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Katraj dairy

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Abida Inamdar Senior College
Katraj dairy
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PROJECT REPORT ON PRODUCTION AND MARKETING PROCEDURE OF KATRAJ DAIRY FOR THE YEA
R 2009-2010
IN PARTIAL FULFILLMENT OF BACHELOR IN BUSINESS ADMINISTRATION OF UNIVERSITY OF P
UNE THROUGH
ABEDA INAMDAR SENIOR COLLEGE
SUBMITTED BY :MOHAMMAD OBAID ANSARI
Abida Inamdar Senior College
ACKNOWLEDGEMENT
To begin with I pay my in-dept thank and prayer to the Almighty for given the st
rength and helping to overcome all the hurdles of my life successfully. I am ver
y much grateful to guide Prof.Tushar Rathore without his support this research c
ould have not been completed. I sincerely thanks for his consent inspiration, gu
idance, encouragement and sympathetic attitude. I express my deep gratitude to t
hanks Katraj dairy manager and all the employees for given me necessary informat
ion and helping throughout my project. My special thanks to my friends and teach
er for their support in all possible ways and I really acknowledge them.
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PREFACE
I have great pleasure to place the project on ''KATRAJ DAIRY'' in the hands our
BBA students and teacher. It covers revise research methodology applied to make
this project successfully. It gives us immense knowledge about the management an
d various strategies of business, production and marketing. This project is outc
ome of series of interaction that we had on Katraj dairy with the management per
sonnel and marketing department. I made a sincere effort to give necessary detai
ls of Katraj dairy in long ways. At appropriate places, illustration, charts, di
agrams, models have been given so, to understand the complete concept and proces
s of research methodology at the end of the project. I have given adequate numbe
rs of question. I am thankful to the management production and marketing departm
ent of Katraj dairy for their kind co-operation encouragement in helping this pr
oject and thankful to our research Prof.Tushar Rathore and Vice-Principal, Dr Sh
aila Bootwala for their support and guidance. I am thankful to Katraj dairy staf
fs and Abeda Inamdar Senior College for their help and co-operation.
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TABLE OF CONTENTS
CHAPTER NO . PAGE NO. CHAPTER - 1 A 2 B 8 C 10 D 11 E 12 CHAPTER - 2
TOPICS
TITLE OF THE STUDY INTRODUCTION OF DAIRY ASSUMPTIONS OF DAIRY AIMS OF DAIRY OBJE
CTIVES OF DAIRY
Katraj dairy A 14 1.PRIMARY DATA 14 2.SECONDRY DATA 15 CHAPTER - 3 * A 17 B 18 C
19 D 36 E 36 THE FUTURE QUALITY CANTROL MILK PROCEDURE MANUFACTURING PROCESS PR
ODUCTION INTRODUCTION RESEARCH METHODOLOGY
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CHAPTER - 4 * A 38 B 39 C STRATEGY
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MARKETING INTRODUCTION PROCEDURE
40 D 42 E 43 RATE CARD PRODUCTS
CHAPTER - 5 * A 46 B 47 C 48 D 49 E 50 F 51 G 53 NOTES QUESTIONAIREES BIBLOGRAPH
Y CONCLUSION RECOMMENDATIONS LIMITATIONS APENDIX FINDINGS
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CHAPTER : 1 INTRODUCTION
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INTRODUCTION OF KATRAJ DAIRY
Pune Zilha Sahakari Dudh Utpadak Sangh Maryadit, popularly known as ''Katraj dai
ry'' in tha local and branded as ''KATRAJ''. It is a district level co-operative
organization registered in 1960, involved in processing milk and milk products.
