“ STUDY OF LOGISTICS MANAGEMENT”

at Haldiram‘s Foods International LTD.

Submitted in partial fulfillment of the requirements

for the award of the degree of

Bachelor of Commerce (BCOM)

To

Guru Gobind Singh Indraprastha University, Delhi

Guide: Submitted by:

Dr. Vani Vasakarla SWEATA YADAV
02490388817

Institute of Innovation in Technology & Management,

New Delhi – 110058
Batch (2017-2020)
 INDEX

SERIAL NO. TOPIC PAGE No.

1 Certificate

2 Acknowledgement

3 List of figures

4 List of tables

5 Chapter-1: Introduction

6 Chapter-2: Research Methodology

7 Chapter-3: Data Analysis

8 Chapter-4: Research Findings

9 Chapter-5: Conclusion

10 Annexure

11 Bibliography
List Of Figure

S.No DETAILS PAGE NO

List Of Tables

S.No DETAILS PAGE NO

1

5
 ABSTARCT

The researcher completed his summer project in Haldiram‘s Foods International

Ltd., Noida, under the Title ―Study of Logistic Management‖. Basically Haldiram‘s
Foods International Ltd. is a Food Industry.

Company often carries out study of specific problems and opportunities in the

market so as to analyze the performance of their brands and respective products in the

market. This can be done by carrying out market survey, product preference test and

advertisement evaluation.

This researcher is concerned with the vital subject of business logistics and supply
chain management, an area that can be essential to a firm‘s competitive strategy and
revenue generation. This management area has been described by many names, including
physical distribution, materials management, transportation management, logistics, and
supply chain management. Relevant business activities may include one or more of the
following areas: transportation, inventory, order processing, purchasing, warehousing,
materials handling, packaging, customer service standards, and production. The focus of
this Publication is on the planning, organizing, and controlling of these activities - key
elements for successful management in any organization. Special emphasis is given to
strategic planning and decision making as an important part of the management process.
Managerial efforts are directed towards setting the level of the logistics activities so as to
make products and services available to customers at the time and place required, and in
the condition and form desired, in the most profitable and cost-effective way. Logistical
activities have always been vital to organizations, and so business logistics and supply
chain management represents a synthesis of many concepts, principles, and methods from
the more traditional areas of marketing, production, accounting, purchasing, and
transportation, as well as from the disciplines of applied mathematics, organizational
behavior, and economics.
 Chapter1
INTRODUCTION

About the Industry

What is Food Industry?

The Indian food industry is poised for huge growth, increasing its contribution in
world food trade every year. In India, food has become a high-profit industry by
reason of the scope it offers for value addition, particularly with the food processing
industry getting recognized as a high-priority area in this liberalized era.

Accounting for about 32 per cent of the country's total food market, the food
processing industry is one of the largest industries in India and is ranked fifth in
terms of production, consumption, export and expected growth. The total food
production in India is likely to double in the next 10 years with the country's
domestic food market estimated to reach US$ 258 billion by 2015.

The role of the Indian government has been instrumental in the growth and
development of the industry. The government through the Ministry of Food
Processing Industries (MoFPI) is making all efforts to encourage investments in the
sector. It has approved proposals for joint ventures (JVs), foreign collaboration,
industrial licences and 100 per cent export oriented units.

The food industry is a complex, global collective of diverse businesses that supply much of the

food and food energy consumed by the world population. Only subsistence farmers, those who
survive on what they grow, can be considered outside of the scope of the modern food industry.

The food industry includes:

 Regulation: local, regional, national, and international rules and regulations for
food production and sale, including food quality, food safety,
marketing/advertising, and industry lobbying activities

 Education: academic, consultancy, vocational

 Research and development: food technology

  Financial services:credit, insurance

 Agriculture: raising of crops and livestock, and seafood

 Food processing: preparation of fresh products for market, and manufacture of

prepared food products

 Marketing: promotion of generic products (e.g., milk board), new

products, advertising, marketing campaigns, packaging, public relations, etc.

 Wholesale and distribution: logistics, transportation, warehousing

Retailing

Investments

The foreign direct investment (FDI) equity inflows in food processing industries
during April 2000-July 2014 stood at US$ 5,949.21 million, as per data released by
Department of Industrial Policy and Promotion (DIPP). The following are some of
the investments and developments in the sector:

 ITC Ltd plans to foray into new categories such as beverages that include fruit
juices, tea and coffee, and chocolates and dairy products. As a part of its plan
to enter the dairy sector, the company is constructing a milk processing unit at
Munger in Bihar.

 Bisleri International Pvt Ltd has launched its first branded soda in Hyderabad.
The company would also be setting up eight water plants in Telangana and
Andhra Pradesh.

