WelCome!!

Deccan Education Societies

R .C.S.M. COLLEGE OF AGRIBUSINESS MANAGEMENT, SANGLI.

(Affiliated To M.P.K.V. Rahuri.)

In-Plant Training
Programme

By-

S a t i s h T. K o l e k a r
(ABMS/09/18)
B.B.A. (Agri)
Semester : VIII (New)

Agricultural Production
Management

 Introduction:
Agriculture production management study
helps to operate enterprises producing
cereals,
pulses,
oilseeds,
small
fruits,
vegetables.
Also helps in plant physiology, crop cultivation
practices, plant diseases, pest management,
harvesting and marketing.
Agriculture sector supports 58% of the
population, as against about 75% at the time
of independence.
4
In the same period
(Source:
the contribution of national

 Objectives:
To analyze the cropping pattern of the host farmer.
To calculate per hectare cost of cultivation, different
estimated

income

measures

and

suggest

the

alternate farm plan to the host farmer.

To study the problem faced in production and
marketing of the vegetable crop.
To study the co-operative credit society in rural area.

 Methodology:
Sample Design

Data Collection

Analytical Framework
6

 Sample Design:
Selection of Area

Selection of Tahsil

Selection of Villages

Selection of the Host

Farmer
7

 Data Collection Methods:

Primary data collection:
1. Personal interview
2. Observation
Secondary data collection:
1. Websites
2. Newspaper
3. Krishi-Darshani -2014
8

 Analytical framework:

Cost A = Total Operational Cost + Land Revenue &

Other cases

+Depreciation on Implements &

Machinery

Cost B = Cost A + Interest on Fixed Capital (10% on

Fixed
land (1/6th of

Investment) + Rental Value of Owned

gross Return)

9
Cost C = Cost B + Supervision Charges (10% of Cost

 Analytical Tools:
i) Farm Business Income
(F.B.I.)=Gross Income Cost A
ii) Family labour Income
(F.L.I.)= Gross Income Cost B
iii) Net income
(N.I)=Gross Income Cost C
iv) Farm Investment Income
(F.I.I)=F.B.I Imputed Value of Family
labours

10

 Analytical Tools:

v)

Benefit-Cost Ratio:
(B.C. Ratio)=

vi) Per quintal cost of production:

Cost C Value of by Product / Yield in (qtl.)

vii) Per hectare cost of production:

Cost C Value of by product / Area (ha.)

11

 Information about host

a)Name of the host farmer
: Mr. Dinesh Maruti
farmer:
Jadhav
b)Address : At- Bamani; Post- Miraj; District- Sangli
c)Mobile : 9881976006
d)Age : 32 years
e)Education : S.S.C.
12

 Assets of the host farmer:

Table No.-1
Particulars
Land

Present

Percentage

Value(`)

(%)

2,88,00,000

94.31

Building

5,10,000

1.67

Livestock

1,10,000

0.36

9,76,500

3.20

1,41,100

0.46

Implements and
Machinery
Household Assets
Total

3,05,37,600
13

 Cropping Pattern:

Table No.-2

Irrigated
Season

Crop

Soyabean
Kharif
Groundnut
Rabbi
Summer
/
Perenni
al

Turmeric
Sugarcane
Sugarcane
GCA

Variety

335 Rani
Dhanlax
mi
Shelam
Co86032
Co86032

Area

Yield (Kg/ha)

Gross
Value

(ha)

Main

By

0.8

3,000

500

0.4

500

200

24,000/-

0.4

3000

3,00,000

1.6

2,32,000

700

5,53,600

1.2

1,32,000

450

3,45,000

4.4 ha.

