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3.1 INTRODUCTIO-WPS Office
3.1 INTRODUCTIO-WPS Office
3.1 INTRODUCTIO-WPS Office
CHRONOLOGICAL DIARY
&
SWOT ANALYSIS
3.1 INTRODUCTION
3.3.1 Strengths
3.3.2 Weakness
Declining revenue
Water based problems
Problems in holding dealers
No promoting strategies
No adds
No marketing
High cost
3.3.3 Opportunities
Marketing opportunities
Digitisation of supply chain
Market expansion through partnerships
Providing natural products
3.3.4 Threats
3.4.1 Aavin
The Dairy Development Department was established in Tamil Nadu in the year
1958 to oversee and regulate milk production and commercial distribution in the state.
The Dairy Development Department took over control of the milk cooperatives. It
was replaced by the Tamil Nadu Cooperative Milk Producers Federation Limited in
the year 1981. On 1 February 1981, the commercial activities of the cooperative were
handed over to Tamil Nadu Co-operative Milk Producers' Federation Limited which
sold milk and milk products under the trademark "aavin". Tamil Nadu is one of the
leading states in India in milk production with about 14.5 million liters per day.
3.4.2 cavins
Cavin’s is the umbrella brand for all our dairy based offerings. Be it cold chain
offerings like UHT Milk, Curd, Paneer, Butter or ambient offerings like Milkshakes,
Buttermilk, Lassi- we have launched them all. With continuous innovation as our bed
rock we have evolved into a dairy brand with offerings of the highest quality
alongside adherence to international quality standards in terms of production
The milk is being collected from the farmers directly through vendor system.
The Clean Milk Production system is followed in every village and it results in low
bacterial count at the raw milk stage and MBR time is 1-2 hours.The milk is
pasteurized, standardized and homogenized with high efficiency as per the prescribed
standards for making different varieties of milk like FCM, SM, TM and DTM.
To maintain the quality in outgoing milk strict quality control analysis is done at
every stage. The quality of milk before standardization, required input and after the
preparation, milk is tested for Chemical and Bacteriological analysis.
Variations in price
Variations in customer's taste and preference
Variations of products
3.5.2 Challenges