Blackbook Completed Almostt.docx

THE STUDY IMPACT OF MARKETING ACTIVITY ON THE SALES OF MANUFACTURING COMPANY AT ANJANI SPICES SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF DEGREE OF BACHELOR OF MANAGEMENT STUDIES

SUBMITTED BY: RAHUL KESHWANI ROLL NUMBER: 123 T.Y.B.M.S SEMESTER VI

WILSON COLLEGE MUMBAI

PROJECT GUIDE: MRS. BHOOMI RATHOD

SUBMITTED TO: UNIVERSITY OF MUMBAI

ACADEMIC YEAR: 2018-2019

DECLARATION BY STUDENT

I, the undersigned, Mr. Smith Mehta hereby declare that the work embodied in this project work titled The Study Impact Of Marketing Activity On The Sales Of Manufacturing Company At Anjani Spices. forms my own contribution to the research work carried out under the guidance of Dr. Zuleika Homavazir is a result of my own research and has not been previously submitted to any other university for any other degree or diploma to this or any other university. Wherever references have been made to previous works has been clearly indicated as such and is included in the bibliography. I, here further declare that all information on this document has been obtained and presented in accordance with the academic rules and ethical conduct

. Certified by _

Wilson College Chowpatty, Mumbai- 400007 CERTIFICATE

This is here to certify that Mr. Smith Mehta, Roll no. 074 of Third year BMS, Semester VI (2018-2019) has successfully completed this project on ‘The Study Impact of Marketing Activity On The Sales Of Manufacturing Company At Anjani Spices under the guidance of Dr. Zuleika Homavazir. I further certify that the entire work has been done under my guidance and that no part of it has been submitted previously for any Degree or Diploma of any university. It is her own work and facts reported by his personal findings and Investigations

College Seal

Dr. Zuleika Homavazir Guiding Teacher

ACKNOWLEDGMENT

As a matter of first importance, I might want to accept this open door to express gratitude toward Mumbai University for having ventures as a piece of the B.M.S educational programs. I wish to offer my sincere thanks to the accompanying people who have assumed an urgent job in their creation of this venture. Without their dynamic collaboration, this venture couldn't have been finished inside the predetermined time limit. The person I would like to acknowledge is my principal- and my coordinator as well as my project guideDr. Zuleika Homavazir, who supported me throughout this project with utmost cooperation and patience. I am very thankful to them for dedicating their precious time for me and helping me in completing this project. I would like to thank Strategist- Mr. Sparsh Motwani who has been very supportive and helped me a lot during my internship at Anjani Spices. I have furthermore to thank all my faculty members through the six semesters who have been a guiding force at all my stages and have evolved me into a fine management student. Finally, I would like to thank everyone who has helped me in all possible ways in making this project presentable, by generously supporting my efforts by sharing their experiences providing good advice and giving constructive feedback on my word. Their input has been instrumental and highly appreciated.

Executive Summary In conclusion of my assignment, I’d like to point out these important features in manufacturing of spices.

Chapter 1: India is one of the leading exporter of spices. Spices are integral part of Indian food (India has come to be known as “land of spices”) both as a component of daily food items as well as part of pickles, sauces & chutneys etc .Numbers of brands have appeared in the market such as Sona, MDH, Ashok Masala, Sunrise etc. besides these, some of local brand are also there in the market.

Chapter 2: In manufacturing of spices these are most important steps- correct harvesting time Cleaning Drying.

Chapter 3: Manufacturing companies must organize to maximize productivity, quality and shareholders' value. The traditional hierarchical organizational structure, consisting of a Board of Directors, Chief Executive Officer (CEO), Chief Operations Officer (COO), department heads and then employees.

Chapter 4: The Indian spices can be categorized into three main categories: • The basic spices • Complimentary spices • Aromatic or secondary spices

Chapter 5: These are PEST analysis model- Political factors, economics factors, social factors, technological factors.

Chapter 6: There are still a lot of challenges in manufacturing of spices like low productivity and high cost of manufacturing and increases international competition which leads to less opportunity in home country where the spice is abundantly found. And thus manufacturers sell at low price.

Chapter 7: Tools used to produce spices are-Crushing, grinding & pulverizing equipments, Impact pulveriser, Auto Suction Hammer Mill, Hammer Mill, Spice Mill, Multipurpose grain, pulses Grinder, Pounding Machine .,Wet Rice Grinder.

Chapter 8: Types of manufacturing are- clothing and textiles, electronics, food production, metal manufacturing, wood, leather and paper manufacturing.

Chapter 9: India is one of the key exporters of spices products. The US is the major importer followed by China and other countries. During the year 2012-13, exports to the US was of US$ 351.6 million followed by to China of US$ 335.39 million

TABLE OF CONTENTS

SR. NO.

TOPIC

1.

Research Methodology

2.

Sector Profile

3.

Company Profile

4.

Internship Profile

5.

Types Of Manufacturing Industries

6.

Tools Used

7.

Swot Analysis

8.

Pestle Analysis

9.

Conclusion

10.

