A STUDY ON“CONSUMER ATTITUDES TOWORDS HATSUN MILK PRODUCTS” WITH RESPECT TO ARUN ICE CREAM, SHIVAMOGGA
CHAPTER-1 INTRODUCTION Introduction Introduction to Project Report Objectives of the Study Methodology The principles guide their conduct Recognition Limitations of the Study
Introduction Consumers make many buying decisions every day. Most large companies research consumer buying decisions in great detail to answer questions about what consumers buy, where thy buy, how and how much they buy, when they buy, and why they buy marketers can study actual consumer purchases to find out what they buy, where and how much. But learning about they whys of consumer buying behavior is not so easy the answer are after locked deep within the consumer’s mind.
Hatsun, India's largest private dairy. From a modest ice cream manufacturer to one of the leading names in India's dairy sector in
just a span of three decades, Hatsun now stands majestically as a hallmark of successful entrepreneurship. Marketing is a composite process in a society by which the demand structure for economic goods and services in intelligently anticipated or enlarged and satisfied through conception, promotion, exchange and physical distribution of such goods and services which can satisfy wants need and desires of consumer or user in the market places. Marketing programs starts from the product ideas and does not end until consumer wants are adequately satisfied. Consumer is the around which the entire marketing operation revolve, beginning and end of marketing research is consumer satisfaction, learning more about consumer and dealers and about marketing mix generally the heart of marketing research. As business grows large and as management becomes more remote from the market places. Marketing management has its more heavily on marketing research as a managerial tool solving any problem in the field of marketing its an invaluable tool in decision making based on scientific investigation and analysis of a marketing problem.
Introduction to Project Report In a predominantly agricultural economy like ours dairy forming is one of the key economic activities in rural areas. As it plays vital role in providing self employment and ensuring nutrition to the population. It involves natural resources base forests, crop lands live stock breeding feeding, health management, marketing and consumption of the products. India is leading milk producer in the world today. Milk has how emerged as the second largest agricultural commodity next only to raise production. This only goes to show the importance of milk production enterprise in the Indian agricultural system in particular and national economy in general.
R.G.CHANDRAMOGAN is the chairman and managing director of HATSUN Agro product Ltd. He started R.G.Chandramogan & Co that is HATSUN Ago product Ltd, in 1970. HATSUN group is also producing Arokya, ARUN and Gomatha, tow popular milk branches in Tamil Nadu. Arokya and Gomatha are two milk product lines of HATSUN Agro selling liquid milk to markets in TamilNadu, Karnataka, Andhra Pradesh and Goa. The company procured and marketed about 1.40 lakh (140,000) liters milk in its Belgaum unit in 2003.
Belgaum is a city and a municipal corporation in Belagavi district in the state of Karnataka, India. It is the fourth largest city of the state of Karnataka, the first three being Bangalore, Mysore and Mangalore. It is situated nearly 2,500ft [762m] above Sea-level and is the headquarters of Belgaum district, which borders the states of Maharashtra and Goa, Belagaum is also headquarters for Belgaum division. The division comprises the districts of Bagalkot, Belgaum, Bijapur, Dharwad- Hubli, Gadag, Haveri and Uttara Kannada. Government of Karnataka proposed to make Belgaum as second capital of the State of Karnataka.
Objectives of the Study: The main aim of this project report is as follows
To the partial fulfillment of the requirement of the B.B.M Degree.
To know the consumers behavior towards HATSUN MILK, ARUN ICE CREAMS AND MILK PRODUCTS.
To know the sales values of the HATSUN PRODUCTS, ARUN ICE CREAMS AND MILK PRODUCTS in Shimoga City.
To know the contribution of the HATSUN milk products and ARUN ICE CREAMS for healthiness of people in Shimoga City.
To give suggestions for improvement of marketing strategy of HATSUN MILK, ARUN ICE CREAMS and MILK PRODUCT.
Scope of the Study: The scope of this study is restricted to the study of consumer behavior towards HATSUN MILK, ARUN ICE CREAMS AND MILK PRODUCTS. The area of the study has been restricted to Shimoga City only. The survey has been conducted on the people of Shimoga.
