A PROJECT REPORT On Consumer Perception and Preference Towards Nandini Curd in Dharwad City

Consumer perception and preference towards Nandini curd in Dharwad
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Contents
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01-02 03-11 12-43 44-45 46-47 48-65 66 67 68 69 70-72
01 02 03 04 05 06 07 08 09 10 11
EXECUTIVE SUMMARY
INDUSTRIAL PROFILE
COMPANY PROFILE RESEARCH METHODOLOGY DATE COLLECTION METHODOLOGY ANALYSIS AND INTREPRETATION FINDINGS SUGGESTIONS CONCLUSION
BIBLIOGRAPHY
APPENDICES
CHAPTER-1 EXECUTIVE SUMMARY

It is said that a glass of milk is equals to one meal. There is no exaggeration in the statement Milk is the basic food for every human being, starting from infant to the old age people consumes milk in one or other form. For healthy growth of human being milk plays vital role because it contains necessary vitamins and carbohydrates. Karnataka milk federation is a non profit organization formed for farmer. Karnataka milk federation started its co-operative activities at Dharawad in 1983. In1986, the Dharawad milk producers co-operative union limited was formally set up. Started in an ambitious way, the dairy production capacity was 200 thousand ltrs per day, over the years the average procurement has been between 65 to 85 thousand ltrs per day, and the average sale has been around 50 to 55 thousand ltrs per day. The milk union has a total 477 dairy co-operative societies in its area of operation out of which 400 dairy operative societies are operating in profit. In the last ten years along with the procurement activities, the milk unions are also involved in socio-economic development of its rural masses in unique program called STEP. Since 2006, the milk union has made good plans for future terms of increasing the procurement and marketing of milk and milk products. The companies to enhance their credibility and better profit carry out market research to some of the strategic decisions. The modern manager relies more on such market research crunches faced. To avoid unnecessary cost of research and the time constraint consumer product companies tend to rely on data collected from retailer and the consumers. Because companies believe the retailers are having direct contact with the consumers. Their opinion plays important role in taking decisions such research is called retailers. And it is basically a non-probability convenient sampling where relying on the data. May have opinion biases. However this can act as an important tool in making strategic decision making tool.
KMF DHARAWAD MILK UNION LIMITED serving people more than ten years has segmented itself in every possible place and ensures it has a self for its products at all the outlet possible. It is carrying its network with help of distributors, agencies and retailers who serves to ultimate consumers. Since the company is a people focused it holds responsibility towards retailers where serving people at large even consumers. Hence a need was felt to find out the retailer perception and relationship The title of the study was Consumer perception and preference towards Nandini curd in Dharwad city Objectives of the study: To know the consumer preferences towards curd. To know the consumer satisfaction towards Nandini curd. To determine the quality of Nandini curd. To know the consumer awareness towards Nandini curd. To know the problems faced by customers towards Nandini curd. To determine the buying behavior of customers towards curd.
The main intention of this study is to study the buying behavior of customers and costumers preferences towards curd. And identify the reasons low sales of cur in Dharwad city.
Methodology: Location: Dharawad city (shettar colony, Gandhi nagar, hos Yallapur shri Nagar, Emmikeri, Mrutyunjay Nagar, etc) Sample size: Instrument used: Statistical tool: INDSTRY PROFILE India is largest producer of milk in the world. The production of milk products in 2001 was 3.23 lakh tones. The target of milk production during 2001-02 is 84.9 million tones. It has been estimated that approximate 12% milk per day is processed in to value added products; most of these products are exported. Indias traditional dairy product sector is poised for rapid expansion with the result of application of modern process technologies in production of mithais. The raising demand for packed, fresh dairy products like dahi, panner, lassi,and cream is widening the base of modern dairy sector of country and ensure a better price to primary milk producers. Simultaneously, it will also help to productively utilize Indias growing milk surplus. According to the recently released Technology of Indian Milk Products industry references published by dairy India, the Market for traditional India milk based sweets alone are estimated at $500m.Tthe market for traditional dairy products in India exceeds an estimated Rs 50,000 crore and is largest and fastest growing segment of Indian dairy industry. During the pre-independence era there was no serious stress given to dairy industry. In 1886, the department of defense of British government established the dairy farms for the supply of milk to the British troops in Allahabad, in 1920, serious step were taken by Mr. William Smith, an expert in dairy farming to improve the milk production. 100 customers self administered questionnaire tables, pie charts, bar charts, are used in Analyzing the Data.
Sampling techniques: Simple random sampling
The dairy and animal Husbandry received serious attention after the independence. There were lots many of progressive steps taken by government through five year plans. Indian council of Agriculture Research mostly drew up these plans. Further our late Prime Minister Lal Bahadur Shastri felt the need for setting up cooperative society through out country for the sake of rural development Board in 1965. This board was register under societys registration act and the Public trust act, having its head office at Anand, Gujarat.
NATIONAL DARIY DEVELOMENT BOARD

