THE UNIVERSITY OF PUNE

REPORT ON BUSINESS EXPOSURE

2012

406

(406)

2012

Brihan Maharashtra College of Commerce

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S.Y.B.B.A.

A REPORT ON BUSINESS EXPOSURE

SUBMITTED TO

THE UNIVERSITY OF PUNE

By: HITENDRA AGARWAL (04) KETAN AGARWAL (05) SANKET DESARDA (18) NIKHIL GANGWANI (26) KARISHMA NEVATIA (57) RIDDHI THACKER (83)

S.Y. B.B.A BMCC

DECLARATION
We the undersigned do hereby declare that we have undertaken the activities as mentioned in the project report. This project report is a result of our original work and not any portion of the said report has been copied or duplicated nor has any project report similar to this one been ever submitted before. This report has been prepared for the subject - Business Exposure in second year of the B.B.A. Program.

______________ Hitendra Agarwal

______________ Ketan Agarwal

______________ Sanket Desarda

______________ Nikhil Gangwani

______________ Karishma Nevatia

______________ Riddhi Thacker

ACKNOWLEDGEMENT
This report required the co-operation of many people in terms of their guidance, discussion, lectures and published articles. It has been a privilege to have been associated with such luminaries and to have shared their wisdom. We would like to take this opportunity to thank all those whose invaluable help assisted us in making this project a success. We are extremely thankful to our Incharge Mrs. Bharati Upadhye and the departmental help of B.B.A. for providing us with an opportunity to carry out our industrial visits to some of the best organizations in their respective fields & thus helping us in completion of this project. We are deeply grateful to the management of each of the respective organizations for giving us an insight to their esteemed organization and enriching us about the various aspects of the organization. We would like to thank our friends, colleagues and teachers especially Ms. Sonal Apte for their constant support and valuable inputs throughout all the industrial visits.

Objective of the study

The study is carried with the following major objectives: 1. To gain insights on the general nature of the industries. 2. To enhance awareness towards the sources of information such as primary collected data, websites published data and industry directories. 3. To observe and analyze the production processes 4. To develop a habit of analyzing the activities carried out in workplace and their implications. 5. To connect the class theoretical leanings with practical work sphere. 6. To gain insights into the real business phenomenon.

TABLE OF CONTENTS
PART ONE : PURPLE CREATIONS PVT. LTD. Introduction....8 Product range....9 Human resource policies....10 Some HIghlights...12 Machines used in the process of production.....................13 Process of production..17 Supply....18 Conclusion........19

PART TWO : SCHREIBER DYNAMIX DAIRIES LTD. Introduction....21 History..22 General Information..23 Product Range....24 Human Resources..25 Sales, Marketing and Distribution26 Milk Procurement..27 Conclusion....29

PART THREE : Four Seasons Wines Limited Introduction......31 History.......34 The Winemaker....35 Process of Making Wine.....36 Bottling and Packaging....38 Special Services....40 Conclusion....41

PART FOUR : ASSOCIATE WINES PVT. LTD. Introduction.....43 History.........44 Product Range.......45 Process....47 Bottling and Packaging.50 Conclusion......51

PART FIVE : THE MALEGAON S.S.K.LTD. Introduction.....53 History.........55 Process....57 Location and Details. 59

Conclusion......61

INTRODUCTION

PURPLE CREATIONS is one of the leading manufacturers of Children garments

in India with superior Infrastructure in-house and a huge production capacity. Purple Creations specialize in printing and embroidery so that it can cater to the demands of the buyers. Printing is done on a 16 stn 14 color M and R printing machine. And it has got ZSK multi-head machines for embroidery. Marketing is spread all over India and now it is looking forward for a bigger market worldwide.

PRODUCT RANGE
The products include:1. T-shirts, 2. Shorts, 3. Suit knitted garments With specialty in printing and embroidery.

HUMAN RESOURCE POLICIES

Use of technology such as biometrics is used in this factory to increase the level of security inside the factory. Due to the use of this technology only authorized people can enter the factory premises. Sufficient ventilation of air takes place in the factory because of the design of the roof of the factory. This avoids suffocation and the employees can work without any problem. Another specialty of the peculiar design of the roof is its height. The roof is almost 20 feet high. This avoids suffocation in case there occurs a situation of fire. Another advantage of good height of the roof is that it avoids the fire from spreading fast. The employees are provided with good working conditions which lead to increased and better quality production. The employees are given sufficient lunch and tea breaks and on time. Sufficient tube lights are used so that the employees dont have to work in dark. This creates good working conditions. Safety gears are provided to the employees working on the machines to avoid injuries

Biometrics used in the company.

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Sufficient amount of lights used and ventilation of air for easy work.

