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Company profileNAME OF THE COMPANY:
Kanyakaumari district cooperative milk producers’ union Ltd
BRAND NAME:
Aavin
Company profile
The kanyakumari district co-operative milk producers union Ltd is a co-operative organization and it has been registered under co-operative societies Act on 25th January 1949(25.01.1949) under registration no 2946 The union started functioning on 7th February 1950(07.02.1950).Later it was elevated as NANJIL NADU MILK supply co-operative union on January 1951.During 1961 it was renamed as kanya kumari district co-operative union. Then again it was converted as kanya kumari district co-operative milk producers union Ltd; This dairy is located at NAGERCOIL, the head quarters of kanya kumari district.
THE MANAGEMENT
The elected board of this union was superseded and the district collector was appointed as special officer(S O) with the effect from 26.05.01 and Mr.Ashish kumar IAS District collector, is the present special officer(SO) of this union.
Mr.C.RAJU ,IDDP is the present General manager of this union.
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Membership and share capital
Authorized share capital of this union is 50000 shares of Rs 1oo/-each . The present is under primary milk producer cooperative societies -9,71300/-share amount.
Artificial insemination
Owing to low variety of cattle and its different breeds the Artificial insemination scheme has been introduced in this union on 22-09-1988.The union is taking various steps to provide adequate training to its employees to do AI by sending them various training institutes and place them in different societies to do AI services to the castles of member societies
Integrated dairy development program
As the kalkulam & velvancode Taluk of kanyakumari district are hilly and back ward region ,the central government has sanctioned Rupees 96,45652.00 as a 100% subsidy for their development under integrated dairy development program during the year 1996-97 and 1997-98.
By utilizing these funds Aavin has organized 40 women MPCs and supplied books and form, grants, furniture, AI containers, chemicals, milk containers, lab equipments, milk testers, seeds to those societies and also training to farmers and also part of this amount was used to buy various equipments that are needed for effective pasteurization
DAIRY AT GLANCE
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Date of registration 25.01.1949
Date of functioning 07.02.1950
Conversion as producer s union 16.02.1982
Area of operation Entire kanyakumari district
Total number of societies 112
Functioning of societies 77
Societies operated by women’s 33
Dormant societies 35
No of societies supplying milk to union
42
Pouring members 4506
Total member 40527
Procurement per day 39164 liter
No of liters of milk procured by union 6564 liter
Number societies doing artificial insemination
18
Dairy capacity 30000 liter
Pasteurization capacity 5000 liter per hour
Milk storing capacity 45000 liter
Boiler 0.5 litter
Milk peda producing capacity per day 160 liter
Milk packet machine packing capacity 29000 per day
3
Milk payment For every 15 days
Milk purchase rate Based on quality
ORGANISATIONS STRUCTURE
Organization structure is the pattern of relationship among components or parts of the organizations. This prescribes the relationship among various activities and positions.
Organization structure can be best explained through an organization chart. An organization chart is vital tool for providing information about organizational relationship.
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Designation No of staff
General manager 1
Manager admin 1
Manager dairy 1
Manager DC 1
Deputy manager 2
Executive officers 4
Junior executives 6
Junior executive typist 1
Drivers 7
Technicians 5
Senior factory assistance 45
TOTAL 76
STAFF STRENGTH
PRODUCT PROFILE
Kanyakumri district co-operative milk producers union has been producing variety of dairy products by its own as well as its buys some dairy product and raw milk from other union (such as trunelveli ,thoothukudi and erode etc.) and sell in this district and also it send some products to other district.
The following are the products which are produced here at present.
Double tonned milk Cow milk Badam mix powder Milk peda Butter milk Floured milk
Buying and selling products
There are some products which have been bought from other co-operative union and sold here under trade name Aavin
The following are the products that have been bought and sold here are-
Ghee Butter
The above products are been sold under the common brand name of Aavin
6
FUNCTIONAL AREAS OF THE COMPANY
This organization has many functional areas under the top management of general manager and it is responsible for various activities. The organization has various departments which are working collectively as well as independently to produce greater output to the organization.
