Final Katraj Dairy Part B.docx

KATRAJ DAIRY

INDEX  TYPE OF INDUSTRY  COMPANY PROFILE  HISTORY  BOARD OF DIRECTORS  VISION AND MISSION  THE FARMERS & KATRAJ DIARY  CORPORATE SOCIAL ACTIVITIES  PRODUCTS  MANUFACTURING PROCESS  CHANNEL OF DISTRIBUTION  NAME OF DISTRIBUTOR AND AREA OF DISTRIBUTION  MAINTENANCE  WELCOME TO KATRAJ DAIRY TRAINING  VISITS  COMPETITORS  MY EXPERIENCE  WHY SHOULD WE CHOOSE KATRAJ DAIRY?  OBSERVATION  CONCLUSION

TYPE OF INDUSTRY Katraj dairy is a food industry. Food industry is basically a type of industry that manufactures food products through various raw materials and with various processes. There are various types of food industry like dairy, poultry, honey industry, sugar industry etc. It is basically an industry that focuses on products made out of milk i.e. dairy products like pasteurized milk, buttermilk, curd etc. This industry operates in pune and has been quite successful.Thiscompany has its own set of standard products and are of specialized quality and Excellency. This dairy is located at katraj and has a big production unit and can produce a huge number of products at a time.Katraj dairy has been developing and growing since a very long time and has been successful in dairy industry.

COMPANY PROFILE Katraj dairy is a food industry which manufactures milk products. It has been a successful industry. It is a local brand which operates only in pune. In punezilhasahakaridudhutpadaksanghmaryadit, popularly known as KATRAJ DAIRY.It is locally branded as KATRAJ and has been a very well developing food industry. Business Type:Manufacturer / Supplier Year Established:1967 Number of Employess:300-1000 Total Annual Revenue:Rupees 1 Crore Location:Pune, Maharashtra, India

HISTORY Katraj Dairy was incorporated in 1960 with an intension of providing an organized facility of milk collection for the village level farmers situated in Pune district. Katraj Dairy started with milk collection of about 0.30 lakh (30.000) litres per day in the first year of operation and today, has steadily grown to over 2.00 lakh (0.20 million) litres per day and has a financial turnover of over Rs.250 crores. Katraj Dairy has acheived ISO 22000:2005 certification from DetNorskeyVeritus. Katraj Dairy with its nine chilling plants and 72 BMC spread almost all over the district has an installed milk handling capacity of over 5 lakh liters per day. The main plant of Katraj is equipped with modern Pasteurizer, homogenizer, Cream separator, Ghee processing, Milk Clarifier, Condense Milk Plant , Automatic packing of milk and milk products and other quality testing devices and well equipped labs. Katraj Dairy has an installed processing capacity of 2 lakh (0.2 million) liters per day. Katraj dairy manufactures / Distributes milk and milk products like Pasteurized / Homogenized-Cow milk, Toned milk, Double toned milk, Standardized Milk, Full

cream milk, Cow & Buffalo Cream and Ghee, Shrikhand, Amrakhand, MalaiPaneer, Dahi, Flavoured Milk, Lassi, JeeraTak, Table Butter, Milk Powder, Softy Ice cream, Pedha, Khoa, sterilized milk in 200 ml bottle and hard Ice-cream with different flavours in different pack sizes and Mango, Anjeer&MalaiBurfi, Kalakand&KajuKatali. All these products are available at Katraj owned parlours at various locations in Pune City and through appointed distributors and retailing circuits. Very soon, Katraj plans to introduce an online ordering system for its distributors/ retailers and consumers. Katraj products have been in use in thousands of homes in Pune since 1961. Katraj Milk, Katraj Ghee, KatrajShrikhand, KatrajAmrakhand, KatrajLassi, KatrajJeeratak (buttermilk) , Katraj cream have made Katraj a leading food brand in Western Maharashtra. Today Katraj is a symbol of high-quality milk products sold at reasonable prices, the genesis of a vast cooperative network triumph of indigenous technology, the marketing of a farmers’ organization.

