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Aryan International College

.. AJMER ..
A PROJECT REPORT ON INDUSTRIAL VISIT TO

SARAS DAIRY AJMER BBA-I

2011-2014
Submitted to :Submitted by :-

Maam Richa Sharma


choudhary

Vishvendar

( Faculty ) BBA-I)
Aryan International College International College Ajmer Ajmer Aryan

( Student

ACKNOWLEDGEMENT
First I would like to express a deep debt of gratitude towards my subject teacher Maam Richa Sharma, who not only inspired me to initiate this project but also gave me her excellent guidance to proceed with this project. Im thankful to our guide Mrs.Shweta at Saras dairy ajmer without her help and support preparation of this project would have been like building castles in the air. I would not hesitate to thank AMAR Sir and USHA Maam for arranging this extremely helpful and knowledge exploiting industrial visit. Though, I have tried my best to maintain accuracy and high standards in the project, any further suggestion for the betterment of the project will be gladly appreciated.

From- Vishvendar choudhary

CONTENTS
Sr.No. Pg.No.

ACKNOWLEDGEMENT i
1. About Industrial visit 2. Introduction to Dairy industry 3. Introduction to Saras Dairy 4. Introduction to Ajmer Dairy 5. Details about Ajmer dairy 1 2 3 5 7

6. Production unit 7. Various products by SARAS 8. Recommendations/Suggestions

9 10 11

About Industrial Visit


An industrial visit to SARAS DAIRY AJMER was organized by the side of my colleges director Amar Sir and my classs mentor Mrs.Renuka , on Wednesday, 14th September 2011. Mrs.Usha was our escort for the trip. All the students (BBA & B.Com 1st year) occupied their seats. The voyage started at 10:30a.m.from Lohagal campus. We reached the Ajmer Dairy located at beawer road at 11:00a.m. After a 5min. break the speaker from the ajmer dairy Mrs.Shweta (marketing executive) arrived in front of us. She welcomed us and then gave us an introduction to the saras dairy and RCDF. Then she escorted us inside the plant. There we first saw a sample collection and testing unit, then we headed towards purification and packaging unit where stinky smell started entering our nostrils, there we saw workers working on the packaging machines. From there our speaker-cum-guide escorted us towards butter and ghee production unit where a big container and

some other machines were present, also packed ghee was kept there. From there we went to visit the stand-by unit of the plant which is operated only in winter season. Then we came outside of the plant and headed towards administration area. There we were given chaach to drink as a gift from our guide Mrs.Shweta. Then she gave us feedback-form to fill and finally the visit to ajmer dairy ended-up. We all came back to college with smiles on our faces. My heartiest Thanks to all my teachers who arranged this extremely helpful and enjoyable industrial visit for us. -- Vishvendar choudhary

Introduction to DAIRY INDUSTRY


The National Dairy Development Board (NDDB) was created to promote, finance and support producer-owned and controlled organizations. NDDBs programme and activities seek to strengthen farmer cooperative and supportive national policies that are favorable to the growth of such institutions. The NDDB replace exploitation with empowerment, tradition with modernity, stagnation with growth, transforming dairy into an instrument for the development of Indias rural people. NDDB began its operations with the mission of making dairying a vehicle to a better future for millions of grassroots milk producers. The mission achieved thrust and direction with the launching of Operation Flood, a programme extending over 26 years and which is used World Bank loan to finance Indias emergence as the worlds largest milk producing nation. On March 2001, Indias 96000 Dairy Cooperative integrated through a three tier cooperative structure The Anand Pattern, owned by more than 10 million farmer, procure an average of 17 million liters of milk everyday. The milk is processed and marketed by 170 milk producers cooperative

union which ,in turn own 15 state cooperative milk marketing federation. Over the years, brand created by cooperative have became synonymous with quality and value. Brands like Amul (GCMMF) , Vijaya (AP), Verka (Punjab) , Saras (Rajasthan) , Nandini(Karnataka) are those that have earned customer confidence.

Introduction to SARAS DAIRY


SARAS is a Brand of : RCDF
The Rajasthan Co-operative Dairy Federation (RCDF) is a state level apex co-operative organization owned by its member union each of which, in turn is owned the dairy co-operative societies in its area of operation which are themselves owned by farmer member. There are 22 Milk unions all over Rajasthan. These autonomous bodies make purchase and sale in the same district. The Three Tier Structure : - The dairy co-operative movement operation is a three tier system where in farmer members own Dairy Cooperative Societies (DCS) which own district Milk producer union. The unions collectively own Rajasthan Co-operative Dairy Federation (RCDF). *Dairy co-operative Society. *Milk Unions. *State Level.

OBJECTIVES of the above three are :-

Dairy co-operative Society :-

At the village level the functional unit is the Dairy Cooperative Societies (DCS) . *Collection of milk from individual milk producers. *Initial testing of milk for its composition. *Payment to the milk producers on the basis of the quality of milk supplied. *Monitor all the working of all the unions.

Milk Unions :It functions at the District level of state. The village societies are federated into a district union run by elected representative of the village societies. These are autonomous bodies. They decide the price of the product in their own by way of demand and supply in the market. AZDUSS. Is one of the milk union and there are 22 more milk unions in overall Rajasthan. It has the following responsibilities : *Development of village milk cooperative network *Procurement of milk from DCS. *Processing and marketing milk. *Selling of cattle feed and related inputs. *Promotion of cross breeding through AI and NS. *Promotion of fodder development and general support, and *Supervision of DCS.

State Level (RCDF):It functions at the state level. It provides service and support to unions. It is responsible for the following activities :*Marketing within outside state. *Liaison with the government & NGO agency. *Mobilization of resources.

*Coordinating and planning programmes / projects. *Monitor all the working of the unions. - - - - - -

Introduction to AJMER DAIRY


Ajmer Dairy(SARAS) is a part of Ajmer Milk Union named as :
AJMER ZILA DUGDH UTPADAK SAHAKARI SANGH LIMITED (AZDUSS).
AZDUSS, popularly known as Ajmer Dairy, beawer road was established in the year 1972 with an initial capital of 25,000 lts. Per day as part of Operation flood programme. It was established by the National Dairy Development Board (NDDB) under the aegis of Rajasthan Co-operative Dairy Federation (RCDF), Jaipur. Presently, Ajmer dairy has a liquid milk handling capacity of more then 1 lakh liter per day. It has a raw milk storage capacity of 30000 liter per day and pasteurized milk storage capacity of 1,05000 LPD. Its ghee making capacity is 5 ton per day which gives an annual production of 300ton per annum. In addition to this, it has 2 chilling centers at Beawer and Vijaynagar and 7 milk tankers that take care of transportation of milk. Ajmer Dairys organizational structure comprise of Managing Director at the apex. The second level of the organizational hierarchy comprise of Manager (Procurement and Input), Manger (plant) , Manager (MIS) , Purchase Manager, Stores Manger , HR Manger and Marketing Manager. The Manager (Procurement and Inputs), is further assisted by Project Officer looking after various wings such as farmers organization, Input, Training and Dairy project independently. They are further assisted by Assistant Project Officer and field staff under each wing. On other hand, the Plant Manager is assisted by a Deputy Manager (Production) , Deputy Manager (Quality) and Deputy Manager (Engineering). The Marketing Department is structured with an overall In-charge of liquid milk and products with an Assistant Manager and Field Staff under him.

Managing Director (ajmer dairy) Mr.Gulab pareek .

MISSION:

To maintain the top position in the milk market. To provide maximum satisfaction to the consumers.

MAIN AIMS:*To provide good quality of milk to consumers at reasonable rates. *Availability of good quality of milk to consumers. *To provide reasonable price of milk to milk producers. *To contribute in country development. CORPORATE VALUES :To produce market, best quality milk products at reasonable prices to the consumer and in the contribution of complete development of the country. TRAINING AND EXTENSION :Eight milk unions vizAjmer, Bikaner, Ganganagar, Jaipur, Kota and Udaipur are operating centres where training is provided for several area related to DCS operation for say DCS secretary, Mangement Committee members, All workers, Milk tester and First aid worker, Chairman orientation, Dairy animal management and various refresher courses. AUTOMATION :The milk collection and testing system at village DCS have been automated with the installation of Electronic Milk Tester (EMT) and Auto Milk Collection Station(AMCS). At present 9556 EMT & AMCS are operational at DCS level. Milk reception, weighment and testing at dairy plants and chilling centres have been modernized with the installation of Automated Raw Milk Reception Dock(ARMRD).

Details About AJMER DAIRY


Facilities provided to Farmers :Since Agriculture and farming is the largest source of farmers income, thus, a large number of farmers are monsoon dependent. Hence any natural disaster like Flood , Sookha(no rainfall) or Heavy rainfall etc., can diminish the farmers income sources. So to make farmers overcome through such loss some facilities are provided to farmers by RCDF via DCSs. *Insurance for natural disasters, childs education etc. *Extra profit in terms of bonus. *Subsidy on purchase of dairy or farming products like cattle feed khaad etc. *Conveyance for delivery of raw milk to milk collection centres(DCS).