The following are the major functional areas which are falls under detailed study in this project
Input and procurement Production Quality control Administration Finance and accounting Marketing
The above departments has been studied detailed in this project and some findings and suggestion are been given to uplift or develop more this organization.
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FUNCTIONAL DEPARTMENTS OF AAVIN KUMARI
1-Input and procurement department
The input and procurement department is headed by the general manager and he is assisted by one deputy manger and a junior executive.
Daily the co-operative union procures raw milk from the member societies but not all of them send milk to the union .however there are sufficient milk producing member societies who regularly supply the raw milk to the union.
Area of operation of this union
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General Manager-1
Junior executive
Deputy Manager-1
Kanya kumari district
Agastheeshwaram Taluk Thovalai Taluk Kalkulam TalukVilavancode Taluk
The total number of societies 112 in that women operated societies are 33 and in totally out of 112 only 77 are functioning and 35 are been dormant societies
There are five procurement routes in kanyakumari milk producer union namely
Alghaappapuram Kanyakuari Therisanam koppu Manavala kuruchi Kadayaal
It is again to be noted that out of 72 co-operative societies only 42 are giving raw milk to the union
A table showing procurement details
Total number of societies 112
Dormant societies 35
Pouring members 4506
Total members 40527
Total animals 20832
Avg procurement per day 39164 liter
Avg raw milk per day 6564 liter
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2-Production department
10
Manger dairy
Dairy Transport Store
Technician-1
SFA-20
Technician -4
Drivers-7
Executive officer-1
The above graphical representation shows the present position of hierarchy of authority in production department .As shown in the picture production department is headed by general manager and is controlled by manager dairy; he is assisted by junior engineer. Under junior engineer the following personnel are working. Electrician, mechanic, operators and boiler man.
Production process
The raw milk is collected from the societies and sample is taken by laboratory staff for testing the FAT and SNF content in milk .if FAT or SNF content is less than 3.0%&8.5%.in such case skimmed milk powder is added for increasing FAT and SNF content. After adding SMP(skimmed milk powder)to the milk it will undergo the pasteurization process. In pasteurization process 5 plate is used .in first plate milk is heated by hot water steam at 73.5 c to 80 c. and A single plate contains number of small plates. In this milk is flowed in between one plate simultaneously in another side hot water is flowed in another side
In second, third and fourth plate similar process is undergoes but in fifth plates ice water is passed through.
Since milk is cooled suddenly in ice water at 4 degree; this sudden reduction is helpful to the auto genetic bacteria in the milk. And by passing the ammonia liquid the water is being converted into ice. These are processes that are involved in pasteurization process of milk.
What is pasteurization?
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Pasteurization is the process of heating liquids or foods to kill microorganisms (such as Brucella, Campylobacter, E. coli O157:H7, Listeria, Mycobacterium bovis, Salmonella, and Yersinia) that can cause disease. It was developed by Louis Pasteur in 1864, and the practice became commercialized around the late 1800s and early 1900s. In addition to improving consumer safety, pasteurization can improve the quality and shelf life of foods.
Methods for Pasteurization
1. High Temperature Short Time Treatment. Milk is pasteurized at 161 F for 15 seconds.
2. Low Temperature Long Time Treatment. Milk is pasteurized at 145 F for 30 minutes.
3. Flash Pasteurization. This type of pasteurization, which involves high temperature for 3 to 15 seconds followed by cooling and packaging, is used for drink boxes and other liquids that can be stored for long periods of time without refrigeration.
4. Steam Pasteurization. Pressurized steam is used to kill E. coli, Salmonella, and Listeria in beef carcasses. Exposure of the beef to steam results in a surface temperature of about 200 F.
