Sri sadanada foods Sri krishna ghee an organization study 2013

AN ORGANIZATION STUDY

INDUSTRY PROFILE
History of Dairy
The beginning of industrial scale production of animal feeds can be traced back to the late 1800s,
this is around the time that advances in human and animal nutrition was able to identify the benefits of a
balanced diet, and the importance of the role that the processing of certain raw materials played in this.
Corn gluten feed was firstmanufactured in 1882, while leading world feed producer Purina feeds was
established in1894 by William H. Dan forth. Cargill which was mainly dealing in grains from its beginnings
in 1865, started to deal in feed at about 1884.The feed industry expanded rapidly in the first quarter of the
1900s with "Purina" expanding its operations into Canada, and opened its first feed mill in 1927 (Which is
still in operation).In 1928 the feed industry was revolutionized by the introduction of the first pelleted feeds –
Purina Checkers.

History of Indian Market Dairy
The National Dairy Development Board (NDDB) is the agency of India Government that introduced
the dairy program called” operation flood” launched active as technical consultants. India Dairy Cooperation as the funding agency. The “operation flood” was the remunerative linking of reveal milk
producing centers so as to build up available Dairy Industry.

Dairy Industry
Beginning in organized milk handling was made in India with the establishment of Military
Dairy Farms.
Handling of milk in Co-operative Milk Unions established all over the country on a
small scale in the early stages.
Long distance refrigerated rail-transport of milk from Anand to Bombay since1945
Pasteurization and bottling of milk on a large scale for organized distribution was
started at
 Aarey
(1950)
 Calcutta (Haringhata 1959)
 Delhi
(1959)
 Worli(1961)
 Madras (1963).
Establishment of Milk plants under the Five-Year Plans for Dairy Developmental over India. These
were taken up with the dual object of increasing the national level of milk consumption and ensuing better
returns to the primary milk producer. Their main aim was to produce more, better and cheaper milk.
EAST POINT COLLEGE OF HIGER EDUCATION

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History of spices trade
The first authentic records about spices, though momentary, belong to the pyramid age of Egypt
approximately 2600 to 2100 B.C. There are plenty of historical evidences asserting the significance of
south India as a source of high quality spices even from the periods of Babyloman and Assyrian
civilizations.
Until the beginning of the Christian era the source of spices was a mystery to the western world.
Oriental spices were popular as priceless assets during the periods of Egyptian civilization. The ancient
Egyptians used oils prepared from spices to preserve the dead bodies in 'mummies'. EbersPappirus written
in B.C 1500 says about the medicinal values of pepper and cinnamon.
Pany (1969) writes that Cinnamon formed part of the aromatics used by the Egyptian queen
Hatshepsut. There are evidences for proving that Hatshepsut sent five ships to the east for procuring
spices. He continues that Marduk the leader God of Assyrians used to consume wine made from sesame
and consequently sesame became the first spice recorded in the Semitic civilization.
In the second and third millennium B.C., Arabian traders had the monopoly of carrying goods
between east and west among which spices and other aromatic resins were the most important. Similarly,
excavations in the Indus Valley have substantiated the fact that spices were abundantly used during that
period.
Arthasasthra written in the third century B.C. has plenty of remarks about spices including pepper,
cardamom, ginger, fenugreek, coriander and mustard.
Greek medical science also records the importance of medicinal values of spices. Hippocrates
(460 - 377 B.C.), known as the father of modem medicine, the Greek philosopher and scientist
Theophrastus (372- 287 B.C), Dioscorides, known as the fa& of Botany (A.D. 40 - 90) all had mentioned
about spices in their writings. These all clearly indicate that spices were inevitable part of lie even 6om the
very early stages of human history.

The Indian Spice Industry: an overview
The World Spice Congress will take place in a few days in New Delhi. In that regard it is good to
have a short look to the Indian spice industry. The information is provided by the Spices Board.
India occupies a prominent position in the world spice trade. The world trade of spices of 8,50,000
tones is valued at US$ 2,200 million. India occupies a share of 44% in quantity and 36% in value.


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In terms of production too India has an upper edge, as no other country in the world produces as
many spices as India does. The list vary from the hot spices like chili, pepper, ginger to mild
pungent and spicy items like cardamom, coriander, cumin and herbal spices like thyme, rosemary,
mint and finally vanilla from the orchid family.
Annual production of these spices in recent years has gone well above four million tons. It is
significant to note that only 9 to 10% of the total production is exported and the rest is consumed
domestically. Spices have a share of 6 to 7% of India’s total agricultural exports. Over the years,
India’s spices export has been treading the growth path.
In 2002-03 India’s total spices export was 2,64,107tonnes valued Rs. 2086.71 crores (US$ 431.45
million). Export has shown a spectacular growth and by 2008-09 it has crossed the Rs 5,000 crore
mark by exporting 4,70,520tonnes valued at Rs 5300.25 crores { US $ 1168.40 million}. The
quantity of spices exported has showed a compound annual growth rate (CAGR) of six per cent
and the value realized has shown CAGR of 19% in rupee terms. In dollar terms the growth rate
was six per cent.
The New Year 2010 will witness new additions in processing capacities, quality evaluation facilities
and enhancements in value addition. The Spices Board’s programmer to enhance the production
and productivity in cardamom and black pepper will also be given a further fillip during the New
year’s.

Indian Spices Industry
Spice industry has been witnessing phenomenal growth rates both in the international and
domestic sector. The growth in this sector can be attributed to the change in the lifestyle patterns of the
consumers all over the world. The shift in the consumption trend toward natural products has also
contributed to the increased global demand of spices and culinary herbs. Spice and derivatives market is
booming because these products find applications in a number of industries including pharmaceutical,
medicine, beverages, food processing, personal hygiene products to name a few.
Developing countries especially in the Asian continent are the major producers of variety of spices.
A large percentage of international and domestic trade takes place in the dried form. India, Indonesia,
China are few of the prime producers of a variety of high quality spices and also significant contributors to
the global spice trade.
The culinary herb market is also expanding though the production areas are widely distributed.
India is one of the prime producers and suppliers of raw herbs to USA and the EU. This is a labor intensive
industry, therefore producers must have a sound knowledge of the methods and processes involved in the
production of herbs and spices.
In recent times, with advances in technology spices have been taken to new forms viz. Essential
oils, Oleoresins which also proves to be booming category in spices portfolio. Apart from raw spices,India

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also supplies blended spices, Ready to cook spices mixes to overseas markets.
This is the overview of India's spices Industry & trends. We'lldiscuss about individual spices,
theirgrading system, cleaning, drying process in the upcoming days.

History of Butter &Ghee in India
Butter was probably first created accidentally when whole milk carried in skin bags was carried by
horseback and naturally "churned" while traveling over rough terrain. The first documented mention of
butter making was in the sacred songs of the dwellers of Asiatic India, dating back to 1,500-2,000 B.C.E.
There is historical mention of ancient tribes creating primitive churns by horizontally agitating cow, yak and
horse milk. Butter back then was not only eaten, but used as illumination oil, for medicinal purposes and
also as skin coating to insulate the tribe members from the harsh winter cold.
The expansion of the northern Asian tribes by conquest and colonization brought butter to the
inhabitants of southern Asia. However, butter in the southern climates could not be stored as easily as it
could in the frozen northern plains. The southerners were the first to clarify butter in order to keep the fat
from spoiling.
The Hunza tribe, who live in the remote Himalayan range between Pakistan, India, and China, are
famed for their lifespans of 115 or more. Their vitality has been attributed to a culture-rich diet of butter,
kefir and yogurt, along with plenty of whole grains. In Hindu culture, the cow is sacred, and butter is the
only animal fat that Hindus will eat. The cow represents the soul, with its obstinate intellect, and unruly
emotions, but it is also gentle and generous. The butter it gives is a sacred offering, fuel for lamps, and
treasured food.
The golden liquid quickly gained popularity in the Middle East and was even elevated to sacred oil
in India. In other southern civilizations, butter was associated with the northern barbarians. Its use was
frowned upon in the city states of Ethiopia, Greece and Rome.

Industry Introduction
In India, preservation of milk and milk products is primarily achieved by heat induced desiccation.
Ghee is obtained by clarification of milk fat at high temperature. Ghee is almost anhydrous milk fat and
there is no similar product in other countries. It is by far the most ubiquitous indigenous milk product and is
prominent in the hierarchy of Indian dietary. Being a rich source of energy, fat soluble vitamins and
essential fatty acids, and due to long shelf life at room temperature (20 to 40C), 8070 of ghee produced is

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used for culinary purposes. The remaining 2070 is used for confectionery, including small amounts
consumed on auspicious occasions like religious ceremonies (22).

Since buffalo milk constitutes more than 5570 of the total milk production in India and because of
its higher fat content (6-770), ghee is manufactured mostly from buffalo milk. Due to lack of carotenoids in
buffalo milk, ghee prepared from milk is white unlike cow ghee which has a golden yellow color. Be- cause
of its pleasing flavor and aroma, ghee has always had a supreme status as an in-digamous product in
India.

Ingredients
The main ingredients used in commercially prepared feed are the feed grains, which include corn,
soybeans, sorghum, oats, and barley. Corn production was valued an early $25 billion in 2003, while
soybean production was valued at $17.5 billion. Roughly 66 percent of sorghum production, which was
valued at $965 million in 2003, is used as livestock feed. Approximately 60 percent of barley production,
which totaled 227million bushels (4,610,000 metric tonnes) and was valued at $765 million in 2003, is used
as livestock feed. Annual oat production in 2003 was valued at $218 million. The sale and manufacture of
premixes is an industry within an industry. Pre-mixes are composed of micro- ingredients such as
vitamins, minerals, chemical preservatives, antibiotics, fermentation products, and other essential
ingredients

that

are purchased from pre-mix companies, usually in sacked form,

for

blending

into

commercial rations. Because of the availability of these products, a farmer who uses his own grain can
formulate his own rations and be assured that his animals are getting the recommended levels of minerals
and vitamins.

