KERALA CO-OPERATIVE MILK MARKETING

FEDERATION LTD.
PUNNAPRA, ALAPPUZHA

SUMMER INTERN REPORT

Submitted by
AMALA MARIA GRACE JOSE
Reg No: 5872201154
In partial fulfillment of the award of the degree of
MASTER OF BUSINESS ADMINISTRATION
UNIVERSITY OF KERALA
Under the guidance of
Prof. Dr Nithya R
Faculty guide
School Of Distance Education
Thiruvananthapuram, 695581
2020-2022
 DECLARATION
We have declared that the project entitled “Summer Intern Report” is the report of the
original work done by us under the guidance of Prof Dr. Nithya R towards partial
fulfillment of the requirement for the award of Post Graduate Degree of MBA of
University of Kerala.
Place: Thiruvananthapuram AMALA MARIA GRACE JOSE
Date: MBA SEMESTER 111
 ACKNOWLEDGEMENT

First and foremost, let me sincerely thank Almighty for the great opportunity and
blessings that he has showered up on me for the successful and timely completion of my
internship.
I extend my sincere gratitude to Director, Dr Nithya R for her kind support and guidance
or making my project great success. I very gratefully wish to forward due respect and
thanks to my internal faculty guide for the Internship, for the continuous, creative
valuable and informative support extended to me, without which the internship would not
have been efficiently completed.
I rendered my whole hearted thanks to all the other respected faculties of the management
department, librarian and all other office staff for their assistance and cooperation given
to me in regard to this work.
I am extremely indebted to the management of MILMA CENTRAL PRODUCTS
DAIRY ALAPPUZHA and Ms. Divya Sasidharan, Personnel Officer, who gave me the
privilege to carry out my internship in their distinguished institution. Let me take this
opportunity to thank all the CENTRAL PRODUCTS DAIRY staff for their help and
cooperation.
I thank my parents and all other family members for their valuable and inseparable
support in completion of this internship.
Once again, I take this opportunity to convey my sincere thanks to each and every person
who helped me directly or directly or indirectly in the successful completion of this
internship.
TABLE OF CONTENTS
 INTRODUCTION

An internship is a professional learning experience that offers meaningful, practical work

related to a student’s field of study or career interest. An internship gives a student the
opportunity for career exploration and development, and to learn new skills. It offers the
employer the opportunity to bring new ideas and energy into the workplace, develop
talent and potentially build a pipeline for future full-time employees. 
An internship is a period of work experience offered by an organization for a limited
period of time.[1] Once confined to medical graduates, internship is used practice for a
wide range of placements in businesses, non-profit organizations and government
agencies. They are typically undertaken by students and graduates looking to gain
relevant skills and experience in a particular field. Employers benefit from these
placements because they often recruit employees from their best interns, who have
known capabilities, thus saving time and money in the long run. Internships are usually
arranged by third-party organizations that recruit interns on behalf of industry groups.
Rules vary from country to country about when interns should be regarded as employees.
The system can be open to exploitation by unscrupulous employers.
Internships for professional careers are similar in some ways. Similar to
internships, apprenticeships transition students from vocational school into the
workforce. The lack of standardization and oversight leaves the term "internship" open to
broad interpretation. Interns may be high school students, college and university students,
or post-graduate adults. These positions may be paid or unpaid and are temporary. Many
large corporations, particularly investment banks, have "insights" programs that serve as
a pre-internship event numbering a day to a week, either in person or virtually.
Typically, an internship consists of an exchange of services for experience between the
intern and the organization. Internships are used to determine whether the intern still has
an interest in that field after the real-life experience. In addition, an internship can be
used to build a professional network that can assist with letters of recommendation or
lead to future employment opportunities. The benefit of bringing an intern into full-time
employment is that they are already familiar with the company, therefore needing little to
no training. Internships provide current college students with the ability to participate in a
field of their choice to receive hands-on learning about a particular future career,
preparing them for full-time work following graduation.

This report is a brief description about the internship program carried out at MILMA
Dairy, Punnapra, Alappuzha in order to understand their activities, interacting with the
staff, undertaking the core functions of it and familiarization with the personnel and the
administration functions by working as an internship in the institution.
PERIOD OF INTERNSHIP
The internship study has a period of days. Th period is from 2nd January 2022 to 14th
January 2022

OBJECTIVES OF THE STUDY

The organizational study was carried out in Central products Dairy, MILMA situated at
Punnapra, Alappuzha in order to achieve the following specific objective:
 To acquire knowledge about the organizational structure and the
departments of the MILMA.
 To channelize marketable surplus milk from the rural areas to urban
deficit areas to maximize the returns to the producer and provide quality
milk and milk products to the consumers.
 To carryout activities for promoting Production, Procurement, Processing
and Marketing of milk and milk products for economic development of
the farming community
 To build up a viable dairy industry in the State
 To understand how the key business process at various levels.
 To study the relationship between the workers, managers and the top
authority.
 To provide constant market and stable price to the dairy farmers for their
produce
 To understand the extent of technology adoption in the organization for various
levels including data flow diagram.

SCOPE OF THE STUDY

Internship experience plays a vital role for every student to implement their theoretical
knowledge and get a practical experience in his future work area. The Internship at the
Central products Dairy, MILMA Punnapra, Alappuzha gives me an opportunity for
gathering practical experience and the preparation of the report.
The Internship program will help the future manager to get a practical of
o Develop personal and professional skills and also creates a confidence in
work
o Develop communication skills.
o Helps to gain experience in all the functional activities of the department.
o Through this internship customer interaction is highly attained.

METHODOLOGY
The success of the research depends largely on the methodology used. The appropriate
methodology will improve the validity of the finding.
The data that are useful in internship program is primarily and secondary. Research
methodology comprises defining and redefining problem, formulating or suggesting
solutions, collections , organizing and evaluating data carefully testing the conclusion
determine whether they fit to formulate hypothesis, the collection of data involved in
different methods like detailed observation, making notes, interacting with the concerned
personals of different and also the employees.

PRIMARY DATA
Primary Data refer to the data which are collected directly for the purpose of
investigation audit basically includes
 Success of primary data
 Observation
 Interaction

SECONDARY DATA
Secondary data are those data which are gathered for some other purpose
and are already available in the firm’s internal record publications. They are
mainly collected from old report lie annual report of the company, company
documents, Company journals and other manual maintained by the
company.

SOURCES OF SECONDARY DATA

 Internet
 Company journals and records
 CHAPTER – 2
INDUSTRY PROFILE
 INDUSTRY PROFILE
GLOBAL SCENARIO
World milk production is expected to increase by 1.6 percent annually between 2020 and
2029 and reach 997 million tons in 2029, according to a report prepared by OECD-FAO.
This report reveals that the increase in milk yield is highly related to the diet. In countries
where grazing-based livestock breeding is carried out, milk production increases are
mostly related to the number of herds, while in countries where special feeding is
common, production increases due to productivity.
According to the Food and Agriculture Organization (FAO) of the United Nations, about
150 million households worldwide produce milk. While in most of the developing
countries production is carried out in small family farms, in developed countries the
transformation to large-scale industrial enterprises continues intensely.

The annual milk production obtained from all these enterprises is approximately 850
million tons. Almost all of this production is obtained from cows, buffalo, goats, sheep
and camels. More than 80 percent of the total production from all species is provided
only from cows. This rate constitutes almost 100 percent of production, especially in
developed countries.

NUMBER OF MILK COWS IN THE WORLD

The number of dairy cows worldwide, which was around 136 million heads in 2019, reached
137 million heads in 2020 according to the data of the US Department of Agriculture Foreign
Agriculture Service (USDA FAS). The number of animals in question is estimated to exceed
138 million heads in 2021.

India is the country with the highest number of dairy cows. It is estimated that there are
approximately 56 million dairy cows in the country in 2020, and that this will rise to 58
million in 2021. The European Union follows India with about 22 million heads. It is
estimated that the number of dairy cows in the European Union will decrease slightly in
2021. For dairy cows, India and the European Union are followed by Brazil with 16 million
heads, the US with approximately 9 million heads, Russia, Mexico, and China with
approximately 6 million heads each.
 GLOBAL MILK PRODUCTION AND CURRENT STATUS OF THE
MARKET

According to the OECD-FAO Agricultural Outlook 2020-2029 report, 81% of world milk
production is cow milk, 15% buffalo milk, and 4% goat, sheep, and camel milk. Total milk
production from all types increased by 1.3 percent in 2019, reaching approximately 852
million tons. According to FAO data, this production amount was 843 million tons in 2018.

