INDUSTRIAL TRAINING REPORT

DONE AT

AAVIN CO-OPERATIVE DAIRY PLANT

COIMBATORE

It has been submitted in partial fulfilment for the award of the degree of

BACHELOR OF BUSINESS ADMINISTRATION WITH COMPUTER

APPLICATIONS

Submitted by

GANESH PANDIAN.S

(Reg.No:17BBA010)

Under the guidance of

Dr. HEMALATHA T BBA., MBA., M,Phil., Ph.D., PGDCA

Head, Department of Management

RATHINAM COLLEGE OF ARTS AND SCIENCE

(AUTONOMOUS)

(Affiliated to Bharathiar University, Accredited by NAAC, Approved by

AICTE and ISO 9001:2008 Certified)

Eachanari, Coimbatore -641021

OCTOBER – 2018
 CERTIFICATE

This is to certify that industrial training was done at AAVIN CO-OPERATIVE DAIRY
PLANT, COIMBATORE submitted to Rathinam College of Arts & Science
(Autonomous), in partial fulfilment of the requirements for the award of the degree of
Bachelor Of Business Administration with Computer Application is a record of original
training work done by GANESH PANDIAN.S (Reg.No:17BBA010) during the period 2018
– 2019 of his study in the Department of Management, at Rathinam College of Arts &
Science (Autonomous) under my supervision and guidance

Place: COIMBATORE

Date: ................................................

Signature of the Guide

Counter Signed by

.....................................................................

Signature of the Head of the Department

Viva – Voce Examination Held on ..............................................

Internal examiner External examiner

 DECLARATION

I GANESH PANDIAN.S hereby declare that the industrial training

report done on AAVIN CO-OPERATIVE DAIRY PLANT, COIMBATORE submitted to
Rathinam College of Arts and Science (Autonomous), in partial fulfilment of the
requirements for the award of the degree of BACHELOR OF BUSINESS
ADMINISTRATION WITH COMPUTER APPLICATION is a training work done by
me during 2018-2019 under the supervision and guidance of Dr. Hemalatha T BBM.,
MBA., M.Phil., Ph.D., PGDCA Head of the Department, Department of Management,
Rathinam College of Arts and Science (Autonomous), Rathinam Techzone, Coimbatore
– 641021

COIMBATORE

DATE:

......................................................

Signature of the candidate

(Reg.No: 17BBA010)
 ACKNOWLEDGEMENT

I acknowledge my deep sense of gratitude to our Principal-Administrative Prof.

K.MANICKAM MCA.,M.Phil.,Ph.D, Rathinam College of Arts & Science
(Autonomous) for having given me an opportunity to get practical experience beyond the
bounce of theoretical knowledge through industrial training.

I acknowledge my deep gratitude to our Principal Academic Dr. R.Muralidharan

MSC.,M.Phil.,Ph.D Rathinam College of Arts and Science (Autonomous) for having
given me a chance to get a practical experience beyond the bounce of theoretical knowledge
through industrial training.

My sincere thanks to my Guide Dr. Hemalatha T BBM., MBA., M.Phil., Ph.D., PGDCA
Head of the Department, Department of Management, Rathinam College of Arts and
Science (Autonomous) for given an opportunity to undergo an project work and her valuable
guidance and kind advice, encouragement and creative suggestion at every stage of the
industrial training.

S.GANESH PANDIAN
 INDEX
S.NO CONTENTS PG.NO

1. INTRODUCTION TO THE STUDY 1

2. INTRODUCTION TO THE COMPANY 2
3. HISTORY OF THE COMPANY 3
4. COMPANY PROFILE 4
5. OBJECTIVES OF STUDY 5
6. LIMITATIONS OF THE STUDY 6
7. ORGANIZATION STRUCTURE 7
8. FUNCTIONAL DEPARTMENTS 8
8.1. PROCUREMENT AND INPUT DEPARTMENT 9
8.2. PRODUCTION DEPARTMENT 11
8.3. QUALITY CONTROL DEPARTMENT 18

8.4. ADMINISTRATION DEPARTMENT 20

8.5. FINANCE DEPARTMENT 21

8.6. MARKETING DEPARTMENT 26
9. FINDINGS 30
10. SUGGESTIONS 31
11. CONCLUSION 32
12. BIBLIOGRAPHY 33
 INTRODUCTION TO THE STUDY

