AAVIN MILK FACTORY

CHITHODE
INTERNSHIP REPORT (09.06.23 – 25.06.23)
BY: AISWARYA.N
DEPARTMENT OF BUSINESS ADMINISTRATION
VET INSTITUTE OF ARTS AND SCIENCE CO-ED COLLEGE
THINDAL,ERODE
[production and marketing]

1
HISTORY OF AAVIN:
• The Dairy Development Department was established in Tamil Nadu in the year 1958 to oversee and regulate milk
production and commercial distribution in the state. The Dairy Development Department took over control of
the milk cooperatives. It was replaced by the Tamil Nadu Cooperative Milk Producers Federation Limited in the
year 1981. On 1 February 1981, the commercial activities of the cooperative were handed over to TNCMPFL
which sold milk and milk products under the trademark "aavin". Tamil Nadu is one of the leading states in India
in milk production with about 14.5 million liters per day and currently has 1 crore daily consumers.
• 'Aa' or 'ஆ' in Tamil means 'பசு (cow)' and 'பால்' means 'milk'. 'Aavin paal' ('ஆவின் பால்') translates
to 'cow's milk' ('பசுவின் பால்').
• In April 2020, Swiggy has partnered with TNCMPFL popularly known as 'AAVIN', to retail and sell its dairy and
dairy products and as per this understanding Swiggy would make doorstep delivery of Aavin products across
eight categories from 21 outlets across Chennai city.In July 2020, AAVIN in a new initiative, had invited drivers of
autos and call taxis to work as its 'mobile agents' across Tamil Nadu, which it hopes will increase the sales of its
milk products besides supporting the drivers in earning their livelihood, as currently they are struggling to make
ends meet amid the COVID-19 lockdown. As per company reports for the year 2020, Aavin procures about 40
lakh litres of milk a day, of which 25 lakh litres are being sold as milk while the remaining is being converted into
various milk products such as skimmed milk powder, ice creams, buttermilk, curd, ghee and butter. The company
reported the annual turnover of ₹5800 crore for 2019-20 and monthly sales of milk increased from ₹34.78 crore
to ₹41.15 crore.

2
PRODUCTS OF AAVIN:

Full Cream Milk:

• Full Cream Milk, Pasteurised, Homogenised is hygienically produced and made from Aavin fresh milk

Tonned Milk:
• Toned Milk, Pasteurised , Homogenised is hygienically produced and made from Aavin fresh milk.

Standardized Milk:
• Standardized Milk, Pasteurised, Homogenised is hygienically produced and made from Aavin fresh milk.

• Curd:
• Aavin curd is prepared by carefully standardizing milk solids, adding active probiotic strains and incubating
which is reformed to curd after four hours.

3
 Paneer:
Aavin Paneer is prepared by coagulating milk solids with citric acid, placing in a die for removing excess whey, allowed for chilling water and then cut and packed.

Butter:
• Pasteurized Aavin Butter is a delicious bread spread, an essential ingredient for baking and a known
enhancer for many dishes. This smooth, creamy chunk of butter from the house of Aavin can be added to
sauces, Indian gravy and to baked products.

Butter Milk:
• Aavin buttermilk is prepared by mixing milk solids and mixture of masala, salt and packed in sachet and pet
bottles. Ingredients are Milk solids ,Salt, Ginger, Curry leaves, Coriander, Pudina & Green Chilles.
FAT 200 ml / Pet Protein 200 ml / Carbohydrate Minerals 200 Energy value 200
Bottle Pet Bottle 200 ml / Pet ml / Pet Bottle ml / Pet Bottlee
Bottle
0.8 g / 1 g 0.9g / 1.1 g 1.3g / 1.6g 0.3g / 0.3g 16 KCal. / 20
KCal.
Nutrition Facts

4
ICE CREAM:
Premium Variety Ice Creams are made with a richer and creamier base mix to which
desired flavors are added that comes in six variants where each tastes heavenly. Its shelf life is 180
days

Peda:
MilkPeda is prepared thickening milk in a pan, adding sugar at 50% condensed state and adding
cardamom at the stage of removal and packed whose shelf life of 7 days
Available in
100g, 250g
Fat Protein Carbohydrate Calcium Energy value
14.8 g 12.6 g 56.0 g 613 mg 410 K.Cal

