INDUSTRIAL VISIT REPORT

On

“PARLE PRIVATE LIMITED. BHADURGARH”

Towards partial fulfillment of
MASTER OF BUSINESS ADMINISTRATION

J.S.S ACADEMY OF TECHNICAL EDUCATION

Submitted by:-
Faisal Khan Aship Ali
Aniee Yash
Rehan Yashwant
Poornima Shreya
Monika Ishita
 J.S.S ACADEMY OF TECHNICAL EDUCATION

Visit date:- 22 Feb 2019

Departure :- J.S.S ACADEMY OF TECHNICAL EDUCATION NOIDA Sec-62

Place
Time :- 9:00 A.M

Visit Place:- PARLE PRIVATE LIMITED,(BAHADURGARH).

Time :-12:00 PM
 PREFACE

As a part of our course curriculum I had to go under Industrial Visit and prepare a
report on any topic to get the right exposure to the practical aspects of research
methodology.

I want to express my gratitude for the experience and practical knowledge that I
earned during the field study Parle Private Ltd.(Bahadurgarh) . In this report I had
presented my great experience in the form of words. In making the project report
theoretical knowledge was needed more than the practical which was given to us
by my professors in my institutes. In the market the experience relating to the
practical knowledge was very good which realized me about the real conditions of
the marketing.
I hope that the findings and the suggestions will help the company, confidently to
formulate its strategy in comparison to its competitors. I have enjoyed my field
study at Parle.Pvt.Ltd. and have learnt lots of new things and actively participated
in so many promotional activities during the launch of a new store, which will be
helpful to me during my work in any organization. I am please to work in this
esteemed organization. I have tried my level best to make this report a reader
friendly & also did my level best to fulfill the objective of the field study.
 ACKNOWLEDGEMENT

No project report ever reflects the efforts of a single individual. The report owes its
existence to the constant support and guidance of a number of people. I am
gratefull to all of them.

I owe a never-ending debt of gratitude to Dr. Tapas Das Sir and Mr. Sadashiva Sir
(Faculty) for her expert guidance and support.

I would like to thank all the respondents for giving their valuable time and
providing useful insight into finer aspects of performance management
programme.

I am also grateful to all those who have either directly or indirectly

contributed towards the completion of the report, for their support and
encouragement.
 Declaration

I hereby declare that the project work entitled of “Parle Private Ltd.
(Bahadurgarh) .”

Submitted to the J.S.S ACADEMY OF TECHNICAL EDUCATION , is a

record of an original work done by me under the guidance of to Dr. Tapas
Das Sir and Mr. Sadashiva Sir . This field study is done at Parle Private
Ltd.(Bahadurgarh), and this project work is submitted towards the partial
fulfillment of Master of Business Administration.
PARLE PRIVATE LIMITED OF BAHADURGARH
 HISTORY

Parle Products company was founded in 1929 in British India. It was owned by the
Chauhan family of Vile Parle, Mumbai. Parle began manufacturing biscuits in
1939. In 1947, when India became independent, the company launched an ad
campaign, showcasing its Gluco biscuits as an Indian alternative to the British
biscuits. The Parle brand became well known in India following the success of
products such as the Parle-G biscuit.
The original Parle company was split into three separate companies, owned by the
different factions of the original Chauhan family.

Parle Products, led by Vijay, Sharad and Anup Chauhan (owner of the brands
Parle-G, Melody, Mango Bite, Poppins, Monaco and KrackJack)
Parle Agro, led by Prakash Chauhan and his daughters Schauna, Alisha and Nadia
(owner of the brands such as Frooti and Appy)

Parle Bisleri, led by Ramesh Chauhan

Parle Products has been India's largest manufacturer of biscuits and confectionery,
for almost 80 years. Makers of the world's largest selling biscuit, Parle-G, and a
host of other very popular brands, the Parle name symbolizes quality, nutrition and
great taste. With a reach spanning even the remotest villages of India , the
company has definitely come a very long way since its inception
Many of the Parle products - biscuits or confectioneries, are market leaders in their
category and have won acclaim at the Monde Selection, since 1971. With a 40%
share of the total biscuit market and a 15% share of the total confectionary market
in India , Parle has grown to become a multi-million dollar company

Over the years Parle has grown to become a multimillion-dollar company with
many of the products as market leaders in their category. Parle Products began
manufacturing biscuits, in addition to sweets and toffees. Having already
established a reputation for quality, the Parle brand name grew in strength with this
diversification. Parle Glucose and Parle Monaco were the first brands of biscuits to
be introduced, which later went onto become leading brand names itself for great
taste and quality.

