an organisation study at the nilgiri's daily farm pvt .ltd

An Organization Study at The Nilgiri’s Dairy Farm Pvt. Ltd

INDIAN ACADEMY DEGREE COLLEGE

INTRODUCTION: The Internship program as part of the curriculum of Bangalore University for MFA

students plays a vital role to bridge the gap between the theories studied and the real business

world. It helps the students to get the real exposure in understanding the functioning of an

organization.The internship study helps to enrich the practical knowledge of the students on

activities of the organization, its functional departments, organizational structure, strengths,

weakness, opportunities, threats and the business performance in terms of growth and market

share. This exercise would enable the future managers to face the challenges laying a head

with the permission and consent from the company management and our department co-

ordination. It also enables to learn about the job functions and activities of the employees.

I got an opportunity to undertake an organization study in one of the supermarket chain, it

offers dairy products, baked goods, chocolates, and staples company The Nilgiri’s Dairy Farm

Private Limited, Bangalore. The Nilgiri’s Dairy Farm Pvt. Ltd, which owns

the Nilgiri’s supermarket brand, is looking to sell a wider range of products under its own label

by introducing new items such as ice-creams and fresh fruits and vegetables, as well as offer

pricier variants of current products to boost margins.

OBJECTIVES OF THE STUDY:

1. To understanding of an Organization and its structure.

2. The training aims to understand the working of various functional departments like

Production, Marketing, Finance and Human Resource of The Nilgiri’s Dairy Farm Pvt.

Ltd.

3. To get on hand exposure on the practical working of The Nilgiri’s Dairy Farm Pvt. Ltd.

4. SWOT ANALYSIS to identify the major strengths & weaknesses of The Nilgiri’s Dairy

Farm Pvt. Ltd for improvement.

INTRODUCTION TO DAIRY INDUSTRY:

The dairy industry plays an important role in the socio-economic development of India.Milk is

one of the essential items of daily life in our country and it is more so as a majority of Indians are

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vegetarian and thus milk and milk products are indispensable necessity. Indian dairying is

emerging as a sunrise industry. India represents one of the largest and fastest growing milk &

milk products globally.

The dairy industry plays an important role in our daily life. It is difficult to realize how

fast changes are taking place in the dairy industry. Milk is an important human food, it is

palatable, easy to digest and highly nutritive. There are numerous types of milk products such as

ghee, butter, cheese, yogurt, ice cream and so on. Each of these has been designed to take

advantage of some particular property of milk.

Dairy products are generally defined as food produced from the milk of mammals; they

are usually high energy yielding food products. Cheese is the product made from the curd

obtained from whole or skimmed milk, with or without added cream, by coagulating the casein

and further treatment, of the separated curd by ripening ferments, special molds or seasoning.

Cheese has not been the popular item of food in India mainly because animal rennet is used in

the preparation. Enzymes play an important role in the production of cheese. Raw milk contains

several native enzymes some of which can be used for analytical and quality purposes for

example pasteurization can be assessed by determining indigenous alkaline phosphate activity.

India is known as the Oyster of the global dairy industry, with opportunities galore to the

entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk

and milk products market. The dairy industry in India has been witnessing rapid growth. The

main aim of the Indian dairy industry is only to better manage the national resources to enhance

milk production.



Origin of the Dairy Industry: The dairy industries have made rapid progress since independence. A large number of

milk product factories and industries have been established. These dairies have been successfully

engaged in the routine production of pasteurized milk and milk products.

India is the world largest milk producer certified by the “international dairy industry”,

this is the reason for the recognition of India as a dairy giant by united nation’s food and

agricultural organization (FAO).

India has become the world largest milk producing country, with output in 1999-2000

forecasted at 78 million tones. The annual rate of growth in milk production in India is between

6-7 percent, against the worlds at 1 percent, India’s annual production of milk has more than

trebled in the last 35 years, rising from 21 million tons in 1968 to an anticipated 80 million tons

in 2001. This is rapid growth modernization is largely credited to contribution of dairy co-

operatives under the operation flood project, assisted by many agencies including the European

union, world food programme and world bank. In the Indian context of poverty milk has a

special role to play for its many nutritional advantage and it also providing supplementary

income to some millions of farmers in over 5, 00,000 remote villages. The dairy industry has

come up to the present stage with the help of co-operation of the government and national dairy

development board (NDDB).

Co-ordination and effective efforts of the NDDB lays down rules and regulations to be

followed by the various co-operative milk societies, Anand Milk Union Limited (AMUL) was a

pioneer in starting a co-operative milk producer society and there after many societies were

started. The World Bank had given credit of rs.78 crores for starting another society as AMUL in

1975.In the year 1970 ‘operation flood’ gave another boost to dairy industries by providing

plans, soft loans and subsidies etc. this made dairy industry and members of co-operative milk

producers were able to produce a large amount of milk. The operation flood, launched in the year

1970, has been instrumental in helping the farmers for their own development. Thus, it helps

reach milk to consumers in more than 700 towns and cities through a national milk grid.



It is also helps to the middlemen there by decreasing the seasonal price variations. As a result of

the co-operatives structure the whole exercise of distribution and production of the milk and milk

products has become economically viable for farmers , in this manner the farmers themselves

can enjoy the own labour, instead of surrendering a majority of the profits to middlemen.

Operation Flood, which started in 1970, concluded its Third Phase in 1996 “Operation

Flood” Hailed as India’s most ambitious and highly successful rural development project has

turned dairying in to a core economic activity in India. The World Bank for its achievements has

launched the third and final phase of “Operation Flood”, which culminated in April 1996.

“Operation Flood”, has helped knit ten million farmer members, spread over 70,000 villages into

a catalyst of “White Revolution” in the country. As India enters an era of economic reforms,

agriculture, particularly the livestock sector, is position being a major growth area. The fact that

dairying could play a more constructive role in promoting rural welfare and reducing poverty is

increasingly being recognized. For example, milk production alone involves more than 70

million producers, each raising one or two cows/ buffaloes. Company can assess from the present

scenario that ‘Dairy Industry’ is one of the most important industry with a high level of razor-



edged competition. Competition is many due to the large number brands in the market and milk

being a staple food to almost every human being.

The “Military Dairy Farms” (oldest in Allahabad, 1889), the beginning salient features of

the market of milk industry so far have been:

In organized milk handling was made in India with the Establishment of the following:

Handling of milk in co-operative Milk Union (oldest: Allahabad, 1913) established all

over the country on a small scale in the early stages.

Pasteurization and bottling on a large scale for organized distribution was started long

distance refrigerator rail-transport of milk from AMUL to Mumbai since 1945.

As Aarey (1950), Worley (1961), Calcutta (Haringhata, 1959), Delhi (1959), Chennai

(1963) etc.,

Establishment of milk plant under the five-year plan for dairy development all over India.

These were taken up with the dual object of increasing the national level of

milkconsumption and ensuring better return to the primary milk producer. Their main

aim was to produce more, better and cheaper milk.

Actual expenditure of the milk industry in India’s first three Five-year plans:

Plan period

Expenditures

I five year plan(1951-55)

Rs.7.8 Crores

II five year plan (1955-61)

Rs 12 Crores

III five year plan (1961-66)

Rs. 36.6 crores



INTRODUCTION OF DAIRY INDUSTRY:

The dairy industry plays an important role in the socio-economic development of India.

The dairy industry in India is instrumental in providing cheap nutritional food to the vast

population of India and also generates huge employment opportunities for people in rural places.

One of the important factors affecting the total amount of milk produced such a diversity of

products; many different processes have been developed by the industry. There are numerous

types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby

cereal food, food, cream, and so on. Each of these has been designed to take advantage of some

particular property of milk. Dairy products defined as food produced from the milk of mammals;

they usually high energy yielding food products.

The main aim of the Indian dairy industry is only to better manage the national resources

to enhance milk production and upgrade milk processing using innovative technologies. The

major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and

cardio vascular diseases, fatty acids and cholesterol, factors affecting cardio vascular disease,

application of enzymes in dairy and food processing, utilization of milk components ; casein,

advances in the heat treatment of milk, varieties of sheep’s cheese, whey cheese, potted cheese,

filled cheese, testing butter as different stages, presentation of butter powder, ghee yoghurt,

technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from

sweet cream butter milk, packaging of dairy and milk products, dairy products and milk

packaging in pouches, etc.

