SUMMER INTERNSHIP PROJECT

In partial fulfilment of the summer internship project

Of the Masters of Business Administration

Prepared by

BHASKAR N
Registration no: 20222MDM0033

In
Co-operative Milk Producers Societies Union ltd., Kolar

Under the Guidance of

Dr. Sanjib Bhattacharjee - Associate professor – SOM

School of Management PRESIDENCY UNIVERSITY, BENGALURU – 560 064

1st AUGUST – 31st AUGUST 2023

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 TABLE OF CONTENTS

SLNO. CONTENTS
Acknowledgement 3
1

Declaration 4
2
Certificate by guide 5
3
Certificate 6
4
Executive summary 7
5
Concept and purpose of internship 8
6
Company background details 9-20
7
8 Information about internship position 15-16

9 Responsibilities and challenges 17-18

10 Weekly report 40-41

11 Learning and conclusion 42

ACKNOWLEDMENT

Internship is an opportunity in a management student's career where one can acquire

valuable knowledge as to how an organization actually functions and understand the process
of the work. The satisfaction that accompanies the successful completion of any task would
be incomplete without mentioning the people who made it possible, whose consistent
guidance and encouragement crowned my efforts with success.

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Firstly, I would like to express my sincere thanks to our respected, Dr. M J Arul, Dean-in
charge SOM, Presidency University, for giving me an opportunity to undertake this
internship.

I thank our respected, Dr. K Krishna Kumar Associate Dean-SOM Presidency University,
for providing opportunity.

I thank our respected Head of the Department, Dr .Akhila R Udupa, HOD-SOM

Presidency University, for motivating me to gain the learning experience through this
project.

I am grateful to my project guide, for her constant support and inspiration throughout the
project and for her encouragement, suggestions and guidance to complete this project
successfully.

I express my sincere and hearty thanks to Co-operative milk producers societies

union ltd., kolar for providing me an opportunity to work as an internship

Last but not the least, I am grateful and thankful to my beloved Parents and all of my friends
for their moral support and suggestions and encouragements

DECLARATION

This is to acknowledge that the Report entitled Co-operative milk producers

societies union Ltd kolar is made as a partial ful fillment of the summer
internship program by BHASKAR N in Presidency University, under the

3
supervision of Mr. LOKESH SIR V Assistant manager marketing. I confirm that this
report truly represents my work and accomplishment undertaken as a part of
my Internship Project.
This work is not a replication of work done previously by any other person. I
also confirm that the contents of the report and the views contained therein
have been discussed and deliberated with the Industry Supervisor.

Name &Signature of the:

BHASKAR N
Student Registration No: 20222MDM0033

CERTIFICATE BY THE GUIDE

DATE:

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This is to certify that the organization study titled " Co-operative milk
producers societies union Ltd kolar " is an original work of BHASKAR N
bearing University Register Number 20222MDM0033 and is being submitted in
partial fulfilment for the award of the master's degree in Business
Administration of Presidency University. The report has not been submitted
earlier either to this University/Institution for the fulfilment of the requirement
of a course of study BHASKAR N is guided by Prof. Dr. Sanjib Bhattacharjee
Associate Professor-SOM, Presidency University who is the faculty Guide as per
the regulations of Presidency University.

Signature of Faculty Guide/HOD Signature of Director/Principal

CERTIFICATE

5
EXECUTIVE SUMMARY

6
The summer internship project is done as a part of the MBA curriculum at School of
Management, Presidency University. The project was undertaken at Co-operative milk
producers societies union Ltd kolar . The project was done under the supervision of Mr.
LOKESH SIR Assistant manager marketing and Prof. Dr. Sanjib Bhattacharjee Associate
Professor-SOM, Presidency University ,The internship project is about SUPPLY CHAIN
MANAGEMENT TOWARDS MILK IN KOMUL (KARNATAKA MILK FEDRATION).

 Project is an exchange of knowledge for experience between the students and

organization for a particular period of time. The project also helps the students to
determine if they have an interest in a particular career or do they want to shift from
the present one. Project is a given to work at a firm for a fixed, limited period of time.

 The project also helps to create a network of contacts, to acquire recommendation

letter which can be added to the curriculum vitae and it can also gain certain for the
curriculum vitae. Projects are often taken as a way to develop the capabilities by
practically applying the theory Knowledge while learning in a professional work
environment. While doing a project with an organization, we get to learn about the
various roles and responsibilities that can help in the future. Therefore, this makes the
interns to fit in those responsibilities when coming out fresh has a graduate. The
project was for a period of 4 weeks it helps to acquire the knowledge and experience
of the business world for us as a student.

CONCEPT AND PURPOSE OF INTERNSHIP

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Internship is a process of education, to offer meaningful career related work
experience to students, while simultaneously providing an excellent source of
highly motivated career minded individuals for employers

The internship program serves to:

 Reinforce and strengthen the student’s personal values and career objectives through an
improved understanding of themselves and the work environment.

 Assist students in identifying and acquiring the skills needed to enter a chosen field.

 Provide practical work experience to balance the students theoretical training.

 Allow students to meet and learn from professionals in the field and develop a network of
contacts.

 Getting work experience is very essential aspect of starting a career so this internship will
help us as bosting process where will be having some experience in the corporate filed.

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 COMPANY BACKGROUND DETAILS

1.1 INDUSTRY PROFILE

The dairy industry is an important industry in India. The nation is the world's biggest milk
producers, which account over thirteen of the entire milk production. It's the world major
customer dairy products, eat almost 100% total milk production on its own. Dairy products
are the main source of cheap and nutritious food for many of people in the nation. It is the
source of animal protein for segment a large vegan population, especially in India, especially
among farmers landless and women can only be accepted. Dairy in India has grown rapidly
since. The bulk of the milk and milk products factories were established. As cow is a machine
that transforms raw materials that is plant into food in a way that is unexpectedly well
organized. From a survey conducted there more than 787 breed cattle followed by 72 Buffalo
breeds around the world. Nation has around 30 and 10 unique breeds of cow and buffaloes, it
also plays an important role in employment generation in rural sectors Origin of industry The
term1 "market milk" can be defined as the combination of whole milk that is sold to
individuals usually for their direct consumption. As a large company, the dairy industry
market is of relatively new origin even in well -developed nation in the world like the U.S. to
dairy though olden documents written report milk as an important food, processing and
distributing as a separate business activity has developed in those countries till the attention
of the population in the city has reached a great level in the centre of the 19th century. In our
nation the dairy farm has been practiced as a cottage industry from simple past. Dairy trade
seeds underway with the result of military establishment dairy and milk cooperatives unions
across the nation, in the late 19th century, however, technology of milk market considered
were launched in 1965, with the Aarey milk station operation.

