A Project Report on Organizational Study of Dharwad Milk Union Limited Dharwad

Organizational Organizational study of Dharwad Milk Union Limited

Contents Chapter – 1 •

Introduction o

Company Profile

o

History

o

Vision and mission.

o

Objectives.

o

Board of Directors.

o

Plant Profile.

o

Strategies Of DMU.

o

Product Catalogue.

Chapter – 2 •

Functional Analysis DEPARTMENTS OF DMU: D MU: o

Purchasing Department.

o

Quality Control Department

o

Production Department.

o

Procurement and Input Department.

o

FGS &Material Storage Department.

o

Stores Department.

o

Sales & Marketing Department.

o

Finance Department.

o

Administration Department. HRD

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Chapter –3

•

SWOT Analysis Anal ysis .

•

Limitat Limi tation ionss Of The Study St udy .

•

Suggest Sugg estions ions .

•

Concl Con clus usio ion n.

•

Bibliog Bibl iograp raphy hy.
















EXECUTIVE SUMMARY

In this project my aim is to understand the concept of the milk diary and the the aim aim is find find out out the cust custom omer er sati satisf sfac acti tion on towa toward rdss the the diar diary y (KMF (KMF-Dharwad).

This study focused on the KMF organization and also the customer satisfaction towards the diary in Hubli City.

For this study the 100 consumers of the Hubli City are randomly chosen and their response has been collected through a systematic questionnaire.

Again the responses collected are tabulated are analyzed to take up the decision and recommendations which will may helpful for the KMF Dharwad.

While While carryi carrying ng the survey survey many many responde respondent ntss show show neglig negligenc encee when when they where answering and few where very much excited bad answered the ques questi tion onss with with thei theirr perso persona nall inte intere rest. st. Some Some of them them reac reacte ted d and and star starte ted d com communic unicat atiing

their eir

com complai plaint ntss

and and

req require uirem ments ents..

Apar Apartt

from from

the

questionnaire the answers given by some respondents where not matured enough, some were not even at the door, because of there absents to willingly express their views. But as usual there may occur some bias answers due to prestige purpose or some other reason. I hope that the study has fulfilled all its objectives and will be useful for those who are using this project report in future
















Company Profile: COM COMPANY PANY NAM NAME

: Dha Dharw rwad ad Co-o Co-ope pera rati tive ve Milk Milk Prod Produc ucer erss Uni Union on Ltd. Ltd. Lakkammanahalli Industrial Area. P.B Road Dharwad-580004

NATURE OF BUSINESS BUSINESS

: Mfg / Service Service / Semi-agro Semi-agro based Co-operati Co-operative ve Unit. Unit.

TYPE OF OWNERSHIP

: Co-Operative Unit.

TEL-NO -NO

: 0836 0836-2 -246 4676 7643 43,, 24618 461876 76,, 24683 468380 80..

RAW MATERIAL

: Milk 84,000LPD Water5 to 6 lack ltrs/day Coal 4 to 5 tone.

CAPACITY OF PLANT

: 1, 20, OOOLtr’s / Day 12 Tonne milk powder, 10 T Butter, 6 T Ghee.

FINISHED PRODUCTS Ice

: Milk, Butter, Ghee, Gurtz, Pedha, Milk powder, creams, Curd, Lassi, Khova.
















TOTAL SOCIETIES AT VILLAGE LEVEL

: 500 SocitieS

VISIONS MISSION AND QUALITY POLICY VISION STATEMENT OF DMU ♦

Total quality

♦

Honesty

♦

Discipline

♦

Cleanliness

♦

Transparency

♦

Sincerity and dedication

♦

Co-operation free of politics

♦

Sovereignty

♦

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

MISSION STATEMENT OF DMU:

Dharwad Dharwad Milk Milk Union Union is committed committed to provide provide maximum 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 and is also committed to provide quality milk products to consumers and emerge as one of the top most milk union of the co-operative dairy industry in the country.

DMU QUALITY OBJECTS AND QUALITY POLICY: Quality Objects: ♦

To develop the quality consciousness among all the producers or employees
















distribution. ♦

Make every one aware of the every conservation in dairy.

♦

To maximize the customers complaints and achieve customer satisfaction.

♦

To set goals or targets at all levels to achieve continuous improvement.

♦

To trai train n our our workm orkman an from from tim time to tim time for for expo exposu sure re to adva advanc nced ed technology for efficient operations.

♦

To prov provid idee adeq adequa uate te infr infras astr truc uctu ture re faci facili lity ty for for impr improv ovin ing g the the work ork environment.

INFRASTRUCTURE FACILITIES:

Infrastructure facilities in DMU, they have these won chilling center and they can distribute milk with the capacity of covering the 11 routes and the capacity is 1, 00,000 LPD.

Other facilities like: ♦

Security facilities

♦

Canteen facilities

♦

Shift: Three shift per day.

♦

Manual punching card and computer entries will be there


















DHARWAD DISTRICT CO-OPERATIVE MILK PRODUCERS SOCIETIES UNION LIMITED.

