SUMMER INTERNSHIP

INTERIM REPORT

SHAH AND ANCHOR KUTCHHI

ENGINEERING COLLEGE

DEPARTMENT OF MANAGEMENT

STUDIES

Name: SANCHIT SHAH

Roll No: 22

Std: FYMMS

COMAPNY NAME

V. P. BEDEKAR & SONS PVT. LTD.

LOCATION

56, TATYA GHARPURE PATH,

GIRGAUM, MUMBAI 400 004, INDIA

DESIGNATION

Marketing Intern

Report on

BUSSINESS DEVELOPMENT (SALES STRATEGY) OFV. P. BEDEKAR & SONS PVT. LTD. for PICKLES &

SPICES

INDIAN Fast Moving Consumer Goods (FMCG) SECTOR :-

Fast Moving Consumer Goods (FMCG) goods are popularly named as consumer packaged goods. Items in this category include all consumables (other than groceries/pulses) people buy at regular intervals. The most common in the list are toilet soaps, detergents, shampoos, toothpaste, shaving products, shoe polish, packaged foodstuff, and household accessories and extends to certain electronic goods. These items are meant for daily of frequent consumption and have a high return. The Indian FMCG sector is the fourth largest sector in the economy with a total market size in excess of US$ 13.1 billion.It has a strong MNC presence and is characterised by a wellestablished distribution network, intense competition between the organised and unorganised segments and low operational cost. Availability of key raw materials, cheaper labour costs and presence across the entire value chain gives India a competitive advantage. The FMCG market is set to treble from US$ 11.6 billion in 2003 to US$ 33.4 billion in 2015. Penetration level as well as per capita consumption in most product categories like jams, toothpaste, skin care, hair wash etc in India is low indicating the untapped market . India’s agricultural production is expected to grow at a rate of 4.6 per cent in 2014. With the second green revolution just around the corner, India’s production of foodgrains this year is expected to break the 2011–12 record of 259 million tonnes (MT). Presently, the overall grain stock position in India is about 62.1 MT, including 41.8 MT wheat and 20.3 MT rice.India is the third largest fish producer and second in inland fish production in the world. Marine products contribute a fair share to India’s food processing

industry. According to MPEDA, export earnings from marine products touched a record US$ 5 billion during 2013–14.India has a livestock population of 470 million, which includes 205 million cattle and 90 million buffaloes. Total meat production in the country is about five MT annually. The country produces 450 million broilers and 33 billion eggs every year. Growth rate of egg and broiler production is 16 per cent and 20 per cent respectively.The Indian food industry which presently stands at close to US$ 135 billion with a CAGR of 10 per cent, is expected to touch US$ 200 billion by 2015. The food processing industry in India attracted foreign direct investments (FDI) worth US$ 5,793.95 million during the period April 2000–March 2014, according to data published by Department of Industrial Policy and Promotion (DIPP).

INDIAN SPICES :- India is known the world over as “The Home of Spices”, thus Spices and condiments need no introduction. The climate of the country is ideal for the growth of almost all spices. Spices are an important group of agricultural goods, which are virtually indispensable in the culinary art. They also play a significant role in our national economy and also in the economies of several spice producing, exporting and importing countries. India accounts for about 45% of the global spice exports. In India, from the point of view of both domestic consumption and export, spices are important commercial crops. According to the International Organization for Standardization [ISO], there are about 109 spices and India produces as many as 75 in its various agro climatic regions. The term “spices and condiments” applies to “natural plant or vegetable products or mixtures inwhole or ground form, which are used for imparting flavor, aroma and piquancy to the food items”. Spices are also being used within the country for flavoring foods and in medicines, pharmaceutical, perfumery, cosmetics and several other industries.

INTRODUCTION

Out of the 109 spices listed by the ISO, India produces as many as 75 in its various agro climatic regions. India accounts for about 45% (2,50,000 tons-2002-03) of the global spice exports, though exports constitute only some 8% of the estimated annual production of spices at 3.2 million tons (2002). Over all, spices are grown in some 2.9 million hectares in the country. Spice production in India, as much of the agriculture in the country, is undertaken in millions of tiny holdings and determine the livelihood of large number of the rural population.