Methodology: Following are the methods adopted for the collection of required data relating to the project report. 1) Fieldwork method: Visited various dealers & householders to gather views towards the product. 2) Survey method: An exhausted survey was conducted about the sales performance of Arun ice creams & assesses the marketing strategy adopted by Sudeer ice-cream parlor. 3) Questionnaire method: An appropriate questionnaire was designed separately for selected Arun ice creams dealers & consumers with a view to ascertain their attitude & opinion of the consumer preferences towards various brands of ice cream, in general & particular by Sudeer ice-cream parlor.
For the purpose of this project report the data has been collected from both primary and secondary sources.
The primary data has been collected from field survey with the help of interview schedules. This has been collected through questionnaires.
The Secondary data has been collected through, published sources, unpublished sources, records etc.
Sources of Data
1. Primary data have been collected through a) Interview with the partners of Sudeer ice-cream parlor, Shimoga for getting information about history, turnover, staff pattern, area of distribution of firm etc., b) Within the framework of objectives, a survey was conducted to gather the opinions of consumers of chocolates by formulating questionnaire. Besides this, a survey of dealer’s opinions towards marketing of ice cream was also conducted through questionnaire method.
Most of the respondents were personally
interviewed to get reliable response from them. 2. Secondary data have been collected through a) Journals b) Newspapers c) Encyclopedias d) Text Books e) Company’s website f) Company annual report
Limitations of the Study: The limitations of the study are as follows:
Limitation of time. Lack of co-operation of consumers Only few members were surveyed. Large number of consumers is spread over wide area.
Consumers were hesitated to give real information. Only 75% of the accuracy has been achieved. There are many chances of consumers justifying his purchase whether it is wrong or right. This creates a bias in response.
This study has carried out under time constant, due to this we have drawn our interface with whatever little response we get. Thus cent percent accuracy cannot be expected by this report. However we feel that our conclusions are practical and realistic.
CHAPTER-2 COMPANY PROFILE - HATSUN History Management Outlook and Development of Hatsun com.
History about company:
Welcome to the Hatsun world, India's largest private dairy. From a modest ice-cream manufacturer to one of the leading names in India's dairy sector in just a span of three decades, Hatsun now stands majestically as a hallmark of successful entrepreneurship. Be it in the dedication to quality, in employing the world's latest technology, innovative marketing strategies, or bringing prosperity to hundreds of thousands of farmers in the south. It started as a creamy dream in 1970: Arun Ice-cream, the rich, delicious brand that has captured the hearts of millions of ice-cream lovers. With over 70 delightful varieties it is the No. 1 selling ice-cream in south India. Arun Ice-cream is manufactured at the most modern plant of its kind in Chennai. From the ingredients, to the packaging and distribution stringent quality control is maintained at every stage which has made Arun Ice creams the first ice-cream brand in India to win the 9001 certification for quality and world-class manufacturing facilities. Arun Ice-creams reach the consumers through the largest network of exclusive parlors in India. These and the many Arun mini-parlors in the rural areas provide employment to thousands of people. When the vision is clear and the dedication total, growth follows, and Hatsun expanded. When the market was ruled by unhygienic milk, Hatsun came up with Arokya - the standardized, homogenized and bacteria clarified milk. Arokya milk is still unsurpassed in purity, thickness and quality and has made it one of the most preferred milk brands
consumed by several hundred thousand households every day and then came Hatsun Komatha. This product is Hatsun's proud contribution of a superior quality, lower fat milk which Hatsun calls 'Cow's milk'. Komatha is the perfect symbolization of the values and attributes of the provider of fresh milk - the cow. No wonder then Hatsun Komatha milk is hailed as the most suitable milk for the whole family. Loved by kids and adults like for its taste and freshness. Hatsun handles a total 1.8 million liter a day. Hatsun's quest for quality starts at procurement, two times a day, 365 days of the year at over a thousand collection centers, from more than a hundred thousand farmers. Hatsun sources its milk with an ever watchful eye, always keen on quality. It is an enthusiastic and bustling activity when milk takes its first step in its journey to the consumers' homes.
