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A
PROJECT REPORT
ONINDUSTRIAL VISIT
AT
BANASKANTHA DISTRICT CO-OPRATIVE MILKUNION PRODUCERS LTD, PALANPUR
SUBMITTED TOBHARAT TRUST SANCHALIT BBA-BCA COLLEGE RASANA-MOTA
GUIDED BY: PREPARED BY:
MRS. JAYSHRI JOSHI CHAUDHARY DINESHBHAI N
CHAUDHARY ASHOKBHAI HSUTHAR MUKESHBHAI
JIGAR
F.Y B.B.A
ROLL NO : 11,07,
BHARAT TRUST SANCHALIT BBA-BCA COLLEGE RASANA-MOTABHARAT TRUST SANCHALIT BBA-BCA COLLEGE RASANA-MOTA
ACADEMIC YEAR
2010-2011
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PREFACE
For the student of B.B.A., the visit of company is helpful for
getting knowledge of management, finance as well as market. Today in this
world, the knowledge of managerial, finance as well as marketing is useful
to get the job. The student of first year B.B.A each and every student has to
study and under gone this whole system. As a part of this course, I visited
BANASKANTHA DISTRICT CO-OPRATIVE MILK UNION
PRODUCERS LTD, PALANPUR as a part of study. I have tried to
include all the information what I observed and felt during the visit.
In this report, all the factors have been included
like Marketing, Production and Personnel and financial with the help of
this, in this training I recognize the various technology of production plant
as well as sources of raw materials.
As a student of F.Y.B.B.A., I strongly believe that
this visit is very much essential to our training and our knowledge
also.
Chaudhary Dinesh n
Chaudhary Ashok h
Suthar Mukesh
Jigar.
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ACKNOWLEDGEMENT
I express my first thanks to the management ofBANAS DAIRY Palapur
where I have undergone the training programme.
I am also Thankful to Mr. ASHOK THAKAR for giving me detailed
informatio required for my project.
I am also thankful to principal, Dr. MADHUBHAI PATEL for giving
me the permission for one-day visit on industrial visit.
I expressed my gratitude to Bharat trust institute of Business Management
as well as my project Guide, Mr. NAJAR SIR and Mr. SHAILESH
PRAJAPATI for providing their guidelines in the preparation of the report.
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INDEXINDEX
S-NO PARTICULAR PAGE-NO
PREFACE ACKNOWLEDGEMENT
1 INTRODUCTION
1.1 History of banas dairy
1.2 Company at glace
1.3 Directors
1.4 Banker
1.5 Organization chart
1.6 Location chart
1.7 Layout chart2. PRODUCTION DEPARTMENT
2.1 Name of the products
2.2 Milk processing chart
2.3 Ghee processing chart
2.4 Butter processing chart
2.5 Ice-cream processing chart
2.6 Ice-cream cup processing chart
2.7 Quality policy
3. PERSONNAL DEPARTMENT
3.1 Introduction
3.2 Organization structure
3.3 Workers
3.4 Salary policy
4. MARKETING DEPARTMENT
4.1 Introduction
4.2 Distribution channel
4.3 Pricing policy
4.4 Advertisement
5. FINANCE DEPARTMENT
5.1 Introduction
5.2 Total capital (last 2 year)
5.3 Reserve (last 3 year)
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5.4 Sales(lasa 3 year)
5.5 Profit (last 3 year)
5.6 Dividend (last 3 year)
6. CONCLUSION7. ANNEXCTURE
8. Profit & loss account
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1.
INTRODUCTION
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1.1 HISTORY OF BANAS DAIRY
The Banas Dairy is owned by the Banaskantha District Co-operative
Milk Producer Union Limited which was establish in 1969.The Banas Dairy got its
name as its is Situated in Banaskantha District.
