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Company profile

NAME OF THE COMPANY: Kanyakaumari district cooperative milk producers¶ union Ltd BRAND NAME: Aavin Company profile The kanyakumari district co-operative milk producers union Ltd is a cooperative organization and it has been registered under co-operative societies Act on 25th January 1949(25.01.1949) under registration no 2946 The union started functioning on 7th February 1950(07.02.1950).Later it was elevated as NANJIL NADU MILK supply co-operative union on January 1951.During 1961 it was renamed as kanya kumari district co-operative union. Then again it was converted as kanya kumari district co-operative milk producers union Ltd; This dairy is located at NAGERCOIL, the head quarters of kanya kumari district. THE MANAGEMENT The elected board of this union was superseded and the district collector was appointed as special officer(S O) with the effect from 26.05.01 and Mr.Ashish kumar IAS District collector, is the present special officer(SO) of this union. Mr.C.RAJU ,IDDP is the present General manager of this union.

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Membership and share capital Authorized share capital of this union is 50000 shares of Rs 1oo/each . The present is under primary milk producer cooperative societies 9,71300/-share amount. Artificial insemination Owing to low variety of cattle and its different breeds the Artificial insemination scheme has been introduced in this union on 22-091988.The union is taking various steps to provide adequate training to its employees to do AI by sending them various training institutes and place them in different societies to do AI services to the castles of member societies Integrated dairy development program As the kalkulam & velvancode Taluk of kanyakumari district are hilly and back ward region ,the central government has sanctioned Rupees 96,45652.00 as a 100% subsidy for their development under integrated dairy development program during the year 1996-97 and 1997-98. By utilizing these funds Aavin has organized 40 women MPCs and supplied books and form, grants, furniture, AI containers, chemicals, milk containers, lab equipments, milk testers, seeds to those societies and also training to farmers and also part of this amount was used to buy various equipments that are needed for effective pasteurization

DAIRY AT GLANCE

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Date of registration Date of functioning Conversion as producer s union Area of operation Total number of societies Functioning of societies Societies operated by women¶s Dormant societies

25.01.1949 07.02.1950 16.02.1982 Entire kanyakumari district 112 77 33 35

No of societies supplying milk to 42 union Pouring members Total member Procurement per day No of liters of milk procured by union Number societies insemination Dairy capacity Pasteurization capacity Milk storing capacity Boiler
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4506 40527 39164 liter 6564 liter

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artificial 18 30000 liter 5000 liter per hour 45000 liter 0.5 litter 160 liter

Milk peda producing capacity per day

Milk packet machine packing capacity 29000 per day Milk payment Milk purchase rate For every 15 days Based on quality

ORGANISATIONS STRUCTURE Organization structure is the pattern of relationship among components or parts of the organizations. This prescribes the relationship among various activities and positions. Organization structure can be best explained through an organization chart. An organization chart is vital tool for providing information about organizational relationship.

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Designation General manager Manager admin Manager dairy Manager DC Deputy manager Executive officers Junior executives Junior executive typist Drivers Technicians No of staff 1 1 1 1 2 4 6 1 7 5 5 .

Senior factory assistance TOTAL 45 76 STAFF STRENGTH PRODUCT PROFILE Kanyakumri district co-operative milk producers union has been producing variety of dairy products by its own as well as its buys some dairy product and raw milk from other union (such as trunelveli . The following are the products which are produced here at present.       Double tonned milk Cow milk Badam mix powder Milk peda Butter milk Floured milk Buying and selling products There are some products which have been bought from other cooperative union and sold here under trade name Aavin The following are the products that have been bought and sold here are6 .thoothukudi and erode etc.) and sell in this district and also it send some products to other district.

7 . The organization has various departments which are working collectively as well as independently to produce greater output to the organization. The following are the major functional areas which are falls under detailed study in this project       Input and procurement Production Quality control Administration Finance and accounting Marketing The above departments has been studied detailed in this project and some findings and suggestion are been given to uplift or develop more this organization.y Ghee y Butter The above products are been sold under the common brand name of Aavin FUNCTIONAL AREAS OF THE COMPANY This organization has many functional areas under the top management of general manager and it is responsible for various activities.

however there are sufficient milk producing member societies who regularly supply the raw milk to the union.FUNCTIONAL DEPARTMENTS OF AAVIN KUMARI 1-Input and procurement department General Manager-1 Deputy Manager-1 Junior executive The input and procurement department is headed by the general manager and he is assisted by one deputy manger and a junior executive. Daily the co-operative union procures raw milk from the member societies but not all of them send milk to the union . Area of operation of this union Kanya kumari district 8 .

