Admc Keshava Project Report

Inplant Training-MYMUL
EXECUTIVE SUMMARY
This project report is the result of the study of Organization study done by me for Mysore Milk Union Ltd. (MYMUL). MYMUL is affiliated to Karnataka milk federation. It is a cooperative union aiming to provide organization needs to revitalize its activities to stand on its legs and to reduce its dependence on outside sources of finance and other needs. The main objective of this research is to study the Organizational activities in Nandini milk and milk products to identify the problem to suggest relevant solution to improve upon them. For preparing this report I went to the organization i.e. MYMUL in Mysore city. To study the existing conditions analyse the different factors affecting viability of the union and to identify the problem. The methodology adopted by me was the research design is Descriptive research. The media I used for collecting the information is through questionnaire and the method of interview was personal contact in the organization. In this co operative company facing some of specific managerial problems. Like,
NO DISCOUNT SCHEME NO FESTIVAL OFFER LACK OF ADVERTISEMENT THERE IS NO PLAN FOR EXPANSION
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GENERAL INTRODUCTION
Mysore Milk Union (MYMUL) is a co-operative Milk Union fully owned and managed by milk producers of Mysore and Chamarajanagar districts of Karnataka State. Since its inception 1987, the union is constantly striving to further the dairy development and marketing activities in its milk shed area.
Importance of Milk:
Milk is natures ideal food for infants and growing children. The importance of milk in our diet has been recognized since Vedic times, and all modern research has only supported and reinforced this view. In fact, milk is now considered not only desirable but essential from the time the child is born. The baby is recommended to be breast-fed until it is weaned and thereafter given cow/buffalo/goat/sheep or similar domesticated mammals milk till he or she reaches 12 years of age. Milk is an almost ideal food. It has high nutritive value. It supplies body building proteins, bone-forming minerals and health-giving vitamins and furnishes energy-giving lactose and milk fat. Besides supplying certain essential fatty acids, it contains the above nutrients in an easily digestible and assailable form. All these properties make milk an important food for pregnant mothers, growing children, adolescents, adults, invalids, convalescents and patients alike. The National Institute of Nutrition has recommended a minimum of 300 g daily intake of milk for children between 1-3 years of age and 250 g for those between 10-12 years, if they are vegetarian, and 250 g and 200 g for the same age groups of non-vegetarian children. In our country, most such adults consume milk only as whiteners for tea and coffee, some dahi or buttermilk.
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OVERVIEW OF INDIAN DAIRY INDUSTRY

Milk production is important in India, as milk is one of the main sources of protein and calcium for a large vegetarian population. Dairying provides a livelihood for more than 72 million Indian farmers as well as an additional income for a large number of rural families. It is also a means for women to participate in the economic activities in the rural areas. In 1999 India became the largest producer of milk primarily due to the efforts of the co-operative movement initiated by the National Dairy Development Board (NDDB). Currently, there are 70,000 villages co-operative societies that is spread over 200 districts of 22 states. Each state has their separate co-operative dairy federations and each district have their own district milk producers union. Total cattle population in India stood 313 million on October 2000, which counts as the largest population of cattle in the world. Most of the cattle here are milk cows and milk buffaloes. The milk production in India accounts for more than 13% of the total world output and 57%of the total Asias production. The top five milk producing nation is: India, USA, Russia, Germany and France. Indian dairy industry is expanding in an amazing pace with a lot of opportunities ahead. Today India is one of the top most milk producing nation with least cost. So, it has got an advantage of its low cost and high milk production in the country. Besides that, the urban market for milk and milk products is rising at whooping 33% per annum.
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INDUSTRY PROFILE
Dairying prior to operation flood:
The earliest attempts of dairy development can be traced back to British rule, when the Defence Department established military dairy farms to ensure the supply of milk and butter to the colonial army. The first of these farms was set up in Allahabad in 1913; subsequent facilities were established at Bangalore, Ootacamund and Karnal. These farms were well maintained. As animals were reared under farm conditions, some herd improvement was made using artificial insemination. This approach did not have any impact on the supply of milk to urban consumers, which was of major concern to civilian authorities but less important to the military. With the growth of the population in urban areas, consumers had to depend on milk vendors who kept cattle in these areas and sold milk, often door-to-door. As a result several cattle sheds came into existence in different cities. To some extent, the Second World War gave impetus to private dairies with modestly modernized processing facilities. In the cities like Bombay, Calcutta, Madras, and Delhi and in some large townships, processed milk, table butter and ice-cream were available. Polsons, Kelventers and the Express Dairy were some of the pioneer urban processing dairies. These dairies were not concerned with improving the breed of milk animals but were content with contracting milk supplies through middlemen or their own staff. Milk producers as well as consumers were exploited to a large extent. Despite modernized processing facilities, dairying remained unorganized. With the initiation of Indias first five-year plan in 1951, modernisation of the dairy industry became a priority of the government. The goal was to provide hygienic milk to the countrys growing urban population. Initial government action in this regard consisted of organizing milk schemes in large cities. To stimulate milk production, the government implemented the Integrated Cattle Development Project (ICDP) and the Key Village Scheme (KVS), among other similar programmes. In the absence of a stable and remunerative market for milk producers, however, milk production remained more or less stagnant. ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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During the 1960s, various state governments tried out different strategies to develop dairying, including establishing dairies run by their own departments, setting up cattle colonies in urban areas and organizing milk schemes. Almost invariably, dairy processing plants were built in cities rather than in the milk sheds where milk was produced. This urban orientation to milk production led to the establishment of cattle colonies in Bombay, Calcutta and madras. These government projects had extreme difficulties in organizing rural Milk procurement and running milk schemes economically, yet none concentrated on creating an organized system for procurement of milk, which was left to contractors and middlemen. Milks perishable nature and relative scarcity gave the milk vendors leverage, which they used to considerable advantage. This left government-run dairy plants to use large quantities of relatively cheap, commercially imported milk powder. All these factors combined left Indian dairying in a most unsatisfactory low-level equilibrium. The establishment and prevalence of cattle colonies emerged as a curse for dairying in the rural hinterland as it resulted in a major genetic drain on the rural milk animal population, which would never be replaced. City dairy colonies also contributed to environmental degradation, while the rural producer saw little reason to increase production.
Operation flood:
The strategy for organized dairy development in India was actually conceived in the late 1960s, within a few years after the National Dairy Development Board (NDDB) was founded in 1965. It rested on the Operation Flood programme, which was conceived by the NDDB and endorsed by the government. Operation Flood is a unique approach to dairy development. During the 1970s, dairy commodity surpluses were building up in Europe. The chairman of NDDB saw those surpluses as both a threat and an opportunity. The threat was massive exports of low-cost dairy products to India, which had it occurred, would have told the death-knell for Indias staggering dairy industry. The large quantities that India was already importing had eroded domestic markets to the point where dairying was not viable. The opportunity, on the other hand, was built into the Operation Flood
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strategy. Designed basically as a marketing project, Operation Flood recognized the potential of the European surpluses as an investment in the modernization of Indias dairy industry. With the assistance of the World Food Programme, food aid in the form of milk powder and butter oil was obtained from the countries of the European Economic Community (EEC) to finance the programme. Operation Flood is a programme designed to develop dairying by replicating the Anand Model for dairy development, which has stood the test of time for almost half a century. The first phase of Operation Flood was launched in 1970 following an agreement with the World Food Programme, which undertook to provide as aid 126000 tonnes of skim milk powder and 42000 tonnes of butter oil to finance the programme. The programme involved organizing dairy co-operatives at the village level; creating the physical and institutional infrastructure for milk procurement, processing, marketing and production enhancement services at the union level; and establishing dairies in Indias major metropolitan centres. The main thrust was to set up dairy co-operatives in Indias best milk sheds, linking them with the four main cities of Bombay, Calcutta, Delhi and Madras, in which a commanding share of the milk market was to be captured. In achieving that goal, the first phase of Operation Flood laid the foundation for Indias modern dairy industry, an industry that would ultimately meet the countrys need for milk and milk products. The second phase of the programme was implemented between 1981 and 1985. Designed to build on the foundation laid in the first phase, it integrated the Indian Dairy Association-assisted dairy development projects being implemented in some Indian states into the overall programme.The current third phase of Operation Flood aims at ensuring that the co-operative institutions become self-sustaining. The programme envisages substantial expansion of the dairy processing and the marketing facilities; an extended milk procurement infrastructure; increased outreach of production enhancement activities and professionalization of management in the dairy institutions.
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National Dairy Development Board (NDDB)

