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SARVOTTAM DAIRY

CHAPTER:-1 GENERAL INFORMATION

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SARVOTTAM DAIRY 1.1 COMPANY PROFILE


Company :- Shree Bhavnagar District Co-operative Milk Producers Union Ltd., SARVOTTAM DAIRY Founded Registration Registered no. Founder :- 21st November, 2004 :- 27th June, 2001 :- REDG / 28701 :- 1. Mr.H.R.Nandva and 2. Mr.M.P.Pandya Type of Business Headquarter :- Co-operative Union :- Sarvottam Dairy, Bhavnagar-Rajkot Highway road, Shihor. Chairman Key peoples :- Mr. Mahendrabhai Panot :- 1. Mr. H.R.Nandva (The M.D. & G.M.) 2. Mr.M.P.Pandya (The Joint G.M.) Competitors Area of operation Employees :Products Source of raw material Annual turn over Net profit Future plan Objective ::- B.D.P.L. and SUGAM :- Local Level (Limited up to Bhavnagar District) Only 83 employees are There :- Milk, Butter and Butter milk :- From Buffalos and Cows of the District :- 5,00,00,000 Liter Milk, 1,80,00,00,000 Rs. (2010-2011) 28,69,768Rs. (2010-2011)

:- Sweets, Cheese, Chocolates, Ice-cream etc. :- Reduction of Privatization by Increase in Co-operation

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SARVOTTAM DAIRY

1.2 INTRODUCTION
Sarvottam Dairy was established in 21st November, 2004 by The Bhavnagar District cooperative Milk Producers Union Ltd. under the Regd. No Sec. REDG/28701 and Regd Date 27 06-2001 at present Mr. Mahendrabhai Panot is the chairman of Sarvottam Dairy. The dairy was started with few employees. At present, the dairy has 83 employees. It is producing milk and buttermilk products. The Head Office and Plant of Sarvottam Dairy is Located at Bhavnagar Highway Road, Sihor. It is a unique dairy in Sihor a very lovely greenish atmosphere in 20 acres. Sarvottam Dairy was concern with Uttam Dairy Ahemdabad. It has an E.T.P facility. It has ISO 9001:2000 Marko. The main objective of Sarvottam Dairy is to decrease privatization and increase co-operation. They want to give most benefits to the rural area and want to develop rural area. They want to take revolution as Amul Dairy has given.

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SARVOTTAM DAIRY 1.3 THE HISTORY OF SARVOTTAM DAIRY

In 1974, Gujarat Dairy Development Corporation (G.D.D.C) had established Bhavnagar dairy, which was running by The Bhavnagar Milk Union. Bhavnagar Dairy was selling milk and ghee in the Bhavnagar district by the brand name Sauras. By co -operative members of the district sell their milk to the Union and after the processing on the milk they sold it under the name of Bhavnagar dairy. In the year 1989 the highest milk is purchased from the co-operative members is 42500 liters and they sell all the purchased milk to the different areas of the districts. But somehow the years are passes the dairys production is going to the down. And after some crises government close the Bhavnagar Dairy on the date of 24/12/1999. The Union was also enabling to do anything for the crisis of Bhavnagar dairy. When the Union is established in 1974 they take the responsibilities to solve the problems of their co-operative members, but somehow there are no action taken by them or may be there are not proper response from the government to save the Bhavnagar dairy and to help the small milk producers will. Because of Bhavnagar dairys crises the producers of milk of the whole district are comes into financial crises because they hadnt any option to sell their milk. After sometime the producers of the milk made a meeting in Jilla Panchayats ground and the majority of the producers give the responsibilities of reestablishment of Union to Mr. H. R. Nandva and Mr. M. P. Pandya. With the support of the political bodies like Mr. Rajendrashinh Rana and Mr. Mahendrabhai Panot of Bhavnagar district. Mr.H.R.Nandva and Mr.M.P.Pandya send an application to the Gujarat Govt. for the reestablishment of Union in the district. But on the temporary basis government thigh up producers of milk of Bhavnagar district with the Uttam Dairy, Ahemdabad. And government also form a government body under the president ship of Mr. V.C.Joshi to take care the responsibilities of Bhavnagar districts producer and Uttam Dairy, and work as mediator between these two.

