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INTRODUCTION OF PARLE COMPANY AND PROJECT ON FROOTI

INTRODUCTION OF PARLE COMPANY AND PROJECT ON FROOTI

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    Parle Parle Document Transcript

    • Parles Frooti No 1 fruit drink Parle is 46 year old company initially started with bottling plant now it has made itsbase more stiff parle has three companies under its tree namely parle private limited,parle agro private limited and bisleri. Each of them with separate entity. After thebottling plant parle came into picture because of its biscuits and confectionary throughwhich it capture good market and then the parle agro dealing with the fruit drinks andgradually also towards confectionary and mineral water. With bisleri having differentbusiness of its own. Frooti from Parle Agro is the largest distributed fruit drink with 61 % market sharein India. It reaches more than 10 lakh retail outlets in up to class C towns through morethan 1,500 distributorsParle agro has the core business activity that is production in four different states such asBHOPAL, CHENNAI, GAZYIABAD and PHATHALAGN and fifth to be established inHYDRABAD.And parle agro has 12 franchises currently all over India PRODUCTS Frooti Fresh n Juicy…… Juicy mango drink has been around since 1985. It has also been rated as India’s Most Trusted Fruit Beverage Brand. Mango Frooti has this unique ability to change with the times, and to adapt to the diverse preferences of consumers across ages. From its golden- day TetraPak to the most recent triangular-shaped packaging, every
    • pioneering move has made it more endearing to its ever-growing fan club. The unit iscapable of producing 15 Million Liters of still fruit drinks per annumAppy ClassicIntroducing our very famous cousin, Appy Classic Another veteran. Born in 1986, thispremium apple drink has been everybody’s favorite when it comes to, well, apple drinks.Over the years, it has shaken off its trendy image to become a classy and premium drink.The aesthetic slick black packaging helped, of course. Thus, attracting not just the young,but also the adults. Appy Fizz A cool drink to hang out with….. Meet up and hang out with the most chilled out member of our family,AppyFizz.He’s young, fun and famous. Launched in 2005, this new kid on the block is a sparkling apple drink that comes in a sleek champagne-shaped bottle. Appy Fizz has become quite a popular figure amongst the youth who frequent places like college canteens, discotheques, pubs, etc. Hmm, thoroughly ‘a cool drink to hang out with’. Stock Keeping Unit (SKU) Strategy:_ The firm has formulated a SKU strategy, which caters to all the different needs of the consumer. To suit customer needs, Frooti is available in different sizes. • The 250 ml handy bottle is targeted towards teens as a single serve. • The Frooti Pet 500 ml is economical and ideal for consumers when there’s more than one. this handy bottle would also be popular in canteens, at offices and colleges. • The Frooti family size 1 litre Pet is easy- to-store in the fridge, perfect for all occasions and parties. Product mix:-
    • • Frooti is available in 65ml and 200ml TetraPak, 250ml, 500ml, 1Ltr. and 1.5 Ltr. PET, and 200ml and 2Ltr PET (in select markets). • Appy Classic is available in 200ml TetraPak • Appy Fizz is available in 300ml, 500ml and 1 Ltr. PET Quality control systemsThe quality control systems at Parlé are undertaken according to the standard operatingprocedures under the aegis of the quality assurance manager.In the bottle washer compartment the various parameters such as the gas volume, dilutionlevels, sweetness levels and required temperature levels have to be monitored. The entiremonitoring system is automated and any discrepancies from the stipulations are taken careof by alarms in place. Yet unforeseen contingencies have to be taken care of so that adequatelevel of quality is maintained.The taking over of the brands by Coca Cola India Ltd., has made Parlé beverage’s plant toadopt methods guaranteeing precision in processes.In the beverage manufacturing process very stringent quality control systems are in place.Starting from the characteristics of the water used proper quality control systems are inplace at Parlé.The sample of the ready syrup undergoes stiff tests - it is checked for proper dilution levels,sweetness, flavour and color. Only the rigidly verified sample is further processed.Also, in the paramix section quality standards are monitored regularly. The carbonationlevels and the dilution is strictly monitored at every possible step. In the final inspection allthese characteristics are taken care of through the sample taken at regular intervals. ThePFA act stipulations are taken care of through these quality control systems.At Parlé, as of now ISO standards have not been adopted but are in the process of beingimplemented. Starting from the next year the implementation of these standards is to beundertaken and is planned to be in place by the year end