Metal gloves used while operating bend knife cutting machine

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Some highlights
There are 160 stitching machines involved in the production. Per day 3000 t-shirts are produced when only 40% machines are
working at a time. The factory has capacity to produce 12000 t-shirts per day when it will work in full swing. Per month cost of production goes upto 50,000 rupees. There are 50 - 100 hundred employees working 8 hours daily. German and Portugal machines are used in production process. These machines are reliable and incur less maintenance cost. Electricity consumption of the factory is upto 1000units/ day. Solar energy is used for the production process which reduces the cost of production, and does not harm the environment. Total area of the factory plot is 59.32 acres. The built up area of factory is 64% i.e. 38.11 . Types of colors used in the production process are plasti-soul, flock velvety , water based and glitters. Solar panels installed for clean source of energy

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MACHINES USED IN THE PROCESS OF PRODUCTION

CIRCULAR KNITTING MACHINE

Garments are knitted with the help of this machine. Approximately 150 200 gms of thread is required to knit one garment.

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AUTOMATIC SCREEN PRINTING MACHINE

Different designs are printed on the garments with the help of this machine. Colors used in this machine are white, perfect white, orange, blue and yellow.

S creen printing is a printing technique that uses a woven mesh to support an inkblocking stencil. The attached stencil forms open areas of mesh that transfer ink or other printable materials which can be pressed through the mesh as a sharp-edged image onto a substrate. A roller is moved across the screen stencil, forcing or pumping ink past the threads of the woven mesh in the open areas.

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Multihead embroidery machine.

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Band knife cutting machine

The Band knife cutting machine is an impressive machine that transforms complex cutting procedures into a simple, effective process with the minimum of fuss. With the band knife cutting machines impressive range of features and abilities you will be able to cut any kind of fabric with best accuracy. With free vibrations the machine itself ensures high quality work.

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PROCESS OF PRODUCTION
The cloth after dying in Mumbai enters the factory where the process of stitching starts. The garment is stitched in 4 different steps at 4 different stations by hanger system machine. Initially shoulders are stitched and attached. Then comes the process of attaching ribs portion of the garment. After the ribs are joint, the sleeves of the garment are stitched at a different station and joint to the main body of the garment. After the sleeves are attached the sides are stitched and the garment is ready for screen printing where different customized designs are printed on the garment for enhanced look. Now the garment enters the screen printing machine , after printing process the garment in lifted and put in the drying machine , the function of drying machine is to dry the ink on the printed patch of the garment. After the drying process the garment is ready and is packed and dispatched for sale in the market. The company also has the facility of embroidery on the garment after stitching therefore the required garments enter the embroidery section where embroidery is done on multi-head embroidery machine.

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supply and brands

Marketing is spread all over India. The company is looking forward to export its products and is in search of bigger and better market worldwide. The company has its own brands named:1] PURPLE KID 2] GIRAFFE

Considering the local Pune market goods manufactured in this factory are available in tulsi baug, laxmi road etc... The company also produces better quality goods for THE FUTURE GROUP under the brand name HONEY. It produces goods for such companies as per orders.

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CONCLUSION

URPLE CREATIONS is a fast growing company. it has huge production capacity with latest machinery. Thus the company should look forward for more and more consumers in the market so that it can utilize its full production capacity. At present the company is not using its resources (machines) optimally used and hence the capacity to produce is restricted. As clothes are basic need of man today and it has become more of a fashion trend, the company should take full advantage of this by producing new varieties of clothes with latest designs. This would help in increasing sales and would result in greater profits. In todays world the consumer is ready to spend a large amount of his income in maintaining lifestyle thus the company has a great scope in the future.

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Introduction

Dynamix Dairy Industries Ltd. is a joint venture between Schreiber Foods Inc., USA and the Goenka family with Schreiber as the majority shareholder in the company of 51 per cent controlling stake in Dynamix Dairy Industries Ltd. with prior approval from FIPB (Foreign investment Promotion Board). Schreiber Foods Inc. USA is the worlds largest cheese company. The association with the international fast food giant also provides suppliers an access to overseas markets for the export of their products, Making Schreiber the largest shareholder in Dynamix. Four Goals of Schreiber: 1. Minimize market complaints. 2. Commitment to safety of both Food & its Partners. 3. Optimize the Production. 4. Minimize the Raw Material Wastage. The plant is situated in Baramati having a pollution free environment and a rich source of cows milk with a possibility of multifold increase in its quantity. The layout of the factory has been planned in such a way that it has a green belt around it and thereby creating a dust and pollution free environment.