India is the world’s largest milk producer, making up 22 percent of global production in milk
of all types. The US, China, Pakistan and Brazil follow India in global milk production.
India, the world’s largest milk producer, increased its production by 4.2 percent in 2019 to
192 million tons according to the OECD-FAO report.

The total milk production of the EU (157 million tons), the US (101 million tons), New
Zealand (22 million tons), Argentina (11 million tons), and Australia (9 million tons) was
estimated to be 301 million tons in 2020, according to same report. This amount is expected
to reach 304 million tons in 2021.

The production amount of cow’s milk alone in the world in 2020 is approximately 532
million tons as per USDA figures. This amount is expected to approach 540 million tons in
2021. In 2020, the largest share in world cow milk production belongs to EU countries with
157 million tons; but on a country basis, the largest producer is the US with 101 million tons.
The USA is followed by India with 93 million tons, China with 33 million tons, Russia with
31 million tons, Brazil with 23 million tons, and New Zealand with 22 million tons.
INDIAN SCENARIO

The evolution of the dairy sector in India and the stellar role played by dairy cooperatives
since the launch of Operation Flood form an integral part of the country’s remarkable
growth story after Independence. Today, India is the largest producer of milk in the world ,
contributing 23% of global milk production.  

During the 1950s and 1960s, the situation was radically different. India was a milk-deficit
nation dependent on imports, and the annual production growth was negative for several
years. The annual compound growth rate in milk production during the first decade after
independence was 1.64%, which declined to 1.15% during the 1960s. In 1950-51, per
capita consumption of milk in the country was only 124 grams per day. By 1970, this
figure had dropped to 107 grams per day, one of the lowest in the world and well below
the minimum recommended nutritional standards. India’s dairy industry was struggling to
survive. The country produced less than 21 million tons of milk per annum despite
having the largest cattle population in the world.

Following the visit of late Prime Minister Lal Bahadur Shastri to the Anand district of
Gujarat in 1964, the National Dairy Development Board (NDDB) was created in 1965
with a mandate to support the creation of the ‘Anand Pattern’ of dairy cooperatives across
the country through the Operation Flood (OF) program which was to be implemented in
phases.

The ‘Anand Pattern’ was essentially a cooperative structure comprising village-level

Dairy Cooperative Societies (DCSs), which promote district-level unions, which in turn
promote state-level marketing federation. Starting in 1970, NDDB replicated the Anand
Pattern cooperatives through the Operation Flood program all over India.

Dr. Varghese Kurian, widely renowned as the “Father of White Revolution” in India, was
the first chairman of NDDB. Along with his team, Dr. Kurian commenced work on the
launch of the project, which envisaged the organization of Anand-pattern cooperatives in
milk sheds across the country from where liquid milk produced and procured by milk
cooperatives would be transported to cities.

Operation Flood was implemented in the following phases:

1. Phase I (1970–1980) was financed by the sale of skimmed milk powder and butter oil
donated by the European Union (then the European Economic Community) through the
World Food Program.
2. Phase II (1981–1985) increased the number of milk sheds from 18 to 136; urban
markets expanded the outlets for milk to 290. By the end of 1985, a self-sustaining
system of 43,000 village cooperatives with 42,50,000 milk producers had been covered.

3. Phase III (1985–1996) enabled dairy cooperatives to expand and strengthen the

infrastructure required to procure and market increasing volumes of milk. This phase
added 30000 new dairy cooperatives, which led to a total of 73,000.

Operation Flood helped quality milk reach consumers across 700 towns and cities
through a National Milk Grid. The program also helped remove the need for middlemen,
thereby reducing seasonal price variations. The cooperative structure made the whole
exercise of production and distribution of milk and milk products economically viable for
farmers to undertake on their own. It also ended India's dependence on imported milk
solids. Not only was the nation equipped to meet its local dairy needs, but it also started
exporting milk powder to many foreign countries. Genetic improvement of milking
animals also increased due to cross-breeding. As the dairy industry modernized and
expanded, around 10 million farmers started earning their income from dairy farming.

Milk production in 1950-51 stood at merely 17 Million Tons (MT). In 1968-69, prior to
the launch of Operation Flood, milk production was only 21.2 MT which increased to
30.4 MT by 1979-80 and 51.4 MT by 1989-90. Now it has increased to 210 million tons
in 2020-21. Today, milk production is growing at the rate of two per cent in the whole
world, whereas in India, its growth rate is more than six per cent. The per capita
availability of milk in India is much higher than the world average. In three decades (the
1980s, 1990s and 2000s), the daily milk consumption in the country rose from a low
of 107 grams per person in 1970 to 427 grams per person in 2020-21 as against the world
average of 322 grams per day during 2021.
After Operation Flood, the Indian dairy and animal husbandry sector emerged as a
primary source of income for a huge number of rural households – most of them either
landless, small or marginal farmers. Today, India holds the place of pride of having been
the largest milk-producing country in the world for nearly two-and-a-half decades.

The dairy sector assumes a great deal of significance for India on various accounts. As an
industry, it employs more than 80 million rural households, with the majority being small
and marginal farmers as well as the landless. The cooperative societies have not only
made the farmers self-sufficient but have also broken the shackles of gender, caste,
religion, and community. Women producers form the major workforce of the dairy sector
in the country. The sector is an important job provider, especially for women, and plays a
leading role in women’s empowerment.
Every year, since 2001, June 1 is observed as World Milk Day by the Food and
Agriculture Organization (FAO) of the United Nations to acknowledge the importance of
milk as a global food and to celebrate the dairy sector.  In India, the birthday of Dr.
Varghese Kurian, on November 26, is observed as National Milk Day.

With a series of measures being taken by the Government as well as the growing role of
the private sector in dairy development, India is expected to sustain its growth in milk
production and milk processing in the coming decades. Further, to encourage farmers to
take up productivity enhancement of indigenous breeds of milch animals in a scientific
manner and to motivate Cooperative and Milk producer Companies, the Government of
India is conferring the prestigious National Gopal Ratna Awards on the occasion of
National Milk Day. To know about the winners of the National Gopal Ratna Awards –
2022, Click Here.

The dairy sector has been a major contributor to the growth of the rural economy in India.
The government has facilitated the dairy farming infrastructure through its initiatives
such as the development of the National Dairy Plan, a sustainable development-focused
framework for the sector, along with general empowerment schemes such as the Jan
Dhan Yojana and the Start-up India initiative. In the past eight years, the animal
husbandry and dairying sector have received a great deal of impetus under Prime
Minister Modi’s vision of ‘Atmanirbhar Bharat’, and the journey of this sector is indeed a
remarkable reflection of self-reliance.

EXPORT OF DAIRY INDIA

India now has indisputably the world's biggest dairy industry—in terms of milk production;
last year India produced close to 183.96 million tons of milk, close to 50% than the US and
more than three times as much as the much-heralded new growth champ, China.
Appropriately, India also produces the biggest directory or encyclopedia of any world dairy
industry. The dairy sector in India has shown remarkable development in the past decade
and India has now become one of the largest producers of milk and value-added milk
products in the world.
The individual products under this sub-head are as below:

Butter Fresh Butter Milk

Butter Oil Fresh Cheese

Milk & Cream in

Powder Milk for Babies

Skimmed milk
Other Fat powder

Other milk power Whole Milk

Ghee  

Areas of Production:

Uttar Pradesh, Maharashtra, Himachal Pradesh, Madhya Pradesh, Punjab, Rajasthan and
Tamil Nadu are the major production area of Dairy Products in India.

India Facts and Figures:

India's Export of Dairy products was 108,711.27 MT to the world for the worth Rs.
2,928.79 Crores/ 391.59 USD Millions during the year 2021-22.

Major Export Destinations (2021-22) :  Bangladesh United Arab EMTs, Bahrain,

Malaysia, Saudi Arab and Qatar.
CO-OPERATIVE MOVEMENT IN INDIA

In the early forties, the British Government in India decided to improve the quality of milk in Bombay city.
The municipal corporation of Bombay city organized a scheme in November, 1945 (known as the Bombay
Municipal Corporation Milk supply scheme) for bringing milk from Kaira District at a distance of about
400 Km from Bombay city and selling at subsidized rate to expectant mothers and children. The Bombay
Municipal Corporation Milk supply scheme purchased a fixed quantum of milk from Polson Limited, a
private enterprise at Anand. There was huge difference in the price paid under the scheme and that of final
price paid by Polson to the farmers. Polson maximized its profit by minimizing the price paid to the milk
producers. He created a strong network of contractors in the district.

