A STUDY ON WORKER WELFARE IN PARAG MILK

VARANASI.

Master of Business Administration (B.B.A)

Degree programmed by AKTU University, Varanasi

Submitted By :Sanchita Nilay

M.B.A 3rd Semester

Submitted To:
Mr. Ankit Srivastava

Acknowledgement
One

of

the

most

pleasant

aspects

of

writing

an

acknowledgement is the opportunity to thank all those who have

contributed to it. Unfortunately, the list of expression of
gratitude- no matter how extensive-is always incomplete and
inadequate. This acknowledgement is no exception. First of all,
I wish to express my sincere gratitude to Mr. Ankit Srivastava
Harish Chandra P.G. Collage, Varanasi.
For

Giving

me

opportunity

to

do

research

under her profound guidance. Because of her inspiring gu

idance, motivation, positive

criticism,

continuous

encouragement and untiring supervision this work could

be brought to its present shape. I would like to thank all of them who
in one way or the other have helped me.

CERTIFICATE
TO WHOM SO EVER IT MAY CONCERN

This is certify that the data given in this project report A

STUDY ON WORKER WELFARE IN PARAG MILK

VARANASI." was primarily complied, tabulated, analyzed
& presented by Sanchita Nilya, MBA VI th Final year student
of Harish Chandra P.G. Collage, Varanasi .
This project has been completed under my supervision &
guidance (in session 2015-2017).

Mr. Ankit Srivastava

Preface
The success of any business entity solely depends on how effectively does it
utilizes its optimum resources and how soon does it make
arrangements for the removal of the customers grievances. Moreover, the
company should always be ready to make necessary changes according
to the requirement in order to attract more customers so as to maintain a
substantial growth in the market. The topic given to me was:

A STUDY ON WORKER WELFARE IN PARAG

MILK VARANASI."
I have tried to put my best efforts to complete this task on the
basis of skill that I have achieved during my studies in the institute. I
have tried to put my maximum effort to get the accurate statistical
data. If there is error or any mistake in collecting the data, please ignore it.

Content
1. Introduction
2. Profile of the company & About of company
3. Objectives of company
4. Product profile:- Milk
5. Parag Milk Product :- Introduction
6. Rate of milk and milk product
7. Marketing: 8. Worker Welfare
9. Research methodology:10.
Dairy development in Uttar Pradesh
11.Data analysis :
12.
Suggestion & Recommendation
13.
Limitations
14.
Conclusion

Introduction
AN INTODUCTION OF FMCG INDUSTRY

The FMCG sector is a cornerstone of the Indian economy.

This sector can drive growth, enhance quality of life, create jobs,
and support penetration of technology. A vibrant FMCG sector can
boost agricultural product and export. It contributed to the exchequer
significantly,
disperse technology across the value chain anduser in the
product innovation. This

innovation

can

improve

Indian

Health standards.
Fast Moving Consumer Good (FMCG) industry has a long
history. However, the Indian FMCG began to take shape only
during the last fifty-odd years Today, the Indian FMCG industry
continues to suffer from a definitional dilemma. In fact, the industry is
yet to cry Stallize in terms of definition and market, size, among
others. The definitional confusion that has marked the Indian FMCG
industry is getting confounded. Some others call it the CPG
industry and some even call it the PMCG industry. The Indian
FMCG industry has suffered because of the confusion. It is an
industry which touches every aspect of human life from looks
to hygiene to palate. Perhaps defining as industry whose scope is so
vast is not so easy. The Government Is At Crossroads Not
Knowing How And Where To Slot The Indian FMCG
Industry And Unsurprisingly, The Manner In Which It Has
Treated An Industry Which Hold s tremendous

promise as

producer of goods that pervade everyday life has been only

callous. The facts that the FMCG industry is a noteworthy employer

and a major tax payer are beingignored.
The only thing that is cheering the industry are the reforms of
the nineties. Post reforms, theindustries is excited about a burgeoning
rural population whose income are rising and which is a willing to
spend on goods designed to improve lifestyle. What is needed now is
a changein the mindset of the mandarins, FMCG industry
-friendly legislation are the needs of the hour. It does not matter
whether changes are being brought about by dawning market
realitiesor the ongoing economic reforms. One thing is certain
here: The Indian FMCG industry has a promising future to look
forward to.
In terms of growth potential, the Indian market is a great horse
to bet on. With a little help and understanding from the
government, the Indian FMCG can realize its true potential. So far, it
has been a checked graph for the MNCs operating in the
Indian

FMCG

industry.

Domestic

companies

are

only

beginning to make their presence felt in the industry. It has

taken tremendous consumer insight and market savings for the FMCG
players to reach where they are today. But, the journey has only
begun.

PROFILE OF THE COMPANY

Established in the year 1992, we, Parag Milk Foods Pvt.
Ltd., have created a niche for ourselves in the domain of processing
and exporting milk products. Our organization is located in the lush
green village called Manchar in Maharashtra (60 km from Pune). We
are the ones owning the largest cow farm in India, and we are also
counted amongst the Asia's largest cheese plant. The capacity is of
around 1,000,000 liters per day
We are an ISO 9000 and AGMARK certified company, and our
products sell under the brand name of "Gowardhan" and Go. There
are three production centers named Dairy plant, Bhagyalaxmi dairy
farm and Cheese plant, but we are planning to add two more
production centres: one in Palamaner, on the outskirts of Bangalore
and another in Srirampur, Ahmednagar each with a milk processing
capacity of 500,000 liters a day. The organization is also registered
with US FDA and this is the only brand in India to have obtained the
ISO 15161 certification from New Zealand. Owing to the quality of
our products, these are demanded in areas such as North Africa,
South/West Africa, Middle East and South East Asia. The list of
our clients includes some of the renowned names such as BEL,
Morocco and Baskin Robins.
We owe our success to our mentor, Mr. VPS Malik. He has
years of experience in the domain and is well-versed with the process.

