TABLE OF CONTENTS

CHAPTER
PARTICULARS PAGE NO
NO
List of tables
List of charts
INTRODUCTION

1.1 statement of problem

1.2 Objectives of the study
1
1.3 Scope of the study
1.4 Limitations of the study
1.5 Scope of the study
1.6 Limitation of the study
1.7 Methology
COMPANY PROFILE
2 2.1 Industry Profile
2.2 Company Profile
REVIEW OF LITERATURE & RESEARCH
METHODOLOGY
3.1 Review of Literature
3.2 Research Methodology
3
3.3 Research Design

3.4 Data Collection

DATA ANALYSIS & INTERPRETATION

4 4.1 Simple Percentage

4.2 Chi-Square Analysis

FINDINGS SUGGESTIONS & CONCLUSION

5.1 Findings
5
5.2 Suggestions

5.3 Conclusion

BIBILOGRAPHY

APPENDIX

1
 LIST OF TABLES

TABLE PARTICULARS PAGE

NO. NO.

4.1 Age wise classification

4.2 Gender

4.3 EDUCATION QUALIFICATION

4.4 Occupation

4.5 Income level

4.6 Sachet milk

4.7 Satisfaction of aavin price rate

Individual support

4.9 Quality of milk

4.10 Period of usage

4.11 Buying motivation

4.12 Purchase of other aavin products

4.13 Rating of aavin milk products

LIST OF CHARTS
2
TABLE PARTICULARS PAGE
NO. NO.

4.1 Age wise classification

4.2 Gender

4.3 EDUCATION QUALIFICATION

4.4 Occupation

4.5 Income level

4.6 Sachet milk

4.7 Satisfaction of aavin price rate

Individual support

4.9 Quality of milk

4.10 Period of usage

4.11 Buying motivation

4.12 Purchase of other aavin products

4.13 Rating of aavin milk products

3
 CHAPTER 1

INTRODUCTION AND DESIGN OF THE

STUDY

4
 INTRODUCTION

1.1 Introduction

Milk is nutrient rich food that provides a large number of nutrients relative to the calories

consumed milk is delicious as a beverage and can be used as a base for other drink such as hot

chocolate.The milk of domesticated animals is also an important food source for humans.

Most milk consumed in Western countries is from cows; other important sources include

sheep, goats, water buffalo, and camels.

Milk is essentially an emulsion of fat and protein in

water, along with dissolved sugar, minerals(including calcium and phosphorus),and vitamins,

particularly vitamin B complex. Commercially processed cow's milk is commonly enriched

with vitamins A and D.

Many countries require pasteurization to protect against naturally occurring and artificially

introduced microorganisms. Cooling further prevents spoilage (souring and curdling). Fat

from whole milk (about 3.5% fat content) can be removed in a separator to produce cream and

leave low- fat milk (1–2% fat) or slim milk (0.5% fat). Milk is usually homogenized, forced

under high pressure

WORLD WIDE

June 1 world milk day by FAO= food and agricultural organization. It gives to

children to promote the growth of their muscles, bones, teeth, and brain.

Pediatricians & nutrientionist agree that the balanced with a proportion of the

necessary carbohydrate, & proteins, moreover , the high content of vitamin D in milk is

key component to milk bone structure, bone recovery and bone health. In addition

maintain the health of the teeth.

Functions of Cooperative Milk Producers Union

1. Establishment of chilling centers

2. Formation of new milk routes to collect milk produced by the members of the

societies.

3. Collection of milk from societies, process and pack in modern dairy.

4. Supply of quality milk.

5. Fixation of procurement and selling price of milk.

6. Supply of inputs to the members of the societies.

 1.2 Nourishment of Milk

Milk contains calories, proteins, carbohydrate, fat, saturated fat, cholesterol,

vitamin A, vitamin C, foliate, calcium, magnesium, zin C, phosphorus, iron.

1.3 Statement of the problem

In this competitive world customer feedback is enviable one. All the companies believe that

spending of huge time on customer feedback will increase the turnover.

1.4 Objectives of Study

 To get extra knowledge about the dairy center.

 To know about the function and activities of aavin.

 To know about the financial highlight of the dairy center.

 To know about the process of dairy product in dairy center.

 To know the sales achieved during the study period.