The Bombay Municipal Corporation Milk supply scheme faced severe financial problems during the early
days of its operation. In 1946, the government of Bombay State took over the administration of the scheme
and established a statutory body known as the Bombay Milk Scheme. The Bombay Milk Scheme awarded
a monopoly right for procuring milk in Kaira District to Polson, a decision that aroused strong political
opposition in the district as the benefits of a relatively high purchase price paid by the Bombay Milk
Scheme were not likely to be passed on to the producers. The arrangement was satisfactory to all concerned
except the farmers. The government found it profitable and Polson kept a good margin.

Milk contractors took the biggest cut. No one had taken the trouble to fix the price of milk to be paid to the
producers. Thus, under the Bombay Milk Scheme the farmers of Kaira district were no better off than
before.  They were still under mercy of milk contractors. They had to sell their milk at a price the
contractors fixed. The discontent of the farmers grew. They met Sardar Vallabhai Patel, who had advocated
farmers’ cooperatives as early in 1942. On his advice farmers of Kaira District launched a campaign to
organize dairy cooperative, which paved way for the AMUL model of dairy development in India. 

The Anand Pattern

The cooperative dairying in India really came into reckoning from 1946 onwards. The first farmers’
integrated dairy cooperative was established in Anand town of Kaira District of Gujarat in 1946, to fight
against the exploitation of farmers by the private traders.  This cooperative is popularly known as AMUL
(Anand Milk Union Limited). AMUL emerged as a result of a powerful socio-economic movement, which
shook British bureaucracy in this part of the country.

The AMUL cooperative movement began with organization of two village level dairy cooperatives in June
1946. With five dairy cooperatives as its members, AMUL got registered in December 1946.  The basic
unit in Anand pattern cooperatives is the village level milk producers’ cooperative society - a voluntary
association of milk producers who wish to market their milk collectively. All the dairy cooperative
societies in a milk-shed are affiliated to an apex organization -The District Cooperative Milk Producers
Union. The milk union procures milk collected by the member dairy cooperative societies, processes the
same and arranges marketing of liquid milk and milk products. Besides paying to the member dairy
cooperative societies for the milk supply, the milk union provides inputs for productivity enhancement of
the animals.

The salient features of Anand pattern dairy cooperatives are: 

 Availability of round the year market to the milk producers.

 Effective governance by elected representative of farmers.
 Effective professional management.
 Sharing of profits by members of the dairy cooperatives on equitable basis.
 Availability of inputs for enhancing milk production of milch animals of the members of dairy
cooperatives.
The journey of dairy cooperatives beginning from organization of Katra dairy cooperative society during
1907 in Allahabad District to the emergence of AMUL as a strong and vibrant dairy cooperative is a
journey of untiring efforts of self-less leaders, committed milk producers supported by professionals,
AMUL has proved to be an effective organization which has been sensitive to the needs and aspiration of
its members.   

COOPERATIVE MOVEMENT IN KERALA

The co-operative movement in Kerala has a long history .Co-operative Movement in Kerala
started even before the formation of Kerala state. There were three administrative units in the
erstwhile Kerala- viz, Travancore, Cochin and Malabar. In 1949, Travancore and Cochin
merged in to a single state known as Travancore- Cochin State. Kerala state was formed in
1956 by merging all the three units.
Co-operative Movement in Travancore

In Travancore the first co-operative society registered under the Travancore Co-operative
Societies Act, 1914 was Trivandrum Central Co-operative Bank. Then it was formed as the
present Kerala State Co-operative Bank. A Central Bank was also formed for financing
primary co-operative credit societies. The societies were registered with unlimited liability.
But recovery of loans became a problem and a number of societies were liquidated because
of excess liability over assets. Then the liability of the societies was changed in to ‘limited’
from 1918 onwards. Land Mortgage Bank was formed in 1932 to provide long-term loans for
a period of 10 to 20 years on the security of land.

Co-operative Movement in Cochin

The Cochin Co-operative Societies Act was enacted in 1913. The first co-operative society
registered under this Act was ‘Advanced Co-operative Society’. It was a credit society with
unlimited liability. The Cochin Central Co-operative Bank was formed in 1918; it was based
on British co-operative movement. The long-term loans were supplied by Cochin Central Co-
operative and Mortgage Bank. The area of operation was limited to Cochin.

Co-operative Movement in Malabar

Malabar district and Kasaragod Taluk was governed by Madras Co-operative Societies Act of
1932. In Malabar, there were producers and consumers co-operative societies having large
share capital. The Malabar Co-operative Central Bank registered in 1917 at Calicut rendered
much service in providing loans to primary co-operatives

Travancore-Cochin Co-operative Societies Act of 1951

Travancore-Cochin state came into existence in 1949. It was found necessary to have a
uniform co-operative law applicable in the entire Travancore-Cochin area. In 1951,
Travancore-Cochin Co-operative Societies Act was passed. This Act was in force till Kerala
Co-operative Societies Act came into force in 1969

Kerala Co-operative Societies Act of 1969

All states in India have its own Acts on Co-operation. All laws are written on the basis of
Indian Co-operative Societies Act 1904 and 1912. When Travancore, Kochi and Malabar
were integrated to form the Kerala state, a common co-operative Law became inevitable.
Accordingly, The Kerala Co-operative Societies Act came into existence on 15 th May
1969.Thereafter, the Co-operative Act in Kerala was revised and modified on various stages.
ANAND PATTERN

"Anand Pattern" or "Amul Pattern" denotes the cooperative dairy development followed
in Kaira district of Gujarat state, where this pioneering pattern developed. The common
name used for this pattern originates from the town Anand. The milk produced in the area
was being purchased by middlemen, contractors or private agencies at low cost and the
same was being sold to the consumers or Government organizations with high margin of
profit. The profit from milk sale so gained was being distributed only among few persons,
who never bothered to invest these profits for the producers' benefit or dairy development
activities. Additionally, during flush season because of ample supply of milk the
middlemen used to offer still lower prices for milk to the producers forcing either to
convert milk into uneconomical products or alternately heeding to the middlemen's
demand resulting in very low return for milk, which was always below the cost of
production. The surplus milk converted into products and no market value for the
byproducts obtained was leading to unnecessary wastage. This was the system which was
replaced by the 'Anand Pattern".

EVOLUTION OF ANAND PATTERN

The success story for this pattern to develop was the cooperation and farmers'
desire to have reasonable and uniform price throughout the season for their
produce ‘MILK’. It all started way back in 1946 when Government agencies
concerned did not heed to the demand by the milk producers to market their
produce through the formation of their own cooperative instead of middlemen,
contractors and/ or private organization. This resulted in 'Milk Strike' organized
on the advice of Late Sardar Vallabhbhai Patel under the leadership of Shri
Morarji Bhai Desai. This lasted for fifteen days, during which period (because
of the cooperation between all producers) not a single drop of milk reached the
market, resulting in acute shortage of milk supply to ‘Bombay Milk Scheme’.
Its impact was seen in Governments approval of the producers' demand of
forming a union to handle milk processing and sale.
This formed the basis for the formation of "Kaira District Milk Producers
Union" and also the "Anand Pattern" of cooperative Dairy Development.
This pattern has become the best example of what cooperatives can achieve
when receptive and loyal milk producers join hands with dedicated workers
with required technical and managerial skills. This has become one of the
guiding centers for rural development in India and other developing nations. It
disproves the wrong notion that promoting cooperatives in developing
countries is a bad bargain.
The Union which started in 1946 had only two villages and two societies,
where only a handful farmers and few staff were handling 250 liters of milk per
day. Today the same Union handles more than 20 lakh liters of milk per day.
The growth achieved and the popularity of the products from 'AMUL' in the
national market, because of their genuineness, quality and reasonable cost,
speaks volumes about the pattern.
It is the cooperative way of dairy development, which is primarily controlled by the
producers themselves. It is a three-tier system composed of village level societies, district
level union and state level milk marketing federation. The milk marketing federation
performs marketing functions to avoid unhealthy competition between unions to capture
the market. All these components aim at bringing better benefits to the producers and
ensuring supply of quality products to consumers at reasonable rates. The profit gained in
the bargain goes in giving social and monetary benefits to the producers, which
ultimately results in dairy development of the region.

