Summer Training Project Report

SUMMER TRAINING REPORT SUBMITED TOWARDS THE PARTIAL FULFILLMENTOFMASTER OF BUSINESS ADMINISTRATION

SUMMER TRAINING PROJECT REPORTONCHALLENGES IN BUSINESS PLANNING AND DEVELOPMENT InKhandelwal food productsBatch: 2013-2015SUBMITTED BY: PROJECT GUIDEName: Akshay Chauhan Name: Ms. Monika SharmaEnrollment No. 10425103913 Designation: Assistant Professor

MANAGEMENT EDUCATION & RESEARCH INSTITUTE, JANAKPURIAFFILIATED TO GURU GOBIND SINGH INDRAPRASTHA UNIVERSITY

DECLARATION

I hereby declare that this project titled CHALLENGES IN BUSINESS PLANNING AND DEVELOPMENT AT KHANDELWAL FOOD PRODUCTS submitted by the undersigned to MANAGEMENT EDUCATION & RESEARCH INST'ITUTE has been carried out by me. Further I declare that this is my original work carried out under the guidance of Ms. Monika Sharma in partial fulfilment of MBA Course for the award of degree.

All the contents of the project report are true and to my best of knowledge has not been submitted earlier to any other university or institution for award of Degree / Diploma / Certificate or published anytime earlier.

Akshay ChauhanMBA 3RD SEM 10425103913

ACKNOWLEDGEMENT

With immense pleasure, I would like to present this project report for KHANDELWAL FOOD PRODUCTS. It has been an enriching experience for me to undergo this project at KHANDELWAL FOOD PRODUCTS, which would not have been possible without the goodwill and support of the people around. As a student of MANAGEMENT EDUCATION & RESEARCH INSTITUTE i would like to express my sincere thanks to all those who helped me during my programme.Words are insufficient to express my gratitude towards Mr. AlokKhandelwal, CEO of Khandelwal Food Products who guided me and helped me at every step whenever needed.At last but not the least my grateful thanks is also extended to Asst. Prof. Monika Sharma & my thanks to all my faculty members for their proper guidance and assistance extended by them. I am also grateful to my parents, friends to encourage and giving me moral support.However, I accept the sole responsibility for any possible error of commission and would be extremely grateful to my readers of this project report if they bring such mistakes to my notice.

Date: Akshay Chauhan

INDEX

CHAPTER NO.TITLEPAGE NO.Sign

PREFACE6

EXECUTIVE SUMMARY7

1.INTRODUCTION8

2.ABOUT THE ORGANIZATION16

3.LITERATURE REVIEW24

4.NEED AND SCOPE OF THE STUDY42

5.SWOT ANALYSIS44

6.FINANCIAL REPORT OF THE COMPANY48

7.BIBLIOGRAPHY52

PREFACE

Today the business environment is rapidly changing in this competitive environment the popular trend is also striving for maintaining its positions therefore it become essential for the companies that they should know about customers tastes and preference.Regarding a particular product it is of almost necessary to know the consumers satisfaction to the value offered by the company in case of dissatisfactory result it is essential to ascertain whether the dissatisfaction is for the entire product or part of it is and what value do the consumers expect from it?I have great pleasure in preparing this project of Khandelwal Food Products. a person aspiring to enter in management profession must have practical knowledge of the subject. The objective of industrial training is to develop practical knowledge in student as a supplement to the theoretical study of management in general as well as industrial. It provides foundation to students to pursue a career in this field.The industrial training is the most exciting experience of the education. Every person needs some changes from the routine education. Every person needs some changes from the routine education. For this training, industry selected me to analyse the products and the working of the company. This training and research will provide the relevant information to the organization about consumers attitude towards their products and services. The research work is sincere effort to find out the ultimate requirement of consumers for the betterment of the organisation.I have tried my best to represent all relevant data and information relating to my project work. I hope this report will serve the purpose of the readers.

Akshay Chauhan10425103913

EXECUTIVE SUMMARY

In todays competitive world while entering in the market it is very necessary to have a good knowledge of the potential of a particular market. The information regarding the activities of competitors existing in the market so that we can plan our each activity according to that. It is also necessary to retain the existing customers apart from attracting the new customers.ORGANIZATION:Khandelwal Food Products

TITLE:Challenges in Business Development and Planning at Khandelwal Food Products

OBJECTIVES: The primary objective was to reach wellness industries such as Apollo, Cadilla Healthcare, etc. to brief them about the company and its products. For this I along with a companys dealer went to Jaipur and visited Morarka Foundation. Secondly, worked upon the website of the company and for this I had a conversation with India mart (looks after their website) and sent them a mail stating all the changes that had to be made in the website. Thirdly, discussed about the new packing and packaging of some products. Fourthly, I looked after the internal day to day affairs of the company as the manager was on leave for 4 days. Fifthly, Travelled with Mr. AlokKhandelwal to different places such as Allahabad, Lucknow, Gorakhpur and learnt how he deals with his existing clients.

CONCLUSION:I have find out that the company Khandelwal Food Product has a high potential in the market and a great future. The people working at the Khandelwal Food Products are very much helpful in all areas. Every time they come to me and told me that they are available at any time for me for anything, which really boost me and motivates me towards my goal and objectives. The culture of Khandelwal Food Products is very much friendly.I completed my project on june10, 2014 and during my project I have achieved my all objectives of my project.

CHAPTER -1

INTRODUCTION

The company Khandelwal Food Products is established in the year 1999 anddeals in the products of Amla, Jmaun and Bael. The motto of the company is to provide the best quality food products to the people whivh will be beneficial for their health.Following are the benefits of the products offered by the company:

AMLAOther names:Indian gooseberry, Bhumiamla, Bhumyamalki, Amlaki, adiphala, dhatri, amalaka, amali, amalakamu, usirikai, Anola, nellikai, Malacca tree, nillika, nellikya, emblic are the other names used for the Amla.Description:Amla is the medium size deciduous plant. It grows to the height of 8-18 meter. It has crooked trunk and spreading branches. Its flower is yellow greenish in colour. The fruit is spherical pale yellow with six vertical furrows. The mature fruits are hard and do not fall for the gentle touch. The average weight of the fruit is 60-70 g. it has a gray bark and reddish wood. Its leaves are feathery, linear oblong in shape and smell like lemon. Its wood in hard in texture. It wraps and splits when exposed in the Sun or in the excessive heat.Location:It is planted through the deciduous of tropical India and on the hill slopes up to 2000 meter. It is commercially cultivated in the states of Uttar Pradesh in India. It is also grown in Tamil Nadu, Rajasthan, and Madhya Pradesh also.Cultivation Methods:Amla can grow in light as well as the heavy soils.it is grown under the tropical conditions. The young plants are protected from the hot winds as they dye easily. Amla is generally propagated through seeds. It requires proper sunlight. It is irrigated during the monsoon season. It starts bearing fruits in seven years from the day of planting.Medicinal uses:In traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic/Unani medicine ( Jawarishamla) herbal preparations, including the fruit, seed leaves, root, bark and flowers. According to Ayurveda, amla fruit is sour and astringent in taste, with sweet, bitter and pungent secondary tastes. Its qualities are light and dry, the postdigestive effect is sweet and its energy is cooling. The fruit is the richest source of Vitamin C and is a diuretic, aperient, Laxative and hair dye. It cures insomnia and is healthy for hair. It is used as cardio protective, useful in haemorrhage, menprhagia, leucorrhoea and discharge the blood from uterus. Amla powder and oil are used traditionally in Ayurvedic applications for the treatment of scalp. Amla powder improves immunity and gives physically strength. It improves complexion and removes wrinkles. Amla is also used to treat constipation and is used as a cooling agent to reduce the effects of sun strokes and sun burns.Culinary use:Particularly in South India, the fruit is pickled with salt, oil and spices. Aamla is eaten raw or cooked in various dishes. In Andhra Pradesh, tender varities are used to prepare dal and amlekamurabbah, a sweet dish indigenuous to the northern part of India (wherein the berries are soaked in sugar syrup for a long time till they are imparted the sweet flavour); it is traditionally consumed after meals.Other use:It is the main ingredient used in shampoo. Amla oil is used the entire world. Amla is used in sauces, candy, dried chips, pickle, jellies and powder. It is even used in dyeing industry. It extract is popularly used in the ink. Amla wood is commonly used in firework.Cultural Importance:Amla has been regarded as the sacred tree in India. It sin worshipped as the Mother Earth and is believed to nurture humankind because the fruits are very nourishing. It stimulates spiritual purity. KartikMahatama and VratKaumudi order the worship of this tree. Its fruits and flowers are used in worship. In Sanskrit Buddhist tradition half an amalaka fruit was the final gift to the Buddhist sangha by the great Indian emperor Asoka. This is illustrated in the Asokavadana in the following verses: A great donor, the lord of men, the emnentMaurya Asoka, has gone from being lord of Jambudvipa[India] to being lord of half a myrobalan.