    • RAW MATERIAL AND PACKAGING MATERIAL DETAILSRaw materials for products1.Mangoes (totapuri)2.Apples3.Preservatives4.Added flavorsRaw materials for packaging1.Corrugation boxes2.Bottles-ExamplePackaging: 27 TETRAPAKS IN ONE TRAY / 3672 TRAYS IN 1 X 20FCLDelivery Lead Time: 12-15 DAYS FROM THE DATE OF CONFIRMATION OFORDER & PAYMENTBeing an easily perishable fruit drink, Frooti’s packaging is designed in a unique manner.Frooti is packed in a Tetra Pack, which is lightweight yet strong, easy to transport, easy tostore and keep. Frooti’s extended shelf life is due to the seven-layer combination of paper,plastic and aluminium foil in the packaging. The plastic layer makes it waterproof andlight. The aluminium layer protects the content from light, oxygen and odour. Thepaperboard in the pack helps it to stand up and maintain its shape. Unlike glass bottlesthe Frooti tetra pack was found to be unbreakable and safe. Being lightweight it was easyto carry around with no need of refrigeration to keep it fresh. In the manufacturingprocess, Frooti undergoes flash ultra heat treatment, which helps to destroy disease-causing bacteria and germs without over-heating and over-cooking the fruit pulp.Enter the Pet BottleConsumer research had indicated that the consumer’s need for arecap bottle had not yet been satisfied till date in the mango drinksegment. Parle Agro identified this crucial need and launched Frooti
    • in a hygienic, hotfill PET bottle. Frooti is thus the first mango drink tobe available in a PET bottle.Manufacturing processHarvesting/collection • ` Oranges are harvested from large groves. Some citrus growers are members of cooperative packing and marketing associations, while others are independent growers. When the mature fruit is ready to pick, a crew of pickers is sent in to pull the fruit off the trees. The collected fruit is sent to packing centers where it is boxed for sale as whole fruit, or sent to plants for juice processing. The oranges are generally shipped via truck to juice extraction facilities, where they are unloaded by a gravity feed onto a conveyor belt that transports the fruit to a storage bin.Cleaning/Grading • The fruit must be inspected and graded before it can be used. An inspector takes a 39.7 lb (18 kg) sample to analyze in order to make sure the fruit meets maturity requirements for processing. The certified fruit is then transported along a conveyor belt where it is washed with a detergent as it passes over roller brushes. This process removes debris and dirt and reduces the number of microbes. The fruit is rinsed and dried. Graders remove bad fruit as it passes over the rollers and the remaining quality pieces are automatically segregated by size prior to extraction. Proper size is critical for the extraction process.Extraction
    • • Proper juice extraction is important to optimize the efficiency of the juice production process as well as the quality of the finished drink. The latter is true because oranges have thick peels, which contain bitter resins that must be carefully separated to avoid tainting the sweeter juice. There are two automated extraction methods commonly used by the industry. The first places the fruit between two metal cups with sharpened metal tubes at their base. The upper cup descends and the fingers on each cup mesh to express the juice as the tubes cut holes in the top and bottom of the fruit. The fruit solids are compressed into the bottom tube between the two plugs of peel while the juice is forced out through perforations in the tube wall. At the same time, a water spray washes away the oil from the peel. This oil is reclaimed for later use. The second type of extraction has the oranges cut in half before the juice is removed. The fruits are sliced as they pass by a stationary knife and the halves are then picked up by rubber suction cups and moved against plastic serrated reamers. The rotating reamers express the juice as the orange halves travel around the conveyor line. When the mature fruit is ready to pick, a crew of pickers pull the fruit off the trees. Once collected, the fruit is sent to plants for juice processing. Before extraction, the fruit is cleaned and graded. Some of the peel oil may be removed prior to extraction by needles which prick the skin, thereby releasing the oil which is washed away. Modern extraction equipment of this type can slice, ream, and eject a peel in about 3 seconds. • The extracted juice is filtered through a stainless steel screen before it is ready for the next stage. At this point, the juice can be chilled or concentrated if it is intended for a reconstituted beverage. If a NFC type, it may be pasteurized.Concentration
