Katraj 1

dairy

Abida Inamdar Senior College

 Katraj 3
dairy

PROJECT REPORT

ON

PRODUCTION AND MARKETING PROCEDURE

OF

KATRAJ DAIRY

FOR THE YEAR 2009-2010

IN PARTIAL FULFILLMENT OF

BACHELOR IN BUSINESS ADMINISTRATION

OF

UNIVERSITY OF PUNE

THROUGH

ABEDA INAMDAR SENIOR COLLEGE

SUBMITTED BY :-

MOHAMMAD OBAID ANSARI

Abida Inamdar Senior College

 ACKNOWLEDGEMENT

To begin with I pay my in-dept thank and prayer to the

Almighty for given the strength and helping to overcome all the
hurdles of my life successfully.

I am very much grateful to guide Prof.Tushar Rathore without

his support this research could have not been completed. I
sincerely thanks for his consent inspiration, guidance,
encouragement and sympathetic attitude.

I express my deep gratitude to thanks Katraj dairy manager

and all the employees for given me necessary information and
helping throughout my project.

My special thanks to my friends and teacher for their support

in all possible ways and I really acknowledge them.
 Katraj 5
dairy

PREFACE

I have great pleasure to place the project on ''KATRAJ

DAIRY'' in the hands our BBA students and teacher. It covers
revise research methodology applied to make this project
successfully. It gives us immense knowledge about the
management and various strategies of business, production and
marketing.

This project is outcome of series of interaction that we had on

Katraj dairy with the management personnel and marketing
department. I made a sincere effort to give necessary details of
Katraj dairy in long ways. At appropriate places, illustration, charts,
diagrams, models have been given so, to understand the complete
concept and process of research methodology at the end of the
project. I have given adequate numbers of question.

I am thankful to the management production and marketing

department of Katraj dairy for their kind co-operation
encouragement in helping this project and thankful to our research
Prof.Tushar Rathore and Vice-Principal, Dr Shaila Bootwala for
their support and guidance. I am thankful to Katraj dairy staffs and
Abeda Inamdar Senior College for their help and co-operation.

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 TABLE OF CONTENTS

CHAPTER NO . TOPICS
PAGE NO.

CHAPTER - 1

A TITLE OF THE STUDY

2
B INTRODUCTION OF DAIRY
8
C ASSUMPTIONS OF DAIRY
10
D AIMS OF DAIRY
11
E OBJECTIVES OF DAIRY
12

CHAPTER - 2
 Katraj 7
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A RESEARCH METHODOLOGY
14

1.PRIMARY DATA
14
2.SECONDRY DATA
15
CHAPTER - 3

* PRODUCTION

A INTRODUCTION
17
B MANUFACTURING PROCESS
18
C MILK PROCEDURE
19
D QUALITY CANTROL
36
E THE FUTURE
36

CHAPTER - 4

* MARKETING

A INTRODUCTION
38
B PROCEDURE
39
C STRATEGY

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 40
D PRODUCTS
42
E RATE CARD
43

CHAPTER - 5

* APENDIX

A FINDINGS
46
B LIMITATIONS
47
C RECOMMENDATIONS
48
D CONCLUSION
49
E BIBLOGRAPHY
50
F QUESTIONAIREES
51
G NOTES
53
 Katraj 9
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CHAPTER : 1
INTRODUCTION

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 INTRODUCTION OF KATRAJ DAIRY

Pune Zilha Sahakari Dudh Utpadak Sangh Maryadit,

popularly known as ''Katraj dairy'' in tha local and branded as
''KATRAJ''. It is a district level co-operative organization registered
in 1960, involved in processing milk and milk products. Katraj Dairy
was established in year 1905 by ''Mama saheb'' when the days was
inaugurated the history of organization was started. Katraj Dairy is
situated, Pune-411046. which is separated over 12000 sq fts of
land. They started their business in a very small scale industry. The
company have started with a production of 0.30 lacs liters for the
first year. Today as the production in a big scale in milk cream,
ghee and others products also and today steadily grown to over
325 lacs liters per day.