THE LARGEST DAIRY IN THE LAND OF MILK India, the largest producer of milk in the world produces over 97 million annually. For the past 4 years India has been a consistent exporter of Dairy Ingredients to the world. The average growth rate of milk production in India is 4%. The Northern & Western part of India is a major producer of Buffalo milk and the South of India produces cow's milk. Hatsun, based in South India is the largest private sector dairy company in India and hence has a distinct advantage of dealing in cow's milk. Hatsun Agro Product Limited is a public limited company that was founded by Mr. R.G.Chandramogan, who is also the present Chairman & Managing Director. In 1970, Hatsun began with the pioneering effort of producing Arun icecream, which stil continues to be the most popular icecream brand in South india.
Hatsun started marketing fresh milk in pouches from 1993 and manufacturing dairy ingredients from 2003. Today, Hatsun is a USD 185 million company, listed in the Mumbai Stock Exchange.
Management: Board of directors: The company is managed by the Managing Director, Joint Managing Director and Executive Director - Operations subject to the superintendence, control and direction of the board of directors. The board of Directors of the company have an optimum combination of executive, NonExecutive and independent directors, which compels with clouse 49 of the listing requirements as well. The entire board of the company is involved in selection, Orientation and succession of directors.
Executive directors:
Shri R.G. Chandramogan Chairman & Managing Director
Shri R.G. Chandramogan is the promoter of the company. He is the chairman and managing director of the company. He has initially started icecream business in early 1970s and later ventured into milk and milk related products. In the year 1986 he formed the business into a private limited company, which was later converted into a public limited company.
Shri K.S. Thanarajan Joint Managing Director
Shri K.S. Thanarajan is a post-graduate in economics and is in-charge of day-by-day operations of the dairy division of the company. Shri Thanarajan has had more than 30 years of experience.
Shri C. Sathyan Executive Director-Operations
Shri C. Sathyan, a Company Executive, is a Bachelor of Business Management with specialization in Marketing. He has held various executive positions during his career spanning over 10 years.
Company / Financial Results Click Here to Download FD Application Financial The company's sales have grown from a level of INR 190.9 million (approx. USD 4 million) in 1997 to INR 8694 million (approx. US$ 183 million) in 2008. The company's PBDITA has increased from INR 25.14 million (approx. US$ 0.53 million) in 1997 to INR 614 million (approx US$ 12.92 million) in 2008 The equity base with reserves stand at Rs.481 million (approx US$ 10.12 million) and gross asset base of more than Rs.2332 million (approx US$ 49.09 million).
Share Capital The Company made its maiden public issue of 18,00,000 equity shares of Rs.10/- at a premium of Rs.35/- per share. The issue was well subscribed. The present listed and paid-up Equity Share Capital of the company is Rs.6.79 Crores with a shareholder base of 3,772 as of 30th September, 2008.
CHAPTER-3
PRODUCT PROFILE – ARUN ICE-CREAM Origin of ice-cream History of ice-cream
Methods and Technology Dairy ingredients products Quality Products About Arun ice-cream On a growth track Methods and Technology Ice Cream Ingredients List of Ice-Cream flavors
Origin of ice-cream Once upon a time, hundreds of years ago, Charles I of England hosted a sumptuous state banquet for many of his friends and family. The meal, consisting of many delicacies of the day, had been simply superb but the ‘coup de grace' was yet to come. After much preparation, the King's French chef had concocted an apparently new dish. It was cold and resembled fresh, fallen snow but was much creamier and sweeter that any other after-dinner dessert. The guests were delighted, as was Charles, who summoned the cook and asked him not to divulge the recipe for his frozen cream. The King wanted the delicacy to be served only at the Royal Table and offered the cook £500 a year to keep it that way. Sometime later however, poor Charles fell into disfavour with his people and was beheaded in 1649. But by that time the secret of the frozen cream remained a secret no more. The cook, DeMirco, had not kept his promise. This story is one of many of the fascinating tales which surround the evolution of ice cream. In fact it is likely that ice cream was not invented but rather came to be over years of similar efforts. Indeed, the Roman Emperor
Nero Claudius Caesar is said to have sent slaves to the mountains to bring snow and ice to cool and freeze the fruit drinks he was so fond of. Centuries later Marco Polo (1254-1324) was supposed to have seen ice cream being made during his trip to China and on his return introduced them to Italy. This story continues with the Italian chefs of Catherine de'Medici taking this magical dish to France when she went there in 1533 to marry the Duc d’Orleans. The story goes that de'Medici’s Italian chefs served a different flavour in each of the thirty-four days of the wedding celebration. Their son, Henry Ill, became so addicted to the delectable treat that he demanded a daily dose.
