A Report On Industrial Visit to

Shakti Bhog Foods Ltd (Rice Mill)

On 8 Sep, 2011

Submitted to: Dr. Pooja Malhotra Head of Department (MBA)

Submitted By:PANKAJ DHARIWAL MBA 2nd Year 3610818

DEPARTMENT OF BUSINESS MANAGEMENT GEETA INSTITUTE OF MANAGEMENT AND TECHNOLOGY, KANIPLA, KURUKSHETRA

Table of Content Sl. No 1. 2. 3. 4. 5. 6. 7. Particulars Page No.

Executive summary.3 Visit Objective.3 Introduction of company.3 Company Infrastructure..4 Production process...5 to 8 Silo Bag .9 How does help this information in Marketing9

1. EXECUTIVE SUMMARY
The 2nd & 1st year of MBA students of Geeta Institute of Management & technology went on an Industrial visit to Shakti Bhog Foods Ltd. (Rice Mill) on 8 September, 2011.We all assembled at the college and left the college in two collage Buses, 2rd year & 1st year separately. We reached the factory at 11.30 am. CEO of the Company received us at the entrance and said an officer to get them introduce the factory and 1st year students sent to the place where presentation were given. Then he took us (2nd year Students) around from one section to the next and explained the process involved in the making of rice. The workers were doing the work concentrated. He showed how the Paddy bags are store and get into the process of making a good quality rice. There after we gather into a room where two representative of the company give us a brief introduction of the Company. And there we interact with them. They had arranged refreshment for us. They feed us Company new Product (Biscuits). The visit came to an end at 2.00p.m. We left the premises at 2.05p.m. It was an informative, interesting and a successful visit.

2. VISIT OBJECTIVE
1. 2. 3. 4. 5. To know how is the organization working. To understand the production process. To know the product which produces there. To know the qualities produce by the Company. To understand the marketing mix of the Company.

3. INTRODUCTION OF COMPANY
Established in the year 1970, "Shakti Bhog Foods Ltd.", are the most reputed name in the field of food products. Their brand- Shakti Bhog is India's fastest selling wheat flour and has made them a popular name in the global market. The distinctiveness of their products and further broadening of product lines has established them as the most acknowledged manufacturer and exporter of Wheat Flour, Basmati and Non-Basmati Rice, Pulses and Beans, Corn Flour, Maize Flour, Atta, Mustard Oil, Pickles and Samoline (Suji). Company impeccable quality products, cost effective production process, voluminous experience of the market and prompt delivery has fetched them tremendous customer response in overseas markets like USA, New Zealand, Australia, UAE, Qatar and host of other countries. The work culture of organization is focused on high performance, innovation, entrepreneurship and empowerment. Shakti Bhog products have been
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well-appreciated by all their clients, which motivates them to elevate the standards of excellence. They are a leading producer in milled product segment in Indian processed food industry, products like Packaged Atta (Whole Wheat Flour), Besan (Gram Flour), Samoline (Suji), Basmati Rice and Dalia (Porridge) are part of product line. They produce three kinds of Flour, two kinds of Porridge and different variety of Basmati Rice. Absolute hygienically proven and tested quality checks are undertaken at every level of the production process, in order to make sure that only quality proven batches of products are dispatched in the market.

COMPANY PRODUCTS
They offer a wide and comprehensive range of products, which include:

Wheat Flour Basmati and Non-Basmati Rice Pulses and Beans Corn Flour Maize Flour Atta Mustard Oil Pickles Samoline (Suji)

4. COMPANY INFRASTRUCTURE
They are empowered with a state-of-the-art infrastructure, requisite technology, efficient transport facilities and superb working environment. They possess a spacious warehouse which can store large quantities of products. We are backed by a well-qualified and technical team of astute technocrats, business oriented professionals and diligent workers, who are highly experienced and have a thorough knowledge in the relevant field. The team is capable of sourcing large volumes of products to satisfy the customer demands and specifications. They possess one of Asias largest Wheat Flour Manufacturing Plant which is installed in our in-house production unit. They have the capacity to produce 3000 mt. Wheat Flour as per the European Standards on daily basis. Our wide network of distributors and suppliers are scattered all over the globe ensuring the customers of safe, smooth and punctual delivery of products.

