Aavin report

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Aavin report

  1. 1. 1 CHAPTER 1 INTRODUCTION AND DESIGN OF THE STUDY
  2. 2. 2 INTRODUCTION 1.1 Introduction Milk is nutrient rich food that provides a large number of nutrients relative to the calories consumed milk is delicious as a beverage and can be used as a base for other drink such as hot chocolate. The milk of domesticated animals is also an important food source for humans. Most milk consumed in Western countries is from cows; other important sources include sheep, goats, water buffalo, and camels. Milk is essentially an emulsion of fat and protein in water, along with dissolved sugar, minerals (including calcium and phosphorus), and vitamins, particularly vitamin B complex. Commercially processed cow's milk is commonly enriched with vitamins A and D. Many countries require pasteurization to protect against naturally occurring and artificially introduced microorganisms. Cooling further prevents spoilage (souring and curdling). Fat from whole milk (about 3.5% fat content) can be removed in a separator to produce cream and leave low- fat milk (1–2% fat) or skim milk (0.5% fat). Milk is usually homogenized, forced under high pressure through small openings to distribute the fat evenly. It may also be condensed, evaporated, or dehydrated for preservation
  3. 3. 3 and ease of transport. Other dairy products include butter, cheese, and yogurt. 1.2 WORLD WIDE June 1 world milk day by FAO= food and agricultural organization. It gives to children to promote the growth of their muscles, bones, teeth, and brain. Pediatricians & nutrientionist agree that the balanced with a proportion of the necessary carbohydrate, & proteins, moreover , the high content of vitamin D in milk is key component to milk bone structure, bone recovery and bone health. In addition maintain the health of the teeth. 1.3 Functions of Cooperative Milk Producers Union 1. Establishment of chilling centers 2. Formation of new milk routes to collect milk produced by the members of the societies. 3. Collection of milk from societies, process and pack in modern dairy. 4. Supply of quality milk. 5. Fixation of procurement and selling price of milk. 6. Supply of inputs to the members of the societies.
  4. 4. 4 1.4 Nourishment of Milk Milk contains calories, proteins, carbohydrate, fat, saturated fat, cholesterol, vitamin A, vitamin C, foliate, calcium, magnesium, zin C, phosphorus, iron.
  5. 5. 5 CHAPTER 2 RESEARCH DESIGN
  6. 6. 6 CHAPTER 2 REARCH DESIGN 2.1 Statement of The Problem A study with the title “PRODUCTION AND SALES OF DAIRY PRODUCT OF THE AAVIN IN TIRUNELVELI”. 2.2 Scope of The Study We have started this project to know about the sales accepts of aavin situated at tirunelveli. We have attained a lot of information which includes production, sales, profit, loss etc…. in this project we also took effect to know about their people welfare development and the quality of the milk. 2.3 Tools of Analysis After collecting the data from the aavin dairy center the researches classified and grouped all the collected data in a meaningful way be presenting it in tables. They are percentage tables, per diagrams and graphical representation. It is used to study the financial performance of rettiyaarpattay in tirunelveli.
  7. 7. 7 2.4 Objectives 1. To get extra knowledge about the dairy center. 2. To know about the function and activities of aavin. 3. To know about the financial highlight of the dairy center. 4. To know about the process of dairy product in dairy center. 5. To know the sales achieved during the study period. 2.5 Limitation of The Study The data was collected from the company. The figure takes for analysis were as revealed in the annual report of the company. 2.6 Period of The Study The duration of the study was from 2008-2010. Data sets for each year are collected for this period. 2.7 Methology The present study in based on primary data. The primary data refer to the data. The primary data may unpublished data. The unpublished data are obtained from the staff member of the aavin dairy center.
