Aavin report

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CHAPTER 1
INTRODUCTION AND DESIGN OF THE
STUDY

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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 skim milk (0.5% fat). Milk is usually homogenized,
forced under high pressure through small openings to distribute the fat
evenly. It may also be condensed, evaporated, or dehydrated for preservation

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and ease of transport. Other dairy products include butter, cheese, and
yogurt.
1.2 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.
1.3 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.

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1.4 Nourishment of Milk
Milk contains calories, proteins, carbohydrate, fat, saturated fat,
cholesterol, vitamin A, vitamin C, foliate, calcium, magnesium, zin C,
phosphorus, iron.

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CHAPTER 2
REARCH DESIGN
2.1 Statement of The Problem
A study with the title “PRODUCTION AND SALES OF DAIRY
PRODUCT OF THE AAVIN IN TIRUNELVELI”.
2.2 Scope of The Study
We have started this project to know about the sales accepts of aavin
situated at tirunelveli. 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.
2.3 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
rettiyaarpattay in tirunelveli.

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2.4 Objectives
1. To get extra knowledge about the dairy center.
2. To know about the function and activities of aavin.
3. To know about the financial highlight of the dairy center.
4. To know about the process of dairy product in dairy center.
5. To know the sales achieved during the study period.
2.5 Limitation of The Study
The data was collected from the company. The figure takes for
analysis were as revealed in the annual report of the company.
2.6 Period of The Study
The duration of the study was from 2008-2010. Data sets for each
year are collected for this period.
2.7 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.

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CHAPTER 3
HISTORY OF AAVIN
3.1 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 1st
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

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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
adoptinvg a symmetric approachin 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.
3.2 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.

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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.

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3.3 Center of aavin in Tamilnadu
Tirunelveli is the main branch of milk production and preparing dairy
products.
3.4 Four small branches:
Under tirunelveli, there are four small branches located as follows
1. Sankarankoil
2. Vallioor
3. Shathankulam
4. Kovilpatti.
These are also called as “Chilling center”
3.5 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.

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3.6 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, kovilpatti CC, valliyure CC, sakarankoil CC,and
sathankulam CC are 1,00,000; 10,000; 20,000; 50,000; 10,000 LPD
respectively
3.7 Transporting:
The collected raw milk from the above branch dairy forms is chilled
of about 40
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.

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3.8 Process of milk:
3.1 Processing Hall
In tirunelveli depot, processing the milk is two types as described
follows. The process of pasteurization is carried out. Then, transported milk
is streamed at about 71O
C and then chilling at 4O
C to kill harmful bacteria.
Then the bacteria free milk is stored in silo (Large Milk Storage Tank)
at 6O
C. These milk is then packed in ¼, ½, 1 liter pockets and then stored of
about 7O
C to 8O
C. Finally these pocket milk are distributed to various
market places for sale.

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3.9 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.
3.12 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 600
c
for thirty minutes and cooled quickly.
Whatever the method is used for preservations of food, cleanliness
and general sanitary conditions are imported.
3.13 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)

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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.
3.14 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
3.1 Percentage of fat in milk

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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%.
3.15 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

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3.16 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
3.17 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.

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Year Production (LPD) Increase/decrease
2007-2008 733812 -
2008-2009 771620 +37808
2009-2010 760210 -11410
3.2 Milk production
The above table shows of the aavin milk production for the three years
2007 – 2010. During the year 2007 – 2010, 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 2009 – 2010, the milk production reduces to 11410
on comparing the above.
3.18 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
2007-2008 585567 -
2008-2009 660034 +74467
2009-2010 688063 +28029
3.3 Milk sales statement

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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.

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CHAPTER 4
DATA ANALYSIS AND
INTERPRETATION

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CHAPTER 4
DATA ANALYSIS AND INTREPETATION
4.1 Introduction
The study is an analyze the factor which influence the aavin product.
Following are the factors.
1. Age
2. Gender
3. Occupation
4. Income level
5. Sachet milk
6. Satisfaction of aavin price rate
7. Individual support
8. Quality of milk
9. Period of usage
10.Buying motivators
11.Purchase of other aavin products

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4.2 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.
Age Number of Respondents Percentage
21-30 16 32
31-40 10 20
41-50 19 38
51-60 5 10
TOTAL 50 100
4.1 Age wise classification
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%.