5. Irradiation Pasteurization. Exposure to gamma rays can prevent the growth of some foodborne microbes in foods such as meats, spices, and produce.
6. Ultrapasteurization. Heating milk or cream to 280 F for 2 seconds can extend the refrigerated shelf life of milk from 60 to 90 days.
7. Ultra-High Temperature Pasteurization. Heating milk to 280 to 302 F for 1 or 2 seconds followed by packaging in airtight containers allows storage without refrigeration for up to 90 days.
Myths and Facts about Pasteurization
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Myth: Pasteurization reduces the nutritional value of milk. Fact: Sterilization of milk does break down some of the
components of milk, but the actual effect on nutrition is considered marginal.
Myth: Pasteurized milk causes lactose intolerance. Fact: Lactose is the natural sugar found in milk. Both raw
apasteurized milk contain lactose, and pasteurization does not change the levels of lactose. Raw milk advocates argue that raw milk contains Bifidobacteria, a probiotic (beneficial bacteria) that helps digest lactose. While raw milk may contain this probiotic, it results from contamination from animal feces and is not considered beneficial.
Effects of Pasteurization:
The ultimate goal in heat treating milk is the destruction of all pathogenic or disease-causing microbes. Usually (but not always), assuming the machinery is functioning properly, the process accomplishes this task effectively.
Numerous studies have shown, however, that bad bugs are not the only thing destroyed by the heat: delicate proteins, enzymes, immune factors, hormones, vitamins, mineral availability- all undergo definite changes during the heating process. No one seriously disputes this fact.
What is not clear though, due to conflicting science and belief systems, is to what extent the food value of the milk is actually impacted.
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Plant layout-milk pasteurization unit of Aavin kumari
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Raw milk
Milk pasteurization machine
Steam producing boiler
Cooling plant
Pasteurized milk storage tank
Burner oil tank
Laboratory
After pasteurization, the quality of milk is tested by the laboratory staff. If quality is less, then the SMP is added and again similar process is followed. Finally, the pasteurization milk is stored in tanks with the capacity of 5000, 10000, and 15000 liters.
If there is no problem in the quality of milk, then from storage tank the milk will be send to packing machine
Description of various machines observed
BOILERS
Type 1 –horizontal boiler
Fire tube boiler
Make-veeson
Reg no-T6030
Ex capacity-1000/hr
Type 2 – vertical boiler
Make-jaya boiler
Reg no-T4736
Model-j-vertical
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Pasteurized milk storage tank
Effluent treatment plant
Advanced packing machine
Capacity_500kg/hr
Compressors-1
Ammonia compressors
Sl.no.286,, Size 5 1/2×5 Rpm – 450
Compressors-2
Cold storge compressor
Make –frick India LTD
Type- HDI
Size 4×4
Pasteurizer
H.T.S.T pasteurizer
Type-81
Capacity-5000/liter per hour
SR n o 289.96-97
Date-2/2/1997
The above machine are observed during my project study in production department and the process of milk treatment such as packing, pasteurization process are clearly explained in this department
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Plant lay out –milk peda production unit
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Milk processor for producing milk peda
Steam producing boiler
Steam producing boiler
Water level
The milk kova or peda production are been carried on regular basis but since production is low the boiler cannot be switched on for milk peda production alone .Therefore the production of milk peda is been carried along with the pasteurization process of milk
The average sales of milk peda per month is 10kg and to produce milk kova it is standard mix that for 10 liter of milk 1 kg of sugar is added
Badam mix powder production
The badam mix power is the special by product of this union and raw material for production process is been bought from outside agencies and finished products are been sold under the brand name Aavin throughout the Tami nadu
Mixture of raw materials for badam mix powder production is as follows
Cane sugar 78%SMP 11%Badam nuts 7.5%Corf loor 2.5%Saffron essence 0.4% Cardmans seed 0.5%Lemon yellow powder 0.3%
The above raw material powdered and mixed in such a percentage and packed in a manner that ensures quality, safety and attractive for customers
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Burner oil
3- Quality control department
The quality control department is headed by general manager and he is assisted by manager DC and two lab technician.