Katraj Dairy was established in year 1905 by ''Mama saheb'' when the days was i
naugurated the history of organization was started. Katraj Dairy is situated, Pu
ne-411046. which is separated over 12000 sq fts of land. They started their busi
ness in a very small scale industry. The company have started with a production
of 0.30 lacs liters for the first year. Today as the production in a big scale i
n milk cream, ghee and others products also and today steadily grown to over 325
lacs liters per day. The organization has a unique advantage of its strategic l
ocation as it is based in Pune city, A place with a historic and culture importa
nce and major district place in Maharashtra, India with a second educational and
industrial infrastructure, located about 180 km from Mumbai(The Financial capit
al of India). Katraj was incorporated in 1960 with an intension of providing an
organization facility of milk collection for the village level farmers situated
in Pune District. Katraj Dairy started with milk collection of about 0.30 lacs l
iters in the first year of operation and today, has steadily grown to over 3.25
lacs liters per day and has a financial turnover of over Rs 150 Cr ( Rs 1500 mil
lion/US$ 33 million). Katraj with its six plants spread almost all over the dist
rict has an installed milk handling capacity of over 5 lacs liters per day. The
main plant of Katraj is equipped with pasteurizer, homogenizer,
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cream separator, ghee processing ,automatic packing of products and other qualit
y testing devices and well equipped labs. Katraj has an installed processing cap
acity of 2 lacs liters per day.
Katraj Zilha Sahakari Dudh Utpadak Maaryadit , Pune manufactures/Distributesprod
uctslike;-pasturized/homogenizedcow/standardize milk, toned milk, cream ,ghee, a
markhand, shreekhand, malai paneer,matka dahi, flavored milk ,lassi,zeera tak, t
able butter,milk powder ,softly ice-cream and in the near future plans to introd
uce sterilized products like bottled flavored milk.
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ASSUMPTIONS
•Short time was main hurdle for this survey. •The response from the respondents was
co-operative. •The survey area were too far as the city is big enough which cause
many transportation problem. •I assume that Katraj Dairy members of Production and
marketing have given me true and reliable information for collecting my project
.
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AIMS OF DAIRY
•Provide milk and milk products to the people of Maharashtra,ie 12 District. •Mainta
in good quality of milk and products. •Follow the rules and regulation of the Gove
rnment of Maharashtra and ISO. •Maintain discipline and hygiene in the surrounding
of the dairy. •Maintain the standard of their products in the market. •Do the surve
y and forecasting about the new products in the market.
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•Advertise and launch various products. •Proper and organized transport system. •Well
experienced and qualified staff. •Feed back from the customers in the form of inte
rviews, emails, letters, etc.
OBJECTIVES
•To develop more details specification this will provide satisfactory performance.
•To determine that production is carried out according to plans. •To assured there
is proper quality control. •To determine that there is proper co-ordination betwee
n machinery and workers.
Katraj dairy •Supply is on regular basis. •Dispatch is online.
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CHAPTER - 2 RESEARCH
RESEARCH METHODOLOGY R.Design:The reseacher used explanative and survey method.
Katraj dairy Population:-
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The researcher studied dairy policy of katraj dairy for here research study and
visited PUne Zilha Sahakari Dudh Utpadak Sangh Maryadit,Popularly known as Katra
j Dairy. There are 3500 employees working in this dairy. Sample:As the researche
r visited. The marketing sector of Katraj dairy selected the sample through rand
om sampling method five employees. RESEARCH METHODOLOGY It is related to the way
s and mean adopted by the researchers together the data used for analysis (sourc
e of data). Primary data:Primary data is the first hand data as, I am the organi
tator of this data, I collected this data form the following ways.
Interview technique:-
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It was adopted for collection of information. I interviewed the following member
s of Katraj dairy. 1. Manager 2. Passing officer 3. Jr. clerk 4. Asst. manager.
5. clerk 6. Cashier clerk Structure questionnaire:Method was prepared for person
al interview. Questionnaire as divided into two parts. 1. Personal Interview 2.
Open questionnaire Secondry Data :Reference books are used and net also used for
this study.