1.2 HISTORY

The development of Indian dairy industry took its shape after white revolution. The white
revolution increased the milk production from 17 million tons (1950-1951) to 110 million
tons (2008-2009). Before independence dairy industry was not progressive practiced as a
rural cottage industry, semi commercialized started with Military dairy, Farmers, Co-
operative unions, until the year 2001.

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Our nation was not least observed by many international dairy companies across the world,
the main reason was that country was neither an active importer nor an exporter of dairy
products and services.

Even though India has out some milk powder and butter oil assistance between 197O and
199O, transfers from the nation were significantly, when the milk products of India start to be
more presence in the markets of the world. Milk sector transition from a situation of
importing additional net, led by the efforts of operation flood programme and the National
Dairy Development Board under the leadership of earlier Chairman of the of dairy
development board DR Kurian. Till the year 1940, there was as very slight information on the
modes of preparation and use of milk related products. The praise for the 1 st publication on
the subject goes to Dr.W.D.Davis, the first head of the industry related research, Dairy
research institute located now in Bangalore. Within the span of these four 40 years since his
book appeared, there is a considerable change has been placed in original dairy products and
services. The multilevel, multiunit organization with total vertical integration of all dairy
development activities was set up with dairy co-operative societies at the grass root level,
milk unions at the middle level and a dairy development corporation at the state level as an
apex body, which was vested with the responsibility of implementing Rs.51 crores project. At
the end of September 1984, the World Bank-aided project ended and the diary development
activities continued under “Operation Flood –II

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1.3 COMPANY PROFILE

In respect of IDA assistance under Bangalore Milk Union Limited, dairy development
activity took place in the district in 1975. Later, the neighbourhood was hooked from 1-4-
1987 to the area of operation to make a different union called milk (BOMUL). Cattle Farm is
the favourite friend in the neighbourhood, which later contributes to the district's total
revenue and dairy to main activity in the region. The dairy sector was developed in the
district in 1975 with regard to IDA assistance under Bangalore Milk Union Limited. KOMUL
is 2nd main dairy farmers of Karnataka organization of the neighbourhood. It is an organ-
level district of cooperatives of milk in Karnataka, which aims to provide the well-paying
refers to the former by removing intermediaries and also improve the level of interest of
consumers by offering quality of milk and dairy products, with decent quality / price. Once
the area was called as land of gold and silk, is now important in the production of quality
milk. Their summer komul first fixed coolers of milk in bulk and milking machines
community ' at the level of society in the State of Karnataka to get quality milk required for
ultra -high temperature milk packed in Kolar unit under the name of Nandini "goodlife ".The
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komul have milk sorting to Kolar with a capacity of handling of 2,70 lakhs litter’s / day and
centres Marc Sadly and Gowribidnur of cooling with each 1 LDPD ability respectively. It
began selling liquefied milk in polythene bags in Kolar district and parts of the city of
Bangalore since 1994 mnemonic symbol of the NDDB has been implemented by the
union .Recently there Chennai market also by the sale of 5000 liters per day.

1.4 UNION PROFILE

Kolar-Chikkaballapura District Co-operative Milk Producers Union is registered under Co-

operative Societies act after bifurcation from Bangalore District Co-operative Milk Producers
Union on 23-03-1987. The area of operation is twin District of Kolar and Chikkaballapura
having 11 taluks, 2919 villages.

1.5 SHARE CAPITAL

The organization started with an original investment 0f Rs 8.56 Lakhs, which was transmitted
from Bangalore milk union. The present share capital is Rs 73.42cr.

1.6 MEMBERSHIP AND SHARE AMOUNT

Union was started in the year 1987 with 460 functional DCS, as at the end of AUG-2023
Union has 2248 Registered Dairy Co-operative Societies and Commissioned 2241DCS, of
which 1921MPCSare functional. Total Members enrolled are 3,06,665 of which 1,02,740 are
Small Farmers, 1,02,988 are Marginal Farmers 55,097 are Agriculture labourers 44,840 are
Others. 83,113 are Women Members 47,843 are Schedule Caste 31,137 are Schedule Tribe,
and 1807 are OBC members.

1.7 MILK PROCUREMENT

The present average Milk procurement during the month of AUG-2023 is 8.00lakh kgs per
day from 1921 DCS comprises of 3.06 lakh members.

1.8 MILK PRICE

The cost per kg of Milk is calculated based on Fat and SNF quality of milk. Basic price is
calculated for 4.0% Fat and 8.5% SNF. At present Milk is purchased from DCS at price of
Rs33.15 and DCS payRs31.90 to Producers. In 2021-22 the Union has paid Rs932.12 crores
to milk producers. In AUG-2023 Union has paid Rs73.55 cores

1.9 MILK SALES

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The marketing area includes entire Kolar, Chikkaballapura districts and parts of Bangalore
urban and rural districts. The Union sells following varieties of milks.

1. Pasturized Toned Milk

2. Special Toned Milk

3. Shubam Milk

4. Special Milk

5. Samruddhi Milk.

6. Double Toned milk.

7. Homogenized Cow Milk.

The other products being manufactured and marketed includes UHT Milk, Butter Milk, Curd,
Ghee, Peda and Cheese. Besides this, the Union routes 120 other products of Nandini
manufactured by K.M.F and affiliates. The Union is increasing its market share steadily.

1.10 OBJECTIVES OF THE UNION

1. To improve Dairy farming activities in rural area by establishing Milk producers co-
operative societies (MPCS) under co-operative principles.

2. To provide assured and remunerative market round the year for the Milk produced by
producer members.

3. To provide package of technical inputs to its Milk producers for the enhancement of
production. This includes facilities such as emergency visit service, Infertility camps, Aid
services, Artificial insemination, and Mass Vaccination programme against diseases.

4. Supply of balanced cattle feed at subsidised rate. Fodder development programmes,

extension programmes.

5. To provide necessary training for producers, members and staff of the Dairy co-operative
Society.

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6. To facilitate rural development by providing self-employment opportunities for
unemployed youths at village level. In other words to prevent migration of unemployed
youths f area there are by providing an opportunity for steady income.

7. To eliminate middleman by organizing MPCS which is owned and managed by them

selves.

8. To provide quality milk and milk products to urban consumers rates consented from time
to time.

9. To uplift the Socio economic status of the rural people.

1.11 NATURE OF THE BUSINESS

0ne of the main functions is procurement of milk, processing it, and marketing milk and milk
Products. Komul markets its products and services under the well-known brand name
“NANDINI”.Union processes the milk and carries marketing in urban area through various
agents. The union is providing service to the milk producer with technical inputs like
veterinary service, seeds, etc. and also by giving training to farmers and induction program.
The union also takes study, growth and also other promotional activities for the overall
benefit of the farmers.