( `)
1,07,000
/-

14

 Annual Gross Income:

Fig. No.-1

96%
2%
2%

Crops
livestock
service
hiring assets

Annual Gross Income :

13,84,600 `

15

 Input Utilization:
Inputs
Human
Labours
Hired Bullock/
Labours/
Machinery
Owned
Machinery
Used
Seed
Fertilizer &
Manures
Chemicals
Irrigation
Charges
Incidental

Soyabea Groundnut
n
(Dhanalaxm
(Rani)
i)

Turmeric
(Selam)

Sugarcane
(Co-86032)

3,550

1800

5,800

10,500

11,000

2,800

3,000

11,200

30,000

2,400

3,000

30,000

12,000

10,000

5,000

20,000

8,650

350

3150

20,220

1500

1,500

1,500

8,000

400

400

500

16
1,100

 Cost of cultivation:
Analytical
Tools
Area (ha.)
Cost A (Rs.)
Cost B (Rs.)
Cost C (Rs.)
Gross
Income(Rs.)
Net Income (Rs.)
Benefit-Cost
Ratio
Per quintal Cost
of Production
(Rs.)
Per hectare Cost
of Production
(Rs.)

Soyabean

Groundnu
t

Table No.-3
Sugarcan

Turmeric

e
(57/2)

Sugarcan
e (57/1)

0.8
53,205.81
96,309.98
1,04,130.56

0.4
46,315
23,062.5
30,692.5

0.4
1,93,258.33
3,39,070.33
3,65,896.65

1.6
1,34,671.4
2,66,113
2,85,580.1

1.2
1,13,396.49
1,97,061.49
2,16,795.13

1,07,000

24,000

3,00,000

5,53,600

3,45,000

23,695.55

11,723

1,53,641.34

26,80,199

1,28,204.87

1.3

1.95

2.05

1.94

1.6

2,610.15

2,255.4

7,761.95

117.4

152.88

97,880.56

28,192

2,32,858.65

1,65,987

1,68,162.61

 Total Farm Income

Measures:

Analytical Tools

Table No.-4

Amount(`)

Farm Business Income (F.B.I.)

82,29,537

Family Labour Income (F.L.I.)

5,30,924.2

Net Income (N.I.)

Gross Income
Benefit -Cost Ratio

4,71,685
12,16,000
1.63

18

 Existing Farm Plane:

Table No.-5

Sr.
No.

Particulars

Area

Labours

Soyabean

Turmeric

Total

0.8

0.4

4.4

33

40

298

Cost A (Rs.)

42,564.65

77,303.33

38,6462.2

Cost B (Rs.)

77,047.98

1,35,628.33

68,5075.8

Cost C (Rs.)

83,304.45

1,46,358.66

7,44,315

1,07,000

3,00,000

12,16,000

23,695.55

1,53,641.34

4,71,685

1.28

2.05

1.63

5
6
7

Gross
Income(Rs.)
Net Income (Rs.)
Benefit-Cost
Ratio

19

 Alternate Farm Plan:

Table No.-6
Sr.

Particulars

No.

Soyabean

Turmeric

Total

0.6

0.6

4.4

25

50

298

Area

Labours

Cost A (Rs.)

31,923.49

1,15,954.99

4,14,472.7

Cost B (Rs.)

57,785.99

2,03,442.50

7,33,628

Cost C (Rs.)

62,478.34

2,19,537.99

7,96,668.6

Gross Income(Rs.)

80,250

4,50,000

14,52,850

Net Income (Rs.)

17,771.66

2,30,462.01

6,56,181.4

Benefit-Cost Ratio

1.28

2.05

1.8

20

 Comparison in Existing
and Alternate Farm Plan:
Sr.

Items

No.

Units

Table No.-7

Existing

Alternate

Plan

Plan

1.

Cost A

Rs.

3,86,462.2

4,14,472.7

2.

Cost B

Rs.

6,85,075.8

7,33,628

3.

Cost C

Rs.

7,44,315

7,96,668.6

4.

Gross Income

Rs.

12,16,000

14,52,850

5.

Net Income

Rs.

4,71,685

6,56,181.4

6.

B.C. Ratio

Rs.

1.63

1.8
21

Information About
Vegetable Growing
Farmer

22

Sample No. 1
Name

: Mr. Raju Shripati Mali

Family member
Land

:6

: 0.6 ha.