 Nissin, owner of Top Ramen Noodles, has launched a differentiated noodle -

Scoopies Mad Masala Short Noodle. The company commissioned its third
factory in Odisha earlier this year, with an investment of Rs 100 crore , from
where the product would be manufactured.
  Food Bazaar plans to tap the under-branded food and beverages space in the
Indian domestic market with the help of private labels to offer more choice to
the consumers.

 Hindustan Coca-Cola Beverages, the Coca-Cola Company's largest bottling

partner in India, plans to set up a Rs 1,000 crore (US$ 162.48 million)
bottling plant in Telangana and has also sought land for the proposed venture.

A dictionary definition of the term logistics is: ―The branch of military science

having to do with procuring, maintaining, and transporting material, personnel, and

facilities.‖This definition puts logistics into a military context. To the extent that

business objectives and activities differ from those of the military, this definition does

not capture the essence of business logistics management. A professional organization

of logistics managers, educators, and practitioners formed in 1962 for the purposes of

continuing education and fostering the interchange of ideas. Its definition: “Logistics is

that part of the supply chain process that plans, implements, and controls the

efficient, effective flow and storage of goods, services, and related information

from the point of origin to the point of consumption in order to meet customers’

requirements.”
 This is an excellent definition, conveying the idea that product flows are to be

managed from the point where they exist as raw materials to the point where they are

finally discarded. Logistics is also concerned with the flow of services as well as

physical goods, an area of growing opportunity for improvement. It also suggests that

logistics is a process, meaning that it includes all the activities that have an impact on

making goods and services available to customers when and where they wish to

acquire them. However, the definition implies that logistics is part of the supply chain

process, not the entire proc

LOGISTICS is also defined as time related positioning of resources. The whole concept of

Logistics is based on 7 R's which are:-

Right quantity.

Right time

Right place

Right quality

Right price

Right condition

Right customer
The Supply Chain:

Logistics/SC is a collection of functional activities (transportation, inventory control,

etc) which are repeated many times throughout the channel through which raw

materials are converted into finished products and consumer value is added. Because

raw material sources, plants, and selling points are not typically located at the same

places and the channel represents a sequence of manufacturing steps, logistics

activities recur many times before a product arrives in the marketplace. Even then,

logistics activities are repeated once again as used products are recycled upstream in

the logistics channel. A single firm generally is not able to control its entire product

flow channel from raw material source to points of the final consumption, although

this is an emerging opportunity. For practical purposes, the business logistics for the

individual firm has a narrower scope. Usually, the maximum managerial control that

can be expected is over the immediate physical supply and physical distribution

channels,as
 Haldiram

VIP Road ( Head Office )

P-420 Kazi Nazrul Islam Avenue,

Kolkata 700 052,India

Fax + 91 33 40144400

Mobile- 98300 11120 / 98300 11127

Email – prabhu@cal.vsnl.net.in

Website – www.haldiramlimited.com

“HALDIRAM” – a name associated with discerning consumers for sweets and

namkeens for past seven decades in India and abroad. It made its modest start in the

beginning of 1937 in Bikaner, a city of Rajasthan, India and was founded by Shiv kishan

Aggarwal. The brand name HALDIRAM BHUJIYAWALA was introduced during pre-

partition era – 1941, subsequently the reach was extended to eastern part of India i.e.

Kolkata in 1958, further consolidated to western India also at Nagpur in 1968 and from
there it never looked back and ventured first major step in this direction by opening up a

showroom in Chandni Chowk in 1982, the main hub of commerce in Delhi. The prime

focus was to serve sweets and namkeens amongst consumers and the trade it directly.
In 1970, a large manufacturing unit was set up in Nagpur in the state of Maharashtra

(India). In 1982, a retail outlet was set up in New Delhi. The outlet became very popular

not only among the Delhities but also among tourists visiting Delhi.

Haldiram's was able to achieve significant growth during the 1980s and 1990s. In 1992, a

manufacturing unit with a retail outlet attached to it was set up in the outskirts of Delhi.

A year later, Haldiram's syrups and crushes were successfully launched in the Indian

market. In 1995, a restaurant was opened in New Delhi. In 1997, realizing the potential of

namkeens, the company started a manufacturing unit in Delhi exclusively for making

namkeens.

The company offered a wide variety of traditional Indian sweets and snacks at

competitive prices that appealed to people belonging to different age groups.

It was the first company in India to brand 'namkeens‘.

The group also pioneered new ways of packaging namkeens. Its packaging techniques

increased the shelf life of namkeens from less than a week to more than six months.

It was also one of the first companies in India to open a restaurant in New Delhi offering

traditional Indian snack food items such as "panipuri," "chatpapri," and so on, which

catered to the needs of hygiene conscious non-resident Indians and other foreign

customers.

In the mid 1990s, Haldiram's added bakery items, dairy products, sharbats and ice creams

to its portfolio. At the beginning of the 21st century, Haldiram's products reached

millions of consumers not only in India, but also in several other countries, including the

US, Canada, UK, UAE, Australia, New Zealand, Sri Lanka, Nepal, Japan and Thailand.
 To add potato products to its existing product portfolio, machinery was imported from the

US.