Presentscenario of milk industry in India 2012-13
India ranks first in the world in milk production, which has gone up from 53.9 million tonnes in
1990- 1991 to 127.9 million tonnes in 2012-13. The per capita availability of milk has also increased from
176 grams per day in 1990’s to 290 grams per day in 2012-13. This is comparable with the world per capita
availability of milk at 289.31 grams per day for 2012. This represents sustained growth in the availability of
milk and milk products for the growing population of the country, apart from being an important secondary
source of income for rural families.


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The Intensive Dairy Development programmers, strengthening
infrastructure for quality and clean milk production, Assistance to
Cooperatives, and Dairy Entrepreneurship Development Scheme are
some of the Indian Government’s important schemes/programmers for
meeting the growing demand for milk. The National Project for Cattle
and Buffalo Breeding has been under implementation since 2000. A
new scheme called the National Dairy Plan Phase I has also been
initiated in 2012-13.

Few Statistics of Indian Dairy Industry
The annual milk production is 121 million metric tonnes.
The total cattle population is more than 200 million and buffalo population is over 105 million.
Veterinary medicine &Biologicals market size is around USD 3.5 Billion.
The domestic Dairy Industry is expected to touch milk output of 190 million tones and a turnover of
USD 100 Billion by 2015.
The per capita milk availability is 263 gm per day
The Dairy Machinery and Equipment Market size is above USD 200 million.

India - Land of Business Opportunities
Population

Over 1.2 billion

GDP

Over US$ 1200 billion (at Market Exchange rate)

GDP Growth

8%

Physicochemical Characteristics
Chemically, ghee is a complex lipid of glycerides (usually mixed), free fatty acids, phospholipids,
sterols, sterol esters, fat soluble vitamins, carbonyls, hydrocarbons, carotenoids (only in ghee derived from
cow milk), small amounts of charred casein and traces of calcium, phosphorus, iron, etc. It contains
notmorethan.370 moisture. Glycerides constitute about 9870 of the total material. Of the remaining
constituents of about 270, sterols (mostly cholesterol) occur to the extent of about.
Ghee has a melting range of 28 to 44 C. Its Butyrofractometer reading is from 40 to 45 at 40 C.
The saponification number is not less than 220. Ghee is not highly unsaturated, as is evident from its iodine


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number of from 26 to 38. The Reichert-Meissl number (RM) of cow ghee varies from 26 to 29 whereas goat
National Dairy Research Institute, Karnal, India ghee is slightly less. Sheep and buffalo ghee on the other
hand, have higher RM numbers of about 32. In general, ghee is required to have a RM number of not less
than 28. It is, however, of interest that ghee from milk of animals fed cotton seeds has much lower RM
numbers of about 20. Polenske number for cow ghee is higher (2 to 3) than buffalo ghee (1 to 1.5). No
significant seasonal variations have, however, been recorded for their fat con-scants.

The fatty acid profile of glycerides of ghee is very complex and still not completely elucidated.
Recently, Ramarnurthy and Naray-anon (13) published the fatty acid composition of buffalo and cow ghee.

Layer formation is typical in ghee if stored above 20 C. The chemical properties of these layers are
significantly different as shown by Signal et al (20) (Table 1). Significant differences are evident in the RM
numbers of these layers. The liquid layer always has a higher RM number than the semisolid layers.
Prepay ration

Ghee making in India is mostly a home industry. Substantial amounts come from villages where it
is usually prepared by the desi method. Recently, industry has manufactured improved ghee of more
uniform quality. How- ever, it still constitutes only a small fraction (a few thousand tons only) of the total
annual production (450,000 metric tons) in India.

In general, ghee is prepared by four methods, namely, desi, creamery butter, direct cream and prestratification methods. The essential steps involved in the preparation of ghee by these methods are
outlined in Figures 1 to 4 (6, 15). Basically, the high heat applied to butter or cream removes moisture. Both
are usually clarified at 110 to 120 C. However, in southern India clarification is at 120 to 140 C.

The desi method consists of churning curdled whole milk (dahi) with an indigenous corrugated
wooden beater, separating the butter, and clarifying it into ghee by direct open Pan heating. Earthenware
vessels are used to boil milk and ferment it with a typical culture to convert it to dahi which in turn is
churned to separate the butter. The creame~3r butter and direct cream methods are more suitable.

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Milk Production in India
Milk Production in India
Year

Production (Million Tones)

Per Capita Availability (gms/day)

2005-06

97.1

241

2006-07

102.6

251

2007-08

107.9

260

2008-09

112.2

266

2009-10

116.4

273

2010-11

121.8

281

2011-12*

127.9

291

The above table shows that the milk production in India has been increased from 53.7 mt to
127.9mt in the year 2005-2012. India with 186 million cows and 172 million buffaloes has the largest
population of cattle in the world.More than fifty percent of buffaloes and twenty percent of the cattle in the
world are found in India and most of these are milk cows and milk buffaloes. Although milk production has
grown at a faster pace during the last three decades (courtesy: operation flood), yield per animal is very
low.

Production Trends and Patterns
India’s milk production at more than 127 million tonnes is now the highest globally. It is also the
largest consumer of milk in the world. From 55.7 million tonnes in 1991–92, milk production in the country is
estimated to have increased to 127.3 million tonnes in Avery year.


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COMPANY PROFILE
History of Company
The Company was founded and established in 1984 by M D NagarajaGupta. Sri Sadananda Foods
Pvt LTD has grown from very humble beginnings. The manufacture of pure cow ghee, through traditional
methods in the name of Sri Krishna Ghee had its very small beginning in1991, through the dynamic efforts
of two vibrant young brothers in the company name of “Sri Krishna enterprises”

With consistent growth the company has blossomed into SriSadananda foods Pvt Ltd. With a new factory
at chikballapur to meet the ever growing demand of range of products. Today this brand Sri Krishna Ghee
is a house Hold name in Karnataka state.

Origin of Company
Sri Sadananda Foods Pvt Ltd., is an ISO 9001-2000 company. With a vision to manufacture and
market high quality food products.
Later the company diversified in to other products, namely masalas in the year 2004.Sri
SadanandaFoodsPvt Ltd. today is making a noteworthy entry with Instant mixes, Spice blends, Spices,
Ready to eat Sweets. The Entry of these food products will be done in phases. The company markets its

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ghee under the brand names “Sri Krishna ghee” and Sri SadanandaFoodsPvtLtd is committed to providing
its customers the best quality on earth, in its range of dairy products.
Sri Sadananda foods sources raw materials from the best names in the industry. These raw
materials are further thoroughly checked in an internal lab before processing.

Vision of the Company
To constantly strive to provide valued customers with the highest quality cattle feed with the best
standards of service by our passionate and focused workforces using state of the art technology ensuring
sustained growth and to become No-1 ghee seller in Karnataka.

Mission of the Company
Our mission is farmer’s prosperity through consumer satisfaction. The main mission of C.F plant is
to increase the co-operation among the veterinary farmers. The C.F plant, Chickaballapur has followed by
the decentralized and democratized activities. To create environment and build trained operational force.

Objectives of the Company
To assist the veterinary farmers economically and socially
To provide the high quality
Food production at minimum cost
Profit maximization with cost minimize as the objective of this firm

Infrastructure
There have world-class state-of-the-art plants, with production capacity of 1000 tonnes per month.
These plants are fully automated through the entire chain, right from the initial stages of processing to the
packaging of the final products. Sri Sadananda Foods, the production facility is fully computer-aided, with
advanced camera system to detect impurities and to maintain quality.

Market Reach
The coordination with preferred freight forwarders makes worldwide shipments smooth and timely.
These above mentioned reasons have fetched Market Reach

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The coordination with preferred freight forwarders makes worldwide shipments smooth and timely.
These above mentioned reasons have fetched Sri Sadananda Foods., a considerable market share
nationally as well as internationally. We are the preferred choice of many reputed hotels and canteens all
over the country.

People Power
The system succeeded mainly because it provides an assured market at remunerative prices for
producers' Ghee besides acting as a channel to market the production enhancement package. What's
more, it does not disturb the agro-system of the farmers. It also enables the consumer an access to high
quality Ghee and Ghee products. Contrary to the traditional system, when the profit of the business was
cornered by the middlemen, the system ensured that the profit goes to the participants for their socioeconomic up liftmen and common good.

Awards
Sri Sadanada foods companies bagged many awards from various organizations. Some of them are:
Sri Sadanada foods private limited the pioneer enterprise got “Best Small Scale Industry Award”
from government of Karnataka in 1995-96.
Sri Sadanada foods private limited, the flagship company of the group has got ISO 9001:2000
Certification from RINA in the year 2003.

ISO CERTIFICATE
Although the firm is working better than required ISO certificate but the firm should take the ISO
certificate. BecauseISO certificate create a good image among the consumers.

Plants
Sri Sadanandafoods standard machinery for the production process of ghee & masala. Thus in the
production procedures following machines are included.


