Mapro Foods manufactures fruit products like jams, beverages, and bars at its facility near Panchgani, India. It was founded in 1959 and has grown organically over 50 years. The report details Mapro's history, facilities, manufacturing process, product categories, SWOT analysis, observations from a visit, competitors, and conclusion. Key points are that Mapro prioritizes quality and hygiene in production and has a wide product range utilizing over 30,000 metric tons of fruit annually.
Mapro is a leading producer of processed fruit products in western India, founded over 40 years ago in Panchgani. It is known for innovations like vegetarian jelly sweets and fruit products using rose petals. Currently headed by Mayur J. Vora, Mapro has a turnover of Rs. 10 crore and employs over 600 people. Mapro produces a wide range of jams, jellies, syrups, squashes, and ice creams from fruits grown locally like strawberries, mangoes, and roses. The company aims to develop and produce high quality and nutritious food products through continual improvement of its quality management systems.
Amul was founded in 1946 in Anand, Gujarat with a mission to stop exploitation of farmers. It is managed by GCMMF which is jointly owned by 3.6 million milk producers. Amul has made India the largest producer of milk in the world through the white revolution. Today it is the largest dairy brand in Asia. Dr. Verghese Kurien is known as the father of the white revolution in India and founded Amul dairy. Amul has a diverse product portfolio and a strong rural distribution network across India. It uses innovative advertising campaigns featuring the Amul girl mascot to promote its products.
The document outlines the manufacturing process for making biscuits at Parle. Key steps include: mixing raw materials, moulding dough, baking in a 260 foot long oven, cooling on a 260 foot long conveyor, packaging, and dispatching finished biscuits. Parle aims to minimize wastage at each step and ensures quality through processes like HACCP and regular staff training. The production capacity has increased from 160 tons in 1960 to 35,000 tons currently.
This ppt helps you to know the major details of the MTR Foods. Complete details of marketing details like, STP, Product Mix, CSR Activities,Mile Stones of the MTR, Product portfolio and so on.
Thank you
This document provides a summary of the internship project report submitted by Inderjit Lal from the transportation and logistics department at Keventer Agro Ltd. The report details Keventer's factory operations including raw material sourcing and storage, production processes for beverages and other products, quality assurance testing, packaging and dispatch operations. It also includes an organizational overview and details of Keventer's registered office and factory locations.
Mapro is a leading producer of processed fruit products in western India, founded over 40 years ago in Panchgani. It is known for innovations like vegetarian jelly sweets and fruit products using rose petals. Currently headed by Mayur J. Vora, Mapro has a turnover of Rs. 10 crore and employs over 600 people. Mapro produces a wide range of jams, jellies, syrups, squashes, and ice creams from fruits grown locally like strawberries, mangoes, and roses. The company aims to develop and produce high quality and nutritious food products through continual improvement of its quality management systems.
Amul was founded in 1946 in Anand, Gujarat with a mission to stop exploitation of farmers. It is managed by GCMMF which is jointly owned by 3.6 million milk producers. Amul has made India the largest producer of milk in the world through the white revolution. Today it is the largest dairy brand in Asia. Dr. Verghese Kurien is known as the father of the white revolution in India and founded Amul dairy. Amul has a diverse product portfolio and a strong rural distribution network across India. It uses innovative advertising campaigns featuring the Amul girl mascot to promote its products.
The document outlines the manufacturing process for making biscuits at Parle. Key steps include: mixing raw materials, moulding dough, baking in a 260 foot long oven, cooling on a 260 foot long conveyor, packaging, and dispatching finished biscuits. Parle aims to minimize wastage at each step and ensures quality through processes like HACCP and regular staff training. The production capacity has increased from 160 tons in 1960 to 35,000 tons currently.
This ppt helps you to know the major details of the MTR Foods. Complete details of marketing details like, STP, Product Mix, CSR Activities,Mile Stones of the MTR, Product portfolio and so on.
Thank you
This document provides a summary of the internship project report submitted by Inderjit Lal from the transportation and logistics department at Keventer Agro Ltd. The report details Keventer's factory operations including raw material sourcing and storage, production processes for beverages and other products, quality assurance testing, packaging and dispatch operations. It also includes an organizational overview and details of Keventer's registered office and factory locations.
ITC was incorporated in 1910 as Imperial Tobacco Company of India and has since diversified into multiple businesses including hotels, packaging, agriculture, food, lifestyle retailing, education, and personal care. It launched its popular Sunfeast biscuit brand in 1975 and has expanded the brand to include various biscuit types targeting different segments, such as children, health-conscious consumers, and those seeking an indulgent treat. Some popular Sunfeast biscuit varieties include Milky Magic, Marie Light, Golden Bakery, Dark Fantasy, and Glucose.
