Internship Final Report ... Gayathri Pillai..msnimt CPYY

CHIRACKAL AGRO MILLS (PERIYAR), KALADY
CHAPTER -1
INTRODUCTION
M S N I M T , CHAVARA ,KOLLAM Page 1

INTRODUCTION
The Chirackal family, well known for its enterprising spirit, entered the field as a
small scale unit, three decades ago and at presently stands among the leading rice
manufactures in Kerala.
The products of PERIYAR RICE saw huge acceptance among the general public

mainly because of the superior quality. This was achieved due to the very stringent
quality control measures that were introduced in the units right from
inception. PERIYAR is now a household name in India and many Middle East
countries.
The company has today expanded its activities into the instant mixes
and pickles fields. The immediate acceptance of the PERIYAR brands has given
the promoters a chance to have more dreams for the future.
OBJECTIVE OF THE INTERNSHIP
The main objective of the internship was to work as an intern and to get
familiarized in the Departments of the company. It aimed at gaining knowledge
about the organization and various activities of its different departments.
Other objectives
 To study the consumer satisfaction level towards PERIYAR RICE brand .
 To understand the history, growth profile, structure and future plans of the
organization.
 To determine the functions and procedures of various departments in the
organization.
 To know the consumer opinion towards the PERIYAR RICE brand.

 To study the overall functions of the company and to understand the duties
and responsibilities performed by the employees at different levels in the
organization
 To interact with the officials at different levels and to know their

responsibilities and routine activities.
SCOPE OF THE INTERNSHIP
The study entitled “ An organization study of PERIYAR RICE ” has the following
scope
 The study attempts to understand the performance of different department
 To know the working condition in the organization
 Qualify the assurance of the products
 To study the financial position of the company
 To study the market position of the company
 Develop personal and professional skills and also develop confidence in

work
 Development of communication skill
 Help to gain experience in the day to day activities in the organisation

LIMITATIONS OF THE INTERNSHIP
 the main limitation was the sufficient time was not available to
conduct the detailed study and gear experience in all the
operational areas of the company.
 As the main source of data is secondary reliability is limited.
 The study depends mainly on the information provided by the top
management.
 The employees of various departments were not able to spend enough time
for the researcher since it effects their work schedule .
 The interpretation and analysis may not be accurate because of the limited
experience of the researcher.
RESEARCH METHODOLOGY
RESEARCH DESIGN
The study includes the method of descriptive research. Descriptive research is

concerned with measuring and estimating the frequencies with which things occur
or the degree of correlation or association between various variables. It helps to
measure the market size, market structure and the behaviour and attitudes of
consumers in the market place.
DATA COLLECTION
The data from the raw details that is collected from the field is known as data. The
researcher has to finalize whether to go for primary data or depend totally on
secondary data. The study has to go for both primary and secondary.

Primary data:
Primary data are those collected by the investigator or researcher himself for the
first time. It is collected from the field.
Sources of primary data;

1. interview schedule
Secondary data:
In the other hand data collected by some other agencies are employed for analysis
problem it is called secondary method and collected data are called secondary data.
In most of the enquiries relating to current problems it is recommended to use
primary data than secondary data.
SAMPLING TECHNIQUE
“Sampling can be defined as the process of selecting a representative portion of the

population under study for analysis”
Sampling may be defined as the process of obtaining information about an entire

population by examining only a part of it. In any investigation if data are collected
only from representative’s part of the universe we say that data are collected by
sampling. The representative part is called a sample.
The sampling method is convenience sampling and the sample size of the study is
150.
TOOLS FOR ANALYSIS
The collected data used for analysis in the method of percentage analysis.

CHAPTER - 2
INDUSTRY PROFILE

INDUSTRY PROFILE
There are many unproven mythological tales related to origin of rice, though
historians hold little or no stock in any. Rice cultivation is considered to have
begun simultaneously in many countries over 6500 years ago. Rice has been
cultivated in China since ancient times. Chinese records of rice cultivation go back
4000 years. Most believe the roots of rice come from 3000 BC India, where natives
discovered the plant growing in the wild and began to experiment with it.
Cultivation and cooking methods are thought to have spread to the west rapidly
and by medieval times, southern Europe saw the introduction of rice as a hearty
grain. In several Asian languages the words for rice and food are identical.
African rice has been cultivated for 3500 years. In the Middle East and
Mediterranean Europe, it started around 800 BC. Rice spread throughout Italy and
then France, after the middle of the 15th century, later propagating to all the
continents during the great age of European exploration. In 1694, rice arrived in
South Carolina, probably originating from Madagascar. The Spanish brought rice
to South America at the beginning of the 18th century.
Rice cultivation has been carried into all regions having the necessary warmth and
abundant moisture favorable to its growth, mainly subtropical rather than hot or
cold.
WORLD SCENARIO
Rice is the second largest produced cereal in the world. At the beginning of the
1990s, annual production was around 350 million tons and by the end of the
century it had reached 410 million tons.
Production is geographically concentrated in Western and Eastern Asia. Asia is the

