1

INTRODUCTION
Reading Gives Theoretical knowledge.
But visit Gives Practical Knowledge
The purpose of this project is to introduce the students to a better understanding of what
business really is and how the world of business comes together from scratch. Pune
University has made it compulsory for students studying BBA to have business exposure via
industrial visit.
The faculty of Sinhgad College of Commerce arranged an industrial visit for students to
Ahmadabad apart from being a great holiday destination is also a place where many
industries reside. Thus our faculty took us to AMUL, HAVMORE, PARLE G FRANCHISE
and NIMBUS BEVERAGES.

1.1. BUSINESS EXPOSURE:Business Exposure is a very essential subject for students studying business. Notebooks and
textbooks may be a medium of imparting knowledge to students but it is only theoretical
knowledge and even though it provides information it does not provide students with
practical knowledge. Practical knowledge on the other hand can be obtained by exposing the
students to the real world of business. This kind of exposure is known as Business Exposure.
Business Exposure is an excellent medium of divulging information to business students as it
has already been scientifically proved that visual knowledge is more retainable than its
alternative, in this case notebooks and textbooks.

1.2. IMPORTANCE OF BUSINESS EXPOSURE:It is very essential for business students to be aware of all the existing business industries in
todays time and age. Along with awareness comes knowledge about the industry which in
turn enables students to gain a practical approach towards business studies.
Business Exposure can change the thinking of students and gives rise to innovative ideas
towards business propositions. It could encourages student
Stand nudge them towards bigger n wider ideas; after all they are the future business people
of the forth coming business world.

1.3. SCOPE OF BUSINESSEXPOSURE:The business exposure is one of the most important subjects for business students, because of
this the students get practical knowledge about the industries like the manufacturing process,
management of the workers and how the actual work is done in the industry.

1.4. OBJECTIVES OF BUSINESS EXPOSURE:a.

b.
c.
d.
e.
f.
g.
h.
i.

To expose students to the industry.

To understand the function of management or business.
To understand the different types of business processes.
To experience the chemistry of work.
To become aware of the role of the in an organization.
To become aware of career opportunity.
To recognize the need for health and safety at work place.
To understand different types of controlling techniques about business.
To understand SWOT analysis

I.5. LIMITATIONS OF BUSINESS EXPOSURE :

Given time insufficient to understand the working of the companies.

We could visit industries only from manufacturing sector.
Working of all the departments not explained more stress was given on

manufacturing process.
We spent more time in travelling which could be optimally used to visit more

companies.
All the companies are not enthusiastic to share info.

2. METHODOLOGY
2.1. CONCEPT OF BUSINESS EXPOSURE: A body of methods, rules, and postulates employed by a discipline: a particular
procedure or set of procedures.
The analysis of the principles or procedures of inquiry in a particular field.

The analysis of the principles of methods, rules, and postulates employed by a

discipline.

The systematic study of methods that are, can be, or have been applied within a
discipline.
The study or description methods.

Method can be defined as a systematic and orderly procedure or process for

attaining some objective.
Methodology doesnt describe specific methods; nevertheless it does specify
several processes that need to be followed. These processes constitute a generic
framework. They may be broken down in sub-processes, they may be combined,
or their sequence may change. However any task exercise must carry out these
processes in one form or another.
Methodology may be a description of process, or may be expanded to include a
philosophically coherent collection of theories, concepts or ideas as they related to
a particular discipline or field of inquiry.
Methodology may refer to soothing more than a simple set of methods or
procedures, or it may refer to the rationale and the philosophical assumptions that
underlie a particular study relative to the scientific method. For example, scholarly
literature often includes a section on the methodology of the researcher.

2.2. PRIMARY DATA: Several methods can be used to collect primary data, the choice of methods depend
upon the purpose of the study, the resource available and skills of the researches.
There are times were the methods most appropriate to achieve the objectives of a
study cannot be used because of constraints such as a lack of resource and required
skills.
In selecting a method of data collecting, the socioeconomic demographic different of
the study primary data is one of the most important term in making different projects
if possible it is helpful to know the study of different structure.
In the following primary way the section each method of data collection is discussed
from the point of view of its applicability and suitability to a situation, and the
problems and limitations associated with it. Whatever method of data collection is
used, make sure the despondence is clean and perfect.

2.3. TOOLS AND TECHNIQUES OF PRIMARY DATA:-

There are several method of collecting primary DATA, particularly in surveys and descriptive
research.
Importance ones are:1. (Observation method)
2. (Interview method)
3. (Through questionnaires)
4. (Through schedules/and)
5. (Other method which include):Warranty Cards;
(b)Distributors Audits;
(c) Pantry Audits;
(d) Consumer Panels;
(e) Using Mechanical devices;
(f) Trough Project Techniques;
(g) Dept. Interviews;
(h) Content analysis.

2.4.INTERVIEW METHOD:We used this method for our collection of data. In this method we asked questions to the
managers and our guide. We asked questions regarding different departments of company like
Production, Human resource, Marketing, Finance etc.
We asked descriptive type questions to concerned persons.

2.5. BEHAVIORAL DATA:We observed the co-ordination between employees of different levels and departments. The
behavior of the concerned people who were guiding us was appreciable. And their nature was
helping too.

2.6. METHOD OBSERVATION:-

Using the observation method we collected data during our visit. During the visit we
observed the plant, production process, plant layout, machinery used for production etc. We
observed the co-ordination between employees of different levels and departments. We
observed their Industrial Culture.

2.7. SECONDARY DATA:Secondary data is the data that have been already collected by and readily available from
other source. Such data are cheaper and more quickly obtainable than the primary data and
also may be available when primary data cannot be obtained at all.
Secondary data is data collected by someone other than the user. Common
secondary data for social science include censuses, surveys,

organizational

source of
records and

data collected through qualitative methodology or qualitative research. Primary data, by

contrast, are collected by the investigator conducting the research.
Secondary data analysis saves time that would otherwise be spent collecting data and,
particularly in the case of quantitative data, provides larger and higher-quality database that
would be unfeasible for any individual researcher to collect on their own. In addition,
analysts of social and economic change consider secondary data essential, since it is
impossible to conduct a new survey that can adequately capture past change and/or
developments.
Secondary Data can be collected from various sources, which include, but are not limited to:Books, magazines, websites, already published reports, TV, Radio, Newspaper, Films,
Journals and publications, Research papers etc.

2.8.TOOLS AND TECHNIQES OF SECONDARY DATA:1) Internet search, using online resources to gather data for research purposes. This method is
not usually very reliable and requires appropriate citation and critical analysis for findings.
2) Library search and indexing, this technique requires to go through to go through written
texts that have already done similar work and utilizing their researches for your dissertations.
3) Data collection organizations, for example Gallup and AC Nielsen conduct researches on a
recurrent basis ranging in a wide array of topics.
4) Newspapers and Magazines, journals.