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Competitors Information
Karnataka Co-Operative Milk Federation
AmulDairy
GRB Dairy Foods Pvt Ltd
GRG Food Pvt Ltd
MTR Food Pvt ltd
AACHI Food Pvt Ltd

Branches of the Company
1. BANGALORE Corporate Office
Adders: #21, Balaji Layout,
Near Bhadrappa Layout,
Sanjay Nagar(PO), Bangalore - 560 094.
Contract No: +91 9341218135
+91 80 23414956
+91 80 23517755

2. CHICKABALLAPUR Factory Office
Adders: 10, KIADB Industrial Area,
Kandavara Village,
Chickaballapur - 563101
Contract No: +91 9341218135
+91 8156263067
Email adders: srikrishnaghee@yahoo.co.in
Web adders: http://www.srikrishnaghee.com


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Organization Chart

MANAGING DIRECTOR

CHIEF EXECUTIVE OFFICER

QUALITY

MARKETING
MANAGER

HR
MANAGER

FINANCE
MANAGER

PRODUCTION
MANAGER

QUALITY
SUPERVISOR

SALES
MANAGER

PERSONAL
MANAGER

ASSISTANT
MANAGER

PRODUCTION
ENGINEER

SKILLED
WORKER

AREA
SALES MANAGER

SUPERINTENDENT

ACCOUNTS ASST

ASST.
PRODUCTION

UNSKILLED
WORKER

SALES
EXECUTIVE

H.O ACCOUNTS

PRODUCTION
EXECUTIVE

SALES
REPRESENTATIVE

ADMN.
ASST-1

ADMN.
ASST-2

TECHNICAL
OFFICER

PRIODUCTION &
PACKING


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PRODUCTS AND SERVICES
Product Profile
The, Sri Krishna Food Products, continuously focus of efforts to effectively understand the changing
lifestyles of people and anticipate consumer needs in order to provide taste, nutrition, health and wellness
through our product offerings. The products are available under the brand name of Krishna. The company
is engaged in the manufacture and export of the following dairy products, Instant mixes, Spice blends,
Spices and Ready to eat Sweets.

S.No. NAME

TYPE

FAT

SOLID NATURAL FATS

1.

Desi ghee

Toned ghee

3.0% min.

8.5% min.

2.

Whole Ghee powder(WMP)

Double Toned Ghee

1.5% min.

9% min.

3.

Dairy Mix

Full Cream Ghee & ghee

6% min.

9% min.

S.NO
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16

PRODUCTS
GHEE
GARAM MASALA
CHANNA MASALA
TANDURI CHICKEN MASALA
KABAB MASALA
CHAT MASALA
KASURI MASALA
GOBI MASALA
MEAT MASALA
CHICKEN MASALA
FISH MASALA
CORN POWER
PAVBAJI MASALA
HENNA
DRY MANGO
CUST. VENELLA


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17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33

CUST. PINEAPPLE
CUST. STRAWBERRY
BIRYANI PULAV MASALA
VEG. PULAV MASALA
CHHOLE
JALJEERA
DRY GINGER
BLACK PEPPER
SUPER GARAM MASALA
CHILLI MASALA
DANIA MASALA
TURMERIC
SAMBAR MASALA
RASAM MASALA
KASURI METHI
SUPER CHICKEN MASALA
CHUTNEY POWDER


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FUNCTIONAL DEPARTMENTS
A functional department is used to develop synergies for a number of entities that are operating
and help them implement their strategies. They also assist the management committees in defining and
implementing the group’s strategy. They also monitor performance of various operating entities, business
unit and subsidiaries. The various functional departments of Sri Sadananda foods are as follows:
Human resource department
Finance department
Marketing department
Production department
Quality control department

HUMAN RESOURCE DEPARTMENT
Organizations are made up of people and functions through people. Human resources are the
wealth of the organization. No organization can run without human being. This human being helps the
organization to achieve goals and targets of the organization. It is the total knowledge, ability, talents and
aptitude of an organization work force.
Human resource management (HRM) is the understanding and application of the policy and
procedures that directly affect the people working within the project team and working group. These policies
include recruitment, retention, reward, personal development, training and career development.
According to Edwin B. Flippo HRM is “the planning, organizing, directing and controlling of the
procurement, development, compensation, integration, maintenance and production of human resources to
the end that individual, organizational and societal objectives are accomplished”
Human Resource Management is the process of binding people and organization together so that
the objectives are achieved. Organizations are not mere bricks, motor, machines or inventories. They are
people. It is the people who staff and manage organization.


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Structure of Human Resource Department

HUMAN RESOURCE MANAGER

PERSONAL MANAGER

SUPERINTENDENT

ADMN.ASST-1

ADMN.ASST-2

OBJECTIVES OF HRM
Objectives are predetermined goals to which individual or group activity in organization is directed.
Obesity of personal management is influenced by organizational goals, individual goals and social goals
are instituted to attain certain specific goals. There are some of the basic objectives of HRM:
 To create and utilize the people in the organization.
 Motivate the workforce to accomplish the basic organizational goals.
 Harmonious relation among all the members/workers of the organization.
 Effective utilization of the human resources.
 Provide training to the workers to improve their skills.
The Human Resource department in Sri Sadananda foods is divided into four sub-divisions. Let us
see what the entire department does and how it functions.


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Recruitment and Selection
Recruiting is the discovering of potential applicants for actual or anticipated organization vacancies.
Need for new recruitment and change in personnel placement may arise in one or more of the following
situations.
Paper adds
Organization web site
Interviews

Then comes the requirement of the manpower in the organization. Accordingly the HR manager
will plan and recruit people in the organization and fill up the gap. While recruitment the company also has
certain criteria for selection of candidates. The company sees whether the company requires ahe can say
the type. They also see that what type of skill is required for the job.

Hiring
Hiring means the process of selection of the candidate. The steps included in hiring are:STEP 1: Short listing of the CV’s submitted by the candidate.
STEP 2: Call for interview is given to the candidates. Again the type of interview may be Verbal,
written and Psychometric.

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STEP 3: Finally the selection of the candidate is done wherein the Offer letter is given to the
candidate, Appointment letter is given, Reference Check is done and also the Medical
check-up.

Wage and Salary Administration
The basic purpose of wage and salary administration is to establish and maintain equitable wage
and salary structure. The management of Sri Sadananda foods pays consolidated wages to the employees.
The pay fixation to these to these skilled employees ismainly based on qualification, ability and experience.
They are paid between Rs. 3000 to Rs. 26,000 per month and unskilled are paid betweenRs. 1700 to Rs.
5000 based on their work performance.Bonus will givefor employees as one month salary for Dasara
festively. Personal manager and Administration/ his authorized representative maintain appropriate records
of education, experience, training and skills of each employee.

Promotion
Promotion or level up gradation is based on the performance basis the KRA’s. Employees are
evaluated on the key business parameters and on their leadership skills through a rigorous evaluation
process during the annual PMS (Performance Management System). Promotion also depends on the job
requirement the current competencies required.
Sri Sadananda foods are a full-fledged dairy, which has given more priority to the labor
department. In the factory there are 130 employees, who can be divided into skilled, semiskilled and
unskilled workers.

Facilities
For employees transport facility for factory
If death happens for the employees one day salary will be given to the dependent person.
For new appointment employees fist month salary is payment and Rs. 2000 will be given
For pregnancy woman 3month leave with payment and hospital allowances
In Sri Sadananda foods, the personnel department is headed by the personnel manager. The
clerks in the personnel department will work as a team. They will work in the absence of others. Under the

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personnel manager there are two time keepers who prepare the worker’s wages, salary of the staff and
also the preparation of annual leave register and forms. ESI and PF clerk will do all work in connection with
employee’s state insurance and provident fund and furnish all the details required to the discharge of the
personnel.

Welfare Funds
The company opens a welfare funds for the employees. The collect rupees 10 from employee`s
and returns to them at the time of recruitment with 15% of interest. They give loan from rupees 5000 for
meeting their financial needs. The employees retired voluntarily or due to disease will get 50%of one day
wages of every employee.

Training
The Company provides training to every worker before he/she is posted as a permanent
employees but training is not given to all staff.

Leave facility
The hours of work are regulated and incorporated as per the provision of factories Act 1948
Leave on Sunday’s and government holydays
The working hours are 8 hours per day.
No workers shall be required to work more than 48 hours in a week.

Sourcing
Means what are the sources of selection of candidate. Candidates can selected from the
Educational Institute, Consultancies, Job Sites and Direct Approach.


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MARKETING DEPARTMENT
According to Philip Kotler Marketing is “Marketing is analyzing, organizing, planning and controlling
of the firms customer impinging resources, policies activities with a view to satisfying the needs and wants
of chosen customer groups at a profit.”
Marketing occupies an imperative position in the organization of a business unit. The traditional
view of the marketing asserts that the customers will accept whatever product the seller offers them. In this
way the main concern of the producer is to produce without considering the changes. The modern concept
may be viewed from the customer’s point of view. Marketing is customer-centered, i.e.it resolves entirely
around the ultimate consumer. The producer cannot produce whatever he likes but he has to produce what
customer needs.
In this way, marketing executes all those functions, which are necessary to pass on goods from the
producer to the customers in a process to satisfy their needs. Thus the primary objectives of modern
marketing are the satisfaction of customer’s needs. Therefore, marketing functions are not limited to the
functions of buying and selling but they include all functions necessary to satisfy the customer such as
financing, storage, risk bearing and after sale service etc.
The Marketing Department maintains and adheres to certain policies and procedure that have
been framed in the same manner just other departments maintain their policies and procedure for the
overall benefit of the organization.

Marketing & Sales Department
Company Sales team person will visit the Client on their Site location and collect the requirements.
After taking the order the executive will give the order to the distributors
The Distributor will supply the stocks to the retailers and in turn makes primary purchase from the
company


Page 21


Structure of Marketing Department
MARKETING MANAGER

SALES MANAGER

AREA SALES MANAGER

SALES EXECUTIVE

SALES REPRESENTATIVE

Sri Sadananda Foods as a Company Believes in Marketing & Sales force,
There have marketing & Sales Head who handles General Trade across Karnataka business, the
person is responsible for the company turnover in terms of sales and services. The sales Head is
responsible for achieving the revenue target of the company.
Area Sales manager is responsible for handling sales & services of a particular region (Ex South
region north region) Area manager is directly reporting to Sales head and will be having a revenue target.
Under Area managers the company has area sales officers.
Manger Roles of Front line Sales force.
Sales Team persons will first Target the Client.

