GEO SEA FOODS, KOCHI

Organisation Study Report submitted in partial fulfilment of the

requirements for the MBA (Full time) Degree of the
Mahatma Gandhi University

Submitted by

JOSEPH PETER A M

Reg. No: 229115

2021-2023

ALBERTIAN INSTITUTE OF MANAGEMENT

A DEPARTMENT OF ST. ALBERT’S COLLEGE (AUTONOMOUS)

Banerji Road, Cochin –682018. May 2023

 ACKNOWLEDGEMENT

First and foremost, I obliged to the Almighty who showered upon us with the blessing
and gave me health and knowledge to complete this organization study successfully.

I take this opportunity to express my gratitude and indebtedness to the Dean Dr. Geo
Jos Fernandez Albertian Institute of management, for providing guidance, help and
suggestions for the successful completion of this organization study.

I express my heartfelt gratitude to SHRI. SREEKUMAR.P.S. CORPORATE

GENERAL MANAGER (HR & ADMIN) and GEO SEAFOODS for providing me
an opportunity to gain practical experience about the organization.
I also express my gratitude to my faculty guide Ms. Indu George, Asst.Prof, Albertian
Institute of Management Ernakulam.
Last, but not the least I would like to thank my friends who were a source of support
and encouragement for successful completion of the project.
 DECLARATION

I, JOSEPH PETER A M hereby declare that the organization study about GEO
SEAFOODS, KOCHI is a record of bonafide work done by me. In GEO SEAFOODS,
during May 2023 under the supervision of Mr. Sreekumar P.S. Corporate General
Manager (HR & ADMIN), and Ms. Indu George, Assistant. Professor, Albertian
Institute of Management, and that no part of this report has formed the basis for award
of any degree, diploma, associate ship, fellowship or any other similar title or
recognition in any other institution.

DATE: JOSEPH PETER A M

PLACE: ERNAKULAM
 TABLE OF CONTENTS

CHAPTERS TITLE PAGE

NO.

CHAPTER 1 INTRODUCTION
1.1 INTRODUCTION TO STUDY 1
1.2 OBJECTIVES OF THE STUDY 2
1.3 SCOPE AND METHODOLOGY OF 2-3
THE STUDY
1.4 LIMITATIONS OF THE STUDY
3

CHAPTER 2 INDUSTRY PROFILE

2.1 NATURE AND CHARACTERISTICS 4

OF THE INDUSTRY

2.2 THE GLOBAL SCENARIO 9

2.3 THE INDIAN SCENARIO 11

2.4 THE STATE SCENARIO 13

CHAPTER 3 COMPANY PROFILE

3.1 COMPANY PROFILE 16

3.2 ORGANIZATIONAL STRUCTURE 36
FUNCTIONAL AREAS
3.3 HUMAN RESOURCE DEPARTMENT 37

3.4 MARKETING DEPARTMENT 41

3.5 PRODUCTION DEPARTMENT 43
3.6 QUALITY ASSURANCE 45
DEPARTMENT

3.7 ENGINEERING DEPARTMENT 48

3.8 FINANCE DEPARTMENT 50
3.9 SYSTEMS DEPARTMENT 52

CHAPTER 4 SWOT ANALYSIS 57-58

4.1 STRENGTH 58
4.2 WEAKNESS 59
4.3 OPPORTUNITY 59-60

4.4 THREAT
60
CHAPTER 5 FINDINGS, SUGGESTIONS AND

CONCLUSION
5.1 FINDINGS 61

5.2 SUGGESTIONS 61-62

5.3 CONCLUSION 62-63

BIBLIOGRAPHY 64
LIST OF FIGURES

CHAPTER TITLE PAGE

NO.
2.3.1 Indian Fish Market (Historical 21

CHAPTER 2 Market and Forecast KMT)

2.3.2 Market Share by Product Type (%) 22

CHAPTER 3 3.1.1 Company Logo 29

3.1.2 Pud Shrimps 36

3.1.3 PD Shrimps 36

3.1.4 Headless Shrimps 37

3.1.5 Pulled Vein Shrimps 38

3.1.6 Tail on Shrimps 38

3.1.7 Whole Squid 39

3.1.8 Whole Cleaned Squid 39

3.1.9 Squid Rings 40

3.1.10 Whole Cuttlefish 40

3.1.11 Whole Cleaned Cuttlefish 41
3.1.12 Organization setup to carry out the 47
declared policy

3.2.1 Organization Structure 51

3.3.1 Structure Of Human Resource 55

Department
3.4.1 Marketing Department Structure 58
3.5.1 Production Departmental Structure 60
 3.6.1 Production Process Structure 64

3.7.1 Structure Of Quality Assurance 67

Department
3.8.1 Engineering Department Structure 70
3.9.1 Finance Department Structure

CHAPTER 4 4.0 Swot Analysis

1.1 INTRODUCTION

Organisation study refers to study of organisation as a whole and getting adequate

knowledge with various departments in the organisation. It is essential for an MBA
graduate as it helps to connect theory with practice. The study focuses on various
aspects of organisation, and includes Organisation structure, departmental study,
relationship between traditional, current, and future organisation structure, practices
and processes.

This organisation study is about Geo Seafood Pvt.Ltd. It has been carried out to get an
understanding of the shape and functioning of the organization. It additionally helps
to have interaction with the managers of exceptional departments and to study the
people at their work area and to act together with them. Main motive of the study is to
get an uncomplicated thinking about the functioning of special departments of the
company.

The organization study is carried out in person at the company in Thoppumpady.

Essential information has been gathered by organized interviews with the managers
and other faculties of the organization. By interacting with various levels of the
organization's workforce, we have gathered all of the information about the
manufacturing process.

The effective functioning of any organisation requires that employees learn to perform
their jobs at a satisfactory level of proficiency. The survival of any organisation in the
competitive society lies in the ability to retain its human resource to be creative,
innovative, inventive, which will invariably enhance performance and increase
competitive advantage. This study mainly helps to identify the various functions and
policies existing in each of the departments of the organisation.

Geo Sea Foods is committed to making available natural fishery products. Superior
quality to meet customer expectation at competitive prices with technologically
sophisticated processing, realized through appropriate emphasis on technical
knowledge, quality assurance, people’s orientation and customer support.

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1.2 OBJECTIVE OF THE STUDY

Primary Objective

The primary Objective is to study the functioning of various departments & how they
are integrated with each other to obtain the objectives of the company.

Secondary Objectives

• To familiarize with the actual functioning of the organization including the

organizational structure.
• To get an understanding about the work environment of the organization .
• To study the history, growth and function of the organization.
• To analyse SWOT and suggest improvements.

1.3 SCOPE OF THE STUDY

The purpose of the organization study conducted by Geo Sea Foods is to gain a
comprehensive understanding of the company's structure, different departments, and
their functions, as well as to analyse the past, present, and future of the organization.
Unlike theoretical research, this study focuses on practical information regarding the
company's operations and divisions. The study specifically concentrated on the plant
of Geo Sea Foods Pvt Ltd, examining the implementation of safety procedures in the
workplace and assessing the effectiveness of these measures. Furthermore, the study
explored the various functions and operations within the company, identifying both its
internal strengths and weaknesses. In addition, the duties and responsibilities of
different managers and staff members were examined to gain insights into their roles
within the organization. Finally, the study also analysed the external opportunities
available to the company, thereby providing a comprehensive overview of its overall
performance and potential for growth.

METHODS OF DATA COLLECTION

The data required for the study is obtained through primary and secondary sources.

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 a) Primary data

Primary data has been collected through observation and participative discussion with
managers of department, staff and workers of the organization.

b) Secondary data

Secondary data is based on published and unpublished sources and collected by the
investigator for the purpose of investigation.

• Annual reports
• Project report
• Company records
• Official site of the company
• Internet
• Journals

1.4 LIMITATIONS OF THE STUDY

It is a fact that there have always been some barriers for doing any study. the limitations
of this study are:

• The busy schedule of the department heads restricted collection of detailed study
• Constraints regarding entry to various departments.

• The company could not provide all the information due to their confidentiality.

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2.1 NATURE AND CHARACTERISTICS OF THE INDUSTRY

HISTORY: -
The seafood industry has a long history that dates back thousands of years. Early
civilizations, such as those in ancient Egypt, Mesopotamia, and China, relied heavily
on seafood as a food source and for trade.

In ancient times, fishing was primarily done using simple tools like spears, nets, and
traps. As societies developed, fishing methods became more sophisticated, with the
invention of hooks, lines, and boats. Coastal communities around the world engaged
in fishing and developed techniques for preserving fish, such as salting, drying, and
smoking, to extend their shelf life.