Cultivating crops : Onion, Fenugreek,

Spinach
Year
201
2
201
3
201
4

Seaso
n

Area under vegetables (ha)

Total
(ha)

Rabbi

Spinach(0.1), Onion(0.1)

(0.2)

Rabbi

Spinach(0.1), Fenugreek (0.1)

(0.2)

Rabbi

Spinach (0.05),
Fenugreek(0.05), Onion (0.1)

(0.2)
23

Sample No. 2
Name

: Mr. Shtrughna D. Chavan

Family member
Land

:3

: 0.8 ha.

Cultivating crops : Onion, Fenugreek,

Coriander
Seaso
Year
Area under vegetables (ha)
n
201
2
201
3
201
4

Rabbi
Rabbi
Rabbi

Fenugreek (0.2)
Coriander (0.1), Fenugreek
(0.1)
coriander(0.1), Onion (0.1)

Total
(ha)
(0.2)
(0.2)
(0.2)
24

 Problems faced by
vegetable growing farmers:
Lacks of market information.
Availability of labours.
Storage structure.

25

 Study of Market
Intermediates:
Name

: Mr. Santosh Kallappa

Chikodi
Age

: 39 years

Education

: B.A.

No. of commodities sold by

market intermediate : 6
No. of farmers

: 28

26

 Information about Co-operative

Society:
Name

operative
Address

: Miraj Group V.S.K. (Vikas) Seva CoSociety, Miraj

: A/P. Miraj, Tal-Miraj, Dist.-Sangli

Year of establishment : 8th March 1955

Audit class in 2013 2014

: Class A

Name of the secretary : Mr. Baburao D. Mane

Management Committee : 13

27

 Information of the Society

Borrowing of the society (D.C.C.B.): 4,41,81,519

Working Capital of the society

: 5,49,59,675 `

Credit Advanced by the society - Short term loan

: 3,43,20,773 `

- Medium term loan

: 80,77,079 `

Income of the society

Net profit

: 5,72,808.71 `

: 3,97,671.78 `
28

 Functions of the Society:

To provided short & medium term loan.

Borrow funds from DCCB.
Supervise the end use of credit.
Provide fertilizers, seed to needy
farmer.
29

 CONCLUSION:
As per study of Agricultural Production
Management It was conclude that following points.
Benefit cost ratio of Mr. Dinesh Jadhav is 1.8.
Farm Business Income is Rs. 8,29,537.8/ Net Income is Rs. 4,71,685/-

30

The Golden
Spice

31

 INTRODUCTION
Turmeric, also known as the Golden spice
of India.
India is the worlds largest producer,
consumer as well as the exporter of the
spice.
India accounts for about 80 per cent of
world turmeric production and 60 per cent
of world exports.
Sangli is the largest and most important
trading center for turmeric in Asia also in
the world.
32

 About Turmeric Crop:

Turmeric is available in two seasons in India i.e.
February to May and August to October.
The famous varieties of turmeric in India are
Selam Turmeric (Tamil Nadu), Rajapoori Turmeric
(Maharashtra), Sangli Turmeric (Maharashtra),
Nizamabad Bulb ( Andhra Pradesh) etc.
The major trading centers of turmeric are
Nizamabad, Andhra Pradesh, Sangli in

33

 Climate and Soil:

Turmeric requires a warm and humid climate within
a temperature range of 20-30C with a rainfall about
1500 mm.
Soil ranging from light black loam, red soils clayey
loams, rich loamy soils.
Turmeric cannot stand water stagnation or alkalinity.
Turmeric can be cultivated organically.
In some areas, turmeric is grown as an intercrop
with mango, jack.

34

 Land Preparation:
Beds of 15 cm height, 1m width and of convenient length
may be prepared giving at least 50 cm spacing between
beds.
Spacing generally adopted is 45-60 cm between the
ridges and 15-20 cm between the plants.
Solarisation

of

beds

is

beneficial

in

checking

the

35

 Planting:

At the time of planting 25gm of powdered neem cake

mix in with soil.
Seed treatment should give with Trico derma (10 gm
compost inoculated with Trico derma).
A seed rate of 1000 kg rhizomes is required for planting
one acre of land.
Turmeric can be planted during April-July with the
receipt of pre monsoon showers.