Today, the great strength of Parle Products is the extremely widespread distribution
network. Even at the remotest places, you can buy Parle biscuits and sweets from
the local grocer. It has taken years to create this extensive network. Parle‘s sales
force started with one salesman in Bombay and some agents in few other cities.
Gradually, Parle Products expanded. Soon sweets and biscuits were being sent by
rail to Calcutta, Delhi, Karachi, Madras and other major cities. As production
increased, distribution was amplified. Full time salesmen were appointed in
different areas. Currently, Parle Products has over 33, 00,000 distribution outlets.
Hygiene is the precursor to every process at Parle. From husking the wheat and
melting the sugar to delivering the final products to supermarkets and store shelves
nationwide, care is taken at every step to ensure the best product of long-lasting
freshness. Every batch of biscuits, confectioneries & snacks are thoroughly
checked by expert staff, using the most modern equipment. This ensures consistent
and perfect quality across the nation and abroad.
Concentrating on consumer tastes and preferences, the Parle brand has grown from
strength to strength ever since its inception. The factories at Bahadurgarh, Haryana
and Neemrana, Rajasthan are the largest biscuit and confectionery plants in the
country. The factory in Mumbai was the first to be set up, followed soon by the one
in Bangalore, Karnataka. Parle also has 10 manufacturing units for biscuits and 75
manufacturing units for confectioneries on contract.
All Parle products are manufactured under the most hygienic conditions. Great
care is exercised in the selection & quality control of raw materials, packaging
materials & rigid quality standards are ensured at every stage of the manufacturing
process. Every batch of biscuits & confectioneries are thoroughly checked by
expert staff, using the most modern equipment.
The Care is taken at every step to ensure the best product of long-lasting
freshness. Every batch of Biscuits, Confectionaries & Snacks are thoroughly
checked by expert staff using the most modern equipment. This ensures consistent
and perfect quality across the nation and abroad.
 ABOUT THE COMPANY

A long time ago, when the British ruled India, a small factory was set up by
Mohanlal Dayal Chauhan in the suburbs of Mumbai city, to manufacture sweets
and toffees. The year was 1929 and the market was dominated by famous
international brands that were imported freely. Despite the odds and unequal
competition, this company called Parle Products, survived and succeeded, by
adhering to high quality and improvising from time to time. A decade later, in
1939, Parle Products began manufacturing biscuits, in addition to sweets and
toffees. Having already established a reputation for quality, the Parle brand name
grew in strength with this diversification. Parle Glucose and Parle Monaco were
the first brands of biscuits to be introduced, which later went on to become leading
names for great taste and quality.

The original Parle company was split into three separate companies, owned by the
different factions of the original Chauhan family:
Parle Products, led by Vijay, Sharad and Anup Chauhan (owner of the brands
Parle-G, Melody, Mango Bite, Poppins, Monaco and KrackJack) Parle Agro, led
by Prakash Chauhan and his daughters Schauna, Alisha and Nadia (owner of the
brands such as Frooti and Appy)

All three companies continue to use the family trademark name "Parle". The
original Parle group was amicably segregated into three non-competing businesses.
But a dispute over the use of "Parle" brand arose, when Parle Agro diversified into
the confectionary business, thus becoming a competitor to Parle Products. In
February 2008, Parle Products sued Parle Agro for using the brand Parle for
competing confectionary products. Later, Parle Agro launched its confectionery
products under a new design which did not include the Parle brand name In 2009,
the Bombay High Court ruled that Parle Agro can sell its confectionery brands
under the brand name "Parle" or "Parle Confi" on condition that it clearly specifies
that its products belong to a separate company, which has no relationship with
Parle

 The factories at Bahadurgarh and Neemrana are the largest such

manufacturing facilites in India.
 The average area of manufacturing units is 13 acres
 Parle Products also has 14 manufacturing units for biscuits & 5
manufacturing units for confectioneries, on contract.
 All these factories are located at strategic locations, so as to ensure a
constant output & easy distribution.

