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A SUMMER INTERNSHIP REPORT IN THE

FUNCTIONAL AREAS OF SMS CHOCOLATE
PALACE - KODAIKANAL

A Summer Internship Report submitted in partial fulfillment of the requirements for the award

of the degree of

MASTER OF BUSINESS ADMINISTRATION

A SUMMER TRAINING REPORT

Submitted by

SALETH PRATHAP R
(Register No: 920822631048)

MASTER OF BUSINESS ADMINISTRATION

NPR COLLEGE OF ENGINEERING AND TECHNOLOGY

NATHAM

ANNA UNIVERSITY, CHENNAI 600 025

AUGUST 2023
 ANNA UNIVERSITY: CHENNAI - 600 025
BONAFIDE CERTIFICATE

Certified that this Summer Training report entitled “A STUDY

ON THE FUNCTIONAL AREAS OF SMS CHOCOLATE

PALACE - KODAIKANAL” i s a bonafide w o r k o f

M r . S A L E T H P R A T H A P R ( R e g. No. 9 2 0 8 2 2 6 3 1 0 48 ) w h o

carried out the summer training work under my supervision in the month of

August 2023

Mr. P.T.J.K. Lilian, MBA, M.Phil., (PhD)
Asst. Professor/ Supervisor
Department of Management Studies,
NPR College of Engineering and Technology,
Natham.
Dr.B.Velmurugan, MBA, M.Com, M.Phil., PhD
Head of the Department
Department of Management Studies,
NPR College of Engineering and Technology,
Natham.

Viva-Voce Examination held on ………………………

INTERNAL EXAMINER EXTERNAL EXAMINER

 ACKNOWLEDGEMENT

First and foremost, I thank god almighty for all his blessings in carrying to
this summer training successfully. I am grateful for my beloved parents who
sacrifice themselves to help me to climb the ladder of my life.

I express my deep sense of gratitude to our Management, and Principal of

NPR College of Engineering & Technology Dr.B.Maruthukannan, M.E., Ph.D., for
their support towards us for his gracious permission to undertake this summer
training work.

I am extremely thankful to my Head of the Department Dr.B.Velmurugan,

MBA. M.Com. M.Phil., PhD who inspired me to undertake this summer training
confidentially and has been with me to complete this summer training in a
successful manner.

It’s my great pleasure to express my sincere thanks and gratitude to

my supervisor Mr. P.T.J.K. Lilian, MBA, M.Phil. (PhD) Assistant Professor,
Department of Management Studies for his kind support and guidance to
complete my summer training successfully.

I would like to express my gratefulness to Mr.R.Vicky, Managing Director

for permitting me to carry out my summer training in SMS CHOCOLATE
PALACE KODAIKANAL.

Mr.SALETH PRATHAP R
(R e g. No. 9 2 0 8 2 2 6 3 1 0 48)
 NPR COLLEGE OF ENGINEERING & TECHNOLOGY
DEPARTMENT OF MANAGEMENT STUDIES

INSTITUTE VISION & MISSION

VISION:

 To develop students with intellectual curiosity and technical expertise to meet the
global needs.

MISSION:

 To achieve academic excellence by offering quality technical education using best

teaching techniques.
 To improve Industry – Institute interactions and expose industrial atmosphere.
 To develop interpersonal skills along with value based education in a dynamic
learning environment.
 To explore solutions for real time problems in the society.

DEPARTMENT VISION & MISSION

VISION

 The Department of Management Studies aspires to become a Management

Institution of national repute, providing industry-oriented, socially-responsible and
research inclined management professionals.

MISSION

 To offer post graduate and research programmes of industry and social relevance
 To provide functional specific knowledge through industry scenario study and
analysis using multiple pedagogies
 To enhance managerial and soft skills that augments the overall professional
development
 To encourage and support in fulfilling the drive for teaching and research
 To pursue consultancy projects and collaborative research
 PROGRAMME OUTCOMES

Foster analytical and critical thinking abilities for data-based

PO1 Critical Thinking
decision making

Apply knowledge of management theories and practices to

PO2 Usage of Technology
solve business problems

Understand, analyze and communicate global, economic,

PO3 Effective Communication
legal, and ethical aspects of business.

Understand the consequential responsibilities to analyze and

Environment and
PO4 understand interactions between social and environmental
Sustainability
processes.

Function effectively as an individual, and as a member or

PO5 Individual and Team Work
leader in diverse teams, and in multidisciplinary settings.

Acquire life skills to become a better human being and apply

PO6 Ethics and Values ethical principles and commit to professional ethics and
responsibilities.

Participate actively in initiatives that encourage equity and

PO7 Social Interactions growth for all and to act with an informed awareness of local,
regional, national and global needs

Engage in lifelong learning and Work on career enhancement

PO8 Life Long Learning
and adapt to changing professional and societal needs.
 NPR COLLEGE OF ENGINEERING & TECHNOLOGY
DEPARTMENT OF MANAGEMENT STUDIES
COURSE OUTCOMES, PROGRAM EDUCATIONAL OBJECTIVES &
PROGRAM SPECIFIC OUTCOMES

COURSE OUTCOMES:
 Apply problem solving and analytical skills academic knowledge
 Acquire research-based knowledge.
 Identify technically and economically feasible problems of social relevance.

PROGRAMME EDUCATIONAL OBJECTIVES:

The students of MBA Programme would be able to:

 Perform cross functional management tasks efficiently
 Initiate and participate in organizational change process
 Demonstrate multi-faceted leadership skills in business scenario
 Practice ethics in management
 Become successful entrepreneurs

PROGRAM SPECIFIC OUTCOMES

Program Specific Outcomes or PSOs are abilities that a MBA Programme

professional should have after successful completion of the program. Following PSOs have
been defined:
A graduate will have
 An ability to apply knowledge, skills and right attitude necessary to provide
effective leadership in a global environment.
 An ability to develop competent management professionals with strong ethical
values, capable of assuming a pivotal role in various sectors of the Indian
 Economy & Society aligned with the national priorities.
 An ability to develop proactive thinking so as to perform effectively in the dynamic
socio-economic and business ecosystem.
 An ability to communicate effectively.
 TABLE OF CONTENTS
CHAPTER
CONTENT PAGE NO
NO
ABSTRACT
ACKNOWLEDGEMENT
INTRODUCTION
1.1 INTRODUCTION 01
1.2 ABOUT THE INDUSTRY 02
About the Company
Company Profile
Chairman Profile
History of the Organization
1 Vision , Mission
1.3 Objectives 10
Facilities
Quality Policy
Organization Chart
Process
Welfare activities
FUNCTIONAL AREAS
INTRODUCTION
PURCHASE DEPARTMENT
2 11 - 30
HUMAN RESOURCES DEPARTMENT
SALES & MARKETING DEPARTMENT
FINANCE & ACCOUNTING DEPARTMENT
LEARNING OUTCOMES
3.1 INTRODUCTION
SWOC ANALYSIS
3 Strengths 31 - 38
3.2 Weakness
Opportunities
Challenges
FINDING & SUGGESTIONS
4 4.2 FINDING 39 - 40
4.3 SUGESSTIONS
5.1 CONCLUSION
5 41 - 43
BIBLIOGRAPHY
 ABSTRACT

A summer internship with a large firm will give a practical work experience in our

field of interest. An internship with a good firm will add great value of our resume and will

give you an edge at the time job placement. This is of even greater significance if you do

not hold any prior work experience in the field having chosen to pursue. MBA Internship

will help to get practical knowledge of chosen field. MBA internships include many

assignments and projects and you will be given a chance to do meaningful work that

impacts the company. In return, it is your opportunity to develop skills in the particular

field and experience first-hand if the work profile is to your liking and whether you would

pursue it as your career path or not.