Agastheeshwaram Taluk Thovalai Taluk Vilavancode Taluk Kalkulam Taluk The total number of societies 112 in that women operated societies are 33 and in totally out of 112 only 77 are functioning and 35 are been dormant societies There are five procurement routes in kanyakumari milk producer union namely y y y y y Alghaappapuram Kanyakuari Therisanam koppu Manavala kuruchi Kadayaal It is again to be noted that out of 72 co-operative societies only 42 are giving raw milk to the union A table showing procurement details Total number of societies Dormant societies Pouring members 112 35 4506 9 .

Total members Total animals Avg procurement per day Avg raw milk per day 40527 20832 39164 liter 6564 liter 2-Production department Manger dairy Dairy Transport Store Executive officer-1 Drivers-7 Technician -4 Technician-1 10 .

in such case skimmed milk powder is added for increasing FAT and SNF content. operators and boiler man. In this milk is flowed in between one plate simultaneously in another side hot water is flowed in another side In second. he is assisted by junior engineer. Under junior engineer the following personnel are working.0%&8.The above graphical representation shows the present position of hierarchy of authority in production department .As shown in the picture production department is headed by general manager and is controlled by manager dairy.5%. third and fourth plate similar process is undergoes but in fifth plates ice water is passed through.in first plate milk is heated by hot water steam at 73. In pasteurization process 5 plate is used .5 c to 80 c. Electrician. 11 . Production process The raw milk is collected from the societies and sample is taken by laboratory staff for testing the FAT and SNF content in milk . mechanic. and A single plate contains number of small plates. After adding SMP(skimmed milk powder)to the milk it will undergo the pasteurization process.if FAT or SNF content is less than 3.

3. E. Steam Pasteurization. and Listeria in beef carcasses. This type of pasteurization. It was developed by Louis Pasteur in 1864. Flash Pasteurization. High Temperature Short Time Treatment. spices. What is pasteurization? Pasteurization is the process of heating liquids or foods to kill microorganisms (such as Brucella. Irradiation Pasteurization. and produce. Salmonella. this sudden reduction is helpful to the auto genetic bacteria in the milk. And by passing the ammonia liquid the water is being converted into ice. Low Temperature Long Time Treatment. coli O157:H7. These are processes that are involved in pasteurization process of milk. 12 . 5. which involves high temperature for 3 to 15 seconds followed by cooling and packaging. coli. Pressurized steam is used to kill E. pasteurization can improve the quality and shelf life of foods. and the practice became commercialized around the late 1800s and early 1900s. Salmonella. Milk is pasteurized at 161 F for 15 seconds. In addition to improving consumer safety. Milk is pasteurized at 145 F for 30 minutes. Campylobacter. Exposure of the beef to steam results in a surface temperature of about 200 F. Methods for Pasteurization 1. is used for drink boxes and other liquids that can be stored for long periods of time without refrigeration.Since milk is cooled suddenly in ice water at 4 degree. Listeria. Mycobacterium bovis. Exposure to gamma rays can prevent the growth of some foodborne microbes in foods such as meats. and Yersinia) that can cause disease. 2. 4.

that bad bugs are not the only thing destroyed by the heat: delicate proteins. hormones. it results from contamination from animal feces and is not considered beneficial. due to conflicting science and belief systems. Ultra-High Temperature Pasteurization. Numerous studies have shown. enzymes. Ultrapasteurization. but the actual effect on nutrition is considered marginal. the process accomplishes this task effectively. mineral availability.6. a probiotic (beneficial bacteria) that helps digest lactose. Myths and Facts about Pasteurization  Myth: Pasteurization reduces the nutritional value of milk.all undergo definite changes during the heating process. vitamins. No one seriously disputes this fact. Heating milk or cream to 280 F for 2 seconds can extend the refrigerated shelf life of milk from 60 to 90 days.  Myth: Pasteurized milk causes lactose intolerance. however.  Fact: Lactose is the natural sugar found in milk. Usually (but not always). 13 . Raw milk advocates argue that raw milk contains Bifidobacteria. and pasteurization does not change the levels of lactose. While raw milk may contain this probiotic. is to what extent the food value of the milk is actually impacted. Effects of Pasteurization:    The ultimate goal in heat treating milk is the destruction of all pathogenic or disease-causing microbes. What is not clear though. Both raw apasteurized milk contain lactose. 7. Heating milk to 280 to 302 F for 1 or 2 seconds followed by packaging in airtight containers allows storage without refrigeration for up to 90 days. assuming the machinery is functioning properly. immune factors.  Fact: Sterilization of milk does break down some of the components of milk.