History The NDDB was founded to replace exploitation with empowerment, tradition with Modernity, Stagnation with growth, transforming dairy into and instrument for the development of Indians rural people. The NDDB was established in 1965; the board is registered under the Societies Registration Act and the public Trust Act, fulfilling the desire of the Prime Minister of India the late Lal Bahaddur Shastri to extend the success of the Kaira Co-operative Milk producers union (AMUL) TO OTHER PARTS OF India. Dr Vergese Kurien was the founder chairman. The success combined the wisdom & energy of farmers with professional management to successful capture liquid milk and milk product markets while supporting farmers investment with inputs and services. The Growth: NDDB began its operations with the mission of making dairying a vehicle to a better future for millions of gross roots milk producers. The mission archived helped to launce Operation Flood, a programmed extending over 26 years and with the help of World Bank Loan India become the worlds largest milk producing country. As per March 2001 Indias 96000 Dairy Co-operative are integrated thorough a three Tier Ccoperative structure. The Anand pattern, which is owned by more than 10 million formers, procures an average of 1605 million liters of milk everyday. The milk is processed and marketed by 170 milk producers co-operative unions which, in turn own 15 state co-operative milk marketing federation. Since its establishment the dairy development board has planned and spearheaded Indias Dairy programmer by placing dairy development in the hands of milk producers and the professionals they employ to manage their co-operatives. In addition, NDDB also promotes other commodity based co-operative, allied industries and veterinary biologically on an intensive and nation wide basis.
Consumer perception and preference towards Nandini curd in Dharwad Objectives of NDDB: agencies. Services rendered by NDDB: Planning dairy and rural development projects. Organization of farmer co-operative societies. Setting up of dairy and cattle feed plants. Manpower planning and training. Applied research and development. Implementation of milk production enchantment programmed To sponsor, promote, manage, acquire, construct or control any plant or To make information available on request to technical services to increase To prepare initial feasibility studies of dairying and other dairy related To undertake research and development programmed related to production To provide assistance for exchange of information to other international work, which promote projects of general public utility relation to dairying. production of Milk. projects and undertake subsequent designing planning and start up those projects. and marketing of milk and milk products.
KARANATAKA MILK FEDERATION
Karnataka Co-operative Milk Producers Federation Limited (KMF) is the apex body in Karnataka representing dairy farmers Co-operatives. It is third largest dairy cooperative amongst the dairy cooperatives in the country. In South India it stands first in terms of procurement as well as sales. One of the core functions of the federation is marketing of Milk and Milk products. The brand name nandini is the household name for Pure and Fresh milk and milk products. The first dairy in India was started in Kludge in Kodak district in 1955. Further in June 1974; an integrated project was launched in Karnataka to restructure and recognize the dairy industry on co-operative principle & to lay foundation for new direction in dairy development. The present Karnataka Milk Federation (K.M.F) came in to existence in 1984 as results of merging of Karnataka Dairy Development Co-operation, small co-operatives and Karnataka Milk development & loose venders. The Karnataka Milk Federation is cooperative apex body in the state of Karnataka representing dairy development activities to achieve the dairy objectives.
Objectives To produce better quality of milk. To make profit by satisfying the customer. To gain market share. To avoid wastage of milk and to reduce cost of production. To provide good environment and good facilities to the customer. To maintain the customer relationship by providing good service at right time and Right place To reach the maximum customer. To provide required quantity of agents. To produce better quality of milk than the competitors. To produce the cheaper price so that it is affordable by the middle class people. To provide assured market for milk produced/supplied by farmers. To facilitate rural development by providing opportunities for self development at Village level, preventing migration to urban are.
FUTURE VISION To consolidate the gains of dairying achieved in the state of Karnataka and with the view of to efficiently chill, process and market ever developing and increasing milk procurement with an utmost emphasis on quality and in process conserve the socioeconomic interests of rural milk producers, the government of Karnataka through KMF has proposed to undertake several projects with financial and technical support of NDDB.
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MISSION STATEMENT To enhance milk production and procurement and maximize returns to milk producers by finding lucrative market for milk and thereby contribute towards viability milk unions
PERSPECTIVE PLAN 2010 Government of Karnataka and NDDB signed an MOU during February 2000, for further strenghenthning the Dairy development activities in Karnataka with an out lay of Rs. 250 Crores. Consequent to the announcement of new lending terms conditions by NDDB through an evolution of an action plan Perspective 2010 to enable the dairy cooperatives to face challenges of the increased demand for milk and milk products by focusing efforts in the four major thrust areas of strengthening the Co-operative. Enhancing Productivity, Managing Quality and building a National Information Network, Plans are under implementation. The 4 milk Unions viz., Dharwad Tumakur Bijapur, and Gulburga, that were having accumulated losses were included for rehabilitation program under the Centrally Sponsored Scheme Assistance to Co-operatives which is also under implementation.
THE DISTRIC C0-OPERATIVE SOCITY (DCS): It is the basic Organization unit, functioning at the village level. By training local people to organize and manage the activities village level institution building and development and local leadership is promoted.
FUNCTINS: 1. Its functions daily and acts as marketing outset for the milk produced in village. 2. Input facilities are also analyzed to the dairy farmers through these societies and include Veterinary First Aid, Sales for Cattle Feed, Supply for Fodder Seed, seedlings and provisions of Veterinary Health Care. 3. Payment for milk is done through the societies, to the milk producers.
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THE MILK UNION Milk Union is channel of District Co-operative societies in an organized form for the procurement. The procurement route is linked to chilling centers or a dairy. Dharwad Milk Union is one such union. It is middle tier of complex co-operative organization network. Federating the societies in locating geographical area forms unions. The Milk unions are organized to make them economically viable and the jurisdiction extents from one district to another district. There are five Milk Unions whose jurisdiction covers a single district, four unions covers two districts each district covers three districts and one union territory extends to four districts. All unions own three own Milk facilities. Functions These unions help to organize new Primary Dairy Co-operative societies. Also helps in managing these DCS by assisting in accounts, purchase, process and marketing these liquid milk. The Unions help in providing all the input facilities to DCS and channels the dairy farmers through DCS. The Union provides the following facilities Provide balanced cattle feed. Provide animal health care. Providing artificial insemination for breed improvement. Providing training for breeding and feeding. Provide training for management.
Milk federation: The main objectives of the federation are to help in federation of Milk Unions through the state and thus forming the state level apes organization. The federation implements all the project activities. After the projects activities are accomplished the Federations aims at formulating marketing strategies in marketing the milk and milk products. The Karnataka Milk federation, which was set up in 1984, has the fallowing.
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Functions The foremost function of KMF was to co-ordinate the activities between the union and also in making market available so that the production increases. The federation also manages surpluses deficiencies of liquid milk among the milk and milk products at reasonable price. The federation also manages to market the milk and milk products out side the state. Provides balanced cattle feed. The Karnataka milk federation consists of ;
Units Milk Dairies Liquid Nitrogen Silos Product plant Training centers Sperm station Cattlel Feed Plant Pouch Film Plant Achievement:
Numbers 13 17 6 3 3 1 4 1
Bangalore Milk union, Dakshin kannada Milk Union Mother Dairy has obtained ISO-2000 92% of functioning milk producers co-operative societies earning profit. At present on an average of Rs. 205 lakhs is paid per day to milk producers.
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COMPANY PROFILE
DHARWAD MILK UNION Establishment The Dharwad milk union is co-operative society among the 13 establishment, under KMF. The Dharwad milk union is one of the most modern plant in the country. It is located in the specious 15 acres land, located in Lakamanahalli Industrial Area, adjacent to the National highway-4. It is patterned after the AMUL Milk Dairy, Anand and Gujarat.
HISTORY A group of experienced officers, appointed by Karnataka Milk Federation surveyed the whole Dharwad district (include two newly formed district Gadag and Havery) and Uttar Karnataka. Further they found is a need for a milk dairy. They traveled surrounding villages, educated the villagers about Milk & Milk products and benefits they would get from the milk dairy. Seeing the over whelming response and untapped resources and the huge market, the federation decided to set up a milk union in 1984, known as the DHARWD MILK UNION LIMITED. Further in 1989, the training center was controlled by KMF, came under Dharwad Milk Union. The brief profile of the company is given
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DHARWAD MILK UNION