The First Chapter deals with introduction, About the Industry & about the

Company. The Second Chapter deals with Functional area analysis. The Third chapter

deals with SWOC Analysis. The fourth chapter reflects the thoughts of the researcher in

the form of findings, suggestions. The fifth chapter reflects the thoughts of conclusions. In

the appendix various supporting information have been incorporated for an easy

understanding of the readers.

 CHAPTER I

1.1 INTRODUCTION

India's chocolate market is estimated at around Rs. 3,000 crore while the organized
confectionery market is around Rs 2,000 crore in 2013. The overall chocolate market is
growing 15% a year, while the growth in modern retail is almost double of that. India's
chocolate market is expected to reach $3.2 billion by 2018 due to increasing gifting culture in
the country and increase in the income bracket. The per capita consumption of chocolate in
India has increased from 40 gm to 120 gm in 2013.

The cocoa, chocolate, and confectionery industry employs hundreds of thousands of people
around the world and is a key user of other agricultural commodities such as sugar, dairy
products, nuts, and fruits.

INTRODUCTION TO THE STUDY

Internship training is an exercise for the students who are undergoing MBA program.
The objective of the study is to make the student familiar to the current industrial scenario. It
provides the student with the first-hand idea on the general working of an organization. The
student gets an environment where they can actualize the knowledge has acquired in the
curriculum. The exercise is an opportunity for the student to understand the organizational
structure, the major department, flow of information and various other functions in an
organization.

OBJECTIVE OF THE INTERNSHIP

 To understand organizational structure, practices and process of SMS chocolate palace

- kodaikanal
 To understand Organizational Culture of the organization in SMS chocolate palace -
kodaikanal
 To understand Individual and group function in organizational setting
 To familiarize with a business organization
 To understand various departments and its function

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  To develop skill in the application of theory to practical work situation
 To know about company Strength, Weakness, Opportunity and Challenges.

ABOUT THE COMPANY

Kodaikanal chocolate factory Established in 2010, India Kodai Chocolate Factory has
gained immense expertise in supplying & trading of Plain chocolate, plain white chocolate,
fruit n nut etc. The supplier company is located in Kodaikanal, Tamil Nadu and is one of the
leading sellers of listed products. Buy Plain chocolate, plain white chocolate, fruit n nut in
bulk from us for the best quality products and service.

In times of happiness, sorrow, excitement and boredom, chocolate is our refuge in

today’s world. If you want to apologize to someone or want to gift a stranger something,
chocolate is often the first go to option. When we hear the word „sweet‟, chocolate is almost
always the first thought to pop into our heads. However, ironically, chocolate was no
originally sweet and there was never any sugar used in its preparation. How then did the
evolution of chocolate occur? Where do we get this unending stock of our comfort food from?

VISION

Our vision for the future is to become a leading international chocolatier that
emphasizes excellence and perfection by creating the finest and the most indulgent chocolates
with our spirit of innovation.

MISSION

We are passionate about the art of chocolate-making and we are continuously striving
to create perfect premium chocolates that will put a smile on our customers‟ faces. We will
continue to use nothing but the finest quality ingredients and implement strict operational
procedures to ensure that the chocolates produced are perfect.

OUR VALUES

OUR PEOPLE: Our people are the company’s most valuable asset. Qualified and
motivated people produce exceptional results.

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QUALITY: Quality is the purpose of all our internal processes.

ETHICS: We conduct all our affairs within the strictest standards of personal and
corporate ethics, and we promote that same conduct with all of our associates.

TECHNOLOGY: The challenge of competitiveness motivates our commitment to be on the

cutting edge of technology in all areas of our business.

DEVELOPMENT: To achieve a sustained development of the company within the highest

standards of corporate governance is the best response we can give our shareholders in return
for the responsibility they have deposited in us.

ENVIRONMENT: We are dedicated to the preservation of the environment, as part of our

contribution to bettering the quality of life of future generations of Venezuelans

FAMILY: We value the family business. We believe that the values of this family business
are more personal than they would be if we were not a family business. We are not a faceless
corporation with shareholders concerned only for the size of their dividend cheques and their
return on investment. We believe that a family business is a family business because of its
values and regardless of its size. The family values at the core of the business extend to the
business and all those in it.

TEAMWORK: We believe we must celebrate together as well as fall together. We value

working together toward common goals and not in silos or in competition with one another.

CREATIVITY: We are artisans. We are craftspeople and chocolatiers. We value creative

thought and ideas and we value the innovation required to take an idea and make it a reality.

ADVENTURE: The Newfoundland Chocolate Company was not created from timidity. It
was born from entrepreneurial spirit; it was born from passion and born from a craving to
build something cool.

COMPANY LOGO

3
COMPANY DETAILS

Chocolate has ruled the hearts of Indians ever since 1947, when Cadbury first stepped
foot in the country. Cacao cultivation in India first began in Weaned, a small city in the state
of Kerala, in 1965. This led to a growth in the chocolate industry in Kerala, with a spread of
the industry from the 1970‟s onward. It slowly spread to the neighboring southern states, one
of the largest contributors to the industry being Tamil Nadu. In 2008, there was a partnership
initiated between Kerala Agricultural University and Tamil Nadu Agricultural University for
the promotion of cacao cultivation in these states. However, even before this, owing to British
rule of India, chocolate was a popular drink in the cities where British control was highest.

Kodaikanal is the only hill station in India that was developed originally by the
Americans. In 1845, it was named a hill station by American missionaries as it provided
refuge from the sweltering heat of the plains and plateau.

It also occupied interest due to the variety of plant species found here. One such
discovery of a plant that was not previously known in India was the cacao plant. As a result,
the cacao bean gained value in Kodaikanal even before the revolutionizing of chocolate
began, thus giving Kodaikanal a seeming head start in the chocolate industry.

Today, Kodaikanal is home to some of the biggest chocolate producing factories in

India, namely the SV and SG cottage industries, and the Kodai chocolate factory. It is also
home to many small homemade chocolate factories that act as a huge tourist attraction. From
coffee bean chocolates to fruit flavored chocolate to chocolate layered with nuts, you‟ll find it
all in Kodaikanal.

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 A visit to Potluck, Cloud Street, Chocolate Factory or SG Cottage Industries will be
the highlight of your trip to Kodaikanal due to the sheer variety of chocolates these places
present. There are also a number of eateries that serve amazing chocolate delicacies.