Further in 1988, the Raipur Dairy and Chilling Center, setup in 1968, also came under the union. In 1989, the training center, which was controlled by KMF, came under Dharwad Milk Milk Union.

DMU was Rs.7 crore Projects of which Government has Rs.2Crosre of share capital and authorized capital of DMU is Rs.5crore.

DMU formed 551 milk producer's co-operative societies in Dharwad, Gadag, Haveri and Uttar Kannada districts.

The production capacity of DMU is 1.2lack litres of milk per day and also has the capacity to produce 12tones of milk powder, 10tones of butter, and 6tones of ghee per day.

DMU is collecting 84 thousand liters of milk per day from its societies


















villagers about Milk and Milk Products and the benefits they would get from the Milk Dairy.

Seeing the overwhelming response and untapped resources and the huge market the Federation decided to setup the Milk Union in 1984, known as the DHARWAD DISTRICT CO-OPERATIVE MILK PRODUCERS PRODUCERS SOCIETIES UNION LIMITED Further in 1988, the Raipur Dairy and Chilling Center, setup in 1968, also came under the union. In 1989, the training center, which was controlled by KMF, came under Dharwad Milk Union.

DMU was a Rs.7 crore project of which Government has Rs.2 crore of share capital and authorized capital of DMU is Rs.5 crore.

DMU formed 551-milk producer's co-operative societies in Dharwad, Gadag, and Haveri and Uttar Kannada districts.

The production capacity of DMU is 2 lakh liters of milk per day and also has the capacity to produce 12 tones of milk powder, 10 tones of butter, 6 tones of ghee per day.

















Organizational Organizational study of Dharwad Milk Union Limited •

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

•

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

•

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

•

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

•

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

Objectives of DMU: •

Providing hygienic and good quality of milk to the consumers.

•

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

•

To eliminate middlemen's in the business so that the milk producers receive their appropriate share of bread.

•

To educat educatee the vill village agers rs about about the adult adultera eratio tion n of milk milk and its its harmf harmful ul effect on the body.

•

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

•

To make villagers self-viable and build self image.


















Solid Not Fat (SNF) acidity etc.

As the milk is at room temperature it is to be brought down to 4°C. to 5 degree Celsius. So that it may check the growth of bacteria. To ensure this milk milk is passe passed d thro throug ugh h a chil chilli ling ng cham chambe berr where where the the milk milk is chil chille led. d. Its Its temperature is bought down and then the milk is stored in a tank called as "Ram Milk Tank".

From this tank the milk is pumped to a pasteurizing cell where the milk is heated up to 72°C and 15 seconds, so that all the bacteria ria and microorganisms may be killed and then the milk is simultaneously cooled to 4°C to 5 degree degree Celsius. and is stored in a "Pasteurized Milk Tank". Tank".

From From here here the the milk ilk is sepa separa rate ted d acco accord rdin ing g to the the requ requir irem emen entt of production of different types of milk and the remaining milk is used for manufacturing milk products.

DMU MISSION STATEMENT

At DMU we Endeavor to satisfy the taste and nutritional requirements


















BOARD OF DIRECTORS.

1. Shri B N Arabgond.

Chairman

2. Dr M N Venkatramu.

M Director

3. Shri N S Asuti.

Director.

4. Shri G M Morbad.

Director.

5. Shri H G Hiregoudar.

Director.

6. Shri S M Hadagali.

Director.

7. Shri R N Davagi.

Director.

8. Shri U M Hegade.

Director.

9. Shri G G Hegade.

Director.

10. Govt Dept Officers.

4 Members

11. Govt Nominated.

3 Members




















Plant Capacity

1.20Lakhs Liters / day Milk Powder 12 MT /Day Butter 10 MT / Day

Ghee 6 MT / Day Milk Chilling Centres Gagad 20000 LPD and Capacity

Karwa arwarr pack packin ing g unit unit

Haveri

20000 LPD

Hirekerur

20000 LPD

Naragund

8000 LPD

Ron

10000 LPD

Sirsi 20000 LPD The The milk milk in bulk bulk is sent sent for for pack packin ing g and and distribution at Karwar Which Which suppli supplies es and need need of Karwa Karwar, r, Gokama Gokama,,




















Location Department Brand Name Products

Lakamanahalli Industrial Area, Dharwad 9 Nandini Milk Toned Milk, Standard Milk, Shubham Milk Milk Products Butter, Ghee, Pedha, Curd, Lassi, Paneer, Milk

Co-operative

Powder 500 Societies

Soci Societ etie iess at Vill Villag agee Level STRATEGIES OF DMU

The Dharwad Milk Union has the following set of strategies, which will be formulated every year. The present year has the following strategies. The



















Organizational Organizational study of Dharwad Milk Union Limited •

Making more milk to powder this year.

STRATEGIES OF ADMINISTRATION DEPARTMENT •

To Check Labor absenteeism.