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CHAPTER - 3 PRODUCTION
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INTRODUCTION
Production is defined as the act of manufacturing, mining or growing commodity u
sually in bulk of sale. One fundamental objectives of marketing is maximum utili
zation of marketing complex steps than an accomplished taking proper decision ma
rketing plans are designed to fill all the characteristics of selling and distri
butions operation by determining the general size of marketing and consumer beha
vior. Marketing planning involves study of various alter-native to get designed
output of product sale. Broadly speaking the production producers concern themse
lves with the decision regarding the right type of strategy, customers, market,
quality, quantity, advertisement and promotion etc. The fundamental objective of
production as to market sell right type of materials both in quality and quanti
ty at the right time using the most appropriate method of marketing is the most
affective manners there must be systematic co-ordination and regulation of vario
us activities for efficient marketing. All elements should be properly determine
d. To have optimum use of marketing resources with optimum costs and time and ha
ving most economical combination.
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THE MANUFACTURING PROCESS
Milk is a perishable commodity. For this reason, it is usually processed locally
within
Dairy cows are milked twice a day using mechanical vacuum milking machines. The
raw milk flows through stainless steel or glass pipes to a refrigerated bulk mil
k tank. a few hours of being collected. In the United States, there are several
hundred thousand dairy farms and several thousand milk processing plants. Some p
lants produce only fluid milk, while
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others also produce butter, cheese, and other milk products.
MILK PROCEDURE
RAW MATERIALS. INSPECTION. CLEANING AND CRUSHING. TESTING. STANDERDISATION. PAS
EURISATION. HOMOGENIZATION. VITAMIN FORTIFICATION. FILLING. VACUUM SEALING. LABE
LING. KATRAJ MILK.
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RAW MATERIALS
The average composition of cow's milk is 87.2% water, 3.7% milk fat, 3.5% protei
n, 4.9% lactose, and 0.7% ash. This composition varies from cow to cow and breed
to breed. For example, Jersey cows have an average of 85.6% water and 5.15% mil
k fat. These figures also vary by the season of the year, the animal feed conten
t, and many other factors. Vitamin D concentrate may be added to milk in the amo
unt of 400 international units (IU) per quart. Most low fat and skim milk also h
as 2,000 IU of Vitamin A added.
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INSPECTION
MODEL PRODUCTION RATE PRODUCTION AREA POWER CONSUMPTION PERSONNEL
: 20315A : 1OOO L/SHIFT : 80-100 SQ MTRS. : 220/380 V 50 HZ 35 KW : 1-2 PERSON
WORKING:- This machine is use for inspection of products. It
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checks the condition of raw material (milk). It detects the hygienic products an
d takes out from the process of production.
•Dairy cows are milked twice a day using mechanical vacuum milking machines. The r
aw milk flows through stainless steel or glass pipes to a refrigerated bulk milk
tank where it is cooled to about 40° F (4.4° C). • A refrigerated bulk tank truck makes
collections from dairy farms in the area within a few hours. Before pumping the
milk from each farm's tank, the driver collects sample and checks the flavor an
d temperature and records the volume. CLEANING
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To ensure sanitary conditions, the inner surfaces of the process equipment and p
iping system are cleaned once a day. Almost all the equipment and piping used in
the processing plant and on the farm are made from stainless steel. Highly auto
mated clean-in-place systems are incorporated into this equipment that allows so
lvents to be run through the system and then flushed clean. This is done at a ti
me between the normal influxes of milk from the farms.
TESTING
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MODEL PRODUCTION RATE PRODUCTION AREA POWER CONSUMPTION PERSONNEL
: : : : :
20317A 1OOOL/SHIFT 80-100 SQ MTRS 220/380 V 35 A 3Ph 3-4 PERSON
• Dairy cows are milked twice a day using mechanical vacuum milking machines. The
raw milk flows through stainless steel or glass pipes to a refrigerated bulk mil
k tank where it is cooled to about 40° F (4.4° C).
