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Delicious Dairy. Cms Ddu

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Village level Dairy Franchises\' Model

Village level Dairy Franchises\' Model

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Delicious Dairy. Cms Ddu Delicious Dairy. Cms Ddu Presentation Transcript

  • Delicious
    Dairy
    ADVITIYA: Business Plan Contest
    In Arohan 2010
    On 29th & 30th October 2010
    At NICM, Gandhinagar.
    Prepared By:
    Ronak Thakkar
    Center For Management Studies
    Dharamsinh Deasai University
  • By 2020
    India will become the
    “Food Factory for the world”
    -Mckinsey
    Facts:
    • India is the largest in milk production
    • but lack behind in Processing.
  • ‘Health is a fundamental human right’
    Referance:Gujarat Samachar(Ahmedabad Edition) Dated 26th October 2010
  • Why Brands???
  • Improving the quantity, quality and safety of food supply
  • Vision
    • Give India one brand for khoa sweets
    • Make that brand leading producer of milk derivatives by year 2025
    • Increase inconsumption/demand of milk products by adding new customers.
    In Gujrat only about 8000 villages. Among we targeted to cover 3000+ by year 2020 to make a India’s First Penda brand.
  • FranchisePolicies
    • Standard type of furniture should be require.
    • Has to follow quality standards and SOP(Standerd Operating Procedures) updated by us, time to time.
    • Has to use packaging material sell by us only.
    • 5% margin of the profit is to be paid to us annually.
    • franchise may be by individual or partnership firm.
  • D. D. Pttern
    We are (H.Q.)
    Marketing
    Brand
    Name
    Packaging
    Material
    5%Margin
    of Profit
    Technical/Mangirial
    Guidelines/Training
    D. D. DAIRY FRANCHISE
    Milk Production and Pooling through farmer producers/
    Milk Procurement & Manufauring of Dairy Products
    There is a always better way…your challenge is to find it…
  • “Customers are loyal to the Quality not to the producer”Registration with MMPO / FSSA2006 for assurance of better quality Our entire processing is followed by ISO22000 / HACCP Standerd Operating Proceducer’s for each operation is written, documented and strictly followed
  • Manufacturing Process Diagram
    Penda
    (capacity: 100 kg/day)
    Milk Reception
    Testing for quality (Fat & SNF)
    Milk in bulk cooler for chilling
    Fat separated by cream separator
    Standardized concentration
    in evaporator
    Evaporated milk made into khoa in khoa pans
    Khoa mixed with sugar & other ingredients
    Moulding of peda
    Peda packed into boxes
  • Our Team
    • we encourage rural women also for become part of our network.
    • We always motivate our team of staff as well as franchiseholder. And always ready to provide any kind of assistance to the our franchise holder.
    • Our Staff consists of
    M.D. (myself) - 1
    Account Manager - 1
    Q.A. Manager - 1
    Marketing Executive - 3
    P.R.O. - 1
  • Financial Details(for Franchise holder)
    A . Land & Building
    For starting a Dairy business on a very small scale, a room of 12 feet x 20 feet may be hired. The rent for the same may be assumed as Rs. 2000 per month.
  • B. Cost of Equipments:
  • C. Manufacturing cost (for 30 days)
  • D. Production Cost:
    E. Selling Cost
  • F. Profit of franchise holder:
    the anticipated percentage return on investment = 121%
    the likely pay back period of capital for a unit franchise = 1 year
  • Our Side
    S
    W
    O
    T
  • Total capital investment Assets
  • Staff & Wages
  • Variable Cost
  • Finacial Feasibility
    In this Plan,
    • not taken any deposite from franchise holder.
    • not got any Subsidy/ non-refundable grant from Government.
    • Not consider any incentive from Government.
    • but when in actual implimintation we will try to get as maximum as possible benefits and consider it into profit.
  • Next Goal
    Ice-Cream
  • With changing consumption pattern and increased purchasing power of Indian consumers, it is possible to establish an enterprise at small scale to manufacture and market variety of dairy products viz. khoa, ice cream, probiotic foods etc.
    According to PFA standards (1994) stabilizer and emulsifiers = 0.5 % max.
  • Thank You for your Kind attention
    Have a Great Day
    Guidelines / Suggestions
    Quarries / Inquiries / Consultancy
    Are always welcome to
    RonakThakkar at
    Email : 06ft340@adit.ac.in
    Mobile : +91 9879423300