During the Middle Ages, the demand for seafood increased due to population growth
and the expansion of trade networks. European nations, like Portugal, Spain, and
England, embarked on exploratory voyages to find new fishing grounds. The discovery
of the Americas and other distant lands brought about significant changes in the
seafood industry. Europeans encountered abundant fish stocks in the Atlantic Ocean
and established fisheries colonies in regions like Newfoundland and New England.

In the 19th century, industrialization and advancements in technology revolutionized

the seafood industry. Steam-powered ships and improved preservation methods, such
as canning and refrigeration, enabled the transportation of seafood over longer
distances. This led to the growth of commercial fishing fleets and the establishment of
large-scale fish processing plants.

SEAFOOD INDUSTRY
The seafood industry is a sector focused on the harvesting, processing, distribution,
and sale of fish and other marine organisms for human consumption. It encompasses
a wide range of activities, including commercial fishing, aquaculture (fish farming),
seafood processing, seafood distribution, and retail.

Commercial fishing involves the capture of fish and other marine species from natural
bodies of water, such as oceans, seas, rivers, and lakes. Fishing methods vary

4
depending on the target species and location, and can include net fishing, trawling,
longlining, and pot fishing, among others. Commercial fishing fleets consist of boats
and vessels equipped with specialized gear and technology to maximize catch
efficiency.

Aquaculture, or fish farming, is another significant component of the seafood industry.

It involves the cultivation of fish, shellfish, and aquatic plants in controlled
environments such as ponds, tanks, or ocean enclosures. Aquaculture serves as a
means to supplement wild fish stocks and meet the increasing global demand for
seafood. Common aquaculture species include salmon, shrimp, tilapia, oysters, and
mussels.

After harvesting, seafood goes through processing to enhance its shelf life, quality, and
market value. Processing activities may include cleaning, filleting, freezing, canning,
smoking, and packaging. The processed seafood products are then distributed and sold
through various channels, including wholesale markets, seafood processors,
supermarkets, restaurants, and direct sales to consumers.

The seafood industry is global in scope and supports economies, livelihoods, and food
security in many regions. It provides employment for millions of people, particularly
in coastal communities. Seafood is also a significant source of protein and essential
nutrients in many diets worldwide.

Seafood Processing:
Primary processors generally convert whole fish into fish fillets, steaks or loins or
shuck or cook raw shellfish or remove the edible meat. These edible portions are then
packed in some way and distributed as fresh refrigerated products or are frozen prior
to distribution to wholesalers or directly to retail stores or restaurants. Other processors
pack these edible portions into cans or other containers and apply a heat process to
eliminate microorganisms that could cause the product to spoil or cause foodborne
illness. Canned products are treated to sterilize their contents and can be stored without
refrigeration. Pasteurized products are heat treated in a way that eliminates most but
not all microorganisms and must be stored under refrigeration. Other processes could
include the use of high pressure, irradiation or other treatments to sterilize or pasteurize

5
the seafood product. Secondary processors convert fresh or frozen fish and shellfish
products and other ingredients into the final products that are available in retail stores
and restaurants. Examples of value-added finished seafood products could include:
smoked seafood products, sushi, seafood salads and sandwiches, and seafood entrees
or meals. Shrimps are the most popular seafood in the United States for good reason.
Juicy, with sweet overtones of the salty sea, they are generous with their flavour.
Combine them with rice or pasta for a hearty meal. Grill or batter fry for
conversationmaking 10 appetizers. Mix them up with veggies, fresh cream or mayo
for a delicious dip or topping to go with bread, crackers or chips. Versatile, but never
boring, shrimps bring a dash of deliciousness to a meal. But there's a twist in every
shrimp tale. The secret to success while cooking shrimp lies in identifying and buying
the right kind of shrimp. Many of us have stopped at the seafood counter and looked
at the shrimp options with dismay. There's fresh/frozen, wild/farmed, tiny/colossal,
shelled/with shell, with tail/without the tail, veined/deveined - yes, these crustaceans
can pose quite a conundrum if you are not sure about your shrimp facts.

The right type:

Supermarkets normally stock three kinds of shrimps. Fresh, frozen-and-thawed and
frozen. Fresh shrimps are rare and therefore expensive. This is because shrimps
deteriorate very quickly and are therefore quickly frozen. The 'fresh' (non-frozen)
shrimp you see kept on ice in the supermarket is thawed. You will also find shrimps
in the freezer section of the supermarkets. Between the thawed and frozen shrimps, the
latter is the better option. This is because thawed shrimp lose their flavours very
quickly. They also have a very short shelf life.

The right size:

Shrimps come in various sizes from tiny to extra-colossal. The size you buy depends
upon what you intend to cook. For dips, stews or soups, go for the tiny shrimp. The
medium or large shrimps are ideal as accompaniments with rice or pasta. The extra
colossal shrimps make a spectacular impact on the grill or barbecue.

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The right count:
The label often indicates the size of the shrimp. For example, if the label states U60,
this means that there are under 60 shrimps per pound. If the label reads 50/60, it
denotes that there are between 50-60 shrimps per pound. Normally, these are the small
11 shrimps. U35 or 31/35 per pound are extra-large shrimps while U10 are extra
colossal shrimps. Sounds confusing? Not really. You just have to remember that the
smaller the number on the pack, the larger the shrimp

INDUSTRY OVERVIEW
India is blessed with a coast line of over 8,118 km, 2.20 million sq. Km. Continental
shelf is estimated to have exploitable resources to the tune of 4.41 million tons of
which about 3.40 million tons are presently exploited. The estimated potential brackish
water area suitable for shrimp farming is about 1.2 million hectares of which around
14% is utilized for farming, producing about 5 lakh tons of shrimp and scampi which
is going to the export basket. India's total fisheries production was 9.58 million tons
and marine and inland during 2012- 2014, in which inland sectors contributed 6.14
million tons and marine sectors 3.44 million tons. India's seafood industry has become
one of the leading suppliers of quality seafood to all the major markets of the world.
India has world class seafood processing plants that follow quality control regimes
compliant to stringent International regulatory requirements. Seafood exports from
India during the year 2014-2015 reached an all-time high of US$ 5.5 Billion.

106 countries in the world taste Indian seafoods, SE Asia, EU, USA, Japan, China and
Middle East being the major markets. India is the second largest aquaculture producer
in the world, largest exporter of shrimps to the USA, the 2nd largest exporter of
shrimps to Europe and the 4th largest exporter of shrimps to Japan. 12 Frozen shrimps
hold the major share in India's export earnings and frozen shrimps hold the major share
in India's exports earnings and frozen fish is the principal export item in terms of
quantity. Frozen cephalopods are also contributing a major share in the export
earnings. Exports of dried, chilled and live items are also showing upward trends.

7
During the financial year 2014-2015, for the first time in the history of marine products
exports, the export earnings have crossed USD5.5 billion. This is also a first-time
export that has crossed all previous records in quantity, Rupee value and US$ terms.

Indian aquaculture is highly promising and has grown over six and half fold in the last
two decades with freshwater aquaculture contributing over 95% of the total
aquaculture production. India's aquaculture production can be classified into
freshwater and brackish water production. The development support provided by the
Indian Government through a network of 429 Fish Farmers Development Agencies
(FFDA) and 39 Brackish water Fish Farmers Development Agencies (BFDAs) have
been the principal vehicles for the development and growth of freshwater and coastal
aquaculture.

In addition to this growing trend, the global seafood market is expected to explode
mainly due to the rise in disposable income and availability of premium seafood
products all around the world. The Indian seafood market is also expected to see this
state of growth in the coming years as well. We are seeing improvements and
variations being introduced in the market by many seafood giants, these strategies will
certainly be the driving factor for growth in this modern market.

2.2 GLOBAL SCENARIO

Global Seafood Market size was valued at USD 310.75 billion in 2021 and is poised
to grow from USD 338.47 billion in 2022 to USD 730.28 billion by 2030, growing at
a CAGR of 8.92% in the forecast period (2023-2030).

Seafood generally consists of the food that is derived from the sea and these are
categorized as fish, crustaceans, and molluscs seafood. Increasing awareness and
changing lifestyles have forced people to focus on their decorating health and seafood
provides a variety of health benefits which attributes to the growth of the seafood
market worldwide. The lifestyle of the customer is slowly changing towards
nonvegetarian food and a combination of seafood with vegetarian food excluding beef,
poultry, pork, and others which are known as pescatarians. Beef and pork contain
harmful substances and a variety of anabolic to treat the meat and grow it, which could

8
affect the health of people consuming it. These are some of the reasons the consumer
nowadays prefers seafood as no anabolic and harmful chemicals are used to rear these
creatures. The growing awareness of people regarding the living conditions of farmed
animals such as poultry, beef cattle, and pork at farms has also made people change
their eating preferences from non-vegetarian to pescatarians. Which in turn will
increase the demand for seafood in the coming years.