1.12 Organizational positions

DCS categorizes Member-producers and dairy cooperatives (DCS) are the essential
constituents of the union and their progress is the criterion of judgment on the effectiveness
of the functioning of the union, where maximum emphasis has been focused on the
development and progress in the various activities.

KOMUL includes the 11 taluk, Kolar and Chikkaballapur district with a total of 1750 revenue
villages in the 1653 Dairy Co-operative societies (DCS) scope on

if with 145 inclusive women's dairy cooperative societies there are some milk producers’
276001 members out of which 69918 are members of women there was a growth in regular
membership Komul is certified for ISO-22000-2005 for quality management and food safety.

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 Skills learned in internship

During an internship at Komul Milk Producers Company, i learnt variety of skills,

including:

 Industry-specific Knowledge: You'll gain insights into the dairy and milk processing
industry, understanding how the company operates.

 Quality Control: You may learn about maintaining the quality of milk and dairy
products, including hygiene standards.

 Supply Chain Management: Understanding how milk is collected, processed, and

distributed can provide valuable knowledge about the supply chain.

 Data Analysis: You might be exposed to data related to production, sales, and more,
and learn how to analyze it.

 Teamwork: Collaborating with various teams in the company to achieve common

goals is a crucial skill.

 Communication Skills: Effective communication with colleagues and sometimes

customers is often a part of an internship.

 Problem Solving: You'll likely encounter challenges in a real-world setting and learn
to solve them.

 Time Management: Internships often require good time management skills to handle
various tasks.

 Safety Protocols: Understanding and adhering to safety protocols in a production

environment.

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  Networking: Building professional relationships and networking with industry
professionals.

 Regulatory Compliance: Understanding and adhering to regulations and compliance

standards in the dairy industry.

 Customer Service: If your role involves interacting with customers, you'll learn
about customer service.

The specific skills you acquire can vary depending on your internship role and the
projects you're involved in. It's essential to make the most of the opportunities
presented during your internship to gain valuable experience and knowledge.

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 Responsibilities and challenges
Responsibilities:
 Learning and Assisting: You'll likely be responsible for learning about the
company's operations and assisting in various tasks, such as milk processing, quality
control, and distribution.

 Quality Control: Ensuring that milk products meet quality standards by conducting
tests and inspections.

 Inventory Management: Managing and tracking inventory to ensure efficient

production and distribution.

 Data Analysis: Analyzing data related to milk production, sales, and customer
feedback to make informed decisions.

 Team Collaboration: Collaborating with different teams within the company, such as
production, logistics, and marketing.

 Challenges you might encounter:

 Adapting to the Industry: The dairy industry can be complex, and learning its
intricacies can be challenging.

 Quality Assurance: Ensuring that products meet high-quality standards can be

demanding and requires attention to detail.

 Logistics: Coordinating the distribution of milk products efficiently can be a

logistical challenge.

 Regulatory Compliance: Dealing with regulations related to food safety and quality
can be complex.

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  Competition: The dairy industry is competitive, so keeping up with competitors is a
continuous chalange.

Overview of the organisation

KMF Kolar (Karnataka Milk Federation). KMF Kolar is also know as Komul. komul dairy is
and unit of KMF. komul dairy was set up in the year 1984.
This was started by keeping the following objectives :-
To ensure prosperity of the rural milk producers.

• To sustain market leadership in the production and marketing of the milk products
produced.
• To provide the products to customers with an affordable prices.
• To cover all the market segments to ensure growth.

At the beginning mother dairy was set up for dispensing the liquid milk for the customers
using the vending system. Today the mother dairy stands expanded from 2 lakh litres to 7
lakh litres milk processing per day. It has the facility to pack and distribute milk and curd in
different formats in the most hygienic way. Mother dairy has an UHT plant through which it
produces the flavoured milk. The milk powder plant has the capacity to convert 3.4 talk litres
of milk into 30 tonnes of milk powder. It also has an ice cream plant where it can
manufacture over 30 different varieties of ice cream including sugar free ice creams. They
convert over 15000 litres of milk per day into ice cream. It has a butter manufacturing plant
where it has a capacity of producing 800kg of butter per hour and the monthly average butter
produced is around 440 metric tonnes where the butter is also exported to different countries.
The ghee manufacture plant has an capacity 133 Mts and exported to Dubai and supplied to
famous Tirumala Tirupati temple. Other products such as paneer, buttermilk, yoghurt, lassi
and curd are also manufactured in the mother dairy.
2.1 Company summaries :-

• Product origin : KMF Kolar (Komul)

• Legal name : Karnataka Co-operative Milk Federation ltd

• Trade mark :

• Brand name : Nandini

2.2 Location :-
Kolar Komul (A unit of KMF)
2.3 Vision :-
To be country’s No 1 in manufacture and manufacturing of quality milk and milk products in
terms of export, major market share, and social economic upliftment of the stakeholders or
interested parties.

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2.4 Mission :-
To protect and promote the interest of producers and consumers through manufacture and
marketing of milk and milk products prepared as per latest technology which are healthy,
tasty, nutritional, reasonable-priced and delivered consistency.

2.5 Values :-
Achieving excellence through :-
• Best quality.

• Committed customer care.

• Cost effectiveness.

2.7 Different Policies in the organisation in order to ensure safety

Environmental Policies :-
All the operations are carried out in a way that minimises global environment. This is
applicable in the area of production, packing and other places where waste materials can
originate from the sources.

Glass Policy :-
KMF is committed to adopting a policy of glass breakages, free process in its premises. By
this commitment, Mother Dairy minimises the risk of potential product contaminations by
glass.

Health and Safety :-

- A safe working environment

- Safe systems of work

- Plant and substances in safe condition

- Facilities for the welfare of all workers.

Food Safety and Quality Policy:-

KMF is committed to supply safe milk and milk products to the satisfaction of customers. By
adopting accepted and appropriate methods and technology in procurement, processing,
manufacturing, packing and prompt delivery of milk and milk products.
Quality Control :-

• Various tests are conducted in order to ensure the safety of the products.
• In order to find out the Chemical Composition Percentage.
• In order to do the purity checks.

