A project report on public awareness regarding adulteration of milk

CONTENTS

EXECUTIVE SUMMARY

Dharwad Milk Union is one of the member milk unions among 13 unions in the

Karnataka state and functioning at Middle level between the Dairy Co-operative

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EXECUTIVE SUMMARY

ABOUT INDUSTRY

COMPANY PROFILE

RESEARCH METHODOLOGY

DATA ANALYSIS

FINDINGS

SUGGESTIONS

CONCLUSION

BIBLIOGRAPHY

“Public awareness regarding adulteration of milk” DHARWAD MILK UNION

Societies (DCS) member and Karnataka Milk Federation (KMF) where the milk

procurement, pasteurization, processing and marketing is taking place.

It was a great experience to undergo summer in-plant training on “A Study

on Public awareness regarding the adulteration of milk in dharwad city” During the

study I tried my best to know the various departments of the company, from

production to the marketing of milk. In the first half of my study i.e. Organizational

study I found that Marketing department plays key role in the company.

In this report I tried to know the Public awareness regarding adulteration of

milk which may help the Marketing department of the company as well as to the

company. The study focused on how exactly Public awareness about adulteration in

milk. And does the Public awareness according to the company? In the findings and

suggestion part I tried to find the answers to the above.

While survey trough questionnaire, I came to know the company have to

improve sales trough advertisement, they should aware to customers about company.

Products they should put banners and hoarding at the public places, the company

highlight its products as a health conscious trough advertisement.

INDUSTRIAL PROFILE

DAIRY INDUSTRY IN INDIA:

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Dairy enterprise is an important occupation of farmer. In India nearly 70% of the people

depend on agriculture. It is the backbone of India. Dairy is linked with agriculture

industry to a large extent.

Animal husbandry in India is an essential part of agriculture. It is mainly a rural

occupation closely associated with agriculture.

DEVELOMENT OF DAIRY INDUSTRY IN INDIA:

During the Pre-independence year there was no serious stress given to dairy

industry. In 1886 the Department of Defense of the British Government established the

dairy farms for the supply of milk to the British troops in Allahabad.

Later, in 1920 serious steps were taken by Mr. William Smith, an expert in

dairy forming to improve the milk production There was discrimination done to the

Indians hence this led to the rise of the first milk union in India. In Lucknow in 1937

called the Lucknow milk producer’s Co-operative union Ltd.

In 1946 AMUL (Anand Milk Udyog Ltd) was started in Gujarat to bring up the

economic stability of villagers. When the farmer Prime Minister Lal Bahaddur Shastri

visited the functioning as it was rendering a social service to the society, which helped

the villagers to come in the national economic stream.

The dairy and Animal Husbandry received serious attention after the

independence. There were lots many of progressive steps taken by the government

through five year plans. This led to the formation of National Dairy Development

Board in 1965 & thus in 1970 he decided to Bring a “ White Revolution” through out

the country, Initially 10 states were selected were for this purpose excluding

Karnataka.

In Karnataka in 1974 an integrated project was launched to restructure and

reorganize the dairy industry on Co-operative principle of AMUL and to lay

foundation for new direction in dairy industry.

NATIONAL DARIY DEVELOMENT BOARD:

History:



The NDDB was founded to replace exploitation with empowerment, tradition

with Modernity, Stagnation with growth, transforming dairy into and instrument for

the development of Indian’s rural people.

The NDDB was established in 1965; the board is registered under the Societies

Registration Act and the public Trust Act, fulfilling the desire of the Prime Minister of

India – the late Lal Bahaddur Shastri to extend the success of the Kaira Co-operative

Milk producers union (AMUL) TO OTHER PARTS OF India. Dr Vergese Kurien was

the founder chairman. The success combined the wisdom & energy of farmers with

professional management to successful capture liquid milk and milk product markets

while supporting farmer’s investment with inputs and services.

The Growth:

NDDB began its operations with the mission of making dairying a vehicle to a

better future for millions of gross roots milk producers. The mission archived helped to

launce ‘’Operation Flood’’, a programmed extending over 26 years and with the help

of World Bank Loan India become the world’s largest milk producing country. As per

March 2001 India’s 96000 Dairy Co-operative are integrated thorough a three Tier Cc-

operative structure. The Anand pattern, which is owned by more than 10 million

formers, procures an average of 1605 million liters of milk everyday. The milk is

processed and marketed by 170 milk producers’ co-operative unions which, in turn

own 15 state co-operative milk marketing federation. Since its establishment the dairy

development board has planned and spearheaded India’s Dairy programmer by placing

dairy development in the hands of milk producers and the professionals they employ to

manage their co-operatives. In addition, NDDB also promotes other commodity based

co-operative, allied industries and veterinary biologically on an intensive and nation

wide basis.

Objectives of NDDB:



To sponsor, promote, manage, acquire, construct or control any plant or work,

which promote projects of general public utility relation to dairying.

To make information available on request to technical services to increase

production of Milk.

To prepare initial feasibility studies of dairying and other dairy related projects

and undertake subsequent designing planning and start up those projects.

To undertake research and development programmed related to production and

marketing of milk and milk products.

To provide assistance for exchange of information to other international

agencies.

Services rendered by NDDB:

Planning dairy and rural development projects.

Organization of farmer co-operative societies.

Setting up of dairy and cattle feed plants.

Manpower planning and training.

Applied research and development.

Implementation of milk production enchantment programmed.

DHARWAD MILK UNION

Establishment:



The Dharwad Milk union is co-operative society among the 13

establishment, under KMF The dharwad Milk Union (DMU) is one of the most modern

plant in Karnataka. it is located in specious 15 acres of land, located in lakamanahalli

industrial area, adjacent to the national highway -4 it is patterned after AMUL Milk dairy

Anand Gujarat.

History:

A group of experienced offices appointed by the Karnataka Milk Federation

surveyed the whole of dharwad districts in before 1984 dairy was run by Karnataka

government in 1984 it was being handed over to Karnataka milk federation and in 1988

the unit is handed over to cooperative society called as dharwad milk union operated by

co-operative societies of four north Karnataka Districts, dharwad, Gadag, Haveri, Uttar

Kannada.

The production capacity of DMU is 2 lakh liters of milk per day and also has

the capacity to produce 12 tons of milk powder 10 tones of butter and 6 tones of Ghee per

day.