BOARD OF DIRECTORS The boards of directors have the power of all the decisions that are to made, in regards to Katraj Dairy. The chairman of Katraj Dairy for the term between 20092013 was Mr.RambhauSambha Tule.

1. Shri.VishnushethDharmaji Hinge (Chaiman) 2. Smt.VaishalitaiKalidasGopalghare (ViceChaiman) 3. Shri.RamchandraDhondibaThombre (Director) 4. Shri.GopalraoRamchandraMhaske (Director) 5. Shri.BalasahebJayvantraoDhamdhere (Director)

6. Shri.Balasaheb Shankar Newale (Director) 7. Shri.SandeepMarutiJagdale (Director) 8. Shri.BalasahebKondibhauKhilari (Director) 9. ShriDilipPandurangThopate (Director) 10. Shri.BhagwanDnyanobaPasalkar (Director) 11. Shri.RamdasJanardhanDivekar (Director) 12. Shri.ChandrashekharBalasahebShete (Director) 13. Smt.KeshartaiSadashivPawar (Director)

14. Shri.DaulatLokhande (Director) 15. Shri.LakshmanSabajiTitkare (Director) 16. Shri.Jeevan Dada Tambe (Director) 17. Dr.VivekHinduraoKeheersagar (Director)

VISION AND MISSION The objectives of Katraj Dairy are, to build a valued chain of farmers to source milk at an organized level, manufacture products at a very high quality level and create a demand for their products in the competitive market without having any reasons to be pointed at. This organization has a unique advantage, its strategic location. Based in Pune city, a place with historic, cultural importance and a major district in Maharashtra, India. The city is known as ‘the city of students’ because of its large number of educational centers. Another major advantage is that Mumbai is just 180km. away. Thus using these key factors, they want to serve the state with their superior quality of milk. They want the state to crave for this superior quality of milk.

THE FARMERS & KATRAJ DIARY Prior to Katraj Diary, farmers use to sell their milk to middlemen. These middlemen were never trust worthy as the farmers milk was always adulterated with water, promises that were never fulfilled, the true price at which the milk was sold was never known and the farmers didn’t get their money most of the time, if they ever got it at all. Although the farmers didn’t like this system, they didn’t have a choice, as there were no other alternatives. However, as Katraj Dairy came along, a new picture was painted. Katraj simplified this system to eliminate the problems of the farmers and create a win- win situation for both of them. Katraj strategically placed collection centers in the middle of the villages. Thus making it very convenient for the farmers to contribute their milk. Furthermore, the farmers are paid their money on the spot, based on quality and quantity of milk. This also creates a meeting point for all the farmers to discuss various new methods and techniques to increase their cattle’s milk producing capacity. It also gives the farmers a sense of pride, as they can be proud of the quality of milk being produced by their cattle.

CORPORATE SOCIAL ACTIVITIES CSR basically stands for company social responsibility. CSR means a sense of responsibility towards society, employees, people around, and their welfare and development. Katraj dairy has been very successful and been developing and has been playing crucial role in development of people and farmers.

HOW DOES KATRAJ DAIRY HELP THE FARMERS? The collection centers pay the farmers for their milk on the spot based on quality and quantity of milk. Because of which the farmers don’t have to wait on their money. Katraj teaches and educated the farmers with new dairy technologies, thus keeping them up to date with a global market. Katraj also provides the farmers with vitamins for their cattle, to receive a better quality of milk. They also teach the farmers what type of fodder is to be fed to the cattle when. They also provide medical assistance for the cattle, to their limit. Katraj is also trying to promote organic/green milk. Organic milk is basically milk from cows that have been exclusively fed organic feed, have not been treated with synthetic hormones, are not given certain medications to treat sickness, and are held in pens with adequate space.

PRODUCTS 1.MILK

Milk is an almost ideal food. It has high nutritive value. It supplies bodybuilding proteins, bone forming minerals and health giving vitamins and furnishes energy giving lactose and milk fat. Besides supplying some essential fatty acids, it contains the above nutrients in an easily digestible and assailable form. All these properties make milk an important food for pregnant women, growing children, adolescents, adults, invalids, convalescents and patients alike. Milk may be defined as a whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy Milk animals excluding that obtained within 15 days before or 5 days after calving or such periods as may be necessary to render the milk practically colostrum’s free and containing the minimum prescribed percentage of milk fat and milk-solids-not-fats.

