B1714012 Omprakash Bongale Project

Organization study VDFPL, Neignhal
SUBMITTED TO RANI CHANNAMMA UNIVERSITY BELAGAVI
In partial fulfillment of requirement for the award of Bachelor of Business Administration
A project report on
“ORGANIZATION STRUTRE”
IN
VIJAYKANT DAIRY AND FOOD PRODUCTS LIMITED
Submitted by
Omprakash . V . Bongale
B.B.A 3rd semester
JAIN COLLEGE OF BBA , BCA & B.COM BELAGAVI
2018-19
Jain college of BBA BCA & B.COM BELAGAVI Page 1

ACKNOWLEDGEMENT
It gives me great pleasure in acknowledging the in valuable assistance extended to me by

various personalities in the successful completion of this project.
I could like to express my heartly thanks to VIJAYKANT DAIRY AND FOOD PRODUCTS
LIMITED Town : Neginhal Dist: Belagavi .
I am thankful to Human Resource Manager A N PATHAN Sir who gave me enough detail and
information needed to complete this project.
My heartly thanks goes to my Internal guide Siddharth choury sir
Whose guidance co-operation and keen observation helped me to complete this project
successful.
Lastly , I thank all those who have helped directly and indirectly to me during the
completion of this project

EXECUTIVE SUMMARY
VIJAYKANT DAIRY AND FOOD PRODUCTS LIMITED ( VDFPL) was established in the
month of May in the year 2005 with an initial capacity of 10,000 litres/day to meet the demand
of liquid milk of different urban areas of North Karnataka and to improve the economic
conditions of rural milk producers by enhancing bulk milk production, providing a ready market
and remunerative price. It is presently located at Bailhongal Taluka, Belagavi District,
Karnataka. The dairy is well equipped with the technology for efficient milk reception,
processing, quality control and storage. The dairy strives on a daily basis to extend its services to
its consumers. Their Brand name "ADITYA MILK" has become a house hold name, with
products like Milk, Curd, Ghee, Mysore pak, Butter milk, Lassi, and Ice creams.

INDUSTRY PROFILE
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. Dairy technology has been
defined as that branch of dairy science, which deals with the processing of milk and the
manufacture of milk products on an industrial scale.
In developed dairying countries such as the USA, the year 1850 is seen as the dividing
line between farm and factory scale production. Various factors contributed to the change in
these countries viz., concentration of population in cities where jobs were plentiful, rapid
industrialization, improvement of transportation facilities, development of machines etc., where
as the rural areas were identified for milk production, the urban centers were selected for the
location of milk processing plants and product manufacturing factories. These plants and
factories were rapidly expanded and modernized with improved machinery and equipment to
secure the various advantages of large-scale production. Nearly all the milk in the USA before
1900 was delivered as raw (nature) milk. Once pasteurization was introduced, it developed
rapidly. Mechanical refrigeration helped in the rapid development of the factory system of
market distribution.
Milk:
Milk may be defined as whole, fresh, clear lacteal sureties obtained by the complete
milking of healthier milking animals. It represents the perfect food for man nearly than any other
natural food. An adequate consumption of milk can correct dieting deficiencies for most people
strong, healthy bodies. It is delicious and appetizing food as well as healthy.
The major constituents of milk are water, fat, protein, lactose and mineral water. The
major constituents are phospholipids, sterols, vitamins, enzymes, pigments etc. The true
constraints are milk fat, casein and lactose.
Milk is absolutely essential for the welfare of the human race. The cow has been rightly
called, “The Foster Mother of Human Race” and she is found in most of the civilized countries
of the earth.