Plant layout-milk pasteurization unit of Aavin kumari Laboratory Cooling plant Raw milk Milk pasteurization machine Burner oil tank 14 Steam producing boiler .

If there is no problem in the quality of milk.Pasteurized milk storage tank Effluent treatment plant After pasteurization. and 15000 liters. If quality is less. then the SMP is added and again similar process machine is followed. Finally. then from storage tank the milk will be send to packing machine Description of various machines observed BOILERS  Type 1 ±horizontal boiler Fire tube boiler Make-veeson Reg no-T6030 15 . the pasteurization milk is stored in tanks with the capacity of 5000. the quality of milk is tested by the laboratory Advanced packing staff. 10000.

T.no. Size 5 1/2×5 Rpm ± 450 Compressors-2 Cold storge compressor Make ±frick India LTD Type.Ex capacity-1000/hr  Type 2 ± vertical boiler Make-jaya boiler Reg no-T4736 Model-j-vertical Capacity_500kg/hr Compressors-1 Ammonia compressors Sl.T pasteurizer Type-81 Capacity-5000/liter per hour SR n o 289.S.HDI Size 4×4 Pasteurizer H..286.96-97 Date-2/2/1997 16 .

The above machine are observed during my project study in production department and the process of milk treatment such as packing. pasteurization process are clearly explained in this department Plant lay out ±milk peda production unit Milk processor for producing milk peda 17 .

Steam producing boiler Water level Water level Steam producing boiler Burner oil The milk kova or peda production are been carried on regular basis but since production is low the boiler cannot be switched on for milk peda production alone .5% .Therefore the production of milk peda is been carried along with the pasteurization process of milk The average sales of milk peda per month is 10kg and to produce milk kova it is standard mix that for 10 liter of milk 1 kg of sugar is added Badam mix powder production The badam mix power is the special by product of this union and raw material for production process is been bought from outside agencies and finished products are been sold under the brand name Aavin throughout the Tami nadu Mixture of raw materials for badam mix powder production is as follows Cane sugar SMP Badam nuts 18 78% 11% 7.

3% The above raw material powdered and mixed in such a percentage and packed in a manner that ensures quality. safety and attractive for customers 3.5% 0. Function 19 .Quality control department Quality control department Manager dairy Technician (Lab-2) The quality control department is headed by general manager and he is assisted by manager DC and two lab technician.5% 0.Corf loor Saffron essence Cardmans seed Lemon yellow powder 2.4% 0.

Then we have to shake well and insert the meter in CENTRIFUGE MACHINE. The machine will revolve with that pyrometer by this process the fat is separated.10ml pasteurized milk and 1ml ethylene blue reduction are taken then the solution will change blue color .lactometer reading is found out and according to the temperature of milk. The union is supplying milk to the public with 3. lactometer temperature reading SNF is calculated by formula SNF= CLR ×0. Normally milk will be packed if fat content not less than 3. METHYLINE BULE REDUCTION After pasteurization milk will be sent to the lab for testing the quality of milk. the process of testing starts by taking sample of 10 ml of milk from each member societies and that 10 ml milk is dropped into pyrometer with that 10 ml of diluted H2SO4 (sulphuric acid) and I ml of Amy alcohol is added. And SNF is not less than 8.0%&8. CLR ±Correct lactometer reading According to the quantum of fat and SNF price will be determined money will be paid to societies.0%SNF for full cream milk.5%SNF for toned milk and 6.0% or more.the test 20 . Using fat.5%. in test tube .0%fat and 9.then they will add skimmed milk powder according to the need.The raw milk will be sent to the lab for testing the fat and content and SNF using LACTOMETER .36+ (f×2) 4 Where.

