Boney

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Boney

  1. 1. CHAPTER I1|Page
  2. 2. INTRODUCTIONA cottage industry (also called the Domestic system) is an industry primarily manufacturingwhich includes many producers, working from their homes, typically part time. The termoriginally referred to home workers who were engaged in a task such as sewing or lace-making.Some industries which are usually operated from large centralized factories were cottageindustries before the Industrial Revolution. The business operators would travel around, buyingraw materials, delivering it to people who would work on them, and then collecting the finishedgoods to sell, or typically to ship to another market. One of the factors which allowed theindustrial revolution to take place in Western Europe was the presence of these business peoplewho had the ability to expand the scale of their operations. Cottage industries were very commonin the time when a large proportion of the population was engaged in agriculture, because thefarmers (and their families) often had both the time and the desire to earn additional incomeduring the part of the year (Winter) when there was little farming work to do.2|Page
  3. 3. OBJECTIVES  To study about importance of hygiene in cottage industries in kodaikanal  To acquire knowledge about cottage industry and hygiene  To study about the cottage industry  To know the importance of hygiene3|Page
  4. 4. METHODOLOGYI have done a detailed survey among Kodaikanal cottage industries about the topic of “Importance of hygiene in the cottage industry in Kodaikanal”, and collected my primary data.And I have collected my secondary data by referring book and by the help of internet also.4|Page
  5. 5. LIMITATIONS 1. Less availability books 2. Medium for reference is low. 3. Collection of primary data was little hard5|Page
  6. 6. CHAPTER II6|Page
  7. 7. REVIEW OF LITERATUREHistory of Cottage IndustriesCurrent applications of the term "cottage industry" include: A program, process or practice thattakes up lengthy and/or inordinate amounts of time while detracting from the main task at hand.Cottage industries were the precursor to the factories that would characterize the IndustrialRevolution. Their formation was prompted largely by the enclosing of the common lands.Common lands were lands set aside for the common people on which to garden or graze theirlivestock. Over time the rich aristocrats enclosed the common lands, largely without censure orpunishment of any kind, leaving the poor people in a major predicament. Bear in mind that if onewas not a land owner, highly skilled, or highly educated there were few opportunities to make agood living. Cottage industries were the solution that solved this problem and saved many of thecommon people. Most of the work was carried out in the home and was often combined withfarming. There were three main stages to making cloth: carding, spinning and weaving. Mostcloth was made from either wool or cotton, but other materials such as silk and flax were alsoused. The woven cloth was sold to merchants called clothiers who visited the village with theirtrains of pack-horses. Some of the cloth was made into clothes for people living in the same area.However, a large amount of cloth was exported.The process of the cottage industry involved the entire family as most work performed in the18th century did. In fact the entire process moved from child to the mother then to the father.First was the process called carding. Carding was usually done by children. This involved usinga hand-card that removed and untangled the short fibers from the mass. Hand cards wereessentially wooden blocks fitted with handles and covered with short metal spikes. The spikeswere angled and set in leather. The fibers were worked between the spikes and, be reversing thecards, scrapped off in rolls (cardings) about 12 inches long and just under an inch thick.The second process was known as spinning and this was performed by the mothers. The spinningof wool, cotton or flax was originally done by the spindle and distaff. The distaff, a stick about 3ft long, was held under the left arm, and the fibres of wool drawn from it were twisted spirally by7|Page