1.5 Scope of the Study

We have started this project to know about the sales accepts of aavin

situated at thoothukudi . We have attained a lot of information which includes production,

sales, profit, loss etc…. in this project we also took effect to know about their people

welfare development and the quality of the milk.

 1.6 Limitations of the study
 The responses given by the respondents may not be true.

 The respondents may be careless in responding to the questionnaire.

 The respondents may be illiterate.

 The respondents may be unaware about the various Aavin milk and milk products

1.7 Methology

The present study in based on primary data. The primary data refer to the

data. The primary data may unpublished data. The unpublished data are obtained

from the staff member of the aavin dairy center.

1.8 Tools of Analysis

After collecting the data from the aavin dairy center the researches classified and

grouped all the collected data in a meaningful way be presenting it in tables. They are

percentage tables, per diagrams and graphical representation. It is used to study the

financial performance of thoothukudi.

 CHAPTER -2
HISTORY OF AAVIN
 CHAPTER -2

HISTORY OF AAVIN

2.1 Introduction

The dairy development was established in 1958 in Tamilnadu. The administrative

and statuary controls over all the milk cooperatives in the state were transferred to the

dairy development department on 1.8.1965. The commissioner for milk production and

dairy development was made as the functional register under the tamilnadu cooperative

societies act. With the adoption of “anand pattern” in the state of tamilnadu. Tamilnadu

Co- operative Milk Producers’ Federation limited was registered in the state of 1st

February 1981.

The commercial activities of the department such as milk procurement, chilling, processing,

packing and sale of milk to the consumer etc., hitherto dealt with by the tamilnadu dairy

development cooperation limited, were transferred to the newly registered Tamilnadu Co-

operative Milk Producers’ Federation Limited, popularly known as “Aavin”. Tamilnadu Co-

operative Milk Producers’ Federation Limited was constituted on 1 st February 1981.

Federation is procuring, processing and marketing of milk and milk products federation has

implemented the dairy development activities under operation flood programmed with a

financial and technical assistance of national dairy development board. Chennai metro is

having four dairies. Milk procurement, processing and distribution are being attended by the

district unions in the respective areas.

 In the wake of liberalization policy, private dairies have also entered into the field

of the honorable Chief Minister of tamilnadu high priority has been given for improving

the performance of milk co-operatives by adopting a symmetric approaching and proper

sytratergy in milk co- operatives. Significant achievement has been made by milk

producers’ cooperative societies, unions and federation in the state of tamilnadu.

The cattle population in India is approximately 15% of total cattle population in

the world. India stood no.1 position in milk production. tamilnadu is one of the leading

state in milk production. The milk production in tamilnadu per day is 145.88 lakh liters.

2.2 Industry profile

Dairy development department

The Dairy Development Department was established in 1958 in Tamilnadu. The

administrative and statutory control over all the milk cooperatives in the State were
transferred to the Dairy Development Department on 1.8.1965. The Commissioner for
Milk Production and Dairy Development was made as the functional Registrar under the
Tamilnadu Cooperative Societies Act. With the adoption of 'Anand pattern' in the State
of Tamilnadu, Tamilnadu Co- operative Milk Producers' Federation Limited was
registered in the State on 1st February 1981.

The commercial activities of the Department such as Milk Procurement,

Processing, Chilling, packing and sale of milk to the consumers etc., hitherto dealt with
by the Tamilnadu Dairy Development Corporation Ltd., were transferred to the newly
registered Tamilnadu Co-operative Milk Producers' Federation Limited, popularly
known as "Aavin".
In the wake of liberalization policy, private dairies have also entered into the field of
dairying. As per the directions of the Humble Chief Minister of Tamilnadu high priority
has been given for improving the performance of milk Co-operatives by adopting a
systematic approach and proper strategy in Milk Co-operatives. Significant achievement
has been made by Milk Producers' Cooperative Societies, Unions and Federation in the
State of Tamilnadu.

The cattle population in India is approximately 15% of total cattle population in

the world. India stood no. 1 position in milk production. Tamilnadu is one of the leading
state in milk production. The milk production in Tamilnadu per day is 145.88 Lakh
litres.

Objectives of the Dairy Development Department

1. Assure a remunerative price for the milk produced by the member of the milk producers’

co-operative societies through a stable, steady and well organized market support.

2. Distribution of quality milk products to the consumers at reasonable price Keeping these

objectives in mind, a number of activities are undertaken by the dairy development

department. Provision of free veterinary health cover to all animals owned by the members of

milk cooperatives, implementation of artificial insemination program, supply of balanced

cattle feed and inculcation of farmers with modern animal husbandry methods and practices.

All activities, which are essential for the up gradation of the mitch animals and

improving their productivity in the long run, have been undertaken.

Provision of necessary infrastructure facilities for marketing milk products

and supply of quality milk to the consumer has been made by way of establishing new

chilling centers, pasteurization plants and adoption of modern of modern processing

system.
Collection of milk:

Raw milk:

The milk is collected from many villages. The milkers give their milk through dairy form

situated on their village. Therefore both societies and milk givers can earn money with some

profits. The collection of milk which is directly gets from the milk giver is known as the “Raw

Milk”. The milk can be collected at morning and evening.

Dairy:

Processing facility: the milk received at the chilling centers are brought to the dairy and

along with the milk received at the dairy, milk is processed for keeping the quality. Types of milk

such as standardized milk, high fat, high protein milk, are being prepared to the requirements of

the consumers; the surplus fat is converted into ghee. The whole milk surplus is dispatched to

metro dairies and feeder balancing dairies viz Madurai, erode, and Trivandrum. The high fat and

high protein milk are packed in 250ml and 500ml sachets. In the dairy milk ghee, ice-cream

flavoured milk, rose milk, butter milk etc are being manufacturing and marketed. The processing

capacity of main dairy

Transporting:

The collected raw milk from the above branch dairy forms is chilled of about 4 0 C and

then, the chilled milk is transported to tirunelveli main depot with securely. Transporting vehicle

may have the double layered freezer attach with them. Therefore the milk can be securely comes

to the depot without any air pollution.

 Milk procurement by DCMPUs: Price revision

Most of the rural people especially women make their livelihood by rearing milch
animals and by supplying milk to the Co-operatives. Keeping this in view and to improve the
rural economy and to enhance the personal income of the stake holders in rural area, Government
of Tamilnadu directed the Tamilnadu Co-operative Milk Producers’ Federation and District Co-
operative Milk Producers’ Union to raise the procurement price of the cow's milk from Rs.18.00
to Rs.20.00 per litre and that of the buffalo’s milk from Rs.26.00 to Rs.28.00 with effect from
18.11.2011 and the milk cost as per the revised procurement price is being disbursed to the Milk
producers. (VIEW G.O )

Average milk procurement in DCMPUs in lakh litres per

day.

Year 2001-2002
7.49

Year 2002-2003
5.79

Year 2003-2004
7.26

Year 2004-2005
0.56

Year 2005-2006
1.59

Year 2006-2007
2.10

Year 2007-2008
1.64

Year 2008-2009
2.00

Year 2009-2010 (up to June)

2.30
 CHAPTER-3

3.1 Data Collection Method

Data refers to information or facts. It is not only refers
numerical figures but also includes descriptive facts. The method of data collection includes two
 types for the study, such as primary data and secondary data.
Primary Data Collection Method
Primary data is the data that is collected for the
f irst time by the researcher. Primary data is the data that is collected for the f irst time by the
researcher. The Primary data are collected with specific set of objective to assess the current status of
any variable studied. Primary data is useful only for particular period.
Methods of primary data collection

The Main four methods used in primary data collection are:

a. Questionnaire b. Schedule
c. Interview d.Observation
In this study questionnaire method have been used.
Questionnaire
In this method, pre printed list of questions arrange in a sequence which is used
by the researcher for collecting data. The questionnaire is filled by the respondents. The
questionnaire is considered as the heart of the survey.
Sampling design

A Sample design is a definite plan for obtaining a sample from a given population. It
refers to the technique or the procedure that the researcher would10adopt in selecting items for
the sample. Sample design may as well lay down the number of i t ems t o be including i n
the sample for his research study. i.e., the size of the sample. Sample design is determined
before data are collected. There are many sample designs from which a researcher can choose.
Some designs are relatively more precise and cashier to apply than others. Researches must
select/prepare a sample design that should be reliable and appropriate for his research study.

Sample size
The sample frame is the list of all sample units. It is the study of the researcher to frame
the samples for easy and best data collection. In this the sample is 120,sizes are
mainly decided on the basis of the selection of the statistical tools. The selection of
the appropriate samples size can be done by statistical tool.
Sampling technique
 In this we have probability sampling. The term probability refers to the samples
having an equal chance of being selected. In this we have used area sampling. The area sampling
refers to the population being divided into various areas and samples are collected from.

