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Stress is a major obstacle in the way of the employees which reduces the
talent of the employees .it is also responsible for accidents and suicides of the
employees .it is also responsible for organizations low production . Everything
is because of the negative stress in the employees all over the world. This stress
should be managed. To reduce the stress among employees so that the
complete talent of the employees is utilized for the organization and to reduce
stress levels in the employees so that they can prove themselves. In this nutrine
confectionery stress levels of the employees is studied so that their skills are utilized
completely and to reduce stress levels among employees.
D!INITION" O! "TR""
Stress as a persons adaptive response play stimulus that places e#cessive
psychological and physical demands on $him or her%
& RIC'( ). *RI!!IN+
Stress as a dynamic condition in which an individual is confronted with
an opportunity, constraint, or demand related to -hat he or she desires and for -hich
outcome is perceived to .e .oth uncertain and important.
&"T/0N / RO11IN"+
"CO/ O! T0 "TUD(
The !""# is the manufacturing and $ar%eting of confectionery
products since &'(. $ar%et research and product )uality and range have been
the %ey factors of success. !utrine confectionery company limited *!""#+ is
the flags ship company of nutrine group spanning diverse products and services
li%e confectionery, fruit bars, chewing gum, granite mar%eting and surface
transport. !""# was established in &'( by late ,.-. .eddy a graduate from
national /niversity, 0dyar, *$adras+. The chanedor of this university then was
Sri. .abindranath Tagore, !oble laureate. !""# was started as a small
$anufacturing unit to produce different type of candies.
(
ND !OR T0 "TUD(
Stress causes low production and low performance for industries in
order to increase the productivity, improve their performance and also to
study the problems faced by the employees.
1ence a study on stress management is needed. So 2 have chosen
stress management as my topic in !utrine confectionary company.
3
O12CTI3"
To analyse the level of stress faced by the employees.
To %now the stress levels faced by the employees during their wor%ing
hours
To %now what are the techni)ues they are using to overcome the stress
4
4T0ODO5O*(
2nformation gathered both from primary and secondary sources
of data to realize the objective of study.
/RI46R( D6T6
5rimary data is the data that is a collected freshly and it is not
e6isted already and this can be collected through )uestionnaire, personal
observation and 2nterviews.
"COND6R( D6T6
Secondary data means the data that has already been available The
secondary data can be gathered from official records, broachers, office files,
annual reports, 2nternet and also through discussion with concerned officers
'
INDU"TR( /RO!I5
Introduction to chocolate or confectionery
"andy bars, $il% sha%es, coo%ies flavored coffee, even cereal and
$edicine chocolate is a %ey ingredient in many foods infact it ran%s as the
favorite flavor of $ost 0mericans and yet few of as %now the uni)ue origins of
this popular treat.
The story of chocolate spans more than (777 years and now circles the
globe. The tale began in the tropical rain forest of central and South 0merica
where cacao *%ah %ow+ first grew. "hocolate is made from the seeds of the
cacao tree.
Chocolate 0istory
The tasty secret of the cacao *%ah %how+ tree was discovered (777 years
ago in the tropical rain forests of the 0mericans. The pods of this tree contain
seeds that can be processed into chocolate. The story of how chocolate grew
from a local $esoamerican beverage into a global sweet encompasses $any
cultures and continents.
The first people %nown to have made chocolates were the ancient
cultures of $e6ico and "entral 0merica. These people including the $aya and
0ztecs $i6ed ground cacao seeds with various seasoning to ma%e a spicy,
frothy drin%.
#ater, the Spanish con)uistadors brought the seeds bac% home to Spain,
where new recipes were created. Eventually, the drin%s popularity spread
through out Europe. Since then, new technologies and innovations have
charged the te6ture and taste of chocolate, but it still remains one of the worlds
favorite flavors. Select which part of chocolates long history youd li%e to
e6plore first.
8
INTODUCTION7 Chocolate8s 0istory at a glance.
Chocolate8s roots in 6ncient 4esoamerica
9e tend to thin% of chocolate as a sweet candy created during modern
times. ,ut actually, "hocolate dates bac% to the ancient peoples of
$esoamerica who drin% chocolates as a better beverage.
:or these people, chocolate wasnt just a favorite food ; it also played
an important role in their religious and social lives.
The ancient 4aya gre- cacao and made it into a .everage
The first people clearly %nown to have discovered the secret of cacao
were the classic period $aya *('7 ; &77 ".E<0.=>+. The $aya and their
ancestors in $esoamerica too% the tree from the rain forest and grew it in their
own bac% up roll, where they harvested, fermented, roasted and ground the
seeds into a paste.
9hen $i6ed with water, "hile peppers, corneal, and other ingredients,
this paste made a frothy, spicy chocolate drin%.
The 6ztecs adopted cacao
,y 477, the 0ztec empire dominated a sizeable segment of
$esoamerica. The 0ztecs traded with $aya ? other peoples for cacao ? often
re)uired that citizens and con)uered peoples pay their tribute on cacao seeds a
form of 0ztec $oney.
#i%e the earlier $aya, the 0ztecs also consumed their bitter chocolate
drin% seasoned with spices ; sugar was an agricultural product unavailable to
the ancient $esoamericans.
@
Drinking chocolate -as on important part of 4aya and 6ztec life
$any people on classic period $aya society could drin% chocolate at
least on occasion although it was a particularly favored beverage for loayality.
,ut in 0ztec society, primarily rules, priests, decorated soldiers, and honored
$erchants could parta%e of this sacred brew.
"hocolate also played a special role on both $aya and 0ztec royal and
religious events priests represented cacao seeds on offering to the goods and
served chocolate drin%s during sacred ceremonies.