Head Office :- Mumbai

Factory locationParle Products :- North Level Crossing Ville ParleEast
Mumbai 400057 Maharashtra, India
Type:-Private Limited.
Chairman:- Prakash Jayantilal Chauhan
CEO:- Schauna Chauhan
Director:- Alisha Chauhan & Nadia Chauhan

Employee Strength: 2501 – 5000

PRODUCT RANGE:- Parle –G, Krackjack, Hide& Seek, Monaco, Milk

Shakti, Kreams Gold, Nimkin etc..

MAJOR BRANDS:- Biscuits, Sweets, Juices, Kismi toffee, Melody,

Poppins, 2 in one éclair.

INDUSTRY SIZE :- Parle Products has been India's largest manufacturer of

biscuits and confectionery, for almost 80 years. Makers of the world's largest
selling biscuit, Parle-G, and a host of other very popular brands, the Parle
name symbolizes quality, nutrition and great taste. With a reach spanning
even the remotest villages of India , the company has definitely come a very
long way since its inception.
 VISION

“To be the part of lives of every Indian”

The main vision of Parle-G to Concentrate on consumer tastes and
preferences, the Parle brand has grown from strength to strength ever since
its inception. For fulfilling its vision they do every batch of biscuits and
confectioneries are thoroughly checked by expert staff, using the most
modern equipment hence ensuring the same perfect quality across the nation
and abroad.

MISSION
“To Nourish, Strengthen and Delight millions”
For over 65 years, Parle G has been a part of the lives of every Indian. From
the snow capped mountains in the north to the sultry towns in the south,
from frenetic cities to laid back villages, Parle G has nourished, strengthened
and delighted millions. Various people have various reasons to consume it,
some consume it for the value it offers while others consume it for sheer
taste, For some it is a meal substitute for others it is a tasty healthy
nourishing snack. Patronised by millions for all this qualities, it is much
more than just a biscuit brand. Little wonder than why is it the Largest
selling Biscuit brand in the World.
Parle have three types of products:

BISCUITS:-
 Parle-G
 Hide & Seek
 Krackjack
 Parle marie
 Happy happy
 Nimkin
 Hide and Seek Bourboun
CONFECTIONARY:-
 Melody
 Mango bite
 Poppins
 Orange Canday
 2 in 1 Éclair
 Orange candy
 Golgappa
 Kaccha mango bite

SNACKES:-
 Sixer
 Musst chips
 Parle Wafers
 Sixer Zeera
 Namkeen
 INTRODUCTION ABOUT BISCUITS

Biscuits are chemically leavened and baked products made principally from flour,
sugar and fat. Their moisture content is less than 4% and can have a long shelf life
when packed air tight. They are ready to eat and are manufactured in attractive and
appealing packing. They are made in variety of shapes and sizes and after baking
they may be coated with chocolate and sugar or may be sandwiched with flavoured
cream.

CLASSIFICATION OF BISCUITS:-

Depending on texture and hardness, change in shape of oven the extensibility of

dough or various dough is handled prior to biscuit formation:
 Hard dough biscuit: It has high water and relatively low fat content. The dough
is tough and extensible. They exhibit viscoelastic properties similar to bread dough
because of the three dimensional gluten network of flour protein.
 Soft dough biscuit: They contain much less water and relatively high level of fat
and sugar. Soft dough coheres under pressure but has a short fracture under tension
and very little dough development takes place during mixing.

Depending on relative amount of sugar and fat used the biscuits may be classified
as follows:
 Sweet biscuits: With more fat and more sugar.e.g.glucose biscuits
 Semi sweet biscuits: Have less fat and sugar.e.g.Marie
 Salty biscuits: Have more fat and less sugar.e.g.Krackjack

RULES TO SAFTEY:-

Brush teeth on daily basis

Wear clean uniform
No smoking and chewing of paan, gutkha, tobacco
If you are suffering from cold and cough don't enter into the process area or shake
hand with the working person
Wear cap and apron
Don't use strong smelling perfumes and oil
Don't leave unwanted debris

GLUCOSE BISCUITS :-

These biscuits contain relatively more fat and sugar content and fall under the
category of sweet biscuits. The sugar used is mainly in the form of glucose and that
is why these are glucose biscuits. They form healthy diet and a good source of
energy and are economically cheaper than other variety of biscuits. A majority
around 65% of the total biscuits manufactured in India are glucose biscuits.
INVENTORY :-

Inventory management is primarily about specifying the size and placement of

stocked goods. Inventory management is required at different locations within a
facility or within multiple locations of a supply network to protect the regular and
planned course of production against the random disturbance of running out of
materials or goods. The scope of inventory management also concerns the fine
lines between replenishment lead time, carrying costs of inventory, asset
management, inventory forecasting, inventory valuation, inventory visibility, future
inventory price forecasting, physical inventory, available physical space for
inventory, quality management, replenishment, returns and defective goods and
demand forecasting and also by replenishment or can be defined as the left out
stock of any item used in an organization.

INVENTORY CONTROL TECHNIQUES :-

Inventory control is also about knowing where all your stock is and ensuring
everything is accounted for at any given time.

 Ensuring that the products are on the shelf in shops in just the right quantity.
 Recognizing when a customer has bought a product.
 Automatically signalling when more products need to be put on the shelf from
the stockroom.
 Automatically reordering stock at the appropriate time from the main
warehouse.
 Automatically producing management information reports that could be used
both by local managers and at head office.

INVENTORY CHECKPOINTS FOR RAW MATERIAL STORES :-

 . FSSAI LIC .No. should be mentioned in invoice copy as well as in their bags
and boxes of each and every materials.
 Food grade statement should be mentioned in invoice copy.
 COA report are attached with every consignment and every report should be
clear as per the norms of FSSAI
 Manufacturing and expiry date should be mentioned
 All materials loaded/unloaded in neat and clean area.
 All RM/PM issued as per the FIFO/FEFO for maintain better inventory storage
system.
 Covering all RM/PM for reducing contamination and maintain hygiene of the
material products.
 Scrap materials left-ups as per the given time duration.
 Identification boards are updated according to RM/PM for Maintain FEFO/
FIFO of the material vehicle verification as per verification list.
 FIFO - First In First Out
 FEFO- First Expiry First Out

GENERAL STEPS IN GLUCOSE BISCUITS MANUFACTURE :-

 Handling and metering of ingredients

 Mixing of ingredients
 Rotary moulding
 Baking
 Cooling
 Packaging
 Storage and distribution

PROCESS LAYOUT OF PARLE BISCUITS :-

All plants of Parle Biscuits Pvt.Ltd. buy raw materials from the various suppliers
and store them into store room. These raw materials are then sent to laboratory for
testing and after testing only then these are used for manufacturing Parle-G
biscuits.
For the production of Parle-G biscuits the whole plant consists of different units to
perform various works.
Parle-G biscuits plant is divided into different sections, they are as follows-
 Raw material storage
 Maida sugar section
 Mixing unit
 Rotary unit
 Oven
 Packaging unit

RAW MATERIAL STORAGE :-

Each industrial plant should have an area for raw material storage. In these storage
areas, the raw materials are kept until they are used for the production of desired
finished product. For the production of Parle-G biscuits, a variety of raw materials
are required such as Maida, Sugar, Sugar Syrup, Vanaspati, etc.

MAIDA SUGAR SECTION :-

Both maida and sugar are stored in large vertical tank. RBD is stored in vertical
silo. These storage areas should be free from moisture, water logging, direct sun
light, insects, and rodents, so as to keep the material safe before it is used.

MIXING UNIT:-

In the production of biscuits this Mixing unit is most important part of total
production area. This unit consists of various vessels or mixers to perform mixing
work in a measurable way for different ingredients used in biscuits production-

 Powder vessel- Powder vessel receives Maida from Maida Service tank through
pipelines. This vessel receives 110kg of Maida per batch.

 Creamer vessel-It receives ingredients such as Ghee, Powdered sugar, skim

milk, Palm oil from RBD through pipeline at temperature 40-45°C. Powdered
sugar is passed through vessel or service tank and SMP is provided to the creamer
vessel. Finamul is used as emulsifier mixed with Palm oil. In 800kg of Palm oil,
2.490kg finamul is mixed. Finamul is directly supplied through pipeline with Palm
oil to the creamer vessel.CV agitator is attached to the vessel to agitate the
ingredients properly.

 Liquid vessel- It receives 300gmSoda,650gm Salt, 1200gm Ammonia, Sugar

Syrup, PFM (Parle flavour mix) ,and water. 2.5kg of SSA is provided to vessel.
About 11kg of sugar syrup and11kg of water is supplied to the vessel through
pipelines. Only 190 ml of PFM is used in a single batch. Temperature of sugar
syrup should be about 42°C and for water temperature should be 2.6 during
summer time. Colour of sugar syrup is golden brown. pH is about 2.9.LV Agitator
is attached to vessel to agitate the ingredients properly. Ammonia is used for
puffing of biscuit during baking and maintains stack height of biscuits. If the
amount of ammonia is more than the stack height will increase and vice versa. For
reprocessed biscuit another machine is fixed makes RB paste that mixed in dough
with 7 kg per batch.

 Stephen Mixer- The Stephen TK Mixer is an ideal component to fully

automatically feed the downstream make up equipment for biscuits. Stephen mixer
is powerful and versatile. Automatic make up equipment is fed totally
automatically by the Stephen mixer. There are two types of motor attach to mix all
material properly .They are Baffle motor and Mixer motor. Rotation in Stephen
mixer is about 600 to700 revolutions. The operation divided into four phases:
loading, mixing, kneading and discharging. After loading the mixer with all
ingredients, the mixing starts. The unique shape of the mixing/kneading tool,
combined with the mixing baffle, produces a very homogenous mix. The
combination of the mixing tool allows for the optimum hydration of the flour. Due
to this intensive hydration, a higher yield is possible in the range of 1.53%
depending on the type of dough. This complete development leads to a delicate
crumb and an extremely machine able dough. Using a special attachment, the
Stephen Mixer can knead the dough’s under a vacuum, if it is desired to have a
super fine pore structure like American or English white pan bread.
ROTARY UNIT:-

It has rotary blades to rotates and mix it finally as the final dough is
formed.Dough temperature is about 33.5°C. Roller rolls the dough and cutting
knife help in cutting the dough in spreaded from so that dough should pass from
roller die equivalently and each cup of die receives appropriate amount of dough to
form biscuits. Rubber roll provides a pressure to dough of 2.5kg for better shape of
biscuits in die. Rubber lined anvil roller is adjustable in height so that pressure can
be controlled at both sides in parallel or independently. The anvil roll is being
driven by friction of the cutting web, which is independently powdered by its own
separate drive. For safety reasons the cutting roll is provided with guard, removal
of which stops the motor. Roller Die drum has 12 cups in circle and 31 cups in
length of the die drum. Die give the shape and size to biscuits and
also imprint the name of product on biscuit i.e.Parle-G on the top of biscuits. After
this biscuits are passed on to rotary belt. Then the biscuits are conveyed up to oven
and these biscuits are passed on the wire band belt fin oven.

OVEN :-

The oven used for baking is divided into various zones according to temperature
employed. Number of zones that are required are based upon rpm used. The oven
body consist of steel steam tight tunnel with equally divided zones of the radiators.
Stainless steel expansion joints are provided between these zones in order to
eliminate the expansion of the oven section. The inspection doors are provided for
inspection of the baking goods during the process. Propane gas is used as fuel.
Width of the oven is 54.5 inches and its length is 728 ft. During starting process
moisture content of biscuit is used. After that 4-5 zones biscuit gets enlarged due to
leaving of carbon dioxide and ammonia. It continues till 7-8 zones.
Last few zones are colour imparting zones. During this, colour of biscuit changes
from white to brown. This colour change is because of Mailard browning reaction.
Source of heat used in oven is propane. Propane is injected along with air under
high pressure to produce heat. Total length of oven is divided in three zones i.e.
first 30% length of oven is known as puffing zone, middle 40% length of oven is
known as baking zone and last 30% length is known as colouring zone.
Temperature in the oven is in parabolic range during starting. During starting and
end zones temperature will be less and in middle four zones, the temperature will
be high upto 320±20ºC.
There are damper plates at each zone of oven whose opening and closing maintain
the steam inside the oven. During first three zones damper plates are 20% to 30%
open, so as to maintain the steam in oven for better puffing of biscuits. In zones
number 4, 5, 6 & 7, the damper plate is open about 40% to 60%. At this level, the
biscuits are baked and temperature of these is also high. And last three zones i.e.8,
9 &10, the damper plates is almost totally opened to release all steam from the
oven.
Zones number 6, 7&8 are known as CCP zone. Minimum temperature of CCP zone
is 230ºC to 320ºC. These zones help in controlling the moisture of biscuits and also
increase the shelf life of the finished product. This CCP zone is most important
zone among all other zones because it maintains shelf life of the biscuits. CCP
should be monitored time to time to ensure that this zone is receiving the desired
temperature range or not. When biscuits are fully baked at the tenth zone they are
released on the cooling conveying belt for better cooling of hot baked biscuit.
Colour of fully baked biscuit is golden brown. Standard baking time is 3min.30
sec.