Location Share capital Plant capacity Lakmanahalli, industrial area, Dharwad 3 crores by members and 2 crores by government of Karnataka 2 lakh liters per day Milk powder Butter Milk chilling centers Ghee Gadag Haveri Hirekerur Naragund Ron Presence value of activity Area of operation Board of directors 12tons/day 6tons/day 6tons/day 20,000 ltrs/day 20,000 ltrs/day 20,000 ltrs/day 8,000 ltrs/day 10,000 ltrs/day
Sirsi 20,000 ltrs/day Collection of Milk 80,000 ltrs/day Sales of Milk 70,000 ltrs/day Dharwad, Haveri, Gadag, Uttar kannada districts Elected members 8 Ex officers 3 5 By govt 393 workers 9 NANDINI Milk: Toned Milk, full cream milk, standard milk, shubham milk, homogenized milk. Milk products: Butter, ghee, curd, lassi, paneer, milk powder, khova, peda,
Total workers Departments Brand name
mysore pack etc Co-operative societies at 460 socities village level
STRATEGIES; The Dharwad milk union has the fallowing set of strategies, which will formulated every year. The present year has the fallowing strategies. The strategies has formulated
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Consumer perception and preference towards Nandini curd in Dharwad with the help of KMF & NDDB and the union members. Fallowing are the strategies set this years. STRATEGIES OF MARKETING DEPARTMENT: 1. Aims at marketing the products through proper marketing channels. 2. Aims to conduct some consumer awareness programs and various seminars. 3. Aims at conducting some whole sellers and retailers meeting. 4. Aiming to set up the new advertisement strategies like putting up hoarding. 5. Distributing pamphlets, and contests. STRATEGIES OF ADMINISTRATIVE DEPARTMENT: To check labor absenteeism. To check actions against in-disciplined workers Aims at helping the employees to become more responsible towards desired work.
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ORGNIZATION STRUCTER
President
Director (Govt)
Director (Govt )
Director (DCS)
Director (NDDB)
Director (Society)
Managing Director
Procurement Dept
Product president Director
Marketing Dept
Adm Dept
Finance Dept
Transport
Quality Control
F.G.S & Stores
M.I.S.
Accounts & Purchase
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SYSTEMS
PROCUREMENT AND INPUT DEOARTMENT The union carries procurement by setting up Co-operative societies at village level. Later milk is collected in chilling center. Milk collected from the milk centers is first tested. There are milk testing equipments for this purpose. Then a survey on availability on transportation specialties and productive capacity of villagers are conducted. If the marketable surplus is more than 150 ltrs per day, a society is formed. Further 10 promoters are selected from the village and are given responsibility of collecting capital for the society by selling shares. Procurement is done twice a day and payment is made on the basis of fat content and SNF in the milk. After this, milk is sent unions or chilling center, whichever is near. At the chilling center, milk is chilled up to 4 degree Celsius. Later this milk is sent unions in insulated tankers for further processing. The main function of this department is to procure milk from different area throughout the year. The department also provides facilities that help in enhancing more productivity. The main function of P & I department is to organize village dairy co-operative societies and procure more milk from village societies Fallowing are other services provided by P & I department.
Veterinary services to keep up good health of cattle through Regular health camps Emergency services round clock First Aid, vaccination., infertility camps, fodder. Artificial insemination facility to improvement of cattle breeds. Facilitating training programs regarding management of cattle. Supply of fodder to cattle.
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THE STRUTCTR OF PROCURMENT AND INPUT DEPARTMENT
Manager
Procurement wing
Technical input wing
Deputy Manager
Deputy Manager Assistant manager
Assistant manager
Extension officers
Clerks
Clerks
Helpers
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PRODUCTION & PROCESS DEPARTMENT