Asian Dairy Scene:
With 60% of the world population, Asia accounts for only 20% of the global milk
production. The total world production of more than 500 million tones, for a population of about
4 billion amounts to an average annual per capita availability of 100kg. The corresponding figure
for Asia is only about 27 kg and the consumption is about 30kg. About 10% of milk consumed in
Asia is imported. In several Asian countries, imports of dairy products, both as finished products
in consumer packs and in bulk for recombination into milk have helped in creation of a dairy
market and a milk processing industry.
The Asian countries have been producing over 96% of the world’s buffalo milk output,
estimated at 48 million tones, India accounts for more than 30% of it. The recent formation of
the Asian Buffalo Association will help overcome the neglect that the buffalo association has
suffered for decades.
Dairy in India:
In India, dairying has been practiced as a rural cottage industry since the remote part.
Semi-commercial dairying started with the establishment of military dairy farms and co-
operative milk unions throughout the country towards the end of nineteenth century. During the
earlier year, each household in those countries maintained its family cow or secured milk from
its neighbours who supplied those living close by. As the urban population increase, fewer
households could keep a cow for use. The high cost of milk production, problems of sanitation
etc., restricted the practice, and gradually the family row in the city was eliminated and city
cattle were all sent back to the rural areas.
The Indian dairy industry has made rapid progress since independence. A large number
of modern milk plants and product factories have since been established. These organized dairies
have been successfully engaged in the routine commercial production of pasteurized bottled milk
and various western and Indian dairy products.
In India, the milk marketing technology may be considered to have commenced in 1950
with the functioning of the Central Dairy of Aarey milk colony, and milk product technology in

1956 with the establishment of AMUL dairy (Anand Milk Union ltd). The industry is still in its
infancy and barely 10% of our milk productions under goes organized handling.
History of Indian Milk Market Industry
 Organized milk handling was made in India with the establishment of Military Dairy
Farms.
 Handling of milk in co-operative milk unions established all over the country on a small
scale in early stages.
 Long distance refrigerated rail-transport of milk from Anand to Bombay since 1945.
 Pasteurization and bottling of milk on a large scale for organized distribution was started
at
Aarey - 1950
Calcutta(Haringhata) - 1958
Delhi - 1959
Worli - 1961
Madras - 1963
 Establishment of milk plants under the 3- year plans for dairy development all over India.
They were taken up with the dual object of increasing the national level of milk
consumption and ensuring better returns to the primary milk producer. These main aims
were to produce more, better and cheaper milk.
Since India’s population is predominantly vegetarian; milk serves as an important part of daily
diet. Indians use milk in various preparations such as in brewing tea and coffee, in making yogurt
or curd and in preparing many Indian dishes. For most households, milk is also a popular
beverage due to its nutritional value. In India, rural households consume almost 50 percent of
total milk production. The remaining 50 percent is sold in the domestic market. Of the share of
milk sold in the domestic market, almost 50 percent is consumed in fluid form, 35 percent is
consumed as traditional products (cheese, yoghurt and milk based sweets), and 15 percent is

consumed for the production of butter, ghee, milk powder and other processed dairy products
(including baby foods, ice cream, whey powder, casein, and milk albumin).
Most dairy products are consumed in the fresh form and only a small quantity is processed for
value addition. In recent years, however, the market for branded processed food products has
expanded. Although only around 2 per cent food is processed in India, still the highest
processing happens in the dairy sector, where 35 per cent of the total produce is processed, of
which only 13 per cent is processed by the organized sector.
Key facts:
 65 percent of the milk is sold in “loose” form.

 Only 5 percent of the milk is sold through retail chains.
 70 percent is delivered to the homes by ‘milk agents’.
 Carton milk or packaged milk has been growing at 24 percent annually.
India’s dairy sector is expected to triple its production in the next 10 years in view of expanding
potential for export to Europe and the West. Moreover with WTO regulations expected to come
into force in coming years all the developed countries which are among big exporters today
would have to withdraw the support and subsidy to their domestic milk products sector.

COMPANY PROFILE
HISTORY OF THE COMPANY:
The Vijay Kant dairy was established in the year may 2005 with capacity of 10,000 liters per
day. Vijay Kant dairy caters to meet the demand of liquid milk of different urban areas of North
Karnataka. And to improve the economic conditions of the rural dairy farmers, & also help dairy
farmers to enhance milk production, provide them with ready market & remunerative price.
In Vijay Kant dairy, packaging of liquid milk was started from 25 th August 2006, while
bulk milk production was started on 27th July 2006. Presently VDFPL is collecting 35,000 liters
per day, with a peak procurement of 60,000 liters per day from 300 villages. Presently the
company is working hard to attain its objectives by providing better pricing policy to the
customers.
Vijaykant Dairy & Food Products Pvt. Ltd. is certified with MMPO Regd No.
SRA/MMPO/22/2004/05. The products of the Dairy range are,
 Pouch Milk (Different size packs)

 Curd
 Butter milk
 Butter
 Cream
 Different varieties of Ice cream
 Ghee
 Paneer etc.

