SUMMER TRAINING PROJECT REPORT (MBA - 035) ON ³STUDY OF RETAIL OUTLET COVERAGE IN RESPECT OF SUPPLIES OF PRIYAGOLD BISCUITS¶¶ AT SURYA FOODS AND AGRO PVT.LTD. LOCATION- NOIDA
Submitted in Partial Fulfillments of
Master of Business Administration (MBA) Programme: 2009 -11
Of
Uttar Pradesh Technical University,Lucknow University,Lucknow SUBMITTED BY NAME-ROHIT PATHAK MBA - 3rd SEMESTER ROLL NO. - 0901470045
Faculty of Management Science Shri Ram Murti Smarak College of Engineering & Technology, Bareilly
Shri Ram Murti Smarak College of Engineering & Technology, Bareilly (U.P.)
Faculty of Management Management Science Certificate
This
is to certify t hat Mr. ROHIT PATHAK a regular student of MBA 2009 Batch
has
undergone Summer Training in SURYA FOODS AND AGRO PV T. LTD. AT NOIDA on the topic of ³STUDY OF RETAIL OUTLET COVERAGE IN RESPECT OF SUPPLIES OF PRIYAGOLD BISCUITS´ for a period of 6 week commencing from 10-06-09 to 24-07-09. This
Summer
Training
Project Report embodies t he facts and figure collected and
interpreted by him during t he course of Training.
(MR. RAJEEV GUPTA) Faculty Guide
(Anant Kumar Srivastava) Head - MBA
(Prof. S. P. Gupta) Director General
Shri Ram Murti Smarak College of Engineering & Technology, Bareilly (U.P.)
Faculty of Management Management Science Certificate
This
is to certify t hat Mr. ROHIT PATHAK a regular student of MBA 2009 Batch
has
undergone Summer Training in SURYA FOODS AND AGRO PV T. LTD. AT NOIDA on the topic of ³STUDY OF RETAIL OUTLET COVERAGE IN RESPECT OF SUPPLIES OF PRIYAGOLD BISCUITS´ for a period of 6 week commencing from 10-06-09 to 24-07-09. This
Summer
Training
Project Report embodies t he facts and figure collected and
interpreted by him during t he course of Training.
(MR. RAJEEV GUPTA) Faculty Guide
(Anant Kumar Srivastava) Head - MBA
(Prof. S. P. Gupta) Director General
DECLARATION
I, ROHIT PATHAK,
hereby
declare that the project, which is being
presented in this report, entitled ³ RETAIL OUTLETS COVERAGE IN RESPECT OF SUPPLIES OF PRIYAGOLD BISCUITS IN SURYA FOODS AND AGRO LTD. AT NOIDA´
Is an authentic record of my own work during t he period of 6
weeks from 10-06-10 to 24-07-10 as a part of my MBA course of UP TU Lucknow. The
information w hich is given by me in t his report is exclusively for t he
concerned organization and t he institute would not be submitted by me anyw here else.
ROHIT PATHAK MBA (III Semester) Semester) SRMS CET, Bareilly
ACKNOWLEDGEMENT
I am extremely t hankful to our Venerable H .O.D Mr . Anant Kumar Srivastava whose encouragement, moral support provides t he valuable guidance, which has been a source of Inspiration to us . I am also grateful to my project guide Mr. Rajeev Gupta who
helped
me lot for
completing my summer training project report . I would like to t hank to all faculty members, my friends w ho helped me in my project of our institute SRMSCET, BAREILLY. I express my sincere gratitude to my industry guide Mr. Arun Sharma for his able guidance, continuous support and cooperation t hroughout my project wit hout which the present work would not have been possible . I pay my sincere thanks to entire team of, Surya Foods &Agro Pvt . Ltd. for the constant ,
support and helping in t he successful completion of my project .
(Rohit Pathak)
MBA
PREFACE
In today¶s scenario, it is not possible t hat we get knowledge about t he market without practical training. By the practical training a management student can understand t he management working in t he area of there specialization. Actually practical knowledge increases the knowledge of students in real field of market & also integrates t he t heoretical concepts with the practical working of t he organization. Accepting the above factors the management programs of our institute (SRMSCE T BAREILLY) has made practical training must for t heir management students. As a part of the partial fulfillment of t he requirement of the course of masters of business administration (MBA), summer training was undertaken wit h SURYA FOODS AND AGRO PVT. LTD. at NOIDA city for t he period of six weeks starting from 10-06-10 to 24-07-10.