China is the largest producer of seafood products in the world, followed by India,
Indonesia, Vietnam, and Bangladesh. Globally, carps (30.5 million metric tons),
tilapias (5.9 million metric tons), and salmon (3.3 million metric tons) are the finfish
species groups with the greatest production. Clams (5.6 million metric tons), oysters
(5.6 million metric tons), and shrimp (5.2 million metric tons) are the shellfish species
groups with the most production. Aquatic plant farming, primarily seaweed, also
represents a significant sector of global aquaculture production (30.1 million metric
tons, valued at 11.6 billion). Seaweed farming is just now establishing in the U.S. and
shows promise to become an important contributor to future U.S. marine aquaculture
production.

In 2016, the salmonids and flat fish segments accounted for over one- tenth share of
the global market. The salmonids and flat fish segments are the top investment pockets,
as they offer various added benefits such as high proteins, vitamins and fatty acids.
Increasing awareness among consumers pertaining to the health benefits offered by
salmonids is anticipated to augment its demand in the near future. The consumption of
Asia Pacific is expected to rise, owing to growth in population, ease of availability of
seafood, and stable economic growth. Seafood is widely accepted by Australians.
Indian and Chinese customers, as they are relatively cheaper and convenient options
for diet. Changes in standards of living and growth in aquaculture production are the
primary factors driving the market growth in the Asia Pacific region. The retail
segment is anticipated to hold a significant share in the Asia Pacific seafood Market

While aquaculture has tremendous potential and is expected to represent almost all
future growth in fish consumption, it is not without its own problems:

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• If improperly managed, fish farms can be highly polluting with fish ponds
containing high concentrations of nutrients, pesticides, antibiotics and other
wastes which are pushed into surrounding waters.

• Inadequate health management has the potential to, and often does, decimate
entire stocks with losses due to disease exceeding USS3 billion per year.

• Aquaculture often involves the mono-culture production of alien species. If they

escape into the wild, they can cause the loss of genetic diversity if inbreeding
occurs between fanned and wild species.

• Widespread and costly damage can be caused by introduction, via fanned species,
of new predators, parasites and diseases.

Major global players:

These are some of the key players in global seafood market:

• Maruha Nichiro – Japan

• Nippon Suisan Kaisha (Nissui) – Japan

• Thai Union Group – Thailand

• Mowi (Marine Harvest) – Norway

• Mitsubishi Corporation – Japan

• Dongwon Enterprise – South Korea

• Red Chamber Group – United States

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 • Skretting – Netherlands

• Trident Seafoods – United States

• Austevoll Seafood – Norway

2.3 INDIAN SCENARIO

The seafood industry in India plays a significant role in the country's economy and
provides employment to millions of people. India has a vast coastline of over 7,500
kilometres’, which presents ample opportunities for seafood production and export.

India is one of the largest producers of seafood globally and ranks among the top
exporters. The major seafood products include shrimp, fish, crab, squid, and cuttlefish.
Shrimp farming, in particular, has witnessed substantial growth and has become a
significant contributor to the seafood industry.

The coastal states of Andhra Pradesh, Gujarat, Tamil Nadu, Kerala, and West Bengal
are prominent seafood producers. Additionally, the Union Territory of Puducherry also
contributes significantly to seafood production.

The seafood industry in India faces various challenges. One of the primary concerns
is the sustainability of marine resources due to overfishing and habitat degradation.
The government and industry stakeholders are increasingly focusing on sustainable
fishing practices and aquaculture to address this issue.

Furthermore, ensuring quality and safety standards in seafood processing and export
is crucial for maintaining international market access. India has been working towards
enhancing its infrastructure, implementing quality control measures, and complying
with international regulations to meet global standards.

The COVID-19 pandemic had an impact on the seafood industry, as it disrupted supply
chains and led to a decline in export demand. However, the industry has shown
resilience and has been gradually recovering.

11
To promote the seafood industry, the Indian government has implemented various
policies and initiatives. These include providing financial assistance, establishing
aquaculture zones, and improving infrastructure facilities. Efforts are also being made
to develop value-added products and diversify export markets.

Major Indian players:

These are some of the key players in Indian market:

• Ananda Group, Andhra Pradesh

• August Seafoods, Mumbai

• Balaji Sea Foods, Tamil Nadu

• Castle Rock Fisheries, Maharashtra

• C Shore Foods, Karnataka

• Empire Foods, Mumbai

• Fortune Gourmet Specialities, Karnataka

2.4 STATE SCENARIO

Marine fisheries have an important place in the economy of Kerala. Marine fisheries
are the only source of livelihood of more than 10 lakh marine fishermen of Kerala

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Coast. The seafood industry in Kerala, a coastal state in southwestern India, holds
significant importance to the region's economy and culture. Kerala's long coastline,
abundant water bodies, and traditional fishing communities contribute to its thriving
seafood industry.

Kerala is known for its diverse range of seafood products, including fish, shrimp, crabs,
lobsters, mussels, and clams. Fishing activities in the state are carried out by both
traditional small-scale fishermen and commercial fishing operations.

The state has a well-established network of fishing harbours, landing centres, and fish
markets that facilitate the efficient handling and distribution of seafood. Some
prominent fishing harbours in Kerala include Kochi,
Neendakara, and Thiruvananthapuram.

One of the notable aspects of Kerala's seafood industry is the prominence of marine
capture fisheries. Traditional fishing techniques like Chinese fishing nets, gill netting,
and country boats are still prevalent in some coastal regions. These traditional fishing
practices not only contribute to the livelihoods of local fishermen but also attract
tourists.

Kerala is also actively involved in aquaculture or fish farming. Shrimp farming, in

particular, has gained prominence in the state. Farmers cultivate shrimp in both
traditional ponds and modern shrimp farms, catering to both domestic and
international markets.

Quality control and food safety are essential in the seafood industry, and Kerala has
taken steps to ensure compliance with national and international standards. The state
has established seafood testing laboratories and institutes to monitor the quality of
seafood products and conduct research and development activities.

The state government of Kerala has implemented several initiatives to support the
seafood industry. These include providing financial assistance and subsidies for
fishermen, promoting sustainable fishing practices, and encouraging the adoption of
modern technology in aquaculture.

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Like the rest of the world, the seafood industry in Kerala faced challenges during the
COVID-19 pandemic. Disruptions in supply chains, reduced demand, and restrictions
on fishing activities affected the sector. However, efforts were made to support
fishermen and ensure the safe handling and distribution of seafood.

In conclusion, Kerala's seafood industry is an integral part of the state's economy and
culture. It encompasses both traditional and modern fishing practices, with a focus on
marine capture fisheries and aquaculture. The state government's initiatives and efforts
to maintain quality standards contribute to the growth and sustainability of the
industry.

Major state players:

These are some of the key players in the state seafood market:

• Angel Plus Foods, Kochi

• Aqua Sea Food India, Ernakulam

• Baby Marine International, Kochi

• Bell foods, Thoppumpady

• Amigo seafood co, Kochi

• Febin Marine foods, Alappuzha

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3.1 COMPANY PROFILE

Figure 3.1.1 Company Logo

Geo Seafood was incorporated in the year 1970 and has ever since emerged as the
notable producer of seafood and aquaculture stocks in India. They supply fresh, frozen,
cooked and processed IQF products. With great working etiquette, top-notch
machinery and equipment, timely delivery of products and exceptional customer
service.

Geo Seafoods made incredible strides in forming an outstanding in-house team of

workers serving under the leadership of Mr.K.G. Lawrence, Managing Partner and Mr.
Vivek Lawrence, Joint Managing Partner, who are the pillar-stones of all our
accomplishments.

GEO SEAFOODS are fully committed to setting high standards and maintaining them.
GEO's product consists of different forms and types of shrimps, fishes, cuttlefish, squid
and octopus frozen raw; Geo's products have been exported to all parts of the world
and enjoyed a good reputation. Geo have been on the list by FDA for the last 25 years.
GEO seafood's factory and office is situated at Palluruthy, Kochi. Plant and machinery
are modernized as per EEC standards and HACCP regulation has been complied with.
The company has its own pm-processing centre and ice unit, which maintain the
required quality and standards. Company has about 400 employees in different
selections which includes administrations, production, cleaning, quality control and
maintenance section and the company has a production capacity of 20 tons per day.

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GEO seafood has maintained a good quality and standard for its product throughout
the past years. It had a turnover of 220 million in the year 1998-99 which increased to
339 million in the year 200102 which proves that the company achieved good financial
progress. GEO seafoods are able to procure and process sufficient quality hygienic
condition and to the most satisfaction of the buyers during the off seasons at the time
of acute storage of raw materials. It has never compromised on the supremacy in
quality is the secret behind the company's success. Exporting finest seafood with
technologically sophisticated processing and stringent quality control has always been
Geo's objective.