BRAND NAME OF THE VDFPL
A brand identifies the seller or products or market. The VDFPL is marketing all the products
under a single brand name “ADITYAA MILK”. VDFPL has created good reputation of its
brand name in the market.
The brand “ADITYA MILK” has got all essence of the brand name. For instance it is easy to
pronounce & remember.
 Full name :Vijaykant Dairy & Food Products Limited

 Address :Vijaykant Dairy & Food Products Limited Village
Neginhal, Taluk-Bailhongal.
Dist-Belgaum
 Purpose :Basically Milk Procurement but, now milk and milk
products like Ice-cream, curd, Buttermilk, butter & ghee
etc. are manufactured.
 Head Office :11, 2nd Floor, Bilagi Plaza, college Road, Belgaum
 Brand Name :“ADITYAA MILK”
 Initial Plant capacity :10000 litters/day
 Present plant capacity :90000 litters/day
 Total Project Cost :15 Crores
 No of staffs :200
 Shift Timing :Moring shift (1st shift) : 8 A.M to 4 P.M
Evening shift (2nd shift) : 4 P.M to 12 P.M
Night shift (3rd shift) : 12 P.M

General shift ; 8 : 30 A.M to 5 : 30 P.M.

 Products Manufactured :Milk, curd, Butter, Ghee, Buttermilk, Ice-cream
 Chilling centers :Ramdurg, Shiggavi, Raibhag (kudachi)
 No. of Functional Societies :300
 Area :12 acres.
VISION:
 To make a great place to work where people are inspired to be the best.
 To bring out the wide range of quality products, that satisfy people’s desires and needs.
 To create strong bonding between our supply system and consumer to create enduring
value.
 To achieve profitable growth through selling innovation quality products to the masses
of India.
MISSION:
 To give fresh health oriented product with nutrient for a healthier lifestyle and well
being of our consumers.
 To uplift the livelihood of farmers by helping them to buy cattle and educating about
good cattle nourishment and cattle care in order to get excellent milk quality.
 To inspire moments of joy and wellness.
OBJECTIVES:
 Providing assured and remunerative market for all the milk produced by the farmer
members.
 Providing hygienic milk to urban consumer.
 To build village level institution in co-operative sector to manage the dairy activities.
 To ensure provision of milk production input, processing facilities and dissemination of
know how.

 To facilitate rural development by providing opportunities for self-employment at

village level, preventing migration to urban areas, introducing cash economy and
opportunity for steady income.
 To educate the villages about adulteration of milk and its harmful effect on the body.
COMPANY OWNERSHIP PATTERN:
CHAIRMAN:
The Chairman of the factory shall have an overall control over day -today management of
the factory. He shall preside over meetings of the Board of Directors and the General body. The
chairman of the factory shall have general control over the affairs of the factory.
PRESENT BOARD OF DIRECTORS
01 Shri. Vijay Sankeshwar Chairman
02 Shri. Shivakant Sidnal Managing Director
03 Smt.Deepa Sidnal Executive Director
04 Shri Rahul Uppin Non Executive Director
05 Shri Mahantesh Gadavi Non Executive Director
06 Shri Shashikant Kulagude Non Executive Director
MANAGING DIRECTOR:

 Managing Director shall be the officer of the factory to sue or be sued on behalf of the
factory.
 To supervise day-to-day administration of the society.
 He shall be the public Relation Officer of the factory.
 To sanction expenditure on establishment, purchase of stores and other contingent
expenditure.
SWOT ANALYSIS