The
purpose of the training was to study about t he Retail Outlet Coverage In
Respect To Supplies at DELHI city only . The
tools & tec hniques used in t he study are standard & modified according to t he report
requirements. I used the primary and secondary data for collection of information . I had enjoyed my summer training from t he very first day. I tried to come across all t he initial steps related wit h my project in SURYA FOODS &AGRO PVT. LTD.
TABLE OF CONTENTS PART-1 CHAPTER- I :ABOUT THE ORGANIZATION 1: INDUSTRIAL PROFILE
1.1: Profile 1.4: Facts & Data 2: COMPANY PROFILE.
2.1: About the company 2.2: Organizational structure 2.3: SWOT Analysis
CHAPTER-II 3: PROJECT 3.1:
Introduction of the project
3.2:
Scope of study
3.3:
Research Methodology
3.3.1:
Research design, Sample size
3.3.2:
Data collection
PART 2 CHAPTER III 3: DATA ANALYSIS
3.1: 3.2:
Data Analysis & Interpretation Conclusion
3.3:
Suggestion
3.4:
Bibliography
3.5:
Annexure
PAGE NO.
PART 1
INDUSTRY PROFILE
It gives me great pleasure to introduce t he Summer Training Report . It is based on t he survey conducted in New Del hi on Biscuit industry .
The
applicability
of various branding strategies play crucial role in marketing in product . applicability
has
The
grown due to t he liberalization, competition and tec hnological
changes taking place in corporate world . In this project t he various branding strategies adopted by t he company has been studied and compared on t he basis of current market scenario . It gives t he idea about t he market s hare enjoyed by t he different companies in t he Biscuit Industry. It provides t he adequate coverage of many issues related to biscuit industry .
The
objective of t his report is to give t he market s hare of PRIYAGOLD biscuits in t he Indian capital (New Del hi). It has been made possible by knowing t he consumer's behavior and by studying t he patterns adopted by t he retailers. It gives us very precise view about the existing demand of PRIYAGOLD biscuits and demand of their products as compared to ot her competitors. Biscuits derive its name from a Frenc h word meaning twice backed bread, Biscuits in general
have
a good s helf life, w hich is
available in t he market.
higher
than all ot her snack items
India is t he second largest producer of biscuits in t he world after t he U .S.A. but still t he per capita consumption is only 2 .3 kg/year of developed countries . As per the latest survey done by N .C. A.E.R ., 49 biscuits are consumed in rural areas . The
penetration of biscuits into households stands at an average of 8 3.2% wit h the
rural penetration at 77% and urban penetration at 88% . Overview : y
The
total production of biscuits in India is estimated to be around 30 lak h
MT, the organized sector accounts for 6 5% and t he unorganized sector accounts for 35% of the total industry volume .
The
organized sector is valued at above Rs 8000 crores .
The
biscuit industry is estimated to grow over 1 5-17% in t he next few years .
y
The
per capita consumption of biscuits in India is 2 .0 kg.
y
India is ranked 3rd after US and C hina amongst t he global biscuits producers.
y
The
export of biscuits is approximately 17% of t he annual production, t he
export of sweet biscuits for year 2007-08 was Rs 14 5.93 Cr and for year 2008-09(April-Dec) was Rs 280 Cr, t he major exporting regions were Haiti, Angola, USA, G hana, UAE.
The
y
imports are not significant amount as compared to t he total
consumption. The
y
penetration of biscuits in urban and rural market is 8 5% and 55%
respectively. The
y
Biscuit industry employs almost
3.5
lak h people directly and 30 lak h
people indirectly . The
organized biscuit manufacturing industries annual production 2003-
2004-
2005-
2006-
2007-
2008-
04
05
06
07
08
09
12.54
14.29
16.14
17.14
19.5
Year
Annual Production(Lak h MT) 11.00
Main Categories of Biscuits : Glucose, Marie, Sweet, Salty, Cream & Milk .
Glucose biscuits accounts for more t han 50% of the total biscuit market value, Parle G dominate t his market wit h more than 60% s hare followed by Britannia and ITC. Brands :Major brands The Indian biscuit industry is dominated by major brands like
Parle, Britannia, and Sunfeast . Also t he category has strong regional brands suc h as Priya Gold-Nort h, Cremica-Nort h & West, Dukes-Sout h and Anmol-East & Nort h.
Other popular brands Horlicks, Biskfarm-East, Rose-And hra Pradesh & South,
Sobisco-East and Nort h East also launc hed in And hra Pradesh and Mad hya Pradesh., Nezone- Nort h East, Bakewell.
Market Share Breakdown The Indian biscuit industry is dominated by brands
like Parle, Britannia and Sunfeast
.
