INTERNSHIP REPORT

2019
MUHAMMAD TAYYIB IFTIKHAR

2015-GCUF-76211

B.S (Hons) Food Science & Technology

8th semester

Department of Food Science and Nutrition

Government College University Faisalabad,
Sahiwal Campus

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 Acknowledgement:
I am unable to find any suitable word which can express my thankfulness towards my, Mother who
ََ ُ‫َ ى ه‬
introduced me to my creator “ALLAH” and to His Prophet Hazrat Mohammad ‫اّٰلل عل ْي ِه‬ ‫صَّل‬
َ‫ َو َس ىلم‬,And for the sacrifices made by my Father. Papa was always there for financial support and
moral courage.

Allah, the creator of this world is not contained in it, He existed eternally without the need for any
thing. He is not designated in a place, nor in the heavens or any other direction, and He exists without a
place now as He existed eternally before creating the world. He is the creator, and everything else is
created by him. Our thoughts are also created therefore whatever one thinks of or imagines can not
resemble Allah.
‫ى‬ ََ ُ‫َ ى ه‬
Numerous blessing for Prophet Hazrat Mohammad ‫اّٰلل عل ْي ِه َو َسل َم‬ ‫صَّل‬, who’s preaching are right
pathway for our success in the both lives. And His sayings are like soothing air in Warm days, a blessing
‫ى‬ ََ ُ‫َ ى ه‬
which cannot be denied. He ‫اّٰلل عل ْي ِه َو َسل َم‬ ‫صَّل‬, by flowing the righteous path, introduced us to Right way
of living. I am proud of being one of His followers. He is the prophet of Islam Muhammad (peace be
‫ى‬ ََ ُ‫َ ى ه‬
upon him). Prophet Muhammad ‫اّٰلل عل ْي ِه َو َسل َم‬ ‫ صَّل‬is a great figure in the world, and one of the most
influential people humanity has ever witnessed. His words and deeds greatly affected human thought
and behavior throughout history. He was a religious teacher, a great father, a wonderful husband, a
faithful friend, an excellent guide, a strong believer, social and political reformer, and the best
companion.

It is matter of great honor and pride for me to have the opportunity of internship in the Mitchell’s fruit
farms limited. I would like great gratitude for Mr. Nadeem Mushtaq, Mr. Asghar & Mr. Ashiq for their
kind permission to complete my internship under their supervision.

It is my radiant sentiment to place on record my best regards, deepest sense of gratitude to Mr. Junaid
Mosaddeq [Assistant Production Manager], Mr. Javeed [IT-Incharge], Mr. Ali [IT Expert ],for their
careful and precious guidance which were extremely valuable for my study both theoretically and
practically.

Also special thanks to the Mitchell’s management and working staff for sincere cooperation.

Last but not least, I feel pleasure to extend my heartfelt unlimited thanks to my loving fellows, dear
brother and sisters for their moral support and countless prayers for my success.

Muhammad Tayyib
ABSTRACT:

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Mitchell’s fruit farms is a largest, oldest and most trusted food company. The company is serving its
customers from last 86 years. It is offering a wide variety of products from sweet confectionary to
grocery. Mitchell’s is playing a vital role in the Pakistan economy. It focuses on the strategy of giving
consumers high quality products at low price. Despite all the odds Mitchell’s is the still market leader in
squashes, preserves, sauces and count lines. It is exporting Pakistani Punjabi cuisine to over sea
Pakistanis and food lover.

The Production and Quality department of Mitchell’s Fruit Farms Ltd. is situated in its factory area which
is in Renala Khurd district, Okara.These departments are working hand in hand to ensure product
Quality. There is a firm and structured hierarchy functioning in the organization. Although the policies,
norms rules and regulations are implemented firmly, their practice is altered according to the change in
needs and change in environment.

I did internship in Mitchell’s Fruit Farms Ltd. for the period of six weeks in its Quality Assurance
Department. In this period, I applied my theoretical knowledge into practical work. I learned how to
tackle with people in professional life. During this time, I analyzed the work of Quality department and
its labs of Mitchell’s Fruit Farms Ltd. During my span of internship, I did work in Quality Control
department in which I studied different Quality parameters of each product as well as did work in
microbiological lab. My experience in Microbiology lab was remarkable. I got chance to dirty my hands-
on microbial species and got knowledge and safe way to overcome their load on food.

CONTENTS

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Sr. No Title Page number

1 Journey of Mitchel’s Fruit Farm Ltd 1

2 Mitchell’s Goals and Objectives 2

3 Mitchell’s Policy 3

4 Organizational Structure of Mitchell’s 12

5 QUALITY ASSURANCE DEPARTMENT 21

6 QUALITY ASSURANCE DEPARTMENT 22

7 Laboratories in Quality Assurance Department 24

8 PRODUCTS AND SERVICES 26

9 MICROBIOLOGICAL PROCEDURES 57

10 Quality Assurance Department 60

11 Assignments 63

12 SWOT Analysis 64

13 Conclusion 66

14 References 67

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Journey of Mitchel’s Fruit Farm Ltd.

Mitchell's fruit Farm Limited, was incorporated as a Joint stock Company in 1933 by introducing fruit
squashes under the brand name of Mitchell's" Kissan".

In 1947, as a result of emergence of Pakistan, Mitchell's lost three

fourth of its market to India, however the company readjusted and
carved to a substantial niche in the new country. The Mitchell's family
sold majority of its shares to the Pakistani investor’s in 1957. Since
then many new chapters have been added to this story. Sophisticated
food processing machinery was installed and additional products were
added to a growing range of preserves, fruit, drinks, juices, canned
fruits, sauces and vinegar.