2.9 WEBSITES:1.ANAND MILK UNION LIMITED :

a) www.google.com
b) www.wikipedia.com
c) www.amul.com/m/organisation

2. HAVMORE ICE-CREAM :
a) www.google.com
b) www.wikipedia.com
c) www.havmoreicecream.co.in

3. LAO MORE,PARLE FRANCHISE:

a) www.google.com
b) www.wikipedia.com
c) www.parleg.com

4. NIMBUS BEVERAGES:
a) www.google.com
b) www.wikepedia.com

2.10. REFERENCE BOOKS:1. CTIEMNT LIBRARY

2. DOVERSCIENCE BOOK

2.11. ANNUAL REPORT:ANNUAL REPORT OF VTTL.

3. ANAND MILK UNION

LIMITED

3.1.1 INDUSTRIAL PROFILE:

AMUL is an Indian dairy cooperative, based at

Anand in the state of Gujarat,

India.The word amul () is derived from the Sanskrit word amulya (),
meaning rare, valuable . The co-operative was initially referred to as Anand Milk
Federation Union Limited hence the name AMUL.

Formed in 1946, it

is a brand managed by a cooperative body, the Gujarat

Co-operative Milk Marketing Federation Ltd. (GCMMF), which

today is jointly

owned by 3 million milk producers in Gujarat.

Amul spurred India's White Revolution, which made the country the world's
largest producer of milk and milk products. In the process Amul became the
largest food brand in India and has ventured into markets overseas.
Dr VergheseKurien, founder- chairman of the GCMMF for more than 30 years
(19732006) , is credited with the success of Amul.

3.1.2 ABOUT IT :
The seeds of this unusual saga were sown more than 65 years back in Anand, a small town in
the state of Gujarat in western India. The exploitative trade practices followed by the local
trade cartel triggered off the cooperative movement. Angered by unfair and manipulative
practices followed by the trade, the farmers of the district approached the great Indian patriot
SardarVallabhbhai Patel for a solution. He advised them to get rid of middlemen and form
their own co-operative, which would have procurement, processing and marketing under their
control.
In 1946, the farmers of this area went on a milk strike refusing to be cowed down by the
cartel. Under the inspiration of Sardar Patel, and the guidance of leaders like Morarji Desai
and

Tribhuvandas

Patel,

they

formed

their

own

cooperative

in

1946.

This co-operative, the Kaira District Co-operative Milk Producers Union Ltd. began with just
two village dairy co-operative societies and 247 litres of milk and is today better known as
Amul Dairy. Amul grew from strength to strength thanks to the inspired leadership of
Tribhuvandas Patel, the founder Chairman and the committed professionalism of Dr Varghese
Kurien

who

was

entrusted

the

task

of

running

the

dairy

from

1950.

The then Prime Minister of India, LalBahadurShastri decided that the same approach should
become the basis of a National Dairy Development policy. He understood that the success of
Amul could be attributed to four important factors. The farmers owned the dairy, their elected
representatives managed the village societies and the district union, they employed
professionals to operate the dairy and manage its business. Most importantly, the cooperatives were sensitive to the needs of farmers and responsive to their demands.

At his instance in 1965 the National Dairy Development Board was set up with the basic
objective of replicating the Amul model. Dr. Kurien was chosen to head the institution as its
Chairman and asked to replicate this model throughout the country.

3.1.3 HISTORY :
Amul the co-operative registered on 1 December 1946 as a response to the exploitation of
marginal milk producers by traders or agents of the only existing dairy, the Polson dairy, in
the small city distances to deliver milk, which often went sour in summer, to Polson. The
prices of milk were arbitrarily determined. Moreover, the government had given monopoly
rights to Polson to collect milk from mikka and supply it to Bombay city.
Angered by the unfair trade practices, the farmers of Kaira district approached form
a cooperative and supply milk directly to the Bombay Milk Scheme instead of Polson
Sardar Vallabhbhai Patel under the leadership of local farmer leader Tribhuvandas K. Patel.
He advised them to (who did the same but gave them low prices). He sent Morarji Desai to
organise the farmers. In 1946, the milk farmers of the area went on a strike which led to
thesetting up of the cooperative to collect and process milk. Milk collection was
decentralized, as most producers were marginal farmers who could deliver, at most, 12 litres
of milk per day. Cooperatives were formed for each village, too.
The cooperative was further developed and managed by Dr.VergheseKurien with H.M.
Dalaya. Dalaya's innovation of making skim milk powder from buffalo milk (for the first
time in the world) and a little later, with Kurien's help, making it on a commercial scale, led
to the first modern dairy of the cooperative at Anand, which would compete against
established players in the market.
The trio's (T. K. Patel, Kurien and Dalaya's) success at the cooperative's dairy soon spread to
Anand's

neighbourhood in Gujarat. Within a short span, five unions in other districts

Mehsana, Banaskantha, Baroda, Sabarkantha and Surat were set up.To combine forces and
expand the market while saving on advertising and avoid competing against each other, the
GCMMF, an apex marketing body of these district cooperatives, was set up in 1973. The
Kaira Union, which had the brand name Amul with it since 1955, transferred it to GCMMF.
In 1999, it was awarded the "Best of all" Rajiv Gandhi National Quality Award.
Adding to the success, Dr. Madan Mohan Kashyap (faculty Agricultural and Engineering
Department, Punjab Agricultural University Ludhiana), Dr. Bondurant (visiting faculty) and

10

Dr Feryll (former student of Dr VergheseKurien), visited the Amul

factory in Gujarat as a

research team headed by Dr. Bheemsen. ShivdayalPathak (ex-director of the Sardar Patel
Renewable Energy Research Institute) in the 1960s. A milk pasteurization system at the
Research Centre of Punjab Agricultural University (PAU) Ludhiana was then formed under
the guidance of Kashyap.

3.1.4 VISION AND MISSION STATEMENT:

VISION :
Our vision is not just to be rated among the top brands of world
But more importantly, to strive to attain the leadership position in making
Good quality products.

MISION :
To acquire the status of AMUL THE TASTE OF INDIA

3.1.5 BOARD OF DIRECTORS :

Our Member Unions

1.Kaira District Cooperative Milk Producers' Union Ltd., Anand
2. Mehsana District Cooperative Milk Producers' Union Ltd, Mehsana
3. Sabarkantha District Cooperative Milk Producers' Union Ltd., Himatnagar
4. Banaskantha District Cooperative Milk Producers' Union Ltd., Palanpur
5. Surat District Cooperative Milk Producers' Union Ltd., Surat
6. Baroda District Cooperative Milk Producers' Union Ltd., Vadodara
7. Panchmahal District Cooperative Milk Producers' Union Ltd., Godhra
8. Valsad District Cooperative Milk Producers' Union Ltd., Valsad
9. Bharuch District Cooperative Milk Producers' Union Ltd., Bharuch
10.Ahmedabad District Cooperative Milk Producers' Union Ltd.,Ahmedabad
11. Rajkot District Cooperative Milk Producers' Union Ltd., Rajkot
12. Gandhinagar District Cooperative Milk Producers'Union Ltd., Gandhinagar
13. Surendranagar District Cooperative Milk Producers' Union Ltd., Surendranagar
14. Amreli District Cooperative Milk Producers Union Ltd., Amreli
15. Bhavnagar District Cooperative Milk Producers Union Ltd., Bhavnagar
16.Kutch District Cooperative Milk Producers' Union Ltd., Anjar
17. Junagadh District Cooperative Milk Producers' Union Limited,Junagadh

3.1.6 PRODUCT RANGE :

11

LIST OF AMUL PRODUCTS :

Amulis the acronym for Anand Milk Union Limited, a dairy cooperative company in Gujarat,
India that markets a wide range of products including milk powders, milk, butter, ghee,
cheese, chocolate, Shrikhand, GulabJamun, ice cream, cream, Nutramul brand and others
making it the largest food brand in India with an annual turnover in excess of US $1 billion
(2006-07). The complete listing is below.