JAMUNJamun is indigenous to India. Its tree is small and evergreen. Therefore it is generally grown as avenue tree or as a wind break. Though the fruits are liked by all and sell at a high price, but it is still not grown as an orchard tree. Jamun is found all over India.Jamun fruits are a good source of iron and are said to be useful in troubles of heart and liver. The seeds of jmun are an effective medicine against diabetes and their powder is widely used in India to control diabetes.Varieties:There is no improved variety for commercial cultivation. The most common type grown in north India is known as Raja Jamun. This is a large-fruited type having a oblong fruits of deep purple colour. A type having large- sized fruits is known as Paras in Gujarat. Another type found in Varanasi has no seed. A selection with desirable traits has been located by the agricultural university at Faizabad. It has been named by them as NarendraJamun 6.Propagation:Jamun is propagated by both seeds as well as vegetatively. NarendraJamun 6 is usually multiplied by seeds. The seeds have no dormancy; hence fresh seeds can be sown (within 10-15 days) 4-5 cm deep at a distance of 25cm x 15cm. The seeds germinate in 10-15 days after sowing. The seedlings become ready for transplanting in spring or next monsoon. Its seeds show polyembrony up to 30-40%. Therefore nucellar seedlings can be used to produce true-to-type plants.Seedlings plant bear fruits of variable size and quality. Therefore, vegetative method is desirable for propagation of improved or selected types. Budding is most successful. It is done on one year old rootstock having about 10 mm thickness. Patch and forkert methods of budding give more than 70% success if performed in March. In low rainfall area, July-August is ideal time for budding.Cultural and religious significance:According to Hindu tradition, Rama subsisted on the fruit in the forest for 14 years during his exile from Ayodhya. Because of this, many Hindus regard S.cumini (jamun) as a fruit for God, espically in Gujarat, India, where it is known locally as jamboon.Nutrients and phytochemicals:Nutritional information for S.cumini leaves and fruit are detailed here.Java-plum,(jambolan), rawNutritional value per 100g (3.5 oz)Energy251kJ (60 kcal)

Carbohydrates14 g

Dietary fiber0.6 g

Fat0.23 g

Protein0.995 g

Vitamins:

Thiamine (B1)0.019 mg (2%)

Riboflavin (B2)0.009 mg (1%)

Niacin (B3)0.245 mg (2%)

Vitamin B60.038 mg (3%)

Vitamin C11.85 mg (14%)

Trace metals:

Calcium11.65 mg (1%)

Iron1.41 mg (11%)

Magnesium35 mg (10%)

Phosphorus 15.6 mg (2%)

Potassium55 mg (1%)

Sodium26.2 mg (2%)

Other constituents:

Water84.75 g

Uses OfJamun In Disease:The following are some of the health benefits of Jamun It is very good to treat Gout. Boil the bark in water till the water thickens. Cool and apply this watery paste on the affected part to relieve pain and inflammation. In Diabetes, jamun juice and mango juice mixed in equal quantities. To remove body weakness, treat anaemia, increase memory and remove sexual weakness, take 1 tsp each of jamun juice, honey and amla juice every day in the morning. Eating jaumns stimulates the liver and relieves bladder problems. To increase appetite and treat constipation take vinegr made of raw jamun fruits with equal quantity of water, twice a day. To treat stomatitis and mouth and teeth problems apply jamun juice and also drink it. For treating pimples, grind the dry seeds. Add some cows milk and apply on the pimples while going to bed at night. Wash in the morning. Continue for a few days. For diarrhoea, mix a little rock salt in jamun juice and drink. For acidity, eat jamun with black salt and roasted cumin seed powder. Risk of heart attacks can be reduced by eating jamun regularly as it prevents hardening of the arteries. For boils and other skin disorders apply some jamun seeds mixed with a little oil on the affected area.Some Precautions: Never eat jamun on empty stomach. Never drink milk after consuming jamun. Do not eat them in excess as it may cause body aches and fevers.

Bael

The bael fruit, in actuality, is an herb with the botanical name of Limoniaacidissima. It has other names like wood apple, elephant apple, and monkey fruit. In soe part of the world, this fruit is called elephant apple because its favourite food of elephants, while in other areas, it gets the name wood apple because of its hard wooden shell. It is actually considered sacred by Hindus, and is widely cultivated and eaten in India. Bael or bilwa is important tree in Indian culture, and is believed to be known to Indians since the time the Vedas were composed during 2000 BC 800 BC. Bael or bilwa tree is planted in and around most temples in India. The tree has been mentioned in Ayurvedic texts like CharakaSamhita for its medicinal properties. Their shell are tough, and the inside is brownish pulp and small white seeds. The pulp can be eaten raw, but it is popularly scooped out and frozen, or made into jam. It can also be mixed with coconut milk for a delicious, health beverage, or frozen into ice cream.

Chemical Constituents:

The biochemicalfound in Bael include skimmianine, aegelin, lupeol, cineol, citral, citronellal, cuminaldehyde, eugenol, mermelosin, luvangetin, aurapten, psoralen, marmelide, fagarine, marmin and tannin. Parths of the tree are used for medicinal purposes include fruit- both ripe and unripe, seeds and the leaves.

Nutritional Facts of Wood Apples:

The vast array of health benefits that are attributed to wood apples are mainly due to their nutrients, vitamins, and organic compounds, including their tannins, calcium, phosphorous, fiber, protine and iron.

Health Benefits Of Wood Apples:

Bael fruit also has great medicinal value for those who consume it, whether they are aware of these benefits or not! Lets take a closer look at the extensive health benefits of this interesting fruit!

Good for Digestion:Bael fruit is great for digestion because it helps to destroy worms in the intestine, and is a good remedy for digestive disorders. It is also recommended as a remedy for chronic dysentery. The trunk and branches of bael tree contain a gum-like substance called Feronia gum. This is commonly used for curing diarrhea and dysentery. Bael fruit is also recommended for people with peptic ukcer or piles since bael leaves contain tannin, which is known to reduce inflammation. The laxative property of wood apple also helps to avoid constipation and the subsequent, pain, discomfort and associated health risk of that condition. This combined with the antifungal and antiparisiticactivites, make bael fruit ideal for increasing digestive health.

Blood Cleanser: As little as 50mg of bael fruit juice mixed with warm water and sugar is recommended for blood purification and the removal of toxins that can cause extensive damage to the body. This reduces the strain on the liver and kidneys, which are the normal lines of defense against toxins.

Effective for Ear Aches: The root of the bael tree is integral in the management and treatment for ear conditions and pain.

Prevention of Scurvy: Deficiency of vitamin C (ascorbic acid) causes scurvy. Since bael fruit is rich in vitamin C, it can guarantee that you do not develop scurvy, a potentially life-threatening condition. This high level of vitamin C also increases the strength and potency of the immune system, thereby protecting people who consume wood apples from a variety of microbial and viral infections.

Good for Diabetic Patients: The Feronia gum, contained in the trunk and branches of the bael tree, counteracts diabetes by reducing the severity of the condition and helps to manage the flow, secretion, and balance of sugars in the bloodstream. By managing the insulin and glucose levels, it is possible to prevent the spikes and plunges that can be so dangerous to diabetics.

Relief from Respiratory Problems: Leaves of the bael fruit tree help people avoid chronic or recurring colds and related respiratory conditions. They also help in curing sore throat and treating chronic cough due to its function as an expectorant. It loosens phlegm and helps eliminate the buildup in the respiratory system.

Energy Booster: One hundred grams of Bael fruit pulp provide 140 calories, and the nutrients found in that amount boost organ activity and metabolic speed. This all results in additional energy and reserves in the body, the high protein content also means that the body can heal faster and the muscle can grow stronger, further boosting energy reserves.

Good for Kidney Conditions: regular consumption of wood apple is recommended for people with kidney complaints. Considering the detoxifying powers of wood apples, the kidney and the liver can be protected if the correct organic compounds from wood apples are kept at healthy levels.

Liver Health: As a good source of beta-carotene wood apples also cure liver problems. They contain thiamine and riboflavin, both of which are known as liver health boosters, this fruit also functions as an ingredient in cardiac tonics.

Cure Snakebites: In Ayurvedic treatments, all parts of the wood apple plant are used to cure snakebites.

Protection Against Malaria: The pulp of bael fruit trees has also been used as a cosmetic component by women in Thai-Myanmar border area. This area is also frequently affected by dengue and malaria, but research studies have suggested that by applying the mixture of this pulp and repellents on the skin of pregnant women may be beneficial in protecting them against malaria.