Geo seafood has grown from a small family business to a thriving concern with
worldwide connection having a turnover of $ 10 million. The success of the company
was based on a combination of quality and competitiveness. Quality is the no.1 priority
of the company. Geo's seafood has earned a well-deserved reputation. Geo has also
introduced the HACCP system in the factory. Geo's hygienic controls and expertise in
processing extended to each stage of production to ensure freshness and quality of
seafood products. Geo values their worldwide customers and caters to their change in
needs by updating products. They are continuously searching for improvement. 31 The
company is engaged in development, production and marketing of a variety of seafood
products. The factory uses the latest production technology and equipment. These facts
enable them to produce quality products with optimum efficiency. The production of
the plant is under the supervision of an expert's inspection agency of India. The
company has obtained approval from EEC countries and also possesses green channel
facility from US food and drug authority. Quality system to the talk of the day in our
industry. It is a set of rules to operate the manufacturing conditions. It is a set of rules
to be defined before the game starts so as to achieve their ultimate aim Le client
satisfaction and product safety.

Geo Seafood is a major producer and exporter of finest quality, freshly frozen marine
food products from the Arabian Sea. "Geo Sea foods' ' are fully committed to setting
high standards. and maintaining them. Many of the world's most reputed seafood
processors/distributors and retailers import from Geo Sea foods. The primary product
is block frozen salad shrimps of different species and grades. A variety of IQF products

16
are also offered. Other products include cephalopods like Octopus. Squid and
Cuttlefish and fishes like Tuna. Ribbon fish, Seer fish and many more. 32 Geo Sea
foods is one of the single largest plants located in Thoppumpady. Cochin - India, in
terms of processing and exporting of marine products. The company has established a
niche position in the industry with their quality of work, reliable customer service, and
timely delivery of products with highest standards and cumulative experience in the
seafood industry.

Strategies to prevent and control sea food borne illness starts with the recognition of
hazards associated with sea foods. The regulatory agencies abroad and the consumers
are continuously working on the problem related to the safety of seafood. The food
shall be free from chemical, physical and microbiological hazards and shall be from
adulteration. A preventive strategy based on thorough analysis of prevailing conditions
of purchases, production, warehousing, transit distribution and till use is envisaged in
new quality system requirements. The system is termed as HACCP which has been
recognized as the most effective and efficient way to ensure the safety of sea foods.
With HACCP the emphasis is to understand the process system. The concept of
HACCP was introduced by the Pillsbury Company in the early 1960s. The company
found that the end product testing is extensive and time consuming, so they developed
preventive measures to keep away hazards during production. The HACCP approach
allows a regulator to look at what happens in the plant through time by examining
firms monitoring corrective action records. That requires the regulators and the
industry to communicate and to work with one another. The national academy of
science recommended in 1985 that the HACCP approach be adopted by all regulatory
agencies and that it should be mandatory for food processors. According to the
recommendation, NACMCF was renamed in 1987. The committee standardized the
HACCP principles in 1987. NACMC developed 7 HACCP principles.

17
VISION, MISSION, AND OBJECTIVE OF A COMPANY
VISION

To emerge as the leading global supplier of exotic marine products to meet the needs

of the rising seafood consumer network and to cultivate a sustainable ocean

environment.

MISSION

To exceed customer expectation consistently through unwavering commitment

and innovation in harmony with the environment.

OBJECTIVE

• Providing high-quality seafood products: The company aims to consistently

deliver seafood products that meet or exceed customer expectations in terms of
freshness, taste, and overall quality.

• Ensuring sustainability: Geo Seafoods is committed to sustainable fishing practices

to protect marine ecosystems and ensure the long-term availability of seafood
resources. This includes adhering to fishing quotas, avoiding overfishing, and
minimizing environmental impacts.

• Promoting responsible sourcing: The company seeks to source seafood from

suppliers who follow ethical and responsible practices, such as fair labor
conditions, traceability, and adherence to international fishing regulations.

• Expanding product range: Geo Seafoods aims to diversify its product offerings by
introducing new and innovative seafood products, catering to changing consumer
preferences and market demands.

18
• Enhancing customer satisfaction: The company strives to build strong relationships
with customers by providing excellent customer service, timely deliveries, and
addressing their specific needs and preferences.

• Continuous improvement: Geo Seafoods aims to continually improve its

operations, production processes, and supply chain efficiency to optimize resource
utilization, reduce waste, and increase profitability.

• Geographic expansion: The company may have objectives to expand its market
presence geographically, either by entering new regions or strengthening its
position in existing markets.

• Building partnerships: Geo Seafoods may seek strategic partnerships with other
stakeholders in the seafood industry, including suppliers, distributors, and
conservation organizations, to foster collaboration, knowledge sharing, and
collective efforts for sustainability

CERTIFICATION
BRC, BAP, IFSC, SMETA-4 Pillar certifications. Geo Seafoods also has European
Economic Community approval, and the Green Channel Facility from the US Food
and Drug Authority, for the past 40 years.

19
PRODUCT PROFILE
Geo Seafoods is a company specializing in the production and distribution of
highquality seafood products. Their product profile includes a wide range of fresh and
frozen seafood options sourced from various locations around the world. Some of their
popular products include:

• Fish: Geo Seafoods offers a variety of fish, including salmon, cod, tuna, halibut,
and snapper. These fish are known for their excellent taste, texture, and nutritional
value.
• Shellfish: They provide a selection of shellfish such as shrimp, crab, lobster,
mussels, and oysters. These shellfish are carefully harvested and processed to
ensure optimum freshness and flavour.
• Prawns: Geo Seafoods offers a range of prawns, including tiger prawns, white
prawns, and jumbo prawns. These prawns are known for their large size, succulent
meat, and versatility in various culinary preparations.
• Scallops: Their scallop offerings include both fresh and frozen options. Scallops
are highly sought after for their delicate flavour and tender texture, making them a
popular choice among seafood lovers.
• Squid and Octopus: Geo Seafoods provides squid and octopus products, including
whole squid, squid rings, and octopus tentacles. These seafood options are known
for their unique taste and versatility in a wide range of dishes.
• Value-Added Products: In addition to fresh and frozen seafood, Geo Seafoods also
offers value-added products such as pre-marinated fish fillets, seafood mixtures,
and ready-to-cook seafood meals. These products are designed to provide
convenience without compromising on quality and taste.

Geo Seafoods takes pride in maintaining strict quality control measures throughout
their production process to ensure that customers receive premium seafood products.

20
They prioritize sustainable fishing practices and work closely with their suppliers to
ensure responsible sourcing. With their diverse range of seafood offerings, Geo
Seafoods aims to cater to the needs of both individual consumers and the food service
industry.

PRODUCT DESCRIPTION

Cuttle Fish

• Variety and Type: IQF & Block Frozen Whole

• Species: Sepia Spp.
• Source of raw material: Directly from landing centres and farms
• Ingredients: Glaze water
• Mode of Distribution Stored at -18degree Celsius to 22 degrees Celsius

Octopus

• Variety and Type Species: Whole/ whole cleaned small and whole cleaned big
• Species: Octopus Spp.
• Source of raw material: Directly from landing centres and farms
• Ingredients: Glaze water
• Mode of Distributions: Stored at -18degree Celsius to 22 degrees Celsius

Squid

• Variety and Type: IQF & Block Frozen Whole/ Whole Cleaned
• Species: Loligo Spp.
• Source of raw material: Directly from landing centres and farms
• Ingredients: Glaze water
• Mode of Distributions: Stored at -18degree Celsius to 22 degrees Celsius Shrimps

21
• Variety and Type: IQF & Block Frozen PUB/PD in Raw • stage Species :
Karikkadi- Parapenaeopsis Stylifera
: Poovalan- Metapenaeus Dobsoni

: Choodan- Metapenaeus Monoceros

: Brown- Metapenaeus Affinis

: White-Penaeus indicus

: Deep sea- Solenocera Spp.

: Red Ring - Aristeus Alcocki

: Flower- Penaeus Semisulcatus

• Source of raw material: Directly from landing centres and farms

• Ingredients: Glaze water
• Mode of Distributions: Stored at -18degree Celsius to 22 degrees Celsius

Fin Fishes

• Variety and Type Species: Whole/ whole Gutted/ Tailless Gutted/ Steaks
• Species: Red Snapper- Lutjanus Spp.