  8. 8. the forefinger and thumb of the right hand. As the thread was spun, it was wound on the spindle.The spinning wheel was invented in Nuremberg in the 1530s. It consisted of a revolving wheeloperated by treadle and a driving spindle. This slow process of spinning was a tedious processthat remained unaltered until the invention of James Hargreaves who invented what is known asthe Spinning Jenny. It is claimed that one day his daughter Jenny, accidentally knocked over thefamily spinning wheel. The spindle continued to revolve and it gave Hargreaves the idea that awhole line of spindles could be worked off one wheel. The machine used eight spindles ontowhich the thread was spun from a corresponding set of rovings. By turning a single wheel, theoperator could now spin eight threads at once.The last process was performed by the fathers or the men of the household, this process wascalled the weaving. The weaving was done on a machine known as the handloom weaver soweaving was also referred to as hand looming. The handloom was devised about 2,000 years agoand was brought to England by the Romans. The process consisted of interlacing one set ofthreads of yarn (the warp) with another (the weft). The warp threads are stretched lengthwise inthe weaving loom. The weft, the cross-threads, is woven into the warp to make the cloth. Likethe process of spinning, weaving remained unchanged for a great period of time. Then thetwelfth child of a Yeoman Farmer, John Kay invented the flying shuttle, which enabled a weaverto knock the shuttle across the loom and back again using one hand only. The speed of weavingwas doubled; and a single weaver could make cloths of any width, whereas previously two menhad sat together at a loom to make broad cloth. Unfortunately John Kay had to fight for theroyalties of his invention his whole life and died a poor man.Recently cottage industries have been encouraged by environmental groups to preserve areas ofthe rainforest by aiding the local tribes in a sustainable way. The Maisin tribe and others inPapua New Guinea is a notable example to sustain the rainforest for future generations.Cottage industriesAn industry where the creation of products and services is home-based, rather than factory-based. While products and services created by cottage industry are often unique and distinctivegiven the fact that they are usually not mass-produced, producers in this sector often facenumerous disadvantages when trying to compete with much larger factory-based companies.8|Page
  9. 9. Having previously addressed its concerns on food safety to the general consumers, FQCUinitiated activities to educate the cottage industries in 1992. The Consumer Education andIndustry Advisory Services of the Food Quality Control Programme were upgraded and a plan ofaction was developed. The existing mechanisms were reviewed and updated, as were thecurriculum and materials for education of food industry personnel in consumer protection andfood quality assurance procedures. The new materials were used in training courses, and trainedofficials were instructed and supervised in the use of the materials to conduct training sessions ina selected food industry (FAO, 1992).Cottage industries, with very few exceptions, do not meet the Malaysian and internationalrecommendations for Good Manufacturing Practices, (Most large-scale and many medium-scalefood industries, however, do follow Good Manufacturing Practices and meet or even surpassnational and international standards and guidelines.) Although the products of cottage industrieswere traditionally sold locally, the situation is gradually changing. Now the industry is growingrapidly with increasing demand and better transport facilities, and the products are more widelydistributed.Once the decision was made to embark on the education of cottage industry, seven FQCU foodtechnologists working at the state level were chosen as trainers. The skills needed were identifiedand several workshops were held to create the training manual, training module and trainingguidance to augment the FQCU industry education and training. The training manual andworkshops were designed to enable the FQCU food technologists to plan, develop and conduct abroad range of education and training programmes.Because of their scientific background and education experiences, the FQCU food technologistsinitially approached the preparation of materials and training from a highly technical rather thana trainers perspective. To effect the desired changes, the FQCU food technologists had toovercome their scientific conditioning and their inclination to prepare more technical industrytraining programmes. The focus was on developing techniques and skills to influence changeamong non-scientific industry and consumer groups, to achieve training objectives and to raisethe understanding of these groups on matters pertaining to food quality and safety. Training withthe food industry was conducted for hands-on experience.9|Page