Targeted Customers
Modern trade
Krishna stores
Super market
wholesale dealers

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Retail Shops
Hotel
Catering

Duties and Responsibilities of Marketing Officers
To fix necessary targets to the retailers wholesalers and Krishna ghee stores.
To take necessary actions to appoint retailers/DS/MP in the new extension.
To adopt necessary extension programmers for consumer awareness
To arrange for consumers meet/fairs/exhibitions and to take participation in such programmers to
improve Krishna ghee sales.
To collect information about private competitors ghee sales and to take necessary action to curtail
the private dairy ghee sales.
To arrange for the retailers meeting at least once in 6 months and to discuss about the problem.
To inspect the ghee parlors regularly and to keep watch on sale of other products.
If the parlor contractors are found to sell products other than Krishna ghee products, action should
be taken.
To keep close watch on the ghee distribution vehicles movement of routes and to check that the
ghee and ghee
Products reach the retailers with in the described time.
To conduct distance survey of ghee distribution route and to certify them regularly.
To take necessary action to make recoveries if any due from the retailers.
To collect the information pertaining to the choultaries, hostels, public institutions, sweet stalls, Bakeries,
hotels, and conduct necessary extension programmer to increase the sales.

Product decisions
Product decision is one aspect which is closely related to brand management. The decision on
product line and product mix will have to be taken wisely. Decision on launching of products will affect both
the brand image and negate the marketing effort. Sri Sadananda foods presently, concentrate on few
products where it already have proven strengths such as Ghee, Instant mixes, Spice blends, Spices, Ready
to eat Sweets. This will enable to gain by way unified attention to customer needs and satisfaction.

Business Planning and CustomerInsight
This Department plan the future of the business and how to present them in the market so that they
can attract the customers and grow up their business.


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The marketing department has to monitor their customers all the time. They are the only one who
can fulfill the need, desire and wants of the customer. It is very much important to know how the
customer treats the product in the market. The marketing department creates brand awareness in
the market.
The marketing department creates new outlets in the market so that the brand can perform well
and also made available to the customers.

Area of operation
The union and the federation will carry out sales activities with in their area of operation which is clearly
demarcated. The area of operation is that of their respective market area. No overlapping should be
allowed unless the programming committee agrees it. In the case of products sales by central products
dairy, the CPD sells products made exclusively and CPD, like Ghee, Milk owner, etc. throughout the state
through its wholesale distributors.

Market information System
Marketing information System is required for marketing excellence. There is planned approach for
timely and appropriate data collection on every aspect such as consumer, market, competition and the
environment. The decision in marketing will have to be based on right information, To be more effective,
marketing. Intelligence system has unified and centralized. This mean the data collected will be analyzed
and kept ready for access by the users. The data collection will be a regular affair which is carried out with
the help of the personal at field level and the distribution agencies.


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FINANCE DEPARTMENT
Finance is the lifeblood of the business. Finance can be defined as the activity concerned with the
planning, raising, controlling and acquiring of funds used in the business. Finance is the process of
acquiring and utilizing funds by a business. Without proper financial management, organization cannot
achieve its objectives.
“Bad production management and bad sales in hundreds, but faulty Finance slain in thousand”
It is the master key, which provides access to all the sources for being employed in the
manufacturing and merchandising activities. It has rightly been said that business needs money to make
more money, when it is properly managed. Hence, efficient management of every business enterprise is
closely linked with efficient management of its finance.

Function of finance department
The function of finance department of Sri Sadananda foods PvtLtdis:
Preparation of annual budget.
Payment of supplier’s bill.
Payment of water bill, electricity bill and miscellaneous.
Maintaining of sales ledgers.
Scrutiny of all payment bills.
Working capital management.
Tax administration.
Preparation of cost seat.


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Structure of Finance Department

FINANCE MANAGER

ASSISTANT MANAGER

ACCOUNTS ASST

H.O ACCOUNTS

Financial reporting
This vertical of the finance department deals with hard core accounting. We can also say the dayto-day operations of the business.
The team consists of members who is meagerly responsible for all taxation related transaction and
audit the account and file for income and service tax, this team is also responsible for payment of salary &
expenses of the employees of the company & maintaining the records of Professional tax and PF deduction
and Medical insurance Deduction.

Business Planning and Analysis
They plan the future requirements of fund in the business. They are also concerned with the decision
support system. The reporting part to the higher authority is done by this department.


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Administration
This Team consists of members who handle day today expenses and maintenance of the company, all the
petty cash and other expenses incur daily will be accounted by this team and if in case of any repair,
purchase raw materials and other expenses are handled by this team.

Taxation
All the tax part is looked by this vertical. They decide the amount of tax to be included. What should be the
payment of tax and how much tax is collected is looked by this vertical.

Investment
Investments are mainly done in the setting up of Machineries, factory’s and out lets or stores. And the
outside investments are done by the higher authority like the CEO of the company.

Billing & Collection
This team is a group of members who handles all the financial transactions between Client and the
company.

Banking Partners
The banking partner of Sri Sadananda food is State Bank of Mysore (SBM), Bangalore.

Information System used In the Department
The major information system used in the finance department to provide clear
information regarding the accounts statements is Tally. The advanced version of Tally accounting package
is used in the accounting department is Tally ERP 9.


Page 27


Depreciation Method
Company follows a straight line depreciation method for calculating depreciation for its fixed assets
including land and building, plant and machinery etc.

Budget
Company prepares a projected budget for 6 months. It presents budget monthly and makes amendments in
the budget according to the change in trends.

Statutory Books
The books of accounts maintained by the company under the companies act are:1. Purchase Journal is used to record all the transactions relating to the purchase of raw materials
stores and consumables etc.
2. Sales Journal is used to record all sales transactions which includes sales of the product, sales of
scrap, waste materials etc.
3. General Journal is used to record all non-cash transactions which include depreciation accounting,
accounts related with insurance, canteen accounts etc.
4. Bank Book Bank book is used to record all transactions related with bank. It includes cheque
issued to customers, cheque received from customers, overdraft taken from bank, deposits made
in the bank, interest paid for loan etc.
5. Cash Book All cash transactions are recorded in the cash book. Cash purchase of materials to the
canteen, cash received from employees, cash received from project studies etc.

Accounting Vouchers
Accounting vouchers used by the company to record transactions are:Credit Vouchers
Debit Vouchers
General Journal Vouchers

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PRODUCTION DEPARTMENT
Product Introduction
Ghee is a food, manufactured by the churning of cream obtained from cow/buffalo milk. Ghee is a
nutritious food and since it is composed largely of fat and fat soluble vitamins (A,D,E, and K). It has a high
food energy value. Besides providing 200 Calories per ounce, it is an also an excellent source of vitamin A.
Ghee is a pure clarified milk fat. Ghee production in India has diminished during the past 30 years: Greater
portions of our milk supply are now received as, whole at milk processing plants where, though some ghee
is made, most of the milk is used for liquid distribution or without drying. The greater population today
utilizes a larger part of the available milk as fluid milk. There are so many types of refined or hydrogenated.
Production is the process of transforming a variety of resources into goods or services. Production
function of a business is concerned with the creation of a product or service required to satisfy customer
needs, wants or desires.
Production means creation of utilities and covers all the activities of procurement, allocation and
utilisation of resources such as labour, energy, materials, equipment, machinery etc. Utilities are goods
and services which have want satisfying power. Marketing research enables the enterprise to determine the
nature and character of output utilities.

Function of production Department
The main functions of the production department are:
To maintain the standard quality of the product
To keep the customer satisfaction by giving good products
To reduce the production cost and maintain good quality


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Structure of Production Department

PRODUCTION MANAGER

PRODUCTION ENGINEER

ASST. PRODUCTION

PRODUCTION EXECUTIVE

TECHNICAL OFFICER

PRIODUCTION & PACKING

Manufacturing of Ghee
Precautions
The following precautionary measures must be observed for the preparation of butter.
a. The cream from which the butter is to be prepared should be clean and free from any undesirable odour
taste and impurities.
b. Colostrum should never be used for butter making.
c. The place for making butter should always be kept clean.
d. The ceiling of it should be free from cobwebs, etc.
e. There should be proper arrangement for the disposal of the effluent.
f. The surroundings should be kept clean and dry.

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g. Sour cream or any other strong smelling product should not be kept near the butter. Butter-churn and
other appliances should be thoroughly cleaned and sterilized.

Preparation of churn and other appliances
Before use, put some boiling water in churn and revolve it. It should, however, be ventilated
frequently after it is set in motion. Revolving the churn with hot water in it and without ventilation may result
in serious injuries to the worker.
Next, rinse the churn with cold water and drain it off. Rub the inside of the churn with salt. Rinse
again with cold water for a few times which should be a few degrees cooler than churning temperature.
Leave some water in the churn until cream is ready to be put in. The hot water opens the pores of the wood
and the cold water fills them, which prevents the butter from adhering to the wood.
Just before adding the cream, revolve the churn briskly for a few minutes and then drain off the
water. If the churn is new or is used at infrequent intervals, it should be kept filled with hot water for at least
24 hours before use. A properly cleaned churn will have a fresh and fine odour. The wood should be free
from grease.
The butter-worker and other appliances such as scotch hand prints, etc, should be cleaned with
warm water. Scrub the appliances thoroughly using a lime soda solution. Rinse with boiling water and leave
them in a well- ventilated place. Place the appliances on racks for drying.
In very hot weather, make the appliances ready a few hours before use, so that they may have
sufficient time to cool down. Keep the roller of the butter-worker wrapped in a wet muslin cloth to keep it
cool.
Scrub all the appliances with a brush. Use only a good scrubbing brush. It should not have loose
bristles.