INDUSTRIAL CO-OPERATIVE SOCITIES

Industrial co-operative societies in different industrial sectors are registered under Industries and
Commerce department. The General Managers of the District Industries centers are the registrar of the
societies in district jurisdictions. The Director of industries and commerce is the registrar of all other
industrial Co-operative societies except coir and Handloom & Textiles which does not come under the
jurisdiction of the General Managers. 2330 no’s industrial co-operative societies are registered under this
department. Concerned registrar implements and monitors all the statutory matters of the societies except
audit. Directorate is engaged to implement all the schemes of government for industrial co-operative
societies.

The prime objective of an industrial co-operative is to benefit the workers socially and economically. The
Industrial Co-operative societies are formed for different categories like Agro, Food, Garment, Printing,
Beedi etc. to develop self-reliance, co-operation and self-respect among the members by undertaking
various manufacturing and allied activities needed for the welfare and well-being of the member and the
society. The Industrial co-operative societies offer many possibilities in industrial sector to the people who
are economically weak and unemployed. Many Industrial Co-operative Societies such as Kerala Dinesh
Beedi, Capex, Indian Coffee House have established their name in industrial sector. The industrial co-
operative societies do play a crucial role in local economic development through gainful employment.

The mini-industrial estates in the state are administered by industrial co-operative

societies. Mini industrial co-operative societies are registered in all districts to carry on a
business of establishing and running of Industrial Estates for small scale industries. There
are 88 Nos of estates with a total area of 89.45 acres functioning under mini-industrial co-
operative societies.     In the Beedi Industrial sector Kerala Dinesh beedi, the central co-
operative society has a major role. Since the beedi production and consumption is not
being promoted a large number of traditional beedi workers are out of the job and they
need to be rehabilitated. Kerala Dinesh beedi is engaged in activities to diversify their
product line from beedi to other areas such as Coconut products, Cashew products, Food
processing, Garments, Curry powder, Computer training courses etc. by leveraging their
brand name.

A TRIBUTE TO DR VARGHESE KURIEN, THE MILKMAN OF

INDIA

Kurien was born on 26 November 1921 in Kozhikode, Kerala, as the son of civil surgeon
Dr. P. K. Kurien, to an Anglican Suriyani Nasrani family. He attended school at Diamond
Jubilee Higher Secondary School, Gobichettipalayam, in Coimbatore district
(now Erode district, Tamil Nadu) while his father worked at the government hospital
there. He joined Loyola College (an affiliated college of the University of Madras) at the
age of 14, graduated in physics in 1940, and received a bachelor's degree in mechanical
engineering from the College of Engineering, Guindy, which at that time was also part of
the University of Madras, in 1943. His father died when he was 22 years old. Shortly
afterwards, his maternal grand-uncle Cherian Matthai, took Kurien's family under his
wings and brought them to his home in Trichur. He wanted to join the army as an
engineer, but his mother persuaded him to join the Tata Steel Technical Institute,
Jamshedpur,[18] on a recommendation by his uncle, who was a director with the Tatas, and
from where he graduated in 1946. He soon wanted to disassociate with his uncle's
sycophants.[21]
Kurien left and applied for a scholarship provided by the government of India, and chose
to study dairy engineering. His uncle John Matthai, the finance minister, refused to bail
him out. He was sent to the Imperial Institute of Animal Husbandry in Bangalore (now,
National Dairy Research Institute, southern station, Bengaluru) where he spent nine
months before being sent to America to study at Michigan State University, on a
government scholarship. He returned with a master's degree in mechanical engineering
(metallurgy) with a minor in nuclear physics in 1948.
Later, he would say, "I was sent to study dairy engineering (on the only government
scholarship left). I cheated a bit though," and "studied metallurgical and nuclear
engineering, disciplines likely to be of far greater use to my soon-to-be independent
country and, quite frankly, to me." dairying then, and to Australia, when he learned to set
up the Amul dairy.
In 1949, Kurien was sent by the government of India to its run-down, experimental
creamery at Anand, Bombay province (later Bombay state and now part of Gujarat state
since 1960) to serve five years as an officer in the dairy division. He spent time going to
Bombay city on weekends and under the pretext of work, volunteered to tinker with the
primitive dairy equipment of Tribhuvandas Patel, who sought his help to process the milk
of farmers he had brought together after a strike in 1946, and formed a cooperative to
purchase their milk at nearby Kaira (now Kheda).
Kurien decided to quit the government job mid-way and leave Anand but was persuaded
by Patel to stay with him after quitting them, and help him set up his dairy
cooperative. Kurien established the dairy cooperative, Kaira District Cooperative Milk
Producers' Union Limited (KDCMPUL) (popularly known as Amul - Anand Milk
Utpadak Ltd Dairy), at Anand, in the year 1950.

OPERATION FLOOD
Operation flood, launched in 1970, Operation Flood has helped dairy farmers direct their
own development, placing control of the resources they create in their own hands. A
National Milk Grid links milk producers throughout India with consumers in over 700
towns and cities, reducing seasonal and regional price variations while ensuring that the
producer gets fair market prices in a transparent manner on a regular basis.
 
The bedrock of Operation Flood has been village milk producers' cooperatives, which
procure milk and provide inputs and services, making modern management and
technology available to members. Operation Flood's objectives included:
 
 Increase milk production ("a flood of milk")
 Augment rural incomes
 Reasonable prices for consumers
 
Program Implementation
 
Operation Flood was implemented in three phases.
 
Phase I
Phase I (1970-1980) was financed by the sale of skimmed milk powder and butter oil
gifted by the European Union then EEC through the World Food Program. NDDB
planned the program and negotiated the details of EEC assistance. During its first phase,
Operation Flood linked 18 of India's premier milksheds with consumers in India's four
major metropolitan cities: Delhi, Mumbai, Kolkata and Chennai.
 
Phase II
Operation Flood's Phase II (1981-85) increased the milksheds from 18 to 136; 290 urban
markets expanded the outlets for milk. By the end of 1985, a self-sustaining system of
43,000 village cooperatives covering 4.25 million milk producers had become a reality.
Domestic milk powder production increased from 22,000 tons in the pre-project year to
140,000 tons by 1989, all of the increase coming from dairies set up under Operation
Flood. In this way EEC gifts and World Bank loan helped to promote self-reliance. Direct
marketing of milk by producers' cooperatives increased by several million liters a day.
 
Phase III
Phase III (1985-1996) enabled dairy cooperatives to expand and strengthen the
infrastructure required to procure and market increasing volumes of milk. Veterinary
first-aid health care services, feed and artificial insemination services for cooperative
members were extended, along with intensified member education.
 
Operation Flood's Phase III consolidated India's dairy cooperative movement, adding
30,000 new dairy cooperatives to the 42,000 existing societies organized during Phase II.
Milksheds peaked to 173 in 1988-89 with the numbers of women members and Women's
Dairy Cooperative Societies increasing significantly.
 
Phase III gave increased emphasis to research and development in animal health and
animal nutrition. Innovations like vaccine for Theileriosis, bypass protein feed and urea-
molasses mineral blocks, all contributed to the enhanced productivity of milch animals.
 
From the outset, Operation Flood was conceived and implemented as much more than a
dairy program. Rather, dairying was seen as an instrument of development, generating
employment and regular incomes for millions of rural people. "Operation Flood can be
viewed as a twenty-year experiment confirming the Rural Development Vision" (World
Bank Report 1997c.)
 

OBJECTIVES

To increase coverage of milk producers. To establish additional 15,500 village level milk
cooperative societies in 173 APM shed as constitutes of federation To increase milch
animals To strengthen national milk grid To utilize technical inputs better in cooperation
with state govt. To develop cooperatives own system of improving health, sanitation,
nutrition etc. It covered 170 milk sheds of the country Organization of 70,000 primary
dairy cooperative societies OF – III had provision of productivity enhancement, input
and institutional strengthening through training, research market promotion monitoring
and evaluation. Emphasis was on institutional and policy reforms.