Pasteurization: The term pasteurization refers to the process of heating each & every particle of milk to atleast 63° C for 30 minutes, or 72° C for 15 seconds in approved and properly operated equipment. After pasteurization the milk is gradually cooled to 5° C or below. Homogenization: Homogenization refers to the process of forcing the milk through a homogenizer with the object of sub dividing the fat globules.

Composition: Class of Milk Cow Milk Standardized Milk Tonned Milk Double Tonned Milk Skimmed Milk Full cremed Milk Buffalo Milk

Minimum Fat % 3.5 4.5 3.0 1.5

SNF% 8.5 8.5 8.5 9.0

Less than 0.1 6.5 6.0

8.7 9.0 9.0

2.BUFFALOCREAM

When milk fat is concentrated into a fraction of the original milk, that portion is known as cream. Cream is a rich portion of milk fat. Cream is the product of cow or buffalo milk or a combination thereof which contains not less than 25 % milk fat. Buffalo cream is made from Buffalo milk. This cream is used only for ghee making not for cooking. Shelf Life :30 days from manufacturing when stored below 5 0C.

Various Types of Cream  Table Cream:- It Contains 20 to 25 % of Milk fat  Plastic Cream:-It Contains 65 to 85 % of Milk fat  Whipping Cream:-It Contains 30 to 40 % of Milk fat.

Composition: Water Fat Protein Lactose ASH Total Solids SNF

22 - 32 % 65 - 75 % 1 - 1.2 % 1.2 - 1.5 % 0.3 - 0.4 % 68 - 78 % 2.5 - 3.2 %

3.GHEE Ghee is the pure clarified fat derived solely from milk or from desi (cooking) butter or from cream to which no coloring matter is added. Ghee is the clarified butter fat prepared chiefly from cow or buffalo milk. Ghee is used as a cooking or frying medium, in confectionary, for direct consumption with rice chappatisetc.Cow ghee is mainly used in indigenous pharmaceutical preparations (Ayurveda).

Composition: Milk Fat Moisture Free Fatty Acid (oleic)

not less than 99.7% not more than 0.3 % max 1.4 %

Packing Sizes : 1000 ml Pet Jar , 500 mlPolypack/ Pet Jar, 200 ml Poly pack/ Pet Jar and 15 ltr tin.

4.SHRIKHAND Shrikhand is a semi-soft sweetish - sour whole milk product prepared from lactic fermented curd. The curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for shrikhand). This chakka is mixed with the required amount of sugar, cardamom, jaiphal etc. to yield shrikhand.

Composition: Moisture Fat Protein Lactose with sugar(with sucrose) Ash Lactic acid Solids(0% by weight)

Packing Sizes : 100 ml plastic cups 250 ml plastic cups 500 ml plastic cups

Max: 42% 8.5% <= dry basis 9% <= dry basis 72.5% >= % by weight, dry basis 0.9 % >= dry basis 1.4 % <= (% by weight) 58%<=

5.MALAI PANEER Panner refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey. The acids commonly used are citric in both natural & chemical forms. Traditionally paneer has been a variety of pressed channa, used mainly in preparing cooked vegetable dishes like palakpaneer, paneer butter masala etc.

Composition: Moisture Total Solids Fat pH

50 - 55 %(not more than 70%) 45 - 50 %(not less than 30%) 26 - 28 % (Not less than 50 % of dry matter) 6.0

Packing Sizes : 200 gm rotogravure laminated pouch. 500 gm rotogravure laminated pouch. 1000 gm rotogravure laminated pouch .

6.DAHI MatkaDahi is a fermented milk beverage. Dahi originally was set using mud pots since ancestral days for the purpose of getting that unique flavor & taste gained due to the porous property of mud pots allowing filtered air flow. But now a daysdahi prepared from milk fermenting with lactic culture & packed in plastic cups 370 ° C.