In 1980 came the sweetest chapter of all with diversification on

confectionery industry. Soon Mitchell's confectionery products
comprising toffee, éclairs, and hard candy and fruit bonbon favor with
nationwide.

In 1983 Mitchell's golden jubilee was celebrated with a fanfare and a chocolate bar, appropriately
named as "Jubilee” was launched to commemorate the event. In 2001, Mitchell's launched molded
chocolate and launched products like gift box of pralines, golden hearts and top milk was accepted by
consumer.

1
MITCHELL’S GOALS AND OBJECTIVES:

Mitchell’s organization started its journey on the road by taking these goals in luggage

1. Profitability & Growth

2. Preserve its produce

3. Introduce community with unique products

4. Fulfilling Social Responsibility

5. Provide job to a number of people

6. Set a verity of products

7. To achieve the Product Quality

8. Research and develop new products

Aim of Industry

Mitchell's aim is to provide its customers healthy, innovative and best quality food products that are
designed to tempt their appetite of all times.
Vision

To be market leader in this industry by keeping in view the importance of healthy hygienic nutrition food
to customer for their delighters.

To be a company which optimally combines its people, technology, management systems and market
opportunities to achieve profitable growth while providing fair returns to its shareholder.

Mission

1. To be a leader in the markets, we serve by providing quality products to our consumers while
learning from their feedback to set even higher standards.

2. To be a company that continuously enhances its period technological skills to remain

internationally competitive in this day and age of increasing challenges.

3. To be a company that attracts and retains competent peoples by creating a culture that foster
innovations, promotes individual growth and rewards initiative and performance.

4. To be a company which optimally combines its people, technology, management system and
market opportunities to achieve profitable growth while providing fair returns to shareholders.

5. To be a company that attracts and retain competent people by creating a culture that fosters
innovation, promotes individual growth and rewards initiative and performance.

6. To be a company that endeavors to set the highest standards in corporate ethics.

7. To be a company that fulfills its social responsibility.

8.
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Mitchell’s policies

Mitchell’s Quality Policy

Mitchell’s fruit farms ltd, from its creation wanted to preserve its produce in best possible way that
quality of product remains fit for human consumption

Their goals are –

1. To make a Quality standard

2. To upgrade it when its required

3. To compete market with best quality at relatively low-priced Product

4. Never compromise over quality, even much cost is invested to maintain it

HACCP policy

Mitchell is eliminating all sort of hazard by practicing HACCP System. Every procedure undergoes HACCP
chart verification and verify each step of production by HACCP tree.

GMP policy

Mitchell’s is committed to manufacture safe and high-quality products.

We ensure food safety by paying attention to the following:

The quality of our product and processing.

Effectiveness of our sanitation programmed.

Hygiene practices of our employees.

Mitchell’s & ISO-9001

Mitchell’s, a name synonymous with quality, taste and trust for over 86 years, gained, in 1998, another
distinction: ISO 9001 certification. Mitchell’s is the first food company in Pakistan to achieve this
prestigious distinction of resisting to ISO-9001 . ISO 9001 involvement in all steps of the manufacturing
chain; starting from designing and development of products to production, right up to distribution. Thus
the Company, guided by its professional management, makes every effort to ensure that the product
reaches the consumer’s table just as promised: farm-fresh and maintaining the highest levels of quality.

Organizational Structure of Mitchell’s

Mitchell has 12 Departments working together for continuous progress of Factory. These departments
are decentralized and have their individual content and managers. Departments of Mitchell’s is listed
below.
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 1. Supply chain & HR Department

2. Marketing Department

3. Sales department

4. Commercial Department

5. Accounts & Finance

6. Production department

7. Planning and storage department

8. Technical services department

9. Quality Assurance department

10. Human resource department

11. Research & Development department

12. IT Department

Mitchell’s Organogram Ceo

MITCHELL’S ORGANOGRAM:

CEO 4
Factory Manag. Supply Chain Marketing Head of Sales Chief Finance

Manag. Manag. Manag. Officer

F. C. A

Production Quality. A R&D Tech. Services Human. R Stores & Dispa.

Manag. Manag. Manag. Manag. Manag. Manag.

Assist. Pro. Quality. A R&D Store Keeper

Manag. Supervisor Supervisor

Production Q.A.O Electrical Utility Manag.

Executive Manag.

Production Supervisor

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QUALITY ASSURANCE DEPARTMENT

Priorities of Quality Assurance Department:

Q.A Department is the back bone of every food industry that ensures the quality products. Follow are
the main functions of the quality assurance.

1. Inspection of the incoming raw material by the use of physical, chemical, biological and sensory
characters tests procedures
2. Inspection of the production during manufacturing process from to tail
3. Online checking of the production and taking samples for quality assurance
4. Research and Development.
5. I.S.O, HACCP, GMP, GHP, application
6. Sanitation department runs according to QA department. QA department also inspects utensils
cleaning, personal hygiene and CIP.

7. At the time of product dispatch, 2% products inception is done while for export it is 100%.

QUALITY TESTING OF PRODUCTS:

Total Soluble Solid (Brix) Determination

Objective: To fix the amount of total soluble solids in products.

Scope: Jam, Jellies, Marmalades, Sauces, Juices, Squashes, Drinks, Pulps, Ketchup etc.

Apparatus: Refractometer, Light source (Lamp), and Distilled water (for calibration)

Procedure:

Calibrate the Refractometer it should show “Zero” reading of distilled water at 200C.
Apply the thin layer of product on Refractometer slide.
Temperature of product should in accordance with the company standard temperature for each
product. And observe reading through lens by adjusting the shade with help of knob.
Note reading and verify it with company standards
Clean the Refractometer slide with water.

DETERMINATION OF TITRABLE ACIDITY:

Objective: To determine the Acidity of Products either as citric acid, acetic acid.

Scope: Almost all grocery products

Reagents: 1 % Phenolphthalein, 0 .1 N NaOH

Procedure:

6
1. Take sample in conical flask
2. Add some water and give uniform stirring
3. Add 3-4 drops of phenolphthalein
4. Titillate against 0.1 N NaOH
5. Keep on pouring drops until light pink color is appeared (end point)
6. Stop titration & note the reading
Calculation:

ml used of (0.1 N)NaOH used ∗ 0.64

For Citric Acid =
Weight of sample

ml used of (0.1 N)NaOH used ∗ 0.60

For Acetic Acid =
Weight of sample

ml used of (0.1 N)NaOH used ∗ 0.009

For Lactic Acid =
Weight of sample
DETERMINATION OF VISCOSITY:

Objective: To maintain consistency of flow of final product and for texture

Scope: Sauces, Melted chocolate, Syrup, chutneys, pasts etc.

Apparatus: Brookfield Viscometer

Procedure:

1. Reduce Temperature of product to specified level

2. Dip the specific number spindle in the sample
3. Turn on the viscometer by adjusting its speed. Speed in rpm.
4. Reading is taken by pushing the speed button & power button simultaneously.
5. Hold the speed button until reading is taken.
6. Spindle & Speed in rpm, specify a factor “f” and dial reading is “d” is noted. Viscosity is
calculated as

F x d = Viscosity in centipoises

Precaution: Viscosity of mostly product is checked at 50 C.

DETERMINATION OF PARTICLE SIZE:

Objective: To determine the particle size of products e.g. chocolate, marmalade .

Scope: Chocolate & all other products in which particle size maintenance are necessary to

improve the texture & uniformity.

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Apparatus: Elcometer or Micrometer

Procedure:

For calibration, rotate its screw until it touches to the opposite side.
Place the gauge on a flat, horizontal and non-slip surface, with the zero mark on the scale closest to you
slightly overfill the channels to ensure you have enough of a sample
Hold the scraper perpendicularly to the surface of the gauge

Now pull the scraper along the length of the gauge at a constant speed

Stop the pull at a point beyond the zero depth on the gauge

Within seconds of completing the pull, turn the gauge sideways so it is perpendicular to you -

- and view the surface of the material at a 20° to 30° angle to read the result

look at the deep end of the gauge and move to the zero, and find a band across the channel or channels
that is 3mm (1/8”) wide -

- which contains 5 to 10 particles of the material.

Once located, read the position of the upper limit of this band on the scale,

Note reading, it’s in mm. Convert it into required units ( microns for chocolate).

Precaution: Before start, ensure the surface of the gauge and the scraper are clean from previous test
materials, dust or oil.

VACUUM DETERMINATION IN CANNED PRODUCTS:

Objective: To ensure the vacuum in sealed cans to avoid contamination.

Scope: All canned products, and sausages bottles.

Procedure:

1. Keep the vacuum gauge on can.

2. Now press it & note vacuum reading from meter.
DETERMINATION OF TRACE ELEMENTS:

Objective: To determinate the ‘Na’ & ‘K’ contents in water.

Apparatus: Flame Photometer.

Procedure:
8
1. Maintain the 1 pressure on pressure gauge.
1. Turn on the instrument.
2. 1st calibration it by using distilled water & standard solution.
3. After calibration feed sample & note reading.
Precaution:

1. Every time when “ON” the instrument, calibrate it.

2. After taking reading of 10 samples (continuously), feed standard solution & run it as standard & then
as sample to confirm the calibration.

Laboratories in Quality Assurance Department

There are 5 labs which are as follows

1. Main lab

2. R& D lab

3. Incubation lab

4. Microbiology lab

5. Line control lab

Main Lab:

All the incoming raw materials are tested for their predefined Mitchell’s quality standards. If the
incoming raw material full fills the quality requirements then the product is passed if not then the
product is failed and returned to supplier as no compromise on quality inputs. Viscosity of products, pH
& TDS of boiler water are tested and a daily report is sent to the Boiler Engineer. pH, Acidity of jams and
jellies. Moisture % age. Particle size is tested. Li, Na & K is tested in ppm with the help of flame
photometer. FCMP is tested in main lab and incoming glucose is tested in the main lab Vacuum testing
of the canned products is tested in the main lab.

Incubation Lab:

Samples are taken from the line from production section and these samples as one
sample per batch is tested and kept in the incubation lab chronically for two years and studied for
their behavior in storage. If any complain comes from market about product then the product that
comes from market is compared for its quality with the reference sample from the incubation lab
of the same batch code.

Line Control Lab:

This is very critical lab for checking the online production in the grocery hall for its best
defined quality. The instrument that is used in the lab is calibrated according to the ISO standards. The
9
titratable acidity, Brix and filling temperature of the product is noted if it matches with the predefined
standards then well and good if not then the production supervisor is given the suitable suggestions to
adjust the acidity , Brix and filling temperature.

R& D Lab:

The products that are prepared by the R & D section are evaluated by the sensory
evaluation panel in the sensory evaluation lab and a Performa is given to the panelists and a blind
evaluation is done and their observations are recorded in the sensory evaluation Performa and
submitted to QAM.

Microbiology Lab:

Microorganisms’ plays very important role not only deteriorates the products but also
create health hazardous. Microbial testing is carried out to determine safety of workers, products and
process and working environment. Moreover water and Air microbial load is also checked on monthly
basis. All microbiology tests are carried out in micro lab.

PRODUCTS AND SERVICES

Mitchell's aim to provide you with healthy, innovative and best quality food that will tempt your
appetite at all times. And not only that, but we also promise convenience and variety at affordable
prices.

Everyone know about the product range of Mitchell's but the important thing is how, when and why to
use this product. Mitchell's define his own category according to his convince. Flowing is the main
category:

1. Grocery

2. Confectionaries

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GROCERY

SQUASHES:

Want a refreshing and natural drink? Tired of the same old sherbets? Get refreshed with Mitchell's
squashes - just the right thirst quenchers for you and your family. Processed from fresh and sun ripened
fruits especially grown on our orchards in Renala, we offer you a range of energizing natural fruit flavors
that promise to liven up your day.

Complete Range of squashes:

1. Mango Squash

2. Mixed Fruit Squash

3. Orange Squash

4. Lemon Squash

5. Lemon Barley
6. Lime Cordial

7. Rose' Lime Juice Cordial

8. Lemon Juice
9. Jam-e-Hayat

11
 Squash line Layout

Pulp & Recipe mix Sugar + water mixing

feeding

Cooking of sugar syrup

Mixing
Packing

Pulping

Labeling & Coding

Pasteurization (90-
95◦c)

Finish good store

Washing
Homogenization (50-
120 mmHg)
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Dispatch
Capping
Bottle washing
JAMS, JELLIES & MARMALADES

Mitchell’s ensures that you enjoy the delicate taste and flavour of the finest fruits of nature the whole
year round with its Jams, Jellies and Marmalade. No artificial color and no artificial flavour is our motto!
Therefore, our range of fruit preserves is made from the finest, most delicious, sun soaked, freshly
plucked apples, apricots, cherries, guavas, mangoes, pineapples, raspberries, strawberries and black
currant. Processed under strict hygienic conditions and according to recipes perfected by experts over
decades – Mitchell’s products retain the natural aroma, flavour and taste of fruits and preserve the best
in nature. With MITCHELL’S you get much more – both in quality and in quantity!

1. Golden Apple Jam

2. Strawberry Jam
3. Mango Jam
4. Mixed Fruit Jam
5. Apricot Jam
6. Blackcurrant Jam
7. Golden Mist Marmalade
8. Rose's Lime Marmalade
9. Old English Marmalade
10. Apple Jelly
13
 11. Strawberry Jelly
12. Diet Golden Mist Marmalade
13. Diet Golden Apple Jam
14. Diet Strawberry Jam
15. Diet Mixed Fruit Jam

JAM LINE

Pulp transfer in juice

trough
Thickening Agent
Sugar pasteurization in
sugar mixing tank

Other ingredients

Batch preparation

Finish good store

Cooking

Packing

14
Labeling & coding

Empty Jar
 Inspection

Empty Jar washing Inspection

Filling &

Cooling

STRAWBERRY JAM
Ingredients.

Sugar

Strawberries

Recipe Mix

Thickning agent

Procedure:

First of all strawberrys are washed & destalked and are passed through the solution of Na
benzoate/K.M.S transfered to the thawed strawberries along with citric acid to vacuum pans. Add all the
other ingredients to vacuum pans and are cooked untill the final brix of 70 is attained. After passing
quality checks it is filled in jars. Capping, cooling, labelling, coding and packing is done and finally
transferred to the finished goods stores.

15
SAUCES & KETCHUP

Spice up your life with Mitchell's rich sauces - just what every snack needs!! Prepared from selected,
ripe, fresh tomatoes, chilies, garlic and ginger, under strict hygienic conditions, our range of sauces is a
culinary treat and includes a host of great tasting concoctions from the ever popular, favorite of the
young and old, Tomato Ketchup to the hottest new addition – the Mexican Salsa.

Our sauces line is not only a local favorite but is also rapidly gaining a market abroad. The latest addition
to the category is the Cooking Paste, a fine blend of Tomatoes, Ginger and Garlic which acts as a quick
mixing and cooking ingredient.

Complete Range:
1. Tomato Ketchup
2. Chili Ginger Sauce
3. Cooking Paste
4. Green Chili Sauce
5. Imlee Sauce
16
 6. Mango Chutney
7. Mexican Salsa
8. Tomato Paste
9. Chef Sause
10. Party Sause
11. Chili Garlic paste
12. Plum Chutney
13. Peri Peri Sause

SAUCE LINE:

ingredients weighing

Addition Mixing of
ingredients in Tank
Labeling & coding

Cooking in pans
Surface Washing Packaging

Inspection
Capping 17
 Finish Good Store

Bottle Filling

Tomato Ketchup processing

Ingredients:

Tomato paste

Vinegar

Stabilizer

Sugar

Tomato paste

Masala extract

Recipe Mix

Procedure:

18
Firstly tomato paste is mixed with all other ingredients. After mixing cooking of this mixture is done in
vaccum cooking pan at 90◦c for 1 hour. After complete cooking check the Brix of tomato ketchup by
using hand Refractometer. When the Brix of ketchup meets the standard then stop cooking it and place
it in cooling tunnel or cooling pan or cooling for 20 mints. After cooling filling is done at 70-75◦c in clean
& dry bottles. After filling capping is done and apply pressure to maintain or develop vaccum. Then
labeling & coding is done. After labeling store it at cool & dry places.

PROCESSING AND PRESERVATION OF PICKLES

Pickles:

19
 According to Mitchell's we can safely vouch for the fact that no meal is complete without Mitchell’s
Pickles! Our pickles are a delicate assortment of fruits and vegetables matured through natural
processes, and carefully selected spices, made in a truly traditional way and carrying an authentic
homemade flavour. New, mouth watering recipes are constantly being formulated to complement the
existing range.

Complete Range:
1. Mango Pickle
2. Mixed Pickle
3. Lime Pickle
4. Mango Chutney
5. Tomato Kasaundi
6. Garlic Pickle
7. Chilli & Lime Pickle
8. Mango Kasaundi

Ingredients:
Mango

Carrots

Green chilies

Lemon

Garlic paste

Red chilli powder

Sarson (mustard)

Fenugreek

Zeera

Kalwanji

Sonf

Recipe Mix

Steps Involve in Processing of pickle:

1. Take all the pre preserved fruit (that is stored in store) depending upon which type of
pickle we are going to prepare.

20
2. Spread it on the mixing table.
3. Now weigh all the spices and other ingredients.
4. Mix all the spices in such a manner that it should homogenize.
5. Add spices in the fruits that is spread on the mixing table.
6. Now mix all the spices with the fruits and make it homogenize.
7. Now allow to stay for about 2 hours.
8. Now frying is performed in vegetable oil at about 110oC for 15 to 20 Minutes to make the
fruit more soften and tasty.
9. Now allow it to cool at room temperature.
10. Now Allow this pickle material to stay at least overnight that all the spices will uniformly
entered in the fruit.
11. Spread this pickle material on the filling table and add Glacial Acetic Acid.
12. Filling is performed.
13. After filling vacuum is created in the jars or in pouch in order to increase its shelf life and
to prevent it from rancidity. This is done by the machine Henkleman. It sucks all the air
from the jar or pouch and seal the pouch simultaneously.
14. Washing of the jars or pouches is performed to clean the jars or pouches.
15. Now the jars or pouches are dried by applying air with pressure.
16. Then labeling is done. Then it should pack in the carton and store in a controlled
environment where temperature and relative humidity is controlled.

21
Flow Diagram Of pickles:
.

22
 CANNED FOODS:

For those conscious of time and quality, our range of canned fruits & vegetables remains the favorite.
Our ready-to-use products bring convenience along with taste to every kitchen. Mitchell’s offers a pure
and consistent quality throughout the year whether it is the “in season” or not.

Complete Range:
Apple Jam (1050 Gm)
Golden Mist Marmalade (1050 Gm)
Mixed Fruit Jam (1050 Gm)
Mango Jam (1050 Gm)
Garden Peas (450 & 850 Gm)
Sweet Corn (450 & 850 Gm)
Tomato Puree (450 Gm)
Chick Peas in Brine (450 & 850 Gm)

Now Mitchell’s has launched Khas Desi Mazza “Sarson ka Saag” in first time in Pakistan. There is big
demand in international market.

1. Sarson ka Saag 2) Mitchell’s Haleem

Chick Peas Flow Diagram

23
 Sorting of Raw Finish Goods Store
Chick Peas

Soaking in Water Packing in Cartons

(3-5. hrs)

Open pan Boiling

Coding
(Soft but Not
Crack)

Labeling
o
Blanching (86 C
for 4-5.min)

Cooling
Filling in Pre-
sterilized Cans

Exhausting &
Sealing Retorting (124oC
Brine Filling for 15-20min)

(2% Salt Sol.)

MITCHELL’S HALEEM:
Recently Mitchell’s has launched a product naming Mitchell’s Haleem that is a quality product and
provides convenience to the consumer. Haleem has gained a good position in international market.
Ingredients:

24
Water
Chicken (Boneless)
Wheat Porridge
Daal (Moong, Mash, Masoor & Channa)
Onion, Ginger & Garlic (Ground)
Tomato Paste
Cooking Oil
Green Chilli (Ground)
Salt
Chilli
Haleem Masala

Procedure:
1. Take water, oil and spices in an open pan and boil.
2. Add chicken, Daal (Moong & Channa) and boil for 30.min.
3. Add Daal Mash & Masoor and keep on cooking until a Brix of 6oB.
4. Remove the pan from heat n grind the cooked product.
5. Fill in cans, exhaust and seal (65oC), label, pack and store in finish goods store.

Flow Diagram of Haleem

Sorting of Pulses Distribution

Soaking in Water Incubation of 15

(3-5. hrs) days

25
 Cooking & mixing
Finish Good Store
of all ingredients

Packing in Cartons
Filling in Cans

Coding
Seaming through
automatic seamer

Cooling
Labeling
Retorting for 65
mints at 126◦c

CONFECTIONARY

Mitchell's produces also products to appease your sweet tooth. Mitchell's divides confectionery two
categories:

1. Chocolates Confectionery

2. Sugar Confectionery

Chocolates Confectionery:

Following are different products which

include in chocolates confectionery:

1. Count line chocolates

2. Count line in bar shape.

Jubilee:

26
The best selling chocolate in Pakistan! Jubilee is an energizing chocolate bar with a centre of caramel
and nougatine. It is now also available in smaller size as Jubilee Junior to meet the smaller pockets.

Discoveree:
An original recipe! Discoveree combines roasted almonds, pure honey and caramel, cloaked in real
chocolate.

Unitee:
A hard to resist deal! Unitee is a delectable bar consisting of a centre of roasted peanuts, covered with a
thick layer of caramel and milk chocolate – appetizing and nutritious.

Luxuree:
Enjoy a taste of the exotic tropical! Luxuree is a wonderful treat consisting of a pure, white coconut core
wrapped in rich, milky smooth chocolate.

Mouleded Chocolates:
Mouled Chocolates are in different shapes for example in shape of Heart is Golden Hearts

Top Milk:
Take a bit and tantalise those taste-buds! Top Milk is a real chocolate that leaves a pleasant, lingering
aftertaste.

Golden Hearts:
An effective way to win the heart of that special person in your life! Smooth milky chocolate with raisins
and rice crispies, Golden Hearts expresses your sentiments like no words can. Share it with that special
person in your life and travel the exhilarating journey into someone’s affections and win that golden
heart.

Chocolate Processing Line

Mixing of Cocoa
Powder &
ingredients

Refining of Mixture Counching of

in Refineries Refined Mixture

27
 Storage of
Chocolate in
storage Tank

JUBILEE
Ingredients:
Hyfoama

Coca powder

Cocabutter

H.P.K.O

F.C.M.P

Sugar

Plain chocolate

Intoduction:
This product was launched in 1983 on the golden jubilee of Mitchell's fruit farms. This is a naugatine
+caramel centre, chocolate covered with chocolate.

Procedure:
1. The mixing and cooking of nougatine is automatically conntrolled by naugatine kithen plant. In
this plant recipe of the naugatine is adjusted in the plant. The plant itself take all the ingredients
according to the recipe and cook it for the given time. This cooked naugatine is transferred to
the countline hall with the help of a pipe. These is passed from icing rollers (have icicng
temperature) that lower the temperature and make naugatin sheet/layer.

28
2. Caramel is cooked in a cooker and spread over the naugatine layer in the form of a sheet made
by passing caramel through icing rollers. The thickness of naugatine layer is approximatly 5mm
and of caramel is 1mm.

3. There are three displays of jubilee chocolate. Junior, mini, and maxi. The thickness of layer
depends upon the brand. These sheets are passed through the cutter machine which cut the
layer first lengthwise and then widthwise. Now the centre of jubilee is ready for chocolate
cover. Now this may be called as bars.

4. Just after the cooling tunnel wrapping machine is installed which wrap the jubilee bars.

1. Wrapped bars are packed in displays mannually. After shrink wrapping of displays these are
packed in cartons and finally transferred to the finished goods.

Jubilee Flow Line

Hyfoma+ Fat+ Water, CMC,

Jubilee Syrup Sugar, Glucose,
(Mixing) Salt (Cooking)

Nougatine Caramel

Sheeting
Finish Goods Store

Cooling

Packing (Tertiary)

Rope Cutting

Shrink Sleeve
Wrapping
Bar Cutting

29
 Sorting & Packaging
Enrobing with (Secondary)
Chocolate

Cooling Wrapping (Primary)

SUGAR CONFECTIONERY:

Following are two types which include

in sugar Confectionery:

1. Soft Candy

2. Hard candy

Milk Toffees:
Pure butter and creamy milk – umm
mouth watering!!! Enjoy our MILK
TOFFEE, immensely popular for its
taste, texture and flavor both with
children and grown-ups alike.

Butter Scotch:
Deliciously scrumptious! The pure,
smooth taste of dairy butter gives
Mitchell’s Butterscotch an irresistible
appeal.

Milk Chocolate Eclairs:

A two-in-one treat! Our Milk Chocolate Éclairs are delectable caramel nuggets filled with soft milk
chocolate making them a combination that is hard to resist.

Fruit Bonbons:
A special confection with an authentic aroma of mangoes and a unique, fresh and fruity taste! Fruit
Bonbon provides an opportunity to enter the world of exotic taste.

30
Candy Flow Line
Sugar, Glucose, Fat,
Water, Milk
(Mixing)

Packing
(Secondary)
Cooking

(120oC for 30min)

Wrapping
(Primary)
Packing (Tertiary) &
Cooling on Water Storage
Table
Cooling

Batch Formation &

Center filling
Starch Powder
Coating

Rope Formation Die Cutting

31
 MILK TOFFEE
Ingrediants:
Sugar

liquid glucose

Condensed milk

Glycerol monosterate (GMS)

Salt

Calcium carbonate

Hydrogenated palm kernel oil (HPKO)

Butter oil ( desi ghee )

Iso propyl alcohol

Ethyline vallin crystals

Butter flavour

Procedure:
1. In the prepartion of milk toffee all the major ingrediants like fat, glucose, sugar, milk are taken
automatically by a plant named as contigrave. It takes the material according to the set receipe .

2. All these ingrediants are taken in cooker for cooking.

3. Then the cooking is done at 120-122ºC with steam.

4. Salt+calcium carbonate is added to cooker manually .

5. Flavour and Isopropyl alcohol are addedin the end.

6. After cooking the mass is taken in trolly and spread on the cooling table for cooling.

7. More cooling as compared to that of butter scotch is required. then it is cut in to pieces and
reversed so that both sides can get equally cooled.

8. After coolingit is fed to the batch rooler. Which makes the rope of matrial and subsequently cut
in pieces of toffee with appropriate weight of 4.5gm.

9. Then these cut milk toffees will pass through three tare cooler for cooling and hardness.

32
Finally these toffees are wrapped on wrapping machines which wrap at different wrapping speed.e.g
530,350etc

MICROBIOLOGICAL PROCEDURES

Following main points are very important in microbiology procedures.