A Word of Caution:

Like any other food/fruits, we have to take some precautions when consuming the Bael fruit. Excessive consumption of Bael fruit causes flatulence in the abdomen so people with gastric troubles should be careful. Also, if you have never consumed bael fruit before, try a small amount and see how your body reacts. Anything can be an allergen, so it is better to start small and work your way up to larger portions once you know that your system handles it well.

CHAPTER 2

About The Company

KhandelwalFoodProducts

Company ProfileBasic Information:Nature of Business Manufacturer Exporter Supplier

Year of Establishment1999

Ownership TypeSole Proprietorship

Leading Manufacturer and Exporter of Amla Food Products, Bael Products, Jamun Products, AmlaMurabba, Bael Candy, Amla Juice, Jamun Bar, Bael Preserve, Amla Chutney, Amla Mouth Freshener, Bael Powder, Jamun Vinegar, AmlaSupari.Having years of experience and expertise, we offer a wide range of Amla, Bael and Jamun Based Food Products.Our ranges of products are well known for their superior tastes, aroma, nutritional value and longer shelf life. These food products are in high demand in both the national and international markets. For maintaining consistent quality in our food products, our food analysts conduct intensive research ensuring our clients of getting the best range of products at competitive prices. Catering to the emerging demands of quality food products in the instant food market, we adapt latest technology and updated manufacturing processes to offer quality food products. Some of the products offered by us include:Amla Food Products: AmlaMurabba, Amla Candy, Amla Juice, Amla Powder, Amla Chutney, AmlaChurna, Amla Mouth Freshener, AmlaSupari. We also provide Herbal Food Products like: Bael Candy, Bael Powder, Bael Preserve JamunPowder, Jamun Bar, Jamun Vinegar, Jamun Bar

INTRODUCTIONEstablished in the year 1999, we Khandelwal Food Products, are one of the prominent manufacturers and exporter of Amla, Bael and Jamun based Food Products. Our range includes Amla Food Products like AmlaMurabba, Amla Candy, Amla Juice, Amla Powder, Amla Chutney, AmlaChurna, Amla Mouth Freshener, AmlaSupari. We also provide Herbal Food Products like Bael Candy, Bael Powder, Bael Preserve andJamunProducts like Jamun Powder, Jamun Bar, Jamun Vinegar. Our extensive domain experience and the involved production procedures enable us to offer pure and high quality food products to our clients.Further, we have gained widespread recognition for our food products that are known for their benefits in many common health problems, which are caused by stressful modern living. Our fair and transparent policies in our business dealings and international standard of products offered at most competitive prices helps us in maintaining a good clientele from all over the world. This helps us in exporting our range of food products in India as well as abroad. Our main markets outside India are: Australia, New Zealand, Dubai, USA, Canada, Qatar, East Asia, Middle East and others.Moreover, we are led by a professional team, who assist us in offering various food products. Our food analysts and other supporting staffs, constantly research for new recipes that are more beneficial and tastier. By constantly researching new recipes for beneficial and tastier products, we offer an affordable choice of healthy foods to beat the attack by stressful modern living.PRODUCTS OFFEREDOur company is engaged in offering a wide range of Amla, Jamun and Bael Based Food Products, which are available in the form of powder, candies and juices. Known for their purity and natural forms, our range of food products are very useful in the various aliments of the body. These are very nutritive and beneficial for our health and related problems.THE FOOD PRODUCTS OFFERED INCLUDES:CATEGORIESPRODUCTS

Amla Food ProductsMurabba

Candy

Juice

Powder

Chutney

Churna

Mouth freshener

Supari

Bael ProductsCandy

Powder

Preserve

Jamun ProductsPowder

Vinegar

Bar

Further, our range of food products is manufactured from fresh fruits that are procured from reliable sources that are well connected with the farms. These are processed using latest machinery under hygienic conditions. We ensure that all our products are tested by well qualified quality controllers on various parameters. Thus making them distinctive from other products. Some of the distinct features of these food products are as follows: Freshness Mesmerizing aroma 100% natural & pure High nutritive value Longer shelf life Available in cost effective prices

BENEFITS OF OUR FOOD PRODUCTS

Benefits of Amla:Amla is a herb, which is used for making ayurvedic medicines. It helps to rejuvenate all the organ systems of the body and provides strength. Some of the other benefits of our Amla Based Food Products are: Helpful in skin diseases Promotes glow on skin and delays wrinkles or loosening of skin Stimulates hair follicles and promotes hair growth & also improves texture of the hair Prevents premature greying of hair and dandruff Acts as an effective natural cure for indigestion, acidity, constipation, gastric troubles and flatulence Helpful in improving liver function Helps in lowering cholesterol and blood sugar level Provides nourishment to the nerves and is helpful in paralytic conditions Works as brain tonic and helps to alertness and memory Helps in improving eyesight

Benefits of Bael:Bael helps to overcome health problems like: Diarrhea and dysentery Peptic ulcer Respiratory disorders

Benefits of Jamun:The benefits of our range of Jamun based food products are : Prevent excessive urination or sweating and also blood-purifier Control diabetes Used in diarrhea, dysentery and also in conditions when the patient passes blood-mixed stool

APPLICATION AREASWe are a renowned manufacturer and exporter of our range of Amla, Bael and Jamun Food Products. Our range is appreciated for its freshness and high nutritional value. Our range of products is widely used by the: Caterers Pharmaceutical industries Ayurvedic& cosmetic industries Hotels Restaurants Ready to eat food industriesTEAM OF EXPERTSOur team consists of expert and knowledgeable personnel who have expertise in the field of food processing and preserving. The team works in co-ordination with each other on the single goal of providing complete satisfaction to our clients. Further, they are also trained to understand the varied aspects of industry and other involved procedures. This helps them to procure pure range of Amla, Jamun, Bael and Preservatives. It also ensures production of qualitative food products, which are beneficial for health. Some of our team of experts is: Food analyst Quality checking personnel Other supporting workers Administrative staffs

FEATURESThe salient features that distinguish us from the other market players include: Well developed infrastructural set up Our high quality of packaging standards, restrict entry of moisture and ensuring purity of our products Team of industry experts Wide range of products to choose from Quality proven products Products available at competent rates On time delivery schedulesQUALITYOur Quality Assurance:Being a quality conscious organization, we are committed to provide our clients a quality range of Amla, Jamun and Bael based food products. To achieve high standards of quality, our well qualified and experienced team of quality controllers test our products on well-defined parameters. For this, we conduct visual tests, chemical analysis and also many innovative checking measures on randomly picked semi- finished and finished range.Further, our natural Amla, Bael and Jamun are selected and processed using scientific and most modem techniques. We guarantee healthy and hygienic manufacturing processes and zero adulteration in all our products. The various measures undertaken by us enable us to maintain high standards of quality and also help to preserve the original flavor of the fruits.

The various testing processes are performed to check the following parameters: Color Purity Nutritive value Shelf life Aroma Flavor Particle size

INFRASTRUCTURE AND FACILITIES

OUR INFRASTRUCTURE:We have a state-ofthe-art modern infrastructure facility that is well equipped with latest machinery and updated technology. This helps us in providing a variety of products from Amla, Bael and Jamun as per the demands of our customers.Moreover, our infrastructure is well segregated into various sections like manufacturing unit, warehouse and packaging unit. This division ensures that different business operations are carried out in a smooth manner.Further, our sound infrastructure is well-equipped with the latest and advanced equipment, which enable us to fulfil the bulk requirement of our clients.

RESEARCH AND DEVELOPMENT:We have a well maintained research and development unit that comprises a team of experienced personnel. This team keep works in tandem with their counterparts and remain abreast of latest technologies. The researches carried out by them, aids us in bringing further improvements in the products nutritional value, sweetness and shelf life.The laboratory is fully equipped to test and analyse all the manufactured products. Our well - equipped laboratory is installed with all analytical facilities.

WAREHOUSING, PACKAGING AND TIMELY DELIEVERY:We have developed a spacious warehousing unit for the safe storage of our range of food products. The warehouse is well segregated into various divisions thus enabling us to arrange our products separately for safe identification, access and retrieval. This warehouse has a massive capacity, which helps us in storing our product range in bulk. Some of the facilities of our warehouse are: Fire proof Temperature controlled Free from rodents Resistant to heat and weather calamities Further, for the safety of our products during transportation, we also package them using exporting quality packaging material. Using the services of industry experts, we ensure that our packaging is sturdy, double packed and labelled. Thus, ensuring the safety of the products. Apart from this, we also have tie-ups with reputed logistic companies, which help us to meet the delivery schedules as per the shipping and custom clearance schedules in real time.