He along with the help of other team members, makes sure that the
organizational goals are met within the stipulated time frame.
Name of the organization

Lucknow prooducers

Address of the organization

Established
Registration
First Dairy Inspector
Place of Establishment

co-operative milk union ltd.

22, jopling road, Lucknow
1938
23rd march 1938
N.K. Bhargava
Initialy at char bagh, shifted to ganesh ji,

Founder
Board of Director

presently at 22, jopling Road, Lucknow

Raj Bahadur Gopal Lal Pandey
Mr. Gopal Pandey

About the company;

Organization of societies in Varanasi district was taken
up bar out, Mohanlalganj, Amausi blocks. A spear head team
from national dairy development board was posted in Varanasi,
which started functioning from April 1978 with a t
eam of 27 employees drawn from

lucknow milk 198

milk procurement cooperative societies by the year 1981,

when the operation fllod-14 programme ended. Feeded balancing
dairy, Varanasi Producers Co-operative Milk Union Ltd was set up
under operation flood-1 programmer with the specific purpose
of supplying milk of local markets and other districts. Dairies and
conversion surplus milk into various dairy products. This dairy is
situated in the middle of Varanasi. The dairy was commissioned
in April 1978 and processed the liquid milk procured from the
then milk shed comprising Varanasi, Raebareli, Barabanki and
Unnao. The purpose of establishing feeder balancing dairy, Varanasi
co was to provide remunerative m a r k e t f o r m i l k p r o d u c e d i n
the

milk

Barabanki,

shed

c o mp r i s i n g

district

of

Var a n a s i ,

Raebareli, Kanpur and Sitapur as envisaged

under operation flood-1 scheme. Thus feeder balancing dairy

was oblized to receive entire surplus milk from the rural
areas, through a n e t w o r k o f m i l k c o o p . I n 1 9 7 8 - 7 9 t h e
average

handing

of

milk

per

day

at

f b d - Var a n a s i

Producers Co-operative Milk Union Ltd was 49,300kg. With peak

handing of 1, 04,950kgin the feb. In April 1981 Varanasi

Producers Co-operative Milk Union Ltd launched pasteurized

whole milk packed
f o r l o c a l c o n s u m e r s . T h e s u p p ly

i n p o ly t h e n e s a c h e t
of milk was

gradually

extended to other local markets .

As the basic idea of establishing FBD-Varanasi Producers
Co-operative Milk Union Ltd was to convert surplus milk into
various dairy-products, this activity started in sept. 1978 with
manufacture of skimmed milk powder and ghee. The manufacturing
of table butter was started from April 1981.In view of milk production
procurement and marketing potential of Varanasi Producers Cooperative Milk Union Ltd , and expansion programme has been
undertaken by N.D.D.B. onturn basis. The target set is as under:
Increasing processing capacity from 1 lack to 3.5 liters per day.
Increasing powder plant capacity from 10 tones to 40 tones per
day.
Increasing the capacity of ghee plant from 1.m.t. to 4.m.t. per
day.
Increasing the capacity of butter manufacturing up to 16.m.t. per
day
The work of expansion has been complete in 1989.The work of
expanded dairy started functioning on full capacity in
1991-1993 year. Theliquid milk and products are selling in
the market in the brand name of PARAG. The milk product has
been marketed by P.C.D.F. luck now. The sale of liquid milk has

beencarried out Varanasi Producers Co-operative Milk Union

Ltd, Varanasi. In the year 1983 P.C.D.F. Ltd. started working
under Operation FloodII (White revolution) s c h e me . M o s t ly
unit milk Sahakari Board where connected under
O p e r a t i o n F l o o d I I , having the name Dugdh Utpadak
Sahakari Sangh (D.U.S.S.) Ltd. P.C.D.F. Ltd. takes royalty
o f c o m m o n b r a n d n a m e PAR A G a n d a l l t h e
i m p o r t a n t p o l i cy t a k e n
by P r a d e s h i k C o o p e r a t i v e D a i ry F e d e r a t i o n L t d . W h
o mo n i t o r s t o a l l t h e D .U . S . S . L t d . i . e .

Var a n a s i ,

Kanpur, Varanasi PARAG provides hygienic, nutritious

milk and milk product. In the year 1983 Operation Flood
II scheme was launched, the main objectives of the Operation
Flood were following
To collect the milk directly from the producers (Villagers
through society).
To insure the supply of quality milk collected from the villagers
which being sold inthe market area of city.
To save the producers, villagers and the customers from the
middle man.
The milk is collected firstly to the society level then it comes to
D.U.S.S. level finelyit comes under the state level i.e.
federation.

OBJECTIVE OF THE STUDY

The most important objective of the project is that it is obligatory on
the part of the student of M.B.A. program to undergo the convention
of the business administration in the partial fulfillment of M.B.A.
degree besides, project study is a sort of practical training of eight
weeks thus the student are benefited by undertaking such a study as it
helps organization in overcoming administrative, financial, marketing
and other problems whatever they may be interested in for the sake of
simplicity the objectives of this study can be classified under three
heads:

PRINCIPAL OBJECTIVE
To find out the various strategies to be adopted by Parag &
Amul to counter each others sales in Varanasi .
To find various ways to increase their sales in varansi.
To discover the various factors which hurdles people to take
Parag products & packet milk.
To compare their distribution techniques & suggest possible
methods to improve the efficiency.
To identify various factors which motivates people to use Parag
products & packet milk.
To discover the main reason beyond shifting of customers from
Parag milk.