So, plan a trip with your family this winter and have a chocolate filled Christmas and
New Year. After all, what is a Christmas vacation without an excess of chocolate? Get your
reservations at Sterling’s resorts Kodai – By the Lake and By the Valley and give your family
their much-deserved break from the tiring routines of everyday life.

PRODUCTS

 Handmade Chocolates

 Cacao bean

 Almond Chocolate

 Bittersweet Chocolate

 Ferrero Richer Chocolates

 Ferrero Richer Chocolates

 Kinder Joy Chocolate

HANDMADE CHOCOLATES
With the onset of the chocolate revolution, there was a spike in the number of
“connoisseurs” of chocolate. More people enjoyed returning to the original handmade
authenticity of chocolate and there was a growth in the handmade chocolate industry as well.

5
More homemade endeavors began and places that were famed for their chocolate industries
began to grow as a chocolate market with more and more households committing to this
notion of their hometowns. Chocolates of all sizes, shapes and consistencies are manufactured
by hand and sold on the basis of individual orders.

The advantage of handmade chocolate is that it can be customized to the individual’s

taste and requirement and is hence considered a great customizable gift for loved ones. In
India, the homemade chocolate industry, like many of our other local industries, is extremely
popular. They export chocolates to Europe and other Asian countries as well and have grown
in fame over the last few decades. One such town is that of Kodaikanal in South India.

CACAO BEAN

Chocolate or cocoa powder comes from the cacao plant in the form of beans. The
use of these beans has evolved over time; originally, the beans were discarded and the
sweet pulp of the cacao fruit surrounding the bean was used to make an alcoholic
beverage. Later, the beans began to assume value and were used for a while in pre-
modern Latin America as a form of currency.

The cacao bean was considered to be a bearer of divine powers and was hence
worshipped by the Mayans and Aztecs. Sacrifice victims were given a gourd of chocolate
before their death as a sign of respect. Later on, the chocolate drink spread to the Europeans
who disliked the bitter taste and added sugar to the recipe, giving birth to sweetened
chocolate. The drink was then ascribed a sign of status and was also believed to be a
strong aphrodisiac. By 1828, cocoa powder came into being which led to the making of
chocolate bars leading in turn to the birth of our beloved Cadbury, in 1868.

Today, the chocolate industry in America is a 4-billion dollar industry which is attributed to
the chocolate revolution of the modern world; a growing interest in high quality, handmade
and sustainable chocolate, effecting cacao farming and harvest methods.

6
 CACAO BEAN

ALMOND CHOCOLATE

A crispy almond roasted to perfection, covered in rich milk chocolate with a special
coating that never gets your fingers sticky. Chocolate-covered almonds are a great option!
Almonds and chocolate have health benefits such as lowering blood sugar, blood pressure,
cholesterol and lowering hunger levels for people who consume them. The combination of
these factors equates to a lower risk for heart disease.

ALMOND CHOCOLATE

KINDER JOY CHOCOLATE

Kinder Joy is a delicious treat that comes with a surprise toy. It presents a yummy and
entertaining world for kids, while delivering a reassuring and emotional experience to parents.

These brilliant kinder joy chocolate are available in variations such as bittersweet
chocolate, sweet, and semi-sweet chocolate. They are also available in sugar-free variants.

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KINDER JOY is a delicious treat made of two soft cream layers – one sweet milk-cream
flavored and one cocoa flavored. Nestled into the creamy layers are two rounds, chocolate-
covered wafer bites that are filled with sweet cocoa cream, to be eaten with the included
spoon

It has been sold in Spain since 2004, in Germany since May 2006 and in China and
India since 2007.Kinder Joy has a wide range of surprise toys developed by our expert team
of designers to maximize play time for children ages three and up – from toys that encourage
creativity to toys that teach kids about the world around them methods. .

CONE MILK CHOCOLATE

Sprayed evenly on the inside of ice cream cones, chocolate provides a moisture barrier
that prevents the wafer cone from becoming soggy; the chocolate deposits at the bottom of the
cone is also an added selling factor that is seen as a final “treat” before finishing the ice cream
cone product. The extra chocolate is extra drip protection! The lump of chocolate at the
bottom of a Cornett cone was originally an accidental byproduct of the production process -
the cone's chocolate coating would drip down and pool. When the process was changed and
the lump could be avoided, it was kept in because it was so popular.

DARK CHOCOLATE

Dark chocolate doesn't have a legal definition in the U.S. (it's under the umbrella of
semisweet or bittersweet chocolate). It's usually at least 55 percent, but most dark chocolate
lovers enjoy 70 percent or above.

In addition to clean ingredients and super food nutrients, every 2-cup pack of Dark Chocolate
with Sea Salt contains 7 grams of whole food protein. So not only are these snacks a treat for
your taste buds, but they're also great for recharging your muscles and keeping your tummy
feeling full. Our 55% Dark Milk chocolate is our take on a classic milk chocolate but without

8
all the filler. Striking the perfect balance between rich chocolate flavor and the iconic sweet
creaminess that milk chocolate lovers crave makes this the easiest bar to eat in one sitting.

BITTERSWEET CHOCOLATE

Bittersweet chocolate contains 70% cacao and has less sugar, whereas semisweet
chocolate has 60% cacao. However, both chocolates can be interchangeable when used in
baking, although bittersweet has a deeper flavor. Bittersweet chocolate still has a hint of
sugar, making the chocolate taste a tad sweeter than the traditional unsweetened chocolate.
However, there is still going to be more to that rich cocoa taste than sweetness. Bittersweet
chocolate also tends to appear darker in color.

BITTERSWEET CHOCOLATE

FERRERO RICHER CHOCOLATE

Ferrero Richer is not priced on cost but on perceived value. The theory is that if you
pay more for something, you value it more highly. A unique taste experience of contrasting
layers: a whole crunchy hazelnut in the heart, a delicious creamy hazelnut filling, a crisp
wafer shell covered with chocolate and gently roasted hazelnut pieces. Ferrero Richer
products ignite all the senses and allow you to get fully wrapped up in the moment.

9
A delicious crunchy whole hazelnut with a creamy rich filling, all encased in a crisp wafer
shell covered with milk chocolate and gently roasted hazelnut pieces. Elegant golden wrapper
and paper cup make Ferrero Richer even more unique and special.

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 CHAPTER II

FUNCTIONAL OF AREA

2.1 INTRODUCTION

Functional areas help guarantee efficiency. The main functional areas include sales,
marketing, customer service, human resource, research and development, finance, and accounting.

Chocolate Industry is currently in for a throttle as people's consumption pattern is changing

for the best. People are being increasingly aware of the benefits of healthy eating and
chocolate is being established as an effective and a tasty replacement remedy to keep various
diseases at bay. This, coupled with the undying craze for chocolate by people of all ages, has
set the growth chart of this Industry surging high at a faster pace. This paper aims at providing
a brief approach for the setup and functioning of a Chocolate Industry, which includes the
important steps of Management like Planning, Organizing, Operations, Staffing, assessing our
strengths and weaknesses, marketing strategies and the policies laid out.