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HISTORY
Baramati is small district, which has a large number of milch cattle. However, average land holding per farmer is very low and the farms are scattered across the countryside. Due to this scattering of farms, there are long times lapses between the milking of the cows and the final refrigeration of the milk at the diary farm. The lack of proper refrigeration can impact the quality of milk - and the farmer does not get a good price for his product. Owing to the lack of infrastructure in Baramati, milk producers were not able to channel the surplus milk to places outside Baramati. Within the region, the market was not large enough. Consequently, milk producers were throwing away the excess milk and increasingly opting out of the milk business. Recognizing the need for quality milk to make quality cheese, Dynamix set up a dedicated quality program for milk procurement and invested significantly in setting up bulk coolers at all milk collection centers in the Baramati area. Efforts were made to see that the bulk cooling centers were located at an accessible location so that the farmer had to travel only a distance of 1-2 km from his farm to the collection centre, drastically reducing the time from milking to refrigeration. On receipt, the milk is immediately stored in the bulk coolers installed in Dynamix's 45 milk collection centres, to prevent further growth of bacteria in the milk and preserving its freshness - thus, maintaining the cold chain.' The company also provided these centers with electronic testing and measuring instruments so that the milk producer could be given an exact value for his milk. This helped the farmer to improve yield and quality as well as obtain a better price for his milk. To support this, a passbook system has also been introduced so that the farmer is able keep a record of his milk production and its quality. A model demonstration dairy farm with a dedicated R&D centre was established to educate milk producers with the latest concepts in modern dairy like animal management. This highlights hygiene and cleanliness, regulated feeding, disease control and the genetic improvement of milch cattle to increase the yield and ensure consistent high quality. Moreover, modern equipment involving utilization of natural resources like the use of solar energy to heat water for cleaning and sanitizing the milk containers have also been subsequently installed.

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General Information
Name of the Company: SCHREIBER DYNAMIX DAIRIES LTD. Address: E-94,MIDC, Bhigwan Road, Baramati, Maharashtra, India Plant commissioned:1996 Net Plant Investment: Rs.262.00 Crore Rated Plant Capacity:12 Lakh Litres per day Operating Plant Capacity: 6-8 Lakh Litres per day Objective: Procure surplus Cow Milk to produce value added dairy products through superior technology & process. Building structure: Multistory Highlighting Features: 1. The plant envisages a high degree PF mechanization & automation 2. The technology is absolutely State-of-the-art with most of the equipment sourced from the best in the world. 3. Sound Financial base 4. GMP & GHP strictly followed to ensure premium quality products. 5. Professionally managed with system approach & good H.R.D. 6. Total Customer orientation.

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Product Range
Schreiber Dynamix CONTACT MANUFACTURES to outsource a range of products for leading MNCs in the country.
Sr.No. 1. Name of Product Fruit Juices20% FC- Nectar 85% FC-Premium 100% FC-Premium Gold 2. 3. Liptons Ice Tea (Lemon/ Peach flavor) Butter(retail) Dahi( Freshn natural & Flavored) UHT milk (toned & slim) 4. Butter (retail) Processed cheese (IWS, Chiplet, Spread, Ceka pack),Ghee, Dairy Whitener 5. Butter Britannia New Foods Pvt. Ltd. Zealand Hindustan lever Ltd. Nestle India Ltd. Marketed By PepsiCo- Promoted by Tropicana Beverages Company

Brand name Milkman Pune Zilla Sahakari Doodh Sangh Mother Dairy Processing Ltd. Food

6.

Butter UHT milk (Toned & Double Toned)

7.

Butter(Table/Fresh) Shredded Mozzarella cheese

Devashree Foods Pvt. Ltd. Brand name Dlecta Food Bazar Cargills Quality Dairies Brand name Enerzal Eric Foods Schreiber Dynamix Dairies Ltd. Danone

8. 9. 10. 11. 12.

Butter, Ghee Processed Cheese Health Drink SMP/ WMP Lactose, Casein, Butter, Ghee, WPC, SMP, WMP Dahi

13.

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HUMAN RESOURCES
There are 600 permanent employees working in Dynamix and 400 contract labors. All the employees have to wear a uniform and must have an ID-card.

CLEANLINESs and Hygiene

Hygiene is highly maintained in the dairy. When the employees enter the lab, they have to wear lab coats and head scarves and safety shoes. Floor is cleaned twice a day and it is done manually. Draining and cleaning procedure is continued till the dirt is removed. The spilled milk is flushed by clean water. Equipments: Equipments are thoroughly cleaned and sterilized with hot water and steam after every operation.

SAFETY and emergency

For the safety of the employees, Dynamix Dairy has hired Ambulances so that at the time of any emergencies, the employee can be taken to the nearest hospital and get treated immediately.

SECURITY
Use of modern technology like biometrics is used to maintain security and confidentiality. Use of electronic devices like mobile phones, cameras is strictly prohibited in the factory premises.

