Staples

We Need It Daily
Session Objective
By the end of the session you will understand :
 Staples Category and its Importance
 Category Classification:- SKU’s & KVI’s in each sub-
category
 Product Knowledge
 Planogram & Its Objective ( Need Photograph of
Each Class)
 Pricing Communication & Importance ( Need to
Have a Photograph)
 Promotion-Why we do it ?
 Promotion Communication & Importance
 Inventory Management
Importance & Overview of
Staples

“Any Ones & Every Ones

Need”
Largest business in Foods
Perception and traffic
drivers
Huge Private Label
Opportunity
 Staples

Spices &
Sugar &
Cereals & Pulses Dry Edible Oils Flours
Salt
Fruits
Staples
• Basic food products such as Rice, Wheat, Oils,
Pulses (Dals) Spices, Salt, Sugar & Dry Fruits are
grouped under one big umbrella called STAPLES

• Staples are nothing but products that we use on

a daily basis. These products are raw in nature.
We need to cook staples to consume them,
except dry fruits
Staples Sub Categories -
Examples
 Cereals – Rice, Wheat, Ragi, Bajra, Maize, Puffed Rice, Poha, etc…

 Dal / Pulses – Toor Dal, Channa Dal, Urad Dal, Moong Dal, etc.

 Atta / Flours – Wheat Flour, Rice Flour, Channa Flour, Ragi Flour, Sooji / Rawa,

Maida, etc..
 Oils - Refined Oil, Sunflower Oil, Soya Oil, Groundnut Oil, Kardi Oil,

Blend Oils, Coconut Oil, Rice Bran Oil, Palm Oil

 Spices & Masalas - Coriander, Chilies', Turmeric, Herbs,

Pepper, Fenugreek (Methi), Jeera, Mustard, etc…

 Dry Fruits – Cashew, Kishmish, Badam, Pista, Dates, Apricots, Walnuts,

Figs, Prunes
 Sugar & Salt – Sugar & Salt
Rice
 Classification of Rice

Rice

Non-scented Rice Scented Rice

Par Boiled
Raw Rice Boiled Rice Rice/Red Steam Rice
Rice
Fun to Know
Rice is broadly divided in to 3 sub categories
depending upon the life of rice
 Matured Rice is between 18- 24 months old
 Standard Rice is between 12- 18 months old
 Value Rice / Blended Rice is aged between 8-12
months
Premium or matured rice are best quality rice,
Cooking Suggestion : While cooking this rice with 1:3
times water to rice gives more quantity after cooking.
For eg. One portion of rice and 3 times of water will
give better results in quality & quantity in Matured
usually people tend to use less water for cooking rice
which thus gives less quantity after cooking
For Standard Rice the same process to be followed but
the output of cooked rice will be less than Matured
quality
Details Of Rice In more.
Matured Scented Rice
Rice like Basmati, Jeerasar, Ambemohar, Cinor,
etc., which are used to prepare special rice
dishes
Raw Rice
Rice like Sona Masuri, Parimal, Ponni & Kolam
which are Raw rice.
Par Boiled / Boiled Rice
Regular Par- Boiled & Boiled rice eg., Dosa, Idly
rice, Puttu Rice, etc.
Different Classes Of Rice at
more.
 Raw Rice
 Raw Paddy is Sun Dried and polished which gives Raw
Rice
 Par-boiled / Red Rice
 Raw Paddy is sun dried and then soaked in water for
8hrs to
12hrs and the process is done twice and polished
 Boiled Rice
 Raw Paddy is Sun Dried and then Soaked in water for
8hrs to 12
hrs and then boiled, sun dried & polished
 Flavored Rice
 Flavored Rice is usually flavored rice which Sun dried and
polished, usually used for making Biryani’s & Special Rice
Dishes
Fun to know
Why is Raw Rice quality costly than boiled rice ?
Ans : Raw rice is costlier than boiled rice because
when the polishing is done there is only 55% out
put and in boiled rice the output is between 65 %
to 70 % output ie., wastage is more in raw rice
than in boiled rice