ACHIEVEMENTS AND AWARDS National Productivity Council MSME Awards For Best Performance In Small Enterprise In 2008 (U.P.) U.P. Government awarded for small scale unit. Pantnagar Agriculture University awarded for Best Product. Narendra Dev KrishiVishwaVidayalaya awarded for Best Product.

Above all each and every customer are very well satisfied with the product and the quality.

CHAPTER 3

LITERATURE REVIEW

ARTICLESFRUIT AND VEGETABLE PROCESSING INDUSTRY Processing (canning, drying, freezing, and preparation of juices, jams, and jellies) increases the shelf life of fruits and vegetables. Processing steps include preparation of the raw material (cleaning, trimming, and peeling followed by cooking, canning, or freezing). Besides the revenue generation potential, fruit and vegetable processing has the largest employment generation potential too.

FRUIT AND VEGETABLE PROCESSING INDUSTRY IN INDIA:Though India is the second largest producer of fruits and vegetables in the world, commercial processing of these commodities is less than 2 per cent of production. In spite of growth in the post-reform period, capacity utilisation of the food processing industry remains below 50 per cent. The industry already faces the problem of meagre demand due to economic reasons and existing food habits. Increasing value addition activities and processing, as recommended by an expert committee, will require huge investments. However, as long as there is endemic poverty and low purchasing power, it is unlikely that the country can build a heavyweight fruit and vegetable processing industry.

The Indian food processing sector acts as a valuable link between two core sectors of the economy - agriculture and industry.Processing gives long shelf life and greater availability to farm produce. Processing also successfully breaks the seasonal cycle of farming by enabling the end-users to have the product round the year whenever and wherever they require with long shelf life. Food processing is considered as a sunrise industry in India with great scope for major growth as a lot of potential is left untapped. Only 2% fruits and vegetables, 35% milk, 21% of meat and 6% of poultry products are only being processed at present. The Indian processed food market is estimated at Rs 4, 50,000 crore. The government's Vision 2015 for the food processing industry aims at 10-15% of processing of the farm produce from the present 3%. Imagine the size of the food processing industry if we are able to achieve that growth rate! Almost 30-35 % fruits and vegetables go waste, amounting to more than Rs 50,000 crore, due to lack of post-harvest storage facilities and other infrastructure.The changing lifestyle and food habits driven by fast increasing nucleus families coupled with a hectic working schedule have created a new domestic demand for processed foods. Globalisation of the economy together with government incentives has created new opportunities in the export market as well.The book, a compilation of articles written by experts and published in various professional magazines and research journals, is divided into three sections. The first section, consisting of 8 articles, provides an overview of the Indian food processing industry by discussing various facets of the industry such as technology, retail environment, infrastructure, the changing lifestyles etc. Second II, also with 8 articles, focuses on different sectors of the industry. The third section consists of 7 articles and illustrates the experiences of a few companies.

SECTION 1 The first article titled "Indian Food Processing Industry" is from Dun and Brad Street Information Services India Pvt.Ltd. Though the industry has a great growth potential in view of the industry's acquired prominence in recent years, the article discusses that lack of appropriate infrastructure, inadequate quality control, and inefficient supply chain, high inventory carrying cost, high taxation and high packaging cost act as constraints. Besides giving an overview of the industry, the article also deals with the investment criteria, government policy/support and major players of the sector. The second article "Processed Food - For the Changed Lifestyle" by I Satya Sundaram, highlights how India wants to increase export of food trade by 2015 through increased production of fruits, vegetables, food grains, milk, fish and poultry. The ready-to-eat food market is growing with changing lifestyles of the rich. There has been an increase in the production of ready-to-serve beverages and fruit juices and convenience veg.-spice pastes. However, domestic consumption of value-added fruits and vegetables is low compared to primary processed food on account of higher incidence of taxes and duties, lower capacity utilisation, high cost of finance, etc. The third article "Emerging Technologies in Food Processing Sector" by V Thirupathi and M Saravanakumar discusses how the Indian food processing industry is facing the problems of wastage, use of obsolete technologies, inefficient methods and unskilled/non-technical persons. New processing technologies and innovative packaging are also explained. The fourth article "Refrigeration Industry in the Food Sector" by Ketan Thakkar is from Food & Beverage News. The article discusses the rising importance of cold chains in order to increase the shelf life and retain the nutritional values for a longer period. The fifth article "Packaging Requirement for Raw and Processed Foods" by V R Sagar and P Suresh Kumar explains that increased urbanisation, market and consumer needs for convenience and increased energy needs have changed the profile of the packaging industry. The sixth article "Processed Foods: Riding the Retail Revolution" by Amit Singh Sisodiya and Madhupama Chakraborty says that food processing business in India is on the rise mainly due to the retail revolution and newly emerged retail supermarket chains. It stresses that the robust food processing industry is attracting many foreign players and the government need to come forward to protect the interest of farmers. The seventh article "Designer Morsels" by H N Mishra highlights that health foods, also called designer foods, are conceived as foods, which have therapeutic or polyphylectic properties. The article says that the term nutraceutical is often confused with functional foods. Functional foods/ nutraceuticals are classified depending upon the raw material used. Present day consumers have become highly health conscious and several categories of functional foods and beverages have been developed to meet their aspirations. The last article in Section I "Environmental Standards for Food Processing Industry: Impact on South Asian Exports" by Simi T B says that Indian share in world food trade is 1% and the main reason for this poor show is the rejection of food products in the developed countries on the ground of environmental and safety standards. India is yet to match with high quality conditions undertaken by developed countries with regard to food safety.

SECTION II & IIISection II also consists of 8 articles on different sectors of the food processing industry like Agro processing, Dairy industry, Fish production and processing, Fruit beverages, Bottled water, Meat industry, Wine industry and the Ready-to-Eat (RTE) food sector. Section III covers case studies of some top companies and how they have distinguished themselves in the food processing sector. MTR Foods (RTE), Rasna (soft drink concentrate SDC), Cadico India Ltd (contract manufacturing), Pepsi Caf Chino in India (coffee flavoured cola), Amul Ice Cream and its marketing strategy, LijjatPapad are some of the success stories discussed in this section. The last article titled "Act II: An Indian Experience," written by the Editors themselves is again a case study and is very interesting.The case study portrays the experiences of ATFL, the Indian affiliate of ConAgra Foods Inc., in marketing its Act II brand popcorn and snacks in India. While ConAgra Foods of the US is the leading food brand of the world, its expansion into India is made possible through the acquisition of a major stake in the erstwhile ITC Argotech. It renamed the company Agro Tech Food Ltd (ATFL) which introduced three varieties of Act II popcorn - microwave popcorn, instant popcorn and vending popcorn in India in 1999 and Act II snacks in 2003. While Act II popcorn was immediately accepted by the market, Act II snacks could not achieve the desired success and subsequently had to be withdrawn from the market. The case study showcases the experience of ATFL in designing the marketing mix strategies for Act II popcorn and how they showed impact on the products' sales. ATFL emphasised more on R&D to develop new products and flavours.The Editors have done a good job in selecting the articles that will be useful for management students, professionals and the research community. It will serve as a reference book for those in the food processing industry, though Section I is generally known to all, especially the food processors. Some articles were written during the 2003-2006 period. Others are more than one-year old and the way the sector is growing, several new developments might have taken place since then. But then there is no way of updating.