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Sales, MARKETTING AND DISTRIBUTION

A summary of efforts to reach out to the consumer
To market the manufactured product the company has focused on institutional buyers for the bulk supply of variety of milk powder, Lactose, WPC, Casein etc. Among these Casein and WPC are mainly exported to Europe and America. Lactose is also exported, but reputed pharmaceuticals companies also buy it. Most of prestigious institutions like- GSK, Nestle is regular customer of milk powder. This dairy plant has a special marketing tie-up with Britannia Industries Ltd. UHT treated flavored milk is totally marketed by them besides, retail packs of butter (100g, 200g and 500g), processed cheese is also marketed by them. Dairy whitener (19% fat) is marketed under Britannia brand name is retail packs. This company sells all other products under Dynamix brand name. The consumer products like, Pure ghee, dairy whitener are distributed under the brand name Dynamix through the chain of appointed stockiest by the company. The products are well accepted in the market. UHT treated fruit juice is marketed by Europe based Tropicana company under the same brand name. UHT milk, both toned and skim milk is marketed by Nestle. Other UHT product like Ice Tea is marketed by HLL and buttermilk is marketed by Sun Valley. Nestle also markets Nescafe Frappe. This company successfully exports their products to Europe, America, Middle East, and our neighboring countries. McDonalds India has approved Dynamix Dairy for the supply of cheese to its restaurants.

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MILK PROCUREMENT
Sources of Raw Milk and Other Details The Dynamix Dairy obtains its supply of raw milk from a number of district cooperatives. The details of the sources of raw milk for Dynamix Dairy have been tabulated below:
Serial No 1 2 3 4 5 6 7 Name of District Pune Sholapur Ahmednagar Kolhapur Beed Satara Sangli Total Number of operatives 4 10 10 3 4 6 6 43 district co-

Dynamix has undertaken a brilliant step to obtain best quality milk by installing Bulk Cooling stations at different places in the Baramati area. Total identified 108 spots for bulk cooling stations are in operation now-a-days. The list of bulk cooling stations are given here under

Sr. No. 1. 2. 3. 4. 5. 6. 7. 8. Total

Name of Bulk cooling station Baramati Taluka Phaltan Indapur Pathardi Sangamner Rahuri Daund Shirur Taluka

Nos. 39 11 02 09 07 12 16 12 108

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Raw milk reception and dock lab

Milk reception at DDIL is fully mechanized and milk is received only through milk tankers. It has 3 milk reception stations 1, 2&3. At each emptying station the milk tankers are connected to the milk reception pipeline by means of Neoprene coated hosepipe after getting the permission from the dock lab. Reception is done at 30,000 l/h and all this lines are connected to all 4 raw milk silos in Pre-process section via incoming valve cluster. Parameter Means of reception Types of milk received Type of reception station Details Milk tankers Cow milk Open

Activities in milk reception:

Milk Reception W eighing of tankers. Unloading of tankers. Cleaning of tankers. Milk Testing Sampling of milk Analysis Food Safety Contaminant Monitoring Pest control

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CONCLUSION
Schreiber Dynamix Dairy Industries Ltd .-an automated ISO & HACCP certified plant along with its most modern technologies in collaboration with the best of the worlds technologies is about to emerge as one of the most integrated and best dairies of India. It already exports its products to various countries of the globe. As a result it has achieved a worldwide identity in the dairy field. Moreover the young and hard working work force at SDDIL claims to be one of the greatest and unique as sets of this dairy.
W ith proper planning and systematic execut ion of the same SDDIL is certainly going to prosper even more in near f uture.

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Introduction
Four Seasons Wines Limited produces wines from grapes grown around Sahyadri valley in Maharashtra, India and at its state-of-the-art Four Seasons winery near Baramati, around 65 kms from Pune. It aims to drive interest in wines and wine consumption by offering good quality wines at reasonable price points with packaging options as well as education and engagement. Four Seasons Wines basically markets wines under the two brand names ZINZI and FOUR SEASONS. Four Seasons represents the best expression of Indian wines an impression confirmed by wine writers and experts of repute from around the world, like Steven Spurrier, Bruno Li Paumard and Jacques Puisais The Four Seasons wines also reflect the sophisticated personality and contemporary lifestyle of todays Indian consumer who is exposed to wine drinking, has travelled abroad and is keen on experimenting. With its fine selection of wines that are complex but extremely enjoyable, Four Seasons communicates the enjoyable complexities of wine drinking and encourages customers to get involved with Four Seasons Wines Limited is in the process of planting 300 acres of its own vineyards around the winery. For its annual production requirement, the company has already entered into long-term contractual agreement with local farmers for 500 acres and will enter into contractual agreements for a further 2000 acres of vineyards. Besides the company will also share its technical expertise with the local farmers of Baramati and help in their viticulture. This project will act as a catalyst in the socio-economic
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development of the local community by generating approximately 2000 direct and indirect job opportunities to the people of Baramati. Simultaneously it will also promote wine tourism at its winery and vineyards. Brands and Target market The four seasons wines limited markets its wines on the 2 brands Zinzi and Four seasons

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ZINZI is an easy drinking wine that is targeted at the youth. It is for starters. With an unconventional and vibrant packaging. Zinzi Red and White wines are already available nationally. Along with giving young wines a whole new image, Zinzi is all set to change the way wine drinking is perceived by inexperienced wine drinkers. FOUR SEASONS ranges revital and reserve wines advocated at evolved wine drinkers to show case different grapes variety.