 The training was undergone in AAVIN CO-OPERATIVE DAIRY PLANT,

COIMBATORE for ten days (16.05.2018 - 29.05.2018)
 The company was established on 15.09.1979
 It is a milk manufacturing company
 It manufacturing milk and butter, ghee, curd, milk ghova, etc
 The industrial training includes functions of various departments activities like
administration, marketing, finance, production, and packing

Aavin co-operative dairy plant –

pachapalayam, coimbatore

1
 INTRODUCTION TO THE COMPANY

 AAVIN is one of the leading milk manufacturing companies in Tamilnadu

 It is a co-operative limited company owned by government of Tamilnadu
 It controlled by Tamilnadu Co-operative Milk Producers Federation limited
 Its annual turnover is 66 crores
 Its labour capacity is 150 in numbers

2
 HISTORY OF THE COMPANY

 The Coimbatore District Co-Operative Milk Producers’ Union Limited

(CDCMPU) is situated 8 kilometers away from the Coimbatore town limit
towards the direction of Siruvani river, owning an area of 36.01 acres land.

 Started as Coimbatore District Co-operative Milk Supply Union during

1937, and as Coimbatore District Co-operative Milk Producers’ Union
Limited during 1976, were amalgamated and registered to function as the
Coimbatore District Milk Producers’ Union Limited since 15-09-1979,
occupying the entire area of operation in Coimbatore district and Tiruppur.

 In the year 2008–09, it was selected as a Best Union in Tamil Nadu and
presented a shield by the Tamil Nadu Co-operative Union. Under the
guidance of Coimbatore District Collector Dr.P.Umanath, I.A.S., it is
functioning excellently as well as achieving a lot from 07.06.2009.

 Its authorized share capital is Rs.5,00,00,000/- and 836 societies are

members in this union with a paid up share capital of Rs.49,09,900/-.

3
 COMPANY PROFILE

 Name: Coimbatore District Co-Operative Milk Producers’ Union Limited

(CDCMPU)
 Form: Co-operative sector under co-operative society act
 Reg. office: Coimbatore District Co-Operative Milk Producers’ Union Limited
(CDCMPU), siruvani main road, kurinji nagar, Coimbatore-641010
 Societies: 527
 Members: 112597
 Office time: 10.00 AM-7.00 PM
 Premises: 7 acres
 Registration: 15.09.1979

4
 OBJECTIVES OF THE STUDY

 To get extra knowledge about the dairy centre

 To know about the function and activities of aavin

 To know about the financial highlight of the dairy centre

 To know about the process of dairy product in dairy centre

 To know the sales achieved during the study period

5
 LIMITATIONS OF THE STUDY

 The training period is very limited

 Some places were very restricted area so they didn’t allow to visit

 Some employees have not explained about the machineries

6
ORGANIZATION STRUCTURE

7
 FUNCTIONAL DEPARTMENTS

 Procurement and Input department

 Production department
 Quality control department
 Administration department
 Finance department
 Marketing department

8
 PROCUREMENT AND INPUT DEPARTMENT

The first process of dairy production is procurement of raw materials. The raw milk is the
vital ingredient for dairy processing. The raw milk is needed for processing in Aavin milk
plant is collected from the farmers of Coimbatore.

In Aavin procurement department maintained their raw milk collected from societies The
milk cost will send through the bank Here the officer and v doctors will check the cow
regularly whose cow are give the milk to the society.

The collected raw milk is chilled in the chilling centre before its dispatched to aavin milk
plant. The payment to the supplier of raw milk will be given to the quality of the milk will be
given to the quantity of the milk. This is done after making a test.

Milk procurement is carried through:

 Formation of village level co -operative society.

 Convincing farmers to pour milk to co-operative to fetch higher price.
 Year round milk collection from the societies' door step by milk collection routes.
 Educating the farmer is on animal management, infertility and feeding management.
 Maintaining the book of accounts at the society level
 The procurement price is calculated and given to the farmers based on the chemical
quality of milk that is solid non fat.
 Payments to the producers are affected once in 10 days the union.
 Monthly payment nearly 9 cores to rural villages

Functions of P&I department:

 Collect milk from the milk producers in Coimbatore and ooty districts.
 To supervise milk collection and society activities
 To control diverse and organisation of new society, identification of new village for
procurement and input of veterinary doctors who gives veterinary coverage to all
societies.

9
Technical input and services offered:

 Free veterinary healthcare to animals of the producer members of this organization.