Consumption Pattern across Various Regions
Consumption of biscuits is even across t he regions
2009 ± New Prospects in the Indian Biscuit Industry
y
GlaxoSmithKline Consumer Healt hcare: Junior Horlicks Biscuits-toddler biscuit category .
y
PepsiCo India Launc hed biscuit brand Aliva, it will be produced by food division Frito Lay India .
y
United Biscuits (UK), world¶s t hird largest biscuit company, is set to enter India market.
y
Shakti Bhog plans to enter biscuits segment .
Major Players
y
Britannia Industries Ltd. : Net sales for FY 2008-09 are Rs 3,112.2 Cr . Key Products Tiger, Good Day, Bourbon, 50-50, Treat, Milk Bikis, Marie
Gold, NutriC hoice, Timepass, Little Hearts
y
Parle Products Pvt. Ltd : Established In 1929, company has factories in
Mumbai, Bangalore, Ba hadurgar h in Haryana and Neemrana in Rajast han, Additionally, Parle Products also has 7 manufacturing units and 51 manufacturing units on contract . Company has about approximate market share of 30-35% of t he total biscuit market. Parle-G accounts for t he major volume turnover it accounts for approximately 80% of t he total biscuit tonnage for t he company. Key Products : Parle - G , Hide and Seek ,Krackjack ,Hide & Seek Milano
,Magix ,Digestive Marie ,Monaco ,Parle Marie ,Kreams ,Milk S hakti ,Parle 20-20 Cookies ,Golden arcs ,Nimkin ,Kreams Gold ,C hox ,Monaco Jeera
y
Surya Food & Agro Ltd : Manufacturing & selling of biscuits under brand ³Priyagold´. Company has three plants located in Greater Noida, Lucknow & Surat. They also outsource some of our requirements to
another plant located in Hyderabad. Capacities have reached 1, 50,000 MT p.a. Key Products : Classic Cream , Butter Bite ,Kids Cream ,Bourbon ,Big Boss ,Marie Lite ,Magic Gold ,CNC ,Cheese Cracker ,Snacks Zig Zag ,Don ,Coconut Crunch ,Cheez Bit Classic Salt ,Chatpata
y
ITC Ltd : In July 200 3, ITC forayed into t he Biscuits market wit h the
Sunfeast range of Glucose, Marie and Cream Biscuits . Sunfeast wit h a current market s hare of ~10% is now clearly establis hed as a credible t hird brand. Key Products : Sunfeast Milky Magic ,Sunfeast Marie Lig ht ,Sunfeast
Golden Bakery ,Sunfeast Dark Fantasy ,Sunfeast Dream Crea m ,Sunfeast Snacky ,Sunfeast sweet 'n salt ,Sunfeast Nice ,Sunfeast Benne Vita Flaxseed Biscuits ,Sunfeast Special
y
Anmol Biscuits Ltd : Anmol is a popular brand of eastern & nort hern
region, having manufacturing facilities in W .B & U.P. Key Products : Lemon Mazaa , Funfill C hoco Vanilla , Yummy - Milk
Cream , Tip Top Kajoo Kurkure Masala, Coconutty ,
Thin
Arrowroot ,
Marie,2 in 1, Butter Bake , Cream Cracker , Dil K hush , Dream Lite , E-
Time
, Funfill Orange , Funfill Ric h Chocolate ,Golmol ,Jadoo ,Marie
Time
,
Snackles ,Milk Made
I hope t hat t his project will clear all t he doubts and perception, w hich come up in your minds occasionally and I
hope that
my data analysis and key findings
will t hrow some more lig ht on Biscuit industry .
At the end I am very muc h
confident and pleased to state t his project will solve t he purpose of PRIYAGOLD BISCUITS. ABOUT BISCUITS HISTORY OF BISCUITS:
Sweet or salty. Soft or crunc hy. Simple or exotic . Everybody loves munching
on
The history
of biscuits can be traced back to a recipe created by t he Roman
biscuits,
but
do
t hey
know
how
biscuits
began?
chef Apicius, in w hich "a thick paste of fine w heat flour was boiled and spread out on a plate . When it had dried and hardened it was cut up and t hen fried
until
The
crisp,
t hen
served
wit h
honey
and
pepper ."
word 'Biscuit' is derived from t he Latin words 'Bis' (meaning
'twice') and 'Coctus' (meaning cooked or baked) .
The
word 'Biscotti' is also
the generic term for cookies in Italian . Back t hen, biscuits were unleavened, hard
and t hin wafers w hich, because of t heir low water content, were ideal
food to store . As people started to explore t he globe, biscuits became t he
ideal traveling food since t hey stayed fres h for long periods .