Sample procurement
Sampling is a procurement by which the respondents are selected. There are basically two types
of sampling method are:
1.Probability sampling method 2.Non-Probability sampling methods
In this study area sampling method was adopted(Probability Sampling) the required
number of customers were not selected according to area sampling procedure but the required
number of sample (sample size 70) were selected

Statistical tools

“By statistics we mean aggregates of facts11 to a marked extend by multiplicity

of causes, numerically expressed, enumerated according to reasonable standard of accuracy,
collected in a systematic manner for a predetermined purpose and place in relation to each
other.”In this study the researcher is going to apply with percentage analysis, chi - square, bar
diagram and pie charts.
 Percentage Method

In this position of an individual observation in a distribution is described. The

most convention for describing the position of an individual score in distribution of
scores is a percentile method.
PERCENTAGE N=(No. of Customers/Total No. of customers)50
Chi-square applied in statistics to test the goodness of fit to verify the
distribution observed data with assumed theoretical distribution. Therefore it is a
measure to study whether two characters are dependent or independent. Thus
chi-square test describes the discrepancy between actual data and expected
frequencies.

ASSUMPTION

1.The two set of data must be based on the same sample size.
2. There must be two observed set of data or expected set of data in rows and
coloumns.
3. Each cell in the data contains an observed or expected count of five or larger.
X ^2=Σ
(Oi-Ei)^2/Ei
Process of milk:
 Processing Hall

In aavin depot, processing the milk is two types as described follows. The

process of pasteurization is carried out. Then, transported milk is streamed at about 71OC

and then chilling at 4OC to kill harmful bacteria. Then the bacteria free milk is stored in

silo (Large Milk Storage Tank)

at 6OC. These milk is then packed in ¼, ½, 1 liter pockets and then stored of about 7OC to

8OC. Finally these pocket milk are distributed to various market places for sale.
Homogenization

In first the homogenization is a process that reduces the size of fat globules by

forcing pressurized hot milk through small whole causing turbulence, the break up the

larger fact globules so that they remain suspended rather than separating in a cream layer

at the top. Homogenization effects the development of atherosclerosis, coronary, heart

disease milk allergy, diabetes.

Pasteurization

It is a process by which the disease causing bacteria in the milk are destroyed without

losing its nutritive values. The milk is boiled at 600c for thirty minutes and cooled

quickly.

Whatever the method is used for preservations of food, cleanliness and general

sanitary conditions are imported.

To Access the Quality of Milk

1. Reduction Test

It access whether the bacteria are present or not in the milk. It bacteria

are present it will the bacteria in that milk.

2. MBR Test (methylene blue dye)

 Lactase test

It is used to determine the lactic acid concentration in milk and milk

product since its value has to be kept under fixed law limits.

Chloride test

It is used to measure the quality of salt in different dairy products.

Ammonia Text

It is used to measures the ammonia concentration and it determine the

good quality milk. Ammo acid degradation of sort cheese.

Percentage of fat in milk

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

Milk Fat percentage SNF percentage

Toned milk 3.0 8.5

Standardized milk 4.5 8.5

Double toned milk 2.0 9.0

According to the fat and FAT content the type of milk explained in the

above table are packed in the blue, green and red color pocket respectively.

High protein milk fat 3.0%; SNF 9.0%.

High fat milk fat 5.0; SNF 8.5%.

3.2 Different product:

The different produce by aavin is listed in the following list.

Product name

1. Butter

2. Milk – khoa

3. Ghee

4. Ice cream

5. Milk cake

6. Milk powder

7. Curd and butter milk

Aavin products
MARKETING:

At present this union is marketing 60,000 LPG approximately in the tirunelveli

and thoothukudi district through its agents, booths and parlours,

No of agents 86

Association 17

Private institutions 15

Govt.institutions 8

Societies 8

Milk booths 12

Milk parlours 14

No of milk distribution routes 14

Milk production:

Due to the technology development for veterinary department in India leads to

receive more liters of milk to main depot. The milk production depends on the collection

of milk and the quality. The following table shows the rapid growth in milk production

for three years.