  10. 10. As the magnitude of the task of training the food industry is enormous, state and districtinspectors were subsequently trained by the initial group of food technologists. These inspectorswill expand their training role from one-to-one information transfer during plant inspections tomore group training. As part of the follow-up to the project a group of 30 state and districtinspectors was recently trained, and it is envisaged that such training will be carried out regularlyto expand the existing coverage of the food industry.This project has laid the foundation for future education programmes for FQCU, especially forsmall-scale industries. The trainers who were trained have demonstrated confidence in theirability to conduct similar training after the end of the project. Using food technologists as coretrainers was an excellent strategy, not only because of their technical background but becausethese professionals have stable positions within the food control programmes of FQCU.Consumer educationMalaysias Ministry of Health has strengthened its health education efforts, and in 1992 a HealthEducation Communication Center (HECC) was established. Many education activities that wereinitially done on an ad hoc basis are more organized now. As part of the Ministry ofHealth, FQCU must actively compete for the personnel and financial resources that are neededfor full-fledged consumer education activities. The available resources within FQCU have notincreased enough to meet the new challenges of food safety, much less consumer and industryeducation. As resources are always scarce, decision-makers should be aware of these needs. Theorganization must fully utilize its resources, and additional resources outside the organizationmay need to be employed.Objective of cottage industry?The main objective of cottage industry is to provide food and money to the family - that is from the pointof view of the bread earner of the family. From the point of view of govt, promotion of cottage industriesleads to creation of more employment opportunities and thereby there will be increase in national income.10 | P a g e
  11. 11. Cottage industry or production line data handling methodsIf youre running a cottage industry, for efficiencys sake youll run the first process on each ofyour raw components first, and store the partially completed elements in a basket as theyreprocessed. When youve completed that first process, youll then apply the second process toeach element in turn, then the third process, and so on. For small scale production, thats a muchMUCH better use of your time and resources that setting up all processes in whats probably avery small area and trying to take components through from end to end.But if your level of throughput is to be several magnitudes greater, the cottage industry approachdoesnt work and youll want, in a bigger area, to set up a production line. Youll have moreoverheads, as each stage of the line will need someone to operate it, but youll save on the needto store large numbers of intermediate components, and youll save on the time spend puttingdown and picking up components at each stage too.Data handling flows can resemble a cottage industry or a production line and it depends on howmuch data you have as to which approach will be the most effective.In Shell Programming, using a series of operations each of which reads from a file, and saves outto a file with style redirects, is your cottage industry approach. Using a pipe - | is moreproduction line, with a buffer usually of 4k between the processes.In Python, functions such as range and readlines return complete lists which you subsequentlyuse - cottage industry. Alternatives such as xrange and xreadlines are generators which arerunning in parallel with their calling code and so are your production line. And you can writeyour own generator functions; you can spot them in existing code if you see the yield keyword.As well as using the cottage industry / production line comparison, I also compare the one-at-a-time approach to being akin to filling up a reservoir from one process, then using the reservoiruntil its empty from another. If you have a huge amount of data, then youre likely to overflowyour reservoir and have your program fail. However, running the processes at the same time israther like joining them with a pipe, with a tap that is turned on and off each time a new chunk ofdata is required. This is how Ive successfully trained clients who have data files up to 10Gbytesin size to handle their data in easily written Python scripts11 | P a g e
  12. 12. Importance of HygieneThe dairy farmer produces one of the most important staple foods. Hygiene is of utmostimportance for a safe and profitable milk production.The aims in applying hygienic measures are the:  Reduction of animal diseases  Safeguard of milk yield and quality  Prevention of human diseasesComprehensive and systematic milking equipment hygiene, cows housing and parlor hygiene,operator hygiene, hoof hygiene and udder hygiene are key to profitable milk production.As global leader in dairy farm hygiene, Ecolab is helping dairy farmers to protect their incomewith a full range of solutions to protect milk yield and quality covering udder hygiene, hoofhygiene, milking equipment hygiene and housing/personal hygiene.What Is The Importance Of The Development Of Cottage Industries InIndia?The cottage industries operating in India are playing an important role in the growth of thenational economy. The Indian Industrial strategy has always considered cottage industries anintegral part of the economy. The government is also very encouraging in this area and areprotecting the small-scale industries by specifying certain products only reserved for them toproduce.The cottage industries are important because of the following reasons:- Providing employment to thousands of people hence helping reduce unemployment andpoverty.