REVIEW OF LITERATURE

INTRODUCTION:In this chapter the researcher has made an attempt to review the relevant literature pertaining to the study of food processing Industry. Referring to the food processing industry many scholars have considered the field of organizational practice as of having greater significance. The food processing industry in India over the 50 years of planned development has made dynamic progress, both in terms of number of units and combination to the total food production.With the development of the food processing industry, a number of problems arose from time to time, which were mainly concerned with the management and government policies, labour and by-products, et.al. For the healthy development of the food processing industry various government committees, experts, researchers, agricultural colleges, universities, research institutions has contributed by publishing their reports, findings, recommendations, after studying the problems and various aspects of food processing industry, which are reviewed as follows.LITERATURE REVIEW:1. Dr. Amiya Kumar Behera, in his Report on APO Multi-Country Study Mission on Rural-Based Food Processing Industry has reported that poverty and unemployment in the rural areas are the two most important challenges India faces. In spite of all the industrial development in the country, agriculture still maintains about 70 percent of the population of the country. It is in the rural areas again where 75 percent of the population of the country lives and they will continue to constitute at least two-thirds of labour force. It is imperative therefore that the rural economy is improved, so the burden of poverty can be lessened and the working population overflowing from the villages can be absorbed in off-farm activities. The rural economy cannot be developed fully by improving only the productivity of agriculture, although this will go a long way in improving the rural economy; however, rural industries, subsidiary activity and food processing industry in particular, are of great importance for a rapid transformation of the rural economy, in India. The economic status of this population can also be improved by increasing non-farm activities, particularly rural food processing industries.2. Hans Megens in his article published in Indian Express, points out that India's potential in food and agriculture is underestimated and opines that corporate can be helpful in wasteland development in India. In some cases, the country will benefit by encouraging private sector firms to become primary producers as well. India has over 100 million hectares of uncultivated and degraded wastelands which is not generating any benefit either to the rural population or the country as a whole. Large tracks of such land can be converted into productive cultivable land by an infusion of capital and sophisticated technology to tap deep aquifers, install drip irrigation facilities and in some cases green houses. The cost and technical input required to develop these lands may be far beyond the means of small farmers in the area, but can be undertaken by agri-business corporations. In order to reach the increased goals of food production, reduction of waste, more value added production and increased exports, enormous investments will be necessary throughout the whole food & agro-chain. There is ample opportunity to raise the level of processing if the necessary investments are made not only in processing facilities themselves but also in the supply chain through which these products have to be delivered at the gate of the processing facility. Investments in the infrastructure and logistics systems are extremely necessary for that purpose.3. Gregory Orriss, "India will benefit more by staying in WTO than by keeping out", FAO consultant in India Gregory Orriss has extensive management & quality assurance experience in various sectors of the food industry. He is a consultant of the Food and Agricultural organization (FAO) in India, assisting the Government of India in further negotiations on the WTO agreement on agriculture. Orriss was at Bangalore to attend a seminar on Indian exports cosponsored by the FAO. Orriss in his interview with India mart has expressed his views on Indian food processing industry. India will benefit more by staying in WTO than by keeping out. You have to be positive. With globalisation Indian products gain access to the international markets. India has several products like spices that can benefit from this. On the other hand India also will be required to open up its market. This might have an adverse impact on certain domestic industries. To make up for this the WTO gives developing nations like India a larger time frame to open up markets. The industry has to have a long-term quality perspective and safe processing & manufacturing systems. The government should set firm standards; provide infrastructure (labs, inspection facilities etc) and guidance. The international community also needs to step forward. It is a matter of great concern that, the countries which reject/complain about products made here dont back it up by offer of financial & technical assistance. India has great technical & scientific potential; setting up systems should not take too long. Most importantly, Indians are great traders; there is no body better in the world. All that is needed is awareness about WTO & its requirements.4. J. Hawthorn, the former President of the IUFoST, observed at the Fifth World Congress the following developments that over the past hundred years food science and technology have altered the structures of our societies. The most obvious example is that, whereas a century ago three-quarters to nine tenths of our citizens lived by agriculture and on the land, [today] in the developed countries at least the work of one farmer feeds forty to fifty others. This is not merely due to agricultural science but equally to the back-up of our food processing industries. This process is still continuing and has repercussions on the socio-economic situation of the agricultural producer. Its effects have been most marked in the developed countries, particularly in the United States, Western Europe, and Japan. Agricultural and food production have increased in all countries, both in absolute terms and in terms of per capita output. The number of people engaged in the agricultural sector has drastically diminished. On the overall average, the share of economically active people engaged in agriculture has been reduced. While the number of full-time farmers has decreased, the numbers of farmers with additional income from non-agricultural sources and of part-time farmers have increased. There is a general decrease in the number of farm holdings. Smaller holdings are gradually disappearing. There has been a continuous trend in the transformation of agriculture from a labour-intensive to a capital-intensive enterprise. While certain saturation seems to have been reached in many countries with regard to the number of farm machines, there is a trend towards more sophisticated equipment.5. Hans Meliczek, Senior Officer, Agrarian Reform and Rural Development, Food and Agriculture Organization, Rome has contributed to the food science and technology to the transformation and social management of rural areas. The primary objective of food science and technology is to provide "crowded populations. With the kind and quality of food they demand at all times of the year". Seen from this point of view, tremendous progress has been achieved in recent years in the field of food production, processing, storage, and distribution. The main beneficiaries of these developments have been the consumers living in urban centres. For most of them food preparation has become easier, in many cases cheaper, and in some cases of higher quality. The purpose of his review was to analyse how and to what extent these developments in food science and technology have influenced the situation of the agricultural producer and how they have contributed to the transformations and changes in rural areas. In this context also want to appraise the role of the food processing industry, which like any other large-scale industry, is oriented towards the maximization of financial gains and profits. Frequently, this industry has promoted the development of scientific and technological processes to produce foods of elaborate quality to titillate the palates of already well-fed consumers. Frozen "television dinners" and similar articles to be found in supermarkets in the West may appear to observers from developing countries to represent an extravagant waste of scientific knowledge and technological skill. The development of such products has been facilitated by the demand of a financially potent group of consumers, which regulates the food market. However, in the face of the depressing poverty of agricultural producers in the Third World his of opinion to deplore, as has been done at previous congresses of the International Union of Food Science and Technology (lUFoST), that there has been little research on food legumes, roots, tubers, and rain-fed rice, which are staple foods in many developing countries.6. John E. Davies, Virgil Freed, and Fred Whittemore, in their edited book on An Agromedical Approach to Pesticide Management: Some Health and Environmental Considerations, states that it is "designed to assist agromedical planners and supervisors of food production and human health programs as well as the lower echelons of the agromedical infrastructure in the developing countries." It advocates an "agromedical approach" to the problems of pesticide use which are of mutual concern for agriculture and health: pest resistance to pesticides, human and animal poisonings, persistence of certain chemicals and chronic pesticide exposures (occupational and incidental), and disposal of pesticide containers as well as disposal of outdated stocks of pesticides. The need for effective means of pest control is very great. As the book's first chapter points out, "A variety of pests reduce agricultural productivity by as much as 50% or more and are also carriers of human disease" (p. 3). However, the use of pesticides has been a two-edged sword. The book's foreword makes this point eloquently: The impact of the stark contrast of competing needs must surely be one of the most vivid impressions encountered in tropical areas. The ever present threat of vector-borne and parasitic diseases, the obvious manifestations of kwashiorkor, marasmus, and blindness stand side by side with human and environmental suffering wrought by the very agents used to fight these scourges. It is this tragic paradox, largely