Bibliography

Chapter 1 Research Methodology INTRODUCTION Spices play an important role in enhancing the flavour and taste of the processed foods. They are also used in medicine because of their carminative stimulating and digestive properties. India produces almost all the known spices and is the largest exporter of this commodity. Although spices are traded chiefly in an unprocessed form, a small yet significant quantity enters international trade as spice powders. Curry powder is the foremost of those blends or mixes and

sometimes consists of 20 or more spices designed to impact the characteristic flavour of an Indian curry which is appreciated all over the world. Apart from the overseas market, processed curry powder is becoming popular in the internal market also. Hence the demand for unadulterated spices and curry powder in attractive handy packages is fast emerging. PLANT CAPACITY PER ANNUM : 120 MT. per annum. MARKET & DEMAND ASPECTS : India is one of the leading exporter of spices. The export earnings from spices can be increased quite considerably if the export of spices is encouraged in processed form as it will bring more value addition to the unit price of whole spices. Further as it is a mass consumption item mostly used in culinary preparation or seasoning of food products, its internal demand is increasing quite steadily due to improvement in purchasing power of people

ABOUT THE PRODUCT Powdered spices are convenient to use and also saves time and energy for preparing different delicious dishes. Besides their everyday use in households, spices are used in significant quantities in processed foods such as pickles and sauces. It is also very much useful particularly for the working couples, bachelors, hostels, hotels, restaurants, hospital and different camps of defense personnel spreading throughout the country. MARKET POTENTIAL Spices are integral part of Indian food (India has come to be known as “land of spices”) both as a component of daily food items as well as part of pickles, sauces & chutneys etc.. With changing of life style and especially with changes of food habits and increase of income level, the use of powdered spices has increased. Of late, the market for ready mix of spices has grown significantly. Export market for Indian spices is also growing- it was Rs. 2025 crore during 2000-01.Thus the market is huge with potential for quality producer. Numbers of brands have appeared in the market such as Sona, MDH, Ashok Masala, Sunrise etc. besides these, some of local brand are also there in the market. In addition there are numbers of small units producing powdered spices, both in loose as well as packet formed. The consumption of spices in a household of five members, in the north eastern region is estimated at 100 gm. per person per month i.e. 6.0 kg per household per year. Of this share

of, powdered spice may be taken at 50% i.e. 3.0 kg per household per year. In north eastern states powdered spices are used mainly in urban and semi urban areas and it may be conservatively assumed that 70% of the urban population uses powdered spices Spice Parks Major consuming countries of Indian spices like America and members of the EU have strict quality compliance norms. Indian exporters have been successful in complying with such strict quality stipulations with the help of various quality improvement programmes initiated by the Spices Board. The Board has launched special industrial parks for processing and value addition of spices and spice products called spices parks. The spices are regionally divided with a very well-conceived approach with integrated operations for cultivation, post harvesting, processing for value addition, packaging, storage and exports of spices and spice products which adhere to the quality specifications of the consuming countries. The basic objective behind the conceptualisation of the spice parks has been the provision of common infrastructural facilities for both post-harvest activities and processing of spices and spice products along with backward integration by providing rural employment. The spice parks have processing facilities which are at par with international standards where the products undergo cleaning, grading, sorting, grinding, packing and warehousing. Educative services are also provided to the farming and trading communities at the park. Training programmes providing information on Good Agricultural Practices (GAP), post harvest operations, advanced processing practices, global food safety and quality standards are disseminated to farmers. The spice parks ensure a better pricing for the products as they help in shortening the channels in the supply chain system. Farmers can utilise the facilities provided at the spice parks to help them improve the quality of their products and sell directly to the exporters. The spice parks which are under the aegis of the Spices Board are: Chhindwara (Madhya Pradesh) Puttady (Kerala) Jodhpur (Rajasthan)

Guna (Madhya Pradesh) Guntur (Andhra Pradesh) Sivaganga (Tamil Nadu) Kota (Rajasthan) Raebareli (Uttar Pradesh) The spices processing market in India has seen an increase in volumes, owing to the huge global demand for processed Indian spices such as oleoresins and seasonings, primarily from the UAE, the US, the European Union and the Asia-Pacific. The demand for oleoresins and seasonings has led many players to focus on research and technology to manufacture innovative products.

Chapter 2 Sector Profile Manufacturing of Spices The processing and trade of spices has always been an important industry. The spice trade still has a significant impact on the economy of many countries eg Grenada, Sri Lanka and Indonesia. Small-scale processing of spices can be economically and socially successful.

Correct harvesting time It is not possible to produce a good spice product from low quality harvested material. The main obstacle to correct harvesting is the crop being picked immature. This is usually due to fear of theft or the farmer requiring money urgently. However, every effort should be made to wait until the spices are fully mature.

Cleaning The crop should be cleaned before processing. The first stage is to remove dust and dirt using a winnowing basket. This can be made locally from bamboo, palm or other leaves. Someone used to this work can remove the dust, dirt and stones quickly and efficiently (eg they could clean 100kg of pepper in an eight-hour day). Small machines are available for cleaning but they are rarely cost effective. After winnowing the crop needs to be washed in water, all that is needed is two or three 15 litre buckets. For larger quantities a 1m³ sink/basin with a plug hole needs to be constructed. This can be made out of concrete. However, the water must be changed regularly to prevent recontamination of spices by dirty water. Only potable water should be used.

Drying This is by far the most important stage in the process to ensure good quality spices. Inadequately dried produce will lead to mould growth. The sale value of mouldy spices can be less than 50% of the normal value. In addition the growth of food poisoning bacteria on some spices is a real danger if proper washing and drying is not carried out. Drying during the dry season During the dry season, sun drying is usually adequate to dry the produce. The simplest and cheapest method is to lay the produce on mats in the sun. However, there are problems associated with this method. Dust and dirt are blown onto the crop and unexpected rainstorms can re-wet the crop. A solar dryer avoids these problems. The simplest type is the cabinet solar dryer, see Figure 1, which can be constructed out of locally available materials (eg bamboo, coir fibre or nylon weave).