Example of Few varieties of raw rice that the

respective states use are
Andhra Pradesh & Karnataka – Sona Masuri &
Pongal Rice, Idly Rice
Tamil Nad - Ponni, Pongal Rice, Idly Rice,
Kerala – Parboiled rice, Puttu Rice, etc..
Wheat &
Flours
 Classification of Wheat

Winter Spring

Durum Lokwan

MP Sharwati
Varieties Of
Wheat
Sharbati / Sehor
•Small un-even
Grain.
•Good shining Grain.
•No hair on the
Grain.
•Sweet in taste.
•High In Protein

Lokwan
•Big Size grain.
•Grain is thin on the
top.
•Small white spot on
the tail of the grain.
Fun to Know
Sharbati Variety of wheat is usually Superior in
Quality which has high protein content compared
to Lokwan.
People use Lokwan Wheat because of Price.
Atta obtained from Lokwan wheat gives longitivity
to roti made from it while atta from Sharbati
wheat gives softness.
Sharbati is grown in selected parts of Madhya
Pradesh (Sehor is a place in MP which produces
Sharbati Variety of Wheat)
Lokwan is grown in MP, Haryana, Punjab & other
states (widely grown)
Cereals - Flour
The flour consumption is concentrated
more on Atta or Wheat flour.
The other flours used are:

Maida
Sooji
Rice Flour
Ragi Flour
Besan
Urad Flour
Jowar / Bajra Flour
Wheat Broken
Wheat Dalia
Varieties Of Flour
Maida is a by product of wheat which contains
the bulk of endosperm and the innermost wall.
Ground into a very fine white powder, this is
highly refined flour with all carbohydrate and very
little of fibre, minerals and the vitamins.

Rava is the coarsely ground wheat product – with

the fibre rich wall and the endosperm.

The Broken Wheat has the full grain broken

coarsely into 5-8 pieces with no refinement.

Besan is Powdered Channa Dal – it is protein rich

flour.
Varieties Of Flour
Idly Rava (Boiled rice) for making the idly / dosa
batter & also Upma.

Bansi Sooji – Larger grained Sooji for making rava idly

Upma Sooji – which is medium sized grain for making

upma

Chiroti Sooji – Which is fine, grained sooji used for

making sheera / Kesari

Soya flour is a high fiber, high protein flour. In order

to get the best result, it should be mixed in the atta in
a ration of 1: 3 (atta) and used for making rotis. It is
always better to use Soya in combination with atta or
any other flour. It can cause flatulence when used in
full for making rotis.
Pulses
 Classification of
Pulses
Few Type of Pulses

Toor Chana Moon Urad Masoo

Dal Dal g Dal r Dal
Varieties Of Pulses & their Uses

 Whole Pulses / Dals – The pulses / dals that are consumed in whole
form. e.g.. Channa, Rajma, Moong, Masoor, Groundnut, Urad,
Lobia-chawli, etc. for making channa masala, rajma masala, etc.

 Split Pulses / Dals – The Pulses / dals that are consumed in split
form e.g. Toor Dal, Channa Dal, Urad Dal, Moong Dal, Bengal Fried
Gram
 Whole Gram Example : Channa – Kabuli Channa, Green Lobia –
Karamani in Tamil,, ( looks green in Colour) Chawli in Marathi,
Rajma, Moong, Masoor, Groundnut, Urad, etc. for making channa
masala, Rajma masala, etc.
 Toor Dal / Arhar Dal / Red gram / Thour Dal / Tovarum Paruppu,
Channa Dal, Urad Dal Uzhatham Paruppu, Moong Dal, Bengal Fried
Gram for making Sambar, Medu Vada, Rasam, Yellow dal, etc.