Breadspread :

Amul Butter

AmulLite Low Fat Breadspread

Amul Cooking Butter
Delicious Margarine

Amul Pure
Amul Cow Ghee

Pure Ghee :

12

Milk Powders :

Amul Full Cream Milk Powder

Amulya Dairy Whitener
Sagar Skimmed Milk Powder
Sagar Tea and Coffee Whitener

Sweetened Condensed Milk :

AmulMithaimate

Sweets :

AmulShrikhand&Amrakhand
AmulMithaeeKhoyaGulabjamaun
AmulBasundi

Fresh Milk

AmulTaaza Toned Milk 3% fat

Amul Gold Full Cream Milk 6% fat
Amul Shakti Standardised Milk 4.5% fat
Amul Slim & Trim Double Toned Milk 1.5% fat
AmulSaathi Skimmed Milk 0% fat
Amul Cow Milk

Curd Products :

Yog Sweetened Flavoured Dahi (Dessert)

AmulMastiDahi (fresh curd)

AmulLiteDahi

Amul Prolife probiotic Dahi

AmulMasti Spiced Butter Milk

AmulLassee

AmulIcecreams :

Vanilla Royale

Royal Treat Range (Butterscotch, Rajbhog, MalaiKulfi)

Nut-o-Mania Range (KajuDraksh, KesarPista Royale, Fruit Bonanza, Roasted

Almond)

Nature's Treat (Alphanso Mango, Fresh Litchi, ShahiAnjir, Fresh Strawberry, Black
Currant, Santra Mantra, Fresh Pineapple)

13

Sundae Range (Mango, Black Currant, Sundae Magic, Double Sundae)

Assorted Treat (Chocobar, Dollies, Frostik, Ice Candies, Tricone, Chococrunch,

Megabite, Cassatta)

Utterly Delicious (Vanila, Strawberry, Chocolate, Chocochips, Cake Magic)

Amul SUGAR FREE Frozen Foods (Milk Based Sweet)

AmulProLife Probiotic Ice cream

Chocolate &Confectionery :

choco mini

Amul Milk Chocolate

Amul Fruit & Nut Chocolate

AmulBindazz

Amul Rejoice

Brown Beverage :

Nutramul Malted Milk Food

Milk Drink :

AmulKool Flavoured Milk (Mango, Strawberry, Saffron, Cardamom, Rose,

Chocolate, Butterscotch)

AmulKool Cafe

AmulKoolKoak

Health Beverage

Amul Shakti White Milk Food

14

1)Amul Butter:-

(A)Product Details :
Product Name:
Description:
Packing:

Amul Butter
Amul Butter (Made of pure milk FAT)
100g, 500g, 50g, 20g, 10g Blister

(B)Product Specifications :
Milk FAT, Min : 80%
Composition:

Moisture Mix : 16%

Salt, Max : 3%
Curd, Max : 1%

Nutritional Information:

Nutritional Information*
Amount per 100 g
Energy, kcal

722

Energy from Fat, kcal

720

Total Fat, g

80

Saturated fat, g

51

Cholesterol, mg

180

Sodium, mg

836

15

Total Carbohydrate, g

Sugar, g

Protein, g

0.5

Vitamin A, mcg

65

Not a significant source of Dietary fiber, Sugars, Vitamin C,

Calcium and Iron.
* Approx Values
Shelf Life:
Storage condition:

# Not Detectable

Best before 12 months from packaging when stored Refrigerated at

4C or below
At 4C or below

(C)Product Features :

Amul is synonymous with Butter in India.

Several Generation of Indian consumers have grown up with the taste of Amul Butter
for the six decades.

Utterly Butterly Delicious taste of Amul Butter is must on breakfast table of almost
every Indian Household.

Utterly Cute AmulButer Girl has been a part of Indian Consumers since 1950.

Amul Butter topical is recognized as one of the longest running advertisement

campaign in the world.

(D)Product Application :
Spread : On Bread, Paratha, Roti, Nans, Sandwitches.
Topping :PavBhaji, Dals, Soups, Salads, Dal, Rice.
Ingredient : Biscuits, Cakes, Breads.
Cooking Medium : Butter Paneer Masala, Butter Corn Masala and thousands of delightful
recipes.

(E)Available in (Segments/Markets) :
Amul Butter is available in India as well as other country like UAE / Bahrain / Kuwait/ Oman
/ Hong Kong / Shi Lanka / USA / Malaysia / Singapore / Qatar/ New Zealand
Also Amul Butter is available in segments like Kirana Store / Modern Format store /
AmulParlors / Hotel & Restaurant segment / Railway and Flight Kitchen etc.

16

2)AMUL SPRAY :

(A)Product Details:
Product Name
Description
Packing

Amulspray
Infant milk food
1 Kg Pouch / Tin, 500g Pouch / Tin/ Refill, 200g Pouch / Refill, Rs
10 Pack, Rs 5 Pack

(B)Product Specifications :
Composition

Per 100g: Milk Fat-18 g, Milk Protien-22g, Carbohydrates-50g,

Added Vitamins and Minerals

17

Nutrition Information
Approximate Composition of Nutrients per 100 g
Protein

22 g

Fat

18 g

Carbohydrates

50 g

Added sugar

18 g

Vitamin A (as Retinol)

350 mg

Vitamin D (as Ergocalciferol)

4.5 mg

Thiamine

185 mg

Riboflavin

275 mg

Pyridoxine

160 mg

Vitamin B12

0.7 mg

Niacin

Nutritional Information

Folic acid

20 mg

Pantothenic acid

1.4 mg

Biotin

35 mg

Vitamin K

18 mg

Choline

32 mg

Calcium

230 mg

Phosphorus

115 mg
5 mg

Copper

280 mg

Iodine

20 mg

Manganese

20 mg

Zinc

3.5 mg

Sodium

90 mg

Potassium

370 mg

Chloride

250 mg

Magnesium

22 mg

Selenium

14 mg

Energy Value

(C)Product Features :

7 mg

Vitamin C

Iron

Shelf Life
Storage condition

1160 mg

12 months
Ambient

450 kcal/1880 kJ

18

Amulspray is an Infant Milk Subsitute and falls under The Infant Milk Substitutes,
Feeding Bottles and Infant Foods (Regulation of Production, Supply and Distribution
Act 1992).

It is fortified with Vitamins: A, D, K, B Group, C and minerals Calcium, Magnesium,

Phosphorus, Iron, Copper, Iodine, Manganese and Zinc.

It is formulated on guidelines set by Codex Commission of WHO/FAO and also meets

the Bureau of Indian Standard specification No IS 14433 (Part I):1997.

(D)Product Application :
Amulspray is used as an infant milk substitute.
It has also been distributed under ICDS (Integrated Child Development Service Scheme)
special nutrition programme by various state governments.
It can also be used as a Dairy Whitener.

(E)Available in (Segments/Markets) :
All Over India in Normal Trade and Modern Format Stores

3.1.7 MANUFACTURING PROCESS :

Manufacturing Units

Mother Dairy :Bhat - 382428, India.

Banas Dairy:Palanpur - 385001, India.

DudhmansagerDairy :Manesar - 112020, India.

Baroda Dairy : Vadodara - 390009, India.

