1 COMPANY PROFILE NAME OF THE COMPANY: KANYAKUMARI DISTRICT CO-OPERATIVE MILK PRODUCER’S UNION LTD., BRAND NAME: Aavin The kanya kumari district co-operative milk producers union Ltd., is a co-operative organization and it has been registered under co-operative societies Act on 25 th January 1949 (25.01.1949) under registration no 2946. The union started functioning on 7 th February 1950 (07.02.1950). Later it was elevated as NANJIL NADU MILK supply co-operative union on January 1951 and during 1961 it was renamed as kanya kumari district co-operative union. Then again it was converted as kanya kumari district co-operative milk producers union Ltd.,. This dairy is located at NAGERCOIL, the head quarters of kanyakumari district. THE MANAGEMENT The elected board of this union was superseded and the District collector was appointed as special officer (S O) with the effect from 26.05.01 and Mr.Ashish kumar, IAS, the District collector is the current special officer of this union. Mr.C.RAJU,,Bse,IDD is the present General Manager of this union. Artificial insemination To improve the variety and introduce different breeds of cattles in their member societies, the Artificial insemination scheme had been introduced in this union from 22-09-1988. The union is taking various steps to provide adequate training to its employees to do AI by sending them various training institutes and place them in different societies to do AI services to the cattles of member societies.
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1
COMPANY PROFILE
NAME OF THE COMPANY:
KANYAKUMARI DISTRICT CO-OPERATIVE MILK PRODUCER’S UNION
LTD.,
BRAND NAME:
Aavin
The kanya kumari district co-operative milk producers union Ltd., is a co-operative
organization and it has been registered under co-operative societies Act on 25th
January 1949
(25.01.1949) under registration no 2946. The union started functioning on 7th
February 1950
(07.02.1950). Later it was elevated as NANJIL NADU MILK supply co-operative union on
January 1951 and during 1961 it was renamed as kanya kumari district co-operative union. Then
again it was converted as kanya kumari district co-operative milk producers union Ltd.,. This
dairy is located at NAGERCOIL, the head quarters of kanyakumari district.
THE MANAGEMENT
The elected board of this union was superseded and the District collector was appointed
as special officer (S O) with the effect from 26.05.01 and Mr.Ashish kumar, IAS, the District
collector is the current special officer of this union. Mr.C.RAJU,,Bse,IDD is the present
General Manager of this union.
Artificial insemination
To improve the variety and introduce different breeds of cattles in their member societies,
the Artificial insemination scheme had been introduced in this union from 22-09-1988. The
union is taking various steps to provide adequate training to its employees to do AI by sending
them various training institutes and place them in different societies to do AI services to the
cattles of member societies.
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Intensive dairy development program
Intensive dairy development is being implemented in this union at a total financial out lay
of Rs. 291.77 lakhs for modernization of AI, strengthening of infrastructure of the union and for
creation of societies. So far Rs.189.83 lakhs had been received from the government and related
work is going on and balance amount of Rs. 101.94 yet to be received from the government.
DAIRY AT A GLANCE
Date of registration 25.01.1949
Date of functioning 07.02.1950
Conversion as producer’s union 16.02.1982
Area of operation Entire kanyakumari district
Total number of societies 112
Functioning of societies 77
Societies operated by women 33
Dormant societies 35
No. of societies supplying milk to union 42
Milk Pouring members 4506
Total members 40527
Procurement per day 39164 liter
No. of liters of milk procured by union 6564 liter
Number societies doing artificial insemination 18
Dairy capacity 30000 liter
Pasteurization capacity 5000 liter per hour
Milk storing capacity 45000 liter
Boiler 0.5 liter
Milk peda producing capacity per day 160 liter
Milk payment For every 15 days
Milk purchase rate Based on quality
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ORGANISATIONS STRUCTURE
Organization structure is the pattern of relationship among components or parts of the
organizations. This prescribes the relationship among various activities and positions
Organization structure can be best explained through an organization chart. An organization
chart is the vital tool for providing information about organizational relationship.
An organizational structure consists of activities such as task allocation, coordination and
supervision, which are directed towards the achievement of organizational aims. It can also be
considered as the viewing glass or perspective through which individuals see their organization
and its environment.
The set organizational structure may not coincide with facts, evolving in operational action. Such
divergence decreases performance, when growing. E.g. a wrong organizational structure may
hamper cooperation and thus hinder the completion of orders in due time and within limits of
resources and budgets. Organizational structures shall be adaptive to process requirements,
aiming to optimize the ratio of effort and input to output
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Input and
procurement
Finance Marketing Administration Quality control Production
Deputy
Manager-
1
Deputy
Manager-1
Manager
dairy-1
Manager
administration-1
Executive
officer-1
Manager dairy
chemistry-1
Dairy Transport Store
Executive
officer-1
Executive
officer-1
Executive
officer-1
Junior executive typist-1
SFA-1
Junior executive-5
Junior
executive
Drivers-7
TECH-1 TECH-4
TECH-2(lab)
SFA-24 SFA-20
General Manager
ORGANIZATION CHART
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STAFF STRENGTH
Designation No of staff
General manager 1
Manager admin 1
Manager dairy 1
Manager DC 1
Deputy manager 2
Executive officers 4
Junior executives 7
Junior executive typist 1
Drivers 7
Technicians 6
Senior factory assistants 45
TOTAL 76
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PRODUCT PROFILE
Kanyakumari district co-operative milk producer’s union has been producing variety of dairy
products by its own and also it buys some dairy product and raw milk from other unions (such as
Trunelveli, salem and Erode unions etc.,) and sell it through its various marketing channels this
district.
The following are the products which are produced here at present.
� Double tonned milk
� Cow milk
� Badam mix powder
� Milk peda
� Butter milk
� Floured milk
Buying and selling products
There are some products which have been bought from other co- operative union and sold under
trade name Aavin.