 Production Department
 Finance, Administration and HR
 Purchasing Department
 Marketing Department
 Sales Department

DEPARTMENTATION

TECHNICAL AND
PRODUCTION
SALES AND MARKETING

TECHNICAL AND PRODUCTION:

This department makes use of their technical skills in the manufacturing operations.
They also focus on budgetary control of power. Production department ensures that the

11
production and manufacturing plans are appropriate and the products are in the desired
quantity and quality.

SALES AND MARKETING:

The sales department’s function is to sell the products to the customers and the
marketing department function promotes the product through advertising.

PRODUCTION DEPARTMENT

Roasting Tempering Conching

Grinding Separation Molding

Winnowing Blending

Roasting: is the important first step and plays several important roles:

 Brings out the taste and flavor because it is the roasted cocoa beans that taste like
chocolate, not the raw ones. Typical cocoa bean color and aroma develop around 130-
1500C. Sterilizes the bean, eliminating any bacteria, molds, and fungi that are
widespread in the tropical equatorial regions – the home of cocoa beans.

 Simplifies cracking and winnowing by disconnecting the inner bean from the outer
husk. Roasting makes the outer cocoa shells brittle, making it easy to separate them.
Breaking down the inner cocoa bean gives tiny cocoa nibs. Reduces moisture content
from around 7% to about 1%. This is important because chocolate and water do not
mix. Lowering moisture simplifies grinding.

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  For effective roasting, three conditions are essential viz. transfer of heat to the bean,
smooth airflow in the roasting drum, and cooling.

Winnowing: involves delinking the husk (outer shell) from the nib (edible part) of cocoa
beans. The process directly impacts the final quality of the chocolate as better separation
delivers top quality. Any residual husk will introduce unwanted tastes.

 Winnowing takes off 20-25% of the roasted beans‟ weight. Equipment for winnowing
cracks open the outer husks, which are then segregated from the nib by multiple stages
of sieves (filters). Air blowing fans complete the separation as husks are lighter than
nibs.

 Roasted beans are cracked open by passing them through serrated cones or screw
motion. Vibration mechanisms may also be employed in addition to filters and fans for
superior separation.

Grinding: passes nibs through rotating metal drums to convert them into liquid called
chocolate liquor .Nibs contain 50-55% cocoa butter, which is a crucial ingredient for making
chocolate.

 Depending on the requirements, manufacturers utilize three or even more grinding

stages.

 The roller speed rises in every successive stage. Eventually, the size of chocolate
liquor particles is crushed to 0.0254mm .From the middle of the grinding stage, the
process handles liquid chocolate and this continues till step 8 i.e. molding stage.

Separation: involves the use of hydraulic press or rollers to hike the pressure on chocolate
liquor. This makes most of the cocoa butter inside the chocolate liquor flow out as a yellow
liquid. The residue is the press cake and is processed into cocoa powder.

Blending: manufacturers add cocoa butter to the press cake. The quantity of added cocoa
butter influences the consistency and texture, and, therefore, determines the type of chocolate
produced.

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Conching: is the most critical stage in chocolate production. Operating somewhat similar to
eggbeater, the machine paddles move to and fro through the chocolate mass slowly to mix it
thoroughly and aerate it . Such action further reduces the chocolate particles‟ size and
removes any minor, residual bitterness. Process speed and temperature influence the quality
of chocolate. Other determinants of quality are the speed at which other ingredients (sugar,
milk powder or milk, cocoa butter, flavors etc.) are mixed and when they are added.

Tempering: is the slow cooling of the coached chocolate. Such machines can have heating
and cooling mechanisms as well as mixers to maintain the molten chocolate’s homogeneity.
Steady temperature drop in tempering imparts stability to the chocolate i.e. prevents the
ingredients from separating on solidification – when poured in molds for example.

 It also maintains the chocolate’s crisp texture and luster. It is the tempering stage that
prevents chocolate from melting when people touch it.

Molding: is the pouring of liquid chocolate into molds designed to provide the specifically
shaped chocolate. Types of chocolates are pure chocolates, wafer or cookie including
chocolates, raisin or dry fruit containing chocolates, or those with a core containing different
materials such as jelly. Totally automatic, semi-automatic, and manual are the three types of
mold machines based on the level of automation .Stage 8 i.e. molding starts with liquid
chocolate and ends with a solid one. Hereafter, all stages deal with solid chocolate.

Wrapping: Protects the chocolate from contamination while also lending it a catchy
appearance and enabling the makers to brand their produce. After loading the wrapper material
and chocolate (of the required size and shape) in the wrapper machine, the machine wraps the
chocolate, cuts the wrapper, and seals it. Thereafter, the wrapped chocolates are packaged into cartons
.Types of wrapper machines are Bar Wrapper, Coin Wrapper, Foil Wrapper, and Fold Wrapper.
Different ways a chocolate is wrapped are Banding, Fold Wrapping, Foil Wrapping, Pleat Wrapping,
Sleeve Wrapping, Twist Wrapping, and Foil and Band Wrapping.

Chocolates can be wrapped as much as five times viz. primary, double primary, secondary,
tertiary, and final wrappings .Molding machine is an auxiliary to the wrapping machine.
Equipment that serves as auxiliaries to both machines are:

 Tempering Machine
 Chocolate Pump
 Nut Feeder

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  Chocolate Enrobe
 Biscuit Feeder
 Automatic Demanded
 Feeder Mixed
 Auto Chocolate Depositor
 Chocolate Analyzer
 Granule Mixer
 Weighing-Filling Mechanism

FINANCE, ADMINISTRATION AND HR:

EXCEL SHEET

Finance & Administration office provides facilities regarding operating various

departments that include budgeting, financing, procurement, administration, and information
technology related issues. HR department is responsible for the recruitment, selection process,
compliance, training of employees, health & safety issues and compensations.

15
STAFFING

STAFFING Labour
requirements
Recruitment

Selection

Staffing is a process of filling and keeping filled all the positions in an organization.
The main managerial function of staffing involves orienting the organization structure through
proper and effective selection procedures, appraisal and development of the personnel to fill in
the roles given to the employers/workforce.

 Labour requirements: The first process in staffing procedure is to calculate the

staffing requirement needed for the organization unit. It will involve determining the
future labor requirements for the organization.

 Recruitment: Once the requirements are determined, the organization publishes an

open advertisement to the public. Any candidate applicable for that post can apply for
that job. Generally, Recruitments are done in two ways: Internal Recruitment: An
Internal recruitment is the one in which selection occurs within the organization.
Internal recruitment might lead to increase in motivation level and thereby increasing
their productivity. External Recruitment: External recruitment is the process by which
candidates applying for the job are selected based on screening tests conducted by the
management of the organization. The problem is that it requires a lot of time and
Money. Organization approaches the public through various ways like advertisements
in newspapers, employment exchanges and agencies, educational institutions, etc.

 Selection: This process involves conducting screening tests and interviews in order to
pick out the right candidate for the job.