DMU collecting 80 thousand liters of milk per day from its societies and sells

above 70 thousand liters per day and the remaining milk is used for produce milk

products.

COMPANY PROFILE

Status A co-operative society registered under the co-operative



Act 1959.

Location Lakmanahalli, industrial area, Dharwad

Share capital 3 crores by members and 2 crores by government of

Karnataka

Plant capacity 2 lakh liters per day

Milk powder 12tons/day

Butter 6tons/day

Ghee 6tons/day

Milk chilling centers Gadag 20,000 ltrs/day

Haveri 20,000 ltrs/day

Hirekerur 20,000 ltrs/day

Naragund 8,000 ltrs/day

Ron 10,000 ltrs/day

Sirsi 20,000 ltrs/day

Presence value of activity Collection of Milk 80,000 ltrs/day

Sales of Milk 70,000 ltrs/day

Area of operation Dharwad, Haveri, Gadag, Uttar kannada districts

Board of directors Elected members 8

Ex officers 3

By govt 5

Total workers 393 workers

Departments 8

Brand name NANDINI

Products Milk:

Toned Milk, full cream milk, standard milk, shubham

milk, homogenized milk.

Milk products:

Butter, ghee, curd, lassi, paneer, milk powder, khova, peda,

mysore pack etc……

Co-operative societies at

village level

460 socities



Vision statement of DMU:

Total quality

Honesty

Discipline

Cleanliness

Transparency

Sincerity and dedication

Co-operation free of politics

Sovereignty

Respecting each other's, opinions, ideas & feelings.

Mission statement of DMU:

At DMU we Endeavour to satisfy the taste and nutritional requirements of the

customers. Through excellence in marketing by DMU committed team, DMU are

committed to offering quality products that provide best value for money.

Quality policy of DMU:

To ensure pure, hygienic milk and milk products through continuous improvement

of quality standards.

Infrastructure facilities:

Infrastructure facilities in DMU, they have these won chilling center and they can

distribute milk with the capacity of covering the 11 routes and the capacity is 1, 00,000

LPD.

Other facilities like:

Security facilities



Canteen facilities

Shift: Three shift per day.

Manual punching card and computer entries will be there

Functions of DMU:

The main function of DMU is to procure milk from villagers and pay them the

right price.

To educate the villagers about milk and its quality.

To make 'Nandini' as a part of daily life.

To provide good quality of cattle feed, fodder, veterinary aid seeds, etc., to the

villagers.

To see that the DCS's are carrying out their activities properly and in an efficient

manner.

To see that the milk is brought from DCS's to the chilling centers in the prescribed

time.

To look the accounts of the DCS's supervise the purchase process and market the

milk and milk products.

Objectives of DMU:



Providing hygienic and good quality of milk to the consumers.

To build the economic strength of the milk producers in villagers.

To eliminate middlemen's in the business so that the milk producers receive their

appropriate share of bread.

To educate the villagers about the adulteration of milk and its harmful effect on

the body.

To see that every citizen becomes healthy by consuming good quality of milk.

To make villagers self-viable and build self image.

Goals of DMU:

Generating employment opportunities for rural mass urban.

Procurement of good milk.

Supplying quality milk to the customers in the city at appropriate Price.

Process at DMU:

The milk collected at DCS's is brought to the center through carriers, trucks etc.

The quality and quantity of milk bought is checked at the Reception center by a

supervisor.

A sample of milk is taken and is tested in a laboratory for fat content, Solid Not

Fat (SNF) acidity etc.

As the milk is at room temperature it is to be brought down to 4°C. to 5 degree C.

So that it may check the growth of bacteria. To ensure this milk is passed through a

chilling chamber where the milk is chilled. Its temperature is bought down and then the

milk is stored in a tank called as "Ram Milk Tank".

From this tank the milk is pumped to a pasteurizing cell where the milk is heated



up to 72°C and 15 seconds, so that all the bacteria and microorganisms may be killed and

then the milk is simultaneously cooled to 4°C to 5 degree C and is stored in a

"Pasteurized Milk Tank".

From here the milk is separated according to the requirement of production of

different types of milk and the remaining milk is used for manufacturing milk products.



Product Profile:

Nandini Toned Fresh and Pure milk containing

3.0% fat and 8.5% SNF. Available in 500ml and

1litre packs.

Nandini Homogenized Milk is pure milk which is

homogenized and pasteurized. Consistent right

through, it gives you more cups of tea or coffee and

is easily digestible.

Full Cream milk. Containing 6% Fat and 9 %

SNF.A rich, creamier and tastier milk, Ideal for

preparing home-made sweets & savories.

Cow’s pure milk, UHT processed bacteria free in a

tamper-proof tetra-fino pack which keeps this milk

fresh for 60 days without refrigeration until opened.

Available in 500ml Fino and in 200ml Bricks

A taste of purity. Nandini Ghee made from pure

butter. It is fresh and pure with a delicious flavor.

Hygienically manufactured and packed in a special

pack to retain the goodness of pure ghee. Shelf life of



6 months at ambient temperatures. Available in 200ml, 500ml, 1000ml sachets,

5lts tins and 15.0 kg tins

Nandini Curd made from pure milk. It’s thick and

delicious. Giving you all the goodness of homemade

curds. Available in 200gms and 500gms sachet.

No matter what you are celebrating! Made from pure

milk, Nandini Peda is a delicious treat for the family.

Store at room temperature approximately 7 days

Available in 250gms pack containing 10 pieces each.

Great way to those soft and juicy jamoon treats at

home! Nandini Gulab Jamoon Mix is made from

Nandini skimmed milk powder, maida, soji and Nandini

Special Grade Ghee. Available in 100gms and 200gms

standy pouch with a five layer foil lamination. Shelf life

of 6 months.

Nandini spiced Butter Milk is a refreshing health drink.

It is made from quality curds and is blended with fresh

green chilies, green coriander leaves, 13safetida and

fresh ginger. Nandini spiced butter promotes health and

easy digestion. It is available in 200 ml packs and is



priced at most competitive rates, so that it is affordable to all sections of

people.

Sterilized flavored milk, a nutritious and healthy drink

and an all-season wholesome drink available in five

different flavors – pineapple, rose, badam, pista.