Available in
Ghee:
Aavin Ghee Online loves a terrific market share in Tamilnadu. Aavin Ghee is always known for its purity
classic flavor and distinguished quality.
125g, 250g, 500g ml cups

5
OBJECTIVES OF THE ORGANISATION:

• The main objective of the organisation are to give good remunerative

price to the milk producer’s formaring of the Madurai district
• To supply good quality milk to the consumer of Madurai city and rural
at a reasonable price
• Assured round the year procurement of milk from the farmer members
of the union maintain good relationship between union and farmers
• Bringing the unorganized Dairy sector into the organized sector
• Ensuring that various inputs such as cattle feed, fodder and Veterinary
health services are provided to Milch animals of the milk producers

6
Aavin milk factory administration
• ADMINISTRATION:
• 1. Started as milk project in 1967.
• 2. Converted as TN DDC in 1974.
• 3. Converted as co-operative in 1983.
• 4.Concerted as MDCMPU in 1988.

7
Tamilnadu Cooperative milk producers in Aavin

8
Dairy Development Department
Dairy Development Department:
The head of the department is the Director of Milk Production and
Dairy Development (DMPDD). The DMPDD is also functioning as the ex-officio Managing Director of Tamil
Nadu Cooperative Milk Producers Federation (TCMPF) and as the Registrar of all the 3 tier milk co-
operatives. The Director is vested with the powers of Registrar in discharging the statutory functions under
the provisions of the Tamil Nadu Co-operative Societies Act, 1983 (TNCS Act) and Tamil Nadu Co-operative
Societies Rules, 1988 (TNCS Rules). The Deputy Milk Commissioner at Head Office is assisting the Director of
Milk Production and Dairy Development both in carrying out the administrative and statutory functions.
There are 29 circle Deputy Registrars (Dairying) functioning in the State who are carrying out the
administrative and statutory functions at the district level as per the powers delegated by the TNCS Act,
1983 and TNCS Rules, 1988. The Department has cadre strength of 805 employees including field staff.
 

9
COOPERATIVE DAIRYING:
The term co-operative societies act 1982 section 4c co-operative is a society which
has objected the promotion of the economic interest of its memberin according with co-operative principles.

NEED FOR CO- OPERATIVE Milk:

It is produced by small former living in rural areas. They face anumber of
problems which can be solved by co-operative efforts in the followingways. They may result increases, production of
milk which will benefit suchformer as well as other milk consumers. A balance diet for and adult India shouldinclude
10 ounces.
Milk Co-operatives:
 The management of the dairy cooperatives is vested with the Board of Directors, democratically elected from among
the members of the society. The elections are conducted according to the provisions of Tamil Nadu Cooperative
Societies Act, 1983 and Rules 1988, as and when the 5 year term of Board expires.
As the 5 year term of the existing Board expired during April 2018, election process initiated in 4 stages to constitute
the new Board. The 1st stage of election was completed and new elected Board in 1,663 societies assumed charge on
09.04.2018 and further process was stopped based on court orders. The further process will be completed once the
legal issues are resolved
Following are the three levels of Milk Producers Cooperative Societies in the State:
Milk Producers Society at the village level (MPCS)
Milk unions at the district level (DCMPU)
Federation at State level (TCMPF / AAVIN)
10 10
THREE-TIER-STRUCTURE:
The village levels society is called as“Milk products co-operativesociety” which procedures milk from
the framer of village and send it to district level union. Madurai union has 629 societies of level. TAMILNADU STATE HAS
18 UNION AND FUNCTION OF DAIRY DEVELOPED The name of the union where as follows
1. Kanyakumari
2. 2. Thirunelvelli
3. 3. Virudhunagar
4. 4. Madurai
5. 5. Sivagangia
6. 6. Kaaraikudi
7. 7. Dindugal
8. 8. Erode
9. 9. Ooty
10. 10. Salem

11. RAW MILK HANDLING:

The raw milk handling needs to be evaluated in terms of physicochemical and micro biological properties
of milk in a combined manner . The use of classification in raw milk processing can aid better the quality of the milk
products.

11
 Three tier structure of Dairy Cooperatives

25 members from a village can form a Primary Milk Producers Cooperative Society
Tier-1 (MPCS). This is the base level of the 3 tier system which procures milk from the milk
Village level producing members and supply the milk to District Unions with which they are
affiliated as members.