tube is closed with cork in an up and down motion with the solution 3 times .5c temperature . sugar and spare parts are stored in this department for future use. Finally test tube is kept in the serological water path. The receipt of materials received is maintained and the polyfilm. color of solution is noted. If blue color is changed before 3 hours then quality of milk is considered as low therefore milk will undergo once again pasteurization process. and heated at 37. Then the milk is taken as quality one The following reports are maintained in this department namely  Monthly by products report  Fortnight report  Attendance report  Mil parlous report  Agent order advance report  Monthly purchase report  Monthly sales report  Yearly sales report  Yearly purchase Store department It is headed by General Manager and controlled by an Executive Officer and store keeper. skimmed milk powder.for this process sun light is avoided every half an hour. Suppose if blue color solution id changed into white color after 3 hours. REPORTS MAINTAINED: 21 . In the store department the equipments are purchased from the companies are from the sellers and a register is maintained for this purpose.

y Item purchase statement y Current stock y Store register 4-ADMINISTRATION DEPARTMENT (HR DEPARTMENT) Manager admin-1 Executive officer-1 Junior executive typist-1 Senior factory 22 .

promotions and demotion etc will be processed and decided in this department. municipal tax.  Maintaining the postal and dispatch service properly.  Scheduling the seniority of employees working in the union and submitting the day today affairs of the documents without delay. and miscellaneous taxes to government. industrial tax.  Taking all the steps to provide family benefit fund for those employees who have passed away during their employment period.  Recording absent/leave of employees in the document provided for that particular purpose. FUNCTION OF ADMINISTRATION DEPARTMENT  Maintaining records regarding employees and filling of vacant post as per the employment exchange rules and stipulation. gratuity. Manager Admin he is assisted by an executive officer.  The above are the some of major function of this department that I have observed in this union. junior executive typist and SFA.  Considering and providing all necessary documents for final audit.  Determination of wages.The administration department is headed by general manager of this union and is controlled by. bonus.  Providing timely payment of all taxes including professional tax. NOW LET US HAVE DETAILED STUDY OF EACH FUNCTION 23 . employees provident fund.  Taking all necessary steps to conduct administrative association meetings periodically and planning accordingly.

The plant operation has 3 shifts.  Bonus 24 . In this oral and written test is conducted for candidates by personnel committee. I shift-6 am to 2 pm II shift-2 pm to 10 pm III shift-10 pm to 6 am RECRUITMENT AND SELECTION The recruitment and selection is done through the District employment exchange. General Manager. I shift-6 am to 2 pm II shift-2 pm to 10 pm III shift-10 pm to 6 am The package disposal section workers have 3 shifts. The administrative staff must have completed the degree with Diploma in Co-operative Training(DCT). Office time started from 9. The duration period of one shift is 18 hours. They are getting the following benefits. REMUNERATION & EMOLUMENTS EMPLOYEES BENEFITS The employees getting pay and allowances as per the government norms.30 pm.WORKING HOURS The General Manager and office staff has no shift. Dupty Register dairying and National dairy development board officer.30 to 5.The recruitment and selection process are conducted by personal committee such as Special Officer. The duration period of one shift is 8 hours.

Last year the employees received the bonus amount of Rs.8400 as the maximum (i.3500×12=42000×20%=8400 per year. PP-Personal Pay GP-Grade Pay 25 .e. Gratuity will be calculated using the formula is Last pay drawn×15/26×total service Pay=Basic Pay+GP+PP+DA Where.) Rs.5500 and less are eligible for bonus(C & D) group of employees). Gratuity  Family Benefit Fund  EPF  ESI  Double wages  Night allowance  Leave facilities BONUS Those who are getting the scale of pay of Rs. GRATUITY Gratuity is pay to the employees at the time of recruitment or registration or left after 5 years.

At present 1.75% will be deduced form the employees salary as employee contribution and 4. EPF (Employee Provident Fund) 12% of employee¶s contribution deduced from the employee¶s salary.5 lakhs from the LIC of India through Kanyakumari District central co-operative bank.33% will be credit in the pension fund account.65000×12%-12% of contribution will be paid by the employee and it will credited 3. Maximum Rs.DA-Dearness Allowance Dismissed employees are not eligible to get gratuity. DOUBLE WAGES 26 . Such as treatment. From this scheme the employees entitled to avail the medical benefit.e.) wages of Rs.67% in their provident Fund Account and 8. EMPLOYEES STATE INSURANCE SCHEME[ESI] This scheme is extend to their employees those who where getting a salary less than 10.000 Rs. leave salary and some other medical benefits.10.75% will be paid by the employeer as employer contribution.780/-(i. For this purpose 1.000 are eligible to receive only Rs.125 as medical allowance. FAMILY BENEFIT FUND While Employees die in service the legal hairs are eligible to get family benefit funds and legal heir may get chance of get a job in that organization. The employees those who where getting more than Rs.