This document provides a training report from an internship at Parle biscuits Pvt. Ltd. It includes an acknowledgement, table of contents, and sections on the company profile, brands, production process, important temperatures and standards, findings and conclusions. The production process section describes raw material testing, mixing, moulding, baking, cooling, and packaging. It provides details on the ingredients, equipment, temperatures, and quality controls for each stage of biscuit production.
Report on mapro & fmcg sector and sales promotionKunal Pal
a complete project report for b school student faculty and management people.containing fmcg industry growth sale promotion techniques mapro sweet sauces and many more.
The document discusses the history and operations of OMFED, the state cooperative dairy federation of Odisha, India. It was established in 1962 to promote milk production and processing. It operates dairies across the state and produces milk, ghee, flavored milk, skimmed milk powder, curd, paneer, and ice cream. However, it now faces competition from private companies and needs to upgrade equipment to automate processes and reduce costs to regain market position. Proper hygiene, waste management, and ownership of transportation are also needed.
This document discusses squash and syrups. It defines squash as a fruit-flavored concentrated syrup used to make beverages by combining one part concentrate with 4-5 parts water. Squash ingredients include fruit juice, water, sugar or substitutes, and sometimes food coloring or flavorings. Syrup is defined as a thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit. The document provides guidelines for making different types of syrups for canning fruits based on sugar concentration levels. It also lists various types of syrups and provides links to videos about making strawberry syrup and canning fruit in syrup.
Coffee production involves several steps from planting coffee trees to harvesting coffee cherries to processing and drying the beans. There are two main processing methods - the dry method where cherries are sun dried and the wet method where cherries are pulped and fermented before drying. The beans are then milled, sorted, roasted, ground, and brewed to produce various coffee drinks. Common coffee drinks include espresso, Americano, latte, mocha, cappuccino, Turkish coffee, and filter coffee which are made by varying the coffee grounds, brewing methods and addition of milk or other ingredients.
This document outlines a business plan for a milk company called Fresh Milk. The company aims to provide affordable and nutritious milk directly from farms to consumers. It will target urban areas of Pakistan. The main product is Fresh Milk sold in tetra packs with a 3-month shelf life. The company faces competition from Nestle and Olpers but aims to differentiate based on quality and nutrition. The plan discusses marketing segmentation, positioning, distribution, pricing, and promotional strategies. Societal marketing and branding are also covered.
Gujarat Cooperative Milk Marketing Federation (GCMMF) is India's largest food products marketing organization and apex body for milk cooperatives in Gujarat. It manages the Amul brand. GCMMF has over 2.79 million producer members across 13,328 village societies. It handles over 11 million liters of milk per day. Under the leadership of Chairman Parthibhai Bhatol, GCMMF achieved a turnover of over Rs. 6,700 crores in 2008-2009, a growth of 28% compared to the previous year. Amul's success is attributed to its robust supply chain network, diverse product portfolio, strong distribution network, and the brand value of offering quality products at affordable prices
The document is a project report on a gap analysis of Amul ice creams in the metro market of West Bengal. It was conducted from June to August 2014. The primary objective was to analyze Amul's retail network and understand retailer views on supply chain, issues, and suggestions for better penetration. Competitors' activities were also examined. Research methods included questionnaires with retailers and secondary data from distributors. Key findings were that Amul has high awareness but average coverage, while competitors like Kwality Walls have larger market share due to policies like providing free refrigerators to retailers. The report provided an analysis of Amul and competitors in the target market.
This document is a project report on the promotion and distribution of Amul ice cream. It provides background information on Amul and its ice cream business. Amul launched ice cream in 1996 and has since become the top brand in India with a 38% market share. The report discusses Amul's objectives, supply chain network, distribution challenges, and opportunities for expanding its business through new products and improved distribution. It also includes a SWOT analysis of Amul ice cream that examines its strengths in brand recognition and product quality against weaknesses in advertising and packaging.
Fiji Coconut Water MBA437 marketing presentationkelera whippy
This document outlines the marketing plan for VKR Corporation, which produces a coconut water drink called Fiji Coco H2O. The plan aims to target primary schools in Lautoka, Fiji as an initial market. It provides details on the company profile, situation analysis of the market including trends, needs and size, competition in the macroenvironment, and marketing strategies including objectives, positioning, and mix. The marketing mix will focus on product differentiation, competitive pricing, and consumer promotions like sampling and prizes to promote the product as a healthier alternative to combat non-communicable diseases in Fiji.