Annual milk production rising from 21 million tons in 1968 to approx. 80 million tons in
2001 Annual rate of growth in milk production in India between 5-6% against world’s at
1% Per capita availability of milk increased from 107 gm/day in 1970 to 214 gm /day.
About 66% rural and 90 % urban households consume milk. Per capita consumption of
milk has increased by 23% in rural and 15% in urban households. Cost of production in
India is nearly 5% less than USA and Europe.
GENERAL MAP OF MAIN DAIRY VALUE CHAIN OF INDIA
DAIRY INDUSTRY

A dairy is a place where milk is stored and where butter, cheese and other dairy

products are made, or a place where those products are sold.   It may be a room, a building
or a larger establishment.[2]: 284  In the United States, the word may also describe a dairy
farm or the part of a mixed farm dedicated to milk for human consumption, whether
from cows, buffaloes, goats, sheep, horses or camels.
The attributive dairy describes milk-based products, derivatives and processes, and the
animals and workers involved in their production, for example dairyman,
dairymaid, dairy cattle or dairy goat. A dairy farm produces milk and a dairy factory
processes it into a variety of dairy products. These establishments constitute the global
dairy industry, part of the food industry.
Terminology differs between countries. In the United States, for example, an entire dairy
farm is commonly called a "dairy". The building or farm area where milk is harvested
from the cow is often called a "milking parlor" or "parlor", except in the case of smaller
dairies, where cows are often put on pasture, and usually milked in "stanchion barns".
The farm area where milk is stored in bulk tanks is known as the farm's "milk house".
Milk is then hauled (usually by truck) to a "dairy plant", also referred to as a "dairy",
where raw milk is further processed and prepared for commercial sale of dairy products.
In New Zealand, farm areas for milk harvesting are also called "milking parlors", and are
historically known as "milking sheds". As in the United States, sometimes milking sheds
are referred to by their type, such as "herring bone shed" or "pit parlor". Parlor design has
evolved from simple barns or sheds to large rotary structures in which the workflow
(throughput of cows) is very efficiently handled. In some countries, especially those with
small numbers of animals being milked, the farm may perform the functions of a dairy
plant, processing their own milk into saleable dairy products, such as butter, cheese,
or yogurt. This on-site processing is a traditional method of producing specialist milk
products, common in Europe.
In the United States a dairy can also be a place that processes, distributes and sells dairy
products, or a room, building or establishment where milk is stored and processed into
milk products, such as butter or cheese. In New Zealand English the singular use of the
word dairy almost exclusively refers to a corner shop, or superette. This usage is
historical as such shops were a common place for the public to buy milk products. India
has the world's largest dairy herd with over 300 million bovines, producing over 187
million tons of milk. India is first among all countries in both production and
consumption of milk. Most of the milk is domestically consumed, though a small fraction
is also exported. Indian cuisine, in particular North Indian cuisine, features a number of
dairy products like paneer, while South Indian cuisine uses more yogurts and milk. Milk
and dairy products play a part in Hindu religious practice and legend. Dairy production in
the Indian subcontinent has historical roots that go back 8,000 years to the domestication
of zebu cattle. Dairy products, especially milk, were consumed on the subcontinent at
least from the Vedic period. In the mid- to late 20th century, Operation
Flood transformed the Indian dairy industry into the world's largest. Previously, milk
production in India occurred mainly on household farms.
The economic impact of the dairy industry in India is substantial. Most of the milk
produced comes from buffalo; cow milk is a close second, and goat milk a distant third.
A large variety of dairy products are produced in India. Dairy imports into India are
negligible and subject to tariffs. The domestic industry is regulated by government
agencies such as Ministry of Animal Husbandry, Dairying and Fisheries; National Dairy
Development Board; and Food Safety and Standards Authority of India.
Dairy in India was once a largely subsistence-oriented occupation intended to produce
milk for home consumption. In 1919, a dairy animal census was conducted for the first
time by British colonial officials. A report authored in 1937 indicated a sub-optimal rate
of milk consumption in the country. It estimated a per capita intake of 7 ounces (200 g)
per day (inclusive of all dairy products), which was the lowest among all large dairy
countries. Low productivity of dairy animals and widespread poverty were the challenges
in increasing dairy production and consumption. Consumption varied by geographic and
economic conditions, but was on the whole quite low.[18]
In the 1920s, modern milk processing and marketing technologies were introduced in
India. The National Dairy Development Board (NDDB) was founded in 1965. It
launched Operation Flood in 1969–70, a program aimed at modernizing and developing
the dairy sector using co-operatives. During this period, dairy co-operatives emerged as a
dominant force, as a result of the exploitative nature of private milk plants and
vendors. Co-operatives were based on the "Anand model" – a three-tier organizational
structure comprising (i) village-level co-operative societies (the primary producers), (ii)
district-level co-operative producers' unions which collected the milk and operated
processing plants, and (iii) state-level federations for marketing. This model was evolved
in Anand, Gujarat, having begun there in 1946, and came to be adopted all over the
country.
Operation Flood proceeded in three phases. Phase I (1970–1981) focused on developing
dairy production in areas surrounding New Delhi, Mumbai, Kolkata, and Chennai. Phase
II (beginning 1986), a larger phase of the project, expanded investment to 147 urban
centers across the country. Phase III, which continued to the mid-1990s, expanded
investment still further, to a number of smaller towns. In addition to investments by the
government of India, several phases of Operation Flood were funded in part by the World
Bank and European Economic Community. India has been the world's largest milk
producer since 1997, when it surpassed the United States.
Dairy has been an integral part of Indian cuisine from ancient times to the present. North
Indian cuisines are particularly well known to rely heavily on dairy products. A
distinctive feature of Punjabi cuisine is the use of paneer, a type of cheese. The
Punjabi dal makhani is a rich stew of black lentils, kidney beans, butter and cream. The
popular paneer dishes include matter paneer, palak paneer, shahi paneer, paneer kofta,
and paneer burgee. Paneer is also used for making paneer pakora (a fried snack)
and paneer paratha (a layered chapati stuffed with paneer). Ghee, a form of clarified
butter, is commonly used in Indian cuisine. It used with rice preparations such
as biryani and as a spread on unleavened breads (roti). It has a strong flavor and is also
used as cooking oil. Cream is also usually used in dishes in North Indian cuisines to make
the gravy rich and creamy.
Another common use of milk is in tea (chai). Most tea consumed in India is sugared milk
tea. Drinking tea became ingrained in Indian culture over the 20th century, with a per
capita consumption of 0.78 kilograms (1.7 lb.) as of 2018.

DAIRY INDUSTRY IN INDIA

India has been the leading producer and consumer of dairy products worldwide since
1998 with a sustained growth in the availability of milk and milk products. Dairy
activities form an essential part of the rural Indian economy, serving as an important
source of employment and income. India also has the largest bovine population in the
world. However, the milk production per animal is significantly low as compared to the
other major dairy producers. Moreover, nearly all of the dairy produce in India is
consumed domestically, with the majority of it being sold as fluid milk. On account of
this, the Indian dairy industry holds tremendous potential for value-addition and overall
development.

Along with offering profitable business opportunities, the dairy industry in India serves
as a tool of socio-economic development. Keeping this in view, the Government of India
has introduced various schemes and initiatives aimed at the development of the dairy
sector in the country. For instance, the “National Dairy Program (Phase-I)” aims to
improve cattle productivity and increase the production of milk expanding and
strengthening and expanding the rural milk procurement infrastructure and provide
greater market access to the farmers. On the other hand, the private participation in the
Indian dairy sector has also increased over the past few years. Both national and
international players are entering the dairy industry, attracted by the size and potential of
the Indian market. The focus is being given to value-added products such as cheese,
yogurt, probiotic drinks, etc. They are also introducing innovative products keeping in
mind the specific requirements of the Indian consumers. These players are also
improving their milk procurement network which is further facilitating the development
of the dairy industry in India.

All-inclusive situation analysis of the Indian dairy industry and its dynamics:

Segments Covered: Liquid Milk, UHT Milk, Flavored Milk, Curd, Flavored & Frozen
Yoghurts, Probiotic Dairy Products, Lassi, Butter Milk, Table Butter, Ghee, Paneer,
Cheese, Khoya, Cream, Skimmed Milk Powder, Dairy Whitener, Sweet Condensed Milk,
Ice Cream, Whey, A2 Milk, Organic Milk, Milk Shake and Dairy Sweets.