32 days as EL(Earned Leave). During Diwali season every employee getting 1kg ghee and 1 kg milk peda.1000.1/2 kg Ghee.1/2 milk peda and 1 liters tetra milk as given as pongal gift. NIGHT ALLOWANCE Those employees who working in night shift they are eligible to get Rs. PERQUISTIES The employees those who are working in plant and marketing transport are eligible to getting two sets of uniforms and one pair of chapels per annum. HOLIDAYS FACILITIES 27 .10% TRAVELLING ALLOWANCE Those employees who travelling for official works above 8 kilometer for the union they are eligible to getting travelling allowance. and 12 days as medical leave for one year. They also given stitching charges(per year) monthly one soup and towel(three months) for above said employees.The employees those who are working on national and festival holidays are eligible to getting double wages. FESTIVAL GIFT During the period of Pongal the employees are received Rs. LEAVE FACILITIES Employees are eligible for getting 12 days CL (Casual Leave).

y Dismissal as last resort. There was no strike or lockout for the past fifty one years. The employees and employers relationship is good. y Warning y With holding increments y Recovery of loss for and damage caused to the company¶s properties and assets.For administrative staff only 5 days per week are working days and for the plant workers 6 days working days. 28 . QUALIFICATION For Administrative staff a degree with Co-operative training. JOB SATISFICATION As far as the job satisfaction all the employees are concerned all the employees are been satisfied with the pay structures & working conditions. DISCIPLINARY ACTION The staff who are continuously disobedient and against the rules of the organization are punished in the following ways. Administrative staff has get two days holidays per week and one day weekly off allocated for plant workers. Mazdors should pass in 8th Standard Plant workers must have technical qualification.

5.GRIEVANCE HANDLING There is no separate grievance cell available.FINANCE & ACCOUNTING DEPARTMENT It is headed by General Manager and controlled by deputy manager of Accounting and Finance they are assisted by a executive officer and junior executives. The general manager alone will handle the redress of all function. Deputy Manager-1 Executive officer-1 Junior executives-5 29 . Grievance will be presented to the General Manager directly by the affected person.

Input cost of the product is calculated by account department. Under borrowed fund. it is staff capital and loans from the government. Cash is received in the evening and the amount is banked in the next day morning. All the payments are mostly paid by cheques. WORKING CAPITAL Regarding the working capital of the union. The accounts are prepared under the finance department only. they are calculating working capital as the Borrowing fund and own fund under the own fund there is the share capital.FUNCTIONS The accounting department functions are the transactions related to purchase and sales are recorded in the accounts book. FINANCIAL STATUS 30 .

39 31 .00 0.12 0 0 0 0 ACCUMALATED LOSS 5474495.95 8951169.00 182688.92 0.06 5256557.YEAR 2004-05 2005-06 2006-07 2007-08 2008-09 2009-10 2010-11 PROFIT 169567.84 2708304.18 5291806.26 4927951.34 2583501.05 LOSS 0 217938.

000 5720.000 58040.000 144.000 450700.000 5840.MILK 1290.000 432.150 234.50 559877.000 5140.000 4520.000 3760.000 360.000 576.000 420.000 504.000 461.250 479.000 576.000 460.750 494993.000 360.250 457.000 44500.000 487.000 51800.LOSS 443.000 216.000 5200.000 171.000 5201.000 52700.MILK 1008.00 0.750 481473.SALES 509942.500 547.55 S.000 0.00 OTHER Sal 0.00 R.000 41000.250 467.650 466.000 480.000 5760.000 3280.000 6830.00 540807.000 0.500 502720.75 PEDA 3560.500 485276.500 476.250 497234.000 13370.000 792.M.00 538972.000 5760.000 135.000 0.MILK H.000 4920.00 F.000 6680.30 561894.000 75.000 0.250 283352.000 432.000 38800.000 500760.800 496.250 5492302.000 0.500 503902.000 6673.PKT 36000.000 5800.400 72.000 980.000 49130.000 480.000 4540.000 600.000 47500.SALES 2010-2011 MONTH April May June July Aug Sept Oct Nov Dec Jan Feb March Total DT MILK 467641.000 340.000 30.000 45000.700 32 .000 0.250 288954.750 482713.45 329437.000 0.000 520.000 510.000 0.000 51300.200 275.50 547534.50 557889.000 0.000 503280.000 240.000 390.000 720.40 294560.00 B.000 0.50 537191.000 0.000 0.000 0.000 42100.000 0.80 553730.50 556133.000 68896 T.000 0.25 6087970.