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•A refrigerated bulk tank truck makes collections from dairy farms in the area wit
hin a few hours. Before pumping the milk from each farm's tank, the driver colle
cts a sample and checks the flavor and temperature and records the volume. • At the
milk processing plant, the milk in the truck is weighed and is pumped into refri
gerated tanks in the plant through flexible stainless steel or plastic hoses.
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STANDARDIZATION
MODEL PRODUCTION RATE PRODUCTION AREA POWER CONSUMPTION PERSONNEL WORKING:
: : : : :
2B375J 1500 L/SHIFT 150-200 SQ MTRS 380 V 35 A 3 Ph 3-4 PERSON
•Most milk is standardized to reduce the size of the remaining milk fat particles.
This prevents the milk fat from separating and floating to the surface as cream
. It also ensures that the milk fat will be evenly distributed through the milk.
The hot milk from the pasteurizer is pressurized to 2,500-3,000 psi (17,200-20,
700 kPa) by a multiple-cylinder piston pump and
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is forced through very small passages in an adjustable valve. The shearing effec
t of being forced through the tiny openings breaks down the fat particles into t
he proper size. • The milk is then quickly cooled to 40° F (4.4° C) to avoid harming i
ts taste.
PASTEURIZATION
MODEL PRODUCTION RATE PRODUCTION AREA POWER CONSUMPTION PERSONNEL
: : : : :
2B378K 1OOO L/SHIFT 150-200SQ MTRS. 380 V 67 A 3PH 4-6 PERSON
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WORKING:The milkeither whole milk, skim milk, or standardized milk— is piped into
a pasteurizer to kill any bacteria. There are several methods used to pasteurize
milk. The most common is called the high-temperature, short-time (HTST) process
in which the milk is heated as it flows through the pasteurizer continuously. W
hole milk, skim milk, and
standardized milk must be heated to 161° F (72° C) for 15 seconds. Other milk produc
ts have different time and temperature requirements. The hot milk passes through
a long pipe whose length and diameter is sized so that it takes the liquid exac
tly 15 seconds to pass from one end to the other. A temperature sensor at the en
d of the pipe diverts the milk back to the inlet for reprocessing if the tempera
ture has fallen below the required standard.
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VITAMIN FORTIFICATION
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MODEL PRODUCTION RATE PRODUCTION AREA POWER CONSUMPTION PERSONNEL
: : : : :
20318A 1OOO L/SHIFT 150-200SQ MTRS. 380 V 35 A 3 PH 3-4 PERSON
WORKING:•Vitamins A and D may be added to the milk at this time by a peristaltic p
ump, •A clarifier removes debris, some bacteria, and any sediment that may be pres
ent in the raw milk. •The milk is then fortified and pasteurized. •which automatical
ly dispenses the correct amount of vitamin concentrate into the flow of milk.
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FILLING
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MODEL PRODUCTION RATE PRODUCTION AREA POWER CONSUMPTION PERSONNEL
: : : : :
20406 B 1OOO L/SHIFT 80-100 SQ MTRS. 220/380 V 50 HZ 35 KW 1-2 PERSON
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WORKING: •The milk is pumped into coated paper cartons or plastic bottles and is s
ealed. In the United States most milk destined for retail sale in grocery stores
is packaged in one-gallon (3.8liter) plastic bottles. The bottles or cartons ar
e stamped with a "sell by" date to ensure that the retailers do not allow the mi
lk to stay on their shelves longer than it can be safely stored. •The milk cartons
or bottles are placed in protective shipping containers and kept refrigerated.
They are shipped to distribution warehouses in refrigerated trailers and then on
to the individual markets, where they are kept in refrigerated display cases.
Katraj dairy VACUMM SEALING
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MODEL PRODUCTION RATE PRODUCTION AREA POWER CONSUMPTION PERSONNEL WORKING:
: : : : :
20407 B 1OOO L/SHIFT AS PER DEPEND ON SIZE.. 30 A 1-2 PERSON
•Dairy cows are milked twice a day using mechanical vacuum milking machines. The r
aw milk flows through stainless steel or glass pipes to a refrigerated bulk milk
tank where it is cooled to about 40° F (4.4° C).