biggest rice producer, accounting for 90% of the world's production and
consumption of rice. China and India, which account for more than one-third of
global population supply over half of the world's rice. Brazil is the most important
non-Asian producer, followed by the United States. Italy ranks first in Europe.
The world's major rice-producing countries - including the two most populous
nations, China and India - have emphasized the importance of continuing to
develop new rice varieties to guarantee Asia's food security and support the
region's economic development.
Today, rice is grown and harvested on every continent except Antarctica, where
conditions make its growth impossible. The majority of all rice produced comes
from India,
China, Japan, Indonesia, Thailand, Burma, and Bangladesh. Asian farmers still
account for 92-percent of the world's total rice production. More than 550 million
tons of rice is produced annually around the globe. In the United States, farmers
have been successfully harvesting rice for more than 300 years. There are
thousands of strains of rice today, including those grown in the wild and those
which are cultivated as a crop.
INDIAN SCENARIO

India is an important center of rice cultivation. The rice harvesting area in India is
the world's largest.
The two major rice varieties grown worldwide today are Oryzasativaindica and
Oryzasativa japonica. According to research studies, they owe their origins to two
independent events of domestication thousands of years ago.
Historians believe that while the indica variety of rice was first domesticated in the
area covering the foothills of the Eastern Himalayas (i.e. north-eastern India),
stretching through Burma, Thailand, Laos, Vietnam and Southern China, the
japonica variety was domesticated from wild rice in southern China which was
introduced to India before the time of the Greeks. Chinese records of rice
cultivation go back 4000 years.
The earliest remains of cultivated rice in the sub-continent have been found in the
north and west and date from around 2000 BC. Perennial wild rices still grow in
Assam and Nepal. It seems to have appeared around 1400 BC in southern India
after its domestication in the northern plains. It then spread to all the fertile alluvial
plains watered by rivers. Cultivation and cooking methods are thought to have
spread to the west rapidly and by medieval times, southern Europe saw the
introduction of rice as a hearty grain. Some says that the word rice is derived from
the Tamil word aris.
Rice is first mentioned in the Yajur Veda (c. 1500-800 BC) and then is frequently
referred to in Sanskrit texts. In India there is a saying that grains of rice should be
like two brothers, close but not stuck together. Rice is often directly associated
with prosperity and fertility, hence there is the custom of throwing rice at
newlyweds. In India, rice is always the first food offered to the babies when they
start eating solids or to husband by his new bride, to ensure they will have children.

STATE SCENARIO
Paddy cultivated in almost all districts of Kerala. Rice production has experienced
continues decline in area over two decades. Rice production touched around 14
lakhs tones in the mid-seventies. Even at its peak level internal production was
hardly sufficient to meet 50% of states requirement. Consequent to the enormous
pressure, where high value crops like coconut, banana, pineapple and rubber have
exerted area under paddy has decline from its peak coverage of 8.81 lakhs hectares
in mid-seventies to 3050 lakhs hectares in 1999-2000.
In Kerala paddy production is highly concentrated in the district of Palakkad and

Alappuzha. These are also known as rice bowls of Kerala. These two districts
contribute 40% of the total production of rice In Kerala. If the rice cultivators are
facing so many problems. The main problem is increase in the total of production
and less profit from the product sale. So many farmers are changing their
cultivation crop into other agricultural products where they get high profit and
some people are utilizing the land for constructing building and tile factories. All
these practices are affecting the industry very adversely.
In Kerala paddy processing industries is one of the traditional industries. Earlier

Paddy processing was considered as a household business and each member of the
family are involved in the business. Employing traditional method of operation,
paddy processing was done by the female members of the family. As the time
passed with the increase in the production and production of paddy, rice mill on
modern lines began to flourish. With introduction of high yielding variety crops,
which is turn result in massive increase In productivity, lead to encourage of
middlemen in paddy business. They made bulk purchases were flown from

production centers to the trading centers . This necessitated the establishment of

rice mills on modern lines.