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SARVOTTAM DAIRY 1.4 SIZE AND NATURE OF UNIT


.

There are three types of industry.


I. Small Scale Industries II. Medium Scale Industries III. Large Scale Industries.

According to the industrial policy 1991, on the bases of investment, type (size) of industry can be explained as follows: Type Small Scale Unit Medium Scale Unit Large Scale Unit Investment less than Rs.75 lacks.

Rs.75 lacks but not more than 100 lacks. exceeds Rs.100 lacks.

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SARVOTTAM DAIRY
Bankers of the dairy:
A. Bhavnagar District Co-operative Bank, Bhavnagar. B. I.D.B.I. Bank, Bhavnagar. C. State Bank of India, Sihor.

Auditor:
Mr. Jagdishbhai Mehta. (Charted Accountant)

Selection of a suitable form of organization to a very important phenomenon is very necessary. A businessman has to select a suitable form of business organization according to his requirements and availability of managerial personnel. Depending upon the ownership of business, the business organization can be classified into three forms and three forms are presented hereby. 1. 2. 3. Public Ltd. Private Ltd. Company in Corporation

The Sarvottam dairy is co-operative company. Because here, all the co-operative societies are the main and basic part of this dairy. All the co-operative societies are made by co-operative members.

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SARVOTTAM DAIRY
1.5 MANUFECTURING PROCESS OF MILK
Manufacture process plays a very important role for making any product. A product can become finished goods only when it has gone under a several procedure. We have to take up most care of it. Every firm or unit tries that its manufacturing process is simple, short less costly and less time consuming. The sarvottam dairy tries to make its products by latest technology and with good quality of raw material. Sarvottam Dairy is a consumer goods production sector. Milk is essential ingredient in our life. In Every stage of life milk is useful to develop and maintain our body. The whole process of manufacturing milk and other products of milk in the sarvottam dairy are very simple. But, it is time consuming and very costly. The following are different stages of manufacturing the different category of milk. The whole process of milk can be charted out as under.

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SARVOTTAM DAIRY 1.6 The Process of Getting Milk

Receive milk from co-operative Society of milk

Grading (Testing)

Chilling

Milk Tank (Storage)

General sampling

Standardization and separation

Pasteurization

Store in process tank

Packaging

Dispatch to Distributor

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The process can briefly mentioned as under,

Received milk from members of co-operative society:


Basically the Union itself says that it is a joint effort of the milk producers. There are 10 routs of milk producers. These routs are covering almost all the villages of milk producers. The dairy only accepts the milk from that producer who is its member in co-operative society. Jesar, Gadhada, Timana, Neswad, Tarsara, Vallbhaipur, Goriyali, Gopnath, Bagdana, and Mahuva these are the routs and every route allotted specific time for carrying down their milk to the dairy. Milk Tank: In the milk tank they storage the milk for the process. The milk gets the steady temperature in the tank before the process is starts. We can also say that the different process on milk is starts from this tank. Taking general FAT and S.N.F.: The dairy do the FAT and Solid Net Fat (S.N.F.) test for the payment to co-operative members because as the FAT and S.N.F. high the member get higher amount of his milk. The part of FAT in the milk is getting to know by using the SULPHURIC ACID. And because of heat the FAT part is come out in the liquid form. After that a SANTRIFUSE is come out which is measured by LITEROMETER. S.N.F. is measured by using LACTOMETER. In the boiled milk they put the lactometer in the milk and after using the formula given below they get to know about S.N.F. figure;

S.N.F = LACTOMETER NUMBER +0.21 FAT + 0.36 4

There is a certain standards are there for S.N.F. and FAT. They are, The milk of buffalo must contain 6% S.N.F. and 9% FAT The milk of cow must contain 8.5% S.N.F. and 3.5% FAT

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Standardization:
There are certain standards are set for the milk. Each standard have their own S.N.F. and FAT. It is then decided that what should be the price of the milk. There are four standards, Full cream: This standard contains 6% FAT and 9% S.N.F. this is the highest or rather say very good standard. Standard : 4.5% FAT and 8.5% S.N.F containing in this standard. This is a general standard. Toned: This standard contains 3% FAT and 8.5% S.N.F. Double toned: This standard contains 1.5% FAT and 9% S.N.F.

Pasteurization:
On the name of the founder of this process it is called pasteurization. Louie Pasteur is the founder of this method. He found this process to save the liquor of king from the spoiling out. To save the milk from the bacteria they boiled the milk on certain temperature and quickly down the temperature. In the old process they emptied the milk into big utensils and after that they boiled the milk up to 63 degree Celsius temperature for 30 minutes and after that they cool down the temperature for 30 minutes. This method is very time consuming and improper. In the modern era the H.T.S.T. method is used for pasteurization. H.T.S.T. means high temperature short time method. In this method they boiled the milk up to 72 degree Celsius for 16 seconds and after this they quickly level down the temperature up to 5 degree Celsius. They use GASKET PLATES for these methods. Gasket plates are adjusted by a specific way that the milk is passing from one gasket to another gasket. The first gasket had hot water in its both the side and the milk is in the middle plate so because of heat from the both the side the milk is boiled out up to 72 degree Celsius and after 16 seconds milk is pass to another gasket which contain cold water in its both the side here the temperature of milk is level down to 5 degree Celsius. Test of Pasteurization: Because of pasteurization the milk is become bacteria free. To see that the milk is free from bacteria or not there is one test namely PHOSPHATE TEST. In this test they set the temperature on 72 degree Celsius. On 72 degree Celsius all the bacteria is fade away and also phosphate enzyme is fade away from the milk. After that they do a test for phosphate
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enzyme if the phosphate enzyme is still there in the milk the color of milk is become yellow which shows that the pasteurization is not done properly and if there is no change in the color than it is proved that the milk can use for the general purpose.

Packaging:
For the packaging they use the machine of R.M.C.Packaging System Pvt. Ltd. It costs more than 50,000 Rs. The machine can fill 160 pouch of milk in a minute. There are two machines in the dairy for the packaging and the machines are fully automatic, once you set the program and there is rarely any problem arises.

Dispatch: There are total 31 distributors in the district. From the 31 distributors 17 distributors are only in Bhavnagar city and rest of the distributor are in the different Taluka. The distributors vehicles come to the dairy in the early morning and they get their carats of milk as per requirement. The distributor must book their order before the evening of previous day, and then they get the milk in next morning.

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SARVOTTAM DAIRY
1.7 ORGANIZATIONAL STRUCTURE
CHAIRMAN (MR.MAHENDRABHAI PANOT) MANAGING DIRECTOR (Mr.H.R.Nandva) BOARD OF DIRECTORS

GENERAL MANAGER (Mr. H.R.NANDVA) JOINT GENERAL MANAGER (MR.M.P.PANDYA) HR MANAGER C.D. OFFICER MARKETING MANAGER PRODUCTION MANAGER
Quality Officer Laboratory Ass.
HEAD OF ENGINEER DEPARNEMT

FINACEL MANAGER
Account Offi. Clerk Com. Operator

Electrician Helper

C.D. Supervisor

Plant Operator SALESMAN

Preepeak Operator Dock supervisor

Boiler Operator Refrigerator Operator

Store keeper

Workers

Workers

Workers

Workers

Workers

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SARVOTTAM DAIRY
1.8 OBJECTIVES

The Sarvottam Dairy is a best dairy with bright future prospects. The dairy has an excellent management qualified techniques' it has been achieving good reputation the dairy has no doubt bright future' its management is Progressive' The Sarvottam Dairy is making milk & buttermilk products' The Sarvottam Dairy is satisfying needs of consumers' From the be ginning, Sarvottam. Dairy has .one of the unique features of having complete production facilities. it has laboratory and engineering department separator, Machines , Cold storage facility, An ETP plan, electric fate machine, garbar machines, generator, condescend etc.