the result of inadequate safety technology transfer, which has prompted us to develop this training program. The book is written clearly and has a convenient format, including summaries at the beginning of each of its 21 chapters, which have been divided into three parts. The first part, "The Agromedical Approach - General Considerations," contains material on the nature and extent of the problems with pesticide use, epidemiology of pesticides, and toxicological and environmental implications of pesticide resistance. The second part, "Prevention, Diagnosis, and Treatment of Pesticide Poisonings," covers a wide range of topics of interest to many groups, including medical-care personnel, agricultural extension workers, and those immediately concerned with the well-being of workers who may be directly exposed to pesticides. Among the chapter topics are pesticide toxicity and mode of action, first aid procedures, clinical aspects of acute poisoning, laboratory verification, and worker protection. Planners and members of government agencies will be among those most interested in the third part of the book, "Agriculture, Public Health, and Environmental Considerations," in which pesticide application, transport, storage, and disposal are discussed as well as regional differences in agromedical problems and implementation of agromedical concepts.7. Abraham Stekei, in his book Iron Nutrition in Infancy and Childhood. As this book states, "This volume will be of interest to paediatricians, obstetricians, internists, and general practitioners, as well as specialists in nutrition and epidemiology." The subject is of pressing importance, because, as the book points out, iron deficiency affects hundreds of millions of people throughout the world, especially those in developing countries, where its causes include dietary deficiencies and parasitic infestation. Although precise estimates of prevalence are not available, one chapter presents the following statistics, among many others, on the prevalence of anaemia among infants and children: 82 per cent for children four years of age and under in Bangladesh, a range of 37.8-73 per cent among children between six months and six years of age in a low socio-economic but well-nourished group in Indonesia, and 23 per cent among kindergarten and nursery school children in China (pp. 61-74). Recently the many functional consequences of iron deficiency, with or without anemia, have begun to be documented, including impaired immune competence, cognition, physical work capacity, and other functions (pp. 45-59). The book contains chapters on iron requirements, laboratory diagnosis of iron deficiency, functional implications of iron deficiency, prevalence of nutritional anaemia with emphasis on developing countries, iron nutrition in low-birth-weight infants, iron and breast milk, availability of iron from infant foods, bioavailability of different iron compounds used to fortify formulas and cereals, and prevention of iron deficiency. There are workshop discussions at the end of almost all chapters.8. George Wadsworth, the Diet and Health of Isolated Populations. Valuable epidemiological lessons about nutrition and health are to be learned from populations that have been isolated from the effects of Western development. Unfortunately, such information is fragmentary and difficult to obtain. This book brings together such information as may be available on the mode of life of isolated groups from both the dry and humid tropics to the Arctic, with a review of their foods, diet, lactation and weaning practices, growth rates, and disease distribution. After introductory chapters on the nature and causes of health and disease and what is known of ancient man from archaeological evidence, the book examines a series of peoples, obviously not totally isolated, or the information would not have been obtained: the San of the Kalahari in Africa, the indigenous people of Papua New Guinea, the Australian Aborigines, and the Arctic Eskimos. The next six chapters use this information and that available for some other isolated societies to discuss growth, form, and size; physical prowess and physical performance; infective disease; child mortality; cardiovascular disease; and cancer. The wide range of foods consumed by early hunter-gatherer populations and by most isolated populations today is emphasized. The modern departure from such a diet pattern along with a host of other environmental changes is discussed in relation to differences in health and disease patterns between isolated and contemporary industrialized societies. It remains to be seen whether humankind will survive as well and for as long under these new conditions as it has for a million years or more in the past.9. B. M. Bhatia in his Study on India's Food Policy: Institutions and Incentives in India's Food Security Structure. This small paperback monograph undertakes to describe and analyse the role that the government institutions and the incentives or disincentives they have created have played in India in promoting food production and the food economy over the 36 years since independence. A historical perspective is applied to the current food situation and the key issues it raises for current policy-makers and planners. Even though the mean rate of food production has kept ahead of population growth over this period, the per capita growth rate trend is downward, posing a threat for India's future leaders. The book traces the policies and factors that led to the peak years of 1964-65 and 1970-71 and the virtual stagnation since 1978-79. It examines not only the production of food but also the public food distribution and procurement systems as well as the growth of consumption, and includes very useful statistical tables. The conclusions and policy implications will be of interest to persons concerned with food and nutrition policy and planning in all developing countries.10. K. T. Achaya in his published book about Everyday Indian Processed Foods. Outlines the chemistry, technology, and nutritional quality of the entire range of foods consumed in India, from the primary rice, wheat, and vegetable oil to the more sophisticated processed foods such as bread, biscuits, Vanaspati, chocolates, pickles, cheese, and other milk products. The chain of transformation, preparation, sterilization, and packaging is presented according to scientific processing with a dash of history, geography, and sometimes and exotic description; for example, the appetizing cheeses and wines, justified by the inherent fascination of their science and technology. The author combines information on the chemical, biological, and engineering principles that go into Indian food processing with the traditional and ancient practices that very often gave rise to the more sophisticated techniques of the new technology, and presents this mixture in an interesting and lively way to the lay reader. A departure from the routine presentation of food categories and groups makes the book more readable, even for specialists in the field, who will have no problem understanding that the "foundations" of the diet means the staple foods, the "cups that cheer" means tea and coffee; the "tastes that differ" refers to sugar, honey, and salt; and the "living foods" are the products of animal origin such as eggs, fish, and meat. The book is written simply and is suitable for both nutrition professionals and lay persons. However, it is missing a chapter that relates the various food preparations and local recipes to consumption at specific ages and in different physiological states.11. R. C. Israel and J. P. N. Tighe in their review and analysis of the Literature of 96-page annotated bibliography with a 5l/2-page introduction. It is not a state-of-the-art review and analysis of the literature as claimed in the title. The annotated bibliography draws heavily on consultant reports for the AID funded International Nutrition Communications (INCS) Project, managed by the senior author. Indexed by country and topic, it provides the UNESCO readership with a wealth of useful information that does not appear in established journals. The introduction chronicles the rapid expansion in the concept of nutrition education in recent years to encompass all aspects of social marketing. Technically rigorous communications and marketing approaches have yielded significant improvements in dietary practices and in nutritional status and have elevated nutrition education/communications to the status of an intervention that attracts multi-million-dollar investments. Israel's claim that more resources have been allocated to combat the problems of under nutrition in developing countries than to prevent over nutrition in industrialized countries is incorrect. This document makes reference to most of the recent, innovative developing-country projects.12. B. L. Amla and V. H. Potty in their research paper Development of energy saving technologies for the food processing industry, as pointed out awareness of the importance of energy saving in manufacturing processes was kindled only when fossil fuels registered dramatic price increases in 1973. These increases led to evolving strategies to conserve energy resources, especially exhaustible sources, by reducing their consumption and developing renewable sources of energy. To achieve any significant savings in energy consumption in manufacturing processes, the food industry must reliably assess energy consumption at each unit operation. Estimation of gross energy requirement can be used for deciding on technology options. Two approaches for achieving significant savings in energy consumption in the food industry could be: (a) improving the efficiency of each unit operation by design improvement; (b) developing new processes or products that consume less energy than traditional processes. The latter approach may be suitable for developing countries like India, which is promoting its processed food industry on a priority basis. A few technologies that require considerably less energy to process products developed in India are highlighted in this paper.13. Narendra Shah, CTARA* & K V Venkatesh in their paper Opportunities for the Food Processing Industry in India has expressed that in India agricultural and dairy sectors have achieved remarkable successes over the last three and a half decades. Besides being one of the world's largest producers of food-grains, India ranks second in the world in the production of fruits and vegetables and first in milk production-providing much needed food security to the nation. The accomplishments of the green and white revolutions have, however, not been matched by concurrent developments