Function
The raw milk will be sent to the lab for testing the fat and content and SNF using LACTOMETER .lactometer reading is found out and according to the temperature of milk. the process of testing starts by taking sample of 10 ml of milk from each member societies and that 10 ml milk is dropped into pyrometer with that 10 ml of diluted H2SO4 (sulphuric acid) and I ml of Amy alcohol is added. Then we have to shake well and insert the meter in CENTRIFUGE MACHINE. The machine will revolve with that pyrometer by this process the fat is separated.
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Manager dairy chemistry-1
Technician (Lab-2)
Quality control department
Using fat, lactometer temperature reading SNF is calculated by formula
SNF= CLR ×0.36+ (f×2)
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Where,
CLR –Correct lactometer reading
According to the quantum of fat and SNF price will be determined money will be paid to societies. Normally milk will be packed if fat content not less than 3.0% or more. And SNF is not less than 8.5%.then they will add skimmed milk powder according to the need. The union is supplying milk to the public with 3.0%&8.5%SNF for toned milk and 6.0%fat and 9.0%SNF for full cream milk.
METHYLINE BULE REDUCTION
After pasteurization milk will be sent to the lab for testing the quality of milk, in test tube ,10ml pasteurized milk and 1ml ethylene blue reduction are taken then the solution will change blue color .the test tube is closed with cork in an up and down motion with the solution 3 times . Finally test tube is kept in the serological water path, and heated at 37.5c temperature .for this process sun light is avoided every half an hour, color of solution is noted. If blue color is changed before 3 hours then quality of milk is considered as low therefore milk will undergo once again pasteurization process. Suppose if blue color solution id changed into white color after 3 hours. Then the milk is taken as quality one
The following reports are maintained in this department namely
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Monthly by products report Fortnight report Attendance report Mil parlous report Agent order advance report Monthly purchase report Monthly sales report Yearly sales report Yearly purchase
Store department
It is headed by General Manager and controlled by an Executive Officer and store keeper. The receipt of materials received is maintained and the polyfilm, skimmed milk powder, sugar and spare parts are stored in this department for future use.
In the store department the equipments are purchased from the companies are from the sellers and a register is maintained for this purpose.
REPORTS MAINTAINED:
Item purchase statement Current stock Store register
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4-ADMINISTRATION DEPARTMENT
(HR DEPARTMENT)
The administration department is headed by general manager of this union and is controlled by, Manager Admin he is assisted by an executive officer, junior executive typist and SFA.
FUNCTION OF ADMINISTRATION DEPARTMENT
Maintaining records regarding employees and filling of vacant post as per the employment exchange rules and stipulation.
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Manager admin-1
Senior factory assistance-1
Junior executive typist-1
Executive officer-1
Maintaining the postal and dispatch service properly. Scheduling the seniority of employees working in the union and
submitting the day today affairs of the documents without delay. Taking all necessary steps to conduct administrative association
meetings periodically and planning accordingly. Taking all the steps to provide family benefit fund for those
employees who have passed away during their employment period. Determination of wages, bonus, gratuity, employees provident
fund, promotions and demotion etc will be processed and decided in this department.
Providing timely payment of all taxes including professional tax, municipal tax, industrial tax, and miscellaneous taxes to government.
Recording absent/leave of employees in the document provided for that particular purpose.
Considering and providing all necessary documents for final audit. The above are the some of major function of this department that I
have observed in this union.
NOW LET US HAVE DETAILED STUDY OF EACH FUNCTION
WORKING HOURS
The General Manager and office staff has no shift. Office time started from 9.30 to 5.30 pm. The plant operation has 3 shifts. The duration period of one shift is 18 hours.
