1

AN ORGANISATIONAL STUDY
AT
EASTERN CONDIMENTS PVT LTD
( Submitted to the College of Food and Dairy Technology, for fulfillment of the requirements for the award
of Bachelur of Food Technology)

Submitted by;
ABDULLAH.A
(BTM11001)
College of Food and Dairy Technology,

(Affiliated to TANUVAS)

Submitted to:
Mrs.Sudha
(Assistant professor and co-ordinator)

25th June 2015

DECLARATION

I hereby declare that the dissertation entitled Organization Study at EASTERN CONDIMENTS
PVT LTD submitted to COLLEGE OF FOOD AND DAIRY TECHNOLOGY in fulfillment of the
requirement for the award of the degree of B.Tech (FOOD TECHNOLOGY), is a record of original work done
by me under the supervision and guidance of Mr.,NIVAS HR officer , and the project work has not formed the
basis for the award for any degree or other similar title to candidate of any university.

Place: THENI
Date:27/10/2011

ACKNOWLEDGEMENT

I am deeply indebted to EASTERN CONDIMENTS PVT LTD, for giving me this opportunity to
complete my project work in their esteemed organization.

I express my gratitude to Mr.THANGACHAN JOSEPH, plant manager and Mr.NIVAS HR

Manager for granting me permission to complete my project work at EASTERN CONDIMENTS PVT LTD

I am extremely grateful to Ms.SUDHA, PROJECT GUIDE, for all her guidance, assistance and
support.

CONTENT
Chapters

Title

Page no

Chapter-1

Introduction

05-08

Chapter-2

Industry profile

09-12

Chapter-3

Company profile

13-23

Chapter-4

Product profile

24-26

Chapter-5

Department profile

27-62

Chapter-6

SWOT analysis

63-65

Chapter-7

Summary &
Recommendation

66-68

Chapter-8

Conclusion

69-71

CHAPTER-1
INTRODUCTION

INTRODUCTION
An organization refers to a social arrangement that pursues collective goals, controls its own
performance, and has a boundary separating it from its environment. Management is interested in
organization mainly from an instrumental point of view. For a company, organization is a means to an end to
achieve its goals - which are to create value for its stakeholders (stockholders, employees, customers,
suppliers, community).
Organizational studies encompasses the study of organizations from multiple viewpoints, methods, and
levels of analysis . it states how people - as individuals and as groups - act within organizations which
involves the study of the structure and functioning of its department. Organizing or organization is
one of the important function of the management. Generally, all the organizations are different but, they
have certain common features. They are group of people linked together by
formal and informal
relationship, in hierarchical order that are engaged in co-operative activities and every one has identical
boundaries. So the study of people in organization is important for future manager.
Whenever people interact in organizations, many factors come into play. Modern organizational studies
attempt to understand and model these factors. Like all modernist social sciences, organizational studies seek
to control, predict, and explain.
It is vital to study the structure and functioning of successful organization so they will guide
directorial towards successful and profitable functioning The swift changes in the field of science
and technology has revolutionized the organizational system. Such changes have become inevitable to
achieve the basic objective of the firm.

a) Objectives of the study

Primary objectives

1.

To study the organizational functions

2.

To know about the structure and functions that carried out in different
departments,specifically taking marketing department

3.

To study the products of the company

.

Secondary objectives

1.

To analyse strength ,weakness, opportunities and threats of the company

2.

To get real time exposure of corporate world.

3.

To understand the difference between theoretical & practical aspects of

functioning organization

b) Methodology
This organization study was conducted by collecting information from primary and secondary data
sources. The study was conducted in three phases.

7
The first phase involved collecting information from various text book, website etc.
The second phase involved visiting production site of the company. The main of the visit was to
understanding the production process.
The third phase involved interviewing departmental heads and other staff to understanding the
activities of each department.
Primary Source
Primary data are collected through discussions and interviews with officials, also through direct
observation.
Secondary Source
Secondary data are collected from:

c)

e)

Company documents &

Company websites.
Scope of the study

The scope of the study was limited to the corporate office at cochin and manufacturing unit at
Adimali.

The study mainly concentrated on HR , marketing and production department of the organisation
Limitations of the study

Time constraints has been the main limitation. The company personnel do not reveal trade secrets,
confidential information like marketing, finance.

CHAPTER-2
INDUSTRY PROFILE

HISTORY OF THE INDUSTRY

By 3000 B.C, turmeric, cardamom, pepper and mustard were cultivated in Harappa and MohenjoDaro, in the Indus valley, were of occupied mixed stock somewhat larger in structure than either the
Sumerians of those communities. The bad club wheat barely sheep and goats from the Iranian plateau and
cotton from Southern Arabia or North East Africa but were held back by their reliance on food water due to
lack of knowledge of irrigation.

9
Summer bad trade links with the Indus valley via Hindu Kush by 3000 BC and by sea from 2500 BC
thus thinking the Harappas with both Sumerians and Egyptian, where cumin, anise and cinnamon were used
for embalming by 2500 BC.
By 1750 BC Harappa civilization had disappeared probably due to flood and tectonic shift were
replaced by the Aryans who invaded via Hindu Kush by 1500 BC. The Aryans had considerable contact with
Babylon from whence the original flood legend arose be adopted by both the Aryans and the Hebrews and
several other civilization.

INDUSTRY PROFILE
Food processing industry in India is among one of the biggest sectors known in terms of
production ,growth,consumption,and export. The turnover for this sector accounts for Rs.250,000crores(USD
69.4billion ) approximately and within it the value-added food products are estimated at Rs.80,000
crores,which is USD 22.2 billion.This sector covers a wide range of edible items, such as,fruits and
vegetables,spices and
condiments,meat and poultry,alcoholic beverages,milk and milk
products,fisheries,grain processing,and plantation. Other consumer goods in the products in the food
processing sector include confectionery items, chocolates and cocoa products, mineral water, soya-based
products, high protein food products,and so onThe exporting processing zones and food proceesing industries
in India are made 100 percent export oriented by the government of India ever since august 1991 and has also
permitted for collaboration both with the the local and global firms. The estimated FDI in this sector is
accounted for Rs.10, 000crores.Some of the features of food processing industries in terms of export
production are as follows Food processing are built in both the export processing zones as well as the the free
trade zones in India and it has been made 100 percent export oriented The import of goods enjoy tax free
privelage in all kind of goods

India and spices

Indian spices paid important role in the history of various lands discovered or destroyed kingdoms
built or brought down, wars won or lost, treaties signed or flowed flavours sought or offered. Spices have also
played a political role in the history. He use of spices from the year 1200 and the European preoccupation
with the world of spices was born .The use of spice in food meant money and power, and the desire to acquire
these precious status symbols led to world exploration pan global communication trade, alliance and war.
Indian spices also fitted into philosophic concepts of improving health science. It was understood that
they could affect the four humors
(Blood, phlegm yellow bile and black bile) and influence the corresponding moodes (sanguine, phlegmatic,
choleric and melancholic)

a) CURRENT SCENARIO
Within the past one decade, the international trade in spices has grown by leaps and bounds. As
estimated 500.000 tone of spice and herbs values 1500 million US dollars are now imported globally every
year. An impressive 46% of these supply come from India. Indias exports and spice extracts have made
spectacular growth attaining over 50% of the global market within a short span.
This remarkable achievement is boon of a sea change in the industry scenario.