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•A refrigerated bulk tank truck makes collections from dairy farms in the area wit
hin a few hours. Before pumping the milk from each farm's tank, the driver colle
cts a sample and checks the flavor and temperature and records the volume. •At the
milk processing plant, the milk in the truck is weighed and is pumped into refr
igerated tanks in the plant through flexible stainless steel or plastic hoses.
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LABELING
MODEL PRODUCTION RATE
: :
20408 B 1OOO L/SHIFT
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PRODUCTION AREA POWER CONSUMPTION PERSONNEL
: : :
AS PER DEPEND ON SIZE.. 220/380 V 50 HZ 35 KW 1-2 PERSON
WORKING:•For labeling almost all the equipment and piping used in the processing p
lant and on the farm are made from stainless steel. Highly automated clean-in-pl
ace systems are incorporated into this equipment that allows solvents to be run
through the system and then flushed clean.
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Quality Control
The federal Food and Drug Administration (FDA) publishes the Grade A Milk Ordina
nce which sets sanitation standards for milk production in most states and for a
ll interstate milk shippers. The composition of milk and milk products is specif
ied in Agricultural Handbook 52 published by the United States Department of Agr
iculture. It lists both federal and state standards. Testing of milk products in
cludes tests for fat content, total solids, pasteurization efficiency, presence
of antibiotics used to control cow disease, and many others.
The Future
The trend to low-fat dairy products over the last 20 years is expected to contin
ue in the future. Sales of butter are expected to decline, while sales of low-fa
t yogurt and low-or reduced-fat milk
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are expected to increase. Overall consumption of liquid milk is expected to incr
ease as the population increases.
CHAPTER - 4 MARKETING
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INTRODUCTION OF MARKETING
Marketing is defined as the act of manufacturing, mining or growing commodity us
ually in bulk of sale. One fundamental objectives of marketing is maximum utiliz
ation of marketing complex steps than an accomplished taking proper decision mar
keting plans are designed to fill all the characteristics of selling and distrib
utions operation by determining the general size of marketing and consumer behav
ior. Marketing planning involves study of various alter-native to get designed o
utput of product sale. Broadly speaking the marketing producers concern
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themselves with the decision regarding the right type of strategy, customers, ma
rket, quality ,quantity, advertisement and promotion etc. The fundamental object
ive of marketing as to market sell right type of materials both in quality and q
uantity at the right time using the most appropriate method of marketing is the
most affective manners there must be systematic co-ordination and regulation of
various activities for efficient marketing. All elements should be properly dete
rmined. To have optimum use of marketing resources with optimum costs and time a
nd having most economical combination.
MARKETING PROCEDURE OF KATRAJ DAIRY The marketing function in a wide range of ac
tivity, from location to packaging of product to distribute by the marketing dep
artment of the enterprises. Marketing procedure has a wide scope and covers the
following topics:-
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Production planning. Quality control. Purchasing. Standardization. Pasteurizatio
n. Homogenization. Vitamin fortification. Store keeping. Dispatch. Labour contro
l.