The
seafaring
age, t hus, witnessed t he boom of biscuits w hen t hese were sealed in airtig ht containers to last for mont hs at a time. Hard track biscuits (earliest version of the biscotti and present-day crackers) were part of t he staple diet of Englis h and American sailors for many centuries . In fact, t he countries which led t his seafaring c harge, suc h as those in Western Europe, are t he ones where biscuits are most popular even today . Biscotti is said to
have
been a favorite of Christopher Columbus w ho discovered America .
Making good biscuits is quite an art, and
history
bears testimony to
that. During t he 17th and 18t h Centuries in Europe, baking was a carefully controlled profession, managed t hrough a series of 'guilds' or professional associations.
To
become a baker, one
had
to complete years of
apprenticeship - working t hrough the ranks of apprentice, journeyman, and finally master baker . Not only t his, the amount and quality of biscuits baked were also carefully monitored . The
Englis h, Scotc h and Dutc h immigrants originally broug ht t he first
cookies to t he United States and t hey were called teacakes .
They
were often
flavored wit h nothing more t han the finest butter, sometimes wit h the addition of a few drops of rose water . Cookies in America were also called by such names as "jumbles", "plunkets" and "crybabies" .
As technology improved during t he Industrial Revolution in t he 19t h century, t he price of sugar and flour dropped . Chemical leavening agents, such as baking soda, became available and a profusion of cookie recipes occurred.
This
led to t he development of manufactured cookies .
Interestingly, as time has passed and despite more varieties becoming available, t he essential ingredients of biscuits
haven't
c hanged - like 'soft'
wheat flour (w hich contains less protein t han the flour used to bake bread) sugar, and fats, suc h as butter and oil .
Today,
t hough they are known by
different names t he world over, people agree on one t hing - not hing beats t he biscuit. Some interesting facts on the origin of other forms of biscuits:
The
recipe for oval s haped cookies (t hat are also known as boudoir biscuits,
sponge biscuits, sponge fingers, Naples biscuits and Savoy biscuits)
has
changed
little in 900 years and dates back to t he house of Savoy in t he 11t h century France . Peter the Great of Russia seems to have enjoyed an Oval-shaped cookie called "lady fingers" w hen visiting Louis XV of France .
The
macaroon - a small round cookie wit h crisp crust and a soft interior - seems to
have
originated in an Italian monastery in 1792 during t he French Revolution.
SPRING-uhr-lee, have been traditional C hristmas cookies in Austria and Bavaria for centuries .
They
are made from a simple egg, flour and sugar doug h and are
usually rectangular in s hape. ammonium
The
These
carbonate
cookies are made wit h a leavening agent called and
baking
ammonia .
inspiration for fortune cookies dates back to t he 12t h and
13th Centuries, w hen C hinese soldiers slipped rice paper messages into moon cakes to help co-ordinate t heir defense against Mongolian invaders .
Biscuit making process :
MIXING: This is a process where all ingredients are put toget her in rig ht proportion for doug h formation. These ingredients are t hen fed into Mixers w here mixing is done and doug h is prepared for moulding/cutting .Major ingredients are flour, fat, sugar and ot hers as per the product one would like .
MOULDING:
In this section we laminate t he dough into sheet, which then passes down to gauge rollers, and s heet thickness is ac hieved for moulder/cutter . Here we have a cutter or moulder as per t he variety w here one gets the shape and sizes of biscuits
BAKING: This
is the area w here we pass t hese moulded wet biscuit into baking oven .
The
biscuits are baked on desired temperatures . Various type of heating are
available now days as per t he convenience and cost . Different type ovens are available .
COOLING: These
baked biscuits are t hen passed on to cooling conveyors for natural cooling
prior too packing
.The
temperatures are broug ht down to room temperatures
PACKING: These
biscuit are t hen stacked and fed into packing mac hine for packing
Different packing material are available for packing of t hese biscuit in different packs slug packs , pouc h pack or family packs etc . These
packs are t hen put into secondary packaging like cartons to be transported to retailers
COMPANY PROFILE Company was establis hed in December 199 3 and brought out its value and cherished project - Biscuits under t he brand name PRIYAGOLD . "PRIYAGOLD" is one of t he leading manufactures of biscuits in Nort hern India distribution network in Nort hern and Western parts of India .
having
wide
PRIYAGOLD
manufacture 22 varieties of Biscuits bot h Sweet and Salt, Widely accepted and appreciated by millions of domestic and international consumers .