CHAPTER-3
COMPANY PROFILE
COMPANY PROFILE
Kalady, the birth place of Adisankara is famous for the production of rice for the
last several years. It blessed with perennial supply of water from the river Periyar.
Because of availability of pure water entrepreneurs have concentrated in Kalady
area and its suburbs for the manufacturing of rice of as the availability of pure
water is the most important factor for producing good quality rice. Chirakal
modern rice is one among new rice milling units created during the year 1996 with
the jurisdiction of the Kalady gramapanchayath in Maattoor, Marottichode in a
picturesque land by the side of the MC road. The main promoters are the industrial
units are Sri: C D Polachan, Sri: C D Jose and Sri: C D Sebastian of chirackal
family. the unit is manufacturing rice and rice brand is marketing the same under
the brand name Periar. The products became dear among the customers in short
span of time all the plant have functional department like accounts,
personal:competent and qualified managers head research and development.
Quality is the buzz word in the organisation. The same “if we keep our customers
happy they will in turn keep us” inspires all strategic decision of the company.
HISTORY OF THE COMPANY
Chirackal agro mill is the one among successful rice mills established during the
year 1996 in the picturesque landscape of marottychode by the side of mc road
kalady. Now its cosider as one of the premier manufacture of rice and rice products
state of Kerala with about three independent units equipped with the most modern
and sophisticated technology for the processing of rice. Chirakal agro mills is one
of the leading modern rice mill which assures quality branded rice at a reasonable
price. It makes sale through its brand name PERIYAR which is named after the

river periyar the perennial water source of the region kaladyperiyar rice provides
the rice at traditional taste of Kerala due to its superior quality and affordable price.
ABOUT THE QUALITY PRICE
Quality is the buzzword of the organisation and for that purpose special quality
controlled department was also there. all the plants have competent and qualified
managers in their account, personnel, marketing and R&D department. the same
‘’if we keep our customers happy, they will intern keeps as happy’’ inspires all
strategic decision in the company. the caption provided by the Periyar rice in its
advertisement is given
‘ONLY THE TECHNOLOGY CHANGED................NOT THE TASTE..........’
Very clean quality control while manufacturing the products is main reason for the
products to become dearer in the market. From purchase to finish the packets, the
process of rice manufacturing undergoes several checks in different stages. Experts
procuring personnel ensure the procurement of the paddy.They travel extensively
through Kerala during the harvest season for procurement. The procured paddy is
properly dried, transported and stocked in the modern warehouse for further
processing. The quality-testing lab is capable of testing for particulate
contaminants, microbial contaminations, fertilizers, pesticides and residues. This
process introduces the best quality rice to the market
DETAILS ABOUT THE EMPLOYEES
Managerial staff 6
Supervisory staff 10
Office staff 14
Workers 90
Total 120

In chirackal agro mills at marottichode there are around 80 employees including

managerial, supervisory and office staff. Out of these 80 employees, there are
managerial staff, six are supervisory and thirteen are office staff. The following
table shows the details of the employees working at chirackal agro mills.
RECOGNISATION AND ACCREDITIONS
Chirackal agro mills, kalady is a small industry registered with the directorate of
industries and commerce, government of kerala.Being established in the year
1996,it uses the most advanced facility and it also exports its products to Muscat
and Saudi Arabia. The company has an experienced team of employees who
manages various activities.
Although the plant is fully automatic, company’s personnel, monitor each process
closely. Each factory has its own laboratory with equipments from stake Japan for
online production quality control. No wonder, the company’s priority for top
quality helped the organization to bag 9001:1994 international certification, the
international reorganisation and acceptance for quality. The company is also being
accredited with JASANZ accredition. Each product undergoes final testing.
PRODUCT PROFILE
The main product of the company is sortex rice. There are various varieties of rice
are available under the Periyar brand. The various varieties that are being
marketed under the Periyar brand are as follows,
1. JYOTHI RICE: This rice is very popular one due to its task, which is more
tastier and preferred one. This is a variety of long boiled rice. Jyothi rice is also
known as vadi rice. The price of each variety of rice varies due to its quality, taste
and demand.