36

Harvesting of
Turmeric Crop

37

 Harvesting:
The crop has to be harvested in about 7 to 9 months
after sowing.
Usually the land is ploughed and the rhizomes are
gathered by hand picking.
Fingers are separated from mother rhizomes.
Muddy rhizomes are cleaned with help of water.
The green turmeric is cured for obtaining dry turmeric.
38

 Curing:
Curing involves boiling of rhizomes in fresh water and drying
it in the sun.
The cleaned rhizomes are boiled in copper or galvanized iron
or earthen vessels, with water just enough to soak them.
Boil till the fingers/mother rhizomes become soft.
The cooking of turmeric is to be done within 2-3 days after
harvest.
The mother rhizomes and the fingers are cured separately.
The cooked fingers/mother rhizomes are spread on bamboo39

 Curing and Drying:

40

 Yield :
The yield of pure crop varies from 8000 to 10000 kg
per acre.
Under exceptionally favorable conditions, viz.
abundant manuring and copious irrigation it may be
as high as 12000 kg per acre.

41

 Linkages:
Spices Board supports production, processing,
certification and marketing of organic spices.
Spices Board is also implementing the scheme for
Export Oriented Production during the XI Plan where in
assistance is being provided for promotion of organic
turmeric under various programmes.
42

 Special Storage Structure

of Turmeric:
Sangli gained a centuries-old practice -storing turmeric in pits.
These underground pits for storing
turmeric stretch out in the open fields of
the villages of Haripur and Sangalwadi.
it is possibly the most unique Agricommodity storing system in the country.
These pits provide the best storage
facility for turmeric as the quality of the
commodity remains unchanged.
43

Agricultural Processing
Management

44

 Introduction:
Processing means to perform a series of mechanical or
chemical operations on something in order to change
its form.
Agricultural processing could be defined as, a set of
techno economic activities carried out for conservation
and handling of agricultural produce and make it usable
as food, feed, fiber, fuel or industrial raw material.
Processing on agricultural goods is necessary for the
use of consumption, storage and for medicinal usage
also.
Agro-processing is now regarded as the sunrise sector
45
of the Indian economy

 Objective:
1. To study the capital investment of Sarovar Masale.
2. To understand all the processing methods/procedure.
3. To estimate per unit cost of processing for Turmeric
Powder.
4. To workout profitability of Sarovar Masale.
5. To study the problems faced by Sarovar Masale.
6. Give suggestions to overcome the problems.
46

 Methodology:
Sample Design

Data Collection

Analytical Framework
47

 Sample Design:
Selection of Area

Selection of type industry

(agro processing)
Selection of spice processing
industry

48

Selection of Sarovar
Masale

 Data Collection Methods:

Primary data collection:
1. Personal interview
2. Observation
Secondary data collection:
1. Annual Report of
Company
2. Websites
49

 Analytical Framework:

i)Total Cost=
Total fixed cost + Total variable cost
ii) Break Even Point (physical term):
Q=
iii) Break Even Point (monitory term):
Q=

50

 Company Profile:
Name of the Organization: Navkar

Food Products

51

 Company Profile:
History

The journey from Nobody to Somebody.

Starts the business in the era of 70s.
Mr. Vasantlal Shaha planted a seed.
In 1984, Mr. Rohit and Rajesh Shaha took over
the business.
The Navkar Food Product has been running from
2010 as a brand name of Sarovar Masale.52

 Company Profile:
Vision:
To give the best quality products and service to
customers.
Mission:
To became a leader in the spice industry in terms of
products and services

53

 Location of the Company:

Plot no. 19, Chanakyapuri, Vishrambag,
Sangli.

 Organization Structure:
Owner
Mr. Rohit
Vasantlal Shaha
Marketing
Incharge
Mr. Rohit Shaha

Production
Incharge
Mrs. Shaha

HR. Incharge
Mr. Rohit Shaha

Accountant

Salesperson

55

 Number of workers
Table No.-8
employed:
Wages per day
Number. of

Category

persons

or salary per
month

employees
Male

Female

Male

Female

a) Permanent

18000

i) Manager

7000

ii) Accountant

5000

iii) Marketing

7000

iv) Delivery

6000

56

 Product rang of the

company:
Sr. No.

Product Name

Sr. No.