I shift-6 am to 2 pm
II shift-2 pm to 10 pm
III shift-10 pm to 6 am
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The package disposal section workers have 3 shifts. The duration period of one shift is 8 hours.
I shift-6 am to 2 pm
II shift-2 pm to 10 pm
III shift-10 pm to 6 am
RECRUITMENT AND SELECTION
The recruitment and selection is done through the District employment exchange. The administrative staff must have completed the degree with Diploma in Co-operative Training(DCT).The recruitment and selection process are conducted by personal committee such as Special Officer, General Manager, Dupty Register dairying and National dairy development board officer. In this oral and written test is conducted for candidates by personnel committee.
REMUNERATION & EMOLUMENTS EMPLOYEES BENEFITS
The employees getting pay and allowances as per the government norms. They are getting the following benefits.
Bonus Gratuity Family Benefit Fund EPF ESI Double wages Night allowance Leave facilities
BONUS
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Those who are getting the scale of pay of Rs.5500 and less are eligible for bonus(C & D) group of employees).
Last year the employees received the bonus amount of Rs.8400 as the maximum (i.e.) Rs.3500×12=42000×20%=8400 per year.
GRATUITY
Gratuity is pay to the employees at the time of recruitment or registration or left after 5 years.
Gratuity will be calculated using the formula is
Last pay drawn×15/26×total service
Pay=Basic Pay+GP+PP+DA
Where,
PP-Personal Pay
GP-Grade Pay
DA-Dearness Allowance
Dismissed employees are not eligible to get gratuity.
FAMILY BENEFIT FUND
While Employees die in service the legal hairs are eligible to get family benefit funds and legal heir may get chance of get a job in that organization. At present 1.5 lakhs from the LIC of India through Kanyakumari District central co-operative bank.
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EPF (Employee Provident Fund)
12% of employee’s contribution deduced from the employee’s salary. Maximum Rs.780/-(i.e.) wages of Rs.65000×12%-12% of contribution will be paid by the employee and it will credited 3,67% in their provident Fund Account and 8.33% will be credit in the pension fund account.
EMPLOYEES STATE INSURANCE SCHEME[ESI]
This scheme is extend to their employees those who where getting a salary less than 10,000 Rs. For this purpose 1.75% will be deduced form the employees salary as employee contribution and 4.75% will be paid by the employeer as employer contribution. From this scheme the employees entitled to avail the medical benefit. Such as treatment, leave salary and some other medical benefits. The employees those who where getting more than Rs.10,000 are eligible to receive only Rs.125 as medical allowance.
DOUBLE WAGES
The employees those who are working on national and festival holidays are eligible to getting double wages.
PERQUISTIES
The employees those who are working in plant and marketing transport are eligible to getting two sets of uniforms and one pair of chapels per annum. They also given stitching charges(per year) monthly one soup and towel(three months) for above said employees.
FESTIVAL GIFT
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During the period of Pongal the employees are received Rs.1000,1/2 kg Ghee,1/2 milk peda and 1 liters tetra milk as given as pongal gift.
During Diwali season every employee getting 1kg ghee and 1 kg milk peda.
NIGHT ALLOWANCE
Those employees who working in night shift they are eligible to get Rs.10%
TRAVELLING ALLOWANCE
Those employees who travelling for official works above 8 kilometer for the union they are eligible to getting travelling allowance.
LEAVE FACILITIES
Employees are eligible for getting 12 days CL (Casual Leave),32 days as EL(Earned Leave), and 12 days as medical leave for one year.
HOLIDAYS FACILITIES
For administrative staff only 5 days per week are working days and for the plant workers 6 days working days.
Administrative staff has get two days holidays per week and one day weekly off allocated for plant workers.
QUALIFICATION
For Administrative staff a degree with Co-operative training.
Mazdors should pass in 8th Standard Plant workers must have technical qualification.