History of ice cream: The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts. After the dessert was imported to the United States, it was served by several famous Americans. George Washington and Thomas Jefferson served it to their guests. In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New York newspaper that he would be offering for sale various confections, including ice cream. Dolly Madison served it in 1812. First Ice Cream Parlor In America - Origins Of English Name The first ice cream parlor in America opened in New York City in 1776. American colonists were the first to use the term "ice cream". The name came from the phrase "iced cream" that was similar to "iced tea". The name was later abbreviated to "ice cream" the name we know today.
Methods and Technology Whoever invented the method of using ice mixed with salt to lower and control the temperature of ice cream ingredients during its making provided a major breakthrough in ice cream technology. Also important was the invention of the wooden bucket freezer with rotary paddles improved ice cream's manufacture. Augustus Jackson, a confectioner from Philadelphia, created new recipes for making ice cream in 1832. Nancy Johnson and William Young - Hand-Cranked Freezers In 1846, Nancy Johnson patented a hand-cranked freezer that established the basic method of making ice cream still used today. William Young patented the similar "Johnson Patent Ice-Cream Freezer" in 1848. Jacob Fussell - Commercial Production In 1851, Jacob Fussell in Baltimore established the first large-scale commercial ice cream plant. Alfred Cralle patented an ice cream mold and scooper used to serve on February 2 1897.
Dairy ingredients products
Overview Quality that's perfect for the World
Hatsun's Range of Dairy Ingredients is made directly from Liquid Milk and contains all the premium qualities and Nutritional benefits of Fresh COW'S MILK. Hatsun's Procurement team ensures timely collection, testing of milk at the point of collection, cattle feed sales, encouraging farmers to grow their herd size, training farmers on a better animal management and clean milking. Over 110 veterinary doctors under direct employment assist in artificial insemination, feed management, breed management, vaccination program and also render full-scale animal care. Hatsun's Dairy Ingredients are processed at the state-of-the-art processing technology run by people with strong technological capabilities. These, together with an innovative and flexible approach, enable us to manufacture a range of high quality products. Hatsun has an annual production of 20,000 MT of Milk Powders and 11,000 MT of milk Fat at present. Dairy Ingredients serves the Food & Nutrition Industry including the Dairy, Bakery, Pharmaceutical, Confectionery, Snacks & Savory markets.
Quality Preamble: We at "Hatsun" from management to down the line i.e. land/floor are conscious and continue to strive hard to achieve high level of pledge in obtaining pure milk and safe products. Scruple sly & sincerely IS standard of analysis are followed "before - during - after"; at procurement point, collection bank point, raw fresh milk reception point, Chilled milk point, market milk point, dairy ingredients point, dairy by-products point. Particularly physical, chemistry, microbiology, residue monitoring are applied at all necessary point in order to comply & to provide comfortable milk & milk products. This applies from cow to commercial.
Cow to commercial analysis subjective strategy: At Fresh milk collection centre i.e. Hatsun Milk bank (HMB) First stage analysis):Fresh Milk is procured and poured at our dedicated (major) fresh milk collection centre i.e. Hatsun Milk Bank (HMB).
Physical evaluation:
Organ optic evaluation i.e. sensory evaluation is carried out by our trained HMB personal
Milk is measured i.e. computerized.
Cleanliness of milk cans.
Chemical analysis:
Gerber method applied to find out fat percentage
Lactometer method is applied to find out Solid non fat
At Chilling centre raw fresh milk reception dock (Second tire analysis): Physical evaluation: Organ optic evaluation i.e. sensory evaluation is carried out by our trained HMB personal Milk is measured i.e. computerized. Cleanliness of milk cans. Chemical analysis: Gerber method applied to find out fat percentage Lactometer method is applied to find out Solid non fat Adulteration test are carried out. MBRT is conducted.