Composition of Whole Milk Dahi: Water Fat Protein Lactose Ash Lactic Acid

85 - 88 % 5-8% 3.2 - 3.4 % 4.6 - 5.2 % 0.70 - 0.71% 0.5 - 1.1 %

Packing Sizes : 100 gmMatka 200 gmMatka 100 gm Plastic Cup, 200 gm Plastic Cup, 400 gm Plastic Cup

7.FLAVOURED MILK

Flavored Milks are milks to which some flavors/ colors and sugar been added. When the milk is used the product should contain a milk fat % at least equal to the minimum legal requirement for market milk, but when fat level is lower(1.2%) , the term drink is used.

Composition: Fat

Packing Sizes : 200 ml Poly bag

Min 30 %

8.LASSI Lassi is a fermented Milk beverage popular in all parts of India. The technology of lassi making is however confined to only households. Lassi has a great potential in the Indian Market.

Composition: Water Total Solids Fat SNF Protein Lactose with suger Ash Lactic Acid

Packing Sizes : 200 ml Poly pack

75 - 80 % 20 - 25 % 3-4% 6-7% 3-4% 12 - 15 % 0.4 -0.6% Max: 0.75 %

9.JEERA / PLAIN TAAK (BUTTERMILK) Taak is also called chhas or mattha, refers to desi buttermilk. It is a popular drink during the hot Indian summers, as it helps reduce body heat and lower the body temperature. Thus a relaxing drink enjoyed by everyone.

Composition: Water Total Solids Fat SNF Protein Lactose Ash Lactic Acid

Packing Sizes : 200 ml Poly bags

95- 96 % 4-5% Min: 1% 2.0 - 2.5 % 1 – 1.5 % 1.2 - 1.5 % 0.4 % Max: 0.35 %

10.TABLE BUTTER For years together, table butter is being cherished as a tasty food, popularly eaten with bread. It also forms a good topping on indigenous food like Pav-bhaji, Thalipith (Pan Cake). Katraj Table Butter is marketed by Katraj Dairy Manufactured By Dynamic Dairy Industries Ltd., Baramati, Maharashtra, India.

Composition: Milk Fat Salt Milk Solids Moisture

Packing Sizes : 100 gm , 500 gm

Not Less Than 80% Maximum 3% less than 1.5% 16% >=(m/m)

11.ICE- CREAM

Ice-Cream may be defined as frozen dairy product made by suitable blending & processing of cream & other milk products, together with sugar & flavor, with or without stabilizer or color & with the incorporation of air during the freezing process. According to PFA rules Ice-Cream is the frozen product obtained from cow or buffalo milk or a combination there of or from cream and or other milk products with or without addition of cane sugar, fruit,

fruit juices, preserve fruits nuts, chocolate, edible flavors & permitted food colors. Nutritive Value:-Among milk products, Ice cream is also a rich source of calcium, phosphorus & other minerals of vital importance in building good bones & teeth. Being rich in Lactose, Ice-Cream flavor greater assimilation of calcium in the diet. The protein content of Ice Cream is also rates high, both in quantity & quality. Ice Cream provides valuable proteins in a very palatable form. In fact, Ice Cream is most palatable source of milk protein to the vegetarians. Ice Cream is an excellent source of food energy. It is a very desirable food item for growing children & persons who need to put on weights. IceCream is a rich source of many essential vitamins, without which normal health & growth cannot be maintained. Thus it is an excellent source of vitamin -A, a good source of vitamin -B (Thiamine) & G (Riboflavin) & a fairly good source of Niacin, vitamin - E & in fruit Ice Cream of vitamin -C. The digestibility & palatability of Ice Cream is also very high.

Flavors:Vanilla Strawberry Pista Mango Chocolate Butterscotch

Composition: Fat SNF Sugar Stabilizer &Emulizer Protiens

Packing Sizes : 500ml Family pack 1000ml Family pack 2000ml Family pack 4000ml Family pack

>=10% 10- 11 % 15 - 16 % 0.4 - 0.5 % >=3.5%

12.PEDHA Pedha is prepared using khoa based material. Khoa is mixed with sugar and then heated in a kadhai made of food-grade metal. After heating desired flavouring and nuts are added to the pedha mass. It contains Jaiphal.

