Admc Keshava Project Report

Inplant Training-MYMUL zational study

ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083 1

EXECUTIVE SUMMARY

This project report is the result of the “study of Organization study” done by me

for Mysore Milk Union Ltd. (MYMUL).

MYMUL is affiliated to Karnataka milk federation. It is a cooperative union aiming to

provide organization needs to revitalize its activities to stand on its legs and to reduce its

dependence on outside sources of finance and other needs.

The main objective of this research is to study the Organizational activities in Nandini

milk and milk products to identify the problem to suggest relevant solution to improve

upon them.

For preparing this report I went to the organization i.e. MYMUL in Mysore city. To study

the existing conditions analyse the different factors affecting viability of the union and to

identify the problem.

The methodology adopted by me was the research design is ‘Descriptive research’. The

media I used for collecting the information is through questionnaire and the method of

interview was personal contact in the organization.

In this co operative company facing some of specific managerial problems. Like,

NO DISCOUNT SCHEME

NO FESTIVAL OFFER

LACK OF ADVERTISEMENT

THERE IS NO PLAN FOR EXPANSION



GENERAL INTRODUCTION

Mysore Milk Union (MYMUL) is a co-operative Milk Union fully owned and

managed by milk producers of Mysore and Chamarajanagar districts of Karnataka State.

Since its inception 1987, the union is constantly striving to further the dairy development

and marketing activities in its milk shed area.

Importance of Milk:

Milk is nature’s ideal food for infants and growing children. The importance of milk in

our diet has been recognized since Vedic times, and all modern research has only

supported and reinforced this view. In fact, milk is now considered not only desirable but

essential from the time the child is born. The baby is recommended to be breast-fed until

it is weaned and thereafter given cow/buffalo/goat/sheep or similar domesticated

mammal’s milk till he or she reaches 12 years of age.

Milk is an almost ideal food. It has high nutritive value. It supplies body building

proteins, bone-forming minerals and health-giving vitamins and furnishes energy-giving

lactose and milk fat. Besides supplying certain essential fatty acids, it contains the above

nutrients in an easily digestible and assailable form. All these properties make milk an

important food for pregnant mothers, growing children, adolescents, adults, invalids,

convalescents and patients alike.

The National Institute of Nutrition has recommended a minimum of 300 g daily intake of

milk for children between 1-3 years of age and 250 g for those between 10-12 years, if

they are vegetarian, and 250 g and 200 g for the same age groups of non-vegetarian

children. In our country, most such adults consume milk only as whiteners for tea and

coffee, some dahi or buttermilk.



OVERVIEW OF INDIAN DAIRY INDUSTRY

Milk production is important in India, as milk is one of the main sources of

protein and calcium for a large vegetarian population. Dairying provides a livelihood for

more than 72 million Indian farmers as well as an additional income for a large number of

rural families. It is also a means for women to participate in the economic activities in the

rural areas. In 1999 India became the largest producer of milk primarily due to the efforts

of the co-operative movement initiated by the National Dairy Development Board

(NDDB). Currently, there are 70,000 villages’ co-operative societies that is spread over

200 districts of 22 states. Each state has their separate co-operative dairy federations and

each district have their own district milk producers union.

Total cattle population in India stood 313 million on October 2000, which counts as the

largest population of cattle in the world. Most of the cattle here are milk cows and milk

buffaloes. The milk production in India accounts for more than 13% of the total world

output and 57%of the total Asia’s production. The top five milk producing nation is:

India, USA, Russia, Germany and France.

Indian dairy industry is expanding in an amazing pace with a lot of opportunities ahead.

Today India is one of the top most milk producing nation with least cost. So, it has got an

advantage of its low cost and high milk production in the country. Besides that, the urban

market for milk and milk products is rising at whooping 33% per annum.



INDUSTRY PROFILE

Dairying prior to operation flood:

The earliest attempts of dairy development can be traced back to British rule,

when the Defence Department established military dairy farms to ensure the supply of

milk and butter to the colonial army. The first of these farms was set up in Allahabad in

1913; subsequent facilities were established at Bangalore, Ootacamund and Karnal. These

farms were well maintained. As animals were reared under farm conditions, some herd

improvement was made using artificial insemination. This approach did not have any

impact on the supply of milk to urban consumers, which was of major concern to civilian

authorities but less important to the military. With the growth of the population in urban

areas, consumers had to depend on milk vendors who kept cattle in these areas and sold

milk, often door-to-door. As a result several cattle sheds came into existence in different

cities.

To some extent, the Second World War gave impetus to private dairies with modestly

modernized processing facilities. In the cities like Bombay, Calcutta, Madras, and Delhi

and in some large townships, processed milk, table butter and ice-cream were available.

Polson’s, Kelventers and the Express Dairy were some of the pioneer urban processing

dairies. These dairies were not concerned with improving the breed of milk animals but

were content with contracting milk supplies through middlemen or their own staff. Milk

producers as well as consumers were exploited to a large extent. Despite modernized

processing facilities, dairying remained unorganized.

With the initiation of India’s first five-year plan in 1951, modernisation of the dairy

industry became a priority of the government. The goal was to provide hygienic milk to

the country’s growing urban population. Initial government action in this regard consisted

of organizing “milk schemes” in large cities. To stimulate milk production, the

government implemented the Integrated Cattle Development Project (ICDP) and the Key

Village Scheme (KVS), among other similar programmes. In the absence of a stable and

remunerative market for milk producers, however, milk production remained more or less

stagnant.



During the 1960s, various state governments tried out different strategies to

develop dairying, including establishing dairies run by their own departments, setting up

cattle colonies in urban areas and organizing milk schemes. Almost invariably, dairy

processing plants were built in cities rather than in the milk sheds where milk was

produced. This urban orientation to milk production led to the establishment of cattle

colonies in Bombay, Calcutta and madras. These government projects had extreme

difficulties in organizing rural Milk procurement and running milk schemes

economically, yet none concentrated on creating an organized system for procurement of

milk, which was left to contractors and middlemen. Milk’s perishable nature and relative

scarcity gave the milk vendors leverage, which they used to considerable advantage. This

left government-run dairy plants to use large quantities of relatively cheap, commercially

imported milk powder.

All these factors combined left Indian dairying in a most unsatisfactory low-level

equilibrium. The establishment and prevalence of cattle colonies emerged as a curse for

dairying in the rural hinterland as it resulted in a major genetic drain on the rural milk

animal population, which would never be replaced. City dairy colonies also contributed to

environmental degradation, while the rural producer saw little reason to increase

production.

Operation flood:

The strategy for organized dairy development in India was actually conceived in the late

1960s, within a few years after the National Dairy Development Board (NDDB) was

founded in 1965. It rested on the Operation Flood programme, which was conceived by

the NDDB and endorsed by the government. Operation Flood is a unique approach to

dairy development. During the 1970s, dairy commodity surpluses were building up in

Europe. The chairman of NDDB saw those surpluses as both a threat and an opportunity.