Rich, smooth and delicious. Nandini Butter is made out

of fresh pasteurized cream. Rich taste, smooth texture and

the rich purity of cow’s milk makes any preparation a

delicious treat. Available in 100gms (salted), 200gms and

500gms cartons both salted and unsalted,



Organizational Structure:

DEPARTMENTS OF THE COMPANY:

Production department

Administration department

Engineering department

Procurement & input department

Stores department

Security department

Processing department

Quality control department

Finance department

Marketing department

Distribution department

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BOARD

Directors(8members)

Ex officers(5members)

Govt nominees

Procurement

Dept

Product president director

Marketing dept

Administrative dept

Finance dept

Security dept

Transport Quality control

F.G.S& stores M.I.S

Accounts &

purchase

15


PROCUREMENT AND INPUT DEPARTMENT:

The structure of procurement & input department:

The Union carries on procurement by setting up co-operative societies at village

level. Later milk is collected in the Chilling Center. Milk collected from the milk center,

is first tested. There is milk - testing equipments for this purpose. Then a survey on

availability of transportation facilities and productive capacity of villages are conducted.

If the marketable surplus is more than 150 liters per day, a society is formed. Further 10

promoters are selected from the village and are given the responsibility of collecting the

capital for the society by selling shares. Procurement is done twice a day and payment is


Manager (P & I)

Procurement wing Technical Input Wing

Deputy Manager Deputy Manager

Assistant Manager Assistant Manager

Extension Officer Clerks

Clerks Helpers


made on the basis of percentage of the content and SNF in the milk.

After this, Milk is sent to Union else chilling center, whichever is near. At the

chilling center, milk is chilled up to 4 degree Celsius. Later this chilled milk is sent to

Union in Insulated Tankers for further processing. The main function of this department

is to procure milk different areas throughout the year.

DMU making a minimum RS.7.50 for cow milk and Rs. 10 for buffalo milk.

Sometimes price may vary with quality.

Procurement of milk varies from season to during flesh season i.e., from

September to late December the milk productivity is high and during summer the milk

productivity will come down.

The department also provides facilities that help in enhancing more

productivity. The main function of P & I Department is to organize, supervise and

operate village dairy co-operative societies and to procure more milk from village

societies. Other services provided are:

Veterinary services to keep up the good health of cattle through

o Regular health Camps

o Emergency service round the clock

o First aid, Vaccination, Infertility Camps, Fodder

Artificial Insemination facilities for improvement of Cattle breed.

Facilitating Training Programs regarding management of Cattle.

Supply of fodder to cattle.



PRODUCTION DEPARTEMENT:

The production department has the following structure:


Manager (Dairy)

Deputy Manager

Asst. Manager

Technical Officer

Senior Supervisor

Junior Supervisor

Office Staff

Asst. (Accounts) Asst. (Stores)

Clerk Typist

Dairy Operators Dairy technician Dairy Worker


PRPDUCTION PROCESS:


DCS

Fresh Liquid Milk

Chilling

Storing

Pasteurization

Separation

Homogenization

Storing

Sample Testing Fat and SNF

Packing

Dispatching


PRODUCTION AND PROCESS DEPARTMENT:

The main objective of this department is to follow up production schedule as per

plan and to maintain close and co-ordinate relationship with other department and ensures

to upgrade the technical efficiency of production. Milk, as it is highly perishable product

has to process immediately to avoid spoilage milk with respect to its flavor, texture and

taste.

Production department is well equipped and has various types of highly

sophisticated machines imported from Sweden and Denmark. Once the milk is received

from P & I department, it is first weighed with the help of weighing bowl. Later, it is

poured in dump tank. Sample testing is made through lactometer reading and other tests.

The fat and SNF content of each sample of milk is accessed the cow and buffalo's milk

are separately received and sent to the production section separately through two different

stainless steel pipes.

Later, the raw milk is passed through plate chiller of variable capacity where it is

cooled up to 4-5 degrees Celsius. This cooled raw material is further stored in a silo of

30,000 liters capacity.

PURPOSE OF CHILLING:

This is done to avoid the growth of microorganisms, which are responsible for

spoilage of milk and bitter taste. The milk, which is stored in silos, is pumped through

pipeline to the balance tank, which helps to maintain the steady speed flow of milk in the

Pasteurization machine. In, DMU, there are 2 milk Pasteurization machine and 1 Cream

Pasteurization machine.



PURPOSE OF PASTEURIZATION:

Pasteurization is a process where milk is heated to high temperature and cooled

instantly, to destroy any microorganism. The pasteurized milk will stored in Pasteurized

milk silos and then sent to pre-packing section. Packing is done in 500ml and 1000ml and

stored in cold storage at 7°.

PASTEURIZATION OF CREAM:

The milk in bulk is taken to the cream separator. Here, the, cream is separated.

The cream is passed through cream Pasteurization Unit. This cream is sent to Butter

Section. The milk with no fat is skimmed milk. This skim milk 'is pumped back to

Pasteurization Unit and heated to 72° using steam and chilled to 4° using chilled water

and stored silos. This skimmed milk is sent to powder section. The pasteurize cream is

mixed in portion to pasteurized milk.

The different types of milk with difference in quality are:

TYPES OF MILK CONTENT

FAT (in %) SNF (in %)

Toned milk 3.0 8.5

Standard milk 4.5 8.5

Shubham milk 5.0 9.0



The below table gives a brief idea of the milk products, their fat SNF,

moisture Content:

PRODUCT FAT SNF MOISTURE

Butter 83% 1% 16%

Ghee 99.8% - 0.2%

Panner 20% 30% 50%

QUALITY DEPARTMENT:

The structure of Quality control department:


Deputy Manager

Asst. Manager Asst. Manager

Quality Assistant Officer (Chemicals)

Quality Assistant Officer (Bacteriology)

Lab Assistant Quality Asst.

Quality Analyst


Quality Control Department:

A qualified Q.C officer is in charge of this section which works in all the three

shifts. The main of this department is to see and check the quality of milk and milk

products produced in the plant. The activities of this section in brief are as listed below:

1. Tanker milk : Fat, Snf, Temperature, acidity, cob, and

Adulterants

.