The organization has a unique advantage of its strategic

location as it is based in Pune city, A place with a historic and
culture importance and major district place in Maharashtra, India
with a second educational and industrial infrastructure, located
about 180 km from Mumbai(The Financial capital of India).
Katraj was incorporated in 1960 with an intension of providing an
organization facility of milk collection for the village level farmers
situated in Pune District. Katraj Dairy started with milk collection of
about 0.30 lacs liters in the first year of operation and today, has
steadily grown to over 3.25 lacs liters per day and has a financial
turnover of over Rs 150 Cr ( Rs 1500 million/US$ 33 million).

Katraj with its six plants spread almost all over the district has
an installed milk handling capacity of over 5 lacs liters per day. The
main plant of Katraj is equipped with pasteurizer, homogenizer,
 Katraj 11
dairy

cream separator, ghee processing ,automatic packing of products

and other quality testing devices and well equipped labs. Katraj has
an installed processing capacity of 2 lacs liters per day.

Katraj Zilha Sahakari Dudh Utpadak Maaryadit , Pune

manufactures/Distributesproductslike;-pasturized/homogenized-
cow/standardize milk, toned milk, cream ,ghee, amarkhand,
shreekhand, malai paneer,matka dahi, flavored milk ,lassi,zeera
tak, table butter,milk powder ,softly ice-cream and in the near future
plans to introduce sterilized products like bottled flavored milk.

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 ASSUMPTIONS

•Short time was main hurdle for this survey.

•The response from the respondents was co-operative.

•The survey area were too far as the city is big enough which
cause many transportation problem.

•I assume that Katraj Dairy members of Production and marketing

have given me true and reliable information for collecting my
project.
 Katraj 13
dairy

AIMS OF DAIRY

•Provide milk and milk products to the people of Maharashtra,ie 12

District.

•Maintain good quality of milk and products.

•Follow the rules and regulation of the Government of Maharashtra

and ISO.

•Maintain discipline and hygiene in the surrounding of the dairy.

•Maintain the standard of their products in the market.

•Do the survey and forecasting about the new products in the
market.

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•Advertise and launch various products.

•Proper and organized transport system.

•Well experienced and qualified staff.

•Feed back from the customers in the form of interviews, emails,

letters, etc.

OBJECTIVES

•To develop more details specification this will provide satisfactory

performance.

•To determine that production is carried out according to plans.

•To assured there is proper quality control.

•To determine that there is proper co-ordination between

machinery and workers.
 Katraj 15
dairy

•Supply is on regular basis.

•Dispatch is online.

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 CHAPTER - 2
RESEARCH

RESEARCH METHODOLOGY

R.Design:-

The reseacher used explanative and survey method.

 Katraj 17
dairy

Population:-

The researcher studied dairy policy of katraj dairy for here research
study and visited PUne Zilha Sahakari Dudh Utpadak Sangh
Maryadit,Popularly known as Katraj Dairy. There are 3500
employees working in this dairy.

Sample:-

As the researcher visited. The marketing sector of Katraj dairy

selected the sample through random sampling method five
employees.

RESEARCH METHODOLOGY

It is related to the ways and mean adopted by the researchers

together the data used for analysis (source of data).

Primary data:-
Primary data is the first hand data as, I am the organitator of this
data, I collected this data form the following ways.

Interview technique:-

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It was adopted for collection of information. I interviewed the
following members of Katraj dairy.

1. Manager
2. Passing officer
3. Jr. clerk
4. Asst. manager.
5. clerk
6. Cashier clerk

Structure questionnaire:-

Method was prepared for personal interview. Questionnaire as

divided into two parts.
1. Personal Interview
2. Open questionnaire

Secondry Data :-
Reference books are used and net also used for this study.
 Katraj 19
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CHAPTER - 3
PRODUCTION

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 INTRODUCTION

Production is defined as the act of manufacturing, mining or

growing commodity usually in bulk of sale. One fundamental
objectives of marketing is maximum utilization of marketing
complex steps than an accomplished taking proper decision
marketing plans are designed to fill all the characteristics of selling
and distributions operation by determining the general size of
marketing and consumer behavior. Marketing planning involves
study of various alter-native to get designed output of product sale.