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History
Starting in June 2006, the UB Group made headlines by being the first Indian company to acquire a premium French winery, Bouvet-Ladubay, and enter the wine business. With a rich heritage of more than a century and a half and unmatchable expertise in making sparkling wine using methode traditionelle, Bouvet-Ladubay has set standards that have won it more than three hundred awards in the last three decades alone; with 93 of them being Gold Medals. The company currently has a capacity of 8 million bottles per annum, with further scope for expansion when required. After setting celebrations alight across the world in over 38 countries these fine sparkling wines are now in India becoming both the reason and the means for an unprecedented celebration. Complemented by some of the finest still wines, Bouvet-Ladubays wine repertoire offers Indian wine lovers an exquisite range to choose from, to suit every occasion. USLs Wine Business in India operates through two companies United Vintners Limited and Four Seasons Wines Limited. Today, under the guidance of Mr. Abhay Kewadkar, Business Head and Chief Winemaker, the Group plans to take the Indian wine industry to new heights.

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THE WINEMAKER

Mr. Abhay Kewadkar holds the honour of being the first Indian winemaker to have shaped the Indian commercial wine industry since the countrys Independence. His illustrious career began at Champagne India Limited. He later developed his skills and fine-tuned his expertise with stints at Indage India Ltd and Grover Vineyards, becoming one of the most accomplished winemakers of the country. Today, he is the Chief Winemaker and Business Head for the reputed UB Group, responsible for setting up its wine business.

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PROCESS OF WINE MAKING

1. Soil - The soil must be very gravelly, very wildret and should not be fertile with lot of clay as it will result into lot of vigor and quality of wine will suffer.

2. Temperature There should be warm sunny day and very cool night and cool breeze, the way it flows. 3. Grapes When grapes are ripe usually in the month of march they are harvested by hand to further make sure that the perfect grapes goes into making. 4. Checking As soon as grapes arrives at winery they are checked by the Receiving team, bunches that shows any damage are rejected. 5. Destemming Here stems are removed from the bunches but the machine known as destemmer . 6. Pressing Now grapes are lightly crushed and then pressed into the machine called a pneumatic machine under inert condition this means that the remaining juice is extracted from grapes free from oxygen.

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7. Fermentation The extracted juice is transferred in stainless steel tanks for fermentation by movable pumps and pipes.

8. Maturation In this stage the wine ages and flavor becomes smoother and unwanted flavors dissipates. 9. Filtration Here wine is filtered because when it is stored in tank for around 6months all the solid particles comes up and thus has to be filtered. 10. Testing Throughout the process of winemaking the wine is tested and checked in a fully equipped manner to monitor their quality and outcome. Wine is tested mainly through its color and sweetness.

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BOTTLING AND PACKAGING

The bottling system is fully automated. FOLLOWING ARE THE STEPS INVOLVED IN BOTTLING AND PACKAGING: 1. Cleaned The bottles are cleaned and dried thoroughly using a high pressure water jet. 2. Filling - The wine is then transferred from the large wine storage tanks into the bottles through pipes.

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3.Sealing - The bottles then go through a capping procedure with the help of advanced capping machines, they are sealed with screw caps or corks.

4. Checked As they prosper long life each bottle is physically checked for its level, clarity and closure. 5. Labeling - The bottles go through a systematic procedure of labeling. 6. Boxed After labeling, they are boxed and then shifted to warehouses.

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SERVICES OFFERED:
1. It has a great ambience which gives an experience of natures beauty 2.It takes corporate bulk orders. 3. It has wine store and glass stores which will facilitate is wine gifting. 4. It has restaurant cum bar, even has 5star suites and swimming pool for relaxing

SOME HIGHLIGHTS
1. Liquor license is to be renewed every year. 2. The government prohibits advertisement of any kind in case of alcohol. 3. Oxygen is one of the wine enemies. 4. The company provides different labels and their legends for different country. 5. The four seasons wines limited has a specialist team of viticulture to look after the quality of grapes.