2. Can milk: : organoleptic, fat & snf of society samples

And cob of doubtful cases

3. Raw milk silo : stock check at beginning and end of shift.

Temperature, fat, snf, clr, and acidity

4. pasteurized milk silo : fat , snf, mbrt, phosphates, temperature

And keeping quality

5. Butter : fat, curd, moisture, salt, yeast & mould,

Coli Form count.

6. ghee : moisture and free fatty acid

7. peda : moisture and total solids

8. powder : snf, moisture, burnt particles etc

9. material testing : chemicals and packing materials

10. Water- : hardness, ph, alkalinity, total dissolved



Solids Of raw, soft and boiler blow down

Water.

There are various tests conducted by the officer in charge as well as the assistants

to meet this requirement. If any product does not pass through the quality standard then

the product is rejected. Even before dispatching the

Products undergo testing and it is only after the approval of the quality department

that the goods are dispatched.

Test conducted at DMU:

When the milk arrives at DMU, at the reception center a panel of well-qualified

persons in a laboratory tests the quality and quantity of milk. There are number of tests

carried, some of them are as follows:

on boiling (COB) test

Clot Alcohol test

Taste

Flavor

Acidity

Corrected lactometer reading (CLR)

Gerber method for fat test.

Milk-tested method

Moisture test

Solid not fat (SNF) test.

Test for SNF:

SNF is tested using lactometer at 27oc because at this temperature the SNF and fat

contact will be equally distributed in the milk.



TESTS FOR FAT:

Gerber method:

This is the most accurate scientific method of checking the fat content in the

milk. In this method 10% of H2SO4 (90%dilute) + 10.75ml of milk is taken in a test tube

with appropriate marketing. To this 1ml of Amyl alcohol is added. Shake well and

centrifuge it at 1200 RPM (revolutions per minute) for 3 minutes. This gives the amount

of fat content in the milk.

Out of these some tests are carried out for milk products such as moisture test etc

and the remaining are carried for milk.

Other tests conducted in laboratory:

Phosphates test:

This test is carried out to see that whether the milk is pasteurized or not. If the test

shows yellow color it is raw milk and if it shows white color it is pasteurized milk. For

this test 5ml of Disodium-4 Para nitro phenyl die-sodium salt =1 of milk. Keep it in water

incubator at 37o

Methelene Blue Reduction Test (MBRT):

This test is carried to test the life of the Pasteurized milk. For this test 10ml

pasteurized of milk +1ml of MBR solution. This mixture is kept for one hour and if the

color is reduced to blue in color in 1 hour, it extends the life of the milk to 3hours.

Alcoholic Test:

This test is done to check the acidity of the milk. For this test 65% of alcohol is

mixed with equal volume of milk. If any precipitate in the test tube then it shows that it is

positive meaning it contains alcohol which gives higher acidity.



Acidity Test:

This test is also carried out to check the acidity of the milk. For this test 10ml of

milk +10ml of distilled water +1 or 2 drops of phenolphthalein is added as an indicator.

This mixture is titrated till the color changes from, white to light pink in color. This

shows the percentage of lactic acid content in the milk.

The other tests like taste, flavor etc…., are conducted at the reception center by

the person in charge. These all tests are conducted to ensure that right quality of milk and

milk products are produced

MARKETTING DEPARTMENT:

The structure of marketing department:


Manager

Deputy Manger (Account / Audit

Deputy Manger (Account / Audit

Asst. Manager Asst. Manager (Tech. Officer)

Supervisor (FGS/Stores)

Supervisor

Market assistant Market assistant


Marketing Department is very important part of Organization marketing of milk and

its products is the greatest responsibility to all the products before loosing its quality.

The marketing department of DMU is considerably extensive which covers the area

of north GOA, UTTAR KANNADA,HUBLI,DARWAD,GADAG & HAVERI today’s

market share of DMU is 23%.

Functions of marketing department:

To prepare the marketing plan at the beginning of every year, taking into

consideration

The demand, sales, production capacity and customer performance.

To promote milk and milk products through medices.

To study competitors products and their strategies.

Nandini. 23%

Loose vendors. 57%

Private Brand. 14%

Others. 06%

Even today large no of the market share lies with the loose vendors who supplies inferior

quality of the milk. There fore it is necessary for the company to undertake an aggressive

marketing campaign and educate people about the quality of the milk.

MARKETING STRATEGY:

Visit to all roots of distribution vehicle for connect with all agents.

Aims to conduct consumer awareness program.

Aims to conduct agents meeting.

Aims to setup more Nandini milk parlors.

Joining to other program.



Women’s association.

Aiming to set up new sales promotional and advertising activities.

COMPETITORS:

Arokya

Aditya

Bharath.

Spurthi.

varana

Shrikrishna

Loose vendors

DISTRIBUTION CHANNEL:

DMU Transportation Dealers Door Delivery Boys

Consumer

DMU Transportation Institution.

(Institution: Hospitals, Hotels, Hostels etc.)

DMU Transportation Parlors Consumers.

DMU Transportation Day counters Consumers.

MEDIA OF ADVERTISEMENT:

News Papers.

T.V.Add.

Wall paint.

Pamphlets.



Public Awareness Programmes

SALES PROMOTION:

Providing discounts, incentives, to agents for increase sales.

MANAGEMENT INFORMATION SYSTEM DEPARTMENT:

Function of MIS department:

To maintain daily reports

To maintain information regarding input and output

Maintains town wise sales report

Reports regarding procurement and input

Maintaining accounts of daily purchase of ice and water.

The structure of MIS department:


MANAGING DIRECTOR

MIS OFFICER

MIS ASSISTANCE


STORE DEPARTMEENT:

Store department structure:

The stores department in DMU follows the Cordex System (Coded Control

System). A card is maintained for each item and a number is allotted. The card attached to

each article consists of amount balance, date of issue, purchase etc., this is later recorded

in separated ledger book. The inventors are of different kind ranging from mechanical,

spares, packing items to animal drugs, and stationary and veterinary drugs. There are at

least 4000 different inventories.

This department has the following services:

It tries to maintain maximum and minimum level of inventory so as to avoid

blockage of capital and storage.

Ordinary and local available commodities are maintained at minimum possible

Level.


Store superdent

Store Assistant (FDG)

Store Assistant (GR-2)

Helpers


Items of urgent and not easily available are stored sufficiently for further demand.