The main objective of this department is to follow up production schedule as per Plans and maintain close & co-ordinate relationship with other departments and ensure to upgrade the technical efficiency of production. Milk, as it is highly perishable product, has to process immediately to avoid spoilage of milk with respect to its flavor, and taste. The production department is well equipped and various types of highly sophisticated machines imported from Sweden and Denmark. Once the milk is received from P & I department, it is first weighed with the help of weighing bowl. Later, it is poured in dump tank. Sample testing is made through Lactometer reading and other tests. The fat and SNF content of each sample of milk is accessed. The cow and buffalos milk are separately received and sent to the production section separately through two different stainless steel pipes. Later, the raw milk is passed through plate chiller of variable capacity where it is cooled up to 4-5 degree Celsius. This is cooled raw material is further stored in a silo of 30,000 liters capacity. PURPOSE OF CHILLING Chilling is done to avoid growth of micro organism, which responsible for spoilage of milk and bitter taste. The milk which is stored in silos is pumped through pipeline to the balance tank which is helps maintain the steady speed of milk in Pasteurization machine. In DMU, there two milk pasteurization machines and one cream pasteurization machine. PURPOSE OF PASTEURIZATION: Pasteurization is process where milk is heated high temperature and cooled instantly, to destroy microorganisms. The Pasteurized milk will be stored in Pasteurized milk silos and then sent to pre-packing section. Packing is done in 500 ml, & 1000 ml, stored in cold storage at 7 degree Celsius.
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Consumer perception and preference towards Nandini curd in Dharwad PASTEURIZATION OF CREAM The milk in bulk is taken to cream separate. Here, the cream is separated and passed through cream pasteurization unit. This cream is sent to butter section. The milk with no fat is skimmed milk. This skimmed milk is pumped back to pasteurization unit and heated to 4 degree Celsius using chilled water and stored silos. This skimmed milk is sent to powder section. The pasteurization cream is mixed in proportion to pasteurized milk. TONED MILK
Karnatakas most favorite milk. Nandini toned fresh and pure milk containing 3.0% FAT & 8.5% SNF, available 500 ml & 1 liter pack SHUBHAM
Buffalos milk, 100% pure pasteurized and packed hygienically, this milk has 5% FAT & 9% SNF. Available in 500ml and 1 liters & also available in 5 liters for bulk consumers.
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FULL CREAM MILK
Full cream milk, containing 6% FAT and 9% SNF. Rich, creamier, testier milk, ideal for preparing home made sweet and savories. Available in 500 ml and 1 liter. HOMOGENIZED TONED MILK:
Nandini homogenized milk is pure milk. Which is homogenized and pasteurized, consists right through, it gives you more cups of tea or coffee and easily digestible. Available in 500 ml packs. CURD
Raw milk I s heated to 90 degree Celsius and allowed to cool 30 degree Celsius. Later, culture is added to it and packed; the curd is packed in the packet it self. It is stored packed in 200 grams & 500 grams.
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BUTTER
The cream, which is stored in cream refining tank, is taken to churning section where it is churned. Here butter fat butter milk are separated. The vacuum pump removes excess of moister and butter come out of continuous butter making machine (capacity1500kgs/hrs). Butter in 100, 200, 500grms and also 10 & 25grms, these are stored in deep freezer room with temperature 22 degree Celsius.
GHEE
There are two ghee boiler capacity 1500kg/batch. Abutter 2.5tons is melted and is brought to ghee boiler. Here it is heated to 90 degree Celsius for 15mins so that the residue is allowed settle down and ghee is passed to settling tank through clarifiers. Later ghee is allowed for cooling (at 30-40degree Celsius) and packed in tin of liter, 500 & 200ml of pack and kept in cold storage. PANEER
If there is excess of milk, then paneer is made. The milk is heated to 90 degree Celsius for 15-20mins, glacial acetic acid is added to milk, and milk is attained to through
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Consumer perception and preference towards Nandini curd in Dharwad fine muslin cloth. The solid portion is retained and put in water, & then it is put in chilled water and left overnight. Later it is packed & storage in cold storage. MILLK POWDER
When there is excess of milk, milk powder is made. The capacity of powder plant is 12tons. There are two sections-evaporator & spray drier, through which milk is converted in to milk powder. In evaporator, milk is boiled for 55 degree at high vacuum. Milk is concentrated to drier, 40-45% of milk is solid. Moister is removed and milk powder is obtained consists of 4% moister. PEDHA
Dharwad is famous for its delicious pedhas. DMU has separate pedha section. About 80 liters(depends upon demand) is heated continuously for 3 hours till the milk is semi solid, later sugar and ingredients are added and stirred continuously on low flame. Later it is shaped in small balls and packed.
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The milk produced here is differentiated by content of FAT & SNF
Type Toned Milk Standard Milk Shubham Milk Full Cream Milk
FAT 3.10% 4.50% 6% 5.10%
SNF 8.50% 9% 9% 9%
The bellow table gives a brief idea of milk products, their FAT & Moister:
Products Butter Ghee Panner
FAT 8.30% 99.80% 20%
SNF 1% 30%
Moister 16% 0.20% 50%
Structure of Production Department
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MANAGER MANAGER Deputy manager Deputy manager

Assistant manager Assistant manager
Office staff Office staff

Assistant (stores) Assistant (stores) Assistant(account Assistant(account )) Clerk Clerk Typist Typist
Technical officer Technical officer
Senior supervisor Senior supervisor Junior supervisor Junior supervisor Dairy operation Dairy operation Dairy technician Dairy technician Dairy worker Dairy worker
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QUQLITY CONTROL DEPARTMENT The DMU, at every stage is taken to ensure that the customer gets the products, which a very high quality. Hence there is separate department called the quality control department, where the quality testing is done. There is a separate laboratory for this. Quality control is very essential as maintain the freshness of the milk. All the containers, pipes and other equipments are washed with hot water before starting off with new production. There are tests conducted here. The packed milk we get will have undergone three quality tests. First test is done on raw milk which we get from chilling center. Next before standardization and the last before packing. The other tests conducted are:
Tests Temperature Clot on boiling Acidity test Alcohol test Lactometer test FAT test SNF test
Reasons Should be below 5degree. If milk is curdles soon after boiling milk is rejected. To test the extent of acidity. To check the heat stability of milk. To check the density of milk. Percentage of FAT determined. Percentage of SNF determined for pricing. SNF=CLR+FAT/4
ACTIVITIES: Modification of milk film sachet by reducing length. Implementation of 2nd stage modification ISI formula for calculating SNF in milk. Inspection of the cold storage, deep freezers, dairies, and chilling centers. Regular attending customer complaints.
Structure of Quality Control Department
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Deputy Manager
Ass Manager Quality Ass Officer (Chemicals) Lab Assistant Quality Ass
Ass Manager Quality Ass Officer (Bacteriology )