10

The Indian share

At present India produce around 2.5 million tonnes of different spice valued at approximately 3 million
US dollar, and hold the premier position in the world. Because of the varying climate suitable for the spice
cultivation almost all spices are grown in this country. In almost all spices are grown in this country. In almost
all the 28 states and six union territories of India, at least one spice is grown in abundance. No country in the
world produces as many varieties of spices as India.

11

CHAPTER-3
COMPANY PROFILE

ABOUT THE COMPANY

INTRODUCTION
The Eastern Group was founded by Mr. M. E. Meeran, chairman of the group, nearly two decades
ago. He started its activities as a business with a wholesale provision of goods at Adimaly in 1969 named
Eastern trading company. Eastern Coffee and Curry Powder established in 1983 as a pioneer in the state to
produce packed curry powders, coffee powder and food products. Eastern Condiments was established in

12
1991, as expanded form of eastern Coffee and Curry Powder, and employing 150 employees where as Eastern
Coffee and Curry Powder were employing 20 workers.
The company exports its products to Saudi Arabia and the United Arab Emirates for the past few
years and now the company exports its products to various parts of the world like Middle East, the U.K, the
U.S.A, Australia, Germany etc.
The production at the initial period was only 100kg per day. In those days, the process of production
was enhanced from grinding to pulverizing and so the production could also help to preserve the natural taste
of the powder. As Eastern curry powder unit could not meet the increased demand, establishment of Eastern
Condiments with a production capacity of 20 tonnes a day was a absolutely necessary. From the initial
production capacity of 100kg per day , now it can produce around 78 tonnes per day.
The purity and freshness of Eastern Curry Powders made Eastern a house hold name in India and
abroad. Bringing high quality products every day at affordable prices to the common man for his daily use is
the ultimate goal of Eastern group of companies. Treating the customers with commitment for quality at the
right price in all products is their formula for success.
Eastern Condiments was established in 1991 .100000 Kg of sales was registered in 1991. The
company is the leading brands in India and second most popularized brand in Kerala .The company hold 75%
market share and it follow cash and carry method. The company follows direct distribution and it had 86
routes. Now the company had 1500 employees and the last year turnover was Rs. 450 Cr. The company plan
to attain the target of Rs.1000 Cr by 2012

Various departments in Eastern are;

1.Human Resource Development & Admin

6.Quality Control & Quality Assurance

2.Finance and Accounting

7.Purchase

3.Production

8.Export

4.Maintanence

9.IT Department

5.Marketing

10.Production Planning and Control

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CHAPTER-4
PRODUCT PROFILE

PRODUCT PROFILE
Eastern condiments Pvt . LTD has different varieties of spices, curry powders, blended curry powders
and masala. The different Categories of products are:
Eastern processes and manufacture Spices and blended spice powders. Spices are procured from the
finest plantations in Kerala, India.

DIRECT POWDERS
TURMERIC POWDER
CHILLI POWDER
CORIANDER POWDER

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BLACK PEPPER POWDER

DIRECT SEEDS

MUSTARD
CUMIN
BIG JEERA
MEETHI

BLENDED MASALA POWDER

RASAM POWDER
SAMBAR POWDER
PICKLE POWDER
FISH MASALA
CHICKEN MASALA
MEAT MASALA
BIRIYANI MASALA
GHARAM MASALA

PICKLE

MANGO
TENDER MANGO PICKLE
GINGER
GARLIC
LEMON
DATES
PRAWN
MIXED VEGETABLE

Outsourced product
Company outsource the manufacturing\procurement of the following product.

TAMARIND
RICE PALADA
COCONUT
GINGELLY OIL
The product is tested in the laboratory prior to acceptance.

15
The outsourced units are inspected based on established parameters annually.

ORGANISATION CHART
BOARD OF DIRECTORS
CHAIRMAN VICE
CHAIRMAN

VICE PRESIDENT

DIRECTOR

DIRECTOR

DIRECTOR-

DIRECTOR-

(OP)

TECH

F&A

P&O

IT

EXECUTIVE COMMITTE
HEAD-

HEAD-

HEAD-

HEAD- ENGG &

PRODUCTION

PROCURMENT

MARKETING

TECHNICAL

CFO

COMPANY
SECRETARY

FINACE
CONTROLLER

ASST
MANAGER

SR MANAGER
MKTG

MANAGER

SR MANAGER
HR & ADMIN

EXPORTS

MANAGER
PRDN

TAXATION
OFFICERS

SR
OFFICERHR

MANAGER
MKTG
OFFICER
ASST
MANAGER

SR.SALES
OFFICERS

SALES TEAM

OKKAL
EXPORT
UNIT

MANAGER
-PPC

SR OFFICER
PPC

OFFICERS

AGM
Finance
DY
MANAGER

ASST
MANAGER

PROD.
SUPERS
OFFICERS
ASST
MANAGER
PRODUCTION
MPD

SR MANAGER
MAINTENANCE

SR OFFICER
PURCHASE
MANAGER
TECHNICAL

OFFICERS-IT
ASST MANAGER
MICROBIOLOGY

OFFICERS- PPC
PRDCTN TEAM

SR OFFICR
TECHNICAL

DY
MANAGER
ELECTRICAL

WORK
SHOP IN
CHARGE

16

a) Awards Won
The eastern group has won many prestigious awards for its outstanding performance by Spices Board
India for 8 consecutive years from 1998 to 2004-05. Mr.M.E.Meeran, Chairman of Eastern Group was
awarded as the Best Business Man Of The Year by Business Deepika (leading business journal in Kerala) in
2007-2008. He is also the award winner of Best Entrepreneur Of The Year by Mangalam Publications. The
company has also won the FACT MKK NAIR MEMORIAL PRODUCTIVITY award for the year 1995-96.
The company has got ISO 22000 and the HACCP certification. Eastern was the first company in
India to get ISO 22000 certificate. Every award has been a stepping stone for achieving greater heights and
look forward for higher goals. The foresight of the chairman is the guiding light for the blazing track of the
group.

b) VISION OF EASTERN GROUP

To be the preferred supplier:-Catering to the basic needs of the mass market by providing products of
outstanding value through the adoption of global standard and innovative practice.
To be a Preferred Employer in the Industries:-We are provides a challenging work environment and
adds value to our people through diverse exposure and continuous education.

c) EASTERN GROUP OF COMPANIES

Eastern Group of Companies is a group of companies with diverse interests and a world leader in
Indian spices. Eastern has ventured into various areas like tyre retreads, mattresses, garments, packaged
foods, mineral water and public school and has many more projects in its dream. The detailed description of
each company is given below;
1) Eastern Curry powders
The company has provided their consumers with consistently high quality powders and blends.
Eastern Condiments operates from two modern factories situated in the Western Ghats of South India

Natural Spice Powders

Eastern turmeric Powders

Eastern Chilli Powder

Eastern Coriander powder

Eastern Black Pepper Powder

Eastern Curry Powder

2) Sunidra Mattresses
Sunidra mattresses Pvt.Ltd. was set up in 1999 to manufacture rubberized coir mattresses with a state
of the art factory in Thodupuzha. The popular brand of rubberized coir mattress manufactured by Sunidra
Mattresses Pvt.Ltd.is slowly growing to be a market leader in the country. Sunidra has own the ISO 90012000 certificate.