COB is conducted. At Dairy chilled fresh milk reception dock (Third tire analysis): -
Physical evaluation: Sensory evaluation is carried out by our trained HMB personal Milk is measured i.e. computerized. Cleanliness of milk cans. Chemical of milk: Gerber method applied to find out fat percentage Lactometer method is applied to find out Solid non fat Adulteration test are carried out. COB is conducted. Acidity test Microbiology of milk: MBRT of milk Antibiotic residue test CAP residue test Standard plat count enumeration Coli form enumeration During and after process of market milk: Homogenization efficiency
The entire test stated above to confirm its declaration on the package.
During and after process of Dairy Ingredients: Entire IS standard of analysis and enumerations (Chemistry, microbiology, residue monitoring both quantitative and qualitative) are carried out scrupulously with out any deviations. Shelf-life studies are in place. Third party analyses are in place. Third party frequent audit are in place.
Constant monitoring, feed-back and collection of various datas have played and playing a major roll in our assurance of safe products to our royal - real ultimate customers
Products: Milk Milk Products Arun Ice-cream Beverages Dairy Ingredients
Milk:
Arokya - Milk that suits children & adults alike!!! Arokya has more nutrition and butterfat. Growing children can consume Arokya because it's wholesome and nourishing. It fortifies the bones with calcium, proteins and minerals. In case of adults, Arokya can be diluted with water & used. Arokya is healthy and ready nourishment for growing children. Fortified with 4.5% butterfat, Arokya helps in the growth of vital strengths of a child - both physical and mental. It contains adequate quantities of calcium and phospholipids for development of the bones and brain respectively. Unlike toned milk where butterfat is removed to make it only 3%, Arokya has 4.5% butterfat. Hence the catchy slogan attached to it: Nothing added. Nothing removed. Nobody underscores the need for healthy foods more than the World Health Organisation (WHO). In fact, World Children's Fund (WCF)-a body recognized by WHObelieves that milk with 4.5% butterfat is best for growing children. It is very critical to give every child the right kind of food and nutrients, and to give the child just when he needs them the most. If you are looking to make your child skilled, agile and admired, switch to Arokya. And watch your child excel.
Hatsun Santosa FULL CREAM Milk
A relatively new product in Hatsun's basket of offerings, Hatsun Santosa Full Cream Milk is full cream milk that caters to niche commercial markets.
Specially designed for hoteliers and caterers: Hatsun Santosa Full Cream Milk is well suited for Hotels and Catering needs as it is ideal for preparation of curd, lassi, milk shakes, sweets, payasam, tea and coffee. This is because it is thicker with 6% butter fat and 9% SNF and is also homogenized. The aroma of tea and coffee is greatly enhanced due to the higher SNF content and because of bacteria clarification, the beverage also tastes fresher. Pack sizes: 2000ml, 1000ml, 500ml & 150ml Greater profits The uniqueness of Hatsun Santosa Full Cream Milk is that in a market where the milk prices are rising, it provides you with the opportunity to actually increase your profits. This is because of the 6% butter content which makes the milk thicker. Special packs for the food service industry We have introduced a new Food Service Pack of 5 later at an attractive price, keeping in mind the needs of hotels and institutions. The following benefits will accrue through its use:
Convenience in handling during transportation
Convenience in cold storage
Reduction in spillages / losses from packs / cans
Assurance of quality delivery that is packed in the dairy plant
Tamper Proof
Correct quantity delivery
Hatsun Komatha Toned Milk
Another fresh milk in the stable of Hatsun, Hatsun Komatha Toned Milk was launched in the year 2000. A lighter milk than Arokya, Hatsun Komatha Toned Milk comes with all the good processing technologies deployed by Hatsun, i.e., homogenization, pasteurisation and bacteria clarification. This ensures that the high quality and hygiene standards set by Hatsun for its products are met. Distribution Stockiest / Agents. We reach our customers through our wide network of 30 Distribution Stockiest and over 1500 Agents in Tamil Nadu / Bangalore. Pack sizes: 5000ml, 500ml, 250ml, 200ml & 100ml
