Chapter-I:

Introduction & Research Design

1.1 Introduction

1.2 Objectives of the study

1.3 Scope of the study

1.4 Research Methodology

1.4.1 Type of Research

1.4.2 Data collection

* Primary data

* Secondary data

1.5 Limitation of the study

1.6 Chapter’s scheme

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 INTODUCTON & RESEARCH DESIGN

1.1 Introduction

An organization is a social arrangement which pursues collective goals, which

controls its own performance, and which as a boundary separating it from its environment.
Organization is the association formed by a group of people who see that here are benefits
available from working together towards some common goal.

Organization studies are the study of individual and group dynamics in an

organizational setting, as well as the nature of Organizations themselves. Whenever people
interact in organization, many factors come in to play.

Organization study refers to the study of organization as a whole and getting adequate
gen with various departments in the organization. The study was carried out at “M N
PICKLE INDUSTRIES, SHIRALAKOPPA”. This study based on the different aspects and
dimensions of different departments of the company.

Pickle industry is an “AGRO FOOD BASED INDUSTRIES IN INDIA” it is small

scale and medium scale industries are one of the very important rural areas developing
industries in India. These type of industries providing job opportunities to the rural women
labours and the main thing is development of agriculture and increasing the production of the
agriculture products and develops the village and rural areas.

This industry has traditionally viewed as their position in financial growth.

Agriculture has considered the hallmark the primary phase of growth, while the quantity of
industries have been occupied to the mainly related display of a countries improvement the
length of the growth corridor. The good plan used for growth has been consider has one of
the traditional or a reduced amount of show shift from agriculture to manufacturing, with the
responsibility on agriculture to finance the shift in the first phase.

The study is applicable to M N Pickles the study covers industry profile, vision,
achievements, future growth and prospectus with special reference to organization under
study and SWOT analysis and also it covers summary of financial performance and the
learning experience gained during In-plant training.

The working of the organization in different areas student are given on the job
training in the organization in different areas which enriches their practical knowledge, about

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the functioning of the organization the scope of the training covers various aspects of an
organization like how they work authority and responsibility distribution function of different
departments and so on the study aimed to collect information of entire organization such as
function departments history as function departments history has been nature of the
organization.

1.2 Objectives of the study

The following are the objectives of the study. Listed bellow

1. To understand structure of an organization.

2. To gain knowledge with the different departments in the organization and their
function.
3. To understand the difference between theoretical and practical aspects of functioning
organization.
4. To study the McKinsey’s 7S model.
5. To determine the position of company by making SOWT analysis.

1.3 Scope of the study

To study focuses on understanding the macro view of the organizational structure and
working of various departments in it. It also aims at understanding the information flow
within the sub-units and how they cumulatively add up to the organizational goal.

To study helps to understand the food processing industry in general; with specific
understanding of selected company in terms of procurement, marketing techniques,
manpower management, finance and operations, distribution methods under the organization
study.

1.4 Research Methodology

Research methodology is the specific procedures or techniques used to identify,

select, process and analyse information about a topic. The research gives a clear picture of
how the research was being carried on.

Data collection

This report was written based on information gained from both primary and secondary data.

Primary data sources

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This report is mainly based on the primary data, which has been collected from observations
through interactions with colleagues and people who directly involved with from M N Pickle
Industries.

Secondary data sources

Secondary data collected from Company internal records, Publications, Company Annual
report, Journal, Statutory report, Websites, Internet etc.

1.5 Limitation of the study

The following are the study for In plant training report listed bellow

 Their where difficulties in obtaining data from executives and managers due to their
busy work schedule.
 An in-depth study of the company could not be carried out due to shortage of time.
 The study was based on available information and documents
 The company limitation to disclose their financial details, so a detailed analysis of
financial performance of the company is not possible.

1.6 Chapter’s Scheme

Chapter 1: Introduction & Research Design

This chapter includes background of the study, Objectives of the study, scope of the
study, Research methodology, Sources of data collections, Limitations of the study and
chapter scheme.

Chapter 2: Industry Profile

This chapter includes Introduction of pickle industry in India, Nature of the Pickle
industry, History and Development of the industry, Challenges in Pickle industry, Present
status of the pickle industry, and Contribution of Pickle Industry to GDP.

Chapter 3: Company Profile

Chapter includes Introduction of the company, Heritage of the company, Voyage of its
developments, vision, mission and quality policy, Nature of the business carried-out, areas
business operations, Recent developments, Future growth prospects and conclusion.

Chapter 4: A Profile of Functional Departments

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 This chapter includes a departmental structure, and departmental functions of the
company.

Chapter 5: Product Profile

This chapter includes a History of the product, Product voyage, Product Mix, Product
line, recent developments in the product.

Chapter 6: Corporate Strategy

This chapter includes Mckinsey’s 7s Framework applied to the company and SWOT
Analysis. Like Strength, Weakness, Opportunities, and Threats.

Chapter 7: Summary of Findings, Suggestions and Conclusion

This chapter includes Findings, Suggestions and conclusion based on the study and
Bibliography.

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Chapter-II

Pickle Industry in India – A profile

2.1 Introduction

2.2 History and Development of the industry

2.3 Nature of the pickle industry

2.3.1 Manufacturing industry

2.3.2 B2C/B2B

2.4 Challenges in pickle industry

2.5 Present status of pickle industry

2.6 Contribution of pickle industry to GDP

2.7 Conclusion

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 PICKLE INDUSTRY IN INDIA – A PROFILE

2.1 Introduction

The word ‘pickle’ itself comes from the dutch word pekel, meaning brine. But what
about achar, where did that come from? Although the origin of the word achar is widely
considered to be of Persian origin. Achar in Persian is defined as ‘powdered or salted meats,
pickles, or fruits, preserved in salt, vinegar, honey, or syrup.’

There are many types of pickles but what are exactly pickles? According to the
dictionary it refers to foods which have preserved vinegar And or with salt water. Braine
refers to very salty water especially used for pickling. However, Indian cooking, making
pickles or “achar” uses oil as preservatives and various spices as flavouring pickling is one of
the oldest forms of food reservation, discovered at the dawn of civilisation, thousand years
ago in Mesopotamia. Pickling is method is used to preserve food stuffs. The food items are
placed in various liquids such as oil or vinegar to help preservation. Since ancient times,
people have devised different ways to preserve and pickle foods so that during famines or
long winters food is not a problem.

According to Hobson-Jobson: The Definitive glossary of British India, in works by

Garcia da Orta, a Portuguese physician, describing a conserve of cashew with salt which he
refers to as ‘and this they call Achar.’

According to the New York Food Museums Pickle history timeline, cucumbers that
are native to India were first pickled in BCE 2030 in the Tigers valley. The pickles were
prepared from cucumber whose seeds were brought by the people from northern India to
Tigers valley. From the various experiments were tried to preserved cucumbers. The most
recent one that using brine was also invented had become very famous. Earlier America was
known for pickles. It is also believed that sour pickles help in balancing the acid and alkaline
content of human body which destroys the bacteria in the digestive tract. Pickle played a very
important role in folk medicine. Pickles are a type of food that is eaten all around the world
and is very famous.

2.2 History and development of the Industry

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 Pickling began 4000 years ago using cucumber native to India. It is called “Achar” in
northern India. This is used as a way to presser food for out of season use and for long
journeys, especially by sea pork and salt beef were common stapes for sailors before the days
of stream engines. Although the process was invented to preserve foods, pickle are also made
and eastern because people enjoy the resulting flavours. Pickling may also improve the
nutritional value of food introducing B vitamins introducing by bacteria.

2030 BC - Cucumbers bought from their native India begin a tradition of pickling in the tiger
valley.

2400 BC -Archaeologists and Anthropologists believe that the ancient Mesopotamians

pickled. Cucumbers are mentioned twice in bible (numbers 11:5 and Isaiah 1:8 and history
sets their first usage over 3000 years in western Asia, Egypt and Greece) 350 BC- Aristotle
praised the healing effect of cured cucumbers. It is beliefs that they lent physics and spiritual
strength. Ancient source not only refers to the nutritional benefits of pickles, but claims that
they have long been considered a beauty aid, as Cleopatra attributes her good looks to a
hearty diet of pickles.

15th century since the middle age, pickles were a common condiment and snack ion England.
Queen Elizabeth chefs made note of her liking them, and Shakespeare references not only
pickles, but new uses of a word metaphor. Before Amerigo Vespucci set out of explore the
new world. He was pickle peddler in Seville, Spain. Since concerns of food spoilage and the
lack of healthy meals were issued on the long voyages, he loaded up barrels of pickled
vegetables on to explorer ship. Hundreds of sailors were spared the ravages of scurvy because
of Vespucci’s understanding of the nutritional benefits of pickles.

16th century in 1535, Cartier found cucumbers growing in Canada. In the 16 th century, one of
the priced delicacies was cultivated pickles done by the fine food fanciers. The area that is
now New York City was home to the largest concentration of commercial pickles at the time.

17th century pickles were being produced at the home and commercially in Virginia as early
as 1606. By 1659, Dutch farmer in New York. Cucumber all over the area that is now as
Brooklyn. These cucumbers were sold to the dealers who cured them in the barrels filled with
varying flavoured brines and were sold in the market stalls on Washington, Canal and Fulton
streets.

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18th century Thomas Jefferson notes “on a hot day in Virginia, I know nothing more
comforting than a fine spiced pickle, brought up trout- like from the sparkling depth of the
aromatic jar below the stairs of aunt sally’s cellar”. Napoleon valued pickles as health asset
for him armies, he offered the equivalent of $250,000 to anyone who could develop a way to
preserve the food safely. The man who won the price in 1809 was a confectioner name
Nicholas apart, who figured out that, if you remove the air from the bottle and boiled it, the
food would not spoiled. He would have to wait for Pasteur to describe why by making the
bottle air tight, no microorganisms would enter, and by boiling it, any microorganisms that
existed were killed, known today as the “boiling water bath”, Appert’s discovery was one of
the most influenced culinary contribution in the history.