DAIRY FARMING:

Dairy farming is a class of agricultural, or an animal husbandry, enterprise, for long-term

production of milk, usually from dairy cows but also from goats and sheep, which may be either

processed on-site or transported to a dairy factory for processing and eventual retail sale. Dairy

farming has been part of agriculture for thousands of years. Historically it’s been one part of

small, diverse farms. In the last century or so larger farms doing only dairy production of more

durable dairy products such as cheese, butter, etc. or there is a substantial market of people with

cash to buy milk, but no cows of their own.



Most dairy farms sell the male calves born by their cows, usually for veal production, or

breeding depending on quality of the bull calf, rather than raising non-milk-producing stock.

Many dairy farms also grow their own feed, typically including corn, and hay. This is fed

directly to the cows, or is stored as silage for use during the winter season.

Buffalo is India’s dominating dairy animal. It accounts for 50% of the country’s annual

milk production of 84.5 million tons. Buffalo milk with high fat content of 6% also contribution

to the increased profitability of commercial dairy plants.

MILK COMPOSITION:



1. Water is typically the major component of milk

2. Fat –complex mixture of lipids

-triglycerides are the major type

-major energy source of young

-extremely variable between species and within a species

3. Protein – several types found in milk

-major milk proteins unique to milk

-milk proteins have ideal amino acid pattern for growth of young

4. Lactose – major carbohydrate in milk

-disaccharide composed of glucose and galactose

-unique to mammary gland

-major osmole of milk (the primary component that draws water into milk)

5. Minerals (ash)

-necessary for skeletal development of young

-potassium, calcium, and phosphorous present in largest amounts

-secreted in complex with casein

6. Others

-vitamins

DAIRY PRODUCTS:

Dairy products are generally defined as food produced from the milk of mammals. They

are usually high energy-yielding food products. A production plant for the processing of milk is

called a dairy or a dairy factory. The human consumption of dairy products is sourced primarily

from the milk of cows, yet goats, sheep, yaks, camels, and other mammals are other sources of

dairy products consumed by humans.



Grades after Types of dairy products

1. Milk, after optional homogenization, pasteurization, in several grades after standardization of

the fat level.

2. Creams, the fat skimmed off the top of milk or separated by machine-centrifuges

3. Sour cream, cream that has been fermented by the bacteria Streptococcus

lactisandLeuconostoccitrovorum

4. Cultured buttermilk, fermented concentrated (water removed) milk using the same bacteria as

sour cream

5. Milk powder (or powdered milk), produced by removing the water from milk

6. Whole milk and buttermilk

7. Skim milk

8. Cream

9. High milk-fat & nutritional powders (for infant formulas)

10. Cultured and confectionery powders

11. Condensed milk, milk which has been concentrated by evaporation, life in a opened can

12. Evaporated milk, (less concentrated than condensed) milk without added sugar

13. khoa

14. Infant formula, dried milk powder with specific additives for feeding human infants

15. Butter, mostly milk fat, produced by churning cream

16. Buttermilk, the liquid left over after producing butter from cream, often dried as livestock

food

17. Ghee, clarified butter, by gentle heating of butter and removal of the solid matter

18. Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally

with bacteria and sometimes also with certain molds.

19. Curds, the soft curdled part of milk (or skim milk) used to make cheese (or casein)

20. whey, the liquid drained from curds and used for further processing or as a livestock food

21. Cottage cheese



22. Casein

23. Caseinates

24. Yogurt

25. Lassi

26. Gelato, slowly frozen cream and emulsifying additives

27. Ice milk

28. Frozen custard

29. Frozen yogurt, yogurt with emulsifiers that is frozen

DAIRY PROCESSING:

Dairy processing occurs world-wide; however the structure of the industry varies from

country to country in less developed countries, milk is generally sold directly to the public, but in

major milk producing countries areas:

The primary production of milk on farms –the keeping of cows and other animals such as goats,

sheep etc. for the production of milk for human consumption.

The processing of milk-with the objectives of extending its saleable life. This objectives

is typically achieved by

(a) Heat treatment to ensure that milk is safe for human consumption and has an

extended keeping quality, and

(b) Preparing a variety of dairy products in a semi-dehydrated or dehydrated form

(butter, hard cheese and milk powders), which can be stored.

Milk can be processed to various products such as butter , cheese, condensed and evaporated

milk, dried milk, ice cream, fermented milk for example kefir, yoghurt, and acid milk,

pasteurized and sterilized fluid milk, Among the products , fluid milk become very popular

since they are not much different characteristics with the milk, and can be modified when it will



be consumed. Figure shows an over view how milk can be converted to various products by

introduced one or several treatments. The processes taking place at a typical milk plant include:

1. Receipt and filtration/clarification of the raw milk;

2. Separation of all or part of the milk fat (for standardization of market milk, production of

cream and butter and other fat-based products, and production of milk powders);

3. Pasteurisation;

4. Homogenisation (if required);

5. Deodorisation (if required); further product-specific processing;

6. Packaging and storage, including cold storage for perishable products ;

7. Distribution of final products.

DAIRY PACKAGING:

Dairy packaging requires special care and attention. Different dairy products have

different packaging options. But one important factor to consider is to maintain the freshness of

the product. Apart from this, although dairy product packaging is done for perishable food

products, it has to be a protective packaging which can protect the dairy products for the

stipulated time required, Dairy packaging manufacturers and suppliers have come up with wide

range of packaging films, bags, laminates, dairy packaging equipment &other suppliers for

packaging bulk dairy products as well as retail consumer oriented dairy items. These dairy

packaging suppliers consider many factors like protecting the flavours and textures throughout

display and distribution of dairy products.

By churning cream is changed to butter which, if prepared and correctly, can have a shelf life of

several weeks. Clarified butter (ghee) has a shelf life of several months. Both are high value

products for which there is often a ready market, in summary, yoghurt, milk gel and ghee are

highly suitable for small-scale operation. Cheese, cream and pasteurized milk require greater

care. Sterilized milk requires considerable care and experience to produce a safe, high quality



product, Dried milk and UHT milk are not suitable for most small-scale operation. All milk

products that are processed by UHT method are not shelf stable. Only milk processed by UHT

and packaged in a sterile environment is aseptically processed milk.

ASEPTIC PACKAGING:

In practice, generally there are two specific fields of application of aseptic packaging technology

1. Packagingof pre-sterilized and sterile products. Example are milk and dairy products,

puddings, desserts, fruit and vegetable juices, soups, sauces, and products with particulates,

2.Packaging of non-sterile product to avoid infection by microorganisms. Example of this

application includes fermented dairy products like yoghurt.

Generally, airthat can cause oxidative damage is removed from the interior. The package is

hermetically sealed and then subjected to heating. The package must be able to withstand heat up

about 100OC.

GROWTH &DEVELOPMENT OF THE INDUSTRY:

Until the year 1940, there was small amount of published information about the method

of preparation and usage of these products. The credit for the publication on the subject goes to

Dr.W. B. Davis, the first director of Dairy Research. Within a span of three or four decades since

Dr. Davis’ book arrival, considerable research had been conducted at the National Dairy

Research Institute and other places on indigenous dairy produces.

Providing proper infrastructure facilities has increased the livestock population. Some

efforts have been made to study a few breeds and taken up their genetic improvements through

the selection mostly in the institutional farms. Such studies will result in some scientific

information, which has been analyzed to these breeds and to develop the method for their genetic

improvements.

The demand for milk and milk products is expected to grow at a very rapid rate due to

more growth of population, urbanization and increasing the income levels and changes in food

habits and is likely to reach at 181 million tons in 2011-12 and per capita consumption is

expected to rise to about 152 Kg per year. The increase in demand for dairy products will



increasing pressure on dairy production systems, traditional breeds and feeding practices are

likely to give way to higher-yielding breeds, associated intensification of production systems,

increased disease risks, pollution and animal health issues and a greater reliance on concentrates.

Currently, Indian dairy farming is dependent on crop residues, natural resources, and open

grazing as sources of feed. Expansion of these traditional sources of feeds and fodder to support

a large increase in dairy production is unlikely, as available grazing areas and other common

property resources are shrinking and already degraded.



INTRODUCTION TO NILGIRI’S:

HISTORY:

NILGIRI’S DAIRY FARM PVT LTD is an Indian based company which carries on the

business of dairies, milk bars, hotels, restaurants, cafes, taverns, beer-houses, refreshment rooms,

boarding and lodging houses, bacon factory, licensed victuallers, wine, beer and spirit merchants,

poultry breeding, piggery, cow-breeding, milk producing and pasteurizing including

manufacturing , buying, selling and dealing in dairy products, bread, confectionery, bakery

products, foods and other articles. Nilgiri’s is one of the supermarket chains in the south India. It

is very popular among the locals for its good quality products and also for the self-service

shopping experiences. Nilgiri’s is also one of the oldest supermarket chains in India within the

origins dating back towards 1905 and hence the products are been sold in the brand name of

Nilgiri’s1905. Also, whereas almost all the grocery shops and other supermarkets in India,

Nilgiri’s is been selling its own products along with other brands.