PRODUCT PROFILE
MILK PRODUCTS ;
(1) Butter ;
It contains less than 80% milk fat and more than 15% moisture and
high acidity. It is prepared exclusively from milk cream of curd of
cow or buffalo milk without the addition of salt, color or any
preservative and is intended for cooking or for preparation of Ghee.
(2) Ghee ;
About 43% of total quantity of milk produced in India is
manufactured first into butter and then converted into Ghee. Bulk of
Ghee is derived from buffalo milk because it is richer i n f a t t h a t
cow milk. In Parag surplus butter is mutted in steam
j a c k e t k e t t l e s . Wh i c h a r e equipped with mechanical stirrers and
heated with steam till the moisture is removed.

(3)Paneer ;
In Parag, Paneer is produced by the traditional method in which
citric acid is added tothe boiled milk and the milk immediately gets
adulterated and water is separated and paneer is obtained. It contains
less than 50% frat of more than 60% moisture.
(4) Others ;
Skimmed milk powder, cake and khoya are other products
produced by Parag.

Future Products
Some new products like coffee powder, ready to make icecream powder, baby food and other milk drinks are in the testing
stages.

PARAGS MILK PRODUCTS:a.

b.
c.
d.

Butter available in 20 gm., 100 gm., and 500 gm. packs.

Pure Ghee available Kg.
Paneer - vailable in 100 gm.
Skimmed milk powder - in 500 gm. cartons & 200 & 500 gm.

plastic bottles.
e. The Mother Dairy in Calcutta markets mishti doi and dah I in a
similar fashion.
f. Dairies in Punjab and Haryana market paneer and kalakand
(also, lately, milk cake).
g. Cooperative dairies in Tamil Nadu, Andhra Pradesh and
Karnataka also sellmakkhan (butter), khoa, peda(a form of
sweetmeat) and kulfi
h. Warana and Mahanand dairies in Maharashtra are also
marketing shrikhand through their sales outlets.

Products
Parag-Forms of Goodness & Purity Parag is a brand name for a
range of milk products manufactured & distributed by PCDF. The
total product range under the Parag brand name include Ghee, Table
Butter, Skimmed Milk Powder (SMP), Whole Milk Powder (WMP),
Dairy Whitener & an array of indigenous products like Paneer,
Mattha, Flavoured Milk, Curd, Peda, Milk Cake, Khoa besides all
varieties of milk.
The name Parag has become synonymous with high standards of
hygiene & quality. This is because the products are processed using
the most modern technology & sophisticated machinery. Quality is
controlled at as many as five stages under the close observation of
trained technicians and all products conform to highest standards. As
a result, the products retain their natural purity & goodness. And the
goodwill & loyalty of its consumers.

Parag Products List

S.no. Product

Packing

1.0

Liquid Milk

1.1

PARAG Gold (F.C.M.)

5 Ltr, 1 Ltr, 500 ML

1.2

PARAG TAZA (Tonned)

1 Ltr, 500 ML, 180 ML

1.3

PARAG LITE (DTM)

500 ML, 200 ML

1.4

Parag Super Milk

500 ML

1.5

Homoganised Standerd Milk

Loose

1.6

Standerd Milk (Loose)

Loose

2.0

GHEE

2.1

Poly Pack

1000 ML, 500ML, 200 ML

2.2

Sika Pack

1000 ML, 500ML

2.3

Tin (Agmark & Non Agmark) 15 Kg

3.0

Table Butter

500Gm,100Gm,50Gm,20G
m

4.0

Paneer

1 Kg, 200 gm, 100 gm

5.0

Peda

250 gm

6.1

Sweet

200 ml, 100 ml

6.2

Plain

200 ml, 100 ml

7.0

Flavoured Milk

7.1

Plain

200 ml

7.2

UHT

200 ml

8.0

Curd Milk (Mattha)

200 ml

9.0

Chhach

500 ml

10.0

Kheer

10.1

Rice kheer

100 ml

10.2

Chhena kheer

100 ml

11.0

Besan Laddoo

250 gm

12.0

Khoya

1 Kg, 500 gm

13.0

Rasgolla

1 Kg, 500 gm, 200 gm

14.0

Gulab Jamun

1 Kg, 500 gm, 200 gm

15.0

Kalakand

1 Kg, 500 gm, 250 gm

16.0

Rajbhog

500 gm, 250 gm

QUALITY CONTROL
Quality control is an essential and most important department
for any manufacturer. Today every organization has efficient
quality control system. Quality control is depend upon only practical
(Survey

Analysis

and

Right

Procedure).In

D.U.S.S.

Ltd.

VARANASI at reception point of milk from different societies

(Producers Villagers) Milk is collected and basic test are carried out
quickly after cleaning it is send for further processing. Finally
after pasteurization three type of milk obtain that is Full
cream milk. T oned Milk, Janta Milk. Milk procedure out through
some stages----------------------

1. ORGANO LEPTIC TEST

It passes through three stages this is the first type of testing milk.
Seeing
Smell
Testing
INTRODUCTION: MILK
Milk is a whole, fresh, clean, lacteal secretion obtained by complete milking of
one or more healthy milk animals, excluding that obtained within 15 days before
and 5 days after calving or such periods as may be necessary to render milk
practically colostrums free and containing minimum prescribed percentages of
milk fat and milk solids not fat(SNF). The price of milk is determined by its fat
and SNF contents. Milk is an ideal food for all. It is rich in carbohydrate like
lactose, proteins mainly casein and fat. Further minerals like calcium,
phosphorus, sodium, potassium and magnesium and present inappreciable
quantities.Milk provides considerable quantity of thymine, riboflavin, niacin,
pyridoxine, pantothenic acid, biotin, folic acid and vitamin B12.

MILK COMPOSITION
CONSTITUENTS
Water
Total solid
Fat
Snf
Protein
Lactose
Ash

COW MILK %
86.36
13.64
4.90
8.74
3.40
4.6
0.74

BUFFALO MILK%
83.22
16.78
7.30
9.49
3.8
4.9
0.78

Properties of milk
Acidity
pH
Density
Avg. Specific gravity
Microbial load

0.12-0.15
6.4 - 6.8
15.6 16.00
1.028 -1.032
30000 /ml

Process of milk at parag dairy

Raw milk Receiving
dock
Grading sample and
testing
Weighing and filtration

Chilling ( 50c or below)

raw milk
storage
Cream separator
0
Pasteurization
+20c)HTST(78 c

Pasteurized milk
storage

Cream white
Butter

Cream storage tank

Pouch machine balance tank

Crating and cold storage

Standardization of Milk

Milk is standardized in three standard of packaging of

500ml/1000ml pouch at parag dairy.
1. Full cream milk
2. Toned milk
3. Skimmed milk
s.no.

Content

1.
2.

Fat %
SNF%

Full cream
milk
6%
9%

toned
milk
3%
8.5%

Skimmed
milk
Nil
8.7%

Butter
Process flow chart :

Receiving
cream
Packaging
& storage

Steriliza
tion

Salti
ng

Washi
ng

Standardizati
on (35%
-40%) Fat

Churni
ng

Pasteuriza
tion (820c
-830c)

Aging
(5-100c)

Coolin
g
(5-

Analysis of quality Butter

Standard for quality of Butter; 80%fat 16%moistures
+1%curd+Anneto.
S.No. Property
1.
Moistures

Test
Heat 10gmof butter cover
hot plate and remove the

64.64gm

moistures by continuing

Final wegt

heating.
Place the beaker in

2.

Fat%

Salt%

moistures

Moistures
Initial wegt-

Take the precipitated

64.64gm
Final wegt

times with 20mlpetrolieum

-54.63gm

ether and decant it.

Fat%-80.3%

Dissolve the ppt

vol. upto250ml and take
17.6ml of this soluation.
Add 0.5ml of K2Cr2O3

Process flow chart:

Total moistures1.77%

distilledwater. Make up

Curd :

-62.86gm

desiscator to absorb the

sample without moistures .

Wash the sample three

3.

Observation
Initial wegt-

Titrate vol.=2.2ml
%salt=2.2%

Receivin
g milk
Packaging
& storage

Filtrati
on

Preheat
ing
Salti
ng

Washi
ng

Pasteuri
zation
(820c-

Standar
dization

Churni
ng

Aging
(5-100c)

Analysis of quality curd

Standard for quality of curd acidity should range for 0.6 to
0.82
S.No Propert
.
1.

y
Acidity

Test

Observation

Take 20 ml D/W in a beaker

Acidity

and add 9gm of curd to it.

Dissolve the mixtures and add

=9MV/W

drop of phenolphthalein

W=9gm,

indicator and titrate with N/10

V=7.7ml,

NAOH till light pink color.

Note the reading.

Recipes

M=0.1,

Acidity
=0.77

Coolin
g
(5-

Food item from parag milk:

Parag Milk is pasteurised, good quality, nutritious & free from all type
of preservatives and adulterants. It is itself a good drink for all ages of
Life. It can be also used for preparing a number of delicacies
recipes.Few nutritious items are as below :
Milk Shake
Lassi
Kulfi
Fruity Kulfi
Chenna Burfi

Food Item from Parag Milk Product

Different delicious and nutritious food items can be prepared from
Parag Milk Powder, Khoa & Ghee and Paneer.
Long Gourd Kheer
Kheer from Carrot
Gulab Jamun
Shahi Kofta
Fried Masala Parag Paneer Cuops
Paneer Stuffed Capsicum

Rate of milk and milk product

Rate of milk & mil product

F.C.M.
Toned milk
Janta milk
Loose milk (In cants)
Ghee /1lit pack
Butter 100gm
Butter 500gm
Paneer
Mattha (200ml)
Dahi

Agent rate

Consumer

25.5P/L
20.00P/L
17.00P/L
19.00P/l
215.00
15.00P/L
72.50P/L
147.00P/Kg
4.50P.P.
9.00P.CUP

rate
27.00
22.00
18.00
20.00
250.00
20.00
90.00
170.00
5.00
10.00

Marketing Activities
The organization derives its strength from its marketing policy
whereby a two dimensional marketing system is adhered to. Of this,
one is centralised activity undertaken by the federation and the other
is decentralised activity undertaken directly by the milk unions in
their local market.

