BY--BALVINDER KAUR KAMLESH KUMAR DEEPALI YADAV
India is considered The Qyster of the global dairy industry. India today is the lowest cost producer, per litre of milk in the world. India became the worlds No . 1, milk producing country, with an output of 78 million tones in 1999-2000. The milk production of India accounts for more than : 13% of the total world output and 57% of the total production in Asia.
Dairy industry constitutes the co operative sector, that is, it is jointly owned and run by the village societies and the Government. It is the national dairy development board that supports the development of dairy co operatives, by providing them financial and technical assistance, thus ensuring a better future if Indian farmers.
Lucknow producers co- operative milk union limited (Parag dairy, Lucknow), established in 1938, was the first co- operative dairy established in India. The process developed by the Lucknow milk union (LMU) and is now popularly called Anand Patterns.
1] Liquid milk :
2] 3] 4] 5] 6] 7] 8] 9] 10] 11] 12] 13] 14] 15]
Parag gold: full cream Parag taaza : 3%fat , 8.5%SNF Parag lite: 0.5%fat, 8.7%SNF Double toned milk: 1.5%fat,9%NFS Standard loose milk:4.5%fat,8.5%NFS White & table butter. Paneer Parag ghee . Parag skimmed milk powder. Parag peda. Parag flavoured milk. Parag dahi (sweet,sada) Parag mattha Parag khoya Parag besan laddu Chhena and chaval kheer Gulabjamun Rasgulla Kalakand
To provide reasonable price to farmers, thereby defending them from exploitation of milk vendors and earn supplementary income apart from agriculture. Supply high quality pure milk and milk products at reasonable prices to urban consumers under the brand name Parag. Remove the middleman between the producers and consumer by the procurement of milk by the producers, directly though village co operative. To increase the production of milk from milking animals is providing inputs to the producers.
PROCUREMENT
PROCESSING AND PRODUCTION
MARKETING AND DELIVERY
Lucknow milk union has established Auto milk collection units (AMCUs) in village societies for: Collection of raw material that is raw milk from farmers. Transparent payment to the farmers for the milk provides by them Payment is done on the basis of the quantity, fat and SNF [Solid Non Fat] content of milk.
Basically there are five ways in which process flows can be organised: Project Technology Job floor Technology Batch Technology Assembly Line Tech. Continuous Flow Tech.
PROCESS FLOW TECHNOLOGY USED FOR LIQUID MILK PACKING
S.no ATTRIBUTE CHARACTERISTICS TYPE OF PROCESS FLOW TECHNOLOGY EQUIPMENT AND PHYSICAL LAYOUT CHARACTERISTICS 1 Cynical size of facility Large Continues 2 Process flow Inflexible, dictated by Continues Technology 3 Speed Very fast Continues 4 Run length Short Job shop 5 Rate of change Moderate to high Continues DIRECT LABOUR AND WORK FORCE CHARACTERISTICS 6 Labour intensiveness Very low Continues 7 Worker skill level Varies Continues 8 Worker training Varies Continues Requirement MATERIAL AND INFORMATION CONTROL CHARACTERISTICS 9 Material requirement Very Predictable Continues 10 Production Moderate Assembly line Information Requirement 11 Scheduling Inflexible, dictated Continues by technology
By doing an analysis of the process of technology used at LMU for the production and processing of liquid Milk, we see that out of the eleven attributes related to the three broad categories i] Equipment and physical layout characteristics . ii] Direct labour and workforce characteristics . iii] Material and information control characteristics . Thus we can infer that the process flow technology used for liquid milk packing is Continuous flow technology
PROCESS FLOW TECHNOLOGY USED FOR GHEE
S.no ATTRIBUTE CHARACTERISTICS TYPE OF PROCESS FLOW TECHNOLOGY EQUIPMENT AND PHYSICAL LAYOUT CHARACTERISTICS 1 2 3 4 5 6 7 8 Large Continues Inflexible, dictated by Continues Technology Speed fast Assembly line Run length moderate batch Rate of change Moderate to high Continues DIRECT LABOUR AND WORKFORCE CHARACTERISTICS Labour intensiveness Very low Continues Worker skill level Varies Continues Worker training Varies Continues Requirement MATERIAL AND INFORMATION CONTROL CHARACTERISTICS Material requirement Very Predictable Continues Production low Continues Information Requirement Scheduling Inflexible, dictated Continues By technology Cynical size of facility Process flow
9 10
11
On analyzing the process flow technology used at parag dairy , lucknow milk union , we saw that in the processing for ghee out of the II attributes concerned with the areas- i] Equipment and physical layout characteristics . ii] Direct labour and workforce characteristics . iii] Material and information control characteristics we can infer that the process flow technology used for production and processing of ghee is continuous flow technology.
The federation, Lucknow Producers Co-Operative Milk Union Limited markets milk and milk products, under the common brand name Parag. The sales Network is spread throughout North India. There is no such Advertisement Policy at Parag as they believe that : A satisfied customer is our best advertisement. Apart from selling milk in pouches, the union now, also provides fresh loose milk to city consumers. for this delivery, supply vehicles insulated with Japanese eco-friendly standards are used. 87 all time milk booths [ATM) are established for supply of high quality milk to consumers round at clock
On the analysis of the Data Collected relating to the types of process flow technology used for the Processing and production of different milk products and milk. We saw that for all the products, the attributes were dominated by characteristics that are characteristic of Continuous Flow technology thus we can say that the Process flow technology used at Lucknow Producers Co-Operative Milk Union for milk and milk products is Continuous Flow Technology.
It is now almost a known fact that Lucknow Milk Union is marching towards success and excellence. However, this march can be further accelerated if some drawbacks or challenges of the Process technology are healthy overcome by the Parag Dairy. Challenge 1: In the packing process of milk, flavored milk, mattha it happens, though seldom that the pouch is not well sealed by the machine. In this case the raw milk and this are treated same, that is once the pack is opened the milk treated as raw milk and had to be pasturized again (at 78.6 C.) and then cold to below (4 C.) Challenge 2: There are leakage in the fulfillment,( through only few) connecting different tanks and processes. this milk dripping or leaking is collected in containers and again selected to pasturization.