SWOT analysis means Strengths, Weakness, Opportunities and Threats. Strengths are the
internal, positive characteristics that the company possesses. One should look at these
competitive advantages. Weaknesses are internal as well as negative aspects of the company and
indicate competitive vulnerabilities. These should be distinguished from problems in that
immediate collapse is not likely. Opportunities are external and provide areas of growth or
improvement of the company. Threats are external to the company and action is required.
1. STRENGTHS:
 Vijay Kant Dairy & Food Products Pvt. Ltd. is located in rural area. It can collect large
amount of Milk from surrounding area easily, and Water is easily available throughout
the year, as it is situated near Malaprabha River.
 The location is surrounding by the thickly populated live stocks, so less transportation
cost is incurred to collect Milk from different villages.
 Competitive pricing Policy
 Best quality products are produced in Vijay Kant Dairy & Food Products Pvt. Ltd. by
sophisticated imported machineries.
 Milk is necessary in day today life and consumed daily, So there is demand for product
throughout the year.
 Production of Curd, Ice creams, Butter Milk and ghee are produced according to the
requirements of the Market and avoids Production surplus.
 It is equal distance From Belgaum and Hubli where it’s major part of production is
Selling
 The Dairy providing financial assistance to the Farmers to buy Cattles, which is just
like helping Nature too produce more and more Milk.
 Unit capable of proceeding all grade of Milk ( Standard / Toned / Full cream ) to suit
the needs of all classes , all types of Customers.
WEAKNESSES:

 All the products are highly perishable in nature so cannot keep in Stock for more days.
 As butter milk, lassi and ice Cream have seasonal and hence the revenue changes
according to the season.
 Frequent power cut is major problem of this Company.
 Recurring quality problem because of the nature of products.
 Low level of consumer awareness.
 As marketing is done in Border areas of Karnataka, it has to face competition with
Maharashtra brands.
OPPORTUNITIES:
 Production of other milk products like Shreekandh, milkshakes, peda, khova ,

Flavoured Milk etc.
 Entering into Goa market is very potential and lucrative market for Ice cream, and
other Milk products.
 Lot of scope to expand, diversify and building Bigger Origination.
THREATS:
 Pricing policy.
 Competition.
 Milk and Milk products are perishable so there will risk.
 Non availability of required quantity of milk in close vicinity in case of Droughts
and Famines.
 Milk vendors, the un- organized sector: Today milk vendors are occupying the pride
of place in the industry.
 Risk of infections and disease.
PRODUCTION INFORMATION:

Milk:
Aditya milk is homogenized, pasteurized , pure and fresh. It comes in different packages to
meet to the requirements of its consumers. They maintain ideal quality standards consistency.
Vijaykant Dairy is presently supplying three different types of milk. The following is the fat and
SNF of three types.
SL NO TYPES OF MILK FAT SNF
1 Toned Milk 3.0% 8.5%

2 Standardized Milk 4.5% 8.5%
3 Full cream Milk 6.0% 9.0%
Ghee:
High quality Ghee is prepared at Vijaykant Dairy. Ghee preparation at dairy is done by direct as
cream method and by factory method. Ghee is prepared on contact basis. Ghee manufacturing is
done outside the main processing plant in the field. For making of ghee, one ghee boiler is placed
in the processing room at first floor which is according to the need. As the ghee is prepared on
contract all the equipments are of very old used by the contact. Heating if the butter if or cream
is done in large vats and the fuel used for heating is coal and wood. The ghee boiler in the plant
has the capacity of 1000ltrs and it is manufactured by unicorn.
Buttermilk:
Aditya buttermilk is very well prepared using milk and natural spices. Which make the butter so
special and different others. Adityaa buttermilk is thoroughly pasteurized and is totally bacteria
free.
Butter:
Butter prepared in Vijayakant Dairy is done by batch method. Cream having fat of 70% is used
for making butter. For storage of cream there are two cream storage tanks each of capacity of
1000 liters. From cream tanks cream is pumped to the butter churner where butter is prepared.
Two types of butter are prepared here i.e. white and table butter. In butter manufacturing the oil-