Figure 1: Cabinet solar dryer

For larger units (over 30kg/day) an 'Exell Solar Dryer' could be used, see Figure 2. However, the construction costs are greater and a full financial evaluation should therefore be made to ensure that a higher income from better quality spices can justify the additional expense .

Figure 2: Excell solar dryer

Drying during the wet season During the wet season or times of high humidity, which often coincides with the harvest of the spices, a solar dryer or sun drying can not be used effectively. An artificial dryer that uses a cheap energy source is necessary. This may be a wood or husk burning dryer or a combined wood burning and solar dryer. Figures 3-6 show a combined wood burning and solar drier which is based on the McDowell Dryer and has been used in Sri Lanka.

Figure 3: Combined dryer showing solar upper section

Figure 4: Wood burning section

Figure 6: The main body of the dryer The crop should not be overheated (eg the maximum air temperature for drying pepper and cardamom is 50ºC). Neither should it be overdried (the final moisture contents for various spices are shown in Table 1). Spice

Maximum final moisture content % (wet basis)

Mace

6.0

Nutmeg, cloves

8.0

Turmeric, coriander

9.0

Cinnamon

11.0

Pepper, pimento, chillies, ginger 12.0 Cardamom

13.0

Table 1: Spice moisture content The drying of certain spices requires special conditions. For example, cardamom has to be dried in the dark so that the green colour is retained. heat sealable. Polythene is a poor substitute and should only be used for short term storage as it allows the flavour/aroma of the spices to escape.

Chapter 3 Company Profile Manufacturing companies must organize to maximize productivity, quality and shareholders' value. Because of the importance of quality, the organizational structure gives quality assurance special consideration.

Identification The basic organizational structure of a manufacturing company follows the traditional hierarchical organizational structure, consisting of a Board of Directors, Chief Executive Officer (CEO), Chief Operations Officer (COO), department heads and then employees. However, because of the importance of quality in manufacturing, the head of quality or quality assurance ranks up there with the CEO, says Brek Maunfacturing.

Function In the manufacturing industry, quality is everything. Just consider the automobile industry and how quality or the perception of quality can affect sales. In addition to internal quality specifications and assurances, companies have to meet international quality management standards such as ISO 9000, according to Praxiom.com.

LINE OF AUTHORITY The most fundamental authority within an organization, reflects existing superior-subordinate relationships. It consists of the right to make decisions and to give order concerning the production,sales or finance related behaviour of subordinates. In general, line authority pertains to matters directly involving management system production, sales, finance etc., and as a result with the attainment of objectives. People directly responsible for these areas within the organization are delegated line authority to assist them in performing their obligatory activities.

STAFF AUTHORITY: Staff authority consists of the right to advise or assist those who possess line authority as well as other staff personnel. Staff authority enables those responsible for improving the effectiveness of line personnel to perform their required tasks.

Line and Staff personnel must work together closely to maintain the efficiency and effectiveness of the organization. To ensure that line and staff personnel do work together productively, management must make sure both groups understand the organizational mission, have specific objectives, and realize that they are partners in helping the organization reach its objectives. Size is perhaps the most significant factor in determining whether or not an organization will have staff personnel. The larger the organization, the greater the need and ability to employ staff personnel. As an organization expands, it usually needs employees with expertise in diversified areas. Although small organizations may also require this kind of diverse expertise, they often find it more practical to hire part time consultants to provide it is as needed rather than to hire full time staff personnel, who may not always be kept busy.

LINE – STAFF RELATIONSHIPS : e.g. A plant manager has line authority over each immediate subordinate, human resource manager, the production manager and the sales manager. However, the human resource manager has staff authority in relation to the plant manger, meaning the human resource manager has staff authority in relation to the plant manager,

meaning the human resource manager possesses the right to advise the plant manager on human resource matters. Still final decisions concerning human resource matters are in the hands of the plant manager, the person holding the line authority. ROLE OF STAFF PERSONNEL: Harold Stieglitz has pinpointed 3 roles that staff personnel typically perform to assist line personnel: 1.

The Advisory or Counseling Role : In this role, staff personnel use their professional expertise to solve organizational problems. The staff personnel are, in effect, internal consultants whose relationship with line personnel is similar to that of a professional and a client.

2. The Service Role : Staff personnel in this role provide services that can more efficiently and effectively be provided by a single centralized staff group than by many individuals scattered throughout the organization. This role can probably best be understood if staff personnel are viewed as suppliers and line personnel as customers. 3. The Control Role : Staff personnel help establish a mechanism for evaluating the effectiveness of organizational plans. The role of staff in any organization should be specifically designed to best meet the needs of that organization. CONFLICT IN LINE – STAFF RELATIONSHIP: From the view point of line personnel, conflict is created because staff personnel tend to     

Assume Line Authority Do not give Sound Advice Steal Credit for Success Fail to Keep line personnel informed of their activities Do not see the whole picture.

From the view point of Staff Personnel, conflict is created because line personnel do not make proper use of staff personnel, resist new ideas and refuse to give staff personnel enough authority to do their jobs. Staff Personnel can often avert line-staff conflicts if they strive to emphasize the objectives of the organization as a whole, encourage and educate line personnel in the appropriate use of staff personnel, obtain any necessary skills they do not already possess, and deal intelligently with the resistance to change rather than view it as an immovable barrier. Line personnel can do their part to minimize line staff conflict by sing staff personnel wherever possible, making proper use of the staff abilities, and keeping staff personnel appropriately informed.