00 51800.00 124.00 134967.00 120.70 2408290.00 129900.00 3000.50 532870.00 1800.50 239666.00 124.00 1857.PURCHASE 2010-2011 MONTH MPCS April May June July Aug Sept Oct Nov Dec Jan Feb March Total 124027.00 2000.00 164840.00 47500.00 103343.20 1181530.00 120.00 45000.00 3000.00 121785.40 117744.00 SM PKT 36000.00 1964.00 22214.00 1000.00 237926.70 1155.00 109764.SAVER H.80 544876.00 174840.00 287220.25 1977919.00 1463.20 194373.40 283434.00 759.00 1083.00 2669.00 124.50 257202.00 96052.00 536340.00 1279.00 124.00 89476.25 13956.00 229300.00 110170.PRODUCTON 509416.00 1699.00 0.00 6444.50 557561.00 124.00 0.00 3250.00 42100.00 3000.00 210893.00 0.10 108028.EXE 120.00 177855.30 576303.20 O.00 237990.00 997.00 120.25 124.00 SMP 257860.00 124.00 95727.45 332879.05 T.00 38800.00 151622.00 222740.DIARY 90289.00 200.00 139500.00 0.00 44500.50 555198.00 2635.00 52700.00 546292.20 33 .30 102931.50 562742.00 D.50 152479.50 103718.00 911.05 6079073.00 23000.00 473700.00 0.00 159250.00 294680.00 SNF 1120.00 41000.00 104171.00 541158.00 2756.00 115.00 51300.

MARKETING DEPARTMENT Marketing department is headed by General Manager and under the control of dupty marketing manager. Milk is marketed in polythene covers such as 500ml and 250 ml. It is supplied by the organizational employees (milk vendors) at the residential areas and also milk par lour at non-residential areas. Its help to increase the sales of the product. Under the control of marketing manager 38 members are working in the union. Marketing department Executive officer-1 SFA-24 34 .106 agents also involved in the marketing. Marketing play an important role in selling the milk and milk products.

Vadaseri bus stand Aavin Parlor near SCTC bus stand Nagercoil Aavin Parlor inside the collector office campus.Nagercoil Aavin Parlor at Nagercoil railway station. Sl no 1 2 3 4 5 Parlors Aavin Parlors near Anna bus stand Nagercoil Aavin Parlors near Ullavar chanthi.Nagercoil 35 .This union has been marketing its self produced product as well as it buys some product from other union and sell under the common brand name of Aavin. Here is the list of self produced product namely  Milk Peda(Milk Kova)  Butter Milk  Floured Milk  Badam Powder Mix There are some product bought from other union and sold here such as.  Ghee  Butter The Aavin kumari is also having some retail out lets for direct sales Namely.

Kanyakumari Aavin Parlor nearby Kanyakumari co-operative milk producers union The average sales per day is13000 liter and these sales are achieved through various medium such as 120 agents sales and 38 government and non governmental institutions. Under tsunami rehabilitation scheme 7 were parlor been set upped by the government in full subsidy which are functioning now by self help group namely: Place of milk parlors Kanyakumri Medalam Reethapuram Thoothur kulachel karugkal Eethampulie Functioned by Suriya Gandhi self help group Malar udhaya marthandom self help group Malar erisanaapalli self help group Malar china durai self help group Salom good vision self help group Pullathuvillai good vision self help group Sakthi aangal self help group 36 .6 7 Aavin milk parlor at Kanyakumari railway station.