This service is provided by operating 8 Nos. of Mobile veterinary routes covering 420
Societies in the District. The veterinarians visit the societies at a scheduled time,
every week and treat the animals in the village itself
 Free Deworming of all calves
 Emergency veterinary service on call at a reasonable charge of Rs 25.00 per visit even
to remote village
 Door step Artificial Insemination service in 503 villages
 Supply of cattle feed at a reasonable price
 Vitamin Bl production program by selecting good quality cows and inseminating with
a proven bull and the expected male calf is selected for semen production. The farmer
is given good price for his male calf
 Progeny testing scheme
 Arranging of loans from nationalized banks to purchase animals

Training centre:

The Union is running a training centre to train the society level employees as well as the
farmers. The training programs conducted are

1. Artificial Insemination Training -30days

2. Milk Tester Training -5 days
3. Bulk Milk Chiller Training - 5 days
4. Artificial Insemination Refresher Training - 5 days
5. Clean Milk Production Training - 2 days (Members)
6. Farmers Orientation Program - 1 day
7. Dairy Animal Management Training - 2 days

10
 PRODUCTION DEPARTMENT

Manufacturing process:

The milk supplied by Aavin is highly processed by using the techniques of the scientist
“Louis Pasteur”. There are four steps followed in processing of milk at Aavin are as follows.

Chilling:

The first step in processing of milk in Aavin is “Chilling of raw Milk”. To increase the life of
the milk & to check the growth of microorganisms that might be present in the milk and to
arrest further deterioration in quality of raw milk. The freshly drawn raw milk has been
chilled to 5 c and below. It also had at that temperature until the milk is processed.

Pasteurization:

It is the process of heating liquid milk at a definite temperature for a definite time, sufficient
enough to destroy pathogenic microorganism but which is not sufficient to achieve complete
sterilization. The product is cooled immediately; every particle of milk is heated to 72 c and
held continuously at or above this temperature for atleast 15 secs.

Homozenization:

This process breaks up the small fat globules in the milk into even smaller globules. The fat
in the water emulsion is stabled to the extent that there is a noticeable rising and the fat from
200-300 per sec through very small opening the fat globule membrane is disrupted during
homogenization as new apparently casein processing of milk protein both participate along
with the fat globules membrane materials is emulsifying the newly formed fat globules.

Standardization:

It refers to the adjustment that is Raising or lowering of the fat and solid non-fat % of milk to
a desired value so as to conform the legal or other requirements prescribed. Milk is
standardized by addition of milk or cream with a higher or lower fat % than that of the
material to be standardized.

11
 In the production department there are various sections are available they are listed
below

 Reception section
 Lab section
 Ghee section
 Chilling section
 Milk Beda section
 Butter section
 Flavoured section
 Curd section
 Packing section

Reception section:

Under this reception section the milk is collected from various societies in and around
Madurai districts nearly 80-90 societies. The collected milk will be tested in the reception
section to find whether it is good or decayed.

If the milk is spoiled it will be returned back to the milk holder. If the milk is good then the
fat content will be tested the fat content in the milk should be four degree Celsius if it is less
than four degree Celsius again the milk will be returned.

12
Lab section:

The next section is lab section in the lab section a sample of milk will be sent the fat and
water in the milk will be tested in that lab section the fat content should be 4- 4.2 degree
Celsius if it is less than or more than four to four point two degree Celsius the milk will be
returned to the customer.

Chilling section:

The next section is chilling in the chilling section the tested milk will be chilled and stored in
a container then it will be heated at 40,60,70,80Degree Celsius and then gradually. The
Heated milk will be chilled at 80,70,60,40 degrees Celsius

13
Butter section:

Butter section in the butter section to produce butter the skimmed milk will be used, there
will be a plant called separator it separate the milk into skimmed and non skimmed milk then
the skimmed milk will be sent to produce butter and the non skimmed milk will be sent to
produce a milk powder. In butter section there will be a plant called butter churn, t look like a
big container in that container the milk will be rotated nearly forty five minutes and then the
butter will be obtained.

Ghee section:

In the ghee section the butter will be heater in a big container nearly one hour at 90 degree
Celsius. Then it will be will be sent for the packing section and stored in a Gordon for sale.

14
Milk beda section:

In this milk Beda section the milk Beda is prepared manually ten litters of milk, one
kilogram of sugar and one kilogram of cream are heated initially at 90 degree Celsius and
then heated at 70 degree Celsius nearly one hour. Then it will be chilled and sent for the
packing section for sale.