•

To take actions against in-disciplined workers.

•

To reduce the intake daily workers for petty jobs.

•

Aims at helping the employees to become more responsible towards their work.

STRATEGIES OF PRODUCTION DEPARTMENT

•

Aims at processing an average of 1.10 lakh liters of milk daily Aims at




















STRATEGIES OF THE MARKETING DEPARTMENT •

Aims Aims at marke arketi ting ng the the abov abovee prod produc ucts ts thro throug ugh h prop proper er Distr istrib ibut utio ion n Channels.

•

Aims to conduct 52 Consumer Awareness Programs and various Seminars.

•

Aims at conducting 10 wholesalers' retailers meeting.

•

Aims at setting 10 Exclusive NANDINII Milk Parlors.

•

Aimi Aiming ng to set set up new new adve advert rtis isem emen ents ts stra strate tegi gies es like like putt puttin ing g up of hoardings.

•

Distributing Pamphlets, contests etc.

Nandani Milk and Products details and Rate as per 03-07-2009 Sl No.

Product Name

Maximum Price of Sale




















20. 21. 22. 23. 24. 25. 26. 27.

Ghee 200 Ml Pack / Liter Ghee 500 Ml Pack / Liter Ghee 1000 Ml Pack / Liter Ghee 15 kg tin/Kg Butter 10 gm Pack / Kg Butter 100 gm Pack / Kg Butter 500 gm Pack / Kg Butter 50 gm (WDC) Pack / Kg

195.00 189.00 185.00 180.00 250.00 160.00 154.00 138.00

NANDINI PRODUCT DETAILS AND RATE (NMP ( NMP PRODUCTS)

Sl No. 1.

Product Name

Badam Powder 200 gm Tin/Kg

Maximum Price of Sale 210.00

Badam Powder 200 gm Tin/Kg

42.00

2.

Badam Powder 10 gm Tin/Kg Mysore Pak 250 gm/Kg

250.00 220.00

3.

Mysore Pak 250 gm pack Jamoon Mix 200 gm / Kg

55.00 160.00

Jamoon Mix 200 gm / pack

32.00






















11.HRD Input required per day:

Milk procurement up to 80000 liters 5 to 6 lakh liters of water 10,000 units of electricity 4 to 5 tones of coal Generator in case of electricity failure and manpower

Quality Control:

At different stages of production the officer from the Quality Control




















brick manufacturer.

ORGANIZATION CHART

President

Director Elected (8)

Director (Ex-Officer- 5)

Directors (Nominated – 3)

Managing Director




















THE STRUCTURE OF PROCURMENT AND INPUT DEPARTMENT

Manager (P & I)

Procurement wing

Technical Input Wing




















PROCURMENT AND INPUT DEPARTMENT

The Union carries on procurement by setting up co-operative societies at village level. Later milk is collected in the Chilling Center. Milk collected from the milk center, is first tested. There is milk - testing equipments for this purpose. Then a survey on availability of transportation facilities and productive capacity of villages are conducted. If the marketable surplus is more than 150 liters per day, a society is formed. Further 10 promoters are selected from the village and are given the responsibility of collecting the




















a) Regu Regula larr healt health h Camps Camps b) Emergency service round the clock c) First aid, aid, Vaccina Vaccination tion,, Infertility Infertility Camps, Camps, Fodder Fodder •

Artificial Insemination facilities for improvement of Cattle breed.

Facilitating Training Programs regarding management of Cattle. •

Supply of Fodder to the cattle.

PRODUCTION AND PROCESS DEPARTMENT

The The main main obje object ctiv ivee of this this depa depart rtme ment nt is to foll follow ow up prod produc ucti tion on schedule as per plan and to maintain close and co-ordinate relationship with othe otherr depa depart rtme ment nt and and ensu ensure ress to upgr upgrad adee the the tech techni nica call effi effici cien ency cy of






















Production department is well equipped and has various types of highly sophisticated machines imported from Sweden and Denmark. Once the milk is




















PASTEURIZATION OF CREAM:

The milk in bulk is taken to the cream separator. Here, the, cream is separated. The cream is passed through cream Pasteurization Unit. This cream is sent to Butter Section. The milk with no fat is skimmed milk. This skim milk 'is pumped back to Pasteurization Unit and heated to 72° using steam and chilled to 4° using chilled water and stored silos. This skimmed milk is sent to




















PANEER:

If there is excess of milk, then, Paneer is been made. The milk is heated to 900 for 15-20 minutes. Glacial Glacial acetic acid is added to milk milk and then milk is




















The below table gives a brief idea of the milk products, their fat SNF, moisture Content: PRODUCT

FAT

SNF

MOISTURE

Butter

83%

1%

16%

Ghee

99.8%

-

0.2%

20%

30%

50%

P




















Package of milk:

The company has three machines with double head; six persons for packing the milk. The milk is heated from 70-80 degree temperature and




























































































































































































































































































A Project Report on Organizational Study of Dharwad Milk Union Limited Dharwad

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