 SKU’s Of Pulses
 Whole Pulses / Dals – 200gms, 500gms, 1kg, 2kgs, & 5kgs
 Split Pulses / Dals – 200gms, 500gms, 1kg, 2kgs & 5kgs
Edible Oils
 Edible Oil
Oil is an essential requirement of body system as it
provides Calories.
Oils are essential cooking medium, used for Frying,
Deep Frying, Salad Dressing, Seasoning, etc.
Oils are also called as “Edible oils”, further classified
as:
Filtered Oil
Refined Oil

24
Product Offering
Product Category in Edible oils

Refined Oils
Vanaspati
Ghee
Filtered Oils
Brief about Refined Oils
Refined Edible Oil
Refining process involves the treatment of
crude oil with a lye solution to reduce the
free fatty acids to a final value of 0.05% to
improve the shelf life of the Edible Oil.
In addition to this other impurities such as
gums, phosphatides, pigments and other
oxidation products which “impair” the
taste, odor, keeping quality, and other
desired properties of the oils are, likewise
removed. All edible oils and fats contain
certain compounds which give the
particular oil its identifiable taste. In all
commercial oils, these compounds are
removed to make the oil as neutral tasting
as possible. This is process
is called deodorization. The final result is
refined edible oil that is virtually colorless,
odorless, and tasteless that can last for
months in a bottle with no danger of
spoilage.

Eg:- Refined Palm Oil, Refined Sunflower

Oil, Refined Groundnut Oil, Refined
Soyabean Oil.
Brief about Filter/ Natural Oilseed Oils
Natural Oils
(Exotic Oil)

Oil seed from the warehouse bin is fed

to a belt conveyor where dirt and
other foreign materials are manually
removed. Metallic objects are
disposed off by means of magnets
strategically installed along the
conveying lines.

Oil seeds are dried through the drier

where the final moisture is adjusted
to 2%-3%. The dried Oil Seed is fed
to the expellers for extraction of the
oil by means of
mechanical pressing. Oil thus taken
out is conveyed to the filtration
section for purification then pumped
to the storage tank. Unlike Refined
Oil, Exotic oil has distinguishable
colour, odor and taste. It contains
the natural properties of the
oil seed.

Eg:- Coconut Oil, Mustard Oil,

Groundnut Oil, Olive Oil etc.
Fun to know
 What is the difference between Fats & Oils ?
Fats, also called lipids, are the third main class of food type needed
in the human diet, the others being proteins and carbohydrates. Oils
are simply fats that are liquid at room temperature. In foods derived
from animals, the main sources of fat are dairy produce and meat
although most foods contain some fat. Some of the richer vegetable
sources of dietary fat are nuts and seeds, soyabeans, olives and
peanuts.

 Is consumption of fats bad for health?

Fats are an important component of our diet and at least a
minimum intake is required. The main functions of fat in the body
are as an energy reserve and for insulation. Fats can be burned to
release energy when we need it and are not getting enough from
the carbohydrates in our diet. Fatty tissue around internal organs
helps to protect them from trauma and temperature change by
providing padding and insulation. They also have other uses. They
are important in transporting other nutrients such as the vitamins A,
D, E and K which are not water-soluble. Fats also form an essential
part of the cell membrane. Finally, they are also a source of
essential fatty acids.
 Which edible oil does not contain cholesterol?
Non of the edible oil contains cholesterol. Since origination of
edible oil is plant there is no question of cholesterol’s presence. It is
just a myth created in the minds of consumers by the
manufacturing organizations.
However fats which originate from animal body (Butter, Ghee etc)
does contain cholesterol.
Fun to know
 What is saturated & unsaturated Fatty acid?