2. UNDA RICE: This rice is a high quality rice and red in colour. This rice is
popularly known as palakadan rice or kuttanadan rice. It has a white belly. It cooks
fast and is mostly preferred by many households
3. JAVA RICE: This is another popular rice, which is marketed under the
Periyar brand. This speciality of this variety of rice is that the colour of this rice is
very white. Here also the price of variety varies from other varieties. This rice is
very thin and white in colour.
4. KURUVA RICE: Another variety of rice,which is preferd by many

hoseholds,iskuruva rice. This variety of rice very short in appearance and very
white in colour
5.KRANTHI RICE: This is also apopular rice and preferred intensively by

the people. The speciality of this rice is that it is white in colour and in short and
round in appearance and is a bold variety of rice. It produce more rice in when it is
cooked and it cooks very fast.
BREAKFAST ITEMS
 PUTTU PODI
The goodness of "puttu" lies in its high fiber red rice and the fact that puttu is
steamed and eaten with a legume. Puttu has the lowest glycemic index ie. sugar in
it is released slowly, thus keeping your hunger at bay.
The grated coconut adds fibre and fat. The quality of PERIYAR’s Puttu Podi is a
strong contender to the traditionally made “cheratta puttu”.
 CHEMBA PUTTUPODI

Matta rice is high in fibre, has a wonderful array of nutrients, and possesses
properties that help control blood lipids, and blood sugar levels. This is the main
ingredient in the Chemba Puttu Podi of PERIYAR FOOD PRODUCTS. With a
completely different taste, this ideal breakfast offers a totally different setting at
your dining table.
 APPAM PODI
Appam is a popular South Indian dish that is essentially made with oats and rice
paste. It is simply pan fried and contains no spices or oil in any form. Appam
reduces the chances of obesity and heart stroke as it lowers cholesterol and fat
deposits. Weight conscious people have a good and appropriate choice in the form
of appam as it has the goodness of both oats and boiled rice.
 MATTA BROKEN RICE
The "podiyari Kanji" is one of the prescribed food in Ayurveda. This simple but
delicious rice porridge is a specialty of Kerala dishes. Payasam is also prepared
with broken rice. Periyar Matta Broken Rice gives these traditional dishes their real
taste and texture.
 DOSA PODIIt’s a huge sigh of relief for the lady in the kitchen with
PERIYAR dosa podi simply because the dosa comes off with effortless ease
from the pan. The compliment she receives from the sheer mouth watering
taste is an added bonus. Urad Dal, a important component of Dosa podi has
in one cup, 189 calories, 13 gms. of protein, 12 gms of fibre…what more for
boosting your energy levels?
 EASY PALAPPAM PODIEasy Palappam or Vellayappam is another

wonder from the endless list of Kerala cuisines. PERIYAR FOOD
PRODUCT’s Easy palappam podi has no comparison when it comes to
being similar to its traditional taste and texture. A perfect breakfast for the
busyexecutive…

just one minute mixing process…an an hour break to get yourself ready for the
day…a few minutes for preparation.
 IDDALI PODI
The most significant aspect of the iddali made in the traditional style is its softness.
The Iddalis made of PERIYAR Iddali Podi are so soft that they simply melt in the
mouth with absolutely no sticky feel. Another oil free South Indian recipe to give
you the perfect breakfast…cholesterol & fat free…rich in calories, fibre and
protein.
 IDIYAPPAM PODI
The name idiyappam derives from the Malayalam words idi, meaning 'broken
down', and appam, meaning "pancake". It is made of rice flour or ragi flour, salt
and water. Periyar Idiappam is generally served as the main course at breakfast or
dinner together with a curry (potato, egg, fish or meat curry) and/ or coconut
chutney.
 MATTA RICE FLAKES
This easily digestible form of raw rice is very popular and is normally used to
prepare snacks or light and easy fast food in a variety of Indian cuisine styles.
Periyar Matta Rice Flakes can be eaten raw by immersing it in plain water or milk,
with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and
other spices.
 PATHIRI PODI
Pathiri is a pancake made of rice flour and is a special dish of Kerala. After
preparation it is sometimes soaked in coconut milk to keep it soft and to improve
the flavor. It is also served with meat or fish. Periyar Pathiri Podi brings out the
original taste of this traditional Kerala dish.