STRATEGY OF MARKETING PROCEDURE Katraj dairy is a well known and renowned milk p
roduction dairy. It is one of the famous, reliable and oldest dairy in pune. It
aims at consumer satisfaction and keeps the record of the response of the ends u
sers. They know how to increases number of customers as in example whenever any
customer comes with complaints of milk spoiling. They do not only exchange milk
but
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also tell the causes of spoiling of milk. As India is a developing country and l
acs in standard of living and literacy, people are not aware of the pasteurizati
on, homogenization etc. They produce as per demand they do not believe in first
producing then thinking to sell the products. They also target certain class of
people. As an example for heart patients they produce double tone milk. In this
milk fat content is very less approximately nil. Double tone milk is mostly prod
uced for child and old person. Cow milk is produced in large amount. Buffalo mil
k is available in Asian countries. It is generally not used as fat content is ve
ry high as well as acidity is also high. It can cause increase in cholesterol le
vel. It is injurious to health and may cause heart attack. They believe and conc
entrate in market survey. Market survey is nothing but going to group of people
and ask about the product as for example, Feedback of product launched, their ad
vices for production and in future what product should be launched one thing tha
t they are using and that is costless is cooperative nature and mutual understan
ding customer get attracted by their nature and way of explaining. They are so c
o-operative that at the first meet only visitors become their customers. They gi
ve add in ETV and GTV but not in a large scale because it is a old dairy and add
cost much and it increase cost. It can be said that Katraj's cow milk has monop
oly in market. They are whole and sole producers of cows milk. They started with
0.30 lacs liter per years. Nowadays they produce 2.0 lacs per day this vast dif
ference indicate their efficiency they are not misusing their position (of being
largest seller of cow milk) but work hard for customer satisfaction and their b
enefits.
It is a co-operative sector so there is no question of black marketing and illeg
al activities. Nowadays a competitive market. Everyone is trying to sell his pro
duct as much as can possible,
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many producers are using a shortcut to increase benefit and shortcut mean adulte
ration. It is the process of adding unwanted substance in any product. Katraj da
iry produced as per consumer requirement. In today's world product are produced
as per demand not first producing and then trying to sell them. Chitle's milk is
only competitors of buffaloes milk against Katraj.It's now cake work for katraj
to sell their product.They have won heart of customers.
KATRAJ PRODUCTS
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•COW MILK. •TONED MILK. •KATRAJ GOLD. •STANDARIZED MILK. •COW CREAM. •COW GHEE. •18 COW GHE
UFFALO GHEE. •BUFFALO CREAM. •PANEER. •SHRIKHAND. •AMRAKHAND. •CHAKKA. •TABLE BUTTER. •MATK
AHI. •DAHI. •FLAVOURED MILK. •JEERA TAK. •LASSI. •BUTTER. •SOFTLY ICECREAM. •MALAI PANEER.
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RATE CARD The products and prices displayed here are for information only and ar
e subject to change without prior notice. Please confirm the product availabilit
y and applicable prices at the time of ordering. SR.NO 1. 2. 3. 4. 5. 6. 7. 8. 2
6.00 9. 3.00 10 23.00 11. 12. 12.00 13. 21.75 14. 130.00 15. 120.00 COW CREAM( I
KG ) COW CREAM( LOOSE ) DETAILS COW MILK (1ltr) COW MILK(500 ml) COW MILK(250ml
) COW MILK(loose in cans) TONED MILK(1ltr) TONED MILK(500ml) TONED MILK(250ml) K
ATRAJ GOLD(1LTR) KATRAJ GOLD(500ML) KATRAJ GOLD(LOOSE IN CANS) STANDARDRIZED MIL
K( 1LTR) 24.00 STANDARDRIZED MILK(500 ML) STANDARDRIZED MILK(LOOSE IN CANS) M.R.
P.(Rs. 20.00 10.00 5.00 16.75 19.00 9.50 4.75
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16. 90.00 17. 38.00 18. 2600.00 19. 100.00 22. 23. 120.00 24. 65.00
COW GHEE( 500ML ) COW GHEE( 200ML ) 18 COW GHEE(CANS 15 LTR) BUFFOLO GHEE(500 ML
) BUFFOLO CREAM(LOOSE 1KG) PANEER(1KG) PANEER(500 GM) 130.00
25. 33.00 26. 33. 76.00 34. 75.00 40. 16.00 41. 10.00 42. 43. 9.00 44. 8.00 45.