16
 The screening process takes place in the following manner:

Application Forms: The candidates who meet the required eligibility criteria are
required to fill the application form given to them. The updated version of Curriculum Vitae
of the candidate must be attached with the application form.

Written Tests: Two levels of written tests are conducted during the selection process.
The first level of written tests will consist of questions from Quantitative aptitude and verbal
skills. The second level of tests involves data interpretation and programming skills.

Technical Interviews: In this step of process, the candidate is assessed by

experienced and talented interviewers. Generally, the panel consists of two to three
interviewers.

Orientation and Placement: After the screening procedure, the appointed candidates
are introduced to the new work environment. The newly appointed candidates are given
training in different areas for six to twelve months wherein they get exposed to work
environment. Training in our organization is based on four areas:

 The first level of training is to familiarize the newly appointed candidates about the
process involved in the organization.

 The existing workers are trained again to recollect the concepts so that they will
perform better.

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  Generally, training to the existing workers is given only when there is an up gradation
in the current technology.

 Sometimes, training is given to the employees so that they can move into a
higher level where they are exposed to new challenges.

Evaluation based on performance:

The performance evaluation is normally done to monitor the activities going on in the
organisation. This keeps a record of all the employee’s work progress and decline in the
organisation.

Promotion and transfer:

Promotion is given to the employee who performs well in the organisation and also
ready to take up the responsibility.

PURCHASING DEPARTMENT

COCOA BEANS

Cocoa beans are Seeds from the pod of the cacao tree. The center of the cocoa bean is
called the nib, from which chocolate is made. Cacao has a high fat, carbohydrate and protein
content.

SUGAR

This is essential in order to turn the chocolate into a sweet treat. Without sugar
chocolate has a very bitter taste. Therefore Sugar is to chocolate what salt is to other foods.
High-grade cane or beet sugar is used in the manufacturing of chocolate.

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MILK POWDER

There are two different milk powder uses in the manufacture of milk chocolate. These include,

 Full cream milk powder

 Full cream milk powder, which is produced from milk by removing almost all water.

 Full cream milk contains around four per cent fat and is a source of vitamins A and D.

 Skimmed milk Skimmed milk or skim milk is made when all the cream is
removed from whole milk. Skimmed milk contains less fat than whole milk.

SOY LECITHIN

It is extracted from soybean oil and is generally used as a natural emulsifier or

stabilizer in various food applications. Lecithin is added during conching as an emulsifier and
stabilizer in order to improve the texture of the chocolate.

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VEGETABLE FAT

Vegetable Fat is used in place of cocoa butter in the manufacture of chocolate.

FRUITS AND NUTS

Cashew nuts: This is very expensive raw material which is used to make various kind
of chocolate. Nutritional value per 100g is Fat 43.85g, protein 18.22g and carbohydrates
30.19g.

Peanuts: The peanut or groundnut is a species in the legume family. Nutritional value per
100g is Fa48g, protein 25g and carbohydrates 21g.

Raisins: Raisins are dried grapes. Raisin varieties depend on the type of grape used. Seedless
varieties include the Sultana. Raisins are typically sun-dried, but may also be "water-dipped,"

20
or dehydrated. Raisins range from about 67% to 72% sugars by weight most of which is
fructose.

FLAVORS

Vanilla This is primarily added as a flavoring and is present in most bars of chocolate,
to a greater or lesser extent. The combination of cocoa and vanilla are given a pretty good
taste. Other Flavors are mint, caramel, brandy, coffee, strawberry and rum.

OTHER INGREDIENTS

Rice Crispies: Rice Crispies are made of crisped rice (rice grains that are cooked, dried and
toasted) and expand forming very thin and hollowed out walls that
are crunchy and crispy.

21
Puffed rice: Puffed rice is a type of puffed grain made from rice; usually made by heating
rice kernels under high pressure in the presence of steam, though the method of manufacture
varies widely.

SALT: Salt is used for each and every chocolate mixture.

WATER: Water is used only for making sugar syrup

22
MARKETING DEPARTMENT

After sectioning the market and positioning itself to the other competitors in market, it
needs to come up with different and unique strategies.

PROMOTION:

To reach out to the consumers, communication and advertisement plays an important

role. It can be promoted by campaigns with catchy slogans. Special promotion offers during
festivals like Diwali, Ramzan, Holy, etc. An special occasions like Valentine’s Day.

OUR QUALITY POLICY

 Understanding the expectations of our consumers and keeping customer satisfaction at

the highest level while fulfilling these expectations.

 Using all our resources in the most efficient way and working with an efficient
manager and increasing awareness

 Continuously following financial indicators and reaching to high sale volumes while
fulfilling our profit-oriented targets, Working hard to protect our brand which has been
associated with the words of taste, health and reliability and increase its recognition,

 Continuing operations as the leader of the industry through constant innovation in our
business field.

 Running projects aimed at protecting the nature to be able to secure the future of
natural products.

23
  To secure the future of our country to continue to fulfill our social responsibilities.

 Preserving our superior quality, which distinguishes our brand from our competitors?

 Acting with the full participation of all our employees in accordance with the
abovementioned principles.

ENVIRONMENTAL POLICY

 The Environment and Energy Policy for the chocolate industry which deals in food
sector is to continue its activities undertaking the value that the nature gives to the
humankind as a duty and being aware of its responsibilities in preserving the
environment and the natural resources. For this purpose We guarantee to;

 Fulfill the current legal regulations in relation to our obligations.

 Increase the energy performance preserving the natural resources and without
polluting the environment.

 Ensuring continuity taking decreasing measurements in energy and water saving.

 Making waste decreasing measurements for the environment priority in Products and
Processes without ignoring the effects on the environment and energy, ensuring the
continuity in appropriate selection of the purchases of products and equipment with
high energy efficiency.

 Increase the individual responsibility by organizing trainings for its employees about
determined subjects to increase the Environment and Energy awareness and to ensure
its sustainability.

 To contribute to related subjects by ensuring our communication active and constant

within the chain along Legal Authorities, our Employees, Customers, Subcontractors
and Suppliers to find the least common denominator by being in cooperation.

POLICY

 Comply with the legal regulations about Occupational Health and Safety in all our
activities.

24
  Train and all of our employees and raise their awareness to ensure their health and
safety.

 Ensure that our Employees, Subcontractors, Suppliers and Visitors comply with ISG
rules created.

 Envisage and eliminate the potential occupational accidents and diseases that may
occur because of the activities we carry out.

 Control our own risks and ensure that our employees can provide their own thoughts
and statements in the ISG Committee meetings which was constituted to increase our
performance in relation to this subject.

 Make technological investments for occupational health and safety or ensure the
continuity of the investments in production machine, device and equipment purchases
by taking Occupational health and safety priority in consideration.

 Ensure the participation of employees and suppliers in all processes and analysis and
continuous improvement by taking the opinions of suppliers and visitors.

 Accordingly, we guarantee that we will continue our activities by constant

improvement to ensure a safe and healthy working environment in our company.