Broadly speaking the production producers concern

themselves with the decision regarding the right type of strategy,
customers, market, quality, quantity, advertisement and promotion
etc.

The fundamental objective of production as to market sell

right type of materials both in quality and quantity at the right time
using the most appropriate method of marketing is the most
affective manners there must be systematic co-ordination and
regulation of various activities for efficient marketing. All elements
should be properly determined. To have optimum use of marketing
resources with optimum costs and time and having most
economical combination.
 Katraj 21
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THE MANUFACTURING PROCESS

Milk is a perishable commodity. For this reason, it is usually

processed locally within

Dairy cows are milked twice a day using mechanical vacuum

milking machines. The raw milk flows through stainless steel or
glass pipes to a refrigerated bulk milk tank.
a few hours of being collected. In the United States, there are
several hundred thousand dairy farms and several thousand milk
processing plants. Some plants produce only fluid milk, while

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others also produce butter, cheese, and other milk products.

MILK PROCEDURE

 RAW MATERIALS.

 INSPECTION.

 CLEANING AND CRUSHING.

 TESTING.

 STANDERDISATION.

 PASTEURISATION.

 HOMOGENIZATION.

 VITAMIN FORTIFICATION.

 FILLING.

 VACUUM SEALING.

 LABELING.

 KATRAJ MILK.
 Katraj 23
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RAW MATERIALS

The average composition of cow's milk is 87.2% water, 3.7%

milk fat, 3.5% protein, 4.9% lactose, and 0.7% ash. This
composition varies from cow to cow and breed to breed. For
example, Jersey cows have an average of 85.6% water and 5.15%
milk fat. These figures also vary by the season of the year, the
animal feed content, and many other factors.
Vitamin D concentrate may be added to milk in the
amount of 400 international units (IU) per quart. Most low fat and
skim milk also has 2,000 IU of Vitamin A added.

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INSPECTION

MODEL : 20315A
PRODUCTION RATE : 1OOO L/SHIFT
PRODUCTION AREA : 80-100 SQ MTRS.
POWER CONSUMPTION : 220/380 V
50 HZ
35 KW
PERSONNEL : 1-2 PERSON

WORKING:- This machine is use for inspection of products. It

 Katraj 25
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checks the condition of raw material (milk). It detects the hygienic

products and takes out from the process of production.

•Dairy cows are milked twice a day using mechanical vacuum

milking machines. The raw milk flows through stainless steel
or glass pipes to a refrigerated bulk milk tank where it is
cooled to about 40° F (4.4° C).
•·A refrigerated bulk tank truck makes collections from dairy
farms in the area within a few hours. Before pumping the milk
from each farm's tank, the driver collects sample and
checks the flavor and temperature and records the volume.
CLEANING

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 To ensure sanitary conditions, the inner surfaces of the
process equipment and piping system are cleaned once a day.
Almost all the equipment and piping used in the processing
plant and on the farm are made from stainless steel. Highly
automated clean-in-place systems are incorporated into this
equipment that allows solvents to be run through the system
and then flushed clean. This is done at a time between the
normal influxes of milk from the farms.

TESTING
 Katraj 27
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MODEL : 20317A
PRODUCTION RATE : 1OOOL/SHIFT
PRODUCTION AREA : 80-100 SQ MTRS
POWER CONSUMPTION : 220/380 V
35 A
3Ph
PERSONNEL : 3-4 PERSON

• Dairy cows are milked twice a day using mechanical vacuum

milking machines. The raw milk flows through stainless steel
or glass pipes to a refrigerated bulk milk tank where it is
cooled to about 40° F (4.4° C).