National Dairy Development Board was established in 1965 under the Societies Registration Act, the Charitable Trust Act and the Public Trust Act, to fill the vacuum of national-level organization to replicate Anand Model dairy co-operatives throughout the country and to make available multidisciplinary, professional dairy expertise to dairies in the public and co-operative sectors. During its initial stages, NDDB was assisted financially by the Government of India, the Danish Government and by AMUL. It also received aid from the United Nations Childrens Fund(UNICEF) in the form of teaching material and equipment. In 1969, when the Government of India approved the Operation Flood programme and its financing through the monetization of World Food Programme-gifted commodities, it was found that the statutes under which NDDB was registered did not provide for handling of government funds. Therefore, in 1970 the government established a publicsector company, the Indian Dairy Corporation. The IDC was given responsibility for receiving the projects donated commodities; testing their quality; their storage and transfer to user dairies and receiving the dairy payments. Thus it served as finance-cumpromotion entity while the entire Operation Flood technical support was provided by NDDB. To avoid any duplication in their activities or overlap of functions, the IDC and NDDB were eventually merged into a newly constituted NDDB by an Act of Parliament passed in October 1987
KARNATAKA MILK FEDERATION

Karnataka Milk Federation (KMF) was instituted in 1984, by federating the 13 milk unions in the state and thus forming the state level apex organization. As a co-operative apex body of the state of Karnataka, it represents dairy farmers organization and also implements dairy development activities to achieve the following objectives: Provides assured and remunerative market for the milk produced by the farmer members. Provide quality milk to urban consumers. ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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To build village level institutions in co-operative sectors to manage the dairy
activities. To ensure provision of milk production inputs, processing facilities and dissemination of know-how.
To facilitate rural development by providing opportunities for self employment at
village level, preventing migration to urban areas, introducing cash economy and opportunity for steady income. List of co-operative milk producers under Karnataka Milk Federation:
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COMPANY PROFILE
MYSORE DAIRY, a unit of Mysore Chamarajanagar District Co-Operative milk producers Union Limited (MYMUL) registered under Karnataka co-operative act has been commissioned in the year 1976. It is fully owned and managed by Mysore and Chamrajanagar districts of Karnataka state. The philosophy of this co-operative milk producers organisation is to eliminate middlemen and organize institutions owned and managed by milk producers, by employing professionals. Achieve economies of scale of rural milk producers by ensuring maximum returns and at the same time providing wholesome milk at responsible price to urban consumers. Ultimately, the complex network of co-operative organisation should build a strong bridge between masses of rural producers and millions of urban consumers and achieve a socio-economic revolution in the village community.
Background and inception of the company

Under the World Bank aided Karnataka Dairy Development Projects, the activities on Dairy Development were taken up in the year 1975. The Mysore Coop Milk Producers Societies Union Ltd was established on 23.11.1976, having the jurisdiction extended to the entire Mysore District and Five Taluks of Mandya District. The Union undertook the work of organization of Milk Co-operatives in AMUL ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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Pattern with the main objective of socio-economic reformation of the farmers in the rural areas through Dairying as main subsidiary occupation. Later the Union was bifurcated into Mysore and Mandya District Co-Operative Milk Producers Societies Union Ltd from 01.04.1987. Consequent to the bifurcation of Mysore District into Mysore and Chamarajanagar Districts, this Union is renamed as Mysore-Chamarajanagar District Coop Milk Producers Societies Union Ltd.
Main functions of this union:

To provide remunerative market for the milk produced by the rural farmers
throughout the year irrespective of the quantity supplied by them. First Aid facility at the Society level. Emergency visits to treat the animals on a nominal fee to be collected from the producer. Cross breeding facility through Artificial Insemination service. Supply of balanced Cattle Feed to the farmers of the Coop Societies at subsidized rates. Technical guidance and supply of root slips/seeds for Fodder cultivation by the members of the Coop Societies Effective supervision/extension services through field executives of the Union.
Intensive Co-Operative education programmes to the women members of the Dairy Coop Societies through Coop Development Programme.
Mysore Dairy with the capacity of 10 TLPD was started in the year 1965 under the control of the Department of Animal Husbandry and Veterinary Services of Karnataka ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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State, which was transferred to Karnataka Dairy Development Corporation in the year 1974. The capacity was expanded to 60 TLPD in 1980 and transferred to the Karnataka Milk Federation in 1984. The capacity was expanded to 100 TLPD under the Operation Flood II and further expanded to 150 TLPD under OF III Programme. As per the Government policy the Dairy and its Chilling Centres were handed over to MYMUL on 01.06.1987
MYSORE DAIRY, complex facts at a Glance.
1.General
Area of the Dairy Handling capacity Estimated cost of Building Number of employees : 10.22 acres : 3, 75,000 LPD : 2.89 crores : 378
2 .Milk procurement
Dairy co-operative societies functioning Dairy societies registered Procurement routes Chilling centres Districts covered : 940 : 1009 : 71 :3 :2 BENGALURU - 560083
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Taluks covered Villages covered
: 11 : 2005
3.Milk Distribution
Distribution routes Districts covered Selling agents in urban Selling agents in rural Milk parlours : 36 : 2 : 376 : 260 : 55
The Area of Operation

