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PROPOSED BY: ARJUN SAINI 48 SAHIL KATHURIA 27 ANISH SHETTY 54

PRESENTED BY: PROF. APARNA RAO

S.No

CONTENTS

1. 2. 3. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Executive Summary Acknowledgements The Product The Making of Jam Market Segment Market Targeting Product Positioning Competition Price Place [Distribution] Promotion Methodology & Data Sourcing Financial Analysis Analysis, Conclusions and Recommendation

Executive summary
Our project required us to work on Natural Products from Himachal Pradesh. Amongst the new products, we chose Jams which was conceived as a new brand to be launched in the Indian market. Indian food processing industry has undergone a total metamorphosis in last 5-6 years. India is amongst the worlds major producer of food, producing over 600 million tons of food products every year. India ranks first in the world in production of cereals, livestock population and milk. It is the second largest fruit and vegetable producer and is among the top five producers of Rice, Wheat, Groundnuts, Tea, Coffee, Tobacco, Spices, Sugar, and Oilseeds. And so far, Indias share in international food trade is a minuscule 1.5%. Value addition to foods by processing is a mere 8% of total production. Many world players and MNCs have entered Indian market and the industry has undergone a total transformation in terms of quality, design and presentation. Indian companies are consequently finding it intricate to cope up with the pressure applied by foreign companies in terms of variety and quality. Hence, need of the hour is to present something novel which can attract the attention of customers. PING PONG FOOD COMPANY has come up with the idea of introducing 100% preservative free jam by the brand name ORCHID. Consumer survey was conducted to assess the feasibility of 100% preservative free jams. About 92% of respondents felt that they will definitely prefer natural jams. Now the target segment that company will contemplate will be upper middle and elite class. Target areas will be affluent sections of Delhi and adjoining areas of Delhi i.e. principles of NICHE MARKETING will be followed. Now the constraint facing the company is financial in nature. This will be tackled by selective distribution and limited promotion. Having established itself as leader in the target segment on the basis of quality and efficient distribution, company hopes to widen its area of distribution and hopes to establish itself as the market leader in imminent years as stated in the mission statement. 3

Acknowledgements

We would like to convey our sincere thanks and acknowledge the involvement of our faculty towards putting together this project.

We would to express our sincere gratitude to Prof.Aparna Rao for her guidance and immense support.

We would also like to thank Chetanas Institute of Management & Research for giving us the opportunity to work on such a detailed business plan. We would also like to thank Ms. Aditi who gave us all the information regarding the distribution process.

Last but not the least, we would like to thank all our dear friends for their unconditional moral support & help.

Analysis of market research


We had conducted a market research to find two things:

1. To identify with the consumer buying behavior of jams i.e. from where, why, how, when they buy jams, the flavors, packing etc. 2. Secondly we wanted to know the opinion of people about the 100% preservative free jams. Sample size: 1200

Age Group Between 04 - 20 Between 20 - 30 Between 30 - 40 40 and Above Extent Delhi and neighboring regions Gender- Male 650, Female - 550 Following are the findings of the market research:

Preference for Jams 900 people have jams. 300 dont have jams. Preference for 100% Preservative Free Jams: 80%

Preference of flavor: Mix fruit, Strawberry, Apricot, Gooseberry, Grapes, Kiwi and Chocolate.

Packaging 100 gms 200 people 200 gms 400 people 500 gms 600 people

Importance of Various parameters

(Ratings 1 - Most important, 6 - least Important) Taste -- 1 Flavor -- 2 Ingredients and availability 3 Packaging -- 4
Price 5 Advertising 6

PRODUCT
PURPOSE OF THE PRODUCT
To fulfill the need of people who love to have 100% natural preservative free jams, and who had to run to far places in order to get it, can now enjoy it through our Ping pong jams. SBU - Jams is our Strategic Business Unit

SKU -We have 10 Stock Keeping Units i.e. 5 flavors in two packing 250 gms & 500 gms

FLAVORS
1. ORANGE MARMALADE

Orange marmalade is made with a special kind of orange, traditionally known as "Seville

Oranges": They are available in the market in February each year and are accessible only for a couple of weeks. They are very different from dessert orange varieties.

Ingredients:
1 dozen oranges Four lemons Three pints of cold water One pound of sugar

Method:

Take a dozen oranges and four lemons; cut each fruit in quarters and slice the quarters through pulp and rind as thin as possible, discarding all seeds. Weigh the prepared fruit, and to each pound add three pints of cold water. Set aside for twenty-four hours. Let boil gently until the rind is perfectly tender, then set-aside until the next day.

Weight the material and to each pound add one pound of sugar. Let cook until it thickens slightly on a cold dish. The mixture will thicken still more on cooling and care must be taken not to cook it too much. Stir occasionally, while cooking, to avoid burning. Store it as jelly. With a small, hard-wood board upon which to rest the fruit, and a thin, sharp knife, the slicing is quickly done. Use all the water designated.

2.FRESH STRAWBERRY

This is an incredibly popular preserve, especially good on scones. They appear on the market in April and May each year and this is the best time to purchase it and keep it in a deep freezer for further use.

Ingredients
Strawberries - 1.5 kg (3 lb.) Sugar - 1.4 kg (3 lb.)

Method
Makes 2.3 kg (5 lb.)

Lightly crush the strawberries, put them in a pan with the sugar, warm and stir continuously until all the sugar is dissolved, then boil rapidly until the setting point is reached. Remove the scum as soon as possible, but leave the jam in the pan to cool for about 10 minutes, until a skin just begins to form on the surface, then stir the jam gently and pour it into warm jars. Cover as usual.

3.GOOSEBERRY JAM

Late June is the time to look for the hard green gooseberries this recipe calls for. The jam can also be made later in the season, with riper, sweeter fruit. It will then have a light set and an attractive pale pink color.

Ingredients
Gooseberries -2.7kg (6lb), slight under ripe, topped and tailed Water - 1.1 litres (2 pints) Sugar - 2.7 kg (6 lb.) Butter - 15g ( oz)

Method
Makes 4.5 kg (10 lb.)

Put the gooseberries into a preserving pan with the water and simmer gently for about 30 minutes until really soft and reduced. Pulp it with a wooden spoon or potato masher. Remove from the heat, add the sugar to the fruit pulp and stir until dissolved, then add the butter. Bring to the boil and boil rapidly, stirring frequently, for about 10 minutes. Test for a set and, when thhee setting point is reeached, take the pan off the heat and skim the surface with a slotted spoon. Pot and cover the jam. 4.FRESH APRICOT JAM

Ingredients
Apricots - 675g (1 lb.), halved and stoned Water - 300 ml ( pint) Butter - 15g ( oz) Sugar - 900g (2 lb.), warmed

Method
Makes 1.5 kg (3 lb.)

Put the apricots and water in a saucepan and simmer for 10 minutes. Stir in the butter and warmed sugar until dissolved, then boil for about 20 minutes to setting point. Stir well and pour into warmed jars.

5. MIXED FRUIT JAM (Strawberry, Apple,, Gooseberry)

Ingredients
Strawberries - 1.5 kg (3 lb.) Gooseberries - 2.7 kg (6 lb.), slightly under-ripe, topped and tailed Water - 1.1 litres (2 pints) Sugar - 2.7 kg (6 lb.) Butter - 15g ( oz) Apples 1.5 kgs

Method

Lightly crush the strawberries, put them in a pan with the sugar, warm and stir continuously until all the sugar is dissolved, and then boil rapidly until the setting point is reached. Mash the apples and add to this paste. Put the gooseberries into a preserving pan with the water and simmer gently for about 30 minutes until really soft and reduced. Pulp with a wooden spoon or potato masher, remove from the heat, add the sugar to the fruit pulp and stir until dissolved, then add the butter. Bring to the boil and boil rapidly, stirring frequently, for about 10 minutes. Test for a set and, when the setting point is reached, take the pan off the heat and skim the surface with a slotted spoon. Pot and cover the jam.

MINIMUM EQUIPMENTS AND MACHINERY FOR UNIT OPERATIONS

1. Washing of raw materials:


a) Rectangular tanks with false bottom of not less than 20 gallons capacity.

2. Washing of bottles:
a) Tanks having not less than 40 gallons capacity. b) Bottle washing machine, brushes, racks, trolleys c) Buckets

3. Processing:
a) Furnace/ gas stoves b) Vessels/ steam jacket kettle. c) Ladle d) Thermometer, hydrometer, Refractometer.

Refractometer is made for specific ranges of solids. The percent sugar is read directly on the Refractometer scale and is usually referred to as " degrees brix ". Sixty six percent sugar is (660 brix). The accuracy of the reading is temperature dependent, so the Refractometer and the sample should be at room temperature.

4. Fermentation:
a) Barrels b) Carboys c) Earthen jars

5. Filling and sealing:


a) Mugs / funnels b) Crown cork machines c) Weighing balance

6. Exhausting, processing for cans:


a) Tanks with crates b) Double steamer / semi- automatic can sealer c) Cooling tanks with crates/cranes. d) Pressure cookers/ sterilizing equipments e) Incubator / pressure can tester f) Pasteurizer

SAFETY AND SPOILAGE


Since jams are packed at high temperatures, they are not likely to harbor harmful food borne illness organisms. Some mold spoilage may develop if the cap applied is not heated to a temperature adequate to destroy mold spores. It should be stored in a dry area, away from heat. It needs to be refrigerated once it is opened. For best results, the content should be transferred into airtight glass jars and refrigerated after opening. It is best for usage 6 months after the date of manufacturing in its original seal pack, provided the storage instructions are adhered to.

HYGIENE the highest priority


Raw Material level
Thorough cleaning and inspecting is done before any raw material is passed on to production. Inspection for microbial contamination, pesticides and fertilizer residues is done in a sophisticated lab of international standards.

In process hygiene
Periodic, standard-cleansing procedures for boiler, ducts and vessels are done under expert supervision. Personal hygiene of the workers is ensured by antiseptic dips at entry and exit. Work clothes are cleaned and sterilized in a state of the art facility. Head wear and mouth piece prevent Contamination by hair or microbes during working hours.

Finished product hygiene


The bottles for packing finished products are cleansed and sterilized by an advanced technique. Caps also pass through a similar process. All products confirm are accepted by FPO (Indian Food Product Order) standards and are also open to "Third Party Inspection/ Testing" by an international agency of repute.

PRODUCTION

Rajgarh often referred to as the peach bowl of Asia, abounds in excellent stone-fruit (apricot, plums, peaches) as well as apples, pears, strawberries, guavas, kiwis, lemons (highly aromatic gulgul) and wild gooseberries. The fruit used is the very best and the freshest. Whenever possible, jams are made from originally grown, sometimes even homegrown fruit. Handpicked and carried up to the factory door by the local farmers. It is carefully hand sorted and meticulously hand-cut. In most cases, the jams can only be made once a year when the fruit comes fresh off the trees.

MARKET TARGETING
The market targeting will be done by SingleSegment Concentration:

The main segment we are concentrating on is the Households Target market for Ping pong Jams

HOUSEHOLDS 1. Home Use: For the entire family 2. Health Purpose: People are say 100% no to products with artificial flavors and colors & want to enjoy the pure and fresh fruits in the form of jams

PRODUCT POSITIONING
We will position our product on 2 main basis:

PERCEPTUAL MAPS

1. Personal perception

Foreign brands Price Ping pong Kissan

Quality

2. Preservative Used
Foreign brands

Price

Ping pong Kissan

0 Preservatives 100%

PRICE
PRICING STRATEGY
We are following a Markup pricing strategy

Here unit cost for selling Jams, for example a strawberry 500 gm Jam

Raw material = Rs. 10.5, Packaging and bottling = Rs. 7 Margin and tax = 19.2, Transportation and other variable cost = Rs 3.72 Total Unit Variable Cost = Rs. 40.42

Fixed Cost = Rs. 3,81,850 Number of Unit to be Sold = 38000 Fixed cost / Number of units to be sold = 397210/46300 = Rs. 8.58

Unit Cost = Rs. 49 Markup 63% = Rs. 30.87

Mark up Price = 49 + 30.87 = Rs. 79.87 or Rs. 80

MARKET SEGMENT
We have segmented the market based on: The Survey conducted & Price The four variables for segmentation that were taken are: Demographic, Socio Economic, Psychographic, and Geographic.

1. Demographic:
i) Education: All educated people who understand the concept of natural products. ii) Social Class: Our jams will be catered to people of Upper Middle Class & the Elite class. iii) Age: No Bar

2. Geographic:
Regarding our new product introducing Jam in the market we will target elite areas such as taking south, North & Central Delhi.

3. Socio Economic:
It will include higher income group with monthly income greater than Rs 30,000.

4. Psychographic:
This will include all the health conscious people who very well understand the meaning and advantages of Preservative Free Jams."

SWOT ANALYSIS

STRENGTHS

WEAKNESSES

100% Preservative Free Exotic flavors Premium Quality

Budget Constraint Limited Coverage

Niche segment Increasing Health Awareness

High Price Competition Low Awareness Customer resistance to new products Unorganized segment

OPPURTUNITIES

THREATS

COMPETITION

Our main competitors in the market are Kissan the jam leader & the other foreign brands

POSITIONING

PING PONGS Market Leader: Dominant position i.e. one of the only firm providing 100% preservative jams

KISSAN Market Leader Large market share, has a strong hold in the preservative jams category

FOREIGN BRANDS Doubtful positioning The foreign brands are mainly positioned as Low fat(sugar) content jams. Laid-back Competitor The foreign brands do not react quickly or strongly to rivals move.

STRATEGY

PRODUCT DIFFERENTIATI ON BRANDING

USP

TIGER COMPETITOR: SELECTIVE The firm reacts swiftly COMPETITOR: The and strongly to any firm reacts to only Certai assault. n type of attacks. It might respond to price cuts but not to advertising expenditure. The product will be Brand name, low differentiated on the price basis of premium quality, no preservatives Self made brand Comes with the companys name i.e. HLL 100% Preservative Free, Good Quality at a Premium Quality with a low price. high price

High price Low sugar content Attractive l packaging Self made brand

Attractive Packaging

PROMOTION

TARGET AUDIENCE
Since Ping pong Jams is a premium quality product, priced little high than other jams, it will be targeted to mainly Elite class & the upper middle class, especially those who perceive the meaning of Preservative free concept.

COMMUNICATION OBJECTIVES

Awareness: The first objective would be to make the target market aware of the
growing need to switch to preservative free foods.

Conviction: It would involve to build conviction amongst the target audience &
convince them that our product is pure and of best quality .

COMMUNICATIONCHANNELS

PersonalChannel:
Our personal channel to communicate our objectives will start one week after the launch of the product in the market.

Under personal channels we will use:


Advocate Channel: It consists of company salespeople contacting buyers in the target market. Through schools, food fairs, haats, stalls at elite departmental stores

Non Personal Channel:


To promote our product we will use the following non-personal channels: Articles in Newspapers Magazines : Columns on Health & Beauty section in Some health magazines will be sponsored by our Company Web: A web page. We have tied up with indiatimes.com, & it has accepted to give us a space on their website for a week for a nominal fee of Rs 1000

TOOLS OF COMMUNICATION
SALES PROMOTION Schools are the place where we can focus school students. We will distribute
free Ping pong jams sachets along with our product literature, which will talk about the concept of Preservative Free Jam , why is good for health as compared to ones existing in the market, the exotic flavours available , and how are they prepared. We would initially cater to Five elite schools in the National Capital Region i.e.

1. 2. 3. 4. 5.

G. D Goenka School British School Sri Ram School Vasant Valley School Heritage Schoo

Around 1000 free sachets along with the brochures will be distributed.
Point of purchase Displays and demonstrations:

Under this promotion scheme, we would put special Stalls at the following places in order to attract the target segment

1. BIG DEPARTMENTAL STORES:


We have identified 3-4 big departmental/shopping stores at various places in Delhi. We have spoken to these departmental stores & they are ready to allow us to install stalls in front of their stores. In these big departmental stores, generally people of upper middle class & elite class, comes to do shopping. And that is our target segment, we will make them taste our jams & at the same time, make them fill a small feedback form, which will be a very important tool for us to gauge the attitude of our target market towards our offering. a) Diwali Mela at Blind School: Every year there is a Diwali Mela organized at Blind School in Nizamuudin & there too people of our target segment come & buy products through various schools b) Delhi Haa: Delhi Haat is another place to market the right product to the right people. There are lots of people who visit it in order to buy something distinct & our jams is just the right thing to catch their attention
c) Crafts Mela at Modern School, Barah

Khamba Road: Crafts mela is another area, where we


can find our potential customers

d) Clubss:

Clubs like Panscheel Club, Vasant Valley Club every year organize

different fairs at Diwali, Christmas, at that time we will offer jams in assorted gift packs. During festive seasons, people usually try to find out some new thing to offer, & our jams will just be something unique to offer.

2. PAMPHLETS & BROCHURES: After identifying the place with

the maximum percentage of our target population, We will tie up with the newspaper vendors & local newsletter, to include the pamphlets & brochures to be included in the newspapers that they would distribute to the people. This promotion strategy will be carried out on the day of launching the product & subsequently on every Sunday for 2 months. These pamphlets will talk about our jams, their specialty, flavors, and the nearby shops where they are available.

3.CROSS PROMOTION: Our Company has tied up with Harvest Gold

Bread Company. During the first month of the launch of our jams, we will be offering free 10gms jam bottles with each full loaf of bread, only at few selected places in Delhi i.e. where the density of our target population market is the maximum. However this offer will come with the condition Offer valid till stocks last ." We will be selling 20,000 sachets at our cost for the first two months.

Trade shows:In addition to this we will be setting our Jams stall at Annual
India International Tradefair held at Pragati Maidan

PACKAGING AND LABELLING

Packaging gives life to the product. Packaging includes activities of designing and producing the container and wrappers for the product. It has become an important marketing tool. Well-designed packages can create convenience and promotional values. All the existing physical products and the products to be launched in the market have to be packed and labeled in an attractive manner in order to seek customer attention. Packaging is considered as one of the important elements of product strategies. Developing n effective packaging for a product requires several decisions. The first task to establish packaging concept is to define what the package should basically be for the product. Then decisions are also to be made on additional elements like size material brand market etc. Keeping the above points in view the labels which are to be put on our jam bottles will give a brief description of our product which will include the ingredients, price, weight, manufacturing date, name of the company and flavor. The lid of each bottle will have an FPO mark and batch number.

The jam will be packaged in two different sizes of bottles, which are of 250 gms and
500 gms. The cartons will have a packaging capacity of 12 bottles of 500 gms and 18 bottles of 250 gms.

For the purpose of packaging we will have to incur cost of Rs. 6.5/ bottle of 500 gms and Rs. 5.50 per bottle of 250 gms. The cost of cartoon will be aprox. Rs. 5/ which will include cost of the cardboard box, the material with which the box has to be covered, and the seal of the company which is to be put on each cartoon.

Self Service: An increasing number of products are sold on self services basis i.e., the
purchases are made on impulse where the effective package operates 5 second commercial therefore package must perform many of the sales task like attract attention describe the product features create consumer confidence and make favorable overall impression.

Consumer Affluence: Rising consumer affluence means consumer is willing to pay little
more for the convenience appearance dependability and prestige a better package.

Company and Brand Image: Packaging should be done in such a manner it


contributes to instant recognition of the company and brand.

PLACE
DISTRIBUTION
Distribution includes delivery of goods from the manufacturer to the retailer. For this purpose it becomes very essential to have distributors in between them so that communication becomes easier. Distribution plan focuses on the set of decisions relating to the processes, which are concerned with the flow of suppliers, components, products, and services between sources of producer, intermediaries, and the end user.

Manufacturer

Distributor

Retailer

The manufacturing for our jams would be done in Himachal Pradesh, at Rajgarh. Other things like processing, packaging and labeling shall also be done at that place. The bottling of jams will be done at Rajgarh itself for which bottles will be sent to Rajgarh from Delhi .The sealing of the jams bottles would be of the shrink pack. Then these bottles will be brought to Delhi and supply to the distributor through CNF (CLEARING AND FORWARDING) Manufacturer

CNF

Distributor Distributor Distributor

Retailers Retailers Retailers

Every distributor we supply our jams has their own warehouse and would supply to their retailers as and when required. The CNF person would
be appointed on behalf of the Company itself, who would take care of the goods received from Rajgarh and will store it in the warehouse of the Company at Rajori Garden. The total production will be made of 38000 bottles

500 gm 250 gm

27,000 bottles 19300 bottles

The list of Distributors and outlets covered by them is mentioned below. The
taxes and margin given to the Distributors and the Retailers is also mentioned. The places covered are: South Delhi West Delhi
North Delhi DLF (Haryana) Noida (U.P)

The Sales tax for Delhi is 8%. The Sales tax for DLF IS 12% The Sales tax for Noida is 8%

CNF person will get Rs. 3000/- per month One Helper with the CNF will get Rs. 1800/- per month The cost of Transportation of L and T Bottles from Hindustan Glass company , Chandigarh - Rs. 2000/- for 300 cartons . The cost of transportation of Jams from Rajgarh to Delhi- Rs. 2000/- per month for 200 cartons The cost of auto fare would be Rs.1000 Rs. 1200/- per cycle That is the cost of auto fare per month on an average would be Rs. 2400/- per month

Distributor will get a margin of 6% Retailer will get the margin of 10%

FINANCIAL ANALYSIS
REVENUE SHEET
Products Quantity (units) 10000 Selling Price (Rs.) 80 Sales ( Rs.)

Strawberry 500 gms. Strawberry 250 gms.

800000

7000

45

315000

Mix Fruit 500 gms.

10000

80

800000

Mix Fruit 250 gms Apricot Apricot 500 gms. 250 gms.

7000 3000 2000 2000

45 76 44 82

315000 228000 88000 164000

Orange Marmalade 500 gms. Orange Marmalade 250 gms. Raspberry 500 gms.

1300

46

59800

2000

76

152000

Raspberry 250 gms.

2000

44

88000

Total

46300

3009800

COST SHEET
Cost

Manufacturing Cost

Details Raw Materials, Bottles, Packaging

Amount (RS) 752450

Labor Cost Cost)

( Variable

( number of days * Number of workers * Cost per worker

450000

(300*10*50) Electricity, Water Expenses Transportation cost Chandigarh Rajgarh = 12*2000 = 24000 Rajgarh- Delhi = 12*5000 = 60000 Within Delhi Auto = 30000 Salary 2 persons = 96000 and 74000 Rs. Per Annum Margins to the Distributors @ 6% 170000 50000 114000

Distribution Cost

180588

Margins to the Retailers @10%

300980

CNF and helper Rent- storage Advertising and promotion Cost 3000/ - per month Sachets 5000 * 3= 15000 Pamphlets 5000*3= 15000

57600 36000 30000

Fair

Dilli Haat, Pragati Maidan

40000

Magazine Web site Legal

Health magazine 4000/- per month FPO license Other licensing Accountant Sales tax person

50000 8000 250 1000 5000 5000 196960 25000

Tax Miscellaneous expenses

Sales tax on Jams sold Travelling , stationary, postage etc.

Total

2472828

Profitability
1.Total Revenues 2.Total Costs Profits/( losses) : 1 2 Rs. 3009800 Rs.2472828 Rs. 536972

Investment
1,00,000 Land lease @ 50000/ per year Building Setup and various tables, utensils etc.ment for two years Freezer Lug machine Food warmer Cash working capital Total 4,00,000 35000 4000 4000 2,00,000 Rs. 7,43,000

BREAK EVEN ANALYSIS


The Break Even Analysis is calculated for the purpose of calculating when the Investment is recovered? Here the Investment is = Rs. 743,000 for five year and we assume that it is ment for two years. So every year amount will be 371500 Other Fixed cost ( Electricity , Salaries , Rent , Advertising promotions legal costs , miscellaneous costs ) = Rs. 397210 Variable costs ( Raw material cost , Packaging , bottling , transportation, margins to the distributors and retailers, tax ) = Rs. 2075618 Total Fixed cost = Rs. 768710 Total Revenues = Rs. 3009800 Total Variable Cost = Rs. 2075618 Contribution = Total Revenues Total Variable cost = Rs. 934182 P/V ratio = Contribution/ Revenue = 934182/ 3009800 = 0.3103 Break Even ( in Rs. ) = Total Fixed Cost/ P/V ratio = 768710/0.3103 = Rs. 2477312 For future cash flow I year II year 3,010 4,214 2,076 2,950 934 1,264 397 600 537 664 696 904 500 850 III year 5,478 3,670 1,808 700 1,108 1,388 1,330 IV year V year 6,847 8,559 4,451 5,349 2,397 3,210 800 950 1,597 2,260 1,917 2,640 1,850 2,600

sales veriable cost Contribution fixed cost Profit cash inflow cash out flow

Break even pont on operating activities I year 31% 1280 57%


Jun07 Jul-07 301 207.6 93.4 186.8 397 210.2 Aug07 301 207.6 93.4 280.2 397 116.8

pv ratio break even point Margin of safety

II year 30% 2000 53%


Sep07 301 207.6 93.4 373.6 397 -23.4 Oct07 301 207.6 93.4 467 397 70

IIIyear 33% 2121 61%


Nov07 301 207.6 93.4 560.4 397 163.4 Dec07 301 207.6 93.4 653.8 397 256.8

IV year V year 35% 38% 2286 2533 67% 70%


Jan08 301 207.6 93.4 747.2 397 350.2 Feb08 301 Mar08 301

Sales Variable cost Contribution


Cumulative Contribution

301 207.6 93.4 93.4 397 303.6

207.6 207.6 93.4 93.4 840.6 397 443.6 934 397 537

fixed cost
profit/loss

We hope that above venture will provide enough income and growth so we collectively make a brand which give smile on every face in the morning .

APPENDIX
QUALITY
Requirements for setting up a Fruit Preservation Factory in conformity with the Fruit Products order, 1955. 1. Application on Form 'A' (Specimen enclosed). 2. Plan of the factory showing the dimensions in meters/sq, meters and operation-wise area allocation. 3. List of machinery and equipment showing the capacity, horsepower used, number and source of supply of each machine. 4. Proof of possession of premises. 5. N.O.C. from the local governing authority 6. Water analysis report chemical and bacteriological from Public Health Laboratory. No person shall carry on the business of manufacture of fruit products except under and in accordance with the terms of an effective license granted to him under this order. Category area requirement, annual production limit and license few for one terms or part thereof (Ref. Clause 5 (2) and part I (B) of the Second Schedule of Fruit products order, 1955).

Category

Minimum area required for manufacturin g premises 60

Minimum area required for storage's and office purpose 60

Licence fees for one terms of part thereof

Annual production permissible per calendar year

Cottage scale

Rs. 250/-

Above

10 M.T.

but fees then 50 MT Note: 1. Area occupied by machinery shall not be more than 50% of the manufacturing area. 2. The minimum height of the factory premises under cottage scale categories is 20 feet and for small scale and large scale categories 14 feet. Every manufacturer shall manufacture fruit products in conformity with the sanitary requirements and appropriate standards of quality and composition specified in the second schedule of this order. Part 1 (a) Sanitary requirements of a factory of fruit products the premises shall be adequately lighted, ventilated and cleaned by white washing/colour washing or oil painting. The equipments and the factory shall not be used for manufacture of repugnant products like fish, meat, eggs etc. However, permission may be granted as a special case if arrangements are made for disinfections of premises after changing from meat products to fruit products (One month idle gap will be required for change over).

The premises shall be located in a sanitary place with open surrounding, preferably in industrial area/estates. The premises shall not be used as or communicated directly with residence.

Adequate arrangements for cleaning equipment's, machinery, containers tables and raw materials shall be provided. Copper bias or iron equipment's, containers or vessels are net permitted, in the preparation, packing or a storage of fruit products, only aluminum, stainless steel, glass or tin equipment are allowed. The water used shall be potable and shall be got examined chemically and bacteriologically by a public Health Laboratory (if no municipal water is available at the premises). The water sample should be drawn for such examination by the public Health Authority of the Area where the premises is located or should be drawn in the presence of the above authority. Free following tap water of 1 kilolitre per day shall be made available. Adequate drainage system and provisions for disposal of refuse shall be made. Wherever cooking is done on open fire, proper outlets for so stroke/steam etc. like chimney, exhaust fan etc. shall be provided. The worker engaged in the factory shall be healthy and shall be medically examined, inculcated and vaccinated whenever required. The workers shall be provided with aprons, head - wears gloves etc. and shall be personally nest and tidy.

Qualifications of Technical Staff Production shall be supervised by a person possessing one of the following, qualifications:Small scale 1. B.Sc. with Chemistry/Agriculture as one of it subject. 2. Diploma or certificate n fruit preservation or a course of atleast 3 months duration from a recognized institution.

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