 Year Production (LPD) Increase/decrease

2016-2017 733812 -

2017-2018 771620 +37808

2018-2019 760210 -11410

3.13 Milk production

The above table shows of the aavin milk production for the three years 2016 –

2019. During the year 2016 – 2019, the company earned 733812 liters per day. In the

next year the company has met to production 771620. On comparing the previous years,

the production of milk increased up to 37808. In the next year 2018 – 2019, the milk

production reduces to 11410 on comparing the above.

Milk sales Statement

The milk sales mainly depend on the milk production. The following are the sales

of report for the milk sales for three years.

Year Sales (LPD) Increase/decrease

20016-2017 585567 -

2017-2018 660034 +74467

20018-2019 688063 +28029

3.2 Milk sales statement

Source: Primary data

The above table shows that milk sales increases rapidly between the different

years. This leads to get more profit for the sales department of aavin.
 CHAPTER 4

DATA ANALYSIS AND

INTERPRETATION
 CHAPTER 4

DATA ANALYSIS AND INTREPETATION

Introduction

The study is an analyze the factor which influence the aavin product.

Following are the factors.

1. Age

2. Gender

3. Education qualification

4. Occupation

5. Income level

6. Sachet milk

7. Satisfaction of aavin price rate

8. Individual support

9. Quality of milk

10. Period of usage

10.Buying motivators

11.Purchase of other aavin products

4.1 AGEWISE CLASSIFICATION OF AAVIN MILK

Age is also an important factor which determines the ability of the human being

therefore the researcher wanted to analyze the age factor of the aavin milk. The following

table the age wise classification of the aavin milk, aavin product.

Table-1

Age Number of Respondents Percentage

21-30 16 32

31-40 10 20

41-50 19 38

51-60 5 10

TOTAL 50 100

4.2 Age wise classification

Source: Primary data

From the above table it is clearly understood 19% of people using aavin products

were belonged to 41-50 group next to it. 21-30 ages a group person involved in aavin

products that is 32%.

 FIGURE-1

Agewise classification
50
45
40
35
30
25
20
15
10

Number of respondents
percentage

5
0

Age

4.2Age wise classification

4.3 Gender Wise Classification

Because of aavin product quality assurance, the male and female

people response to bring aavin product as shown in the following table.

Gender Number of respondents Percentage

Male 28 56

Female 22 44

Total 50 100

4.3 Gender wise classification

Source: Primary data

The above table reveals that 56% respondents are male and the

remaining 44% respondents are female.

Gender wise classification

50
Precentage

40
30
20 Up to 5000
5001-10000

10
0
No.of respondents

4.3Gender wise classification

TABLE 4.4

EDUCATION QUALIFICATION

Education qualification No of respondents Percentage

SSLC 8 11
HSE 20 29
Graduation 35 50
Others 7 10 S
Total 70 100
ource: Primary Data
The above table shows that of the 11 % of the respondents are SSLC,29% of the
respondents are HSE,50% of the respondents are Graduation,10% of the respondents are
others.
Majority (50%) of the respondents are Graduated.
Figure 4.4
EDUCATION QUALIFICATION

No.of Respondents

10% 11%

SSLC
HSE
Graduation Others
29%

50%
4.5 Occupation

Through aavin milk business lot of people get job directly or indirectly. Some of

them are listed in the following table.

Occupational level Number of respondents Percentage

Professional 12 24

Business 14 28

Private salary 8 16

Government salary 10 20

Others 6 12

Total 50 100

4.5 Occupation

Source: primary data

From the above table, respondents have undergone business category.

Then 6 respondents have undergone other occupation.

 occupation

160

140

120
percentage

100

80

60
Percentage
Number of respondents
40

20

4.5Occupation
4.6 Income Level

Depending on the family income they buying the aavin product as they wish.

Income level Number of respondents Percentage

Up to 5000 22 44

5001-10000 12 24

10001-15000 10 20

15001-20000 6 12

Total 50 100

4.6 Income level

Source: primary data

From the above table, it was identified that 44% of respondents earn rupees up to

5000 per month. 24% of the respondents earn more than rupees 10000 per month.
 50

45

40
No.of respondents

35

30

25
Number of respondents
percentage
20

15

10

0
Up to 50005001-1000010001-15000 15001-20000
Income level

4.6Income level
4.7 Sachet milk

The packed milk is known as sachet milk. These are available in three different

colors due to their fat content. The production of sachet milk is depending upon the

peoples purchase.