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•A refrigerated bulk tank truck makes collections from dairy
farms in the area within a few hours. Before pumping the milk
from each farm's tank, the driver collects a sample and
checks the flavor and temperature and records the volume.
•·At the milk processing plant, the milk in the truck is weighed
and is pumped into refrigerated tanks in the plant through
flexible stainless steel or plastic hoses.
 Katraj 29
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STANDARDIZATION

MODEL : 2B375J
PRODUCTION RATE : 1500 L/SHIFT
PRODUCTION AREA : 150-200 SQ MTRS
POWER CONSUMPTION : 380 V
35 A
3 Ph
PERSONNEL : 3-4 PERSON

WORKING:
•Most milk is standardized to reduce the size of the remaining
milk fat particles. This prevents the milk fat from separating
and floating to the surface as cream. It also ensures that the
milk fat will be evenly distributed through the milk. The hot
milk from the pasteurizer is pressurized to 2,500-3,000 psi
(17,200-20,700 kPa) by a multiple-cylinder piston pump and

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 is forced through very small passages in an adjustable valve.
The shearing effect of being forced through the tiny openings
breaks down the fat particles into the proper size.
• The milk is then quickly cooled to 40° F (4.4° C) to avoid
harming its taste.

PASTEURIZATION

MODEL : 2B378K
PRODUCTION RATE : 1OOO L/SHIFT
PRODUCTION AREA : 150-200SQ MTRS.
POWER CONSUMPTION : 380 V
67 A
3PH
PERSONNEL : 4-6 PERSON
 Katraj 31
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WORKING:-
The milkeither whole milk, skim milk, or standardized milk—
is piped into a pasteurizer to kill any bacteria. There are several
methods used to pasteurize milk. The most common is called
the high-temperature, short-time (HTST) process in which the
milk is heated as it flows through the pasteurizer continuously.
Whole milk, skim milk, and

standardized milk must be heated to 161° F (72° C) for 15

seconds. Other milk products have different time and
temperature requirements. The hot milk passes through a long
pipe whose length and diameter is sized so that it takes the
liquid exactly 15 seconds to pass from one end to the other. A
temperature sensor at the end of the pipe diverts the milk back
to the inlet for reprocessing if the temperature has fallen below
the required standard.

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VITAMIN FORTIFICATION
 Katraj 33
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MODEL : 20318A
PRODUCTION RATE : 1OOO L/SHIFT
PRODUCTION AREA : 150-200SQ MTRS.
POWER CONSUMPTION : 380 V
35 A
3 PH
PERSONNEL : 3-4 PERSON

WORKING:-

•Vitamins A and D may be added to the milk at this time by a

peristaltic pump,
•A clarifier removes debris, some bacteria, and any sediment that
may be present in the raw milk.
•The milk is then fortified and pasteurized.
•which automatically dispenses the correct amount of vitamin
concentrate into the flow of milk.

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FILLING
 Katraj 35
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MODEL : 20406 B
PRODUCTION RATE : 1OOO L/SHIFT
PRODUCTION AREA : 80-100 SQ MTRS.
POWER CONSUMPTION : 220/380 V
50 HZ
35 KW
PERSONNEL : 1-2 PERSON

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 WORKING:

•The milk is pumped into coated paper cartons or plastic bottles

and is sealed. In the United States most milk destined for
retail sale in grocery stores is packaged in one-gallon (3.8-
liter) plastic bottles. The bottles or cartons are stamped with a
"sell by" date to ensure that the retailers do not allow the milk
to stay on their shelves longer than it can be safely stored.
•The milk cartons or bottles are placed in protective shipping
containers and kept refrigerated. They are shipped to
distribution warehouses in refrigerated trailers and then on to
the individual markets, where they are kept in refrigerated
display cases.
 Katraj 37
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VACUMM SEALING

MODEL : 20407 B
PRODUCTION RATE : 1OOO L/SHIFT
PRODUCTION AREA : AS PER DEPEND ON SIZE..
POWER CONSUMPTION : 30 A
PERSONNEL : 1-2 PERSON

WORKING:
•Dairy cows are milked twice a day using mechanical vacuum
milking machines. The raw milk flows through stainless steel
or glass pipes to a refrigerated bulk milk tank where it is
cooled to about 40° F (4.4° C).