17
Sunidra is made of rubberized coir sheets that are produced from 100% natural latex without any added
waste. These rubberized coir sheets are air permeable and have natural breathing qualities, it doesnot cause
any allergies and also recyclable.
3) Eastern Aqua minerals
Eastern Aqua Mineral, a recently launched company was set up in the year 2002.Eastern Aqua
Mineral entered the area of packaged drinking water with the state of srt plant located at Eranakulam district.
Eastern packaged drinking water of highest purity standard ,high quality with control,1286 testing facilities
and quality product with international standards. It is available in convenient sizes. Eastern packed drinking
water is also priced attractively in keeping with Easterns view of bringing high quality products to the
common man at the right price.
4) Eastern Public School
The Eastern group entered the area of education with the getting up of the Eastern Public School.
Mrs. Nabeeza Meeran has been the Principal of Eastern Public School. This school ensures a high quality
education from kindergarten to primary levels with C.B.S.E syllabus providing all the residential facility
residing at the heart of Idukky District
5) Eastern Treads Ltd.
Eastern Treads Ltd. Is a public company engaged in the manufacturing of quality procured tread,
cushion, bonding gum and black vulcanizing cement. Its branches all over India has been showing consistent
high performance and growth. The factory has annual turnover of 12 crore and it is located at Oonnukal,
Kothmangalam. The company has a processing capacity of 12 tonnes of cold rubber per day with nation
wide market network. This company is in the service industry for retreading tyres and the service plant is
located at Vazhakulam. The company services by retreading of used tyres on an average basis of 1500 tyres
per month.
6) King Richard Shirts
King Richard, a brand of men's wear from Eastern Clothing Company was set up in 1999. This
brand was targeted at middle class. King Richard Includes all the trends of colour combinations and designs
of fashion shirts and trousers with a view to meet the aspiration of working class with a quality ready wear at
responsible price in the international styles.
This factory has the production capacity of 15,000 shirts per month. Top quality fabrics are used in the
manufacture of King Richard brand shirts (utilizing 100% of cotton from India and European brands like
Bergamo, Brembana, Italian fabric etc.). This brand usually comes out mostly formal and casual styles; but
also makes small numbers of semi-casual styles.

COMPETITORS INFORMATION
The company has many competitors in the market because the condiments industry it also small scale
industry. So the company faces competitors mainly from three different states like

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Kerala - Melam, Priyam, Saras, Bramins, Ruchi, Double Horse

Karnataka -M T R, SA rawther

Tamilnadu Shakthi, aatchi

Food safety management system

Eastern company has established documented , implemented and maintained an effective food safety
management system and update it when necessary in accordance with the requirements of this international
standard ISO 22000:2005 and HACCP
The company has
Ensured that the food safety hazards that may be reasonable expected to occur in relation to products
within the scope of the system are identified evaluated and control in such manner that the product of
the organization do not directly or indirectly, harm the consumer,
Communicated appropriate information through out the food chain regarding safety issues related to
its products,
Communicated information concerning development implementation and updating of the food safety
management system throughout the organization to the extent necessary to ensure the food safety
required by this international standard, and
Evaluated periodically and update when necessary the food safety management system to ensure that
the system reflects the organizations activities and incorporates the most recent information on the
food safety hazards subject to control

FOOD SAFETY POLICY

Eastern Condiment pvt Ltd is committed to supply safe and hygienic spice powder, masala
powders, pickles rice and coffee powder to our customers through control of food safety hazards in the
raw materials using greatest process hygiene system to the expectations of our customers by complying
with statutory and regulatory requirements.

LEGAL FRAMEWORK OF THE ORGANISATION

Eastern Condiments Pvt Ltd is incorporated under THE COMPANIES ACT 1956 on 26 th Feb 1991
having its registered office at P. B no:15 Eastern Valley Adimali. The Authorized share capital of the company
is Rs 35, 00,000/- divided into 3500 shares of Rs 1000 each.

INTERNATIONAL ORGANISATION FOR STANDARDISATION (ISO)

ISO was set up in the year 1987. It is a worldwide federation of standard bodies from 138 countries.
Bureau of Indian Standards (BIS) represents India in ISO.
MISSION
Its mission is to promote the government of standardisation and related activities in the world with a view
to facilitate international exchange of goods and services and to develop co-operation in intellectual,
scientific, technological and economic activities.
ISO Series
ISO 9000-2000

19

1.
2.
3.
4.
5.

ISO 9001-2000
ISO 9004-2000
It is first developed and published in 1987, revised in 1994 and 2000.
It consists of 3 basic documents (9000,9001 and 9004
It is a means to demonstrate quality assurance of product or services
It is the most popular among over 13000 standards issued ISO since 1987
Indian version is IS/ ISO 9000 series standards

ISO VERSIONS
ISO 14000 for eco-friendly products and companies
ISO 9000 for the overall quality products
ISO 22000 for food safety products
Eastern is the first company in India and the second company in Asia got ISO 22000 Certification.
Eastern got ISO Certification in the year 2000-20005.The Organisation shall ensure the following basic
requirements for the implementation of ISO 2200.
The food safety hazards that may be reasonable expected to occur i relation to products within the scope of
the system are identified, evaluated and controlled in such a manner that the products of the organisation do
not directly or indirectly harm the consumers.
Communicate appropriate information through the food chain regarding safety issues related to its
products.
Communicate information concerning development, implementation and updating of food safety
Evaluate periodically and update.

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CHAPTER-5
DEPARTMENT PROFILE

I.

HUMANRESOURCE DVT &ADMIN DEPARTMENT

Man power or human resources or people at work of an organization consists at all individuals
engaged in any of the organization activities regard less of levels
Personal management is that part of the process of management which is primarily concerned the
human aspects of an organ. Its purpose is to establish and maintain good personal relations at all levels of
an organization. Without efficient use of human resources, management can never accomplish
organizational objectives. Personal management is also called personal administration, labour
management, and manpower management.
Administration or Human resource is defined as it is the sum total of inherent abilities, acquired
knowledge and skill represented by the talents and aptitudes of the employed person .According to
Edwin. B. Flippo, personal management has defined as the planning, organizing, directing and

21
controlling of the pro development, compensation, integration and maintenance of people for the purpose
of controlling the organizational, individual and social goals.
.
a. DEPARTMENT CHART

Vice President Operations

Senior manager H R

Senior officer H R &

Administration

H R Officers

1. DUTIES OF HUMAN RESOURSE DEPARTMENT

The responsibility of human resource department is mainly to keep the records of attendance of staff
and workers. It also includes records of various leaves taken by the employees and management staff,
calculations of salaries, Provident Fund, bonus of employees, records of their entry in to the service, issue
of memos and other service rule related matters.
2. CLASSIFICATION OF WORKERS
a. Senior workers
b. Junior workers
c. Piece rate workers

22
d. Daily wage workers
e. Technical workers
f.