Haldiram's maintained high quality standards at every stage of the production process.

All its food items were prepared and packaged in a very hygienic environment.

Encouraged by tremendous response of consumers, HALDIRAM‘ decided to go for an

up-gradation on technology, packaging, production etc. with the installation of best

machinery and hiring best staff. Through hard work, complete dedication,

uncompromising quality, -HALDIRAM‘ became a part of each family.

ORGANISATION MEMBERSHIPS:

Haldiram's is a member of the following food associations from India and abroad:

 APEDA (Agriculture and Processed food Products Exports

Development Association) India

 ITPO India Trade Promotion Organization (Application submitted)

 Snack Food Association SFA (Snack Food Association)

 ESA (European Snacks Association)

Mission

Review , Recreate and Rediscover the trend of Healthy Eating and Innovate and

Invent fresh new methods to Nurish and Delight everyone we serve.

Vision

Be the Trend Setter in the field of Healthy and Tasty Eating To Achieve a Sustainable

Growth this will bring about an overall up liftment of the Organization, its People and
Goal :

To provide our customers Perfect Taste and Quality in the Best of Packaging.
 GROWTH

In 1992, when HALDIRAM‘ turned itself into a group segment, a most sophisticated

manufacturing centre cum showroom was established at Main Mathura Road, New Delhi

under the banner HALDIRAM MANUFACTURING COMPANY LIMITED‘ which was

a run away success.

The New Delhi unit caters to Punjab, Haryana, Uttar Pradesh and Bihar, Jammu

&Kashmir, Himachal Pradesh and part of Assam.

The company also has three showrooms in Delhi, located at Main Mathura Road, Lajpat

Nagar and Chandni Chowk. These offer variety of fast foods as well as traditional foods.
Trust in quality is an obsession which is being enjoyed by million of families. The quality

of salty snacks and scrumptious sweets met the international standard and speak for itself.

To sustain in competitive market, ―HALDIRAM‖ has endeavored stress on quality,

packing, shelf life, competitive price with special emphasis on consumers satisfaction and

its lingering taste is amongst the best available in the world. To say the least, amongst the

sweets and namkeens, we can modestly say ―you name it-we have it‖.

Haldiram‘s is not only popular in India but also in many eastern countries too and is

expanding day by day.

MARKET SHARE

The Namkeen market in India is magnanimous which consists of both the organized and

the unorganized sectors. The unorganized Namkeen market consists of Home made and

loose salty snacks generally sold in small Kiranas. The branded or the organized

Namkeen segment in India is increasing virtually by the day. Some of the major players

in the Indian Namkeen market consist of Haldiram Foods Frito-Lay India Mc Fills. The

top namkeen brands in India are generally products offered by Haldirams and Frito Lays.

Synonymous with the salted snacks industry in India is Haldiram Food. Haldirams is

known for its large variety of to brands that have been ruling the Indian snacks industry

for over decades now. Consumers in India in a way have become accustomed to the

products of this particular brand.

The Indian snack market offers around 1,000 snack items. The branded namkeen segment

consists of 40% market share of the total salted snacks market in India. The market

leaders that own all the to namkeen brands in India is Haldirams that has a market share

of 41 % and then follows Frito Lays that has a market share of 10%.
PRODUCT RANGE

Haldiram has successfully completed the journey of being a small entrepreneur to the

India's largest selling brand name in Sweets and Namkeens (savory). The entity is known

for its variety of mouth watering food products such as Sweets, Namkeens, Pickles,

Syrups, and Biscuits in the world. The prime focus of the company is to serve sweets and

savories directly to customer.

 NAMKEEN (60%)

 SWEETS

 SHARBAT

 BAKERY ITEMS

 DAIRY PRODUCTS

 PAPAD

 ICE-CREAM
 The impeccable range of products at Haldiram's includes:

Sweets: Jamphal, Bengali Rasgulla, Pateesa, Raj Bhog, Nargisi Rolls and many

more.

Syrups/Sharbats: Khus, Thandai, Rose Flavor, Orange Flavor, Badam and

Pineapple Flavor

Pickles: Green Chili, Lime, Mango and Mixed Pickle

Namkeen: Aloo Bhujia, Hara Chiwda, Kaju Mixture, Navrattan, Moong Dal,

Bhujia, Cornflakes Mixture, Kashmiri Mixture, Nut Cracker, Khatta Meetha.

Potato chips and various products in chips range.

Apart from this Haldiram‘s restaurants offer a large variety of food ranging from Indian

snacks, North Indian food, South Indian food, Continental and Chinese, Italian food and also

many drinks to freshen up their customers.

ORGANIZATION CHART OF HALDIRAM’S FOODS
INTERNATIONAL LTD.