    • • Concentrated juice extract is approximately five times more concentrated than squeezed juice. Diluted with water, it is used to make frozen juice and many RTD beverages. Concentration is useful because it extends the shelf life of the juice and makes storage and shipping more economical. Juice is commonly concentrated with a piece of equipment known as a Thermally Accelerated Short-Time Evaporator, or TASTE for short. TASTE uses steam to heat the juice under vacuum and force water to be evaporated. Concentrated juice is discharged to a vacuum flash cooler, which reduces the product temperature to about 55.4° F (13° C). A newer concentration process requires minimal heat treatment and is used commercially in Japan. The pulp is separated from the juice by ultra-filtration and pasteurized. The clarified juice containing the volatile flavorings is concentrated at 50° F (10° C) by reverse osmosis and the concentrate and the pulp are recombined to produce the appropriate juice concentration. The flavor of this concentrate has been judged to be superior to what is commercially available in the United States and is close to fresh juice. Juice concentrate is then stored in refrigerated stainless steel bulk tanks until is ready to be packaged or reconstituted.Reconstitution • When the juice processor is ready to prepare a commercial package for retail sale, concentrate is pulled from several storage batches and blended with water to achieve the desired sugar to acid ratio, color, and flavor. This step must be carefully controlled because during the concentration process much of the juices flavor may be lost. Proper blending of juice concentrate and other flavor fractions is necessary to ensure the final juice product achieves a high quality flavor.Pasteurization • Thanks to its low pH (about 4), orange juice has some natural protection from
    • In an automated process, the juice is extracted from the orange while the peel is removed in one step. bacteria, yeast, and mold growth. However, pasteurization is still required to further retard spoilage. Pasteurization also inactivates certain enzymes which cause the pulp to separate from the juice, resulting in an aesthetically undesirably beverage. This enzyme related clarification is one of the reasons why fresh squeezed juice has a shelf life of only a few hours. Flash pasteurization minimizes flavor changes from heat treatment and is recommended for premium quality products. Several pasteurization methods are commercially used. One common method passes juice through a tube next to a plate heat exchanger, so the juice is heated without direct contact with the heating surface. Another method uses hot, pasteurized juice to preheat incoming unpasteurized juice. The preheated juice is further heated with steam or hot water to the pasteurization temperature. Typically, reaching a temperature of 185-201.2° F (85-94° C) for about 30 seconds is adequate to reduce the microbe count and prepare the juice for filling.Packaging/filling • To ensure sterility, the pasteurized juice should be filled while still hot. Where possible, metal or glass bottles and cans can be preheated. Packaging which can not withstand high temperatures (e.g., aseptic, multilayer plastic juice boxes which dont require refrigeration) must be filled in a sterile environment. Instead of heat, hydrogen peroxide or another approved sterilizing agent may be used prior to filling. In any case, the empty packages are fed down a conveyor belt to liquid filling machinery, which is fed juice from bulk storage tanks. The filling head meters the precise amount of product into the container, and depending on the design of the package, it may immediately invert to sterilize the lid. After filling, the containers are cooled as fast as possible. Orange juice packaged in this manner has a shelf life of 6-8 months at room temperature.Byproducts/WasteByproducts from orange juice production come from the rind and pulp that is created aswaste. Products made with these materials include dehydrated feed for livestock, pectinfor use in making jellies, citric acid, essential oils, molasses, and candied peel. Certainfractions of orange oil (known as d-limonene), have excellent solvent properties and aresold for use in industrial cleaners.