Apprentice

3. RECRUITEMENT AND SELECTION

Recruitment is one of the step in the selection process. Vacancies arising in an organization due to
various reasons such as resignation, termination death, employee promotion, transfer have to be filled by
recruitment and selection.
1. DIRECT RECRUITMENT
In Eastern frequency uses this method for recruitment. The firm places jobs advertisement
in Malayalam English news papers and local T.V.channels and tries to attract as much capable people
from outside its company services.
2. INTERNAL RECRUITMENT
Several post are filled from among the internal candidates
Whenever vacancies arise efficient and skilled workers from the rank and file of the company
are promoted and appointed in the company.
Besides, evictees, local candidates who belong to surrounding have preference in
subsequently arising vacancies.If they have prescribed qualification and experience the company may
give special preference to them.
4. EMPLOYEES
The Adimaly branch of the company has 3division( Masala powder, Marketing and Administration).
There are 1500 employees working in the company.
5. TRAINING
The company will prepare yearly training schedule based on ISO 22000. The will give the job
training for the employees. All management staffs put under training particular subject has to submit the
report to the Factory manager about the training. Based on the evaluation of the ranking is poor, he will be
given further training. Individual rewards for training are kept and maintained properly.
6. PROMOTION AND TRANSFER
Those workers have required qualification and eligibility are promoted to supervisory cadres.
Transfer is two types. They are internal transfer and external transfer. Employees transferred to different
departments on the basic of their skill.
7. WAGES AND SALARY
Me workers are paid into two system.
i.
ii.

Piece rate system

Salary System

8. RETIREMENT

23
The company will undertake some disciplinary action of faults from the employees. The disciplinary
action includes loss of pay and suspension.
b.

LABOUR WELFARE FACILITIES

The company provides a lot of non-monitory benefits to their employees. Some of them are as follows:
1.
2.
3.
4.
5.
6.
7.

Transportation
Canteen facilities
Personal Protective Equipments.
Medical Insurance.
Pension Scheme
Annual Medical Check- up
Tours and Picnics.

c. FOOD SAFETY OBJECTIVES OF HR DEPARTMENT

To provide at least 12 hrs training to every employee yearly about food safety..
To ensure provide induction training new employees within two weeks from date of joining

d.

WOMEN EMPOWERMENT:
Eastern Condiments gives preference for women as their workers. Around 80% of workers are

women

II.

MARKETING DEPARTMENT

Marketing deals with identifying and meeting human and social needs. One of the shortest definitions
of marketing is meeting needs profitably. L. e. marketing is a drive to turn a private or social need into
profitable business opportunity. Marketing being the most important it is concerned with analysing the
market , discovering the opportunities , formulating marketing strategies , developing the special strategies
and tactics, proposing a budget and establishing a set of control. More than a company department , the
marketing is a orderly and insightful process for thinking about and planning for markets.

a. MARKETING FUNCTIONS

Developing marketing strategies

Capturing marketing insights

24

Connecting with dealers & consumers

Building strong brand image

Delivering value to customers

1. PRODUCT DISTRIBUTION CHANNELS

Factory fresh outlets
Whole sellers
Retailers

2. MARKETING STRATEGY
Company follows push and pull strategy in the case of marketing. Merchandise strategy is also
followed.
3. TARGET ACHIVEMENT METHODS
Increments and spif are given based on the performance of the sales executives
4. MARKETING PRODUCT LINE

Spice powders
Pickles & pickle powders
Rice flower
Tea & coffee

5. CUSTOMER BENEFICIAL & SATISFACTION IDENTIFICATION METHODS

Yearly conducting dealers meet
Customer satisfaction details collected from dealers
6. IDENTIFICATION OF CUSTOMER EXPECTATION
Through SMRI Professional survey team
Through dealers
7. CUSTOMER ORDER RECEIVE AND FOLLOW UP
The orders receive from dealers in weekly once.

b. MARKETING TOOLS & TECHNIQUES

The various sales techniques consist of: Route Sales
Factory Fresh Outlet

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Inter Company Sales
Export Sales
1. DEMAND ANALYSIS
The average percentage of three constitutive months plus 5 % of the average sales.
2. METHODS OF OVERCOMING COMPETITORS
There is no stiff competition faced by the company, thats 70% market share belongs to companies
product. The total number of competitors of local market is 187
3. MARKET SEGMENTS
The companys product mainly segmented on the basis of geographical, cultural and customer
features.
The main responsibility of marketing department is to ensure the receipt of good quality material to
the consumer as and when required. The main aim of marketing department is to supply good quality products
at a reasonable price.
Eastern following direct supply of its products to retailer and retailer sold product to consumer.
4. ADVERTISEMENT & SALES PROMOTION
NEWS PAPER
TELEVISION
DISCOUNT

Senior
Marketing
Manager

5.Administrative
PRODUCT PUBLICITY

Staffs
Mainly through advertisement

Marketing
manager

6. CUSTOMER RETAIN MANAGEMENT

Eastern products are already branded. The company
give more importance to quality of the products,
Assistant
so the products already have regular customers

Manager

Senior Sales
Executive
c. MARKETING DEPARTMENT STRUCTURE

Sales Executive

Driver

Stock Assistant

26

The Marketing Department headed by Senior Marketing manager and followed by Administrative Staffs,
Marketing Manager, Assistant Manager, Senior Sales Executive, Sales Executive, Driver and Stock
Assistances.

III.

FINANACE AND ACCOUNTS DEPARTMENT

a) OBJECTIVES OF FINANCIAL DEPARTMENT

Financial statement are prepared by the firm. The generally accepted principle and procedure are
followed to prepare these statements. The basic objective of financial statement is to assist decision making.
1) To provide reliable financial information about economic resources
and obligation of a business enterprises.

27
2) To provide financial information that assist in estimating the
earning potential of the enterprise.
3) To provide other needed information about change in economic
resources and obligation.
4) To disclosed to the extent possible other information relation to
the financial statement that is relevant to statement users.

b) FUNCTIONS OF FINANCE DEPARTMENT

To create budget among financial year.
To record day to day financial transaction.
Keep and maintain financial recorded.
Tax payment and pay of cash for other purpose.

All details are collected via the orion software. So when a data regarding production or sales or cash etc.
Is entered in the respective department the finance department
C F O will get it via the software.
The finance department will check wether the information entered is correct.
The daily collection made by the sales staff is deposited in The federal bank account. All deposited
money come under same Account.
The daily collection
made by the sales staff is deposited Company
in the federal bank account.
Finance

controller
secretary
The cash turnover
of eastern condiment will come around
200 per year. Currently the organization has a
loan of Rs. 40Crores. External audit is done every 6 month, 3crores require as Eastern daily working capital.
Company adopt E- filling system for sales tax payment earlier. Now Eastern condiment expecting
40crores investment from Malaysia Company.

Finance
The internal audit is also done in theAGM
organization.
Finance has two divisions sale tax and income tax
return filling. Sales tax is filed monthly through e-filling from Adimaly office.

c)

STRUCTURE OF FINANCE DEPARTMENT

Dy. Manager

Senior
Officers

Officers

28

The finance department comes and or the C F O. The department headed by Company Secretary and
Finance Controller, AGM Finance, Dy. Manager, Senior officer and Officers

IV.

PRODUCTION PLANNING AND CONTROL DEPARTMENT

Planning and control is the department which plans everything regarding production. It find out what
is to be produced when where quantity and it even informs the purchase department about what raw materials
is to be purchased or production.
PPC regulate stock inflow and out flow with in help of orion soft ware so the amount of stock
readily available.