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In order to know the levels of Bacteria in the milk
1. Milk Processing in KMF :-
• The milk is collected from various sectors or various sources.
• The milk is tested for the quality control, in order to ensure the safety of milk and also
to ensure that the products produced form that milk are safe.
• Trial runs are made often to ensure the safety.
• Pasteurisation of milk is done below 100 C
• Storage of the milk is done in tanks in (1000 - 6000 lars of multiple tanks)
• Milk products such as Curd, Butter, Paneer, Milk Powder, Ghee, Flavoured milk are
produced.
• Packing process

2. UHT Plant :- (Ultra high Temperature Plant)

This plant is used to convert the raw milk into flavoured milk.
The sterilisation temperature is between 133 to 137 C for 4 seconds. Uht plant has the
capacity to produce 42500 litres per day. It is packed in sterile container where, even if the
milk is unrefrigerated it has a shelf life of 6-9 months. Available in:-
Flavoured milk in 160ml and 200ml (flavours like Badam, Pista, strawberry) Milk shake in
160 ml and 200ml (flavours like vanilla, butterscotch, chocolate) Flavoured lassi 160ml and
200ml (flavours like mango and plain lassi)
Butter milk in 160ml and 200ml

3. Milk powder
• Milk powder is the dried and powdered form of milk.
• Milk powder plant in KMF was established for the conversion of the surplus milk.
• Milk powder plant has the capacity to convert 3.4 lakh litres of milk into 30 tonnes of
milk powder
• This plant has the facility to manufacture skimmed milk powder, Dairy whitener and
Whole milk powder.

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Milk powders by KMF
1. Nandini dairy whitener :- This is made from pasteurised fresh milk and added sugar
to it.
Then processed by spray drying technology. Available in 20g, 40g, 200g, 500g and
1kg.

2. Nandini Skimmed Milk powder :- tTis product is made from fresh skimmed milk by
evaporating and spray drying. Available in 50g, 100g, 200g, 500g, 1kg, 20kg polypack
and 25kg paper bag.

4. Ice-cream plant :-
KMF has the facility to manufacture more than 30 variates of ice cream including sugar free
ice- creams in oder to covert 15000 litres/day of milk into ice cream.

Manufacturing of ice-creams :-
Milk, sugar, cream, stabilisers and flavoured are mixed together to create the ice cream base.
In order to eliminate the harmful bacteria and ensure product safety the mixture is
pasteurised. For the development of the flavour the ice-cream base is kept for several hours
and then depending on the flavour different ingredients are added. Then the mixture of the
ice-cream is transferred to the freezer where it is cooled. Later the packaging is done where
is mixture will be stored in cups, tub or cones according. For the hardening of the ice-cream
the packing will be sent to low temperature freezer where it will get its final product.
Available in :-
Family Packs in 500ml, 1000ml, 1250ml packs. Cones in 60ml and 120ml packs.
Cups in 40ml and 75ml packs.
Candy in 40ml and 60ml packs.
Product plant in KMF
5. Butter :- Butter is one among the major production product in KMF Kolar. Butter is
manufactured from fresh cream using advanced technology (state of art technology). The
butter making machines have a capacity of producing 800kg/hour. The monthly average
butter produced here is approximately 440 metric tonnes. The butter which produced here is
exported to different countries. This plant has a storing capacity of 600 metric tonnes of
butter.

Manufacturing process :-
First the collected and stored milk will go through a process called as separation where the
cream is separated from the milk. Then the separated cream goes through pasteurisation
process where the harmful bacteria is removed from the cream. The pasteurised cream is left
to ripen for a certain period of time for the flavours to blend in and gives the best taste of
butter. The ripped cream is churned in order to remove the liquid portion. This process goes

21
on until the the molecules club together to form butter. Later the butter is washed with cold
water to remove butter milk and whey. Then the butter is weighed and packed accordingly.
Products available :-
Nandini butter salted in 10g, 200g and 500g packs. Nandini butter unsalted 200g and 500g
packs. Nandini salted blister pack in 10g packs.

6. Ghee :- ghee is manufactured from the best butter that is produced from the same
organisation. The latest technology is used to manufacture the ghee in this organisation. The
monthly average production of the ghee in this organisation is 133 make to stock. This ghee
produced is exported to Dubai and the ghee produced by the organisation also used to supply
the ghee for Tirumala Tirupati temple.

Manufacturing process :-
The milk which is collected and stored will go through separation process where the cream
and milk separated. Pasteurisation is done in order to remove the harmful bacteria. Churning
is done in order to make the butter and later it goes through a butter separation process where
the butter and the liquid from the butter are separated (liquid separated from the butter is
buttermilk). Then the collected butter is heated in large vessels, as it heats the water content
in the butter starts to evaporate and milk solids starts to separate form the fat. Finally the
butter fat is filtered in order to remove the impurities. It goes through quality control where
the ghee is tested by taking the sample the factors like colour, aroma, taste is tested.

Products available :-
Nandini ghee bag in box in 500ml and 1litres.
Nandini ghee in pet jar in 100ml, 200ml, 500ml, 1litres and 5 liters. Nandini ghee in pouches
available in 50ml, 100ml, 200ml, 500ml, 1 litre pouch.

7. Paneer :- Paneer is an major product of mother dairy and it is produced by Subham milk.
It is a fresh and nutritive product that is manufactured in the product plant of KMF. It has the
capacity of producing 1800 kgs per day. It is available in the packs, block and diced manner.
Monthly average production of paneer is 45mt. To be stored at 40 degree Celsius until used
and it has a shelf life of 30 days when it is stored below 40 degree celsius.

Manufacturing process :
Firstly the collected and stored milk is standardised to ensure that the fat in the milk is
consistent. The standardised milk will go through heating where the milk is heated gently
about 70 - 80 degree celsius. This is done in order to remove the harmful enzymes and
bacteria form the milk. Later the coagulant factor that is lemon juice is added to the milk in
order to separate the solid and liquid. It goes through a draining process where the liquids
will be completely separated from the curds leaving the curds behind. The curds left behind
are cooled and cut into to shape for the packing purpose.
Products available in :

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Nandini paneer in 200g, 500g and 1kg pouches. Nandini diced paneer in 180g and 1kg
pouch.

8. Curd, Yoghurt :- With the help of curd there are few more products which are
manufactured in the plant. The products such as buttermilk, lassi (flavoured lassi and plain),
yoghurt are manufactured. Curd is white thick coagulated mass having little or no whey
separation. Yoghurt is white thick mass having little or no whey separation with added fruit
flavour to it. Yoghurt are to be stored at 4-80c. Buttermilk are prepared from curds of the
toned milk having minimum fat. They have to be stored at less than 40 degree celsius. Lassi
are prepared form curds of toned milk having minimum fat and added sugar to it. To be
stored at less then 40 degree celsius. Curd, buttermilk and lassi has a shelf life of 2 days
when kept in below 40 degree celsius. Yoghurt has an help life of 15 days when kept in
below 40 degree celsius.