Composition: Total Solids Fat Moisture

Packing 1kg box 500 gm box 250gm box

max 85 % 18 - 20 % Min 15 %

13.MALAI BURFI MalaiBurfi is a Plain variety of burfi. It is made from buffalo milk & sugar; Decorated with Edible silver paper, cardamom, almond &pista nuts. Shelf Life :Best before 5 days from packaging when stored in cool & dry place.

Composition: Fat % Moisture % SNF % Lactic Acid % Total Solid %

Packing Sizes : 250 gm Box

15 – 20 % 15 – 20 % TS-Fat 0.18 – 0.27 % 80 – 85 %

14.KHOA Khoa / Khava / Mava refers to the partially dehydrated whole milk product prepared by the continuous heating of milk in a karahi over a direct fire, while also constantly stirring-cum-scraping by using a khunti till it reaches a semi solid consistency. Thereafter, the pan-contents are removed from the fire and worked up into a solid mass known as khoa-pat. Shelf Life :15 days from manufacturing when stored below -18 0C.

Composition: Lactic Acid Fat % Moisture % Total Solid %

Packing Sizes : 200 gm Packet 500 gm packet

0.50 % Min 18 % 35 – 40 % Max 65 %

15.Katraj Aqua (Mineral Water) Katraj Dairy with their well known products now introducing mineral water with katraj brand i.e. KATRAJ AQUA. Water in its purest form is really a life giving liquid. KATRAJ AQUA (to live a healthy family life) gives the assurance that each drop of water that you consume is full of energy & freshness. Our dairy is also an ISO- HACCP 9001-2008 certified Dairy and it stands testimony to the quality of product. We strictly follow the quality measures regarding hygiene and quality of products.

Packing Sizes : 500 ml Bottle 1000 ml Bottle 500 ml (24 Bottle Box) 1000 ml (12 Bottle Box)

MANUFACTURING PROCESS Initially, the milk is collected in the collection centers in the villages. This where all the villagers come and sell their milk to Katraj Dairy. After which, the milk is transported to the Katraj plant, situated in Katraj, Pune. The milk is transported in special vehicles designed for the sole purpose of milk transportation.

1.Milk Transportation Vehicle This means of transportation is made for the transport of milk from various sub urban and urban areas where the collection centres are made and the milk supplier brings the certain amount of milk over right there and the milk is brought at the centres.

2.MOTOR OPERATED PIPELINES The milk from the vehicles is evacuated and transferred to the boilers with the help of motor and rotor operated vacuum liquid suppliers.

3.BOILER ROOM A boiler room consist of the boiler whose prime aim is to pasteurize the milk and kill the certain kind of bacteria.

4.Pasteurization

It is the process of sterilisation of milk using heat the process used in this plant is known as high temperature and less time process which is described as in process.

5.REFRIGERATION The milk obtained from the armer is grouped according to the quality and it is send to refrigeration stage where it is heated upto 53 degree then the milk from refrigeration chamber is send to heating chamber where it is

maintained at 72.5 degree for 15 seconds then again it is passed through regeneration chamber then to homogenisation chamber and finally it is cooled below 5 degree and then stored according to quality.

6.PACKAGING The above picture is a packing unit of Anandi dairy. These machine is operated by computer and packages 5000 pouches of milk per hour. The visited dairy has a schedule of packing between 10:30 morning to 4:30 noon according to that Anandi dairy produces 30000 pouches of milk in one day.

7.STORAGE The produce pouches of milk are needed to be store.d place whose room temperature should not exceed above 29 degrees in a chilled or refrigerated.

8.LABRORATORY Quality control unit is a place where the samples of milk before and after are tested to check the quality and state of milk and decide whether the milk is consumable or not and also the vital use of these laboratory is to check the fat percentage of milk and decide the valid pricing of milk as well.