Packed milk Number of respondents Percentage

Cow milk 25 50

Toned milk 8 16

Standardized milk 10 20

Full cream milk 7 14

Total 50 100

4.7 Sachet milk respondents

Source: Primary data

From the above table 25 respondents purchase cow milk out of 50 respondents.

As like that 10 respondents brings standardized milk out of 50 respondents.

 sachet milk
Number of respondentsPercentage

50

25
20
16
14
10
8 7

Cow milk Toned milk StandardizedFull cream milk

milk

4.7 Sachet milk

4.8 Satisfaction of aavin price rate:

Due to the good quality of milk, the people bring aavin milk with their satisfied

price rate. Though the price of the milk increases due increase in inflation percentage or

price hike, the people eagerly purchase the aavin product.

Satisfaction of aavin Number of respondents Percentage

Price rate
Yes 30 60

No 20 40

Total 50 100

4.8 Satisfaction of aavin price rate

Source: primary data

60 % out of 100% purchase the aavin price rate is accepted. Out of 100, 40

percentage people did not accept the price rate of aavin milk.
Number of respondents
YesNo

40%

60%

4.8Satisfaction of aavin product

4.9 Individual support

This section describes how much of respondent support aavin milk products

individually.

Individual support Number of respondents Percentage

Yes 41 82

No 9 18

Total 50 100

4.9 Individual support

Source: Primary data

Out of 100, 82% people individually supports the aavin products. Out of 100,

18% percentage people did not individually support aavin products.

Individually support

100
80
60
40
20
0

Number of respondents Percentage

YesNo

4.9 Individually supporter

4.10 Quality of milk

The following census shows that how much people like aavin because of its

quality.

Gender Number of respondents Percentage

for quality

Male 27 54

Female 23 46

Total 50 100

4.10Quality of milk

Source: Primary data

The above detail shows that how much of people like aavin milk because of its

quality assurance.
 Quality of milk

Number of respondents for quality

Percentage

4.10 Quality of milk

4.11 Period of usage

The people use aavin products as much they can use. If anyone use this product

will not change this product. We have the following census report to prove this.

Years Number of respondents Percentage

0-5 10 20

5-10 15 30

More than 10 25 50

Total 50 100

4.11 Period of usage

Source: Primary data

From the above table it is assured that 50% of people use aavin products more

than 10 years.
 Period of usage

Number of respondents Percentage

50

30

20

25
15
10

0-5 10-May More than 10

4.11 Period of usage

4.12 Buying motivation

The following table shows the census of that how the people movited to bring the

aavin product.

Motivated by No of respondents Percentage

Friends 18 36

Relatives 12 24

Neighbour 20 40

Total 50 100

4.12 Buying motivation

Source: Primary data

The above data shows that how the consumer motivated to buy this aavin

product.
 Buying motivation

Friends
Neighbor 36%
40%

Relation
24%

4.12 Buying motivation

4.13 Other purchase of other aavin products

The following table shows how much of people bringing aavin related products such

as milk-khoa, ice cream, badam milk and butter.

Product Number of respondents Percentage

Milk-khoa 15 30

Ice cream 20 40

Badam 5 10

Butter 10 20

Total 50 100

4.13 Purchase of other aavin product

Source: Primary data

From the above table it is clear that, many people bring aavin related product as

shown above.
 Other aavin product

60

50

40

30

20

10

0
Milk-khoa Ice cream Badam Butter

Number of respondents Percentage

4.13 Other aavin products

4.14 RATING OF AAVIN MILK PRODUCTS

Rank No of respondents Percentage

Quality 25 86
Easily available 10 7
Competitive 10 6
Varieties 5 1
Total 50 100
Source: Primary data
The above table shows that of the 86 % of the respondents choose quality,7% of the
respondents choose easily available,6% of the respondents choose competitive,1% of the
respondents choose varieties .
Majority (86%) of the respondent choose Quality
FIGURE-9
RATING OF AAVIN MILK PRODUCTS

160
Percentage

140
120
100
80
60
40 Percentage
20 No of Responsibility
0

No of Responsibility
.
 CHAPTER 5
MAJOR FINDING AND SUGGESTION
 CHAPTER 5

MAJOR FINDING AND SUGGESTION

Introduction

The aavin dairy development has been undertaken by the government. So, lot of

people get job directly and indirectly. The aavin products are pure and quality as shown

in the above charts and table.