Manufacturing process :-
The collected and the stored milk firstly goes through an process called pasteurisation where
the milk is heated at a certain temperature in order to remove the harmful bacteria in the
milk. Later the pasteurised milk is cooled and a small amount of live culture is added to the
cooled milk. The bacteria added will initiate the fermentation process of the curd. The
fermentation process is a process where the milk gets thick and settles as curd. Later it is
cooled and stabilised to stop the fermentation process at last they are packed and sealed to
prevent contamination.
As the butter milk is the byproduct of the curd they are also manufactured alternatively. It is
the liquid that remains after the milk is churned. For the liquid which is left out spies are
added in order to make them flavoured. Lassi are made from the fresh curd that is
manufactured from the plant. KMF produces mango lassi where the mango fruit flavour is
added in order to give the taste of the mango fruit.
Nandini yoghurt is made from the pasteurised milk by added natural fruit pulp and crush.
The fruit pulp is the one which gives the yoghurt a flavour.
Available in :-
Nandini yoghurt in 100g cup (mango and strawberry) Nandini mango lassi 180ml and 200ml
pouches.
Nandini thick curd in containers 200g and 400g containers. Nandini curd in 200g, 500g, 1kg
and 6kg pouches
Nandini buttermilk in 200ml sachet and 160ml and 200ml tetra brick packs. Nandini lassi in
200ml (sweet and plain)

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 KOMUL PRODUCT PROFILE

3.1 PRODUCT PROFILE:

The product profile of K0MUL can be classified into three- dimensional that is it has breadth,
Depth and consistency. Breadth is measured by the variety of products manufactured. Thus
the Breadth of KOMUL in its product is 5 that is K0MUL deals with products such as liquid
sachets, peda, curds, ghee and butter milk. Depth refers to the assortment of different sizes,
weight, models offered within each product

3.2 PRODUCTS AT KOMUL

 MILK
 GHEE
 CHEESE
 CURD
 BUTTER MILK

DIFFERENT TYPE OF MILK PRODUCTS OF KOMUL

PASTEURIZED TONED MILK

States top vending and most well-known milk with minimum 3.0% fat
and min 8.5% SOLID NOT FAT content make this milk the finest
choice for all purpose and all for kinds of people. Obtainable in 2OOml,
25Oml, 50Oml, ETC.

SPECIAL TONED MILK BY NANDINI

Nutritious homogenized milk with 4.0% fat and 9.0% SOLID NOT FAT
with added solids. Much thicker and tastier. Good for preparing thick
curds. Offered in 200ml/ 25Oml, 50Oml and 1 liter pouches.

HOMOGENIZED PURE MILK

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Rich in Nutrient Homogenized milk which contains minimum 3.50%
fat and minimum 8.50% SOLID NOT FAT. One can enjoy the
thickness of the milk along , thus preparing more cups of tea, coffee.

DOUBLE TONED MILK

This is different from pasteurized milk tones it is toned double milk,

homogenized with 1.5% fat and SOLID NOT FAT minmum.9%
minimum. Ideal it is best suitable for the health aware people and
seniors. Obtainable in 20Oml, 25Oml, 50Oml, and 1lIT packs.

SHUBHAM PASTEURIZED STANDRDIZED MILK

Pure pasteurized standardized milk having 4.50% fat and 8.50% (SOLID
NOT FAT), treated with various ingredients of healthy milk for healthy
growth especially in growing children. Obtainable through 2O0ml, 25Oml,
50Oml and one liter.

SAMRUDI PASTEURIZED CREAM MILK

Pure purified complete cream mix with 6% fat and 9% (SOLID NOT
FAT). High in cream along with taste. This milk perfect for making
household sweets. Offered 20Oml/ 25Oml, 5O0ml and one Ltr.

G00DLIFE

Nandini good life from cow’s milk- toned milk is Ultra -high temperature
processed milk with min.3.0 % fat 8.50% Solids Not fat (SNF) levels.
Suitable for entire generation. Available in 1OOml, 2OOml and 5O0ml
packs and it also available in 1 and 10 lit tetra pouches.

SLIM MILK

Good life thin skim milk is ultra -high temperature milk treated with
maximum 0.5% fat and SOLID NOT FAT min.9.0%. Perfect for a healthy
lifestyle among the women, the young aware of fitness and seniors.

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SAMPOORNA
Samporna homogenized standardized ultra -high temperature processed
milk. Which possess protein rich milk with min 4.50% fat and min 8.50%
solid no fat for boosting good strength in rising children. Available 500ml
& 1ltr.

CURDS AND 0THER FERMENTED PRODUCTS CURD

Nandini curd is prepared from sterilized toned milk. Curd will tastes
just like homemade curd. It can be consumed with combination with
cooked rice or extra as a component in many dishes. Available in
200gm, 50Ogm, and 1kg pockets.

SPICED BUTTER MILK

Spiced buttermilk by nandini is refreshing tastier healthy drink is

made from quality curd and combined with normal seasoning and
condiments to give that stimulating spicy tang of traditional spiced
buttermilk. It promotes healthy and easy digestion available in
200ml.

PURE COW GHEE

It is made from cow's milk using a unique method and strict quality
standards. The taste of purity. There specific grading with quality
foods and sweet foods and has assured by A-Mark 100 ml 200 ml to
500ml

CHEESE BY NANDINI

Cheese offered by nandini contains rich source of protein, calcium,

and milk proteins. Obtainable as processed cheese and cheddar cheese
in every nandini milk parlors. Processed in the plain 2OOg cup,

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capsicum 2OOgM cup, pepper 200g, jalapino 200g, chilly garlic
2OOMg, Slice 100gm, 200Mg and 750g. Processed cheese blocks
1kg, 400g, Mozzarella cheese

NANDINI SWEETS

MILK PEDA

Mouthwatering Peda is made from clean milk. Single piece is enough to

fulfill the heart with its milk flavor. Obtainable in packs of 25gm, 100gm
and 250gm of packs.

MYSORE PAK

Karnataka’s one of the oldest and traditional sweet is the one of most
preferred choice of majority people. The tempting smell and taste of
ghee used while preparing will surely melt hearts when it is consumed.
Offered in 25g, 250g and 500g packs.

3.3 AREA 0F OPERATION

Nandini (KOMUL) has a long traditional of maintaining the highest quality

standards, rights from selection of raw milk to processing and packaging of the
end products. Komul comprises of Kolar-Chikkaballapura District and 11 Taluks
with total of 2930 revenue villages.

Under the 1612 Dairy Cooperative Societies (DCS) ambit out if which 127 are
inclusively Women Dairy Co-operative Societies. The reason why its products
are much in demand nationally and are exported regularly to states like Andhra
Pradesh, Tamil Nadu, Kerala, Maharashtra, Goa, and all over Karnataka.