Quality Analyst
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Marketing Department Milk and milk products are perishable in nature so, dispatching and marketing of these should be done effectively. In DMU, marketing department has the fallowing tasks, Marketing of milk and milk production through its own network. Marketing development and sales promotion. Reconciliation of sales with all agents. Consumers grievances redressed. Need based marketing. To take up defense supplies.
Operating Areas DMUs Nandini milk is marketed in Hubli-Dharwad, Karawar, Gadag, Haveri, and Uttar Karnataka. The milk is marketed through retailores. The department has fallowing objectives; To increase the market share of the Nandini. To set up more marketing strategies. To be responsive to consumers and channel members. To promote more of Nandini milk and milk products through intense advertising. Competitors The Nandini milk is facing lot of competition in the milk market. The prime competitors are private players like. Aditya Bharat Arokya Siddi Vinayak Datta Mayor Gopal
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Consumer perception and preference towards Nandini curd in Dharwad Loose venders, etc
Promotional activities To over come from neck- to neck competition, different promotional activities are fallowed. With the help of KMF, & NDDB for building brand image of Nandini and enhancement of sales milk & milk products. Advertising in all available media. Sponsoring event viz, cricket match, exhibition. Participation in trade fairs.
Distribution Channel DMU has its own marketing channel. However it fallows two types of direct channels. 1. Consumer Market: DMU is selling its products directly to the consumer through its special venders. It also distribute to nearly to 600 retailers and milk parlors. These are exclusive milk parlors, which sell only KMF products. 2. Institutional Market: There is also demand for milk, which is sent by institution like government run institution, hospital, school, hotels etc. Strategies adapted by the department to enhance sale of its products are. Conduct awareness programs of milk homogenized processed milk. Attain daily complaints of consumers and retailers. Need for healthy promotional activities against competitors. Adapting different marketing strategies in place of undifferentiated strategy. Cross functional teams. New area visits.
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Consumer perception and preference towards Nandini curd in Dharwad Door to door survey. New agents
Distribution Chart
Raw Milk
Processing
Production
Milk
Bi-product
Packing
Marketing (Orders)
Store
Loading & Dispatching
Van drivers & Retailers Agents & Retailers
Consumers
Delivery boys
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Trans portQ uality FCont
Structure of Marketing Department
Manager
Deputy Manger (Accounts/Audit)
Deputy Manager (Sales/ Production)
Assistant Manager
Assistant Manager (Tech.officer)
Supervisor (FGs/Stores)
Supervisor
Market Assistant
Market Assistant
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Further Marketing department has two sub departments 1. Stores 2. Finished goods Stores Stores department The stores department in DMU follows a codex system (coded control system). A card is maintained for each item and a number I allocated. The attached to each article consists of amount, balanced, date of issue, purchase etc. this is separate recorded in ledger book. The inventories are of different kind ranging mechanical squares, packing items to animal drugs, stationery and veterinary drugs. There are at least 4000 different inventories. This department has fallowing services: It tries to maintain maximum and minimum level of inventory so as to avoid blockage of capital and storage. Ordinary and local available commodities are maintained at minimum possible level. Items of urgent not easily available are stored sufficiently for further demand.
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Structure of stores department
Stores Superident
Stores Assistant (FDS)
Stores Assistant (GR-)
Helpers
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Finished Goods Stores This department acts as an interface between production marketing departments. It is concerned with maintenance of finished goods and connected records. It receives all the finished goods and issues the stock to the marketing department as per indents. It insures that the goods are maintained properly with respect to quality. Accounts are maintained daily and monthly report is submitted to the production, marketing and finance departments. As the products are perishable, First-In-First-Out method is fallowed
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Structure of Finished Goods Stores
Assistant Manager
Market Assistant
Accounts Assistant
Dairy Operator
Dairy Worker
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Finance Department This department is responsible for keeping all the inward and outward flow of money of the union. It represents budget every year and financial rules for receipts and payments are framed. The functions of this department are; To prepare monthly accounts (receipts, payments, profit & loss accounts and balance sheet). To prepare quarterly financial statement. To prepare integrated business plan. To prepare year ending financial statements. To get accounts audited from statutory books of accounts.
DMU fallows two types of auditing: 1. Pre-audit system done by finance & accounts departments every year. 2. Statutory system done by private charted accountants every year.
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The structure of Finance Department
Deputy Manager
Assistant Manager
Assistant Accounts
Assistant Accounts
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Purchase Department
It is sub department which comes under finance department. The main work of this department is to purchase various materials required by different departments. After ascertaining the stock position by stores department and indent is sent by different department duly approved by the managing director. This department acts to procure materials. It also maintains records of all the supplies, calls, for tenders, quotations, etc. quotations with lowest rate are sanctioned. Purchase up to Rs. 50,000 is made by the purchase department. If the amount is more than Rs. 50,000, then the approval of managing director is most.
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Structure of Purchase Department
Purchase officer
Purchase Superintendent
Assistant Purchaser
Helpers
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Administration Department The administration department controls the overall functioning of the organization. The organization consists of fallowing three levels Managerial cadre includes Managing Director, Deputy Manager and Assistant Manager. Supervisory level includes technical officers and supervisors. Workers level includes labors and helpers.
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Structure of Administration Department
Deputy Manager
Assistant Manager
Ass Manager (Personal)
Administration Superintendent
Administration Superintendent
Administration Assistant Time Keeper Canteen
Security Department
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Canteen There is a canteen in the premises itself. To provide lunch, tea, etc to the employees at reasonable rate. The canteen is handled by the canteen in charge Time Keeper: The department records the working hours of the employees. The workers divided in to different shifts; control the working of department. Each employee to given punch card, whenever as employee enter in to the premises he has to punch the card in the time machine and before leaving the premises he has to do the same. Based on these attendances, canteen bills are charged, wages are fixed and deduction are made. Security department: DMU occupies 15 acres of land, the whole premises is guarded by the security personal. The security people work in three shifts. All the vehicles are checked before entering the premises. The department is also maintains separate registers like store-in register, attendance register, etc.
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Product profile
Product Brands Sterilized Flavored Milk in 5 flavors (Pista, Badam, Pineapple, Mango, Chocolate) Paneer Khova Peda Mysore Pak Premium Badam Burfi Premium Cashew Burfi Jamoon Mix Ready to eat gulab jamoon Rasagulla badam powder, Nandini Bite,
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Product Lines Toned Milk Homogenized Milk Full Cream Milk Good Life Slim Butter Milk Shubham
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CHAPTERII DESIGN OF THE STUDY

Title of the study Consumer Preferences and Perception towards Nandini curd in Dharwad city. Statement of the problem This is the first step in the research methodology. It is very important to define the statement of problem because of the saying that A problem well defined is half solved. In this study it is mainly focused on Low sales of Nandini curd. In this contest, it is need to evaluate the various factors which are considered while purchasing the particular product. Objectives of the study: To know the consumer preferences towards curd. To know the consumer satisfaction towards Nandini curd. To determine the quality of Nandini curd. To know the consumer awareness towards Nandini curd. To know the problems faced by customers towards Nandini curd. To determine the buying behavior of customers towards curd.
Scope of the study This project helps me to get practical exposure, that how organization works, how the finished product reach the consumer form plant to retail outlet. Implementation of theoretical aspects in to practical, marketing is the back bone of Dharawad Milk Union.
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RESEARCH DESIGN
The research design constitutes the blue print for the collection, measurement and analysis of data. It helps the researchers by posing crucial choices, is the blue print to include experiments, interviews, observations, the analysis of records. Are the methods of data collection the research to highly structure? Dharawad is a vast city with an area of 13,659 sq kilometer spread across with population of 6, 25,345, As it was very difficult to conduct personal interview, so I have taken a sample of 100 respondents with random sampling method. The segmentation of the consumer is done on the basis of age as below 15-24, 2534,35-44, above 45. It is done so assuming that the same age group people behave similarly. The research study is done with the help of a questionnaire and taking personal interview by simple random method. LIMITATION OF THE STUDY The scope of the study covered only limited areas of Dharwad city. Some times respondents were not co-operative with me. The limited respondents from each sampling unit may not be sufficient. That means the remaining people in that area may not be similar to the selected respondents. The researchers experience in conducting this study Due to busy schedule consumer generally they tend to give biased opinions. The sample base of 100 consumers was very small when compared to the population of Dharwad city.
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CHAPTER METHEDOLOGY OF DATA COLLECTION