- There is a balance in the development in the regional industries- The variety of products like handicrafts, embroidered items, pottery, handmade carpets andrugs etc are very popular among the international community and this provides moreopportunities to these industries.So it is important that these industries are more and more developed so that it is better for thepeople and also for the balance in the economy of the country.12 | P a g e
  13. 13. Eventhough in the present fully industrialized and globalized world, mostly charecterised by thecompetition of marketing, one may wonder regarding any advantage of a cottage industry. But inshort, i shall brief some merits and advantages of such cottage industries:1. The reason for the growth of cottage industries in the 18th Century before the industrialrevolution still remains - people having no farm or agricultural land. Such people can involve incottage industries even now and find their livelihood in an easily manner if the authorities takecare of the supply of raw materials and the marketing of finished products.2. The cottage industries do not require large capitals to start and the maintainance of suchsystem is also low cost. Most of the works are done by the family members by hand and theproduction cost also would be less; but the volume of production would be very less.3. The manual skills of elder generations can be utilized; there by reducing the idle manhours ofthe society.4. General self sufficiency of the microsocieties can be guaranteed, especially for countries basedon village life. For a country like india where most majority of village people cant take part inthe result and the merits of Industrial revolution, the small scale cottage industries can be analternative for big industries and assuring wealth production.5. The self pride of the village people can be raised and thereby increasing their role in theempowerment of the whole nation. Food Production"In the last thirty years, scientists have discovered an entire domain of life, one that may hold asmuch complexity and diversity as that containing all plants, animals, and fungi. This before-unknown domain, like that called bacteria, has no nuclei. It shows up in unique niches, like thehot pools in Yellowstone, but also in great abundance on the roots of plants -- that is, on thoseroots found in organic, but not in chemically treated soils. Scientists are still getting to thebottom of what Archaeal microbes on plant roots do, but many suspect that they may mediatethe flow of minerals and nutrients and fend off pathogens." (emphasis mine) (Lappé, p.288)"It is not know what they [the archaea bacteria] are doing there, but Goodman suspects that theyare mediating the flow of minerals and nutrients, especially nitrogen, warding off pathogens,coupling with other microbes to create the unseen ecosystem that is the basis of agriculture... The13 | P a g e
  14. 14. archaeal microbes were present in the organic soil but not in the samples from the industrial agland. We dont know what the archaeal bacteria have to do with the health of crops, but thissimple result indicates we should". (Manning).Microbes and food have always had a love-hate relationship. Food producers have learned toharness their power -- and sometimes for good use. There is no doubt that organically grownfruits and vegetables are superior in flavor. Now, despite arguments to the contrary made by foodmanufacturers, they may well be more nutritious for a variety of reasons. There are alwaysstudies available to prove any point, especially one where chemically doused foods are morenutritious. But then, like bacteria in the throes of death, food manufacturers mount a valianteffort in trying to convince those near-at-hand that what they say is valid. But, be that as it may,the choice is ultimately made individually.Bacteria are, to a great extent, resistant to the effects of irradiation because of their ability torepair their damaged DNA. Sometimes, however, their repair is faulty, and the new DNAbecomes abnormal, causing a new strain. Salmonella and Campylobacter are easily removed byirridation, but other bacteria are more stubborn. Some, like Clostridium botulinum and L.monocytogenes, have the ability to survive the drying techniques of irridation by convertingthemselves into tough, little spheres. Food irriadiation, however, exposes an edible product to theequivalent of two and a half million chest X-rays. How many nutrients are left after thisbombardment