2. About the company
CHI Limited is a part of the TGI (Tropical General
Investment) conglomerate, with diverse business interests
in everything from food to healthcare and engineering
products. The organization was incorporated on the 18th
of March, 1980 and since then, it has been the franchise
and leading manufacturer internationally for the world
famous fruit juice drink caprisonne.
3. Products by the company
Given below are the products available in the Nigerian market:
• CHIVITA Premium 100% Pure Fruit Juices
• CHI EXOTIC Fruit Nectars
• CHI Happy Hour Fruit Drinks
• CAPRI-SONNE Fruit Drinks
CHI Limited Dairy Products, sold under the brand Hollandia
include:
• Hollandia Evaporated Milk
• Hollandia UHT Milk
• Hollandia Drinking Yogurt, among others.
CHI has also got a range of snack foods like Muff the Muffin,
Beefie Beef Rolls, CHI Superbite Sausage Roll and CHI Classic
Cake.
6. What is Quality Control?
Quality control is a process employed to ensure
certain level of quality in a product or service. The
basic goal of quality control is to ensure that the
products, services, or processes provided meet
specific requirements and are dependable,
satisfactory, and fiscally sound.
7. Test on raw materials
Parameters checked are;
• Organoleptic test
• pH
• Titratable acidity
• Brix
• Moisture content
• Assay(usually measurement of concentration) of
raw materials such as Nitric acid, Caustic soda,
Citric acid, among others.
8. In-process and finished goods
Certain parameters are checked in both in-process
and finished products. They include;
1. Organoleptic tests
2. Titratable acidity
3. Fat content
4. Total solids
5. pH
6. Brix
7. Homogenization efficiency
8. Alcohol test
9. Determination of titratable acidity
Instruments
Burette, pH meter, magnetic stirrer with stirring bar, pipette,100ml
beaker.
Reagent
0.1N NaOH, distilled water, phenolphthalein indicator.
Method’s principle
Determination of total titratable acids in milk and yoghurt.
Procedure.
• Measure 10ml of the sample into 100ml beaker and add 2 drops of
the indicator.
• Place the beaker on the magnetic stirrer with the stirring bar inside.
• Put ON the magnetic stirrer and the pH meter and dip the pH meter
probe into the sample and take the reading.
• Milk samples are titrated with 0.1N NaOH under continuous stirring
until the color is changed to pale pink which indicates the end-
point. Yoghurt samples are titrated with 1N NaOH.
• Calculation; Titre reading *0.09.
11. Procedure for determination of total
solids
Instruments
Pipette, moisture analyzer, aluminum dish.
Scope
Dairy
Method’s principle
Determination of the total solids of dairy samples
Procedure
1. Open the lid of the moisture analyzer and place a dried
aluminum dish on the scale of the moisture analyzer and tare.
2. Weigh 3-5g of the sample into the dish and cover the lid. The
heating element of the analyzer heats up the sample @120c to
evaporate the moisture present in the sample.
The end of the analysis is indicated by the beep of the analyzer and
the %total solid is digitally displayed on the screen of the
equipment
15. Line Testing
It is also the function of the QA/QC department to
monitor the packaging effectiveness of the filling
machines. The online QA officials carry out checks on;
1. Operational temperature
2. Weight checks
3. Packed carton inspection
4. Coding verification
5. Test on aseptic packages
18. Acceptance norms as specified by the
QC Department
Product Brix pH Acidity Fat Total solids
(%) (%) (%)
Milk NA 6.28-6.32 3.5-5.0 8.90-9.0 28-30
Yoghurt NA 3.85-3.90 0.8-1.0 1.50-2.0 18.5-19.0
Chivita
premium
10.80-11.00 3.60-3.70 0.23-0.28 NA NA
Ice tea 8.90-9.00 2.60-2.90 0.126-0.129 NA NA
Caprisonne 12.80-13.00 3.60-3.70 2.80-3.00 NA NA
Exotic 12.50-12.70 3.60-3.70 0.126-0.235 NA NA
19. Recommendations and Conclusion
My recommendations are;
• Private and public establishments should be encouraged and
educated by the Government on the importance of the training
scheme so as to reduce such cases as refusal of IT students by
companies, thereby making it easier for students to get
placement.
• The school should help a good number of their students secure
appropriate organizations for placement as this is the major
problem of the scheme and is being complained about by the
students almost every year. There should be better liaison
between the Companies, Universities and ITF.
In the light of the experience gained, I will like to conclude that the SIWES
program has been worthwhile and has so far achieved its aim of producing
competent, skilled and adequately trained scientists, engineers and
technologists.