Table No.-9
Product Name

1.

Chai Masala

2.

Punjabi Chole Masala

3.

Butter Milk Masala

4.

Turmeric Powder

5.

Keshari-Milk Masala

6.

Red-Chili Powder

7.

65 Masala

8.

Coriander Powder

9.

Pav-Bhaji Masala

10.

Dry Mango Powder

11.

Garam Masala

12.

Cumin Powder

13.

Kurma Masala

14.

Bhandang Masala

15.

Biryani- Pulav Masala

16.

Chakli Masala

17.

Goda Masala

18.

Chiwada Masala

19.

Sambar Masala

20.

Peanut Chutney

21.

Paneer Kadhai Masala

22.

Kanda Lasun Masla

23.

Akkha Masur Masala

24.

Dabeli Masala

25.

Kitchen-King Masala

26.

Sunday Masala

27.

Kolhapuri-Misal Masala

28.

Mughlai Masala

29.

Pani-Puri Masala

30.

Jal-Jira Masala

31.

Manchurian Masala

32.

Bhelpuri Chutani Masala

33.

Noodles Masala

34.

Super Garam Masala

57

 Flowchart for Preparation of

Turmeric Powder:
Cleaning
Grinding

Sieving
(sieve size
4.25 mm.)

Packaging

Batch
coding

58

 Machinery used for the

processing of Turmeric Powder:

Screening Machine
Pulverizer Machine

Batch coder

Packing Machine

59

 Per unit cost of processing:

Table No.-10
Sr. No.
I
b.
c.

Particulars
Fixed Cost
Depreciation on machinery and electric
motors @ 10 percent on 38,875/Interest on fixed capital @ 12 percent on
41,900/Total fixed cost for 36 quintal of
Turmeric Powder
Fixed cost per quintal

Amount (Rs.)

3006.14
5028
8034.14
223.17

60

 Per unit cost of processing:

Table No.-11

Sr. No.

Particulars

II

Variable cost / Working capital

a.
b.
b.
c.
d.
e.

Wages, Pay and allowances

Building rent
Electric charges
Repairing of machinery and equipment
Purchase of raw material
Loss in processing
Interest on working capital @ 12 percent
per on 2,86,246.75 /Total Variable cost

f.

Variable cost per quintal

Amount (Rs.)

24,600
2400
5400
388.75
2,52,000
1458
34,349.61
3,20,596.36
8905.45
61

 Total cost of processing (I + II) = 8,034.14 +

3,20,596.36
= 3,28,630.5/ Cost of Processing per quintal = 3,28,630.5
36
= 9128.62 /62

 Price of processed product

during the year 2013-14:
Table No.-12

Sr.
No.

i)

Month

JanuaryDecember

Product

Quantity sold
(Quintal)

Price/ qtl.
(Rs.)

Turmeric
Powder

36

11,500/-

63

 Income during the year 201314

Table No.-13

Name
Sr.

of the

No. Produc
t

Cost of
Producti Processi
on

ng

(qtl.)

(Rs.
/qtl.)

Price
realize
d
(./kg.)

Total
Cost
(Rs.)

Total
incom Profit
e

(Rs.)

(Rs.)

Turmer
1.

ic
powde

36

9128.62

115

3,28,63 4,14,0
0.5

00

85,36
9.5

64

a) Break Even Point (Physical term)

(quintal.)
Q =
Q

Q = 3.09 quintal.
b) Break Even Point (Monitory term)
(Rs.)
Q =
Q =
Q = 34,931.04 `

65

 Findings:
Capital
Skilled labours
Storage
Machinery and Equipment

66

 Suggestions:
To overcome the problems related to capital company
should go with the schemes provided by government.
Company should conduct training

sessions for

unskilled workers.
Company should expand or hire the private stores.