Fruit juices and drinks are produced through a process involving preparation of raw materials, juice extraction, filtration, blending, pasteurization, filling, sealing, and packaging. Key steps include washing and sorting fruit, juicing or pulping, clarification, addition of preservatives, hot-filling into sterilized bottles/containers, and labeling with required information before distribution. Pasteurization inactivates microbes and enzymes to improve shelf-life, with times varying depending on the type of fruit juice. Packaging materials include glass, PET, cans, and cartons.
This document presents a promotional scheme study for Amul Ice Cream. It includes objectives to increase outlets and understand retailer and consumer preferences. Research methods included surveys of existing and non-existing Amul outlets. Key findings were that most retailers are interested in Amul Ice Cream but unsatisfied with services and availability. Recommendations include improving order fulfillment and providing retailers incentives like installment plans for freezers.
This document outlines plans for a natural pickle production business. It will produce 40 kg of pickles per day using five female workers in two shifts. The business will be located in a rented house in Malad, Mumbai which will be divided into sections for different production processes. It will produce mango, garlic, cucumber, and lemon pickles to sell at local retailers and compete with established brands. The total capital investment is estimated to be Rs. 15,00,000 including machinery, assets, raw materials, rent, and other startup expenses.
Amul was formed in 1946 in Anand, Gujarat and has since become the largest milk cooperative in India, currently handling nearly 14 million liters of milk per day from over 3 million farmers. It operates on a 3-tier structure with village cooperatives feeding into district level unions which are then part of the state level cooperative federation. Amul utilizes a robust supply chain and diverse product portfolio coupled with low costs and strong distribution to achieve significant annual sales turnover.
The document proposes setting up an ice cream manufacturing unit in North Eastern India using individual freezing technology to form uniquely shaped ice cream balls in a variety of colors and flavors. The ice cream would be easy to serve and eat, helping to maximize sales in locations like malls, parks, and stations. A market analysis found growing demand and consumption of ice cream in the region. The document outlines the manufacturing process, estimated production capacity, infrastructure needs, and projected profits of setting up such a unit.
TEJMAN Associates is a 100% export-oriented food processing company located in Latur, India that specializes in processing horticultural crops like gherkins (pickling cucumbers) and mangoes. The company aims to become a leading global processor using world-class facilities that meet international food safety standards. Key products include preserved gherkins in barrels or juice, as well as Kesar mango pulp and guava pulp. TEJMAN has annual contracts with importers in Europe, the US, and Russia to supply high quality products.
Mapro Product Presentation its history product rangeSurajPatil438627
Mapro Foods Pvt. Ltd is an Indian manufacturer of natural fruit products such as jams, confectioneries, squashes, and jellies. It was started in 1959 in Panchgani, Maharashtra as a family business making jams from strawberries and raspberries. Over 40 years later, it has expanded to multiple manufacturing units across India and exports products to over 12 countries. The company takes special care to ensure hygiene and quality in its production processes. It has over 500 employees and focuses on innovation and unique products like vegetarian jelly sweets and rose syrups.
ITC was incorporated in 1910 as Imperial Tobacco Company of India and has since diversified into multiple businesses including hotels, packaging, agriculture, food, lifestyle retailing, education, and personal care. It launched its popular Sunfeast biscuit brand in 1975 and has expanded the brand to include various biscuit types targeting different segments, such as children, health-conscious consumers, and those seeking an indulgent treat. Some popular Sunfeast biscuit varieties include Milky Magic, Marie Light, Golden Bakery, Dark Fantasy, and Glucose.
This document provides a training report from an internship at Parle biscuits Pvt. Ltd. It includes an acknowledgement, table of contents, and sections on the company profile, brands, production process, important temperatures and standards, findings and conclusions. The production process section describes raw material testing, mixing, moulding, baking, cooling, and packaging. It provides details on the ingredients, equipment, temperatures, and quality controls for each stage of biscuit production.
Report on mapro & fmcg sector and sales promotionKunal Pal
a complete project report for b school student faculty and management people.containing fmcg industry growth sale promotion techniques mapro sweet sauces and many more.
The document discusses the history and operations of OMFED, the state cooperative dairy federation of Odisha, India. It was established in 1962 to promote milk production and processing. It operates dairies across the state and produces milk, ghee, flavored milk, skimmed milk powder, curd, paneer, and ice cream. However, it now faces competition from private companies and needs to upgrade equipment to automate processes and reduce costs to regain market position. Proper hygiene, waste management, and ownership of transportation are also needed.
This document discusses squash and syrups. It defines squash as a fruit-flavored concentrated syrup used to make beverages by combining one part concentrate with 4-5 parts water. Squash ingredients include fruit juice, water, sugar or substitutes, and sometimes food coloring or flavorings. Syrup is defined as a thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit. The document provides guidelines for making different types of syrups for canning fruits based on sugar concentration levels. It also lists various types of syrups and provides links to videos about making strawberry syrup and canning fruit in syrup.