Findings

By using appropriate statistical tools the collected data were analyzed and the

results were drawn. The following are the major findings of the present study.

Age wise classification

More than 19% of people using aavin products were belonged to 41- 50 group

next to it. 21-30 ages a group person involved in aavin products that is 32%.

Gender wise classification

Statistical report says 56% respondents are male and the remaining 44%

respondents are female.

Occupation

Lot of people get the chance for occupation dirctly and indirecly. The statistical

report says that many people get the job in profeesional, private, government and

business oriented job. 24% of people get job in profeesional, 28%, 16%, 20% people get

job in private, business and govermental job respectively.

Monthly income

The statistical report says that 44% of respondents earn rupees up to 5000 per

month. 24% of the respondents earn more than rupees 10000 per month.

Sachet milk Individual support

25 respondents purchase cow milk out of 50 respondents in sachet. As like that 10

respondents brings standardized milk out of 50 respondents.

Satisfaction of aavin price rate:

60 % out of 100% purchase the aavin price rate is accepted. Out of 100, 40

percentage people did not accept the price rate of aavin milk.
 Individual support

Out of 100, 82% people individually supports the aavin products. Out of 100,

18% percentage people did not individually support aavin products.

Quality of milk

64% people accept the aavin products’ quality. But 36% people did not accept

aavin products’ quality.

Period of usage

20% people use aavin product till 5 years. 30% of people use aavin product more

than 5 years. But 50% of people use aavin product more than 10 years.

Buying motivation

36% consumer motivated by relatives. 24% consumer motivated by neighbors and

40% of consumer motivated by their friends to bring aavin products.

 Other purchase of other aavin products

30% of people bring milk-khoa, 40% of consumer brings ice cream, 10% of

people bring badam and 20% of people bring butter.

Conclusion

We have started this project to know about the aavin milk sales and product. We

have observed how to treat the milk, produce the related product, quality materials and

sales achievement. Thus we have analyzed how the and for what the people bring this

product.
QUESTIONNAIRE
 PRODUCTION AND SALES OF DAIRY PRODUCT OF THE AAVIN IN

THOOTHUKUDI

1. Name :

2. Age :

3. Gender : male/female

4. Address :

5. Nature of your family

a. Joint family b. Nuclear

6. Occupation

b. professional b. business

c. private salaried d. government salaried

e. others

7. Monthly income

a. less than Rs. 5000 b. Rs. 5000-10000

c. Rs. 10000-15000 d. more than Rs. 15000

8. How much quantity of Aavin milk do you consume per day ?

a .Below250ml b. 250-500ml

c. 500lr d. Above 1ltr

9. Which aavin milk packet do you consume?

a. Toneel milk b. Doubletoned milk
c. Full cream milk d. Others

10. If aavin milk, how long will you use?

 a.15 years b. 10 years
c. 15 years d. More than 15 years

11. For what reason are you buying?

a. Taste b. Rate

c. Purity d. Quality

12. If the price of the aavin milk extend, will you buy this aavin product?
a. yes b. No

13. What is color of aavin packet do you buy?

a. Blue b. Green

c. Red

14. Who suggest you to buy this aavin?

a.Friends b. Relation
c. Neighbor

15 .Are you satisfied with aavin product?

a. Yes b. No

16. Do you purchase any other aavin product except milk, mention the following?

d. Milk powder b. Badam milk

c. Milk-khoa d. Milk cake

17. Sources of purchase of aavin milk?

a. Regular shop b. Agent
c. Petty shop c. Other

18. When will you prefer to take aavin milk in a day?

a. Morning b. Evening
c. night
19.What is your level of satisfaction based on following?

Aspects Strongly Agree No opinion Disagree

a.Quality of aavin milk is good

b.Aavin milk product is always

available in market
c.Aavin milk is not adulterated

d.Aavin milk price is reason by

fixed price by government

20. Rank of best features

a. High quality
b. sales service
c. Taste
d.Low cost
e.Health

21. Feed back about aavin

BIBILIOGRAPHY
 BIBILIOGRAPHY

1. Introduction of aavin - encyclopedia

2. Profile of the milk - aavin milk nellai

3. Processing of milk - aavin nellai

4. History - Wikipedia

5. Related products - www.aavin.com

6. Study area - www.aavinnellai.com