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JOB SATISFICATION
As far as the job satisfaction all the employees are concerned all the employees are been satisfied with the pay structures & working conditions. The employees and employers relationship is good. There was no strike or lockout for the past fifty one years.
DISCIPLINARY ACTION
The staff who are continuously disobedient and against the rules of the organization are punished in the following ways.
Warning With holding increments Recovery of loss for and damage caused to the company’s
properties and assets. Dismissal as last resort.
GRIEVANCE HANDLING
There is no separate grievance cell available. The general manager alone will handle the redress of all function. Grievance will be presented to the General Manager directly by the affected person.
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5- FINANCE & ACCOUNTING DEPARTMENT
It is headed by General Manager and controlled by deputy manager of Accounting and Finance they are assisted by a executive officer and junior executives.
FUNCTIONS
The accounting department functions are the transactions related to purchase and sales are recorded in the accounts book. The accounts are prepared under the finance department only. Cash is received in the evening and the amount is banked in the next day morning. All the payments are mostly paid by cheques. Input cost of the product is calculated by account department.
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Executive officer-1
Junior executives-5
Deputy Manager-1
WORKING CAPITAL
Regarding the working capital of the union, they are calculating working capital as the Borrowing fund and own fund under the own fund there is the share capital. Under borrowed fund, it is staff capital and loans from the government.
FINANCIAL STATUS
YEAR PROFIT LOSS ACCUMALATED LOSS
2004-05 169567.92 0
2005-06 0.00 217938.06
2006-07 0.00 5256557.12 5474495.18
2007-08 182688.84 0 5291806.34
2008-09 2708304.95 0 2583501.39
2009-10 8951169.26 0
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2010-11 4927951.05 0
SALES 2010-2011
MONTH
DT MILK PEDA F.MILK B.MILK R.MILK H.LOSS S.M.PKT OTHER Sal T.SALES
April 467641.000
3560.000
1008.000
1290.000
443.500
36000.000
0.000 509942.50
May 500760.750
3760.000
576.000 980.000 0.000 547.250
41000.000
0.000 547534.00
June 481473.25 4540.00 792.000 520.000 0.000 467.25 44500.00 6680.000 538972.50
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0 0 0 0
July 497234.500
5140.000
720.000 390.000 0.000 479.000
38800.000
13370.000
556133.50
Aug 503902.500
5760.000
360.000 460.000 135.000
487.000
42100.000
6673.000 559877.50
Sept 485276.000
5800.000
144.000 510.000 0.000 461.500
45000.000
0.000 537191.50
Oct 503280.750
5720.000
432.000 480.000 0.000 476.250
47500.000
0.000 557889.00
Nov 482713.500
4920.000
576.000 340.000 0.000 457.800
51800.000
0.000 540807.30
Dec 502720.750
5200.000
216.000 360.000 30.000 496.650
52700.000
171.400 561894.80
Jan 494993.250
5840.000
504.000 480.000 75.000 466.150
51300.000
72.000 553730.40
Feb 288954.250
4520.000
432.000 420.000 0.000 234.200
0.000 0.000 294560.45
March 283352.250
3280.000
0.000 600.000 0.000 275.000
0.000 49130.000
329437.25
Total 5492302.75
58040.00
5760.00 6830.00 240.00 5201.55
450700.00
68896 6087970.700
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PURCHASE 2010-2011
MONTH
MPCS O.DIARY SM PKT SNF SMP D.SAVER
H.EXE T.PRODUCTON
April 124027.00 90289.00 36000.00 1120.00 257860.00 120.00 0.00 509416.00
May 177855.00 210893.00 41000.00 3250.00 110170.00 124.00 3000.00 546292.00
June 237926.50 95727.00 44500.00 2635.00 159250.00 120.00 1000.00 541158.50
July 257202.50 89476.00 38800.00 2756.00 164840.00 124.00 2000.00 555198.50
Aug 239666.50 103343.00 42100.00 2669.00 174840.00 124.00 0.00 562742.50
Sept 152479.50 104171.00 45000.00 1800.00 229300.00 120.00 0.00 532870.50
Oct 103718.00 151622.00 47500.00 1857.00 222740.00 124.00 3000.00 557561.00
Nov 134967.30 109764.00 51800.00 1699.00 237990.00 120.00 0.00 536340.30
Dec 102931.10 121785.00 52700.00 1083.70 294680.00 124.00 3000.00 576303.80
Jan 108028.40 96052.00 51300.00 1155.00 287220.00 124.00 997.00 544876.40
Feb 117744.20 1964.00 23000.00 911.00 139500.00 115.25 200.00 283434.45
March 194373.20 6444.00 0.00 1279.00 129900.00 124.00 759.05 332879.25
Total 1977919.20
1181530.00
473700.00
22214.70
2408290.00
1463.25 13956.05
6079073.20
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MARKETING DEPARTMENT
Marketing department is headed by General Manager and under the control of dupty marketing manager. Under the control of marketing manager 38 members are working in the union.106 agents also involved in the marketing.