19th century in Colonia America, the patch was an important adjunct of good living. Pickles
were highly and regarded by all America’s pioneering generation because, under frontier
conditions pickles were only the zesty, juicy, green, succulent food available for many
months of the year. In 1858- John Mason designed, patented the first Mason jar. Made out
heavier weight glass than normal jars, these were developed to withstand, the high
temperatures necessary for processing pickles. In 1893- pickles international, a trade
organization for works in pickling trade was founded.

Country fairs original roots are established in 1910 during war 11, the U.S government
rationed pickles, and accounted for 40% of country’s pickle production. In September, 2000,
after the Philadelphia eagles beats the Dallas Cowboys, many players attributes the win to the
vigor they gained from drinking the pickling juice.

21st century 2001- the first New York City international pickle day begins- a celebration of
pickling traditions of all ages, cultures and culinary persuasions.

2010 today country fair is the largest pickling on the west coast producing fresh kosher
“Refrigerated dills” daily from sustainable farms. Utilizing old tradition recipes with new
advanced technology, country fair is the leader of quality product, innovations and
sustainability.

2.3 Nature of Pickle industry

The Pickle industry is basically manufacturing industry. Pickle manufacturing is very

simple and any individual with small start-up capital can start this business. With

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consideration of the availability of fruits and vegetables and the popularity of tastes and
acceptance of certain varieties, the business can be very successful.

2.3.1 Manufacturing industry

PICKLE it is known by various names across the country – Uppinakaayi in Kannada,

Pachadi in Telugu, Urukai in Tamil, Uppillittuthu in Malayalam, Lonch in Marathi, Athanu
in Gujarati, and Achar in Hindi- pickle making is a tradition, goes back thousands of years.

Pickling is an easy process and is also known as corning or brining in India pickles
are made as a side dish. Many fruits and vegetables such as limes, raw mango, pumpkins,
rose petals, cauliflower, radish, onion, etc. some pickles are also made using fish as the major
ingredient. In India, it is also known as “achar”. Oil is used for preserving the food and a
variety of spices such as cloves, cumin seeds, turmeric, asafoetida, salt etc. soft-skinned
vegetables such as cucumbers, cabbage, beets and peppers are placed in a special brining
solution containing vinegar, salt, water, various peppercorns and spices. After several hours,
days or even weeks spent in this saltwater bath, much of the vegetables natural juices have
been replaced with acidic brine that naturally discourages harmful bacteria growth. Most
pickles do not require refrigeration because of this natural acidity.

There are two types of pickles. Young vegetables and fruits are made suitable to be
made into raw pickles. Raw fruit pickles are very famous in penang. Many kinds of local
fruits can be pickled. However, nutmeg and mangoes head the list.

Production methods: Fresh, clean cucumbers are put into jar, covered with a seasoned
pickling liquid and immediately refrigerated. The entire fermentation process takes place
under refrigeration. Once the cucumbers have observed the seasonings, the pickles are
shipped. These extra-crispy pickles are available in the refrigerated section of supermarket
and are marked with an expiration date, since their shelf life is shorter than processed or fresh
pack pickles. They also must be refrigerated at home. Fresh, clean cucumbers are placed
directly into jars and covered with a pickling solution of vinegar and seasoning, depending on
the variety of pickles being produced. The containers are vacuum-sealed, quickly heated to
pasteurize and then cooled. Fresh-pack pickles are generally crispier and less acidic than
processed pickles. They also retain some of the flavour and colour of fresh cucumbers. Jars of

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fresh pack pickles will say “fresh pack” on the label. Processed-clean cucumbers are placed
in a salt brine solution in large tanks where they undergo full fermentation over the course of
one to three months. The salt is added gradually throughout the process so it permeates the
cucumbers evenly. Pickles are then removed from the tanks, rinsed of excess salt and put into
jars with different additional seasonings, processed pickles have a sharper flavour and are
usually dark green and somewhat translucent.

2.3.2 Business to consumer (B2C)/ Business to Business (B2B)

Pickle industry it is a basically consumer product. Making pickles and to serve a

product into a final consumer with the help of Agency’s, retailers, whole sellers. The channel
of distribution is most important thing in marketing the product.

2.4 Challenges in Pickle Industry

 The price variation of raw materials is restricting the market. The rising popularity of
non- GMO , organic pickles and the introduction and innovation products with better
taste and targeting health concerns are exploitable opportunities.
 Competition between the Domestic and International brands.
 Fixing the competitive price in market.
 Maintain the same teste and quality of the product.
 Increase the channel of distribution.

2.5 Present status of Pickle Industry

India has a major agribusiness sector which as achieved remarkable successes over
the last three and half decades. Unprocessed foods are susceptible spoilage by biochemical
processes, microbial attack and infestation. The right post harvest practices such as good
processing techniques, and proper packaging, transportation and storage (of even processed
foods) can play a significant role in reducing spoilage and extending shelf life.

The Industry Consists of segments like processed fruits and vegetables, cereal based
products, dairy products, meat, poultry and fishery products, beverages and confectionary.
The global processed food market is estimated at $ 3.2 trillion. The Indian food market is
estimated at $182 billion. Food processing industry in India is growing at 14% annum. The
total food production in India is likely to double in the next 10 years.

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Packed Pickles Market Report Scope
Report Attribute Details
Market size value in
USD 8.45 billion
2020

Revenue forecast in
USD 10.60 billion
2025

Growth Rate CAGR of 3.5% from 2019 to 2025

Base year for

2018
estimation

Historical data 2015 - 2017

Forecast period 2019 - 2025

Quantitative units Revenue in USD million and CAGR from 2019 to 2025

Revenue forecast, company ranking, competitive landscape,

Report coverage
growth factors, and trends

Segments covered Product, packaging, distribution channel, region

North America; Europe; Asia Pacific; Central & South America;

Regional scope
Middle East & Africa

Country scope U.S.; Germany; U.K.; India; China; Brazil; UAE

ADF FOODS LTD; Pinnacle Foods, Inc.; The Kraft Heinz

Key companies Company; Del Monte Foods, Inc.; Reitzel S.A.; Mt Olive
profiled Pickles; Mitoku Company, Ltd.; Peter Piper’s Pickle Palace, Inc.;
Orkla ASA (MTR Foods); Nilons Enterprises Pvt Ltd

Free report customization (equivalent up to 15 analysis working

Customization scope days) with purchase. Addition or alteration to country, regional &
segment scope.

Pricing and purchase Avail customized purchase options to meet your exact research
options needs.

2.6 Contribution of Pickle industry to GDP

The global packed pickles market size was valued at USD 7.9 billion in
2018 and is expected to grow at a compound annual growth rate (CAGR) of

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3.5% from 2019 to 2025. Increasing number of product launches in the
premium pickle category by companies like The Kraft Heinz Company and
GLK Foods has played a key role in promoting market visibility over the
years. Evolving consumer preferences when it comes to different cuisines
and flavours has also been driving product interest.

The packed fruit pickles segment held the largest share in the global
market, accounting for more than 45.0% of the total revenue. Mangoes,
pears, olives, grapes, apples, peaches, currants, plums, and tomatoes are
some of the commonly pickled fruits around the world. Unripe fruits lend a
distinctive taste and texture and are therefore popular among consumers.
Packed meat and seafood pickles are gaining interest in several countries,
with mutton, chicken, pork, prawn, and dry fish pickles being the most
popular ones. Asian countries such as China, India, and Thailand, European
nations like Romania, Scandinavia, and Britain, and Central and South
American countries like Peru and Ecuador have been known to pickle various
kinds of fish and meat.

The packed pickled vegetables segment is expected to exhibit the

fastest CAGR of 4.0% from 2019 to 2015. The mostly commonly pickled
vegetables include olives, cabbage, chili, carrot, cucumbers, bell peppers,
cauliflower, green beans, and jalapeños. Growing awareness about the health
benefits of these antioxidant-rich products, including preventing insulin
resistance, aiding weight management, and reducing muscle cramps, is
expected to expand segment in the near future.

This report forecasts revenue growth at global, regional, and country

levels, and provides an analysis on latest industry trends in each of the sub-
segments from 2015 to 2025. For the purpose of this study, Grand View
Research has segmented the global packed pickles market report based on
product, packaging, distribution channel, and region.
2.7 Conclusion
The research study on Pickle Industry. Its create employment for rural area. And
pickle industry to collect raw material from rural domestic formers. It is process of collection
of raw material into finished product of pickles. Now a days pickle is popular and create a
huge demand in country and outside the country.

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Chapter – III
MN Pickle Industries – A profile
3.1: Introduction
3.2: Heritage of the Company
3.3: Voyage of its development

3.4: Vision, Mission and Quality Policy

3.5: Nature of Business carried-out

3.6: Areas of Business Operation

3.7: Recent Developments

3.8: Future Growth Prospects

3.9: Conclusion

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 MN PICKLE INDUSTRIES – A PROFILE

Company profile: M N Pickle Industries, Shiralakoppa.

Founded 1982
Incorporated 1985
Employees 200+
Annual Production 1200 tons
Market Covered Across Karnataka
Market Shares 15%
Retail Showrooms 8
Product Availability At leading wholesalers and retailers

3.1 Introduction

The M.N. pickle is a rural industry and it was established in the year of 1982, as a
partnership firm, there are four partners. And all are members of the same family. Mr. Masur
Narayanappa who is responsible for bringing up the industry, was a rice mill owner,
Agriculturist and president in municipal council, and made a glorious name of "Masur
Narayanappa' the industry was opened in his name in only. Masur Narayanapa started this
business as a small scale industry. He is responsible for overall development of the business.
The primary aim or object was to manufacture and market pickles of various types with the
brand name M.N. Pickles. The industry is located in a place where there is abundant
availability of the raw materials like red chili, mango, lemon, etc., which are available in the

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season at economical rate i.e., at reasonable rate in the market and in the surrounding
places.When the industry started in 1982 they were manufacturing only two types of pickles
i.e., mango and lemon. But after sometime they have also started to manufacture different
types of pickles using tomato, nellikai, challakai te, which are easily available in the region at
reasonable rates.