COOLING:-

The hot baked biscuits from oven are conveyed through cooling conveying belt for
cooling of biscuits. The total travel of the cooling conveyor is 1.5 times of the oven
length. The biscuit continues to run on it for 5-7 minutes so that the biscuits
become cool and all the moisture that biscuits contain gets evaporated. A metal
detector is placed after cooling when biscuits move towards packing so as to
ensure that the biscuit is free from any metallic contamination.

PACKAGING UNIT:-

This is fully automatic plant consisting of sealing machine, taping machine and
multi pack machine.
 Sealing machine-It is used to seal poly pack of biscuits.
 Taping machine-It is used to seal the cartons.
 Multipack machine- It is a fully computerized machine to pack packets of
different weights according to requirements.

PACKAGING:-

There are two materials which are generally used. BOPP films are used. BOPP
stands for biaxially oriented polypropylene. Corrugated fibre boards are used as a
secondary packing material.
The conveyor continues to move to counting table where biscuits are counted and
seen that it is going properly or not. The conveyor continues till the biscuits reach
the staking table at which biscuits are packed in very orderly manner.
From cooling conveyor some biscuits are diverted through auto feeding machine to
another staking machine where packing is done. This auto feeder has inline pusher
and cross pusher. Cross pusher maintain the counting of biscuits. Stack height of
biscuits is also checked at this level. Auto feeder machine has a control panel to
control cross pusher. From staking table, the biscuits are moved on conveyor to
multi pack wrapping machine. During sealing of packet, the temperature of upper
jaw and lower jaw is 140ºC. There are two roller sealers for bottom sealing. When
the biscuits are packed in plastic wrapper, these packets are conveyed in forward
direction. Then a certain number of packets of Parle-G are packed into polybags.
And after packing it into polybags, it is sent to sealing machine where it is sealed,
then it is sent to corrugated box section in which a certain number of polybags are
placed manually and box is passed through at a taping machine where the boxes
are tapped. Then these are sent through a long diversion conveyor belt. This belt
helps to transfer the box to dispatch section directly.

SNACKS:-
PARLE’S WAFERS :-

Presenting Parle's Wafers. Made with the choicest of handpicked potatoes, it's lip
smackingly delicious, delightfully crunchy and comes in four exciting flavours -
Masala Masti, Red Chilli Achaar, Classic Salted, Aloo Chaat, Cream and Onion,
and Tangy Tomato. Grab one. Or grab‘em all. Whenever you want, wherever you
please. We're sure you'll enjoy it from the very first chip till the very last.
FULLTOSS :-

"Imagine you are playing for Indian cricket team; we need 6 runs from the last ball.
An attempted Yorker turns out to be a full toss. You lift your bat, swing it hard and
the ball disappears in the crowd. It‘s a six!!! Felt the joy? This is how you would
feel after each bite of Parle‘s FullToss. What adds more excitement in any tale are
its twists, hence its shape is powered packed with masaledar Karare twists. Just
open a pack of this lip smacking – scrumptious snack and add some spice in your
day to day moments. It‘s perfect for every occasion and each craving. Available in
exciting flavours - Masala Munch, Masala Kachori, Jhalmuri Kolkata Bhel,
Green Mango Chatni, Tangy Pickle, and now you can try the new Tomato flavour.
 FINDINGS AND SUGGESTIONS

FINDINGS

STRENGTHS:-

 Low product price

 Sizeable market share
 Variety of products
 Deep and effective coverage
 Largest distribution system
 Better understanding of consumer needs

WEAKNESS :-

 Depends on Parle G
 Lacking schemes
 Replacement of damaged stock
 Packing of biscuits
 Fake brands like Parel G and Parle Jee extracting market share.
 SUGGESTIONS

:- With increasing cost of raw materials, the price of Parle’s flagship product
should remain the same in coming future while increasing the prices of other high
end variants like Hide & Seek, Milano and Bourbourn.

:- High end products can absorb the increased production cost. This will help to
cater existing market price without price change.

:- Dealing with the weaknesses mentioned above in an impactful manner.

 Conclusion

 Largest selling biscuit brand

 Healthy ingredients
 Consumed by all age groups
 Good distribution channel
 Excellent marketing strategy