 RICE POWDER
Rice powder is used for a variety of dishes and is essential ingredient in many a
cuisine. The Periyar Rice Powder is specially prepared in the most hygienic
conditions and by using modern and sophisticated machinery. Rice powder with no
comparison.
 WHITE RICE FLAKES
One cup of rice flake contains 98 percent calories. The flakes can be eaten raw or
can be mixed in water or milk and sugar may be added for extra taste. The Periyar
White Rice Flakes are so soft and delicate that they just melt in your mouth
 PICKLES
India has a large variety of pickles, otherwise known as Achar in Kerala. The most
common pickles are made of mango, lime, tamarind and Indian gooseberry (amla),
chilli, vegetables such as egg plants, carrots, cauliflower, tomato, bitter gourd &
green tamarind, ginger, garlic, onion etc.. These fruits or vegetables are generally
mixed with some ingredients like salt, spices, vegetable oils and is set to mature in
moisture less medium. Periyar Pickles are known for its quality and taste...both
uncompromised. Non Vegetarian Pickles made from fish, prawn, meat,
kallumakkaya are unique Periyar products.
 SWEET DESHES
A wide range of products from the house of Periyar gives the freedom to give the
taste buds a new taste all the time. The Palada from Periyar gives life to mouth
watering Palada Payasam. Rice Ada, Rice Palada and Semiya Payasam mix are top
quality products from Periyar.

WHEAT PRODUCT
 ATTA
Atta is the flour used to make most Indian flatbreads, such as chappati,roti,naan
and poori. Most atta is milled from the semi-hard wheat varieties, also known as
durum wheat, that comprise 90% of the Indian wheat crop. Periyar Atta leaves the
premises after thorough quality checks and hence can be trusted 100 percent.
 ROASTED RAVA
Rava is the gritty coarse particles of wheat left after the finer flour has passed
through a bolting machine. Rava is used in India for a variety of dishes. Upma,
Idli, dosa etc. are some of the dishes that are prepared using rava. Periyar Roasted
Rava gives the additional taste to all dishes because of Periyar Purity factor.
 WHOLE WHEAT ATTA
Whole wheat atta contain some of the healthiest fats, carbohydrates and proteins,
which are essential in lowering the risk of developing metabolic syndromes. The
consumption of these high-fiber foods helps in boosting the metabolic rate and
thus, contributes to keeping the body weight under control.
 MAIDA
Maida is a finely milled and refined and bleached wheat flour, closely resembling
cake flour, and used extensively in making bakery products such as pastries and
bread, varieties of sweets and sometimes in making traditional Indian breads such
as paratha and naan. Periyar Maida is churned out by the best manufacturing
facilities.
 BROCKEN WHEAT
The advantages of Broken Wheat are many mainly because of its high magnesium
content, loaded with nutrients and low in calorie. Eating at least one serving of

whole grains such as cracked wheat every day lowers the risk of high cholesterol,
cardiovascular disease and high blood pressure by as much as 21 percent.
 WHEAT PUTTU PODI
The wheat puttu podi is mainly puttu with lesser calories. Several studies have
shown that eating a good breakfast helps one to eat lesser throughout the remainder
of the day, thus helping weight reduction.What better way of leading a healthy life
than a breakfast of Periyar Wheat Puttu
DEPARTMENTS
Departments are the entities organisation form to organise people, reporting

relationships and work in a way that best supports the accomplishment of the
organisations goals.Departments are usually organised functions such as
Marketing, Human Resource, Administration and Sales. Departments can also be
organised by customer, by product or by the region of the world. In the Chirackal
Agro Mills the functional deparments includes;
 MARKETING DEPARTMENT
 FINANCE DEPARTMENT
 ACCOUNTS DEPARTMENT
 HUMAN RESOURCE DEPARTMENT
 QUALITY CONTROL DEPARTMENT
MARKETING DEPARTMENT
brand name “PERIYAR RICE”. The product becomes popular amoung the
customers in a short span of time. The company has a wide distribution network

and retail outlet spread all over the state of Kerala to meet the consumer
requirements with quality rice. This brand is not only popular in India but also
popular in many foreign countries, exports to USE and sultanate of Oman are also
done under the same brand name “Periyar” and is well accepted throughout the
gulf region, especially among the malayali population-efficient functioning of the
marketing network is the secret of increased customer satisfaction” chirackal agro
mills is promoting its brand through advertisement media and their caption is
“ONLY THE TECHNOLAGY IS CHANGED ....................NOT THE

TASTE.................”
All Periyar brand rice is sortex cleaned and is available in 5kg, 10kg, 25kg and
75kg packs all over India
FINANCE DEPARTMENT
The function of financial management is to make intensive and economic use of

capital resources of the organization. Since business firms are profit seeking
organization, there functions are to maximize the company’s wealth. The
Chirackal Agro mill maintains a clear and perfect accounting system. The main
activity of the finance department is working capital management, Preparation of
financial statements such as balance sheet, profit and loss account etc. The finance
department carries out all the activities pertaining to long term and short term
requirements of the operation using purchase bill, maintaining the accounts of
contacts, Sub- contracts and income tax deductions. The auditor manages the
matters relating to tax. The company sells the products both for cash and credit
and period is for three months.