FUNCTIONAL AUTHORITY: Functional authority consists of the right to give orders within a segment of the organization in which this right is normally non existent. This authority is usually assigned to individuals to complement the line or staff authority they already possess. Functional Authority generally covers only specific task areas and is operational only for designated amounts of time. It is given to individuals who, in order to meet responsibilities in their own areas, must be able to exercise some control over organization members in other areas.

Spices are defined as “a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment”. Spices were once as precious as Gold. India plays a very important role in the spice market of the world. In ancient times majority of the spices were produced in India and exported world wide. It was then, the spices of India attracted people across the borders and forced them to come to India for Spice trade.

Masala is a word very commonly used in Indian cooking and is simply the Hindi word for “spice.” So, whenever a combination of spices, herbs and other condiments are ground or blended together, it is called masala.

The Indian spices can be categorized into three main categories: 

The basic spices



Complimentary spices



Aromatic or secondary spices

The Basic spices: There are a few basic spices in Indian cuisine that go into most dishes. Often a very basic vegetable dish is made by adding cumin or mustard seeds and asafetida in some hot ghee (clarified butter) or oil until they sizzle and pop. Then the vegetables are added and steamed.

Cumin Seed : Other Names: jeera, jeeragam, jilakara, black cumin, kala jeera, royal cumin, shah jeera, Comino, cummin A basic Indian spice. Used mainly in North Indian food and is used for its strong distinctive taste. When roasted, whole cumin seeds release more aroma and gives the dish a sweet flavor. Cumin can be used as a whole spice or in the powdered form. Cumin seed powder lends a sweet and mild flavor to a dish and is one of the main ingredients in the popular mixed Indian spice called Garam Masala.

Coriander Seeds : Other Names: dhaniya Mainly used for its fresh, soothing and cooling taste, coriander seeds are very light weight and have a mild flavor. Although they come form the same plant, they should not be mixed up with cilantro. Coriander seeds like cumin is used as a whole spice and in a powdered form. In a powder form it is an indispensable spice in the spice box of Indians. The aromatic fragrance of the roasted coriander powder enhances the taste of any dish .

Black Mustard Seeds : Other Names: Mohri In India the black mustard seeds are preferred over the larger yellow ones found in the western world. It has a strong but pleasing flavor and known for its digestive qualities. It is spluttered in oil or Ghee(clarified butter) and used as a tempering. Mustard seeds are used in India to flavor vegetables, pulses and pickles.

. Turmeric : Other Names: Haldi Looks similar to a ginger root but when cut has a gorgeous orange-yellow color. Turmeric is mainly used in Indian dishes for its medicinal properties and for the gorgeous intensive color it gives to the dishes. It is mildly aromatic and has a delicate scent of ginger. Turmeric is a wonder spice and is used throughout Asia to treat cases of stomach and liver ailments. It is also used externally to heal sores and in cosmetics.

Chilli Powder : Other Names: Lal Mirch, mirchi powder The Indian chili powder is made from spicy ground chilies and is often hotter that the chili powder available in the US/European stores. It has a pungent, hot aroma with a strong bite to it.

Asafetida : Other Names:Hing, asafetida powder, asafetida, devil’s dung, ferula, foetida, heeng This is often used as a digestive. It has a strong odor and a slight garlicky flavor. Do not taste this raw – it is NOT a pleasant experience. Using it in the recommended recipe however, works wonders. Just a pinch is used for cooking in dishes with lentils and beans.

Garam Masala : Other Names: Mixed Spice powder Garam Masala is powdered blend/mix of spices(aromatic spices, see below) that may include cloves, cardamom, cinnamon, black peppercorns, nutmeg, mace. Garam means “hot”, but not chili hot, hot in the sense that these spices are said to increase body temperature. It can be used a a mix of whole spices as well. A whole garam masala could include whole cinnamon sticks, bay leaves, cloves, cardamom (black or green), whole mace, and black peppercorns. Powdered garam masala is often added at the end of cooking in small quantities so that the full aroma is not lost whereas, whole garam masala is used in north Indian cooking, especially meat dishes and as aromatics for rice dishes. Often these are fried in hot oil before other wet ingredients such as meat, onions, garlic, and/or ginger are added. Different regions use different mixtures and proportions of the spices. A Garam masala will vary from household to household.

Complementary spices : Spices like fennel or nigella seeds are sometimes added along with some of the basic spices to add to flavours. These are used in combination with the basic spices and aromatics mentioned below according to the dish being prepared.

Fennel Seeds: Other Names: Saunf Although this is a basic Indian spice, it is not essential. It is mainly used in North Indian cuisine and posses digestive qualities. If you often visit Indian restaurants you will find these coated with colored sugar and offered after meals as a mouth freshener. Fennel seeds are also often used to spice up teas and drinks.

Fenugreek Seeds : Other Names: Methi, halba This spice, which is actually a lentil, is used throughout India for it’s distinctive flavor (it has a slight bitter taste) it gives the dish and for its wonderful healthful properties. Fenugreek is used in small quantities and is used throughout India – both in North and South Indian Cooking. As a matter of fact, after turmeric, fenugreek seeds is the most medically useful item in an Indian kitchen.

Nigella Seeds : Other Names : Kalonji, onion seeds, calonji, hasbasoda, ketza, black caraway Small black seed, sometimes called onion seeds, although they are not really seeds from onions. these are often used in North India to enhance vegetable dishes. Toasting the seeds briefly brings out the flavor.

Carom Seeds : Other Names: Ajwain These have a strong peppery-thyme flavor. This poppy seed like plant comes from the lovage plant. It is very popular in North Indian cooking. It is used in preparing many Indian vegetables and pulses

Aromatics or Secondary Spices : To the above spices we would add chopped onions, tomatoes, herbs and any of the following secondary spices and create a curry. We go light with the Aromatics and added them in small quantities or in the form of garam masala.

Green Cardamom: Other Names: Elaichi, Choti Elaichi, cardamom pods, cardamom powder This is used throughout India to flavor curries, vegetables, rice, dessert and the ever famous masala chai. The pod itself is neutral in flavor, it is the brown sticky seed inside the pod that gives that wonderful flavor. The pods should be kept whole, as ground cardamom quickly loses flavor. When you require cardamom in the powdered form, the best way is to crack open the pods using the back of a spoon and powder the small brown/black seeds inside in a mortar or it is recommended to grind small quantities at home using a coffee mill. When a recipe calls for whole cardamom, the pods can be cracked open slightly to release the full.

Black Cardamom: Other Names: Kali Elaichi This is larger in size and darker in colour. It is often used to flavor meat, poultry and rice dishes. The spice is coarser in flavor than the green variety. The inner seeds are often one of the spices used in Garam Masala.

Cinnamon Sticks: Other Names: Dalchini It is the bark of the cinnamon tree that is often used in India in many curries and pulavs to give the dish a rich flavor. With its warm, sweet flavour, cinnamon is one of the biggest workhorses on the spice shelf. Cooks often use it to flavour baked goods and drinks but cinnamon also works wonders in stews and sauces.

Cloves: Other Names: Laung, lavang Cloves are nail-shaped dried flower buds that have a strong, pungent, and sweet flavour. They are used in many meat dishes, marinades, pickles and in many garam masalas. Cloves are used whole or in powder form. In India clove oil is also used due to its medicinal value. Many Indians chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal.

Nutmeg: Other Names: Jaiphal This is usually used in powdered form, grated freshly using a whole nutmeg. Often it is used to flavor Indian sweets, but may be used in some savory dishes.

. Mace : Other Names: Jaivitri Mace is the dried reticulated ‘aril’ of the same fruit that nutmeg is the seed of. It has a warm and pleasing flavor. It is best to use the blades whole and remove them after cooking as biting it is not a pleasant experience. It’s used to flavor curries, masala chai and certain vegetables as well as Indian desserts.

Black Peppercorns : Other Names: Kali Mirchi It is said Vasco da Gama risked everything and started on an endless sea voyage primarily in search of one thing pepper. And was he successful in his great quest! It’s called the ‘king of spices’ and accounts for the lion’s share of spice exports from India.

White Peppercorns : Other Names: Miri The most common pepper is round, black, shriveled and hard. White peppercorns are the same as black ones but the outer black shells are removed. White peppercorns are sharper and less pungent but they are smooth and creamy.

Saffron : Other Names: Kesar, zafran It requires over two hundred thousand stigmas from crocus sativus flowers and a short harvest season of just 10 days per year to make a pound of saffron. That’s why saffron is the world’s most expensive spice .Indians use the threads in hot milk for about 15 minutes before using it to bring out the colors in fancy Mughal dishes it’s not usually in everyday cooking.

Bay Leaves : Other Names: Tejpat, Laurel Leaf Indian Cassia also known as Tejpat (Cinnamomum Tamala) is a small to moderately sized ever green tree. The leaves of this tree is the spice having clove like taste and a faintly pepper like odour. The leaf is mainly used for flavouring foods like rice and meat dishes. It is also a spice used in garam masala.

CHAPTER 4 INTERNSHIP PROFILE MARKETING TASKS FOR INDIAN SPICES INDUSTRY Marketing of spices has undergone a sea change. Ready to use spice mixtures, and other value added products designed to fetch better returns have come into the market and are widely accepted. Indian spices come in a variety of forms like whole spices, spice blends, crushed spices, curry mixes, curry pastes, pickled spices. Natural food colors, spice oils and oleoresins. Indian spices offer all that an international gourmet looks for in fine foods like freshness, flavor, aroma, taste and most important hygiene. The Spices Board (Ministry of Commerce and Industry) Government of India is the apex agency for the development and promotion of Indian spices. The Board is an international link between the Indian exporters and the importers abroad. Its broad-based activities include formulation and implementation of better production, quality improvement methods, systematic research and development programmes and education and training of growers and processors. It acts as a data bank and communication channel for importers and exporters and promotes Indian spices abroad. As many as 52 spices and spice products like spice oils and oleoresins, curry powders, spice mixtures come under the purview of Spices Board. The list of spices include Cardamom (large and small), pepper, chilli, ginger, turmeric, coriander, cumin, fennel, fenugreek, celery, pomegranate, saffron, vanilla, horse radish, caper, clove, asafoetida, cambodge, hyssop, juniper berry, bay leaf, lovage, marjoram, nutmeg, mace, basil poppy seed, all-spices, rosemary, sage, savory, thyme, oregano, tarragon, tamarind, etc. The Spices Board has adopted two major strategies for quality improvement. One is the introduction of Indian Spices Logo; the other is Spices House Certificate. It has a credit in improving the share of value added products in

the export basket to 45% in the past one decade^ The global food market is Flushed with all types of branded spices in consumer packs. All of them address 102 the consumer with claims and counter claims for visibility and attention. But the packs usually do not reveal the source or origin of the product, nor do they offer a Clue as to the quality associated with it. The result is that the consumer is totally confused. The Indian Logo is a major effort to overcome this. The Board awards the Logo selectively to exporters who have certified processing and quality control capability and maintain a high level of sanitation at all stages. Earlier India exported spices without processing and without any branding. As a result Indian spices were sold in foreign countries in their special brand name losing the major portion of the market value. To avoid this treatment in the international market, India has to promote its agro-processing units to position their brands. It can increase the production and maintain the quality by applying the improved agricultural practices like scientific and hygienic handling during pre and post harvest period, investing in processing facilities, technology and research process.