Source of data The source of data includes both primary and secondary data. Primary Data: Primary data consists of original information gathered for specific purpose at hand. These are data gathered for a specific purpose or for a specific research project. This project relied on response from the respondents. To obtain this primary data a well structured questionnaire was prepared and samples were met randomly.
Secondary Data: Secondary data consists of information that already exist and that were being collected in fast for some other purpose.
Secondary data can be divided in to a) Internal Secondary Data The data generated within the organization itself like Company Profile, experts, Broachers etc. b) External Secondary data The data generated by sources outside the organization like distributors, books, websites and internet.
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SAMPLE DESIGN The sample method used random sample. A sample of respondents is selected for the purpose of study.
Sampling process: Population: A population is best defined in terms of elements, units, and time Consumer: Childrens Students Business men Employee others [Age wise Gender wise] Extent: Dharwad city Personal interview; Approaching people personally and interviewing directly. Questionnaire Preparing the questions and it is designed. That it covers various opinions, views about, Nandini curd. Personal interview technique was selected to gather information by respondents.
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Analysis and interpretation

Which of these brands of curd do you aware? FrequencyPercent Valid nandini 70 aditya 16 Ram 9 rahim shrikrishn 5 a Total 100 70.0 16.0 9.0 5.0 100.0 Valid Percent 70.0 16.0 9.0 5.0 100.0 Cumulativ e Percent 70.0 86.0 95.0 100.0
ANALYSIS: The above table and graph indicates that- 70% of respondents are aware about nandini curd and 16% of respondents are aware about aditya curd and 9% of respondents are aware about ramrahim curd.and, 5% percent of respondent are aware about of shrikrishna. INTERPRETATION: By analysis we can interprets that most of the respondents are aware about NANDINI curd.
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Which brand of curd do you prefer? Frequency Percent Valid Percent Cumulative Percent Nandini Aditya Others Total 59 22 8 100 59.0 22.0 11.0 8.0 100.0 59.0 22.0 11.0 8.0 100.0 59.0 81.0 92.0 100.0
Valid ram rahim 11
ANALYSIS: The above table and graph indicates that - 59% of respondents prefer NANDINI, 22% of respondents prefer ADITYA, 11% of respondents prefer RAMRAHIM, and remaining 8% of respondents prefer other curd. INTEERPRETATION: By analysis we can interprets that half of the respondents are prefer NANDINI curd.
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Frequency Percent Valid Percent Cumulative Percent brand name 12 Quality Valid Price thickness Taste Total 43 10 19 16 100 12.0 43.0 10.0 19.0 16.0 100.0 12.0 43.0 10.0 19.0 16.0 100.0 12.0 55.0 65.0 84.0 100.0
ANALYSIS: The above table and graph indicates that, 43% of respondents are consider quality while buying curd, 19% of respondents are consider thickness while buying curd, 16%, 12%,10% respondents are consider taste, brand name, price, while buying curd respectively
INTEERPRETATION: By analysis we can interprets that nearly half of the respondents are consider quality while buying curd.
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Are you aware of nandini curd? FrequencyPercent Valid yes no Total 70 30 100 70.0 30.0 100.0
Valid Percent 70.0 30.0 100.0
Cumulativ e Percent 70.0 100.0
ANALYSIS: The above table and graph indicates that, 75% of respondents are aware of NANDINI curd, remaining 25% of respondents are not aware of NANDINI curd.
INTEERPRETATION: By analysis we can interprets that, most of the respondents are aware of NANDINI curd.
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Valid
Are you satisfied with the quality of nandini curd? Frequen Percent Valid Cumulat cy Percent ive Percent yes 67 95.7 95.7 95.7 no 3 4.3 4.3 100.0 Total 70 100.0 100.0
ANALYSIS: The above table and graph indicates that, 95.7% of respondents are satisfied with the quality of NANDINI curd, and remaining 4.3 of respondents are not satisfied with the quality of NANDINI curd. INTEERPRETATION: By analysis we can interprets that, most of the respondents are satisfied with quality NANDINI curd.
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taste Frequency Percent Valid Percent Cumulative Percent not at all satisfied 4 not satisfied Valid Moderate Satisfied highly satisfied Total 16 27 18 2 67 6.0 23.9 40.3 26.9 3.0 100.0 6.0 23.9 40.3 26.9 3.0 100.0 6.0 29.9 70.1 97.0 100.0
ANALYSIS: The above table and graph indicates that, 40.3% of respondents are moderately satisfied with the quality NANDINI curd, 26.9% of respondents are satisfied, 23.9% not satisfied, 6% of respondents not at all satisfied, only 3% of respondents are highly satisfied with the taste of Nandini.
INTEERPRETATION: By analysis we can interprets that, nearly half of the respondents are moderately satisfied with taste of NANDINI curd.
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availablity Frequency Percent Valid Percent Cumulative Percent not at all satisfied 6 not satisfied Valid Moderate Satisfied highly satisfied Total 23 13 21 4 67 9.0 34.3 19.4 31.3 6.0 100.0 9.0 34.3 19.4 31.3 6.0 100.0 9.0 43.3 62.7 94.0 100.0
ANALYSIS: The above table and graph indicates that, 34.3% of respondents are not satisfied with availability NANDINI curd, 31.3%of respondents are satisfied, 19.4% moderate, 9% of respondents not at all satisfied, only 6% of respondents are highly satisfied with the availability of Nandini curd. INTEERPRETATION: By analysis we can interprets that, 34.3% of respondents are not satisfied with availability of NANDINI curd.
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availablity on time Frequency Percent Valid Percent Cumulative Percent not at all satisfird 5 not satisfied Valid moderate satisfied highly satisfied Total 15 15 22 10 67 7.5 22.4 22.4 32.8 14.9 100.0 7.5 22.4 22.4 32.8 14.9 100.0 7.5 29.9 52.2 85.1 100.0
ANALYSIS: The above table and graph indicates that, 32.8% of respondents are satisfied with availability on time of NANDINI curd,22.4 %of respondents are satisfied, 22.4% moderate, 7.5% of respondents not at all satisfied, only1 4% of respondents are highly satisfied with the availability on time of Nandini curd. INTEERPRETATION: By analysis we can interprets that, 32.8 respondents are satisfied with availability on time of NANDINI curd
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packaging Frequency Percent Valid Percent Cumulative Percent not at all satisfied 2 not satisfied Valid modrate satisfied highly satisfied Total 13 25 23 4 67 3.0 19.4 37.3 34.3 6.0 100.0 3.0 19.4 37.3 34.3 6.0 100.0 3.0 22.4 59.7 94.0 100.0
ANALYSIS: The above table and graph indicates that, 37.3% of respondents are moderate with packaging of NANDINI curd, 34.3 %of respondents are satisfied, 19.4% not satisfied, 6%% of respondents highly satisfied, only 3% of respondents are not at all satisfied with the packaging of Nandini curd. INTEERPRETATION: By analysis we can interprets that, 37.4% of respondents are moderately satisfied with the packaging of NANDINI curd.
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price Frequency Percent Valid Percent Cumulative Percent not at all satisfied 6 not satisfied Valid moderate satisfied highly satisfied Total 28 20 12 1 67 9.0 41.8 29.9 17.9 1.5 100.0 9.0 41.8 29.9 17.9 1.5 100.0 9.0 50.7 80.6 98.5 100.0
ANALYSIS: The above table and graph indicates that, 41.8% of respondents are not satisfied with price of NANDINI curd, 29.9 %of respondents are moderate, 17.9% satisfied, 9% of respondents not at all satisfied, only1.5% of respondents are highly satisfied with the price of Nandini curd. INTEERPRETATION: By analysis we can interprets that, 41.9% respondents are not satisfied with the price of NANDINI curd.
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smell Frequency Percent Valid Percent Cumulative Percent notat all satisfied 3 not satisfied Valid moderate satisfied highly satisfied Total 13 24 20 7 67 4.5 19.4 35.8 29.9 10.4 100.0 4.5 19.4 35.8 29.9 10.4 100.0 4.5 23.9 59.7 89.6 100.0
ANALYSIS: The above table and graph indicates that, 41.8% of respondents are moderate with smell of NANDINI curd, 29.8%of respondents are satisfied, 19.4% not satisfied, 10.4% of respondents highly satisfied, only 4.5% of respondents are not at all satisfied with the smell of Nandini curd. INTEERPRETATION: By analysis we can interprets that, 35.8% respondents are moderately satisfied with smell of NANDINI curd.
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Are the promotional activities influenced you to buy the curd? Frequency Percent Valid Percent Cumulative Percent yes Valid no 57 43 57.0 43.0 100.0 57.0 43.0 100.0 57.0 100.0
Total 100
ANALYSIS: The above table and graph indicates that, 57% of respondents are says that promotional activities are influencining while buying curd, and remaining 43% respondents says that promotional activities did not influencing while buying curd.