Functions of Finance Department
 Sourcing finance
 Financial accounting
 Cash management
 Taxation
 Management of costing control
 Preparation of financial reports
 Expense analysis
 Determining the source of funds
ACCOUNTS DEPARTMENT
Accounts department deals with analyzing recording and summarizing the

business transactions, which are in financial character and are expressed in terms
of money. The companies Act 1956 lay down certain principles regarding the
accounting of the company. Every company of india has to keep an accounts
department to maintain the correct and adequate accounts of the company.
Accounts department usually is a part of financial operators of the company.
HUMAN RESOURCE DEPARTMENT
The development of the organization can be achieved only through the

development of the people of the organization. So we say that the workers are the
back bone of the organization. The impressive level of productivity is a hallmark

of Chirackal Agro Mills of companies and today the company has highly
committed and disciplined workforce which leads a high degree of productivity
with impressive levels of quality. The company gives importance for the
employee welfare and individual development. The organization promotes the
concept of participative management, especially in quality circles, employee
suggestion schemes etc.
Functions of HR Department
 Estimating manpower needs

 Recruitment and selection of staffs
 Training and development
 Promotion and Appraisal
 Remuneration fixing
 Financial and non -financial incentives
 Ensuring job satisfaction
 Placement of manpower
QUALITY CONTROL DEPARTMENT
Improving quality is one of the important ways to maintain a competitive position

in today’s markets. Quality can be promoted to customers and employees.
Customers want quality products and services and employees at all levels in the
organization like to be associated with a winner. Most people associate high
quality with a winning competitive position.
The Chirackal Agro Mills is the only rice mills in the south India to use the Z-
sortex machine capable of optical inspection for quality control .This machine
scans every grain of the rice and removes discolored, broken and immature rice

ensuring only rice that meets the specification calibrated in the computer is
selected for packing. The quality section is headed by a Quality controller. He
has assistants to assist him in quality checking.
PROMOTIONAL ACTIVITIES
Chirackal agro mills is promoting its brand through advertisement and other sales
promotional techniques.The brand is not only advertised through the TV media but
it is advertised through news papers,magazinesetc.Throughoutkerala state we can
see many baners and posters of Periyar rice
PROMOTIONAL TECHNIQUES OF PERIYAR RICE
 Advertisement through the media like TV,news paper and magazines etc
 By providing sponsorships of sports events in the nearly areas
 By providing baners,stickers,postersand brochure
 Providing various offers to wholesalers and retailers
 Providing special offers directly to customers
CUSTOMER FOCUS
Customers is the king in the modern market and everything in the market depands
the customers behaviour.In order to survive in the market every company has to
focus their main attention on their customers because if the customers accept the
product then only the company as well as the brand can survive in the market. The
chirackal agro mills is highly focusing or,the customers because they believe on
the saying that
“if we keep our customers happy, they will in turn keeps us happy”

MARKET SHARE
No Brand name Market share

1 Periyar 35
2 Nirapara 12
3 Pavizham 11
4 Double horse 7
5 Nallari 4

6 Nenmani 3
7 Thiruvonam 2
8 Others 16
There are a lot of rice mills in the market with their local brand. But still Periyar is
having a good market share of 35% in the total market. The local players now
cover a major share of the market but still Periyar rice is having a great opportunity
in future to capture the whole Market.

CHAPTER 4
INTERNSHIP DETAILS
NATURE OF WORK
During the second semester, MBA students of the university of Kerala are required
to complete four weeks of internship as part of the curriculum programme. The
basic premise of an internship is that management students should work outside the
traditional campus environment to gain practical job experience. During the initial
days of internship I was assigned for organisational study, was given the annual
reports and later on I was engaged in some sort of manual works.
I completed all the tasks assigned by the guide and staffs . Some of the tasks are
very easy and done it very fast. Some other tasks are difficult to me but I learned
all the things and do it with the support of my industry guide and staffs. These are
not familiar to me, so difficult tasks had taken some time for its compleation .
LOG BOOK DETAILS ON DAILY BASIS

DATE TIME WORK DETAILS

previous year internship
7/11l2018 10 am -12.30 pm report analysis
Introduction about the
8/11/2018 9.30 am - 2 pm firm including their
products, services,
objectives etc….
 Visited the plant.