Marketing play an important role in selling the milk and milk products. Its help to increase the sales of the product. Milk is marketed in polythene covers such as 500ml and 250 ml. It is supplied by the organizational employees (milk vendors) at the residential areas and also milk par lour at non-residential areas.
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Marketing department
Executive officer-1
SFA-24
This union has been marketing its self produced product as well as it buys some product from other union and sell under the common brand name of Aavin.
Here is the list of self produced product namely
Milk Peda(Milk Kova) Butter Milk Floured Milk Badam Powder Mix
There are some product bought from other union and sold here such as,
Ghee Butter
The Aavin kumari is also having some retail out lets for direct sales
Namely,
Sl no Parlors
1 Aavin Parlors near Anna bus stand Nagercoil
2 Aavin Parlors near Ullavar chanthi,Vadaseri bus stand
3 Aavin Parlor near SCTC bus stand Nagercoil
4 Aavin Parlor inside the collector office campus,Nagercoil
5 Aavin Parlor at Nagercoil railway station,Nagercoil
6 Aavin milk parlor at Kanyakumari railway station,Kanyakumari
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7 Aavin Parlor nearby Kanyakumari co-operative milk producers union
The average sales per day is13000 liter and these sales are achieved through various medium such as 120 agents sales and 38 government and non governmental institutions.
Under tsunami rehabilitation scheme 7 were parlor been set upped by the government in full subsidy which are functioning now by self help group namely:
Place of milk parlors Functioned by
Kanyakumri Suriya Gandhi self help group
Medalam Malar udhaya marthandom self help group
Reethapuram Malar erisanaapalli self help group
Thoothur Malar china durai self help group
kulachel Salom good vision self help group
karugkal Pullathuvillai good vision self help group
Eethampulie Sakthi aangal self help group
The above parlors being functioned by these self help group and Aavin KUMARI is supplying dairy products to these parlors.
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Pricing of various products marketed by Aavin kumari
product Kg/ml/bottle/liter price
Butter 500 gram 100 rupees
Badam mix powder 200 gram 55 rupees
Milk peda 1kg 180 rupees
Butter milk 200ml 5 rupees
Flavored milk 200ml in bottle 14 rupees
Flavored milk 200m;l in pocket 12 rupees
Double toned milk 1liter for agent 21.40 rupees
Double toned milk 1 liter for card holder 18.50 rupees
Cow milk 1 liter for agent 25.40 rupees
ADVERTISEMENT
Since Aavin has good brand name among general public it doesn’t spend any money for promotional strategies such advertisement publicity etc
CHANNELS OF DISTRIBUTION
AAVIN milk is selling to the public through 8 channels. The following are the modes of sales.