Coffee production involves several steps from planting coffee trees to harvesting coffee cherries to processing and drying the beans. There are two main processing methods - the dry method where cherries are sun dried and the wet method where cherries are pulped and fermented before drying. The beans are then milled, sorted, roasted, ground, and brewed to produce various coffee drinks. Common coffee drinks include espresso, Americano, latte, mocha, cappuccino, Turkish coffee, and filter coffee which are made by varying the coffee grounds, brewing methods and addition of milk or other ingredients.
This document outlines a business plan for a milk company called Fresh Milk. The company aims to provide affordable and nutritious milk directly from farms to consumers. It will target urban areas of Pakistan. The main product is Fresh Milk sold in tetra packs with a 3-month shelf life. The company faces competition from Nestle and Olpers but aims to differentiate based on quality and nutrition. The plan discusses marketing segmentation, positioning, distribution, pricing, and promotional strategies. Societal marketing and branding are also covered.
Gujarat Cooperative Milk Marketing Federation (GCMMF) is India's largest food products marketing organization and apex body for milk cooperatives in Gujarat. It manages the Amul brand. GCMMF has over 2.79 million producer members across 13,328 village societies. It handles over 11 million liters of milk per day. Under the leadership of Chairman Parthibhai Bhatol, GCMMF achieved a turnover of over Rs. 6,700 crores in 2008-2009, a growth of 28% compared to the previous year. Amul's success is attributed to its robust supply chain network, diverse product portfolio, strong distribution network, and the brand value of offering quality products at affordable prices
The document is a project report on a gap analysis of Amul ice creams in the metro market of West Bengal. It was conducted from June to August 2014. The primary objective was to analyze Amul's retail network and understand retailer views on supply chain, issues, and suggestions for better penetration. Competitors' activities were also examined. Research methods included questionnaires with retailers and secondary data from distributors. Key findings were that Amul has high awareness but average coverage, while competitors like Kwality Walls have larger market share due to policies like providing free refrigerators to retailers. The report provided an analysis of Amul and competitors in the target market.
This document is a project report on the promotion and distribution of Amul ice cream. It provides background information on Amul and its ice cream business. Amul launched ice cream in 1996 and has since become the top brand in India with a 38% market share. The report discusses Amul's objectives, supply chain network, distribution challenges, and opportunities for expanding its business through new products and improved distribution. It also includes a SWOT analysis of Amul ice cream that examines its strengths in brand recognition and product quality against weaknesses in advertising and packaging.
Fiji Coconut Water MBA437 marketing presentationkelera whippy
This document outlines the marketing plan for VKR Corporation, which produces a coconut water drink called Fiji Coco H2O. The plan aims to target primary schools in Lautoka, Fiji as an initial market. It provides details on the company profile, situation analysis of the market including trends, needs and size, competition in the macroenvironment, and marketing strategies including objectives, positioning, and mix. The marketing mix will focus on product differentiation, competitive pricing, and consumer promotions like sampling and prizes to promote the product as a healthier alternative to combat non-communicable diseases in Fiji.
Fruit juices and drinks are produced through a process involving preparation of raw materials, juice extraction, filtration, blending, pasteurization, filling, sealing, and packaging. Key steps include washing and sorting fruit, juicing or pulping, clarification, addition of preservatives, hot-filling into sterilized bottles/containers, and labeling with required information before distribution. Pasteurization inactivates microbes and enzymes to improve shelf-life, with times varying depending on the type of fruit juice. Packaging materials include glass, PET, cans, and cartons.
This document presents a promotional scheme study for Amul Ice Cream. It includes objectives to increase outlets and understand retailer and consumer preferences. Research methods included surveys of existing and non-existing Amul outlets. Key findings were that most retailers are interested in Amul Ice Cream but unsatisfied with services and availability. Recommendations include improving order fulfillment and providing retailers incentives like installment plans for freezers.
This document outlines plans for a natural pickle production business. It will produce 40 kg of pickles per day using five female workers in two shifts. The business will be located in a rented house in Malad, Mumbai which will be divided into sections for different production processes. It will produce mango, garlic, cucumber, and lemon pickles to sell at local retailers and compete with established brands. The total capital investment is estimated to be Rs. 15,00,000 including machinery, assets, raw materials, rent, and other startup expenses.