INTEERPRETATION: By analysis we can interprets that, more than half of the respondents are says promotional activities are influencing while buying
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How much promotional activity influencing you to buy the curd? FrequencyPercent Valid Cumulativ Percent e Percent Valid 0-24 13 22.8 22.8 22.8 25-49 19 33.3 33.3 56.1 50-74 17 29.8 29.8 86.0 75-100 8 14.0 14.0 100.0 Total 57 100.0 100.0
ANALYSIS: The above table and graph indicates that, 33.3% of respondents are says that 25 to 49% promotional activities influenced to buy the curd, 29.8% of respondents says 50 to 74%, 22.8% of respondents says 0-24, and 14% of respondents says that 75 to 100% of promotional activities influenced while buying curd. INTEERPRETATION: By analysis we can interprets that, 33.3% respondents are says that 25 to 49% promotional activities influenced while buying curd..
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Which promotional activities influencing you to buy the curd Frequency Percent Valid Percent Cumulative Percent friends Valid banner others Total 33 27 32 100 33.0 8.0 27.0 32.0 100.0 33.0 8.0 27.0 32.0 100.0 33.0 41.0 68.0 100.0
newspaper 8
ANALYSIS: The above table and graph indicates that, friends are influenced to buy curd 38%, others 32%, banners 27%, news papers 8%, influenced while buying curd. INTEERPRETATION: By analysis we can interprets that, while buying curd less than half of the promotional activities influenced to buy the curd.
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Is Nandini curd available through out the day? Frequency Percent Valid Percent Cumulative Percent yes Valid no 59 41 59.0 41.0 100.0 59.0 41.0 100.0 59.0 100.0
Total 100
ANALYSIS: The above table and graph indicates that, 59% of respondents are says that nandini curd available through out the, remaining 41% are says nadini curd will not available through out the day. INTEERPRETATION: By analysis we can interprets that 50% of respondents are says Nandini curd available through out day.
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Is Nandini curd available in your nearest place? Frequency Percent Valid Percent Cumulative Percent yes Valid no 63 37 63.0 37.0 100.0 63.0 37.0 100.0 63.0 100.0
Total 100
ANALYSIS: The above table and graph indicates that, 63% of respondents are says that nandini curd available nearest place, remaining 37% are sayings nadini curd will not available there nearest place. INTEERPRETATION: By analysis we can interprets that more than half of the respondents are says Nandini curd available there nearest place.
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Consumer perception and preference towards Nandini curd in Dharwad Which problems do you faced towards Nandini curd? Frequency Percent whey separation loose body extremly sure Valid curd will properly all Total not set 9 30 26 16 19 100 9.0 30.0 26.0 16.0 19.0 100.0 Valid Percent 9.0 30.0 26.0 16.0 19.0 100.0 Cumulative Percent 9.0 39.0 65.0 81.0 100.0
ANALYSIS: The above and 30% respondents are says that Nandini curd have body, set properly, whey separation, and 9% respondents says whey separation. INTEERPRETATION: By analysis we can interprets that, nearer to half of the respondents are says Nandini curd have loose body and not thick. loose 26% table graph of
indicates that,
says nandini have extremely sure, 19% of respondents says loose body, sure, 16%will not
Do you expect door delivery service for Nandini curd? Frequency Percent Valid Percent Cumulative Percent
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yes Valid no
74 26
74.0 26.0 100.0
74.0 26.0 100.0
74.0 100.0
Total 100
ANALYSIS: The above table and graph indicates that, 74% of respondents are expecting door delivery from nandini curd, and remaining 26% respondents didnt expect door delivery service. INTEERPRETATION: By analysis we can interprets that, most of the respondents are expecting door delivery service from Nandini curd.
Findings
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Consumer perception and preference towards Nandini curd in Dharwad Only 70% of respondents are aware of Nandini curd. Above 40% of respondents are do not prefer Nandini curd. Qualities, thickness, taste, are key factors while buying curd. 33% of respondents are not satisfied with Nandini curd. Major portion of respondents are not satisfied with non availability Nandini curd. Promotional activities influence more while buying curd. Door delivery will promote more sales of curd. The major complaint regarding Nandini curd is loose body and extremely sure. More than 30% of respondents are not satisfy with taste of Nandini curd. More than 70% of the respondents are not satisfied with availability of Nandini curd. . Banners are most effective promotional activity among the all
Suggestions
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Consumer perception and preference towards Nandini curd in Dharwad The company may under take advertisement and promotional activities, so as to increase awareness of Nandini cued. The company may look after to make Nandini curd easily available to the customer, by enhancing efficiency of distribution network. The company may provide door delivery service to the customers. As 33% of respondents are not satisfied with the quality of Nandini curd, so the company should concentrate on quality of Nandini curd which will increase in market share of Nandini curd. Company may change the taste of curd because only 2% of respondents were highly satisfied with taste of nandini curd. Company may improve the service; because company has failed to give better service to end users. Company may conduct research to identify the uncovered area and there preferences.
CONCLUSION
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Consumer perception and preference towards Nandini curd in Dharwad It was an wonderful experience for me to work with Dharwad Milk Union, from the project I learnt about the marketing tactics used by Dharwad Milk Union.s Dharwad Milk Union is a reputed organization which has developed its goodwill in the market to compete with other (company) famous brand. It has to adopt modern technology in the production process and can do better marketing compared with others. It has to increase the rate of commission payable to its agents or dealers or retailers. To survive in the market the company needs to adapt an aggressive marketing policy as of competitors. Last but not the least I would like to conclude Dharwad Milk Union as good organization to work as well as to interact with people. All the workers and members of the union nicely motivated me. The Dharwad Milk Union all employees are co-operated well and supported me in completing and making this project a successfully.
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Questionnaire
Dear Sir, Madam, Name: Age: 15 to 24 [ ] Gender: Occupation: . Contact No: . Permanent Address: . . .. .. 1) Which of these brands of curd do you aware? a) Nandini c) Ram rahim [] [] b) Aditya [] d) Shrikrihsna [ ]
2) Which brand of curd do you prefer? a) Nandini c) Ram rahim [] [] b) Aditya [] d) others specify
3) While buying curd which factor do you consider? A) Brand name [ ] B) Quality [ ] C) Price [ ] D) Thickness [ ] E) Taste [ ] 4) Are you aware of Nandini curd? A) Yes B) No 5) If no jump to question no, 7 Are you satisfied with quality of Nandini curd? A) Yes [ ] B) No [ ] 6) Based on your experience tick the relevant answers regarding your satisfaction level with respect to Nandini Curds (Tick the appropriate box).
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Consumer perception and preference towards Nandini curd in Dharwad Not at all Parameters 1) Taste 2) Price 3) Smell 4) Packaging 5) Availability in desired quantities 6) Available on time Satisfied Not Moderate Satisfied Satisfied Highly Satisfied
7) Are the promotional activities influenced you to buy the curd? A) Yes [ ] B) No [ ] 8) If no jump to question no, 9 How much promotional activity influencing you to buy the curd? A) 0-24% B) 25-49% C) 50-74% C) 75-100% 9) Which promotional activities influencing you to buy the curd? A) Friends [ ] B) News paper [ ] C) Banners [ ] D) others specify 10) Is Nandini curd available through out the day? A) Yes [ ] B) No [ ]
11) Is Nandini curd available in your nearest place? A) Yes [ ] B) No [ ] 12) Which problems do you faced towards Nandini curd? a) Whey separation b) Loose body/not thick c) Extremely sore d) Curd will not be properly set A) Only a [] B) Only b [] 75
Consumer perception and preference towards Nandini curd in Dharwad C) Only c E) All [] [] D) Only d []
13) Do you expect door delivery service for Nandini curd? A) Yes [ ] B) No [ ]
14) Any suggestions to improve the quality and service of Nandini curd ............ . .
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BIBLIOGRAPHY
BOOKS: Consumer Behavior --- Leon G. Schiffman Parushuraman
Magazines: Business Week Business World Economic Times
Websites: www.google.com.
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A PROJECT REPORT On Consumer Perception and Preference Towards Nandini Curd in Dharwad City