Under the centralised activity, marketing of major milk products is

done through the Regional Marketing Offices (RMOs). are located at
Meerut, Varanasi & Varanasi . A wide sales network is spread
throughout the state a large number of retail outlets are being catered
every day.
The decentralised marketing encompasses mainly milk marketing in
local & adjoining towns controlled directly by the milk unions. In
addition, sales of indigenous milk products is also ensured by them.
Their clientele include several prestigious institutions in Uttar Pradesh
& Delhi besides the Indian Army.
An extensive & intensive marketing infrastructure provides ample
scope for tie-ups in marketing of quality products. The reach & depth
of our marketing infrastructure provides the right platform to launch/
distribute products in the state.

Marketing Mix
I n ma r k e t a s t h e r e ma ny ty p e s o f p r o d u c t s a r e
available

so

it

b e c o me s

d i ffi c u l t

for

the

marketers to peruse the right segment market so th

a t t h e y c a n p o s i t i o n t h e i r p r o d u c t effectively

to

target

customer. In order for this they use mix of tools of marketing, which
is, know as marketing mix. Marketing mix is a set of marketing tools
that the firm uses to peruse its marketing objectives i n t h e t a rge t
m a r k e t . Th e s e s t o o l s c a n b e c l a s s i f i e d b r o a d ly i n t o
f o u r P s o f ma r k e t i n g , Product, Price, Place, and Promotion.

Marketing Mix

Product
Variety

PRICE
List Price

Quality

Discounts

Design

Allowances

Brand
name

Credit Norms

PALCE
Channels

PROMOTI
ONS

Coverage

Advertisement

Locations

Sales Force

inventory

Public Relations
Direct Marketing

TARGET MARKET

Farmer

Village cooperative
societies (with

Village
cooperative
societies
(without

Local
restaurant/o
ther milk
related

Chilling plants

Network
services
Veterinary
Services

Milk sold to
village and
local
resident

Milk processing
union &
warehouses

Animals
Husbandry
Animals feed

GDUSL
Warehouse

Factory
Milk cain
Producers

Warehouse and C
&S

Agriculture
University
Rural
Management
Institute
Trucking

Retailer

Home
delivery
contractor

TARGET MARKET
FARMERS
Village

Cooperative

Cooperative

Societies

Societies

(with

(without

Chilling
Chilling

Units)

Village

Units)

Local

Restaurants/Others Milk Related Business Milk Sold to Village and

Local Residents Milk Processing Union& Warehouses GDUSL
Warehouses Warehouses and C & SChilling Plants Home Delivery
Contractors Retailers Network Services Veterinary Services. Animal
Husbandry.Animal Feed Factory. Milk Can Producer. Agriculture
University. Rural Management Institute. Trucking Facilites.

WORKER WELFARE
Worker welfare activities benefit not only the workers but also
the management in term of greater industrial efficiency
Introduction
Worker play a very important role in the industrial production of the
country. The human resource managers are really concerned with the
management of people at work. It is necessary to secure the
cooperation of Worker in order to increase the production and earn
higher profits. The of Worker force is possible only when the are fully
satisfied with their employer and the working condition on the job. In
the course of time with the introduction of the concept of Human
Resource Management ,psychological researches convinced them that
the workers required some thing more important. In addition to
providing monetory benefits, human treatment given to employee
play a very important role in seeking their cooperation.
Worker welfare a review
There are various aspects of Worker welfare in India but social
security is consider one main of them in other words we can say
social security is one of the pillars on which the structure of a welfare
state rests, and it constitutes the hard core of social policy in most
countries. It is through social security measures that the state attempts
to maintain every citizen at a certain prescribed level below which no
one is allowed to fall. It is the security that society furnishes through

appropriate organization, against certain risks to which its members

are exposed (ILO, 1942). Social security system comprises health and
unemployment insurance, family allowances, provident funds,
pensions and gratuity schemes, and widows and survivors
allowances. The essential characteristics of social insurance schemes
include their compulsory and contributory nature; the members must
first subscribe to a fund from which benefits could be drawn later. On
the other hand, social assistance is a method according to which
benefits are given to the needy persons, fulfilling the prescribed
conditions, by the government out of its own resources. The present
section reviews Worker welfare activities in India with particular
emphasis on the unorganized sector. Although provisions for
workmens compensation in case of industrial accidents and maternity
benefits for women workforce had existed for long, a major
breakthrough in the field of social security came only after
independence.
The Constitution of India (Article 41) laid down that the State shall
make effective provision for securing the right to public assistance in
case of unemployment, old age, sickness and disablement and in other
cases of underserved want. The Government took several steps in
compliance of the constitutional requirements. The Workmens
Compensation Act (1926) was suitably revised and social insurance
programmes were developed for industrial workers. Provident funds
and gratuity schemes were introduced in most industries, and
maternity

legislation

was

overhauled.

Subsequently,

State

governments instituted their own social assistance programmes. The

provisions for old age comprise pension, provident fund, and gratuity
schemes. All the three provisions are different forms of retirement
benefits.
(Gratuity is a lump sum payment made to a worker or to his/her heirs
by the company on termination of his/her service due to retirement,
invalidity, retrenchment or death ).
Concept of Worker welfare
The concept of Worker welfare is flexible and elastic and differs
widely with time, region, industry, social values and customs, degree
of industrialization, the general socio-economic development of the
people and the political ideologies prevailing at a particular time . It is
also molded according to the age-groups, socio-cultural background,
marital and economic status and educational level of the workers in
various industries In its broad connotation, the term welfare refers to a
state of living of an individual or group in a desirable relationship
with total environment ecological, economic, and social.
Conceptually as well as operationally, Worker welfare is a part of
social welfare which, in turn, is closely linked to the concept and the
role of the State which is applicable in verka plant. The concept of
social welfare, in its narrow contours, has been equated with
economic welfare. As these goals are not always be realized by
individuals through their efforts alone, the government came into the
picture and gradually began to take over the responsibility for the free