CHALLENGES IN MARKETING OF SPICES As the international market becomes increasingly competitive, it is imperative to enhance the production and productivity and bring down cost of cultivation to make the Indian spices globally competitive. Low productivity and high production cost make Indian spices costlier in the world market. To increase the productivity, technical inventions such as hybridization and tissue culture are to be adopted more intensely. Their cultivation is to be popularized with better farming technology. On farm processing has to be improved by transferring

modern methods to farmers. Scientific post harvest handling has yet to come to the agricultural operations in the country especially in spices. This is one of the major reasons for quality problems in spices exports. Our natural competitive advantage in production goes waste due to poor quality of the produce. Cleaning, processing and warehousing facilities at exporter's level are also to be strengthened. Spice oils and oleoresins which constitute merely 30% of total export from India attract 6% counter-vailing duty in U.S, the major importer of these value added items 103 while there is no duty for import of whole spices . This discourages the developing countries like India in developing their processing industry in which developed countries have monopoly for decades. Import of low grade, low priced spices from other countries to India and re export under Indian label may destroy the quality Image of Indian spices in international market and may detrimentally affect the demand of Indian spices in future. India still enjoys only the status of a commodity exporter in U.S, Europe and Japan in the export of spices oils and oleoresins. So far, Indian entrepreneurs and exporters could not develop any brand of their own in these markets. The processors/ packers in these countries and a few multinational companies buy Indian products and sell them under their brands at a price 4-5 times more than their cost. Indian brands have yet to find markets beyond middle class and ethnic Population’selse where '.

India is facing stiff competition from other producing countries that supply spices in whole form Most of these countries have no domestic market for spices they are producing, forcing them to sell their produce even at cost price e.g. Cardamom from Guatemala, Pepper from Vietnam, cloves from Indonesia. Many trade regulations like non tariff barriers like ECO labeling, clear cut specification

of production process, child labor, non application of certain chemicals, ISO certification of management systems, sanitary standards and technical regulations are becoming the strong instruments of competition. The changing demands of the consumer in the international market will be a challenge but they will also create opportunities for India.

EFFORTS IN MARKETING DEVELOPMENT The problems in the marketing of spices differ from those in other agricultural commodities in the country. Majority of farmers engaged in the production of spices are small and marginal. Due to weak financial position, they prefer to dispose off their small marketable surplus immediately after harvest to village merchants and itinerant merchants or in nearby rural markets. Because of a 104 long gestation period, farmers find it difficult to invest money for the development of plantations. There is a need to organize growers' cooperatives for integrating farmer's production and marketing activities for providing them the maximum benefit from cultivation. It also involves:

7.6.1 Development of transport and communication facilities

Many of the spice growing areas are located in interior pockets where market accessibility is very poor. There is a need to organize and develop transport and communication facilities in such remote areas.

Regulating production and supply of spice

The demand of spices is inelastic. The overproduction creates glut-affecting

spices adversely. Even for export-oriented spices like pepper and cardamom (small) excess production has great repercussions . Therefore there is a need to regulate production and supply of spices in the country. The Spices Board needs to look after these aspects in establishing production, prices and export demands.

Institutional marketing

Private traders dominate the marketing of spices with a large number of intermediaries involved therein. The producers get comparatively a small share of price paid by consumers. Apart from the role played by NAFED in procurement and price stabilizing operations in ginger and Cardamom Board for Cardamom, there are no institutional arrangements for protecting the interests of producers/sellers and consumers of other spices'**. The role of institutional marketing in spices should be extended particularly in view of their economic importance for earning foreign exchange.

7.6.4 Market intelligence and market regulation

The marketing of spices in the country suffers from lack of market intelligence, absence of market recommendations, intermediaries' trade practices, malpractices and delayed payments to producer/sellers. As per the 105 recommendations of the National Commission on Agriculture, all the spic3es should be notified for regulation of marketing therein and the necessary coverage should be given in marketing information system Extension of voluntary/ compulsory grading Virtually, little grading is being done in spices at producer's level".