Mysore District T Narasipura Tq Nanjanagudu Tq H D Kote Tq Hunsure Tq Piriapatana Tq K R Nagar Tq Chamarajanagar District Charajanagara Tq Gundlupete Tq
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MYMUL not only operates in Mysore districts, but, also operates in some parts of Chamarajanagar District. It operates 502 distribution centres, concerning all the agents besides, there are 2 milk parlour maintained by the dairy.
INFRASTRUCTURAL FACILITIES
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MILESTONES:
1955: First Dairy in Karnataka at Kudige. 1965: Govt. Dairy, Mysore started with 10 TLPD capacities. 1974: Karnataka Dairy Development Corporation born. 1975: Primary Dairy Coop Societies commissioned. 1975: Govt. Dairies transferred to KDDC. 1976: Mysore Coop Milk Producers Societies Union started. 1980: Processing capacity of Mysore Dairy expanded to 60 TLPD. 1983: Corporate brand name NANDINI came into effect. 1984: Operation Flood ll started.
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1984: KDDC transformed to KMF. 1987: Bifurcation of Mysore Union into Mysore & Mandya District Unions. 1987: Operation Flood lll implementation started. 1988: Newly expanded 60 TLPD capacities CC at Chamrajanagar. 1988: Training centre, Mysore handed over to MYMUL. 1993: Cluster AI centres started in MYMUL and first time in Karnataka. 1993: IBP prepared at MYMUL for the first time in Karnataka. 1998: Kollegala Chilling Centre commissioned. 1998: 10 TL capacities Liquid Nitrogen Storage Tank erected. 1999: NANDINI SALES DEPOT started at Chamarajanagar.
1999: Planted trees in 10 acres land under forestry. 1999: First place at national level in construction of Smokeless Ovens.
2001: Production of Mysore Pak started. 2002: Adopted Mnemonic Symbol through NDDB. 2003: Released Full Cream Milk in 500 ml and Toned Milk in 250 ml packets. 2004: 3 numbers each BMCs started in Gundlupete and KR Nagar taluks. 2004: MYMUL Raitha Kalyana Trust started. BENGALURU - 560083
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2005: ISO 9001-2000 Certification obtained through TUV Rheinland. 2005: For the first time received the national award for Energy Conservation Award from Dr. A.P.J. Abdul Kalam.
2006: Released ghee to market in 50 ml, 100 ml packets. 2006: Ghee sales in pet jars at Kerala started. 2006: An Auditorium at Chamarajanagar CC is inaugurated and named as Dr.Rajkumar.
2007: Prestigious ISO 9001-2000 Certificate is renewed. 2007: Received the National and State award for Energy Conservation Award. 2007: Released 5 Lit Toned milk packet and 100g packet containing 10 No of 10 g peda.
2008:Installation of 10LPH homogenizer 2008:prestigious ISO 9001-2001 certificate renewed
PRODUCT PROFILE
MYMUL manufactures the following products:
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ORGANISATION STRUCTURE
Board Of Directors
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President
MANAGING DIRECTOR (MYMUL)
Manager (P&I) (P&I)
Manag er (dairy)
Manager (Mktg)
Manager (MIS)
Manager (Finance)
Security supervisor
DM (ADMIN)
ABBREVIATION
President MD : : President Managing Director
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MYMUL DM P&I P Mktg HR MIS
: : : : : : :
Mysore Milk Union Limited Deputy Manager Procurement and input department Production department Marketing department Human Resource department Management Information System
Organisation structure is the skeleton of the organisation. It prescribes the formal relationship among various position and the activities. Arrangements about reporting, relationship, how an organisation member is to communicate with other members, what roles and procedures exist to guide the various activities performed by the members of all parts of the organisation structure. Organisation structure plays a vital role in achieving the organisational goals. Organisation structure should be properly designed to facilitate the smooth functioning of the organisation. Organisation structure of MYMUL consists of BODs at the top. Then president, under whom is the Managing Director. He is the person who is responsible for smooth functioning of the organisation. After Managing Director there are managers and Deputy Mangers of various departments who are responsible and accountable for the activities of their respective departments. There are subordinates, supervisors and employees who are directly linked with department managers.
Procurement and Input Department

Structure: Manager (procurement & Input) ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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Deputy Manager
Assistant Manager
Extension Officer Grade-I
Extension Officer Grade-II
Extension Officer Grade-III
Sr. Typist Steno
Helpers
INTRODUCTION:
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Raw Material is the basic requirement of every organisation. The sequence of bringing milk to MYMUL starts from the collection of milk from the individual milk producer. MYMUL procures raw milk directly from the farmers through the Dairy Co-operative societies (DCS). MYMUL has got 71 milk procurement routes and each route covers around 15 to 20 societies. DCS collects milk from producer which is stored in cans and transported to MYMUL through trucks. If the main dairy is far away from DCS, the milk is transferred to nearest chilling centre in order to chill the milk so as to avoid the growth of micro organisms which is then transported to main dairy. MYMUL has got three chilling centres located in Hunsur, Kollegala and Chamarajanagar. After collecting milk from various DCS, it will be processed in MYMUL and supplied to the customers. Secondary items like packaging materials, engineering materials are procured through calling tenders. The payment is made to supplier of milk on weekly basis and the payment for the transport contractors is made once in a fortnight. In case of shortage of milk, the Union purchases milk from other dairy at inter dairy price. The payment is made to farmers on basis of percentage of Fat and SNF content at a min of 3.5% and 8.5%. The daily average milk procurement here is 3,12,000.
FunctionS:
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DCS supervision: Extension officers will be visiting once in a month to DCS to supervise the accounts and to guide the members for development of the DCS.
Providing input activities to milk producers through DCS at right time. Proper transportation of milk from DCS to dairy. Proper utilisation of funds under government scheme.
The technical input programme of the Union mainly covers the following activities:
Animal Health Care Artificial Insemination Feeds and Fodder Development and Extensive Services
Procurement Graph (Avg. Kgs/Day)
250000
200000
150000
100000
50000
0 2003-04 2004-05 2005-06 2006-07 2007-08
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Purchase and Stores Department

Structure:
Deputy Manager (purchase)
Assistant Manager (purchase)
Purchase/Stores office
Superintendent
Administration Assistant Grade -I
Administration Assistant Grade-II
Helpers
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Introduction:
The purchase and stores department plays a vital role in the organisations like MYMUL, where the core function is production. The purchase department performs the function ranging from collection of indents from each department to purchasing through general inquiry or tender. This section basically deals with the purchase of LPDE films, ghee films, corrugated boxes, cartons, sugar, nitric acid, machinery and parts, vehicle spare parts, stationery items, oil and lubricants etc., except milk. Once the purchased items arrive at the union premises, it is taken care by stores section. Store then sends the material to the respective sections as per the requirements. If the received materials are not used immediately it is kept into different places as per its category for the future use. The damaged or obsolete items are sold to the public through auction or other means.
Purchase Procedure
The purchase process starts when the Managing Director of MYMUL approves the indent requests from different section and departments. Document required: Indent along with the note approved 1) Enquiry will be made with the by Managing Director. registered manufactures,
dealers/distributors/suppliers etc. 2) Preparing comparative statement of the offers received 3) Samples quality checking wherever samples obtained 4) Rate analysis
5) Placing before the purchase committee for decision, and then obtaining approval
of the Managing Director or direct approval from the Managing Director depending upon the sequences 6) Placing purchase order/work orders
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7) Quality checking after receipt of material 8) Acceptance