: Yellowfin Tuna- Thunnus Albacares : SkipJack tuna-Katsuwonus pelamis

: Reefcod (Grouper) - Epinephelus malabaricus

: Ribbon fish- Lepturacanthus Savala

• Source of raw material: Directly from landing centres and farms

• Ingredients: Glaze water
• Mode of Distributions: Stored at -18degree Celsius to 22 degrees Celsius
SHRIMP

• PUD RAW BLANCHED COOKED

• PD RAW BLANCHED COOKED
• HEADLESS SHELL-ON RAW BLANCHED COOKED
• PULLED VEIN RAW BLANCHED COOKED

22
• TAIL ON RAW BLANCHED COOKED
• HEADLESS SHELL - ON RAW BLANCHED COOKED

PUD SHRIMPS

Figure 3.1.2 Pud Shrimps

• Karikkadi
• Poovalan
• Choodan
• Brown
• White
• Deep Sea
• Vannamei

23
PD SHRIMPS

Figure 3.1.3 PD Shrimps

• Karikkadi
• Poovalan
• Choodan
• Brown
• White
• Deep Sea
• Vannamei

HEADLESS SHRIMP

Figure 3.1.4 Headless Shrimps

• Brown
• Flower

24
• Vannamei
• White

PULLED VEIN SHRIMPS

Figure 3.1.5 Pulled Vein Shrimps

• White
• Brown
• Flower
• Vannamei

TAIL ON SHRIMPS

Figure 3.1.6 Tail on Shrimps

• White
• Brown

25
• Flower
• Vannamei

SQUID WHOLE

Figure 3.1.7 Whole Squid

SQUID RINGS

Figure 3.1.8 Squid Rings

CUTTLEFISH WHOLE

• WHOLE

26
• WHOLE CLEANED

WHOLE

Figure 3.1.9 Whole Cuttlefish

WHOLE CLEANED

Figure 3.1.10 Whole Cleaned Cuttlefish .

MANAGEMENT
The Geo Seafood management team has a track record of four decades of professional
experience in the seafood industry. The team's expertise is in procurement, processing,
food safety, product development and delivery. Therefore, making concern stand out
from others. The passion to succeed and set benchmarks for quality products has been
the driving force behind Geo Seafoods. INFRASTRUCTURE The Geo Seafoods
operating facility is spread over 36000sq.ft with latest hi - tech equipment in all the
divisions. The company is currently able to match a daily production demand of 52000

27
kg per day. Company's production facility is well complemented by a vertically
integrated set up.

PROCUREMENT
The company has set up procurement centres in various places like Mun
Edavankadavu, Aroor, Ambalappuzha etc. It is also having a fleet of vehicles to collect
raw materials from various spots across the coastal area states. A considerable portion
of material is directly supplied to the plant by a number of suppliers. Geo Seafood
maintains a high degree of quality not only in procurement but also in processing
phase. Product procurement is their forte and they have the expertise to identify
promising new, high-quality products and bring them to the market at the right time,
at affordable prices. The major portion of the procurement is brought in by the
suppliers themselves. In addition to that, insulated vehicles bring fresh catch from
various places in and around Cochin.

ACCREDITATION
Geo Seafoods has a stringent commitment towards quality which helped them to gain
global acceptance. They have EEC approval (EU approval no. 536) and the green
channel facility from the US Food and Drug Authority. They are strictly adhering to
HACCP standards and accredited by BRC and ISO 22000-2005 certifications. BRC,
BAP, IFSC, SMETA-4 Pillar certifications. Geo Seafoods has had European
Economic Community approval, and the Green Channel Facility from the US Food
and Drug Authority, for the past 40 years.

28
FACILITIES
• Processing facilities: These are facilities where the seafood is received, cleaned,
sorted, processed, and packaged. Processing facilities may include areas for
filleting, scaling, portioning, and other processing operations.

• Cold storage and refrigeration facilities: Seafood is highly perishable, so

maintaining proper temperature control is essential. Geo Seafoods likely has cold
storage and refrigeration facilities to store and preserve the seafood at optimal
temperatures to maintain freshness and quality.

• Quality control and testing laboratories: Geo Seafoods may have dedicated
laboratories for conducting quality control tests, including checking for freshness,
monitoring product quality, and ensuring compliance with safety and regulatory
standards.

• Packaging and labeling facilities: These facilities handle the packaging and
labeling of seafood products. This includes selecting appropriate packaging
materials, designing labels, and ensuring compliance with labelling regulations.

• Warehousing and inventory management: Geo Seafoods may have warehouses to

store both raw materials and finished seafood products. Efficient inventory
management systems are essential to track and manage stock levels, rotation, and
logistics.

• Distribution and logistics centers: These facilities handle the coordination, storage,
and distribution of seafood products to customers, including restaurants,
supermarkets, and other retail outlets. They may also manage the transportation
logistics to ensure timely and efficient delivery.

29
• Administrative offices: Geo Seafoods likely has administrative offices where
management, sales, marketing, and other support functions are carried out. These
offices may handle customer inquiries, sales orders, financial management, and
overall business operations.

• Research and development facilities: Some seafood companies, including Geo

Seafoods, may have research and development facilities to explore new seafood
products, develop innovative processing techniques, and improve sustainability
practices.

POLICIES

QUALITY POLICY

Geo Seafoods motto is providing "good quality products at moderate price". A

wellequipped lab with qualified technicians oversees the implementation of HACCP,
GMP system and ensures the quality standards. Microbiological analysis of the raw
material samples, products and all intermediate stages including equipment,
chemicals, water, etc. is done regularly. They also follow new innovative methods in
the operating procedures. The plant employee’s health is one of the priority concerns.
They are subjected to health check-ups every six months and are vaccinated against
tetanus and typhoid annually. The plant is built in accordance with the Pollution
Control Boards effluent treatment standards.

ENVIRONMENT POLICY

We believe that our activities of producing Geo seafood are closely linked to a clean
and sustainable environment through an effective environmental management system.
As a commitment towards society, they have eco-friendly waste management. We
therefore are committed to:

30
• Comply with relevant environmental legislation and regulations.
• Create general environmental awareness and competence through training and
development at all levels of employees to achieve effective environment
management.
• Review the environmental management system periodically for continual
improvement.

SOCIAL POLICY

1. Compliance with laws and workplace regulations

2. Prohibition of forced labour the objective of this policy is to comply with the
Indian government rules and acts and other international law and standards
concerning forced labour.
3. Prohibition of child labour the objectives of this policy are to comply with the
Indian government rules and act and other international law, standards and Geo
seafoods Code of Conduct relating to child labour.
4. Prohibition of harassment or abuse
5. Compensation and benefits
6. Hours of work
7. Prohibition of discrimination
8. Health and safety
9. Freedom of association and collective bargaining
10. Environment
11. Customs compliance
12. Security

RECRUITMENT POLICY

The objectives of this procedure and policy are to make the recruitment procedure
easy, transparent and effective and to comply with the Indian government rules and
acts as well as ILO conventions concerning recruitment and nine principles.

31
ORGANIZATION SETUP TO CARRY OUT THE DECLARED
POLICY

Figure 3.1.11 Organization setup to carry out the declared policy

BUYERS

Geo seafood has buyers in almost all parts of the world. A few of our buyers and
respective countries are listed below:

32
 COMPANY’S COUNTRIES

1. Mitsubishi corporation Japan

2. NV Atka Belgium

3. Freshly Frozen Foods Dubai

4. Mitsui Japan

5. International Foodstuff Co UAE

6. J. Marr (Sea products) Ltd England

7. Coastal Fisheries Development Vietnam

Corporation

8. NV Eurotraco S A UK

9. Heiploeg BV Holland

10. Seville Products Sharjah

3.2 ORGANIZATIONAL STRUCTURE

Organization structure is the basic frame within which managing decisions take place.
Structure is the pattern in which various parts of the company are interconnected.
Organization structure is the pattern of relationship among people in the organization.
Design in organization structure is considered to be a matter of choice among a large
number of alternatives.

A structure of the organization is a mainly hierarchical concept of subordination of

entities that collaborate and contribute to serve one common aim. An organization can
be structured in many different ways and styles, depending on their objectives and
ambience the structure of an organization will determine the modes in which it
operates and performs.

33
Organization structure will allow the expressed allocation of responsibilities for
different functions and processes to different entities such as branch, department,
workgroup and individual. Individuals in an organization structure are normally hired
under time- limited work contracts or work contracts or work orders, or under
permanent employment contracts or program orders. Geo Seafoods Pvt. Ltd. follows
the line or military organization structure. The span of management in the organization
is a narrow span which has various advantages such as reinforcing authority
relationships by the emphasis of status given. Preventing cross communication and
providing opportunities because of various positions.

The present organization has been effective in conducting the operation to its optimum
level. It has encouraged teamwork and has helped to maintain through the
organization. Chief Executive is the top most position and the General Manager &
HACCP Coordination next to him. Various functional managers come under the
General Manager. The General Manager is responsible for the smooth and effective
functioning of various functional departments to achieve the organizational goal.