Cash sales
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Special order sales Credit sales Milk parlor sales Card sales Vendors Agent sales Societies sales
CASH SALES
In cash sales the union in selling the milk for cash. General public, immediately pay the amount and purchase the milk product. Local sales are involved in cash sales MRP (Maximum retail price) rate is fixed for cash sales. The rate of milk packet per liter is Rs.18.00
SPECIAL ORDER SALES
For special order one rupee is increases from MRP rate. If general public order bulk amount of milk packet urgently. This will come under the special order sales.
CREDIT SALES
AAVIN Kumari has been supplying the milk in credit to many schools, hostels, college canteens, hospitals, etc. MRP rate in fixed for credit sales.
MILK PARLOURS
AAVIN Kumari has 5 milk parlors and 7 tsunami milk parlors, through which they sell the milk packets. The rate per liter is 18.00
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CARD SALES
Milk cards are issued for those who pay the amount in advance. The card will be issued from 1st to 14th and all holidays of every month. The validity of the card is form 16th to next month 15th. The rate per liter is 18.50 for card sales. Both morning and evening milk is supplied.
AGENT SALES
For the agent sales, the agent has to pay the amount previously for needed milk packets. The agent will purchase the cow milk packets for Rs.25.40 per liter and double tone milk for RS 21.40 The agents will be given a commission of 0.40 paisa per liter.
SOCIEITIES
Two societies are involved in selling the milk products. Societies purchased the milk form the union and selling to general public at MRP rate.
The above are the various distribution channels of kanyakumari dist co-operative union ltd
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SWOT ANALYSIS
STRENGTH
High popularity of trade name ie-Aavin Highly reputation for quality Non-adulteration Highly skilled employees Iso-9000-2000 certification Huge demand for Aavin product Variety of products Financial incentives and subsidies from government
WEAKNESS
Lack of man power Lack of awareness among milk pouring members Increasing number of dormant societies Improper staffing in member societies Lack of sales promotional activities
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OPPORTUNITIES
Huge demand for dairy products Product diversification Attracting foreign customers
THREATS
Continuous reduction of milk to union from pouring members New player in market with high advertisement Political interference Increasing level of adulteration tendency among milk pouring
members Increasing number of dormant societies
FINDING AND SUGGESTION
POSITIVE FINDINGS
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All the employees working in Kanyakumari District co-
operative milk producer union are satisfied with their job and
salary.
The employees are highly skilled and able to accomadaly any
sibraction.
Proper utilization raw material, and raw milks.
The company is running profitabily.
NEGATIVE FINDINGS
Many department managers post are found is to be vacant in
the union.
Increasing number of dorments societies.
Reduction in supply of raw milk.
Inadequate staffing.
Lack of sales promotion activities.
Regarding pension and PF the employees are not seems to be
satisfied.
Overburdening of work.
SUGGESTIONS:
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It is suggested to administrative department to fill the vacancy post
and take necessary steps.
It is suggested that the marketing department may go for proper
sales promotional activities. Such as ,
Advertisments
Media Advertisments
The milk pouring members should be paid adquate price for their
milk . So that the union may retain their raw milk suppliers.
Proper staffs may be appointed to dormant socities.
Other incentives may be paid to the suppliers of raw milk.
The government must create awareness among general public
regarding cattle growing and its benefits.
CONCLUSION
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Aavin kumari has been enjoyed monopoly in the field of Diary by
marketting sachet milk in Kanyakumari district by adapting different
technique like Door to door delivery,selling through the milk bars etc.
SWOT analysis was done to identify the strength, weakness,
opportunities,threats. It was found out theat with these strengths and
opportunities they can drive out the threats from other competitors. But
however from SWOT analysis it is evedient that the supply of milk from
pouring members considerably reducing month by month and also new
competitors pays more amount to pouring members to trap them in their
hands. Therefore it is advised that the management may take necessary
steps to overcome these problem by initiating various programs, like
cost reduction advertisment awareness among pouring members and
customers.
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