in-water emulsion of cream is converted by the process of churning into the water-in-oil
emulsion of butter.
Curd:
There are two types of curd prepared at Vijayakant Dairy i.e. plain curd and pot curd. Almost
the manufacturing of both are same but there is little different in fat and SNF percentage. Plain
curd is packed in low density polyethylene packs with the contents of 200ML and 500ML. Pot
curd is packed in 200ML mud pot. Dairy curd has a incomparable taste. The ageing of the curd is
done properly and it is released on attaining adequate maturity. Hence the thickness of the curd
remains intact
Mysore pak:
Mysore pak is made from 100% pure ghee. Mysore pak is the most delicious products, one has
ever experienced.
Lassi:
Adityaa lassi is made rich, fresh, natural milk, the taste, thickness and quality of the lassi gives
exotic experience to lassi lovers. Adityaa lassi is homogenized, pasteurized and is highly
delicious and healthy.
Ice cream:
Adityaa milk ice cream are made from pure and rich milk, which come in wide varieties, and in
different packages, to fulfill the requirements of the consumers. Natural flavours like Mango,
Orange, Apple, Pineapple, Chico, Strawberry, Raspberry, Banana, Papaya, Coffee, Butter
Scotch, Chocolate, Tooty fruity, Black currant, Anjeer, Tender coconut, Water melon, Choco
chips, Vanilla, Pista, are made from pure pulp extracted from the fruits. Our exotic flavours like
dry fruits sundae, Fresh ice cream, Choco fudge and Adityaa milk special are simply irresistible.
All our regular varieties come in small, medium and large family packs.

Adityaa milk ice cream spells class in quality & taste. Adityaa milk ice creams are made from
pure milk, fresh cream, high quality skimmed milk powder, stabilizer emulsifier & sugar.
Adityaa milk ice creams go through strict quality check & hygiene is given paramount
importance. Adityaa milk ice cream natural flavours are made from genuine pulp , extracted
from fresh fruit. Adityaa milk premium quality ice creams in exotic flavours are truly irresistible,
yummy & delicious. Ice cream is made from fresh cream which is produced in our dairy. No
compromise in quality as all the ingredients are of high standards made from reputed companies
( Bush essence, Danisco Stabilizers). The product roll out from the clinical machines imported
from Sweden & Italy and cold rooms made by Rinac. Quality tests are conducted in a well setup
sophisticated Laboratoryated.

MANUFACTURING PROCESS:
Flow diagram of Ghee:
Reception of cream/butter
Heating
Holding
Setting
Clarification
Packing
Storage

Flow diagram of ice-cream:
Selection of ingredients
Mixing ice-cream mix
Pasteurizing the mix
Homogenizing the mix
Cooling and ageing the mix
Freezing the mix
Packing of ice-cream
Hardening and storing of ice-cream
Ice-cream

Flow diagram of curd:
Reception of milk
Reception of milk
Standardization
Homogenization
Pasteurization
Heating
Adding culture
Incubation
Curd
Packing
Storage

Flow diagram of buttermilk:
Curd
Adding chilled
Mixing ingredients
Packing
Storage

Flow diagram of milk processing:
Collection of milk from villages
Reception of milk at factory
Analysis of milk
Chilling
Storage
Pasteurization
Standardization and homogenization Separation of cream storage and handling
Storage Butter manufacturing
Packing Ghee manufacturing
Storage in cold place Dispatched to market

ORGANISATIONAL CHART:
CHAIRMAN
MANAGING DIRECTOR
BOARD OF DIRECTORS
PRODUCTION ADMINISTRATIVE FINANCE MARKETING HUMAN RESOURCE

DEPARTMENT DEPARTMENT DEPARTMENT DEPARTMENT
DEPARTMENT
PURCHASE DISPATCH QUALITY STORES

DEPARTMENT DEPARTMENT DEPARTMENT DEPARTMENT

ORGANISATIONAL STUDY:
1. Production Department
It is one the major departments in VDFPL. Production is basic operating function of
every industrial enterprise around which other activities of an organization such as
financing, marketing, stores, personal research and development deals with decision
making relating to production process resulting in production of goods of specifications.
Structure of production department:
Manager dairy
Deputy manager production
Assistant manager
Technical officer
Dairy supervisor
Operators
Helper