IDPL (India Dairy Products Ltd.) :Chanditala - 712702, Kolkata,

India.

VidyaDairy :Anand - 388110, India.

VasundharaDlairy :Tarapur, Boisar - 401506, India.

19

PRODUCTION PROCESS:
Collection Of Raw Milk:
Raw milk is collected from different co-operatives of Gujarat. About 12,22,000liters of raw
milk is collected per day.Before this milk is sent to the. Laboratory for testing the FAT & SNF
proportion,the milk is separated from the raw milk.The milk is taken from the chilling centers
to Collection of the Raw Milk.Raw milk is collected from different co-operatives of
Gujarat.About 12,22,000liters of raw milk is collected per day.Before this milk is sent to the
laboratory for testing the FAT & SNF proportion.

20

Testing of raw milk :

After collecting the samples of milk they are taken to the laboratory where two types of test
are conducted:
1)ELECTRONIC MILK TEST : Before pasteurizing the milk the samples are taken to the
laboratory.In the laboratory with the help of machine called electronic milk tester,the
proportion of SNF & FAT is checked with phosphate solution.when the colour of the milk
become yellow,it is sent for pasteurization.
2)METHYLINE BLUE REDUCTION TEST :This test is conducted for checking for how
long the milk will remain fresh.To check this,10ml of milk is taken and 1ml of METHYL
solution is added to it.It is then kept under water at 57 degree Celsius.After one hour if
thesolution losses its colour then it is called raw milk.If the solution remains the same even
after 5 hours than it is considered fresh milk,which remains constant for a long period of
time.
The dairy fixes the proportion of SNF & FAT After laboratory gives green signal
and conforming the raw milk at reception dock is brought into the house connected with
pump is sent to the milk processing plant.This is then chilled below 4 degree Celsius and then
stored in the milk silos.After that milk is processed which has two steps; Pasteurizing and
Standardizing.

Pasteurizing and Standardizing :

To pasteurize the milk means to kill germs in the milk by a particular method which was
invented by a scientist called JAMES PASTEUR and so the name pasteurization.In the
pasteurization method the milk is first heated at 72 degree c to 76 degree c for 15 seconds and
then it is immediately cooled below 4 degree c by this method they destroy the pathogenic
bacteria present in the raw milk.But if the right degree of temperature is not provided there
are chances that milk might contain germs.After this process some milk goes to separator
machine and remaining is proportionately sent for standardization.
Standardization process bifurcates the milk in 3 categories varying according to the SNF &
FAT contents.The equipment named OSTA.Auto Standardization adjusts the FAT directly.the

21

computer is just ordered whether gold or standard milk is to be rationed and the same will be
received with appropriate contents.

SEPARATION PROCESS:
Separation process separator machine separates two kinds of products, skimmed milk and
cream,throughchannels.There are 100 disks fixed in separator machine,which revolve at
5000rpm(revolution per minute).It is taken to the tanks,which has the capacity of 20000
liters.whenever the milk is needed from the tank,it is tested in the laboratory and the deficit
proportion FAT is added by mixing cream.This process continues for 24 hours.

QUALITY CHECK :
Pasteurized milk is sent to the quality assurance laboratory of the dairyplant.within 14
seconds the FAT & SNF proportion is received regarding 30 lack liters of milk.The total
investment put into the lab by the dairy plant is Rs.6 crores.The laboratory only checks and
analyses

the

powder,milk

and

ghee.There

is

separate

ice

cream

analysing

laboratory.Packaging Process After the milk is sent for the packaging to the milk packing
station in the dairy plant.In the milk packaging stations there are huge pipelines and behind
them there is polyfill machine from which the material to pack milk comes out.From each of
these 12 machines 100 pouches are packed in one single minute.

STORAGE :
Then the milk is to send to the cold storage to the dairy where the milk is stored until it is
dispatched.Here the milk is stored is temperature ranging from 5 degree c to 10 degree,it is
maintained with the help of exhaust fans having silicon chips.About 40000 liters of milk is
dispatched from the cold storage of the dairy plant everyday.The damaged pouches are kept
aside and the milk is once again put to the storage tank.

22

1)AMUL BUTTER PROCEDURE :

(A)Product Details :
Product Name:
Description:
Packing:

Amul Butter
Amul Butter (Made of pure milk FAT)
100g, 500g, 50g, 20g, 10g Blister

(B)PROCESS :
Take the cream(after storage)then beating.
After beating separate the butter milk(known as white butter without addition
Of anetone salt).White butter goes to the butter blender then you add a grin of
anetone salt then you have a golden yellow colour butter (known as utterly
butterly delicious).
Then storage from there it will go to distribution line from where according to
Various segments and sizes it will be going to packaging line

2)AMUL SPRAY :

23

(A)Product Details :
Product Name
Description
Packing

Amulspray
Infant milk food
1 Kg Pouch / Tin, 500g Pouch / Tin/ Refill, 200g Pouch / Refill, Rs
10 Pack, Rs 5 Pack

(B)PROCESS :
Milk will be converted into concentrate and concentrate to spray dry product.
So receive the liquid milk then standardize (according the specification and market segment)
Then add some vitamin standards(according the specification and market segment)
Then these are evaporates along with pre-heaters,where milk will pass heating at different
temperature then to the evaporators.
By that time you will get a concentrate.
Is that concentrate will be total sodex which will be released and water will be brought down.
This concentrate will be taken for spray drying through nozel then apply at high pressure in
smallest drop line make fusion of it and send a hot air in side.
The particles in contact with hot air evaporated

24

The product gets warmed and collected.

3.1.8 SWOT ANALYSIS :

1. STRENGTH: Providing employment to so many unskilled as well as skilled workers and labours in
company without any discrimination.
It has good quality of milk and other product used in its manufacturing
and its low cost in market.
Responsible for white revolution in India
A popular mascot in the amul girl
Reputation of high quality.
E-commerce new products and products and process technology.
Biggest sourcing base for milk and milk products in India.

2. WEAKNESS: Low market share in chocolate segment.

Strong competition from international and domestic players in the ice cream segment
means limited market share.
Shortage of stock during season.
Less attractive packaging.

3. OPPORTUNITY:

It has an opportunity to introduce new chocolate products in markets.

To tap untapped market, increase its rich in rural markets.
Rise in purchasing power of Indian people.
Internetpramotions are a good means of awareness which should be tapped.
Distribution coverage(Amul butter).
It is a high growth segment as the population is every increasing with never-ending
demands.

4. THREATS: Strong competition from international markets.

Economic slowdown and inflation.
Free entry to the markets.

25

It also the low capita income, low per capita consumption of the people is a threat to
Amul.

5. COMPITITORS: Britania.
Mother Dairy.
Havmore ice creams.

3.1.9 OBSERVATION :1.It observes that company was very neat and clean.
2.Theres management is good.
3.Amul started in 14 dec.1946,it produced 250 liter.
4.It has 3441 crores turnover annually.
5.Amul has its 18 unit of production.
6.It filters 30000 liter milk in 1 hour like wise it has 3 machines
Which filters 90000 milk per day.

3.1.10 RECOMMENDATION:

I would like to recommend that company should emphasis.

They should go for more production and target on national market rather than
targeting only few parts of nation (mainly south India).

3.1.11 CONCLUSION:

The phenomenal growth of milk in india from 20 million MT to 100 milliion

MT In a span of just 40 year.

The movement has been successful because of well developed
Procurement system and milk processing.
Reasons for Amul success are its robust supply chain, low cost strategy.

26

4.HAVMOR ICE-CREAM

4.1 INDUSTRIAL PROFILE:

From the Present to the Future
The West was won by taste, innovation and quality. In the last six decades, from a handcart,
Havmor has grown into a delicious facet of daily life of a large part of Western India. It is
available through 20,000 + outlets across Gujarat, Maharashtra, Rajasthan and Madhya
Pradesh.
Havmor has more than 160 products, possibly the most extensive range in India. The
Company has a 200,000 litres per day, ISO 22000:2005 and HACCP certified state-of-the-art
manufacturing facilities. In the next two years the capacity is planned to double. The existing
Group turnover is Rs. 2.3 billion which is expected to cross Rs. 3 billion by 2012-13.
The third generation- AnkitChona- is contributing to the business, building on the core
values. He is the driving force in expanding the Restaurant Division as well as popularizing

27

the Company owned Ice cream and Fast Food Parlours- HavFunn. He is leading the
modernization and standardization process of the Company.

4.1.2 ABOUT IT :
Havmor is an integral part of every fun gathering in Gujarat and has become synonymous
with deliciousness. It is the brainchild of late ShriSatish Chandra Chona who laid its
foundation way back in1944 in Karachi, where it became a popular brand. but in 1947, in the
wake of partition, Mr. Chona had to join the exodus to India where he restarted his venture
from scratch on a handcart at the Ahmedabad railway station, churning out ice creams
manually.
Havmor is a neologism for 'have more' which means the customer gets more value for money
and more taste to relish from the brand's ice creams. riding on the humongous list of clientele,
the company today has become one of the leading ice cream brands in western India.
Besides setting a benchmark in ice creams, Havmor has successfully ventured into
HavFunnParlors,eateries

and

gourmet

restaurants.

True to its core philosophy havmor follows superlative quality standards in everything it
does. with more than 160 products, 150+ outlets including eateries & restaurants and a dealer
network of 25000+ dealers, it stands tall on its success by living up to its commitment.
Today havmor has its feet in Gujarat, Maharashtra, Rajasthan, Goa, Punjab& Madhya
Pradesh and envisions to spread the deliciousness it is famed for, to every part of India.

4.1.3 HISTORY :
The Genesis
In 1944, a young professional, SatishChona, started an ice cream shop, by the name of
Havmor, in Karachi in 1944. Initially it began as a part time venture to supplement the family
income. The subsequent three years saw it becoming a popular local brand. But in 1947, in
the wake of the India-Pakistan partition, he was forced to leave everything behind and
migrateto India. He tried setting up a new venture in couple of Indian cities- Dehradun and

28

Indore butthen ultimately settled in Ahmedabad. Starting from scratch, SatishChona began
operations from a handcart at the Ahmedabad railwaystation, churning out ice-cream
manually. He called this fledgling brand HAVMOR- a short formof Have More- promising
the customers more value for money and more taste to relish. Achhai, Sachhai and Safai
(Goodness, Purity/honesty andhygiene) were the guiding values that endure to date.

Times Change, Values Endure

The late 70s saw the second generation- PradeepChona- joining the business started by his
father. By this time, Havmor had also established a name for itself in the restaurant and eatery
business. It is credited with pioneering North Indian cuisine (Punjabi food) in Ahmedabad.
An innovator with natural business instincts, PradeepChona has been instrumental in making
Havmor one of Indias fastest growing ice cream brands. For the last four decades, he has
been leading the company through changing times, tastes and trends.He started a practice in
late 80s named Flavours of the month.

4.1.4 VISION AND MISSION STATEMENT:

VISION:
HAVMOR, as a group will be an outstanding and reputed food company with an annual
turnover exceeding Rs.5 billion by the year 2015. By the year 2020 we will be amongst the
top three Ice cream brands in India with a turnover exceeding Rs.15 billion.

MISSION:
We, at HAVMOR, are committed to offer the finest quality products to our customers at the
best value for money,driven by the motto of GOODNESS ( ACHAI) , TRUTHFULNESS
(SACHHAI) & CLEANLINESS ( SAFAI).

4.1.5 BOARD OF DIRECTORS :

29

Director Name:
RekhaPradeepChona
PradeepSatishchandraChona.

4.1.6 PRODUCT RANGE :

PRODUCT LIST

CANDIES

Cola Pop

35ML

Orange Bar

60ML

Pine Candy

35ML

Double Hit

80ML

Chocobars

50ML

Raspberry Dolly

60ML

KewraKulfi

60ML

ChowpatyKulfi

70ML

Zulu Bar

80ML

ICE-CREAM CUPS

30

Royal Gulab

100ML

Pineapple

100ML

Vanilla

100ML

Strawberry

100ML

Real Mango

100ML

Chocolate

100ML

Bonanza

100ML

KajuDraksh

100ML

Butter Scotch 100ML

KajuAnjir

100ML

KesarPista

100ML

Raj Bhog

100ML

Super Sundae 125ML

Choco Ball

150ML

CONES (120ML)

Ringo Bings
Choco Vanilla
Strawberry
Chocolate
Butter Scotch
KesarPista
Raja Rani

FAMILY PACK (500ML)

Royal Gulab
Vanilla
Strawberry
Butter Scotch

31

Real Mango
Chocolate Chips
Fresh Strawberry
Bonanza
Swiss Cake
KajuAnjir
KesarPista
Raj Bhog

PARTY PACKS (1000ML)

Vanilla
Strawberry
KajuDraksh
Butter Scotch
Three in-one
Tutty-Fruity
Mango Ripple
Fresh Pineapple
Real Mango
Chocolate
Chocolate Chips
Bonanza
Swiss Cake
KesarPista
Rich Coffee
KajuAnjir
Black Current
Orange Ta
Conayli

32

Almond Carnival
Roasted BadamAnjir
Fresh strawberry Almond
Raja Rani Roll
Fifty-fifty Roll
Raj Bhog Roll
KesarMalai

NOVELIES

Malai- Kulfi Roll Cut 80ML

BadamPistaKulfi

80ML

Sandwich Ice-cream

100ML

Raja Rani Roll Cut

100ML

Fifty-fifty Roll Cut

100ML

Cassata Cut

120ML

4.1.7 MANUFACTURING PROCESS :

1.HAVMOR ICE-CREAM :
Nutritional Fact
Energy
Protein
Carbohydrate
Sugar
Fat
Nutritional Fact
Energy
Carbohydrate

Per 100 g. (approx)

199.36 Kcal
3.9 g
22.54 g
15.83 g
10.4 g
Per 100 g. (approx)
269.8 Kcal
29.5 g

33

Nutritional Fact
Energy
Sugar
Fat

Per 100 g. (approx)

199.36 Kcal
16.6 g
15.0 g

Nutritional Fact
Energy
Protein
Total Carbohydrate
Added Sugar
Fat

Per 100 g. (approx)

140.9 Kcal/140.3
2.0 g
23.4 g
19.23 g
4.3 g

HAVMOR ICE-CREAM MANUFACTURING PROCESS :

The basic steps in the manufacturing of ice cream are generally as follows:

blending of the mix ingredients

pasteurization

homogenization

aging the mix

freezing

packaging

hardening

Ice Cream is made of pure milk and milk fat (Cream). It contains all essential elements like
fat, proteins, calcium, vitamins, etc.Frozen Desserts contain ingredients like Vegetable oil and

34

fat in place of dairy cream. Due to this the taste, smell & freshness of frozen desserts differ
from Ice Creams prepared from pure milk.
We at Havmor make 100% Ice CreamCompared to milk, Ice Cream is a more nutritious
product, containing 4 times more carbohydrates, 3-4 times more fat and about 12 to 16 %
more protein Ice cream is an excellent source of food energy. It is a highly desirable food for
growing children and for adults who want to increase weight.100 grams of vanilla ice cream
contains 12 % fat, 11 % MSNF, 15 % sugar is approx 200 calories.The milk proteins in Ice
Cream have high nutritional value. They contain all the essential amino acids.Ice Cream is a
good source of Vitamin A, D, E and K.No, our ice creams do not contain eggs. They are
100% vegetarian.Havmor Ice Cream meets with all legal norms specified under the law. ISO
9001 : 2008 & HACCP certification signifies that there have been well documented systems,
followed at every stage of ice cream manufacturing process.
All ingredients which go into the making of Havmor Ice Creams undergo pre-quality checks
& only those that confirm to the set quality standard are allowed to be used.Fresh Milk,
Cream and Skim Milk powder are the major dairy ingredients used in making of Ice Cream.
In addition, permitted stabilizers / emulsifiers are used to get crystal free texture and good
melting characteristics so essential to prevent the ice cream from melting instantly
Ice Cream is best stored at -25 C to 35 C under ideal storage conditions.Ice Cream is
best served at around 15 C (8 F). Soft serve at 6 C, Milk shake at 3 C.Never
store Ice Creams surrounded by pungent food or it will catch the smell.The difference
between soft serve Ice Cream and regular Ice Cream is: composition, freezing procedures,
stability and whipping properties of the mix and maintenance of dry , smooth , stiff
characteristics of the products as drawn from the freezer.There is a lot difference between Ice
Cream and Frozen dessert. Ice Cream is made from milk fat while Frozen dessert is generally
made from vegetable oil like palm oil. Ice cream made from milk fat is nutritious while that
made from vegetable fat (Frozen dessert) is not good for health due to saturated fats
(soyabean oil) used. The calorific values also differ. In fact, Frozen dessert is not called Ice
Cream.

4.1.8 SWOT ANALYSIS :

35

1. STRENGTH:

Network, product quality ,product range.

Market credibility.
Efficient production capabilities.
Brand awareness.
Good cold chain distribution system.

2.WEAKNESSES: Cash flow function of the organization.

Adaptability to change.

3.OPPORTUNITIES: The company has the opportunities to expand its market partly in
Rajasthan,Maharashtra and all level.

4.THREATS: Availability of milk.

Government,competitors,power failure and natural calamities.

4.1.9.OBSERVATION :

It observes that management is good.

Every Saturday is maintainence day.
350 cr.turnover/year.
Only 2 manufacturing plant of havmor ice-cream.
They manufacture 2 lakh liter/day ice-cream.
There is 300 employees are working.
60% market shares in Gujarat and 40% other states shares in market.

4.1.10.RECOMENDATION :
Target on national market.
It should emphasis.

36

4. 1.11 CONCLUSION:

It has been a great experience of undergoing the industrial training programme at

Havmor Ice Cream ltd.

It is the company with U.S.P. of 100% ice creams and having 35% market share in

Gujarat.
The company has strengths like network ,product quality ,market credibility, efficient

production capacity ,brand awareness,good cold chain and distribution system.

The company is having future plans of expansion at all India level and becoming 200
crore brand by 2010-2011.

37

5. LAO MORE PARLE BISCUITS PVT.LTD.

5.1 INDUSTRIAL PROFILE:

In 1991, Parle started his contract and manufacturing unity in Ahmedabad. This is known as
Lao More biscuit Pvt. Ltd. This factory is producing Parle G biscuits and milk shakti
biscuits about 172. People are working in this factory. All Parle products are manufacturing
under

the

most

hygienic

condition.

Great care is exercised in the selection and quality controls of law material packing material
and rigid quality standards are ensured at every stage of the manufacturing process.
Every branch of biscuits and confectioneries are thoroughly checked by expert staff, using the
most modern equipment our efforts are driven towards maximizing customer satisfaction and
this is in synergy with strive to provide consistently nutritious and quality food products to
meet customers satisfaction by using quality materials and buy adopting appropriates
process. The facilitate the above we will strive to continuously train our employed and to

38

proved

them

an

open

and

participative

environment.

The secrete of the success of this company is hard work and great care. Now a day Parle G
has found their why in to the hearts and homes of people all over the world. Parle biscuits
continue to spread happiness and joy among people of ages. Today this company is become
world largest biscuits selling company.

5.1.2 ABOUT IT :
Parle Products fame and familiarity is undeniable. Considering its extensive reach, the brand
Parle is known and recognized by everyone. Over the years, Parles sweets and biscuits have
become a household name. From kids to adults, everyone loves and cherishes these treats. It
gives us great pleasure to see our consumers enjoy and embrace Parle products on daily basis.
Our confectioners and chefs have the utmost authority at Parle. Had it not been so, the
beginning of Parle would have been quite different.
In 1929 a small company by the name of Parle products emerged in British dominated India.
The goal was to spread joy and cheer to children and adults alike, all over the country with its
sweets and candies. Although, the company knew that it wouldnt be an easy task, they
decided to take the brave step. A small factory was set up in the suburbs of Mumbai to
manufacture confectionery products. A decade later this factory was upgraded to manufacture
biscuits as well. Since then, the Parle name has spread in all directions and has won
international fame. Parle has been sweetening the lives of people all over India and abroad.
Apart from the factories in Mumbai and Bangalore, Parle also has factories in Bahadurgarh,
Haryana and Neemrana, Rajasthan. These are the largest biscuit and confectionery plants in
the country. Additionally, Parle Products also has 10 manufacturing units and 75
manufacturing units on contract

5.1.3 HISTORY :
Parle G has been a strong household name a cross India. The great test high nutrition and
the international policy makes Parle G a winner no wonder it is the undiscounted leader in
the biscuit category for decades Parle G is concerned by people in cities of n village while
from have it for brake fast of in village while from have it for brake fast for some it is a
complete

wholesome

meal.

39

Parle G is the worlds largest selling brand of the biscuit launched in the year 1939 it was
one of the fist brands of Parle product it was called Parle glucose biscuits. Mainly to us that it
was a glucose biscuit. It was manufactures by Mumbai factory very fist time in India.
A decade later in 1939, Parle product begun manufacturing biscuit in addition to sweets and
toffees. Having already established a reputation for quality, the Parle brand name grew in
strength with this diversification. Parle glucose and Parle Monaco was the very fist brands of
biscuits to be introduce which later went on to become leading names for taste and quality.
Today Parle product has one factory in at Mumbai that manufactures biscuits and
confectioneries while another factory of Parle G are at Bahadurghath in Hariyana, at
Neemrana in Rajasthan and at Bangalore in Karnataka. The largest such manufacturing
facilities in India Parle products also has 30 manufacturing units for biscuits on contract
which are in
MACHINERIES
The machinery uses in industries for the machiner as biscuits the placing 176cr is owner
machiner 176*3 100BNES Syringing in 3part mablne degree is mini 270-300 and its
automatically.
PACKING
All the item of very well confines the packing is so good that remain most fresh long time.
The material when is used for packing of all item pack difference packing is under.
PARLE-G, Krackjack, mango, marie choice, Hide and seek, cheeling, Pop pins, Roll-a-cola
Pick-n-pack, Parle g- magic (coco & real cashew Fun center (pineapple, orange, elaichi,
chocolate),Marie-choice Jeffs Cheese ling they all package in pasting packing.

5.1.4 VISION AND MISSIONSTATEMENT :

40

VISION :
To be the leaders in our business. We will stand apart from the competition by being the first
in the market to innovate.

MISION :
We will be the leaders in our businessby- maintaining high quality, introducing new and
innovative products, reaching every part of India, remaining customer-centric, constantly
upgrading our knowledge and skills.

5.1.5 BOARD OF DIRECTORS :

Director Name
1.Sadhuram JialalPhagnani
2.Vinod RameshlalGumnani
3.Manohar ParmanandChoithani
4.Valmiki Khubchandani
5.Bhagwandas JialalPhagnani
6.Chanderprakash BhagwandasPhagnani
7.Ghanshyam Khubchandani
8.Diwakar Khubchandani

5.1.6.PRODUCT RANGE :

41

Biscuits
Parle-G, KrackJack, Monaco, Kreams, Golden Arcs, Parle Marie, Milk Shakti, Parle
Hide & Seek Bourbon, Parle Hide & Seek Fab, Top, Parle Gold Star.

Sweet confectionery
Melody, Mango Bite, Poppins, 2 in 1 Eclairs, Mazelo, Kismi Toffee Bar,London
Derry

Snacks
Monaco Smart Chips, Parle's Wafers, Fulltoss, ParleNamkeens.
Since they have been entered at the food competition of Monde Selection in 1971, the brands
have received consistently gold and silver Quality Awardsat the World Quality Selections.

STEPS OF MAKING SNACKS

PILLED

SLICER

FRYER

SLICE SLIZEDS

PACKING

5.1.7 MANUFACTURING PROCESS :

42

1)PARLE-G :

Ingrediands:

Wheat flour

Sugar

Partially hydrogenated edible vegetable oils

Invert syrup

Leavening agents (503 Baking powder)

Milk solids

Salt

Emulsifiers (E 322 or E 471 or E 481)

Dough conditioners (E 223) and contains added flavors.

43

Process of Manufacturing :1st step:At first we were watching how the mixture of biscuits is prepared. In this they were using
some ingredients i.e. MAIDA, SALT, MILK, GHEE, SUGAR etc.
2nd step:After mixing the ingredients the mould them into shape of biscuits with wording parle-g.
3rd step:In the third step we found that the biscuits are send to the big Owens for baking use ten types
of temperature 1st 220 then 350 and in last 220 c.
4th step:After baking the biscuit procedure of cooling is done
5th step:In last step packagings of the biscuits is done and forward themfor big cartoons packaging.

Machinery used in the Parle plant : Dought making machine

The dough maker machine isused for mixing the flour withother additives to make the
pastneeded for biscuits makingPower: 1.5kwCapacity: 20kg/loadDimension: 0.8*0.6*1m

44

Paste Feeder Machine

The paste feeder machineis used to send the pasteto the hopper of overlapping machine
androller-printing machine.

Biscuit Molding Machine-:

Flour paste will bepressed to biscuits
shape after processingby this equipment.

Baking oven-:
Baking oven isone of the essentialequipment of the production line. It is used for baking
biscuits.

Oil-spraying machine-:
The oil-spraying machine iswidely used for spraying the oilon the surface of biscuits. The
color, flavor and taste of biscuits are greatly improve after oil spraying so it's a necessary
machine to produce top grade biscuits.

Cooling conveyor-:
This cooling conveyor is used for cooling the biscuits after baking and molding the biscuits
in a fixed shape

2)PARLE 20-20 :

45

Nutrition Facts:
Serving Size24 gm
Calories 118
% Daily Value*
QUICK FACTS:
Total Fat (Lipid)4.85 gm12.13%
Total Carbohydrate 16.94 gm5.78%
Total Sugars 5.57 gm22.28%
Protein1.54 gm2.26%
AVOID TOO MUCH:
Saturated fat 2.56 gm18.29%
Trans fat 0 gm
GET ENOUGH:
*

Per cent Daily Values are based on a 1,800 calorie diet. Your daily values may be higher or

lower depending on your calorie needs.

46

Ingredients:

Wheat flour

Sugar

RBD Palm Oil

Invert syrup

Skim milk Powder

Leavening [ammonium bicarbonate, sodium bicarbonate]

Salt

Butter

Emulsifiers of vegetable origin (soya lecithin or diacetyltartaric and fatty acid ester of
glycerol)

Artificial butter flavors

Sodium Meta bisulphite as preservative

Contains : Wheat, Soya, Milk Ingredients and Sulphites

Minimum Order Quantity : 150 CBS/SKU
Packaging : 50 g & 100 g
Steps:-

MIXING

ROTERY SYSTEM

7min.

OVEN

COOLING

13min.

47

PACKING

PACK DONE

(60 Lack biscuits done in 1 day.)

5.1.8.SWOT ANALYSIS :
1)STRENGTH:Parle brand
Diversified product range
Extensive distribution network
Low and mid price range
Catering to mass
Better understanding of consumer psyche.

Less supply more Demand.

Do not re-use product.
2)WEAKNESS:Dependence on grocery stores & retailer.
Dependence on Parle-G flagship.

Wastage of food and products.

3)OPPORTUNITY:Estimated annual growth.
Low per capita consumption.
Changing consumer preference.
Increasing demand for sugar free.

48

Diet biscuit.

4)THREATS:Hike in raw material price.

Increasing distribution system cost
Local bakery products
Entry of various new entrants like ITC.BRITANIAETC

5.1.9.OBSERVATION :

It observes that there is un-hygenic condition.

Theres management is good.
There is 113 unit in parle and 44 items.
It observes that company gives 15day training for workers.
Tuesday is maintainance day of that company.
230 workers are working in given company.
16 unit mother plant system as vile parle.

5.1.10.RECOMENDATION :
They should go for more production and target on national market.
Would like to recommend that company should emphasis.

5. 1.11 CONCLUSION:
The moment has been successful because of well developed.
Britannia and ITC have done extremely well in reaching the rural market with products
like tiger ,milkbikis and sunfeast.thus they are likely to grow in terms of market share in
this segment.

49

NIMBUS FOODS INDUSTRIES LTD.

6.1.1 INDUSTRIAL PROFILE :

Name

Nimbus Foods Industries Ltd

(A Franchise Unit of Hindustan Unilever

Year of Establishment

Ltd.)
2002

Industry

Bakery/FMCG

Product Range

Bread, Khari, Bun etc.