29
With the help of orion they getting a statement based on that statement they can also manually check
the amount of the stock and production made.
All 5 production location are handled from adimaly It self they make plans according to the data
provided by the marketing department.
Based on the information from the marketing department give instruction to the purchase department
and production department. They plans for 3 months later it divided on monthly basics. Finally super visors
of production scheduling on weekly basics.
Production is according to the requirements and will depend on seasonal demand. Production plan
for maximum 3 month and festival seasons.

a) PRODUCTION PLAN
The production department prepares monthly production plan. This production plan is based on the
report of marketing department. Based on this report the production target, the production plan will be
prepared. At the end of the month, the production department analysis the production details for the month.
The company being an ISO-22000 certified one, they should maintain daily shift report and monthly
production report.
b) WORKING HOURS
Production of the company is in 3 shifts of 8 hours.

There are 700 employees are working in the

factory.
c) PRODUCTION CAPACITY
They installed production capacity of this factory is 200 tonnes per month.
OBJECTIVES
Determining the nature and the magnitude of various input
actors to produce the desired output.
To co-ordinate labour, machines and equipments in the most effective and economic manner.
Ensuring smooth flow of material by eliminating bottlenencks, if any in production.
Utilisation of under employ resources.
To manufacture the desired output of right quality and quality at right time.
d) WORK INSTRUCTION
All skilled and unskilled workers engaged in space handling aria wear uniform, caps, aprons, and
hand gloves. Casual lady workers are engaged in packing wear house coats, hand gloves and caps.
e) PRODUCTION DEPARTMENT
Production function performs according to instructions from the production planning and control
department. Production planning and control function give monthly indent which is converted in to weekly
plans by production department. A stock of goods for 3 days production is kept with the department. In
production expected normal loss is 2% to 5%. Al details regarding production is given to production planning
and control department daily basic.

30
The production department consist of 700 workers and 16 vehicles for transferring of raw materials.
The productivity is around 75%.
f) FUNCTIONS OF PRODUCTION DEPARTMENT
The activities production area includes various stages of operation until dispatch. The products
marketing largely based on the production capacity of the firm. The has set up a well-built production
department under a production in charge and a plant supervisor. As a food industry, the production aria must
be clean and hygiene as ISO 22000 requirement. The production operation in to production area is carried out
as per production plan. Ingredients will be moved operation wise to each machine and production inspection
is arried out subsequently. Plant supervisor does allocation of work and he will ensure that the material will
allotted to each machine and process inspection is carried out subsequently.
Plant supervisor does allocation of work and he will ensure that the material will allotted to each
machine for achieving production plan. Work instruction have been given to the concerned depending upon
the production plan.

g) STRUCTURE OF PRODUCTION DEPARTMENT

Assistant
Manager
MPD

Head Production

Production
Manager

Worker

Supervisor

Senior Supervisor

The Department Headed by Head of the Department. Followed by Production Manager, Assistant
Manager M D P, Senior Supervisor, Supervisor, Worker.

PROCESS FLOW DIAGRAM

TURMERIC:

31

Rejection

Receiving raw turmeric

Receiving packing material

Incoming (inspection)

Incoming inspection reection

Storage

Storage

rework

Drum cleaning
Manual sorting
Magnet
Grinding
Sieveing (CCP)
Magnet(CCP)
Rejection
Raw chilly receipt

Reject

rework
Packing
incoming FG
insp.storage Cold storage
DispatchIssue to production
Blending

BR

Impex

Condux

Drying (moist to 8 10% at

temp 80-90 C)

Drying moist to 8 -10%

Destoner

Magnet

Magnet

Magnet

Drying (

Destoner

Grinding low finesse

powder

Grinding

Sifting (CCP)

moist to 8 10% at
temp 80 90 C )

Magnet

Magnet

Magnet

Collecting in trap

Grinding

Collection in tray &

cooling

Qc analysis rejection

Blending

Bulk packing

Magnet (CCP)

Storage

Qc analysis

CHILLY:
Sifting (CCP)

Qc analysis rejection
Bulk packaging
storage

Bulk packaging
storage

32

Packaging magnet (CCP)

dispatch
Receiving raw Coriander
Incoming (inspection)
Storage
Cleaning/sorting

CORIANDER:
Drying (moist to 8-10 % at temp 80
90 C )
Grinding
Rejection

Sieveing (CCP)
Magnet

Rework

Packing
FG storage
Dispatch

33

V.

MAINTENANCE DEPARTMENT

Preventive maintenance schedule has been prepared and implemented. Suitable Checklist prepared
for the maintenance. It is carried out on the bases of intimation received from the production department.
Expedition is taken for breakdown maintenance. So that it should not effect the production. Breakdown chart
shoes the details of maintenance.
Maintenance Department of Eastern are responsible for us keeping the good condition of the plant
and equipments in good condition. Maintenance department is divided into 3 namely
1) Electrical
2) Mechanical
3) Automobiles
There is both break down and preventive maintenance. All machine expect some critical maintenance
machine are maintained by the department itself. Rest of the maintenance work given for contract work.
Preventive maintenance is done based on past experience and recruitment.

a. STRUCTURE OF MAINTANANCE DEPARTMENT

34

Board of Director

Functional Head

Divisional Head
(Machinery & Automobile)

Supervisors

Maintenance Engineers

Maintanance Department is headed by Board of Directores and followed by functional Head, Divisional
Head, Deputy Manager, Maintanance Enginers and Supervisors.

b. FSTL (food Safety Team Leader)

ISO 22000-2005 requires that a person irrespective of his other takes in the organization shall be
incharge of the entire system of the ISO 22000-2005.
He shall make sure that the system of ISO is working according to order and is properly documented.
All the responsibilities of the FSTL is also mentioned in the guideline ISO 22000-2005.

VI.

PURCHASE DEPARTMENT

The head of Purchase Department of Eastern curry Powder factory is AGM Purchase. Purchase
department is responsible for all the purchase related to the factory which is included raw materials, machine
parts, and new machines.The purchase system starts from the intend in the prescribed format given by the
respective department according to their requirement. As per ISO the supplier of raw materials should be an
authorised supplier. The management committe in the management review meetings gives the authorization.
Purchse Department should be responsible the timely supply of all items required in the factory. It should all
so find new supplires, raw materials, market, comparative study of price and quality and present marketing
scenario. The main purchase office is at Ernakulam. Row material purchase from Gundar (Chilly, Coriander)
Adimaly (spices), Theny(vegitable and other items).

a) PURCHASE PROCESS
Marketing department will give a statement of required material to Production Planning and
Control. Production Planning and Control will design a material requirement plan they will make a weekly
indent for purchase. It will be given to purchase department purchase. Department will invite quotation for the
above material.

35
Purchase is based on the predetermined standards specification will given to suppliers. Before
purchase sample will be received from supplires and it will be tested in the case of approved suppliers direct
purchase is accepted. In the case of new suppliers two trial purchase is done to text their performance,
company is maintaining approved list of suppliers payment is made with a month through bank.
Purchase of machining a vehicle and its spare parts are done from Adimaly itself. Majour purchase
is done through brokers spices are purchased from local market purchase department is always advised to
keep some additional stock for emergency stock is kept in Theny ware house.

b) STRUCTURE OF PURCHASE DEPARTMENT

AGM
Purchase

Assistant
Manager

Sr. Officers

Officers

The purchase department come under AGM Purchase followed by Assistant manager, Sr officers and
officers.

VII.

EXPORT DEPARTMENT
Exporting is the process of earning money by selling products in foreign country.