3.4 Regional:

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KOMUL is operating in 19 Taluks of 3 districts that is 7 Taluks in Kolar, 6 Taluks in
Chikkaballapura each. It distributes milk with totally 50 routes; 21 routes in Kolar, 18 routs in
Chikkaballapura

1. Pricing strategy

2. Promotional strategy

3. Marketing strategy

4. Sales promotional activities

Komul dairy ensures to provide the best quality of milk and milk products to their consumers
in the kolar city through network of different types of retailers, sachets etc. Komul dairy is
distributing an average of 3.5 lakh litres of milk per day to its consumers and it also supplies
40,000 kgs of curd every day. There are Nandini shops which works in the modern format in
order to supply all their milk products to the customers which also ensures the availability
and reachability to all their consumers.

1. Pricing strategy :-
• The prices of the products are in such a way that it can be affordable by all the consumers.
• The products pricing are cost effective.
• The pricing of the products are fixed by the KMF (Karnataka Milk Federation) and mother
dairy uses those pricing to sell their products to their consumers.

2. Promotional strategy :-
Komul dairy follows the commercial and informative strategy in order to reach their
customers and make them aware of Nandini products to the customers.
• Advertisement through cable network.
• Awareness programs organised by the organisation.
• Door to door campaign.
• Mother dairy provides more incentives to their retailers.
3. Marketing strategy:-
Komul dairy uses various modes of promotions in order to reach their customers few of them
are as follows:-

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Tv, banners, posters, pamphlets and few wall paintings in some areas. Other than this the
mother dairy gives bags, caps, T-shirts and other household equipments for their distributors
of their milk and milk products. These things are provided by the milk union to their KMF
units.

4. Sales promotional activities :-

• Door to door campaign - this is a process where the sales team go the customers to do an
door to door campaign in order to promote their products. This is done by questioning the
customer’s, issuing the brochures to the customers and by reasoning them. These activities
are carried out periodically.
• Organising meetings - the meetings in public places are organised to showcase their
products. This is done by inviting the important persons like government officers, doctors
and professionals.
• The consumers are invited to the plant in order to give them awareness about their brand
and products.
• Participating in exhibition and trade shows.
• Window display, boardings pamphlets wall paintings etc.
• School students are invited to the plant in order to make them aware of their products and
promote their products using samples.

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 CONCEPTUAL BACKGROUND OF THE SUPPLY CHAIN OF MILK IN KOMUL

The Dairy Supply Chain or Cow-To-Consumer process as it is generally called is a model

for milk procurement and production of assorted products made out of milk like cheese,
butter, curds, ghee, ice-cream, etc.
Let’s analyses the dairy production procedure and find out the stage’s dairy milk goes
through until it finally reaches consumers.
The dairy farming process begins by milking the cattle. A farmer manages a small dairy farm
where milking is carried out. Milking is a crucial activity forming the maiden point of milk
business chain contributing to the overall milk production. The farmer extracts milk from
mulch animals, traditionally cows and buffaloes either manually using his hands or
mechanically through a dairy farm equipment called milking machine. He milks the cattle
two times a day, the first shift takes place in the morning and the latter one in evening. The
milk produced during the day is collected into large cans and taken by the farmer to a nearby
Village Dairy Cooperative Society (DCS) for milk testing and analysis.
DCS comprises of milk collection centers that operate at the village level. A center
constitutes a panel of villagers that head and operate it and members comprise of farmers
who deposit their milk to Dairy Cooperative Society. A member who operates the milk
collection center takes a sample of milk brought by the farmer and tests it using a milk
analyzer/electronic milk tester/Gerber. The tests are carried out in order to evaluate the
quality of milk based on essential parameters like fat content in milk, the amount of Solid Not
Fat (SNF) present, the density of milk, and check for any milk adulteration (determined by
the proportion of water residues present in milk). SNF consists of proteins (casein and
lactalbumin), carbohydrates (lactose) and minerals (calcium and phosphorus) that
altogether maintain the required texture of milk. All the resulting values are noted down
corresponding to the respective parameters. A final amount of payment is calculated on the
premise of the values obtained which is subsequently paid to the farmer. The members
collectively look after the milk society, thereby maintaining transparency and trust. All the
milk that is accumulated by DCS is either stored in Bulk milk coolers (BMC) or sent in cans
to nearest chilling centers of the Union.
BMC is a large storage tank that holds milk at a cold temperature until picked by milk tanker
vans. These tanks are available in varying capacities of 1.5, 2, 3, 5, and 10 tons. BMC is
deployed at all DCS in order to preserve the quality of milk, eliminating curdling and
adulteration, and spillage of milk. A monitoring system is attached to the BMC that logs and

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tracks milk quantity, along with a compressor that maintains the temperature of milk inside
the tank. Also, an agitator is implanted within the tank which keeps rotating to avoid icing of
milk. Power supply through a generator or direct line is also monitored by this system. In
addition to this, a BMC helps in cutting down the transportation costs as chilling of milk at
primary dairy can be avoided, resulting in better returns to the farmers. Thus, the milk
collected at DCS is supplied to the milk industry for further milk processing and also to
export markets. The transportation of milk is done by refrigerated/insulated milk tankers
vans. The milk contained in the BMC tanks is emptied into these tankers and transported to
the milk industry. These tankers primarily maintain a suitable temperature for milk to avoid
souring while amidst being carried to milk industry. Once the tankers/vans arrive at the dairy
industry, they drop the milk in the factory and take on other routes to collect more milk. At
the dairy plant, the collected milk is processed to produce various products. But before
processing, it is tested again to check if the milk quality qualifies the required standard. If it
does, milk is sent for further processing otherwise discarded at the initial stage itself. Here,
some part of milk is pasteurized and packed in appropriate packaging, generally called milk
pouches. These pouches are distributed to all the places within 24 hours. It is termed as liquid
milk and supposed to be consumed within the same time frame. While in some pouches,
required preservatives are added to increase the shelf life of milk and retain its quality at the
same time. This milk is delivered to those places which are located far away from the milk
industry and it takes comparatively longer time reach there. The remaining part of milk
undergoes various necessary procedures to derive other dairy products like cheese, cream,
butter, powdered and condensed milk, yogurt, ice-creams, chocolates, and much more. Each
product that is derived from milk

4.1 SUPPLY CHAIN MANAGEMENT OF MILK IN KOMUL

It is a process of flow of goods, data, and finances related to a product or service, from the
procurement of raw materials to the delivery of the product at its final destination. Milk is the

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most important for each and every retailers and even customer satisfaction and there
feedbacks to retailers to increase sales.