40 rupees ADVERTISEMENT Since Aavin has good brand name among general public it doesn¶t spend any money for promotional strategies such advertisement publicity etc CHANNELS OF DISTRIBUTION 37 . Pricing of various products marketed by Aavin kumari product Butter Badam mix powder Milk peda Butter milk Flavored milk Flavored milk Double toned milk Double toned milk Cow milk Kg/ml/bottle/liter 500 gram 200 gram 1kg 200ml 200ml in bottle 200m.50 rupees 25.l in pocket 1liter for agent 1 liter for card holder 1 liter for agent price 100 rupees 55 rupees 180 rupees 5 rupees 14 rupees 12 rupees 21.The above parlors being functioned by these self help group and Aavin KUMARI is supplying dairy products to these parlors.40 rupees 18.

immediately pay the amount and purchase the milk product. Local sales are involved in cash sales MRP (Maximum retail price) rate is fixed for cash sales. If general public order bulk amount of milk packet urgently. This will come under the special order sales. The rate of milk packet per liter is Rs. etc.         Cash sales Special order sales Credit sales Milk parlor sales Card sales Vendors Agent sales Societies sales CASH SALES In cash sales the union in selling the milk for cash. hospitals. CREDIT SALES AAVIN Kumari has been supplying the milk in credit to many schools. 38 .00 SPECIAL ORDER SALES For special order one rupee is increases from MRP rate. college canteens. MRP rate in fixed for credit sales.18.AAVIN milk is selling to the public through 8 channels. General public. The following are the modes of sales. hostels.

MILK PARLOURS AAVIN Kumari has 5 milk parlors and 7 tsunami milk parlors. AGENT SALES For the agent sales. The validity of the card is form 16th to next month 15th.40 per liter and double tone milk for RS 21. The above are the various distribution channels of kanyakumari dist co-operative union ltd 39 . Societies purchased the milk form the union and selling to general public at MRP rate. The rate per liter is 18. SOCIEITIES Two societies are involved in selling the milk products.50 for card sales. The rate per liter is 18.00 CARD SALES Milk cards are issued for those who pay the amount in advance. The card will be issued from 1st to 14th and all holidays of every month. through which they sell the milk packets. the agent has to pay the amount previously for needed milk packets. The agent will purchase the cow milk packets for Rs.40 paisa per liter.40 The agents will be given a commission of 0.25. Both morning and evening milk is supplied.

SWOT ANALYSIS STRENGTH  High popularity of trade name ie-Aavin  Highly reputation for quality  Non-adulteration  Highly skilled employees  Iso-9000-2000 certification  Huge demand for Aavin product  Variety of products  Financial incentives and subsidies from government WEAKNESS  Lack of man power  Lack of awareness among milk pouring members  Increasing number of dormant societies  Improper staffing in member societies  Lack of sales promotional activities 40 .

OPPORTUNITIES  Huge demand for dairy products  Product diversification  Attracting foreign customers THREATS  Continuous reduction of milk to union from pouring members  New player in market with high advertisement  Political interference  Increasing level of adulteration tendency among milk pouring members  Increasing number of dormant societies 41 .

 Proper utilization raw material.FINDING AND SUGGESTION POSITIVE FINDINGS  All the employees working in Kanyakumari District cooperative milk producer union are satisfied with their job and salary.  The employees are highly skilled and able to accomadaly any sibraction.  Inadequate staffing.  The company is running profitabily. NEGATIVE FINDINGS  Many department managers post are found is to be vacant in the union.  Overburdening of work. 42 . and raw milks.  Lack of sales promotion activities.  Reduction in supply of raw milk.  Regarding pension and PF the employees are not seems to be satisfied.  Increasing number of dorments societies.

 The government must create awareness among general public regarding cattle growing and its benefits. y Advertisments y Media Advertisments  The milk pouring members should be paid adquate price for their milk .  Other incentives may be paid to the suppliers of raw milk.SUGGESTIONS:  It is suggested to administrative department to fill the vacancy post and take necessary steps.  Proper staffs may be appointed to dormant socities. So that the union may retain their raw milk suppliers. Such as . 43 .  It is suggested that the marketing department may go for proper sales promotional activities.

SWOT analysis was done to identify the strength. It was found out theat with these strengths and opportunities they can drive out the threats from other competitors. But however from SWOT analysis it is evedient that the supply of milk from pouring members considerably reducing month by month and also new competitors pays more amount to pouring members to trap them in their hands. Therefore it is advised that the management may take necessary steps to overcome these problem by initiating various programs.CONCLUSION Aavin kumari has been enjoyed monopoly in the field of Diary by marketting sachet milk in Kanyakumari district by adapting different technique like Door to door delivery. 44 . like cost reduction advertisment awareness among pouring members and customers. opportunities.threats.selling through the milk bars etc. weakness.