    • Inventory managementWarehousingTransportation and logisticsProductivity and quality measuresSpecial measures JIT and TQM and quality circlesFinancial results
    • About 90% of the fruit juices market in India is unorganised with the dominant supplierbeing the ubiquitous street-side vendor who sells fresh fruit juices. The remaining tenth ofthe market is addressed by the organised sector through packaged juices that uses thepasteurisation process, a time and temperature-controlled heat treatment to destroymicrobes. Thus 90% of the market is still untapped and there is a huge opportunity forthe juice industry to evolve from being seen as a commodity to being seen as a brandedsegment.ndia is the second largest market for foods and vegetables in the world. The totalproduction of foods and vegetables is estimated to be around 148.5 million tonnes, out ofwhich fruits account for only 48.5 million tonnes and the rest 100 million tonnes isaccounted for by vegetables. However, the fruit juice market has not been fully tappedbecause of poor infrastructure, poor storage facilities, and highly unorganized market,chiefly constituted by road side vendors. Consumers still prefer to buy juices from roadside vendors even if the juices are unhygienic.Indian fruit juice market is an unorganized and newly developing market. Only recentlythis sector is getting more organized and attracting more players in the market. Thoughthe unorganized corner shop vendors dominate this market, Indian consumers are moving
    • towards branded fruit juice because of their improvement in health consciousness. Indianfruit juice market is having a net-worth of 275 crores as of now and increasing at a rate of35% to 40% per year.Juice market on the whole is about Rs. 1200 Crores. ($270 Million) Mango juice consumptionwill be at least 90% with about 250 million litres per year. Maaza leads in Brand followed byFrooti and Slice. Most of the market for Mango drinks is consumed in Returnable glass bottles(now 200ml). Another way of looking at juice market is 10-15% of total Indian Beveragemarket. Madhya Pradesh has 3 leading beverage bottlers with Coke, Pepsi and Godrej with 5manufacturing plants for Fruit juices and Carbonated drinks.Total juice production for themwill be about 2-2.5 Million cases (24 Bottles of 200ml each) in Madhya pradesh. M.P. ispropably 11th in Mango Production. Andhra Pradesh and U.P are the leaders.The non-carbonated soft drink (NCSD) market in India is considered to have huge potential.Within that the fruit juice category is expected to grow at 40 per cent perannum over the nextfive years. With an eye on the latent demand in NCSD, major players, like Parle and Godrej, areplanning new launches during the current year. Health conscious consumers and use of juicesin combination with breakfast cereals/ white drinks are cited as factors driving the growth.Growth in the juices segment is not at the expense of the colas or other carbonated softdrinks. Though it is true that more people are going in for the fruit-based products, there islittle cannibalisation taking place. It is just that the total market is expanding. A market likeIndia, with per capita consumption as low as six bottles, offers a huge potential to expand,WHILE the consumer has been seen increasingly taking to health foods and everything andanything that delivers a `healthy lifestyle, companies in the FMCG sector have figured outthat this is the way to higher growth rates and are responding to enhanced consumer demand.The reason for all the action, perhaps, lies in the numbers. According to market watchers, the`health food products segment is poised to grow at 15 per cent."There is tremendous potential in the untapped market that constitutes consumers who areon the constant lookout for `healthy products such as fruit juices, soups and wholesomevariants of even products like noodles and biscuits," says an industry official.Retailers admit that consumers are increasingly reaching out for fruit-based drinks and non-carbonated soft drinks, sometimes even at the expense of a cola or any other brand ofcarbonated soft drink (CSD).
    • Though juices make up only five per cent of the estimated Rs 5,300-crore soft drink segment,choices in this category are plentiful.With people turning more health conscious, the non-carbonated beverage segment hasbecome one of the fastest growing and most exciting businesses at the momentWhile all segments of the beverage market are evolving, the growth seems to be directedmore towards healthy, light and low-calorie drinks, in particular organic and fruit juicevarieties.The Rs 500 crore non-carbonated beverage market in the country is composed of fruit drinks,nectar and juices. While the fruit drink segment is estimated at Rs 250-300 crore (branded andpackaged), the juice market is valued at Rs 150 crore and the nectar is a small category ofabout Rs 35-50 crore. And the popular brands vying for a share in the sector are Parles Frooti,Godrejs Jumpin, Coca Colas Maaza, Pepsis Tropicana, and Daburs Real, Nastles Milo, Soymilk from ProSoya and branded fruit juices from SuryaFoods among others.