FINISHED GOODS STORES:

The FGS department has the following structure:

Assistant Manager

Marketing Assistant Account Assistant

Dairy operator

Dairy Workers

Finished Goods Stores:

This department acts as an interface between production and Marketing

Department. It is concerned with maintenance of finishes goods connected records. It

receives all the finished goods and issues the stock to marketing department as per

indents. It ensures that the goods are maintained properly with respect to quality.

Accounts are maintained and daily and monthly report is submitted to the

production. Marketing and Finance Department, as the products as perishable first-in-

first-out method of inventory is followed



ADMINISTRATION DEPARTEMENT:

The department has the following structure:

Functions of administration department:

Maintenance of attendance.

Establishment of billing.

Maintenance of service records.

Domestic enquiry.

To maintain shifts timing.

To look after recruitment process.

Conducting training to the new employees and also to the existing once.


Deputy Manager

Asst. Manager (Board) Asst. Manager (Personnel)

Admn Superintendent Admn Superintendent

Admn. Assistant Time Canteen Security


Responsibility of Administration Department:

To look after the overall administration of time office management.

Conducting training to the new employees and also to the existing once.

To look after over recruitment process.

To maintain shifts timings.

FINANCE DEPARTMENT :

The main activity of the finance department is to keep all the account

of the financial transactions. It is responsible for maintaining up to date account. The

various activities are collected to different sections.

The structure of finance department:


DEPUTY MANAGER FINANCE

ASSISTANT MANAGER

HELPERS

ACCOUNT ASSISTANT


RESEARCH METHODOLOGY:

Topic of the study:

“Public awareness regarding the adulteration of milk”

Objectives of the study:

To know about the consumer awareness about the adulteration of milk.

To know the consumer perception towards quality and price of Nandini milk.

To know the effectiveness of promotional activities conducted by DMU.

Need for the study:

The study will try to know the reasons for declining of sales of Nandini

although it is having good brand name in the market. And try to know customers

awareness level towards adulteration of the milk.

Scope of the study:

The scope of the project is to know the consumers’ awareness towards

adulteration of milk

The study will help the respondents to know the adulteration of milk.

The study will help the company to know the expectations of the customers.

The study will help the company to make strategies to improve their

services to meet customers’ expectation.

Limitations of the study:



Time limitation the study is restricted to 8 week.

Study limited to Dharwad city only.

The study focused on only marketing aspects.

Sampling and the Testing of hypothesis:

For this research study I have chosen 100 customers as a sample size, among these 30

for pilot study. My sample unit will be 4 areas of Dharwad city. My sampling elements

will be existing and non existing customers

Data Collection Methods:

The information necessary for this research study is collected by tapping

primary and secondary sources. The sources are as follows:

Primary Sources:

a) Questionnaire

b) Personal interaction

Secondary Sources:

a) Company reports.

b) Company website.

c) Related Information from Internet.

Sampling process:

1. Population: Customers from the Dharwad city.

2. Sampling frame: Few areas Dharwad city.

3. Sampling unit: House wives, Business men, professionals

4. Sampling size: 100 units.

5. Sampling method: Simple Random Sampling.



1.

Frequencies

Do you know that adulteration can be done in milk

83 83.0 83.0 83.0

17 17.0 17.0 100.0

100 100.0 100.0

1=yes

2=no

Total

ValidFrequency Percent Valid Percent

CumulativePercent



2=no1=yes

Fre

qu

en

cy

100

80

60

40

20

0

ANALYSIS: Out of the 100 respondent 83% of respondents said that they know that

adulteration can be done in the milk & remaining 17% don’t know that adulteration can

be done in milk.



INTERPRETATION: the above table shows that the more number of respondents are

know that adulteration can be done in the milk and very few respondents don’t know.

2.

Frequencies

if yes which of the following you know in adulteration?

18 18.0 18.0 18.0

56 56.0 56.0 74.0

16 16.0 16.0 90.0

1 1.0 1.0 91.0

9 9.0 9.0 100.0

100 100.0 100.0

adding water

adding chemicals

adding flour

adding gumpowder/gelatin etc forthickening the milk

Total


CumulativePercent



adding gum powder/ge

adding flour

adding chemicals

adding water

Fre

qu

en

cy

60

50

40

30

20

10

0

ANALYSIS: out of the 100 respondents 56% of respondents know about adding water,

16% were know about adding chemicals, 9% respondents were know about adding gum



powder etc & 1% of respondent were knew about the adding flour & the 18% of the

respondents said that they don’t about the adulteration of milk.

INTEPRETATION: the more number of respondents were aware of adding water in the

milk and only few respondents were aware of chemicals adding flour and adding gum

powder etc.

3.

Frequencies

are you aware of ill effects of consuming adulterated milk?

43 43.0 43.0 43.0

57 57.0 57.0 100.0

100 100.0 100.0

yes

no

Total


CumulativePercent



noyes

Fre

qu

en

cy

60

50

40

30

20

10

0

ANALYSIS: Out of the 100 respondents 43% of respondents said that they aware of ill

effects of consuming adulterated milk and 57% respondent don’t aware about that.



INTRPRETAION: the above shows that the more number of respondents don’t know

about ill effects by consuming adulterated milk and few respondents know about that.

4.

Frequencies

if yes which ill effects do you know ?

58 58.0 58.0 58.0

21 21.0 21.0 79.0

2 2.0 2.0 81.0

19 19.0 19.0 100.0

100 100.0 100.0

interstine problem

typhoid

dysentery

Total


CumulativePercent



dysenterytyphoidinterstine problem

Fre

qu

en

cy

70

60

50

40

30

20

10

0

ANALYSIS: Out of 100 respondents 21% said they know about Intestine problem, 2%

Typhoid, 19% dysentery and 58% said they don’t know about the ill effects.



INTERPRETATION: the above table shows that the most of respondent don’t know

about ill effects by consuming adulterated milk, few responds know about intenstine

Problem and very few know about typhoid and dysentery.

5.

Frequencies

do you know what to observe while buying milk?

4 4.0 4.0 4.0

45 45.0 45.0 49.0

25 25.0 25.0 74.0

18 18.0 18.0 92.0

8 8.0 8.0 100.0

100 100.0 100.0

weight

date

price

content

manufacturer

Total


CumulativePercent



manufacturercontentpricedateweight

Fre

qu

en

cy

50

40

30

20

10

0



ANALYSIS: The above table & chart shows Out of 100 respondents, 45% of the

respondents observe date of the manufacturing, 25% observe price, 18% respondents

observe contents and 8% &4% respondents observe only manufacturer and weight.