34
ORGANIZATION STRUCTURE

Figure 3.2.1 Organization Structure

35
DEPARTMENTS

The various departments in Geo Seafood Pvt. Ltd. are given below:

• Human Resource Department

• Production Department
• Quality Assurance Department
• Engineering Department
• Finance Department
• System Department

3.3 HUMAN RESOURCE DEPARTMENT

The success of an organization largely depends on its Human Resource. Human
Resource Management (HRM) plays a vital role in achieving the organizational
objectives.HR department is tasked with maximizing employees’ productivity and
protecting the company from any issues that may arise within the workforce. This
department is headed by the personal manager. The administration department is also
under control of the department.

Figure 3.3.1 STRUCTURE OF HUMAN RESOURCE DEPARTMENT

36
Functions and Responsibilities

The main function of the Human Resources Department is;

• The manager acts as a counsellor in the organization

• He advises the management about the moral and ethical obligation towards the
employees
• To estimate the number of employees required for various position of the
organizations
• He acts as an intermediary between management and employees. It is the manager
who informs employees about organizational operations to the employees

Selection and Promotion Policy

The appointment in the company for various jobs is according to the provision of
companies' staff regulation. For requirements for the executives' supervisory and
managerial level posts, advertisements are given in newspapers. The selection
committee consists of general manager departmental heads or on representative head
or corporate office and from outside in the company to make decisions.

The mode of appointments;

• Direct recruitment
• Suitable persons are promoted from existing employees
• Advertisement
• Employment exchange
• Agents

Training and Development

Training of employees is carried out by the human resources department Training is

provided for a period of 6 months in which the workers are divided into 3 groups. That
is, Group A, Group B, Group C. According to various working shifts the training is
given on topic wise which is provided on every Tuesday of the week and after each

37
section of training, the trainees are asked to evaluate the performance based on certain
questioners. This helps the trainees to improve the presentation skills. After 6 months
an objective type questionnaire is prepared to rate performance of trainees. Based on
the results thus further training and development is provided to the trainee.

Personal Appraisal

The company has the practice of appraising the performance every year. This is mainly
for deciding the promotion .it is rated on the basis of;

• Knowledge of work
• Attitude of work
• Decision of making
• Ability to inspire and motivate
• Communication skill
• Team work
• Relation with public
• Supervisory ability
• Ability to execute the orders

Promotion

Promotion is of 2 types: In the case of officers, merit comes seniority and, in this case,
other employee's seniority comes first. Department promotion comes from each unit'
this department committee is headed by unit head, personal head of that unit, sectional
head in which promotion is being done along with M.D representatives. They will
prepare the rank list & it is sent for the appraisal.

Promotion being done based on the vacancy as per approved staff in the case officers
promotion is done based on the merit comes seniority which is done by personal
committee headed by chairman or directors or general managers or any of their
representatives In the board ,company representatives of board & managing directors

38
person comes and interview the candidate and prepared rank list and place the same
55 before the board of directors and they approved the rank list and promotion is being
done based on vacancies.

Welfare measures

Most of the employees are members of the welfare society. The members of the
welfare society have to contribute an amount of Rs.50 every month. From this fund
cash has been awarded for scoring high marks in SSLC of employee’s children,
marriage concerns, death etc... A canteen facility is available for the employees in
every working shift. Housing subsidy is also given to the employees. Different
employee schemes and insurance are promoted for the welfare of the employees.

3.4 MARKETING DEPARTMENT

The marketing department of Geo Seafoods Pvt. Ltd. controls and
coordinates sales activities. The sales manager is the head of this
department. The sales manager is assisted by assistant sales managers.

Figure 3.4.1 STRUCTURE OF HUMAN RESOURCE DEPARTMENT

39
Function and Responsibilities

Credit facility

Company does not provide any credit facility to their customers' .It is the policy
of the company.

Promotional activities

There are no promotional activities in this company.

Packing

The company was previously using paper wrapper for packing purposes.
Consumers were benefited in the sense that it provides a means for the
customers to access the quality of the seafood. Because of the new
packaging system, consumers can find out whether the sea food is fit for
consumption or not. Twist and the material enable the customer to stock
sea food properly even after the cover is opened. As a result, the number
of customer complaints regarding the packing has considerably decreased.

Stores

The sales department has their own stores to store the finished products. From
these stores the products are distributed to several places as per order

Marketing Strategies

The marketing department is one of the efficient and effective departments

in Geo Seafoods Pvt. Ltd. This department is always vigilant about its
environment and very conscious about the market potential, major
competitor's strategies, weakness etc. maintaining the efficiency and
effectiveness the top management appointed a General Manager for the

40
Marketing department. The present GM (marketing) is an experienced
management professional.

3.5 PRODUCTION DEPARTMENT

It is the production department that ensures that the final product is
produced for sales. In every sea food business, the production department
is very important. Production is the process by which raw materials and
other inputs are converted into finished products. The core of a production
system is its conversion subsystem wherein workers, materials and
machines are used to convert input into products and services. This
process of conversion is the heart of the production function and is present
in some form in all the organizations

Figure 3.5.1 Production Departmental Structure

41
Production Process

Raw material received

Packing Material Receiving

Water Receiving

Deicing & Washing

Weighing

Reicing & Chill Storage

Pre-Processing

Waste Disposal

Sorting & Grading

Washing, Icing & Chillroom

Storage

Deicing & Washing

Final, Checking & Sorting

Weighing

42
 Freezing

Packing & Labelling

Cold Storage

Shipment

Figure 3.6.1 Production Process Structure

RAW MATERIAL RECEIVING:

Aquaculture shrimps (Vannamei) are purchased from farms located outside Kerala
Refrigerated vehicles arrive from factory with enough quantity of ice to for the
purchase. The raw materials immediately after harvesting is chill killed and iced in
company own crates with ice and are loaded into company own refrigerated vehicles.
The temperature of the refrigerated truck is maintained at -4°c and temperature of the
material is kept at <4°c throughout the transit period. En route security is maintained
throughout the transit period.
The usual time taken for the transportation of raw materials from major farming area
to factory is 12 to 16 hours
The time taken from start of harvest to last product produced is 35 to 40 hours for a
quantity of 12,000 Kg material. The maximum time allowed from harvest to final
product produced is 60 hours.
The harvest date and time is noted in the raw material receiving register.

PACKAGING MATERIAL RECEIVING

At the time of unloading, the packing material is examined. It is unloaded and moved
to the designated area for storage. The store supervisor checks each lot of packaging
material against the company's specifications when it arrives, and packaging material
is accepted only if it meets the specifications.

WATER RECEIVING
Treated water is distributed from the overhead tanks to the processing areas as per
details given in SSOP.

43
DEICING& WASHING
The received raw material is iced and put in to the drainer, washed with potable water,
and stored in boxes/ tubs. Time and temperature are controlled in this step

WEIGHING
The deiced and washed material is weighed

REICING AND CHILL STORAGE

The washed and weighed material is received, so as to keep the temperature
below+4°C. If there is any delay in preprocessing or excess material is there the iced
material is stored in chill room. The chill room temperature is always maintained
below+4°C.

PRE-PROCESSING (CLEANING FOR WHOLE PRODUCT)

In case of whole products the fishes are cleaned properly and sorted for processing.
The pre-processing activities such as gutting, be-heading etc are done as quickly as
possible to control the temperature below 4°C always

WASTE DISPOSAL
The peeling wastes are disposed from the pre processing hall frequently and kept in
waste room. Separate containers are used for collecting the waste and are stored in
waste room. The wastes are taken by the feed manufacturing parties intermittently so
that accumulation of wastes is avoided.

SORTING&GRADING
The preprocessed material is washed and sorted according to the size and stored kept
in separate boxes. Time and temperature are controlled at this step

WASHING, ICING AND CHILLROOM STORAGE

After being washed and iced, the graded material entered the processing hall through a
chute. At this stage, temperature and time are controlled.
The material is stored in chill storage if there is any processing delay or excess material.
The temperature is kept beneath +4°C

44
DEICING AND WASHING
The preprocessed material is deiced and put into the drainer washed with potable water,
collected in tubs. Time and temperature is controlled in this step.

FINAL CHECKING & SORTING

Sorting is done to remove non conformed pieces. The time and temperature is
controlled in this step.

WEIGHING
The sorted material is weighed and set in food grade polythene sheet cover bag
indicating the details such as production code, processor code, type of product, weight
of slab, identification code, and otherwise code slip is put in to the slab.

FREEZING
For block freezing the slabs are arranged in the freezing trays and are loaded into the
pre-cooled plate freezer. The product is frozen at -40°C for 45minutes till the core
temperature of the product reaches -18 °C.
In case of individual freezing, the processed materials are arranged in the plastic crates
over the pre cleaned polythene sheets and are frozen in the Trolley Freezer at - 40 °C
for 4-6 hours.