MILK Products / Hatsun Cooking Butter
Hatsun Cooking Butter
Hatsun's all-natural high-quality Cooking Butter has something that makes it stand out from the crowd - it has dollops of 'zeal' in it. Hatsun Pasteurised Cooking Butter is made from the choicest of creams, churned from pure farm fresh milk. It is then processed in a high-tech dairy plant where hygiene and quality are given utmost importance. This ensures that sweets, savouries and cakes have a great taste and aroma. Pack sizes: 200g and 500g
Hatsun Cow Ghee
At Hatsun, we decided that Hatsun would be different from other branded ghees that jostle for your attention. So, what makes Hatsun Ghee different? The nutty taste of Hatsun Ghee - a special grade ghee, is perfect for Indian cuisine in general and sweet making in particular. Being made only from cow milk, all the freshness and uniqueness associated with cow milk can be found in Hatsun Ghee. It has the distinct property of carrying and enhancing the flavour of practically any dish that one briefly fries in Hatsun Ghee. Hatsun Ghee comes with the 'Agmark' seal of quality. Pet Jar: 200ml, 500ml & 1000ml Standby Pouch: 100gms & 200gms Sachet: 20ml & 40ml
Hatsun Butter Milk
Rich & tasty buttermilk made from farm-fresh milk Available in easy-to-carry 200 ml pouch
Hatsun Curd
Hatsun Curd is a semi-solid fermented milk product, with excellent consistency. It has a very low bacteria count making it extremely healthy in nature and delightfully tasty in character. Available in convenient packs
1. 125 gm cup 2. 160 gm, 400 gm pouches
Hatsun Paneer
Made from farm-fresh milk. Higher milk solids make it more tasty and helps in retaining texture & shape. Ideal to cook mouth-watering dishes. Available in 200 gm pack.
Beverages / Aaros Milk / Badam Milk \
Aaros Milk / Badam Milk
Made from pure creamy milk from a high quality dairy.
Tasty, thick and full of strength.
Badam Milk also available.
Aaros Tea / Masala Tea
Made from select and high quality tea gardens
Strong, has Fine Taste and Good Color
Masala tea also available
Aaros Coffee
Made from exquisite quality coffee beans
Very fine filter coffee taste
Aaros Ragi
Made from high quality roasted ragi grains
Tasty and very Refreshing
About Arun ice-cream Arun: An insight Arun Icecreams believes in the motto "Customer is the King". Arun Icecreams, a feather in the cap of Hatsun is a brand leader in the icecream market. Today, Arun is the largest selling icecream brand in south India. It sells its icecreams through exclusive parlours spread all over Tamilnadu, and parts of Karnataka, Kerala and Andhra Pradesh. With over 70 unforgettable varieties, Arun continues to delight millions of customers.
Arun Icecreams success was due to the below said reasons
Pure Milk based Icecreams with rich and creamy taste.
Range of flavours and varieties
Innovative product concepts
Packaging at par with International standards
The Franchise parlour route
Arun: First to Take the Parlour Route Arun introduced the concept of exclusive franchise parlours selling only Arun Icecreams. This is admittedly one of the major reasons for Arun Icecreams' strong performance over the years. By reaching out to towns with a population of 30,000 and in some cases even smaller towns, Arun has boldly taken a path that is less traveled. Arun Icecreams continue to come up with new varieties and flavours which should help it maintain its strong performance and brand image.
Arun: Parlour Standardisation Arun has now brought about standardisation of its parlours. This will help maintain the unique identity of the parlours. This, in turn, enhances uniformity in the image of the brand among the consumers leading to utmost satisfaction. Arun Icecreams parlours have been hugely successful. The reasons for this are explained briefly:
Ideal and convenient location
Well-decorated parlours where cleanliness given top priority
Convenient working hours (10 A.M to 10 P.M.)