Fats can be classified as saturated or unsaturated according to the nature

of the fatty acids present. The fatty acids in turn can be classified as
saturated, monounsaturated containing only one carbon to carbon double
bond in each molecule.or polyunsaturated containing more than one carbon
to carbon double bond in each molecule.
Saturated Fat
Animal fats, butter, cream, and whole milk are the primary sources of
saturated fat, which is the least healthy type of fat. Saturated fat raises the
level of LDL (bad) cholesterol, which causes numerous health problems if
consumed in large quantities. Most saturated fats are solid at room
temperature.
 What is Mono & Polyunsaturated fat?
Monounsaturated Fat
Most animal and vegetable fats contain monounsaturated fat, but in varying
quantities. It is usually in liquid form at room temperature, but it may begin
to solidify when it is chilled. Monounsaturated fat is the most desirable type
of fat in the diet because it helps to decrease the LDL (bad) cholesterol in the
blood and helps to increase the HDL (good) cholesterol. Good sources of
monounsaturated fat are olive oil, peanut oil, and most nuts. Olive oil has the
highest percentage (about 77%) of monounsaturated fat among commonly
used oils
Polyunsaturated Fat
The main sources of polyunsaturated fats are seeds, nuts, grains, and
vegetables. Polyunsaturated fat is usually in a liquid state at room
temperature and also when chilled. It lowers the overall cholesterol level, but
it also reduces HDL or good cholesterol. Recommended daily allowances of
polyunsaturated fats should be part of a balanced diet, but some tests have
shown that high consumption may actually be damaging to the digestion and
nervous systems, so moderation is the key for a balanced and healthy diet.
Safflower oil has the highest percentage of polyunsaturated fat of any edible
oil (about 77%).
Fun to know
 What are the different types of edible oils available in the markets &
what are theie common uses?
 Corn Oil
Corn oil is produced from the germ of corn kernels and it is very high in
polyunsaturated fat. Refined corn oil is one of the best oils for frying because
it has a high smoke point. It has a light golden color and is almost tasteless
and odorless so it is also a good choice for baking. It can be used for salad
dressings when oil with little or no taste is required. Corn oil is often used in
the manufacture of margarine.
Common Uses: frying, baking, salad dressings, margarine and shortening
production

 Cottonseed Oil
Cottonseed oil is pressed from the seeds of the cotton plant. It is almost
always blended with other oils for the creation of various vegetable oils and it
is also used in the manufacture of margarine, salad dressings, and
commercially prepared fried products.
Common Uses: margarine and shortening production, salad dressings,
commercially fried products
 Mustard Oil
Mustard oil is obtained from pressing mustard seeds from plants found in
India, which differs from the more common seeds that are found in the
Mediterranean. In its raw form the oil is flavorful, but extremely hot, so it
should be used sparingly as a flavoring ingredient. When cooking with
mustard oil, it should be brought to its smoking point before food is cooked in
it. When the oil reaches the smoking point, a taste change occurs that results
in a smoother mustard flavor, which will not overpower the food while it is
being cooked.
Mustard oil is widely used in Indian cooking and is a popular addition to
salad dressings, stir-fry recipes, and marinades for meat and fish. It will stay
fresh for 12 months or more if it is stored in the refrigerator.
Common Uses: cooking, flavoring ingredient, salad dressings, marinade
Fun to know
 Olive Oil

Olive oil has been one of the staples of the Mediterranean diet for
thousands of years and its popularity is growing rapidly in other parts of the
world. It is one of the most often used food oils due to its versatility as a
cooking oil, its ability to enhance the flavor of many foods, and because of its
proven nutritional and health benefits that may be lacking in animal fats. It is
an excellent alternative to butter or margarine as a condiment or for use in
food preparation. Olive oil has a smoke point of 360* C.
Common Uses: cooking, flavoring ingredient, salad dressings, condiment

 Palm Oil
Palm oil is another of the few plant products that is very high in saturated
fat. The oil is obtained from the pulp of the fruit of the African palm. It has a
red-orange color, a strong unique flavor, and is very popular. A highly refined
version of palm oil has very little color and is usually blended with other oils
for the creation of generic vegetable fats and oils.
Common Uses: cooking, flavoring ingredient, vegetable oil production

 Groundnut/ peanut Oil

Groundnut oil has a peculiar taste and aroma. Refined peanut oil has a high
smoke point so it is an excellent choice for sautéing and frying. It does not
absorb or transfer flavors from food during the cooking process. It is also high
in monounsaturated and polyunsaturated fats, which makes it a healthy oil to
use for cooking or as a base for dressings. It will keep for long periods if
stored in its original container in a cool, dark place. Some of the scientific
research reveals its use in cooking might cause severe illness in people
allergic to peanuts. Groundnut Oil has smoke point at 460* C.
Fun to know
 Rice Bran Oil
Rice bran oil is produced from the rice bran, which is removed from the
grain of rice as it is processed. It is considered to be a very healthy
alternative as a cooking oil because it is rich in vitamins, minerals, amino
acids, essential fatty acids, and antioxidants. Rice bran oil has a somewhat
nutty flavor that enhances the taste of foods when used in processing or
preparing snack foods, fried foods, and crackers. Rice Bran Oil has a smoke
point at 490* C.
Common Uses: cooking, flavoring ingredient