The threat was massive exports of low-cost dairy products to India, which had it occurred,

would have told the death-knell for India’s staggering dairy industry. The large quantities

that India was already importing had eroded domestic markets to the point where dairying

was not viable. The opportunity, on the other hand, was built into the Operation Flood



strategy. Designed basically as a marketing project, Operation Flood recognized the

potential of the European surpluses as an investment in the modernization of India’s dairy

industry. With the assistance of the World Food Programme, food aid in the form of milk

powder and butter oil was obtained from the countries of the European Economic

Community (EEC) to finance the programme.

Operation Flood is a programme designed to develop dairying by replicating the Anand

Model for dairy development, which has stood the test of time for almost half a century.

The first phase of Operation Flood was launched in 1970 following an agreement with the

World Food Programme, which undertook to provide as aid 126000 tonnes of skim milk

powder and 42000 tonnes of butter oil to finance the programme.

The programme involved organizing dairy co-operatives at the village level; creating the

physical and institutional infrastructure for milk procurement, processing, marketing and

production enhancement services at the union level; and establishing dairies in India’s

major metropolitan centres. The main thrust was to set up dairy co-operatives in India’s

best milk sheds, linking them with the four main cities of Bombay, Calcutta, Delhi and

Madras, in which a commanding share of the milk market was to be captured. In

achieving that goal, the first phase of Operation Flood laid the foundation for India’s

modern dairy industry, an industry that would ultimately meet the country’s need for milk

and milk products.

The second phase of the programme was implemented between 1981 and 1985. Designed

to build on the foundation laid in the first phase, it integrated the Indian Dairy

Association-assisted dairy development projects being implemented in some Indian states

into the overall programme.The current third phase of Operation Flood aims at ensuring

that the co-operative institutions become self-sustaining. The programme envisages

substantial expansion of the dairy processing and the marketing facilities; an extended

milk procurement infrastructure; increased outreach of production enhancement activities

and professionalization of management in the dairy institutions.



National Dairy Development Board (NDDB)

National Dairy Development Board was established in 1965 under the Societies

Registration Act, the Charitable Trust Act and the Public Trust Act, to fill the vacuum of

national-level organization to replicate Anand Model dairy co-operatives throughout the

country and to make available multidisciplinary, professional dairy expertise to dairies in

the public and co-operative sectors. During its initial stages, NDDB was assisted

financially by the Government of India, the Danish Government and by AMUL. It also

received aid from the United Nations Children’s Fund(UNICEF) in the form of teaching

material and equipment.

In 1969, when the Government of India approved the Operation Flood programme and its

financing through the monetization of World Food Programme-gifted commodities, it

was found that the statutes under which NDDB was registered did not provide for

handling of government funds. Therefore, in 1970 the government established a public-

sector company, the Indian Dairy Corporation. The IDC was given responsibility for

receiving the project’s donated commodities; testing their quality; their storage and

transfer to user dairies and receiving the dairy payments. Thus it served as finance-cum-

promotion entity while the entire Operation Flood technical support was provided by

NDDB. To avoid any duplication in their activities or overlap of functions, the IDC and

NDDB were eventually merged into a newly constituted NDDB by an Act of Parliament

passed in October 1987

KARNATAKA MILK FEDERATION

Karnataka Milk Federation (KMF) was instituted in 1984, by federating the 13 milk

unions in the state and thus forming the state level apex organization. As a co-operative

apex body of the state of Karnataka, it represents dairy farmers’ organization and also

implements dairy development activities to achieve the following objectives:-

Provides assured and remunerative market for the milk produced by the farmer

members.

Provide quality milk to urban consumers.



To build village level institutions in co-operative sectors to manage the dairy

activities.

To ensure provision of milk production inputs, processing facilities and

dissemination of know-how.

To facilitate rural development by providing opportunities for self employment at

village level, preventing migration to urban areas, introducing cash economy and

opportunity for steady income.

List of co-operative milk producers under Karnataka Milk Federation:List of co-operative milk producers under Karnataka Milk Federation:



COMPANY PROFILE

MYSORE DAIRY, a unit of Mysore – Chamarajanagar District Co-Operative

milk producers Union Limited (MYMUL) registered under Karnataka co-operative act

has been commissioned in the year 1976. It is fully owned and managed by Mysore and

Chamrajanagar districts of Karnataka state.

The philosophy of this co-operative milk producer’s organisation is to eliminate

middlemen and organize institutions owned and managed by milk producers, by

employing professionals. Achieve economies of scale of rural milk producers by ensuring

maximum returns and at the same time providing wholesome milk at responsible price to

urban consumers. Ultimately, the complex network of co-operative organisation should

build a strong bridge between masses of rural producers and millions of urban consumers

and achieve a socio-economic revolution in the village community.

Background and inception of the company

Under the World Bank aided Karnataka Dairy Development Projects, the

activities on Dairy Development were taken up in the year 1975. The Mysore Coop

Milk Producers Societies Union Ltd was established on 23.11.1976, having the

jurisdiction extended to the entire Mysore District and Five Taluks of Mandya District.

The Union undertook the work of organization of Milk Co-operatives in ‘AMUL

Pattern’ with the main objective of socio-economic reformation of the farmers in the

rural areas through Dairying as main subsidiary occupation.

Later the Union was bifurcated into Mysore and Mandya District Co-Operative Milk

Producers Societies Union Ltd from 01.04.1987. Consequent to the bifurcation of

Mysore District into Mysore and Chamarajanagar Districts, this Union is renamed as

Mysore-Chamarajanagar District Coop Milk Producers Societies Union Ltd.



Main functions of this union:

To provide remunerative market for the milk produced by the rural farmers

throughout the year irrespective of the quantity supplied by them.

First Aid facility at the Society level.

Emergency visits to treat the animals on a nominal fee to be collected from the

producer.

Cross breeding facility through Artificial Insemination service.

Supply of balanced Cattle Feed to the farmers of the Coop Societies at subsidized

rates.

Technical guidance and supply of root slips/seeds for Fodder cultivation by the

members of the Coop Societies

Effective supervision/extension services through field executives of the Union.

Intensive Co-Operative education programmes to the women members of the Dairy

Coop Societies through Coop Development Programme.

Mysore Dairy with the capacity of 10 TLPD was started in the year 1965 under the

control of the Department of Animal Husbandry and Veterinary Services of Karnataka

State, which was transferred to Karnataka Dairy Development Corporation in the year

1974. The capacity was expanded to 60 TLPD in 1980 and transferred to the Karnataka

Milk Federation in 1984. The capacity was expanded to 100 TLPD under the Operation

Flood II and further expanded to 150 TLPD under OF III Programme. As per the

Government policy the Dairy and its Chilling Centres were handed over to MYMUL on

01.06.1987



MYSORE DAIRY, complex facts at a Glance.

