PART B

❖ TITLE OF THE PROJECT:- Market Survey On

Ice-Cream

❖ BRIEF DESCRIPTION: -

• In our project we have done a market survey on the

business of ice creams.
• Ice cream is a sweetened frozen food typically eaten as a
snack or dessert.
• In this project we have gathered all the information
regarding the business of ice creams, means:
❖ What are the varieties and flavors of ice creams are
available in the market.
❖ How an ice cream is manufactured at what
temperature
❖ Which and what kind of machines are included in
this process etc.
• How much the man power is required in ice creams
business and how many employment opportunities it
develops in a year and finally what is the impact of ice
creams in the market.
• So based on this points we have done our survey in the
market.
 ❖ AIM OF MICRO PROJECT:
The micro-project aims to :-

• The aim of this course is to search and identify the best existing
and upcoming business ideas and opportunities.

• To Develop Entrepreneurial qualities and habits among the

students via the help of proper training and expert counselling.

• To generate employment and self-employment with the help of

Entrepreneurship and the growth of small scale businesses.

❖ COURSE OUTCOME INTEGRATED:

Course outcomes achieved are :-

❖ Identified our business entrepreneurial traits.

❖ Identified the business opportunities that suits us.

❖ Developed comprehensive business plans.

❖ Prepared plans to manage the enterprise effectively.

 ❖ ACTUAL PROCEDURE FOLLOWED:

• GROUP FORMATION: - The Details of Micro Project Was

Discussed. A Group Of 5 Members Was Formed and Group
Leaders Were Selected. The Schedules of Plan “A”,” B” &
“Presentation” Were Finalized. The Various Micro-Project
Topics Related to Subject Were Discussed Our Guide Gave Us
the Opportunity to Select the Topic of Our Choice.

• FINALIZATION OF MICRO-PROJECT: - We Selected the

Topic for Micro-Project. We Discussed About the Topic with
Our Guide Regarding the Concept Which We Were Going to
Apply in The Project. We Individually Tried to Explain the
Basic Platform of Project.

• PLANNING: - After Finalization of The Project We Started

Working on the project. We Started the Planning Phase. We
Discussed Among Ourselves Regarding the Resources
Required to complete the project In This Week We Completed
‘Part A Plan’ Of the Micro-Project Which Is Nothing but An
Initial Description About The project. We Submitted It to The
Guide.

• SUBMISSION: - We Submitted Our Project Along With ‘Part A

& Part B’ To the Guide. We Submitted Soft Copy Too.
 ❖ Resources Used: -

Sr Name of
No Resources Specification Quantity Remarks
Required

Processor-
Intel
Hard Disk-1
Hardware
1 Computer Tb 1 Used
Ram-16 GB
Operating
System-
Windows 10

Microsoft Software
2 Version 2110 1
word Used
 ❖ OUTPUTS OF MIRCROPROJECT

Market Survey On Ice-Cream

❖ INTRODUCTION:-

Ice cream is a sweetened frozen food typically eaten as a snack or

dessert. It may be made from dairy milk or cream and is flavored
with a sweetener, either sugar or an alternative, and any spice, such
as cocoa or vanilla. Ice cream is a mixture of milk, cream, sugar, and
sometimes other ingredients that has been frozen into a soft, creamy
delight using special techniques. Ice cream has been a popular treat
for hundreds of years but has only become commonplace since the
widespread use of refrigeration. The exploding popularity of ice
cream has led to several ice-cream variations including frozen
custard, frozen yogurt, and even non-dairy versions made with
ingredients like coconut milk.
 ❖ Ice-Cream Varieties:-

Different types of Ice cream categorized according to their shapes,

size and ingredient are :-
1) Hard Ice Cream: It is made with cream, sugar, milk, and eggs. It
contains the flavoring ingredients such as chocolate, vanilla, and fruit.
2) Soft Ice-Cream: It is made with milk, sugar, cream, stabilizers, and
flavoring’s. It is stored as liquid ice cream mix which is served in a
cone or bowl.
3) Light Ice-Cream: It is formed with the use of milk ingredients,
stabilizers, sugar and flavoring’s which have 25% low milk fat in
comparison to hard ice cream.
4) French Ice-Cream: It is made with a base of custard that contains
cream, milk, egg yolks, flavoring’s, sugar, and stabilizers.
5) Reduced Fat Ice-Cream: It is made with low fat milk ingredients,
stabilizers, sugar, and flavoring’s. The fat content differs.
6) No Sugar Added Ice Cream or Frozen Dairy Dessert: It is made
with stabilizers and milk ingredients. It has low amount of fat in
comparison to other ice cream.
 ❖ Manufacturing Process :-