PACKING AND LABELING

Labeling is done as per requirement, without contaminating the food or food contact
surfaces. All the fish products are food allergens .So they are labeled here properly
with their market name and recorded in Packing Monitoring Record .If a case found
improperly labeled the segregate it and properly labeled it and training is given
regarding the importance of labeling. Frozen blocks are packed in poly bags and they
are arranged in the corrugated master
Cartons, filled in master cartons. The packing and labeling materials are stored in
carton room.
The details such as Q mark, processor cod e &address, exporter name, production code,
type of product, packing, grade Traceability code are labeled on cartons.

COLDSTORAGE
The packed finished products are stored in cold storage where the temperature is
maintained at or below 18°C. Master Cartons are taken to the cold store first in first
out procedure

45
SHIPMENT
Shipment is done from the cold store through shipment bay into refrigerated containers.
It is done in such a way that the cold chain is properly maintained. Temperature is
maintained at or below -18°C in reefer containers.

Production Manager Responsibilities

• Entire production control.

• Planning and scheduling production based on purchase orders and availability of
men, materials, and machinery.
• Liaison with the General Manager and other staff.
• Maintenance of daily production details including quantity.
• Train workers in GMPs in production and supervise for their adherence.
• Implementation of sanitary and hygiene conditions in the day-to-day production
process.

Shifts

The company is undertaking production on another basis. The production department

works in 2 shifts.

1. Shifts 9.00am to 6.00pm.

2. Shifts 6.00pm to 3.00am

3.6 QUALITY ASSURANCE DEPARTMENT

The quality of a product is very essential to earn the good will of the
customers. The quality of the sea foods is under the control of the quality
assurance department. Geo sea foods private ltd. considers quality as one
of the principal strategic objectives to guarantee its growth and leadership
in the markets in which it operates.

46
The company is committed to respond creatively and competitively to the
charging needs and aspirations of our consumers through relentless
pursuit of technological excellence, innovation and quality management
across their business, and offer superior quality products and services that
are appropriate to the various price points in the market as well as to their
commitment to build shareholder value.

The head of the quality assurance department is the quality manager. He

is responsible for quality inspection and analysis of raw materials, finished
products, plant scale trial and product developments. The manager is
assisted by the executives and then by lab assistants.

Figure 3.7.1 STRUCTURE OF QUALITY ASSURANCE

DEPARTMENT

47
Objectives of Quality Control

• To access the quality of raw materials, work in progress and finished products
at different stages of production.

• To find out whether the products meet the required standards and screen out
those items, which do not meet the standards.

• To recommend remedial measures when any process diverts from the actual
Quality control operations introduce quality consciousness in

the organization and generate confidence, goodwill, and reputation of the

company.

Quality test

The following tests are carried out in the Geo Sea foods Pvt ltd. to test the quality
of the raw materials until the final product.

• Raw material test:

The raw material of the supplier is tested by taking a minimum of
10samples.A report of this is sent to the production manager and
the general manager.

• PFA analysis:
The prevention of food adulteration is conducted to prevent the presence of
chemicals in the seafood produced.

• SHELF-LIFE checking:
The standard life of seafood is 3 to 6 days. The quality control
persons collect the random sample from the supplier at regular
intervals in order to conduct shelf-life analysis.

48
• Daily weight checking:
The daily weights of the product are checked and are recorded on
a daily basis. The company has adopted the method of random
sampling.

• Daily process control

The daily production process is controlled by the quality
department to ensure that the process is done in a hygienic manner
and that the quality of the product is produced.

• Pre dispatch inspection:

Random samples are taken from the lot which is ready for dispatch
and are inspected to ensure that they are as per the specified
standards.

• Record Book:
A record book is maintained by the department to record the faults in
the item produced or in the food item produced or in the packing.

3.7 ENGINEERING DEPARTMENT

It is the department which looks after the overall working and maintenance of the
machinery in the production plant. The safety of the workers is also under the
supervision of the department. The engineering department is headed by an
engineering manager. His responsibility is to maintain all the machines to check
whether they are in good condition periodically. Cleaning the plant and machinery,
looking after the electrical and mechanical works. Indenting the procuring the spares
etc. The drainage works in the factory are also looked after by the assistant manager
and fitters (Electricians).

49
 Figure 3.8.1 ENGINEERING DEPARTMENT STRUCTURE

Functions and responsibilities

The engineering supports the production department by ensuring the proper working
of the machinery in the production process. Minimizing the breakdown of machines
and expansion of technological programs. The machines used for the production varies
from the sifter to slicer the machinery is in continuous working throughout the day.

So, it becomes essential to maintain the machines in good condition. The department
therefore takes care of the maintenance troubleshooting of the machines. The
maintenance swing into action every Friday noon till Saturday noon for 24 hours. All
machines and moving parts are cleaned and lubricated in order to ensure that the
production process is not interrupted in between the cleaning. checking and lubricants
and breakdown of machines is minimized.

The expansion of technological programs is one another function of this department.

The department undertakes technical research and development, which include the
machine modification, efficiency, enhancement, implementing innovative ideas for
reducing. The running cost etc... The id technology is still in use in the production

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plant.no new machines were implemented so far only small modifications have been
made in machines the workers should be ensured favourable and safe working
conditions so that they can work productively. So, the department takes care that the
workers are provided a safe working environment. The workers are periodically made
aware of handling a good working day to examine whether they are adopting the safety
measures and are repeatedly made aware of safety policies.

3.8 FINANCE DEPARTMENT

Finance department or accounts department plans and controls the financial activities
of the firm. One of the specialties of the accounts department is that they perform the
administration activities also. The department keeps systematic records,
communicates results, meets legal requirement plants and controls the business
activities of the enterprise and also controls the day-to-day operations.

Geo sea food Pvt. Ltd. is a profit-making company which spent around 245.78 lakhs
for the production purpose in the year. The company plans to follow almost the same
budget for production activities in future without spending much on its advertisement
activities, the accounts or financial manager heads the accounts department. He is
assisted by the Assistant Accounts or Financial Manager. Finance is considered as the
life blood of business organization. Finance management is one of the most pivotal
areas of management as the effectiveness of a business enterprise significantly depends
on the efficient utilization of its financial resources. A firm cannot be sustained in the
absence of an efficient finance department financial information of an enterprise is
contained in financial statements or accounting reports. The success of every business
depends on the way in which the required funds are arranged at the right time, in the
right quantity, from the right source and at the least cost. Geo sea foods Pvt. ltd also
have an efficient finance department

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 Accounts Manager

Account Officer Cashier

Accounts Assistant

Figure 3.9.1 FINANCE DEPARTMENT STRUCTURE

Functions of finance department

a) Recording day to day business transactions – accounting

b) Prepared various statements regarding stock. receivables etc... which are to be
submitted to various authorities like bankers, insurers etc...
c) Planning and controlling of the expenses or funds for production.
d) Approving and making payments to different parties or creditors or suppliers
e) Receiving payments from customers or dealers in specific time.
f) Raising short term loans or credit from banks and other financial institutions.
g) Preparation of sales budget or revenue budgets and expenditure budgets on a
quarterly basis.
h) Preparation and maintenance of costing records
i) Preparation of fund flow and cash flow statements every month.
j) Timely preparation and filing of financial reports and records
k) Preparing and filing of financial income tax returns
l) Preparation and implementation of cost reduction and cost control programs.

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In addition to the above-mentioned works, the following reports prepared by the
finance department.

1. Annual reports containing past performance and current financial figures.

2. Profit and loss account.
3. Balance sheet.
4. Fund flow statement.
5. Cash flow statement.
6. Cost sheet.
7. Cost variance report.
8. Bank reconciliation statement.
9. Comparative statements
10. Budgets reports etc...

3.9 SYSTEMS DEPARTMENT

The system department of Geo Seafood Pvt Ltd consists of executives. The main
function of system executives are gives below:

• Data backup.
• Yearly employee training.
• Updating data and coordination.
• Checking the working conditions.
• Virus scanning and updating
• Implementation of new hardware and software.

The main software used in the organization is ERP. The software contains all the
details about accounting, production, marketing, human resources, sales etc. in this
software every user has either their own password and they can access only those items
related to them by using these passwords. But the system administration will have the

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password and he can access everyone's account. Pain gee is security software which is
used for punch cards and payroll

RESPONSIBILITIES AND AUTHORITY

1. Chief Executive
Responsibility: -

• Planning of functioning of the organization.

• Providing technical and financial support.
• Liaison with overseas customers and regulatory agencies.
• Interaction with senior managers on policy and day to day functioning.

Authorised for: -

• Development of new markets.

• Development of innovative products.
• Dealing with customer complaints.
• Disposal of non-conforming of the designed HACCP System.
• Conducting management review meetings.

2. General Manager

Responsibility: -

• Ensuring meeting the quality policy and its objectives, coordination with
department heads.
• Implementing the policy decisions taken by the Chief Executive in various
aspects of production, quality control and technology up gradation.

• Closely liaising with the section heads to ensure smooth functioning of the
different disciplines.