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CONCLUSION
Four seasons is the part of the unique experience of the transformation from grapes to glass. It discovers how the wine is made and journey through the vineyards and cellars of wineries around the world. The UB Group has varied business interests, with the core being beverage alcohol (Spirits & Beers) and aviation. At a time when wine consumption in India is growing rapidly to international levels, the UB Group has made an entry into this business. Hence it gets the wide market to serve. Four seasons is an automated plant along with its modern technology and different services are also rendered. It already exports its product to various countries in the globe. Moreover the greatest and unique asset of the four seasons wines ltd. Is its young and hardworking workforce.

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ASSOCIATE WINES PVT. LTD.

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INTRODUCTION
At present, the capacity of Asociates Wines Pvt. Ltd is of 6 lakh litres and is surrounded by 1000 acres of vineyards at Baramati, a part of Sahyadri Valley. This area is an internationally recognized wine production region of India. Associate Wines Pvt. Ltd. exports its production mainly to foreign countries like France and Italy. Associates Wines Pvt. Ltd has somewhere around 11 to 50 people employed. Its annual revenue is somewhere between USD 1,000,000 2,000,000.

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HISTORY
Associate Wines Pvt. Ltd started its winery operations in the year of 2005. Before getting into the production of world class wines, this company was doing business with wine grapes since 1992. The main person behind all this is the Managing Director Mr. D.D.Tupe. He has more than 33 years of experience in this field. He is constantly maneuvering the quality standard of his winery. His own hands on experience in the wineries of France and Italy have helped him a lot. The company is expanding in all directions. Mr. D.D.Tupe has deputed his son Mr. MilindTupe to Australian Wines. This Father-Son wine making team is certainly providing a different dimension.

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PRODUCT RANGE
i. PORT WINE:
1. VINTAGE PORT: It is a classical port wine. This wine is deep red in color. It is half fermented and fortified upto 14%. It best goes with Italian vegetarian cheeses, pastas, pizzas and lamb preparations.

2. RED PORT: It is a typical port wine. Red port is also deep red in color. It is half fermented and fortified upto 24%. Served with salads, pastas, chesses and pizzas. 3. VERMOUTH ROSSO: It is blended with Ayurvedic Aromatic Herbs. It is dark amber in color, with a light muscat, sweet nutty flavor and a welldeveloped and pleasing fragrance. It has a generous and warming taste and a slightly bitter yet fascinating aftertaste. Best suited with spicy foods. 4. MATURED SHERRY: It is processed like origin of Spain. It is made using high brix grapes, dried in the sunlight to create an extra special taste. It is very smooth and mild. Served with spicy foods.

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ii.

TABLE WINE:
1. SELVINO WHITE WINE: It is lustrous, pale straw yellow and clear. It has grapefruit aromas on the palate. It has a delicate trace of almond. It is best served at 10 C. Best served with vegetables and sea foods.

2. WINE: It is made from local table variety grapes. Highly sturdy and tannic wine with herbal aroma. It has a hint of red fruit and black current. It is an elegant balance of fruit and ripe woody tones. Served with rice, Indian gravies and red meat.

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PROCESS

Ingredients
The wine grape contains all the necessary ingredients for wine: pulp, juice, sugars, acids, tannins, and minerals. However, some manufacturers add yeast to increase strength and cane or beet sugar to increase alcoholic content. During fermentation, winemakers also usually add sulfur dioxide to control the growth of wild yeasts.

Machinery usedThe process of wine production has remained much the same throughout the ages, but new sophisticated machinery and technology have helped streamline and increase the output of wine. These advances include a variety of mechanical harvesters, grape crushers, temperature-controlled tanks, and centrifuges.

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1. If the grapes are ready for picking, a mechanical harvester (usually a suction picker) gathers and funnels the grapes into a field hopper, or mobile storage container.

2. The field hoppers are transported to the winery where they are unloaded into a crusher-stemmer machine. Some crusher-stemmer machines are hydraulic while others are driven by air pressure. The grapes are crushed and the stems are removed, leaving liquid must that flows 3. Once at the winery, the grapes are crushed if necessary, and the must is fermented, settled, clarified, and filtered.

4. After filtering, the wine is aged in stainless steel tanks or wooden vats. White and rose wines may age for a year to four years, or far less than a year. Red wines may age for seven to ten years. 5. For white wine, all the grape skins are separated from the "must" by filters or centrifuges before the must undergoes fermentation. For red wine, the whole crushed grape, including the skin, goes into the fermentation tank or vat. (The pigments in the grape skins give red wine its color. The amount of time the skins are left in the tank or vat determines how dark or light the color will be. For rose, the skins only stay in the tank or vat for a short time before they are filtered out.) 6. During the fermentation process, wild yeast is fed into the tank or vat to turn the sugar in the must into alcohol. To add strength, varying degrees of yeast may be added. In addition, cane or beet sugar may be added to increase the alcoholic
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content. Adding sugar is call chaptalization. Usually chaptalization is done because the grapes have not received enough sun prior to harvesting. The winemaker will use a handheld hydrometer to measure the sugar content in the tank or vat. The wine must ferments in the tank or vat for approximately seven to fourteen days, depending on the type of wine being produced.