Regular maintenance of freezer to keep them functioning at optimum levels
Courteous and unmatched service
Knowledge of product/variety among the staff
Ability to understand customers' needs so as to satisfactorily cater to their tastes
Innovative approach - promotions done in a novel manner
More Arun Icecream Unlimited And now Arun introduces the whole new concept in icecream retailing in south India, the Unlimited concept. Arun unlimited offers the customer a wide range of flavours with unlimited options of creating ones own sundaes. The customer is given the option to choose his own choice of icecream and toppings or sauces to go with it. In addition to allowing customers to create their own combinations, The Arun unlimited has a sundae menu of proprietary and innovative creations ready for customers to enjoy. We even offer take away icecreams. The parlours are decorated to offer a vibrant,fun and friendly experience.
Currently operational at Chennai's leading shopping mall - Spencer plaza and also stand alone parlours at Annanagar, R.K.Salai , Besant nagar, Egmore etc Arun Unlimited also operates inside the most renowned IT parks like Chennai one and IT giants like Accenture. Arun unlimited is very much on its way marching ahead to become the leading icecream Retail chain in south India in years to come.
First to Take the Parlour Route Arun introduced the concept of exclusive franchise parlours selling only Arun icecreams. This is admittedly one of the major reasons for Arun icecreams' strong performance over the years. By reaching out to towns with a population of 30,000 and in some cases even smaller towns, Arun has boldly taken a path that is less traveled. Arun icecreams continue to come up with new varieties and flavours which should help it maintain its strong performance and brand image.
Parlor Standardization Arun has now brought about standardization of its parlors. This will help maintain the unique identity of the parlors. This, in turn, enhances uniformity in the image of the brand among the consumers leading to utmost satisfaction. Arun ice-cream parlors have been hugely successful. The reasons for this are explained briefly: Ideal and convenient location Well-decorated parlors where cleanliness given top priority Convenient working hours (10 A.M to 10 P.M.) Regular maintenance of freezer to keep them functioning at optimum levels o Courteous and unmatched service o Knowledge of product/variety among the staff o o o o
o Ability to understand customers' needs so as to satisfactorily cater to their tastes o Innovative approach - promotions done in a novel manner.
On a growth track And now Arun introduces the whole new concept in ice-cream retailing in south India, the unlimited concept. Arun Unlimited offers the customer a wide range of flavors with unlimited options of creating ones own sundaes. The customer is given the option to choose his own choice of ice-cream and toppings or sauces to go with it. In addition to allowing customers to create their own combinations, The Arun Unlimited has a sundae menu of proprietary and innovative creations ready for customers to enjoy. We even offer take away ice-cream. The parlors are decorated to offer a vibrant, fun and friendly experience. Currently operational at Chennai's leading shopping mall - Spencer plaza and also stand alone parlors at Annanagar, R.K.Salai , Besant nagar, Egmore etc... Arun Unlimited also operates inside the most renowned IT parks like Chennai one and IT giants like Accenture. Arun Unlimited is very much on its way marching ahead to become the leading icecream Retail chain in southIndia in years to come.
Methods and Technology Whoever invented the method of using ice mixed with salt to lower and control the temperature of ice cream ingredients during its making provided a
major breakthrough in ice cream technology. Also important was the invention of the wooden bucket freezer with rotary paddles improved ice cream's manufacture. Augustus Jackson, a confectioner from Philadelphia, created new recipes for making ice cream in 1832. Nancy Johnson and William Young - Hand-Cranked Freezers In 1846, Nancy Johnson patented a hand-cranked freezer that established the basic method of making ice cream still used today. William Young patented the similar "Johnson Patent Ice-Cream Freezer" in 1848. Jacob Fussell - Commercial Production In 1851, Jacob Fussell in Baltimore established the first large-scale commercial ice cream plant. Alfred Cralle patented an ice cream mold and scooper used to serve on February 2 1897. Mechanical Refrigeration The treat became both distributable and profitable with the introduction of mechanical refrigeration. The ice cream shop or soda fountain has since become an icon of American culture. Continuous Process Freezer Around 1926, the first commercially successful continuous process freezer for ice cream was invented by Clarence Vogt. Soft Ice Cream British chemists discovered a method of doubling the amount of air in ice cream creating soft ice cream. Eskimo Pie The idea for the Eskimo Pie bar was created by Chris Nelson, a ice cream shop owner from Onawa, Iowa. He thought up the idea in the spring of 1920, after he saw a young customer called Douglas Ressenden having difficulty
choosing between ordering an ice cream sandwich and a chocolate bar. Nelson created the solution, a chocolate covered ice cream bar. The first Eskimo Pie chocolate covered ice cream bar on a stick was created in 1934. Originally Eskimo Pie was called the "I-Scream-Bar". Between 1988 and 1991, Eskimo Pie introduced an aspartame sweetened, chocolate covered, frozen dairy dessert bar called the Eskimo Pie No Sugar Added Reduced Fat Ice Cream Bar. Haagen-Dazs Reuben Mattus invented Haagen-Dazs in 1960, he choose the name because it sounded Danish.