INTERPRETATION: By survey we came to know that most of respondents are observe

about the manufacturing date and few respondents observes the price, content and

manufacturer and weight.

6.

Frequencies

are you satisfied with the quality of nandini milk?

84 84.0 84.0 84.0

16 16.0 16.0 100.0

100 100.0 100.0

yes

no

Total


CumulativePercent



noyes

Fre

qu

en

cy

100

80

60

40

20

0



ANALYSIS: Out of 100 respondents, 84% of people satisfied with the quality of Nandini

milk and only 16% of people not satisfied with the Nandini milk.

INTERPRETATION: This table and chart shows most of the respondents satisfied with

the quality of Nandini milk and only few respondents not satisfied.

7.

Frequencies

if yes,how much you are satisfied with quality of nandini milk?

14 14.0 14.0 14.0

9 9.0 9.0 23.0

22 22.0 22.0 45.0

41 41.0 41.0 86.0

14 14.0 14.0 100.0

100 100.0 100.0

0 to 25

26 to 50

51 to 75

76 to 100

Total


CumulativePercent




76 to 10051 to 7526 to 500 to 25

Fre

qu

en

cy

50

40

30

20

10

0


ANALYSIS: This table and chart shows Out of 100 respondents , 41% of people satisfied

with the quality of Nandini milk,14% of people highly satisfied and 22% & 9% of people

Average and dissatisfied. Remaining people are not satisfied.

INTERPRETATION: By this survey most of people satisfied with quality of Nandini

milk but people are not highly satisfied so people are said improve the quality of milk

And milk products.

8.

Frequencies

how do you feel about the price of nandini milk compare to other milk

3 3.0 3.0 3.0

7 7.0 7.0 10.0

72 72.0 72.0 82.0

17 17.0 17.0 99.0

1 1.0 1.0 100.0

100 100.0 100.0

low

Affordable

High

Very high

Total


CumulativePercent



Very highHighAffordablelow

Fre

qu

en

cy

80

60

40

20

0



ANALISIS: Out of 100 respondents, 72% of people said price is average, 17% & 1% of

people says high and very high and 7% of people told Price is low. remaining 3% don’t

about the price.

INTERPRETATION: By this survey most of the people say price is average Compare to

other brand milk, it is enough buying the Nandini milk.

9.

Frequencies

are aware of promotional activities conducted by dharwad milk uniontowards nandini milk?

76 76.0 76.0 76.0

24 24.0 24.0 100.0

100 100.0 100.0

yes

no

Total


CumulativePercent

are aware of promotional activities conducted by dharwad milk union towa

are aware of promotional activities conducted by dharwad milk union towa

noyes

Fre

qu

en

cy

80

60

40

20

0



ANALYSIS: Out of 100 respondents, 76% people are aware of promotional activities

24% of them are not aware.

INTERPRETATION: Maximum numbers of the respondents are aware of Promotional

activities of Dharwad milk union and few respondents don’t know about about

promotional activities.

10.

Frequencies

if yes which of the following promotional activities do you know ?

26 26.0 26.0 26.0

38 38.0 38.0 64.0

18 18.0 18.0 82.0

6 6.0 6.0 88.0

6 6.0 6.0 94.0

6 6.0 6.0 100.0

100 100.0 100.0

t v add

news papre

pomphlents

banners

public awarness program

Total


CumulativePercent



public awarness prog

banners

pomphlents

news papre

t v add

Fre

qu

en

cy

40

30

20

10

0



ANALYSIS: out of 100 respondents 38% of the respondents came to know about Nandini

through Television, 18% through News paper and remaining 18% through other Medias.

INTERPRETATION: the most of respondents know about T.V ads and few respondents

know about news paper, pamphlets and public awareness program.

11.

Frequencies

are the promotional activities helping you to know about good quality &adultretaion of milk ?

62 62.0 62.0 62.0

38 38.0 38.0 100.0

100 100.0 100.0

yes

no

Total


CumulativePercent

are the promotional activities helping you to know about good quality &

are the promotional activities helping you to know about good quality &

noyes

Fre

qu

en

cy

70

60

50

40

30

20

10

0



ANALYSIS: out of 100 respondents 62% of respondents are agree that promotional

activities will help the know the adulteration of milk and remaining 38% do not agree.

INTERPRETATION: most of the respondents are agree that promotional activities will

help the know adulteration and quality of milk.

12.

Frequencies

if yes which of the promotional activities helping you to know about good quality&adultretion of milk

40 40.0 40.0 40.0

19 19.0 19.0 59.0

15 15.0 15.0 74.0

2 2.0 2.0 76.0

2 2.0 2.0 78.0

22 22.0 22.0 100.0

100 100.0 100.0

t v add

news paper

pomplets

banners

public awerness program

Total


CumulativePercent



if yes which of the promotional activities helping you to know about goo

if yes which of the promotional activities helping you to know about goo

public awerness prog

banners

pomplets

news paper

t v add

Fre

qu

en

cy

50

40

30

20

10

0

ANALYSIS: 22% respondents are will help to know through public awareness program

and 19% respondents are will help to know through T.V add and remaining respondents’

trough other promotional activities to know about the quality and adulteration of milk.

INTERPRETATION: most of the respondents said that public awareness will help to

them to know about quality and adulteration of milk.

13.

Frequencies

are you aware of public awerness program cunducted by dharwad milkunion?

37 37.0 37.0 37.0

63 63.0 63.0 100.0

100 100.0 100.0

yes

no

Total


CumulativePercent



are you aware of public awerness program cunducted by dharwad milk union

are you aware of public awerness program cunducted by dharwad milk union

noyes

Fre

qu

en

cy70

60

50

40

30

20

10

0

ANALYSIS: Out of 100 respondents 63% not aware of public awareness program

conducted by DMU and remaining 37% of them aware of public awareness program.

INTERPRETATION: the most of respondents don’t know about the public awareness

program conducting by DMU, few of them know about that.

14.

Frequencies



if yes which of the following program are aware of ?