CHAIRMAN

MANAGING DIRECTOR

MANAGER MANAGER MANAGER MANAGER FINANCE COMPANY

COMMERCIAL EXPORT MARKETING PROCURMENT MANAGER
SECRETORY

PLANT
MANAGER

MANAGER MANAGER MANAGER MANAGER MANAGER MANAGER

QUALITY ENGG.PROJET MAINTAINAE PRODUCTION HUMAN STORES
CONTROL RESOURCE
OBJECTIVES OF THE STUDY

1) To study Logistics Management at Haldiram.

2) To understand the concept and techniques to perform fundamental

performance of Haldiram‘s products.

3) To know what are the factors that are affecting the process of manufacturing

different products.

4) To point out the benefits & drawbacks of the future market of Haldiram and

give suggestions for achieving market.

5) To study Material Flow at Haldiram

6) To do critical analysis of Material Flow and information flow related with

material at Haldiram.

7) To suggest solution to make more effective Logistics Management at

Haldiram.

8) To find out strength of Haldiram‘s and do SWOT analysis of Haldiram‘s.

These objectives were achieved by following a well thought out plan and defining the

problem for each objective separately. Sampling and other statistical tools were

considered for achieving the given objectives.

SCOPE

The scope of the project was to the study of logistics management in the company, i.e.

to study the logistics management. While studying the logistics management process, to

find out the advantages and limitations of the process and the ways to overcome these

limitations and improve the overall effectiveness of the system.

.
 Chapter-2

RESEARCH METHODOLOGY

Research design

According to David J. Luck and Ronald S. Rubin, "A research design is the determination

and statement of the general research approach or strategy adopted/or the particular

project. It is the heart of planning. If the design adheres to the research objective, it will

ensure that the client's needs will be served."

Research designs are concerned with turning the research question into a testing project.

The research design has been considered as a "blueprint" for research, dealing with at

least four problems: what questions to study, what data are relevant, what data to collect,

and how to analyze the results.

Descriptive research is used to obtain information concerning the current status of the

phenomena to describe "what exists" with respect to variables or conditions in a situation.

The methods involved range from the survey which describes the status quo, the

correlation study which investigates the relationship between variables, to developmental

studies which seek to determine changes over time.

Sampling Design

It indicates how the sample units are selected. One of the most important decisions in this

regard is to determine which of the two- probability & non-probability sample is to be

chosen.
In probability sampling, the probability or chance of every unit in the population being

included in the sample is known.

In non-probability sampling, the probability of inclusion of any unit in the population in

the sample is not known.

For the research Survey Method used

PROCESS OF RESEARCH

PROBLEM IDENTIFICATION

RESEARCH DESIGN

DEFINE RESEARCH OBJECTIVES

PRIMARY DATA

SOURCES OF DATA

2nd’ARY DATA

DATA COLLECTION

DATA ANALYSIS AND INTERPRETATION

FINDINGS

SUGGESTIONS AND RECOMENDATIONS

Data collection:-
1) Primary data- Primary data is first hand information on any happening or event. It

is collected through questionnaire. Through questionnaire requisite information can be

collected.

The source of data collection was primary data which was collected by personal

interview of retailers of the papadums, aided by structured questionnaire.

2) Secondary data- Secondary data plays an important role to get huge information

regarding concerned topic. Any data which have been gathered earlier for some purpose

is secondary data. The secondary data is economical and is widely used. It saves much

of the time of the researcher.

Instrument Used

For carrying out the research work, questionnaire had been used.

A questionnaire is a research instrument consisting of a series of questions and other

prompts for the purpose of gathering information from respondents.

Questionnaires have advantages over some other types of surveys in that they are cheap,

do not require as much effort from the questioner as verbal or telephone surveys, and

often have standardized answers that make it simple to compile data. However, such

standardized answers may frustrate users. Questionnaires are also sharply limited by the

fact that respondents must be able to read the questions and respond to them
The questionnaire being used is structured questionnaire.

Analytical Tool

o The analytical tool used for the research report is Percentage test .

o Percentage test is used to find the percent of responses given by respondents and

also to provide pictorial representation of data.

 Analysis has been done using MICROSOFT EXCEL Sheet, MICROSOFT WORD, &. Various

marketing statistical tools & interactive graphs etc.

This research is conclusive in nature and statistical in design as it involves data collection and analysis

by statistical and quantitative methods and deriving results in the form of percentages and proportion of

variables so that further relevant interference could be drawn.

 Chapter-3

DATA ANALYSIS
Flow of Process in company

Firstly the marketing Dept. receives or conceives the orders from various
organizations & marketing firms which cover the worldwide market.

As per the orders looking ahead for minimum one month the required quantity of raw
material is decided. According to that Production Dept. set targets.

The Purchase dept raises the Purchase order. for raw material and other materials
which are necessary for the production.