The
companies
mercurial growt h is attributed to Mr. B.P. Aggarwal who have got years of ric h experience and dept h of knowledge in t he field of biscuit, made it possible to penetrate the nook and t he corner of Nort hern and Western parts of India labeling PRIYAGOLD biscuits a household name. a day production .
The
company
crores by 2011. PRIYAGOLD
has has
The
company has capacity of 70 tonnes
planned to ac hieve turnover of Rs . 1100 been pioneering in economy packs .The
company has an existing dealer network of over 1 500 distributors spread over in the Nort h and the West. It is planning to increase it distribution strengt h to 2000 distributors by t he end of t he year 2011 Since the foundation of company SURYA FOOD & AGRO L TD. in October 1993, it has become one of t he leading company of biscuit in nort hern India wit hin very s hort span of time .
The
brand PRIYAGOLD in now a
household
name to
reckon wit h not only t hat its widespread distribution network has also made inroad
in the western part of India .
To
future consolidate its position, it is significantly
enhancing its dealers hip network . Company¶s key objective is to make finest quality biscuit available to consumer .
It
has
been company¶s endeavor to
constantly innovate w hile maintaining t he taste and flavor t hat is uniquely PRIYAGOLD. So w hether its developing new process, improving system or raising quality standard, company has made concerned efforts towards ac hieving t he same, w hile taking almost care of hygiene and t hat t hinking reflect in w hat its brand reflect for ³HAQ SE MANGO´ a position t hat was formulated to drive
home the
fact t hat
everyone has the right to good taste and rig ht to task for it . After all PRIYAGOLD was conceived to satisfy t he discerning palate w hile offering good nutritional value. Company has done it by adapting to t he latest tec hnology. Fully automated ovens bake t he biscuit round t he clock as t hey find t heir way into automatic packing units of the company plant at Surajpur, Greater Noida to cater to t he ever growing demand of PRIYAGOLD biscuit . With its unwavering commitment towards quality, nutrition and company
has
tried to ensure t he PRIYAGOLD always strives
quality for its esteemed consumer .
This
hard
hygiene,
to provide
compile is an effort to case t hat must
charised product t hat it has in PRIYAGOLD portfolio . ³TOWARDS THE GOOD HEALTH IS THE EFFORT OF PRIYAGOLD.´
ORGANIZATIONAL STRUCTURE Board Of Directors Managing Director Ex. director
F.
Director Director Director Director Director
Secretary
Chief Executive
Administration Labour Material Sales Store Production Manager Officer &Packaging Manager Manager Manager Manager
Sales Supervisor Sales Personnel
FIRST BOARD OF DIRECTORS 1. Shek har agarwal 2. Manoj agarwal
TOP LEVEL MANAGEMENT
1. MR . Naveen agarwal ( managing director ) 2. MR . 3.
D D Tyagi
( factory manager )
MR . Chandra c hek har ( maintanence inc harge )
4. MR . Anil s harma (production manager ) 5.
MR . Amitab h ghosh (Quqlity inc harge )
6.MR .
Sunil agarwal ( corrugation inc harge )
7. MR . VC Dhyani, 8. MR . N N Shukla ( production inc harge ) 9. MR . Rishabh Chauhan (marketing manager) 10. MR . Arun Sharma (sales manager)
PRIYAGOLD is headed by Mr. B.P. Aggarwal. HIS FUNCTION ARE AS FOLLOWS y
Overall responsibility of operations of t he company w hich includes business services, corporate planning, procurement, manufacturing quality,
human
resources development and customer support services . y
Ultimate responsibility for t he product quality, overall responsibility for t he implementation and maintenance of t he quality management system .
MANAGEMENT REPRESENTATIVES The
MD appoints management representatives and
he has
defined aut hority and
responsibility for ensuring t hat quality system requirement of t he company are implemented and maintained . The
responsibilities are:
-
Responsible for co-ordination and implementation of t he quality system .
-
Convening management review committee meetings .
-
Coordinating wit h HRD for t he training requirement relating to t he quality management system of t he company.
DEPARTMENTAL HEADS
Various departmental heads are appointed w ho are responsible for t he following: -
Developing and maintaining quality system .
-
Document and data control .
-
Identify and control of nonconforming products/process/system in t he dept.
-
Taking
timely corrective and preventive action for t he non-conformity
observed. -
Identifying training needs of t he personnel in t he department .
MARKETING AND SALES ORGANIZATION (MSO)
Marketing and sales organization of PRIYAGOLD is directly responsible for all product management and sales operation for bot h domestic and overseas market . RESEARCH AND DEVELOPMENT (R & D)
PRIYAGOLD has R & D setup at Noida and is actively pursuing several projects . At present PRIYAGOLD
has
more t han 140 R & D Engineers . In addition to
internal projects, R & D is also executing several projects, bot h onshore and offshore, for overseas clients.