63 63.0 63.0 63.0

7 7.0 7.0 70.0

11 11.0 11.0 81.0

3 3.0 3.0 84.0

6 6.0 6.0 90.0

10 10.0 10.0 100.0

100 100.0 100.0

schools childernsprogram

door to door

doctor visit

mahilamandal program

quality awarenessprogram

Total


CumulativePercent



quality awareness pr


doctor visit

door to door

schools childerns pr

Fre

qu

en

cy

70

60

50

40

30

20

10

0

ANALYSIS: In 100 respondents, 63% respondents don’t know about this program, 7%

know about school children program, 11% respondents know about Door to Door and

only 3% & 6% respondents know about doctor visit and mahila mandal program.

INTERPRETATION: only few respondents know about the public awareness program

conducting by DMU.

15.

Frequencies



which of the following QAP is most effective to know about the adultretion & qualityaspects?

4 4.0 4.0 4.0

24 24.0 24.0 28.0

18 18.0 18.0 46.0

14 14.0 14.0 60.0

40 40.0 40.0 100.0

100 100.0 100.0

school childern program

door to door

doctor visit


quality awarenessprogram

Total


CumulativePercent

which of the following QAP is most effective to know about the adultreti

which of the following QAP is most effective to know about the adultreti

quality awareness pr


doctor visit

door to door

school childern prog

Fre

qu

en

cy

50

40

30

20

10

0

ANALYSIS:40% respondents said that quality awareness program is most effective know

about adulteration and quality aspects, 24% of the respondent Door to Door, 18% Doctor

visit and remaining respondents are other programmes.

INTERPRETATION: the most of the respondents says that Quality awareness programs

is most effective to know the adulteration and quality aspects.

16.

Frequencies



do you know meaning of mnemonic symbol?

63 63.0 63.0 63.0

37 37.0 37.0 100.0

100 100.0 100.0

yes

no

Total


CumulativePercent



noyes

Fre

qu

en

cy

70

60

50

40

30

20

10

0

ANALYSIS: Out of 100 respondents, 63% of respondents are knowing the meaning of

Mnemonic symbol and remaining 37% of respondents don’t know.

INTERPRETATION: most of the respondents are aware the meaning of mnemonic

symbol. Mnemonic symbol meaning is “fresh & pure”

17.

Frequencies



are you aware of co-operative dairies?

64 64.0 64.0 64.0

36 36.0 36.0 100.0

100 100.0 100.0

yes

no

Total


CumulativePercent



noyes

Fre

qu

en

cy

70

60

50

40

30

20

10

0

ANALYSIS: 64% respondents of the aware of co-operative dairies and 36% respondents

are not aware of co-operative dairies.

INTERPRETATION: most of respondents are aware of co- operative dairies, only few

respondents are not aware.

18.

Frequencies



do you know that there will authorized license for (MMPO)milk &milkproducts order?

34 34.0 34.0 34.0

66 66.0 66.0 100.0

100 100.0 100.0

yes

no

Total


CumulativePercent

do you know that there will authorized license for (MMPO)milk &milk prod

do you know that there will authorized license for (MMPO)milk &milk prod

noyes

Fre

qu

en

cy

70

60

50

40

30

20

10

0

ANALYSIS: Out of 100 respondents 66% respondents were do not know the authorized

license for MMPO and remaining 34% respondents were know.

INTERPRETATION: Only few respondents know the authorized license for MMPO

giving by government of India to good quality of milk & milk products.

TESTING OF HYPHOTESIS:



1. To know about the consumer awareness about the adulteration of milk.

H0; More than 55% of the respondents are aware of consuming adulterated milk.

H0 > 55%

H1; Less than 55% of the respondents are aware of consuming adulterated milk.

H1 < 55%

Testing of hypothesis at 5% level of significant

N=100

PH0=55% QH0=45%

p =43% = 0.43

Standard error = PH0*QH0

N

= 0.55*0.45

100

= 0.002

= 0,049

ZCAL = P –PH0

STD Error

= 0.43-0.55

0.049

= -2.44 < -1.64

= -2.44 >-1.64

ZCAL<ZTAB value

H0 reject H1 accept.

There for, Less than 55% of the respondents are aware of consuming

adulterated milk



2) To know the consumer perception towards quality & price of Nandini milk.

H0; More than 90% of the respondents are satisfied with the quality of Nandini milk

H0 > 90%

H1; Less than 90% of the respondents are satisfied with the quality of Nandini milk

H0 < 90%

Testing hypothesis of 5% level of significant

N=100

PH0=90% QH0=10%

p= 84% = 0.84


N

= 0.90*0.10

100

= 0.0009

= 0.03

Z CAL = P –PH0

STD Error

= 0.84 - 0.90

0.03

= -2.

-2.>-1.64

ZCAL<ZTAB value

H0 reject, H1 accept.

There for, Less than 90% of the respondents are satisfied with the quality of

Nandini milk



3. To know the effectiveness of promotional activities conducted by dharwad

milk union

H0; more than 75% of respondents are the promotional activities helping to know

about the quality & adulteration of milk.

H0 > 75%

H1; less than 75% of the respondents are the promotional activities helping to know

about the quality & adulteration of milk.

H1 < 75%

Testing of hypothesis at 5% level of significant

N=100

PH0=75% QH0=25%

p =62% = 0.62


N

= 0.75*0.25

100

= 0.002

= 0.044

Z CAL = P –PH0

STD Error

= 0.62-0.75

0.044

= -2.95

-2.95 <-1.64

ZCAL>ZTAB value

H0 reject, H1 accept.

There for, less than 75% of the respondents are the promotional activities

helping to know about the quality & adulteration of milk.



Crosstabs

Analysis: Out of 83 respondents who said adulteration can be done in milk and 56 of

them who said adding water in milk , 16 of them adding chemicals, 1 0f them adding

flour. and 17 respondent said no about adulteration can be done in the milk.

Analysis: Out of 84 respondents who said that satisfied with the quality of Nandini milk,

and 7 of them about price of Nandini milk is low. 72 of them said about price Nandini

milk is Affordable, 5 0f them said about price of Nandini milk is High, and 1 of them said

about price of Nandini milk is Very high.



FINDINGS:

1. Out of the 100 respondent 83% of respondents said that they know that

adulteration can be done in the milk & remaining 17% don’t know that

adulteration can be done in milk.