and full development of human personality of its population. Worker

welfare is an extension of the term Welfare and its application to
Worker. During the industrialisation process, the stress on Worker
productivity increased; and brought about changes in the thinking on
Worker welfare.
In its broad connotation, the term welfare refers to a state of living of
an individual or group in a desirable relationship with total
environment ecological, economic, and social. Conceptually as well
as operationally, Worker welfare is a part of social welfare which, in
turn, is closely linked to the concept and the role of the State. The
concept of social welfare, in its narrow contours, has been equated
with economic welfare. Pigou defined it as that part of general
welfare which can be broughtdirectly or indirectly into relations with
the measuring rod of money (Pigou, 1962). According to Willensky
and Labeaux, social welfare alludes to those formally organised and
socially sponsored institutions, agencies and programmes which
function to maintain or improve the economic conditions, health or
interpersonal competence of some parts or all of a population
(Willensky and Labeaux, 1918). As these goals may not always be
realised by individuals through their efforts alone, the government
came into the picture and gradually began to take over the
responsibility for the free and full development of human personality
of its population. Worker welfare is an extension of the term Welfare
and its application to Worker. During the industrialisation process, the
stress on Worker productivity increased; and brought about changes in

the thinking on Worker welfare. An early study under the UN

observed as follows in our opinion most underdeveloped countries
are in the situation that investment in people is likely to prove as
productive, in the purely material sense, as any investment in material
resources and in many cases, investment in people would lead to a
greater increase of the flow of goods and services than would follow
upon any comparable investment in material capital. The theory that
welfare expenditure, especially expenditure on health and education,
is productive investment has led to the view that workers could work
more productively if they were given a fair deal both at the work
place and in the community. The concept of Worker welfare has
received inspiration from the concepts of democracy and welfare
state. Democracy does not simply denote a form of government; it is
rather a way of life based on certain values such as equal rights and
privileges for all. The operation of welfare services, in actual practice,
brings to bear on it different reflections representing the broad cultural
and social conditions. In short, Worker welfare is the voluntary efforts
of the employers to establish, within the existing industrial system,
working and sometimes living and cultural conditions of the
employees beyond what is required by law, the custom of the industry
and the conditions of the market The constituents of Worker welfare
included working hours, working conditions, safety, industrial health
insurance, workmens compensation, provident funds, gratuity,
pensions, protection against indebtedness, industrial housing,
restrooms, canteens, crches, wash places, toilet facilities, lunches,

cinemas, theatres, music, reading rooms, holiday rooms, workers

education,

co-operative

stores,

excursions,

playgrounds,

scholarships and other help for education of employees children.

and

RESEARCH METHODOLOGY

Research:The study of research method provides the knowledge and skills

needed to solve the problem and meet the challenges of the fast-based
decision. In Marketing environment, we define Business research as a
systematic inquiry whose objective is to provide information to solve
managerial problem.

RESEARCH METHODOLOGY

Market reseaearch problem

Statement of the problem
Research objectives
Preliminary investigation
Focus of the study
Study design
Sampling
Nature of data
Meaning of data collection
Survey instrument
Process of data collection

MARKETING RESEARCH PROCESS:

Marketing research is the systematic design, collection, analysis and
reporting of data and finding relevant to a specific marketing situation
facing the company.

Marketing Research Process

Define the problem & research objective
Develop the research plan
Collect the information
Analyze the information
Present the finding
Make decision

Step 1: Define the problem & the research objectives

The 1 step in research is formulation a research problem. It is most
important stage as poorlydefined problems will not yield useful
results also the marketing management must be carefulnot to define
the problem too broadly or too narrowly. In order to identify the
research problem, 3 categories of symptomatic situations, namely,
overt difficulties, latent difficulties and unnoticed opportunities
should be studied over difficulties are those which manifest
themselves. Latent difficulties are those which are not so apparent and
which, if not checked, would soon become evident unnoticed
opportunities indicate the potential for growth in a certain area of
marketing. Such opportunities are not clearly seen and done effort is
required to explore them.

Step 2: Develop the research plan

Designing a research plan calls for decision on data sources, choice of
research design, research approaches, research instruments, sampling
plan and contact methods.
Step 3: Collect the information
have collected the information over a period of 45 days and from
various locations in Meerut region.
Step 4: Analyze the information
After the process of gathering information completed I tabulated the
data and extracted the finding from the survey.
Step 5: Present the finding
Finally findings is to be presented along with was recommendations

Step 6: Make the decision

The last step is of making the decision
STATEMENT OF THE PROBLEM:
The present paper aims at finding the institutional consumer behavior.
The research problem investigated here in has been precisely defined
asStrategies to be adopted by parag tocounter amul milk sales
in Luck now.

RESEARCH OBJECTIVES:
1. To find out the various strategies to be adapted by Parag of milk
Sales Promotionin varanasi.
2. To find various ways to increase the sales of Parag milk in
varanasi region.
3. To discover the various factors which hurdles people to take
Parag milk.
4. To identify various factors, which motivates people to use Parag
milk.
5. To discover the main reason for shifting of customers from
Parag milk to others.

FOCUS OF STUDY:
This study mainly focuses on:-1. The satisfaction level of
consumer

and

retailer.