1.General

Area of the Dairy : 10.22 acres

Handling capacity : 3, 75,000 LPD

Estimated cost of Building : 2.89 crores

Number of employees : 378

2 .Milk procurement

Dairy co-operative societies functioning : 940

Dairy societies registered : 1009

Procurement routes : 71

Chilling centres : 3

Districts covered : 2

Taluks covered : 11

Villages covered : 2005

3.Milk Distribution

Distribution routes : 36

Districts covered : 2

Selling agents in urban : 376

Selling agents in rural : 260

Milk parlours : 55



The Area of Operation

Mysore District T Narasipura Tq

Nanjanagudu Tq

H D Kote Tq

Hunsure Tq

Piriapatana Tq

K R Nagar Tq

Chamarajanagar District Charajanagara Tq

Gundlupete Tq

MYMUL not only operates in Mysore districts, but, also operates in some parts of

Chamarajanagar District. It operates 502 distribution centres, concerning all the agents

besides, there are 2 milk parlour maintained by the dairy.



INFRASTRUCTURAL FACILITIES



MILESTONES:

1955: First Dairy in Karnataka at Kudige.

1965: Govt. Dairy, Mysore started with 10 TLPD capacities.

1974: Karnataka Dairy Development Corporation born.

1975: Primary Dairy Coop Societies commissioned.

1975: Govt. Dairies transferred to KDDC.

1976: Mysore Coop Milk Producers Societies Union started.

1980: Processing capacity of Mysore Dairy expanded to 60 TLPD.

1983: Corporate brand name ‘NANDINI’ came into effect.

1984: Operation Flood ll started.

1984: KDDC transformed to KMF.

1987: Bifurcation of Mysore Union into Mysore & Mandya District Unions.

1987: Operation Flood lll implementation started.

1988: Newly expanded 60 TLPD capacities CC at Chamrajanagar.

1988: Training centre, Mysore handed over to MYMUL.

1993: Cluster AI centres started in MYMUL and first time in Karnataka.

1993: IBP prepared at MYMUL for the first time in Karnataka.

1998: Kollegala Chilling Centre commissioned.

1998: 10 TL capacities Liquid Nitrogen Storage Tank erected.

1999: ‘NANDINI SALES DEPOT’ started at Chamarajanagar.



1999: Planted trees in 10 acres land under forestry.

1999: First place at national level in construction of Smokeless Ovens.

2001: Production of Mysore Pak started.

2002: Adopted ‘Mnemonic Symbol’ through NDDB.

2003: Released Full Cream Milk in 500 ml and Toned Milk in 250 ml packets.

2004: 3 numbers each BMC’s started in Gundlupete and KR Nagar taluks.

2004: MYMUL Raitha Kalyana Trust started.

2005: ISO 9001-2000 Certification obtained through TUV Rheinland.

2005: For the first time received the national award for Energy Conservation Award

from Dr. A.P.J. Abdul Kalam.

2006: Released ghee to market in 50 ml, 100 ml packets.

2006: Ghee sales in pet jars at Kerala started.

2006: An Auditorium at Chamarajanagar CC is inaugurated and named as

Dr.Rajkumar.

2007: Prestigious ISO 9001-2000 Certificate is renewed.

2007: Received the National and State award for Energy Conservation Award.

2007: Released 5 Lit Toned milk packet and 100g packet containing 10 No of 10 g

peda.

2008:Installation of 10LPH homogenizer

2008:prestigious ISO 9001-2001 certificate renewed



PRODUCT PROFILE

MYMUL manufactures the following products:



ORGANISATION STRUCTURE

President

MANAGING DIRECTOR (MYMUL)

Manager (P&I) (P&I)

Manager (P&I) (P&I)

Manager (dairy)

Manager (dairy)

Manager (Mktg)

Manager (Mktg)

Manager (MIS)

Manager (MIS)

Manager (Finance)Manager (Finance)

Security supervisorSecurity

supervisorD M

(ADMIN)

Board Of Directors



ABBREVIATION

President : President

M D : Managing Director

MYMUL : Mysore Milk Union Limited

D M : Deputy Manager

P & I : Procurement and input department

P : Production department

Mktg : Marketing department

HR : Human Resource department

MIS : Management Information System

Organisation structure is the skeleton of the organisation. It prescribes the formal

relationship among various position and the activities. Arrangements about reporting,

relationship, how an organisation member is to communicate with other members, what

roles and procedures exist to guide the various activities performed by the members of all

parts of the organisation structure.

Organisation structure plays a vital role in achieving the organisational goals.

Organisation structure should be properly designed to facilitate the smooth functioning of

the organisation.

Organisation structure of MYMUL consists of BOD’s at the top. Then president, under

whom is the Managing Director. He is the person who is responsible for smooth

functioning of the organisation. After Managing Director there are managers and Deputy

Mangers of various departments who are responsible and accountable for the activities of

their respective departments. There are subordinates, supervisors and employees who are

directly linked with department managers.



Procurement and Input Department

Structure:

Manager (procurement & Input) Manager (procurement & Input)

Deputy Manager Deputy Manager

Assistant ManagerAssistant Manager

Extension Officer Grade-I Extension Officer Grade-I

Extension Officer Grade-II Extension Officer Grade-II

Extension Officer Grade-III Extension Officer Grade-III

Sr. Typist Steno Sr. Typist Steno

Helpers Helpers



INTRODUCTION:

Raw Material is the basic requirement of every organisation. The sequence of

bringing milk to MYMUL starts from the collection of milk from the individual milk

producer.

MYMUL procures raw milk directly from the farmers through the Dairy Co-operative

societies (DCS). MYMUL has got 71 milk procurement routes and each route covers

around 15 to 20 societies. DCS collects milk from producer which is stored in cans and

transported to MYMUL through trucks. If the main dairy is far away from DCS, the milk

is transferred to nearest chilling centre in order to chill the milk so as to avoid the growth

of micro organisms which is then transported to main dairy.

MYMUL has got three chilling centres located in Hunsur, Kollegala and Chamarajanagar.

After collecting milk from various DCS, it will be processed in MYMUL and supplied to

the customers. Secondary items like packaging materials, engineering materials are

procured through calling tenders. The payment is made to supplier of milk on weekly

basis and the payment for the transport contractors is made once in a fortnight. In case of

shortage of milk, the Union purchases milk from other dairy at inter dairy price.

The payment is made to farmers on basis of percentage of Fat and SNF content at a min

of 3.5% and 8.5%. The daily average milk procurement here is 3,12,000.