The Main Objectives Are, Development of rural areas To increase co-operation Decreasing privatization Commitment to excellent continuous updating technology

Sarvottam dairy is having good goodwill in market. And its selling is also very good. But they should increase advertisement, so that they can make their marketing powerful. Now a days ,the Sarvottam dairy is only one dairy in Gujarat which gives milk rate Rs 300.allthe competitors of Sarvottam dairy has closed down but even though they have to keep more concentration on selling of their products. The Sarvottam dairy is giving medical facility to all the animals of Bhavnagar district.

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SARVOTTAM DAIRY

CHAPTER:-2 RATIO

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2.1 INTRODUCTION
Ratio analysis is one of the analytical method of specified the inter relationship between a set of relate figures. It is expressed in percentage, times and in ratio such as 1:1, 2:1 etc. The financial statement is prepared and presented annually are of little are guidance to prospective investors, creditors and even management. If the relationship between various related items given in the trading account, profit and loss account, profit and loss appropriation account and balance sheet the financial

can be established them they can provides useful clues to measure accurately health

and ability of business to make operating profit. A ratio is therefore one number

expressed in terms of another, the ratio shows the trend of the financial profit and profitability of the enterprise. They help in forecasting the future trends.

Ratio is an expression of quantitative relationship between two related items of financial statement

Financial ratio is key pointer to any companys performance. While absolute values help judge the performance a particulars parameter form a comparative static point, ratio helps analyze performance from a dynamic stand point.

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2.2 METHODS OF RATIOS ANALYSIS
Ratio classified in to two types A. Traditional classification B. Functional classification

[A].TRADITIONAL CLASSIFICATION:The traditional classification also divided in to three groups category. It is also called group analysis which figures are taken from the balance sheet of the unit. (A) Revenue statement :

These are the ratio basis of item taken from revenue statement. e.g. Profit and loss account, net profit. Ratio is computed by dividing net profit by sales. These both the item profit and sales are item appearing in profit and loss account. (B) Balance sheet ratio:

When two item or group item of appearing in the balance sheet are compared the ratio so obtained is a balance sheet ratio, E.g. Ratio establishing relationship between the current assets and current liability is a balance sheet ratio. (C) Composite ratio:

A ratio showing relationship between one item of balance sheet and other from the profit or loss account is a composite ratio or a combined ratio know as balance sheet and revenue statement ratio a return on capital employed and it is a composite ratio.

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SARVOTTAM DAIRY [B].FUNCTIONAL CLASSIFICATION:-

Ratio are also grouped in accordance with certain test and on this bases, there are four categories of ratios. (A) Liquidity ratio:

It is very important information about the liquidity of the unit or the industry whether the unit is capable to meet the short term obligation from its short term resources. E.g. Current ratio show the capability of a firm to meet it current liabilities as and when they mature E.g. (1) Current ratio (2) Quick ratio (3)Acid test ratio. (B) Profitability ratio:

There are number of ratio shows the profitability of the business and are grouped into the category of profitability ratio (1) Gross profit (2) Net profit ratio (3) Expense ratio (4) Operating ratio (5) Return on capital employed ratio (6)Return on shareholders fund ratio (7) Debt coverage ratio.

(C) Leverage ratio: These ratios give information about the proportion of owners capital and capital. Which borrowed from the outsiders is reflected by leverage ratio. For Ex. Preference capital and ordinary capital is leverage ratio (1) Proprietary ratio (2) Debt equity ratio (3) Gearing ratio (4) Fixed assets ratio.