5. PRODUCTION PROCESS OF RICE

The objective of rice milling is to get whole grain rice and preserve most of the rice kernels in their approximate original shape. In order to improve nutritional and cooking qualities of rice, a pre-treatment is given to paddy and the rice so obtained by milling the pretreated paddy is known as parboiled rice. The rice obtained from milling untreated paddy is known as raw rice or white rice. Rice processing methods adopted in India are a blend of conventional methods and modern technology. At household level and small rice mills level, normally conventional rice processing is prevalent. In large-scale rice mills, modern and state-of-art technology and equipments are used. Rice milling consists of various unit operations, such as cleaning, parboiling, drying, hulling, dehusking, polishing and sorting.

A brief overview of various stages/sections involved in rice processing at Shakti Bhogm Foods Ltd (Rice Mill) is discussed below:

Cleaning
Prior to the actual milling operation, the paddy received from the farmer is cleaned. Foreign matter or impurities are removed to protect the processing equipment and improve the final product. The impurities can be classified into large size impurities, small impurities and impurities of about the same size as the paddy grains. Large impurities normally consist of rice straw, panicles, bag strings, soil stones, and sometimes iron parts. Small impurities consist of dust, sand, soil, particles, weed seeds, insects and small stones. Impurities of about the same size as the paddy grains can be empty grains, stones and iron particles. In the pre-cleaning process steps, different types of equipments are used depending upon size and weight of impurities. Small & large sized impurities are removed using sieving principle whereas; lighter/heavier impurities of similar size are removed using gravity separation or vibratory type screening machines. Foreign material about the same weight and size as the paddy grain is difficult to remove and it is presumed to disintegrate into smaller sizes during the subsequent stages. The cleaned paddy is stored in bins & sent to subsequent processing.

Parboiling
Parboiling is one of the latest well-developed pre-milling conditioning treatments given to paddy to improve its nutritional & cooking quality. In parboiling the paddy is soaked in water and subsequently steamed and dried, before milling. This helps in minimizing the breakage of rice and reducing the loss of nutrients during milling. Normally, parboiling is done to: prevent the loss of nutrients during milling; and increase the total and head rice yield of paddy; There are various methods of parboiling practiced in India; some are conventional methods while some are modern technology based methods.
The conventional method of parboiling includes single boiling, double boiling and CFTRI hot soaking method. The modern technology of parboiling includes chromate-soaking method, pressure parboiling method, the modified pressure parboiling method and dry heat parboiling. The benefits of the most of modern technologies are (i) No smell problem, (ii) Reduction in time of processing and (iii) Reduction in paddy drying time due to less moisture content in the paddy.

Drying of Parboiled Paddy

Paddy, after parboiling, contains high moisture. After soaking and steaming methods, it may contain 35 to 40% moisture. After pressure parboiling, it may contain 20 to 30% moisture. In either case, it needs to be dried quickly to about 14% moisture for safe storage or for milling. Drying can be done either in the sun or in the hot air dryer. But whatever method of drying is employed, caution is to be exercised so that milling quality of paddy is not damaged. If drying is not proper, parboiled paddy can give very high breakage during milling. Generally, most mills employ a hot air type of drying. Hot air is passed through the paddy till it is dried to desired extent.

Milling Process
The milling process whitening/polishing. Hulling/ Dehusking broadly consists of de-husking/hulling, husk separation and

The objective of a hulling/dehusking operation is to remove the husk from the paddy grain with a minimum of damage to the bran layer and, if possible, without breaking the brown rice grain.
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Since, the structure of the paddy grain makes it necessary to apply friction to the grain surface to remove the husk; it leads to breaking of some of the rice. The most common machines used in hulling paddy are the under-runner disc huller, and the rubber roll huller, which was introduced after World War II and is most popular. Hulling machines are known by different names, such as shellers, hullers, dehuskers, huskers and hulling mills. Most commonly these machines are called hullers. The paddy is fed into the center of the machine through a small hopper. A vertically adjustable cylindrical sleeve regulates the capacity and equal distribution of the paddy over the entire surface of the rotating disc. By centrifugal force the paddy is forced between the two discs and as a result of pressure and friction most of the paddy is dehusked (hulled).
Husk Separation