PROFESSIONAL SERVICES ORGANIZATION (PSO):
PSO of PRIYAGOLD provides solutions in t he area of development, integration, facilities management and training . PRIYAGOLD strengt hened its PSO to meet the growing demand for enterprise solution in key vertical segments comprising industries in telecommunication, manufacturing, finance and banking, government, utilities and transportation . MANAGEMENT INFORMATION SYSTEMS (MIS): The
MIS department
handles
information system needs of PRIYAGOLD .
All
major functions like sales order processing and invoicing, Finance, HRD, inventory, Call maintenance etc are fully computerized and integrated wit other
having
h
each
electronic mail facilities, all customer orders are transferred
electronically to t he plant for execution . FINANCE & ACCOUNTS
Finance and Accounts department is responsible for keeping accounts of t he company, arranging and managing t he funds, credit control etc. Finance department is under t he control of CFO . It comprises of Accounts Executives.
Account section generates information/data relating to operational
activities of t he firm.
The
end product of accounting is financial statement suc h as
the Balance S heet, Income statement and statement of c hanges in financial position. These
statements and reports assist t he Finance Manager in assessing t he past
performance and future planning for t he firm. Finance manager deals wit h cas h and Bank . system of accounts .
The
The
company
has
well-developed
responsibility of recording t he day to day transaction is
vested wit h the deputy general manager . Under t he finance manager, t here are t he executives .
STRUCTURE OF PLANT The
total area of plant is 18 acre; out of w hich 12 acres are covered and is used for
the production storage and offices, auditorium, effluent treatment plant (E TP), L. P.G. area, electricity generation plant etc . There are three plants for t he production of priyagold , Sweet plant ( butter bite , classic cream, cookies , kids cream , marie lite etc . ) Namkeen plant ( CNC, snacks zig zag, chees cracker, chees bits etc .) And the t hird one is Juice plant which is apart from t hese two plants
.
Priyagold cake and c hocolate are t he future products of surya food and agro ltd . A deep study of t hese is going on rig ht now. This
company is being managed by general manager w ho is over all in-c harge wit h
a team of managers like Personal Manager, Financial Manager, system manager and production manager . In addition to t he above t here are other officers, like supervisor, office staff and workers . The total number of staff including supervisors, workers and office staff is about 2100 .
The
plant is well ventilated and lig hted. Almost all t he machine of t his are
indigenous like vertical mixers, laminator ovens, cooling, conveyor, stackers etc . most of the machinery is from New Era Industry, at c hina..Some machines namely Benton¶s Burner for priyagold oil spray for zig zag snacks and CNC and some computerized parts of t hese plant have been imported .
The
mac hines used for packaging butter bite and classic cream are developed by
engineers of t his company itself . They
These
pack 120-1 50 biscuits per minute.
packing mac hines are working efficiently .
FUTURE PLANS As part of company¶s expansion plan this year, it is diversifying its product portfolio and are launching chocolates, cookies and toffee. Company has have already invested Rs 300 million for this and have set up state of the art facility at Sidcul, Haridwar for t he production of chocolates, cookies and toffee which is spread over an area of 10 acres of land. In chocolates, company is initially launching hard chocolate and wafer coated chocolate. Company has also set up a new plant in Haridwar for the production of juices in order to expand the capacity of the juice manufacturing. Further to their investment plan, they have also set-up a biscuit manufacturing capacity in Hyderabad w ithin n to cater to southern market. Moreover, company is also planning to upgrade all of their existing manufacturing facilities. They are exporting biscuits, fruit juices, fruit drinks to Middle East, South African countries but presently, their contribution of exports to t heir total revenues accounts for about 4 to 5 per cent, therefore they are rapidly focusing on increasing the same. Company hopes that its new products will add significantly to t heir revenue during 2009-10 as they are targeting Rs 11 billion turnover mark by the year 2011.
PRODUCT PROFILE 1. BUTTER BITE 2. CLASSIC CREAM 3.