4.2 The Components of Supply Chain Management

1. Planning
2. Information
3. Sourcing
4. Inventory
5. Production
6. Transportation
7. Return of Goods

1. Planning

Supply chain planning can simply be explained as planning the supply of materials caused by
demand from customers. But the process is not so easy as told. Every aspect of the MILK
must be planned very carefully. One must start with planning the demand moving on to the
source, manufacturing, storing, and delivery. As each of these is highly important, one must
look at them separately in detail. As with everything in a union, we must start with the
customer's end from where the demand comes.

Milk soft Online app and Indent helps to forecasting of a milk in next day

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 INDENT MILKOSOFT APP

A. Demand plan:
The market demand for a milk will be dictate all activites in a union. If organisation
can know the demand accurately, they can plan production, raw material purchase, and
storage of goods in a better manner. This means that demand planning is the basis for
all other planning activites. Using the historical data of the union itself is an excellent
way to forecast demand. Latest technologies like Milk soft App and Indent helps to
know precisely how much Milk is needed at different times of a day.

B. Supply planning :
Once a demand is know, it is easy to decide what quantity of milk must be produced.
Once this quantity is arrived at, the next step is to plan the purchase of raw materials
that a company must keep ready. One must also check if all the other items like
packing, labels, etc are available to deliver the goods in the best manner. The
purchasing team must ensure that everything needed is available by the time the
production starts.

C. Production Planning:

The production team must plan the manufacture of the required products.
They must ensure that is possible to delivery of milk to the customers on
the committed dates. The department must make sure that there is enough production
capacity to give timely delivery to the customer. Union must produce only items
according to the orders received to avoid wastage .Supply chain management helps do
this with excellent visibility across the various supply chain functions.

D. Sales and Operations Planning:

This planning intends to bring together all entities concerned with the delivery of milk
to the customer. The sales team must bring with the expected market demand for a

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 period. The integration of both teams helps the union to reduce over-production and
wastage of milk. It also make sure that customers get the product they ordered on time

Benefits of Planning
 Availability of raw materials
 Delivery of goods
 Avoiding excess production

2. Information

Information is a vital component in supply chains because there are various internal and
external entities in this system. Without a proper flow of information, no work can get done.
The supply chain is a continuous process, and so the information must also flow
continuously. While the materials mostly flow downstream, cash will flow upstream from the
customer to the supplier. But the information in this system flows in both directions. This
must happen on time and without any interruption. That is why most union use milk soft
software that will automatically share information with all the concerned people.

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A. Information results in Order Fulfilment:
Nothing can be as distressing for a union to see that there are orders that cannot be
executed due to want of material .unless a union knowns what orders can be expected
in the near future, it cannot plan production to fulfill them. This information must
flow from the customers to the company. Orders placed by the customers must reach
immediately. Distributors and retailers must also pass information about their
requirements to replenish stocks and ensure customers get the goods.

B. Information Helps cost Saving:

It is common knowledge that keeping high inventory can cost the union heavily.
Inventory is a money invested without any returns. Only when materials sold, do
goods have any value. If they are lying at the warehouse, that much money is held up,
causing cash flow problems. To save the cost of inventory ,precise predication of
future sales is necessary. This information must go from the sales teams or channels
partners to the production department so that they will produce only what is necessary

C. Information for Adequate Raw material stock:

As we have seen communication will happen in all directions in a supply chain.
Having good relationships with external entities help companies to optimize their
production. Purchase managers should remain in regular contact with the vendors.
This will help to know the position of ability of raw materials. Suppliers can
information about any expected short supply of milk. This helps the union to stock
adequately and avoid a shortage of items. Information about price variations will also
help purchase departments to plan their raw materials purchase in a better way.

D. Information to customer about Milk Arrival:

One thing that people love about online retailers is the way in which information
flows from them about orders. When an orders is placed with these sellers, customers
start getting communication about the movement of goods. This keeps the buyers
happy because they know exactly where the items are at any moment. Such
information is essential to keep the customers happy and loyal.

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Benefits of information:

 No shortage of raw materials

 Customer updated
 Product availability ensured

3. Sourcing

There can be no doubt that sourcing is the next important step in the supply chain. Supply
chain management courses teach us that sourcing doesn't just mean the purchase of raw
materials. There are many elements in sourcing that the sourcing manager must attend to. The
quality and price of raw materials can have a lot of impact on the finished goods and their
acceptability in a market. This is why one must understand this activity in detail. Many
external entities and factors are involved in this function. Let us see the different
steps in sourcing.

A. Finding a Supplier:
This is the first step in sourcing companies that have a stable and regular business need
not perform this step. But for new companies and those who are in the growing phase,
this is a critical activity. One must look at the experience and reputation of the
suppliers. It is also necessary to see if the vendor can offer all the items or at least
many items that are needed. They must also offer flexible payment methods. Purchase
managers must also check the quality of products and services provided by the
company.

B. Finalizing the source:

Once the company has identified the supplier, it is the best to meet the person and
discuss the terms for the business. Those attending the logistics and supply chain
management course learn that it is best to discuss all the details at the beginning so that
both parties know what they are getting into. important aspects like payment terms,

36
 delivery schedules, must be made clear. One must also secure an assurance from the
supplier that they will rise to the occasion and support the company in cases of
extraordinary situations.

C. Delivery Models taught in a supply chain course:

There are different delivery models to choose from depending on what will be most
suitable for a union. They can use a continuous replenishment model where small
batches of materials are sent in regular intervals depending on the inventory and order
positions. This allows a lot of flexibility. The just-in-time delivery model is suitable for
keeping low inventories. But the firm must have an accurate forecast of market
demand. The on-time delivery model is ideal for companies with varying order levels.
Suppliers are sent only when the Organization places the order.
D. Entering into a Contract
Once everything is finalized, it is best to enter into a contract. Oral agreements have no
value and leave room for disputes. It is best to have an agreement drawn by an
advocate with terms from both sides included. This will pave the way for smooth
transactions with less need for for frequent discussions. Details about the items to be
supplied, including their quality, should be mentioned in the contract. The delivery
modek and method must also be mentioned. The period of the contract and payment
terms should find a place in the document.

Benefits of sourcing:

 Helps get regular raw material.

 Supply Ensuring raw material availability
 Avoiding ambiguity terms

4. Inventory

Inventory is another crucial element of a supply chain. It refers to all the items that are in
stock in a company. This could include raw materials, finished goods, or other materials like
packing goods that are needed to ensure that the customers get the product when they need it.
Inventory in service industries could be tools, gadgets, or machinery used to service the

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customer. As inventory is one of the major expenses of a company, it is worth seeing how it
affects a business.