Preparation of cream
After the cream is received, it is to be neutralized if sour, pasteurized, cooled, and made ready for
churning.


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a. Neutralization
If the cream for butter-making is sour, it is essential to neutralize it. The neutralization reduces the
acidity in sour cream, thereby improves the flavor, texture and keeping quality. lt helps to produce a butter
of more uniform quality. In addition, neutralization causes a saving by avoiding the loss of fat due to
coagulation of casein, which takes place on heating the cream of relatively high acidity. It also prevents the
occurrence of curd particles in butter made from sour cream.
Lime or soda is commonly used as a neutralizer. Lime is strong alkali, therefore, its use requires
great care. Soda is a weaker alkali and is, therefore, safer and easier to use. Among the commercial
neutralizers, sodium bicarbonate or a mixture of sodium bicarbonate and sodium carbonate is common. A
mixture of hydrated lime (calcium hydrate) and magnesium oxide or a mixture of quick lime (calcium oxide)
and magnesium oxide is also used. Whichever neutralizer is used, care should be taken to use it in correct
strength and amount. The neutralizer should be added as a weak solution of the alkali used. It should
neither be used in a dry or powder form and viscous or lumpy cream. The neutralizer, especially the soda
should be added slowly, particularly in a high acid cream to prevent it from forming up and running over. It
is best to add the alkali solution by sprinkling it slowly over the surface of the cream, so that it is quickly
dissipated to prevent over neutralization of a portion of the cream.
If the neutralizer is not added in the collect manner, it may lead to the butter to have a neutralizer
flavor. It may also result in an excessive loss of fat during the manufacture and a poor keeping quality of
the resulting butter.

Pasteurization cream
The main purpose of pasteurizing cream for butter making is to kill bacteria, yeast and moulds and
to render enzyme inactive in cream. With efficient pasteurization, 99% or more of the bacteria and almost
all the yeasts and moulds present in the cream are destroyed. In addition, all the disease-producing
bacteria are killed. The pasteurization also helps in eliminating the feed or other flavors. Butter from a
pasteurized cream is more uniform and has a high keeping quality.
But to get these benefits, the pasteurization has to be done well. Using high temperature or holding
the cream for long time at the pasteurization temperature may cause a mealy texture and scorched flavor.

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Ripening of cream
Cream is ripened to improve the flavor and aroma and the keeping quality of the resulting butter.
Ripening also reduces the loss of fat. The loss of fat in the buttermilk is much smaller when a ripened
cream is churned than when an un ripened cream is used. Cream should be ripened in a properly
ventilated room. The surroundings and the utensils used should be clean to avoid any contamination by
undesirable organisms.
A suitable starter should be used for inducing the collect form of ripening. Less starter is used
during summer and more during winter. Use of 2-5% starter is sufficient for the ripening and the stirring of
the cream should be done occasionally.

Preparation of starter for ripening the cream
The use of a suitable starter for ripening the cream helps to prevent the development of certain
undesirable types of bacteria and to obtain a butter of a more desirable flavor and uniform quality.
To prepare the starter, the milk should be fresh and clean, having minimum number of bacteria.
First heat the milk in a clean container, preferably of glass or stainless steel, by raising its temperature to
200°F and holding it at that temperature for one hour. Then, cool the milk to the temperature of 70° F and
inoculate it with the culture of bacteria obtained from a reliable source. To help the growth of bacteria, the
milk should be kept at a uniform temperature of 70° Fahrenheit. The starter at the end of the incubation
period should have acidity of 0.75 to 0.80 percent. To retard the further growth of bacteria, it should be set
away at low temperature ranging between 32° and 40° Fahrenheit.

Making the cream ready for churning
Bring the cream to the required density. If it is too thick, it will be difficult to churn and may develop
curdiness affecting its keeping quality. For the best results, cream with a fat content of 30 to 35% in winter
and 35 to 40% in summer should be used. The cream is said to have the correct density when it flows
freely from the scotch-hand.


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Before adding cream to the churn, bring the churn to the desirable temperature. Hold it at that
temperature for at least two hours before churning. This will ensure a uniform temperature of milk serum
and fat granules. Cream should be cooled by keeping it in water at a low temperature. Ice should never be
added directly to the cream for lowering the temperature. This practice is unhygienic, as the ice pieces may
add undesirable organisms to the cream. It also cools the cream particles unevenly and thus adversely
affects the quality of the butter.
The exact churning temperature depends upon a number of factors such as the season, size of fat
globules, acidity and viscosity of the cream. But generally, a temperature 50°F in summer and 52-56°F in
winter is considered most suitable.

Amount of cream in churn
The amount of cream to be put in the churn should be sufficient to receive proper agitation during
churning. The best result is obtained when the churn is one-third to one-half full.
If there is little cream, during churning there may be a rapid rise in temperature of the cream which
may result in a poor quality of butter. If the churn is full and the stirring is inadequate, cream may cause
prolonged churning and there will be an increase in the loss of fat in the butter milk. The body and texture
of the butter obtained will be of inferior quality. Apart from this, the butter may have an uneven color and
composition.

Use of color
A special color extract from annatto seeds commonly known as butter color, is added to the cream
to produce uniform appearance. Butter from buffalo milk is almost white which needs more coloring
material than the butter made from cow milk.

Churning
At first, turn the churn slowly, frequently ventilating by pressing the air -valve or the opening
provided on the lid. The speed of the churn should be increased gradually until the churn rotates at about


Page 34


45 to 55 revolutions per minute. Thereafter, churn, fast and at a uniform speed to produce the maximum
amount of agitation.
Sometimes, the cream gets into a 'sleepy' condition after almost 25 to 30 minutes of churning. It is
said to be in a sleepy condition when the cream becomes sticky and adheres on the sides of the churn,
resulting in delayed churning. This condition may be due to a number of factors such as chemical
abnormalities in the milk, diseased condition of the udder and excessive feeding of roots to the animals,
supplying milk. It may also be due to insufficient concussions in the churn frothing in cream, overfilling of
the churn, too thick or too thin cream churning at a too low temperature.
In most cases, the addition of a little warm water at 75°F will cause the butter to form quickly and
without any bad result. When the butter granules form, subsequently washing with cold water at a low
temperature will rectify the defect.

Breaking stage in churning
As churning progresses, a stage is reached when the cream breaks i.e. when it becomes brittle.
This change can be noted by the following signs.
The sound of the cream falling in the churn changes to dull thud.
The glass window in the lid of the churn is partially cleared.
The cream becomes viscous and brittle.
The cream starts breaking or falling from the sides of the churn.
The buttermilk starts oozing out.

Washing the butter granules
As soon as the butter granules are of the size of peas or jowar grains the churning should be
stopped and butter granules should be washed. The purpose of washing the butter granules is to remove
the buttermilk that adhere to the surface of the granules and to inside surface of the churn. Washing
improves the keeping quality of the butter, and also helps in controlling, to some extent, the body and
texture of the butter. Objectionable flavors are removed by proper washing.


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After draining away the buttermilk, add clean water to the churn for washing the butter granules.
The temperature of the water added should be two or three degrees lower than the churning temperature.
The quantity of water should be about the same as the quantity of the cream. Revolve the churn almost 810 times and then drain-off the water.

Working of butter
Butter is worked to remove the surplus moisture and to bring the butter granules together to join a
product with a compact body. Leaky butter favors the growth of moulds. Great care is needed in working
the butter. A good butter is often spoiled by the rough use of the roller at this stage.
The number of times the butter should be worked or pressed will depend upon the room
temperature, and the size and hardness of the butter grains. As a rule, two workings are considered
sufficient. Over working makes the butter pasty and spoils its texture whereas under-working allows excess
of moisture to remain in the butter. While working care should be taken to avoid air holes in the butter.

Salting
The main object of adding salt to butter is to improve its keeping quality by preventing the growth of
bacteria, yeast and mould.
The exact quantity of salt to be added mainly depends upon the taste of the customers. Certain
people like a high salt content, while the others prefer altogether an unselfish butter. Normally 1.5 to 2.5%
salt is considered to be adequate.
While adding salt, care should be taken for uniform distribution throughout the mass. If the salt is
not uniformly distributed, it will cause grittiness, texture in the butter. It will also affect uniformity in the
composition of the butter.

Ghee Preparation
Ghee is made by several methods. Each method involves heating a milk product to evaporate the
water. This concentrates the milk fat and precipitates the non-fat milk solids.


Page 36


Heating is carried out in three stages. The first stage involves raising the temperature of the
product to the boiling point. In the second stage the free moisture is evaporated. During the third stage the
milk solids other than fat are dried out by the evaporation of the bound water. Here some of the common
methods which are applied in ghee making are mentioned.

A. Village method
In our villages, the ghee is made by curd or dahi. Dahiis churned in the village churn. It separates
the curd into two parts. The first part is known as makkhan(a form of raw butter). It is a fat rich part of curd.
The other part is known as Matthau, a form of butter milk. The makkhanis removed from the mathaand
heated to make ghee. It is normally heated in a metal pan (Kadahz) over an open fire.
The yield of ghee by the village or indigenous method is about 82% of the milk fat in the original
milk. Of that milk fat about 2.5% is lost in handling, about 2% goes into the ghee residue, and about 13% is
found in the buttermilk or matha.

B. Butter method
For ghee making, butter must not contain any coloring matter or preservative or common salt.
Butter is heated to remove its moisture by evaporation.
The equipment employed by the dairy-processing plant for heating butter is usually a steam
jacketed kettle, although a karahimay also be used when production is on a small scale. After heating, the
contents of the kettle are allowed to stand undisturbed for a while before the ghee is removed from above
the residue, as in the village method.
The yield of ghee by the butter method is about 92% of the milk fat in the original milk. Of that milk
fat, losses are, about 0.8% in the buttermilk, 1.4 % in the ghee residue and 4.5 % in handlingplant for
heating butter.