The origin of the supermarket chain is been traced back by muthuswamymudaliar, who was an

mail runner for an British in the colonial India. Muthuswamy has been carried the letters and the

cheques for the British from the mettupalayam to the hill station of

coonoor and ooty. As he was been flooded with requests in order to

carry the dairy products and also the other items, which he has opened

a small shop in 1905, after he has purchased the butter business from

an Englishman in vannarpet and soon, ‘the Nilgiri’s dairy farm ltd ’IT

was been established in 1936, later he has moved his shop to the

Bangalore, brigade road.

Founder

Shri .Muthuswamy Mudaliar

The Nilgiri’s dairy farm ltd. It is been specialized in diary, bakery, chocolates and also

the diary products. Muthuswamy’s son chenniappan has expanded the company by setting up an



modest store in the Bangalore in order to sell the Nilgiri’s own products. However, after

chenniappan who visited to Europe as well as u.s, this modest store was expanded into an

supermarket.

Since the chennaiappan who had been influenced by the supermarkets concepts in the

Europe and u.s, he has been developed the Nilgiri’s supermarket in order fit in with the local

cultures and to set the guidelines for its growth in the business. Within no time the Nilgiri’s

supermarkets chain has spread to the erode, Coimbatore and Chennai.

When the Nilgiri’s which has been spread to most of the places, the Bangalore offered

immense market potential. When the city became a corporate headquarters eventually and where

the sole proprietorship of the Nilgiri’s dairy farm has got restructured as an partnership company.

First Nilgiri’s Shop in Bengaluru in 1939



On visiting to the Bangalore, muthuswamy has hired the shop on rent in the year 1939 on

brigade road where as the usual banked on customer service and the product quality. The main

purpose where the mudailar family started there butter business and also they started in the

brigade store with the same business. Since the demand for a butter business during that period

of time was very high the business was been a profitable one.

Later on the coffee house was been set up there, in which the net profit for the butter

which got remained as a mainstay of the business. Butter, milk and the other pastry kind of

products was been made through the door delivery upon the monthly payment. With an

independent, the Bangalore which was been set on the growing path. The expanding city which

is been received exodus from the other parts of the country. With the continuous growth of the

business in the city that it has been bridged a road store which was been utilized from it and it

also helped a family in order to become pioneer in the dairy and bakery products.

It was been forced in order to undergo the several cosmetic changes to retain its entire

place and also the customers. The small store which was been placed in the brigade road as well

as Bangalore for the instance it has been forced in order to expand and wide varied range of

commodities in order to attract a larger range of its customers from abroad and India. It has been

started as a small store of a joy ice-cream stall and a fruit stall outside till the time of pavement

clearance which has driven the BMTF ensured closure for an ice cream and also for the reduction

in a size of the fruit stall which made to encroach on the pavement.

After the expansion, the store also had an fresh vegetables, cosmetic products, CD-

ROMS, fish products and also chilled and frozen meat, soft drinks, where there were also

separate storage place in order to store the cold items, plastic products was been kept in an

expansion where the building was into old storage space. The cakes section was been shifted to

an basement which was once completely used for an generator, but now it caters to an restaurant

also.On the ninth floor above the supermarket there exists a café in which it was been modified

and attracts even for the college students and for the office workers from nearby places.

It is one of the parts of a chain in which the outlets in the Bangalore, erode, Salem,

Coimbatore, Chennai, Pondicherry and also Vishakhapatnam it also caters to the taste of the

customers through the restaurants.



According to “The Hindu” Nilgiri’s is one of the internal part of the Chennai’s panorama

once it was been very difficult in order to imagine in a time when the landmark was not been

there on the dr. radhakrishnan salai.

The Chennai Nilgiri’s was officially opened in 1981 as an just a cake shop. A year later,

the department shop was been opened with natarajan as the branch manager. The rest of the

sections, building, restaurant and the nest the hotel which is been grown up in a slow pace of the

construction. Not all of them is been known that this is the only Nilgiri’s in the Chennai. All the

other are the franchises are been controlled by the head office which is been based on the

franchisee division.

The store itself is been one of the additional responsibility which is been shared by each

and every member of the management. They are been recognized as an features in the system,

always been walking around, and also be keeping the track of the process in the store and each

and every stage.The management however has given the credits whole heartedly to their

chairman for the success that the Nilgiri’s is been today.

They have also been evolved a very effective procurement policy. They get their own

products, dairy and also a bakery product. Their instant the food comes from the Bangalore,

spices all through the e-road base. The branded products that have been come to them directly

while the grocery is to be procured locally, cleaned, checked and repacked at the store.

The customers ‘demands the movement of the products in which it determines their

inventory. Nilgiri’s stands out for ability in order to sign on their workers to the extreme level of

an commitment, involvement and the quality. The way that they have been managed their human

resource is to the extreme level.

The company has been received many awards from the various organizations for the

excellence in the retailing, innovation, leadership and also commitment to the values in the

enterprises. Convenience stores are also been started taking off the major cities, usually in the

forms of shell shops. The formats and the product range are been surprisingly similar to those in

the Australia, and they also often including chilled and refrigerated sections.



Market analysts has estimated the organized retailed sectors which is been growing by

nearly 30% a year since 2000 in which the similar growth is likely in the short-to- medium term.

The sector which is been expected to undergo the further changes in the prospective to the new

domestic and global foreign entrants, and the takeover in which the existing participants.

Global players such as a wall-mart (us) and Carrefour (France) that have been indicated

their plans in order to enter India once the Indian foreign investment regulations permit.Several

major multinational corporations, in particular the wall-mart, that have been the Indian

government in order to allow the majority of an foreign ownership in relating. Wall-mart that has

been indicated that it would be significantly to increase to source from an Indian suppliers from

the current level of US$1.5 billion a year, if it were been allowed in order to set up the retailing

operations.

VISION, MISSION AND QUALITY POLICY:

Our Vision

Our Company will be recognized for its Integrity,

Customer focus and commitment to Quality

We will create a dynamic organization dictated to

Business Excellence through Trust, Team Work &

concern for our commitment

We will also make use of the best technology to

expand Our Retail Network across the Country.

To enhance our 100 Years of Experience



Mission

Be a trusted partner who provides the best products & services the world has to offer, at

the best quality in the most convenient setting.

Create an efficient and transparent global supply chain by the creation and optimal

utilization of world-class infrastructure and international partnerships, thus creating more

value for our customers, suppliers, partners and stake-holders.

Bring prosperity to millions of Indian producers, especially our Customers, by providing

the most attractive returns for their efforts in Quality and Availability. Be a capable and

dependable partner to them right through their creation process and help them become

more successful.

Unleash the initiative, creativity & energy of Indian workforce through creation of new

jobs, & provide our employees a supportive, rewarding environment to work and grow.

QUALITY POLICY

Providing unprecedented quality, affordability and the choice in the global services and

products.

Being one of the partners in the choice of creating the prosperity for Indian customers

and also for other producers of goods and other services.

Unleashing the power of an Indian workforce through which the generation of new and

the attractive employment opportunities and creating a rewarding workplace and

empowerment.



NATURE OF THE BUSINESS CARRIED:

The main organizational core and its operation in the milk industry. The company mainly

concentrates on the producing the milk, peda, butter, milk products, cheese, milk products, pane

etc. The milk which is been collected from the farmers at various DCS it is been transported to

the chilling centers. Nilgiri’s provides a good quality product to the customers.

NILGIRI’S TO FOCUS, TARGET ON SMALL STORE:

In ashift from its earlier strategy, the south based Nilgiri’s intends to concentrate on the

retail sector and divest itself of interests in stand-alone Bakeries and Restaurants. ‘We want to

focus on small format stores in the metros, tier-II and tier-III towns in the south India for the next

three years at least’, Mr. Vikram Seth, CEO. The niligiri dairy farm Pvt. Ltd. The company,

however, intense to continue to expand model in the Indian context for small size

supermarkets.MR Seth felt.

Franchising follows the spirit of FDI regulations in retail, giving the kirana store owner

an ability to actively participate the Indian modern trade opportunity .The 100-year-old retail

chain is also streamlining its franchising network model. ‘We want to get more individual

entrepreneurs to run stores rather than give the business to a few master franchisees handling

several stores, Mr. Seth said.