(D) Efficiency ratio: These ratio shows effectiveness use of resources in the business. It also shows the efficiency of the manager E.g. (1) Stock turnover ratio is an active ratio showing the number of time the average stock is turnover during the year (2) Debtors turnover or ratio (3) Creditors or turnover ratio (4) Total assets turnover ratio (5) Fixed assets turnover ratio etc.

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2.3 CLASSIFICATION OF RATIO

NO.

RATIOS

USEFULNESS

A.

Revenue statement

1.

G.P. ratio

To know whether selling price has been properly fixed and to know the profitability

2.

Net profit ratio

To have an idea of an profitability

3.

Operating

To ascertain the extent of operating expense

4.

Expenses ratio

To know the proportion of each type of expenses to sales

5.

Stock turnover

To know the efficiency of sales

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B.

Balance sheet ratio

6.

Current ratio

To know the liquid position of the working capital position of the business

7.

Liquid ratio

To have better idea of the liquid position of the business

8.

Acid test ratio

To know whether the firm will be able to pay current liabilities immediately

9.

Proprietary ratio

To ascertain the proportion of owner fund in the total fund employed

10.

Debt equity ratio

To know the proportion of long-term liabilities in relation to owners funds.

11.

Gearing ratio

To know the proportion of fixed dividend (or interest) bearing securities to equity capital

12.

Long term funds to fixed assets.

To see whether are fixed assets have been purchase form the long term funds

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C.

Composite Ratio

13.

Return on capital employed

To know the profitability of business.

14.

Return on shareholders funds

To know the profitability from the view point of shareholders.

15.

Return on equity share capital

To know the profitability form view point of equity shareholders.

16.

Debtors ratio

To know the average period of credit to ascertain the efficiency of credit department.

17.

Creditors velocity

To know the average period within which we make payment for credit purchase.

18.

Total assets turnover

To know the efficiency with which total assets are utilized in the business.

19.

Debt service coverage ratio

To know how many times the profit covers the amount payable towards principal installment and yearly interest.

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SARVOTTAM DAIRY

CHAPTER:-3 RATIO ANALYSIS

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SARVOTTAM DAIRY 3 .RATIO ANALYSIS


3.1 PROFATIBILITY RATIO:
3.1.1 GROSS PROFIT RATIO: It is ratio expressing relationship between gross profits earned to net sales. It is a useful indication on the profitability of business. The gross profit margin reflects the efficiency with which management produces each unit of product. This ratio indicates the average spread between the COGS and the sales revenue.

Years 2011 2012

Gross Profit 16,21,68,200 16,59,42,736

Sales 92,68,54,962 94,45,88,471

Gross Profit ratio = Gross Profit / sales = Sales Material Cost Manufacturing Cost/Net Sales * 100 = 94, 45, 88471 62, 88, 15470- 14, 98, 30265/ 94, 45, 88471*100 = 17.56%

Comments: There is minor change in the gross profit margins of the company as it has remained almost same as compared to the last years ratio.17.56 %

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3.1.2 NET PROFIT RATIO:

The ratio is valuable for the purpose of ascertaining the overall profitability of business and shows the efficiency or other wise of operating the business. It is the reserve of the operating ratio. It indicates management efficiency in manufacturing, administering and selling the products. It also indicates firms capacity to withstand adverse economic condition.

Year 2011 2012

Net profit 77,541,866 73,702,704

Net sales 92,68,54,962 94,45,88,471

Profit ratio = PAT / Net Sales*100 = 7, 37, 02704 / 94, 45, 88, 471*100 = 7.80%

Comment:

The net profit margin of the company has reduced may by 1% in comparison to last years profit margin of 7.80 % due to hike in oil prices, raw material prices and other such expenses.