CHANNEL OF DISTRIBUTION Katraj Dairy has a simple of chain distribution. They follow two chains of distribution, 1. Manufacturer →Customer 2. Manufacturer →Wholesalers→Retailer→Customer

NAME OF DISTRIBUTOR AND AREA OF DISTRIBUTION NAMES

AREA

Gurukrupa Associates (Mrs. Deepali V. Bhadale)

Sinhagad Road, Bibavewadi ,Swargate.

Kaniphnath Milk Agency (Shri. Balasaheb V. Gavhane)

Swargate ,Shivajinagar, Ghorpadi, Mundhava, Hadapasar.

Shivam Milk Agency (Shri. Sandeep U. Ghate)

Market Yard, KondhavaGaon,Undari, Satav Nagar Mahadeonagar, Uralidevachi.

Balaji Milk Agency (Shri. Sanjay R. Ambekar)

Vanwadigaon, SalunkeVihar, Manish Park.

Assa Associates (Shri. AmarpalsingBadh)

Pune Camp, Nana Peth, BhavaniPeth, KoregaonPark .

Om Sai Distributors (Shri. Anil S. Londhe)

Yerwada, Kalyaninagar, Vadgaonsheri, Vimannagar, Vishrantwadi, Dhanori

Sidhdheshwar Milk Agency (Shri. Sagar K. Shelake)

Renghill Corner, Bopodi, Khadaki, Dapodi, C.M.E., Sangavi, New sangai.

Shevantai Milk Suppliers (Shri. Ravindra D. Takke)

Gokhalenagar, ChaturshrungiPayatha, PaudPhata, Jaibhavani Nagar to ChandaniChowk

Sayali Milk Suppliers (Saui. Vaishali K. Gopalghare)

Yerandavana, Karve Nagar, Varaje, Uttamnagar, Kotharudgaon.

Shriraj Milk Agency (Shri. Rajendra J. Bhargude)

Rakshak Nagar, Sathe Pimple, KalewadiPhata, Wakad, Dangechowk, Tathawade, Ravet, Punawale.

Yamuna Traders (Shri. Ramesh B. Phanse)

Kasarwadi, Pimpari,Kalewadi.

Dattakrupa Enterprises (Shri. Subodh N. Kale)

VivekVasahat, Shridhar Nagar, Sudarshan Nagar,

Udyog Nagar, Bijali Nagar, ChinchwadGaon. Vyankatsh Milk Agency (Shri. Rohidas K. Lawande)

AkurdiGaon, AkurdiNigadiPradhikaran,Dehuroad, TalegaonDabhade,Kamshet, Lonawala.

Rudra Enterprises (Sau. Chhaya C Jagtap)

SantTukaram Nagar, Ajamera, Neharu Nagar, Balaji Nagar, Indrayani Nagar, Landewadi, BhosariGaon.

Kunal Milk Agency (Shri. Rahul D. Takke)

Pashan, Sutarwadi,Bavdhan, Boys Batalian, Aundhgaon.

ShriSaikrupa Distributors (Shri. Amod B. Pandhari)

Someshwarwadi, Sanewadi,Pariharchowk, Dattanagar, balewadi, Hinjwadi.

Radha Krishna Milk Agency (Shri. Sandip

Morwadi, Ajamera, Mohan Nagar, Yamuna Nagar, rupi

D. Chambhare)

Nagar, Talawade, Phule Nagar, Chikhali road, Shahunagar.

Maintenance A manufacturing unit like the one at the Katraj Dairy plant has many machines, electrical units, etc., that needs regular maintenance. Katraj Dairy has a fixed routine that covers all the maintenance-required units. ELECTRICAL MAINTENANCE DEPARTMENT

 Machinery:All machinery requires maintenance. The maintenance is determined on the number of hours that it has been operated. Based on this the wear and tear of the various machine parts can be estimated. The parts that usually require the maximum maintenance are the rollers of the packaging units. The machines that come in contact with the milk are was washed with boiling hot water, then with a chemical, then with boiling hot water again and then washed with cold water. This process takes place every day with the small holding tanks.