Dove Bar The Dove Bar was invented by Leo Stefano’s. Good Humor Ice Cream Bar In 1920, Harry Burt invented the Good Humor Ice Cream Bar and patented it in 1923. Burt sold his Good Humor bars from a fleet of white trucks equipped with bells and uniformed drivers.
Ice-Cream flavors Introduction Ice cream is basically a frozen dessert that is made form dairy products, mainly milk and cream. It also comprises of flavorings and sweeteners, such as sugar, and some other ingredients. While making ice cream, the mixture of dairy products and other ingredients is cooled down to freezing temperature, while stirring continuously, to avoid the formation of large ice crystals in it. Ice cream is one of the most popular desserts in the world and there is hardly
any country in the world where it is not enjoyed, by the young and old alike. In the following lines, we have provided a list of ice cream flavors, commonly found across the world. Most Popular Flavors Of Ice Cream o Vanilla Vanilla is the basic and the most popular flavor for ice cream. White to offwhite colored ice creams are mostly flavored with vanilla. It is one of the most expensive spices, next to saffron. The rich flavor is derived from orchids of the genus ‘Vanilla’. o Chocolate No one can resist a cup of melt-in-the-mouth chocolate ice cream, isn’t it? Derived from cocoa, chocolate is perhaps the most popular flavor for ice creams and other sweet desserts, just next to vanilla. The content of chocolate decides the grade of the ice cream - from light to dark chocolate. o Chocolate Chip Chocolate chips, as the name suggests, are small chunks of chocolates. They taste good and add an attractive edge to the ice cream. Chocolate chips can be an additive to ice creams of other flavors too. o Strawberry The pink colored strawberry ice cream can be easily differentiated from other flavors. The rich color and flavor of the ice cream is derived from the very delicious fruit - strawberry.
o Mango Mango ice cream is as enticing as the fruit itself. Yellow in color, mango ice cream is many people’s favorite, as it reminds one of the rich taste of the fruit. o Coffee Coffee flavored ice cream would easily remind you of a cup of coffee. The ice cream can be found in many variants. You can find merely coffee flavored ice cream or the one that has the basic vanilla flavor, with a tinge of coffee in it. o Black Currant Black currant ice cream is here to stay. The peculiar purple color of the ice cream makes it look different and it tastes unique too. o Cherry It is a general perception that cherry finds its place only as a topping for desserts and ice creams, when it comes to sweet dishes. As a matter of fact, you can find ice cream flavored purely with cherry essence too! o Butterscotch Butterscotch ice cream is another hot favorite. Butterscotch flavored ice cream is often combined with small pieces of caramel candies, which makes the sweet dish different altogether. o Walnut For those who love to have nuts in their sweet dishes, trying out walnut flavored ice cream would be a nice idea. Eating pieces of the nut would be enticing to the taste buds!
Other Popular Flavors Of Ice Cream o Vanilla & Strawberry (Two in One) o Pistachio o Banana o Banana Chocolate Chip o Chocolate Almond o Chocolate Truffle o Kiwi Fruit o Mango Sorbet o Pineapple o Raspberry o Butter Pecan o Chocolate Fudge o Coffee Caramel o Chocolate Ripple o Orange Sherbet o Fruit & Nut o Tuti Fruiti o Cashew Caramel Crunch