HISTORY OF SPICES The fame of Indian spices is older than the recorded history. The story of Indian Spices is more than 7000 years old.Centuries before Greece and Rome had been discovered, sailing ships were carrying Indian spices, perfumes and textiles to Mesopotamia, Arabia and Egypt. It was the lure of these that brought many seafarers to the shores of India. Long before Christian era, the Greek merchants thronged the markets of South India, buying many expensive items amongst which spices were one. Epicurean Rome was spending a fortune on Indian spices, silks, brocades, Dhaka Muslin and cloth of gold, etc.It is believed that the Parthian wars were being fought by Rome largely to keep open the trade route to India. It is also said that Indian spices and her famed products were the main lure for crusades and expeditions to the East. Today when spices cost so little, it seems unbelievable that they were once a royal luxury and that men were willing to risk their lives in quest of them. Though it were the Dark Ages, but there were rich people who had gold to exchange for pepper and cinnamon. It was in the year 1492 A.D., that Christopher Columbus discovered the New World. Five years later, four tiny ships sailed southward from the port of Lisbon, Portugal, under the guidance of Captain Vasco Da Gama. Like Columbus, Vasco Da Gama too was searching for a new route to the spice lands of Asia. While Columbus failed to achieve the

goal, Da Gama succeeded. In a two year, 24,000 miles round trip, he took his ships around the continent of Africa to India and back to Lisbon. Only two of the four ships survived to reach their homeport. These two ships brought back a cargo of spices and other products worth 60 times the cost of the said voyage. The spices of the East were valuable in those times. The Arabians had brought the cumin and coriander that mixed with Indian pepper, ginger and turmeric make up the base of so many South Asian dishes. It was this combination of spices that centuries later British sailors spread throughout the world as curry powder. In India, Arabian traders got the rare and exotic spices of the Far East from local spice merchants. India had spent the previous two millennia spreading its culture to the Spice Islands of the east. Arabian traders were able to make good money supplying these spices, even with the high prices paid to the Indian middle men, not only to their countrymen back home, but to Europe as well. These traders of spices paid for the Art and Education for which Arabia became famous in the present day. In many ways the culture of Arabia loved studying and learning different things. Many great Greek and Roman plays were translated in Arabic, so too were the geographic writings of Pliny and Ptolemy telling of the general location of the tabled spice islands.The fascinating history of spices is a story of adventure, exploration, conquest and fierce naval rivalry. The people of those times used spices, as we do today, to enhance or vary the flavors of their foods. Spices were also flavor disguisers, masking the taste of the otherwise tasteless food that was nutritious, but if unspiced, had to be thrown away. Some spices were also used for preserving food like meat for a year or more without refrigeration. In the sixteenth century, cloves were used to preserve food without refrigeration. Cloves contain a chemical called eugenol that inhibits the growth of bacteria. It is still used to preserve some modern foods like Virginia ham. Later, mustard and ground mustard were also found to have preservative qualities. When spices were not available people went hungry because they could not preserve their foods to carry them over to the winter. Such was the importance of spices those days.Broadly, there are two main subdivisions of spices one being the major spices and the other is minor spices. For example the spices like pepper, cardamom, ginger, turmeric, chilies etc., comes under major category. The important minor

spices grown in India are ajowan, aniseed, caraway, celery, coriander, cumin, dill seed, fennel, fenugreek, garlic, onion, saffron, vanilla etc.

TYPES OF SPICES There is a popular belief that spicy foods are bad for health. This belief is not only far from the truth but also that; spices in fact have medicinal properties and are good for health. Spices are well known as appetizers and digestives and are considered essential in the culinary art all over the world. Some of them have anti-oxidant properties, while others have preservative properties and are used in some foods like pickles and chutneys, etc. Some spices also possess strong anti-microbial and antibiotic activities. Many of them possess medicinal properties and have a profound effect on human health, since they affect many functional processes. The spices according to their origin are divided into the following :

SEEDS :Seeds are a fertilized ripened ovule, almost always covered with a protective coat. Some spices come in the form of seeds. These spicesare used in their original forms to enhance the flavors of certain food items and at times these are grounded and made into a powdered form or a paste and then used. The seeds are also the fruits of that particular plant but because of their tiny size they are referred to as seeds. Some common seeds which are used as spices are Ajowan,Anardana, Aniseed, Caraway, Celery, Celeriac, Coriander, Cumin, Indian Dill, Fennel, Fenugreek, Mustard, Poppy Seeds.