  8. 8. 8 CHAPTER 3 HISTORY OF AAVIN
  9. 9. 9 CHAPTER 3 HISTORY OF AAVIN 3.1 Introduction The dairy development was established in 1958 in Tamilnadu. The administrative and statuary controls over all the milk cooperatives in the state were transferred to the dairy development department on 1.8.1965. The commissioner for milk production and dairy development was made as the functional register under the tamilnadu cooperative societies act. With the adoption of “anand pattern” in the state of tamilnadu. Tamilnadu Co- operative Milk Producers’ Federation limited was registered in the state of 1st February 1981. The commercial activities of the department such as milk procurement, chilling, processing, packing and sale of milk to the consumer etc., hitherto dealt with by the tamilnadu dairy development cooperation limited, were transferred to the newly registered Tamilnadu Co-operative Milk Producers’ Federation Limited, popularly known as “Aavin”. Tamilnadu Co-operative Milk Producers’ Federation Limited was constituted on 1st February 1981. Federation is procuring, processing and marketing of milk and milk products federation has implemented the dairy development activities under operation flood programmed with a financial
  10. 10. 10 and technical assistance of national dairy development board. Chennai metro is having four dairies. Milk procurement, processing and distribution are being attended by the district unions in the respective areas. In the wake of liberalization policy, private dairies have also entered into the field of the honorable Chief Minister of tamilnadu high priority has been given for improving the performance of milk co-operatives by adoptinvg a symmetric approachin and proper sytratergy in milk co- operatives. Significant achievement has been made by milk producers’ cooperative societies, unions and federation in the state of tamilnadu. The cattle population in India is approximately 15% of total cattle population in the world. India stood no.1 position in milk production. tamilnadu is one of the leading state in milk production. The milk production in tamilnadu per day is 145.88 lakh liters. 3.2 Objectives of the Dairy Development Department 1. Assure a remunerative price for the milk produced by the member of the milk producers’ co-operative societies through a stable, steady and well organized market support. 2. Distribution of quality milk products to the consumers at reasonable price.
  11. 11. 11 Keeping these objectives in mind, a number of activities are undertaken by the dairy development department. Provision of free veterinary health cover to all animals owned by the members of milk cooperatives, implementation of artificial insemination program, supply of balanced cattle feed and inculcation of farmers with modern animal husbandry methods and practices. All activities, which are essential for the up gradation of the mitch animals and improving their productivity in the long run, have been undertaken. Provision of necessary infrastructure facilities for marketing milk products and supply of quality milk to the consumer has been made by way of establishing new chilling centers, pasteurization plants and adoption of modern of modern processing system.
  12. 12. 12 3.3 Center of aavin in Tamilnadu Tirunelveli is the main branch of milk production and preparing dairy products. 3.4 Four small branches: Under tirunelveli, there are four small branches located as follows 1. Sankarankoil 2. Vallioor 3. Shathankulam 4. Kovilpatti. These are also called as “Chilling center” 3.5 Collection of milk: Raw milk: The milk is collected from many villages. The milkers give their milk through dairy form situated on their village. Therefore both societies and milk givers can earn money with some profits. The collection of milk which is directly gets from the milk giver is known as the “Raw Milk”. The milk can be collected at morning and evening.
  13. 13. 13 3.6 Dairy: Processing facility: the milk received at the chilling centers are brought to the dairy and along with the milk received at the dairy, milk is processed for keeping the quality. Types of milk such as standardized milk, high fat, high protein milk, are being prepared to the requirements of the consumers; the surplus fat is converted into ghee. The whole milk surplus is dispatched to metro dairies and feeder balancing dairies viz Madurai, erode, and Trivandrum. The high fat and high protein milk are packed in 250ml and 500ml sachets. In the dairy milk ghee, ice-cream flavoured milk, rose milk, butter milk etc are being manufacturing and marketed. The processing capacity of main dairy, kovilpatti CC, valliyure CC, sakarankoil CC,and sathankulam CC are 1,00,000; 10,000; 20,000; 50,000; 10,000 LPD respectively 3.7 Transporting: The collected raw milk from the above branch dairy forms is chilled of about 40 C and then, the chilled milk is transported to tirunelveli main depot with securely. Transporting vehicle may have the double layered freezer attach with them. Therefore the milk can be securely comes to the depot without any air pollution.
  14. 14. 14 3.8 Process of milk: 3.1 Processing Hall In tirunelveli depot, processing the milk is two types as described follows. The process of pasteurization is carried out. Then, transported milk is streamed at about 71O C and then chilling at 4O C to kill harmful bacteria. Then the bacteria free milk is stored in silo (Large Milk Storage Tank) at 6O C. These milk is then packed in ¼, ½, 1 liter pockets and then stored of about 7O C to 8O C. Finally these pocket milk are distributed to various market places for sale.