Functions of Production department:
 The Directors shall draw up a programme of collection of milk within the area of
operation and assign such to growing Members.
 Smooth production process
2. Administrative Department
Administration is done by HR manager or personal department which tries to tackle all the
needs and necessities of the workers. All the information regarding the employees of the
union maintained at establishment section.
Structure of Administration department:
Administration manager
Assistant Administration manager
Superintendent
Administration assistant
Grade-1
Grade Administration
assistant
Grade-2
Clerk
Operator

Functions of Administrative department:
 To form various sections of the factory for its smooth functioning.

 To establish goals for each department.
 To take timely decision about various activities.
 To plan day-to-day activities and put policies in effect with the objectives
3. Finance Department
Finance is a heart of organization without which no organization can run effectively and
smoothly.
Structure of Finance department:
Finance manager
Deputy Finance manager
Assistant Manager
Account assistant
Grade -1
Account assistant
Grade -2
Account assistant
Grade-3
Clerk

Helper
Functions of Finance department:
 Preparation of Individual ledger Accounts

 Preparation of Balance Sheet
 Preparation of Profit and Loss Account
 Preparation of Trading Account
 Preparation of Cash Account
4. Marketing Department
Marketing is the creation of demand for the production & distribute them timely to the
customer. In other words it is the process of satisfying the needs & wants of the
customers.
The structure of marketing department:
Marketing manager
Deputy Marketing manager
Assistant Manager
Technical and extension officer
Marketing assistant
Grade -1
Marketing assistant
Grade -2
Marketing assistant
Grade-3

Clerk
Helper
Functions of marketing department:
 Delivering the milk and bi products on time

 Open market sales
 Managing sales activities
5. Human Resource Department

Human resource department is another separate department in this organisation. The
significant function of this department is to manage the employees in the organisation.
Structure of Human Resource department:
Human resource manager
Assistant Human resource manager
Superintendent
Human resource assistant
Grade-1
Human resource assistant
Grade-2
Clerk

Operator
Functions of Human Resource department:
 Recruitment of employees
 Induction orientation
 Training and Development
 Employee welfare activities
6. Purchase Department
There is a separate department for purchasing of production in VDFPL. This department
aims at selecting the right suppliers of milk and places the order. This department controls
day today purchase of milk and other materials essential for production.
Structure of purchase department:
Purchase Manager
Assistant purchase manager
Purchase assistant
Grade -1
Purchase assistant
Grade -2
Purchase assistant

Grade -3
Functions of purchase department:
 Purchasing materials
 Calling quotations
 Placing orders for supply of materials.
 Passing bills to Accounts section for payment.
7. Dispatch Department
Dispatch department plays the role of supplying the finished goods for sale. All the
finished products are controlled and passed through dispatch department in order to supply
them till desired places and have proper control on inventory.
Functions of dispatch department:
 Supply of milk and bi products

 Maintaining the inventory
 Taking safety measures
8. Quality Department
It is one of the most significant department in the VDFPL. Because the product position
of “Aditya” products of VDFPL is about its quality. Quality maintainance is given
primary preference in VDFPL.
The structure of the Quality control department:
Technical officer quality control
Operator
Helper

Functions of quality control department:
 Proper milk storage

 Adding chemicals
 Managing quality related activities
9. Stores Department
Storage department is a section where all the rigid materials semi-finished & finished
goods are stored. Past from there stationary & other goods are also stored.
Structure of storage department:
Store officer
Store assistant
Helper
Functions of storage department:
 Storage of purchased material

 Maintaining the inventory
 Taking safety measures
10.MIS Department
MIS refers to Management Information System
The structure of MIS department:
MIS Officer
MIS Assistant

AWARDS & HONOURS
1. ISO 22000:2005 certified ( NO BN 1951164446:0413)
2. FSSAI certified (NO 10013043000577) Food License
3. The company has clocked a turn over Rs 139 crores in the year
4. Gold and silver medal award for the best premium ice cream contest season organised by
DANISCO & IDA.