The dream of lateThe dream of late founder chairman and the selfless sage to upliftfounder chairman and the selfless sage to uplift
socio-economical status of village farmers came true after creation of a co-socio-economical status of village farmers came true after creation of a co-
operative milk union for banaskanthaoperative milk union for banaskantha district on the foot print of the foot print of AMUL DAIRYAMUL DAIRYof kaira district, the model of a true Co-operative. Consequently, eight village levelof kaira district, the model of a true Co-operative. Consequently, eight village level
co-operative milk societies in Vadgam and Palanpur Taluka of district wereco-operative milk societies in Vadgam and Palanpur Taluka of district were
registered and started collecting and pouring milk at Dudh Sagar Dairy, Mehsanaregistered and started collecting and pouring milk at Dudh Sagar Dairy, Mehsana
from 10from 10thth March, 1966March, 1966 With this grass-root level work, followed by the registrationWith this grass-root level work, followed by the registration
of the milk union under co-operative act onof the milk union under co-operative act on January 31,1969January 31,1969, as, as BanaskanthaBanaskantha
District Co-operative Milk Producer Union Limited, Palanpur popularly known asDistrict Co-operative Milk Producer Union Limited, Palanpur popularly known as
BANAS DAIRYBANAS DAIRY came into existence. came into existence.
The foundation stone was laid down by late Galbabhai Patel on January
14, 1971 at 122 acres land near Jagana village. On February, 1971, a dairy started
functioning at the same place with handling capacity of 1.5 lack litre of milk which
was expanded to process capacity of 4 lack litre of milk per day produce . .
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1.2 COMPANY AT GLANCE
Name of unit:-
Banaskantha Distrit cooprative Milk priducers union Ltd.
Address of the unit:
Banaskantha District Co-operative
Milk Producers Union Ltd.
Banas Dairy
P.B. No. 20, Palanpur 385 001
Establish of the unit:
The unit was established in1969 .
Form of business Organigation:
co oprative limited.
Type of Oreganisation:
Large Scale co-operative limited
Total Number of the employees:
1500 around
Time keeping System:
8:00am to4:00pm
4:00pm to12:00pm
12:00pm to 8:00pm
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1.3 DIRECTORS :
shri. B. V. Patel
Shri. A.R. Patel
Shri. P.G.Patel
Shri. A. M. Karpatiya
Shri. B.H.Barat
Shri.H.V. Patel
Shri. J.K.Patel
Shri. P.S.Patel
Shri. B. M. Jua
Shri.R.S.Soghi
Shri. J.V.Desai
Shri.C.K.Uplana
Shri.K.M.Chauthary
Smt.V.R.Vaghela
Smt.N.P.Patel
Smt.S.R.Patel
AUDITORS :
Special Auditor (Milk)
Milk Audit Office
Palanpur
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1.4 BANKERS :
The Banaskantha District Centrel Co-operative Bank Ltd., Palanpur
Bank Of Baroda, Palanpur
State Bank Of India, Palanpur
Dena Bank, Palanpur
State Bank Of Saurashtra, Palanpur
H.D.F.C. Bank, Palanpur
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STAFF
1.6 LOCATION CHART
PALANPURR
AMBAJI
BANAS DAIRY
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1.7 LAYOUT CHART
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2.PRODUCTION
DEPARTMENT
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2.1 NAME OF THE PRODUCTS
1) Breadspreads
2) Cheese Range
3) Mithaee Range (Ethnic sweets)
4) UHT Milk Range
5) Pure Ghee
6) Infant milk Range
7) Milk Pedrs
8) Sweetened Condensed Milk
9) Fresh Milk10)Curd Products
11)Amul Ice-creams
2.2 PRODUCTION PROCESS
Milk processing Chart:-
Collection of raw milk
Standardizing process
Separation process
Quality check
Packaging process
Cold storage
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Production Process of milk:-
Bring the milk from the village through cans and tankers. The milk is
checked and graded. The cans are cleaned by CIP method. In this process, the clean
milk is chilling in big cattle then it is going to chilling machine. After this the milk
is going to the pasterizad process. Then it is going in the storage. Then packaging
is taken place.