1) Preparation of liquid base- For this you will firstly have to collect
fresh milk and perform a quality test. Then it will be heated at degree
Celsius temperature to separate cream.
2) Standardization of this milk will be done wherein fat content is
balanced in skim milk in the required quantity.
3) Sugar is now added to this milk in the required quantity.
4) Milk is now pasteurized.
5) Now milk is cooled till 15 degrees Celsius.
6) Now ice cream stabilizers and emulsifiers are added in milk at
required composition and is mixed properly by stirring. Now liquid
base is ready.
7) Now to prepare soft ice cream, this milk is transferred for ageing in
ageing tank.
8) After ageing mixture is transferred to flavour tank and flavour
essence is added. Then mixture is sent to the continuous freezer,
where final product is made.
9) Packaging in box, cups, cones etc.

❖ Plant & Machinery :-

Machine Description Image

Batch Freezer A batch freezer allows large

quantities of ice cream to
be produced.

Pasteurizer Pasteurization is used to

achieve food preservation
and food safety. Most liquid
products are heat treated in
a continuous system where
heat can be applied using a
plate heat exchanger or the
direct or indirect use of hot
water and steam
Homogenizer The main purpose of
homogenization is to
achieve a stable emulsion of
the fat by reducing the size
of the fat globules.

Collection tank Collecting tanks is a large

storage tank for holding
milk at a cold temperature,
and used every day to store
the raw milk on the field in
 good condition

Cream separator cream separator is an

extremely efficient piece of
industrial equipment that
uses centrifugal force to
remove cream from whole
milk.

Ice-cream moulds Ice cream moulds are

professional silicon moulds
for creating ice cream bars
on a stick and you can
quickly and reliably create
elegant eye-catching ice
cream bars.

Other handling Industrial material

equipment handling equipment
encompasses a diverse
range of tools, vehicles,
storage units, appliances
and accessories involved in
transporting, storing,
controlling, enumerating,
and protecting products at
any stage of manufacturing,
distribution consumption
or disposal.
❖ India Ice-Cream Market Trends :-

The ice cream market in India size reached INR 194.1 billion in 2022.
Looking forward, we expect the market to reach INR 508.4 billion by
2028, exhibiting a growth rate (CAGR) of 17.5% during 2023-2028.

❖ Breakup by flavour:-
✓ Chocolate
✓ Fruit
✓ Vanilla
Based on the flavour, the market has been segmented as chocolate,
fruit, vanilla, and others.

❖ Breakup by format:-
✓ Cup
✓ Stick
✓ Cone
✓ Brick
The market has been segregated into cup, stick, cone, brick and
others on the basis of format.
❖ Nutrition Values Of Ice-Cream:-
❖ Ice-Cream Brands :-

1) Amul Ice Cream

- Market share: 38 %
2) Kwality Wall’s
- Market Share: 16 %
3) Vadilal Ice Creams
- Market Share: 12 %
4) Mother Dairy
- Market Share: 8 %
5) Cream Bell
- Market Share: 6 %
❖ Marketing Strategy For Ice-Cream :-

✓ Start delivering ice cream in the neighborhood

✓ Come up with unique flavors and toppings
✓ Upsell by offering other products too
✓ Offer regular promotions and special offers
✓ Attend food and music festivals in your area
✓ Host an ice-cream-making events
✓ Organize fun contests and challenges
✓ Partner up with local grocery stores and restaurants
✓ Create a referral program.
✓ Be active and promote your shop on social media

❖ Applications Of The Microproject :-

• Processing applications for lactose-free/lactose-reduced

Ice-creams.
• Processing applications for plan-based frozen desserts.
• Processing applications for Ice Cream sticks.
• Processing applications for Ice Cream cones.
• Processing applications for Ice Cream cup & bulk.
• Processing applications for Ice Cream specialties.
 ❖ REFERENCES

We Do Have Used A Few References During the Process of

Building Our Project. The References Used Are from Websites.

▪ The References Used Are:

----------WEBSITES----------

1. www.tutorialspoint.com

2. www.Wikipedia.com

3. www.google.com

----------Books----------
1. Desikan, S. (2017). EDE (2nd ed.). Pearson.

2. Ganesh, M., & Naresh, M. (2019). EDE (6th ed.).

Pearson.

3. Brian, H. (2017). EDE (4th ed.).

 ❖ LEARNING OUT OF THIS MICRO PROJECT:

• Research skills : The ability to collect, analyze, and interpret

data from various sources.
• Marketing skills : Understanding of marketing strategies
used by ice cream companies to promote their products.
• Time management : The ability to organize and prioritize
tasks to meet project deadlines.
• Teamwork : The ability to work collaboratively with others
to gather information and conduct the survey.
• Communication skills : The ability to communicate the
findings of the market survey effectively to different
stakeholders.