67

 Conclusion:
1. The capital investment of Sarovar Masale is

18,26,000.
2. I understood the processing method of turmeric powder
by the use of advance machinery.
3. Per unit cost of processing for Turmeric Powder is `
9,053.96.
4. Net profit of Sarovar Masale during 2013-14 was
`88,057.5
5. There is lack of promotional activities.
68
6. Company should focus on advertisement, through

 Experience Gained:

69

Agricultural Marketing
Management

70

 Introduction:
Marketing is the managerial process by which the product are
matched with market and through which the consumer is enable to
use or enjoy the product.
Marketing management is the process in which transfer of goods
and commodities from the its point of production to the ultimate
consumer at the right time and right price.
Study of agricultural marketing system is necessary for an
understanding of the problems for providing the efficient services
in the transfer of farm products to consumer.
71

 Objectives:
To Calculate the Marketing Cost, Price Spread and

Profitability.
To analysis the Marketing Channels.
To study the customer behavior.
To study the SWOT analysis of Company.
To study the problems faced by the company

in

market.
72

To study the co-operative agency APMC.

 Analysis of Data:
marketing costs
1.Total

= Producer cost +Wholesaler cost + Retailer cost

2.Margins of Tradersa. Wholesaler = Wholesaler Selling Price (Wholesaler Purchase
Price +Wholesaler Cost)
b. Retailer
Retailer Cost)

= Retailer Selling Price (Retailer Purchase Price +

3. Net Price Received by the Producer = Producer Selling Price Cost Paid by
4. Producer Share in Consumer Rupee 73

Producer

 Company Profile:
Name of Company :Navkar Food Products Pvt.
Ltd.
Owner

: Mr. Rohit V. Shaha

Establishment Year : 2010

Category

: Small scale industry

( 5,00,000`)
Web Site

74

: www.justsarovar.com

 Marketing Channel:
Two level Channel
Manufacturer

Wholesaler

Retailer

Consumer

One level Channel

Manufacturer

75

Retailer

Consumer

 Channel wise Marketing

Cost:
a) Cost incurred by the Producer (Selling Price Rs.115/-)
Table No.-14

Sr. No
1.

Transportation
cost

3600

1.5

5400

2.

Labour Charges

3600

7200

3.5

12600

76

Particulars

Quantit
Rate Amount
y
(Rs/ kg)
(Rs)
(kg)

Sub Total

b) Cost incurred by the Wholesaler (Purchase Price

115 Rs. / Kg.) Selling Price Rs.123/Table No.-15
Sr. No.

Particulars

1
2
3.
4.

Labour charges
Commission
Transportation
Market fee
Sub Total

Quantity
(kg)
3600
3600
3600
3600

Rate
(Rs/kg)
2.5
1.1
1.2
0.8
5.6

Amount
(Rs.)
9000
3960
4320
2880
20160

C) Cost incurred by the retailer (Purchase Price Rs.

123)
Selling Price Rs. 135
Table No.-16
Annual
Sr.
Amount
Particular
Quantity Rate/Kg.
No
(Rs.)
Kg.
1

Market Fee

3600

3600

Sub Total

3600

3600
77

 Marketing Cost:
Total marketing costs = a + b + c
= 3.5+5.6+0.8
= 9.9 `
Margins of Traders:

1. Wholesaler = Wholesaler Selling Price (Wholesaler

Purchase Price +Wholesaler Cost)
= 123-(115+5.6)
= 2.4 `
2. Retailer

= Retailer Selling Price (Retailer Purchase

Price + Retailer Cost
= 135-(123+0.8)
= 11.2 `

Total Margin of Traders = 13.6 `

78

 Net Price Received by the Producer =

= Producer Selling Price Cost Paid by

Producer
= 115-3.5
= 111.5 `

79

 Price Spread:
Sr.
No.
1.
2.

3.

Particulars
Producers share
Marketing cost
a) Producer
a) Wholesaler
a) Retailer
Sub Total
Margin of Wholesaler
a) Wholesaler
a) Retailer
Sub Total
Total

Total
Annual Rate (`) /
Value (`)
kg.
4,01,400

12,600
20,160
2880
35,640

8,640
40,320
48,960
4,86,000

111.5

3.5
5.6
0.8
9.9

2.4
11.2
13.6
135

Table No.-17

Producers
share in
consumer
rupee
82.6

2.6
4.1
0.6
7.3

1.8
8.3
10.1
100 80

 Price Spread:

83%
10%

7%

Producer Share
Marketing Cost
Margin of
traders

Fig. No. 1. Percent Share in Consumer Rupee

81

 One Level Channel:

a) Cost incurred by the producer:

Table No.-18

Quantity
Rate
Amount
(kg)
(Rs/ kg)
(Rs)

Sr. No

Particulars

1.

