted by Sudha. To be successful in todays competitive arced; a company must capture the minute or small segment of any huge market. It order to do that, the marketing structure of company must be very choosy & intellectual. So that it can reach upto that small segment. By capturing such segment Sudha is acquiring huge market.

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CONCLUSION
CONCLUSION

1. Gaya is very huge market of Sudhas product and the main player of this product are : SUDHA NESTLE LOCAL PRODUCT IMPORTED PRODUCT

2. Among these brands the sale of Sudhas is very high and it is followed by Sudha . 3. Sudha is top in the list among different brand in Gaya. 4. Most of customer prefers Sudhas product than other. 5. Share of sudha is increasing very gradually and it is good sign for the Sudha company. 6. Sudha is not properly aware of the promotional activities regarding Product. 7. Due to electricity break down problem in Gaya effects the Sudhas product or others product very much especially in summer seasons. 8. Best season for Sudhas product is the time of festival like Durga puja, Dipawali, id , bakrid , Holi . 9. In the Gaya the sale of Sudhas milk, chease is very high because of marriage ceromony.
10. In the month of May and June the school, colleges are usually closed in this period so,

the sale of Sudha Ice-cream is goes decreasing in this period .

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