SALES DEPARTMENT

A sales department is responsible for selling products or services for a company. The
department comprises a sales team that works together to make sales, increase profitability

25
and build and maintain relationships with customers to encourage repeat purchases and brand
loyalty. If you're a job seeker interested in sales, you may want to know more about the
functions of a sales department.

In this article, we discuss sales department functions and the objectives of a sales
department, explain why the sales department is important in a company and describe how to
become a sales representative.

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures

are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. If
refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a
whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of
"blooming" effects can occur if chocolate is stored or served improperly..

Chocolate bloom is caused by storage temperature fluctuating or exceeding 24 °C (75

°F), while sugar bloom is caused by temperature below 15 °C (59 °F) or excess humidity. To
distinguish between different types of bloom, one can rub the surface of the chocolate lightly,
and if the bloom disappears, it is fat bloom. Moving chocolate between temperature extremes,
can result in an oily texture. Although visually unappealing, chocolate suffering from bloom
is safe for consumption and taste unaffected. Bloom can be reversed by remembering the
chocolate or using it for any use that requires melting the chocolate.

Chocolate is generally stored away from other foods, as it can absorb different aromas.
Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct
humidity and temperature. Additionally, chocolate is frequently stored in a dark place or
protected from light by wrapping paper. The glossy shine, snap, aroma, texture, and taste of
the chocolate can show the quality and if it was stored well.

SALES DEPARTMENT FUNCTIONS

Different sales department functions employ various individuals to handle them. For
example, you can find the sales manager, sales development representative, account
executive, sales specialist and customer success representative in a sales department. All work
together to ensure the company makes sales. Some sales department functions are:

26
Preparing sales plans

The sales department identifies sales goals and objectives and prepares a sales plan
that acts as a guide to achieving them. The goals usually include things like hitting sales
quotas and volumes. These goals tend to be short term. A sales plan includes details like the
company's history, goals and objectives, team structure, target market, sales process, tools and
resources. Detailing the sales process is necessary when preparing a sales plan.

A sales process comprises steps that a sales team follows to identify leads to close
deals. A well- structured sales process improves conversions and closes deals. It also acts as a
guide for sales representatives, which helps them to provide unique experiences to prospects
and customers.

Prospecting

The sales department is responsible for sourcing and identifying early stage leads.
Sourcing involves online research on various sites, attending industry events or conferences or
asking for referrals from current clients or colleagues. When the department has identified the
leads, it takes them through the sales process by contacting them through cold calling, emails
or other means in an effort to qualify them for sales outreach.

A qualified lead is an individual identified as a potential customer who meets specific

business requirements and is likely to move forward in the buyer's journey. To determine this,
the salesperson uses data points, such as the prospect requesting a demo or quote, user
interest, buying intent, company size and the number of employees or roles within a company.
Sales development representatives are responsible for this step in the sales process.

Researching

After qualifying prospects, the next step for the sales representatives is to learn more
about them, including their pain points, to see how to align the benefits of the company's
products and services to the prospects' needs. This step increases the chances of them making
a purchase. The sales representatives research by asking the prospect specific questions or
speaking to others who work in the company to understand why they desire the products or
services and if it's a priority.

27
Making sales

The department is responsible for bringing new business, pitching and closing a sales
deal. Individuals accountable for this process write proposals, create presentations or run
demonstrations to convince prospects to become customers. Due to the complexity of
demonstrations, the sales department reserves them for qualified leads. They make each
presentation suit each potential customer, according to their pain points and needs. When
prospects buy into their proposals, they negotiate the terms and close the deal. Account
executives are responsible for the success of this step.

Handling sales issues

These sales issues could include answering complex questions from prospects or
customers, handling objections, resolving sales challenges or performing product
demonstrations. Individuals who handle these responsibilities are sales specialists. They're
professionals with in-depth knowledge and experience of the sales industry and the products
and services that the company offers. Through the prospect's questions and objections, they
can align the company’s products to fit the customer’s needs.

Building customer relationships

The sales team is also responsible for building and maintaining customer relationships.
They resolve their complaints, record complex issues and send them to the proper authorities
for addressing. They also renew subscriptions with existing customers. They identify other
sales opportunities and pitch to the customers for continued patronage and increased business
profitability. Excellent customer relationships lead to upsell and cross-sell sales opportunities
and referrals.

Training and onboarding

The sales manager organises training and onboarding for newly recruited sales
representatives to train them on various sales methodologies. The training, which begins on
the first day of resumption, is a continuous process, as sales representatives learn new sales
tactics regularly. A trained sales team generates better sales results, resulting in huge returns
for the business.

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OBJECTIVES OF A SALES DEPARTMENT

When a company's sales department has a clearly defined objective, the team members
understand what actions to take to achieve it. These objectives are realistic and measurable,
which improves the chances of achieving them. Some of the general purposes of the
department are: Achieving a high conversion rate.

The goal of a sales department is to gain a high conversion rate. For example, if a sales
representative converses with 10 prospects and three complete the sales, it's an average
conversion rate. The sales manager and other sales executives are responsible for researching
methods to increase the conversion rate. A higher rate means that the company is spending
less money and producing higher profits.

RETAINING CUSTOMERS

Another objective is to retain customers. Keeping existing customers rather than

continuously spending funds to attract new customers can increase profitability. Customer
retention can only occur when customers are happy with the company's products or services.
One way to achieve this is by following up after a sale to know if the customer is happy with
the service or has any complaints.

GROWING THE BUSINESS

Like other departments in a company, the sales department exists for business growth
and development. The ability to satisfy customers encourages repeat purchases and referrals,
which help a business, grow. The sales department is one of the most important departments
for business growth.

THE IMPORTANCE OF A SALES DEPARTMENT

A sales department handles more than making sales. It identifies customers' needs,
listens to their suggestions or complaints and directs them to suitable quarters for resolution.
Sales professionals also present sales pitches to prospects to convince them of the quality or
authenticity of a company's products and services.

29
 In addition, the sales team contributes to the company's growth by taking the
necessary steps to ensure customer retention. They build long-term relationships with them
and help them feel valued whenever they work with the business.

When customers feel appreciated and valued, they may continue to patronize the
company and refer others to it. Even if a company produces products or delivers services that
aren't of the same quality as the previous ones, loyal customers continue the patronage.

HOW TO BECOME A SALES REPRESENTATIVE

A sales representative is also known as a salesperson, field sales representative and

sales executive. The primary duty of a sales representative is to persuade potential customers
to buy the products or services that the company sells. They can either approach the prospects
physically or via email or phone calls. The national average salary for sales representatives is
£26,319 per year.

CANTINUES MOVING CHOCOLATES

SALES DEPARTMENT

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 CHAPTER III

LEARNING OUTCOME

INTRODUCTION

Learning outcomes are direct statements that describe the knowledge, skills, and
attitudes that students are expected to reliably demonstrate in successfully completing a
course. They describe learning that is significant and durable– learning that really matters in
the long term.