LEAVES :Leaves of some plants are used as a flavoring agent. These leaves have a distinctive flavour and when added with some other food they lend their flavour making it more tasty and delecious. Various leaves are used all over the world for culinary, medicinal and many other uses. Some of the commonly used spices which come under the leaf category are : Basil, Laurel Leaves, Tejpat, Chervil, Chives, Curry leaves,Hyssop, Peppermint Leaves, Marjoram, Billilotan, Thyme

Leaves, Mint,Origanum, Parsley, Sage, Savory, Spearmint, Tarragon, Rosemary LeavesFLOWERS :Some flowers of a certain plant are used as spices. They have a certain flavour and taste which they lend to the ingredients they are used with.Some common flowers which are used as spices are Rose, Caper, Rhododendron and Saffron.Fruits :Some fruits are also used as spices. Some famous fruits which are used as spices are as follows : Cardamom, Juniper, Kokam, Mace and Nutmeg, Kababchini, Star Anise, Tamarind, Vanilla.

ROOTS : The roots, or parts of roots, of many plant species have become specialized to serve as spices. The following spices are basically roots used as spices and condiments. Galangal, Garlic, Ginger, Horse Raddish, Onion, Stone Leek,Lovage, Shallot, Sweet Flag, Turmeric.

BARK :Some spices constitute the bark of a plant. These barks are highly flavoured and impart taste to a certain food item. Some very common spices that are barks of plants are : Jangli Darchini, Cassia China, Cinnamon.

MISC SPICES :Some spices do not come under any category of seed, fruit etc but yet belong to the family of spices.They are also used to impart flavour and taste to the food.Some common miscellaneous spices are as follows : Black Pepper, Long Pepper,Chabika, Clove, Amchur, Asafoetida, Karpoor, Arrowroot, Musk Mallow.

SPICES BOARD INDIA

Spices Board (Ministry of Commerce and Industry, Government of India) is

the flagship organization for the development and worldwide promotion of Indian spices. The Board is an international link between the Indian exporters and the importers abroad. The Board has been spearheading activities for excellence of Indian spices, involving every segment of the industry. The Board has made quality and hygiene the corner stones for its development and promotional strategies.

PICKLES :-

To Indians nothing says 'home' as simply and reassuringly as pickle. Whichever part of the country you might hail from, pickle is likely to have been a part of your earliest food memories — as an incentive to make the staid combination of dal and rice seem more appetising; as a counterpoint to the cold comfort of curd rice or as a tasty accompaniment capable of weathering long train journeys. Pickling techniques and the finished product might vary vastly from region to region — Gujarat's sweet chhunda mango pickle has so little in common with a hot avakkaya pickle from Andhra Pradesh that it's hard to believe that they are made of the same fruit. But at the most elemental level, it's clear that no matter what gulfs might separate the culinary customs of the country, pickle acts a bridge between them. No Indian meal is complete without a smidgen of pickle. Although readymade pickles have made easy the painstaking process of pickle making, in many households, it is an annual ritual that is still treated with the ceremony it rightly deserves. 

BACK TO THE BEGINNING   It's difficult to trace the exact origins of Indian pickle, but it is connected to the ancient art of preserving food by curing it with salt or sugar. Long before refrigeration and canning made it possible to preserve foods for a long time, ancient civilisations had discovered that the secret to increasing the longevity of perishable foods was to dry them in the sun and cure them with salt or immerse them in brine. In fact, according to Western history, the tradition of pickling can be traced right back to the dawn of civilisation. Cucumbers, which are native to India and are believed to have grown wild in the foothills of the

Himalayas, were carried westward to Mesopotamia, where they were preserved in brine. In the 1st Century BC, Roman emperor Tiberius is said to have been a tremendous cucumber aficionado, having them at his table every day. To ensure availability all year around, cucumbers were grown in green houses and mentions of spiced and pickled cucumbers can be found in Roman historian Pliny's writings. This is probably why pickles have come to be associated almost exclusively with pickled cucumbers (or gherkins) in the Western worlds. The tradition of pickling may have also developed a solution to the problems of food scarcity and seasonality of produce. Perhaps that is why nearly every culture in the world has a tradition of preserves and pickles — Germany has sauerkraut or sour pickled cabbage, South Korea has kimchi made of cabbage, radish and other vegetables, Morocco makes preserved lemons and the Nordic countries have a long standing tradition of pickled herring, considered a delicacy in Europe. According to food historian KT Achaya's A Historical Definition of Indian Food, it is clear that the repertoire of Indian pickles became highly evolved several centuries ago. "A Kannada work of AD 1594, the Lingapurna of Gurulinga Desika, describes no less than 50 kinds of pickles," states Achaya. The most commonly pickled foods included not just wild mangoes, limes, lemons, brinjals and chillies but also pork, prawns and fish. 