The

study

based

on

the

feedback collected from the filled questionnaire. 2.Whether the

retailer and consumer satisfied with the supplied product or
not.3.If customer is satisfied up to what extent & if is not
satisfied why, what is the reason behind this.

Sampling:

I used Random Sampling because from a finite population

refer to that method of s a m p l e s e l e c t i o n w h i c h g i v e s e a c h
o f p o s s i b l e s a mp l e o f c o mb i n a t i o n a n e q u a l p r o b a b i l i ty
of

being

picked

up

and

each

item

in

the

entire

p o p u l a t i o n t o h a v e a n equal chance of being included in the

sample.

Sample:The data has been collected by selecting a sample size of 100 sellers
and 250 consumers, and various sampling techniques has been used to
collect data. sampling techniques which has been data used in.

DAIRY DEVELOPMENT IN UTTAR PRADESH

(AT A GLANCE)
U.P. is the highest milk producing State in India having a share of
18% of the total production of the country. The per capita availability
of milk has gone up to 224 grams. Dairy development programme is
being implemented in State through the following sectors:
Cooperative Sector
Private Sector

Cooperative Sector:In the year 1917 saw the advent of the First Co-operative Milk
Society at Katra, VARANASI. It was unfortunate that no special
efforts were made in this direction for the n e x t t w o d e c a d e s .
It was then
PRODUCERS

in the year 1938

CO-OPERATIVE

MILK

VARANASI
UNION

was

established. In the coming years Luck now, Varanasi, Kanpur,

Haldane, Nainital and Varanasi Milk Unions saw the light of the day.
To a c c e l e r a t e t h e p a c e o f D a i r y D e v e l o p m e n t i n t h e S
t a t e a S t a t e L e v e l a p e x autonomous unit

PRADESHIK COOPERATIVE DAIRY FEDERATIN

LIMITED was established in the year 1962. Initially the
federation played the role of a Technical Advisor. As years
went by PCDF Ltd. became proficient and was given the World
Bank assisted Operation Flood Programme in the State. Objectives of
the of Programmed;
1. Capturing a dominant share of the urban milk
market, hitherto served by a multitude of small milk
vendors.
2. Crating a procurement network to link numerous cooperative
producer societies different milk shed areas to the organized
urban dairy industry.
3. Upgrading the milk production capacity of Indian bovine
stock

through a programmed of crossbreeding, veterinary

services and auxiliary activities.

QUALITY CONTROL
Quality control is an essential and most important department
for any manufacturer. Today every organization has efficient
quality control system. Quality control is depend upon only practical
(Survey

Analysis

and

Right

Procedure).In

D.U.S.S.

Ltd.

VARANASI at reception point of milk from different societies

(Producers Villagers) Milk is collected and basic test are carried out
quickly after cleaning it is send for further processing. Finally
after pasteurization three type of milk obtain that is Full
cream milk. Toned Milk, Janta Milk. Milk procedure out through
some stages--------------1. ORGANO LEPTIC TEST
It passes through three stages this is the first type of testing milk.
Seeing
Smell
Testing

Data Analysis
Q1. Who are using companys product?
Customer Type

No. of customer

New

74

Old

26

Grand Total

100

Figure: 1
No. of Customer

26%

New
Old

74%

Interpretation:I took 74 respondents out of which 60 are old clients and 26 are new
entries.

Q2. Old Customers are using which product of the company?

Product
Go-cheez

Old using Which Products of

company?
28

Gowardhan Pro-cheese

Go-slice

Mozzarella Cheese

14

Go Processed cheese

Grand Total

60

Figure: 2
Old using Which Products of commpany ?

Go-cheez

3%

Gowardhan Procheese

23%
47%

Go-slice
Mozzarella Cheese
Go Processed
cheese

12%
15%

Interpretation:Out of 60 old clients25 using Go cheez, 9 using Gowardhan Cheese,

2 using Go Processed Cheese, 14 using Mozzarella Cheese and 7 using Go-slice

Q.3 which type of outlet?

Outlet Name

Which type of Outlet

Fast Food

20

Bakery

10

Restaurant

Pizza

12

Caf

Other

12

Grand Total

59

Which type of Outlet

Fast Food
Bakery

20%
34%

2%

Restaurant
Pizza
caf

20%

Other

7% 17%

Figure: 3

Interpretation: From collected data 20 are Fast food, 10 are Bakery, 4 are Restaurant, 12 Pizza out lets, are
caf and 12 are other clients.

Q4. New clients using which Companys product?

Company/Brand Name
Amul-cheese

New clients Using which Companys

product
113

Vimal

25

Delicious

Other

27

Grand Total

172

New clients Using which Companys product

Amul-cheese

16%

Vimal

4%

Delicious

15%
66%

Other

Figure: 4

Interpretation: From new entries 113 are using Amuls Products, 25 are using Vimals Product, 7 are using
Delicious Products, and 27 are using other company.

Q5. Rate Companys service? (By old clients)

Satisfaction Level
Highly Dissatisfied
Neutral
Somewhat satisfied
Highly satisfied
Grand Total

Rate company's service ( By old

customer)
5
10
11
34
60

Figure: 5
Rate company's service ( By old customer)

8%

Highly Dissatisfied

17%

Neutral
Somewhat satisfied
Highly satisfied

57%
18%

Interpretation:Out of 60 old clients, 5 reviewed that they are highly dissatisfied with
companys service, 10 reviewed that they are neutral, 11 reviewed that they are somewhat
satisfied with companys service and 34 reviewed that they are highly satisfied with
companys service.