The District Cooperative Milk Producers Unions (DCMPU) are the intermediary
Societies at District level and the village level MPCS functioning in the jurisdiction of
Tier-2
the respective unions. The Unions procure surplus milk from the MPCS, process and
District level
market it to the consumers and send the surplus milk to Chennai Metro Dairies /
Feeder Balancing Dairies for sale/conversion.

Tamil Nadu Cooperative apex Milk Producers Federation is the State level society
Tier-3
wherein all the District Cooperative Milk Producers Unions are members. The
State level
Federation is marketing the milk and milk products in the brand name of “Aavin”.

12
MILK PROCESSING:
Better operational ratios are abridge wastage/fat/protein losses during
processing efficient control on production costs. Save energy and adoption GMP(good manufacturing practices)
& HACCP (hazards analysis critical control points/international standards).

PACKING:
Packing machines for the manufacture of butter ghee and like a cold chain distribution system is required for
proper storage and transfer of dairy. ADDED PRODUCTS Pudding, custards saucer, mousse stride yoghurt nectars
and sherbets introduction capture the dairy.

ZONAL OFFICE URBAN ZONAL OFFICE:

1. Anna Nager zonal office
2. .2. Araappalayam zonal office.
3. 3. B.B. Kulam zonal office
4. .4. Central zonal office
5. .5. Pazhangantham zonal office.

6. RURAL ZONAL OFFICE:

7. 1. Theni zonal office.
8. 2. Thirumangalam zonal office.
9. 3. Melur zonal office.
13
FUNCTIONS OF ZONAL OFFICE:
1. Selling milk cars to customers.
2. Collection of cash from concessionaire with indent.
3. Remittance of cash to bank.
4. Receiving customer’s complaint’s.
5. Appointment of new concessionaire & retailer.
6. Instruction of depots.
7. Route wise bill preparation.
8. Party wise bill preparation .

INDENT SECTION :
1. Receiving information through modern from all zones.
2. 2. Preparing milk request schedule.
3. 3. Cash collection from rural.

14
PURCHASE DEPARTMENT:
The purchase is based on indent received from the users section. The purchasing section makes purchase by obtaining
quotation from various suppliers . The following tenders are used

1. Open tenders
2. Annual tenders

OPEN TENDERS:
The company uses the scaled open tender system they give proper advertisement in all the leading
system newspaper. The tender one gives sufficient time to give the quotations once the quotations are received.
The tenderare opened publicity a co-operative statement is made and under is awarded to the lowest tender .

ANNUAL TENDERS:
Admonishment are made through newspaper and the lowest tender party will be selected and
order placed with him for supply of goods throughout the year

15
PROCUREMENT & INPUT :
The Procurement Department is the office responsible for the acquisition of supplies, services, and
construction in support of the Authority's business . The Procurement Department issues purchase orders ,
develops term contracts, and acquires supplies and services.

FUNCTION:
1. To implement the plan for the production milk
2. To establish new societies.
3. To give emergency treatment for cow.
4. Loans for cows IRDS incentive
5. Planning to give training in centre
6. Supervising the milk production and other activities
7. To give treatment for animals and artificial in sanitation .

PROCUREMENT OF MILK:
Procurement of milk from member is base on quality for milk.Milk procurement in collection of societies transport
in (depot, van, lorry)going on milk.

THE VETNERY DOCTOR CHECKED THE COW1. The emergency doctors in 50 society input section.2. The yearly
injection the cow as a date 32,000 cow injuries.
16
QUALITY CONTROL DEPARTMENT:
Quality control department consists of Laboratory and it has more service offered. This
service is provided by power than the Administrative department. Total quality Management is maintained throughout
the production and it is maintained stable. The main aim of the quality control department is to supply good quality of
milk to the customers.

FUNCTIONS:
1. To check the quality of input milk.
2. 2. To check the quality parameters of milk at every level of processing.
3. 3. To check the packed Milks of NATIONAL LEVELS.
4. NO STATE BRAND NAME
5. 1. TAMIL NADU AAVIN
6. 2. KERALA MILMA
7. 3. KARNATAKA NANDHINI
8. 4. NADRA PRADESH VIJAYAPROCESS OF MILK
On the basis of the demand need the company has two different variety of the milk . COW MILK In this content of
Fat is 3.5% and other is about 8.5 this type of milk suitable for the children (500) and (250) is suitable for aged people.

17
18