in supply chain management, and in new technologies for better processing, preservation, and storage of food. Pockets of shortages and near starvation, substantial wastages due to spoilage, quality deficiencies, and inadequate returns to the farmer are still very much in evidence.14. M.S. Gupta in his comparative study of International Food Legislation and Practices has expressed his views as Food Processing Industry is widely recognized as a 'sunrise industry' in India having huge potential for uplifting agricultural economy, creation of large scale processed food manufacturing and food chain facilities, and the resultant generation of employment and export earnings. India has enormous growth potential from its current status of being the world's second largest food producer to be the world's number one producer. However, there are several bottlenecks that need to be overcome for achieving such position. Part of the problems, arises from India's multiple food laws and their complicated administration structure making adherence difficult.15. Satish Chacker and KK Juneja has given their review on Food Standards, Implementation and Quality Control as food is one of the essentials for maintenance of life and is embedded in cultural and social habits of people. It is very important that the food available is safe/hygiene, wholesome with right nutritional content, free from infection/bacterial contamination, intoxication, contamination and adulteration. Changes have been brought about habits resulting due to developments in technology and for socio economic reasons; food is in increasing demand for a range of food products. Therefore Food Regulations and standards have become a sensitive subject and the regulation of the quality of the food products the object of an increasing public interest. Quality is being the first consideration for the Consumer acceptance, which in turn is linked with recognised national and international standards, reflecting the national and international markets which are essential for the manufacturer to be able to design, produce and market products embracing the Consumer's needs of quality features and using up to date technologies. Compliance with these standards is ensured through the use of regulatory standards and quality assurance systems.16. Rajat K. Baisya in his article on Nutrition Labelling of Foods highlights on how consumers are exposed to a whole range of processed foods every day. Those who do not want the inconvenience of preparing their own meals are willing to pay a premium for foods perceived to be of high quality and standard. One of their main bases of comparison is the information on the labels of these items. But our foods regulations in India are not elaborate and stringent enough to make it mandatory for the manufacturers to declare relevant information on the label to guide purchase decisions of the consumers. In India food labelling standard is still in its infancy and only provide very limited information towards product quality, safety and wholesomeness. Only recently a very select category of foods like baby foods and fruit and vegetable products have been taken up for deciding about the Environment Friendly Labelling Standards at the initiative of the Ministry of Environment and Forest and I have represented Confederation of Indian Industry (CII) in that Committee. But that is a voluntary standard and I have immense doubt whether there will be any taken for that in the Industry. It would be a great service if the food labelling is made compulsory to incorporate nutritional and other quality details of the product so that consumers are not taken for a ride.17. The study carried out by S. Mahendra Dev and N. Chandrasekhara Rao of the Centre for Economic and Social Studies (CESS) for the International Food Policy Research Institute (IFPRI) and the State Government, pointed to the high price elasticity of consumers, low capacity utilisation, lack of insurance facilities, lack of pre-cooling units, roads, extension services, quality testing facilities, brand development and low per capita production. On the positive side, the study cited as strengths of the State, high production of raw material, cheap labour, large domestic market base, trained manpower and a network of research institutions. Dr. Dev presented the details of the study, "Agro processing in Andhra Pradesh: Opportunities and Challenges", at a seminar on "Agricultural exports and food processing", organised by IFPRI at the Acharya N.G. Ranga Agricultural University. The study made a series of policy recommendations. It suggested bringing all food processing industries under an independent Ministry and creation of a separate department at the State level. It recommended encouragement to contract farming in fruits, vegetables, poultry, feed crops like maize, soybean, organic rice and other products and large players in these fields attracted to set up units.18. Indrajeet Chatterjee in his complied report on Food processing industry has bright prospects in India on the world wide web has anticipated that the Indian food processing industry is expected to touch Rs 5,00,000 crore as more and more opportunities begin to emerge in the sector. According to the report the government initiatives in the area will determine the pace of growth. The government has to ensure level playing field by rationalising tax structure, allowing equal access to farm produce and introduce integrated food law. It should ensure that key enablers are in place and also play a facilitator role to the industry, the report suggests. The CII-Mckinsey report has identified five key opportunities emerging in the Indian food market requiring targeted strategies with strong focus on achieving the right balance of efficiency and innovation. According to the report, mass-market basic foods will continue to be the largest area and will require companies to ensure distinctive efficiency across their business system to reduce inefficiencies and compete with the low-cost unorganised sector. A mass-market value-added food opportunity is beginning to emerge in products like rotis, ready-tocook/ eat products and condiments. Given their mass consumption nature, product innovation needs to be backed by a highly efficient business system to succeed, the report says. Niche market opportunities in more exotic product categories will continue to exist and provide reasonable profitability, but will require tailoring of the product mix to local tastes to gain acceptance. Exports of food products can become a valuable growth driver for the industry, leveraging the historic base, new specialty categories and other areas where India can build a distinctive advantage and a strong brand. There will also be a significant growth in terms of input providers, logistics suppliers and retail, the report says. It says Indian companies need to focus their efforts on creating market driven linkages across the entire chain, develop innovative products and low-cost business system.19. According to a recent report "Indian Food and Beverages Forecast (2007-2011)" published by RNCOS, India's food-processing sector has undergone significant changes over the last six to seven years (2001-2006). The types, variety, quality, and presentation of products have all improved, mainly as a result of economic liberalization. The report augurs that the Indian food processing industry would witness a CAGR growth of 15% for the period spanning from 2007 to 2011. Many countries are increasingly eying upon India for food. Recently, India has determined to export 6000 Metric Tons of rice to Sri Lanka. Even multinational companies are banking on India to meet global food needs today. Corporations and large investors, both domestic and global, are cashing in on Indias agribusiness as a promising market with dual prospects - to provide for the swelling Indian middle- class and exportoriented premium quality processed food. Various measures like food parks, government subsidies, tax breaks, public-private partnerships in investment, increased FDI, modern retail structure, and strengthening supply-chain infrastructure, along with worldwide road shows have thrust the industry's growth.20. In their analysis of Opportunities for the Food Processing Industry in India Narendra Shah, & K V Venkatesh, has anticipated that the increased urbanization, improved standards of living, and the convenience needs of dual income families point to major market potentialities in the food processing and marketing sectors. This is also evident from the presence of several global foods giants and leading Indian industrial enterprises in the country's food processing sector, such as: Nestle India Ltd, Cadbury's India Ltd, Kelloggs India, Hindustan Lever Ltd, ITC-Agro, Godrej Foods and MTR Foods Ltd. Besides, in the current globalized milieu, our surplus food production, as well as the increasing preference for Indian foods (in several regions of the world) needs to be leveraged to achieve economic and strategic objectives through exports. The Food and Agriculture Integrated Development Action (FAIDA) report (1997) prepared by McKinsey has estimated that, driven by changing consumer preferences, the annual consumption of 'value-added' foods alone would grow to Rs.225, 000 crores by 2007? larger than the entire manufacturing sector! A more recent report has stated absolute revenue increase of Rs. 900 billion in food manufacturing between 1993 and 2000. This is in contrast with Rs. 150 billion and Rs. 300 billion in the pharmaceutical and IT industries, respectively. Overall, the value of the Indian food industry has increased from Rs. 3.09 trillion in 1993-94 to Rs. 3.99 trillion in 2000-01. The segments with the largest growth potential have been identified as dairy, wheat, fruits and vegetables, and poultry. This report has also identified some of the major challenges for the emerging food industry in India21. Westby. A. and Gallat. S, in their article Inflation will have impact on food industry as well has studied the effect of inflation on food processing industry. Inflation is now well above 8 percent. Basic food items are much costlier now. Government actions to stop steel export and tightening the money supply has not yet made any impact in the reduction of inflation rate. Although finance ministry and planning commission is still hopeful that the inflation rate will soon come down but market is yet to see any impact of the initiatives taken so far. There will be thus direct and indirect impact of the rising inflation rate on the performance of the processed food industry as well. Let us examine the kind of impact inflation can have on our processed food industry.