Q6. Where do company stand vs. Competitors?

Table: 6
Row Label
Much better than
competitors
Somewhat better than
competitors
Neutral

Company stand VS.

Competitors
34
13
10

somewhat worse than

competitors
Highly Dissatisfied

Grand Total

60

Interpretation:Interpretation: Out of 60 Old clients, 34 Reviewed that much

better than competitors, 13 Reviewed that somewhat better than competitors,
10Reviewed that Neutral,2 reviewed that somewhat worse than competitors and
Highly dissatisfied.

Q7. Demand of sample in Old Clients?

Type of product

Mozzarella

Sample Required Old

Customer
8

Go-slice

Gowardhan-Ghee

Gowardhan processed
cheese
No

4
35

Grand Total

60

Sample Required Old Customer

Mozzarella

13%

Go-slice

13%
58%

8%
7%

Gowardhan-Ghee
Gowardhan
proceesed cheese
No

Figure:

Interpretation: Out of 60 old clients 25wantsample in which 8wantMozzarella, 8 wantGo

Slice,5 want Gowardhan Ghee and 4 Gowardhan Processed cheese.

Suggestion & recommendation

1. Parag should change the packing of as it is not attractive and do
not seems to be standardand hygienic.
2. Parag should make 24hour availability of milk In the
3.
4.
5.
6.

market in order to improve their Sales.

Parag should offer home delivery services to Increase sales
Parag milk should be kept available at every shop.
Parag should offer refrigerators On installments to retailers.
Parag should give emphasis on Punctuality and regularity in the

Supply of milk.
7. Parag offer promotional schemes to retailers as is done by Amul.
8. Parag should offer some extra benefit to his customer and
supplier.
9. Parag should provide chilling equipments to their retailers
at low cost for storing their products.
10.
Parag should give emphasis on Punctuality and regularity
in the Supply of milk.
11.
Parag offer promotional schemes to retailers as free
sample, gift packs etc.
12.
The organization should proper arrangement of milk at the
time of festivals etc.

13.

Parag should provide home delivery facility to their

consumers.
14.
Parag should launch some new products also.
15.
Parag should emphasize on provide better quality
than others instead of increasing the sale.
16.
Parag should increase the number of retail shops,
where the retail shops of parag is notavailable.
17.
Parag should emphasize on advertisement also.

Limitation
Nothing in this universe is freefrom Limitations andpresent project is n
ot an Acceptation to it. Due to certain restrictions on the part of
potential customers as well as actual customers and Suppressed and
based responses from them, appropriate Figure for relevant data and
their interpretation Precisely this has been my personal experience
while Carrying out the present study. Some of the limitations I found
and difficulties encountered can be enumerated as under: Annual
reports and journals in the company was not readily available. Due to
time and budgetary constraint, the sample size was restricted. The
salesmen at the outlets showed their discontent with the tight schedule.
Most of the retail respondents showed their discontent with the
company for its unsystematic distribution, replacement, short supply,
incentives, margin and so they were reluctant to talk about the
company.
People of the region were not conscious about the survey, so they
were not muchsupportive.
Near about 30% population of the city takes the service of
servants to bring their milk from market and reason for their
brand selection was not known.
Many people do not know themselves why they use any
particular brand as their answer was we use brand because

we

like

it

so

the

actual

reason

behind

their liking was not confirmed.

Many retailers do notlike to interact because of their business.
People are not interested to fill questionnaire as they think it
wastage of time, this is again because of less scope of research in
India

Conclusion
After detailed survey of Market I have reached to the following
conclusions:-No doubt PARAG holds a Market share of 85% in case
of milk in Varanasi. But at the same time PARAG should not forget
that AMUL is very old company and has created an image of trustand
faith in the minds of people, and in the near future there could very
strong competition between the two companies, keeping that in view I
suggest PARAG to adopt following strategies to encounter AMUL
sales:
1. PARAG has to maintain quality of the milk and try to improve
it.
2. The organization has to work in such a way so as to reduce the
cost of milk which in turn will result in reduction in price.
3. Price should be reduced at least one rupee as compared to
AMUL.
4. The packing of the product should be more attractive as
compared to AMUL, because during survey it was observed that
packing attracts many customers.
5. The milk should be available for twenty-four hours.
6. PARAG should give their retailers Refrigerators on installments
for which many of the retailers are ready to pay; many
of retailers

are not

keeping

refrigerators

because

of

unavailability of refrigerators.
7. Possible to ensure 24hour milk availability in market, which not
found in moat cases.
8. Steps should be taken to ensure 24hour availability of milk.

9. At many locations there is unavailability of milk, retailers

should be motivated to work with parag.
10. Amul is using more advertising measures than parag; parag
should also make use of advertisement.
11. Amul is offering verity of milk like tone milk, pasturised
milk, milk powder and many.
12. Sales promotional measures

Should be

taken

to cover up

retailers, because duringsurvey it was observed that many

customers use milk which is available at their nearest shop
irrespective of brand.
13. The polybags used by parag are less attractive and many written
things are invisible, as many customers complained that the poly
bags used by parag seems unstandard, unsecured and unhygenic.
therefore parag should mostly change packaging of milk.
14. Parag should support their milk bags with customer care number
s to invite complaints, querries, questions and suggestions from
customers as done by Amul.
15. Parag should also keep inviting complaints from retailers also
And try to solve problems faced by them.
16.
Parag should adopt the home delivery system, because
during survey most of the Customers suggested for home
delivery of milk.