2.3 PRODUCTION PROCESS
Ghee Processing Chart
Boliing of butter
Biling of butter in ghee cattle
Balance tank
Presetting tank
Classification
Setting tank
Testing
Packaging
Storage
Dispatch
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Peoduction Process of Ghee:-
In this process, it involves the milling of butter milk and boiling in the ghee
cattle at 107 degree processes it. Then it is to be balanced in tanks.The process of
ghee is clarified at first stage; the fasting of ghee is taken place at this stage. After
this, it is packed and dispatched to G.C.M.M.F. from the dairy.
2.4 PRODUCTION PROCESS
Butter Processing Chart:-
Milk condensing homogenization of powder
Lab testing
Storage
Packaging
Storage
Dispatch
Production Process of Butter:-
The process of pasteurization laso involves the storage and pasteurization of
cream. Then the cream is charmed to effusion cream of separating butter then
cheering of butter milk is also taken place. At stage washing preventing and adding
Salt, butter color as required. After this stage the moisture is tasted and moisture is
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to be standardized. Then the final moisture test is done .the processed cream which
is putting into trolley it is going to pack.
2.5 PRODUCTION PROCESS
Ice-cream Process Chart:-
Butter charm cream testing, adding, butter color, chunking of butter milk washing
Preventing adding
Moisture test and moisture standardizing
Final moisture test
Putting butter in trolley
Packing
Storage
Ice-cream Process:-
Boil milk in high temperature and and add sugar in the milk. After boiling
process add GMC and CMC powder to maintain thickness.When milk becomes
cool then cream, flavors and nuts are added. Then this mixture is put into
refrigerators for freezing process at -18C.
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2.6 PRODUCTION PROCESS
Ice cream Cup Process
Ice cream mixture in containers
Flavored color addition
Freezing
Adjust weigh as per standard
Divert to filling line
Soft ice cream
Addition of nuts and fruits
Transfer to harding turner
Cold storage
Keep 7c. to 8c. temperature
Dispatch
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2.7 QUALITY POLICY
We, the Banas Dairy, commit and aspire to fulfill the needs and expectations of our
internal as well as external customers and delight them through our quality
products and services. We shall achieve this goal through the followings:
Applying the principles of Quality management systems and food safety
management for continuous enrichment o our management processes.
Providing remunerating returns, quality input services, introducing
innovative and appropriate schemes and services to our milk producers.
Motivating and encouraging and providing training for skill up gradation our
employees.
Protecting our value system and the environment by judicious use of all
natural resources.
We hereby pledge severely unanimously to adhere the commitment in all
circumstancse to come.
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3.
PERSONNEL
DEPARTMENT
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3.1 INTRODUCTION
In the generals term human resources menas knowledge, skills, creative
activity and talent of an organization work force as well as the value attitudes and
beliefs of an individual involved considered as a valuable asset of the firm. In the
firm the employees are working efficienty. They are provided different kinds of
facilities like dress, bonus, canteen, transportation. If organization give higher
authority to the employee ,then employee work efficieancy.
3.2 WORKERS DETA
In this organization totally 1500 workers are working. There are some
skilled, unskilled and semiskilled workers. Their distribution is as under:
Skilled workers - 310
Semiskilled - 427
Unskilled - 763
3.3 QULIFICATION
The unskilled in the company workers are appointed according to
requirement of the job as clerk a person with B.Com is required but in the case of
skilled personnel, persons with specific degree is required. The under table shows
some persons appointed by the company and their qualification.
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Production manager:- the qualification required is B.Tech in dairy
technology.
Assist. Prod. Manager:- the qualification required is Diploma in dairy
technology.
Loboratary in- charge:- the qualification required is M.sc. with 2year exp.
3.4 SALARY POLICY
There are no particular trend for wages and salary in the dairy. But top level
management determines the wages by taking seniority and position of employees
in consideration.
CATEGORY SALARY
Skilled Rs. 10,000 to 12,000
Semiskilled Rs. 5000 to 6000
Unskilled Rs. 2500 to 3000
RECRUITMENT AND SELECTION
Recruitment is the process from which we get source of manpower, which is
suitable for our organization. Recruitment is possible from 2ways.
o Internal sources
o
External sources
SELECTION
Selection means to evaluate all the aspects of person like, skills, Behavior
according to their needs than they are selected in organization.
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We have to consider all the aspects of application and than candidate gets
job. So following are the criterias upon which we can select one.
o Ability to work
o Age
o Knowledge about work
o Qualification
o Skilled & unskilled
o Work experience
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4.
MARKETINGDEPARTMENT
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4.1 INTRODUCTION
Marketing is typically seen as the creating promotion and delivering goods
and services to customer and business. Mainly the marketing of any company
involves the different entries, their goods. Services, experience, propertice,
organizations information and ideas. The product concepts hold also that the
consumer will also prefer those products that offer the most quality performance
and innovative features.
ORAGANISATION CHART OF MARKETING DEPARTMENT
Managing Director
Generel manager
Senior Manager
Assistant Manager
Officers
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Clerks
4.2 DISTRIBUTION CHANNEL
FINISHED PRODUCT
G.C.M.M.F
WHOLE SALERS
RETAILER
CUSTOMERS
In market customer always prefer those products which are easily available
at a time when they require.
To make better availability of the products,a firm must have better
distribution channel of Banas dairy for higher selling of any products. It is very
essential for the firm to make their channel of distribution stronger.
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Especially if firm has a perishable products than firm must have short
distribution channel.Moreover banas dairys products are perishable so that it has
distribution channel by GCMMF .
Banas Dairys totally marketing activities are done by GCMMF. Hence
distribution- marketing channel for products like Sagar Ghee, Amulya Butter.
Amul Milk, Amul milk powder ect. are as follows.
4.3 PRICING POLICY
Price is always considered first when people purchase any products price
must be as compared to its quality any products having higher price @ low
quantity can not survive in the market for long time.
BANAS DAIRY has also its own pricing policy first dairy receives raw
milk so charges of that raw are considered and then it includes production cost as
consumption of labor electricity is there and variable cost is allowed to be
considered.Finished product go to retailer also include its commission and its profit
margin also that its general price of products which is shown as urder.
RAW MATERIAL COST
PRODUCTION COST
VARIABLE COST
RETAILER COMMISSION
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PROFIT MARGIN
PRODUCTS PRICE
4.4 ADVERTISEMENT
In Banas Dairy has adopted various means for advertisement. By printing media
News papers:-
Gujarat Samachar
Sandesh
Time of India
Magazines
Stickers
T.V
Banners Radio
Competitors
Nestle
Britannia
Sales (In India)
Rajasthan
Maharsatra
Punjab
Kanpur
Exports (Out of India)
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Australia
Zlnzibar
Yaman
Thailand
Nepal
Africe
Bangladesh
Saubai Arabia
4.5 SALES OF LAST 3 YEAR WITH GRAPH
YEAR 2005-06 2006-07 2007-08
RS
(CRORE)
597.43 768.18 933.97
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0
100
200
300
400
500
600700
800
900
1000
2005-06 2006-07 2007-08
East
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FINANCE
DEPARTMENT
5.1 INTRODUCTION
FINANCE IS THE LIFE BLOOD OF ANY UNIT
Financial is that actively, which is concerned with planning & controlling the
firm financial resources. Moreover financial management means raising of ore
funds at the minimum cost & using them effectively in the business, the financial
problem of the business organization. The financial manager plays dynamic role in
modern companys development.
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Now a days, in any field we see competition so every organization must
have to build its storage financial position in the market.
To expand the business and to reduce the financial problems every
organization tries to make good financial policy.
5.2TOTAL CAPITAL OF LAST 2 YEAR WITH
GRAPH
PARTICULARPARTICULAR 2006-072006-07 2007-082007-08
SUBSCRIBEDSUBSCRIBED
CAPITACAPITA
LL
500,00,000500,00,000 5,00,0005,00,000
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5.3RESERVE OF LAST 3 YEAR WITH5.3RESERVE OF LAST 3 YEAR WITH
TOTAL CAPITAL
0
1000000
2000000
3000000
4000000
5000000
6000000
2006-07 2007-08
CAPITAL
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0
10000000
20000000
30000000
40000000
50000000
60000000
2005-06 2006-07 2007-08
East
5.4 SALES OF LAST 3 YEAR WITH GRAPH
PARTICULAR 2005-06 2006-07 2007-08
RESERVE 12743715 44427978 54562704
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YEAR 2005-06 2006-07 2007-08
RS
(CRORE)
597.43 768.18 933.97
0
100
200
300
400
500
600
700
800
900
1000
2005-06 2006-07 2007-08
East
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5.55.5 PROFIT OF LAST 3 YEARPROFIT OF LAST 3 YEAR
0
10000000
20000000
30000000
40000000
50000000
60000000
70000000
2005 06 2006 07 2007-08
PARTICULAR 2005 06 2006 07 2007-08
PROFIT 36828286 40538904 67956708
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6CONCLUSION
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Field work is always a good experience & particularly training
which includes all department and new internal information about the
company works. I studied hard to get the best channel to get information.
It was the real test to my self because it gives wide knowledge about the
Dairy. My opinion is that the companys future is the bright and covered
the national and international market.
I thank Banas Dairy for their warm support and the trust they put onme, my task & skill.
In the project report we should cover various aspect of the company
under following heads.
(1) Production Department.
(2) Marketing Department.
(3) Human Resource Department.
(4) Finance Department.
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7
ANNAXTURE
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Trading & Profit & Loss A/C for 1-4-2007 to 31-3-2008
Profit & loss 2005-2006 2006-2007 2007-2008
Sales 5,46,88,94,893 5,97,42,68,884 7,68,17,99,111
Dividend 66, 62,300 64, 88,950 68, 14,319
Interest Income 2, 46, 49,498 2, 81, 96,090 2, 05, 03,642
Other Sundry Income 32, 65,258 5, 24, 39,891 46, 20,370
Closing Stock
Finished Good 14, 45, 22,631 73, 23, 77,383 61, 93, 59,710
Working Process Good 7, 02, 71,444 2, 80, 70,683 13, 36, 63,313Milk Stock 41, 02,455 64, 69,436 70, 59,387
Live stock 15 4 1, 64,400
21, 88, 96,545 76, 69, 17,506 76, 02, 46,810
Opening stock
Finished good 60, 69, 97,964 14, 45, 22,631 73, 23, 77,383
Working process good 1, 59, 50,168 7, 02, 71,444 2, 80, 70,683
Milk stock 68, 10,739 41, 02,455 64, 69,436
Live stock 15 15 4
62, 95, 58,886 21, 88, 96,545 76, 69, 17,506
Purchase 3,98,06,74,081 5,43,69,73,468 6,40,85,21,867
Resource Development 1,25,15,852 1,58,10,577 2,20,73,535
Processing Expenses 8,49,94,159 11,91,92,244 15,92,84,016
Packing Expenses 24,61,78,930 33,46,27,120 36,64,10,914
Power & Fuel 21,78,84,291 23,88,97,283 29,51,53,687
Salary 8,79,23,543 10,73,42,558 11,16,04,924
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Payments to provision 2,93,89,904 3,84,97,226 4,62,37,964
For employees of P.F.
Repairing Expenses 2,52,45,602 3,04,30,459 4,34,86,639
Marketing Expense 2,16,65,811 2,00,98,388 3,27,25,591
Stationary Expense 17,56,219 19,24,060 27,18,088
Premium 30,70,839 50,88,915 50,58,805
Rent & Taxation 45,21,521 46,20,519 78,77,808
Audit Fees 45,32,490 42,63,911 51,78,381
Interest Charges 8,09,19,550 5,22,92,733 40,31,151
Depreciation 24,62,80,926 14,52,40,629 6,38,05,341
Income Tax 1,15,00,000 1,45,60,000 8,23,59,131
Sunder Expenses 30,99,042 27,29,400 1,00,00,000
Net Profit 3,06,56,848 3,68,28,286 4,05,38,904
TOTAL 5,72,23,68,494 6,82,83,11,321 8,47,39,84,252
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