Nilgiri’s Small Stores

Private Labels:

Nilgiri’s also plans to add to its private label list which already has close to 700 stock

keeping units including dairy and bakery products. Spices and condiments. About 22 per cent of

the company’s turnover comes from private labels, according to Mr. Seth. In Bangalore in the

next three to four weeks .Our research has shown that the Indian housewife is looking for healthy

and convenient foods which would sometimes release her from burden of cooking’.

The retail chain currently has done to 100 stores in Karnataka, Tamil Nadu and Kerala. A

private equity firm Acts picked up a majority stake in Nilgiri’s Dairy Farm Ltd. In September

2006; it was a family –managed business till then. The company, which owned a lot of prime

property, was then valued at Rs400 crore, said Mr. Seth. “We have divested some of the property

assets to fund our growth for the next two years and will not require further cash inflows from

our shareholders”.



Products with Nilgiri’s Private Labels



PRODUCTS OF NILGIRI’S:

PRODUCTS OF NILGIRI’S DAIRY FARM:

1. Curd

2. Ghee

3. Butter

4. Cheese

5. Peda

6. Paneer, etc....



Curd:

Nilgiri’s Curd made from pure milk. It’s thick and delicious, gives you all the goodness of

homemade curd.

Ghee:

It is taste of purity. Ghee made from pure butter. It is fresh and pure with a delicious flavour.

Hygienically manufactured and packed in a special pack to retain the goodness of pure ghee.



Butter:

It is rich, smooth and delicious. Butter is made out of fresh pasteurized cream. Rich taste, smooth

texture and the rich purity of cow’s milk makes any preparation a delicious treat.

Cheese:

Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and

forms by coagulation of the milk protein casein. It comprises proteins and fat from milk,

usually the milk of cows, buffalo, goats, or sheep.

https://en.wikipedia.org/wiki/Coagulation_(milk)

https://en.wikipedia.org/wiki/Casein

https://en.wikipedia.org/wiki/Fat

https://en.wikipedia.org/wiki/Milk

https://en.wikipedia.org/wiki/Cattle

https://en.wikipedia.org/wiki/Water_buffalo

https://en.wikipedia.org/wiki/Goat

https://en.wikipedia.org/wiki/Sheep%27s_milk



Peda:

No matter what you are celebrating! Made from pure milk, Nilgiri’speda is a delicious treat for

the family. Store at room temperature approximately 7 days.

Paneer:

It’s a fresh, cream-coloured and normally unsalted cheese, historically made from buffalo milk,

though a blend of this and cow’s milk is now the norm. It's widely used in north India, Pakistan,

Afghanistan, Nepal and Bangladesh and its mildness is a perfect foil for stronger flavor’s, which

it absorbs easily.



PRODUCTION OF PRODUCTS:

1) WORK FLOW MODEL OF CURD:



Curds are a dairy product obtained by coagulating milk in a process called curdling. The

coagulation can be caused by adding rennet or any edible acidic substance such as lemon

juice or vinegar, and then allowing it to sit. The increased acidity causes the milk proteins

(casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone

or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour

milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheese

making; the curds are pressed and drained to varying amounts for different styles of cheese and

different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging

finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In

cow's milk, 80% of the proteins are caseins.

https://en.wikipedia.org/wiki/Dairy_product

https://en.wikipedia.org/wiki/Milk

https://en.wikipedia.org/wiki/Rennet

https://en.wikipedia.org/wiki/Acid

https://en.wikipedia.org/wiki/Lemon_juice

https://en.wikipedia.org/wiki/Lemon_juice

https://en.wikipedia.org/wiki/Vinegar

https://en.wikipedia.org/wiki/Casein

https://en.wikipedia.org/wiki/Raw_milk

https://en.wikipedia.org/wiki/Pasteurized_milk

https://en.wikipedia.org/wiki/Lactic_acid_bacteria

https://en.wikipedia.org/wiki/Sour_milk_cheese

https://en.wikipedia.org/wiki/Sour_milk_cheese

https://en.wikipedia.org/wiki/Cheesemaking

https://en.wikipedia.org/wiki/Cheesemaking

https://en.wikipedia.org/wiki/Whey_protein

https://en.wikipedia.org/wiki/Whey



2) WORK FLOW MODEL GHEE:

Raw Milk 320C

C

Raw Milk Milk Inlet 40 C

Milk

Storage

Tanks

Cream

Cream Tank

Butter Section

Butter Cheese

Ghee

PACKING

Pasteuris

ers

Processing

section

Chilled Water Inlet

Cooling

System

Milk Inlet 40

C

Milk Inlet 40 C

Chilled

Water

Inlet 20C

Chilled Water Inlet 40C



The milk collected from the farmers at various DCS is transported to the chilling centers.

The milk so collected at the DCS checked for the Fat and SNF content.

Raw milk from the milk tankers is taken into Milk Chillers 1, 2, & 3. Theraw milk in the chillers

are further chilled at 1.5 degree Celsius. The milk is then sent for pasteurization, where disease

causing bacteria in milk is removed, this is carried out at a temperature of greater then71.6o C.

during pasteurization milk is boiled at 71.6o for only 15 seconds and then is left to chill. All these

processes are in a closed system with no human contact and totally automated.

The milk is then moved to the Stand mat, which ensures standardization of nutrition

content in milk. This assures that every drop of milk sold will have exact standards of nutrients

as declared on the sachets.

The milk after pasteurization is sent to the Automatic Dislodging Separator where the

dust particles, dead cells coming into the milk from the udder of the cow and other sediments

which are not possible to be removed by filtration is removed.

After the entire process the milk is sent for packing. The raw materials required to make

packets is stored for a period not more than 15 days. This material is put in packing machines

wherein packets are automatically made and batch numbers, date etc., are printed on them. Ultra

Violet light is present in the packing machines, which kills germs while making packets

30packets of milk are ready in a minute’s time. The dairy has 12 packing machines.

12packets of milk are put into crates. These crates are sent to the cold store. Before dispatch the

milk packets are stored in a cold store, where the temperature is 4 to 6 o C.



3) WORK FLOW MODEL OF BUTTER:



Milk and Cream Collected from cows. Butter can also be produced from the milk of

buffalo, camel, goat, ewe, and mares. Cream is separated from the milk. The cream can

be either supplied by a fluid milk dairy or separated from whole milk by the butter

manufacturer. The cream should be sweet (pH greater than 6.6), not rancid, not oxidized,

and free from off flavours. The cream is pasteurized at a temperature of 95°C or more to

destroy enzymes and micro-organisms.

Ripening- Sometimes, cultures are added to ferment milk sugars to lactic acid and

desirable flavor and aroma characteristics for cultured butter. This is more common in

European butters.

Aging- Cream is held at cool temperatures to crystallize the butterfat globules, ensuring

proper churning and texture of the butter. In the aging tank, the cream is subjected to a

program of controlled cooling designed to give the fat the required crystalline structure.

As a rule, aging takes 12 - 15 hours. From the aging tank, the cream is pumped to the

churn or continuous butter maker via a plate heat exchanger which brings it to the

requisite temperature.

Churning- Cream is agitated, and eventually butter granules form, grow larger, and

coalesce. In the end, there are two phases left: a semisolid mass of butter, and the liquid

left over, which is the buttermilk.

Draining & washing- Thus the cream is split into two fractions: butter grains and

buttermilk. In traditional churning, the machine stops when the grains have reached a

certain size, whereupon the buttermilk is drained off. With the continuous butter maker

the draining of the buttermilk is also continuous.

After draining, the butter is worked to a continuous fat phase containing a finely

dispersed water phase. It used to be common practice to wash the butter after churning to

remove any residual buttermilk and milk solids but this is rarely done today. This

washing process would ensure that all the butter milk is washed out of the butter.

Otherwise the butter would not keep and go rancid.

Salting & working- Salt is used to improve the flavor and the shelf-life, as it acts as a

preservative. Further, the butter is worked to improve its consistency.



Packing & storage- The butter is finally patted into shape and then wrapped in waxed

paper and then stored in a cool place. As it cools, the butterfat crystallizes and the butter

becomes firm. Whipped butter, made by whipping air or nitrogen gas into soft butter , is

intended to spread more easily at refrigeration temperatures.

4) WORK FLOW MODEL OF CHEESE:

General Manufacturing Procedure:

The temperatures, times, and target pH for different steps, the sequence of processing

steps, the use of salting or brining, block formation, and aging vary considerably between cheese



types. The following flow chart provides a very general outline of cheese making steps. The

general processing steps for Cheddar cheese are used for illustration.