The following are the products that have been bought and sold here
• Ghee
• Butter
The above products are been sold under the common brand name of Aavin
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FUNCTIONAL AREAS OF THE COMPANY
The organization has many functional areas under the top management of general
manager and his subordinates. The organization has various departments which are working
collectively as well as independently to enhance the output of the organization.
The following are the major functional areas which fall under detailed study in this
project
� Input and procurement
� Production
� Quality control
� Administration
� Finance and accounting
� Marketing
In this project, the above departments have been studied in detail and some findings and
suggestion are put forward to uplift or develop the organization.
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FUNCTIONAL DEPARTMENTS OF AAVIN KUMARI
1-Input and procurement department
The input and procurement department is headed by the general manager and he is
assisted by one deputy manger and a junior executive.
Everyday the co-operative union procures raw milk from the member societies. But few
of their member societies may not supply milk regularly to the union. This may create
fluctuations in procurement amount. However, there are sufficient milk producing member
societies that supplies raw milk to the union on a regular basis.
General Manager-1
Junior executive-1
Deputy Manager-1
Area of operation of this union
The diagram represents different area of the operation from which the company gets raw milk
from the suppliers and the company
bring to the union for production process and
this union and among that 77 are function
operated societies.
vilavan kodu Taluk
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Area of operation of this union
The diagram represents different area of the operation from which the company gets raw milk
the company collects the raw milk from the cooperative societies and
to the union for production process and it is to be noted that there are 112
77 are functioning and 35 are dormant 33 societies are
kanya kumari milk
producers union Ltd
kalkulam Taluk
Agatheeshwaram Taluk
Thovali Taluk
The diagram represents different area of the operation from which the company gets raw milk
from the cooperative societies and
112 societies under
33 societies are women
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There are five procurement routes in kanya kumari milk producer union
namely;
The above are the various milk procurement routes. The company procures and collects the raw
milk from these routes. It is again to be noted that out of 77 co-operative societies only 42 are
giving raw milk to the union.
PROCUREMENT ROUTES
Azhagappapura
mManavala kuruchi
Kanyakumari Kadayal Therisanam koppu
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A table showing procurement details
Total number of societies 112
Dormant societies 35
Pouring members 4506
Total members 40527
Total animals 20832
Avg. procurement per day 39164 liter
Avg. raw milk per day 6564 liter
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2-Production department
The above graphical representation shows the present position of hierarchy of authority in
production department. As shown in the picture, production department is headed by general
manager and is controlled by manager dairy. He is assisted by a junior engineer. The personnel
working under the junior engineer are Electrician, mechanic, operators and boiler man.
Manger dairy
Dairy Transport Store
Technician-1
SFA-20
Technician -4
Drivers-7
Executive officer-1
The raw milk is collected from the societies and
homogenizing, milk sample from each union is
content in milk. If the SNF content
to increase SNF content and there
(skimmed milk powder) the milk undergoes pasteurization process.
involves several stages. In the first stage
73.5ºC to 80 ºC & the same temperature would be maintained for few seconds (this stage is
called Holding stage) then it will
down to 4 ºC,. This pasteurized milk would be stored in
Production process
Raw milk
process process
Laboratory
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Production process
The raw milk is collected from the societies and brought to the union. Before
from each union is taken by laboratory for testing FAT and SNF
content in milk is less than 8.0%, the skimmed milk powder is added
and thereby milk standardization is executed. After adding SMP
milk undergoes pasteurization process. The pasteurization process
first stage, milk is heated by using steam and
same temperature would be maintained for few seconds (this stage is
it will be cooled suddenly by 4 ºC water circulation and
pasteurized milk would be stored in double jacketed tanks.
Homogenization
processPasteurization
process process
brought to the union. Before
for testing FAT and SNF
k powder is added
After adding SMP
The pasteurization process
steam and hot water up to
same temperature would be maintained for few seconds (this stage is
and after bringing
Packingprocess
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Pasteurization
Pasteurization is a process of heating liquids or foods to kill microorganisms (such as
Brucella, Campylobacter, E.coli O157:H7, Listeria, Mycobacterium bovis, Salmonella, and
Yersinia) that can cause disease. It was developed by Louis Pasteur in 1864, and the practice
became commercialized around the late 1800s and early 1900s. In addition to improvement in
consumer safety, pasteurization can enhance the quality and shelf life of foods.
Methods for Pasteurization
1. High Temperature Short Time Treatment:
Milk is pasteurized at 161 F for 15 seconds.
2. Low Temperature Long Time Treatment:
Milk is pasteurized at 145 F for 30 minutes.
3. Flash Pasteurization:
This type of pasteurization, which involves high temperature for 3 to 15 seconds
followed by cooling and packaging, is used for drink boxes and other liquids that can be
stored for long periods of time without refrigeration.
4. Steam Pasteurization:
Pressurized steam is used to kill E. coli, Salmonella, and Listeria in beef
carcasses. Exposure of the beef to steam results in a surface temperature of about 200 F.
5. Irradiation Pasteurization:
Exposure to gamma rays can prevent the growth of some foodborne microbes in
foods such as meats, spices, and produce.
6. Ultrapasteurization:
Heating milk or cream to 280 F for 2 seconds can extend the refrigerated shelf life
of milk from 60 to 90 days.
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7. Ultra-High Temperature Pasteurization
Heating milk to 280 to 302 F for 1 or 2 seconds followed by packaging in airtight
containers allows storage without refrigeration for up to 90 days.
Myths and Facts about Pasteurization
� Myth: Pasteurization reduces the nutritional value of milk.
Fact: Sterilization of milk does break down some of the components of milk, but the
actual effect on nutrition is considered marginal.