Firstly, the rise in input cost will increase the cost of production and entire escalation in cost cannot be passed on to the consumers resulting in lower profitability of processors. The lower profit will force the manufacturers to cut down on other costs such as R&D, advertisement and promotion as well as the manpower cost.Secondly, manufacturers will not be able to absorb entire cost escalation and therefore will resort to price increase which will reduce the demand for the products. As processed food products do not fall under essential goods and therefore consumers will use discretion to spend in this product category.

Thirdly, consumers in general, will have less cash surplus (disposable income) to indulge in buying products, which are sometimes impulse purchase. Middle class population that constitutes the large part of the market will resort to drastic reduction in budgetary allocation for purchase of processed food products.Fourthly, the rise in prices has also resulted into short supply of the basic agricultural input. This is also partly the result of low growth in agricultural sector. The manufacturers will have difficulty to get the regular supply of the basic agro commodities of uniform quality and price resulting into fluctuating manufacturing programme in the process plant or the fluctuating cost of production which makes the supply chain management issues more complex.Fifthly, the rising cost of production will impact the exporters of processed food products. Those who are highly dependent on the export sales or those who are in the international trade of processed food are already passing through difficult phase as rupee started becoming stronger in relation to dollar.Sixthly, as we all know that processed food industry is consisting of mainly small and medium players. The large and established players are very few. Although small players have more flexibility they cannot have capacity to absorb shock and thus have less staying power which large players have. Thus the ripple effect of inflation in the entire business of processed food of course, some of these observations will be true for other categories as well but processed food industry is going to experience direct impact, which others are not possibly experience.22. Raghu-Raman. S.V, Retail Revolution is Finally Arrived: Impacting Our Food Industry Wal-Mart, the worlds number one company in the fortune 500 list has finally firmed up a plan to enter India through a 50 : 50 joint venture with Bharti Telecom. Bharti Group had been discussing their retail business with the Tesco for quite sometimes and it was reported earlier that they are going together. Only recently Bharti has withdrawn from that discussion and the very next day announced the formation of JV with Wal-Mart. This only indicates that the discussion continued by Bharti parallel with both Tesco and Wal-Mart and finally the decision was taken in favour of Wal-Mart who were very actively scouting around for the joint venture partner in India and the choice was for the large all India group with significant presence. Reliance could have been the other choice for Wal-Mart along with some of the big groups like Raheja Construction including the existing players in retail domain like Shopper Stop, Pantaloon etc. Even the domestic group like Godrej was also named as prospective partners for Wal-Mart. Finally the issues are resolved and Bharti-Wal-Mart joint venture is formed. Mr. Sunil Mittal of Bharti gave the press statement that it is not necessarily the joint venture of equal equity participation but a joint venture of two equals. The real term retail revolution therefore is about to begin in India and that will impact the prospects of our processed food industry.23. Graffham, A.J Some New Food Ventures Enchasing on Huge Opportunity from Global Retail Giant Many local food ventures collapsed because they could not create sufficient local demand to support the investment. These units struggled for existence and survived at subsistence level or even ended up in closure. We have cited many such examples in past in the same series. Institutional funding also, as a result, got blocked creating low prospect category for investors. When domestic market was not growing, players found their fate got sealed as no one ever thought of building capability to market finished product in international trade. The lifting of the trade barrier and related force of globalization have definitely opened up new horizon for some of these capable food ventures. These new generation food processing food processing industries have been able to create some success stories which stories that others should try to emulate. They have been able to see new market opportunities beyond the geographical boundaries of our country and were able to make their products acceptable in global market. The volume of business is so high that over fifty percent of the capacity is utilized by one retail chain. That has made their task of marketing much easier and they can now focus and concentrate on improving technology, cost and quality and at the same time will have time and resources to gradually build the domestic market over a longer period of time. And this is what exactly they are doing. We will discuss the cases of a few such ventures.24. Shegaonkar. V, in his article Health foods are getting more focus explains how Heath Foods, dietary supplements and nutraceuticals are increasingly gaining grounds and the category is growing fast. Even in the regular category, marketers are increasingly focusing on communicating the nutrition and health aspects of the product more than the associated fun and convenience that goes with the consumption of any processed food. This trend is now more visible and as younger generation has become more health conscious marketers are trying to focus on this attribute. As safety, health and nutrition become more important and the regulatory mechanism has become more stringent the nutritional quality assumes significance. There is a distinct shift from consumption of so called junk foods to health foods.25. Saxena, S., Thangaraj, G.S has focused their attention on Acquisition of Domestic Food Business by MNCs. Liberalisation has brought in through the entry of large multinational and transnational corporations, foreign investment in this sector. This resulted in competition, technological up gradation and market expansion. In the face of the competition, domestic Industries are gradually losing market share and thus selling their businesses to the new entrant MNCs well before the value of the brand and businesses drops further due to ongoing onslaught of multinational brands. This is happening because MNCs have much greater resources to put behind their brand and business and also have long term vision and sustainability. Domestic industries are no comparison.26. David Feder, Managing Editor FoodProcessing.com in his online article The 6 top trends in food processing has discussed the following six trends in the food processing industry. 1. Organic = healthy---That equation is not necessarily true, but the message is so ingrained in the minds of millions of consumers that the math cannot be ignored. 2. Get well soon ---The twin epidemics of obesity and diabetes dominate the health and wellness category. No day passes without the mention of one, the other or both on television, radio or in newspapers. But in general, between one-fourth and one-third of consumers make food choices based on health for some reason. 3. Age awareness--Health is still the biggest part of the aging trend. For every age group theres a health concern some processor is targeting. Attention is split mostly among concerns of children, teens and seniors. 4. Eat global, buy local---New findings in a joint study by Mintel and the National Assn. of the Specialty Food Trade, New York, and show specialty food continues to show strong mainstream movement, and it singles out ethnic influences as part of the growth surge in the $35 billion product niche. 5. Control yourself---Were controlling portions not just for health but convenience. As a trend, convenience has been high on the list of movements to follow for years. But the two aspects merged in 2004 when Kraft Foods Inc.s Nabisco brand launched 100-Calorie Packs of some of its most popular cookies and crackers. 6. Make room kosher, halal is here---Kosher broke away from ethnic as a trend of its own with the first wave of fear over mad cow disease. Halal certification, the Muslim equivalent of kosher, is finally grabbing at the same brass ring.27. Premkumar.T, in his paper FOOD AND DRUG INDUSTRY IN INDIA "AN OVERVIEW". This paper discusses the present Government policy, regulatory and business trends in food and pharmaceuticals Industry in India. These sectors of industry provide multifarious opportunities to potential investors in this Sector, both domestic and foreign. As several policy initiatives are undertaken by the Government of India since liberalization in August 1991, the industry sectors have witnessed unprecedented growth in most of the segments.28. C. Balagopalan. Nayar, Food processing industries in India-Regulatory Framework. Different laws govern the food processing sector in India. The prevailing laws and standards adopted by the Government to verify the quality of food and drugs is one of the best in the world. Multiple laws/regulations prescribe varied standards regarding food additives, contaminants, food colours, preservatives and labelling. In order to rationalize the multiplicity of food laws, a Group of Ministers (hereinafter referred as GoM) was recently set up to suggest legislative and other changes to formulate a modern, integrated food law, which will be a single reference point in relation to the regulation of food products. The food laws in India are enforced by the Director General of Health Services, Ministry of Health and Family Welfare, Government of India.29. Despite 6.2 percent growth, Indias agro industry lags behind, as Rajeev Ranjan Roy express his views on Indias agro-industry has miles to go before it catches up with the rest of the world. Its share in the agro-products of developing countries has gone up only marginally from 3.1 percent in 1995 to 3.8 percent in 2005, despite growing at 6.2 percent in the 10-year period. China tops the list by accounting for 26.5 percent of the total agro-products in developing countries, says the UN Industrial Development Organisation (Unido) International Yearbook of Industrial Statistics 2007. Malaysias and Indias agro-industry grew on average by 8 and 6.2 percent respectively over10 years (1995-2005), while the regional agro-industry growth performed at 5.7 percent, the report states. Indias agro-industry employment share, says the Union report, in total manufacturing formal employment is only 1.2 percent, while it is 9.5 percent in the Philippines, 8.8 percent in Malaysia and 7.6 percent in China. There is tremendous potential in India for the growth of the agro-industry. It is happening in other countries, but not in India. What is needed is proper coordination with farmers, and adequate processing infrastructure for agro-products,30. Satish Y. Deodhar in paper Motivation For and Cost of HACCP in Indian Food Processing Industry is of view that to remain quality competitive in the post-WTO regime, Indian food processing firms would have to adopt a food safety management system - Hazard Analysis and Critical Control Points (HACCP). It is necessary to understand, therefore, in what way the system benefits firms, and, what are the costs of HACCP implementation. This paper does that. Data on reasons for and cost of HACCP implementation was generated through questionnaire survey of food processing firms. Analysis was performed using factor analysis, contingency tables and chi-square tests. While quality and production related factors motivate firms to employ HACCP, trade associations are not at all instrumental in promoting the system. Set-up cost and operating cost vary with the type of food sub-sector and the size of firm. Government and trade associations may facilitate sector specific concessional loans for HACCP implementation and initiate training programmes. Economies of scale are important in HACCP adoption; hence Indian firms may want to go for horizontal and/or vertical integration.31. Marvin T. Batte, Jeremy Beaverson and Neal Hooker in their research work Organic Food Labels: A Customer Intercept Survey of Central Ohio Food Shoppers presents a report of a customer intercept survey of customers in six central Ohio grocery stores; two suburban, two inner-cities and two rural. The survey addressed customer awareness of the USDA National Organic Program (NOP), particularly for processed foods. Also studied were customer willingness to pay for alternative levels of organic content in breakfast cereals, customer purchase patterns for organic foods, and their opinions about the benefits of organic and other food characteristics. Forty-two percent of those surveyed reported purchases of organic foods, the majority purchasing at least twice monthly. Consumers indicated a willingness to pay higher prices for processed foods with organic content. This willingness to pay varied with income and demographic characteristics of the households. Differences were also observed by store location.32. Madan Lal in his article Food Processing Industry poised for growth expressed that the Food Processing Industry in India is one of the largest in terms of production, consumption, export and growth prospects. Important sub-sectors in food processing industries are: Fruit and Vegetable Processing, Fish Processing, Milk Processing, Meat and Poultry Processing, packaged/Convenience Foods, Alcoholic Beverages and Soft drinks and Grain Processing, etc. As a result of several policy initiatives undertaken since liberalization in July 1991, the industry has witnessed fast growth in most of the segments. As per a recent study on the food processing sector, the turnover of the total food market is approximately Rs.250, 000 crore (US$69.4billion) out of which value-added food products comprise Rs.80,000 crore (US$22.2 billion). Primary food processing is a major industry with lakhs of rice-mills/hullers, flour mills, pulse mills and oil-seed mills. There are several thousands of bakeries, traditional food units and fruit/veg./spice processing units in unorganized sector. In the organized sector, there are over 820 flour mills, 418 fish processing units, 5,198 fruit/vegetables processing units, 171 meat processing units.33. Dr. R.P. Das** and Mr. VikasNath in their research paper on Environmental marketing with special reference to fast food industry in India As concern grows for maintaining and improving quality of environment and protecting human health, organizations of all sizes are turning their attention to potential impacts of their activities, products and services on environment. The environmental performance of any organization is of increasing importance and achieving sound environment requires organizational commitment to a systematic approach and continuous improvement. Food has a very wide meaning but it can be summed up as any plant or animal material, which can be consumed for nutrition and sustenance. Human beings have always recognized that preservation of food and processing of food is of central concern. Food processing industry is of enormous significance for Indias development because of vital links it provides between the two strong pillars of our economy viz. industry and agriculture. It is in this context that Govt. of India (GOI) has given utmost priority to develop the food-processing sector. The entire sector has been deregulated and no license is required except in the case of alcoholic beverages. Automatic approval for foreign investment up to 51% is allowed.Even where investment is more than 51%, approval is given on a case to case basis by the Foreign Investment Promotion Board (FIPB).

34. Harish Yadav in his online article Dirty secrets of the food processing industry has criticized the way food is processed. We have always processed our food; that is something that humans do. We cook our food - that is one type of processing. Processing has two functions: to make food more digestible and to preserve food during times when it isn't readily available. This type of processing produced traditional foods like sausage and the old fashioned puddings and haggis. It includes bread, grain products, c