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•A refrigerated bulk tank truck makes collections from dairy
farms in the area within a few hours. Before pumping the milk
from each farm's tank, the driver collects a sample and
checks the flavor and temperature and records the volume.
•At the milk processing plant, the milk in the truck is weighed
and is pumped into refrigerated tanks in the plant through
flexible stainless steel or plastic hoses.
 Katraj 39
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LABELING

MODEL : 20408 B
PRODUCTION RATE : 1OOO L/SHIFT

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PRODUCTION AREA : AS PER DEPEND ON SIZE..
POWER CONSUMPTION : 220/380 V
50 HZ
35 KW
PERSONNEL : 1-2 PERSON

WORKING:-

•For labeling almost all the equipment and piping used in the
processing plant and on the farm are made from stainless
steel. Highly automated clean-in-place systems are
incorporated into this equipment that allows solvents to be
run through the system and then flushed clean.
 Katraj 41
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Quality Control

The federal Food and Drug Administration (FDA) publishes

the Grade A Milk Ordinance which sets sanitation standards for
milk production in most states and for all interstate milk shippers.
The composition of milk and milk products is specified in
Agricultural Handbook 52 published by the United States
Department of Agriculture. It lists both federal and state standards.
Testing of milk products includes tests for fat content, total solids,
pasteurization efficiency, presence of antibiotics used to control
cow disease, and many others.

The Future

The trend to low-fat dairy products over the last 20 years is

expected to continue in the future. Sales of butter are expected to
decline, while sales of low-fat yogurt and low-or reduced-fat milk

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are expected to increase. Overall consumption of liquid milk is
expected to increase as the population increases.

CHAPTER - 4
MARKETING
 Katraj 43
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INTRODUCTION OF MARKETING

Marketing is defined as the act of manufacturing, mining or

growing commodity usually in bulk of sale. One fundamental
objectives of marketing is maximum utilization of marketing
complex steps than an accomplished taking proper decision
marketing plans are designed to fill all the characteristics of selling
and distributions operation by determining the general size of
marketing and consumer behavior. Marketing planning involves
study of various alter-native to get designed output of product sale.

Broadly speaking the marketing producers concern

Abida Inamdar Senior College

themselves with the decision regarding the right type of strategy,
customers, market, quality ,quantity, advertisement and promotion
etc.

The fundamental objective of marketing as to market sell

right type of materials both in quality and quantity at the right time
using the most appropriate method of marketing is the most
affective manners there must be systematic co-ordination and
regulation of various activities for efficient marketing. All elements
should be properly determined. To have optimum use of marketing
resources with optimum costs and time and having most
economical combination.

MARKETING PROCEDURE OF KATRAJ DAIRY

The marketing function in a wide range of activity, from

location to packaging of product to distribute by the marketing
department of the enterprises.

Marketing procedure has a wide scope and covers the following

topics:-
 Katraj 45
dairy

Production planning.

Quality control.

Purchasing.

Standardization.

Pasteurization.

Homogenization.

Vitamin fortification.

Store keeping.

Dispatch.

Labour control.

STRATEGY OF MARKETING PROCEDURE

Katraj dairy is a well known and renowned milk production

dairy. It is one of the famous, reliable and oldest dairy in pune. It
aims at consumer satisfaction and keeps the record of the
response of the ends users. They know how to increases number
of customers as in example whenever any customer comes with
complaints of milk spoiling. They do not only exchange milk but

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also tell the causes of spoiling of milk. As India is a developing
country and lacs in standard of living and literacy, people are not
aware of the pasteurization, homogenization etc.