FunctionS:

DCS supervision: Extension officers will be visiting once in a month to DCS to

supervise the accounts and to guide the members for development of the DCS.

Providing input activities to milk producers through DCS at right time.

Proper transportation of milk from DCS to dairy.

Proper utilisation of funds under government scheme.

The technical input programme of the Union mainly covers the following activities:

Animal Health Care

Artificial Insemination

Feeds and Fodder Development and Extensive Services

Procurement Graph (Avg. Kg’s/Day)



Purchase and Stores Department

Structure:

Deputy Manager (purchase)

Assistant Manager (purchase)

Purchase/Stores office

Superintendent

Administration Assistant Grade -I

Administration Assistant Grade-II

Helpers



Introduction:

The purchase and stores department plays a vital role in the organisations like

MYMUL, where the core function is production. The purchase department performs the

function ranging from collection of indents from each department to purchasing through

general inquiry or tender. This section basically deals with the purchase of LPDE films,

ghee films, corrugated boxes, cartons, sugar, nitric acid, machinery and parts, vehicle

spare parts, stationery items, oil and lubricants etc., except milk.

Once the purchased items arrive at the union premises, it is taken care by stores section.

Store then sends the material to the respective sections as per the requirements. If the

received materials are not used immediately it is kept into different places as per its

category for the future use. The damaged or obsolete items are sold to the public through

auction or other means.

Purchase Procedure

The purchase process starts when the Managing Director of MYMUL approves

the indent requests from different section and departments.

Document required: Indent along with the note approved by Managing Director.

1) Enquiry will be made with the registered manufactures,

dealers/distributors/suppliers etc.

2) Preparing comparative statement of the offers received

3) Samples quality checking wherever samples obtained

4) Rate analysis

5) Placing before the purchase committee for decision, and then obtaining approval

of the Managing Director or direct approval from the Managing Director

depending upon the sequences

6) Placing purchase order/work orders

7) Quality checking after receipt of material

8) Acceptance

9) Payment as per terms and condition .



The purchase order consists of the following elements:

Supplier’s code number

Date of order

Mysore Dairy’s inquiry number

Supplier quotation number

Material code number

Description of materials

Units of materials to be purchase

Unit rate of material

Total amount of material

Discount (if any agreed)

Central/ Excise duty

Sales tax

Insurance charges

Delivery period

Payment terms

Signature of the approver

Store section

Store section acts as receiver and holder of purchased goods. Normally, it

purchases the materials on the basis of purchase order provided by the purchase section.

The purchase order basically contains materials required, quantity of material and the

department requiring that material. During emergency purchases, respective departments

can purchase the materials with the approval of MD. Then, it comes to store section for

record and used. The store department is using materials receipt ledger, store indent book

and daily register for efficient stock maintenance.

Division of Stores: General stores, DCS stores, Machinery and Spares.



Handling purchase order:

After the purchase order is received, store departments procure the type and

quantity of materials as mentioned in the purchase order.

After the materials for purchase is received from vendor, store department

prepares MRR (Material Received Report) and sends it to the concerned user

departments for the approval. The authority at user division checks the

specification of supply and approves it. Approval certificate is given either by user

division or quality control division.

Two copies of MRR are retained in the store, two copies are sent to purchase

department and one copy is forwarded to finance department for release of

payment. The MRR is registered in record register. The materials are given to the

user division by recording the material issued in the issue register against

prescribed indent form.

The rejected lot will be returned to the respective vendors.

If the materials are unused for 5 years, it is separated from the stock through co-

operative audit and placed in different location for resale. The difference amount

or loss is reduced from the book of account.



Production Department

Structure:

Manager (Dairy)

Deputy Manager Office Staff

Assistant Manager

Administration Assistant Grade 1

Administration Assistant Grade 2Technical Officer

Dairy Supervisor Grade-1

Dairy Supervisor Grade-2

Dairy Dairy Technician Dairy Worker



Introduction :

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

plan and to maintain a good relationship with other departments in order to upgrade the

technical efficiency of production.

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 where fat and SNF content of milk is accessed. The milk is

then sent to production section through stainless steel pipes.

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

up to 4-5 degrees Celsius. This cooled milk is further stored in a silo of 30,000 litres

capacity.

Production process :

The raw material passes through different process before converting into the

finished good. Here, raw milk is the input material which is processed to deliver

consumable milk and milk products as finished goods.



Flow chart for milk processing at MYMUL:

Weighed at the weigh bridge and all the send

details are recorded.

Received milk at the Reception desk

Filtration

Raw chilled milk is re-chilled to less than

Stand

Raw chille

Raw milk recovered through tankers

Weighed at the weigh bridge and all the sender

details are recorded

Received milk at the Reception desk quality testing of milk by the shift

Filtratio

Raw chilled milk is re-chilled to less than

5

Skim milk powder (SMP) for standardizing SNF

Quality testing of SMF by the shift in-charge of quality control

Raw chilled milk is re-chilled to less than 5

Quality testing of water &cream by the shift in-charge of quality control

Raw chilled milk is stored in raw milk

Silos at less than 5

AA



Pasteurization

1. Balance Tank

2. Regeneration-I Auto desludging and

standardization3. Regeneration-III

4. Heating to more than 72 Phosphate test is done. If found

5. Regeneration-III Inspect cleanliness of cans

6. Regeneration-I LDPE film for

pasteurized standardized tonned

Test for Acidity

A

Pasteurization

1. Balance Tank

2. Regeneration-I

3. Regeneration-III

4. Heating to more than 72

for less than 15 secs

5. Regeneration-III

6. Regeneration-I

7. chilling

Auto dislodging and standardization

Phosphate test is done. If found positive reprocess the milk

Inspect cleanliness of cans

LDPE film for all specification

Pasteurized standardized toned milk, homogenized toned milk/ full cream milk is stored in pasteurized milk silos at less than 5

Milk is issued to packaging through

Packed and stored in cold store at < 8Test for Acidity, Fat, SNF. If deviations found re-process the milk

B

Dispatch to the market



Flow chart for curds manufacturing at MYMUL

Pasteurized toned milk to curds pasteurizer

Heat milk to 90 for 5 min & cool to 32-35

Addition of starter culture @ 1.2 % to the milk for curd

making & mixing

Packaging in 200 g and 500 g sachets

Incubation at room at 30-35

Transfer into cold store after the acidity of curds is more than 0.55

%

Quality testing of milk by shift in-charge of Q.C

division

Monitor the heating temperature of milk to 90

and cooling to 32-35

Test quality of starter culture for purity and

activity

Testing of LDPE film for all specifications

LDPE film for packing milk

Test for acidity, fat and SNF. If deviations found, reprocess the milk to

manufacture the product

B

Dispatch to the market



Clean in Place System (CIP System) at MYMUL

Every equipments and milk lines are cleaned once every day for milk processing.

Hence to process one litre of milk, one litre of water is used. To clean these equipments

and milk lines, sodium hydroxide and nitric acid of concentration 1% each are used. The

procedure followed to clean these equipments and milk lines are as follows:

1 st step - Rinse with water

During this step, raw water is passed through equipment and milk lines and milk

residues are drained out.

2 nd step - Lye (Sodium Hydroxide) step

During this step, lye is passed through equipments and milk lines so that fat

content stacked in equipments and milk lines will be drained out after few seconds and

the remaining lye solution will be collected in lye tank. Again, raw water is passed

through equipments and milk lines so that acid remains in the equipments and milk will

be drained out.

3 rd step - Acid (Nitric Acid) step

During this step, acid is passed through equipments and milk lines so that inside

milk scaly will be removed and the acid will be drained out after few seconds. The

remaining acid solution will be collected in acid tank. Again, raw water is passed through

equipments and milk lines so that the acid remain in the equipments and milk lines will be

drained out.

4 th step - Hot water circulation

Hot water at about 80 degrees Celsius is passed through equipments and milk

lines so that lines will be free from all the section.

5 th step - Fresh water circulation



Fresh water at room temperature is passed through equipments and milk lines so

that the lines will be perfectly cleaned and they attain the room temperature

Quality Control Department

Structure:

Manager (Dairy)

Deputy Manager

Assistant Manager

Technical Officer

Chemist Grade-1

Chemist Grade-2

Lab Technician

Helper



Introduction:

MYMUL is committed to meet the ever-changing needs of the customers without

compromising the quality of its products. A separate quality control department deals

with the quality checking mechanism at the input, processing and output level. The milk

that comes to MYMUL by milk tankers goes through several tests before acceptance.

Apart from that, quality of milk and milk products is tested in different levels of

production and the quality is maintained.

Quality Objectives at MYMUL:

The basic objectives of the quality control department at MYMUL are:

Improve quality of raw milks received from chilling centres and bulk milk coolers

of the union

Ensure that all the batches of milk, curds, butter and ghee to be sent to the market

confirms to the standard stipulated under Bureau of Indian Standards, prevention

of Food Adulteration Act and AGMARK

Achieve better plant efficiency by carrying out all the maintenance schedule in

time

Achieve cost competitiveness by reducing the water consumption and energy

consumption in the plant to maximum extent

Maintain high standard for housekeeping in plant

To establish high quality brand in the market for its products

Function:

Quality is the essential attribute attached to any product. All products and services

that want to be a leader in the market should provide the superior quality. MYMUL also

follows the same strategy. Q. C department at MYMUL ensures the quality of the milk

and products to the prescribed standards. It is also responsible for formulating the quality



control policies and development of standards for the milk and milk products from time-

to-time. The standards are mandatory and include the latest quality parameters.

The quality control department randomly assesses the quality of milk and the

products produced by the union. It ensures that they comply with the standards and also

provides instructions for improvement. Routine inspection of the dairy plant and chilling

units are part of the responsibility of quality control department to assess the machinery

condition, cleanliness and hygiene and processing parameters being followed. The Q. C

department tests the packaging materials purchased by the union. The quality testing

equipments are checked regularly. The new packaging materials and newly introduced

products go through rigorous quality control checks by Q. C department. Usually Q. C

department tests the purchased materials that are directly concerned with food. Only after

the approval of Q. C the materials purchased are accepted and stored for record.

Tests carried out for milk and milk products:

Analysis of milk:

1. Argunoreptic test:

This test is conducted to smell, sweet and flavour of milk.

2. Adulteration test:

This test is conducted to see if the procured milk is adulterated with salt,

sugar and soda by the producers.

3. Clot On Boiling test:

This test is conducted to determine heat stability of the milk.

4. Fat and SNF test:

During this test, amount of SNF/FAT is tested. Basically, milk consists of 85

% water and 15 % solid particles. Price of the milk received from farmers is

determined by its SNF/FAT content. Higher the SNF/FAT in the milk, greater will

be its price.



Analysis of curd : There are various tests conducted for the curds in Quality

Control department. They are Acidity test, Yeast and Mould test, coli form test, Body and

Texture, flavour test, Fat and SNF test are also conducted to know the Fat and SNF

percentage.

Analysis of Butter :

The various Quality Control tests conducted for butter are Butter Fat test, curd

content test, moisture test, Acidity test, yeast and mould test, coli form counts. Moisture

test is conducted to determine the moisture content of butter according to predetermine

levels of moisture content in the butter.

Analysis of Ghee :

The various Quality Control tests conducted for Ghee are moisture test, Acidity

test, RMV (Richards Messel Value), PV (Paulske Value) test and Fat test. Here, the fat

content, acidity percentage and moisture percentage of the ghee is compared with the

predetermined levels of the fat contents, acidity and moisture test.

Standardisation of milk and milk products

PRODUCTS FAT % (min) SNF % (min)

ACIDITY % (max)

MOISTURE % (max)

Toned milk 3 8.5 0.16 -Double toned

milk 1.5 9 0.16 -

Standardized milk

4.5 8.5 0.16 -

Full cream milk

6 9 0.16 -

Butter 80 - 0.07 16Ghee 99.7 - 1.4 0.3Peda 20 - - 20



Curds 3 8.5 0.95 -Lassi 1.3 NA 0.6 -

Marketing department

Structure :

Manager (Marketing)

Deputy Manager

Assistant Manager Grade 1

Marketing Officers Grade 2

Superintendent

Marketing Assistants

Helpers



Introduction:

Marketing is a societal process by which individuals and groups obtain what they

need and want through creating, offering and freely exchanging products and services of

value with others. Marketing is a customer-centred philosophy rather than product-centric

philosophy. The job is not to find the right customer for our products, but the right

products for our customers.

Marketing is the vital function of any organisation irrespective of its type of operation. In

general, task of marketing department or marketer is to device marketing programs to

create, communicate and deliver value for consumers.

Functions:

Develop integrated business plan

Allocate sufficient budget for advertising and sales promotion

Develop effective advertising and PR campaigns

Develop efficient and effective distribution channel

Formulate strategies to out-beat competitor

Improve sales and market share for Nandini products

Create awareness for the Nandini products

Retain Nandini products as the market leader

Identify the market demand for milk and milk products

Perform regular market surveys to know the feedback of customers regarding

quality of the product & its service.

Marketing at MYMUL:



MYMUL is marketing milk and milk products in the brand name of “Nandini”.

The impressive growth in the sale of milk by MYMUL over the years is due to its

persistent efforts to maintain timely supply, maintaining quality and attending to the

complaints of consumers and agents with prompt follow-up action.

“FRESH & PURE” is the motto of MYMUL.

Mysore Dairy markets the following types of milk and milk products:

Toned Milk : 3.1 % Fat and 8.5 % SNF

Double Toned Milk : 1.5 % Fat and 9 % SNF

Homogenised Toned Milk : 3.5 % Fat and 8.5 % SNF

Full Cream Milk : 6 % Fat and 9 % SNF

Curd

Sweet Lassie

Ghee

Butter milk

Peda

Mysore Pak

Total milk sales (Avg. Ltrs/day)



Total curd sales (Avg. Ltrs/day)



Distribution system:

Milk and milk products are distributed in two times, at morning and evening.

The distribution routes are allocated on the basis of route-wise, agent-wise and quantity.

Agents are appointed based on the regulation of the milk union and Co-operative Act,

after depositing some amount as a security deposit. Minimum distance of one kilometre is

maintained between one agent to the other. The agent takes milk and milk products twice

a day. After deducting the commission, the remaining payable amount is remitted in two

ways: cash or credit system.

Marketing strategies of MYMUL :

All the heavy vehicles are changed to medium insulated vehicle to ensure timely

supply

Brand building is taken up through acrylic sign boards, glow sign boards, truck

painting, wall paintings etc.,

To strengthen the Home delivery by encouraging the delivery boys by providing

them with water proof caps and bags.

Provision has been made to encourage the agents to sell more milk during flush

(Oct - Dec) by giving 20 ps. Incentive

School children/ Mahila Mandal (women) will be taken for dairy visit to develop

confidence about quality of milk

Door-to-door campaigning is taken to educate consumers about quality of

NANDINI milk compared with the other existing private brands of milk

Agents orientation programme is conducted every year with a view to encourage

them by solving their problems

Milk is made available throughout the day by opening “ANY TIME MILK

COUNTERS”



By restructuring marketing department more focus is given to key thrust areas in

market development activities like consumer education, identification of new

market for the existing products and planning of effective sales and promotion

programme.

Promotional measures adopted by MYMUL :

It is organising consumer awareness programme as a part of market development

program to create awareness on “Nandini” milk. It includes door-to-door

campaigns, organisational meetings and Mysore Dairy Plant visit

Distribution of Tarpaulin bags to door delivery boys

Wall painting was done

Advertisement campaigns in the electronic media

Public contact programme of one day is being launched in all the taluks of

Mysore district

Periodic survey of households to collect the feedback and to attend the

weaknesses observed

Training the marketing staffs at all levels regarding various aspect of promotion.

SALES AT MYMUL:

Sale of Milk and Milk Products (Avg. Per day)

Sl.No Product Quantity Rate (Rs.)

1 Toned Milk (Lit) 120557 16.00

Double Toned Milk 6162 14.00

Homogenised Toned Milk 6663 18.00

Full Cream Milk 10597 22.00



Total 143979

2 Curd (kg) 26001 20.00

3 Lassie (200 ml) 1177 5.00

4 Butter Milk (200 ml) 1332 4.00

5 Peda (kg) 165 170.00

6 Mysore Pak (kg) 40 220.00

7 Ghee (Lit) 2883 230.00

COMPETITOTRS INFPROMATION

The major competitors of the MYMUL are as follows:

Jersey

Dodla

Arokya

Gomatha

Thirumala

Swasthik

Loose milk vendors

Jersey

Plant at Andhra Pradesh Sale in Union Jurisdiction 45 TLPD(100TLPD in City)



M.R.P.rate Rs. 16.00 per liters – seller rate Rs. 15.50 to based on quantity. Commission ranges from 40-70 per liter (good incentive schemes) Quality perception – thick and longer shelf life. Flexible distribution – retailers, wholesalers or any one willing to sell. Payments cash and carry or while collecting empty crates on return trip. Availability mostly retail outlets and now capturing institutional sales by any

means.

Dodla

Plant at Nellore. Availability of raw material at cheaper rate. Sale in union jurisdiction 18TLPD (30TLPD in city) MRP rates Rs. 13.00 per liter – seller rate 12.50. Commission ranges from paise 40-50 Quality perception – thick and long shelf life. Flexible distribution – retailers or any one willing to sell. Returns will be accepted. Payment – cash and carry or which collecting empty on return trip. Channel members are playing critical role in boosting the sales. Packing is attractive with multicolor pricing on sachets. Consumer perceives that milk is good for making curds.

Arokya

Plant at Bangalore. Sale in union jurisdiction 10TLPD(25YLPD in cities). MRP Rates Rs 18.00per liter. Commission ranges form 60 paise per liter.

Availability mostly retail outlets like bakeries. Condiments and departmental stores.

Packing is attractive with multicolor printing on sachets. Concentrating on value added products and much on milk.

Loose Milk Sale



Market share is next to Nandini. Loose milk from erode and local cattle rearers. Sale in union jurisdiction 140 TLPD. MRP Rate Rs. 7.00 to 12.00per liter. Majority of the milk is heavily adulterated and no uniform quality. Sales from 50ml and above. Major consumers are low-income group segments, road ride teashops and

sweet neat stalls. Flexible payment system. Consumer perceives that milk supplied by local cattle rears is fresh .

Finance Department

Structure:

Manager (finance)

Deputy Manager

Assistant Manager

Account Officer



Introduction:

Finance department is one of the most important functional departments of any

organization. It aims at gathering the funds from various sources to meet the financial

requirements of the organization. Capital budgeting, capital structure and working capital

management are three important areas of decision making by finance department.

In capital budgeting, finance department develops efficient capital investment plans for

the favourable operation and growth of the company. It accounts for huge amount of

managerial time and energy.

In capital structure decisions, the means to finance the investment projects is finalised.

The optimum debt-equity ratio is decided in order to minimize the cost of financing the

projects. But it should not conflict with the organizational objectives. With the increase in

Superintendent

Account Assistant Grade I

Account Assistant Grade II

Helpers



equity, the long-term liability of the firm is increased whereas the increase in debt will

increase the risk for the firm.

The difference of current assets and current liabilities is the working capital for the firm.

Working capital management deals with the short-term financial management of the firm.

It is very important for running the day-to-day financial activities in the organization,

without any interruptions. The credit policy to customers and the inventory policy at

organization are important things to be taken care of. The appropriate sources of short-

term financing are to be decided.

Objectives:

To protect the financial interests of the company

To help in achieving the business results

To monitor and control the collection and payment of funds

Liaison with banks and financial institutions

To monitor the cost control and cost reduction techniques

To monitor the budget and budgetary controls

To maintain a liquidity position

To access the working capital requirements

To maintain adequate funds to carry on the business effectively

Functions of finance department at MYMUL:

Prepares and maintains Journal book, Ledger accounts, profit & loss accounts and

Balance Sheet for each year

To analyze the financial position of the organization regularly by maintaining the

records of financial statements in efficient manner and analyzing it

Computes the working capital requirements and decides the sources to finance it

in a less risky and cheap way



Calculates the future requirement of funds and find out methods for making it

available

Maintains good relationship with the other departments by making them available

the financial information as and when needed.

Net Profit ( in Lakh rupees)

Administration Department

Structure :

Deputy Manager (admin)

Assistant Manager (admin)

Superintendent (admin)Administration Assistant Grade- I Administration Assistant Grade-IIHelpers



Introduction

“Organizations are not mere bricks, mortar, machineries or inventories. They are

the people. It is the people who staff and manage organizations”

The success or failure of any organization is basically dependent on the quality of human

resource it has. Human resource gives the competitive edge to an organization from the

other. So, every successful company gives importance to its human resource and

maintains a separate department to deal with it.

Currently, MYMUL has 381 employees at total. To deal with the human resources at

MYMUL, there is a separate department called as Administration Department or HR

Department. It deals with all the dimensions of the employees at MYMUL.

Recruitment and Selection:

A committee called “Expert Panel Committee”, the apex body of the union which

comprises of: MD of MYMUL, President of MYMUL, one representative from the KMF,

one from the Board of Directors of NDDB, one member from the Registrar of the Co-

operative Societies, is authorized for hiring new employee to any post or cadres at

MYMUL.

Procedure for Selection:

If a post is to be fulfilled by competitive examination, then after giving adequate

publicity in the newspaper, the appointment procedure will be carried out in the

order of merit from the list of candidates prepared by the selection committee or

expert panel

For direct selection, after giving adequate publicity in leading newspaper to the

recruitment, the appointing authority may determine in the order of merit

Incase if the post is being filled by internal promotion from its own staff, it is

done by selection of a person on the basis of merit and suitability in all respects

to discharge the duties of the post with due regard to seniority from



among the persons eligible to promotion will be screened by the committee

prescribed by MYMUL.

Age limit: For direct recruitment the age limit for general candidates is that one must

have attained the age of 18 years and not attained the age of 35 years.

Service benefits:

The employees of MYMUL are entitled to various service and welfare benefits.

Some of the benefits provided to employees are:

Dearness Allowance (D.A): It is provided as par with the state government

employees. The D.A amounts to 22.25 % of Basic Salary.

House Rent Allowance (H.R.A): Each employee is entitled for HRA. It amounts to

13 % of Basic Salary.

Conveyance Allowance: The employees owing four wheelers get a conveyance

allowance equivalent to the cost of 15 Litres of petrol whereas the employees with

two wheelers get amount equivalent to 20 Litres of cost of petrol and others 5

Litres of petrol

Shift Allowance: A shift allowance of Rs. 2/day is provided to the workers

working in the second shift i.e. from 2 P.M to 10 P.M. and shift allowance of Rs.

3/day is provided to workers working in third shift i.e. from 10 P.M to 6 A.M.

Heat Allowance: An employee working in the boiler section get an additional

rupee per day plus 250 ml of milk for self consumption on duty.

Cold storage Allowance: The employee working in the cold store get an additional

rupee per day plus 250 ml of milk for self consumption on duty

Attendance Benefits: The employees who remain regular get the additional

amount of Rs. 30 per month and he or she is allowed to be late by an hour once a

month.

Bonus: The bonus is awarded to employees in accordance to The Bonus Act 1965,

amended by Indian government from time to time.



Milk at Subsidized rate: Each employee gets a subsidized milk facility. For every

litre milk purchase, ¼ litre milk at free all the time. During flush season (Oct –

Nov) when the procurement of milk is very high, each employee gets ½ litre of

milk at free

Free supply of Ghee: Each employee gets 500 g free supply of ghee twice a year.

Provident Fund: The provident fund facility is provided to employees as per the

Employees Provident Fund and Family Pension Fund Act.

Subsidized Canteen: Mysore Dairy has got one canteen to provide convenient and

cheap food facilities to its employees. Here, the employees get breakfast and meals

at very cheap prices.

Medical Facility: It covers the employee and his dependents, children less than 18

yrs. For Inpatient up-to Rs. 50,000 per annum is provided.

Leaves:

Earned Leave: An employee can take earned leave of 30 days per year, which if

not taken can be accumulated for a maximum of 240 days.

Half Pay Leave: The employees are also entitled to 20 days of half pay leave per

year.

Casual Leave: An employee can take 15 days casual leave in a year, but it should

not exceed 7 days in a stretch. Casual half day leave can also be taken.

Maternity Leave: Female employees are availed 2-3 months maternity leave. But

it is granted only twice in one’s entire service period.

Extraordinary Leave: It is only provided to the permanent employees and can be

granted only when no other leaves are left to the employee’s credit. This leave is

granted not more than 60 days at once and can be provided maximum of 5 times

in entire service period.

Promotion and Transfer: Promotion is solely on the basis of sensitivity and experience.

Transfers are always accompanied by promotions



Induction: After an employee is employed in MYMUL, he or she is made familiar to

the union and also know the objectives, values, functions and the operations. This helps

the employee to interact with senior staff members from various departments.

Training and Development:

Training and Development refers to the imparting of specific skills, abilities and

knowledge to an employee. Training refers to the process of imparting specific skill.

Development refers to those learning opportunities designed to help employee’s growth.

The need for training and development is determined by the employee’s performance

deficiency, computed as follows:

Training and development need= Standard performance – Actual performance

Benefits of Training and Development programs in MYMUL:

Improves the morale of the work force.

Helps people identify with organisational goals.

Improve the job knowledge and skills at all levels of the organization.

Aids in improving organizational communication.

Helps employees adjust to change.

Improves the coordination between employees.



Management Information System (MIS) Department

Structure:

Manager (MIS)

Assistant Manager

System Officer

Assistant

Helpers



Introduction:

Management Information System (MIS) is the integrated part for providing

information to supporting operation, management and decision making in an

organization. It mainly deals with processing information and conversion of inputs into

outputs.

Function:

MIS is a systematic effort to furnish timely information to the top management. The

main function of this department is to collect information from the production department

everyday in the form of daily reports. The information collected is in the form of the

following:

Actual production (output).

Break down of machinery ( if any ).

Absenteeism of workmen ( if any ).

Raw material storage ( if any ).

Other details.

The information thus is received, classified, processed and analysed. After the

information is thoroughly analysed, the department combines it in the form of weekly

report and monthly reports. These reports are submitted to MD who in turn issues

instructions to the concern department for further actions. The department will take care

of avoiding the wastage and other production losses. It highlights the importance of

optimum utilization.



SWOT ANALYSIS

Strength

1. Market leader.

2. “Nandini” is a trusted house hold brand name.

3. Two lakh farmer members.

4. Provides excellent veterinary, AI, vaccination, Extension facilities, Feeds and

Fodder seeds supply etc., in the field, which cannot be thought off by any private

operator. Hence earned lot of goodwill from member producers, who patronize the

union throughout the year.

5. Has earned the distinction of not failing to deliver the milk to market on time

throughout the year. There are days with no power supply, no water supply; but

there is no day without NANDINI milk supply.

6. Highly remunerative and timely payment to producers.

7. Union is in good financial position.

8. ISO 9001-2000 certificate.

9. Good institutional support from KMF, NDDB, etc.,

Weakness

1. Lack of flexibility in deciding about its operation. No authority over issues like

pricing, offering volume discounts etc.,

2. Political interference.

3. Organizational structure does not permit incentive/ reward for good performance.



Opportunities

1. Since the Mysore district is under Cauvery basin, perennial greens are available to

the cattle.

2. Institutional markets, bakeries, hotels etc., are not fully tapped and these can be

captured preferably by direct marketing.

3. Diversification of milk products like Peda, Mysore Pak.... etc.,

4. Exploit the “Human Face”, by positioning in the market as an organisation with

social responsibilities of serving the milk producer by paying remunerative price

and serving customer by offering hygienic quality product at a reasonable price

throughout the year. Union is not in the business to maximise the profit as in the

case of private dairies and is acting as price stabilizing force in the market.

Projecting these to the customers will reinforce the positive image of the

organisation in customer’s minds as a caring organisation which service to them

as its motto.

Threats

1. After liberalization, entry barriers in the dairy industry eased for new entrants.

2. The competition from Co-operatives like Dodla, Heritage, Kamadenu.... etc.,

3. Private dairies procure milk at low cost from producers and sell milk resorting to

unethical trade practices. It is a marketing war in which union has to fight by rules

and other private dairies do not fight by rules. Hence, there is no level playing

field for organization with social responsibilities to compete with organizations

with purely profit motive.

4. Some private dairies are selling homogenised milk, which appears rich. The union

cannot homogenize all its huge quantity of milk due to lack of homogenizing

capacity and increase in processing cost.

5. Plans of major companies like Reliance, ITC to enter into milk market in future.



VISION AND MISSION:

Vision:

The vision of MYMUL is to provide quality milk products to the consumers and

emerge as one of the top milk union of the co-operative dairy industry in the country.

Mission:

MYMUL is committed to provide maximum possible price for the milk supplied

by its members and provide necessary inputs to enhance milk production while ensuring

economic viability of the union.

Quality policy:

MYMUL is committed to producer’s welfare through customers delight by

adopting continuous improvement and ensure pure and hygienic milk and milk products.

Values:

Honesty

Discipline

Quality

Cost control

Co-operation

Team spirit

Service motive



Objectives of MYMUL:

To provide a guaranteed remunerative milk market round the year for all the

marketable surplus of member producers in their villages.

To procure milk, process into good quality milk/milk products and market it most

economically and efficiently to give maximum overall net-returns to the

producers and general satisfaction to the consumers.

To provide essential technical inputs and services to the producers at their door-

steps in an economic and efficient manner and also in a way most acceptable to

them.

To build village level institutions co-operative sector to manage the dairy

activities.

In order to fulfil these objectives, the union is constantly engaged in working towards

improvements of business as well as the welfare of the producers. This has resulted in

greater performance on commercial as well as in institutional fronts.



MCKINSEY’S 7 S FRAME WORK

STRATEGY :- A set pf decisions and actins aimed at gaining a sustainable ```` completive advantage.

STRUCTURE :- The organization chart and associated information that shown

who reports to which whom and how task are divided up an

integrated.

SYSTEMS :- The flow of activities involved in the daily operation of the business, including its core process.

STYLE :- How managers collectively spend their time and attention and how they use symbolic behavior. How management act is more

important than what management says.



STAFF :- How companies develop employees and basis values.

SHARE VALUES :- Commonly held believes, mindsets and assumption that shapes how an organization behaves its corporate cultu

SKILLS :- An organization’s dominate capabilities and competencies.

FINDINGS

Following are the findings during the study

MYMUL is serving rural region and helping for their upliftment, by way of

procuring milk through poor farmers through its formed societies and paying them

fair returns. It is contributing for economic upliftment of farmers.

MYMUL is earning profit year after year and it is not confronting any financial

problems.

MYMUL is equipped with fully automatic systems which ensure total quality

maintenance.

It has got its own quality control department with fully equipped laboratory and

equipments that help detecting any adulteration or any such other defects.

Through the use of advanced technology, MYMUL provides its customers

bacteria free and balanced nutritious milk.



SUGGESTIONS

The following suggestions may be provided to enable MYMUL expand its market

share and maintain the present market leadership as well as to improve its position in the

future years.

There should be more number of Nandini milk parlours in Mysore city and

outside.

Organisation should try to improve the packaging of the product to prevent

leakage.

Organisation should try to adopt more and more new technology and methods of

production to survive in this competitive market.

The company should provide some attractive schemes for the regular consumers

as well as retail sellers.

MYMUL must adopt professionalism in its all-working departments.

Facilities and benefits for Agents, Retailers should improve still better. So that the

turnover of the Retailers will be reduced and market shares will be increased.

It must guide the consumers regarding its product by giving various

Demonstration programmes.

Online computer systems (website) have to be created by the organisation.



CONCLUSION

Mysore Dairy started functioning from 1975 under the World Bank aided Dairy

Development Project and the union was registered on 23/11/1976. After bifurcation of

Mysore and Mandya District Co-operative Milk Producers Societies Union on 1/4/1987,

it is renamed as Mysore – Chamarajanagar District Co-op. Milk Producers Societies

Union Ltd. This dairy offers the best quality milk in Mysore- PURE & FRESH.

The Mysore – Chamarajanagar District Co-op. Milk Producers Societies Union is

marketing milk and milk products in the name of “Nandini” are the best quality. It has

been catering the needs of majority of population of Mysore. The future goal of the

organisation is to computerize the whole organisation. The company should lay emphasis

on modernization and product diversification by which the company can meet the fast

changing requirements of the markets and to keep on with the competitors. Now a days,

competitors have been entering into this field in order to exploit the utility of this

industry.

The slogan of Mysore – Chamarajanagar District Co-op. Milk Producers Societies

Union is “QUALITY EXCELLENCE FROM COW TO CONSUMERS”.



BIBLIOGRAPHY

Annual Repots of MYMUL

Marketing management - Philip Kotler Production Management - Ashwathappa K Personnel and Human resource managemen - P. Subbarao Financial management - Prasanna Chandra

Websites :- www.nandinimilk.com

www.indianmilk.com

www.nandiniproducts.com

www.indiandairy.com

http://www.indiandairy.com/

http://www.nandiniproducts.com/

http://www.indianmilk.com/

http://www.nandinimilk.com/

Admc Keshava Project Report

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