7. The wine is then pumped into settling ("racking") tanks or vats. The wine will remain in the tank for one to two months. Typically, racking is done at 50 to 60 degrees Fahrenheit (10 to 16 degrees Celsius) for red wine, and 32 degrees Fahrenheit (0 degrees Celsius) for white wine. 8. After the initial settling (racking) process, certain wines are pumped into another settling tank or vat where the wine remains for another two to three months. During settling the weighty unwanted debris (remaining stem pieces, etc.) settle to the bottom of the tank and are eliminated when the wine is pumped into another tank. The settling process creates smoother wine. Additional settling may be necessary for certain wines. 9. The wine is then filtered one last time to remove unwanted sediment.

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BOTTLING AND PACKAGING

1. Gathering- First all the bottles are gathered together for its cleaning. 2. Cleaning- All the bottles are washed and dried by pump n pipe pressure machine. 3. Filling- Then the bottles are being filled by machines. 4. Sealing Now bottles are capped by corks or screw caps. The corks are covered with a peel-off aluminum foil or plastic seal. The corks and screw caps keep the air from spoiling the wine. 5. Then labeling is done according to the order of the country 6. Wine is, then usually shipped in wooden crates.

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Conclusion
Associate Wines Pvt. Ltd. is an upcoming wine industry with a hard working workforce. It has a promising future as we can see the progress i.e. from dealing in wine grapes to producing wine. This company has an automated plant along with its modern technology of production. It already exports its product to various countries on the globe. Hence, it gets a wide market to serve. It also attracts foreign currency to our country hence it helps our country and the company, itself, to progress.

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Sugar is an extremely important element in any healthy diet, though perhaps not in the way you think. Granulated sugar, honey, brown sugar and corn syrup usually come to mind when sugar is mentioned, but almost all foods contain sugar in some form. Though your body requires sugar so it can operate properly, the sugars it uses best are the ones it derives from carbohydrates in fruits, vegetables, whole grains and legumes. These foods also offer many additional benefits, while added sugars do not.

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SUGAR FACTORY IN BARAMATI

Name

: THE MALEGAON S.S.K.LTD. : Malegaon, Shivnagar 413 116 Baramati, Dist. Pune

Address Tal.

Phone

: 02112 - 254254,254319 : 02112 254253

Fax

Email : malegaonssk@rediffmail.com ,copsugar@sancharnet.com

Chairman Name : SHRI BALASAHEB TAWARE Distance : 10kms from Baramati and 100kms From Pune 250kms from Mumbai Weekly Holiday THURSDAY Bank Name Pune D.C.C Bank ltd Branch SHIVNAGAR

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SUGAR FACTORY IN BARAMATI

Co-operative Sugar industry Est. in 1953,crushing season 1957 & rate from 1250 to 4000 TCD,crystal fine sugar,ENA,Ethenol,Rect.spirit,co-generation of 22MW power,approx.12,500 shareholders,modern educational institute,200Cr.turnover,5 kms compact radial area of Cane,"FARMER'S INDUSTRY"

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THE PROCESS OF MAKING SUGAR IN THE FACTORY

(Sugar being brought to the malegaon sugar factory)

The process of making sugar contains a lot of steps. Sugarcane is a perennial herb belonging to the grass family. Native to tropical and subtropical regions of the world, this tropical grass is 10-24-feet tall. bears long, pointed leaves, and has several stalks. The segmented stalks have a bud at each joint and as the plant matures, small flowers appear. PLANTING Sugarcane cuttings are planted in fields by workers or mechanical planters. In order for the cane to grow, the seeds must be planted in well-drained soil. Typical cane soil is made of a mixture of silt, sand, clay particles and organic matter. Canes are spaced at least 4-feet apart and lined in rows and covered with soil. Fertilizers are applied from the time of planting up until the beginning of the ripening period. Cane fields are also routinely weeded to provide for optimum growth of the cane.
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Depending on the region where the crop is planted, cane seasons last from 8-22 months. In the United States, sugarcane is grown in Florida, Hawaii, Louisiana and Texas. COLLECTING THE HARVEST Mature canes are gathered by a combination of manual and mechanical methods. Canes are cut at ground level, its leaves are removed and the top is trimmed off by cutting off the last mature joint. Cane is then placed into large piles and picked up, tied, and transported to a sugar factory.