LEARNING EXPERIENCE:
My in plant training provided me great opportunity to study industry culture, which

imparted me to understand things practically. The Organization taught me to work around the
clock.
It was great working experience with Vijaykant Dairy and Food Products Pvt., Ltd., The
company is well situated and it follows the policies and procedures every day. I got to know
the functions and various responsibilities of the managers in the organization.
I had got an opportunity to visit the production department, to view the process of
production. In fact it was a good chance to enter inside the production department, to see the
production process.
I understood the aspects of delegation of authority, responsibility, co ordination, and

team work etc.
Over all it was a good experience to have a practical knowledge to see the actual things
happening in the organization. I am very happy for this opportunity.

CONCLUSION
I have taken first step in practical life by doing the project in this Aditya Factory. A careful
study of ADITYA MILK which is one of the leading milk factory in north Karnataka, which
produces milk and its by-products to all over Karnataka.
All the departments play an important role in the every organization. The function of all the
departments provides material to the factory to move.
In the course of study, I have not only acquired theoretical knowledge but also practical
knowledge. Finally, I conclude that all the department functions should have modern techniques
towards other departments.

BIBLIOGRAPHY
 WWW.ADITYA.COM
 ANNUAL REPORTS
 MANAGEMENT CONCEPTS -C.B.GUPTA
 GOOGLE

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Organization study VDFPL, Neignhal

SUBMITTED TO RANI CHANNAMMA UNIVERSITY BELAGAVI

In partial fulfillment of requirement for the award of Bachelor of Business Administration

VIJAYKANT DAIRY AND FOOD PRODUCTS LIMITED

B.B.A 3rd semester

JAIN COLLEGE OF BBA , BCA & B.COM BELAGAVI

Jain college of BBA BCA & B.COM BELAGAVI Page 1

It gives me great pleasure in acknowledging the in valuable assistance extended to me by

My heartly thanks goes to my Internal guide Siddharth choury sir

Jain college of BBA BCA & B.COM BELAGAVI Page 2

Jain college of BBA BCA & B.COM BELAGAVI Page 3

Jain college of BBA BCA & B.COM BELAGAVI Page 4

Asian Dairy Scene:

Jain college of BBA BCA & B.COM BELAGAVI Page 5

History of Indian Milk Market Industry

Jain college of BBA BCA & B.COM BELAGAVI Page 6

 65 percent of the milk is sold in “loose” form.

Jain college of BBA BCA & B.COM BELAGAVI Page 7

HISTORY OF THE COMPANY:

 Pouch Milk (Different size packs)

Jain college of BBA BCA & B.COM BELAGAVI Page 8

BRAND NAME OF THE VDFPL

 Full name :Vijaykant Dairy & Food Products Limited

Evening shift (2nd shift) : 4 P.M to 12 P.M

Night shift (3rd shift) : 12 P.M

Jain college of BBA BCA & B.COM BELAGAVI Page 9

General shift ; 8 : 30 A.M to 5 : 30 P.M.

Jain college of BBA BCA & B.COM BELAGAVI Page 10

 To facilitate rural development by providing opportunities for self-employment at

PRESENT BOARD OF DIRECTORS

01 Shri. Vijay Sankeshwar Chairman

02 Shri. Shivakant Sidnal Managing Director

03 Smt.Deepa Sidnal Executive Director

04 Shri Rahul Uppin Non Executive Director

05 Shri Mahantesh Gadavi Non Executive Director

06 Shri Shashikant Kulagude Non Executive Director

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 Production of other milk products like Shreekandh, milkshakes, peda, khova ,

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SL NO TYPES OF MILK FAT SNF

1 Toned Milk 3.0% 8.5%

3 Full cream Milk 6.0% 9.0%

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Flow diagram of Ghee:

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Flow diagram of ice-cream:

Mixing ice-cream mix

Pasteurizing the mix

Homogenizing the mix

Cooling and ageing the mix

Freezing the mix

Hardening and storing of ice-cream

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Flow diagram of curd:

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Flow diagram of buttermilk:

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Flow diagram of milk processing: