CHAPTER- I

INTRODUCTION
INTRODUCTION ABOUT THE STUDY
Milk is nutrient rich food that provides a large number of nutrients relative to the
calories consumed Milk is delicious as a beverage and can be used as a base for other drink such as
hot chocolate.

The Milk of domesticated animals is also an important food source for humans. Most Milk
consumed in Western countries is from cows; other important sources include sheep, goats, water
buffalo, and camels. Milk is essentially an emulsion of fat and protein in water, along with
dissolved sugar, minerals (including calcium and phosphorus), and vitamins, particularly vitamin B
complex. Commercially processed cow's Milk is commonly enriched with vitamins A and D.

Many countries require pasteurization to protect against naturally occurring and artificially
introduced microorganisms. Cooling further prevents spoilage (souring and curdling). Fat from
whole Milk (about 3.5% fat content) can be removed in a separator to produce cream and leave
low-fat Milk (1–2% fat) or skim Milk (0.5% fat). Milk is usually homogenized, forced under high
pressure through small openings to distribute the fat evenly. It may also be condensed, evaporated,
or dehydrated for preservation and ease of transport. Other dairy products include butter, cheese,
and yogurt.

WORLD WIDE
June 1 is the world Milk day as announced by Food and Agricultural Organization (FAO).
Milk helps to children to promote the growth of their muscles, bones, teeth, and brain.

Pediatricians and nutrientionist agree that the balanced diet with a proportion of the necessary
carbohydrate, and proteins, moreover , the high content of vitamin D in Milk is key component to
Milk bone structure, bone recovery and bone health. In addition help to maintain the health of the
teeth.

Functions of Cooperative Milk Producers Union

1. Establishment of chilling centers
2. Formation of new Milk routes to collect Milk produced by the members of the
societies.
3. Collection of Milk from societies, process and pack in modern dairy.
4. Supply of quality Milk.
5. Fixation of procurement and selling price of Milk.
Nourishment of Milk
Milk contains calories, proteins, carbohydrate, fat, saturated fat, cholesterol, vitamin A,
vitamin C, foliate, calcium, magnesium, zin C, phosphorus, iron.
The dairy development was established in 1958 in Tamilnadu. The administrative and
statuary controls over all the Milk cooperatives in the state were transferred to the dairy
development department on 1.8.1965. The commissioner for Milk production and dairy
development was made as the functional registrar under the Tamilnadu Cooperative Societies
Act. With the adoption of “anand pattern” in the state of Tamilnadu, Tamilnadu Co-operative
Milk Producers’ Federation Limited was registered in the state as on 1st February 1981.

The commercial activities of the department such as Milk procurement, chilling,

processing, packing and sale of Milk to the consumer etc., hitherto dealt with by the
Tamilnadu Dairy Development Cooperation Limited, were transferred to the newly registered
Tamilnadu Co-operative Milk Producers’ Federation Limited, popularly known as “Hatsun”.

Tamilnadu Co-operative Milk Producers’ Federation Limited was constituted on 1st

February 1981. Federation is procuring, processing and marketing of Milk and Milk products
federation has implemented the dairy development activities under operation flood
programmed with a financial and technical assistance of national dairy development board.
Chennai metro is having four dairies. Milk procurement, processing and distribution are
being attended by the district unions in the respective areas.
In the wake of liberalization policy, private dairies have also entered into the field of the
honorable Chief Minister of Tamilnadu High priority has been given for improving the
performance of Milk co-operatives by adoptinvg a symmetric approach in and proper
sytratergy in Milk co-operatives.
1.1 OBJECTIVES OF THE DAIRY DEVELOPMENT DEPARTMENT

1. Assure a remunerative price for the Milk produced by the member of the Milk
producers’ co-operative societies through a stable, steady and well
organized market support.

2. Distribution of quality Milk products to the consumers at reasonable price.

Keeping these objectives in mind, a number of activities are undertaken by the dairy development
department. Provision of free veterinary health cover to all animals owned by the members of Milk
cooperatives, implementation of artificial insemination program, supply of balanced cattle feed and
inculcation of farmers with modern animal husbandry methods and practices.

4
All activities, which are essential for the up gradation of the mitch animals and improving
their productivity in the long run, have been undertaken.

Provision of necessary infrastructure faciLiteries for marketing Milk products and

supply of quality Milk to the consumer has been made by way of
establishing new chilling centers, pasteurization plants and adoption of modern processing system.

Center of Hatsun in Tamilnadu

Tirunelveli is the main branch of Milk production for preparing dairy products.

Four small branches:

Under tirunelveli, there are four small branches which are located as follows
1. Attur
2. Karumapuram
3. Narasingapuram
4. Thagarai.
These are also called as “Chilling centers”
1.2 THEORETICAL BACKGROUND

Effective appraisal is at the heart of successful management understand how the appraisal process

works, and recognize how a well-managed system benefits employees and organizations.

DEVELOPING PEOPLE

Regular feedback develops staff and helps them to achieve their objectives. Create an

environment in which people welcome continuous feedback, and use the appraisal interview as a

formal round-up of these on-going, informal reviews.

Providing Feedback:

All employees want to know how their performance is viewed by their manager. It is important

to provide this feedback continuously, whether it is positive or negative. Proper feedback helps team

members identify where they need to improve their skills Knowledge and attitudes. Even highly

successful achievers needs feedback to help them sustain their performance. On-going feedback

improves morale, since people know exactly where they stand, and enables managers to express

concerns than storing them up.

GETTING THE MOST FROM APPRAISAL

Provide continuous Formally Formally

informal feedback review review
performance development

 An effective appraisal system has many benefits. Use it to:

 Sustain motivation and commitment;

 Continuously improve performance;

 Given direction and agree expected contributions;

 Set targets in line with organizational and team goals;

  Review development so far;

 Identify training needs;

 Celebrate successes and learn from disappointments;

 Understand career aspirations and assess potential;

 Gather ideas for change.

DEFINING APPRASAL

Effective appraisal relies on the provision of regular feedback. This feedback is then

formalized in a two-part review of a team member’s performance and development.

APPRAISING EFFECTIVELY

Think carefully about how you will give feedback both formally and informally. In order to

build for the future, it is important to be constructive in what you say and to focus on the future in the

way that you say it. Make sure that all feedback is two-way, and that discussions are honest and across,

since people will react to the manner in which you provide feedback. Bear in mind that criticism can be

difficult to take, even when an individual is aware that it is justified.

DEFINING APPRAISAL TYPES

There are three distinct types of appraisal, each involving a different approach to purpose of top-

down, peer, and 360-degree appraisals, and why self-assessment must feature in them all.

MEANING OF RESEARCH:
Research can be defined as the search for knowledge or investigation with an open mind

“Research is a common parlance refers to search for Knowledge.”

RESEARCH METHODOLOGY:

Research methodology is maybe understood as a science of studying how research is done

scientifically. It is a way to systematically solve the research problem.

“According to the advanced learners dictionary of current English lays down the meaning as “A careful

investigation or inquiry especially through search for new facts in any branch of knowledge.

RESEARCH DESIGN:

Research design is the arrangement of conditions for collection and analysis of data in a manner

that aims to combine relevance to research purpose with economy in procedure, to know the

performance appraisal of the employees in Hatsun. The research design is the basic frame work or plan

for a study that guides the collection of data and analysis of data. In this survey the design used is

Descriptive Research type. The main purpose of the descriptive research is description of state of

affairs, as it exists at present.

POPULATION:

The total element of the universe from which sample is selected for the purpose of study is known

as population. The population of my research is the employees of company (around 350 employees).
SAMPLING AND SAMPLING SIZE:

A sample is a smaller representation of a larger whole. When some of the elements are selected

with the intention of finding out some things about the population from which they are taken, that

group of elements is referred as a sample and the process of selection is called “sampling”.

Sample Size
The sample size is used for the study is 120 respondents

Sampling Unit

The sample unit is employees of the hatsun agro product ltd salem

Sampling Method

The two major methods are probability and non-probability sampling technique. The

study requires probability sampling method. The sampling method adopted is simple Random

sampling.

Simple Random Sampling

Simple random sampling refers to the sampling technique in which each and every item or each

possible sample combination in the whole population has an equal and independent chance of being

included in the sample.

DATA COLLECTION: The two types of data sources are

 Primary data

 Secondary data
Primary Data:

Primary data was collected through questionnaire. The data those, which are collected as

fresh for the first time and happen to be original in character. Questionnaire method and interview

method are used to collect the primary data.

Secondary Data:

The secondary data which have already been collected and analyzed by someone else, secondary data

were collected form

 Company profile

 Previous records

THE RESEARCH APPROACH:

SURVEY METHOD: The most widely used technique of gathering primary data is the survey method.

The sources interviewed personally at the place of work and also with questionnaires. It is a direct and

more flexible form of investigation involving face- to- face communication and through recorded

questionnaires filled in personally. The information is qualitative, quantitative and accurate.

IDENTIFYING GOALS

Having evaluated performance, the next stage of preparation is to pinpoint areas for improvement

and set objectives to achieve strategic business goals. Identify current levels of performance, and look

for ways of developing skills and knowledge.

FOCUSING ON TARGETS

Challenging yet achievable targets are essential if people are to feel motivated to improve

performance and sustain high standards. Prepare for effective for each. Phrase objectives carefully,

using specific, active language, such as “sell” and “produce”. Avoid vague or ambiguous terms such as

“liaise” or “improve”.

SETTING STANDARDS

It is important to set standards, covering both the job and personal behaviour, by which

competency can be measured. To help you do this, imagine what ideal performance would look like. In

a customer service environment, for example, you may wish to see that staff has developed an efficient

process for following up with customers as promised. Next, think how a high performer would

typically behave-perhaps he or she would have the ability to listen activity and empathetically. Avoid

focusing on the people who are currently doing the job and concentrate on the job itself and the desired

results. Assess whether the appraisee is meeting the standards so that you can discuss development or

praise progress in the appraisal.

DEFINING AUTHORITY

Make sure you know what you will be able to agree on your own authority, and what needs

authorization. If you are unsure about this when you come to conduct the appraisal, you risk reducing

your credibility as a manager by dashing them later. You may also lose the appraisee’s trust if you are

forced to renege on a promise that cannot be resourced.

PLANNING TIME AND RESOURCES

Estimate the duration, and start and finishing times, of the tasks necessary to achieve the

objectives you have prepared for the appraisee. This will help you to ensure that what the appraise

suggests is realistically attainable. Estimate how much time is needed for development activities and
assess whether you will need cover while the appraisee is away. Plan the resources needed both to

achieve objectives and undertake development activities. Consider equipment, materials, and facilities

such as working space. This well-prepared “project” plan will provide a starting point for your

appraisal discussion.

ALLOCATING TASKS

Consider in advance who will be responsible for carrying out proposed actions after the meeting.

For example, who will monitor any milestones how agreed on the way to the objectives? Consider how

exceptions or shortfalls could be reported. This task may be taking responsibility yourself, who should

be responsible for researching and organizing development work, such as training? Finally, bear in

mind that if the appraisee is to take ownership of the objectives, achieving them must be within their

direct control.

CREATING A POSITIVE ENVIRONMENT

Conductive appraisal environments encourage openness, receptiveness, and discussion. Build

your credibility, create an atmosphere of trust, and pay attention to the layout of the meeting room to

help the appraisee relax and feel comfortable.

BUILDING TRUST

Trust grows over time, and the stronger the relationship between appraiser and appraisee, the more

effective appraisals will become. earn your team’s trust by putting into action decisions made during

the appraisal. The reputation of an appraisal system can be ruined if what is said in the appraisal room

turns out to be a series of good intentions that are never followed through. You will need to be assertive

as a manager, but you should always be seen as honest, consistent, and fair.

BEING OBJECTIVE
 A manager’s personal approach to an appraisal meeting is critical to its success prepare

yourself for the discussion by considering how you will encourage ideas, avoid bias, and focus on the

important aspects of the job.

ENCOURAGING IDEAS

Remember that you are aiming to encourage people to come up with their own ideas and

opinions. You will learn little about your team members, or their ideas, by simply telling them what to

do. Frame question that will prompt appraisees to voice their ideas and take ownership of what is

agreed. For example, you could ask what difficulties they have faced and how they might overcome

them next time. Your staff are likely to be far more knowledgeable about their jobs than you are. You

also want to hear their opinions, not simply a reflection of your views.
CHAPTER 2
PROFILE OF THE INDUSTRY/ORGANISATION
2.1 INDUSTRY PROFILE:

The dairy development was established in 1958 in Tamilnadu. The administrative and
statuary controls over all the Milk cooperatives in the state were transferred to the dairy
development department on 1.8.1965. The commissioner for Milk production and dairy
development was made as the functional registrar under the Tamilnadu Cooperative Societies Act.
With the adoption of “anand pattern” in the state of Tamilnadu, Tamilnadu Co-operative Milk
Producers’ Federation Limited was registered in the state as on 1st February 1981.

The commercial activities of the department such as Milk procurement, chilling, processing,
packing and sale of Milk to the consumer etc., hitherto dealt with by the Tamilnadu Dairy
Development Cooperation Limited, were transferred to the newly registered Tamilnadu Co-
operative Milk Producers’ Federation Limited, popularly known as “Hatsun”.

Tamilnadu Co-operative Milk Producers’ Federation Limited was constituted on 1st

February 1981. Federation is procuring, processing and marketing of Milk and Milk products
federation has implemented the dairy development activities under operation flood programmed
with a financial and technical assistance of national dairy development board. Chennai metro is
having four dairies. Milk procurement, processing and distribution are being attended by the district
unions in the respective areas.
 In the wake of liberalization policy, private dairies have also entered into the field of the honorable
Chief Minister of Tamilnadu High priority has been given for improving the performance of Milk
co-operatives by adoptinvg a symmetric approach in and proper sytratergy in Milk co-
operatives.Significant achievement has been made by Milk producers’ cooperative societies, unions
and federation in the state of Tamilnadu.
The cattle population in India is approximately 15% of total cattle population in the world.
India stood at no.1 position in Milk production. Tamilnadu is one of the leading state in Milk
production. The Milk production in Tamilnadu per day is 145.88 lakh Literers.

Keeping these objectives in mind, a number of activities are undertaken by the dairy development
department. Provision of free veterinary health cover to all animals owned by the members of Milk
cooperatives, implementation of artificial insemination program, supply of balanced cattle feed and
inculcation of farmers with modern animal husbandry methods and practices.

All activities, which are essential for the up gradation of the mitch animals and improving
their productivity in the long run, have been undertaken.

Provision of necessary infrastructure faciLiteries for marketing Milk products and

supply of quality Milk to the consumer has been made by way of establishing new chilling centers,
pasteurization plants and adoption of modern processing system.

Center of Hatsun in Tamilnadu

Tirunelveli is the main branch of Milk production for preparing dairy products.

Four small branches:

Under tirunelveli, there are four small branches which are located as follows

Collection of Milk:
Raw Milk:

The Milk is collected from many villages. The Milkers give their Milk through dairy form
situated in their villages. Therefore both societies and Milk givers can earn
 money through some profits. The collection of Milk which directly gets from the Milk giver is
known as the “Raw Milk”. The Milk can be collected at morning and in the evening.

Dairy:
Processing faciLitery: The Milk received at the chilling centers are brought to the dairy and
along with the Milk received at the dairy, Milk is processed for keeping the quality. Types of Milk
such as standardized Milk, high fat, high protein Milk, are being prepared to the requirements of the
consumers; the surplus fat is converted into ghee.

The whole Milk surplus is dispatched to metro dairies and feeder balancing dairies viz
Madurai, Erode, and Trivandrum. The high fat and high protein Milk are packed in 250ml and
500ml sachets. In the dairy Milk ghee, ice-cream flavoured Milk, rose Milk, butter Milk etc are
being manufacturing and marketed. The processing capacity of main dairy, kovilpatti Chilling
Center, valliyure Chilling Center, sakarankoil Chilling Center ,and sathankulam Chilling Center are
1,00,000; 10,000; 20,000; 50,000; 10,000 Literer Per Day respectively.

Transporting:

The collected raw Milk from the above branches dairy forms is chilled at about 4 0 C and
then, the chilled Milk is transported to tirunelveli main depot securely. Transporting vehicle may
have the double layered freezer attach with them. Therefore the Milk securely comes to the depot
without any air pollution.
Process of Milk:

Processing Hall

In Tirunelveli depot, processing the Milk is of two types as described below The process of
pasteurization is carried out. Then, transported Milk is streamed at about 71 OC and then
chilling at 4OC to kill harmful bacteria. Then the bacteria free Milk is stored in silo (Large
Milk Storage Tank) at 6OC. These Milk is then packed in ¼, ½, 1 Literer pockets and then
stored of about 7OC to 8OC. Finally these pocket Milk are distributed to various market
places for sale.

Homogenization

Homogenization is a process that reduces the size of fat globules by forcing pressurized hot Milk
through small whole causing turbulence,to break up the larger fact globules so that they remain
suspended rather than separating in a cream layer at the top. Homogenization effects the development
of atherosclerosis, coronary, heart disease, Milk allergy, and Diabetes.

Pasteurization
It is a process by which the disease causing bacteria in the Milk are destroyed
without losing its nutritive values. The Milk is boiled at 600c for thirty minutes and cooled quickly.
Whatever the method is used for preservations of food, cleanliness and general sanitary
conditions are imported.
To Access the Quality of Milk

1. Reduction Test
It access whether the bacteria are present or not in the Milk. If bacteria are present it
kills the bacteria in that Milk.
2. MBR Test (methylene blue dye)

Lactase test
It is used to determine the lactic acid concentration in Milk and Milk product since its
value has to be kept under fixed low limits.
Chloride test
It is used to measure the quality of salt in different dairy products.
It is used to measure the ammonia concentration and will determine the quality the Milk.

Percentage of fat in Milk

The fat content in the Milk is shown in the following table

Percentage of fat in Milk

Milk Fat percentage SNF percentage

Toned Milk 3.0 8.5
Standardized Milk 4.5 8.5
Double toned Milk 2.0 9.0

According to the fat and SNF content the type of Milk explained in the above table are
packed in the blue, green and red color pockets respectively.
VISION:

To be the Nationally Admired OSHE Leader in the Agroindustry space.

MISSION:
Develop & Implement a world class OSHE framework by leveraging leadership commitment and
stakeholder engagement and create a safe and productive non polluting workplace.

Values
 Safety
 Health
 Positive environmen
2.3 ORGANISATION CHART
CHAPTER 3

FUNCTIONAL DEPARTMENTS:
1) PURCHASE DEPARTMENT

2) PRODUCTION DEPARTMANT

3) MARKETING DEPARTMENT

4) FINANCES DEPARTMENT

5) MACHINERY SYSTEM ORIENTED DEPARTMENT

DEPARTMENTS
1) PURCHASE DEPARTMENT

Across India, there are millions of backyard dairy farmers like Marayal. Each owning just one or two
cows, these farmers supply millions more families and hundreds of thousands of informal milk parlours
and tea stalls across India. These small unregistered operations prefer to buy milk directly from
backyard dairy farmers, who supply fresh milk at the lowest price.

India’s dairy sector employs around 90 million people, of which 75 million are women. It is a
significant source of income for small and marginal farmers, the landless poor and millions of rural
families. And it is still India’s biggest agricultural sector, contributing 22 per cent of total agricultural
GDP. The country is the world’s largest milk producer, accounting for over 15 per cent of the total
global dairy output. Milk is an essential part of Indians’ diets. Almost all 108 million tonnes of dairy
produced annually is consumed domestically.

Much is made of the significance of India’s dairy co-operatives in the ‘white revolution’ which saw a
tripling of milk production between 1980 and 2006. But the real story lies with the people’s milk
sector, which still accounts for 85 per cent of the national milk market. It was India’s small-scale
farmers and domestic markets who were the real basis for the massive expansion in the country’s dairy
production over those years, and, as a result, the benefits of this boom in production have been
widely distributed.

2. PRODUCTION DEPARTMENT
 PANEER HATSUN SANTOSA MILK

HATSUN KOMATHA MILK

 SKIMMED MILK POWDER

Hatsun manufacture and market ISI quaLitery Skimmed Milk Powder in 500
gms carton and 1 kg polypack. It is manufactured in all the product dairies viz Erode,
Salem, Krishnagiri and Madurai and marketed throughout the State..

AROKYA MILK
 HATSUN BUTTER MILK

BUTTER Milk is exclusively manufactured by Salem Dairy. It comes in 1

Liter and 500 ml package. Both Standardised (fat 4.5% and SNF 8.5%) and toned
Milk (fat3% SNF 8.5%) are available in this package. It is called Tetra Brik.The shelf
life of this product is 120 days. Salem Union is also manufacturing 500 ml BUTTER
package Milk which is called tetra fino. It is toned Milk (fat 3% SNF 8.5%). The
shelf life of this product is 90 days.

ARUN ICECREAM

Hatsun Ice creams are very popular in the metro city Chennai and sub urban.
There are 25 flavours moderately priced available in all Milk parlours and Franchise
Retail outlets which are more than 150 in number.
 Hatsun introducing in cups for health conscious consumers. It is calorie
conscious product. Hatsun ice cream is very well accepted by all segment people due
to its high quality. The calorific value of Hatsun ice cream is 116 Kcal per 100 ml and
it contains 5g Fat, 3.1g Protein, 5.4 gm Carbohydrate, 0.6 g minerals and 8 g added
sugar. Due to high content of sugar, diabetic and calorie conscious people are
deprived of taking ice cream and hence it is highly essential to develop alternate
product to cater the need of all the people.Hence Hatsun has proposed to introduce
Sugar- free ice cream. It contains unique Sucralose at 320 ppm level which is an
artificial sweetner, derived from cane sugar. It does not affect the blood sugar level.

HATSUN CURD

Hatsun curd is superior in quality and hygienically manufactured in

Ambattur Product Dairy , packed in heat sealed cups . It is available in all the leading
super markets and Hatsun parlours and Franchise retail outlets. The Content of it 200
Millie Liters.
 HATSUN COW GHEE

3) MARKETING DEPARTMENT
SKA DAIRY FOODS INDIA PRIVATE LIMITED

Karnataka produces a total of five million litres of milk annually, easily exceeding the state’s
consumption of three million litres. The surplus is processed into powdered milk (skim milk powder
and whole milk powder) by SKA Dairy Foods, a private company contracted by the government
through a tender process. The co-operatives pay SKA 2.5 paese per kilogram of milk powder (100
paese = 1Rs). The co-operative in Chamrajanagar has huge storage with capacity of 85,000kg of milk
powder. As the selling price of milk powder is 10 times the price of fresh milk, milk powder is an
important product of the co-operative along with ghee. Part of the milk powder production is used by
the Government of Karnataka for its school children food subsidies programme, which provides skim
milk powder for children in grades 1-6 and whole milk powder to class 7-10. The remaining surplus is
then sold to other states like Tamil Nadu, and even to Delhi. It is a major source of income for the state.
With its extensive coverage of villages in Karnataka, KMF is able to sustain income for small milk
producers throughout the state. The co-operative system is not flawless. One of the most common
problems is late payment to farmers. Producers are supposed to be paid each week, but one farmer near
Rajarajeswar Nagar village said payments can be held up for more than a month. Financial
transparency between various levels of the co-operatives and among members is also an issue. Only
one representative from the lower levels of a co-operative participates at the level above.

The Karnataka co-operative and others have huge capacity to collect milk directly from farmers and
bring it to market. Mega dairy farms, in contrast, have little interest in doing this. Instead, many big
dairy companies seek to import powdered milk from Europe or New Zealand/Aotearoa to
meet demand.

4) FINANCES DEPARTMENT

Dairy farmers who are facing

into a drop in milk prices
need to prioritise spending in
areas that are key to the dairy
business, according to Tom
O’Dwyer, Teagasc Dairy
Programme Manager.He
says the key is for farmers to
first look at the fundamentals
of their own farm and farm
businesses.“Don’t worry about your neighbour and what is happening around the country.

“Look at your own situation and your own bank balance,” he says.balance today as a starting
point.“Farmers should be able to put a reasonable stab at the (upcoming) milk price and should then
add in stock sales during the month and, if no money is out going, that would be the current account
without bills.”

O’Dwyer said dairy farmers should be in surplus at this time of the year, but need to plan the remainder
of the year.“If your accounts for last year are not finalised, do it now and do preliminary accounts for
2015,” he says.

“Farmers need to figure out what the total milk cheque could be for the end of the year, and then look
at the expenses for the year and figure out if your profit will be down at the end of the year.”If profit
will be down this year, then the tax bill will probably also be down, but get your head around it now, he
advised.“Don’t wait until October.”

“Dairy farmers talk a lot about not having a substantial milk cheque till March. But they need to
recognise that and make sure they have a reserve.“Dairy farmers make a lot of money with May to
October milk cheques, so you have to put some of that aside for when milk prices fall.“In a good year
on dairy farms, the repairs and maintenance are done in the second six months of the year, as farmers
are too busy in the first six months. But, this year, that won’t happen in a lot of cases and that’s how
they will can back some of the drop in milk price.”

5) MACHINERY SYSTEM ORIENTED DEPARTMENT

Solar Power Milk Cooling Tank
 hen it comes to renewable energy, nothing can beat the sun. It has an
expected lifespan of another 5 billion years. Yet, the sun and its solar power remain underutilized in
many parts of India and most parts of the world. Too much electricity comes from sources that pollute
the earth with harmful byproducts. Every day, there are scientists working on increasing the amount of
power that solar panels trap from the sun and battery technology is also advancing by leaps and bounds
to creates sources of power that are green and require a one-time investment and some occasional
maintenance in the future as opposed to paying a company steadily month-on-month for the electricity
provided to you.

Milk cooling tanks

Milk from cows comes with a lot of bacteria in it and though some of it is good bacteria, a lot of it can
be very harmful to the human body and might contain environmental pathogens that are transferred
from cow feed to the milk. In order to ensure that any harmful bacterium is eliminated from milk, it is
put through a process called pasteurization. Pasteurization is the process by which liquids are heated to
kill most of the bacteria that causes them to spoil. The goal is not to kill all the micro-organisms present
in the liquids as they are still micro-organisms that are good for you. Milk needs to be pasteurized to
keep it from spoiling. After milk has been heated, it needs to be cooled down to begin the process of
preserving the milk for use later on. Once the milk is cooled down to the right temperature, it can be
suitably stored in other containers to be transported where it is required. To get the milk cooler, dairy
farmers us a milk cooling tank to get down to the right temperature. Some farmers won’t use a milk
cooling tank and instead rely on their own milk cooling system.

Milk sales Statement

The Milk sales mainly depend on the Milk production. The following are the
sales of report for the Milk sales for three years.
 SALE OF MILK
Year Sales (LPD) Increase/decrease
2008-2009 585567 -
2009-2010 660034 +74467
2010-2011 688063 +28029

The above table shows that Milk sales increased rapidly between the different
years. The increase of turnover Per Day of Milk in 74467 Liters in 2009-2010.
When compared to that of during 2008 – 2009. But the same has decreased by
28029 Liters during 2010 – 2011 the administration has to analysis the reasons for the
reduction of turnover, ass the adversely affects the profitability and the efficiency.
Stringent efforts are required to improve the turnover and to ensure a steady
progress in their performance. This leads to get more profit of the sales department of
Hatsun.

MILK SELLING PRICE:

Government of Tamilnadu has also revised the selling price of Toned /

Standardised / Full Cream Milk in sachets and in AVM units the details of it are
depicts in the following table:
 New price chart (With Effect From 19-11-2011)

HATSUN MILK: TARIFF STRUCTURE (in Rs)

Variety Fat SNF * Monthly Card ** Maximum Retail Price

(%) (%)
Existing rate Revised Existing rate Revised
rate rate

Toned Milk 3 8.5 17.75 24.00 20.50 27.00

1 Liter

12.00
Tone Milk 3 8.5 8.90 10.25 13.50
500 ml

14.50
Standardized 4.5 8.5 11.00 13.00 15.50
Milk 500 ml

14.50
Standardized Milk 50 4.5 8.5 10.75 10.75 15.50
0 ml
SAFETY MEASURES
MASKS & HELMAT:

Mask-helmet-combinations offer the advantage that your full face mask can be put on and
taken off without removing your helmet.

COATS:
 Always wear lab coats when working with hazardous materials. The Work King Safety 5-in-1
jacket is highly versatile and employs a unique design that adapts to the weather, your work and your
preferences.

GLOVES:

Nitrile gloves protect against most chemicals and infectious agents.Rubber gloves protect
against mild corrosive material.

FIRE SAFETY:
 Approximately one-half of home fire deaths occur in homes without smoke alarms. Most
residential fires occur during the winter months. Alcohol use contributes to an estimated 40%
of residential fires.

HAND SANITIZERS

Hand hygiene is an easy, affordable, and effective way to prevent the spread of germs and keep
employees healthy.Promoting clean hands within your workforce—whether your employees
work in a classroom, in a retail store, in an office, at home, or any other setting—can improve the
health of your employees, customers, workplace, and even your community.
Germs can spread quickly. Hand hygiene is one of the best ways to prevent employees from
getting sick and spreading germs to others in the workplace. Sick employees are less productive
even when they come to work, and they can spread their illness to others. Promoting clean hands
in the workplace can also result in employees using fewer sick days.