1. The sample used should be free from the contamination.
2. Apparatus should be disinfected by the use of suitable methods such as the autoclave or UV-
light treatment or detergents or ethyl alcohol and dried with hot air oven.
3. Sample to be analyzed is first diluted in the ringer solution.
4. Media and solutions are prepared according to the manufacturer’s instructions on the labeled
and also autoclaved at 121oC and 15 psi pressure for ½ hour.
5. The hands & working place are disinfected with Ethyl alcohol.
6. Always use laminar flow cabinet for the preparation of the samples and pouring of media in the
Petri plates because it contains +ve air pressure.
7. The samples containing media are placed in the incubator for 24 hours
8. The results are obtained in colonies by colony counter.
SAMPLING PROCEDURES:
1. Products Test:

Microbiological load is determined in sauces like T-Ketchup, Chilli garlic sauce etc. for TPC & Coliforms
bacteria. Product samples can be taken from any these places; finished goods store, Production hall,
incubation lab.

2. Air Test:

Microbiological load is tested in processing area for TPC determination.

PCA media is poured into plates and after solidification plates are exposed in air for ½ hour.
3. CIP Water Test:

After disinfecting with Oxonia active solution and before product filling samples of CIP are taken from
any filling line nozzles.
4. Water Test:
Samples are taken in sterilized sampling bottles from taps from different places for Coliforms and E-coli
determination.

5. Surface Swab Test:

10ml ringer solution is poured into sampling bottle. Sterilized template is placed on the table surface;
wet swab stick is used to swab the 5cm.sq area of the table. After swabbing the stick is broken into the
ringer solution in bottle. Bottle is closed and shaken.
6. Finger Print Test:

33
Media is poured into plates and worker’ hands fingerprint is taken from different sections.
COLIFORMS TEST:
Objective: To estimate the presence of Coliforms in the sample.

Scope: T-Ketchup, Chilli garlic sauce, Water, CIP water, Surface swabs of cooling tables,
Incoming fruit juices and concentrate and workers fingerprints.

Apparatus: Laminar flow cabinet, sterilized Petri dishes and sampling bottles, pipettes (10 ml and
0.1ml-1ml), measuring cylinder conical flasks, cotton swab, aluminum foil, water bath, incubator,
autoclave, oven, weighing scale (sensitive 0.1 g), disposable surface swab sticks, templates 5cm sq.

Reagents:

Redycult Coliforms 50ml will be used for water sample and Macconkey Agar or other alternative
medium can be used, Ringer solution.

Procedure:

1. If the products to be checked are not contaminated then samples used directly for inoculation.

2. For contaminated samples, dilutions are made in ringer solution according to extent of
contamination.

3. Water samples are checked with Redycult Coliforms 50ml, Water sample is poured into sterilized
container and also medium was added. After capping and shaking sample is incubated at 37-
38Cº for 48 hours.

1. Transfer 1ml of sample/sample dilution to the Petri dish.

2. Add 12-15 ml of prepared medium.

3. Mix agar and sample thoroughly by rotating the plates carefully.

4. After solidification, invert the petridishes and place them in an incubator at temperature of 37-38Cº
for 48 hours.

5. Result are noted as “Presence or Absence of Coliforms”

6. If Coliforms are present in sample, color of Redycult medium will change yellow to bluish green.

7. For E-Coli bottles with changed colour will be tested with Kavoc’s Reagent. 2ml of it will be overlaid
carefully on the water surface with the help of micropipette. Colour of the reagent’s layer will
immediately change to sharp red from brown, indicating the presence of E-Coli.

TOTAL PLATE COUNT:

Purpose: To estimate the bacterial load.

Application: Sauces (Tomato Ketchup and Chilli Garlic Sauce), Canned juices, Canned Tomato Paste /
Puree, Hygiene of workers and working environment.
34
Apparatus: Sterilized /disposable Petri dishes, pipettes (10 ml and 0.1-1.0 ml), test tubes, conical
flasks, cotton, aluminium foil, spirit lamp, safety matches, water bath, incubator, thermometer,
autoclave / pressure cooker, colony counter, weighing scale (sensitivity 0.1 gram).

Reagents: Growth media (plate count agar) & ringer’s solution

Procedure:

1. If the products to be checked are expected to be contamination free, samples are used directly for
inoculation.
2. For expected contaminated samples, dilutions are made in Ringer’s solution according to the extent
of contamination.

3. For air sampling, prepared agar plates are exposed at different sites for 30 minutes.

Dilution:

1. Dilute sample to suitable concentration, so that the colonies of bacteria will be properly spaced for
convenient counting.

2. Dilution should be prepared as follows:

3. Use 1:10, 1:100 and 1:1000 dilutions for plating.

Plating:
1. Transfer 0.1/1.0ml of dilution sample to the Petri dishes from desired dilutions and add 12-15 ml of
sterile agar.

2. Mix agar and sample thoroughly by tilting and rotating the plates carefully without splashing media
on to the cover or on the edges of dish

3. Set the Petri dishes on a leveled surface and allow the media to solidify.

4. After solidification, invert the Petri dishes and place them in an incubator at temperature of 37-38ºC.
Counting of plates:

1. Start counting after 48 hours.

1. After counting colonies in a plate multiply the number by the dilution used and report the figure as
Standard Plate Count per ml/gram.

YEAST & MOULD TEST:

Purpose: To estimate the presence or absence of Yeast & Mould in the samples.

Application: Incoming fruit juices / Pulps and concentrate (aseptically packed)

35
Apparatus: Sterilized /disposable Petri dishes, pipettes (10 ml and 0.1-1.0 ml), test tubes, conical
flasks, cotton, aluminium foil, spirit lamp, safety matches, water bath, incubator, thermometer,
autoclave / pressure cooker, colony counter, weighing scale (sensitivity 0.1 gram).