Chocolate7 6 contemporary confection7 :or hundreds of years, the
chocolate ma%ing process remained relatively unaltered. ,ut by the mid
@77s the blossoming industrial revolution saw the emergence of innovations
that changed the future of chocolate.
0 steady stream of new inventions and advertising helped set stage for
solid chocolate candy to become the globally favored sweet it is today.
Ta%e a more detailed loo% below at the different ways people obtained,
$ade and used cacao in the recent past ? present.
The creamy chronicle of chocolate
=id you %now that chocolate was first cultivated and consumed by the
$ayans and 0ztecsA ,y the year 777 0=. The beans were being used as
currency. The 0ztecs believed that drin%ing chocolate, which was the
undiluted, on sweetened li)uor from the fermented cacao beans, would bring
great wisdom understanding and energy. 2ts use was reserved for the rating and
priestly classes.
2n 4&( "olumbus was given some of the cacao beans and too% then
bac% to Spain, but he didnt %now how to process and ferment them. 2n '&
"ortez descended upon the 0ztecs were convinced that Buetzalcoatl had
returned as prophesied and they tried to get him to leave by once again playing
him with chocolate.
C
The 9::;years secret
2t didnt wor% very well, as "ortez organized the area as a Spanish
colony but it did introduce "ortez to not only the consumption but the
processing of chocolates. They too% the beans and the process bac% to Spain.
The Spanish added sugar and honey to the bitter li)uid and then fell in love
with it. 0s in the 0mericans, its use was reserved for member of the court.
"hocolate was %ept a secret by the Spanish court for almost a hundred years.
1aker8s chocolate
2n @'' the processing of chocolate $oved bac% to the new world when
john 1anau and Dames ba%er opened a processing house in $assachusetts
which was beginning of the company now %nown as ba%ers chocolate.
No- for the science staff
"ocoa batter as a trigly cevide which begins to soften at @' f., and $elts
at &@ f. 2t is a highly saturated fat which consists principally of the fatty acid
stearic acid, which is found in higher concentration in chocolate that in any
other food. Stearic acid is rapidly converted by the liver into oleic acid , a
mono unsaturated that neither raises nor lowers serum cholesterol oleic acid is
also a present in olive and canola oils.
"hocolate does contain caffeine, but not much one ounce of mil%
chocolate usually contains ' $g of caffeine, one ounce of semiEsweet usually
has 'Elong and a si6Eounce cup of cocoa usually has 7$g. :or comparison, a
si6Eounce cup of coffee contains 77E'7 $g. "hocolate does not cause acne.
2t does obtain a protein that in habits bacterial growth on teeth and since it
meets at body temperature and melts off ones teeth, the sugar in chocolate
does not cling to ones teeth.
&
)hy -e love Chocolate
The loveliest thing about chocolate, the thing that ma%es us all so happy
when we eat it is that it contains the highest concentration in any food of
phenyl ethylamine, which is the chemical produced in the brain when a person
is in love. 9atch this space for more information about chocolate from peter
boo% chocolatier, where we fall in love with chocolate a new every day.
0o- /hyllis invented chocolate covered popcorn
5hyllis #oc%wood Feiger, owner of peter ,roo%e chocolatier says the
company is chocolate covered popcorn which she calls a pare gift from Fod
was created by accidentG. 2t was bac% in &C4 when 2 had my first little.
"hocolate shop on San macro s)uare, that 2 inadvertently invented it.
She saidH 0ll the San macro merchants were giving away from samples at the
annual holiday magic celebration, and 2 had a shop fall of very e6pensive hand
made items that 2 couldnt afford to give away. 2 ran down to the theater, got
some fresh popcorn and sprin%led chocolate on it so we have something to give
too. This past holiday seasons peter ,roo%e sold more than 'tons of chocolate
covered popcornG. 2ts turned into our most popular item,G laughs Feiger. 0
true holiday blessingIG.
Introduction to confectionery
2n 2ndia confectionery industry is one among the earliest establishment
industries. 2t has a large mar%et and potential to grow so many folds.
0t the national companies that are in mar%et are !utrine. 5arrys,
ravalgon, parley, perfetty, van Elle, "adburys, !ational products etc.
"onfectionery consumption is primarily confined to children. The
competition resulting in plenty of varieties. The consumer can choose whatever
he wants from the mar%et.
7
"onfectionery as a product is in early growth stage. ,ut the demand has been
observed to be increasing gradually over a long period of time.
The word confectioneryG was derived from the #atin word
confectionG which means 5reparationG. 2n other words 0 place where the
sweets are madeG is called confectioneryG. 2t consists of both chocolates and
biscuits.
"onfectionery is of two typesHE
Sugar "onfectionery.
:lavors confectionery.
"ugar Confectionery
Sugar confectionery means sweets in which sugar is the main ingredient
either they consists of sugar in very fine crystal from dispersed in sugar
maintained in a solution of careful blend of different types as sugar i.e. boiled
sweets, toffees or caramels, fate, mil%, nuts are employed to obtain a variety of
flavors and te6tures. ,efore the &
th
century sweets candies were the monopoly
of apothecaries who made them to hide the taste of their drugs.
!lavors Confectionery
:lavors confectionery consists of parties and fancy ca%es having
flavours as their basis sweetens and mi6ed with variety dairy products such as
butter and eggs.
COCO6 6ND C0OUD6T
"hocolate was derived from cocoaG been see of tree Theo bream
"ocoaG originally wild in central 0merica and is not cultivated in the tropical
bet coca powder contains cocoa butter added to compensate for increased bul%
due to inclusion of sugars.