Selected spices such as pepper, Cardamom, Chillies, ginger, turmeric, curry powder, onion seeds etc. are covered under the Compulsory Export Quality and Pre-shipment Inspection Scheme of the Directorate of Marketing and Inspection. The programme of voluntary grading as well as the compulsory grading for exports should be extended to cover other important spices also. 7.6.6 Stabilizing production and ensuring competitive prices for exports The processing facilities, market intelligence and research should be Undertaken to stabilize production and ensure competitive prices in export markets. Value addition-The currency for future Value addition in spices is limited to oils and oleoresins, ground spices, curry powder and dehydrated and frozen dried spices. Efforts are to be made to develop and commercialize new end producers like micro-encapsulated spices, sterilized spices and the like for export. More units for the production of value added items should be set up through joint ventures with foreign collaboration for increasing exports. 7.6.8 Improved packaging and branding of spices Competition is fierce and quality, cleanliness, proper storage and warehousing facilities and distribution should be ensured. In order to survive the price wars branding and higher productivity could help. By increasing the productivity, due to higher economies of scale, costs can go down and thereby increase the profit mar

CHAPTER 5 Types of Manufacturing Industries

Manufacturing plays a huge role in modern society, as everything from knitting textiles to oil extraction to steel production falls within this sector of business. The concept of manufacturing rests upon the idea of transforming raw materials – either organic or inorganic – into products that are usable by society. The Bureau of Labor Statistics classifies manufacturing into hundreds of subsections. Clothing and Textiles Companies that process raw wool, cotton and flax to make cloth are categorized under the clothing and textiles sector. This also applies to using wool and cloth to make clothes, outerwear, upholstery fabrics and bedding. The output of seamstresses and tailors belongs to the clothing and textile sector. Synthetics such as polyester fall under chemical manufacturing. The material, not the product, is at the center of defining this sector.

Electronics, Computers and Transportation Though these fields are closely related, they are usually treated as different sectors of manufacturing. Most of the products in this manufacturing sector use electric power, and all require a power source. Within this sector, you'll find all appliances and microprocessors,

semi-conductors, chips and all audio-visual equipment. The transportation sector is selfdefining, as it contains all automobiles, trains and planes that do not fall under other sectors, such as metalwork or chemical manufacturing.

Food Production

The inclusion of agriculture into manufacturing in modern society shows how agriculture has changed over the years, imitating more of a food production factory than an organic-style farm of just a century ago. As the simplest of all manufacturing industries, in includes all forms of food production – from the farm to the dinner table – including such work as canning and purifying.

Metal Manufacturing Along with oil and chemical manufacturing, metals belong to heavy industry, while the remaining sectors are generally considered as light industry or consumer-oriented industry. The production of metals includes all forms of iron, aluminum and steel manufacturing, as well as forging, engraving, coating and stamping.

Wood, Leather and Paper Wood production includes all forms of manufacturing floors or housing, as well as sawing and laminating. Under leather industries, you'll find all tanning and curing, but the creation of leather clothes falls belongs to clothing and textiles. The paper production process is typified by the cleansing of raw wood pulp into paper products of various kinds

CHAPTER 6

TOOLS USED To start with, ungrounded spices are cleaned mechanical to remove impurities and then washed. After drying them, they are pulverized in a grinder to convert them in powder form. Turmeric being solid by nature, it is taken to disintegrator and then pulverized or with help of modern screen less impact pulverizer obtain turmeric powder in single grinding.. Then spices in powder form are passed through sieves to obtain uniform mesh size. Finally, packing is done in polythene bags and bags are sealed. Process loss is in the range of 5% to 7%. The Process Flow Chart is as under:

Cleaning↓ Roasting↓ Grinding↓ Grading↓ Blending↓ Packing

For cleaning Jas enterprise suggest Horizontal centrifugal sieve / sifter After cleaning the spices whole spices like cumin, coriander etc..must be roasted with salt or other ingredients for increasing fragrance, aroma and self life. For that jas enterprises has developed rotary spice roaster machine which is operated by electric for motion and gas for heat. please contact to us for more details.As far as Grinding the spices we are suggesting following machines Impact Pulverizer best suitable for turmeric, rock salt etc.. & large scale industries Multi Chamber Pulveriser (Double Stage Pulverizer) best suitable for turmeric, rock salt etc..& small scale industries Auto Suction Hammer Mill best suitable for chili, coriander, ajowan, anardana, aniseed, caraway, celery seed, cumin, black cumin, dill, fennel, fenugreek, mustard, poppy seed, basil leaves, tejpat (bay leaf), curry leaves, hyssop, marjoram, thyme leaves, mint, parsley, sage, lesser cardamom, greater cardamom, juniper, kokam, mace, star anise, tamarind, vanilla, black pepper, long pepper, etc. & large scale industries Hammer Mill best suitable for chili, coriander, ajowan, anardana, aniseed, caraway, celery seed, cumin, black cumin, dill, fennel, fenugreek, mustard, poppy seed, basil leaves, tejpat (bay leaf), curry leaves, hyssop, marjoram, thyme leaves, mint, parsley, sage, lesser cardamom, greater cardamom, juniper, kokam, mace, star anise, tamarind, vanilla, black pepper, long pepper, etc. & medium scale industries Spice Mill best suitable for chili, coriander, ajowan, anardana, aniseed, caraway, celery seed, cumin, black cumin, dill, fennel, fenugreek, mustard, poppy

seed, basil leaves, tejpat (bay leaf), curry leaves, hyssop, marjoram, thyme leaves, mint, parsley, sage, lesser cardamom, greater cardamom, juniper, kokam, mace, star anise, tamarind, vanilla, black pepper, long pepper, etc. & small scale industries Pounding Machine best suitable for chili, coriander, ajowan, anardana, aniseed, caraway, celery seed, cumin, black cumin, dill, fennel, fenugreek, mustard, poppy seed, basil leaves, tejpat (bay leaf), curry leaves, hyssop, marjoram, thyme leaves, mint, parsley, sage, lesser cardamom, greater cardamom, juniper, kokam, mace, star anise, tamarind, vanilla, black pepper, long pepper, etc. & Indian traditional type grinding industries .Spices Screener is used for screening Powdered spices like Chili, Turmeric, coriander, Pepper and others. Vibro screen comes after Pulveriser or Grinder and before blending / packing machine to ensure that the product is uniform & no un-ground material goes in the product powder. Normally Vibro Screen is used in Stainless Steel Construction in food Processing industry. Machines with MS construction are also available.Over the years, our efforts are directed towards offering a defect free range of Ribbon Blender Masala Powder Mixing Machine. This assortment of powder mixing machine is widely used in various places. Our competent team of workers designs the offered powder mixing machine by making use of updated machines and fine quality components employing quality norms. Patrons can take the complete assortment of powder mixing machine from us in different sizes according their different needs.l