The gate entry and store entry for the incoming material is done, If the material
conforms to the quality norms and inspection tests then the GRN of the items is done
according to the delivery challan or the material is rejected.

Quality checking for incoming raw material is done by Quality Control Dept. and

assurance of raw material is given by Quality assurance Dept.

The production Planning Dept. plans for the production of various items as per the
requirement i.e. the production schedule on weekly or monthly basis is prepared.

Processing on raw material takes place at the production plant and the raw material is
getting converted in to finished products.

The finished product after satisfying all the essential quality checks goes to the
Warehouse Dept.
The finished products are dispatched by the Dispatch Dept. which finally goes to
the customer as per the requirement.
Procedure for Receipt of Raw material-

1. Responsibility- Store dept. staff

2. Procedure-

2.1 On reporting the driver of the vehicle at the security gate, security personnel verifies the
documents i.e. delivery challan, invoice and address.

2.2 Security personnel inform to store dept. staff and carries relevant document to store dept.
for verification.

2.3 Store officer should verify the name of supplier/vendor

2.4 Verify documents as per checklist. If satisfactory inform security to send vehicle for
weighing.

2.5 Store dept. staff along with security personnel accompanies the vehicle for Weight
Bridge.

2.6 After completion of weighing procedure security allows vehicle inside and directs the
driver towards store dept.

2.7 Store officer check the vehicle for cleanliness and absence of foreign material

2.8 If manufacture date is not mention, do not accept the material.

2.9 Ensure that quantity mentioned on delivery challan is as per purchase order.

2.10 Before unloading check that air curtains are ON.

2.11 Unload the material Batch wise.

2.12 Ensure material having proper status label for following details like item name, lot no.,
gross wt., net wt., manufacture and exp. Date, manuf. License no. etc.

2.13 If any discrepancy bring it to the notice of QA for further action.

A) Procedure for In-warding of Raw Material (RM) and Packaging Material (PM)-

1.1 Enter details in RM/PM inward register separately.

1.2 Store department shall affix ‗INWARD‘ label on each container/bag just below
production label.

1.3 Generation of General Receipts Number (GRN)

1.3.1 GRN should be prepared in triplets. (Yellow, Pink, White)

1.3.2 GRN shall prepare separately for RM and PM.

1.3.3 After preparation GRN, forward it to QC department for sampling and analysis of
material.

1.3.4 QC samples material and affix ‗UNDER TEST‘ label on each and every container bag.

1.3.5 After analysis of RM/PM, QC officer sends Approval Request (AR) for the same with
copies of GRN.

1.3.6 QC shall affix ‗Approved‘ label on every container/ bag otherwise ‗Rejected‘ if rejected.

1.4 If received material are approved by QC then entry shall be made in stock ledger.

1.5 If material is rejected then material shall be return to the party.

 B) Procedure for Dispensing of Raw Material-

1.1 Receipt of raw material requisition cum issue note.

1.2 Check raw material requisition cum issue note received from production dept. duly signed
by production chemist and authorized by dept. head for product name, batch no., and
quantity.

1.3 Assign AR no. from stock register on raw material requisition note for all items in FIFO
basis.

1.4 Check QC approved label before dispensing of raw material.

Quality Control Department

Quality is a broad term as it refers to physical, chemical, technological, economical,

bacteriological & aesthetic characteristic.

Quality control can also be defined as an activity or procedure method that will ensure
the maintenance & continuity of the specification & standards of the product within the
prescribed tolerance limit during all stages of handling, processing, production, packing,
storing & distribution.

The quality control starts right from receiving of raw material in order to achieve
finished product of better quality. The samples are analyzed in laboratory and if the sample
does not conform to the standard it is rejected.

At Haldiram‘s quality evaluation for each ingredient is done and inspection reports
are maintained very efficiently.
 Following parameters are checked and reported daily.

Raw Material & Finished Product Packing Material Organoleptic Tests

Acidity Date of Manu. Colour

pH GSM Flavor

Brix Product Code Taste

Moisture Content Batch No. Appearance

SO2 Product Wt.

Fat Content Thickness

Tests for Raw Materials (Inspection)

1) Moisture Content:-

 Take the weight of empty porcelain dish

 Add 5 gms of sample and weigh again
 Keep the dish in over at 105oC for 4 hours
 Cool in the desiccators and weigh again
 Calculate % of moisture as follows
Formula: % Moisture =
X (100)
Where,
W1 =Weight of dish + sample before drying
W2 = Weight of dish + sample after drying
W = Weight of empty dish

2) Gluten Content:-
 Weigh 25 gms of flour
 Make a smooth dough with sufficient amount of water
 Keep in water for 1 hour
 Wash under tap water till starch is removed
 Spared the wet gluten in previously weighted dish
 Keep it at 133 ± 2
 Dry for 2 hours
 Cool and weigh again