KIDS CREAM
4. BOURBON 5.
BIG BOSS
6. MARIE LITE 7. MAGIC GOLD 8. CNC 9. CHEEZE CRACKER 10. ZIG ZAG 11. DON 12. COCONU T CRUNCH 13. CHEESEBIT CLASSIC SALT 14. CHATPATA
Classic Cream Biscuits
Classic Cream C hocolate biscuit is filled wit h mouth watering c hoco,orange,elaic hi and milk cream to make you experience delig htful forever . So, go for a bite w hich you will savor always . Ingredients
Wheat Flour, Sugar, Edible Refined Hydrogenated Vegetable Oils (Palm Oil/ Soya Bean Oil/ Cotton Seed Oil And Sesame Oil), Cocoa Powder, Skim Milk Powder, Permitted Emulsifiers ( Glycerly Mono Stearate), Invert Syrup, Leavening Agents (Ammounium Bi-Carbonate & Sodium Bi-Carbonate), Iodised Salt, Coffee, Soya Lecithin, Dough Conditioners (Sodium Meta Bi Sulp hite), Contains Permitted Synt hetic Food Colors (I) Tatrazine, (F D & C Yellow No. 5, Eec Serial No . E102, L ± Gebbs2, Ci Food Yellow 4 Ci No . 19140) (Ii) Ponceau 4 R (Ci Food Red 7, L ± Rot No. 4, Coccine Nouvelle, Coc hineal Red A, Eec Serial No . E.124), (Iii) Carmeline, And Added Flavours (C hocolate & Vanilla) .
Available in Varieties:-- Orange, Elaic hi, Chocolate, Milk and in Packing:-- 65g, & 130g packs
Marie Lite Biscuits Marie Lite is all goodness of natural fiber and quality w heat to give you nutrition with 89.9% fat free. So, all you calorie conscious people delig ht wit h Priyagold¶s Marielite Ingredients
Wheat Flour, Sugar, Edible Refined Hydrogenated Vegetable Oils (Palm oil/Soya bean Oil/Cotton seed oil and Sesame oil), Liquid Glucose, Invert Syrup, Sweetened Condensed Milk, Leavening Agents (Ammonium Bi Carbonate & Sodium Bicarbonate), Iodized Salt, Permitted Emulsifiers (Sodium Stearo y 1-2Lactylate), Doug h Conditioners (Sodium Meta Bi Sulp hite), Contains Added Flavors. Available in Packings:--16g, 75g, 150g, 250g & 350g packs
Bourbon Biscuits
A delectable combination of c hocolate biscuit and c hocolate cream, Bourbon is a perfect experience for t hose who treasure taste . Chocolate connoisseurs, enjoy! Ingredients
Wheat Flour, Edible Refined Hydrogenated Vegetable Oils (Palm Oil/ Soya Bean Oil/ Cotton Seed Oil And Sesame Oil), Sugar, Sweetened Condensed Milk, Butter, Liquid Glucose, Invert Syrup, Leavening Agents (Ammounium Bi-Carbonate & Sodium Bi-Carbonate), Processed C heese, Iodised Salt, Doug h Conditioners (Sodium Meta Bi Sulp hite), Mono Acid Calcium P hosphate, Contains Added Flavours . Available in Packings:--100g, & 200g packs
CNC Biscuits
Priyagold¶s CNC brings to you t he ultimate balance of sugar and salt in t he form of crispy biscuit. So, taste CNC, as often you want to c heers. Ingredients
Wheat Flour, Sugar, Edible Refined Hydrogenated Vegetable Oils (Palm oil/Soya bean Oil/Cotton seed oil and Sesame oil),Dessicated Coconut Powder, Liquid Glucose, Invert Syrup, Sweetened Condensed Milk, Leavening Agents (Ammonium Bi Carbonate & Sodium Bicarbonate), Iodized Salt, Soya lecit hin, Permitted Emulsifiers (Datem, Diacetyl Tartaric Acid, Ester of Mono Digly Cerides), Doug h Conditioners (Sodium Meta Bi Sulp hite), Contains Added Flavors Available in Packings:--14g, 25g, 60g, 120g & 240g packs
Snacks Zig Zag Biscuits
Priyagold¶s Snacks Zig Zag allows you to experience t he ultimate topping biscuit . Now, your biscuit will turn your wis h true, as make it pizza, burger or anyt hing else you want . So, make a wis h! Ingredients
Wheat Flour, Edible Refined Hydrogenated Vegetable Oils (Palm Oil/ Soya Bean Oil/ Cotton Seed Oil/ Palm Kernel Oil And Sesame Oil), Sugar, Leavening Agents (Ammounium Bi-Carbonate & Sodium Bi-Carbonate), Iodised Salt, Invert Syrup, Liquid Glucose, Skim Milk Powder, Yeast, Permitted Emulsifiers ( Sodium Stearoy 1-2-Lactylate), Malt, Papain, Soya Lecit hin, Lactic Acid, Doug h Conditioners (Sodium Meta Bi Sulp hite), Protease Enzymes, Contains Added Flavours . Available in Packings:--60g, 120g & 240g packs
Coconut Crunch Biscuits