A. Inventory and Customer Satisfaction:

Maintaining inventory can be expensive. Whether it is unfinished or finished
products, the company must have paid for what is remaining at the warehouse.
Keeping a low inventory can benefit the firm financially.
But it cannot afford to miss fulfilling an order because there was no material.
Customers today expect companies to deliver goods immediately. This means that the
organisation must keep the items in stock as finished goods or raw materials that can
be immediately converted to products.

B. Cost of Inventory:
Keeping goods at the company costs money. Keeping a lot of materials can help in
fulfilling orders immediately. But keeping them for a long time is an unwanted
expense. The company will invest money in raw materials which may not be used for
a long time. The more they lie idle, the more the company loses. It is the same with
finished goods too. Companies must keep an optimum level of goods for fulfilling
orders without losing money.

C. Recording inventory:
Keeping track of the available goods in a company is very important. This is called
the recording of inventory. Some companies use the periodic method. This is a simple
method where the actual count of goods available is taken at regular intervals. This
will show the increase or decrease and can be compared with sales and goods received
for accuracy. The other method is the perpetual method, where the entries are made
every time there is a change. Every entry and exit of goods is recorded, and this may
need special software for accuracy.

D. Inventory Analysis:
Inventory analysis helps to see how the demand for different products changes over
time. It will allow companies to have an optimum level of stock. It will help in
servicing the customers in a better way. This analysis is done by classifying the goods
that will cost less to stock. The second type consists of those items that are fast-

38
 moving but cost more to store. The third category is that of goods that are slow-
moving and expensive to keep in stock.

Benefits of Inventory:

 Ensures timely delivery of goods.

 Reducing cost of inventory.
 Enabling smooth production.

5. Production

This is the stage where the raw materials are converted into finished goods. This component
of the supply chain also includes packing and testing. The storage of data, condition of
production facilities, measuring performance, and compliance also are included in
production. This activity is dependent on the other elements of the supply chain like market
demand, sourcing, and inventory. Proper planning is essential to ensure that production
happens on time to ensure the supply of goods to the customers. Logistics and supply chain
management courses teach four types of production.

A. Unit production:
In this type, only one unit is produced at a time. All items are made as per the
requirements of individual customers. Creating an outfit as desired by the person.
Customer satisfaction is critical in this kind of industry. The inventory will be minimal
as raw materials will usually be purchased only after an order is received.

B. Batch Production:
Batch production is mostly commonly seen in the consumer goods industry. These
companies have several products or numerous variants of the same product. They may
need to produce all these items in a specific number depending on the demand. So,
each item is produced in batches of certain quantities as per orders received. Once one
batch of a product is started, the production is stopped only after the set is completely
produced. Shopping in the middle of a batch can end in huge losses for the company.

C. Mass production:
This is used for producing a large number of similar products. The milk union is
typical example of mass production. It also called flow production, as the process

39
 flows through an assembly line. Each workstation in the line has a specific function
which it does with out any deviation. Products made in such a method are similar with
absolutely no deviation. This method of manufacturing is highly sophisticated.

D. Continuous production:

This method is often confused with mass production. The main difference is that
continuous production happens all throughout the day with no breaks. It is a 24/7 function.
A major difference between mass and continuous production methods is that the latter is
automated to a great extent. Most plastic products are manufactured in this method. All
one needs to do is continuously feed raw materials, and the products with hardly any
human interference.

Benefits of production :

 Enables customization
 Ensures product availability
 Improved specialization
 Increased automation

6. Transportation of Goods

The supply chain refers to the movement of goods from the raw material supplier to the
customer. If goods must move, there must be a carrier. Transportation is a critical element in
supply chains. Without this component, a supply chain will cease to exist. Transportation
happens in many segments of a supply chain. Goods move from suppliers to the company.
Sometimes they are transported from a central warehouse to different manufacturing units.
Finished goods are sent from the warehouse to distributors, retailers, or customers.

A. Transportation and cost of Goods:

Transportation is a major component of product’s cost. With increasing fuel prices, it
is becoming more expensive to move goods from one place to another, having an
impact on the cost of products. This why companies must look at various options to
move goods instead of only depending on one mode. Organisation can use different

40
 modes of transport for different products depending on how much returns these items
bring.
B. Timely Delivery for Customer Satisfaction:
Customer satisfaction is paramount in times when competition is severe, and customer
loyalty is a rare commodity. Buyers have become habituated to getting their orders
delivered very quickly. This puts pressure on the union to look for ways to deliver
goods as fast as possible. But that might increase the cost of transportation, which
will, in turn, affect the company’s profitability.

C. Modes of transports:
Road transport is mainly used in a supply of milk. A deep analysis of customers need
to be serviced in a hurry and who can wait. Using this information will help to reduce
transport costs greatly.

D. Overcoming risks in Transportation:

Transportation is rife with risks. Bad roads, inclement weather, or other man-made
disruptions can greatly affect the speed of delivery. Union must consider all these
when they plan the delivery. Getting information will be helpful in avoiding delays.

Benefits of Transportation

 Ensure customer satisfaction

 Avoids delays in delivery
 Reduces Risk

7.Return of Goods

Most companies are struggling to meet customer demands with respect to product deliveries.
Will they have time to think about product returns? But they must. Proper returns policy has
become inevitable in today’s world. Popular online retailers have made returns very simple
and easy, pushing everyone to follow suit. This is one more way to keep customers happy and
loyal to a brand. Let us see the four basics to be followed in product returns.

A. Have a goods Return policy:

41
 The first thing to remember is that return of goods is a necessity, and it must be
included in the union polices. Product return is a cross-functional activity that
involves all the departments in the supply chain.

B. Re-entry and Reselling:

When milk packet returns back. Warehouse managers will enter them into the
inventory. It is best to ensure visibility in the inventory as soon as possible. Inventory
visibility helps in making quick disposition of the item. Goods that can be resold are
shown in saleable stock immediately.

Benefits of Returns

 Ensures customer loyalty.

 Improve efficiency.

COMPETITORS

1. AMUL

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2: HATSUN

3: THIRUMAL

4: AMIRTHA

Summer Internship Weekly Report

Week Starting Date: 01/08/2023 to Week Ending Date: 04/08/2023 Week 1

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 Learning and conclusion

On this study, I tried to find out the supply chain management towards the Nandini milk
products offered by komul. This study as given clear image about the supply chain and their
delivery of dairy products.

From the following studies, we can conclude that komul has their many retailers and gives
more satisfaction level. The most retailers are satisfied with supply chain management and
their products and services.
The company can make friendly relationship towards company to improve their business and
to make consumer happy relationship with the company.

BIBLOGRAPHY
https://www.kmfnandini.coop/
https://www.komul.coop/

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