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3.1.3 MATERIAL COST RATIO:It is ratio showing relationship between material cost and net sales. It shows the efficiency of the management.

year 2011 2012

Material Cost 574,418,860 628,815,470

Net sales 92,68,54,962 94,45,88,471

Material Cost Ratio = Material cost / Net Sales * 100 = 628,815,470 / 94, 45, 88, 471*100 = 66.57 %

Comment: This ratio shows companys organization efficiency about the production to selling process, 2012 which is situated at 66.57 %

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3.1.4 EXPENSES RATIO:It is ratio showing relationship between expenses and net sales. It shows the efficiency of the management.

year 2011 2012

Expenses 836,269,806 841,663,488

Net sales 92,68,54,962 94,45,88,471

Material Cost Ratio = Material cost / Net Sales * 100 = 841,663,488/ 94, 45, 88, 471*100 = 89.10 %

Comment: This ratio shows companys organization efficiency about the expenses to net sales, 2012 which is situated at 89.10 %, it is very high.

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3.2 LIQUIDITY RATIO: 3.2.1 CURRENT RATIO:
This most widely used ratio shows the proportion of current assets to current liabilities. It is also known as working capital ratio. At it is a measure of working capital available at a particular time. Current Ratio, in a way, is a measure of margin of safety to the creditors. The higher is the current ratio, the larger is the amount of rupee available per rupee of current liabilities.

Year 2011 2012

Currents Assets 592,390,492 828,210,595

Current liabilities 172,815,171 242,758,559

Current Ratio = Current Assets / Current Liabilities

= 82, 82, 10595 / 242,758,559 = 3.41 : 1

Comment: The standard current ratio is 2:1; the actual ratios of SARVOTTAM DAIRY in all the years. are low which indicates that the current asset to pay current obligation is in very low proportion.

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3.2.2 QUICK RATIO : It is a measurement of firms ability to convert its current assets quickly into cash in order to meet its current liabilities.

Year 2011 2012

Quick Assets 36,99,98,512 57,59,09,423

Current liabilities 172,815,171 242,758,559

Quick Ratio = Current Assets - Inventory / Current Liabilities


= 82, 82, 10595 25, 23, 01172 / 24, 27, 58559

= 2.37:1

Comment: The quick ratio enables us to understand that even if the co. is not able to sell its inventories in Current year , and have to pay all its CL, the co. wont find it difficult to repay all CL as the other CA except inventory are sufficient to meet up the CL.

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SARVOTTAM DAIRY

CHAPTER:-4 SUGGESTION & CONCLUSION

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4.1SUGGESTIONS
After making this project I would like to give some suggestions to SARVOTTAM DAIRY. The suggestions are as mentioned below.

The net profit ratio is low as compared with selling and investment. So, company should try to get more income by proper planning and utilize funds properly. The total expenses ratio is not very high. Company is going to make more profit by decreasing expenses. So, the firm should try to sales more and more. The companys current ratio is very low with comparison of standard ratio. So, the company should maintain this ratio by increasing its current assets. Liquid ratio is also low with the comparison of standard ratio. So, the company should increase the liquid assets. Acid -test of the company is increasing their quick assets. So, the company is more comfortable. Proprietary ratio of the company is very low with comparison of standard ratio. So, I am suggesting that the company should increase their proprietary fund by issuing the shares. Long term fund to fixed assets is very low. So, the company should invest more money in fixed assets. Debt equity ratio is very low. So, the SARVOTTAM DAIRY should decrease the debt funds and increase owners capital. Return on capital employed ratio is very good with the calculation of average capital employed. So, the company should also maintain this ratio for long period of time.

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4.2 CONCLUSION
During my industrial training in SARVOTTAM DAIRY, I had a great opportunity to meet experienced people in all the department finance, H.R. and marketing. All the accounting ratios studies over preceding pages, clearly give picture of the performance over three years. All ratios like net profit ratio, expenses ratio current ratio liquidity ratio, acid text ratio, proprietary ratio, long term funds to fixed assets ratio, debt-equity ratio, return on capital employed ratio, debtors turn over ratio etc. all proves that the performance of SARVOTTAM DAIRY is highly satisfactory and the further, future planning would prove that the company would be still in better condition.