Standardize Milk

Pasteurize/Heat Treat Milk

Cool Milk

Inoculate with Starter & Non-Starter Bacteria and Ripen

Add Rennet and Form Curd

Cut Curd and Heat

Drain Whey

Texture Curd

Dry Salt or Brine

Form Cheese into Blocks

Store and Age

Package

The times, temperatures, and target pH values used for cheddar cheese will depend on

individual formulations and the intended end use of the cheese. These conditions can be adjusted

to optimize the properties of Cheddar cheese for shredding, melting, or for cheese that is meant

to be aged for several years.

1. Standardize Milk

Milk is often standardized before cheese making to optimize the protein to fat ratio to make a

good quality cheese with a high yield

2. Pasteurize/Heat Treat Milk

Depending on the desired cheese, the milk may be pasteurized or mildly heat-treated to reduce

the number of spoilage organisms and improve the environment for the starter cultures to grow.

Some varieties of milk are made from raw milk so they are not pasteurized or heat-treated. Raw

milk cheeses must be aged for at least 60 days to reduce the possibility of exposure to disease

causing microorganisms (pathogens) that may be present in the milk.

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CStd

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CPast

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CCool

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CStarter

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CRennet

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CCut

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CDrain

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CTexture

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CSalt

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CForm

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CAge

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#CPkg



3. Cool Milk

Milk is cooled after pasteurization or heat treatment to 90°F (32°C) to bring it to the temperature

needed for the starter bacteria to grow. If raw milk is used the milk must be heated to 90°F

(32°C).

4. Inoculate with Starter & Non-Starter Bacteria and Ripen

The starter cultures and any non-starter adjunct bacteria are added to the milk and held at 90°F

(32°C) for 30 minutes to ripen. The ripening step allows the bacteria to grow and begin

fermentation, which lowers the pH and develops the flavor of the cheese.

5. Add Rennet and Form Curd

The rennet is the enzyme that acts on the milk proteins to form the curd. After the rennet is

added, the curd is not disturbed for approximately 30 minutes so a firm coagulum forms.

6. Cut Curd and Heat

The curd is allowed to ferment until it reaches pH 6.4. The curd is then cut with cheese knives

into small pieces and heated to 100°F (38°C). The heating step helps to separate the whey from

the curd.

7. Drain whey

The whey is drained from the vat and the curd forms a mat.

8. Texture curd

The curd mats are cut into sections and piled on top of each other and flipped periodically. This

step is called cheddaring. Cheddaring helps to expel more whey, allows the fermentation to

continue until a pH of 5.1 to 5.5 is reached, and allows the mats to "knit" together and form a

tighter matted structure. The curd mats are then milled (cut) into smaller pieces.

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#Starter

http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm#Adjunct

http://www.milkfacts.info/Milk%20Composition/Protein.htm#MilkProtChem



9. Dry Salt or Brine

For cheddar cheese, the smaller, milled curd pieces are put back in the vat and salted by

sprinkling dry salt on the curd and mixing in the salt. In some cheese varieties, such as

mozzarella, the curd is formed into loaves and then the loaves are placed in a brine (salt water

solution).

10. Form Cheese into Blocks

The salted curd pieces are placed in cheese hoops and pressed into blocks to form the cheese.

11. Store and Age

The cheese is stored in coolers until the desired age is reached. Depending on the variety, cheese

can be aged from several months to several years.

12. Package

Cheese may be cut and packaged into blocks or it may be waxed.

5) WORK FLOW MODEL OF PEDA:

There are several varieties of peda and their methods of manufacture also vary from

region to region depending on the consumer’s requirements. Consequently, the quality of peda

varies extremely. The range of variation in sensory quality of peda is given as follows:

Color – White to light yellow to complete brown.

Flavor – Slight cooked to burnt

Texture – Soft granular

Shape – Normally round

Size – Varies from 20-30 g

Peda is more popular than all other khoa based sweets. The reason is that peda is considered to

be a pure food and offered as ‘Prasad’ during religious worships in Hindu temples as well as on

religious celebrations. Two types of peda, viz. plain (creamy or white colour) and brown (Lal)



peda are available in market. Most of the information available in literature relates to plain peda.

Normally peda is more hard and granular than burfi.

I. Composition of Peda

The composition of laboratory prepared samples of plain peda and of market samples is

given in table

Constituents (%) Laboratory Prepared

Samples (Average)

Market Samples

(Range)

Moisture 10.20 4.2-18.2

Fat 20.10 3.5-25.0

Proteins 19.00 1.4-19.5

Lactose 18.30 4.0-18.6

Ash 2.40 1.4-3.40

Sucrose 30.00 31.8-61.8

Gross composition of peda

The wide variations in the composition of market samples of peda is attributed to all

those factors discussed earlier for burfi, such as the type and composition of khoa,level of sugar

added, extent of desiccation, type of peda and additives added.

Standards: Presently no standard (PFA or BIS) exists for peda

II.Method of Preparation of Peda

Different methods are used for the preparation of peda, depending on the type and scale of

production, for example

a) Traditional method at small and large scale and

b) Industrial/mechanized method. The method for making brown (Lal) peda is different from

these methods. All these techniques are described as below:



a) Traditional method:

This method is basically identical to that of burfi preparation wherein a mixture of khoa

and sugar is heated at low fire with sufficient working and kneading till desired texture is

attained. Peda is normally made into round balls of about 20-25 g size by rolling between the

palms. Fig. given below shows the flow diagram of a standardized batch method for making

plain peda.

Flow diagram of making plain peda by traditional method

http://1.bp.blogspot.com/-QzfPOKxXyZk/UtlUBpwnUlI/AAAAAAAAAm8/UX6aB3p6Ep8/s1600/Screenshot+from+2014-01-17+21:29:07.png



The following modifications in method of preparation of peda are made to meet special

requirements.

• Sugar is added immediately after first boiling or before condensing of milk to develop more

burnt and caramelized taste and grainy texture. This method is used in Katch District of Gujarat.

• Khoa and sugar are cooked with or without ghee for a long time to obtain completely brown

colourpeda (Lalpeda) of long keeping quality. This method is adopted in Mathura (UP) and

Dharwad (MS) districts.

• For getting a white product, sugar is added to khoa and mixture heated at relatively slow heat.

Sometimes sodium sulphate (Rangkat or bleaching agent) is also added for extra whiteness.

b) Industrial/mechanized method:

Recently some dairy plants have undertaken preparation of peda using mechanized units

and Rheon shaping and forming machine. They use a planetary mixer for admixing sugar with

khoa and also other ingredients. Different steps and equipment required for this industrial

method of manufacture of peda, being adopted by Sugam Dairy, Baroda are shown in Fig. In this

process, khoa having about 72% TS is prepared on a continuous khoa making unit. In case, such

a high total solids is un-achievable,

khoa with low TS is heated at 60oC in a steam jacketed kettle to obtain required TS. This khoa is

transferred to a planetary mixer and sugar @ 30% of khoa is added. These are mixed thoroughly.

Then flavouring/colouring ingredients and other additives (depending on the type of peda and

market demands) are properly mixed. The peda mass is then stored at 0-4oC for about 10 hours

so that the temperature of whole lot is adjusted to about 4oC. This low temperature of product is

considered necessary for proper functioning (forming/shaping of peda balls) of Rheon machine.

The peda balls are formed, wrapped and packed by this automatic machine.



Flow diagram of the industrial method of peda making

6) WORK FLOW MODEL OF PANEER:

The manufacture of paneer involves standardization of milk, heat treatment, coagulation,

draining of whey, pressing, dipping in chilled water and packaging.

I.Buffalo Milk Paneer:

Buffalo milk is an ideal raw material for manufacture of good quality paneer. Buffalo milk is

standardized to a fat level of 5.8 to 6.0 per cent using fresh buffalo skim milk.The standardized

milk is heated to 90oC without holding. Thereafter, the temperature of milk is brought down to

70oC and coagulated at this temperature using 1 per cent citric acid solution. The temperature of

http://2.bp.blogspot.com/-DhCCJhQd0M4/UtlUOM4yqsI/AAAAAAAAAnE/XKUalDPqPvE/s1600/Screenshot+from+2014-01-17+21:29:15.png



citric acid solution is also maintained at 70oC.Citric acid solution is added with continuous

stirring till clear whey separate out.After complete coagulation, the stirring is stopped and the

coagulated mass (curd) is allowed to settle down for about 5 minutes. The whey is then drained

through stainless steel strainer. The temperature of the content is not allowed to drop below 63oC

until this stage. The curd is collected and filled in hoops (with holes on all its sides to facilitates

the expulsion of whey) lined with clean fine cloth. The hoops containing curd is pressed for

about 10-20 minutes. Thereafter, the pressed block of curd is removed, cut into pieces and

immersed in chilled water of 5-6oC for about 2 hours.