They produce as per demand they do not believe in first

producing then thinking to sell the products. They also target
certain class of people. As an example for heart patients they
produce double tone milk. In this milk fat content is very less
approximately nil. Double tone milk is mostly produced for child and
old person. Cow milk is produced in large amount. Buffalo milk is
available in Asian countries. It is generally not used as fat content
is very high as well as acidity is also high. It can cause increase in
cholesterol level. It is injurious to health and may cause heart
attack. They believe and concentrate in market survey. Market
survey is nothing but going to group of people and ask about the
product as for example, Feedback of product launched, their
advices for production and in future what product should be
launched one thing that they are using and that is costless is co-
operative nature and mutual understanding customer get attracted
by their nature and way of explaining. They are so co-operative
that at the first meet only visitors become their customers. They
give add in ETV and GTV but not in a large scale because it is a
old dairy and add cost much and it increase cost.

It can be said that Katraj's cow milk has monopoly in market.

They are whole and sole producers of cows milk. They started with
0.30 lacs liter per years. Nowadays they produce 2.0 lacs per day
this vast difference indicate their efficiency they are not misusing
their position (of being largest seller of cow milk) but work hard for
customer satisfaction and their benefits.

It is a co-operative sector so there is no question of black

marketing and illegal activities. Nowadays a competitive market.
Everyone is trying to sell his product as much as can possible,
 Katraj 47
dairy

many producers are using a shortcut to increase benefit and

shortcut mean adulteration. It is the process of adding unwanted
substance in any product. Katraj dairy produced as per consumer
requirement. In today's world product are produced as per demand
not first producing and then trying to sell them. Chitle's milk is only
competitors of buffaloes milk against Katraj.It's now cake work for
katraj to sell their product.They have won heart of customers.

KATRAJ PRODUCTS

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•COW MILK.
•TONED MILK.
•KATRAJ GOLD.
•STANDARIZED MILK.
•COW CREAM.
•COW GHEE.
•18 COW GHEE.
•BUFFALO GHEE.
•BUFFALO CREAM.
•PANEER.
•SHRIKHAND.
•AMRAKHAND.
•CHAKKA.
•TABLE BUTTER.
•MATKA DAHI.
•DAHI.
•FLAVOURED MILK.
•JEERA TAK.
•LASSI.
•BUTTER.
•SOFTLY ICECREAM.
•MALAI PANEER.
 Katraj 49
dairy

RATE CARD

The products and prices displayed here are for information

only and are subject to change without prior notice. Please confirm
the product availability and applicable prices at the time of
ordering.

SR.NO DETAILS M.R.P.(Rs.

1. COW MILK (1ltr) 20.00

2. COW MILK(500 ml) 10.00
3. COW MILK(250ml) 5.00
4. COW MILK(loose in cans) 16.75
5. TONED MILK(1ltr) 19.00
6. TONED MILK(500ml) 9.50
7. TONED MILK(250ml) 4.75
8. KATRAJ GOLD(1LTR)
26.00
9. KATRAJ GOLD(500ML)
3.00
10 KATRAJ GOLD(LOOSE IN CANS)
23.00
11. STANDARDRIZED MILK( 1LTR)
24.00
12. STANDARDRIZED MILK(500 ML)
12.00
13. STANDARDRIZED MILK(LOOSE IN CANS)
21.75
14. COW CREAM( I KG )
130.00
15. COW CREAM( LOOSE )
120.00

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16. COW GHEE( 500ML )
90.00
17. COW GHEE( 200ML )
38.00
18. 18 COW GHEE(CANS 15 LTR)
2600.00
19. BUFFOLO GHEE(500 ML)
100.00
22. BUFFOLO CREAM(LOOSE 1KG) 130.00
23. PANEER(1KG)
120.00
24. PANEER(500 GM)
65.00

25. PANEER (200.00 GM)

33.00
26. SHRIKHAND(500 GM CUP) 46.00
33. AMRAKHAND(LOOSE 1 KG)
76.00
34. CHAKKA( 1 KG)
75.00
40. MATKA DAHI(200 GM )
16.00
41. MATKA DAHI( 100 GM )
10.00
42. DAHI( LOOSE 1 KG ) 36.00
43. FLAVOURED MILK ( 2OO ML)
9.00
44. JEERA TAK( 2OO ML)
8.00
45. LASSI(200 ML) 11.00
 Katraj 51
dairy

46. BUTTER ( 1 KG)

155.00

Katraj also deals in bulk milk supply to customer purchasing

minimum 3000 ltrs of milk and in multiples of 100 ltrs their off.