SWOC ANALYSIS

Understanding your strengths and weaknesses can help you identify opportunities and
threats in your personal and professional life. A great way to understand you better is
by completing a Personal SWOC Analysis. A SWOC Analysis assesses your Strengths,
Weaknesses, Opportunities, and Threats, and by doing this analysis, you can gain clarity on
what steps you should take to reach your goals.

Dive deeper with this article as we uncover how you can use SWOC Analysis for
improving yourself – plus some real-world examples!

WHAT IS SWOC ANALYSIS?

SWOC Analysis is a technique used by individuals (or businesses) to assess their Strengths,
Weaknesses, Opportunities, and Threats. This form of analysis provides business owners and
market, both internally and externally.

31
Strengths and Weaknesses are internal factors – a company’s resources, capabilities, and
skills. These are the aspects of the company that it can control. Strengths refer to resources
and capabilities that give the company a competitive advantage. At the same time, weaknesses
are those aspects of the company that put it at a disadvantage in comparison to its competitors.

Opportunities and Threats are external factors – they are external forces that the company
has no control over. Opportunities refer to any potential opportunities that the company can
take advantage of, while threats refer to any external factors that could negatively affect the
company’s performance.

The goal of a SWOC analysis is to identify the company’s strengths and weaknesses, as
well as any opportunities and threats that it may face. By identifying and understanding these
factors, a company can then develop an effective strategy to capitalize on its strengths,
minimize its weaknesses, and take advantage of any opportunities or mitigate any threats

STEPS TO DOING A PERSONAL SWOC ANALYSIS

IDENTIFY YOUR STRENGTHS

Identifying your strengths for a personal SWOC analysis is an important step in

understanding the skills, abilities, and qualities that make you successful. By understanding
what your strengths are, you can focus on developing and leveraging those strengths in order
to help you reach your goals. Identifying your strength beforehand can also help you to
answer the most-asked interview question – “What are Your Strengths and Weaknesses”. So,
be ready to identify your strength as well as weaknesses!

A few of the key strengths you should consider when performing a personal SWOC
analysis include:

Communication: Your ability to effectively communicate with people is one of your greatest
strengths. You should be able to articulate your thoughts clearly and concisely, both verbally and
written. Your communication skills can help you build relationships, collaborate effectively, and
resolve conflicts.

Problem-Solving: You should be able to identify problems, analyze them, and come up with
creative solutions to address them. Being able to anticipate potential problems and develop strategies
to prevent them is an invaluable skill.

32
Leadership: You should be able to inspire, motivate, and guide other people. Leadership involves
having the ability to influence people and help them reach their goals.

Organization: You should be able to organize your tasks and prioritize them effectively. Being able
to manage your time and resources efficiently can help you stay focused and achieve your goals.

Creativity: You should be able to think outside the box and come up with innovative solutions to
complex problems. Being able to think creatively can help you stay ahead of the competition and
develop new ideas and products.

Adaptability: You should be able to adjust to changing environments and situations quickly. Being
able to anticipate change and respond quickly can help you stay ahead of the competition and be
successful.

Resilience: You should be able to handle stressful situations and recover from setbacks. Having the
ability to stay focused and motivated in difficult times is an invaluable quality. By identifying and
understanding your strengths, you can focus on developing and leveraging them to help you
reach your goals. A personal SWOC analysis can help you identify the areas where you need to
focus your efforts in order to be successful.

IDENTIFY YOUR WEAKNESSES

Identifying your weaknesses for doing a personal SWOC analysis can be a difficult
task, but it is a necessary part of the process. A SWOC analysis is a tool used to identify
weaknesses, strengths, opportunities, and threats in order to make better decisions. By
identifying our weaknesses, we can work towards improving them and taking steps to
mitigate any potential risks.

The first step to identifying your weaknesses is to take an honest look at yourself. Ask
yourself questions such as:

 What do I need to improve on?

 What areas of my life can I work on?

It is important, to be honest with yourself and not be too hard on yourself. Once
you have identified some areas of weakness, you can start to look into what actions you can
take to address them.

33
 One of the most common weaknesses that people identify is a lack of knowledge or
skills. This can be in any area, such as a lack of knowledge in a particular subject, or a lack of
skills in a specific area.

If this is the case, it is important to take the time to learn and develop the necessary
skills in order to improve the situation. Another common weakness is a lack of confidence.
This can manifest itself in many different ways, such as not feeling comfortable speaking in
public or being too scared to take risks.

It is important to identify the root of this lack of confidence and to work on building it up.
This can be done through practice, self-reflection, and seeking out feedback.

Finally, it is important to identify any bad habits or behaviors that are holding you
back. This could be procrastination, poor organization, or a lack of discipline. Once these bad
habits or behaviors have been identified, it is important to take steps to address them. This
could include using planning tools, setting goals, and breaking down tasks into smaller,
more manageable chunks.

Identifying and addressing your weaknesses can be difficult, but it is a necessary part
of the SWOC analysis. By taking the time to identify and address these weaknesses, you can
take steps to become a better version of yourself and take advantage of the opportunities that
come your way.

IDENTIFY YOUR OPPORTUNITIES

Once you’ve identified your strengths and weaknesses, it‟s time to consider the
opportunities and threats in your life. An opportunity is a chance to improve or capitalize
upon something in your life. A threat is a potential obstacle or issue that could potentially
derail your progress.

How to Identify Your Opportunities:

Make a List of Areas You Can Improve

Start by making a list of areas where you can improve. This could be anything from
learning a new skill, taking a class, or improving your relationship with a colleague. The key
is to brainstorm as many ideas as possible and write them down.

34
Ask Other People for Their Suggestions

Once you’ve made your own list of opportunities and threats, it can be helpful to
get feedback from others. Reach out to your friends, family, and colleagues and ask them
what they think your biggest opportunities and threats are. This can be a great way to gain
some new perspectives and help you come up with more ideas.

IDENTIFY YOUR THREATS

Threats are external factors that can have an adverse effect on your personal and
professional goals. Examples of threats may include competitors, economic downturns,
unfavorable government regulations, changes in technology, and natural disasters. It is
important to identify potential threats and determine how they may affect you and your goals.

How to Identify Your Threats:

Make a List of Potential Obstacles

Start by making a list of potential obstacles that could prevent you from
achieving your goals. Think about both external and internal threats. External threats could
include economic downturns, competition, changes in regulations or laws, or natural disasters.
Internal threats could include things like a lack of resources, lack of knowledge, or limited
time.

Ask Other People for Their Opinions

Once you have identified potential obstacles, ask other people for their opinions.
They might be able to offer insight into potential threats that you hadn’t considered. You can
also ask people who have similar goals or have achieved similar successes to see what
obstacles they encountered. This can help you identify potential threats and come up with
strategies to overcome them.

You can check out this article on Methods for Identifying Risks which will help you to
identify risks while managing a project. We’ve mentioned a detailed step-by-step guide on
how you can mitigate risks.

COMPANY SWOC ANALYSIS STRENGTHS

 Asset leverage
 Strong management team

35
  Supply chain
 Reputation management
 Brand name, brand equity
 Brand loyalty
 Promotions
 Placement and distribution

WEAKNESS

 Low R&D
 Rural distribution Opportunities

OPPORTUNITIES

 Financial markets (raise money through debt, etc.)