In Easterns started its exporting in 1994. At the very beginning eastern products are exported to
UAE, UK etc. Now eastern is exporting its products into middle east, USA, Australia, UK and expecting
market in Japan and other European countries.
The exporting container is staffing in Okkal.
The Gulf count countries are the main market for currypowder and pickles.
In the market Gulf market the main competitors are Mehra (Pakitan Product)
Eastern is exporting so containers monthly to various exporting countries. The exported products are
distributed through distribution a commission basic.
Time required for transportation
o

Dubai

5 to 7 days

Gulf

15 days

36
o

USA

1 month

Europe

20 days

Each country has his own specification and requirement for the export product which has to be met.
Each container which is exported will be checked.
All exports are done through the Cochin part.
About 300 products of eastern exported some items are not available in the local market.
The export division of eastern had a 50% growth last year. The transaction are done is dollars only.

ACHIEVEMENTS
1)Eastern is the leading exporter of condiments from Indian
2)Eastern has received the spices Board Awards for best exporter
continuously for the last 10 years.

a. STRUCTURE OF EXPORT DEPARTMENT

Head
International

Mgr Exports

Export unit
Okkal

Sr. Officers

Mgr Exports

Officers

Officers

Supervisors

Supervisors

Workers

Workers

37

The export department is headed by Head International. It is followed by Mgr Exports and Exports unit
Okkal. Mgr Exports is followed by DyManager,Sr.Officers,

VIII. INFORMATION TECHNOLOGY DEPARTMENT

The whole organization is computerized and connected with optical fiber cable. Eastern uses oracle
based software called orion. Which has been customized to suit the needs of this particular organization. This
software has been developed by 31.The networking is done through a BSNL lease line and line and it has 3
mbps speed. The currently the organization has only 1 lease line, but they will get 2 more lease line to make
the system fool proof at all time. So the organization will have a total at 3 lease line in the near future.
The net works main server is situated in Ernakulam and all the different divisions and co-operate offices
have their own domains to connect to the main server. So all the plants and deposits offices co-operate
offices of eastern condiments is connected via network and since the entire system is computerized, all data is
to be entered through the oracle software, which enable quick share of information every where all the data
from purchase to sales is entered into the oracle.
ERP(Enterprise Resource Planning) is also very much alive in this system. ERP enables fast transaction
and in being systematic in all this system. ERP enables fast transaction and in being systematic in all its
function. ERP also helps in generating MIS Report which will help in decision making.
The main advantage of using IT is an organization is to make information readily available so in eastern
also information re readily available and this make decision making much faster and accurate and since the
software is oracle based, there is no security issues also.

38
The organization had made tremendous investments in developing its IT Department which can be seen
frpm the fact last year alone Eastern invested 3 crores here. The department now proving palmtech for sales
staff. It will make data more accurate and help to save time.
The organization system are using mirrow hard disk and company planning to introduce Gulf connection
of the networking system separate internal mail server is provided. The package used in orion 7.4 orion 10x
(Centralized Data Base).
Objective of Information Technology Department
1)To be in search of latest technologies for system improvement
2)To provide the data processing facility in terms of hardware and software procure for various
department of Eastern condiments as well as Eastern groups.
a.STRUCTURE OF INFORMATION TECHNOLOGY DEPARTMENT

Manager IT

Dy.
Manager

Officer

Assistant
Manager

Sr. Officer

The information Technology Department come under Manager IT and followed by Dy. Manager,
Assistant Manager, Sr. Officer and Officers.

IX. QUALITY CONTROL & QUALITY ASSURANCE DEPARTMENT

Those activities which assure that quality creation is performed in such manner that the resulting
product will in fact perform its intended function.
One of the major department of Eastern condiments private limited is quality control department.
Eastern brought up a good control technology this department has a no. of responsibility towards the working
of the company. This department is also good part in selecting raw material, which is going to use for
production.
They follow the ASTA testing procedure for sample testing in lap
The Quality Control Departments got two main certificate ISO 9001-2001 for quality
management and ISO 2000-2005 for good safety management. The quality control department divided into 2
segments.
FOOD MICROBIOLOGY

39
Food microbiology lab was first fully automatic microbiology laboratory in India. The lab was
fully furnished and equipments imported from finance. Amount investment in lab around Rs. 3 crore and
highly dedicated workers
But its not located in theni unit, they sent the samples to admali eastern lap for microbiology test

Helpful to know the contaminants included in the raw material

Highly for research purpose and fast output.

FOOD MICROCHEMISTRY
Food micro chemistry lab checks the chemical contamination in the raw material purchased and
products of eastern condiments.
In theni unit, they have spectrophotometery, HPLC, ELISA and all required essential lap testing
instruments and machineries
Eastern is currently on an aggressive growth path and is in the process of transforming itself a
highly mechanized, quality conscious organization.
CERTIFICATES
HACCP Certificate issue by food cert BY Netherlands. Accredited by RVA the first body in the
world for food safety accredition
ISO 22000-2005: Eastern is the first company in India to get the ISO-22000 certification.

LAP MAIN TESTING PROCEDURE:

1. Aflo toxin
Sample chilly (20g)
80% acetonitrate (100g)
Mixing (10-15% in magnetic stir)
Filtering (whatmann filter paper)
Centrifuge (3500 rpm for 10min)
Pipette out (1ml sample + 1ml 70% methanol) and mixing

40

Take 1ml added with 9ml phosphate buffer solution (wait for room
temperature)
Sample ready for 2nd procedure
Mixing well (red color well)
Assay diluents (brown cap) 200l
Sample 100l
Pipette out 100l to aflotoxin coated well (white well)
Keep dark (30 min)
Discard it (content are settled in well)
Washing with PBS solution (3 times)
Drain well
Add conjugation buffer (green cap) 100 l
Keep dark ( 30 min)
Discard it
Procedure
For Ash
content

Wash with PBS ( 3 times)

Drain well
Add substract solution (blue cap)
Keep in dark (10min)
Stop solution (red cap) 100 l
Take reading in Elisa

2. Ash
Procedure
For acid
insoluble
ash
content

content & acid insoluble ash

Sample in silicon dish (2g)
Muffle furnace (550 C for 2.5hrs)

41

Ash ( until white ash)

Weighing (calculation for ash content)
Take ash in filter paper
Add 5ml dil. Acetic through filter paper
Add distilled water for neutral ph (color changed from yellow to
colorless)
Fold the filter paper and keep it in crucible
Muffle furnace (550 c for 2.5hrs)
Ash weighing
Calculation
Calculation for
wt. of (crucible + sample ash ) - wt. of
ash content
= crucible 100
Calculation for
AIA content

(Ash + crucible) crucible 100

filtered ash with filter paper + crucible

3. Color value
0.1g sample (in std flask)
Acetone (100 ml)
Store dark (16 hrs)
Take reading in spectrophoto meter (460 nm)
Calculation
Color value calculation = (spect. Reading 16.4) / sample wt.

42

4. Curcumin test
1 g sample + 75 ml acetone
Reflux ( 1hr)
Filter
Make up with acetone in 100 ml flask
Take reading in spectrophotometer (420 nm)

5. Pungency
12.5 g sample + 100 ml methanol (rb flask)
Reflux (2.5 hrs)
Filter
Take reading in HPLC

6. Starch
Take 3g of sample in the filer paper (normal) which place in the funnel &
wash the dierthylether (
50-75 ml)
Wash (1ml ethanol + 20ml DW)
Make a sol of 2.5% hcl sol (20 ml conc. Hcl + 200 ml DW)
Transfer the residue in the paper to 1000ml reflux flask and wash the paper
to remove all residue using Hcl sol.