Transportation cost

3600

1.5

5,400

2.

Labour Charges

3600

7,200

3.5

12,600

Sub Total

b) Cost incurred by the retailer:

Sr.
No.
1

Quantit
Particulars
y
(kg)
Market Fee

3600

Table No.-19

Rate
(Rs/kg)

Amount
(Rs.)

0.8

2880

82

 Marketing Costs:
Total marketing costs = a + b

= 3.5+0.8
= 4.3 Rs.
Margins of Traders:
Retailer = Retailer Selling Price (Retailer
Purchase
Price + Retailer
Cost)
= 135-(123+0.8)
= 11.2 Rs.
83

 Net Price Received by the Producer :

= Producer Selling Price Cost Paid by

Producer
= 123-3.5
= 119.5 Rs.

84

 Price Spread:
Producer > Retailer > Consumer
Sr.
No.
1.

Producers share

2.

Marketing cost

Total
Annual
Value

Rate /
kg.

Producers
share in
consumer
rupee

4,30,200

119.5

88.5

a) Producer

12,600

3.5

2.6

a) Retailer

2880

0.8

0.6

Sub Total

15,480

4.3

3.2

3.

Margin of Traders

40,320

11.2

8.3

4,86,000

135

100

Particulars

Table No.-20

a) Retailer
Total

85

 Market Research:
Preparation of questionnaire
Dealers survey(2)
Retailers survey(10)
Consumers Survey (50)
Data analysis
86

Retailers Survey:

87

 Sales of other Brand of

Garam Masala
Brand Sales

30%

10%
40%

20%

88

Everest
Charminar
Suhana
RA Masale

Fig. No.3

 Sales Promotional
Methods
Fig. No.4

Sales Promotional

20%

20%

60%

89

Bulk
Discount
Cash
Discount
Credit

 Market Status of Sarovar

Masale

20%
80%

90

Good
Fair
Not Satisfed

Fig. No.5

Mode of payment
Mode of Payment

40%

91

20%

Che
que

40%

Cas
h

Consumers
Survey:

92

 Brand Preferred
Brand Preferred
R.A. Masale
32%
10%

16%

34%

R.L. Masale

8%

Sarovar
Masale
Everest
Masale
Other

93

Fig. No.6

 Form last how many years using

turmeric powder
Duration of use

From 5 years
From 2 years

100%

94

Less than 2
years

Fig. No.7

 Things induct to use

Things innduct to use

Friends advice
19%
50%

Shop keeper forced

to use it
31%

Price of the product

Companys
advertisement
Knowing good
taste of product

95

Fig. No.8

 Quantity you purchase at

once
Quantity preferred to use

50%

96

50%

10
gm.
50
gm.

Fig. No.9

 Satisfaction level
consumer
Satisfaction level

56%
38%

6%

Highly
Moderatel
y
Low
Not
satisfactio
n

97

Fig. No.10

FINDINGS and
SUGGESTIONS
98

 Findings
Retailer:
Demand for Sarovar Brand is good in the Market.
Retailer purchase 10 g to 50 g quantity of packs.
Company provides quick delivery of product when demanded by

Retailers.
Consumer:
The Brand awareness among the people is less.
Price is affordable.
Available in all quantities from 10g to 10 kg packs.
Sales Promotion is only carried out through Posters and Banners is more

effective.
Consumers are highly satisfied.

99

 Suggestion
Create

awareness among the peoples by

increasing other sales promotion activities such as
advertisement on radio, T.V., Newspaper, and
posters etc.

100

SWOT ANALYSIS
101

 Strengths
Product Range.
Less Price as comparative to other Brands.

Weakness
Less advertisement.
Unawareness about the Brand
among the People.

102

 Opportunities
The sell can be increased to other states and regions.

Threats
High competition in market.

103

Conclusion
104

Thank
You..!!
105