Coconut Crunc h is the perfect combination of coconut, butter and flour w hich makes the biscuit real crunc hy and tasty. So, to taste t he buttery coconut, have a bite of Priyagold¶s Coconut Crunc h. Ingredients
Wheat Flour, Sugar, Edible Refined Hydrogenated Vegetable Oils (Palm oil/Soya bean Oil/Cotton seed oil and Sesame oil),Dessicated Coconut Powder, Liquid Glucose, Invert Syrup, Sweetened Condensed Milk, Leavening Agents (Ammonium Bi Carbonate & Sodium Bicarbonate), Iodized Salt, Soya lecit hin, Permitted Emulsifiers (Datem, Diacetyl Tartaric Acid, Ester of Mono Digly Cerides), Doug h Conditioners (Sodium Meta Bi Sulp hite), Contains Added Flavors. Available in Packings:--16g, 75g, 150g & 350g packs
Cheese Cracker Biscuits
Cheese Cracker is piece of mout h watering c heese, wrapped in crispy flour biscuit, just to give a plunge into t he river of taste . So, dive to explore it . Ingredients
Wheat Flour, Edible Refined Hydrogenated Vegetable Oils (Palm Oil/ Soya Bean Oil/ Cotton Seed Oil/ Palm Kernel Oil And Sesame Oil), Sugar, Liquid Glucose, Leavening Agents (Ammounium Bi-Carbonate & Sodium Bi-Carbonate), Butter, Permitted Emulsifiers (Sodium Stearoy 1-2- Lactylate), Malt, Iodised Salt, Processed Cheese, Mono Acid Calcium P hosphate, Soya Lecit hin, Papain, Doug h Conditioners (Sodium Meta Bi Sulp hite), Contains Added Flavour
Available in Packings:--70g & 200g packs
Big Boss Milk Biscuits
Priyagold¶s Big Boss wit h milk is enric hed wit h the healthy combination of Vitamins, Iron and Calcium w hich are necessary for t he total health which leads to a perfect growt h. Baked to stay Crisp and Fres h for long. So, have it to believe it . Ingredients
Wheat Flour, Sugar, Edible Refined Hydrogenated Vegetable Oils (Palm oil/Soya bean Oil/Cotton seed oil and Sesame oil), Liquid Glucose, Invert Syrup, Sweetened Condensed Milk, Leavening Agents (Ammonium Bi Carbonate & Sodium Bicarbonate), Iodized Salt, Permitted Emulsifiers (Sodium Stearo y 1-2Lactylate), Doug h Conditioners (Sodium Meta Bi Sulp hite), Contains Added Flavors.
Available in Packings:--75, & 150g packs
Butter Bite Biscuits Priyagold¶s Butter Bite Premium will fill you wit h a buttery experience wit h crispy & fresh taste. It¶s a combination of pure butter and fres h flour to give you perfect health Ingredients Wheat flour, Edible Refined hydrogenated vegetable oils (Palm oil/ Soya bean Oil/ cottonseed oil and sesame oil), Sugar, Sweetened Condensed Milk, Butter, Desiccated Coconut Powder, Invert Syrup, Liquid Glucose, Pistac hio, Almond Nuts, Leavening Agents (Ammonium Bi-carbonate & Sodium Bi-Carbonate), Processed Cheese, Iodized Salt, Doug h Conditioners (Sodium Meta Bi Sulp hite), Contains added flavors (Butter) . Available in Varieties: Premium,Badam pista,Cas hew,Kesar,Nice Packings:
.
50g,
100g & 2 30g packs
SWOT ANALYSIS STRENGTHS
Leading FMCG product .
Strong market potential .
High demand of t he product.
Big budget and willingness to invest in long term p hases.
Glamorous attractive and effective advertising company .
Quality maintenance .
Wide brand variety of t he competitor and serve t he massage.
Biscuit is becoming a very essential food habit of our people .
WEAKNESS
Focusing on bulk order rat her than the small ones .
Schemes and strategies formulated are national and not locally adopted .
Inability to retain target consumers .
In effective team of redistribution stockist .
Lacking to cater t he low-income segment .
Work marketing policy.
OPPORTUNITY
Further effective utilization of t he post distribution network .
Competing companies are not getting due success .
Increase in t he target consumers every year .
Increase market share by improving services .
THREATS
Advent of MNCs wit h their new product .
Lucrative sc hemes offered by t he competitors to t he retailers.
Loosing market s hare due to inefficient work force .
Decline in market reputation due to ineffective and delaying services .