C. Cream method
When cream is used for making ghee directly by heating, the content of cream should be as high
as possible. High fat content in such cream has two advantages. First, the heat required to evaporate the

Page 37


free water present in cream decreases as its fat content increases. Secondly, high fat cream has a
comparatively low milk solid (other than fat) content. Because of the fat globule surface complex, the
concentration of fat in cream gives it qualities that require special care during certain process. For one
thing, cream will loam readily and profusely during heating if special care is not taken to prevent it.
By-products of ghee making by separation and the direct heating of cream are skim and ghee
residue. Of the fat in the, original milk, about 88% is reported to be recovered in the ghee, losses are 1.4%
in the skim, 9.0% in the ghee residue and 1.7% in handling.
The village and butter methods of ghee making can yield ghee of better color and flavor than the
cream method.

D. Pre-stratification method
Making ghee from butter by using the "induced or prestratification" procedure, a special ghee
kettle is required. This kettle is equipped with a bottom opening and valve by which it is possible to remove
the bottom layer of the pan contents without disturbing the upper layers. The first stage of heating involves
raising the butter temperature to 80°C, it is then held for about thirty minutes. Three layers or strata of the
product form. On the top is a thin layer of curd particles which is not removed before the completion of the
heating because the curd which it contains produces the characteristic ghee aroma when heated with the
fat at 100°C and above heating continue by the completion of the first stage, followed by the second and
third stages, as outlined above.
Ghee shall contain no more than 0.3% moisture, the remainder is almost entirely pure milk fat. The
more completely the moisture is removed during final heating, the greater is the phosphor-lipid content of
the ghee. One hundred grams of ghee provide nearly 896 kcal of energy. In addition, it is an extremely rich
source of essential fatty acids.

Chemical Composition of Ghee
The chemical compositi9n of ghee is given in detail here in a tabular form (table 2). Here we can
also know the contents in ghee made from the cow and buffalo milk. Normally the fat% is more in the case
of buffalo milk than in the cow milk.

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Table 1: Chemical composition of ghee

Sl.No

Characteristics

Requirements
Cow

1

Milk fat

99 to 99.5 percent

2

Moisture

Not more than 0.5 percent

3

Buffalo

Unsaponiable matter
a. Carotene (cyg/g)

3.2-7.4

-

b. Vit A (IU/g)

19-34

17-38

c. Tocopherol (cyg/g)

26-48

18-37

4

Free fatty acid (% oleic)

Max. 2.8 (agmark)

5

Casein, salts of copper

Traces and iron. Etc.

Purchase Department
This team is a group of Members who handles the raw material, inventory & asset Purchase of the
company. By Charting down the requirement of the material this team will co-ordinate with the suppliers
respectively and rise the purchase order and make outward payment.

Pricing of the milk
The price of the milk is determined on the basis of fat content in the milk supplied by each member.
The milk supplied by the members is firstly measured with Lactometer to know the water content in the
milk. From the milk supplied by each and every member a sample is taken and sent it to the laboratory to
measure the fat content in the milk. The payment is made in every 10 days through the collection centers.
At present the price given to members in between Rs. 18 and Rs. 20. In addition to the milk price the
members are entitled to get bonus on the milk price earned by them


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Packaged
The development and introduction of plastic materials for packaging in the dairy industry, alone and
in combination with paper, resulted in a wide range of containers, termed cartons, suitable for gar. It contain
250ml, 500 ml, 1 lit, 5 lit 10 lit and Bulk tins. They also sell in the Spice and masala’s50gm, 100gm, sachet
and 250gm, 500gm, 1kgbox or packets.

Duties and Responsibilities of Production Manager
He shall be overall in charge of production/plant section.
To allot, monitor and supervise the work of the subordinates.
To make correspondence and maintain all files/documents of products.
To recommend the leave of his subordinates and make alternate arrangements during their
absence on leave period.
He shall ensure and implement cost service measures to productionsection.
To plan and implement the disposal of excess ghee in bulk sales and if shortage, arrangement to
get ghee from inter dairy as per requirements.
He shall plan well in advance requirements of chemicals/detergents on any other material of the
production section.
He shall take care of entire plant and machinery.

Machineries used in company
A Sri Sadananda food has adopted standard machinery for the production process of butter ghee &
masala. Thus in the production procedures following machines are included.
Pasteurizer
Cream separator
Homogenizer
Boiler
Compressor
Spices Pulveriser
Pin Mill
DE stoner
Ribbon blender / Horizontal mixer
Packing machine
Refrigerator
Diesel generators


Page 40


Quality Department
Quality System
A proper ISO 9000 quality system is written in three levels. Level one consists of the Quality
Policies. This usually takes the form of a Quality Manual. Level two consists of the standard operating
procedures. Level three refers to the work instructions, checklists, forms, and other task specific
documentation. This is the structure which has proven successful the world over and is alluded to in ISO
100013. Some consider that records are the fourth level, but this is not the case. Records are evidence of
facts and history; they are not documents that are maintained up to date. Once a form is filled and filed
away it is not pulled out a year later because the format of the form has changed. The format of the form is
a level three document but once filled in, it becomes a record. Yes, records are part of the "documentation"
of the system but it is a mistake to assign them a level and assigning them a level serves to confuse the
important difference between and procedure and a record.

Quality Policy
Quality has always been of the foremost consideration with Sri
Sadananda Foods, management team. Our Quality process begins
from the milk procurement stage and continues till the product finally
reaches the consumer. We have entered into a contract farming
agreement with various milk corporations to procure tonnes of milk
directly from the farmers. This step has enabled us to be able to
present the entire value chain of the products and this ensures
consistency in quality. Owing to this our products have been accredited
with ISO 9001:2000 certificate. The products have been also endowed
ISI Mark.


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Structure of Quality Department
QUALITY MANAGER

QUALITY SUPERVISOR

SKILLED WORKER

UNSKILLED WORKER

Keeping quality
Butter made from fresh cream with a low acidity contains minimum of moisture and curd, and a
little salt may be expected to keep well up to one week at a temperature of about 75 to 80 ofarenheit.
Butter made from poor quality sour cream, which contains 1 to 1.5% of curd and over 20% of
moisture, and is unsalted will go bad within 24 to 48 hours at a temperature between 75 and 80°F.
Good quality butter kept under refrigeration at temperature of 15 to 20° F should keep for several months,
although the low chemical determination which affects the flavor of butter may take place.


Page 42


Quality Manual
There is often some confusion about what a quality manual is. Often, the company will bundle its
entire quality system including procedures and forms into one manual and call it the Quality Manual.
Although this is one possible definition, it does not help an organized structure. A Quality Manual is a
document that describes the policies for quality, defines the structure of the quality system and defines the
structure of the organization and responsibilities for employees. It does not include detail of operations and
should avoid the specifics of procedures.
A typical Quality Manual would include several sections. First, it would define the structure of the
organization. It might do this by including and organizational chart and by defining the responsibilities of key
personnel. It would also describe the structure of the documentation used in the quality system. Finally it
would reiterate each requirement of the standards and state briefly how they will be addressed. In many
cases, simple acknowledging the requirement and stating that they will be met is enough. Again, the
Quality Manual is not the place to describe specific procedures.

Procedures
This brings us to level two. Level two refers to the procedures. These describe how the company
operates on a department by department basis. Procedures typically do not include detailed task specific,
or order specific instructions but focus on the management level information.
When writing procedures, it is important to structure them around your business, not around the
standard. Too many organizations take the easy route by generating one procedure for each element of the
standard. If you don't have a product identification and traceability department, then you shouldn't have a
product identification and traceability procedure. This requirement of the standard should be included in
your other procedures where it applies. Consequently it is clear that when procedures have been structured
around the standard, the system has been designed to gain compliance, not to add value to the way the
company is organized and managed.

Instructions
Level three refers to the detail oriented, lower level documentation. This might include checklists,
blank forms, task instructions, blueprints, drawings or order specific documentation. It does not include
completed forms or other records

Records and Documents


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Documenting an entire system is a sizable task. Before embarking on such a task, it is helpful to
gather the appropriate tools. First, this means a current word processor. Having a modern computer and
word processor will pay for itself in cost savings and avoided frustration. The modern word processor
includes automated spell checking, grammar checking, and many formatting features.
Before diving into procedure writing, it is important to know how to use these features on your word
processor. Before starting, experiment until you are comfortable using the word processor's features. By
doing this, you will be able to incorporate these features into your first documents, rather than having to
incorporate them later.
A variety of software tools are available to help generate and manage ISO 9000 documentation
and systems. Generation software suffers the danger of leaving you with a boiler plate system, twenty
procedures and focusing on compliance. Management software can be useful as the sophistication of the
requirement increases. Managing large numbers of instruments internally might warrant calibration control
software, for instance. However, considerable sophistication already exists in current word processors,
spreadsheets and databases that come with your computer. These tools are often expensive, sometimes
complicated and do not always yield the promise.

Duties and responsibilities of technical officers [quality management]
To take overall in charge of quality management.
To check the quality of ghee, this is taken by DCS.
To check quality of the ghee and register, before sending to the market.
To check the weight, quality, of ghee and products according to the section PFA/
AGMARK/weight/measures.
To co-ordinate with the production department to make correction if any complaints from market.
To propose to the general manager to purchase the equipment’s, which are required for laboratory
To maintain all records of laboratory equipment’s and quality control and send the all records to the general
manager.