Focus of the Analysis in Each Segment:

 Drivers and challenges in each market

 Impact of COVID-19 on the industry
  Historical, current and future sales trends
 Historical, current and future volume trends
 Historical, current and future price trends
 Size and analysis of the organized and unorganized markets
 Structure of the market
 Key players and products available in these markets
 

According to the latest report by IMARC Group, titled “Dairy Industry in India:

Industry Trends, Share, Size, Growth, Opportunity and Forecast 2023-
2028,” the dairy industry in India reached a value of INR 14,899.8 billion in 2022. The
dairy industry encompasses the processing and harvesting of milk for the manufacturing
of various dairy products, such as cheese, ice cream, butter, and yogurt. These goods are
rich in carbohydrates, protein, calcium, potassium, phosphorus, riboflavin, and vitamins
A, D, and B12, which aids in supporting body growth, building and repairing muscle
tissues, maintaining strong bones, and regulating blood pressure. Apart from this, dairy
production plants employ two types of processing, namely heat treatment and
dehydration. These approaches help in extending the shelf life, retaining the nutritional
contents, and ensuring the safety of the end-product for human consumption.

DAIRY INDUSTRY IN INDIA MARKET TRENDS:

The growth of the dairy industry in India can be primarily attributed to rapid urbanization
and industrialization, along with inflating disposable incomes, which, in turn, is
facilitating the demand for ready-to-eat (RTE) products, such as frozen desserts, butter,
milk powder, and yogurt. In line with this, rising health consciousness and evolving food
habits have further led to a shift toward organic dairy products and the establishment of
fast-food chains, wherein different varieties of cheese, buttermilk, and condensed milk
are employed as key ingredients. Additionally, the extensive utilization of dairy products,
including milk, ghee, and paneer in diverse traditional recipes is acting as another major
growth-inducing factor. Apart from this, numerous initiatives are being undertaken by the
Government of India (GoI), such as the National Dairy Program (Phase-1), to improve
fodder and feed availability, milk procurement network, and promote dairy farming
practices, which is creating a positive outlook for the market. A significant increase in
research and development (R&D) activities in the dairy industry to incorporate
innovative technologies in the production and distribution process, along with the advent
of modern and improving retail facilities and cold chain logistics are projected to drive
the market growth further. Looking forward, the market is expected to grow at a CAGR
of 13.2% during 2023-2028.
A large variety of dairy products are produced in India through methods that have
developed in complex ways. As far back as the 1630s, the Bengal region was noted for its
milk-based desserts, for which the region is famous even today. According to a 2014
estimate by Euromonitor, the value of retail sales of packaged dairy products was
US$10.2 billion.
Fermentation-based processes are used to produce products such
as dahi, shrikhand, mishti doi, lassi and chaas. About 7–9% of the total milk production is
used for making dahi intended for direct consumption. Dahi is largely made at homes,
[100]
 though it is also industrially produced. Shrikhand is sweetened and dewatered dahi,
very popular in western and parts of southern India. Mishti doi is another variant of
sweetened dahi popular in eastern parts of the country. While it commonly uses cane
sugar as the sweetener, some variants may use palm jaggery. Shrikhand and mishti doi
are usually consumed as desserts or snacks. Lassi is a sweetened buttermilk, popular in
north India. Lassi is industrially produced through ultra-high-temperature processing.
Additive coagulation processes yield paneer and chhena. Paneer is prepared by adding an
acidic coagulant to heated milk and then pressing and draining the mixture under
mechanical pressure. Paneer was historically produced in homes using high-fat buffalo
milk, and is one of the most used dairy products. An estimated 5% of all milk is turned
into paneer Chhena is another traditional dairy product, also prepared by adding an
organic acid coagulant to hot milk. It is similar to paneer but softer and hence formless. It
is not consumed directly, but used as a base or filler material for preparation of a variety
of Indian sweets such as rasgulla, rasmalai and sandesh. The country's production of
chhena was estimated to be 200,000 tons annually in 2009.
 CHAPTER 3
COMPANY PROFILE- MILMA DAIRY
OUR OBJECTIVE

 To channelize marketable surplus milk from the rural areas to urban

deficit areas to maximize the returns to the producer and provide quality
milk and milk products to the consumers.
 To carryout activities for promoting Production, Procurement, Processing
and Marketing of milk and milk products for economic development of
the farming community
 To build up a viable dairy industry in the State
 To provide constant market and stable price to the dairy farmers for their
produce

OUR VISION

To constantly strive to provide valued consumers with the highest quality milk,
milk products and other products with the best standards of service by our
passionate and focused work forces using state of the art technology ensuring
sustained growth and simultaneously ensuring dairy farmers' delight by better
realization of milk price and offering needed service at his/her doorstep.

QUALITY

We, at Milma are committed to produce and market quality milk, milk products
and balance cattle feed at the lowest price possible to the satisfaction of
customer in our fully automated Plants. To achieve this goal, we plan and
implement strict quality control management and continual improvement by use
of good quality raw materials, strict manufacturing process, and by ensuring
hygienic conditions to ensure our customers' satisfaction .

OUR MISSION

Our Mission is farmers' prosperity through consumer satisfaction.

Company Profile

 CENTRAL PRODUCTS DAIRY - ALAPPUZHA

Central Products Dairy is the only dairy under the direct control of K.C.M.M.F.
Ltd. The present installed processing capacity of this dairy is 1 lakhs liters of
milk per day. CPD Manufacture and market different variants of Milk such as
Double Toned Milk, Homogenized Toned Milk and Homogenized Standard
Milk.CPD also produces a wide variety of products such as Curd, Sambharam
(Butter Milk), Agmark Grade Ghee, Sterilized Flavored Milk in Glass bottles
and pet jars, Dairy Whitener and Milma Mango RTS in pet bottles. Apart from
these products Central Products Dairy also markets products such as Milma
Mango Refresh in tetra pack, Flavored milk and fruit juices in cans, Milk Shake
in Tetra Pack, Milma Shudhi Toned Milk in Tetra Pack and packaged drinking
water. Our Products are maintaining highest standards in Quality and well
accepted in the Market. New Products are regularly introduced based on market
situation and Demand. During Covid-19 outbreak CPD started Good Health
Series in Flavored Milk Segment with Ashwagandha and Saffron Milk and
Immune Booster with natural ingredients of Turmeric, Pepper, Ginger,
Cinnamon and Tulsi which are having very high demand. CPD had under taken
numerous activities for improving the quality of the products and its systems
including installation of FTIR Milk Analyzer for testing of Milk including
adulterants. We also have a well-equipped microbiological and Chemical
Laboratory managed by highly qualified professionals for continuous monitoring
the quality of Products the Dairy is certified with ISO: 9000:2015 and ISO:
22000:2018 from IRQS (NABCB Approved certification body)

ADVANTAGE OF ALAPPUZHA MILMA PLANT

1. Nearness to the material
CPD is located in punnapra in the center of the Alappuzha District. The milk
can procured and stored safely and easily as possible and raw milk can be
collected easily within a period of time.

2. Nearness to the market

More demand of milk products come from town since the village are
sufficient with milk products and having low purchasing power. As CPD is
situated near to Alappuzha town, supply can be easily done. So it increases
the profit by reducing transportation cost.

3.Transportation Facilities
CPD is located near NH 66, so the raw materials and finished goods can be
transported easily. Alappuzha city is the center of many ancillary industries.

1. Security
The punnapra police station and fire station are situated near to CPD.

2. Hospital facility
Alappuzha Government medical college is situated just 2km away of CPD
and also many private hospitals near to CPD.

3. Expansion Facility
CPD is having a large area and this facilitates the future expansion of the
plant.

4. Presence of related Industries

CPD is situated 8km from Alappuzha city which is center of many ancillary
industries.

SPECIALITIES OF CPD ALAPPUZHA

 It is the only dairy controlled by KCMMF and others are controlled by
union.
 Selling is done through agencies.
 Procurement and marketing is done by TRCMPU.
 It is the only dairy in Kerala to produce ‘Agmark’ grade ghee
 It has a milk processing plant and a milk powder plant
 CPD sells about 13000 milk packet/day
  CATTLE FEED PLANT, PATTANAKKAD,
ALAPPUZHA
The plant at Pattanakkad was established in 1985 with an installed capacity of
100 MT per day. Later during 1993 this plant was modernized and expanded to
300 MT per day capacity. The cattle feed plant, Pattanakkad is catering to the
needs of farmers in the seven districts from Ernakulam to Thiruvananthapuram
through more than 1600 APCOS. Milma Gomathi Plus, Milma Gomathi Rich
and a special type of pellet feed Milma Gomathi Gold, which was introduced in
2015 are manufactured in this plant. Along with these varieties of feed Milma is
producing a feed supplement –“Milmamin” an Area Specific Mineral Mixture.
In the year 2018 the plant was modernized and expanded to 360 MT capacity.