How Does Pickling Work 

When you watch tart, whole lines treated with little more than salt and spices, transform into mature lemon pickle after a few weeks in the sun, it may seem magical. The scientific processes that increase the shelf life of salt-treated foods also simultaneously add depth and new dimension to their flavour. The natural process to thank for the flavour of most Indian pickles is anaerobic fermentation. When vegetables or fruits are dried, cured with salt in airtight jars and left out in the sun, halophilic or salt tolerant bacteria naturally present on their surface digest the sucrose in the fruit or vegetable matter to produce by products such as carbon dioxide, acetic acid and lactic acid. Lactic acid is what gives yogurt its characteristic sourness and imparts a tangy flavour to them. 

The acid that is produced acts as a natural preservative and prevents the growth of pathogenic bacteria that could cause the pickle to go rancid. Direct sunlight or adequate ambient light provides the warmth required for the bacteria to go about the business of fermentation. It takes anywhere between 15 days to a month for this process. 

Attention to Detail  Certain precautions need to be taken for a pickle to mature and stay fresh for several years. Most importantly moisture is anathema to pickles. Even the slightest amount of moisture at the time of bottling and even after the pickle is mature, can invite mould to form on its surface. 

STRATEGY :- Originally a military term, in a business planning context strategy/strategic means/pertains to why and how the plan will work, in relation to all factors of influence upon the business entity and activity, particularly including competitors (thus the use of a military combative term), customers and demographics, technology and communications.

DIFFERENT TYPES OF SALES STRATEGIES :-

CUSTOMER RETENTION STRATEGIES

Invest in the relationship Increase trust Expand product line Cross selling Marketing partnerships Foster customer loyalty Barriers to competition Improve communication

RECAP RETENTION ACTIVITIES

Understand important factors to keep customers Develop good customer database Implement communication strategies specifically based on customer retention Develop a win/win mindset with customers and deeply appreciate them Develop and implement a focused approach to retain and grow current customers

REACTIVEATION STRATEGIES

Have a great list of previous customers Develop a communications strategy to re-connect to them Tell them you want them back Understand why they stopped buying Make it right if it was wrong Remind them about your business

NEW CUSTOMER ACQUISITION STRATEGIES

Study what was successful for you in the past Develop a detailed, ideal customer profile Test new strategies as an experiment Develop a specific customer target list Look for “best practices” regarding new customer acquisition Investigate industry specific marketing programs.

ANSOFF PRODUCT-MARKET GROWTH MATRIX   -   STRATEGIC TOOL

A useful planning tool in respect of markets and products is the matrix developed by Igor Ansoff (H Igor Ansoff, 1918-2002), who is regarded by some as the 'Father of Strategic Management'.

Fully titled the Ansoff Product-Market Growth Matrix, the tool was first published in Harvard Business Review, 1957, in Ansoff's paper Strategies for Diversification.

The Ansoff product-market matrix helps to understand and assess marketing or business development strategy. Any business, or part of a business can choose which strategy to employ, or which mix of strategic options to use.

This is a fundamentally simple and effective way of looking at strategic development options.

  existing products new products

existing markets market penetration product development

new markets market development Diversification

Each of these strategic options holds different opportunities and downsides for different organizations, so what is right for one business won't necessarily be right for another. Think about what option offers the best potential for your own business and market. Think about the strengths of your business and what type of growth strategy your strengths will enable most naturally. Generally beware of diversification - this is, by its nature, unknown territory, and carries the highest risk of failure.

Here are the Ansoff strategies in summary:

MARKET PENETRATION - Developing your sales of existing products to your existing market(s). This is fine if there is plenty of market share to be had at the expense of your competitors, or if the market is growing fast and large enough for the growth you need. If you already have large market share you need to consider whether investing for further growth in this area would produce diminishing returns from your development activity. It could be that you will increase the profit from this activity more by reducing costs than by actively seeking more market share. Strong market share suggests there are likely to be better returns from extending the range of products/services that you can offer to the market, as in the next option.