is anyones guess, but, at least, most of the germs are gone. Most, not all. Shortterm studies have shown the destruction of numerous vitamins through this process as well as theformation of new carcinogens. There is also the possible formation of mutant bacteria andviruses. Since the USDA approved such a process in February of 2000, fast food chains,restaurants, school lunch programs, and cafeterias are now using irradiated meat productswithout the public knowledge.The most common usage for bacteria in food preparation is with dairy fermentations. Yogurt andcheeses have been made for centuries using bacteria. The ancients may not have known exactlywhat kind of bacteria that was needed or if what was needed was, indeed, bacteria. All they knewwas that the previous batch was required to make a new one. Many people lack the ability tobreak down and absorb lactose, the sugar molecule in milk. As a result, it enters the gut,14 | P a g e
  15. 15. producing acid and gas, causing pain and diarrhea. Fermented milk products metabolize lactoseinto lactic acid, which is more tolerable for many people. The most common fermented milkproduct is yogurt. The lactobacilli used in the making of many yogurts, however, may not be thesame type as found within the common flora of humans as there are many different strains (seeProbiotics). The following are some of the bacteria used in the diary industry: Butter is made from pasteurized cream, to which a lactic acid starter has been added. The starter contains, for example, Streptococcus cremoris or S. lactis, but requires Lactobacillus diacetylactis to give it its characteristic flavor and odor. Cheese is often made with Streptococcus and Lactobacillus bacteria. Fermentation lowers the pH, thus helping in the initial coagulation of the milk protein, as well as giving characteristic flavors. In such Swiss cheeses as Emmentaler and Gruyere, the typical flavor is the result of the use of Propionibacterium. Cheese can be classified within two groups -- ripened and unripened. Unripened cheeses consist of cottage cheese, cream cheese, and Mozzarella, for example. These are soft cheeses and are made by the lactic acid fermentation of milk. Many different bacteria are used to produce the various cheeses, but Lactococcus lactis and Leuconostoc cremoris are used most often. Soft cheeses can take one to five months to ripen; hard cheeses, three months to a year or more; and very hard cheeses, like Parmesan, can take twelve to eighteen months. The blue veins found in cheeses, like Stilton and Roquefort, are caused by growth Penicillium roqueforti, which is deliberately added now to cheese. Originally, it was found as a natural contaminant of the areas where it was made. The holes in Swiss cheese are the result of Propionibacterium shermanii. The surfaces of Camembert and Brie are innoculated with Penicillium camembertii, which then develops in a skin on the surface. Limburger is soaked in brine to encourage the growth of Brevibacterium linens (it should come as no surprise that this is the same bacteria isolated from smelly feet!)Coffee and chocolate require Erwinia dissolvens, leuconostoc, and lactobacillus species plus theyeasts of the genus Saccharomyces to remove the tough outer coats. The microbes do not affectthe taste of coffee but are necessary to confer the characteristic taste to cocoa and chocolate. The15 | P a g e
  16. 16. bacteria S. napoli and S. eastbourne often use chocolate as a vector. It is thought that thechocolate provides protection for the bacterium as it passes through the acidic environment of thestomach. This was observed when higher incidents of illness were reported in children.Cottage Industries: Its ImportanceCottage industries, village industries, small scale industries, handicrafts and large scale industriesare thevarious terms which are used for different types of production works, according to their size andproduction. When a worker produces something with his simple tools, with the help of his familymembers only, then he is said to be running a cottage industry. The absence of big machines,electric power and hired labor are the features of cottage industries. In our villages, we seeworkers spinning and weaving cloth. This is the main cottage industry of our country. Pottery,wood-work, metal-work, leather-work, basket-making, crushing of sugarcane, etc., are someother important handicrafts of our country.The importance of cottage industries is very great for rural as well as urban areas. In villages,farmers can carry on their cottage industries side by side with their main occupation ofagriculture. They are important for them as they provide opportunities for part-time employment.In urban areas also the poor can start some cottage industries with their own limited resources.They are indispensable for a poor country like India.In cottage industries the question of the exploitation of