Amul was formed in 1946 in Anand, Gujarat and has since become the largest milk cooperative in India, currently handling nearly 14 million liters of milk per day from over 3 million farmers. It operates on a 3-tier structure with village cooperatives feeding into district level unions which are then part of the state level cooperative federation. Amul utilizes a robust supply chain and diverse product portfolio coupled with low costs and strong distribution to achieve significant annual sales turnover.
The document proposes setting up an ice cream manufacturing unit in North Eastern India using individual freezing technology to form uniquely shaped ice cream balls in a variety of colors and flavors. The ice cream would be easy to serve and eat, helping to maximize sales in locations like malls, parks, and stations. A market analysis found growing demand and consumption of ice cream in the region. The document outlines the manufacturing process, estimated production capacity, infrastructure needs, and projected profits of setting up such a unit.
TEJMAN Associates is a 100% export-oriented food processing company located in Latur, India that specializes in processing horticultural crops like gherkins (pickling cucumbers) and mangoes. The company aims to become a leading global processor using world-class facilities that meet international food safety standards. Key products include preserved gherkins in barrels or juice, as well as Kesar mango pulp and guava pulp. TEJMAN has annual contracts with importers in Europe, the US, and Russia to supply high quality products.
Mapro Product Presentation its history product rangeSurajPatil438627
Mapro Foods Pvt. Ltd is an Indian manufacturer of natural fruit products such as jams, confectioneries, squashes, and jellies. It was started in 1959 in Panchgani, Maharashtra as a family business making jams from strawberries and raspberries. Over 40 years later, it has expanded to multiple manufacturing units across India and exports products to over 12 countries. The company takes special care to ensure hygiene and quality in its production processes. It has over 500 employees and focuses on innovation and unique products like vegetarian jelly sweets and rose syrups.
Post harvest management and value addition with special reference to asean co...Ramabhau Patil
1. The document discusses post-harvest management and value addition strategies with a focus on ASEAN countries. It summarizes production and post-harvest scenarios in India and key crops in ASEAN countries like rice, fruits and vegetables.
2. Reasons for post-harvest losses during handling and processing of agricultural produce are outlined. Higher value addition through improved post-harvest management can help reduce losses.
3. Common unit operations in post-harvest management of food grains, fruits and vegetables are described including harvesting, drying, storage and transportation methods.
The document summarizes the internship of Somaram K at Tamil Nadu Co-operative Milk Producers' Federation Limited in Dindigul District. It discusses the key steps in milk processing including reception, storage in tanks, homogenization, pasteurization, centrifugal separation into cream and skimmed milk, and packaging. The vision, mission and 5 forces analysis of the organization are also summarized. Dindigul Milk Union plays an important role in procuring milk from local producers and processing it for distribution. The internship provided exposure to the end-to-end operations of milk processing.
Fruits and vegetables juice processing .pptxosmanolow
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Engro Foods launched Olper's milk in Pakistan in 2006. Olper's uses ultra-heat treated milk and tetra pack packaging to provide a shelf-stable milk with a 3 month shelf life. It focuses on quality and uses innovative red packaging to stand out from competitors. Olper's targets health-conscious, career-oriented consumers and has a strong distribution network across Pakistan. While competition and perceptions pose threats, opportunities exist to partner with farmers and increase processed milk consumption in Pakistan.
The document discusses the food processing industry in India and Armenia. It provides details about major players in Armenia's food industry like Grand Candy, the largest domestic producer known for high quality products. The document also gives an overview of Parle Products in India, a leading biscuit manufacturer, including its financial performance from 2016-2018.
This document provides information about exporting raw cane sugar. It discusses that raw cane sugar is unrefined sugar made from sugarcane juice. There are different types based on centrifugation levels, with non-centrifugal sugar containing the most molasses. Major buyers include the UK and consumers interested in natural products. India is the largest producer and exporter, while quality standards regulate moisture and mineral content. The main market segments for raw cane sugar are consumers and specialized importers.
Parle Agro is an Indian company founded in 1984 that owns popular beverage brands like Frooti, Appy, and Bailley water. It has a turnover of 1500 Crore and employs 2500 people. The company operates in the beverages, water, and food categories. It faces competition from brands like Maaza, Slice, Tropicana, and Dabur Real Fruit Juice in the beverage market. Parle Agro's micro-environment includes suppliers, customer tastes, competitors, and market intermediaries that directly impact the business.
Challenges and opportunities in unfair environment to fair tradeNgwe Tun
The document discusses the unfair environment faced by farmers in agriculture in Myanmar and the opportunities for social enterprises and fair trade. It describes how brokers take most of the profits from farmers, who are often in debt. It then introduces Genius Shan Highlands Coffee, a social enterprise founded in 2012 that works with over 100 farmers to produce high quality, specialty coffee through sustainable practices like shade-grown plantations and proper processing techniques. The company aims to empower farmers and achieve fair trade certification to provide better incomes while protecting the environment.