Formula: % gluten = -----------

X 1000
Where,
W2 = Mass in gms on drying
W1 = Mass in gms of empty dish W = Weight of
sample
M = % moisture

3)Ash Content:-
 Weigh the empty silica crucible
 Take 5 gms of dry sample
 Keep in muffle furnace for 5 hrs at 55oC
 Cool in desiccators & weight again
Formula: Total ash =
X (100)
Where,
W1 =Weight of dish + sample before drying
W2 = Weight of dish + sample after drying
W = Weight of empty crucible
4)SO2 Content:-
 Weigh 25 gms of sugar /jaggery in a beaker washed with D/W
 Dissolved in 100ml D/W
 Add 10 ml 25% H2SO4
 Add 10 ml 10% NaOH
 Add few drops of starch indicator
 Titrate with 0.02N Iodine soln till faint blue colour

Formula: SO2 in ppm =

Test for Raw Milk

Acidity :-
 Weigh 10 gms of sample
 Add 90 ml of D/W
 Add 2-3 drops of phenolphthalein
 Titrate with 0.1N NaOH till light pink colour persist
Formula : 1 ml of 0.1N NaOH = 0.09 gm of lactic acid

% acidity as lactic acid =

Protein :-
 Weigh 10 gms of sample
 Add 0/4 ml of saturated Potassium Oxalate
 Allow to stand for 3 mins.
 Add phenoptkalein till pink colour
 Add 2 ml formaldehyde (37-41)%
 Again titrate with NaOH till light pink colour
 Formula:- % protein = (Titrate value) x (1.7)

Fat:- By Gerber Method

 Take 10 ml of conc. H2SO4(0.08 Sp gravity) in Butyrometer
 Add 10.75 ml of raw milk from these the sides of Butyrometer slowly
 Add 1 ml of amyl alcohol & distilled water as needed
 Put the stopper & centrifuge for 5 mins.
 And read the % fat on the graduated scale

SNF:-
SNF is calculated from standard chart on which fat content &
lactometer reading are given.

CLR:-CLR is used to measured Sp. Gravity of milk using lactometer

 Fill the lactometer jar completely
 Palace the lactometer in it & allow it to float freely
 Note the lactometer reading when it becomes stable
 Note the temperature using thermometer. Temp. should be at 70oC or
29oC

Adulteration Test:-
Determination of starch in milk
 Take 3 ml of milk
 Boil & cool
 Add few drops of I2 solution & mix well
 Observe the colour
 Development of dark colour indicates presence of starch in milk

Test for Neutralizers

 Take 5 ml milk sample
 To it add 5 ml absolute alcohol
 Then add 1 ml conc. HCL
 Boil & cool
 If red colour appears is present

Test for oils

 Take 10 ml of a Solute alcohol
 Warm it
 Neutralized with NaOH using phenolphthalein as an indicator
 Add 1 gm of oil
 Warm it
 Titrate with NaOH (0 N) till light oink colour
 Formula : Oleic acid :
Where ,
V= Burette reading
N= Normality of NaOH
Wt=Weigh of sample

Peroxide value test:

 Weigh 5 to 10 gm of sample
 Add 30 ml of 3:2 acetic chloroform mixture
 Then 0.5 ml saturated KI solution
 Stand for 1 min
 Add 35 ml of distilled water
 Few drops of starch indicator
 Titrate with sodium thiesulphate (0.1 N) till colorless
Formula: PV as milk-equivalents per 1000 Gms sample=
Where,
S=Volume in ml of sodium thiosulphate used by sample
B=Volume in ml of sodium thiosulphate used by blank
N=Normality of sodium thiosulphate
G=Wt. in gm of the sample

Iodine value test:-

 Weigh 0.2 – 0.3 gm of oil in a 250 ml glass stopper conical flask
 Add 25 ml of CCl4
 Add 25 ml of wijs solution. Replace the stopper after moistening with
KI Solution mix & allow standing in the dark for 30 mins.
 Add 15 ml of 10% KI solution & 100 ml distilled water
 Titrate with 0.1 N solution thiosulphate solution using starch indicator
 Carry out blank titration without fat.

Formula:-

I2 value=
Where,
B=Titer value of Blank
S= Titer value f sample
N=Normality of sodium thiosulphate solution
W= Wt. in gm of the sample
 Test for Finished Products and their shelf life

Determination of pH: pH is measured by pH meter. Products are dissolved in distilled water

to form 10% solution & pH is measured.

Brix: Sugar syrup is applied on the flat surface of Brix refractor meter & the reading is noted
from the lens.