 CATTLE FEED PLANT, MALAMPUZHA,PALAKKAD

The cattle feed plant at Malampuzha was set up by Animal Husbandry
Department, Government of Kerala in 1972 with an installed capacity of 100
MT of mash feed production per day and later during April 1983 it was handed
over to KCMMF as part of the agreement between Government of Kerala and
NDDB for implementation of Operation Flood II programme in Kerala. This
plant was modernized with computerized batching operation and subsequently
expanded to 300 MTcapacity of pellet feed production per day. Cattle Feed
Plant, Malampuzha is catering to the needs of the farmers in seven districts from
Trichur to Kasargode through more than 1200 APCOS.
Milma Gomathi pellet feed supplied under SLBP scheme by Government of
Kerala and Milma Gomathi Rich pellet feed manufactured in the plant are well
accepted by the small farmers rearing low yielding cows. A nutritionally
upgraded special type of feeds namely “Milma Gomathi Gold feed” which was
introduced in 2015 and “Milma Bypro feed” which was introduced in 2017are
found to be beneficial for high yielding cows. Along with these varieties of
feed, Milma is also producing and supplying mineral supplement such as Area
Specific Mineral Mixture in the name of Milmamin and supplying a feed
additive such as Rumen Bypass fat in the name of Ksheerasamrudhi.

REGIONS OF MILMA
I. Thiruvananthapuram Regional Co-operative Milk Producers' Union Ltd
(TRCMPU)
Thiruvananthapuram Regional Co-operative Milk was registered in 1985, as a Regional
Milk Uniona Regional Milk Union with 4 Southern Districts of Kerala viz,
Thiruvananthapuram, Kollam, Alappuzha and Pathanamthitta as its area of operation.
TRCMPU was formed by dividing the area of operation of Kerala Milk Marketing
Federation, formed for implementing OF II project in 1980, in to two viz ERCMPU with 4
northern districts under OF II area, and TRCMPU.

Thiruvananthapuram Regional Co-operative Milk Producers. Union has completed 25 years

of its operation successfully. It has successfully faced odds like excessive procurement in the
initial stages and consequent losses, stagnation of sales in early 1990s and of late shortage of
milk and related problems and consequent loss. With such diverse experience in the past and
the talent pool it has, it can face any adverse environmental problems successfully. In 1985,
Union started operation from the old Thiruvananthapuram Dairy handed over by KLD &
MM Board which was selling milk in Thiruvananthapuram and Kollam districts and having a
capacity of 40,000 LPD. The first Dairy plant under OF II project in TRCMPU area was
commissioned at Kollam with a capacity of 60,000 LPD in 1986. Subsequently Chilling
Plants with capacity of 10,000 LPD each were set up at Mannar and Pathanamthitta. New
Dairy Plant at Alappuzha with a capacity of 60,000 LPD was commissioned in 1989, and
new Dairy Plant with one lakh LPD capacity was commissioned at Thiruvananthapuram in
1992. The Dairy plant at Alappuzha was transferred to KCMMF in 1992 in order to facilitate
operation of Powder Plant set up at Alappuzha for handling surplus milk in the State.

II. Ernakulam Regional Co-operative Milk Producers(ERCMPU)

Ernakulam Regional Co-operative Milk Producers’ Union Ltd (ERCMPU)

- milma Ernakulam Regional Cooperative Milk Producers‟ Union Ltd. (Ernakulam Milk
Union), milma, was registered on 12.9.1985 with Ernakulam, Trichur, Kottayam and
Idukki Districts in Central Kerala as its area of operation. The Union along with its sister
unions (TRCMPU & MRCMPU) is affiliated to the Kerala Co-operative Milk Marketing
Federation Ltd. KCMMF was set up in 1980 as the implementing agency for Operation
Flood II i the State of Kerala. The goal of KCMMF is “the Socio-economic progress of
the dairy farmer through procuring, processing and marketing of milk” The mission of
milma is “farmer‟s prosperity through consumer satisfaction”. The ERCMPU operates on
the truly democratic lines of “of the farmer, by the farmer and for the farmer”.

The Union has an elected Board and all employees including the Managing Director are
its own employees. The Union procures milk from farmers through affiliated Anand
Pattern Dairy Co-operatives (APCOS) as well as from the traditional societies, which are
not affiliated. The Union could ensure consistent and remunerative price to milk
producers even when prices of most of other agricultural produces were volatile. The
prosperity of 3 lakh odd milk producers of the state depends upon the Ernakulam Milk
Union’s ability to provide an assured and regular market and remunerative price round
the year for the milk produced by them. Ernakulam Milk Union has four dairy plants viz.,
Ernakulam Dairy at Tripunithura, Trichur Dairy at Ramavarmapuram, Kottayam Dairy at
Vadavathoor and Kattappana Dairy at Nirmala City. In addition, it has a Products‟ Dairy
at Edappally, manufacturing Ghee, Peda, Ice cream, Paneer, Yogurt etc. While milk from
nearby societies is procured and processed at dairies, milk from hinterland is procured
through 185 Bulk Milk Cooling Units (BMCUs) set up in the Dairy Coop Societies
(DCS) and chilling centers located at Muvattupuzha and Chalakudy. All dairies and head
office of the Union have ISO 9001:2015 & ISO 2200:2005 certification.    

III. Malabar Regional Co-operative Milk Producers Union Ltd. (MRCMPU Ltd.)

Malabar Milma is a continuation of the brilliance envisaged in procuring every drop of

milk produced by the farmers without compromising the quality. Milma is an
organization leading from the forefront with a vision as a result of hard work contributing
towards the betterment of farmers through welfare activities.
Milma pays about 83% of the revenue obtained from the marketing of milk and milk
products back to the farmers, including the additional milk price. Milma pays a certain
amount of money from each litre of milk directly to the Government’s pension scheme
for dairy farmers. Milk solids content and other allied important information are instantly
made available to the farmers through the automated milk collection units installed in the
societies. So far, about 24,000 calves have been adopted and those who opt for the
‘Heifer Development Program’ are given free insurance for 3 years and the price of the
feed shall be reduced to 50 % for a period of 20 months. Apart from this the following
input activities are provided by Malabar Union.

Malabar Milk Union is having a 1) UHT Milk Plant worth Rs 13 crore which has been
imported from Italy at Malayora Dairy, Sreekandapuram, Kannur 2) A fully automated
ice cream plant at Kozhikode Dairy 3) Peda Packing Machine, Condensed Milk Plant and
Butter Making machines at Wayanad dairy, and to coordinate of all these activities and
for easy communication, around 54 cloud-based internal softwares are working
efficiently in Malabar Union. Milma Shopee’s, Milma shop at Defense Camp, Milma
shops at hospitals, Milma shop at Naduvattam Kozhikode, Milma Shoppee at
supermarket at Wayanad, Milma shops in malls, export of different products to Gulf
region, flight catering, online marketing, marketing plans in collaboration with KSRTC
and KTDC, Marketing through Swiggy, apart from all of this, around 61 women village
level workers with vehicle and freezer delivers Milma products to the remote and rural
areas consists of the production and distribution chain. Malabar Milma is an organisation
that provides India's highest milk price to the farmers while staying abreast of technology
and innovating day by day and directly or indirectly providing livelihood opportunities to
more than one lakh people.

Malabar Milma has been fulfilling the ultimate goal of the North Kerala Dairy Project to
improve the standard of living of the dairy farmer and today stands out to be a unique
model in the dairy cooperative sector. Malabar Milma, which has become Malayalee's
favourite choice with its vivid products, embraces the concept of farmers’ prosperity
through consumer satisfaction and continues its successful saga through generations.
  
ASSOCIATES OF MILMA

MILMA is in a constant touch with other organization in this sector. It is

only through this active exchange that MILMA grew from a small dairy
co-operative to the positions it hold in Kerala today. Their chief
associates are:

(a)National Dairy Development Board

The National Dairy Development Board's (NDDB) creation is rooted in the

conviction that our nation's socio-economic progress lies largely on the
development of rural India.
The Dairy Board was created to promote, finance and support producer-owned
and controlled organizations. NDDB's programs and activities seek to strengthen
farmer owned institutions and support national policies that are favorable to the
growth of such institutions. Fundamental to NDDB's efforts are cooperative
strategies and principles.
NDDB has been reaching out to dairy farmers by implementing other income
generating innovative activities and offering them sustainable livelihood.

