ORGANISED BY

INDIRA
GANDHI
NATIONAL TRIBAL
UNIVERSITY
(AMARKANTAK M.P.)
DATE – 13 NOVEMBER 2019,
WEDNESDAY
ENROLMENT NO 17090020
SUBMITTED BY- PALASH RAI
BHOPAL DUGDH Bcom 5 semester
SUBMITTED TO DEPARTMENT OF
SANGH COMMERCE AND MANAGEMENT
 Department of Commerce,(IGNTU)

Industry Visited: BHOPAL SAHAKARI DUGDH

SANGH HABIBGANJ BHOPAL (M.P.) 4602023

Mr. SHIVENDRA SINGH RATHOR,

(MARKET SUPERVISOR)

Date : 13 NOVEMBER 2019

Transportation : PUBLIC TRANSPORT

Students : Total 33 students of SEM 5

(14 Girls + 19Boys)
(B.COM HONS)

Faculty Accompanied: (02MALE)

Dr. SHATISH MODI SIR

Dr. SANJOY SINGH SIR
 AKNOWLEDGEMENT

Being fortune enough to be a part of Indira Gandhi

National Tribal University Amarkantak (M.P.),, I
would like to thank Dr. Satish Modi sir Dr. Sunjoy
Singh sir for giving me this opportunity to carry out
industrial visit and Report on SANCHI DUGDH SANGH
BHOPAL, as a part of the curriculum. Through this
Report, my knowledge about dairy industry has
been updated and I hope the same with my
colleagues. I would also like to thank my friends, for
their valuable inputs and support.

PALASH RAI
Contents

Executive summary.........
General information about the visit.........
Sanchi fact file.....
Description of the plant.........
Product profile......
Work plan.........
Detail of journey.......
Detailed description.........
Travel details.........
Student feedback.........
Bibliography..........
 Executive Summary

The project was started on 20th of November after knowing

all the relevant information about the different milk varieties
available, under the guidance of Mr. Shivendra singh
(Market supervisor).The first part of my Report involves the
study of production of Milk & Butter how milk and butter
being processed in industry . For this I visited different place
in sanchi dugdh sang. At the same time, they were being
made aware of how milk is collected by the farmers and how
it is reach to sanchi be come to know that it come through
society. Along with the information about the hygiene and
cleanness of Milk. For this I visited Factory of Dugdh Sangh
Bhopal , I was also supposed to find out various department
like production,
packing,quality,recruitment,finance,purchase,processing
department, engineering department .there are 8 types of
milk according to different calories and 3 types of curd and
many more product and was amazing to know to dairy
product are made in sanchi.
 “CERTIFICATE”

This is to certify that PALASH RAI student of B.COM

(HONS) of “INDIRA GANDHI NATIONAL TRIBAL
UNIVERSITY AMARKANTAK (M.P.)” have submitted the
Industrial Report on “Sanchi Bhopal” as part of the
curriculum of BECHLOR OF COMMMERCE of IGNTU
(AMARKANTAK).

INTERNAL GUIDE EXTERNAL GUIDE

------------------------ ------------------------

Dr. SHATISH MODI SIR Mr. Shivendra

Singh
Dr. SANJOY SINGH SIR
INDUSTRY PROFILE
INTRODUCTION
The dairy sector in the India has shown remarkable development
in the past decade and India has now become one of the largest
producers of milk and value-added milk products in the world.
The dairy sector has developed through co-operatives in many
parts of the State. During 1997-98, the State had 60 milk
processing plants with an aggregate processing capacity of 5.8
million liters per day. In addition to these processing plants, 123
Government and 33 co-operatives milk chilling centers operate
in the State.

Dairy is a place where handling of milk and milk products is done

and technology refers to the application of scientific knowledge
for practical purposes

Introduction to Sanchi: Sanchi stores have their

monopoly all over Madhya Pradesh. They sell milk, toned
and with cream, along with other dairy products like
cottage cheese, curd, shreekhand, Milk, and sachets of
cold water
GENRAL INFORMATION OF THE VISIT

The industrial visit started with 20 minutes of

presentation by Mr. Shivendra singh Sir who briefed
about the plant, Sanchi’s profile, achievements etc. It
was and interactive session where we asked how Sanchi
helps in rural development of the economy, strategic
moves etc. The second stage was an industry look around
in which we visited various locations of the plant.
 SANCHI FACT FILE

Type: Cooperative
 Headquarter: BHOPAL, MADHYA PARDESH
India.
 Key people: Chief Executive officer- Shri
Shamim Ud din IAS
 Industry: Dairy Products
 Sales Turnover: 727.27 crores (2018-2019)
 Number of functioning Membership: 82589
 Website: www.sanchibhopal.com
DESCRIPTION OF THE PLANT