Flavoured milk section:

The next section is flavoured section in this section the heated milk will be filled in a bottle
and the flavoured is mixed and then it will be placed in a respective plant for 45 minutes and
the milk will be Chilled and sent for sale. There are favours like

 Chocolate
 Almond
 Strawberry
 Mango
 Pine
 apple

15
Packing section:

The packing section there are separate plant will be available for each and every variety of
product , a plant will produce nearly 72 output per minute for one hour it produce 1200
output.

Curd section:

Aavin curd is superior in quality and hygienically manufactured in Dairy department, packed
in heat sealed cups. It is available in all the leading super markets and aavin parlours and
Franchise retail outlets.

16
Production process chart:

17
 QUALITY CONTROL DEPARTMENT

Quality Inspection of raw milk procured:

 At each level of procurement of raw milk a sample is taken to test certain parameters
such as Quality of milk (Fat content, SNF content, Temperature reading, Lacto meter
reading, MBRT). The samples are taken as per the following:
 At Society Level – Farmer wise
 At CC/BMC – Society wise
 At Unions –Society wise, Tanker wise
 Federation Dairy – Tanker wise

Quality Control at Dairy:

 At regular interval from storing Milk at SILO, to packing milk in sachets and loading
in to vehicle, the quality of the milk is tested as per SOP/ ISO standards.
 The quality of raw materials, water, chemicals, packing materials and other
consumables is verified by QC.

The quality control maintains following registers:

 Dairy Chemistry register/ QC processing register

 Dairy Bacteriology register
 Tanker seal verification register
 Lab Report o Adulterants detection register
 Plate counts register

Quality check on receipt of materials:

On receipt of the materials Stores sends the Inspection Report to QC. Samples are collected
by Lab for quality testing. In some cases, Purchase department receives samples from
multiple vendors during tender processing/ quotation and forwards the same to Lab. Lab
collects samples as per the sampling plan. The samples are tested as per the standard
operating procedures (SOP/ ISO) and checked for conformance to specifications as
mentioned in tender. If samples are found to be conforming to specifications, results are
documented in. The test reports are prepared in a prescribed format with remarks and sent to
Stores/Purchase departments and also to the user department. If they do not conform to the
specifications, the received items are rejected with remarks mentioned in the inspection
report and sent to Stores department.

18
Issues:
 No visibility on analysis of the performance of the vendors with quality of their
materials
 No visibility on the sub-standard quality of milk (below 8.0% SNF) union-wise,
BMC-wise, CC-wise, tanker-wise and contractor-wise No visibility on high
temperature (more than 8 degrees C) union-wise, BMC-wise, CC-wise, tanker-wise
and contractor-wise
 No visibility on MBRT (less than 30 minutes) union-wise, BMC-wise, CC-wise,
tanker-wise and contractor-wise
 No visibility on test variation with solids (>0.3%) union-wise, BMC-wise, CC-wise,
tanker wise and contractor-wise
 No visibility on performance of metro dairies with temperature of cold room, Ice
Bank Tank (IBT), processing plant, SILOs, packing and dispatch temperature

Reports currently in use:

 Dairy Chemistry register/ QC processing register

 Dairy Bacteriology register
 Tanker seal verification register
 Lab Report
 Adulterants detection register
 Plate counts register

19
 ADMINISTRATION DEPARTMENT

Administration department is backbone of an organization. An effective administrator is an

asset to an organization. He or she is the link between an organization's various departments

and ensures the smooth flow of information from one part to the other. Thus without an

effective administration, an organization would not run professionally and smoothly.

An effective administrator should have the ability:

 To understand general concepts of Administration

 To enhance the office staff’s ability to manage and organize office effectively and

professionally

 File in the proper way and filing standard

 Develop an appropriate office management strategy

 Develop an appropriate assets management strategy

 Able to develop administrative procedures

 Able to plan and control administrative budget

20
 FINANCE DEPARTMENT

The Coimbatore district co operative milk producers union has raised its funds only by the
loan amount given by the commercial banks and government financial institutions.

Income accounts:

It prepares the annual income and expenditure report and monthly profit and loss account
will be submitted to the administration section. It maintains account for the future reference.