Dipping of paneer pieces facilitates cooling of product and also it absorbs moisture and improves

the body and texture of paneer. The chilled pieces of paneer are then removed from water and

placed on wooden planks for 10-15 minutes to allow loose water to drain. The paneer is cut into

desirable size and packaged in suitable packaging material. Finally it is stored under refrigeration

till marketing and consumption. The flow chart for manufacture of buffalo milk paneer is given

in Fig.

http://2.bp.blogspot.com/-E7baXryxo4c/UtpTJq7xBdI/AAAAAAAAAps/HvTBfCbq-UA/s1600/Screenshot+from+2014-01-18+15:37:25.png

http://1.bp.blogspot.com/-GKqKiy_bwDU/UtpTSJ0dmnI/AAAAAAAAAp0/MJMygOfjFEg/s1600/Screenshot+from+2014-01-18+15:37:33.png



II.Cow Milk Paneer

Cow milk is standardized to a fat level of 4.5 to 5.0 per cent using fresh cow cream.To

this milk calcium chloride is added at the rate of 0.05 to 0.10 per cent. The milk is heated to 90oC

without holding. Thereafter, the temperature of milk is brought down to 85oC and coagulated at

this temperature using 2 per cent citric acid solution.The citric acid solution is heated to 85oC

prior to its addition to milk. Rest of the manufacturing process is same as in case of buffalo milk

Paneer. The flow chart for manufacture of cow milk paneer is presented in Fig.

Flow chart for manufacture of paneer from buffalo milk

http://4.bp.blogspot.com/-xGpOaC_3B24/UtpTlkM2MLI/AAAAAAAAAp8/buyPcbpccsk/s1600/Screenshot+from+2014-01-18+15:37:51.png


http://3.bp.blogspot.com/-eNkEwTzlRiM/UtpTrXMnJjI/AAAAAAAAAqE/mezA3RWu-4M/s1600/Screenshot+from+2014-01-18+15:38:01.png




AREA OF OPERATION:

Nilgiri’s is been carried its major operation like, processing the milk, procuring milk

production of by products and it also produces different kinds of milk based products. The

marketing activities that have been carried on national level.Nilgiri’s has captured the significant

proportion of a market in Hyderabad, Coimbatore, Karnataka, Chennai, ooty etc... It aims for the

demand of milk and milk products to its customer.

INFRASTRUCTURAL FACILITIES:

1. MEDICAL FACILITIES:

The special emphasis is been laid to provide for the medical facilities for their dependents. There

was an establishment of Modern medical centre. For the referred and non-referred cases for the

employees there was a provision to their dependents. A medical facility was being provided for

the employees once in a year.

2. CANTEEN FACILITY:

Good canteen facility is been provided by NDM to its employees. There is no bifurcation of

canteen between executives and workers. The food that is being provided is hygienic and is of

high quality. The price which is been charged for Tea, Food, Snacks and Coffee is very low.

ACHIVEMENTS & AWARDS:

India is one of the world’s largest milk producers. The position in the market of Nilgiri’s dairy

farm is in the 3rd largest milk producer in India Where as its annual milk production growth

averages rate is about 5 percent, the domestic market for the products like, yoghurt, curd, butter,

cheese, ghee, paneer and spreads at 10-15 percent per year.

ISO 22000: 2005 CERTIFIED COMPANY:

Nilgiri’s dairy farm has obtained ISO 22000 fromBureau of India Standard (BIS) of government

of India. The importance of obtaining this certificate is to:



Procure manufacture & distribute the products under controlled set of procedures as per

ISO 22000

To identify problem occurrence of hazards during the process of procurement,

manufacturing and distribution

To identify the severity of hazards and identify critical control point.

FUTURE GROWTH AND PROSPECTUS:

Nilgiri’s main aim is not only to become the largest union, but also to become one of the

best-run milk unions in the country. The company is also planning in order to increase the

products quality and brand the image than the competitors in which by providing the better

consumer satisfaction to the customers.

INTRODUCTION FOR SAFETY:

DEFINITION

SAFETY in simple terms means that freedom from occurrence or risk of injury or loss.

INDUSTRIAL SAFETY refers to the protection of workers from the danger of industrial

accidents. Personal safety need vary from individual to individual and from situation to situation

depends not only on legislation but also on the management acceptance.

It will be the case was happen the senior or the supervisor of that particular section will

going to take care of that particular injured person. If the happened accident is a major one then

the company will carried that injured person to the hospital which is adapted to itself for the later

part of treatment

IMPORTANCE OF SAFETY

1. The main and foremost importance for safety is that is to reduce the accident rate, cope

with healthy organizational environment.

2. To secure the employer-employee interests regarding the productivity.



3. To reduce the indirect expenditure.

4. To increase the qualitative and quantitative production capacity.

5. It may also help to increase the ability to get others to do the work.

6. Readiness for new ideas and approaches and promotes employees participation

7. Develop safe working condition.

NEED FOR SAFETY:

1 Reduction in the extent of trauma: Trauma usually relates to common type of injuries like

fractures, cuts, abrasions, punctures, and burns.

2 Cost saving: From the point of view to the nation or a individual employer significant

savings both in human sufferings and in profits are possible through effective safety efforts

of course the safety measures incurred some indirect expenses but it may also reduces the

extent of failure and damages. Which incurred huge amount, which leads to both financial

agonies to the company as well as loss of public relations, providing the safety measures,

helps the company to enrich its healthy environment.

3 Increased productivity: Safety promotes productivity. Employees in the safety plant can

devote more time to improving the quality and quantity of their output and spend less time

worrying about their safety and their well-being.

4 Intangible results:Several intangible gains can have an effect on profits or the ability of a

firm to continue. Their improvements can be noted throughimprovements in cost of

production, quality and quantity of the output and the volume ofsales.

a. Morale:an employee is a worker in the factory and the breadwinner of the family. The

happiness of his family depends upon the health and wellbeing of the worker.

b. Public relations: The general good will resulting from the public’s impressions that a firm

makes a significant contribution to the social good is a valuable asset to any firm.



5. Legal: these are laws covering occupational health and safety and penalties. The

responsibility extended to the safety and health of the surrounding community.

SAFETY IS ONE OF THE TOOL TO INCREASE EFFICIENCY

Relatively early in the safety movement (1926), the American engineering council,

through its committee on safety and production, carried out an extensive study to try to

determine the relationship between the safety and efficiency.

The general tenor of the council‘s conclusions was that the highest efficiency found in the

conjunction with the hestinjury record. The correlation flow frequency and high productivity

necessarily proved that the one caused the other. Nevertheless, the results of the study

demonstrated at least that safety effectiveness is not inconsistent with; production effectiveness.

Safety management seeks to develop and maintain such control over the activities of a

concern that they will seldom get sufficiently out of control for injuries that occurs. However, the

safety an efficiency relationship may depend more on the quality of the general managerial

climate than on the effectiveness of the safety effort.

SAFETY PROCESS

INTRODUCTION OF SAFETY PROGRAM:

In industry the safety programs are common. One should be aware, nevertheless, that

industry is not the only area where safety programming is found or is needed. Safety began as a

result of occupational injuries occurring at the time. It continues to be prominently associated

with the hazard control problems found in industry.

Development of

Safety policy

Organization

for safety

Analysis of causes

for accidents.

Evaluation of the

effectiveness.

Implementation

e program.



Basic safety programming are organizing for achievement , detail given about the

operating plan, inspecting operations using guards and protective devices as accost resort and

providing education and training to employees. Safety is acknowledged management

responsibility. Admittedly everyone has responsibility for their own safety, as well as that of

other whom their actions may affect.

THEORETICAL BACKGROUND OF THE STUDY:

HRD is important to be able to offer employees safety measures that they find attractive

and in which they can feel comfortable.

Personal safety need vary from individual to individual and from situation to situation

depends not only on legislation but also on the management acceptance.

The production organization must therefore offer the safety programs. Factors that should

be considered in order to motivate the workers by creating

Safety environment.

OBJECTIVES OF SAFETY PROGRAM:

Understand the level of safety prevailing in the company.

The study is to understandthe overall Safety Programs and Practices.

To administer the safety suggestions.

To co-ordinate the safety effort of the company in every possible way.

To know the employee perception regarding the safety programs and Practices.