9/11/2018 9.30 am - 5 .30 pm  Assisted the senior
sales man for
dealing with
customers.
Assisted the senior sales
10/11/2018 10 am – 2 pm man for dealing with
customers.
Data entry for raw

12 /11/2018 9.30 am – 5.30 pm materials being
purchased.
Calculation of sales of
13/11/2018 9.30 am – 5.30 pm different product for the

month.
 Recorded the leave
14/11/2018 9.30 am – 5.30 pm of the employees.
 Made happy calls
to customers to
collect the
feedback.
Bill endorsement
15/11/2018 9.30 am – 5.30 pm Supervision of loading
and unloading.
Assisted the sales
16/11/2018 9.30 am – 5.30 pm manager in verifying
stock
Collect the data from
17/11/2018 10 am – 2 pm PERIYAR RICE COMPANY
about the employees
recruitment process
 Data entry on raw
19/11/2018 9.30 am – 5.30 pm materials being
purchased
 Record the
purchase order
Work on the promotional

21/11/2018 9.30 am – 5.30 pm activity of the product.
 Take attendance of
22/11/2018 9.30 am – 5.30 pm employees
 Assisted the sales

manager for
different activities
in sales.
Entering the product
23/11/2018 9.30 am – 5.30 pm details.
 Recorded the
24/11/2018 10 am – 2 pm purchase order.
 Enter the call
details.
 Assisted the
advertising agency
client for the
meeting.
Leave
26/11/2018 9.30 am – 5.30 pm
Worked in a sales
27/11/2018 9.30 am – 5.30 pm department.
Assisted the sales man in

28/11/2018 9.30 am – 5.30 pm the factory outlet.
 Collected existing
29/11/2018 9.30 am – 5.30 pm files from

employees.
 Labour’s enquiry.
Worked in the customer

30/11/2018 9.30 am – 5.30 pm service department and
attend the calls.
Assisted the sales

1/12/2018 10 am – 2 pm manager for verifying the
stock.
 Attend the meeting

3/12/2018 9.30 am – 5.30 pm in the marketing
department about
sales.
 Record keeping
by-products.
 Collecting data for

4/12/2018 9.30 am – 5.30 pm report.
 Preparation of the
report.
Preparation of the report.

5/12/2018 9.30 am – 5.30 pm
Submission of the report.
6/12/2018 10 am – 12.30 pm
AVERAGE -DAY WORK

The one month long internship gave an opportunity to work in CHIRACKAL
AGRO MILLS (PERIYAR) , KALADY . Normally there are two shifts morning

shift from 8am-2pm and the evening shift from 2pm-8pm but interns are given
working hours from 9.30 am-5.30 pm and on Saturdays it is from 10am-
2pm.Among the 30 days of internship 25 were working days and 5 days were
holidays.
TARGET V/S ACHIEVEMENT
The main achievement is to work as an intern and get more familiarized in

HR ,FINANCE and MARKETING department of the company. As an intern, I
have gained more knowledge from the company. It was a nice experience to me. I
had learned more information’s about the company and its products.
 MAJOR AREAS WHERE THE CONCEPTS CAN BE PRACTICALLY

USED
 Provide more incentives to the employees
 Increase the time lunch break
 Provide more advertisement about the products into the local channels
that will increase the rate of customers.Conduct some motivation
programme that will help to increase the morale of employees and also
reduce a labour turnover.

CHAPTER 5
LEARNING SUMMARIZATION AND CONCLUSION
LEARNING AND SUMMARIZATION

 Overall knowledge gained from the internship
Summer internship is an opportunity to test drives a career without making any

serious commitments. It’s your chance to see what it would really be like to work
in a particular industry, and whether you’re a great fit. And, perhaps most
importantly, a good internship provides you with experiences, lessons, and tools
you’ll need to get a full-time gig in the future.
The internship which is started from 7 th NOVEMBER 2018. It was a

new experience to me as a part of Periyar rice. I have to learn more information’s
about the company and its products. More than 100 employees are working in this
company, each and every employee was very co-operative and they are
hardworking for the growth of their company. This internship study given to me
was an outlay of the corporate culture and to study their rules and regulations. Risk
is an inherent factor in doing a work. Without risk a work can’t done successfully.
This internship study is a platform to take small type of risk to work under a
person.