 Safflower Oil / Kardi Oil

The safflower, which is a member of the thistle family, grows to a height of
4 feet and is topped by beautiful yellow, gold, and orange flowers. It does
well in arid climates due to its long taproot, which may reach 12 feet in
length. The seeds of the safflower are used for the production of safflower oil,
which has the highest level of polyunsaturated fat of any edible oil. It is low
in saturated fat so it is considered to be healthy & all-purpose oil, however it
contains a low level of monounsaturated fat and contains no vitamin E, so it
is not as highly regarded nutritionally as many of the other edible oils.
Refined safflower oil is excellent for sautéing, pan-frying, and deep-frying
because of its very high smoke point. It is also suitable for salad dressings
and it can be chilled without solidifying.
Common Uses: cooking, salad dressings, margarine production
 Soybean Oil
Soybean oil is one the most widely used oils in the manufacture of
margarine, vegetable oil, and shortening. In fact, now in India, soybean oil is
used more often than any other oil in the production of commercially
prepared fresh food items that contain oil. It has long been one of the top
favorites for use in Chinese cooking. Soybean oil has a smoke point at 440*C.
Soybean oil is highly refined and has a high smoke point, making it a good
all-purpose cooking oil. The generic brands of vegetable oil are often 100%
soybean oil or they may be a blend of several highly refined oils. Soybean oil
is inexpensive and has several healthy attributes including high levels of
polyunsaturated (including omega-3 fatty acid) and monounsaturated fats
Fun to know
 Sunflower Seed Oil

Although sunflower seeds are popular as a snack, the oil extracted from the
seeds is also commonly used. The seeds of the sunflower are obtained from
the brown hub in the center of the flower, which has yellow petals
surrounding it. The diameter of the flower can reach as large as one foot. The
seeds have a tough black and white striped shell, which is crushed & refined
to get Sunflower oil. Sunflowers are grown in areas of Europe, Russia, and
North America & parts of India. Although Kansas is known as the sunflower
state, the largest producing states are California, Minnesota, and North
Dakota.

Sunflower seed oil is a light yellow color and has a mild flavor. It is suitable
for use as a base for salad dressings or in combination with stronger flavored,
more expensive oils that can be used more economically when combined
with sunflower oil. It is also used for cooking because like most other refined
oils, it has a fairly high smoke point.

Although most sunflower oil is obtained through a refining process, there is

a small quantity that is now cold pressed rather than refined. Like olive oil,
the cold pressed sunflower oil is known as "extra virgin", which also makes it
much more expensive than the refined oil. It also has better flavor than the
refined version and a greater level of heart-healthy oleic acid.

Common Uses: cooking, salad dressings, margarine and shortening

production
Spices
 SPICES

Pungent or aromatic seasonings

obtained from the Bark, Buds,
Fruit, Roots, Seeds or Stems of
various plants & trees

Herbs usually come from the leafy

part of a plant

Spices add: Aroma

Flavour&Taste to
foods

Can be consumed in whole or in

powdered & blended form.

Acts as Preservative
MASALAS
The term masala on its
own is sometimes used by
cookery writers to refer to
the spicy sauce which are
used or have just made,
as in "mix the spices to
make the masala".
A mixture of Indian spices
 Dry
Fruits
Dry Fruits
 Dry fruits are fruits preserved
by drying to enhance long shelf
life which are edible for
consumption

Eg - Kaju, Kishmish, Badam,

Anjeer,
Akroot, etc..

Uses - Add-ons for Kheer,

Sweets, Ice creams,
confectionery & Roasted or
Snacks
Varieties Dry Fruits

Cashew Nuts Kaju

Almonds Badam
Pistachio Pista
Raisins Kishmish
Walnuts Akhrot
Figs Anjeer
Dates Khajoor
Coconut Nariyal
Melon seed Kharbooza ke beej
Water melon seeds Tarbuj ke beej
Plain dry fruits Without salt
Roasted/salted With salt
Dry Fruits KVI’s
South India North India
Cashews Cashews
Pista Salted Pista Salted
Almonds California Almonds
Raisins
Raisins Indian
Walnuts
Dates
Pista Green
Walnut Other Dry Fruits
(Afghan)
Classifications Of Dry Fruits &
SKU’s