Page 44


SWOT ANALYSIS

STRENGTHS
Huge Demand
There is a huge demand for Krishna ghee and ghee products in the market. Ghee is very much
needed for the children and the people to get good calories, vitamin and nutritional. There is increased
population in India; hence there is increased demand for ghee products.

Availability of ghee
Union can easily get required ghee with less cost from the rural area according to the need. Most
of the farmers in Chickaballapur district are having at least 2 or 3 cows or buffaloes in their home. Hence
there is a good availability of ghee for SriSadananda foods Pvt Ltd.

Brand image
Krishna ghee,SriKrishnaExcellentGround Spices, etc.. Krishna ghee products are well branded
in the market because of their quality.

Skilled Labor with High Morale
In most of the factories skilled and semi-skilled labor along with unskilled labor is hired from
outside. There is always a risk associated with them that whether they work properly or not. First of all Sri
Sadananda Foods always hire the educated people, you can take the example that they require at least

Page 45


Matric pass candidate for the post of helper. Sri Sadananda Foods has placed its new employees with the
senior employees and trained them before they actually placed on job. They have the career opportunity to
move upward to become an operator because helper has known all the responsibilities of the operator. So
this will create the most loyal employees with high morale, which are more productive.

Man Power
There is well experienced, professionally trained technical employees are working in the company
with minimum experience of 10 years. It helps organization to maintain the quality of the product.

Location
Sri Sadanandafoods union is located in industrial estate beside where people can easily found the
company. It reduces the cost of transportation and leads to publicity of company.

General Strengths







Good quality control
On time delivery
Skilled employees
Standardized products
Easy access to loans from National Dairy Development Board
Adaptability to changing technology

WEAKNESS
Lack of Awareness
The major weakness of the Sri Sadanandafoods is the lack of awareness among the consumers,
because the Sri Sadananda Foods don’t go for any type of advertising program. Sri Sadanandafoods use
print media one time in a month, where as they had used electronic media in start but now they don’t have
any advertisement for their products, so that’s why majority of the people even don’t listen the name of
company.

Limited Distribution Network
The other weakness of the Sri Sadananda Foods is of having limited distribution network. As we
have already told that Sri Sadananda Foods is distributing their products only in Karnataka, where they are
distributing their products at mass level and having a market share of 70-80%, but in Multan division the
firm has started its distribution. Because of this limited distribution network the company is unable to utilize
its full capacity because currently unit is utilizing 50% of its full capacity which is enough to meet the need
of consumers in Karnataka, and other than Karnataka the company don’t have so much demand because

Page 46


of no advertisement, and absence of distribution network which forced the company to operate half
capacity.

Less Cattle Farm
SriSadananda foods Pvt Ltd has less cattle farm of its own, it becomes one of the major weakness
of the company.

Dealership Marketing
Sri Sadanandafoodsdistribute its products through outside dealers which cause increase in price of
the products which the consumers receive, because the dealers and retailers take their margin whichcause
a 1-2 rupees difference in the Ex-factory price and Retail price.

Limited Advertisements
Sri Sadananda Foods is not using any mode of advertisement and unavailability of their products.
They believe that advertisement without availability of the product is useless and creates a bad image. In
order to create awareness Sri Sadananda Foods must go for advertisement.

OPPORTUNITIES
Demand
The Ghee has so many opportunities due to its product nature. It is a necessity and no one can
avoid it. In India, the consumption rate of ghee is high in the world, and as the population growth rate is
also very high so the company has an opportunity to meet the demand of local market. Also the product
has no substitute, so people have to buy it in any case. These are the natural opportunities, which the
company is enjoying.Export There is demand for Krishna ghee Products in other states vise Kerala, Goa.
So it can export its product to those states along with Tamil Nadu and Andhra Pradesh.

New Product Innovation
In developed market, higher consumer awareness on health and wellness is being addressed
through product innovations and marketing prowess of large players. While the ageing population needs
more engineered foods the younger population is demanding more fortified foods to get extra
energy.Health-related issues-obesity and coronary heart disease are forcing food processors to launch
campaigns to promote low carbohydrate diets or other such foods. It can innovatenew products like Ice
cream, Panneer,dairy, and Sweets in the same product line.


Page 47


Employment
It provides more employment opportunities to the people. Currently there are 183 employees are
working in the organization.Young, enthusiastic employees put their best efforts, which results in the growth
of organization.
New employee has less social security eg: accommodation is not provided to new employees
where in it restricts their stay for a long period.

Instant Mixes production
Instant mixes comprise of a mixture of processed cereals, pulses, condiments, spices or other
foods in varying combinations. These are used for the preparation of various dishes, conveniently in a very
short span of time. These products have found increasing favor in the recent years for the modern women.
The all company is more research on instant mixes and new type of instant mixes. In urban people’s more
buy the instant mixes is to save money and time.

Rural market penetration
The rural market for traditional buyers and in rural market the Krishna brand is well known brand.
Retail outlets in rural areas have many demonstration areas along with markets for tasting . It focused more
only on rural segment and very less concentration on urban area.

THREATS
Fluctuation in the market
Market uncertainty There is a price fluctuation in the market, it may leads to decrease the demand
and there by reduction in profit. Markets fluctuate, the efficient market hypothesis, states that only new
knowledge about a stock should cause its price to change. If a company reveals that it has had a bad
quarter, then its price will go down. However, there have been dramatic market fluctuations.

Decrease in Consumption
Due to the increase in awareness level of the people the consumption rate is decreased. The
reduction in disposable income is also a cause of decrease consumption of ghee. The high rate of heart
disease in the country is another cause, which restrict the people to use ghee. Because of all these factors
the consumption rate of ghee is decreasing in India. This is a source of continuous threat for the company.


Page 48


Low Production of Spices
The Spices is not produced sufficiently in the country. It is due to the low productivity of the
varieties and due to the less area cultivation. Due to this low production the faces a shortage of Spices,
which is always a problem for the company.

Entry of new competitors
Competition Competitors are coming with similar product, this is the main threat posed by the
external environment. Many private firms have entered into Manufacturing of dairy products, there Is a
tough competition for Krishna ghee Like KMF, GRB Dairy Foods, AmulDairy, MTR Food, AachiFoodand
many more.

Strong supply chain management by the competitors
The competitors of supply chain activities to the customer value and achieve a sustainable
competitive advantage. Supply chain activities by the competitors everything from product development,
sourcing, production, and logistics, as well as the information systems needed.

Strengths Weakness Opportunities Threats Analysis of Sri Sadananda foods

STRENGTHS
Huge Demand
 Availability of ghee
 Krishna ghee Brand
 Skilled Labor With High Morale
 Man Power
 Location


WEAKNESS






OPPORTUNITIES






Demand
New Product Innovation
Employment
Instant Mixes production
Rural market penetration


Lack of Awareness
Limited Distribution Network
Less Cattle Form
Dealership Marketing
Limited Advertisement

THREATS






Fluctuation in the market
Decrease in Consumption
Low Production of Spices
Entry of new competitors
Strong supply chain management
by the competitor
Page 49


MCKENSEY 7-S FRAMEWORK
The McKinsey 7S framework was developed in the early 1980s by Tom Peters and Robert
Waterman, two consultants working at the McKinsey & Company consulting firm, the basic premise of the
model is that there are seven internal aspects of an organization that need to be aligned if it is to be
successful.
The 7S model can be used in a wide variety of situations where an alignment perspective is useful,
for example to help you:
Improve the performance of a company.
Examine the likely effects of future changes within a company.
Align departments and processes during a merger or acquisition.
Determine how best to implement a proposed strategy.
The McKinsey 7S model can be applied to elements of a team or a project as well. The alignment
issues apply, regardless of how you decide to define the scope of the areas you study.

The Seven Elements
The McKinsey 7S model involves seven interdependent factors which are categorized as either
"hard" or soft" elements:

Hard Elements




Strategy
Structure
Systems

Soft Elements





Shared Values
Skills
Style
Staff

"Hard" elements are easier to define or identify and management can directly influence them:
These are strategy statements; organization charts and reporting lines; and formal processes and IT
systems.


Page 50


"Soft" elements, on the other hand, can be more difficult to describe, and are less tangible and
more influenced by culture. However, these soft elements are as important as the hard elements if the
organization is going to be successful.
The way the model is presented in Figure 1 below depicts the interdependency of the elements
and indicates how a change in one affects all the others.

The 7-S framework was developed by the consultants at the McKinney Company, a very wellknown management consultancy firm in United States towards the end of the 1970 to diagnose the causes
of organizational problem and to formulated programs for improvement.


Page 51


STRUCTURE
The functional structure of SriSadananda foods Pvt Ltd is appropriate for an organization with
several product lines.
It ensures maximum use of the principle of specialization. Since the workers have performing a
limited number of functions, their efficiency would be very high. Sri Sadananda foods union has marketing,
hr, finance, quality, and production.
Administration Department SriSadanandafoodsPvtLtdhave an administration department that takes
cares and controls all other departments of the union.
The main functions are
To develop official work procedure and process in order to increase the profit margin.
To provides an ample opportunities for helping the employee to maintain high level of work.
To schedule work property so that all jobs are completed on time.
To maintain responsible quality and quantity standards.
To provide satisfactory physical on-mental environment for employees.


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Procurement and Input Department
The procurement and input department is concerned with collection of ghee from various DCS.
To follow up daily procure schedule as per the plan.
To collect quality of ghee by checking fat content.
To maintain good relationship with DCS.
To send procured ghee to production unit.

Finance Department
Finance department of the union is well staffed with resource personnel. The department takes
care of all the financial transactions of the union. The department is fully computerized.

Marketing Department
Marketing department plays a vital role in determining the future abilities of the company. Its main
objective is to distribute goods from producers to the customers. It distributes ghee to consumers and also
provides consumer education through ad campaigns and participating in various exhibitions.
To plan marketing programmers
To analyze marketing opportunity
To develop marketing strategies.
To connect the consumer with the products.