workers does not arise. The worker andhis family being both the employer and the employee themselves, get all the earning from theirbusiness. Even if in some cases hired laborers are employed, the relations between them and theemployer remain healthy.Big machines are labor saving devices. They are not used in cottage industries. So, if they areencouraged, more and more people get employed. Besides this, they are good means forproviding part-time employment.The tendency towards centralization is inherent in large scale industries. This leads to over-crowding and congestion in the towns. Children and women are employed in big industries.Corruption becomes rampant. But handicrafts solve all these problems. They are mostly run in16 | P a g e
  17. 17. the homes of the workers. So the housing problem does not arise, other social ills are alsoremoved.Further, the independence of the worker is maintained. The work can be begun and stoppedaccording to his convenience. No rigid-routine is necessary. So in cottage industries the workersenjoy a marked sense of freedom.Cottage industries have to face many difficulties. They cannot compete with large factories. Asthe products of the cottage industries are the result of the labor of the workers, their cost remainshigh in comparison tothat of the mill-made goods. Workers are mostly poor. Sometimes, they find it difficult to getraw material and the necessary tools for their work. So these difficulties come in the way of thegrowth of handicrafts. Some suggestions for the development of cottage industry may now bemade. The field of production for cottage and large scale industries should be specified. Thecompetition between these two spheres of production should be replaced by co-operation. Creditfacilities should be provided. This will enable the workers to purchase raw materials and tools.Facilities for marketing finished goods should be provided. The Government should undertakeresearch work for making simple and cheap machines. This will be very helpful for the progressof cottage industries.The government has always recognized the importance of cottage industries. It established theCottage Industries Board, All India Khaddar Development Board, and other such agencies forthe production of handicrafts. A large sum has always been allotted for their development in thevarious Five Year Plans of the country. As a result, much progress has been made in thisdirection. Let us hope much more would be done for the small scale industry in times to come.Cottage IndustryWomen farmers are responsible for producing over half of the world’s food and grow between60 and 80 percent of the food in most developing countries. In nearly all of Africa and parts ofAsia including Cambodia, this figure is closer to 90 percent. Women also are involved in post-harvest activities, such as threshing, cleaning, transporting, marketing, storing and processing17 | P a g e
  18. 18. food crops. Additionally, they play critical role in livestock management with activities thatinclude tending, caring for, feeding and milking the animals, as well as processing and marketinglivestock products. Women are a repository of knowledge about the preservation of seeds andother genetic resource of the food they process to its origin. Women farmers are uniquely giftedto be true custodians of our world’s natural resources.SSF’s Cottage Industry Project builds and improves economic sustainability through individualtailored projects for poorest and the most vulnerable families in hopes that they will become ableto independently support their children in the future. The CIP prevents parents from pressuringtheir children, especially daughters under age 18, to drop-out of school and forge paperworknecessary for them to work legally or illegally to get and send money home. The primaryobjective of this program is to empower women who are the heads of poor households throughgrant aid and technical assistance. The assistance we provide has proven sustainable, becausefamilies enlisted in our project decide their own plan for income-generating activities that reducepoverty level and raise the standard of living, for themselves and their children.The Importance of HygieneHygiene is a habit that needs to be focused on and inculcated in children at an early age. And itneed not be restricted to our bodies alone; it needs to be maintained in our surroundings as well.Lets see how we can go about this.Practicing Self HygieneConsidering the kind of weather conditions and harsh climate that India faces, it is all the moreimportant that we stay as hygienic as possible and teach our children these good habits. In fact,we Indians have a reputation for our lack of hygiene and it is time we did something about it!Being unhygienic could not only repel your friends and colleagues but also your partner!Here are some tips on situations where you can practice hygiene:18 | P a g e