This training gives me an insight into practical world of management. Moreover, I come to know about the new strategy of finance so that successfully managed. It is well set up and modernize and also fast growing unit. The prospect of the company is very bright. I am proud to get training in such a nice firm.

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CHAPTER:-5 BIBLIOGRAPHY

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5.1 BIBLIOGRAPHY
Reference Books And other people:

A.

FINANCIAL MANAGEMENT

Edition Authors Publisher .

:- 4th Edition :- Prin.T.J.Rana and Prof. Naresh Jain :- B.S.Shah Prakashan

B.ILESHBHAI PATEL
Account Manager Financial Department Sarvottam Dairy Sihor.

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CHAPTER:-6

BALANCE SHEET

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6. BALANCE SHEET
Sources Of Fund. No Amount (Rs) As 31st March 2012 Amount (Rs) As 31st March 2011

1. Shareholder Fund. (a) Share Capital (b) Reserves & Surplus 2.Loan Fund (a) Secured Loans (b) Unsecured Loans TOTAL Application of Funds 1. Fixed Assets (a) Gross Block (b) Less: Depreciation (c) Net Block (d) Capital WIP [5] 388,703,193 134,554,842 254,148,351 31,307,438 285,455,789 2. Current Asstes, Laons & Advances. (a) Inventories (b) Sundry Debtors (c) Cash & Bank B/S (d) Loans & Advances [6] [7] [8] [9] 252,301,172 450,376,337 25,281,698 100,251,388 828,210,595 Less Current Liabilities and provisions. (a) Current Liabilities [10] 222,391,980 311,769,625 24,273,408 33,955,479 592,390,492 364,284,586 103,218,986 261,065,600 27,430,681 288,496,281 [3] [4] 223,494,568 32,923,827 256,418,395 835,159,124 236,075,623 21,614,528 257,690,151 711,058,081 [1] [2] 128,133,000 450,607,729 578,740,729 119,785,500 333,582,430 453,367,930

195,949,104

124,406,290

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(b) Provisions 46,809,455 242,758,559 Net Current Assets 3. Deferred Tax/Liab.. 4. Miscellaneous Exp. [11] Total 585,452,036 (35,832,971) 84,720 835,159,124 48,408,881 172,815,171 419,575,321 (13,542,350) 16,528,829 711,058,081

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SARVOTTAM DAIRY PROFIT & LOSS ACCOUNT


Particulars No Amount (Rs) Amount(Rs) 2012 Amount (Rs) Amount (Rs ) 2011

INCOME Sales Other Income [12] 944,588,471 2,764,516 947,352,987 EXPENDITURE Material Cost Mfgring & Other Exp. Interest/Fin Charges Depreciation Profit Before Tax - Prov For IT Current 9,000,000 [13] [14] [15] 628,815,470 149,830,265 33,412,705 29,605,048 841,663,488 105,689,499 12,085,000 574,418,860 190,267,902 38,578,037 33,005,007 836,269,806 95,741,866 926,854,962 5,156,710 932,011,672

-Deferred PROFIT AFTER TAX Add B/s Brght Forward B/s Available APPROPRIATIONS (a) Proposed Dividend (b) Dividend Tax (c) Transfer to Gen Res Balance Carried to Balance Sheet

22,290,621 73,702,704 232,376,046 303,888,750

6,115,000 77,541,866 190,327,893 257,869,759

12,813,000 1,797,065 5,000,000 284,278,385

17,973,000 2,520,713 5,000,000 232,376,046

303,888,750 Basic & Diluted Earning 5.75

257,869,759 6.47
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Per Share (Equity share of face value of Rs10/- Each) Number Of Share Basic & Diluted 12,813,300 11,982,000

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