  15. 15. 15 3.9 Homogenization In first the homogenization is a process that reduces the size of fat globules by forcing pressurized hot milk through small whole causing turbulence, the break up the larger fact globules so that they remain suspended rather than separating in a cream layer at the top. Homogenization effects the development of atherosclerosis, coronary, heart disease milk allergy, diabetes. 3.12 Pasteurization It is a process by which the disease causing bacteria in the milk are destroyed without losing its nutritive values. The milk is boiled at 600 c for thirty minutes and cooled quickly. Whatever the method is used for preservations of food, cleanliness and general sanitary conditions are imported. 3.13 To Access the Quality of Milk 1. Reduction Test It access whether the bacteria are present or not in the milk. It bacteria are present it will the bacteria in that milk. 2. MBR Test (methylene blue dye)
  16. 16. 16 Lactase test It is used to determine the lactic acid concentration in milk and milk product since its value has to be kept under fixed law limits. Chloride test It is used to measure the quality of salt in different dairy products. Ammonia Text It is used to measures the ammonia concentration and it determine the good quality milk. Ammo acid degradation of sort cheese. 3.14 Percentage of fat in milk The fat content in the milk is shown in the following table Milk Fat percentage SNF percentage Toned milk 3.0 8.5 Standardized milk 4.5 8.5 Double toned milk 2.0 9.0 3.1 Percentage of fat in milk
  17. 17. 17 According to the fat and FAT content the type of milk explained in the above table are packed in the blue, green and red color pocket respectively. High protein milk fat 3.0%; SNF 9.0%. High fat milk fat 5.0; SNF 8.5%. 3.15 Different product: The different produce by aavin is listed in the following list. Product name 1. Butter 2. Milk – khoa 3. Ghee 4. Ice cream 5. Milk cake 6. Milk powder 7. Curd and butter milk Aavin products
  18. 18. 18 3.16 MARKETING: At present this union is marketing 60,000 LPG approximately in the tirunelveli and thoothukudi district through its agents, booths and parlours, No of agents 86 Association 17 Private institutions 15 Govt.institutions 8 Societies 8 Milk booths 12 Milk parlours 14 No of milk distribution routes 14 3.17 Milk production: Due to the technology development for veterinary department in India leads to receive more liters of milk to main depot. The milk production depends on the collection of milk and the quality. The following table shows the rapid growth in milk production for three years.
  19. 19. 19 Year Production (LPD) Increase/decrease 2007-2008 733812 - 2008-2009 771620 +37808 2009-2010 760210 -11410 3.2 Milk production The above table shows of the aavin milk production for the three years 2007 – 2010. During the year 2007 – 2010, the company earned 733812 liters per day. In the next year the company has met to production 771620. On comparing the previous years, the production of milk increased up to 37808. In the next year 2009 – 2010, the milk production reduces to 11410 on comparing the above. 3.18 Milk sales Statement The milk sales mainly depend on the milk production. The following are the sales of report for the milk sales for three years. Year Sales (LPD) Increase/decrease 2007-2008 585567 - 2008-2009 660034 +74467 2009-2010 688063 +28029 3.3 Milk sales statement
  20. 20. 20 Source: Primary data The above table shows that milk sales increases rapidly between the different years. This leads to get more profit for the sales department of aavin.
  21. 21. 21 CHAPTER 4 DATA ANALYSIS AND INTERPRETATION
  22. 22. 22 CHAPTER 4 DATA ANALYSIS AND INTREPETATION 4.1 Introduction The study is an analyze the factor which influence the aavin product. Following are the factors. 1. Age 2. Gender 3. Occupation 4. Income level 5. Sachet milk 6. Satisfaction of aavin price rate 7. Individual support 8. Quality of milk 9. Period of usage 10.Buying motivators 11.Purchase of other aavin products
  23. 23. 23 4.2 AGEWISE CLASSIFICATION OF AAVIN MILK Age is also an important factor which determines the ability of the human being therefore the researcher wanted to analyze the age factor of the aavin milk. The following table the age wise classification of the aavin milk, aavin product. Age Number of Respondents Percentage 21-30 16 32 31-40 10 20 41-50 19 38 51-60 5 10 TOTAL 50 100 4.1 Age wise classification Source: Primary data From the above table it is clearly understood 19% of people using aavin products were belonged to 41-50 group next to it. 21-30 ages a group person involved in aavin products that is 32%.
  24. 24. 24 4.1 Age wise classification 0 5 10 15 20 25 30 35 40 45 50 Numberofrespondent/percentage Age Agewise classification Number of respondents percentage
  25. 25. 25 4.3 Gender Wise Classification Because of aavin product quality assurance, the male and female people response to bring aavin product as shown in the following table. Gender Number of respondents Percentage Male 28 56 Female 22 44 Total 50 100 4.2 Gender wise classification Source: Primary data The above table reveals that 56% respondents are male and the remaining 44% respondents are female. 4.2 Gender wise classification 0 10 20 30 40 50 Precentage No.of respondents Gender wise classification Up to 5000 5001-10000
  26. 26. 26 4.4 Occupation Through aavin milk business lot of people get job directly or indirectly. Some of them are listed in the following table. Occupational level Number of respondents Percentage Professional 12 24 Business 14 28 Private salary 8 16 Government salary 10 20 Others 6 12 Total 50 100 4.3 Occupation Source: primary data From the above table, respondents have undergone business category. Then 6 respondents have undergone other occupation.