  19. 19. 1. Always brush your teeth twice a day. Dental hygiene is very important and teeth can easily get damaged if not properly maintained. 2. Always bathe once or more every day. Bathing regularly is very important, especially in the city, where humidity and pollution can make your body a bacteria-magnet! 3. Wear a if you travel through extremely polluted areas. Constant exposure to pollutants can raise toxin levels in the body and cause respiratory issues. 4. Wear a fresh set of clothes as often as possible. Wearing clothes over and over without washing them can cause very serious skin disorders. 5. Always keep your genital areas extremely clean. These areas are the most prone to infections and bacterial attacks. 6. Wash your hands as often as possible. A lot of the places we touch may be very unclean.Hygiene in Our SurroundingsMaintaining hygiene around us ensures that they do not turn into breeding grounds for bacteriaand viruses. Make sure you follow these simple rules to keep your surroundings hygienic: 1. Dispose of properly. Waste material if inappropriately disposed of can cause an outbreak of a deadly disease. Most epidemics in history have been caused due to improper waste disposal. 2. Keep your home clean. 3. Do not throw garbage around residential areas. 4. Use garbage cans. They are there for a reason. 5. Do not spit or urinate in public places. It not only looks bad but also causes the entire surrounding area to stink. 6. Make sure you stay in constant touch with the local administration to ensure that your office and residential areas are always clean.Food HygieneFood Hygiene is a descriptive way to express food safety and preparation. To have good foodhygiene you have to treat your food and kitchen with respect. If you practice bad food hygiene19 | P a g e
  20. 20. habits, you can cause serious illness to you, your family or friends. Proper storage of foodsinclude clean containers. Making sure they are stored in the right temperatures. Keeping dishes,counter tops, stove tops and floors tidy and sanitized. It also good food hygiene to wash offvegetables and fruits before preparing them or eating themFood safety is a scientific discipline describing handling, preparation, and storage of food inways that prevent foodborne illness. This includes a number of routines that should be followedto avoid potentially severe health hazards. Food can transmit disease from person to person aswell as serve as a growth medium for bacteria that can cause food poisoning.Food safetyFood safety refers to the conditions and practices that preserve the quality of food to preventcontamination and foodborne illnesses. Food - hygiene and sanitation Food can be contaminatedin many different ways. Some food products may already... Importance of food hygieneFood hygiene is a habit which needs to be cultivated from young. From the day we were born,our mother has already taken into consideration the importance of food hygiene. They clean theirnipples before breastfeeding us, because that is when we are in our most vulnerable state. Thishabit is essential to us because it determines the rest of our living years to come. Food is animportant ... The importance of food hygiene trainingThe importance of food hygiene training is to teach employees how they can help to prevent contaminantsfrom getting onto the food. Today more than ever, we are threatened with the possibility of foodpoisoning and lethal bacteria that have proved to be extremely deadly. We need to be made aware of howto prevent these problems and learn how to combat them by taking as many precautious measures aspossible.20 | P a g e
  21. 21. CHAPTER III21 | P a g e
  22. 22. ANALYSIS AND INTERPRETATION Dear Respondent, I am Bony C Francis, BSc. Hotel Management and Catering Science of Kodaikanal Christian College, Kodaikanal ,doing a research on the topic” Importance of the Hygiene in the Cottage industry in Kodaikanal”. Kindly render your support by filling the below mentioned questions . I assure that the information is purely for the academic purpose and shall be kept confidential. BONY C FRANCIS Topic:- Importance of the Hygiene in the Cottage industry in Kodaikanal QuestionnaireNAME:-……………………………………………..1.AGE a.15-30 b.31-45 c.46-60 d.60 above2.Occupation a. Government employee b. private employee c. professional others3.do you think that the hygiene in the cottage industry is having an impact on the food? Yes/no4. In which season does the cottage industry will have more sales? a. Jan-april b. may-oct c. nov-dec5.Do you think that the money plays an important factor in maintaining hygiene in the cottageindustry? Yes/no6.how do you rate the hygiene in cottage industry at Kodaikanal? a. Excellent b. good c. poor7.Do you think hygiene has effect on the guest? Yes/no8.How do you rate the income earned by cottage industry? a. Excellent b. good c. poor22 | P a g e