M N Pickles rural industry faced many problems like labour raw materials etc., which
a small-scale industry is bound to be faced. But after some time it succeeded in over-coming
all the difficulties. Which came one after one, across in its progress and the industry today is
famous in manufacturing pickles in the name MN. pickles which are in qualities and in
reasonable price. M.N.pickles, are available all over Karnataka and also go the permission to
sell the pickles to other state of the country and abroad.

In the beginning. M.N.pickles had very limited market that is only in Shimoga
district, but in the recent days, the market for MN pickles spread all over the Karnataka and
abroad. Now the M.N.pickles industry supplying pickles to other states of the country, there
is a good demand for M.N.pickles. The industry also exporting pickles to foreign countries
and industry has received much quotation for the export of pickles.

For the purpose of covering new market within the state, ten agents have been
appointed in the Karnataka state. In some other places, where agents are not appointed, the
firm itself under takes the distribution work. There is substantial increase in sales due to the
exemption of excise duty on small scale industry and also providing qualitative pickles to
public. Further, the M.N.pickles industry is also able sell its pickles at reasonable rates, when
compare to other brands of pickles because of availability of raw materials like mangoes,
lemon etc., and at economical rates.

3.2 Heritage of the Company

Way back in 1982.founder Shri Masur Narayanappa started it right from home with humble
200 kilos of pickles having a great vision to reach people of India with mouth watering, lip
smacking pickles. Now reaching it's best and growing further the annual production has
crossed 1200 tons.

Situated at Shiralakuppa, Shikaripura taluk of Shimga district in Karnataka, company

manufacture all the products hygienically using advanced machinery and theology Company

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stand by its metto, procuring new materials, locally grown and vegetables from local farmers,
employing local people, and manufacturing quality products.

Company has outsourced exporting its products to USA, Canada, Brain Malaysia,
Singapore, Austria, UAE, New Zealand and various other countries.

Experienced manufacturer of various food products with good manufacturing

practices, better quality and service to its customers. With well Equipped and technically
advanced factory in Shiralkoppa company manufacture varieties of pickles, chutneys, thokku,
papads, fryums, herbal health beverage powder, spice powders, ready mix powders and
pastes, etc.

Company's tag line is "Khao Ek Baar. Maango Baar Baar" is our products being a
"Delight to Your Taste Buds!"

Motto

 To serve customers with good quality products manufactured with good

manufacturing practices.
 To give justice to formers by giving right value to their agricultural products.
 To generate rural labour.
 To procure locally available rate fruits and vegetables.

Transportation Fleet

 25 Omni cargo vans

 4 canter vehicle
 10 TATA Ace
 TATA 407
 Mobile sales mopeds and bicycles

3.3 Voyage of its development

M N Pickles is a family owned business. The company has seen three decades of
successful operation and holds a special place in markets across Karnataka. It had a humble
beginning in 1983 when its founder, Mr. Masur Narayanappa, began selling homemade
pickles in Shiralakoppa and adjoining markets in Shimoga. There was something special in
the recipe that made it an instant hit. So, thus was born the brand, “MN Pickles”.
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 Since then, the demand for MN Pickles has steadily been growing. Over the years, the
company has added newer products – chutneys, thokku, pastes, ready mixes, fryums,
paapads, masalas, herbal beverages, and spice powders. Like its pickles, they have also been
popular. It may be surprising to know that it now supplies around 1200 tons annually!

This enormous success has mainly been possible due to “commitment to quality and
innovation in recipes”. Ever since the days of its founder, MN Pickles has laid emphasis on
quality at each step of production – procuring the best of raw material from farmers,
processing them hygienically, and packaging them conveniently.

M N Pickle company tag line “Khao Ek Baar, Maango Baar Baar!” is an assurance
of our products being a “Delight to your Taste Buds!”

Organization structure: Types of ownership

Founder Shri. Masur Narayanappa (MN)

Managing partner Shri. M N Ramachandra shetty
Partner Smt. M R Manjula
Partner Shri. M R Satish
Partner Shri. M R Girish

3.4 Vision, Mission and Quality Policy

Vision

“To serve the entire world with the original taste of Indian spices and ready to cook food
without masking the medicinal value and adding artificial flowers.” As a leading quality
manufacturer in the market, our vision is to expand globally and be recognized as an Indian
household name around the world.

Mission Statement

1. To serve the customers with good quality products manufactured with good

Manufacturing practices.

2. To give justice to farmers by giving right value to their agricultural products

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3. To generate rural labours.

4 To procure locally available rare fruits and vegetables.

Quality policy

1. To develop quality conscious among all the producers/employees of the union.

2. To implement cost reduction in each stage of collection, processing and distribution.
3. To minimize customer complaints and achieve customer satisfaction.
4. To set goals/targets at all levels to achive continues improvement.
5. To train our workman from time to time for exposure to advance technology for
efficient operations.
6. To provide adequate infrastructure facility for improving the work environment.

3.5 Nature of Business carried-out

M N Pickle industries is a basically manufacturing unit. In this unit manufacturing a

45 varieties of pickles, chutney, paste and thokku and also with Papads, Fryums, Ready mix,
Masala, Herbal beverages and spices powders. It is a business to consumer product. With the
help of retailers, whole sellers, and channel distribution with strong distribution network to
increase the sales.

M N pickle industries manufacturing unit in Infrastructure facilities.

LAND

The factory has its own land of three acres land out of which factory building Occupies one
acres of land The industry is employing the fallowing labours this industry 90 percent
Manually oriented so labour requirement more and out of total rural women labour
participation is about 60 percent men participation is about 40 percent in industry.

Facilities

Provident fund facilities like bonus facilities, holiday is given once in a every week, also it
has interest, transport facility, generators facilities in case of power failure, its own watering
facility.

Expenditure

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The monthly expenditure of MN pickle involves rupees 15000 for electric charges and

Raw Materials

They purchased raw materials from local growth of fruits and vegetables from local farmers
lime lemon, mango, green chilies, garlic, tulasi, honaganne, onion, dry fruits, goni, bilva,
ginger etc.

Plant & Machinery

Sl. No. Particular No. of industry Amount

1 Lemon cutting machine 05 500000
2 Chilli cutting machine 04 190000
3 Mango cutting machine 05 480000
4 Pickle mixer 02 100000
5 Bottle Rinishing machine 02 50000
6 Bottle Caping machine 04 10000
7 Bottle washing machine 02 50000
8 P.V.C cove machine 04 200000
9 Batch printing machine 03 30000
10 Labile Gumming machine 02 10000
11 7.5 kilo waits 04 200000
12 Bottle Drying 02 80000
13 Empty Drum 11000 5000000
14 Box stamping 03 10000
15 Total 11042 7000000

Business to consumer

M N Pickle industry it is a pickle manufacturing industries. Pickle is a basically

consumer product. Making pickles and to serve a product into a final consumer with the help
of Agency’s, retailers, whole sellers. The channel of distribution is most important thing in
marketing the product.

3.6 Areas of Business Operation

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 The M N Pickles a rural industry is located in shiralakoppa, at shikaripura [tq] in
shimoga [dist]. Shiralakoppa is 20kms, from shikaripura and 70 kms from shimoga. M.N
Pickles covers a across the Karnataka. Shiralakoppa is considered as the best place for the
M.N pickles industry, which is surrounded by coconut estate, area conduct estate and forest
and also surrounded by mango estates, where the raw materials are available in this area.
Therefore, the industry need not produce their raw materials from distant places, which may
incur additional transportation expenses and delay in setting the supplies etc…

Address

M N Pickle Industries chouki Salumatha road, Gandhi Nagara, Shiralakoppa, near M N

Pickle industries, Shiralakoppa, shivamogga-577428, Karnataka, India.

3.7 Recent Developments

M N Pickles is a family owned business. The company has seen three decades of
successful operation and holds a special place in markets across Karnataka. It had a humble
beginning in 1983 when its founder, Mr. Masur Narayanappa, began selling home made
pickles in Shiralakoppa and adjoining markets in Shimoga. There was something special in
the recipe that made it an instant hit. So, thus was born the brand, “MN Pickles”.

Since M N Pickle runs from 1983 still it is going well and create a huge demand
across the Karnataka and country. It also exports to pickles other countries. M N Pickles
industries manufacturing a 75 varieties products like – Pickles, chutneys, Thokku, pastes,
ready mixes, fryums, paapads, masalas, herbal beverages, and spice powders. M N Pickles
supplies around 1200 tons annually. It is also possible not only making good quality products
and also strong marketing network and marketing strategies.

Sales and Marketing: M N Pickles products are sold through a strong and well-knit
network of distributors, wholesalers and retailers across the state of Karnataka. Most of these
sales associates have been our loyal business partners for years. We also have our own
flagship retail outlets under the brand name “MN Pickles” at district and taluk headquarters
across the state. You will also come across our mobile sales vans promoting our products at
important market places in every district. We also have plans to expand our marketing and
distribution network to other states in South India.

3.8 Future Growth Prospects

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  Agriculture : raising crops, livestock, and seafood
 Manufacturing : agrichemicals, agricultural construction, farm machinery and
supplies, seed, etc
 Food processing: Preparation of fresh products for market and manufacturing of
prepared food products

3.9 Conclusion

M N Pickle are the one of the leading food processing companies in Karnataka which
is given tough competition in market. M N Pickle is very good image and create a Brand
name in Pickle industries. The company has seen three decades of successful operation and
holds a special place in markets across Karnataka. The company allotted 3 acres of land,
where situated in Shiralakoppa, shikaripura (tq), shivamogga (dist). The company started in
the year 1983 still

It is growing with the good marketing condition and use the unique marketing strategies to
increase the sales. M N Pickles company tag line “Khao Ek Baar, Maango Baar Baar!” is
an assurance of our products being a “Delight to your Taste Buds!”

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Chapter-IV

Functional Departments of MN Pickle Industries – A profile

4.1: Introduction

4.2: Finance Department

4.3: Human Resource Department

4.4: Production Department

4.5: Purchase Department

4.6: Marketing Department

4.7: Quality Control Department

4.8: Logistics Department

4.9: Conclusion

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 FUNCTIONAL DEPARTMENTS OF MN PICKLE INDUSTRIES – A
PROFILE

4.1 Introduction

A functional department is used to develop synergies for a number of entities that are
operating and help them implement their strategies. They also assist the management
committees in defining and implementing the group's strategy. They also monitor
performance of various operating entities, business unit and subsidiaries.