Fat Content (By Soxhlet Method) :-

 Weigh accurately 25-30 gms of well mixed sample into yhe filter paper thimble
 Extract with Hexane completely
 Weigh the flash with fat or oil
Formula:-

Fat % =
Where
,
M2= Mass in grams of the fat with soxhlet flask

M1= Mass in grams of sample

M= Mass in grams of sample

Moisture Content & Ash Content:- Procedures used for determing of moisture content and
ash content are same as used for raw material.
 Product Analysis
Moisture Content :-
1. Maida -11.12%
2. Sugar-0.11%
3. Soan Paddi-1.55%
4. Kachri-10.78%
5. Murrukku-3.45%
6. Papdi-2.72%
7. Papad-14.06%
8. Soancake-1.6%
9. Magic Puff-2.31%
10. Bread-33.6%

Acidity % :-
1. Regular curd-0.63%
2. Sweet curd-0.4%
3. Shrihand-0.92%
4. Chakka-1.34%

pH:-
1. Magic puff-5.7
2. Disco papad-9.2
3. Bun pav-5.19
4. Soan Cake-6.4
5. Toast-5.27

Milk Analysis :-
Acidity – 0.135%
Fat Cow- 4.5
Buffalo- 6.3
Protein- 3.2
Adulteration Tests: -ve
PACKAGING
What is a food package?

A wrap, pouch, bag, box, cup, tray, can, tube, bottle and jar are some of the many
forms of packaging that contain food products. It must contain a food product as well as
protect and preserve it for a specific length of time. Each package must, by law, display
product information for the consumer.

What are the purposes of a food package?

Imagine a container of milk. This is a gallon cloudy-white plastic (made out of

HDPE - high density polyethylene) jug that contains 2% pasteurized milk not a milk- carton
holding an individual serving or even a small plastic bottle of chocolate milk.

Now everyone is all thinking of the same item! What are the purposes of that plastic jug?

• It is a package for the milk processor to ship the milk to the grocery store.

• It is a package for the grocery store manager to display for his/her customers.

• It is a package to hold the milk so that you the consumer can carry it home.

• It is a package for you to keep in the refrigerator.

• It is a sealed package indicating to the consumer that it is not contaminated.

• It has a label telling the consumer the contents, nutritional information, name of the dairy
or brand name, bar code for pricing, and expiration date. (Required by law)

• It is easy to use. It has a handle and reusable screw top.

• This HDPE container is also recyclable and has a recycle code of #2 embossed on it.

• It is chemically non-reactive with the milk. In other words, the plastic container does not
interact with the milk to produce an off-flavor nor does the milk cause holes to form in the
container.

• It is durable and can withstand the stress of the transportation, storage and the consumer
pouring milk from it for a week or more.
 Some general purposes of food packages are to:

Contain Motivate

Carry Promote

Dispense Glamorize

Preserve Disguise!

Measure Adhere to the law

Inform Protect

Display Endure

Preservation of food is very important in order to maintain the quality and to extend the shelf
life of the product. Packaging is an integral part of processing and preservation. Good
packaging material protects the food from being contaminated with micro-organisms, dirt,
foreign partials, improper handing etc. It also preserves the taste, flavor, odor, texture and
physical appearance of the product.

In Haldiram more emphasis is given on the suitability and attractive of packaging material for
each of the product.

There are two types of packaging materials:-

a) Primary Packaging
b) Secondary Packaging

a) Primary Packaging:

In this packaging 7 types of packaging are used.

1. Paper & Plastic Packaging e.g. Soan Cake , Soan Papadi

2. LDPE Packaging e.g. Papad
3. Poly Bags Packaging e.g. Bakers
4. Polypropylene Plastic e.g. Ice –Cream
5. Duplex Boxes e.g. Kaju katli
6. Polyethylene Wax e.g. Ice – Cream
7. Tins e.g. rasugulla
b) Secondary Packaging Material :
These are the carton boxes used to hold the primary packaging boxes together. These
are made up of thick cardboard paper. Protects food items from damages, during the
transportation.

Vendors for packaging material

1) Interpack Polymers
2) Interpack Polyplast
3) Sushant Packaging
Raw Material (Meetha Maal &Bengali) Consumed for year 2008, 2009, 2010-

Observations:

Above graph shows the raw material required for the company for year 2016, 2017, 2018.
Above graph shows that raw material requirement for 2009 is increased and again it
decreased for 2018
 Proportion of Vehicle wise Transportation for Dispatch

16%

Truck
46% Tempo Others

38%

Observation: Above graph illustrate the Vehicle wise transportation for Dispatch -

TYPE OF VEHICLE PERCENTAGE OF TRANSPORTED

TRUCK 46%
TEMPO 38%
OTHERS 16%
Transportation cost as per type of Vehicle-

Type of Vehicle Cost of Transportation/1000kg.