9) Payment as per terms and condition .
The purchase order consists of the following elements:

Suppliers code number Date of order Mysore Dairys inquiry number Supplier quotation number Material code number Description of materials Units of materials to be purchase Unit rate of material Total amount of material Discount (if any agreed) Central/ Excise duty Sales tax Insurance charges Delivery period Payment terms Signature of the approver
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Store section
Store section acts as receiver and holder of purchased goods. Normally, it purchases the materials on the basis of purchase order provided by the purchase section. The purchase order basically contains materials required, quantity of material and the department requiring that material. During emergency purchases, respective departments can purchase the materials with the approval of MD. Then, it comes to store section for record and used. The store department is using materials receipt ledger, store indent book and daily register for efficient stock maintenance. Division of Stores: General stores, DCS stores, Machinery and Spares.
Handling purchase order:

After the purchase order is received, store departments procure the type and quantity of materials as mentioned in the purchase order. After the materials for purchase is received from vendor, store department prepares MRR (Material Received Report) and sends it to the concerned user departments for the approval. The authority at user division checks the specification of supply and approves it. Approval certificate is given either by user division or quality control division. Two copies of MRR are retained in the store, two copies are sent to purchase department and one copy is forwarded to finance department for release of payment. The MRR is registered in record register. The materials are given to the user division by recording the material issued in the issue register against prescribed indent form.
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The rejected lot will be returned to the respective vendors. If the materials are unused for 5 years, it is separated from the stock through cooperative audit and placed in different location for resale. The difference amount or loss is reduced from the book of account.
Production Department Structure:

Manager (Dairy)
Deputy Manager
Office Staff
Assistant Manager Administration Assistant Grade 1 Administration Assistant Grade 2
Technical Officer
Dairy Supervisor Grade-1
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Dairy Supervisor Grade-2
Dairy
Dairy Technician
Dairy Worker
Introduction:
The main objective of this department is to follow up production schedule as per plan and to maintain a good relationship with other departments in order to upgrade the technical efficiency of production. Production department is well equipped and has various types of highly sophisticated machines imported from Sweden and Denmark. Once the milk is received from P & I department, it is first weighed with the help of weighing bowl. Later, it is poured in dump tank. Sample testing is made where fat and SNF content of milk is accessed. The milk is then sent to production section through stainless steel pipes. Later, the raw milk is passed through plate chillers of variable capacity where it is cooled up to 4-5 degrees Celsius. This cooled milk is further stored in a silo of 30,000 litres capacity.
Production process:
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The raw material passes through different process before converting into the finished good. Here, raw milk is the input material which is processed to deliver consumable milk and milk products as finished goods.
Flow chart for milk processing at MYMUL:

Raw milk recovered through tankers
Weighed at the weigh bridge and all the send Weighed at the weigh bridge and all the sender details are recorded. details are recorded
Received milk the Reception desk Received milk atat the Reception desk
quality testing of milk by the shift
Filtration Filtratio
Raw chilled milk re-chilled to less than Raw chilled milk isis re-chilled to less than 5 Skim milk powder (SMP) for Quality - 560083 the ADVANCED MANAGEMENT COLLEGE BENGALURUtesting of SMF by 30 shift standardizing SNF in-charge of quality control
Stand
Raw chille milk is re-chilled Raw chilled to less than 5
Quality testing of water &cream by the shift in-charge of quality control
Raw chilled milk is stored in raw milk Silos at less than 5

A
Pasteurization Pasteurization 1. Balance Tank Balance Tank 1. Auto dislodging and standardization Auto desludging and standardization 3. Regeneration-III 3. Regeneration-III Phosphate test is done. If found positive reprocess the milk Phosphate test is done. If found
2. Regeneration-I Regeneration-I 2.
4. Heating to more than 72to more than 72 4. Heating for less than 15 secs
5. Regeneration-III 5. Regeneration-III ADVANCED MANAGEMENT COLLEGE
LDPE film for Inspect cleanliness of cans Inspect cleanliness of cans all specification
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Packed and stored in cold store at < 8
6. Regeneration-I
LDPE film for
Pasteurized standardized toned milk, pasteurized standardized tonned homogenized toned milk/ full cream B milk is stored in pasteurized milk silos at less than 5
Milk is issued to packaging through Test for Acidity, Fat, SNF. Test for Acidity If deviations found reprocess the milk Dispatch to the market
Flow chart for curds manufacturing at MYMUL B
Pasteurized toned milk to curds pasteurizer
Quality testing of milk by shift in-charge of Q.C division
Heat milk to 90 for 5 min & cool to 32-35 ADVANCED of starter culture @ COLLEGE Addition MANAGEMENT Packaging in 200 g andcurd g 500 1.2 % to the milk for at Incubation at room sachets making & mixing 30-35
Monitor the heating temperature of milk32 90 to BENGALURU -and cooling of starter 560083 Test quality to 32-35 Testing of LDPE film for culture for purity and LDPE film for packing all specifications activity milk
Transfer into cold store after the acidity of curds is more than 0.55 %
Test for acidity, fat and SNF. If deviations found, reprocess the milk to manufacture the product
Dispatch to the market
Clean in Place System (CIP System) at MYMUL

Every equipments and milk lines are cleaned once every day for milk processing. Hence to process one litre of milk, one litre of water is used. To clean these equipments and milk lines, sodium hydroxide and nitric acid of concentration 1% each are used. The procedure followed to clean these equipments and milk lines are as follows: 1st step- Rinse with water During this step, raw water is passed through equipment and milk lines and milk residues are drained out. 2nd step- Lye (Sodium Hydroxide) step During this step, lye is passed through equipments and milk lines so that fat content stacked in equipments and milk lines will be drained out after few seconds and the remaining lye solution will be collected in lye tank. Again, raw water is passed
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through equipments and milk lines so that acid remains in the equipments and milk will be drained out. 3rd step- Acid (Nitric Acid) step During this step, acid is passed through equipments and milk lines so that inside milk scaly will be removed and the acid will be drained out after few seconds. The remaining acid solution will be collected in acid tank. Again, raw water is passed through equipments and milk lines so that the acid remain in the equipments and milk lines will be drained out. 4th step- Hot water circulation Hot water at about 80 degrees Celsius is passed through equipments and milk lines so that lines will be free from all the section. 5th step- Fresh water circulation Fresh water at room temperature is passed through equipments and milk lines so that the lines will be perfectly cleaned and they attain the room temperature
Quality Control Department Structure:

Manager (Dairy)
Deputy Manager
Assistant Manager
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Technical Officer
Chemist Grade-1
Chemist Grade-2
Lab Technician
Helper
Introduction:
MYMUL is committed to meet the ever-changing needs of the customers without compromising the quality of its products. A separate quality control department deals with the quality checking mechanism at the input, processing and output level. The milk that comes to MYMUL by milk tankers goes through several tests before acceptance. Apart from that, quality of milk and milk products is tested in different levels of production and the quality is maintained.
Quality Objectives at MYMUL:

The basic objectives of the quality control department at MYMUL are: Improve quality of raw milks received from chilling centres and bulk milk coolers of the union
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Ensure that all the batches of milk, curds, butter and ghee to be sent to the market confirms to the standard stipulated under Bureau of Indian Standards, prevention of Food Adulteration Act and AGMARK Achieve better plant efficiency by carrying out all the maintenance schedule in time Achieve cost competitiveness by reducing the water consumption and energy consumption in the plant to maximum extent
Maintain high standard for housekeeping in plant
To establish high quality brand in the market for its products
Function:
Quality is the essential attribute attached to any product. All products and services that want to be a leader in the market should provide the superior quality. MYMUL also follows the same strategy. Q. C department at MYMUL ensures the quality of the milk and products to the prescribed standards. It is also responsible for formulating the quality control policies and development of standards for the milk and milk products from timeto-time. The standards are mandatory and include the latest quality parameters.
The quality control department randomly assesses the quality of milk and the products produced by the union. It ensures that they comply with the standards and also provides instructions for improvement. Routine inspection of the dairy plant and chilling units are part of the responsibility of quality control department to assess the machinery condition, cleanliness and hygiene and processing parameters being followed. The Q. C department tests the packaging materials purchased by the union. The quality testing equipments are checked regularly. The new packaging materials and newly introduced products go through rigorous quality control checks by Q. C department. Usually Q. C department tests the purchased materials that are directly concerned with food. Only after the approval of Q. C the materials purchased are accepted and stored for record. Tests carried out for milk and milk products: ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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Analysis of milk:
1. Argunoreptic test:
This test is conducted to smell, sweet and flavour of milk. 2. Adulteration test: This test is conducted to see if the procured milk is adulterated with salt, sugar and soda by the producers. 3. Clot On Boiling test: This test is conducted to determine heat stability of the milk.
4. Fat and SNF test:
During this test, amount of SNF/FAT is tested. Basically, milk consists of 85 % water and 15 % solid particles. Price of the milk received from farmers is determined by its SNF/FAT content. Higher the SNF/FAT in the milk, greater will be its price.
Analysis of curd:
There are various tests conducted for the curds in Quality
Control department. They are Acidity test, Yeast and Mould test, coli form test, Body and
Texture, flavour test, Fat and SNF test are also conducted to know the Fat and SNF percentage.
Analysis of Butter:
The various Quality Control tests conducted for butter are Butter Fat test, curd content test, moisture test, Acidity test, yeast and mould test, coli form counts. Moisture test is conducted to determine the moisture content of butter according to predetermine levels of moisture content in the butter.
Analysis of Ghee:
ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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The various Quality Control tests conducted for Ghee are moisture test, Acidity test, RMV (Richards Messel Value), PV (Paulske Value) test and Fat test. Here, the fat content, acidity percentage and moisture percentage of the ghee is compared with the predetermined levels of the fat contents, acidity and moisture test.
Standardisation of milk and milk products

PRODUCTS Toned milk Double toned milk Standardized milk Full cream milk Butter Ghee Peda Curds Lassi FAT % (min) 3 1.5 4.5 6 80 99.7 20 3 1.3 SNF % (min) 8.5 9 8.5 9 8.5 NA ACIDITY % (max) 0.16 0.16 0.16 0.16 0.07 1.4 0.95 0.6 MOISTURE % (max) 16 0.3 20 -
Marketing department
Structure:
Manager (Marketing)
Deputy Manager
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Assistant Manager Grade 1
Marketing Officers Grade 2
Superintendent
Marketing Assistants
Helpers
Introduction:
Marketing is a societal process by which individuals and groups obtain what they need and want through creating, offering and freely exchanging products and services of value with others. Marketing is a customer-centred philosophy rather than product-centric philosophy. The job is not to find the right customer for our products, but the right products for our customers. Marketing is the vital function of any organisation irrespective of its type of operation. In general, task of marketing department or marketer is to device marketing programs to create, communicate and deliver value for consumers. ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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Functions: Develop integrated business plan Allocate sufficient budget for advertising and sales promotion Develop effective advertising and PR campaigns Develop efficient and effective distribution channel Formulate strategies to out-beat competitor Improve sales and market share for Nandini products Create awareness for the Nandini products Retain Nandini products as the market leader Identify the market demand for milk and milk products Perform regular market surveys to know the feedback of customers regarding quality of the product & its service.
Marketing at MYMUL:
MYMUL is marketing milk and milk products in the brand name of Nandini. The impressive growth in the sale of milk by MYMUL over the years is due to its persistent efforts to maintain timely supply, maintaining quality and attending to the complaints of consumers and agents with prompt follow-up action. FRESH & PURE is the motto of MYMUL.
Mysore Dairy markets the following types of milk and milk products:
Toned Milk : 3.1 % Fat and 8.5 % SNF Double Toned Milk : 1.5 % Fat and 9 % SNF Homogenised Toned Milk : 3.5 % Fat and 8.5 % SNF Full Cream Milk : 6 % Fat and 9 % SNF Curd
Sweet Lassie
Ghee Butter milk ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083

40
Peda Mysore Pak
Total milk sales (Avg. Ltrs/day)

140000 120000 100000 80000 60000 40000 20000 0
2003-04
2004-05
2005-06
2006-07
2007-08
Total curd sales (Avg. Ltrs/day)
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Distribution system:
Milk and milk products are distributed in two times, at morning and evening. The distribution routes are allocated on the basis of route-wise, agent-wise and quantity. Agents are appointed based on the regulation of the milk union and Co-operative Act, after depositing some amount as a security deposit. Minimum distance of one kilometre is maintained between one agent to the other. The agent takes milk and milk products twice a day. After deducting the commission, the remaining payable amount is remitted in two ways: cash or credit system.
Marketing strategies of MYMUL:

All the heavy vehicles are changed to medium insulated vehicle to ensure timely supply Brand building is taken up through acrylic sign boards, glow sign boards, truck painting, wall paintings etc.,
To strengthen the Home delivery by encouraging the delivery boys by providing them with water proof caps and bags. ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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Provision has been made to encourage the agents to sell more milk during flush (Oct - Dec) by giving 20 ps. Incentive School children/ Mahila Mandal (women) will be taken for dairy visit to develop confidence about quality of milk Door-to-door campaigning is taken to educate consumers about quality of NANDINI milk compared with the other existing private brands of milk Agents orientation programme is conducted every year with a view to encourage them by solving their problems Milk is made available throughout the day by opening ANY TIME MILK COUNTERS By restructuring marketing department more focus is given to key thrust areas in market development activities like consumer education, identification of new market for the existing products and planning of effective sales and promotion programme.
Promotional measures adopted by MYMUL:

It is organising consumer awareness programme as a part of market development program to create awareness on Nandini milk. It includes door-to-door campaigns, organisational meetings and Mysore Dairy Plant visit Distribution of Tarpaulin bags to door delivery boys Wall painting was done Advertisement campaigns in the electronic media Public contact programme of one day is being launched in all the taluks of Mysore district Periodic survey of households to collect the feedback and to attend the weaknesses observed
Training the marketing staffs at all levels regarding various aspect of promotion.
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SALES AT MYMUL:
Sale of Milk and Milk Products (Avg. Per day)
Sl.No 1 Product Toned Milk (Lit) Double Toned Milk Homogenised Toned Milk Full Cream Milk Total Curd (kg) Lassie (200 ml) Butter Milk (200 ml) Peda (kg) Mysore Pak (kg) Ghee (Lit) Quantity 120557 6162 6663 10597 143979 26001 1177 1332 165 40 2883 Rate (Rs.) 16.00 14.00 18.00 22.00 20.00 5.00 4.00 170.00 220.00 230.00
2 3 4 5 6 7
COMPETITOTRS INFPROMATION
The major competitors of the MYMUL are as follows:
Jersey Dodla Arokya
Gomatha Thirumala Swasthik

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Loose milk vendors Jersey
Plant at Andhra Pradesh Sale in Union Jurisdiction 45 TLPD(100TLPD in City) M.R.P.rate Rs. 16.00 per liters seller rate Rs. 15.50 to based on quantity. Commission ranges from 40-70 per liter (good incentive schemes) Quality perception thick and longer shelf life. Flexible distribution retailers, wholesalers or any one willing to sell. Payments cash and carry or while collecting empty crates on return trip. Availability mostly retail outlets and now capturing institutional sales by any means.
Dodla
Plant at Nellore. Availability of raw material at cheaper rate. Sale in union jurisdiction 18TLPD (30TLPD in city) MRP rates Rs. 13.00 per liter seller rate 12.50. Commission ranges from paise 40-50 Quality perception thick and long shelf life. Flexible distribution retailers or any one willing to sell. Returns will be accepted. Payment cash and carry or which collecting empty on return trip. Channel members are playing critical role in boosting the sales. Packing is attractive with multicolor pricing on sachets. Consumer perceives that milk is good for making curds.
Arokya
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Plant at Bangalore. Sale in union jurisdiction 10TLPD(25YLPD in cities). MRP Rates Rs 18.00per liter. Commission ranges form 60 paise per liter. Availability mostly retail outlets like bakeries. Condiments and departmental stores. Packing is attractive with multicolor printing on sachets. Concentrating on value added products and much on milk.
Loose Milk Sale

Market share is next to Nandini. Loose milk from erode and local cattle rearers. Sale in union jurisdiction 140 TLPD. MRP Rate Rs. 7.00 to 12.00per liter. Majority of the milk is heavily adulterated and no uniform quality. Sales from 50ml and above. Major consumers are low-income group segments, road ride teashops and sweet neat stalls. Flexible payment system. Consumer perceives that milk supplied by local cattle rears is fresh .
Finance Department
46
Structure: Manager (finance)
Deputy Manager
Assistant Manager
Account Officer
Superintendent
Account Assistant Grade I
Account Assistant Grade II
Helpers
Introduction:
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Finance department is one of the most important functional departments of any organization. It aims at gathering the funds from various sources to meet the financial requirements of the organization. Capital budgeting, capital structure and working capital management are three important areas of decision making by finance department. In capital budgeting, finance department develops efficient capital investment plans for the favourable operation and growth of the company. It accounts for huge amount of managerial time and energy. In capital structure decisions, the means to finance the investment projects is finalised. The optimum debt-equity ratio is decided in order to minimize the cost of financing the projects. But it should not conflict with the organizational objectives. With the increase in equity, the long-term liability of the firm is increased whereas the increase in debt will increase the risk for the firm. The difference of current assets and current liabilities is the working capital for the firm. Working capital management deals with the short-term financial management of the firm. It is very important for running the day-to-day financial activities in the organization, without any interruptions. The credit policy to customers and the inventory policy at organization are important things to be taken care of. The appropriate sources of shortterm financing are to be decided.
Objectives:
To protect the financial interests of the company To help in achieving the business results To monitor and control the collection and payment of funds
Liaison with banks and financial institutions
To monitor the cost control and cost reduction techniques To monitor the budget and budgetary controls To maintain a liquidity position
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To access the working capital requirements To maintain adequate funds to carry on the business effectively
Functions of finance department at MYMUL: Prepares and maintains Journal book, Ledger accounts, profit & loss accounts and Balance Sheet for each year To analyze the financial position of the organization regularly by maintaining the records of financial statements in efficient manner and analyzing it Computes the working capital requirements and decides the sources to finance it in a less risky and cheap way Calculates the future requirement of funds and find out methods for making it available
Maintains good relationship with the other departments by making them available
the financial information as and when needed.
Net Profit ( in Lakh rupees)
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Administration Department
Structure:
Deputy Manager (admin)
Assistant Manager (admin)
Superintendent (admin)
Administration Assistant Grade- I ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083

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Administration Assistant Grade-II Helpers
Introduction
Organizations are not mere bricks, mortar, machineries or inventories. They are the people. It is the people who staff and manage organizations The success or failure of any organization is basically dependent on the quality of human resource it has. Human resource gives the competitive edge to an organization from the other. So, every successful company gives importance to its human resource and maintains a separate department to deal with it. Currently, MYMUL has 381 employees at total. To deal with the human resources at MYMUL, there is a separate department called as Administration Department or HR Department. It deals with all the dimensions of the employees at MYMUL.
Recruitment and Selection:

A committee called Expert Panel Committee, the apex body of the union which comprises of: MD of MYMUL, President of MYMUL, one representative from the KMF, one from the Board of Directors of NDDB, one member from the Registrar of the Cooperative Societies, is authorized for hiring new employee to any post or cadres at MYMUL.
Procedure for Selection:

If a post is to be fulfilled by competitive examination, then after giving adequate
publicity in the newspaper, the appointment procedure will be carried out in the order of merit from the list of candidates prepared by the selection committee or expert panel For direct selection, after giving adequate publicity in leading newspaper to the recruitment, the appointing authority may determine in the order of merit
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Inplant Training-MYMUL Incase if the post is being filled by internal promotion from its own staff, it is done
by selection of a person on the basis of merit and suitability in all respects to discharge the duties of the post with due regard to seniority from
among the persons eligible to promotion will be screened by the committee prescribed by MYMUL. Age limit: For direct recruitment the age limit for general candidates is that one must have attained the age of 18 years and not attained the age of 35 years.
Service benefits:
The employees of MYMUL are entitled to various service and welfare benefits. Some of the benefits provided to employees are:
Dearness Allowance (D.A): It is provided as par with the state government
employees. The D.A amounts to 22.25 % of Basic Salary.