Collection -to- Supply of Milk Products :# .Collection of milk at various centers in villages or by doodhiyas. # .Milk collected at large scale at Dairy cooperative societies (DCS) or Chilling centres and then sent to milk unions (like Ajmer Dairy). # .Taking samples of arrived milk at milk union for testing. # .Testing of samples in Milko Scan. In case the samples taken fails to fulfill the Food Safety Standards then the payment is not made. # .Storage of arrived milk at milk union and then sending it for purification process. The Purification is done in three steps :-

PASTEURIZATION - The terms Pasteurization, Pasteurized" and their grammatical variations shall be taken to refer to the Process of heating every particle of milk or milk products to at least 63C and holding it at such temperature continuously for at least 30 minutes or heating it to at least 72C and holding it at such temperatures for at least 15 seconds or any other approved temperature time combination equivalent there to, that will serve to give a negative phosphates test and cooled immediately to a temperature of not more than 200C. HOMOGENIZATION - Fat from whole milk (about 3.5% fat content) can be removed in a separator to produce cream and leave low-fat milk (12% fat) or skim milk (0.5% fat). The homogenization of milk is done after pasteurization. The process breaks up the fat globules of milk. The milk is forced under high pressure through small openings to distribute the fat evenly. The cream separated is collectively sent to Butter production unit. STANDARDIZATION - Separation of milk based on SNF content.After homogenization the milk is separated and stored in different containers. This separation is done on the basis of SNF i.e., Fat % in milk. The milk solid (SNF) is present along with natural water. # .After standardization process the milk stored is sent for packaging and to other units for converting it into other products like Curd, Paneer etc. # .The packed milk or other products are then stored in small-small containers and are then sent for selling them directly to customers through various shops, stores or Saras Dairy Booths.

PRESERVATION :The demand of milk products in market is less in Winters in comparison to Summer season. Hence the excess supply of the milk in winters is need to managed in such a way that the excess milk arrived at the milk union doesnt get waste.

To handle this type of situation Ajmer Dairy has a second unit which is operated in winter season to convert the excess milk into powdered form. This powdered milk is then stored and is again converted into liquid form when demand is more than supply.

Production unit :The state-of-the-art plant set up at Beawer Road has a processing capacity of more than 1,25000 litres of milk per day, Professionally qualified human resource efficiently works night and day to maintain highest hygiene standards . The production unit at Ajmer Dairy consists of various sub-units mainly Ordinary milk storage-purification-packaging unit, Butter production unit, Curd-lassi-chach etc. production unit, Packaging unit and a stand-by unit which operates in winter season for conversion of liquid milk into powdered form. =>The Butter/Ghee production unit has two machines for the purpose. It has one major machine and a smaller one which is operated on the failure of major machine, for fluent operation of the whole unit. =>The packaging unit have a total of 8 fully automated machines in which 4 of them are there only for packaging of pure milk, and the remaining four are used in packaging of various other milk products produced at the Ajmer Dairy.On each machine two workers are present to put the packed products in small-small containers used for sending products for sale through vehicles. =>The purification unit consists of 5 macro size and 2 micro size boilers and some other machines. =>The waste excreted from purification of milk and waste excreted from butter production unit during making of ghee etc. is being used by SOAP Industries and some Beauty Products manufacturing industries. This type of waste usage management plays a big role in preventing Environmental Pollution.
Ajmer Dairy also provides some special facilities to farmers in the form of technical inputs.

TECHNICAL INPUTS :-

Training is given to them by AZDUSS on various aspects. Cattle feed manufactured by RCDF given to farmers on subsidy.Veterinary doctors give services under Animal Health programme.

Various products manufactured by SARASDAIRY

The products available in the market under the brand-name SARAS are Saras chaach, Paneer, Flavored milk, Shrikhand, Rasgulla, Gulabjamun, Milk cake, Butter, Ice-cream, Dahi, Ghee and various types of milk.
SKIMMED/LOW FAT MILK --

Milk which after the extraction of milk fat by mechanical contains such fat 0.5%. It shall contain not loss than 9.0 percent of milk solids (SNF) other than milk fat.
DOUBLE TONNEDMILK --

Milk which after the extraction of milk fat by mechanical contains such fat1.5%. It shall contain not loss than 9.0 percent of milk solids (SNF) other than milk fat.
GOLD MILK --

Fat 6.0%
SARAS GHEE

SNF- 9% .

SARAS DAHI

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RECOMENDATIONS / SUGGESTIONS
After the industrial visit to SARAS DAIRY AJMER (AZDUSS) and a complete analysis of the management in the organization and after seeing the production process shown by the Speaker cum Marketing Executive of the organization Mrs.Shweta , I would like to suggest something from my point of view to the management for betterment of the organization .

The temperature inside the production units is

comparatively high which not good for the health of a worker constantly working inside the unit/plant. So, some arrangements should be made to overcome this problem. The floor inside the Butter & Ghee production unit is slippery and because of it any accident could happen with any worker, so as a solution to this problem workers should be provided with special shoes with which they can walk freely on the floor.

--- By Vishvendar choudhary.

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