Hierarchy of finance department:

Coimbatore district co-operative milk producers union purchase 2, 75,000litres of milk per
day from the societies. The cost for one litre milk is Rs.28.10 days once the payment will be
given to the producers

Coimbatore district co-operative milk producers' union totally pays 20 cores per month. Total
sale is 1, 65,000 litre per day

Commission:

 For other milk Rs. 1.60 per litre

(Cow milk, standardized milk, gold milk)

 For FCM Rs.2.00 per litre

(Full cream milk)

Approximately, Coimbatore district co-operative milk producers' union pays 70, 00,000 per
month to agents and the salary to its employees 1, 50, 00,000.

Profit:

Coimbatore district co -operative milk producer’s union yields 1, 75, 00,000 profits per
month. For audit profit is 15.08 cores.

21
Fund requirements:

The funds requirements are in two type's funds requirements for income and funds
requirements for expenditure

Funds requirements for income:

 Sales of milk
 Sales of products
 Conversion charges for others
 Union products

Funds requirements for expenditure:

 Milk collection cost

 Staff cost
 Administration overhead
 Selling and Distribution

Auditors:

In this section the administration department appoints two auditors. One is company
auditors another one is statutory auditors

Company auditors:

They look after the preparation of the balance sheet, rate also periodic day-to-day activity

Statutory auditors:

The regional deputy of audit board and overall director audit control, they audit the works
prepare and check all accounts of the union and prepare a final audit memorandum and
submit it to the controlling officer. They submit this audit at the association meeting

22
Account Division:

Coimbatore Aavin co-operative has totally seven departments or sections in account division.
They are following,

 Milk payment section

 Marketing account section
 Salary section
 Payment section
 Cash section
 Pre audit
 Final account section

Milk payment section:

When milk comes from societies to the organization, the organisation starts to estimate how
much milk does come from the societies. A formula is used to find out one litre of milk

1 litre = weight 1.08

After finding out the litre of milk Real Time Gross Settlement (RTGS) is being prepared by
milk payment section. Milk payment section prepares cheque and they send to the bank
where the producers have an account. The bank transferred the money to the society
member's account

Advantages:

 This is the easiest way

 Reduces the time

Marketing account section:

Marketing account section of Madurai Aavin's account division deals with the following
works

 What type of milk they purchase

 Agent commission calculation
 How much litres of milk they sells per day

23
Salary section:

Salary section of Madurai Aavin's Accounts division plays an important role in the
organisation. Based on the attendance of each and every employee, salary section prepares
salary statement and they put salary to their account.

Payment section:

Payment section pays the amount to what they buy as small things such as milk film, acid,
alkaline. Nearly 40, 00,000 to 45, 00,000 will be paid by the payment section for the milk
films

User sections:

A user section certifies the products and prepares Goods Received Notes (GRN) which has
the following things

 Product name
 Specification
 Amount.
 Manufacturing company name
 If advance paid the remaining amount would pay to producer

Cash section:

Three tier systems have been followed , At least 25 members should be there in a society. To
join as a member in a society, people should pay Rs 100 Cash section collects the,

 Co operative society membership money

 Tender form money
 Deposit money

Pre audit:

Entries are in numbers (code) pre audit is prepared before sending the cheques to the bank. If
any mistakes made in the entries they would cleared in pre -audit.

24
Final account section:

 Final section prepares the following statement

 Monthly profit and loss account
 Monthly costing
 Yearly profit and loss account
 Balance sheet

25
 MARKETING DEPARTMENT

Milk Co-Operative Producer's Union Ltd market their product through dealers and vendors
and they do not give any advertisement for their marketing because of governmental issues.

Objectives of Aavin:

 The main objective of the organization is to give good remunerative

 Price to the milk producing farmers of the Coimbatore and Ooty District
 To satisfy the customers by providing milk is hygienic and standard milk.
 To supply good quality milk to the consumers of Coimbatore and Ooty city at a
reasonable price
 Assured, round the year procurement of milk from the farmer members of this Union.

Functions of marketing department:

 Analyze the sales report periodically and income with lots of plans to increase the
sales.
 Allocate the depots in proper place.
 Investigate and allocate the depots and parlours
 Arranging vehicles to cover local areas
 Responsibility regarding sales of milk and it's by products.
 Solve the customer grievances. Convince the petty shops, grocery shops and
departmental stores to form them as retailers, wholesalers and free retail outlets.
 Convince the institution to buy of milk at concession rate.