Whole Dry Fruits – Cashew, Almond, Kishmish,

Pista, Walnuts, Figs, Dates, Coconut, Melon
seed, Water melon seeds

Split Dry Fruits – Cashew nuts, Badam, Pista,

Akhrot, Kajoor in Small pieces

Roasted & Salted Dry Fruits – Cashew,

Badam, Pista
Sugar
Classification Of
Sugar
Sugar delivers primary
sweetness to any food product.
Sometimes they are also used
as preservative. There are
different types of sugar:
Crystal – More White in color
more is the sweetness
Candy – Dull in color mostly
used in Pooja.
Jaggery: It is low in
sweetness & appearance of
round & square in shape rich
in minerals & vitamins
Salt
SALT
 “SALT” is the most important ingredient which adds taste
and brings life to any food. Salt is sour to taste. It should be
free flowing. Salt control water content in human body. Salt
can be further classified into three types:
 Table Salt
 Iodised Salt
 Crystal Salt
 Rock Salt
 Sea Salt
Planogram
Planogram is “what to keep, where to keep,
how to keep and how much to keep”.
“What to keep”:- Items to be kept in the store.
“Where to keep”:-Location in the store/Gandola.
“How to keep”:- Planogramming logic.
“How much to keep”:- MBQ
Objective of Planogram
Business Planning(Inventory Turn)
Base of replenishment system(MBQ and ROP)
Placement of stocks in the stores
iv.Helps the consumers to pick their stuff easily
from the shelf
v.Helps the store staff to arrange proper display
of the stocks at stores.
Planogramming
Logic
 Oils and flours should not be adjacent.
 Cereals and pulses should be nearby.
 Spices and edible oils should be nearby to give necessary adjustment to the
margins.
 Category like cereals and oils primarily should go on wall rack.
 Pulses can also go on wall rack depending on the availability of wall rack.
 Smaller packs to go on top shelf.
 Bigger pack sizes should go in the lower shelf.
 All pack size above 5 KG should go on floor or pallet.
 In spices and dry fruits, one shelf extra should be added to make it six shelf
bay.
 In Case Wherein we have 2 Price Points in private label and Branded
Products, From Left to Right on a Shelf we will Have Premium Price followed
by 2nd Price & the Branded Product
Pricing
There is difference between MRP and Selling
Price.
MRP is set keeping the fluctuations in the cost of
various factors like cost of raw material,
packaging, labour, transportation, margins etc. for
a certain period into account.
 Selling Price may be the actual cost of that time
plus desired margin, which may be less than the
MRP.
Agriculture commodity’s price fluctuates daily, but
as modern format retailer, we can’t change the
price daily. We do it once in a week based on
competition , which needs to be communicated to
the consumers through shelfage label or the price
Promotion
Promotion is planned to give extra value for the
customer’s buying by the price off, BOGO, BXGYF,
Combi Offers etc.
Along with the giving extra value for their money,
promotion gives intellectual satisfaction of having
a good buying knowledge.
Promotion is the reward to our loyal customer.
Promotion helps to bring in new customer.
Promotion needs to be communicated to the
consumer to tell them that we care for them.
Inventory Management
Utilizing Top-Top: In Case of KVI the store MBQ are on
Higher Side to avoid Stock Out, This Excess stock needs to
kept on Top Shelves of the respective Bay.
FIFO: This very important that we maintain FIFO on the
Shelf and Floor. Whenever we receive New Stocks, care
should be taken that Existing Stocks in the Stores Should
move to shelf front, so that customer takes the existing
stocks first.
Expired & Damaged Stock: CSA to take care that, on the
shelf & floor we shouldn’t display Expired & damaged
stocks. Any such stocks on the Shelf & Floor needs to
removed & kept in store back room. As per the schedule
this needs to be returned back to DC keeping
merchandisers in Loop
Return of Damaged Stock: It Should be taken care that
Staples product shouldn’t be mixed with Non-Food items
while returning to DC, this helps in reprocessing the
Stocks thus minimizing wastage.