Bhopal Sahakari Dugdh Sangh Maryadit, affiliated to MP State

Cooperative Dairy Federation, Bhopal is in existence since 1977. It
covers 11 districts and deals with 22 Milk Chilling Centres in its
area of operation. The main Dairy plant of 4.00 lakh liters per day
capacity is located at Habibganj, Bhopal. It was established in
1981.
The dairy development activities in rural areas include conduct of
survey of villages having milk potential, organising primary milk
cooperative societies under MP Cooperative Societies Act 1960,
enrolling milk producers as its members, inducting cattle, collecting
milk from them, imparting training, supporting Technical input
services and extending benefits under various State/Central
government schemes.
The urban dairy development covers creation and strengthening of
necessary infrastructure relating to milk Chilling, processing,
manufacture and marketing of milk & milk products of hygienic
quality governed under FSSAI norms.
Presently, besides dairy plant, the milk union has Butter and Ghee
manufacturing facility of 5 MT/day each. In addition, a Balanced
Cattle Feed plant of 150 MTs per day capacity at Pachama
(Sehore) is in operation.
 PLANT OPERATIONS

The plant operation activities begin with receipt of milk at the

Chilling Centre / Dairy Dock and end with dispatch of milk & milk
products for distribution. The basic activities of Plant Operations
include:-

 Reception of milk at Chilling Centre / Dairy

Dock.
 Testing of milk.
 Milk Pasteurization
 Milk Chilling
 Milk Packing
 Manufacturing &
packing of Main
products like Ghee,
SMP, and White
Butter & Table
Butter.
 Manufacturing & packing of indigenous
products like Shrikhand, Lassi, Peda, Salted &
Plain Butter Milk, and Flavored Milk etc.
PROCESS OF PRODUCTION
MILK PROCESS •
“SANCHI milk is pasteurized milk”.
• Chilled milk is received from chilling center from villages’.

• After collecting milk Sanchi Dairy laboratory check the fat

& SNF of the milk. After
collecting, Checking &
Conducting the laboratory test
the pasteurized machines for
pasteurization of milk. Here the
milk is heated. After that it is
cooled at -4 degree Celsius.

• Now in this milk necessity fat &

SNF are added packed in
pouches of 250ml, 500ml, and 1ml. The packed are kept
in the basket & each basket contains 20 Pouches.

• After the milk pouches are taken to the cold storage with
the capacity of holding 4500 with the temperature of 8 to
10 degree Celsius.
BUTTER PROCESS
Sanchi butter is made from Butter common salt,
permitted natural color. Annatto capacity of 50,000
K.G per day. In that section there is a machine
called continuously bath. It churns the milk &
separates butter milk. Then the second process
starts. There the butter is made. Also, the butter milk
is considered as by product & not a waste. In the
second process the butter is processed by water &
later only butter is left in the plastic tube.
The yellow Color is very pleasant. Sanchi butter is
very delicious again here too not policy is followed.
In this section the room temperature in 20 Celsius
but after packing the butter is manufactured at 8
Celsius. It is transferred through trolley. It is packed
in different sizes of packets 100g.m, 200 gm., and
500g.m. 100 G.M. packets made 100 packets per
menit. 500 G.M. packets made 35 packets per mint.
There are special packing machine for this it is
called a BLOCK CUTTER MACHINES. After a
packet is packed if falls into a box billed it is moved
into the trolley work is done 3 shifts.
Product Profile:

A. Different varieties of milk:-

1. Sanchi – Smart
Double Tonned Milk

 Sanchi health is pasteurized double tonned milk.

 Contains 1.5% fat and 9% solid not fat (SNF).
 It is homogenized milk which contains proteins, minerals
and vitamins.
 Ideal milk (with less fat) for health conscious persons.

2. Sanchi – Taza
Tonned –Taza

 Pasturized and homogenized toned milk.

 Contains 3% and 8.5% solid not fat(SNF).
 It is a balanced milk suitable for every

age group.
3. Sanchi – Shakti
Standardised Milk

 Sanchi Shakti is pasteurized Standard

Milk.
 Contains 4.5% fat and 8.5% solid not fat
(SNF).
 It contains proteins, minerals and vitamins.
 Ideal milk tea, curd and other home made sweets.

4. Sanchi – Gold
High Fat Milk

 Sanchi health is pasteurized full

cream milk.
 Contains 6% and 9% solid not
fat(SNF).
 It has high nutritive value with body building proteins,
bone forming minerals and vitamins.
B.Yoghurts:-

1. Sanchi – shrikhand

A delicious
The chakka is mixed with required amount of sugar and natural cardamom.
substitute for
food when
It is available in 100gm and 500 gm plastic cups. away from
home and
Manufactured and sold by Bhopal, Rewa, Jabalpur, Ujjain and Gwalior Sahakari
during fasting.
Dugdha Sanghs from their exclusive milk parlors in towns/railway station and
other agencies
Shelf life is 3 days when stored under refrigeration.