Brands Manufactured

Modern, WOO-DOO

50

Total Revenue (2011-2012)

103,066,589

Managing Director

Amit J. Khaksa (Sharma)

Address

Plot no B-13/14, Phase II,

Naroda G.I.D.C. Industrial Area,
Ahmedabad 382330
Gujarat, INDIA

6.1.2.About IT:

NIMBUS GROUP:
Nimbus started its journey in the year 2002 with Pharmaceutical manufacturing & later
expanded into food & beverage business. NIMBUS has made significant investments to build
and continually consolidate its business in the country, including manufacturing and
distribution of bread and bakery units. The NIMBUS group has its removed presence in
Madhya Pradesh, Gujrat, Rajasthan, and Uttar Pradesh in India, operating at Indore, Rewa,
Jabalpur, Lucknow, Ahmedabad& Jaipur. The company is associated with companies like
Mongnis, Britannia, and Hindustan Unilever Limited (HUL).

NIMBUS FOODS INDUSTRIES LTD

It is the flagship company of the Nimbus group and a BSE listed company based at
Ahmedabad. The company owns the franchisee rights of Modern Bread (a product of HUL)
for maximum part of Gujrat along with southern part of Rajasthan.

6.1.3.HISTORY:
Company name has been changed from Shyam Software Industries Ltd.
To Nimbus Foods Industries Ltd.

51

6.1.4. Board of Directors:

Name

Designation

Amit J. Khaksa (Sharma)

Jt. Managing Director

Deepak G. Sharma

Director

Bhaychand G. Prajapati

Director

SharadKhandelwal

Director

6.1.6. Product Range:

Apart from MODERN bread the following products are manufactured by
NIMBUS group.

SR. NO. NAME OF VARIETY

WEIGHT (GM)

SECTION - A (TOAST)
1

WOODOO PREMIUM TOAST

350gm

WOODOO SUJI TOAST

300gm

WOODOO MALAI TOAST

250gm

WOODOO KELA TOAST

180gm

WOODOO MILK TOAST

140gm

WOODOO TILL TOAST

140gm, 110gm

WOODOO JEERA TOAST

140gm, 110gm

WOODOO FRUIT TOAST

140gm, 110gm

WOODOO BUTTER TOAST

140

52

10

WOODOO MILK TOAST

110gm, 60gm

SECTION - B (CREAM ROLL)

1

WOODOO CREAM ROLL 12NOS.(BIG)

800

WOODOO CREAM ROLL 10NOS.

500

SECTION - C (KHARI)
500gm, 400gm, 300gm, 140gm,
1

WOODOO SPL. KHARI

110gm, 80gm, 65gm

WOODOO AJWA KHARI

500gm

WOODOO JEERA KHARI

500gm

WOODOO VIP KHARI

359gm

WOODOO PALAK KHARI(PP PACKING)

200gm, 150gm

WOODOO KASTURI METHI KHARI

150gm

SECTION - D(EGGLESS CAKE IN TRAY)

1

WOODOO FRUIT CAKE

125gm

WOODOO CHOCOLATE CAKE

125gm

SECTION - E (JAR PACKING NANKHATIA AND COOKIES )

WOODOO SIMPLE NANKHATAI (NET WT
1

IN KG)
WOODOO

1.7kg
ELAICHI

NANKHATAI(NET

WT IN KG)

1.7kg

WOODOO ORANGE NANKHATAI(NET

3

WT IN KG)

1.7kg

WOODOO PAINAPLE NANKHTAI(NET

4

WT IN KG)

1.7kg

WOODOO
5

CHOCOLATE

NANKHATAI(NET WT IN KG)

1.7kg

SECTION - F (PIZZA AND PUFF)

1

WOODOO PUFF

80gm

WOODOO COIN PIZZA

8gm

WOODOO 2PCS PIZZA (6")

100gm

WOODOO 4PCS PIZZA (6")

200gm

WOODOO 2PCS PIZZA (7.5")

125gm

53

SR. NO. NAME OF VARIETY

WEIGHT (GM)

SECTION - G(COOKIES IN PLASTIC CONTAINER)

1

WOODOO COCONUT COOKIES

370gm

WOODOO JEERA COOKIES

370gm

WOODOO BUTTER BITE COOKIES

370gm

WOODOO 50-50 COOKIES

370gm

WOODOO AZAWIAN COOKIES

370gm

WOODOO CHOCOLATE COOKIES

370gm

WOODOO ORANGE COOKIES

370gm

WOODOO MIX CHOCO COOKIES

370gm

WOODOO MIX FRUITY COOKIES

370gm

10

WOODOO NANKHATAI

500gm, 370gm

11

WOODOO MIX VARIETY COOKIES

500gm, 370gm, 250gm

12

WOODOO DRY FRUIT COOKIES

500gm, 370gm, 250gm

13

WOODOO FANCY PACK COOKIES(BOX)

200gm

6.1.7. Manufacturing Process:

Bread:

The following steps are used in the manufacturing of bread:

Mixing
Moulding
Fermenting
Baking
Cooling
Slicing
Packaging
Process:

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Firstly, the flour, yeast, salt and Vanaspati ghee are mixed with appropriate amount of water
to make the dough. Then the moulding is done by hand and the dough is put into baskets to
rest for some time and allow fermentation.
The dough rises and then it is baked at 240 degrees for about 20 minutes and bread is
prepared then it is sent for cooling into rooms where a cooler is kept for about an hour and
then it goes for the slicing process and finally packaging.

KHARI:
Mixing ingredients (Flour+ Vanaspati ghee + salt)

Roll out dough

Cut the dough into squares

Baste the top with ghee

Baking

Cooling

Packing

Process:
Roll out pastry dough to slightly thicker than " to a maximum of ". Cut 2"x 2" squares.
Fold them over corner to corner to make triangles, or fold them side over side to make
rectangles 2"x1". You may also roll out dough thicker and just cut just into squares or
diamonds.
Baste the top with melted ghee or butter

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For Namkeen Khari Biscuit (Salted Salty Puff Pastry), sprinkle spice of your choice: Ajwain,
Cumin seeds, cracked black pepper.
For Meetha Khari biscuit (Sweet Puff Pastry), sprinkle granulated sugar
Arrange biscuits on an un-greased cookie sheet leaving about " space in-between the
biscuits
With a wooden-spoon slightly press the spices or the sugar granules.
Pre-heat oven to 400 F. Bake for 15 minutes to let the pastry puff up. Then reduce the
temperature to 350 F to finish baking for about 20 minutes till the pastry is lightly brown.
Shut off oven. Remove the khari and let it cool to room temperature and then packing takes
place.

6.1.8 SWOT ANALYSIS :

1. STRENGTH

Nimbus Brand
Low and price range
Direct selling

2)WEAKNESS

Un-hygenic condition is there.

Maintainance is not good.
All the work is manually done.
No safety
Workers are un-hygenic.

3)OPPORTUNITY

Invent more products

Maintain all process in hygienic way.
Changing consumer process.

4)THREATS:

Local bakery product.

Only process manufacturing.

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6.1.9.OBSERVATION :

Manufacturing process is very un-hygenic.

110 workers are in contract basis.
6000 products/area(600Rs. At 10%)
Depos are manage in Ahmdabaad.
Its a using uniliver.
There is 3 distribution channels.
It is franchise unit of Hindustan uniliver Ltd.

6.1.10.RECOMENDATION :
They should go for more product.
Target on national market,who giving order delivery.

6. 1.11 CONCLUSION:
The moment has been success because nimbus brand name.
indirect selling is as retailer.

COMPETITORS :

ADF Foods Ltd.

Agro Dutch Industries Ltd.
ANS Industries Ltd.
Apis India Ltd.
Associated Cereals Ltd.
Bambino Agro Industries Ltd.