SCOPE OF SAFETY PROGRAM:

This project study covers the theoretical & practical factors of Safety Programmers &

practices of Nilgiri’s Dairy Farm Pvt. Ltd in Bangalore. The study helps express their problems

clearly management can have idea about the employee’s opinion and it helps management to

analyze the employee safety requirements

EXPECTED CONTRIBUTION FROM SAFETY PROGRAM:

The study helps the organization in the following;

Determine whether the employees are satisfied with the safety programs & practices

know the areas where strict safety measures are to be taken

The study helps the organization in upgrading the safety measures

Develop an effective safety program.

LIMITATIONS OF SAFETY PROGRAM:

This study was conducted only for the employees of Nilgiri’s Dairy Farm Private Limited.

The sample was restricted to only 50 employees of the organization.

The data collected from the respondents is assumed to be true.



ORGANIZATIONAL CHART:

An organizational chart shows the internal structure and hierarchies of an organization,

like a business, school, or government entity. It creates an easy visual depiction for the ranks of

different people, jobs, and departments that make up the organization. Organizational charts also

help determine how authority and information flow between people and departments.

Like flowcharts, org charts use simple shapes and lines. The boxes are filled with

information on the individual, department, or team; while vertical and horizontal lines connect

these boxes. The connections between boxes illustrate the direct-reports of a supervisor, showing

who is superior and who is subordinate.

Organizational charts do exactly what their name suggests: Organize the roles and

positions in an organization. You may want to round out your org chart by including the details

of people or departments. Adding contact information, location, and other notes can make the

organization more efficient and eliminate confusion about who does what. Try breaking down

your org chart into manageable pieces to get started. This way, all of the information is

consistent and leads back to the highest level of the organization. You can section off different

areas of your chart with the following categories:

Department

Team

Unit

Project

Location



Organizational Chart

President

Board of Directors

Managing Director

GM(Finance) Manager(P&L) GM(Production) GM(Marketing) GM(HRD)

Manager

Accounts

Officer

Accounts

Superintend

Accounts

Assistance

Helpers

Asst. Manager

Admn.

Assistants

PRO

Asst. Manager

Manager

Case Workers

Field

Executives

Account

Officers

Market Officers

Zonal Officers

Deputy

Manager

Manager Manager

Manager-

Quality control

Superintends Operators

IO (P & L)

Technical

Officers

IO (Purchase)

Day Officers

1/2

Asst. Manager

Manager

(Purchase)

Assistants



HUMAN RESOURCE MANAGEMENT (HR Department)

Clerk 1

Clerk 2

Clerk 3

FUNCTIONS OF HR DEPARTMENT:

1. Recruitment of candidates

2. Selection of best suited and right person

3. Training and development of employees

4. Framing of rules

5. Creating a good working environment

6. Motivating the employees to work hard

7. Maximizing the performance of employees

8. Maintenance of records

9. Maintenance of industrial relations

10. Employee Service and Benefits

11. Compensation

Administrative

Officer

Superintendent

Clerical Staff



HR PRACTICES OF NILGIRI’S:

House rent allowance:

Gratuity

Provident and Pension Fund:

Conveyance allowance:

Death relief fund:

Medical reimbursement:

Compensation for disablement:

Leave facilities:

Handicap allowance:

Salary advance:

HUMAN RESOURCE DEPARTMENT:

Human resource management is one of the management functions that helps in order to

manage the recruitment, selection, training and develop members for an organization. It is

mainly concerned with the people dimension in organization.

Nilgiri’s has a very efficient HR - department. The activities are very limited. But this

department carries out its functions effectively and maintains good employee and employer

relations.

THE OTHER HRM PRACTICES PRACTICED IN NILGIRI’S ARE AS UNDER:

Canteen facilities

Festival advances

Emergency medical loan facilities

Educational loans for children of workmen

Employment opportunity

Long service award hospitalization

Cold storage allowance

Employee state insurance



Heat allowance

Attendance allowance

Trip allowance

PROMOTIONS:

Promotion for the employees is given based on seniority basis. For promotion, the

individual employee should have a working experience of about 8-10 years for a particular

department that is minimum 5 years.

TRADE UNION:

Dairy employee union Participation of the employees in a decision-making is been

practiced in Nilgiri’s. The participation of employees is been encouraged only in the matter

pertaining to employee disputed, wants and demands.

OWNERSHIP PATTERN:

PVT LTD is the ownership of the company.

COMPETITORS:

The competitors of Nilgiri’s dairy are as follows:-

1. Thirumala dairy milk

2. Nandini dairy milk

3. Hassan milk products

4. Amul dairy milk

5. Mandya milk products



MARKETING DEPARTMENT

NILGIRI’S which is been well – established marketing department, under the control of the

marketing manager. He is responsible for the marketing and sales of milk and milk products. He

is responsible for selling to the target markets, framing the plans and policies to achieve the

marketing goals and he is also responsible in order to forecast the demands for their products in

the market.

Presently NILGIRI’S is been loaded with the responsibility of marketing milk and milk products.

In NILGIRI’S, more priority is been given in order to meet the UHT milk demand and only the

excess milk procured is been converted into milk products.

CEO

MARKETING OFFICERS

MANAGER

VICE PRESIDENT

COMPUTER OPERATOR

S.R/MILK DISPATCHERS



FUNCTIONS OF MARKETING DEPARTMENT:

1) Setting up of parlors for the selection of agents and calling tenders.

2) Expose the indented supplies to the channel members.

3) Distribution of milk and milk products to the local areas and district areas in

its jurisdiction.

4) Consumer compliant will be taken into the consideration within 12 hours of

reporting a compliant

5) Improving the “Consumer Satisfaction Index”

6) Meeting each and every need of the channel members.

MARKETING STRATEGY OF NILGIRI’S:

To make the “Nilgiri’s” milk and milk products available all through the day in order to

prevent a competitor’s penetration.

To make “Nilgiri’s” milk and milk products available on time and in required quantity in

which the consumers are been convenient in the places

In order to improve the quality of a service provided in which the channel members and also

to encourage them for the better sales performance.

Bring out the consumers awareness on the positive aspects of an organization

As part of the growth oriented strategy, the Nilgiri’s is been strengthening the infrastructure

facilities by introducing the new ambitious projects such as commissioning of new an equipment,

Strengthening the existing facilities at all the centers of the union.

STRATEGY:

Nilgiri’s mainly focuses on the quality and brand image strategy of its business. The

Company has been targeted much on customer satisfaction on the basis of quality; hence at any

cost the customers will be loyal towards the company.



SYSTEM:

The term systems in the 7s framework refers to all the rules, regulation, procedures and

process both formal and informal, that complement the organization structure to work

successfully.

System and process of controlling is the measurement and correction of performance in

order to make sure that enterprise objective and the plans devised to attach them are being

accomplished.

BAMUL is an organization, which is systematic in doing its day-to-day work and any work for

that matter is done in a very systematic and sophisticated manner. The various systems that exist

at BAMUL are as follows:

MIS System

Billing System

Quality control system

Purchase System

Procurement system(milk)

Recruitment System

MC KINSEY’S 7S FRAME WORK: THE 7S MODEL:

The 7S model is better known as McKinsey’s 7S. This is because the two persons who

developed this model, Tom Peters and Robert Waterman, have been consultants at McKinsey &

Co at that time. They published their 7S Model in their article “Structure Is Not Organization”

(1980) and in their books “The Art of Japanese Management” (1981) and “In Search of

Excellence” (1982). The model starts on the premise that an organization is not just structure, but

consists of seven elements:



Those seven elements are distinguished in so called hard S’s and soft S’s. The hard elements are

feasible and easy to identify. They can be found in strategy statements, corporate plans,

organizational charts and other documentation

The four soft S’s however, are hardly feasible. They are difficult to describe since

capabilities, values and elements of corporate culture are continuously developing and changing.

They are highly determined by the people at work in the organization. Therefore it is much more

difficult to plan or to influence the characteristics of the soft elements. Although the soft factors

are below the surface, they can have a great impact of the hard structures, strategies and systems

of the organization.



THE HARD S’S:

STRUCTURE:

The term structure in 7s framework model refers to the organizational structure of the

company. The designs of the organizational structure is critical task to the management of an

organization, it is the skeleton of the whole organization. Organization structure refers to

relatively more durable organizational arrangements and relationship.

It prescribes the formal relationship among various positions and activities. Arrangement about

reporting how an organizational member is to communicate with other members, the various

activities performed by members is all the part of organizational structure.