Indent section:

 Getting information from all zonal offices through disc regarding the quality of milk
needed for distribution
 Sending the details regarding the quality of milk required by category wise to the
production establishment.
 Issuing gate-pass to the incoming and outgoing loaded vehicles.
 Maintaining an account that deals with indent quality and sales quality of milk.

26
Marketing mix:

 Product
 Price
 Place
 Promotion

Product:

Aavin produces milk and the milk products in the company itself. There are four varieties of
milk produced in Aavin

Varieties of milk:

 Standardized milk
 Premium milk
 Toned milk
 Full cream milk

By products:

 The surplus milk is separate into full cream milk and skimmed milk.
 The full cream milk is converted into butter and flavoured milk.
 The skim milk is converted into powder.

Price:

The price of the products is fixed based on fats and proteins content of the milk weight and
quality of the milk and also on the basis of the value added quality. Fixation of price is done
by the central Government and the price is fixed according to the demand and product cost
basis.

Card sales:

Advance money is paid for the products at 50paisa reduction form the price. Milk cards are
sold to consumers against the payment of cost of milk for a month in advance. Rs.1.50 Per
litre is given as discount for card holders.

27
Special orders:

 Special orders are booked in advance for special occasions like marriages, Festivals
etc.
 Door delivery in time is ensured irrespective of the quantity ordered.
 We charge of Rs.0.50/Litre extra for special order

Promotion:

Sales promotion:

The sales promotion carried out in shop painting, banners and press advertisement
Advertisement:

Advertisement is done through banners and Retail shops. There is no media advertisement
because of governmental issues.

Place:

Channels of distribution:

Aavin has both direct and indirect channel of distribution. They distribute products through
wholesalers, retailers and customers.

Target segmentation::

Aavin segmented the market in following ways.

Cow milk:

In this cow milk is content of fat is 3.5 % , and Solids Not Fat (SNF) content is 8.5 % and it
also contains other proteins. This type of milk is more suitable for aged person. Now the cow
milk is supplied all over the area.

Standardized milk:

In this cow milk is content of fat is 3.5 % and SNF content is 8.5 %. This type of is suitable
for the children and even it is beneficial to the patients and the infants.

28
Full cream milk:

This is high fat content milk Its fat content is 6 % and SNF content is 9 %

Aavin gold milk:

In this milk content of the lat is 5 % and SNF is 9 % this type of milk good for health.

Positioning strategy:

It is based on the,

 Competitors
 Price
 Quality

Competitors:

Aavin has better quality at responsible price set by the government compared to its
competitors like Hatsun and Arokya.

Price:

Aavin product price is fixed based on fat, protein content of milk, weight and quality.

Quality:

Aavin products are fresh and pure without any adulteration.

Market potential:

The Coimbatore district co-operative milk producer's union limited purchase 250000liters of
fluid milk from the societies per day and sales 180000liters per day, the remaining
70000liters are used for plant production The supply of 18000liters per day is subdivided into
night supply and day supply

 Night supply: 150000liters

 Day supply: 30liters.

29
 FINDINGS

 Milk and other dairy products are not available most of the time.
 They are not targeting supermarkets.
 Dairy products are not available in retail stores.
 They are not focusing rural markets.
 Price is high.
 Importance to advertisement is not given.

30
 SUGGESTIONS

 Milk and other dairy products must be made available most of the time as there is
demand for Aavin product.
 They must targets supermarkets in order to expand the markets and attract the
customers.
 Dairy products must be available in retail store also, not only in parlours.
 The targets must be focus on rural markets also as majority don’t prefer packed milk
in rural areas.
 Price should be minimized. The price is the important criteria while selecting the
particular brand.
 The consumer comes to know about the product through advertisement. So the
companies should give important to the advertisement, it may increase the knowledge
of the product.

31
 CONCLUSION

 Institution training which is offered by the education institution .it is precious one as it

education student in a practical.

 The trainee while getting training in a particular knowledge .this knowledge helps

them to face the world in a particular way.

 It given self confident and motivates each and every trainee to life in a wonderful

way.

 The two week training was an informative and educative one. The trainee came to

know about the activities through this training.

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 BIBLIOGRAPHY

BOOKS:

 Commercial Nature of Aavin Milk: An Analysis

By J. Merlin Sealer Sing (Author), E. Raja Justus (Author)

Internet source:

 www.aavin.com
 www.aavinmilk.com/coimbatore
 www.indiandairyindustry.com
 www.dairyknowledge.in

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