Business Plan of Dairy Unit
Business Plan of Dairy Unit
Business Plan of Dairy Unit
Market Overview:
The dairy market in India reached a value of INR 11,357 Billion in
2020 and expecting the market to grow at a CAGR of 15.4% during
2021-2026.
Administrative Details:
Overall In-Charge: Dr. Durga Prasad Padhi
In charge: N. Mani Kanta (Management trainee)
Marketing Incharge: Diwakar
Workers: 40
Technician: S. Purushottam
Products description:
Products that prepared in dairy unit are:
1. Standard Milk
2. Curd
3. Ghee
4. Paneer
5. Rabidi
6. Khoa
Preparation of Standard Milk:
Cold storage
Distribution
Explaination:
Milk cost - 35/L
Electricity - 1/L
Depreciation - 1/L
Labour - 1/L
Total = 38/l
Preparation of Curd:
Curd
Cooling
Labeling with expiry
Packaging date and calorific
value
Paneer Preparation:
Heating to 90°C
Citric acid 1% solution
Cooling to 70°C at 70°C
Whey (80kg)
Removal of whey
5000g/1000g pouch
Cutting/Slicing
Labeling with expiry
Packaging date and calorific value
Cost of production per litre of paneer =
Milk cost+Electricity/Gas+Depreciation+Labour/Total production of
paneer from 100kg of milk
Production cost - Rs.190/kg
Selling price - 260/kg
Margin% - 26%
Explanation:
Milk cost = 3800/100kg
Paneer = 20kg (at 5-6% fat)
Paneer cost =3800/20 => 190/kg
Rabidi Preparation:
Skin formation
Homogenizer
Financial Landmarks:
Details Production Sales Price Profit Margin(%)
cost
Standard 38 40 2 5
Milk
Ghee 350 700 350 50
Curd 38 50 12 24
Rabidi 110 260 150 57.69230769
Paneer 380 260 -120 -46.15384615
Curd 120 260 140 53.84615385
Break Even Point(BEP): 52%
Annual Capacity: 1,46,000 LPA (with 100% capacity)
Annual Profit: 1x146000 = Rs.146000 (Milk)
16x350x365x = Rs.2044000 (Ghee)
Total = 21,90,000
Marketing Strategy:
⚫ Inside campus
⚫ Students canteen
⚫ CCD
⚫ Dhaba
⚫ Restaurant
⚫ Local retail shops