House Rent Allowance (H.R.A): Each employee is entitled for HRA. It amounts to
13 % of Basic Salary.
Conveyance Allowance: The employees owing four wheelers get a conveyance
allowance equivalent to the cost of 15 Litres of petrol whereas the employees with two wheelers get amount equivalent to 20 Litres of cost of petrol and others 5 Litres of petrol Shift Allowance: A shift allowance of Rs. 2/day is provided to the workers working in the second shift i.e. from 2 P.M to 10 P.M. and shift allowance of Rs. 3/day is provided to workers working in third shift i.e. from 10 P.M to 6 A.M. Heat Allowance: An employee working in the boiler section get an additional rupee per day plus 250 ml of milk for self consumption on duty.
Cold storage Allowance: The employee working in the cold store get an additional
rupee per day plus 250 ml of milk for self consumption on duty
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Attendance Benefits: The employees who remain regular get the additional amount of Rs. 30 per month and he or she is allowed to be late by an hour once a month. Bonus: The bonus is awarded to employees in accordance to The Bonus Act 1965, amended by Indian government from time to time.
Milk at Subsidized rate: Each employee gets a subsidized milk facility. For every litre milk purchase, litre milk at free all the time. During flush season (Oct Nov) when the procurement of milk is very high, each employee gets litre of milk at free Free supply of Ghee: Each employee gets 500 g free supply of ghee twice a year. Provident Fund: The provident fund facility is provided to employees as per the Employees Provident Fund and Family Pension Fund Act. Subsidized Canteen: Mysore Dairy has got one canteen to provide convenient and cheap food facilities to its employees. Here, the employees get breakfast and meals at very cheap prices.
Medical Facility: It covers the employee and his dependents, children less than 18
yrs. For Inpatient up-to Rs. 50,000 per annum is provided.
Leaves:
Earned Leave: An employee can take earned leave of 30 days per year, which if
not taken can be accumulated for a maximum of 240 days.

Half Pay Leave: The employees are also entitled to 20 days of half pay leave per
year. ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083

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Inplant Training-MYMUL Casual Leave: An employee can take 15 days casual leave in a year, but it should
not exceed 7 days in a stretch. Casual half day leave can also be taken. Maternity Leave: Female employees are availed 2-3 months maternity leave. But it is granted only twice in ones entire service period. Extraordinary Leave: It is only provided to the permanent employees and can be granted only when no other leaves are left to the employees credit. This leave is granted not more than 60 days at once and can be provided maximum of 5 times in entire service period. Promotion and Transfer: Promotion is solely on the basis of sensitivity and experience. Transfers are always accompanied by promotions
Induction: After an employee is employed in MYMUL, he or she is made familiar to

the union and also know the objectives, values, functions and the operations. This helps the employee to interact with senior staff members from various departments.
Training and Development:

Training and Development refers to the imparting of specific skills, abilities and knowledge to an employee. Training refers to the process of imparting specific skill. Development refers to those learning opportunities designed to help employees growth. The need for training and development is determined by the employees performance deficiency, computed as follows: Training and development need= Standard performance Actual performance Benefits of Training and Development programs in MYMUL: Improves the morale of the work force. BENGALURU - 560083
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Inplant Training-MYMUL Helps people identify with organisational goals.
Improve the job knowledge and skills at all levels of the organization. Aids in improving organizational communication. Helps employees adjust to change. Improves the coordination between employees.
Management Information System (MIS) Department

Structure:
Manager (MIS)
Assistant Manager
System Officer
ADVANCED MANAGEMENT COLLEGE Assistant Helpers
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Introduction:
Management Information System (MIS) is the integrated part for providing information to supporting operation, management and decision making in an organization. It mainly deals with processing information and conversion of inputs into outputs.
Function:
MIS is a systematic effort to furnish timely information to the top management. The main function of this department is to collect information from the production department everyday in the form of daily reports. The information collected is in the form of the following: Actual production (output). Break down of machinery ( if any ). Absenteeism of workmen ( if any ). Raw material storage ( if any ). Other details. The information thus is received, classified, processed and analysed. After the information is thoroughly analysed, the department combines it in the form of weekly report and monthly reports. These reports are submitted to MD who in turn issues instructions to the concern department for further actions. The department will take care of avoiding the wastage and other production losses. It highlights the importance of optimum utilization.
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SWOT ANALYSIS
Strength
1. Market leader. 2. Nandini is a trusted house hold brand name.
3. Two lakh farmer members. 4. Provides excellent veterinary, AI, vaccination, Extension facilities, Feeds and
Fodder seeds supply etc., in the field, which cannot be thought off by any private operator. Hence earned lot of goodwill from member producers, who patronize the union throughout the year. 5. Has earned the distinction of not failing to deliver the milk to market on time throughout the year. There are days with no power supply, no water supply; but there is no day without NANDINI milk supply. 6. Highly remunerative and timely payment to producers. 7. Union is in good financial position. 8. ISO 9001-2000 certificate. 9. Good institutional support from KMF, NDDB, etc.,
Weakness
1. Lack of flexibility in deciding about its operation. No authority over issues like pricing, offering volume discounts etc., 2. Political interference. ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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3. Organizational structure does not permit incentive/ reward for good performance.
Opportunities
1. Since the Mysore district is under Cauvery basin, perennial greens are available to
the cattle. 2. Institutional markets, bakeries, hotels etc., are not fully tapped and these can be captured preferably by direct marketing. 3. Diversification of milk products like Peda, Mysore Pak.... etc.,
4. Exploit the Human Face, by positioning in the market as an organisation with
social responsibilities of serving the milk producer by paying remunerative price and serving customer by offering hygienic quality product at a reasonable price throughout the year. Union is not in the business to maximise the profit as in the case of private dairies and is acting as price stabilizing force in the market. Projecting these to the customers will reinforce the positive image of the organisation in customers minds as a caring organisation which service to them as its motto.
Threats
1. After liberalization, entry barriers in the dairy industry eased for new entrants.
2. The competition from Co-operatives like Dodla, Heritage, Kamadenu.... etc.,
3. Private dairies procure milk at low cost from producers and sell milk resorting to unethical trade practices. It is a marketing war in which union has to fight by rules and other private dairies do not fight by rules. Hence, there is no level playing
BENGALURU - 560083
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field for organization with social responsibilities to compete with organizations with purely profit motive. 4. Some private dairies are selling homogenised milk, which appears rich. The union cannot homogenize all its huge quantity of milk due to lack of homogenizing capacity and increase in processing cost. 5. Plans of major companies like Reliance, ITC to enter into milk market in future.
VISION AND MISSION: Vision:

The vision of MYMUL is to provide quality milk products to the consumers and emerge as one of the top milk union of the co-operative dairy industry in the country.
Mission:
MYMUL is committed to provide maximum possible price for the milk supplied by its members and provide necessary inputs to enhance milk production while ensuring economic viability of the union.
Quality policy:
MYMUL is committed to producers welfare through customers delight by adopting continuous improvement and ensure pure and hygienic milk and milk products.
Values:
Honesty Discipline
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Quality Cost control Co-operation Team spirit Service motive
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Objectives of MYMUL:
To provide a guaranteed remunerative milk market round the year for all the marketable surplus of member producers in their villages. To procure milk, process into good quality milk/milk products and market it most economically and efficiently to give maximum overall net-returns to the producers and general satisfaction to the consumers. To provide essential technical inputs and services to the producers at their doorsteps in an economic and efficient manner and also in a way most acceptable to them. To build village level institutions co-operative sector to manage the dairy activities.
In order to fulfil these objectives, the union is constantly engaged in working towards improvements of business as well as the welfare of the producers. This has resulted in greater performance on commercial as well as in institutional fronts.
BENGALURU - 560083
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MCKINSEYS 7 S FRAME WORK
STRATEGY
gaining a sustainable advantage.
:````
A set pf decisions and actins aimed at completive
STRUCTURE
information that shown
:-
The organization chart and associated who reports to which whom and how task
are divided up an integrated.
SYSTEMS
operation of the process.
:-
The flow of activities involved in the daily business, including its core
BENGALURU - 560083
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STYLE
How managers collectively spend their time and attention and how they use symbolic behavior. How management act is more important than what management says.
:-
STAFF
basis values.
:-
How companies develop employees and
SHARE VALUES
:-
assumption that shapes behaves its corporate cultu
Commonly held believes, mindsets and how an organization
SKILLS
and competencies.
:-
An organizations dominate capabilities
FINDINGS
Following are the findings during the study
MYMUL is serving rural region and helping for their upliftment, by way of
procuring milk through poor farmers through its formed societies and paying them fair returns. It is contributing for economic upliftment of farmers.
MYMUL is earning profit year after year and it is not confronting any financial
problems.
MYMUL is equipped with fully automatic systems which ensure total quality
maintenance. It has got its own quality control department with fully equipped laboratory and equipments that help detecting any adulteration or any such other defects.
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Through the use of advanced technology, MYMUL provides its customers bacteria free and balanced nutritious milk.
SUGGESTIONS
The following suggestions may be provided to enable MYMUL expand its market share and maintain the present market leadership as well as to improve its position in the future years.
There should be more number of Nandini milk parlours in Mysore city and
outside.
Organisation should try to improve the packaging of the product to prevent
leakage. Organisation should try to adopt more and more new technology and methods of production to survive in this competitive market. The company should provide some attractive schemes for the regular consumers as well as retail sellers. MYMUL must adopt professionalism in its all-working departments. Facilities and benefits for Agents, Retailers should improve still better. So that the turnover of the Retailers will be reduced and market shares will be increased. ADVANCED MANAGEMENT COLLEGE BENGALURU - 560083
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It must guide the consumers regarding its product by giving various Demonstration programmes. Online computer systems (website) have to be created by the organisation.
CONCLUSION
Mysore Dairy started functioning from 1975 under the World Bank aided Dairy Development Project and the union was registered on 23/11/1976. After bifurcation of Mysore and Mandya District Co-operative Milk Producers Societies Union on 1/4/1987, it is renamed as Mysore Chamarajanagar District Co-op. Milk Producers Societies Union Ltd. This dairy offers the best quality milk in Mysore- PURE & FRESH. The Mysore Chamarajanagar District Co-op. Milk Producers Societies Union is marketing milk and milk products in the name of Nandini are the best quality. It has been catering the needs of majority of population of Mysore. The future goal of the organisation is to computerize the whole organisation. The company should lay emphasis on modernization and product diversification by which the company can meet the fast changing requirements of the markets and to keep on with the competitors. Now a days, competitors have been entering into this field in order to exploit the utility of this industry. The slogan of Mysore Chamarajanagar District Co-op. Milk Producers Societies Union is QUALITY EXCELLENCE FROM COW TO CONSUMERS.
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BIBLIOGRAPHY
Annual Repots of MYMUL

Marketing management Philip Kotler Production Management Ashwathappa K Personnel and Human resource managemen P. Subbarao Financial management Prasanna Chandra
Websites :www.nandinimilk.com www.indianmilk.com www.nandiniproducts.com www.indiandairy.com

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Inplant Training-MYMUL

ADVANCED MANAGEMENT COLLEGE

ADVANCED MANAGEMENT COLLEGE

ADVANCED MANAGEMENT COLLEGE

OVERVIEW OF INDIAN DAIRY INDUSTRY

ADVANCED MANAGEMENT COLLEGE

ADVANCED MANAGEMENT COLLEGE

ADVANCED MANAGEMENT COLLEGE

National Dairy Development Board (NDDB)

KARNATAKA MILK FEDERATION

To build village level institutions in co-operative sectors to manage the dairy

ADVANCED MANAGEMENT COLLEGE

Background and inception of the company

Main functions of this union:

MYSORE DAIRY, complex facts at a Glance.

ADVANCED MANAGEMENT COLLEGE

Taluks covered Villages covered

The Area of Operation

ADVANCED MANAGEMENT COLLEGE

ADVANCED MANAGEMENT COLLEGE

ADVANCED MANAGEMENT COLLEGE

ADVANCED MANAGEMENT COLLEGE

2008:Installation of 10LPH homogenizer 2008:prestigious ISO 9001-2001 certificate renewed

ADVANCED MANAGEMENT COLLEGE

ADVANCED MANAGEMENT COLLEGE

MANAGING DIRECTOR (MYMUL)

Manager (P&I) (P&I)

ADVANCED MANAGEMENT COLLEGE

MYMUL DM P&I P Mktg HR MIS

Procurement and Input Department

Extension Officer Grade-I

Extension Officer Grade-II

Extension Officer Grade-III

Sr. Typist Steno

ADVANCED MANAGEMENT COLLEGE

ADVANCED MANAGEMENT COLLEGE

Procurement Graph (Avg. Kgs/Day)

0 2003-04 2004-05 2005-06 2006-07 2007-08

ADVANCED MANAGEMENT COLLEGE

Purchase and Stores Department

Deputy Manager (purchase)

Assistant Manager (purchase)

Administration Assistant Grade -I

Administration Assistant Grade-II

ADVANCED MANAGEMENT COLLEGE

ADVANCED MANAGEMENT COLLEGE

7) Quality checking after receipt of material 8) Acceptance

The purchase order consists of the following elements:

ADVANCED MANAGEMENT COLLEGE

Handling purchase order:

ADVANCED MANAGEMENT COLLEGE

Production Department Structure:

Assistant Manager Administration Assistant Grade 1 Administration Assistant Grade 2

Dairy Supervisor Grade-1

ADVANCED MANAGEMENT COLLEGE

Dairy Supervisor Grade-2

ADVANCED MANAGEMENT COLLEGE

Flow chart for milk processing at MYMUL:

quality testing of milk by the shift

Raw chille milk is re-chilled Raw chilled to less than 5

Quality testing of water &cream by the shift in-charge of quality control

Raw chilled milk is stored in raw milk Silos at less than 5

5. Regeneration-III 5. Regeneration-III ADVANCED MANAGEMENT COLLEGE