Employees who make hand hygiene part of their routine also prevent spreading illness to their
families at home and set an example for their loved ones to follow. Employees with healthy
family members spend less time away from work taking care of their sick loved ones.
CHAPTER 4

SWOT ANALYSIS
STRENGTH
Improved transportation facilities for movement of milk and milk products.Increased availability
of indigenously manufactured equipment.Large number of dairy plants in the country.Vast pool
of highly trained and qualified manpower available to the industry.

WEAKNESS
 Lack of appropriate technologies for tropical climate conditions.
 Erratic power supply.
 Lack of awareness for clean milk production.
 Underdeveloped raw milk collection systems in certain parts of the country.
 Seasonal fluctuations in milk production pattern.

OPPORTUNITIES
 Dairy entrepreneurs can effectively contribute to the society in the areas mentioned
below:
 Ration Balancing Advisory Services:
 Field Artificial Insemination Services:
 Important human food:
 Milk, a nearly perfect food:
 Milk as a protective and balanced food:

THREATS
 Increasing chemical contaminants and residual antibiotics in milk.
 Poor microbiological quality of milk.
 Export of quality feed ingredients particularly cakes under the liberalization policy.
 Deficiency of molasses, a rich source of energy and binding agent in feed industry and
constituent of urea molasses mineral lick.
CHAPTER 5

5.1 LEARNING OUTCOMES:

Training programmes can be organized based on interpersonal

development.

Opportunities for overall development must be provided in different

areas, such as technology, team work, personality etc..

Counseling programmes can be arranged to make the employees

emotional independent.

The organization can organize programmes like meditation, yoga and

other recreation programmes to their employees at different levels to

reduce their job stress.

Considered difficult adverse are demanding job situations as

inevitable part of the job to overcome the hardships.

Personality development programmes must be given to the employees

to attain uniqueness.

The organization can organize training programmes to their

employees about the recent trends in industrial sector.

Don’t be rigid in the ways of functioning attitudes and decisions.

Employees must be motivated through monitory benefits as well as

other welfare services.

The industrial social worker must be appointed to look on the labour

problems.

The working conditions of the employees must be improved to

enhance the turnover of the industry.

Workers participation must be encouraged having an overall

conducive working milieu.

Trade unions must be strengthening based on the needs of the

employees and numerous trade unions.

Grievance handling procedure must be properly adopted and rendered

to the employees.
5.2 CONCLUSION:
It is evident that half of the respondent perceives a moderate level of solution oriented

strategies. So it is recommended that the strategies like collaboration and compromise should be

enhanced through more opens of discussion regarding the appraising topics. The problems

should be discussed by allowing all the members to collaborate and to reach a solution that is

acceptable. The members should be ready to reach a compromise by giving others a equal

chance. Suggestions from the relevant departments and individuals should be allowed to get a

clear view of the actual problem. So that, a good solution could be made.

The members should not follow the avoidance strategy because it causes more problems

due to lack in communication of the actual problem. So at the time of decision-making it makes

its more difficult to reach a better solution, also it causes ego problems among the employees.

Hence, the employees should not follow this avoidance strategy is followed mostly it should be

avoided.

There is a need to develop a competitive environment among the employees to have a

control over the appraising topics by making them to work towards efficient and effective

achievements. So that all the employees exactly know the organization’s goal and to control

themselves from creating problems.

By discussing with the employees it is found that most of them perceive that the

management is not performing upto the task. So, proper planning should be done for the

betterment of the employees.

BIBLIOGRAPHY:

 Aswathappa.K, 1999, Organisational Behaviour, Himalaya PublishingHouse, Bombay.

 Fisher.K and Rayner.S, 1995, Tips for Teams, TATA McGraw Hill Book company,

New Delhi.

 Ghosh.P.K, 2000, Strategic Planning and Management, Sulthan Chand and sons, New

Delhi.

 Kothari.C.R, 2003, Research Methodology, Wishwa Prakashan Publishers, New Delhi.

 Luthans Fred, 2002, Organisational Behaviour, TATA McGraw Hill publichers Ltd,

New Delhi.

 Mamoria.C.B, 1997, Personnel Management, Himalaya Publishing Ltd, Bombay.

 Ramaswami.N, 1997, Organisational Behaviour, Chennai.

Journals
 Roy Johnson [2002] journal of
successful Manager’s Handbook.

Internet
 www.google.com
 www.gordontraining.com
 www.education_world.com
 www.workteams.unt.com
 www.Hatsun.org