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Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

CHAPTER-1 EXECUTIVE SUMMARY

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

Sampling techniques: Simple random sampling

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

NATIONAL DARIY DEVELOMENT BOARD

Consumer perception and preference towards Nandini curd in Dharwad

KARANATAKA MILK FEDERATION

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

DHARWAD MILK UNION

Total workers Departments Brand name

mysore pack etc Co-operative societies at 460 socities village level

Consumer perception and preference towards Nandini curd in Dharwad

Product president Director

F.G.S & Stores

Accounts & Purchase

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

THE STRUTCTR OF PROCURMENT AND INPUT DEPARTMENT

Technical input wing

Deputy Manager Assistant manager

Consumer perception and preference towards Nandini curd in Dharwad

PRODUCTION & PROCESS DEPARTMENT

Consumer perception and preference towards Nandini curd in Dharwad

FULL CREAM MILK

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad

The milk produced here is differentiated by content of FAT & SNF

FAT 3.10% 4.50% 6% 5.10%

Products Butter Ghee Panner

FAT 8.30% 99.80% 20%

Moister 16% 0.20% 50%

Structure of Production Department

Consumer perception and preference towards Nandini curd in Dharwad

MANAGER MANAGER Deputy manager Deputy manager

Office staff Office staff

Technical officer Technical officer

Consumer perception and preference towards Nandini curd in Dharwad

Structure of Quality Control Department

Consumer perception and preference towards Nandini curd in Dharwad

Ass Manager Quality Ass Officer (Bacteriology )

Consumer perception and preference towards Nandini curd in Dharwad

Loading & Dispatching

Van drivers & Retailers Agents & Retailers

Consumer perception and preference towards Nandini curd in Dharwad

Trans portQ uality FCont

Consumer perception and preference towards Nandini curd in Dharwad

Structure of Marketing Department

Deputy Manger (Accounts/Audit)

Deputy Manager (Sales/ Production)

Assistant Manager (Tech.officer)

Consumer perception and preference towards Nandini curd in Dharwad

Consumer perception and preference towards Nandini curd in Dharwad