The various functional departments of MN Pickle Industries are as follows:

 Finance Department
 Human Resource Department
 Production Department
 Purchase Department
 Marketing Department
 Quality Control Department
 Logistics Department

4.2 Finance Department

Finance is the lifeblood of the business. Finance can be defined as the activity
concerned with the planning, raising, controlling and acquiring of funds used in the business.
Finance is the process of acquiring and utilizing funds by a business. Without proper
financial management, organization cannot achieve its objectives.

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“Bad production management and bad sales in hundreds but faulty Finance slain in thousand"

It is the master key, which provides access to all the sources for being employed in
the manufacturing and merchandising activities. It has rightly been said that business needs
money to make more money, when it is properly managed. Hence, efficient management of
every business enterprise is closely linked with efficient management of its finance.

Function of finance department

The function of finance department of MN Pickle Industries is:

• Preparation of annual budget.

• Payment of supplier's bill.

Payment of water bill, electricity bill and miscellaneous.

• Maintaining of sales ledgers.

• Scrutiny of all payment bills.

• Working capital management.

Tax administration.

• Preparation of cost seat.

Structure of Finance Departments

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 FINANCE MANAGER

ASSISTANT
MANAGER

ACCOUNT ASST

H.O ACCOUNTS

Financial reporting

This vertical of the finance department deals with hard core accounting. We can also
say the day-to-day operations of the business. The team consists of members who is meagerly
responsible for all taxation related transaction and audit the account and file for income and
service tax, this team is also responsible for payment of salary & expenses of the employees
of the company & maintaining the records of Professional tax and PF deduction and Medical
insurance Deduction.

Business Planning and Analysis

They plan the future requirements of fund in the business. They are also concerned
with the decision support system. The reporting part to the higher authority is done by this
department.

Administration

This Team consists of members who handle day today expenses and maintenance of
the company, all the petty cash and other expenses incur daily will be accounted by this team
and if in case of any repair, purchase raw materials and other expenses are handled by this
team.

Taxation

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 All the tax part is looked by this vertical. They decide the amount of tax to be
included. What should be the payment of and how much tax is collected is looked by this
vertical.

Investment

Investments are mainly done in the setting up of Machineries, factory and out lets or
stores. And the outside investments are done by the higher authority like the CEO of the
company.

Billing & Collection

This team is a group of members who handles all the financial transactions between
Client and the company.

Information System used In the Department

The major information system used in the finance department to provide clear
information regarding the accounts statements is Tally. The advanced version of Tally
accounting package is used in the accounting department is Tally ERP9.

Depreciation Method

Company follows a straight line depreciation method for calculating depreciation for
its fixed assets including land and building, plant and machinery etc.

Budget

Company prepares a projected budget for 6 months. It presents budget monthly and
makes amendments in the budget according to the change in trends.

Statutory Books

The hooks of accounts maintained by the company under the companies act are:-

1. Purchase Journal is used to record all the transactions relating to the purchase of raw
materials stores and consumables etc.
2. Sales Journal is used to record all sales transactions which includes sales of the
product, sales of scrap, waste materials etc.
3. General Journal is used to record all non-cash transactions which include depreciation
accounting, accounts related with insurance, canteen accounts etc.

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 4. Bank Book Bank book is used to record all transactions related with bank. It includes
cheque issued to customers, cheque received from customers,overdraft taken from
bank, deposits made in the bank, interest paid for loan etc.
5. Cash Book All cash transactions are recorded in the cash book. Cash purchase of
materials to the canteen, cash received from employees, cash received from project
studies etc.

Accounting Vouchers

Accounting vouchers used by the company to record transactions are:-

 Credit Vouchers
 Debit Vouchers
 General Journal Vouchers

4.3 Human Resource Department

Organizations are made up of people and functions through people. Human resources
are the wealth of the organization. No organization can run without human being. This human
being helps the organization to achieve goals and targets of the organization. It is the total
knowledge, ability, talents and aptitude of an organization work force.

Human resource management (HRM) is the understanding and application of the

policy and procedures that directly affect the people working within the project team and
working group. These policies include recruitment, retention, reward, personal development,
training and career development.

According to Edwin B. Flippo HRM is "the planning, organizing, directing and

controlling of the procurement, development, compensation, integration, maintenance and
production of human resources to the end that individual, organizational and societal
objectives are accomplished”

Human Resource Management is the process of binding people and Organization

together so that the objectives are achieved. Organizations are not more bricks, motor,
machines or inventories. They are people. It is the people who staff and manage organization.

Structure of Human Resource Department

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 HUMAN RESOURCE MANAGER

PERSONAL MANAGER

SUPERINTENDENT

ADMN.ASST-1 ADMN.ASST-2
Objectives of HRM

Objectives are predetermined goals to which individual or group activity in

Organization is directed. Obesity of personal management is influenced by organizational
goals, individual goals and social goals are instituted to attain certain specific goals. There are
some of the basic objectives of HRM:

 To create and utilize the people in the organization.

 Motivate the workforce to accomplish the basic organizational goals.
 Harmonious relation among all the members/workers of the organization.
 Effective utilization of the human resources.
 Provide training to the workers to improve their skills.

The human Resource department in MN Pickle Industries is divided into four sub-divisions.
Let us see what the entire department does and how it functions.

Recruitment and Selection

Recruiting is the discovering of potential applicants for actual or anticipated organization

vacancies. Need for new recruitment and change in personnel placement may arise in one or
more of the following situations.

 Paper adds
 Organization web site

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  Interviews

Hiring

Hiring means the process of selection of the candidate. The steps included in hiring are

EP 1: Short listing of the CV's submitted by the candidate

STEP 2: Call for interview is given to the candidates. Again the type of interview may be
Verbal,

Written and Psychometric

STEP 3: Finally the selection of the candidate is done wherein the Offer letter is given to the
candidate, Appointment letter is given, Reference Check is done and also the Medical check-
up.

Wage and Salary Administration

The basic purpose of wage and salary administration is to establish and maintain
equitable wage and salary structure. The management of MN Pickle Industries pays
consolidated wages to the employees. The pay fixation to these to these skilled employees is
mainly based on qualification, ability and experience. They are paid between Rs. 3000 to Rs.
26,000 per month and unskilled are paid between Rs. 1700 to Rs. 5000 based on their work
performance. Bonus will give for employees as one month salary for Dasara festively.
Personal manager and Administration/ his authorized representative maintain appropriate
records of education, experience, training and skills of each employee.

Promotion

Promotion or level up gradation is based on the performance basis the KRA's.

Employees are evaluated on the key business parameters and on their leadership skills
through a rigorous evaluation process during the annual PMS (Performance management
System). Promotion also depends on the job requirement the current Competencies required.

MN pickle Industries are a full-fledged Industry, which has given more priority to the
labour department. In the Factory there are 130 employees, who can be divided into skilled,
semiskilled and unskilled workers.

Facilities

 For employees transport facility for factory

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  If death happens for the employees one day salary will be given to the dependent
person.
 For new appointment employees fist month salary is payment and Rs. 2000 will be
given
 For pregnancy woman 3month leave with payment and hospital allowances

In MN Pickle Industries, the personnel department is headed by the personnel manager.

The clerks in the personnel department will work as a team. They will work in the absence of
others. Under the personnel manager there are two time keepers who prepare the worker's
wages, salary of the staff and also the preparation of annual leave register and forms. ESI and
PF clerk will do all work in connection with employee's state insurance and provident fund
and furnish all the details required to the discharge of the personnel.

Welfare Funds

The company opens a welfare funds for the employees. The collect rupees 10 from
Employee's and returns to them at the time of recruitment with 15% of interest. They give
loan from rupees 5000 for meeting their financial needs. The employees retired voluntarily or
due to disease will get 50%of one day wages of every employee.

Training

The Company provides training to every worker before he/she is posted as a

Permanent employees but training is not given to all staff.

Leave facility

The hours of work are regulated and incorporated as per the provision of factories Act 1948

 Leave on Sunday's and government holydays

 The working hours are 8 hours per day.
 No workers shall be required to work more than 48 hours in a week.

Sourcing

Means what are the sources of selection of candidate. Candidates can selected from the
Educational Institute, Consultancies, Job Sites and Direct Approach.

4.4 Production Department

Preparation of Mango Pickle

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Pickle:

Pickling with the help of vinegar and oils has been in practice from time immemorial.
Pickles are prepared with salt, oil vinegar, mixture of salt, oil, vinegar and spices.

There are several kinds of pickles sold in the Indian market. Mango pickle ranks first.
Pickles are classified according to the method of their preparation. Vinegar pickles are the
most important in foreign countries. Fruit pickles are generally preserved in sweetened and
spices vinegar while vegetable pickles are preserved in salt. In India, oil pickles that is
pickles which contain sosme edible oil, are highly popular.

Material:

Developed green mango fruit, salt, sugar, vinegar, oil, cutting knife and spices.

Procedure of Preparation of Mango Pickle:

1. Select under - ripe full development variety of mango.

2. Wash them in water.

3. Slice them longitudinally slices with a stainless steel knife. Discard the stores.

4. Keep the slices in brine solution of 2-3 percent.

5. Make the following quantity of spices:

SL NO. Ingredients Quantity

1 Mango slices 900.00gm
2 Common salt powder 226.50gm
3 Fenugreek (whole) 113.40gm
4 Nigella 28.35gm
5 Turmeric powder 28.35gm
6 Red chilli powder 28.35gm
7 Black pepper 28.35gm
8 Mustard oil 28.35gm
9 Coriander 28.35gm

6. Roast the fenugreek and Nigella in dry form in a pan.

7. Mix the mango slice with the common salt powder and place them in a glass jar.

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8. Keep it in sun for 4-5 days, till the slice turn pale yellow.

9. Mix the other ingredients with the slices and smear them with a little mustard oil.

10. Pack the pickle in glass or glazed jar and covered with a thin layer of mustard oil.

The pickle will be ready in 2-3 weeks.