  23. 23. 9. How do you rate the nutritional value of the cottage food? a. Excellent b. good c. poor10.Do the hygiene practice in the cottage industry will attract the foreign customers? Yes/no11.Among the following cottage industry which one is the most popular one? a. Chocolate b. cheese c. hand crafts12. How can the hygiene in the cottage industry be improved? a. Proper cleaning b. being eco-friendly c. cleaning regularly13.Do you like to have the cottage industry outside the city? Yes/no14.how do you rate the products of the cottage industry? a. Excellent b. good c. poor15.Will you recommend cottage products to others? Yes/no16. How will you rate the cottage industry products price? a. Large b. medium c. low17.Are you a regular customer of cottage industry products? Yes/no18.What attracts you to cottage industry products? a. Quality b. quantity c. price19. Is cottage industry products beneficial for you? Yes/no20. Do you think that cottage industry is harmful to the environment? Yes/no23 | P a g e
  24. 24.  Age? 15-30 31-45 46-60 60 above 17 9 2 2 18 16 14 12 10 8 6 4 2 0 15-30 31-45 46-60 60 above  Do you think that hygiene in the cottage industry is having an impact on the food? Yes No 24 6 30 25 20 15 10 5 0 Yes No24 | P a g e
  25. 25.  In which season does the cottage industry will have more sales? Jan-Aprl May-Oct Nov-Dec 9 9 12 14 12 10 8 6 4 2 0 Jan-Aprl May-Oct Nov-Dec  Do you think that the money plays an important factor in maintaining hygiene in the cottage industry? Yes No 27 3 30 25 20 15 10 5 0 Yes No25 | P a g e
  26. 26.  How do you rate the hygiene in cottage industry at kodaikanal? Excellent Good Poor 6 23 1 25 20 15 10 5 0 Excellent Good Poor  Do you think hygiene has effect on the guest? Yes No 26 4 30 25 20 15 10 5 0 Yes No26 | P a g e
  27. 27.  How do you rate the income earned by cottage industry? Excellent Good Poor 7 21 2 25 20 15 10 5 0 Excellent Good Poor  How do you rate the nutritional value of cottage food? Excellent Good Poor 8 19 3 20 18 16 14 12 10 8 6 4 2 0 Excellent Good Poor27 | P a g e
  28. 28.  Do the hygiene practices in the cottage industry will attract the foreign customers? Yes No 25 5 30 25 20 15 10 5 0 Yes No  Among the following cottage industry which one is the most popular one? Chocolate Cheese Hand crafts 14 11 5 16 14 12 10 8 6 4 2 0 Chocolate Cheese Hand crafts28 | P a g e
  29. 29.  How can be hygiene in the cottage industry can be or development? Proper cleaning Eco friendly Cleaning regularly 13 13 4 14 12 10 8 6 4 2 0 Proper cleaning Eco friendly Cleaning regularly  Do you like to have the cottage industry to be outside the city? Yes No 26 4 30 25 20 15 10 5 0 Yes No29 | P a g e
  30. 30.  How do you rate the products of the cottage industry? Excellent Good Poor 8 19 3 20 18 16 14 12 10 8 6 4 2 0 Excellent Good Poor  Will you recommend cottage products to others? Yes No 23 7 25 20 15 10 5 0 Yes No30 | P a g e
  31. 31.  How will you rate the cottage industry products price? Large Medium Low 2 25 3 30 25 20 15 10 5 0 Large Medium Low  Are you a regular customer of the cottage industry products? Yes No 21 9 25 20 15 10 5 0 Yes No31 | P a g e
  32. 32.  What attracts you to cottage industry products? Quality Quantity Price 7 15 8 16 14 12 10 8 6 4 2 0 Quality Quantity Price  Is cottage industry products are beneficial for you? Yes No 24 6 30 25 20 15 10 5 0 Yes No32 | P a g e
  33. 33.  Do you think that cottage industry is harmful to the environment? Yes No 18 12 20 18 16 14 12 10 8 6 4 2 0 Yes No33 | P a g e
  34. 34. CHAPTER IV34 | P a g e
  35. 35. FINDINGS AND OBSERVATIONSFINDINGS 1. I have learned about importance of hygiene in cottage industry. 2. I have got knowledge about hygiene in cottage industry. 3. I have got knowledge about popularity of cottage products in kodaikanal. 4. I have learned about different cottage industry products. 5. I have learned about the need for hygiene in cottage industry.OBSERVATION 1. I have got idea about different hygiene programs. 2. I have learned about cottage industry. 3. I have learned about the hygiene and its importance. 4. I have learned about the nutritional benefits of cottage industry products. 5. I have got an idea about the different problems due to lack of hygiene.35 | P a g e
  36. 36. CONCLUSIONAfter doing this project I came to know about the importance of hygiene in the cottage industry.Hygiene in cottage industry is high, because food should be prepare in hygienic environment.Food should not prepare in hygiene environment will harmfully effect people who buy it. Foodprepared in very hygienic environment will erected goodwill among the customers. It will resultin establishment of the business. So those engaged in cottage industry should be careful tomaintain high hygenic environment.36 | P a g e
  37. 37. BIBLIOGRAPHYwww.wikipedia.comwww.ehow.com37 | P a g e
  38. 38. ANNEXURE38 | P a g e
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