(b) Amul

It is under the ownership of Gujarat Cooperative Milk Marketing Federation

Limited, Department of Cooperation, Government of Gujarat. It is controlled by
3.6 million milk producers within the city. The Kaira District Co-operative Milk
Producers’ Union (Amul) is headquartered at Anand. Planners, economists,
administrators, dairymen, journalists have been visiting Anand to study the
ingredients of its success. The Anand Pattern is essentially an economic
organizational pattern to benefit small producers who join hands forming an
integrated approach in order to economy of a large-scale business.
(c) Government Of Kerala

The phenomenal success of the Dairy Cooperative in Kerala could not have been
achieved without the foundation of animal husbandry activities, led by the Animal
Department, Dairy Development Department and Kerala Livestock Development
Board of the Government of Kerala.
 Caption: “The Goodness Kerala Wakes Up to”

The MILMA represents,

 Well-known by the popular sobriquet ‘milma’, Kerala Co-operative Milk
Marketing Federation (KCMMF) was formed in 1980 as a state adjunct of
the National Dairy Program ‘Operation Flood’.
 2678 Primary Milk cooperatives societies now functioning as on
31.03.2010.
 8.31 lakh farmer members.
 Three regional cooperative milk producers’ union.
 Ten milk chilling centres
 Two cattle feed plants with cumulative capacity of 600MT per day
 One milk powder plant of 10 MT per day capacity
 A well-established training centre.
 PRODUCT DETAILS
1. MILK

 HOMOGENIZED TONED MILK -500 ML

According to the Food Safety and Standards Authority of India (FSSAI)

guidelines, the required quantity of vitamin A and vitamin D added for more
nutritious. It contains 3 percent fat and 8.5 percent non-fat solids.


 HOMOGENIZED TONED MILK - 500ML

According to the Food Safety and Standards Authority of India (FSSAI)
guidelines, the required quantity of vitamin A and vitamin D added for
more nutritious. It contains 3 percent fat and 8.5 percent non-fat
solids.
  MILMA TONED MILK
Contains 3.0 percent fat and 8.5 percent non-fat solids. Ideal for
consumption by children in the form of milk or in the form of brown
beverages like Bournvita. Fat will settle at the top if Milk is kept still
for some time. Available in 500 ml sachets.

 MILMA-RICH MILK
Contains 4.5 percent fat and 8.5 percent non-fat solids. Ideal for
making Payasam and sweet snacks.
  MILMA - SMART MILK
Contains 1.5 percent fat and 9.0 percent non-fat solids. Ideal for
elderly people since fat content is low. Can also be used for whitening
tea/coffee and for the preparation of milk based drinks like fruit
shakes. Fat will not settle at the top since the milk is homogenized.
Available in 500 ml sachets

 COW MILK
Right choice when you want the milk directly from its source
  MILMA LONG-LIFE MILK
 Milma long life milk is manufactured using High Temperature
processing technology. Therefore, it can be used for 90 days without
any refrigeration. Ultra-high temperature heating is a food processing
technology that sterilizes liquid food by heating it above 135 Degree
Celsius without adding any preservatives. It Contains 3 percent fat and
8.5 percent non-fat solids.

 MILMA LITE
Milma "Lite" (Homogenized Double Toned Milk) milk is manufactured
using Ultra High Temperature (UHT) processing technology. UHT
technology is a food processing technology that sterilises liquid food
by heating above 135 Degree Celsius for 2 to 4 seconds and packaged
in a sterile container under aseptic condition. No preservatives are
added. It is fortified with vitamin A&D. The shelf life of the product is
90 days without any refrigeration. That means it can be stored under
room temperature condition. This is a ready to use product. Since this
milk is having low fat content, it is preferable for age old segment
people. It contains 1.5 percent fat and 9.0 percent non-fat solids.
  MILMA D LITE PLUS
Milma "D'lite plus" (Homogenized Flavoured Toned Milk) is Ultra High
Temperature (UHT) processed milk added with sugar and natural
identical flavours. UHT processing technology is a food processing
technology that sterilizes liquid food by heating above 135 Degree
Celsius for 2 to 4 seconds and packaged in a sterile container under
aseptic condition. No preservatives are added. It is fortified with
vitamin A&D. The shelf life of the product is 90 days without any
refrigeration. That means it can be stored under room temperature
condition. This is a ready to use product. Children will definitely like
this product because of its unique favor and sweetness. It Contains 3
percent fat and 8.5 percent non-fat solids.

 GOLDEN MILK

Golden milk is a ready to drink milk beverage. It is a unique soft drink

packed in 180 ml tin container. Since it is a sterilised product, its shelf
life is six months of from the date of manufacture. A single dose of
 180 ml can provide 16mg of natural curcuminoids. Daily usage of this
product may enhance human immunity power.

GOLDEN MILK MIX 250 G

Golden milk mix 250 g is also a unique blend of freeze-dried extracts
of spices mixed with fresh milk solids. pack size is 25 g and it is meant
for a single-use. Consumption of 25g golden mix, mixed with milk,
water, or fruit juice may provide 16mg of natural curcuminoids. Daily
usage of this product may enhance human immunity pow.

 HOMOGENIZED TONED MILK 525 ML

According to the Food Safety and Standards Authority of India (FSSAI)
guidelines, the required quantity of vitamin A and vitamin D added for
more nutritious.
  SKIMMED MILK CURD
Contains 10 percent non-fat solids. Ideal for making curries. Prepared under
hygienic conditions by fully mechanized processes. Cannot be used as starter-curd
for converting milk into curd. Available in 500 ml sachets.

MILMA GHEE
Contains 99.7 percent milk fat. Manufactured by melting fresh cream under
hygienic conditions. Milma ghee has the ideal golden yellow colour due to
presence of natural carotene in cow milk. (In contrast, ghee manufactured
from buffalo milk is white in color). No artificial colours or flavours are added
in Milma ghee. Natural aroma and flavour of ghee is retained since ghee is
produced directly from fresh cream instead of going in for melting stored
butter
 MILMA PANEER
Paneer is a fresh cheese frequently used in South Asian Cuisine. Moist, soft
and crumbly in texture, it is used to make delicacies such as Sandesh, Mutter
paneer and Rasgulla. It is a rich source of milk protein. Ideal for children and
adults. Available in 200g, 500g and 1 kg packs
 MILMA INSTANT PALADA MIX
Palada Payasam is a traditional delicacy of Kerala, the preparation of which is
laborious, time consuming and requires professional skill. It is made by
concentrating high fat milk, rice granules and sugar. Milma has standardized
its own large scale production process for the instant palada mix which is
made available in dry powder form. Milma palada payasam is easily prepared
from this mix by simply mixing the palada mix with hot milk and heating the
same for 10 minutes. Available in 200 g packs. No artificial colours or
flavours are used in the product.

MILMA BUTTER PUDDING CAKE

Cakes are healthy too, try a sliced piece of goodness with the blend of Carrot
and dry fruits
 4 LTR BUTTER SCOTCH
Made from pure milk cream (unlike many private brands who vend “Frozen
desserts “ made from cheap vegetable fats in the guise of Ice – cream), this is
a real ice cream made available in various flavours and packs. Produced
hygienically in ISO 9001-2008 and HACCP certified production facility.Milma
ice-cream, is available in a range of lip smacking flavours: vanila, chocolate,
mango, strawberry and fruit & nut.

4 LTR COMMON
Made from pure milk cream (unlike many private brands who vend “Frozen
desserts “ made from cheap vegetable fats in the guise of Ice – cream), this is
a real ice cream made available in various flavours and packs. Produced
hygienically in ISO 9001-2008 and HACCP certified production facility.Milma
ice-cream, is available in a range of lip smacking flavours: vanila, chocolate,
mango, strawberry and fruit & nut.
 4 LTR STRAWBERRY
Made from pure milk cream (unlike many private brands who vend “Frozen
desserts “ made from cheap vegetable fats in the guise of Ice – cream), this is
a real ice cream made available in various flavours and packs. Produced
hygienically in ISO 9001-2008 and HACCP certified production facility.Milma
ice-cream, is available in a range of lip smacking flavours: vanila, chocolate,
mango, strawberry and fruit & nut.

4 LTR VANILLA
Made from pure milk cream (unlike many private brands who vend “Frozen
desserts “made from cheap vegetable fats in the guise of Ice – cream), this is
a real ice cream made available in various flavours and packs. Produced
hygienically in ISO 9001-2008 and HACCP certified production facility.Milma
ice-cream, is available in a range of lip smacking flavours: vanila, chocolate,
mango, strawberry and fruit & nut.
ORGANIZATIONAL STRUCTURE OF CPD