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APPENDIX

FINDINGS
 Katraj 53
dairy

•The qualities of Katraj products are very good. Most of customers

rewarded the product as value for money.
•There is 100% brand awareness in the targeted customers.
•During the project it is found that competitors of Katraj are having
wide product range. These companies are created brand
image in the mind of customers,So brand full is there.
•Katraj products are easily seen in the market. These products are
sold to any type of dealers whether they are loyale or
general.
•It was observe that Katraj products have good quality which leads
to customer’s retention and satisfaction.

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 LIMITATION

•Research has to done in limited time.

•Many workers from whom the interview is required where mostly
busy.
•Information regarding the whole process is not receives in retails.
•Research work is expensive, as the researcher has to shell out
money for printing, Xeroxing, binding and visiting the
research place frequently.
•The researcher has to take an appointment every time, which
again consume a lot of time.
•The survey area were too far as the city is big enough which
caused many transportation problem.
•The response from the respondent was not enough co0operative.
•Many times customer was not interested in giving proper feed
back.
 Katraj 55
dairy

RECOMMENDATION

•The orientation of production has changed drastically world wide.

And all important change pattern to the facts that the
consumer is now very much in focus.
•All analysis decision have to be taken with the customer interest
been the mair or the any agenda. The result is that the
production procedure and technical manufacturing orientation
have to be improved on a regular basis.
•Major benefits of good production procedure are higher efficiency
of production section, lower cost of production, timely
delivered to customer for this there should be proper co-
ordination of all the department.

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 CONCLUSION

Through this project it has been proved that the production

and marketing procedure used in Katraj dairy is most systemized
one, it is equipment with modern machines which reduces
wastage of time and energy. It uses the right type methods of
manufacturing, raw materials, machine packing material, limited
and specialized workers and good infrastructure facilities. Katraj
dairy have ability to survive in this competitive market because of
their mutual understanding, co-operative behavior and sincere
efforts.

The research has help the researchers to know the actual

meaning of production and marketing procedure.
 Katraj 57
dairy

BIBLOGRAPHY

Reference book:-

Global marketing management

by- S.A Shelkhar

Internet sites:-
www.google.com
www.katraj.com
www.dairymachine.com
www.wikipedia.com

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 QUESTIONNAIRE

•Is raw material purchase from a standard quality?

•Is production and marketing well planned?
•Are the customers satisfied with the finished products?
•Is the production procedure explained to the visitors?
•Is the production design change on a regular basis?
•Is the production completed in a given time?
•How safe is the dairy business?
•Starting the dairy firm, How to begin?
•Selecting the animal (cow v/s buffalo)?
•What are the various breeds? What is the economic life of
animals?
•Infrastructure and man power requirements?
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dairy

•Are the workers satisfied and Are they given proper facilities
during the working hours?
•Are men, materials, machines properly arranged?
•Is the organization profit oriented or service oriented?

Pune Zilha Sahakari Dudh Utpadak Sangh Ltd.

The managing director

katraj Dugdhalay
Pune-411046

Phone:+91-20 24367946, 24370697, 24373453, 24373453,

24372042
Fax: +91-20 24374834

E-mail: sales@katrajdairy.com

Abida Inamdar Senior College

www.katrajdairy.com

Approximate Distance ( Kms.)

Lohgaon Airport 15
Pune Railway station 10
Shivaji nagar Railway Station 12
Swargate 06

Landmarks:-

Opposite Rajiv Ghandhi Snake Park

Adjacent to Bharati Vidyapeeth

NOTES:-

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dairy

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Abida Inamdar Senior College