Authorised for: -

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• Decision making on day-to-day operations.
• Ensuring the implementation of the quality assurance system which the
management underlines as primary commitment.
• Arranging audits with external agencies.
• Approving HACCP manual, quality manual, QSP and incident
management.

3. Purchase Manager

Responsibility: -

• Purchase of all inputs materials as per specifications in consultations with

production in - charge.
• Arrange inspection of input materials by Q/A or Q/C and entry into stock.
• Getting feedback from the market and passing them to the concerned personnel.
Authorised for: -

• Quality acceptance or rejection of materials.

• Deciding the price of each unit.

4. Electrical Engineer

Responsibility: -

• Schedule preventive and breakdown maintenance.

• Train all the operators and production supervisors
• Calibration of test and measuring equipment and keeping relevant records.

Authorised for: -

• Overall maintenance of plants and machineries.

• Verification of plant and machinery.
• Urgent purchase of spares to avoid break - down.

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5. Production Manager

Responsibility: -

• Entire production control.

• Planning and scheduling production based on purchase orders and availability of
men, materials and machinery.
• Liaison with the General Manager and other staff.
• Maintenance of daily production details including quality.
• Train workers in GMPs in production and supervise for their adherence.
• Implementation of sanitary and hygiene conditions in the day-to-day production
process.

Authorised for: -

• Allocation of employees and control.

• Purchase of input materials as per requirement.
• Take decisions on product controls.

6. Raw Material Supervisor

Responsibility: -

• Ensuring security and cleanliness of the vehicles.

• Ensuring proper unloading of the raw materials.

Authorised for: -

• Inspecting the raw materials as per specifications.

• Ensuring quality of raw materials during processing/ thawing and soaking
operations. Preparing records of raw materials receiving, thawing and soaking.

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7. Quality Assurance Manager

Responsibility: -

• All matters related to control of the products.

• Assess the need for training and arrange additional training regularly.
• Verify the sanitation process in practice and take necessary corrective actions.
• Verify the facility sanitation and report problems to the General Manager.
• Report the maintenance problems to the engineers and ensure corrective actions
in time. Verification and maintenance of all the records connected with Quality
Assurance and laboratory as appropriate.

Authorised for: -

• Control on records related to on line quality control, sanitation, calibration,

training and production.
• Arrange review and internal audit of the HACCP system.
• Provide all information related to audit and safety to the production personnel
and verify whether the products meet the requirements.
• To identify and investigate all non-compliances and take corrective and / or
preventive action.

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SWOT ANALYSIS

SWOT analysis is used as a strategic planning method to evaluate the

strength, weakness, opportunities and threats that are involved in the
project and identifying the internal as well as external factors that are in
favour or against achieving that objective. The technique was introduced
by Albert Humphrey in a research project at Stanford University in the
1960's and 1970's using data from 500 companies.

A SWOT analysis is designed and created in order to facilitate realistic,

fact-based, data-driven study on the organizations strengths and
weaknesses within a particular industry or market. The analysis must be
kept accurate and clear to avoid preconceived beliefs and grey areas to
focus on real life context and experiences. SWOT is most often used as a
tool for guiding the managerial decisions, it helps the managers to know
about their existing strengths and improve weaknesses if any are present
in the organization.

SWOT uses internal as well as external data to carry out its analysis, this
technique is really much helpful in guiding the business towards strategies
that will more likely to provide more success as the organization is more
forward in the market. It differentiates less successful paths from the more
successful ones. Use of SWOT will definitely help to understand the
various challenges in the business and opportunities that can enhance it as
well.

This study about Geo Seafoods is trying to identify the various strengths,
weaknesses, opportunities and threats that the organisation is facing in its
day-to-day activities. This analysis carried out will certainly help to
improve and enhance the performance of the employees and the
organization as a whole. By understanding about the various threats and
weaknesses the organization will definitely be able to improve on its
shortcomings and function much more efficiently.

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4.1 STRENGTHS

• Strong Brand Image:

Leading sea food exporter in the region with a strong brand image. The
organization is providing its customers with high quality products compared to the
rest of the markets.

• Job Opportunities for women:

The organization provides huge job opportunities to the women in and around the
region.

• Affordable Price:
Convenient food at an affordable price when considering the existing competition
that ensures better stability in the market.

• Customer Satisfaction:
The customers and their satisfaction are taken seriously in the organization that’s
why prompt and timely delivery is carried out.

• Loyal customer:

The organization has a large portion of loyal and recurring customer base.

4.2 WEAKNESSES

• High Cost:
High cost of production is one of the major limitations that is not under direct
control of the organisation.

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• Lack of Promotion:
Lack of advertisement and promotion is an issue that is existing in the organisation
which is one of its major drawbacks.

• Inadequate Production Method:

Old and inadequate production method which is struggling to keep up to the ever-
increasing demand of the market.

• Poor Working Condition:

Poor working conditions in the organization.

4.3 OPPORTUNITIES
• Expansion:
Opportunities for expansion are also existing in the business, by bringing in
necessary upgrades it can be effectively carried out.

• Environment Friendly:
Environment friendly nature of the organisation is a great advantage moving
forward.

• Good Stability:

Good stability in the business due to high demand that will only keep on rising in
the upcoming years.

• Diversified Product Line:

Diversified product line is also one major opportunity, more and more product mix
can be added in future.

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4.4 THREATS

• Heavy Competition:
Heavy competition from the local market of the region and other competitors from
outside the country is hindering the growth of the business.

• Fluctuating Market:
Change in cost of major raw materials and the fluctuating market with changes in
demand and high labour cost.
• Political Issues:
Issues such as strikes and picketing in the organization by employees is a major
threat to this organization

5.1 FINDINGS

• The business has built a solid brand for itself in the industry and has been upholding
a good reputation for many years.

• The firm is trying to pursue an environmental management system.

• The workforce at the company is qualified, trained, and experienced, and they are
happy with their jobs and salaries.

• This company has made a strong distribution channel in southern distribution.

Optimum utilization of resources and work forces

• Product quality and employee safety are given top priority in the organisation.

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• Good communication and coordination inside the organisation across all
departments, supervisors, and employees

• The company maintains a cordial relationship between all of its customers.

5.2 SUGGESTIONS

• Warehouse setup can be upgraded so that wastage can be reduced.

• Equal ratio of male and female workers must be ensured in the organization.

• Physical facilities like lighting and space must be improved upon to ensure a
productive working environment for the employees

• A strong supplier relationship must be maintained so that raw material supply can
be ensured especially during shortage.

• Strong buys back support from regular buyers. Buy back support is an important

• factor in the seafood industry, because it is a perishable commodity.

• Need to capture a domestic market which is an opportunity for the growth of the
company.

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• Regular and detailed performance appraisal must be carried out for each of the
employees to determine their current productivity and must be improved to the
standards expected.

• Use different Medias for marketing and advertising campaigns in order to

familiarize the brand name in the market.

5.3 Conclusion

The Organization Study that has been completed in Geo Seafoods Pvt.Ltd,
Thoppumpady through which the overall performance of the organization was studied.
In the field of seafood, the firm is a leading one and has created a good brand image
in the minds of customers. The unit maintains a good employee-employer relationship.

The main area which should be highlighted is the quality of the product. Geo Sea foods
Pvt.Ltd. produces quality products from the best raw materials available. Through the
study, awareness about the activities and policies of the company has been obtained
and it was possible to relate the theory with real life situations in business set up. The
privileged opportunity of one-month organizational study proved out the nature of a
business firm and it had enabled me to have an exposure to the majority of the topics
related to companies, functioning, structure, policies, promotional activities, working
environment and organizational culture.

The project essentially fails to make an assessment of GEO exports in line with their
performance and tries to put light on the areas GEO SEAFOODS can make
improvements which would aid it to perform well in future. In addition to this project
also how the employees in this company work hard for its bright future to uncover the
future of Marine Exports in India.

The organization helps the employees to develop their skills and ability to work.
Giving an adequate importance to the job satisfaction of employees by proper training,
they can do the work passionately and straight away.

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This organizational study helped me to know about the company, the various
departments, and the functioning of various departments. It has also helped me to know
the practical application of the theories in the business studies which I learned in my
theory classes.

BIBLIOGRAPHY

REFERENCE

BOOKS:

• Philip Kotler, Principles of Marketing Management, 10th edition 2004, Prentice

Hall, New Delhi.
READING MATERIALS: -

• Company Brochures
• Annual Report
• Notices, etc... of the company

WEBSITES: - •

www.google.com

• www.wikipidea.com

• www.geoseafoods.com

• India Fish Market Report and Forecast 2023-2028. (n.d.). Expert Market
Research. https://www.expertmarketresearch.com/reports/india-fish-
market.
• Geo Seafoods. (n.d.). https://www.geoseafood.com/

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