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0
5
10
15
20
25
30
35
40
45
50
Numberofrespondent/percentage
Age
Agewise classification
Number of respondents
percentage

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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
4.2 Gender wise classification
The above table reveals that 56% respondents are male and the
remaining 44% respondents are female.
0
10
20
30
40
50
Precentage
No.of respondents
Gender wise classification
Up to 5000
5001-10000

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4.4 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
4.3 Occupation
Source: primary data
From the above table, respondents have undergone business category.
Then 6 respondents have undergone other occupation.

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4.3 Occupation
0
20
40
60
80
100
120
140
160
percentage
occupation
Percentage

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4.5 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
4.4 Income level
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.

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4.4 Income level
0
5
10
15
20
25
30
35
40
45
50
Up to 5000 5001-10000 10001-15000 15001-20000
No.ofrespondents
Income level
percentage

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4.6 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
4.5 Sachet milk respondents
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.

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4.5 Sachet milk
Cow milk Toned milk Standardized
milk
Full cream milk
25
8
10
7
50
16
20
14
sachet milk
Number of respondents Percentage

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4.7 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
Price rate
Yes 30 60
No 20 40
Total 50 100
4.6 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.

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4.6 Satisfaction of aavin product
60%
40%
Yes No

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4.8 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
Out of 100, 82% people individually supports the aavin products. Out
of 100, 18% percentage people did not individually support aavin products.
4.7 Individually supporter
0
20
40
60
80
100
Individually support
Yes No

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4.9 Quality of milk
The following census shows that how much people like aavin because
of its quality.
Gender Number of respondents
for quality
Percentage
Male 27 54
Female 23 46
Total 50 100
4.8 Quality of milk
The above detail shows that how much of people like aavin milk
because of its quality assurance.

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4.8 Quality of milk
Quality of milk
for quality
Percentage

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4.10 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
4.9 Period of usage
From the above table it is assured that 50% of people use aavin
products more than 10 years.

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4.9 Period of usage
0-5 10-May More than 10
10
15
25
20
30
50
Period of usage

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4.11 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
The above data shows that how the consumer motivated to buy this
aavin product.

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Friends
36%
Relation
24%
Neighbor
40%
Buying motivation

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4.12 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
4.11 Purchase of other aavin product
From the above table it is clear that, many people bring aavin related
product as shown above.

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4.11 Other aavin products
0
10
20
30
40
50
60
Milk-khoa Ice cream Badam Butter
Other aavin product

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CHAPTER 5
MAJOR FINDING AND SUGGESTION

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CHAPTER 5
MAJOR FINDING AND SUGGESTION
5.1 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.
5.2 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.
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%.
Statistical report says 56% respondents are male and the remaining
44% respondents are female.

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5.5 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.
5.6 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.
5.7 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.
5.8 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.

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Out of 100, 82% people individually supports the aavin products. Out
of 100, 18% percentage people did not individually support aavin products.
5.10 Quality of milk
64% people accept the aavin products’ quality. But 36% people did
not accept aavin products’ quality.
5.11 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.
36% consumer motivated by relatives. 24% consumer motivated by
neighbors and 40% of consumer motivated by their friends to bring aavin
products.

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5.13 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.
5.14 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.

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PRODUCTION AND SALES OF DAIRY PRODUCT OF THE AAVIN
IN TIRUNELVELI
1. Name :
2. Age :
3. Gender : male/female
4. Address :
5. Occupation
a. professional b. business
c. private salaried d. government salaried
e. others
6. Monthly income
a. less than Rs. 5000 b. Rs. 5000-10000
c. Rs. 10000-15000 d. more than Rs. 15000
7. Do you buy?
a. packed milk b. loose milk
8. If packed milk, mention brand
a. aavin milk b. arockia
c. kavins d. others

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9. If aavin milk, how long will you use?
a. 5 years b. 10 years
c. 15 years d. more than 15 years
10. For what reason are you buying?
a. taste b. rate
c. purity d. quality
11. Are you satisfied with the rate of aavin milk?
a. yes b. no
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.Why do you prefer this?
15.Is the quality of aavin milk is good?
a. yes b. no
16.If not, what change to be bringing to improve the quality?

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17.Who suggest you to buy this aavin?
a. friends b. relation
c. neighbor
18.Are you satisfied with aavin product?
a. yes b. no
19.Do you purchase any other aavin product except milk, mention the
following?
a. milk powder b. badam milk
c. milk-khoa d. milk cake
e. butter f. ice cream
20.Feed back about aavin

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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

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