CLEANSING AND GRINDING Stalks are thoroughly washed and cut when reaching the sugar mill. After the cleaning process, a machine led by a series of rotating knives, shreds the cane into pieces. This is known as "grinding." During grinding, hot water is sprayed on to the sugarcane to dissolve any remaining hard sugar. The smaller pieces of cane are then spread out on a conveyer belt. JUICING The shredded pieces of sugarcane travel on the conveyer belt through a series of heavy-duty rollers, which extract juice from the pulp. The pulp that remains or "bagasse" is dried and used as fuel. The raw juice moves on through the mill to be clarified. CLARIFYING Carbon dioxide and the milk of a lime are added to the liquid sugar mixture and it is heated to the boiling point, as the process of clarifying begins. As the carbon dioxide travels through the liquid it forms calcium carbonate, which attracts non-sugar debris (fats, gums, and wax) from the juice, and pulls them away from the sugar juice. The juice is then pushed through a series of filters to remove any remaining impurities. EVAPORATION The clear juice which results from the clarifying process is put under a vacuum, where the juice boils at a low temperature and begins to evaporate. It is heated until it forms into a thick, brownsyrup. CRYSTALLIZATION By evaporating what little water is left in the sugar syrup, crystallization takes place. Inside a sterilized vacuum pan, pulverized sugar is fed into the pan as the liquid evaporates, causing the formation of crystals. The remaining mixture is a thick mass of large crystals, which is sent to a centrifuge to spin and dry the crystals. The dried product is raw sugar, still inedible.
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REFINERY Raw sugar is transported to a Cane Sugar Refinery for the removalmolasses, minerals and other non-sugars, which still contaminate the sugar. This is known as the purification process. Raw sugar is mixed with a solution of sugar and water to loosen the molasses from the outside of the raw sugar crystals, producing a thick matter known as "magma." Large machines then spin the magma, which separate the molasses from the crystals. Crystals are promptly washed, dissolved and filtered to remove impurities. The goldensyrup which is produced is then sent through filters to remove the color and water. What's left is a concentrated, clear syrup, which is again fed into a vacuum pan. SEPARATION AND PACKAGING Once the final evaporation and drying process is done, screens separate the different sized sugar crystals. Large and small crystals are packaged and shipped, labeled as white, refined, sugar

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The sugar types in maharashtra

Name

Synonyms Production

Relative Energy sweetness content, kJ/g 1.0 17

Sugar

Sucrose

Extraction (diffusion) of sugar beets or sugar cane using hot water Degradation (hydrolysis) of wheat, potato or corn starch with acid and/or enzymes

Dextrose

Glucose

0.6-0.7

17

Fructose

Fruit sugar Sucrose is first degraded (hydrolysis or inversion) into glucose and fructose using enzymes or acid. This is followed by filtering out the fructose and enzymatic conversion of the glucose into fructose. Malt sugar Degradation (hydrolysis) of starch Extracted from whey, a byproduct of cheese production Extracted from lactose Enzymatic conversion of starch Invert Degradation (inversion) of sucrose using enzymes or acid into equal quantities of glucose and fructose Degradation (hydrolysis) of wheat starch or corn starch using acid and/or enzymes.

1.0-1.3

17

Maltose

0.5

17

Lactose

Milk sugar

0.4

17

Tagatose Trehalose Inverted sugar

0.9 0.4-0.5 1.0

6 17 17

Glucose syrup

Starch syrup, glucose

0.4-0.6

17*

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Isoglucose

Corn syrup, High Fructose Corn Syrup (HFCS)

Based on glucose syrup. Part of the glucose (42 or 55%) is converted (isomerised) into fructose using enzymes

0.8-1.0

17*

Mannitol

Hydrogenation of fructose. Hydrogenation is a chemical process where the sugar molecules (fructose) are fed with hydrogen in the form of a so-called alcohol group. This is the origin of the term sugar alcohols. Birch sugar Hydrogenation (see under Mannitol) of xylose produced from birch pulp or pulp from other deciduous trees. Hydrogenation (see under Mannitol) of lactose Hydrogenation (see under Mannitol) of glucose Enzymatic processing of sucrose Hydrogenation (see under Mannitol) of maltose Hydrogenation (see under Mannitol) of starch-based syrup with high maltose content

0.6-0.7

10

Xylitol

0.9-1.0

10

Lactitol

0.4

10

Sorbitol

0.6

10

Isomalt

0.5-0.6

10

Maltitol

0.8

10

Maltitol syrup, sorbitol syrup

0.6-0.8

10*

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Conclusion
This Industrial exposure provided us with first-hand knowledge on the organizational structures and their modes of operation in the different industries. It helped us understand and co-relate to several subjects that we learnt in class. Thus, it bridged the gap between the classroom knowledge and the real working world. We understood the values of leadership, work ethics and the importance of goal-setting. This industrial exposure proved to be an excellent source for obtaining practical management skills.

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