Team Enlightened visited Kazi Agro & Malta Fruit Farm on August 15, 2023. The farm specializes in products like poultry, eggs, fish, Malta oranges, and spans 50 acres. It employs over 50 people and is committed to sustainable practices. While operating in a duopoly market, the firm focuses on sustainability and market expansion to drive future growth.
This document discusses post-harvest technology for citrus fruits in India. It notes that India is a major producer of fruits and vegetables but has low levels of processing. It then discusses various aspects of citrus post-harvest handling and processing including harvesting, cleaning, waxing, drying, sorting, packaging, storage, transportation and value-added processing into products like juices, jam, jelly and marmalade. It also discusses maturity indices for determining optimal harvest times and describes some technologies developed for tasks like fruit grading. Finally, it discusses potential health benefits and uses of citrus peels and seeds.
Mother Dairy is an Indian dairy company established in 1974 as a subsidiary of the National Dairy Development Board. It manufactures and distributes milk and dairy products. Mother Dairy aims to provide quality and affordable food to consumers while ensuring fair returns to producers. It markets milk and dairy products through retail and exclusive outlets in Delhi and other major cities. The company plans to expand its operations and develop new product offerings.
The Warana Dairy Cooperative was established in 1968 in Maharashtra, India to provide income to local farmers through dairy farming. It has since grown to process over 300,000 liters of milk per day and generate annual revenues of Rs. 150 crores. The dairy produces a variety of milk products under the Warana brand name, including milk, ghee, butter, shrikhand, and cheese. Warana Dairy has received ISO 9002 certification for its quality and production processes. It exports products like milk powder and mango pulp to countries in the Gulf, Africa, and Asia.
The document summarizes the production process of Parle-G biscuits. It discusses the raw materials used like wheat flour, sugar, oils, and leavening agents. It also mentions the quality control measures and machinery used in the manufacturing process, including a multipack wrapping machine that seals biscuits in wrappers at programmed speeds. Parle-G is a hugely popular brand in India and internationally, and the company takes great care to ensure quality and hygiene at every stage of biscuit production.
Haldiram's is a major Indian snacks manufacturer based in Nagpur, India. It has manufacturing plants in several Indian cities. The company produces over 100 snack products including namkeens, sweets, papads, and frozen foods. Haldiram's has global distribution with exports to countries worldwide. It has a robust distribution network within India consisting of carrying and forwarding agents, distributors, and retailers. Haldiram's places emphasis on product quality and has received several certifications and awards for its food products.
The document summarizes a farm interview conducted at a watermelon plantation in Pampanga, Philippines. It describes the history and management of the farm, which was started in 2000 with PHP300,000 by a woman from Taiwan. The farm utilizes 5 hectares of land and 5 farmers to plant various varieties of watermelon. Cultural practices include land preparation, planting, spraying pesticides, and harvesting thrice annually. The farm earns a net income of over PHP900,000 per year through local sales outlets.
Mpkv lecture 1 advances in processing of horticultural produceRamabhau Patil
The document discusses advances in processing horticultural produce in India. It notes that while India produces large quantities of food grains and fruits/vegetables, post-harvest losses of 10-25% represent a significant economic loss. Improving processing and storage infrastructure could help reduce these losses. Some key processing technologies and equipment described include machines for garlic processing, mango and tomato processing, onion and vegetable dehydration, pulping fruits, and minimal processing of fruits like pomegranate and ber. Unit operations for horticultural processing and innovative technologies to add value to crops like aloe vera and spices are also summarized.
Vision and Mission,Procurement of Milk,What is milk?,Processing of Milk, Product Product Specification
• Marketing ,Quality Standard• Product Differentiation About Management, Marketing strategies,Recommendations
• Environment and Safety
Similar to Industrial visit presentation final mapro (20)
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
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How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
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Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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1. INDUSTRIAL VISIT
PROJECT REPORT ON
MAPRO FOODS PVT
LTD
B Y AY U S H K U M A R
2 1 2 3
S T. X AV I E R ’ S C O L L E G E , R A N C H I
2. INTRODUCTION
• Located around the idyllic hill-town of Panchgani in Western India, Mapro Foods
manufactures Fruit Jams; Fruit beverage concentrates – Crushes and Squashes; and
Fruit Bars. With an annual processing capacity of around 30 thousand MT, Mapro is a
market leader in Western India. The company has grown organically over the last five
decades with sustained profitability. Known for its quality and innovation, Mapro has
been built on its founder’s philosophy of developing products that are wholesome,
nutritious, value-for-money, and imaginative.