Important Hints of Preparation of Mango Pickle:

1. Pickles can be prepared without use of oil by adding lemon juice particularly in chilli,
carrot, cauliflower, pickles while by adding vinegar in mango, jack-fruit, chilli,cauliflower.

2. Vinegar acts as a preservative in pickles. In order to ensure good result the final percentage
of acid should be below 2.

3. Salt acts a preservative in vegetable pickles. Spoilage is prevented adding 15-20 % of

common salt.

4. Lime pickle should consists of 12 % of common salt and 1.2 % acidity.

Production Process s Follows

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Raw material warehouse (RMG):- raw material warehouse is an area which has storage

Dumping Sample test Packaging

Chopping Mixing Storage

Storage bins Batching Distribution

facility.

 Dumping: - Dumping the raw materials for purification through the electronic Chain
conveyer system, two materials can flow for purification through electronic chain
conveyer at a time.
 Chopping: - The fresh vegetables and mangos are chopped by the labours.
 Storage Bins: Bins are the systematic part of the production where the chopped
materials are stored.
 Batching: Batching is the process where the raw materials are stored separately in
bins.
 Mixing: After completion of batching the chopped raw materials will be mixed
thoroughly as per requirement,
 Sample test: - sample test has been conducted after the clearance from quality control
department the materials are taken for cooling and storing.
 Packaging: - The packaging is a process where the final products will be weighted for
200g, 1/2kgs, 1kg, and 5kg and packed through into packing machine and manually.
 Storage: - The packed pickles are stored in the warehouses.
 Distribution: The loaded boxes are stored in warehouses and they are dispatching
through various vehicles for final distribution to customer and retailers.

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4.5: Purchase Department

The Purchasing Department is responsible for the review and approval of new
vendors. The Purchasing Department is responsible for making the final determination of
supply sources, quantities purchased, delivery schedules, and price negotiations, except
where others are so authorized by the president.
In M N pickle industries the purchasing department playing a vital role. The industries
purchase a raw material from local formers. And essential needed materials.
Functions of Purchase departments
 Assessing the needs of their company.
 Conducting research.
 Comparing and negotiating prices.
 Coordinating deliveries.
 Managing supplier relationships.
 Managing competition.
 Monitoring performance.

4.6: Marketing Department

According to Philip Kotler Marketing is "Marketing is Analysing, Organizing,

Planning and controlling of the firms customer impinging resources, policies activities with a
view to satisfying the needs and wants of chosen customer groups at a profit."

Marketing occupies an imperative position in the organization of a business unit The

traditional view of the marketing asserts that the customers will accept whatever product the
seller offers them. In this way the main concern of the producer is to produce without
considering the changes. The modern concept may be viewed from the customer's point of
view. Marketing is customer-centered, ie.it resolves entirely around the ultimate consumer.
The producer cannot produce whatever he likes but he has to produce what customer needs.

In this way, marketing executes all those functions, which are necessary to pass on
goods from the producer to the customers in a process to satisfy their needs. Thus the primary
objectives of modern marketing are the satisfaction of customer's needs. Therefore, marketing
functions are not limited to the functions of buying and Selling but they include all functions
necessary to satisfy the customer such as financing, storage, risk bearing and after sale
service etc.

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 The Marketing Department maintains and adheres to certain policies and procedure
that have been framed in the same manner just other departments maintain their policies and
procedure for the overall benefit of the organization.

4.7: Quality Control Department

Quality System

A proper ISO 9000 quality system is written in three levels. Level one consists of the Quality
Policies. This usually takes the form of a Quality Manual. Level two consists of the standard
operating procedures. Level three refers to the work Instructions, checklists, forms, and other
task specific documentation. This is the Structure which has proven successful the world over
and is alluded to in ISO 100013. Some consider that records are the fourth level, but this is
not the case. Records are evidence of facts and history; they are not documents that are
maintained up to date. Once a form is filled and filed away it is not pulled out a year later
because the format of the form has changed. The format of the form is a level three document
but once filled in, it becomes a record. Yes, records are part of the "documentation" of the
system but it is a mistake to assign them a level and assigning them a level serves to confuse
the important difference between and procedure and a record.

Quality Policy

Quality has always been of foremost consideration with MN pickle Industries,

management team. Our quality process begins from the milk procurement stage and
continues till the product finally reaches the consumer. We have entered into a contract
farming agreement with various milk corporations to procure tonnes of milk directly from the
formers. This step has enabled us to be able to present the entire value chain of products and
this ensure consistency in quality. Owing to this our products have been accredited with ISO
9001:2000 certificate. The products have been also endowed ISI mark.

Structure of Quality Department

Keeping quality

Butter made from fresh cream with a low acidity contains minimum of moisture and
curd, and a little salt may be expected to keep well up to one week at a temperature of about
75 to 80°farenheit.

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 Butter made from poor quality sour cream, which contains 1 to 1.5% of curd and over
20% of moisture, and is unsalted will go bad within 24 to 48 hours at a temperature between
75 and 80°F.

Good quality butter kept under refrigeration at temperature of 15 to 20° F should keep
for several months, although the low chemical determination which affects the flavour of
butter may take place.

Quality Manual

There is often some confusion about what a quality manual is. Often, the company
will bundle its entire quality system including procedures and forms into one manual and call
it the Quality Manual. Although this is one possible definition, it does not help an organized
structure. A Quality Manual is a document that describes the policies for quality, defines the
structure of the quality system and defines the structure of the organization and
responsibilities for employees. It does not include detail of operations and should avoid the
specifics of procedures.

A typical Quality Manual would include several sections. First, it would define the
structure of the organization. It might do this by including and organizational chart and by
defining the responsibilities of key personnel. It would also describe the structure of the
documentation used in the quality system. Finally it would reiterate each requirement of the
standards and state briefly how they will be addressed. In many cases, simple acknowledging
the requirement and stating that they will be met is enough. Again, the Quality Manual is not
the place to describe specific procedures.

Procedures

This brings us to level two. Level two refers to the procedures. These describe

How the company operates on a department by department basis. Procedures typically do not
include detailed task specific, or order specific instructions but focus on the level
information. Management level information.

When writing procedures, it is important to structure them around your business, not
around the standard. Too many organizations take the easy route by generating one procedure
for each element of the standard. If you don't have a product identification and traceability
department, then you shouldn't have a product identification and traceability procedure. This

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requirement of the standard should be included in your other procedures where it applies.
Consequently it is clear that when procedures have been structured around the standard, the
system has been designed to gain compliance, not to add value to the way the company is
organized and managed.

Instructions

Level three refers to the detail oriented, lower level documentation. This might
include checklists, blank forms, task instructions, blueprints, drawings or order specific
documentation. It does not include completed forms or other records.

Records and Documents

Documenting an entire system is a sizable task. Before embarking on such a task, it is

helpful to gather the appropriate tools. First, this means a current word processor. Having a
modern computer and word processor will pay for itself in cost Savings and avoided
frustration. The modern word processor includes automated spell checking, grammar
checking, and many formatting features.

Before diving into procedure writing, it is important to know how to use these
features on your word processor. Before starting, experiment until you are comfortable using
the word processor's features. By doing this, you will be able to incorporate these features
into your first documents, rather than having to incorporate them later.

A variety of software tools are available to help generate and manage ISO
documentation and systems. Generation software suffers the danger of leaving with a boiler
plate system, twenty procedures and focusing on compliance. Management software can be
useful as the sophistication of the requirement increases. Managing large numbers
instruments internally might warrant calibration control software. However, considerable
sophistication already exists in current sophistication already exists in current word
processors, spreadsheet and databases that come with your computer. These tool are often
expensive, sometimes complicated and do not always yield the promise.

Duties and responsibilities of technical officers (quality management)

 To take overall in charge of quality management.

 To check the quality of Pickle, this is taken by DCS.
 To check quality of the Pickle and register, before sending to the market.

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  To check the weight, quality, of Pickle and products according to the section
PFA/ AGMARK/weight/measures.
 To co-ordinate with the production department to make correction if any
complaints from market.
 To propose to the general manager to purchase the equipment's, which are
Required for laboratory.

To maintain all records of laboratory equipment's and quality control and send the all records
to the general manager.

4.8: Sales and Logistics Department

 Company Sales team person will visit the Client on their Site location and collect the
requirements.
 After taking the order the executive will give the order to the distributors.
 The Distributor will supply the stocks to the retailers and in turn makes primary
purchase from the company

Structure of Sales and Logistics Department

MARKETING MANAGER

SALES MANAGER

AREA SALES MANAGER

SALES EXECUTIVE

SALES REPRESENTATIVE

MN Pickle Industries as a Company Believes in Marketing & Sales force, there have
marketing & Sales Head who handles General Trade across Karnataka business, the person is

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responsible for the company turnover in terms of sales and services. The sales Head is
responsible for achieving the revenue target of the company.

Area sales manager is responsible for handling sales & services of a particular region (Ex
South region north region) Area manager is directly reporting to Sales head and will be
having a venue target.

 Under Area managers the company has area sales officers.

 Manger Roles of Front line Sales force.
 Sales Team persons will first Target the Client.

Targeted Customers

 Modern trade
 Super market
 wholesale dealers
 Retail Shops
 Hotel
 Catering

Duties and Responsibilities of Marketing Officers

 To fix necessary targets to the retailers wholesalers.

 To take necessary actions to appoint retailers/DS/MP in the new extension.
 To adopt necessary extension programmers for consumer awareness
 To arrange for consumers meet/fairs/exhibitions and to take participation in such
programmers to improve MN Pickles sales.
 10 collect information about private competitors Pickle sales and to take necessary
action to curtail the private Pickle sales.
 To arrange for the retailers meeting at least once in 6 months and to discuss about the
problem.
 To inspect the Pickle parlours regularly and to keep watch on sale of other products.
 If the parlour contractors are found to sell products other than MN Pickles products,
action should be taken.
 To keep close watch on the Pickle distribution vehicles movement of routes and to
check that the Pickle and Pickle
 Products reach the retailers with in the described time.

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  To conduct distance survey of Pickle distribution route and to certify them regularly.
 To take necessary action to make recoveries if any due from the retailers.

To collect the information pertaining to the choultaries, hostels, public institutions sweet
stalls, Bakeries, hotels, and conduct necessary extension programmer to increase the sales.