  27. 27. 27 4.3 Occupation 0 20 40 60 80 100 120 140 160 percentage occupation Percentage Number of respondents
  28. 28. 28 4.5 Income Level Depending on the family income they buying the aavin product as they wish. Income level Number of respondents Percentage Up to 5000 22 44 5001-10000 12 24 10001-15000 10 20 15001-20000 6 12 Total 50 100 4.4 Income level Source: primary data From the above table, it was identified that 44% of respondents earn rupees up to 5000 per month. 24% of the respondents earn more than rupees 10000 per month.
  29. 29. 29 4.4 Income level 0 5 10 15 20 25 30 35 40 45 50 Up to 5000 5001-10000 10001-15000 15001-20000 No.ofrespondents Income level Number of respondents percentage
  30. 30. 30 4.6 Sachet milk The packed milk is known as sachet milk. These are available in three different colors due to their fat content. The production of sachet milk is depending upon the peoples purchase. Packed milk Number of respondents Percentage Cow milk 25 50 Toned milk 8 16 Standardized milk 10 20 Full cream milk 7 14 Total 50 100 4.5 Sachet milk respondents Source: Primary data From the above table 25 respondents purchase cow milk out of 50 respondents. As like that 10 respondents brings standardized milk out of 50 respondents.
  31. 31. 31 4.5 Sachet milk Cow milk Toned milk Standardized milk Full cream milk 25 8 10 7 50 16 20 14 sachet milk Number of respondents Percentage
  32. 32. 32 4.7 Satisfaction of aavin price rate: Due to the good quality of milk, the people bring aavin milk with their satisfied price rate. Though the price of the milk increases due increase in inflation percentage or price hike, the people eagerly purchase the aavin product. Satisfaction of aavin Price rate Number of respondents Percentage Yes 30 60 No 20 40 Total 50 100 4.6 Satisfaction of aavin price rate Source: primary data 60 % out of 100% purchase the aavin price rate is accepted. Out of 100, 40 percentage people did not accept the price rate of aavin milk.
  33. 33. 33 4.6 Satisfaction of aavin product 60% 40% Number of respondents Yes No
  34. 34. 34 4.8 Individual support This section describes how much of respondent support aavin milk products individually. Individual support Number of respondents Percentage Yes 41 82 No 9 18 Total 50 100 4.7 Individual support Source: Primary data Out of 100, 82% people individually supports the aavin products. Out of 100, 18% percentage people did not individually support aavin products. 4.7 Individually supporter 0 20 40 60 80 100 Number of respondents Percentage Individually support Yes No
  35. 35. 35 4.9 Quality of milk The following census shows that how much people like aavin because of its quality. Gender Number of respondents for quality Percentage Male 27 54 Female 23 46 Total 50 100 4.8 Quality of milk Source: Primary data The above detail shows that how much of people like aavin milk because of its quality assurance.
  36. 36. 36 4.8 Quality of milk Quality of milk Number of respondents for quality Percentage
  37. 37. 37 4.10 Period of usage The people use aavin products as much they can use. If anyone use this product will not change this product. We have the following census report to prove this. Years Number of respondents Percentage 0-5 10 20 5-10 15 30 More than 10 25 50 Total 50 100 4.9 Period of usage Source: Primary data From the above table it is assured that 50% of people use aavin products more than 10 years.
  38. 38. 38 4.9 Period of usage 0-5 10-May More than 10 10 15 25 20 30 50 Period of usage Number of respondents Percentage
  39. 39. 39 4.11 Buying motivation The following table shows the census of that how the people movited to bring the aavin product. Motivated by No of respondents Percentage Friends 18 36 Relatives 12 24 Neighbour 20 40 Total 50 100 4.10 Buying motivation Source: Primary data The above data shows that how the consumer motivated to buy this aavin product.
  40. 40. 40 4.10 Buying motivation Friends 36% Relation 24% Neighbor 40% Buying motivation
  41. 41. 41 4.12 Other purchase of other aavin products The following table shows how much of people bringing aavin related products such as milk-khoa, ice cream, badam milk and butter. Product Number of respondents Percentage Milk-khoa 15 30 Ice cream 20 40 Badam 5 10 Butter 10 20 Total 50 100 4.11 Purchase of other aavin product Source: Primary data From the above table it is clear that, many people bring aavin related product as shown above.