PANEER (200.00 GM) SHRIKHAND(500 GM CUP) AMRAKHAND(LOOSE 1 KG) CHAKKA( 1 KG) MAT
KA DAHI(200 GM ) MATKA DAHI( 100 GM ) DAHI( LOOSE 1 KG ) FLAVOURED MILK ( 2OO ML
) JEERA TAK( 2OO ML) LASSI(200 ML) 11.00 36.00 46.00
Katraj dairy 46. 155.00 BUTTER ( 1 KG)
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Katraj also deals in bulk milk supply to customer purchasing minimum 3000 ltrs o
f milk and in multiples of 100 ltrs their off.
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APPENDIX
FINDINGS
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•The qualities of Katraj products are very good. Most of customers rewarded the pr
oduct as value for money. •There is 100% brand awareness in the targeted customers
. •During the project it is found that competitors of Katraj are having wide produ
ct range. These companies are created brand image in the mind of customers,So br
and full is there. •Katraj products are easily seen in the market. These products
are sold to any type of dealers whether they are loyale or general. •It was observ
e that Katraj products have good quality which leads to customer’s retention and s
atisfaction.
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LIMITATION
•Research has to done in limited time. •Many workers from whom the interview is requ
ired where mostly busy. •Information regarding the whole process is not receives i
n retails. •Research work is expensive, as the researcher has to shell out money f
or printing, Xeroxing, binding and visiting the research place frequently. •The re
searcher has to take an appointment every time, which again consume a lot of tim
e. •The survey area were too far as the city is big enough which caused many trans
portation problem. •The response from the respondent was not enough co0operative. •M
any times customer was not interested in giving proper feed back.
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RECOMMENDATION
•The orientation of production has changed drastically world wide. And all importa
nt change pattern to the facts that the consumer is now very much in focus. •All a
nalysis decision have to be taken with the customer interest been the mair or th
e any agenda. The result is that the production procedure and technical manufact
uring orientation have to be improved on a regular basis. •Major benefits of good
production procedure are higher efficiency of production section, lower cost of
production, timely delivered to customer for this there should be proper coordin
ation of all the department.
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CONCLUSION
Through this project it has been proved that the production and marketing proced
ure used in Katraj dairy is most systemized one, it is equipment with modern mac
hines which reduces wastage of time and energy. It uses the right type methods o
f manufacturing, raw materials, machine packing material, limited and specialize
d workers and good infrastructure facilities. Katraj dairy have ability to survi
ve in this competitive market because of their mutual understanding, co-operativ
e behavior and sincere efforts. The research has help the researchers to know th
e actual meaning of production and marketing procedure.
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BIBLOGRAPHY
Reference book:Global marketing management by- S.A Shelkhar Internet sites:www.g
oogle.com www.katraj.com www.dairymachine.com www.wikipedia.com
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QUESTIONNAIRE
•Is raw material purchase from a standard quality? •Is production and marketing well
planned? •Are the customers satisfied with the finished products? •Is the productio
n procedure explained to the visitors? •Is the production design change on a regul
ar basis? •Is the production completed in a given time? •How safe is the dairy busin
ess? •Starting the dairy firm, How to begin? •Selecting the animal (cow v/s buffalo)
? •What are the various breeds? What is the economic life of animals? •Infrastructur
e and man power requirements?
Katraj dairy •Are the workers satisfied and Are they given proper facilities durin
g the working hours? •Are men, materials, machines properly arranged? •Is the organi
zation profit oriented or service oriented?
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Pune Zilha Sahakari Dudh Utpadak Sangh Ltd. The managing director katraj Dugdhal
ay Pune-411046 Phone:+91-20 24367946, 24370697, 24373453, 24373453, 24372042 Fax
: +91-20 24374834 E-mail: sales@katrajdairy.com
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www.katrajdairy.com Approximate Distance Lohgaon Airport Pune Railway station Sh
ivaji nagar Railway Station Swargate Landmarks:Opposite Rajiv Ghandhi Snake Park
Adjacent to Bharati Vidyapeeth ( Kms.) 15 10 12 06
NOTES:-
1. 2. 3. 4. 5.
Katraj dairy 6. 7. 8. 9.
10.
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