CHAPTER 7 SWOT Analysis:

A scan of the internal and external environment is an important part of the strategy formulation process. Environmental factors internal to the firm /industry usually can be classified as strengths (S) or weaknesses (W) and those external to the firm/industry can be classified as opportunities (O) or threats (T). Such an analysis of environment is referred to SWOT Analysis.

Identification of the threats and opportunities in the external environment and the strengths and weaknesses of the external environment is the cornerstone of strategy formulation. It is these factors which provide information that is helpful in matching the firm/industry‘s resources and capabilities to the competitive environment in which it operates and determine the course/courses of action to ensure it’s survival/growth. As such SWOT analysis is instrumental in strategy formulation and selection.

Strengths A firm/industry’s strengths are its resources and capabilities that can be used as a basis for developing comparative advantage in the market These strengths are instrumental in achieving the objectives.

Weaknesses They refer to constraints or obstacles which check the movement in certain desire direction, and may also inhibit the firm industry in gaining distinctive comparative advantage. These weaknesses hinder the achievement of objectives.

Threats An environmental threats are challenges posed by an unfavourable trend or development in the environment that would lead in the absence of purposeful action, to the erosion of the firm / industry4 s present position and are harmful in achieving the desired objectives. Opportunities: Environmental opportunities is an attractive area for firm/industry’s action in which it has comparative advantage and which help in achieving its goals. These are the external conditions that are helpful in achieving the objectives

CHAPTER 8 PESTLE Analysis Model

1. Political Factors: These are presented in Figure 5.4 and basically show degree of government intervention in the economy or in the industry. These are structure, legislation, pressure. Legislation, is further divided in to environment trade, consumer competition, safety, and employment legislation in an economy.

2. Economic Factors: These are presented in Figure 5.5. These factors included growth factor, inflation rate, incomes of the family members, taxation interest rates, energy, costs trade cycle, and unemployment.

3. Social Factors: Social factor are depicted in Figure 5.6 and includes social values, distribution of income, family norms, demographic factors, population, education, life style, living standard and health status. Social Factors Economic Growth Inflation Income Taxation Interest Energy Costs Trades Unemployment Social

Value Income Distribution in Family Demographic Population Education Life Style Living Standard Health

4. Technological Factors: These are technological aspects involved in any economy. Automation, research and development, product, transfers (speed and direction both) are same important technological factors. As per Figure 5.7 impact factor is further divided in to mobile and internet effect of any industry.

CHAPTER 9 CONCLUSION India is one of the key exporters of spices products. The US is the major importer followed by China and other countries. During the year 2012-13, exports to the US was of US$ 351.6 million followed by to China of US$ 335.39 million[1]. The export of the basic agricultural commodities by developing countries can be relied upon to earn valuable foreign exchange due to the ever demand of spices. Indian brands have yet to find markets beyond middle-class and ethnic populations. Indian spices exports have gained value realisation despite very small growth in volumes[2]. However, Marketing problems are more frequently faced by growers and exporters mainly due to failure in establishing market linkages rather than lack of market opportunities.

NEED OF THE STUDY Knowing the future demand helps any industry/sector to make better planning and infrastructure management. Spices industry is one of the such areas where advance planning plays a major and effective role. Graphical method is one of the oldest, popular and easy to use method for getting future trends for time series data. Sarangi et al. [4] have used this method to predict the future trend for Indian automobile industry.. The main objective of this study is to analyzes the export trend for the past years and to find out the forecasted values for the export of Indian spices products. This study uses secondary (historical) data collected from the website of Spices Board (export quantity data) for the period 2005-06 to 2012-13 available online at “http://www.indianspices.com”. Though, India exports more that fifteen categories of spices products, here in this study only six categories have been discussed to keep the study simple.

IMPLEMENTATION DETAILS, RESULTSAND DISCUSSION The collected data have been pre-processed and grouped. Graphical method has been used to study the time series data and to find the forecasted values. For each of the products, a graph has been plotted in Microsoft Excel using the historical time series data for the year 2005-06 to 2012-13. A trend line is drawn and then it is extrapolated to find the forecasted values for the period 2013-14 and 2014-15. Six spices products such as Pepper, Cardamom (small), Cardamom (large), Chilli, Ginger and Turmeric have been taken into consideration.

Bibliography

http://www.indianspices.com/jammu/articles/ma_regulating_spices_indust ry.htm

http://www.spiceskerala.php

http://bilalhussainstringer.blogspot.in/2010/05/ppp-needs-proper implementation.html

http://www.indianspicesindia.org

http://www.spices.com/keralar/.htmurism-campaign.htm http://www.keralaspicesorg/inside.aspx? http://www.spicesorg/eoi%20main%20page.pdid=108 http://www.aygrt.net/PublishArticles/806.aspx