  42. 42. 42 4.11 Other aavin products 0 10 20 30 40 50 60 Milk-khoa Ice cream Badam Butter Other aavin product Number of respondents Percentage
  43. 43. 43 CHAPTER 5 MAJOR FINDING AND SUGGESTION
  44. 44. 44 CHAPTER 5 MAJOR FINDING AND SUGGESTION 5.1 Introduction The aavin dairy development has been undertaken by the government. So, lot of people get job directly and indirectly. The aavin products are pure and quality as shown in the above charts and table. 5.2 Findings By using appropriate statistical tools the collected data were analyzed and the results were drawn. The following are the major findings of the present study. 5.3 Age wise classification More than 19% of people using aavin products were belonged to 41- 50 group next to it. 21-30 ages a group person involved in aavin products that is 32%. 5.4 Gender wise classification Statistical report says 56% respondents are male and the remaining 44% respondents are female.
  45. 45. 45 5.5 Occupation Lot of people get the chance for occupation dirctly and indirecly. The statistical report says that many people get the job in profeesional, private, government and business oriented job. 24% of people get job in profeesional, 28%, 16%, 20% people get job in private, business and govermental job respectively. 5.6 Monthly income The statistical report says that 44% of respondents earn rupees up to 5000 per month. 24% of the respondents earn more than rupees 10000 per month. 5.7 Sachet milk Individual support 25 respondents purchase cow milk out of 50 respondents in sachet. As like that 10 respondents brings standardized milk out of 50 respondents. 5.8 Satisfaction of aavin price rate: 60 % out of 100% purchase the aavin price rate is accepted. Out of 100, 40 percentage people did not accept the price rate of aavin milk.
  46. 46. 46 5.9 Individual support Out of 100, 82% people individually supports the aavin products. Out of 100, 18% percentage people did not individually support aavin products. 5.10 Quality of milk 64% people accept the aavin products’ quality. But 36% people did not accept aavin products’ quality. 5.11 Period of usage 20% people use aavin product till 5 years. 30% of people use aavin product more than 5 years. But 50% of people use aavin product more than 10 years. 5.12 Buying motivation 36% consumer motivated by relatives. 24% consumer motivated by neighbors and 40% of consumer motivated by their friends to bring aavin products.
  47. 47. 47 5.13 Other purchase of other aavin products 30% of people bring milk-khoa, 40% of consumer brings ice cream, 10% of people bring badam and 20% of people bring butter. 5.14 Conclusion We have started this project to know about the aavin milk sales and product. We have observed how to treat the milk, produce the related product, quality materials and sales achievement. Thus we have analyzed how the and for what the people bring this product.
  48. 48. 48 QUESTIONNAIRE
  49. 49. 49 PRODUCTION AND SALES OF DAIRY PRODUCT OF THE AAVIN IN TIRUNELVELI 1. Name : 2. Age : 3. Gender : male/female 4. Address : 5. Occupation a. professional b. business c. private salaried d. government salaried e. others 6. Monthly income a. less than Rs. 5000 b. Rs. 5000-10000 c. Rs. 10000-15000 d. more than Rs. 15000 7. Do you buy? a. packed milk b. loose milk 8. If packed milk, mention brand a. aavin milk b. arockia c. kavins d. others
  50. 50. 50 9. If aavin milk, how long will you use? a. 5 years b. 10 years c. 15 years d. more than 15 years 10. For what reason are you buying? a. taste b. rate c. purity d. quality 11. Are you satisfied with the rate of aavin milk? a. yes b. no 12.If the price of the aavin milk extend, will you buy this aavin product? a. yes b. no 13.What is color of aavin packet do you buy? a. blue b. green c. red 14.Why do you prefer this? 15.Is the quality of aavin milk is good? a. yes b. no 16.If not, what change to be bringing to improve the quality?
  51. 51. 51 17.Who suggest you to buy this aavin? a. friends b. relation c. neighbor 18.Are you satisfied with aavin product? a. yes b. no 19.Do you purchase any other aavin product except milk, mention the following? a. milk powder b. badam milk c. milk-khoa d. milk cake e. butter f. ice cream 20.Feed back about aavin
  52. 52. 52 BIBILIOGRAPHY
  53. 53. 53 BIBILIOGRAPHY 1. Introduction of aavin - encyclopedia 2. Profile of the milk - aavin milk nellai 3. Processing of milk - aavin nellai 4. History - Wikipedia 5. Related products - www.aavin.com 6. Study area - www.aavinnellai.com

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