Organizational structure performs four major functions:

It reduces internal uncertainty arising out of variable unpredictable, random human behavior

within the organization through control mechanisms.

It reduces external uncertainty through forecasting, research and planning in the organization.

It undertakes a wide variety of activities through devices such as departmentation,

specialization and division of labor and delegation of authority.

It enables the organization to keep its activities coordinated and to have a focus in the midst of

diversity in the pursuit of its objectives.

THE SOFT S’s:

SKILL:

Waterman etal considers ‘skills’ as one of the most crucial attributes or capabilities of an

organization. Organizations have strengths in number of areas but their key strength dominant

skills are few. These are developed over a period of time and are as result of the interaction of

number trips performing certain tasks.Nilgiri’s is the company well known for its quality

products and services.

In Nilgiri’s, the skill of the staff is mainly classified as technical and Non-Technical. The

training is given by considering this. The each classification of skill is further divided into

skilled, semi-skilled and unskilled staff for the purpose of training objective.

The classification of skills helps to plan the training requirements of the organization and what

type of training to be given.



STAFF:

Staffing is the process of acquiring human resource for the organization and assuring that

they have the potential to contribute to the achievements of the organization’s goals.

Classification of staff:

Technical staff:

Technical staff comprised of the engineers, diploma holders, etc are directly involved in

production. Maintenance of machines, operating of machines, repairing of machines are look

forward by the technical staff. Even some times job rotation policy of the company indulges the

technical staff to carry non-technical work.

Non-technical staff:

The main objective of non-technical staff is to carry the business of management. Post

graduates, graduates and highly qualified peoples constitute non-technical staff. The main

function of non-technical staff is to maintain paper works, computer works, planning, decision-

making, etc., the non-technical staff indirectly involved in production process.

Duties and responsibilities of the technical and non-technical staff are as follows:

To conserve and safeguard the company premises.

To respect the right of peers, sub-ordinates, superiors, etc.,

To maintain discipline in the working hours and at work place.

To follow the rules and regulations setup by the company.

To contribute for the well-being and growth of the company.

To enrich the knowledge about the job.

SHARED VALUES:

The company has set up certain values from its inception. As the company is a community

that includes society, employees, etc., certain values are followed their development.

A Global Brand; it is core value of the company. To become global brand company in making its

activities wider through maintaining good quality and services.



Customer Services; company has to maintain customer relation and development. For the

purpose, it is meeting them periodically to listen their needs and anticipating exceptions. Cross-

functional teams continue to visit various customer sites which have helped in fine tuning

customer satisfaction

STYLE:

The style of an organization, according to Mc Kinsey Framework refers to the “Reporting

Relationship” between the superiors and subordinates. It also conveys the flow of

communication between them.

Participative not Authoritative:

Nilgiri’s work force is participative by nature. Each employee, workers are contributing

themselves at their level best towards the companies’ policies, procedures, programs and growth.

In every perspective the company considered all employees, workers in decision making

planning and the company respects the suggestions, opinions, ideas of its human resources.

Employees can be participative in plans but cannot change any acts made by the co-operative

society. No superior does have the individual’s decision making unlike that of private sector

companies



SWOT ANALYSIS: SWOT Analysis refers to the analysis of Strengths, Weaknesses, Opportunities, and

Threats”, which is been possessed and faced by an Organization.

A SWOT analysis measures the business unit, a proposition or an idea. A SWOT analysis

is a subjective assessment in which the data is been organized by the SWOT format in which it is

been shown in a logical order which helps in order to understand, present, discussion & decision-

making.



STRENGTHS:

It has an experience in providing good quality of milk products over years.

The firm has an excellent process of production with automated computerized plant.

Nilgiri’s has well developed infrastructural facilities.

Nilgiri’s has a excellent Supportive and encouragement form of management.

Nilgiri’s is currently maintaining the continuity in the quality at all the levels.

The Nilgiri’s believes in mass production.

Nilgiri’s offers reasonable price to the consumers in which in turn it helps in the increases

in the brand loyalty and also in the customer satisfaction.

Nilgiri’s the process of communication is formal communication.

Nilgiri’s the production is based on the indent so there is no chance for wastages.

WEAKNESS:

It means determining of an organization’s weaknesses, not only from its point of view,

but also more importantly, from customers. Although it may be difficult for an organization to

acknowledge its weaknesses it is best to handle the better reality without procrastination. A

weakness is a “limitation or deficiency in one or more resource or competencies relative to the

competitors that impedes a firm’s effective performance”.

Nilgiri’s is not able to obtain milk due to the procurement limitation.

Nilgiri’s is spending very less expenses for the advertisements.

The promotion is based on the seniority in the Nilgiri’s.

The unions spend very less expenses on promotional activities.

There is lack of aggressive in the marketing strategies.



OPPORTUNITIES:

Opportunities are external conditions that are helpful to the achievement of the objective.

Another major factor is to determine how organization can continue to grow within the market

place. Opportunities are everywhere, such as the changes in technology, government policy,

social pattern, & so on. An opportunity is a major situation in a firm’s environment. Key trends

are one source of opportunities. Identification of a previously overlooked market segment,

changes in competitive circumstances, technological changes, & improved buyer or supplier

relationship could opportunities for the firm.

The expansion can be made in their market.

They have future plans in order to introduce the milk powder plant, cheese plant etc…

New products have to be introduced in the market.

Opening up the new retail stores for their new products in the market.

Expanding the business through n number of franchising.

Using modern trading in current scenario.

THREATS:

Threats are external conditions that are harmful to the objective. They are external factors that

are out of our control. It is vital to be prepared & face threats even during turbulent times. A

threat is a major unfavorable situation in a firm’s environment. Threats are key impediments to

the firm’s current or desired position.

Irregular power shutdown.

Entering of MNC’S in to this field.

Losing the milk providers at cheaper rate.

Competitors have started to access the supplier base of Nilgiri’s by offering more prices

and have been successful in luring some of the farmers to give the milk.



FINDINGS:

The company has a very high brand image.

It is found that employees in the organization are self motivated.

The causes for company facing accidents are due to negligence, lack of knowledge...

Drug abuse and violence at Nilgiri’s dairy farm private limited are strictly prohibited

people involved in such acts may be even suspended.

Nilgiri’s dairy farm private limited has good rewards and recognition program measures

for well-being of the employees.

Training is provided to all officers/employees in their particular fields, conducted at

KMF and NDDB Erode/Gujarat, etc., The main aim of giving training is to gain

knowledge and experience in their work, which is helpful to the employees and to the

organization.

Nilgiri’s dairy farm private limited gives good rewards and recognition Programmes

regularly in the organization itself and it leads to improve the productivity.

It is a means of appreciation that the company employees and employers both of them

have a very good interrelationship with each other.

It is been known that majority of the employees in the organization as been communicate

regularly with the field employees regarding the success of the company for the future

job prospects and other issues of the company.

The each and every ideas which is been given by the employees is taken to the

consideration.

Most of the employees are willing to stay in the same organization because of the

rewards that they have been received.



SUGGESTIONS:

The NDFPL should take tremendous steps in order to minimize the costs and employees

accidents.

All the employees should be made aware of the rewards and recognition programmers in

the plant. Periodical recognition programs should be conducted in the organization.

Company should create peer-to-peer, bottom-up continuous rewards and recognition it

leads to improve the productivity and it supports proactive retention through employee

engagement.

The organization should reinforce the desired behaviour in the employees and

complements high performance in work culture.

The supervisors and managers should motivate the employees in such a way that they

should take extra responsibilities in order to achieve the goals and objectives of the firm.

The Nilgiri’s should offer better facilities and also better positions to the employees in the

organization.

The organization should consider the each and every employees innovative ideas when

they are taking decisions.

The career plan has to be made in order to have an growth in the organization.



CONCLUSION:

It was an enlightening experience to do the internship training of “The Nilgiri’s Dairy

Farm Pvt.Ltd”of Bommasandra Industrial Area, Bangalore.

Nilgiri’s Dairy Farm Private Limited being a pioneer in dairy industry, well known for its quality

of dairy products has able to sustain its position in the market due to its commitment and

perseverance, which is possible only due to coridieemployer-employee relation.

The Nilgiri’s Dairy Farm Pvt.Ltd Company and the people preferences for manufacturing of

dairy products, bakery products will change, depending on the culture and the design of an

organization .we have seen that the employees will perform different reasons like depending on

skill sets, career planning, better facilities, better positions or personal circumstances.

From the overall study it was found that all the employees are stressed of their work place and

various effects on employees like psychological, behavior, organizational and cognitive effects

and ever stress had considerable impact ant their family.