Product decisions

Product decision is one aspect which is closely related to brand management. The decision on
product line and product mix will have to be taken wisely. Decision on launching of products
will affect both the brand image and negate the marketing effort. MN Pickle Industries
presently, concentrate on few products where it already have proven strengths such as Mango
Pickle , Mango Chutni, Spice blends, Spices, Ready to eat Products. This will enable to gain
by way unified attention to customer needs and satisfaction.

Business Planning and Customer Insight

 This Department plan the future of the business and how to present them in the
market so that they can attract the customers and grow up their business.
 The marketing department has to monitor their customers all the time. They are the
only one who can fulfil the need, desire and wants of the customer. It is very much
important to know how the customer treats the product in the market. The marketing
department creates brand awareness in the market.
 The marketing department creates new outlets in the market so that the brand can
perform well and also made available to the customers.

Market information System

Marketing information System is required for marketing excellence. There is planned

approach for timely and appropriate data collection on every aspect such as consumer,
market, competition and the environment. The decision in marketing will have to be based on
right information, to be more effective, marketing. Intelligence system has unified and
centralized. This mean the data collected will be analysed and kept ready for access by the
users. The data collection will be a regular affair which is carried out with the help of the
personal at field level and the distribution agencies.

Distribution Network:

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Company unique network has led to easy availability of the products across the state with all
leading wholesalers and retailers. Company has setup 8 exclusive showrooms "MN Pickle
Paradise" across the state. Company caters bulk orders within a day to any remote location in
the state.

4.9 Conclusion

Organization study on M N Pickle Industries, it is one of the leading Pickle industry

in Karnataka, which produces Pickles and supplies all over Karnataka and other states.

All the departments play a vital role in every organization. A function of all the
department provides material to the industries without wheels of machines cannot move.

The overall study emerges in this firm has been maintained well and efficient
department in the management. It’s all section are working efficiently. The production
capacity of pickles has been improved. The overall performance of all departments is well
systematic.

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Chapter – V:

Products of MN Pickle Industries – A profile

5.1: Introduction

5.2: History of the Product

5.3: Product voyage

5.4: Product Mix

5.5: Product line

5.6: Conclusion

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 PRODUCTS OF MN PICKLE INDUSTRIES – A PROFILE

5.1: Introduction

MN Pickle Industries is prominent and leading manufacture from shivamogga, we offer Hot
N Sweet Onion Chutney, Hot N sweet Pudina Chutney, Garlic paste, Ginger paste, Tamarind
paste and Gulkand.

MN Pickle Industries is a leading manufacturer of Garam Masala Powder, Rasam Powder,

Sambar Powder, Coriander powder and pepper powder form shivamogga, India.

Providing you the best range of lime pickle, mixed pickle, mango pickle in brine, lemon
pickle in brine and mixed pickle packing quantities: 5 kg in brine with effective and timely
delivery.

Manufacturer of a wide of products which include Green tamrind thokku, Hot in sweet ginger
thokku, Holy apple pickles, shredded mango pickle and bitter ground pickle.

5.2: History of the Product

Experienced manufacturer of various food products with good manufacturing practices, better
quality and service to our customers. With well Equipped and technically advanced factory in
shiralakoppa we manufacture varieties of pickles, chuntneys, thokku, papads fryums, herbal
health beverage powders, spice powders, ready mix powders and pastes, etc.

5.3: Product voyage

M N Pickle industries journey is one that begins with an initial stage in the year 1982. It is a
basically pickle manufacturing company. As well as pickles and also they manufacturing In
Pickles, Chutney, Paste, Thokku and Papadas, Fryums, Redimix and Masala Herbal
beverages and spice powders The company develop their product line. M N Pickle come up
with the pickle manufacturing with the different taste. The pickles demand increase day by
day because of good mouth warming.

5.4: Product Mix

Pickles, Chuntney, Paste and Thokku.

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Providing you the best range of Lime pickle, Mixed pickle, Mango pickle in Brine, Lemon
pickle in Brine, Mixed pickle packing quantities: 5 kg in Brine and tender Mango pickle with
effective and timely delivery.

Papads, Fryums, redimix, and other products

Prominent and leading manufacturer from shivamogga, we offer Hot N Sweet Onion
Chutney, Hot n Sweet Pudina chutney, garlic paste, Ginger paste and Tamarind paste.

Masala herbal beverage and spices powders

We are a leading Manufacturer of Garam masala powder, Rasam powder, Sambar powder,
Coriander powder, Pepper powder and Chilly powder from shimoga, India.

A) Pickles, Chutney, Paste and thokku

Mango pickle

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 Lime Pickle

Mixed Pickle

Green Chillies Pickle

Nellikai Pickle (AMLA)

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 Appe Midi Pickle

B) Papad, Fryums, Ready Mix and other Products

Hot and Sweet Onion Chutney

Hot and Sweet Pudina Chutney

Ginger paste

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 Garlic Paste

Puliyogare Redi Mix

Puliyogare Mix

Vangi Bhath Mix

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 Mango Bhath Redi Mix

C) Masala, Herbal Beverages, Spices Powders

Smabar Powder

Pepper Powder

Red Chilly Powder

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 Rasam Powder

5.5 Product Line

A) Pickles, Chutney, Paste and Thokku

1. Mango pickle

2. Lime pickle

3. Mixed pickle

4. Mango pickle (in brain)

5. Lemon pickle

6. Mixed pickle (in brain)

7. Tender mango pickle

8. Mango ginger pickle

9. Hogplum pickle

10. Green chilies pickle

11. Citron pickle

12. Green or berry pickle

13. Amla pickle

14. Chella kai pickle

15. Gongure pickle

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16. Hat n sweet ginger pickle

17. Bitter ground pickle

18. Holy apple pickle

19. Shredded mango pickle

20. Green tamarind thokku (with garlic and green chilly)

21. Green tamarind thokku pickle

22. Green chilly thokku

23. Fried garlic pickle

24. Red chilly thokku

25. Green soure berry thokku

26. Garlic pickle

27. Aramana pickle

28. Garlic thokku

29. Goni pickle

30. Bamboo shoot pickle

31. Lime pickle (with tender pepper)

32. Hot n sweet coriander leaves thokku

33. Hot n sweet dry fruits pickle

14. Hot n sweet shredded mango pickle

35. Hot sweet lime pickle

36. Herbal magali root pickle

37. Tulasi thokku

38. Hot n sweet shatavary thokku

39. Honaganne thokku

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40. Appe midi pickle

41. Tender mango pickle

42. Awla murabba pickle

43. Hot n sweet onion chutney

44. Hot n sweet pudina chutney

45. Nallikai thokku

B) Papads, fryums, redimix, and other products

1. Dehydrates awla nelli chettu

2. Hot n sweet onion chetny

3. Hot n sweet pudina chetny

4. Garlic paste

5. Ginger paste

6. Tamrind paste (constrate)

7. Gulk hand

8. Puliyogare mix (paste)

9. Puliyogare mix (powder)

10. Mango bhath mix (paste)

11. Bisebele bhath mix (powder)

12. Wangi bhath mix powder

13. Majjige menasu (firyum)

14. Akki sandige with red chilly (fryum)

15. Akki sandige fryum

16. Urid papad plain

17. Urid papad with red chilly

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C) Masala herbal beverage and spices powders

1. Rasam powder

2. Sambar powder

3. Kashaya powder (herbal beverage)

4. Coriander powder

5. Garam masala powder

6. Pepper powder

7. Chilly powder

5.6: Conclusion

Successfully expanding a product mix can help a business adjust to consumer

demand/preference while reducing product risk and reliance on a single product or product
line. This in turn generates substantial profits for the firm. On the other hand poor product
mix expansion can result in detrimental impact on a company’s brand image and profitability.

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Chapter-VI

Corporate Strategies of MN Pickle Industries – A profile

A) McKinsey’s 7’s Frame Work

6.1 Introduction

6.2 Structure

6.3 Strategy

6.4 System

6.6 Style

6.7 Staff

6.8 Shared Value

B) SWOT Analysis

6.9 Strengths

6.10 Weakness

6.11 Opportunities

6.12 Threats

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 CORPORATE STRATEGIES OF MN PICKLE INDUSTRIES – A
PROFILE

A) McKinsey’s 7’s Frame Work

6.1 Introduction

The McKinsey’s 7’S framework was developed in the early 1980s by Tom Peters
Robert Wateman, two consultants working at the Mckinsey & Company consulting firm, the
basic premise of the model is that there are seven internal aspects of an organization that need
to be aligned if it is to be successful.

The 7S model can be used in a wide variety of situations where an alignment perspective is
useful, for example to help you:

 Improve the performance of a company.

 Corporate Strategies.
 Examine the likely effects of future changes within a company.
 Determine how best to implement a proposed strategy.

The McKinsey 7S model can be applied to elements of a team or a project as well. The
alignment issues apply, regardless of how you decide to define the scope of the Areas you
study.

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 McKinsey’s 7’s Frame Work

The Seven Elements

The McKinsey 7S model involves seven interdependent factors which are categorized has
either "bard" or soft" elements

Hard elements Soft elements

Strategy Shared values
Structure Skills
System Style
Staff

Hard elements are easier to define or identify and management can directly influence them:
these are strategy statements, organization charts and reporting lines; and formal processes
and IT systems.

Soft elements, on other hand, can be more difficult to describe, and are less tangible and more
influenced by culture. However, these soft elements are as important as hard elements if the
organization is going to be successful.

The way the model is presented in figure 1 below depicts the interdependency of the elements
and indicates how a change in one affects all the others.

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The 7’s framework was developed by the consultants at the Mckinney’s company, a very
well-known management consultancy firm in United States towards the end of the 1970 to
diagnose the causes of organizational problem and to formulate programs for improvement.

6.2 Structure

The functional structure of MN Pickle Industries is appropriate for an organization with

several product lines.

It ensures maximum use of the principle of specialization. Since the workers have performing
a limited number of functions, their efficiency would be very high. MN Pickle Industries
union has Marketing, HR, Finance, Quality, and Production.

Administration Department MN Pickle Industries have an administration department that

takes cares and controls all other departments of the union.