43

Boiling and refluxing with condenser (2.5 hr)

Cooling and neutralized by adding Na2 co3 ( sodium carbonate)
After neutralize, makeup with 500ml DW in std flask
Take 50ml to as burette solution
Pipette out 20ml (10+10) fehlines A & B sol. In 250ml conical flask
Add 15ml of sol. In burette directly to the flask
Heat & boil the content till reddish is seen
Add 1ml of methylene blue (3-4 drops) indicators
Boil for 15sec and add 1ml of burette sol.
Note the colur change
Continue the process to optain firge brown color as end point. Note the
burette reading as starch calculation
Find the corresponding reading
Dextrose factor
Starch % = [(DF/BR)0.09V]/sample wt.

Where,
DF - Dextrose Factor
BR Burette reading
V makeup volume (500 ml )

Titre Value (ml) Dextrose Factor

15

49.1

44

16

49.2

17

49.3

18

49.3

19

49.4

20

49.5

7. Non volatile ether extract (NVEE)

Take 2g of sample in a filter paper and fold it
Locate the sample in a cellulose thimple which is them placed in a soxhelt
apparatus
The apparatus is connected to a RB flask which contains a small quantity
(50-75ml) petroleum ether
Fill the soxhelt apparatus, petroleum ether to cover the thimble complete
Soxhelt RB flask connected to a condenser
Adjust the temp (60-80 C)
After 5 hr of continues extraction
Separate the apparatus remaining extract in the soxhelt apparatus in a
beaker (completely)
RB flask kept in hot air oven for evaporate, the cooled and weighed
(cleaning the flask rinsed several times the flask with diethyl ether to
remove the extract from the flask then dried in oven)

45

Calculation:
Wt. of sample = ___________ gm
Wt. of flask

= ___________ gm

Wt. of flask + extract = ___________ gm

Wt. of extract = ___________ gm

NVEE = [(wt. of extraction)/(wt. sample)] 100

8. Crude fiibre
Reagent requied :
Petroleum ether
Dil. H2SO4 (0.255N) (12.5g conc. H2So4 in 1ltr )
NaOH (0.312N) (12.5g NaOH pipettes in 1ltr )
Ethyl alcohol (95% pure)
Procedure:
Transfer the NVEE ppt to a in 1ltr flask
Take 200ml of dil. H2SO4 in a beaker and bright to boil (2.5ml conc. H2SO4
+ 20ml H2O)
Transfer the boiling sol. To the above flask
Connect a air cooled condenser and heat about 30min (rotate frequently)
Transfer the material to another flask through liver cloth

46

Preparation hot dry wash and wash residue then check the acidity and
repeat it till acid free
Boil 20ml NaOH sol. (2.5g NaOH + 200ml H2O)
Wash the residue in the liver cloth another flask in NaOH sol.
Then connect condenser and boil for about 30 min
Then prepare the crucible take 20ml DW and 1 spoon of asbetose boil and
pour to crucible and make layer
Again filter with lemin cloth and into another flask
Wash hot DW
Traanssfer the material into a beaker through crucible
Kept the crucible + sample in hot air oven
Take wt. of crucible + sample (dried)
Kept in muffle furnace to bring ash
Take wt. of crucible + ash