The discharge from a rice huller is a mixture of de-husked rice, husk and paddy. The mixture is transferred to screen for the separation of husk. A separator is used to screen the remaining paddy from the de-husked rice.
Whitening and polishing

In the process of whitening, the silver skin and the bran layer of the brown rice are removed. During polishing of the whitened rice, the bran particles still sticking to the surface of the rice are removed and the surface of the rice is slightly polished to give it a glazed appearance. Three kinds of whitening machines are widely used in the rice processing industry. They are- (i) the vertical abrasive whitening cone; (ii) the horizontal abrasive whitening machine; and (iii) the horizontal jet pearler Two types of polishing machines are used in the rice mill industry. They are-(i) the vertical cone type polisher; and (ii) the horizontal polisher.

PRODUCTION PROCESS IN DRY RICE GRINDING MILLS

Typically the dry rice grinding mills are tiny scale units operated by an individual orma family. Such mills are predominantly found in southern states of India. In India, the Dry Rice Grinding is mostly carried out on job order basis. Normally in one batch of operation, about 10 kg rice is ground. Some units process from paddy to rice powder, while some process only rice to rice powder. Initially, the raw material (Paddy) is weighed in a weighing machine. Then, the paddy is fed in to dehusker for the separation of husk from the rice. Then the rice is passed through
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vibratory screen & destoner for the removal of foreign matter i.e. dust, mitti, stones etc . The cleaned rice is stored for a day. The cleaned rice (raw material) is fed in to grinding machine. The grinder, which consists of a pair of jaw, shapes steel plates, attached to the shaft of induction motor. The machine is a cone shaped structure; the rice is grind between two jaw plates. After grinding the product is collected in a container. The quality (fineness) of dry rice powder is controlled with the help of a rotary vane, which is operated manually. The process may be repeated for 3-4 times depending upon the fineness of dry rice powder required. After grinding, the product is collected in a container or packed in a polythene bag for commercial purpose.

Process of making Paddy Weighing

Dehusking

Husk Dust, Mitti, Stone Etc.

Screen cum destoner

Rice

Grinding Machine

Rice Powder

Packing

Diagram-1
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6. SILO BAG
They also let us introduce the Silo Bag which is owned for trial basis. The main features of the silo Bag is it not reduce the moisture and affect the Paddy. They inform us that the Silo Bags are waterproof and have a certain degree of gas-tightness (Oxygen O2) and carbon Dioxide (CO2). As a result, respiration of the biotic component of the grain mass (Fungi, insect and grain) increases CO2 and reduces O2 concentration, which would limit grain respiration and mold and insect development.

7. HOW DOES HELP THIS INFORMATION IN MARKETING

Marketing does not only include the sales of goods and services. The Chartered Institute of Marketing define marketing as 'The management process responsible for identifying , anticipating and satisfying customer requirements profitably'. So, students must be understand the all the aspect of the Organization and its product. Therefore one should have to possess all the information about the product which will help him/her in convincing process to the customer. Being as a marketing student I have learnt lot of the things there. I have learnt production process, packaging system, quality of the rice etc. As I discus the production process above, now I am going to details with packaging and quality.

Packaging
'Packaging' is supposed to be the fifth "P" in marketing. After product, price, place and promotion, packaging is the element which holds the maximum importance in the marketing of a product. As majority of the purchase decisions are made in store. They ensure that products are attractively packed so as to capture the attention of the buyers. Their products are packaged in different quantities depending upon the different segment and market. They inform us that they are producing different quality of rice. Only nine types are available in the broken rice which are use to sell as for different types of uses by the customer.

Bibliography
www.inta.gov.ar http://shaktibhog.tradeindia.com

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