The main functions are

 To develop official work procedure and process in order to increase the profit margin.
 To provides an ample opportunities for helping the employee to maintain high level of
work.
 To schedule work property so that all jobs are completed on time.
 To maintain responsible quality and quantity standards.
 To provide satisfactory physical on-mental environment for employees.

Procurement and Input Department

The procurement and input department is concerned with collection of Mango's from various
Places.

 To follow up Industry procure schedule as per the plan.

 To maintain good relationship with Farmers.
 To send procured Pickles to production unit.

Finance Department

Finance department of the union is well staffed with resource personnel. The department
takes care of all the financial transactions of the union. The department is fully computerized.

Marketing Department

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Marketing department plays a vital role in determining the future abilities of the company. Its
main objective is to distribute goods from producers to the customers. It distributes Pickles to
consumers and also provides consumer education through education campaigns and
participating in various exhibitions.

 To plan marketing programmers.

 To analyse marketing opportunity.
 To develop marketing strategies.
 To connect the consumer with the products.

Quality Structure

Before writing the documentation, it is important to determine the structure. It is a Very

common mistake to get the structure wrong and usually occurs in two ways. The first is
having too many, too few or improperly structured levels of documentation.

The second is structuring the documentation around the standard as opposed to the business.

A proper ISO 9000 quality system is written in three levels. Level one consists of the Quality
Policies. This usually takes the form of a Quality Manual. Level two consists of the standard
operating procedures. Level three refers to the work instructions, checklists, forms and other
task specific documentation. This is the structure which has proven successful the world over
and is alluded to in ISO 100013. Some consider that records are the fourth level, but this is
not the case. Records are evidence of facts and history: they are not documents that are
maintained up to date. Once a form is filled and filed away it is not pulled out a year later
because the format of the form has changed. The format of the form is a level three document
but once filled in, it becomes a record. Yes, records are part of the "documentation" of the
system but it is a mistake to assign them a level and assigning them a level serves to confuse
the important difference between and procedure and a record.

6.3 Strategy

MN Pickle Industries union is formulating appropriate strategies in order to meet the

challenges and to develop and strengthen co-operative movements on the following thrust
namely:

 Procurement, processing and marketing.

 Quality assurance programmer.

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  Reasonable pricing.

Pricing decisions are subject to an incredibly complete array of environmental and

competitive forces. MN Pickle Industries set not a single price, but rather a pricing structure
that covers different items in its line. This pricing structure changes over time as products
move through their life cycle. The organization adjusts product prices to reflect changes in
costs and demand and to account for variation in buyers and situations. As the competitive
environment changes, company considers when to initiated price changes and how to respond
to them.

MN Pickle Industries produces different Pickle produces to cater efficiently the variety
Pickles needs of the urban and semi urban consumers of the jurisdiction. Different prices are
charged to different types of Pickles on the basis of variety

Corporate Level Strategies

Corporate level strategy focuses on strategies for enterprises consisting of more than one
business. MN Pickle Industries, for instance. Comprises several businesses, including
consumer goods and industrial goods, MN Pickle Industries involve more than one business
is said to be diversified.

Concentric Diversification

“Adding new, but related products or services”

MN Pickle Industries involved in concentric diversification because MN Pickle Industries has

two by products, Pickles and other products. MN Pickle Industries has developed a setup to
sold Pickles under brand name of MN Pickle industries. So MN Pickle Industries is adding
new but related products in to the market. Instead of selling as raw Spices to any other Spices
manufacturer, they themselves start cutting and packaging of the Spices and sold in the
market as their own new products under their own brand name. Then we said it concentric
diversification because they manufacture the Spices from the by-products they receive.

Backward Integration

"Seeking ownership or increased control of a firm's suppliers"

MN Pickle Industries involved in backward integration because they receive the Ground
Spices from their own factories. The MN Pickle Industries if it has to negotiate upon the
prices of Mangos purchasing from other Places.

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Business Level Strategy

Firms compete directly with one another at what is called the business level of strategic
management, so we will focus on crafting successful competitive strategies. Because
competition takes place at the business level, strategic management at this level is crucial to
the overall success of the firm.

Cost Leadership

In manufacturing and especially in industries where the product differentiation is not possible
the only strategy the organization is left with is "Low Cost Production"" or leadership. In fact
cost reduction is the only way to stay in the industry. MN pickle Industries has cost
leadership strategy. MN Pickle Industries has the following major competitors:

Competitors for MN Pickles

1. Hyacinth Agro Products Pvt Ltd

2. Karma Spices Pvt. Ltd.

3. Yacca Food Products Pvt, Ltd

4. Maya Industries

5. Sudha Mahila Gram Udyog

MN Pickle Industries is following cost leadership because the competitors especially Maya
Industries has a very old name in the Pickle industry so MN Pickle Industries has to charge
the low prices to compete with the competitors.

According to the text, the low cost strategy is good when, product cannot be differentiated,
industry is producing standardized product, product has same usage and switching cost is
low. All the characteristics are fully applied in Pickle industry. So company is using right
strategy.

Operation Level Strategy

Operation level strategy focuses at how to develop capabilities in process execution that will
yield competitive advantages for a firm. This involves applying strategic management
concepts to what is known as the operations level, the level at which work inside the
organization actually takes place, We focus on how organizations go about improving their
process capabilities, including both total quality management and core process reengineering.
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Market Development

“Seeking increased sales by improving or modifying present products or services"

Currently MN Pickle Industries is following the product development strategy, because the
MN Pickle Industries is continuously improving the quality of the Pickle for the consumers.
MN Pickle Industries has a good image in the Karnataka, and they try to develop the same
good image in all over the country, so that's why they are improving their products through
TQM.

Recommended Strategies

This time when industry is fully mature, and the competition in terms of access to final
consumer is very high the companies usually face the problems of slow demand growth,
emphasize on cost and services, topping out and loss of profitability. The MN Pickle
Industries is also facing the same problems. Although it has tackled the major problems very
well but still there is some room of improvement in its existing strategy.

Forward Integration

"Gaining ownership or increased control over distributors or retailers"

The firm should use their own distribution network because the motive behind that when they
have their own distribution system the additional cost will be avoided which had been kept by
dealers as their own margin. In this dynamic and competitive environment the firm has to
maintain its current position of cost leadership to be competitive.

Advertisement

MN Pickle Industries is not using any mode of advertisement, because of low demand and
unavailability of their products. They believe that advertisement without availability of the
product is useless and creates a bad image. In order to create awareness MN Pickle Industries
must go for advertisement.

6.4 System

Information System used In the Department

 The major information system used in the finance department to provide clear
information regarding the accounts statements is Tally. The advanced version of Tally
accounting package is used in the accounting department is Tally ERP9.

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 Factory applies manufacturing techniques in production units. As with traditional
manufacturing, the engineering is left to creation of the components and the requirements
gathering for the system.
 Computer software used to purchase order. The supplier lends the Pickle and Pickle
products along with the bills. The products are received at receipt section of the stores
and are verified against the specification laid in purchase order.
 Product Testing: Involves creating or reusing test (such as test cases, data sets and
scripts) and applying instrumentation and measurement tools.
 Product Design: the differences in requirements to differences in product line and
development process to produce a customized process.

System refers to all the rules, regulations, and procedures, both formal and informal that
complement the organization structure.

6.5 Skill

MN Pickles producers' society conduct training program i.e., both on the job training and off
the job training which increases the knowledge and skill of an employee for doing the job,
The various skills & qualifications of the employees are as follows.

Qualification required for personnel

 Technical staff- ITU/Diploma and 1 or 2 experiences.

 Office staff- degree, sufficient computer knowledge, fluency in English and minimum
2 years of experience.
 Managerial personnel-minimum 5 years of work the computer knowledge experience
and MBA

6.6 Style

The management of MN Pickles follows the style as in other government organization. Each
employee is accountable to his superior and each leads his subordinates.

Top down Decisions

 Fixing the targets to the employee and the workers who are working in the
organization.
 Reducing or increasing the price of the product

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  Policy issues Example to conclude the decision-making parameter pertaining the day-
to-day operation to conclude the style of functioning.

The manager of the purchasing department selects the Material suppliers. The manager of the
purchasing department has the authority to select the supplier for providing the necessary raw
materials for the production function. The suppliers are selected on the basis of the tender.
Which one has quoted the lowest price for the materials, that vendor will be selected as a
supplier for the raw material, which is required for the production.

6.7 Staff

Staff refers to the organizations human resources management is concerned with the
accomplished of objectives by utilizing physical and financial resources through the efforts of
manpower.

Staff element is concerned with what type and how many employees organization will need
and how they will be recruited, trained, motivated and rewarded. Get gainful, high
performance employees are the functional unit of any organization. The company
contribution to prosperity of the society as whole by providing equal opportunities to all. The
company provides training to

6.8 Shared values

Shared values are at the core of McKinsey 7’s model. They are the norms and standards that
guide employee behaviour and company actions and thus, are the foundation of every
organizations.

The common feeling among the people in the MN Pickle Industries Shiralakoppa is that they
are meeting the demand soft he customers and fulfilling the expectations in the form of
productions and its variability. The employees also have belief that they are giving at the best
possible price to pickles they procure from raw materials. The shared values of MN Pickle
Industries are:

 To Providing quality Pickle to rural consumers.

 To build village level institutions in co-operative sectors to manage the dairy
activities.

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  To ensure provision of Pickle production inputs, processing facilities and
dissemination of know how.
 To facilitate rural development by providing opportunities for self- employment at
village level, presenting migration to urban areas, introducing cash economy and
opportunity for steady income.

B) SWOT Analysis

6.9 Strengths

Huge Demand

There is a huge demand for MN Pickles in the market, Pickle is very much needed Daily
Food and Special Vacations.

Availability of Mango

Union can easily get required Mango with less çost from the rural area according to the need.
Most of the farmers in Shivamogga district are having at least 2 or 3 acres of Mango Plant.
Hence there is a good availability of Mango for MN Pickles Industries.

Brand image

MN Pickle Industries products are well branded in the market because of their quality.

