PROJECT REPORT

Submitted by:- Chiman Pal

TO KNOW: Practical observation of industry. Analyse the structure and functional

areas. Knowledge about cooperatives societies.

History of Jaipur dairy: 

Organization structure: It is a state level apex cooperative organization. The federation has a 15 Board Of directors. Develops village milk cooperative network. The federation has chief executive designed as managing

director.

Registered

Plant Commissioned

April 1984

Jaipur & Dausa

25 DCSStarted With

Coverage

APS

March 1975

June 1981

Three Tier System:

• 1200 village level Dairy Cooperative Societies.• In Jaipur region there are 8 chilling centers.• From DCS milk was received and collected at

Jaipur dairy dock.

Dairy Cooperativ

eSocieties

Chilling Centers

JaipurDairy

Core Area of An Organization. HR Policies:

◦ Selecting appropriate and cost effective process & technology.

◦ Providing vibrant work environment that result in excellence.

◦ Continual improvement in skills of the employees, process and system.

• HR functions: To manage meetings. Recruitment. work environment. Conduct Meeting and events. Co-ordinate Functions of all the Departments. Organize Training programme. Circulate good readable articles to employees for self

development. Yearly get-together of all officers and employees. Consider its staff as their valuable assets.

Manage financial position.

Finance Section

Payment Section

Accounts Compilation

SectionTax Section

• Account Compilation:– Profit & Loss.– Balance Sheet.– Auditing.– Budget.

• Physical Budget.• Financial Budget.• Capital Budget.

• Payment:– To primary Societies.

• Sweet Milk – 2.90 Per Fate Milk.• Sour Milk – 75% of Sweet Milk.• Curdle Milk – 2Rs.perlitre.

– To Staff.– To Other Firms.

• Taxation:– VAT.– Mandi Tax.– TDS.– FBT.– Service Tax.– Income Tax.

PAYMENTPROCEDU

RE

Bank / Cashier

MD

Deputy Manage

r

Purchase

Store

Jr. Accountan

t

Asst. Accountan

t

Deputy Manager

Audit

Deputy Manager

Turnover is 473.54 crore. Products turnover:

◦ Milk - 34.76 crore.◦ Ghee – 75.47 crore.◦ Other – 22.84 crore.

Gross Profit 27.10 crore. Net profit 1.06 crore.

In this department basically certain parameters like composition, temperature, weight and nutritional value regarding with product are maintained for maintaining the quality of product in the market.

Quality control at Jaipur dairy

Quality control means maintaining the quality, temperature, stability of the milk received and products manufactured so that the customer receive a fresh and healthy.

Product Fat SNF(%)MIN.

DTM 1.5% 9

Toned 3% 8.5

Standard 4.5% 8.5

Gold 6% 9

Lassi 2% 16-17

Shrikhand 6% 58

Dhai 3% 11.5

Chach plain 2% 6

Chach Namkeen 2% 6

Flavored milk 1.6% 9

Softy mix 10% 36

To establish quality and food safety policy for the organization. To cover quality and food safety policy of the organization. The responsibility for development of quality and food safety

policy lies with the managing director.

Safety Policy: Select appropriate and cost effecting process. All products are produced under the Prevention of Food

Adulteration Act(PFA). Continual improvement in skills of the processes. Applying ISO 9001:2000 & HACCP principles in the quality

management system that results in the production of the quality and safe food.

PRODUCTION is a conversion process which convert input ex; land, labors, capital material, method and management into desired output of goods and services.

License capacity -: 6-7 LLPD

Install capacity -: 2 LLPD

Capacity of utilization -: 100%

There are 30 Bulk Milk Cooler in 28 area in Jaipur and its chilling power is 75000 liters

•Covers over 1200 villagesCovers over 1200 villages

•Collects milk from milk Collects milk from milk producers members of producers members of over 1800 dairy over 1800 dairy cooperative societiescooperative societies

•15 MT drying Capacity15 MT drying Capacity

PACKED MILK

DOUBLE TONED TONED STANDARD GOLD

MILK PRODUCT

CURD LASSI GHEE BUTTER CHHACH PANEER SHRIKHAND FLAVORED MILK ICE-CREAM RASGULLA

PACKING

SEPARATING

CHILLING

PASTEURISATION

CHILLING

RAW MILK

GOLD

STANDARD

TONED

DTM

Place where raw material & finished goods kept.  In Jaipur Dairy store is divided into two parts:

Store Department

Raw Material Store

Cold Storage

Packaging

General

Record maintain:•Cardex system for all the items.•For packing items Bin Card system is also followed.

Process Of Maintainin

g Store

Receive Delivery

If Shortage Placed Item

Issue Voucher For Issue

Receive Intent Slip

Give Item Number

Sent Requisition

All the requirements of all sections, will be purchase by a single department.

Purchase Procedur

e

ReceiveRequisition

ReceiveDelivery

TakeApproval

PurchaseOrder

TakeDecision

Responsibilities of purchasing section: Right quantity at the right time and at right

price. Develop cost effective & technically superior

products. Better quality at low cost. Periodically review. Ensure purchase. Ensure supplier payment. Link between store and finance department.

Marketing is a societal process by which individuals and group Obtain what they need and want through creating offering and freely exchanging products and services of values with others.

Jaipur Dairy sells its milk & milk products through a network of over 4500 retail outlets spread over Jaipur city and near by 50 towns. The retailers are the most important segments of Jaipur Dairy and are given all care and attention. They are regularly trained on various aspects of Customer satisfaction

Some such medias which by SarasNewspapersPam platesExhibitionsTrade shows etc.

  Jaipur Dairy has taken almost care to satisfy and

delight its customers and consumers. We have launched many consumers' incentive arid sale promotion schemes during last few years like

Double Dhamaka Triple Dhamaka The 'Customer Satisfaction Index' is an indicator of

the performance of the Jaipur Dairy.

1. No. of SARAS users : 90 % 2. No. of AMUL users : 02% 3. No. of LOTUS users : 01 % 4. Other : 07%

Visit us at Visit us at www.jaipurdairy.comwww.jaipurdairy.com