PRODUCT DEVELOPMENT - Developing or finding new products to take to your existing market(s). This is an attractive strategy if you have strong market share in a particular market. Such a strategy can be a suitable reason for acquiring another company or product/service capability provided it is relevant to your market and your distribution route. Developing new products does not mean that you have to do this yourself (which is normally very expensive and frequently results in simply re-inventing someone else's wheel) - often there are potential manufacturing partners out there who are looking for their own distribution partner with the sort of market presence that you already have. However if you already have good market share across a wide range of products for your market, this option may be one that produces diminishing returns on your growth investment and activities, and instead you may do better to seek to develop new markets, as in the next strategic option.

MARKET DEVELOPMENT - Developing new markets for your existing products. New markets can also mean new sub-sectors within your market - it helps to stay reasonably close to the markets you know and which know you. Moving into completely different markets, even if the product/service fit looks good, holds risks because this will be unknown territory for you, and almost certainly will involve working through new distribution channels, routes or partners. If you have good market share and good product/service range then moving into associated markets or segments is likely to be an attractive strategy.

DIVERSIFICATION - Taking new products into new markets. This is high risk - not only do you not know the products, but neither do you know the new market(s), and again this strategic option is likely to entail working through new distribution channels and routes to market. This sort of activity should generally be regarded as additional and supplementary to the core business activity, and should be rolled out carefully through rigorous testing and piloting.Consider also your existing products and services themselves in terms of their market development opportunity and profit potential. Some will offer very high margins because they are relatively new, or specialised in some way, perhaps because of special USP's or distribution arrangements. Other products and services may be more mature, with little or no competitive advantage, in which case they will produce lower margins. The Boston Matrix is a useful way to understand and assess your different existing product and service opportunities:

5 Types Of Sales Approaches :- There's no one best way to sell. Your personality and background will determine which type of sales technique is most effective for you. Even if you have a methodology that works well, it's a good idea to try a different approach now and then. Trying new methods keeps you out of a rut, and you may be surprised by how well a new strategy works for you. In fact, many salespeople do best by using a combination of approaches.

1. The Instant Buddy People will be more willing to buy from someone they like. Salespeople who use this approach are warm and friendly, asking questions and showing interest in their prospects. They try to connect on an emotional level with a prospective customer.This approach can be very effective, but only in the right hands. Don't try to make friends with a prospect unless you really mean it – people can tell if you're faking it, and they'll be very unhappy with you. You'll also need to do some follow-through to demonstrate that you really do like the prospect. For

example, if you chat about the prospect's eleven-month old baby during your appointment, you should follow up by sending a card and/or small gift on the child's first birthday.

2. The Guru Salespeople who prefer a more logical and less emotional approach often set themselves the task of becoming experts in anything and everything related to their industry. They position themselves as problem-solvers, able to answer any question and tackle any issue that the prospect lays before them.The guru approach requires plenty of work learning the relevant information and keeping up with changes in your industry. But if you're willing to put in the time it takes, you can do very well both in selling to your prospects and generating plenty of referrals. Once customers realize what a great resource you are, they're quite likely to send friends and co-workers with questions straight to you.

3. The Consultant This approach combines the 'guru' and 'buddy' approaches. The salesperson who elects to use the consultant approach presents herself as an expert who has the customer's best interests in mind. She knows all about her company's products and by asking a prospect a few questions, she can match him up with the best product for his needs.As an approach that combines the best qualities of the of the first two methods, it's extremely effective. But it also requires a great deal of time and effort on a salesperson's part. You must be both knowledgeable and able to make an emotional connection with your prospects. If you can manage both of these feats, your sales will take off like a rocket.

4. The Networker Networking can be a big help for any salesperson. The dedicated networker takes it to the next level, setting up and maintaining a web of friends, co-workers, salespeople from other companies, customers and former customers, and anyone else he meets. A strong enough network will create an ongoing flow of warm leads that can provide most or even all of the salesperson's needs. With this approach, you'll spend a great deal of time cultivating people. It's a highly effective technique for salespeople who enjoy attending various events, parties, and so on and meeting new people. Just remember that you'll need to reciprocate by doing favors and sending leads back to the people who've helped you in their turn.

5. The Hard Seller Best described as “scare the prospect into buying,” the hard sell approach is what gives salespeople their bad reputation. Hard selling involves getting someone to buy a product even though he doesn't want or need it. Methods range from bullying (“Buy this now or you'll feel stupid tomorrow”) to manipulation (“If you don't buy from me I'll lose my job”) to outright deception (“This product has a much better safety record than the competition”).No ethical salesperson should use a hard sell approach. Sadly, there are still salespeople who use this type of sales strategy, even though the result is customer who never buy again and, sooner or later, a bad reputation for the company as a whole. Stick with one or more of the first four approaches – they are all both effective and ethical.