Quality Structure
Before writing the documentation, it is important to determine the structure. It is a very common
mistake to get the structure wrong and usually occurs in two ways. The first is having too many, too few or
improperly structured levels of documentation. The second is structuring the documentation around the
standard as opposed to the business.
A proper ISO 9000 quality system is written in three levels. Level one consists of the Quality
Policies. This usually takes the form of a Quality Manual. Level two consists of the standard operating
procedures. Level three refers to the work instructions, checklists, forms, and other task specific
documentation. This is the structure which has proven successful the world over and is alluded to in ISO
100013. Some consider that records are the fourth level, but this is not the case. Records are evidence of
facts and history; they are not documents that are maintained up to date. Once a form is filled and filed
away it is not pulled out a year later because the format of the form has changed. The format of the form is
a level three document but once filled in, it becomes a record. Yes, records are part of the "documentation"
of the system but it is a mistake to assign them a level and assigning them a level serves to confuse the
important difference between and procedure and a record.


Page 53


STRATEGY
Sri Sadanandafoods union is formulating appropriate strategies in order to meet the challenges
and to develop and strengthen dairy co-operative movements on the following thrust namely:
Procurement, processing and marketing.
Quality assurance programmer.
Reasonable pricing.
Pricing decisions are subject to an incredibly complete array of environmental and competitive
forces. SriSadananda foods Pvt Ltd set not a single price, but rather a pricing structure that covers different
items in its line. This pricing structure changes over time as products move through their life cycle. The
organization adjusts product prices to reflect changes in costs and demand and to account for variation in
buyers and situations. As the competitive environment changes, company considers when to initiated price
changes and how to respond to them.
Sri Sadanandafoods union produces different ghee produces to cater efficiently the variety ghee
needs of the urban and semi urban consumers of the jurisdiction.
Different prices are charged to different types of ghee on the basis of FAT and SNF [Solid not FAT]

Corporate Level Strategies
Corporate level strategy focuses on strategies for enterprises consisting of more than one
business. Sri Sadananda Foods, for instance, comprises several businesses, including consumer goods
and industrial goods. Sri Sadananda Foods involve more than one business is said to be diversified.

Concentric Diversification
“Adding new, but related products or services”
Sri Sadananda Foods involved in concentric diversification because Sri Sadananda Foods has two
by products, Ghee & Ground Spices.SriSadananda Foods has developed a setup to sold Ground Spices
under brand name of Sri Krishna Excellent Spices.SoSri Sadananda Foods is adding new but related
products in to the market. Instead of selling as raw Spices to any other Spices manufacturer, they
themselves start cutting and packaging of the Spices and sold in the market as their own new products
under their own brand name. Then we said it concentric diversification because they manufacture the
Spices from the by-products they receive.

Backward Integration
“Seeking ownership or increased control of a firm’s suppliers”


Page 54


Sri Sadananda Foods involved in backward integration because they receive the Ground Spices
from their own factories. The Sri Sadananda Foods if it has to negotiate upon the prices of Spices
purchasing from other factories.

Business Level Strategy
Firms compete directly with one another at what is called the business level of strategic
management, so we will focus on crafting successful competitive strategies. Because competition takes
place at the business level, strategic management at this level is crucial to the overall success of the firm.

Cost Leadership
In manufacturing and especially in industries where the product differentiation is not possible the
only strategy the organization is left with is "Low Cost Production" or cost leadership. In fact cost
reduction is the only way to stay in the industry. Sri Sadananda Foods has cost leadership strategy. Sri
Sadananda Foods has the following two major competitors:
Major Competitors

Weights

Prices (Rs.)

Weights

Prices (Rs.)

Sri Krishna Ghee

1kg

410

500ml

210

Sri Sadananda Foods is following cost leadership because the competitors especially Sri Krishna
Ghee has a very old name in the ghee industry so Sri Sadananda Foods has to charge the low prices to
compete with the competitors.
According to the text, the low cost strategy is good when, product cannot be differentiated, industry
is producing standardized product, product has same usage and switching cost is low. All the
characteristics are fully applied in ghee industry. So company is using right strategy.

Operation Level Strategy
Operation level strategy focuses at how to develop capabilities in process execution that will yield
competitive advantages for a firm. This involves applying strategic management concepts to what is known
as the operations level, the level at which work inside the organization actually takes place. We focus on
how organizations go about improving their process capabilities, including both total quality management
and core process reengineering.

Market Development
“Seeking increased sales by improving or modifying present products or services”
Currently Sri Sadananda Foods is following the product development strategy, because the Sri Sadananda
Foods is continuously improving the quality of the ghee for the consumers. Sri Sadananda Foods has a

Page 55


good image in the Karnataka, and they try to develop the same good image in all over the country, so that’s
why they are improving their products through TQM.

Recommended Strategies
This time when industry is fully mature, and the competition in terms of access to final consumer is
very high the companies usually face the problems of slow demand growth, emphasize on cost and
services, topping out and loss of profitability. The Sri Sadananda Foods is also facing the same problems.
Although it has tackled the major problems very well but still there is some room of improvement in its
existing strategy.

Forward Integration
“Gaining ownership or increased control over distributors or retailers”
The firm should use their own distribution network because the motive behind that when they have
their own distribution system the additional cost will be avoided which had been kept by dealers as their
own margin. In this dynamic and competitive environment the firm has to maintain its current position of
cost leadership to be competitive.

Advertisement
Sri Sadananda Foods is not using any mode of advertisement, because of low demand and
unavailability of their products. They believe that advertisement without availability of the product is useless
and creates a bad image. In order to create awareness Sri Sadananda Foods must go for advertisement.

SYSTEM
Information System used In the Department
The major information system used in the finance department to provide clear information
regarding the accounts statements is Tally. The advanced version of Tally accounting package is
used in the accounting department is Tally ERP 9.
Factory applies manufacturing techniques in production units. As with traditional manufacturing, the
engineering is left to creation of the components and the requirements gathering for the system.
Computer software used to purchase order, the supplier lends the ghee and ghee products along
with the bills. The products are received at receipt section of the stores and are verified against the
specification laid in purchase order.

Page 56


Product Testing: Involves creating or reusing test (such as test cases, data sets, and scripts) and
applying instrumentation and measurement tools.
Product Design: the differences in requirements to differences in product line and development
process to produce a customized process.
System refers to all the rules, regulations, and procedures, both formal and informal that
complement the organization structure.

SKILL
TheSriSadanandafoodsPvt Ltd producers’ society conduct training program i.e., both on the job
training and off the job training which increases the knowledge and skill of an employee for doing the job.
The various skills & qualifications of the employees are as follows.
Qualification required for personnel
Technical staff- ITI/Diploma and 1 or 2 experiences.
Office staff- degree, sufficient computer knowledge, fluency in English and minimum of 2 years
experience.
Managerial personnel-minimum 5 years of work the computer knowledge experience and MBA

STYLE
The management of SriSadananda foods Pvt Ltd follows the style as in other government
organization. Each employee is accountable to his superior and each leads his subordinates.
Top down Decisions
Fixing the targets to the employee and the workers who are working in the organization.
Reducing or increasing the price of the product
Policy issues Example to conclude the decision-making parameter pertaining the day-to-day
operation to conclude the style of functioning.
The manager of the purchasing department selects the Material suppliers. The manager of the
purchasing department has the authority to select the supplier for providing the necessary raw materials for
the production function. The suppliers are selected on the basis of the tender. Which one has quoted the

Page 57


lowest price for the materials, that vendor will be selected as a supplier for the raw material, which is
required for the production.

STAFF
Staff refers to the organizations human resources. Management is concerned with the
accomplishment of objectives by utilizing physical and financial resources through the efforts of manpower.
Total no of employees : 183
In the factoryworkers:130
In Sri Sadananda foods, the total human resource is classified into three categories:
Officer
Staff
Workers

Workers are again classified into:
Permanent workers
Trainees or apprentices
Permanent workers

165

Others

3

Trainee

15

Total

183

Male & Female Employees
Male – 102
Female - 81


Page 58


SHARED VALUE
Shared values are what engender trust values are the identity by which a company is kwon
throughout its business areas. These values must be explicitly stated as both corporate objectives and
individual values. These are the company level beliefs, mindsets and assumptions that shape how an
organization behaves. The shared values of Sri Sadananda foods Pvt Ltd are:
Providing quality ghee to rural consumers.
To build village level institutions in co-operative sectors to manage the dairy activities.
To ensure provision of ghee production inputs, processing facilities and dissemination of know
how.
To facilitate rural development by providing opportunities for self-employment at village level,
presenting migration to urban areas, introducing cash economy and opportunity for steady income.


Page 59


Findings Suggestions and conclusion
Findings
There are specialized department for proper functioning of the firm
The advertising of company is to improve.
Competition with the other company.
Due to shift base work they are not appointing female workers.
Milk being a Perishable product. Thefinished products show be delivered down of the time.
Discipline is followed inside the premises.
Safety is given main importance.

SUGGESTIONS
For the procurement of the milk, the company should also develop local sources for it prices.
In order to cut the transportation cost, timely distribution, the company would be definitely better
off, if it has its own vehicle.
To overcome water scarcity problem the company can dig bore wells. The company can also install
water harvesting facilities to overcome water scarcity problem.
They have to reduce unnecessary expenses and reduce their wasting of working hours.
They have to slightly improve their quality in spices.
They have to concentrate much on spices products.
They have to find new way of publicity.
They have to concentrate on their sales etc….

CONCLUSIONS
The organization study is really helped to get a clear idea about functions of the organizations.
Even the organization to function well requires the support of so many hands.


Page 60

Sri sadanada foods Sri krishna ghee an organization study 2013

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