CONCLUSION
The One months internship was a good experience. It provided an altered and new
exposure to the corporate world and its functions. It gave an experience in life,
customs, practices, team involvement etc. in a corporate enterprise.
It was a complete useful experience working at Chirackal Agro Mills, Kalady. It

was not only an ice breaking session to the corporate life but also the friendly
welcoming staff and the space they have created for an intern provided me with
full opportunities to learn and know myself as an employee.
This experience brought out the strengths as well as the areas I needed to make up.
It added more confidence to my professional approach, built a stronger positive
attitude and taught me how to work in a team as a player.
The primary objective of an internship is to gather a real life working experience

and put the theoretical knowledge into practice and also learn to be an employee
and learn to live within an organisation’s culture and practices This study also
given information about the organization structure of the company, various
departments in the company, and their functions, the financial position has also
been understood from the study. I learn so many things in the 1 months of
internship programme.

BIBLIOGRAPHY
Books:
Annual reports of Chirackal Agro Mills
Websites:
www.periyar rice.com
www.en.wikipedia.org/wiki/Periyarrice
http://www.periyarrice.com/aboutus.html

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CHIRACKAL AGRO MILLS (PERIYAR), KALADY

M S N I M T , CHAVARA ,KOLLAM Page 1

The products of PERIYAR RICE saw huge acceptance among the general public

OBJECTIVE OF THE INTERNSHIP

 To study the consumer satisfaction level towards PERIYAR RICE brand .

 To know the consumer opinion towards the PERIYAR RICE brand.

 To interact with the officials at different levels and to know their

SCOPE OF THE INTERNSHIP

 The study attempts to understand the performance of different department

 To know the working condition in the organization

 Qualify the assurance of the products

 To study the financial position of the company

 To study the market position of the company

 Develop personal and professional skills and also develop confidence in

 Development of communication skill

 Help to gain experience in the day to day activities in the organisation

M S N I M T , CHAVARA ,KOLLAM Page 3

LIMITATIONS OF THE INTERNSHIP

The study includes the method of descriptive research. Descriptive research is

M S N I M T , CHAVARA ,KOLLAM Page 4

Sources of primary data;

“Sampling can be defined as the process of selecting a representative portion of the

Sampling may be defined as the process of obtaining information about an entire

TOOLS FOR ANALYSIS

M S N I M T , CHAVARA ,KOLLAM Page 5

M S N I M T , CHAVARA ,KOLLAM Page 6

Production is geographically concentrated in Western and Eastern Asia. Asia is the

M S N I M T , CHAVARA ,KOLLAM Page 8

M S N I M T , CHAVARA ,KOLLAM Page 9

In Kerala paddy production is highly concentrated in the district of Palakkad and

In Kerala paddy processing industries is one of the traditional industries. Earlier

M S N I M T , CHAVARA ,KOLLAM Page 10

production centers to the trading centers . This necessitated the establishment of

M S N I M T , CHAVARA ,KOLLAM Page 11

HISTORY OF THE COMPANY

M S N I M T , CHAVARA ,KOLLAM Page 13

ABOUT THE QUALITY PRICE

‘ONLY THE TECHNOLOGY CHANGED................NOT THE TASTE..........’

DETAILS ABOUT THE EMPLOYEES

M S N I M T , CHAVARA ,KOLLAM Page 14

In chirackal agro mills at marottichode there are around 80 employees including

RECOGNISATION AND ACCREDITIONS

M S N I M T , CHAVARA ,KOLLAM Page 15

4. KURUVA RICE: Another variety of rice,which is preferd by many

5.KRANTHI RICE: This is also apopular rice and preferred intensively by

M S N I M T , CHAVARA ,KOLLAM Page 16

 MATTA BROKEN RICE

 EASY PALAPPAM PODIEasy Palappam or Vellayappam is another

M S N I M T , CHAVARA ,KOLLAM Page 17

 MATTA RICE FLAKES

M S N I M T , CHAVARA ,KOLLAM Page 18

 WHITE RICE FLAKES

M S N I M T , CHAVARA ,KOLLAM Page 19

 WHOLE WHEAT ATTA

M S N I M T , CHAVARA ,KOLLAM Page 20

 WHEAT PUTTU PODI

Departments are the entities organisation form to organise people, reporting

M S N I M T , CHAVARA ,KOLLAM Page 21

“ONLY THE TECHNOLAGY IS CHANGED ....................NOT THE

The function of financial management is to make intensive and economic use of

M S N I M T , CHAVARA ,KOLLAM Page 22

Functions of Finance Department

Accounts department deals with analyzing recording and summarizing the