 Storage Tanks:There

are two types of storage tanks when it comes to maintenance, the big and the small. The big storage tanks are washed on weekly bases while the smaller ones are washed on a daily basis. The process involves, washing with boiling hot water, then by a chemical, then with boiling hot water again and then washing with cold water.

 Electrical Department:The electric department is in charge of all the electrical lies that run through the entire plant. They usually have a simple job of just changing the parts that whether down or fuse. A major problem they face is rodents eating their underground wires, however, they now run the cables through G.I. pipes. The other equipment that usually burn out are the M.C.B.’s, wires that fuse, motor pumps, etc.

MAIN ELECTRICAL POWER HOUSE OF THE PLANT

 Refrigeration Unit:This unit is in charge of all the refrigeration of all the products inside Katraj Dairy. It contains 6 compressors out of which only 2 operate at a time. Each pair of compressors operates not more than 6 hours at a time. When the demand for refrigeration increases, 4 compressors run at a time. Ammonia gas is used for refrigeration. If there is low pressure in the lines of the ammonia gas, Sulphr powder is added to the gas to help detect any leaks.

 Pest Control:Rodents

are a problem everywhere. To take care of them crews of pest control are called every 1-month to spray pesticides to keep the plant rodent free and hygienic.

WELCOME TO KATRAJ DAIRY TRAINING We would like to inform you that Katraj dairy has established a new training center in the dairy campus, In which, dairy can organize various trainings like:

A] Industrial training for college students

Student’s from :    

Dairy Technology B. Tech Food Technology Mechanical Engineering MBA : Manufacturing, Marketing, Human resource, Finance  PhD projects etc.

B] Commercial Training

     

Clean Milk Production Processing of Milk and packaging Manufacturing of various Milk products Dairy machinery maintenance Quality and food safety Hygiene and sanitation for dairy plant

 Quality Management System (QMS) 9000: 2008  Food safety Management System (FSMS) ISO 22000:2005  Electrical distribution, safety & maintenance in dairy Industry  Operation of Refrigeration plant  Efficient steam generation & distribution  ETP waste management in dairy Industry

C] Training for farmers

D] Training on Marketing

VISITS We would like to inform you that Katraj dairy allow the industrial visit’s to school & college student’s and also for those who are interested in dairy. In this Screening of documentary, visit to various dairy sections like milk processing, boiler, refrigeration, Effluent Treatment Plant (ETP), etc are included. Visitor’s Hours = 9.30 am to 14.00 pm Visiting Fee = Rs. 20/- per person Visitor’s should follow industries rule and regulations. For more details – E-mail : [email protected] Phone No : 020-24370697 Mobile No. : 7447441867

COMPETITORS 1. Agarwal Dairy 2. Om dairy 3. Ruja dairy 4. Shreehari milk dairy 5. Kamble dairy 6. SantTukaramdoodh dairy 7. Yash dairy 8. Ubhe dairy 9. Laxmi milk distributers 10. Shiv krupa milk dairy

MY EXPERIENCE Industrial visit to katraj dairy has been a very wonderful experience. We learned a lot and it was fun and knowledgeable. Katraj dairy is one of the biggest and successful food production industry in pune. It has a very interesting production process. It has many products and are standardized and are of good quality and taste as we had samples ourselves. It’s hygienic and clean and it has proper systems and machineries installed which are checked and maintained from time to time. It was indeed a wonderful experience.

WHY SHOULD WE CHOOSE KATRAJ DAIRY? Katraj dairy gives proper quality products with affordable prices. The production process are standardized and are made in appropriate situations and conditions. The products are properly tested and then kept for sale. All this aspects prove that katraj dairy products are good and healthy for use. That’s why we should prefer choosing katraj dairy.

OBSERVATION We observed that katraj dairy has been one of the oldest food industry in pune and has established a good market base and as we had tasted the products, they are of proper quality and taste which are packed properly. And many more aspects makes this dairy industry a successful industry.

CONCLUSION Katraj dairy visit has been a very good and knowledgeable experince. The production processes are of proper standards and are operated systematically. Their products are of appropriate quality and of affordable price which makes them successful. From this we conclude that katraj dairy is a successful company and has been a leading food based industry in pune.