2. Sweet – Curd

 Obtained from pasteurized milk by souring harmless starter

culture.
 Contains can sugar and as a part of food, it increases nutritive
values Most suitable
nourishment for
 Most palatable, easily digestible. all age groups.
 Therapeutic value in the stomach and during instantial disorder.
 Shelf life is 2 days when stored under refrigeration.

3.Sanchi – Lassi

 A delicious dairy product made from fresh milk and prepared from
whole milk contains sugar and permitted flavor.
 Sanchi lassi contains appreciable amount of milk protein and
pharpholipids and an excellent beverage for quenching thirst.
 It is available in 200 ml plastic glasses.
Drink to get
 Shelf life is 3 days when stored under refigeration.
swetish sour
mouth licking
taste
4. Sanchi – Butter Milk (Mattha)

 Good beverage for quenching thirst by reason of its

lactic acidity.
 Contains zeera, black pepper, salt to give it a nutritious
value It has nutritious values and therapeutic properties
 t is available in 200 ml poly pack .
Quench your
 Shelf life is 2 days when stored under refigeration. thirst with salt

And spice

C.Main Products:-
1. Sanchi/ – Ghee

 Richest source of milk fat, prepared from direct heating of milk cream
usually obtained by normal separation of milk.

 It has fine Grains, and good keeping qualities.

 Good source of Vitamn A, D, E& K.
 Avaliable in duplex refill packs of 200 ml, 500 ml, 1litr, 5 ltr tin / jar, 15
ltr tin / jar .
 Best before 180 days.

2.Sanchi sneha – Skimmed Milk Powder

 Spray dried, instantly soluble milk powder obtained from Most ideal
the skim milk of cow or buffalo milk by removal of water. instant
 An ideal dietary supplement for low calories and high protein diet.
soluble dry
milk to be at
 Available in 200 gm, 500 gm, duplex refill packs and 25
yourKg
home.
bags Bake or make
icecream, tea
 Best before 180 days. or sweet
meat
 WORK PLAN

Industrial visit is considered as a part of b.com

curriculum. The work plan of an industrial visit is
to provide us an insight regarding internal
working of companies. We understand that the
Practical knowledge is not enough for a
successful professional career. With an aim to
go beyond academics, industrial visit provides
student a practical perspective of the work
place. It provided us with an opportunity to learn
practically through interaction, working method
and employment practices. Industrial visit
provide an excellent opportunity to interact with
industries and know more about industrial
environment. Industrial visit are arranged by
department of commerce for us with an
objective of providing us an opportunity to
explore different sectors like manufacturing,
marketing etc.
 DETAIL OF JOURNEY

My journey started on 6pm from Burhar station In

train there passenger train to Pendra road this
journey take 3 hrs to reach pendra then our
classmate and teacher where there in station then
at 11 am the amarkantak express was there from
pendra road to habibjang our train was delayed by
20 min then our whole class entrred in train then
our journey begin then at 11pm then we walk to
our hotel then due to some reason we have to
change our hotel to avantika palce then we reached
to our hotel. That day all free we all have to visit
torist place in Bhopal but on that day we only
visited New market for shoping and we take our
diner balvindarda tha dhaba at 9 am then on next
at 10pm we reached BHOPAL DUGDH SANGH then
we met Mr shivendra singh who was help as guide
then we visited all factory then our visit end at
12am then we visit suraya smarak which was closed

then we visited tribel museum which was very

amazing the we visit lake of Bhopal which was most
best part of our journey we ride a fairy was so
amazing then we return to hotel then we eat dinner
and reach to Bhopal railway station then our train
Narmada express at 11pm was there our was
through Bhopal,Jabalpur,katni,shahdol then in katni
station our breakfast was there in katni station
arranged by our teacher then my stop came burhar
station then my journey ended and our whole class
and teacher were travel futher for pendra road.
STUDENT FEEDBACK

The organization should emphasize on effective advertisement.

 The organization should start its automatic milk parlor like other
Dairy in all over India.
 The sangh should give more stress to product and advertisement
through local cable T.V., News Papers, FM Radio, Hoardings,
Pamphlets, Personnel Selling and Small Samples given by
company to their customers.
 The Dugdh Sangh should provide the complaint box at the
parlor, if the customers have any problem about the products
quality, services, price and satisfaction than written complaint
drop in to the complaint box at the parlor.
 The Dugdh Sangh provides the proper delivery of the products
in parlor at time to time.
 The Dugdh Sangh should be kept in mind the main motive is
customer satisfaction
 The Dugdh Sangh should get the feedback of the products and
their services to the customer time to time.
 The Marketing strategy is more effective and flexible.Company
should give focus on free home delivery.
BIBLIOGRAPHY

 www.mpcdf.nic.in
 WWW.google.com
 www.wikipedia.com
 www.sanchibhopal.com
THANK YOU