 Online service

 Product and services expansion

 Rural markets

CHALLENGES

 Competition
 Cheaper technology
 Price wars
 Cost and price increase
 Health consciousness on the rise
 Decreasing importance of festivals

Chocolate industry is one of the most demanding and promising industries in all over
India and thus its strengths are much better when compared to its threats

STRENGTHS OF THE CHOCOLATE INDUSTRY

 Famous brands and Products: It has many strong products such as Bonbon,
Chocolicious, Cocoa, Brownie etc. The products are of good quality and are prepared
under clear supervision of our highly qualified staff.

36
  Product name and brand integrity: The products are redeemed with a remarkable
brand name and equity. Because of its new marketing technique and strong
stigmatizing nature, the brand loyalty is very high. One specialist is that most of its
products are very famous and are liked by many people in the world.

 Positioning as a remembrance: The smartest and brilliant technique that it has been
using over the past few years with products such as “cocoa” and “fillies” is that these
types of chocolates are mainly produced for gifting during celebrations. Because of
the smart and efficient business tactics, it will create a unique and trusted position in
the marketing world.

 Promotions: With an amazing tag line (Ex. “Wherever you go I am there!!!”)The

industry can be one of the strongest promoters in the Fast-moving consumer goods
(FMCG) association. This provides an excellent name for our company.

 Connecting India: It is considered to be one among the few promising brands which
connects both with the Indian rural and urban market. For Indians, family, friends and
relationships plays a very important role in their life. And one unique strength of the
industry is that it always focuses on emotional marketing to connect with the people
around all over India.

 Classification: It has a different distribution strategy which attracts the people across
the globe by acting according to their wish. It distributes the products to more than
210 countries wherein the brand comprises of more than 20 different varieties of
different chocolates. This would be a great achievement for the chocolate industry.

MAIN WEAKNESS OF CHOCOLATE INDUSTRY

As mentioned previously, Chocolate industry has much strength and few weaknesses.
Its weakness is its rural distribution. As people cannot be connected very easily and also
because of illiteracy. At the same time, there are few complaints that have been reported
regarding the quality of our product. There were some cases reported on social media saying
that small worms were found in the chocolate which had created a bad impression in the
mind-set of our customers. This can never be an excusable reason for a brand like Caramel to
show such type of ignorance. Thus, it is very important to strengthen the quality control.

37
OPPORTUNITIES OF THE CHOCOLATE INDUSTRY

 Rural Marketing trends: In today‟s corporate world, a company‟s weakness can turn
into an n opportunity for its growth. What is a weakness of a company can become an
opportunity. Pervading the rural markets and distributing in rural areas can provide a
better opportunity for the industry.

 Delicious Tastes: The customers in India always wishes for sweets and they routinely
like to eat chocolates

 On top of it, there are various flavors and creamy delicious sweets which are attracted by
customers. Thus, fresh aroma and taste provides a greater opportunity which the industry can
generate regularly.

CHALLENGES OF THE CHOCOLATE INDUSTRY

 High Cost and Increase in price: The fuel and transportation costs have really
increased the distribution cost. Even the manufacturing rate is also increasing day by
day. So, the constant increase in price is a major threat to our industry

 Consciousness about health: Health consciousness is one of the important things that
is bothering the Indian population. Today most people prefer to drink healthy and
exotic juices than having unhealthy chocolates and sweets. There are many articles on
newspapers and on social media which tells about the serious health issues caused
because of eating chocolates. This also makes people reduce buying chocolates.

 Reducing celebrations: As the importance of festivals decrease the demand for

chocolate is also decreasing.

 Rising demand of people: These days, if you present a chocolate to a child, they will
wish for a toy car or a bicycle. Thus a chocolate won’t be sufficient for satisfying the
demand. This is also a major threat for Caramel.

38
 CHAPTER IV

FINDINGS AND SUGGESTIONS

INTRODUCTION

Following are the findings and suggestion observed the internship

FINDINGS PRODUCT RESEARCH:

Under product research I came to know about the modification which consumers
wants as to the quality, packing, shape, color, and quantity etc. of their favorite chocolate.

PRICING RESEARCH:

This includes ability to consume, to pay for the product, how much a person can spend
on his/her favorite chocolate. In this I have tried to find out consumer’s price expectations and
reactions.

ADVERTISING RESEARCH:

Under this I have concluded that whether the advertisement appeals the consumers or
not .This also includes evaluating and selecting the proper media-mix and measuring
advertising effectiveness.

From the one and half month experience of our research internship with Consumer
preference towards Chocolates, We have come to know lot things and it has enhanced our
knowledge to great extent. We found many things which are well executed by distributors.
Here are some of the key findings given by us are purely based on our research. It doesn’t
have any kind of bias from our side.

39
SUGGESTIONS AND RECOMMENDATIONS

 Chocolates products at kodaikanal city are available in comparison to previous years,

but still there is requirement of development in Chocolate products.

 Due to increasing overall cost in Chocolate Products everywhere, cost format should
be made as such that it is affordable to each and everyone in the society.

 In this we also found that if the demanded brand is not available, so at that time the
customers switch over the brand of the chocolate so, here the company should build up
the healthy distribution channel by which company can attract the customers and
company loose the fear from the market.

 Company should concentrate more on television for advertisement, as mostly people

get attracted through television only.

 For promotional offers, company should go for free gifts rather than going for other
ways.

 Kodai chocolate company should concentrate on its packing as people are least
satisfied with it while Cadbury should concentrate on the shape of a chocolate.

 People are unsatisfied with the price and quantity of chocolate so companies should
concentrate in this regard also.

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 CHAPTER V

CONCLUTION

CONCLUSION

The cocoa bean industry is spatially organized – there are regions of the world that
produce cocoa and regions of the world that demand cocoa. The countries that produce cocoa
have the natural characteristics and usually forced labor to do so. The countries that demand
cocoa have the enterprise to manufacture and the income to demand cocoa. For these reasons
networks of trade and economic interdependence at many scales have been created. This
shows that the demand for a bar of chocolate economically connects different places around
the world.

It is shown that these connections can often lead to mistreatment and exploitation.
Consumers should make careful choices when purchasing products if they do not want to
contribute to this manipulation. Consumers should select Fair Trade labeled chocolate to
support the wellbeing of farmers and children working in the cocoa farms. They should also
support the development of ethical trading so that farmers and laborers in cocoa producing
countries can ensure fair payment and a better lifestyle.

41
ANNEXURE

42
BIBLIOGRAPHY

 WWW.GOOGLE.COM

 WWW.KODAICHOCOLATEFOCTOR

 http://agriexchange.apeda.gov.in/product_profile/Major_Exporing_Countries.aspx?cate
goryc

 ode=0504http://www.worldagroforestry.org/treesandmarkets/inaforesta/documents/coco
a%20and%20c hocolate/cocoa%20and%20chocolate.pdf

 http://www.cargillfoods.com/emea/en/products/cocoa-chocolate/origins/

43