COMPANY PROFILE:

HISTORY OF V. P. BEDEKAR & SONS PVT. LTD. :-A tradition of quality and trust

When Mr. V. P. Bedekar started a small grocery shop at Girgaum, Mumbai in the year 1910, little did he know that it would evolve into the legendary V. P. Bedekar & Sons Pvt. Ltd. His son Mr. V. V. Bedekar ( Annasaheb Bedekar) joined the business in 1914 at the age of 13. To remain competitive and progressive, he started manufacturing spices in 1917 and pickles in 1921. Soon he attracted a growing and loyal clientele for spices, pickle and papads. Since only select and best quality groceries were available at the Bedekar outlet, the customer base expanded.Shortly afterwards, 4 new shops were added - one each at Thakurdwar, Parel, Dadar and Fort. To cater to increasing demand he started 5 manufacturing units and formed a Private Limited Company in 1943. The company celebrated its Golden Jubilee as well as Annasaheb's 60th Birth Anniversary in 1961. In a grand ceremony of Golden Jubilee and Raupya Tula, Annasaheb gave away as charity an amount equal to silver with the cumulative weight of himself and his wife. He then retired from active business. His Vision, Guidance and Principles were imbibed by his eldest son Mr. Trimbak V. Bedekar who was at the helm from 1961 till 1993 and the company scaled new peaks. Today, brand “Bedekar” is a household name in Maharashtra, Gujarat, Karnataka, Goa, M.P., Chhattisgarh, and all metros of India. Bedekar products are also available in USA, Canada, Australia, Singapore, UK and many smaller countries also. At present Mr. Vasant V. Bedekar, the youngest son of Annasaheb, heads the company along with the fourth generation of Bedekars. The fourth generation Bedekars are Mr. Atul V

Bedekar and Mr. Ajit V. Bedekar, sons of Mr. Vasant and Mr. Mandar T. Bedekar, son of Mr. Trimbak Bedekar. Together they usher the company into its glorious centenary and further towards eternity. Bedekar Quality - Tested by time . . . . tasted by millionsWe are extremely passionate about our products and hence totally obsessed with quality.Our pickles contain no chemical preservatives or Acetic Acid(Vinegar)- probably the only pickle manufacturing company in India to do so.Unlike other brands of Mango Pickle, we remove the kernel completely to ensure soft and succulent portions.Using only high quality raw materials ensures consistent high quality finished products. Our 100 years of experience helps us source the best raw materials. All products are manufactured in-house combining modern technology and traditional wisdom. We do not out-source semi finished products nor get our products manufactured by other manufacturers.Awarded numerous 1st Prizes in All India Fruit Shows organized by Central Government at various place such as New Delhi, Kolkata, Nagpur, Jaipur, Bangluru, Lucknow etc. Since 1959 for almost 50 years, Bedekar Pickles are awarded such 1st Prizes.This stands testimony to the consistent quality of Bedekar products. Bedekar products comply with stringent international quality norms. Hence they are exported to USA, Canada, Australia and Singapore - which are the most quality conscious countries in the world.

DISTRIBUTION :-

Bedekar products are being sold through a strong distribution network in India as well as abroad. We have many loyal distributors who are associated with us for many years.

In domestic market, Maharashtra is our Stronghold. We have distributors in each Districts, in many parts in each Tehasil places also. We have our own Sales Network to help and guide this Distribution network. We have about 150 Distributors in Maharashtra.

In Mumbai the distribution of Bedekar Product is strongest. We service more than 7000 retail outlets weekly to supply Bedekar products. Our products are registered with almost all Modern Trade Retail Stores such as "Food Bazar, Reliance Fresh, More, D'mart, Haiko,

Magnet, Hypercity, etc. We are registered as national vendors with most of these retail chains.

In addition to this we cater to many reputed Hotels as well as restaurants in Mumbai.

WORLDWIDE Distribution1. USA: New York, Chicago, L.A., San Francisco, Houston, Orlando2. Canada: Toronta3. Australia: Melbourne4. SingaporeINDIA DistributionEntire Maharashtra, Southern Gujarat, Entire Karnataka, New Delhi, Chennai.