Fiber % = {[(wt. of crucible + dry sample)-(wt of crucible + ash)]/(wt. of

sample)}100
A G M Technical
a. STRUCTURE OF QUALITY CONTROL DEPARTMENT

Quality
Manager
Assistant
Manager

Chemist

Microbiologist

47

RAW CHILLY

RAW CORIANDER

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Moisture

Max 11%

Moisture

Max 9%

Total Ash

Max 8%

Total Ash

Max 7%

Acid Insoluble ash

Max 1.3%

Acid Insoluble ash

Max 1.5%

Extraneous Matter

Max 1%

Extraneous Matter

Max 1%

Insect Damage

Max 1%

Insect Damage

Max 1%

Broken Fruits,Seed &

fragments

Max 5%

Damaged Discolored
fruits

Max 2%

Unripe & Marked fruits

Max 2%

Split Fruits

Max 10%

Volatile Oil

Min 0.1%

RAW FENNEL

RAW MUSTARD

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Moisture

Max 12%

Moisture

Max 10%

Total Ash

Max 10%

Total Ash

Max 6.5%

Acid Insoluble ash

Max 2%

Acid Insoluble ash

Max 1%

Extraneous Matter

Max 2%

Extraneous Matter

Max 2%

Insect Damage

Max 1%

Insect Damage

Max 1%

Defective seeds

Max 5%

Damaged/Shriveled seeds

Max 2%

48

Volatile Oil

Min 1%

NVEE

Min28%

Other edible seeds

Absent

Volatile Oil

Min 0.3%

Aregemone Seeds

Absent

DRY GINGER

CRUSHED CHILLY

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Moisture

Max 12%

Moisture

Max 9%

Extraneous Matter

Max 2%

Total Ash

Max 8%

Insect Damage

Max 5%

Acid Insoluble ash

Max 1.3%

Volatile Oil

Min 1%

NVEE

Min 12%

Crude Fibre

Max 30%

STAR ANISTER

CURRY LEAF

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Moisture

Max 12%

Moisture

Max 8%

Extraneous Matter

Max 2%

Extraneous Matter

Max 1%

Insect Damage

Max 1%

Broken Fruits

Absent

Other edible seeds

Max 2%

GARLIC

GREEN GRAM POWDER

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Extraneous Matter

Max 2%

Moisture

Max 14%

Damaged Flaks

Max 2.5%

Extraneous Matter

Max 2%

NUT MACE

POMEGRANATE RIND

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Moisture

Max 10%

Extraneous Matter

Max 3%

Total Ash

Max 4%

Insect Damage

Max 7%

49

Acid Insoluble ash

Max 0.5%

Extraneous Matter

Max 0.5%

Volatile Oil

Min 7.5%

Nutmeg in Mace/ Mace in

nutmeg

Max 1%

RAW TURMERIC

RAW CUMIN SEEDS

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Moisture

Max 10%

Moisture

Max 10%

Extraneous Matter

Max 1%

Total Ash

Max 9.5%

Insect Damage

Max 1%

Acid Insoluble ash

Max 3%

Defective Rhizomes

Max 5%

Extraneous Matter

Max 3%

Lead Chromate

Absent

Insect Damage

Max 1%

Broken Fruits

Max 5%

NVEE

Max 16%

Volatile Oil

Min 1.5%

Other edible seeds

Absent

RAW FENUGREEK SEEDS

CLOVE WHOLE

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Moisture

Max 10%

Moisture

Max 12%

Total Ash

Max 5%

Extraneous Matter

Max 2%

Acid Insoluble ash

Max 1.5%

Insect Damage

Max 2%

Extraneous Matter

Max 2%

Tendrils, Mother cloves

Max 2%

Insect Damage

Max 1%

Khokar Cloves

Max 2%

Cold Water soluble

Extract

Min 30%

Headless Cloves

Max 2%

Other edible seeds

Absent

Volatile Oil

Min 17%

50

CURD CHILLY

CINNAMON

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Moisture

Max 17%

Moisture

Max 12%

Extraneous Matter

Absent

Total Ash

Max 7%

Insect Damage

Max 0.5%

Acid Insoluble ash

Max 2%

Broken Fruits

Absent

Extraneous Matter

Max 1%

Insect Damage

Max 1%

Volatile Oil

Min 0.7%

PUTHINA LEAF

BIRIYANI LEAF

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Moisture

Max 5%

Moisture

Max 8%

Extraneous Matter

Max 1%

Extraneous Matter

Max 1%

VALCHILLY

NUT MEG

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Extraneous Matter

Max 1%

Moisture

Max 10%

Insect Damage

Max 1%

Total Ash

Max 3%

Other edible seeds

Max 1.5%

Acid Insoluble ash

Max 1.5%

Extraneous Matter

Absent

Volatile Oil

Min 6.5%

Nutmeg in Mace/ Mace in

nutmeg

Max 3%

BLACKPEPPER

CHICORY

PARAMETER

SPECIFICATION

PARAMETER

SPECIFICATION

Moisture

Max 13%

Total Ash

Max8% ; Min 3.5 %

Total Ash

Max 6%

Acid Insoluble Ash

Max2.5%

Extraneous Matter

Max 1%

Aqueous Extract

Min 55%

51

Insect Damage

Max 1%

NVEE

Min 6%

Volatile Oil

Min 2%

Light Berris

Max 5%

Pinheads

Max 4%

BulkDensity

Min 49%

Piperine

Min 4%

52

CHAPTER-6
SWOT ANALYSIS

53

SWOT ANALYSIS
A. STRENGTH
largest exporter of spice powder in consumer pack from India that export mainly to Middle East,
USA, UK, Australia, (60% of its products has presence in 10 countries)
Award for outstanding export performance by spice board India for 8 consecutive years(1997 982007 08)
Direct distribution in 40000 shops in Kerala and is a direct sales Direct sales company owns
vehicles under going distributive aids to give an important mode of advertisement
Good brand name.
ISO 22000-2005 for food safety management system with the credit of being the First company in
India and second company in Asia to get the certification
HACCP- Hazardous analysis critical control point certificate issued by food cert BV Netherland.
Well established quality control lab help check raw material at all level.
The whole organization have a computerized network with Fully computerized dept so easy
handling of transaction and documents
In Kerala, Eastern is the market leader with more than 70% market to almost all its products
Eastern was selected as second among most popular brands in Kerala by the Dhanam Business
Survey in 2008.
About 80% of the workers are women. The company make more concentration on women
empowerment
Good relation maintaining with retailers and customers.
Availability of a skilled labours at factory.
Order are more in export eastern is the leading exporter of condiments.
Strong relation between the organization and employee at all level is the major reason for the
success of the company.
Company focus on relationship marketing.
Complaint handling is done weekly basic.
Eastern consist of efficient and well qualified staff and management.
B. WEAKNESS
Company doesnt maintain public relation department separately.
Lack of research in marketing level.
Location of factory is not suitable for easy transportation.
While bearing the name Eastern, the consumers are having only the image of curry powder and they
are not aware of other product.
Consumers are not aware about the ISO certificate.
Company not paying much attention making consumers aware of ISO 22000

C. OPPORTUNITY

Attract foreign investment for further development.

Participation in International exhibitions and food fest.
Possibility of getting listed as a public Ltd, company.
Extend product line (instant gravy mix) like other rivals.
Extent market to other countries also.

54
Availability of pickles in local markets
Starting of exclusive showrooms in different parts of state.
Starting a spices garden it gives two opportunities :

Can be used for research activities.

Can be promoted as a tourist centre
Vegetable marketing company is already well known among huge, so a branded vegetable shop is an
opportunity.
Around 50% of the households are still using home made product so company can expect more
growth in future.
Food needs is physiological need so their no delay in the market condition.
Change in the life style of people a good sign for ready make food industry.
Company need more focus of foreigners market. The unexplot foreign market help to increase its
revenue in export.
The north India market can expect more growth in future.

D. THREAT
High competition in local national export market due to the low investment requirement for the
entering this industry.
Each year hundreds of new curry powder companies are arising in whole market.
Upcoming retailers and their product.
Unexpected climate change.
Change in consumer attitudes and preferences.
Upward trend in material price.

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CHAPTER-7
FINDINGS, CONCLUSION AND SUGGESTIONS

A. FINDINGS

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During the organisational study the reasearcher has made the following finding.
i) Industry
The industry off the eastern condiment Pvt. Ltd. Adimaly which is the part of the food
processing industry. The history of the curry powder dates back to 3000 BC.
ii) Company
The organisational study in eastern condiment Pvt. Ltd. Adimaly revealed the history, profile
and current position of eastearn condiment Pvt. Ltd. M. E. Meeran founded the eastearn group
nearly two decades ago. The group started its activities by venturing into wholesale trading
subsequently the group diversified its business.
iii) Products
Eastern condiments Pvt. Ltd. Manufactures, curry masalas, pickles, curry powder under the
brand name Eastern.
iv)Departments
The eastern condiment Pvt. Ltd. Adimaly has nine department namely Human Resource
Department, Production Planning Department, Production Department, Purchase Department,
Quality Control Department, Export Department, I. T Department, Marketing Department, and
Finance Department.

B. CONCLUSION
Eastern condiments Pvt.Ltd is an ISO22000-2005 company. This organization is second in the
world among curry powder industry. Company aim is 1000crore turnover in coming 3years. For that company
establishes 5 plants. It is notable that company want to make production unit in Dubai. But company set up a
packing unit at Dubai. These are sign off on emerging multinational company. Because organizational
functions are running satisfactory for the state like Kerala is a greatest achievement.
The study conducted at Eastern Condiments Pvt. Ltd., which is one of the pioneer in Condiment
industry and the market leader in variety of packaged curry powders in South India. It was a general study
regarding all functions and aspects of Eastern Condiments Pvt. Ltd., and giving more importance to Human
Resource, Marketing, Finance, Production, and Export & E.D.P. It is found that a cordial relationship is
maintained between all departments for the smooth functioning and achievement of the organizational goal of
maintaining the market leadership and companys image. Eastern has achieved these enviable heights mainly
due to the hard work and commitment of quality besides bringing a good product at right prices to the
consumers.
The study helped me to understand that how the company identifies the right taste of the
consumers and how it became the leading brand in south India and largest exporter of spice powders in
consumer pack from India. I was also able to understand some of the opportunities and threats of the
company. . In the organization study the researcher had gone through a detailed study on the implementation
of ISO 22000 Certification.
Being a student of MBA, study entitled An organizational study at Eastern Condiments Pvt.
Ltd. has benefited me with so much of confidence and awareness, so as to be capable of myself to work in a
firm. The study gave me an opportunity to experience and improves my practical knowledge besides my
theoretical knowledge about an organization.

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C. SUGGESTIONS
Intensity of advertisements need to be improved
Company should maintain public relation department separately which is not functioning at present.
Company not paying much attention to make consumers aware of ISO 22000.thus it should also be
given priority.

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BIBLIOGRAPHY
Kotler Philip Marketing Management,Prentice Hall of India
Kothari C R, Research Methodology, Now Age International(P) Limited New Delhi-2005.