• It was our pleasure that we all got an opportunity to visit Mapro Foods Private Limited
situated at Wai, Mahabaleshwar on 13th Oct 2019.
• The manufacturing facilities are certified with ISO 9001:2000 and HACCP by BvQi
3.
4. HISTORY
• In 1959, Kishore Vora started operations in small room, as a home business with a
mutually beneficial relationship with the farmers to make strawberry jam for product
sales. This eventually led to the launch of the Mapro brand in 1978.
5. • Mapro set up a fruit processing unit at Gureghar with 12 permanent employees and
also involving remaining villagers into farming. Mapro provided the farmers technical
guidance and also guaranteed to buy their produce. The region has the highest
produce of strawberries in India and constant increase in tourist inflow over time.
Tourist recognition led to the development of the MAPRO GARDEN which is the
popular identity of Gureghar among tourists now.
• Gureghar or Mapro Garden is host to the annual Strawberry Festival. Mahabaleshwar
contributes to 85% of the total strawberry produce in India and about 80% is
consumed fresh. The Strawberry Festival encourages the strawberry cultivation in the
belt.
6. COMPANY’S OBJECTIVE
• Mapro Foods Pvt. Ltd. Is the flat organization where management works along with
their technical and sales functionaries to achieve the vision and mission of MFPL
• Mapro will develop, produce, package and sell food products, with high regards for
safety, nutrition and taste, which they can confidently give to the customers by
implementing and continually improving quality management system and food safety
management system to meet and exceed customer’s expectations.
7. MILESTONES
• Founded in 1959, the company had its humble beginnings in the hill-town of Panchgani
near Mahabaleshwar, when a businessman named Kishore Vora a pharmacist by profession,
decided to make some strawberry jam. He then went on to develop innovative products
such as jelly sweets, fruits cubes with fruit juice and rose syrups with rose petals – all for the
first time in country. Today, his 'hobby' has borne fruit in the shape of Mapro, one of the
most modern, hygienic, quality-focussed fruit product manufacturing units in India. His
vision has been taken forward thereby transforming the region around Mahabaleshwar and
Panchgani , the erstwhile sleepy hill stations of Maharashtra, into a flourishing fruit
processing zone.
• 1959 :: Started their Operations as a Home Business
• 1963 :: Started Production for Local Sales and Innovative Products
• 1978 :: Launched Mapro brand
• 1987 :: Started First owned factory
• 2005 :: Set up state-of-the-art 3000MT cold storage at Wai Satara Plant
• 2006 :: New state-of-the-art line set up processed fruit product at Wai Satara Plant
• 2009 :: Celebrated Golden Jubilee Year
8. MANUFACTURING PROCESS
• Inspection – When the fruit arrives at the plant, it is inspected for
quality, using color, ripeness and taste as guides. Fruit that passes
inspection is loaded into a funnel shaped hopper that carries the fruit
into pipes for cleaning and crushing.
• Cleaning, crushing & chopping –As the fruit travels through the
pipes, a gentle water spray clears away surface dirt. Depending on
whether the finished products is to be jam or jelly, paddles push the
and or just its juice through small holes, leaving stems and any other
excess debris behind. Some fruits such as citrus and apples may be
manually peeled, cored, sliced and diced. Cherries may be soaked and
then pitted before being crushed.
9. • Pasteurizing – The fruit or juice continue through another set of
pipes to cooking vats. Here, it is heated to just below the boiling point
(210°F [100°C]) and then immediately chilled to just below freezing
(32°F[0°C]).This process, pasteurization prevents spoilage. For jelly, the
pulp is forced through another set of small openings that holds back
seeds and skin. It will often then be passes through a DE juicer or filter.
The juice or fruit is transferred to large refrigerated tanks and then
pumped to cooking kettles as needed.
• Cooking the jam and jelly – Premeasured amounts of fruit or juice,
sugar, and pectin are blended in industrial cooking kettles. The mixtures
are usually cooked and cooled three times. When the mixtures reaches
the predetermined thickness and sweetness, it is pumped to filing
machines.
10. • Filling the jars –Pre sterilized jars move along a conveyor belt as spouts positioned
above pour premeasured amounts of jam or jelly into them. When the fruit arrives at
the plant, it inspected for quality, using color, ripeness, and taste as guide. Fruit that
passes inspection is cleaned, crushed, and pasteurized. Next, the premeasured
is cooked with added sugar and pectin until it reaches the appropriate thickness and
taste. Then it is vacuum-packed in jars and labelled. Metal caps are then vaccumed
sealed on top. The process of filling the jars and vacuum packing those forces all of
air out of the jars further insuring the sterility of the product.