Truck 5150
Tempo 4100
Others 6700

8000
7000
6000
5000
4000
3000

Cost of
Transportation/1000kg.
2000
1000
0

Truck Tempo Others

Vehicles

Observation: Transportation cost by Truck is more than that of Tempo and it is highest for
others like Air and Ship.
 Proportion of Vehicle wise Transportation for Dispatch

8%
28%
TRUCK
Tempo Others
64%

Observations: As the transportation cost is different for different type of vehicle therefore
the combination of transportation is changed to reduce the Transportation cost.
The percentage of transportation by Truck is reduced from 46% to 28%, by Tempo is
increased 38%to64% and for others it reduced from 16%to8%.
 Chapter-4

Research Findings

1. Proper material handling is not been done at workshop.

2. Sometimes improper inspection of raw material is seen.
3. Some dealers are wanting timely delivery of required products in
their shop.
4. Timely information regarding of raw materials is not observed.
5. Hygienic conditions are sometimes not observed by workers.
6. In some area within Maharashtra the brand is not known, so it
is important to market the products in those regions.
7. There is need of massive advertising television media, city
cable and newspapers. Television media is most important for
advertising. There is needed to show advertisement minimum
one month on city cable for set the brand in customers mind
SWOT ANALYSIS

Strength Weakness

Reasonable price A new entrant in the market

Quality
Opportunity Threats

Huge potential A lot many players are existing in

the market

STRENGTH

1) The product has excellent high quality image.

2) Good and attractive packing

3) Good image position

4) Good taste

5) Good variety

WEAKNESS

1) Less awareness.

2) Poor distribution channel

 3) Schemes given to retailers are not enough.

4) Less margins.

5) Less advertisement.

OPPORTUNITY

1) By providing proper schemes Haldiram can increase its supply.

2) By providing more profit margin Haldiram can increase its supply.

3) By proper advertisements Haldiram can create public awareness

THREATS

1) Competition lijjat and Rajdhani.

2) Rude behavior of distributors.

 Chapter-5

CONCLUSIONS

Haldiram‘s Foods International ltd. is one of the big industries which ensure the food safety

and hygiene. Researcher has undergone 2 months project on a study Logistic Management in

factory. After studying different parameters of consumer buying behavior i.e. consumers‘

expectation about product, quality, and service, the researcher concludes that the products and

services of company are outstanding. Its products have full potential to stand in market and face the

competition by the players in market. Company must develop the distributions channels in the cities

with area wise dealers. Quality is the dominating aspect which influences consumer to purchase.

Prompt availability of other brands and aggressive promotional activities by others influences the

consumer towards them and also leads to increase sales. So the company should take aggressive

promotional activities against the competitors. Researcher suggests that a weekly check up must be

of the workers. If a worker is suffering from any communicating disease, he should be given

medical treatment and should be allowed to take a medical leave.

 LIMITATION

1. The Time Constraint was a major limitation to the study.

2. The information collected solely depends upon the respondents answers and
accuracy of information could vary.
3. Getting actual information from the respondents, company was difficult.

4. As stipulated by the college regulations the study is undertaken for a period of 50 days.
This is very limited period.

5. It is not possible to obtain some confidential data from the organization.

6. Limited time was available for interviewing the respondents. As a result of this it was
not possible to gather full information.
 SUGGESTIONS

1. As hygiene is one the most important issues the factory workers must avoid eating
pan, pan masala and spiting all around the factory premises and workshop.

2. Daily checking of the worker must be done before they go to work.

3. A daily cleaning of the workshop before starting and after ending the work.

4. A weekly check up must be of the workers. So that if a worker is suffering from any
communicating disease, he should be given medical treatment. And should be
allowed to take a medical leave.

5. The workshop should be properly ventilated, so that there is a proper air circulation.

6. Ventilator fans should be used during the working hours.

7. A proper lighting system should be used in the workshop.

8. A regular checking of the raw materials should be done so that it can be used first and
then second stock can be used for manufacturing sweets.

9. When transportation vehicles are used then it should be cleaned before sending it to
the Distributors.
 BLIOGRAPHY
Book referred:

 Logistics and Supply Chain Management by Prof.K.Shridhra Bhat

 Donald J. Bowersox and David J. Closs Logistics Management -The integrated

supply chain process Tata McGrew-Hill Publishing Company Ltd., New

Delhi; pages from 25-56, 457-494, 668-691.

 Sunil Chopra and Peter Meindl Supply Chain Management — Strategy, planning

and operation Pearson Prentice Hall 2007.3; 399-429.

 Research Methodology by C.R. Kothari

 Logistics Management by Dr. Bülent SEZEN

 The IOMA Handbook of Logistics and Inventory Management by Bob

Donath , Joe Mazel,Clindy Dubin, & Perry Patterson

WEB SITIES ACESSED:

 www.cambridgecollege.co.uk Date- 29/07/2011, Time- 1.00 PM.

 www.logisticsworld.com Date- 24/07/2011, Time- 05.00 PM.

 www.worldwidelogistix.com Date- 06/08/2011, Time- 11.00 AM.

 www.haldiram.tradeindia.com