Skilled Labour with High Morale

In most of the factories skilled and semi-skilled labour along with unskilled labour is hired
from outside. There is always a risk associated with them that whether they work properly or
not. First of all MN Pickle Industries always hire the educated people, you can take the
example that they require at least Matric pass candidate for the post of helper. MN Pickle
Industries has placed its new employees with the senior employees and trained them before
they actually placed on job. They have the career opportunity to move upward to become an
operator because helper has known all the responsibilities of the operator. So this will create
the most loyal employees with high morale, which are more productive.

Man Power

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There is well experienced, professionally trained technical employees are working in the
company with minimum experience of 10 years. It helps organization to maintain the quality
of the product.

Location

MN Pickles union is located in industrial estate beside where people can easily found the
company. It reduces the cost of transportation and leads to publicity of company.

General Strengths

o Good quality control

o On time delivery
o Skilled employees
o Standardized products
o Adaptability to changing technology

o Weakness

Lack of Awareness

The major weakness of the MN Pickle Industries is the lack of awareness among the
consumers, because the MN Pickle Industries don't go for any type of advertising program.
MN Pickle Industries use print media one time in a month, where as they had used electronic
media in start but now they don't have any advertisement for their products, so that's why
majority of the people even don't listen the name of company.

Limited Distribution Network

The other weakness of the MN Pickle Industries is of having limited distribution network. As
we have already told that MN Pickle Industries is distributing their products only in
Karnataka, where they are distributing their products at mass level and having a market share
of 70-80%, but in Multan division the firm has started its distribution. Because of this limited
distribution network the company is unable to utilize its full capacity because currently unit is
utilizing 50% of its full capacity which is enough to meet the need of consumers in
Karnataka, and other than Karnataka the company don't have so much demand because of no

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advertisement, and absence of distribution network which forced the company to operate half
capacity.

Dealership Marketing

MN Pickle Industries distribute its products through outside dealers which cause increase in
price of the products which the consumers receive, because the dealers and retailers take their
margin which cause 1-2 rupees difference in the Ex-factory price and Retail price.

Limited Advertisements

MN Pickle Industrics is not using any mode of advertisement and unavailability of their
products. They believe that advertisement without availability of the product is useless and
creates a bad image. In order to create awareness MN Pickle Industries must go for
advertisement.

6.11 Opportunities

Demand

Pickle has so many opportunities due to its product nature. It is a necessity and no one can
avoid it, In India, the consumption rate of Pickles is high in the world, and as the population
growth rate is also very high so the company has an opportunity to meet the demand of local
market. Also the product has no substitute, so people have to buy it in any case. These are the
natural opportunities, which the company is enjoying Export There is demand for MN Pickles
Products in other states wise Kerala, Goa. So it can export its product to those states along
with Tamil Nadu and Andhra Pradesh.

New Product Innovation

In developed market, higher consumer awareness on health and wellness is being addressed
through product innovations and marketing prowess of large players. While the ageing
population needs more engincered foods the younger population is demanding more fortified
foods to get extra energy. Health-related issues-obesity and coronary heart disease are forcing
food processors to launch campaigns to promote low carbohydrate diets or other such foods,
It can innovate new products like Thokku, Hot n Sweet Shredded Mango Pickle, Tulasi
Thokku, Citron Pickle Challakai Pickle, Bitter Gourd Pickle in the same product line.

Employment

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It provides more employment opportunities to the people. Currently there are 183 employees
are working in the organization. Young, enthusiastic employees put their best efforts, which
results in the growth of organization. New employee has less social security eg:
accommodation is not provided to new employees where in it restricts their stay for a long
period.

Instant Mixes production

Instant mixes comprise of a mixture of processed cereals, pulses, condiments, Spices or other
foods in varying combinations. These are used for the preparation of various dishes,
conveniently in a very short span of time. These products have found increasing favour in the
recent years for the modern women the all company is more research on instant mixes and
new type of instant mixes. In urban people's more buy the instant mixes is to save money and
time.

Rural market penetration

The rural market for traditional buyers and in rural market the Krishna brand is well known
brand. Retail outlets in rural areas have many demonstration areas along with markets for
tasting. It focused more only on rural segment and very less concentration on urban area.

6.12 Threats

Fluctuation in the market

Market uncertainty there is a price fluctuation in the market, it may leads to decrease the
demand and there by reduction in profit. Markets fluctuate, the efficient market hypothesis,
states that only new knowledge about a stock should cause its price to change. If a company
reveals that it has had a bad quarter, then its price will go down. However, there have been
dramatic market fluctuations.

Decrease in Consumption

Due to the increase in awareness level of the people the consumption rate is decreased. The
reduction in disposable income is also a cause of decrease consumption of Pickles. The high
rate of heart disease in the country is another cause, which restrict the people to use Pickles.
Because of all these factors the consumption ate of Pickles is decreasing in India, This is a
source of continuous threat for the company.

Low Production of Spices

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The Spices is not produced sufficiently in the country. It is due to the low productivity of the
varieties and due to the less area cultivation. Due to this low production the faces a shortage
of Spices, which is always a problem for the company

Entry of new competitors

Competition Competitors are coming with similar product, this is the main threat posed by
the external environment. Many private firms have entered into Manufacturing of dairy
products, there is a tough competition for MN Pickles Like

1. Hyacinth Agro Products Pvt. Lid

2. Karma Spices Pvt. Ltd.

3. Yacca Food Products Pvt. Ltd

4. Maya Industries

5. Sudha Mahila Gram Udyog many more.

Strong supply chain management by the competitors

The competitors of supply chain activities to the customer value and achieve a sustainable
competitive advantage. Supply chain activities by the competitors everything from product
development, sourcing, production, and logistics, as well as the information systems needed.

Chapter – VII:

Summary of Findings, Suggestions & Conclusion

7.1 Introduction

7.2 Findings

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7.3 Suggestions

7.4 Learning Experience

7.5 Conclusion

SUMMARY OF FINDINGS, SUGGESTIONS & CONCLUSION

7.1 Introduction

Industrial training held by sahyadri commerce and management college shivamogga is a wise
move to foster the spirit and train students in the field of engagement. Based on the objective
of the industrial training program there is more advantages than the disadvantages.

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During the course of industrial training at MN Pickle Industries. Then, the various knowledge
and inspiration I need to learn and follow. However, not all are perfect and there is a gap that
can be improved to make the work more effective. So, I would like to give some findings and
suggestions on it. This opinion is not intended to hurt or subvert the company. This is my
sincere observation for 15 days undergoing industrial training and I would like to provide
constructive comments so that this company can build more advanced from all aspects.

7.2 Findings

The following are the major findings drawn based on the experience of In-plant Training.

 The company is financial sound

 The company maintained fineness quality
 The company has future prospects of investment and integration
 The company running in a systematic manner

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  There is very low publicity and advertisement to the company
 Diversification of products in the same product line
 Less importance is given to the training of workers
 There are specialized department for proper functioning of the firm
 The advertising of company is to improve
 Competition with the other company
 Due to shift base work they are not appointing female workers
 Discipline is followed inside the premises
 Safety is given main importance
 The company is labour oriented, the company provides large numbers of employment
opportunity to the local people.

7.3 Suggestions

The following are the suggestions drawn based on the findings and experience

 For the procurement of the Mango, the company should also develop local sources for
it prices
 In order to cut the transportation cost, timely distribution, the company would be
definitely better off, if it has its own vehicle

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  To overcome water scarcity problem the company can dig bore swells the company
can also install water harvesting facilities to overcome water scarcity problem
 Company should concentrate on plan of purchasing raw material
 They have to reduce unnecessary expenses and reduce their wasting of working hours
 They have to slightly improve their quality in Chutnies
 They have to concentrate much on Pickle products
 To increase competitive strategy
 They have to find new way of publicity
 They have to concentrate on their sales etc.

7.4 Learning Experience

In my fifteen days of organisational study in MN Pickle Industries, Shiralakoppa. I studied

and learn many things carried in the organization. This organization study help me in gaining
more knowledge about the work and production carried in the organization.

During the first day it was totally a new experience entering into the organization. On the
first day of the internship factory manager detailed me very clearly about the company and

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guidelines to be followed with respect to the discipline of the organization and also informed
the safety measures.

My overall experience in the company was very pleasant. The response and support got
the management and staff was appreciable. The atmosphere and working conditions were
encouraging in the company.

There was good reaction and co-operation by the superiors and subordinates of MN
Pickle Industries, Shiralakoppa. commercial workshop they help me in collecting the
information regarding the different departments and production process.

I got the clear picture about the organisational war carried on hand how the work is
allotted and how it is carried out and the duties and responsibilities of the employees in the
organization.

I observed the work technique and that are studied in subject being implemented and
practised in the organization like recruitment process welfare facility, training techniques.

7.5 Conclusion

MN Pickles are one of the leading food processing local companies in Karnataka which is
giving tough competition to few national players A MN pickle has a good Brand image and
Market share in few regions like Shivamog Chickmagalure, Davangere, Chitradurga and few
other places The advantages of MN Pickles are that, there are no local contenders to compete
with MN pickles The MN Pickles has great potential to develop further by making it more

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stable and put more effort on the visual design of the product. The company products are
familiar in the market.

The organization study is really helped to get a clear idea about functions of the
organizations. Even the organization to function well requires the support of so many hands.
Over all study of the organization helps in knowing the interrelation between the entire
department and their role in helping the organization to attain its goals. The understanding of
each and every department gives the practical experince. example like about all the
theoretical aspects that are studied, and where this induction programmer which is created
positive impression The organizational study of good bread has helped me to get the deep
insight of all the functional departments and their unique role in fulfilling the organizational
goals It also helped me in experiencing the practicality of the theoretical knowledge that is a
part of our curriculum.

BIBLIOGRAPHY

REFERENCES

 Business Organization and Management – R. K. Sharma & Shashi K.

Gupta, Tata Mcgraw Hill, Published in 2006

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  R. N. Kadam, Development and Management of Human Resource in India
 Organizational Behaviour – Stephen Robins, Published in 2007
 Philp Kotler “Marketing Management”- Edition: 2 year: 2004 Publishing: New
Delhi

WEBSITES

www.mnpickle.in

www.wikipedia.org

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