• Labelling and packaging – The sealed jars are conveyed to a machine that affixes
pre-printed labels. According to law, these labels must list truthful and specific
information about the contents. The jars are then packed into cartons for shipment.
Depending on the size of the producer’s operation, labelling and packing is either
achieved mechanically or manually.
15. PRODUCTS CATEGORIES
• Mapro produces a no. of items ranging from jams, jellies, crushes, syrups, etc. Their
leading products is Rose syrup, made from rose petals and their extracts. The
manufacturing process for most of their products is similar only differing in the types
of fruits used and the variations in cooking temperature and pectin ratio.
Fruit Sweets With Real Fruit Jam
• These soft fruity and jelly sweets are 100% vegetarian as they are made with pectin and
fruit extracts. They contain no Gluteen. Contain nutritious fruit juice and instant energy
.
• Fruity sweets
• Jelly sweets
• Falchoos
• Jelly cubes
• Fruit pebbles
16.
17. JAMS
• A whole range of delicious fruity jams are produced by Mapro units in Panchgani and
Wai. These jams are made with certain specific fruits and fruit pulps .the various types
include:
• Mango
• Orange marmalade
• Strawberry
• Pineapple
• Raspberry
• Mix fruit
18. SYRUP
• Syrups are made with pure contents for the exclusive natural flavours and properties.
The syrup recepies are balanced to allow use in sherbats, milkshakes, faloodas, and
even ice-cream toppings.
• Rose syrup
• Khus syrup
• Thandai syrup
• Mahakool syrup
• Strawberry syrup
• Kesar syrup
• Pineapple syrup
19. SQUASH
• Mapro squashes with their high fruit content are terrific for Sherbats and fruit punch.
• Orange squash
• Lemon squash
• Lemon barley squash
• Strawberry squash
• Lemon ginger squash
• Strawberry cordial
• Pineapple cordial
20.
21. ICE-CREAMS
• Mapro does produce ice –creams on a large scale. It is only produced and supplied at
the mapro garden in Panchgani.
• Strawberry(People’s favourite)
• Mango
• Pineapple rose
• Chocolate
Almonds
• Honey(sugar free)
22. CRUSH
• Ideal with milkshakes, ice-creams, puddings, deserts and now even sweats. This
bestseller makes milkshakes thicker and ice- creams richer.
Strawberry crush
Litchi crush
Alphanso mango crush
Mango crush
Kiwi crush
Kokum crush
Pineapple crush
THIS IS THE NEW RANGE OF THE PRODUCTS OFFERED BY MAPR
28. OBSERVATION
• During our visit to Mapro Foods Pvt. Ltd and while preparing this report, I observed various
things. They are:
• · Mapro takes special care of hygiene and quality. We found all the labor directly involved in the
production were wearing gloves and hair caps. To take care of hygiene outsiders or visitors were
not allowed to enter the production area.
• · There is more than 1,18,000 metric tones of consumption of the strawberry throughout the
year.
• · They manufacture luxury chocolates like Mazana. It is found inn special stores as this chocolates
is not preferred by the normal people due to its cost. It is sold at the price of Rs.20 to Rs.50 per
piece. Mazana is generally exported.
• Falero has a monopoly type of market and this product earns more than 60% profits on sales.
• · There are 500 local employees. There are 100 contract laborer employed as well.
• · This company grew without the help of any kind of advertisement. It is known by its product
and quality and not because of the external advertisements.
• · The company earns a profit of about 40-50% profit in an average.
• · Mapro is the first company to introduce pectin jellies in India.
29. COMPETITORS
• Mapro Foods Pvt. Ltd is in food business which is highly and rapidly
growing business & has few competitors also. Some of them are listed
below:-
• Haldiram : Manufactures Syrups & exports of the syrups have
increased by 20% since 2005 touching 18,000 bottles in 2009.
• · Kissan : In jams, Mapro Foods Pvt. Ltd is close second to Kissan in
market share.
• · Mala’s : It manufactures jam, crush, crush, squash, syrups which is
same as the manufacturing of Mapro Foods Pvt Ltd.
• · Manama : Their range of products consists of cordials, syrups, fruit
chocolate desert toppings.
30. CONCLUSION
• It is easy for the manufacturing units to get a regular and steady supply of units.
• The overall process is completed in a matter of minutes. There is a good blend of
human and machine resources. At no point of production is there wastage of time.
• Hygiene levels are upto the mark. There is no scope for spoilage on account of
unhygienic conditions.
• The free space in the factory could be used up for more machines in order to
increase production.
• The bottles sterilization with the help of machines help in saving a lot of time.