2. 56% of respondents know about adding water, 16% were know about adding

chemicals, 10% respondents were know about adding gum powder etc & 1% of

respondent were knew about the adding flour & the 17% of the respondents said

that they don’t about the adulteration of milk.

3. Out of the 100 respondents 43% of respondents said that they aware of ill effects

of consuming adulterated milk and 57% respondent don’t aware about that.

4. Out of 100 respondents 21% said they know about Intestine problem, 2%

Typhoid, 19% dysentery and 58% said they don’t know about the ill effects.

5. Out of 100 respondents, 45% of the respondents observe date of the

manufacturing, 25% observe price, 18% respondents observe contents and 8%

&4% respondents observe only manufacturer and weight.

6. Out of 100 respondents, 84% of people satisfied with the quality of Nandini milk

and only 16% of people not satisfied with the Nandini milk.

7. Out of 100 respondents, 41% of people satisfied with the quality of Nandini milk,

14% of people highly satisfied and 22% & 9% of people Average and dissatisfied.

Remaining people are not satisfied.

8. Out of 100 respondents, 72% of people said price is average, 17% & 1% of people

says high and very high and 7% of people told Price is low. Remaining 3% don’t

about the price.



9. Out of 100 respondents, 76% people are aware of promotional activities

24% of them are not aware.

10. Out of 100 respondents 38% of the respondents came to know about Nandini

through Television, 18% through News paper and remaining 18% through other

Medias.

11. Out of 100 respondents 62% of respondents are agree that promotional activities

will help the know the adulteration of milk and remaining 38% do not agree.

12. Out of 100 respondent 22% respondents said that the public awareness program

help them to know about good quality of milk and adulteration of milk 19%

respondents said that T.V add and remaining respondents said that other

promotional activities help them to know about the good quality and adulteration

of milk.

13. Out of 100 respondents 63% not aware of public awareness program conducted by

DMU and remaining 37% of them aware of public awareness program.

14. In 100 respondents, 63% respondents don’t know about this program, 7% know

about school children program, 11% respondents know about Door to Door and

only 3% & 6% respondents know about doctor visit and mahila mandal program.

15. 40% respondents said that quality awareness program is most effective know

about adulteration and quality aspects, 24% of the respondent Door to Door, 18%

Doctor visit and remaining respondents are other programs.

16. : Out of 100 respondents, 63% of respondents know the meaning of Mnemonic

symbol and remaining 37% of respondents don’t know.

17. 64% respondents of the aware of co-operative dairies and 36% respondents are not

aware of co-operative dairies.



18. Out of 100 respondents 66% respondents were do not know the authorized

license for MMPO and remaining 34% respondents were know.

SUGGETIONS:

The company may distribute the pamphlets to the customer to make aware of milk

adulteration.

The company may highlight its products as a health conscious through

Advertisement.

The news papers add is not effective to know the quality and adulteration of milk

so the company have to improve its news paper ads.

The company is suggested improving their effectiveness of advertisement to make

aware of adulteration.

The company should put banners and hording at the public places.

The public awareness program is not aware to most of the respondents so the

company can take steps to create awareness about the public awareness program.

The company should convince customers to buy Authorized and branded milk.

Like Nandini.



CONCLUSION:

During the study I came to know the dairying is the everlasting industry, and through

interaction and my personal survey, I came know that effects of competitors and their

strategies like adulteration, discount to retailers are the big threat to the Dharwad Milk

Union. A big awareness to be spread regarding adulteration of milk among the people

Nandini is retaining trust in the market and its still having a chance to be come a market

leader in the milk industry in Karnataka.



Questionnaires

Dear Sir/MadamPersonal profile:

Name: ………………………………………

Address:………………………………………. ………………………………………..

………………………………………..

Age: 15 to 25 26 to 35 36 to45 46 to 55 55 Above

Gender: Male Female

Status of person: a) Business men:……..

b) Professional:………

c) Employee:…………

d) Others:…………….

Income:…………………..

Mobile no:………………..

1) Do you know that adulteration can be done in milk?

Yes No 2) If yes, which of the following you know in adulteration?

a) Adding water b) Adding chemicals c) Adding flour d) Adding gum powder/gelatin etc

for thickening the milk



3) Are you aware of ill effects of consuming adulterated milk?

Yes No

4) If yes, which ill effects do you know?

a) Intestine problem b) Typhoid

c) T/B, cancer d) Dysentery

5) Do you know what to observe while buying milk?

a) Weight b) Date

c) Price d) Contents e) Manufacturer

6) Are you satisfied with the quality of Nandini Milk?

a) Yes No

7) If yes, how much you are satisfied with quality of Nandini milk?

0% 25% 50% 75% 100%

8) How do you feel about the price of Nandini milk compare to other milk?

Very low low Affordable High Very high

9) Are you aware of promotional Activities conducted by Dharwad Milk Union towards Nandini milk?

Yes No

10) If yes, which all are promotional Activities do you know?

a) T.V Add b) News Paper

c) Pamphlets d) Banners

e) Public Awareness Programs



11) Are the promotional activities helping you to know about Good quality of milk & adulteration of milk?

Yes NO

12) If yes, which of the promotional activities helping you to know about good quality of Milk and adulteration of milk?

a) T.V Add b) News Paper c) Pamphlets d) Banners e) Public Awareness Programs

13) Are you aware of the public awareness program conducted by Dharwad Milk Union?

Yes NO

14) If yes, which of the following program are you aware of?

a) School children program b) Door to Door

c) Doctor visit d) Mahila Mandal Program

e) Quality awareness program

15) Which of the following Quality Awareness Program is most effective to know about adulteration and quality aspects?

a) School children program b) Door to Door c) Doctor visit d) Mahila Mandal program e) Quality awareness program

16) Do you know meaning of mnemonic symbol?

Yes NO

17) Are you aware of co-operative dairies?

Yes NO

18) Do you know that there will be authorized license for milk & milk products?

Yes NO



19) Your valuable suggestions to Dharwad Milk Union

………………………………………………………………………………..

………………………………………………………………………………..

………………………………………………………………………………..



BIBLIOGRAPHY:

Websites:

www.kmf.com

www.Google.com

www.NDDB.com


http://www.NDDB.com/

http://www.Google.com/

http://www.kmf.com/

A project report on public awareness regarding adulteration of milk

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Transcript of A project report on public awareness regarding adulteration of milk