Reagents: Potato dextrose agar & ringer’s solution.

Procedure:

1. Samples are diluted to 10-1, then used for inoculation.

2. For expected contaminated samples, dilutions are made in Ringer’s solution according to the extent
of contamination.

Dilution:

1. Dilute sample to suitable concentration, so that the colonies of bacteria will be properly spaced for
convenient counting.

2. Dilution should be prepared as follows:

3. Use 1:10, 1:100 and 1:1000 dilutions for plating.

Plating:

1. Transfer 0.1/1.0ml of dilution sample to the Petri dishes from desired dilutions and add 12-15 ml of
sterile agar.

2. Mix agar and sample thoroughly by tilting and rotating the plates carefully without splashing media
on to the cover or on the edges of dish.

3. Set the Petri dishes on a leveled surface and allow the media to solidify.

4. After solidification, invert the Petri dishes and place them in an incubator at temperature of 37-38ºC.
Counting of plates:

1. Start counting after 48 hours.

2. No of colonies are prepared as Yeast and Moulds per ml/gram.

36
Quality Assurance Department

In quality assurance department we perform raw material testing under the supervision of M.Umair
Javeid (Quality assurance manager) and M.Ashiq (QA Lab supervisor).Different tests which we perform
are as follows:

Milk Testing
Sample preparation
1. First of all prepare the sample.

2. Heat the milk by using water bath.

3. Avoid direct heating of milk because if we directly heated the milk sample the fat in it sticks to
the surface of the beaker.

4. During heating in water bath contiously stirring of the sample.

5. All the fat in the milk melts at the temp. Of 35-40◦c.

6. Maintain the temp. Of the sample between 35-40◦c.

7. After that cool the sample at 20◦c and after it take the sample for further testing.

1. Clot on Boiling: (COB)

Apparatus:
1. Test tube

2. Test tube holder

3. Spirit lamp

4. Milk sample

Procedure:
1. Take 4-5 ml sample in a test tube and heat it on the spirit lamp until it boils.

2. During heating continuously shaking the sample in the test tube.

37
3. After boiling observe that either the clots formed in the boiled sample or not.

4. If there is no clot formation is observed then it means COB is Negative and our sample is ready
for further processing.

5. If clot formation is observed in the boiled sample then it means COB is Positive and sample is
rejected.

6. Acidity % age:
Apparatus:
1. Conical flask

2. Burette

3. Pipette

4. Magnetic stirrer

Reagents:
1. 0.1 N NaoH

2. Phenolphthalein (indicator)

Procedure:
1. Take 9 ml sample in a conical flask.

2. Place it on magnetic stirrer and add 3-4 drops of phenolphthalein which is used as a indicator.

3. Take NaoH in the Burette set its volume at zero before titration.

4. Titrate the sample by adding 0.1 N NaoH solution dropwise.

5. When the colour of the sample changes to light pink, stop adding NaoH in it

6. Note the reading of NaoH used for titration and calculate the acidity of the milk sample by using
following formula:

% Acidity = 0.1 N NaoH used×0.009

_____________________×100

Volume of sample used

38
7. pH Testing:
Apparatus:
1. PH meter

2. Buffer solution

3. Milk sample

4. Beaker

Procedure:
1. Take 25 ml of milk sample in a beaker.

2. Firstly pH meter is calibrated with buffer solution of pH 7.0 & 4.0.

3. Then the electrodes of pH meter is dipped in milk sample and note the reading.

4. Fat, Total solids &SNF testing of milk:

Apparatus:
1. Sample

2. Butyrometer

3. Rubber stopper

4. Centrifuge machine

5. Water bath

6. Lactometer

7. Volumetric flask

Reagents:
1. Sulphuric acid

2. Iso amyl alcohol

3. Phenolphthalein

39
 Procedure:
1. Take 10.94 ml of milk sample in a beaker.

2. Take Butyrometer and add 10 ml of sulphuric acid in it, then add water in a minute quantity so
that the milk not touching the surface of the sulphuric acid directly.

3. Then add 1 ml of Iso amyl alcohol in the Butyrometer and insert rubber stopper on it.

4. The contents are mixed firmly by inverting the Butyrometer.

5. After mixing place the Butyrometer in the centrifuge machine for 3-4 mints.

6. After 3-4 mints remove the Butyrometer from centrifuge machine and note the fat percentage.

Lactometer reading:
1. Take the milk sample in volumetric flask and insert the lactometer in it.

2. After that note the reading from lactometer scale.

Specific Gravity:
1. Specific gravity of milk sample can be calculated by using following formula:

Specific gravity = 1.0 + (lactometer reading ×0.001)

SNF:
2. SNF of milk sample can be calculated by using following formula:

SNF = 0.22× Fat + LR×0.25+0.72

Total solid:
3. Total solids of milk sample can be calculated by using following formula:

TS % = Total SNF % +Fat %

Testing of Guava Nectar

1. Brix testing:

40
 Apparatus:
2. Refractometer

3. Water

4. Sample

Procedure:
1. Take sample in the beaker.

2. Rinse the Refractometer glass with water.

3. Place the sample on it and observe the reading.

4. pH testing:
Apparatus:
1. pH meter

2. Distill water

3. Sample

4. Beaker

Procedure:
1. Take sample in the beaker.

2. Callibrate the pH meter by washing it with distill water so that pH neutralize on 7.

3. Then dip the pH meter in the nectar and note the reading

4. Acidity percentage:
Apparatus:
1. Beaker

2. Pipette

3. Burette

4. Magnetic stirrer

Reagents:
1. 0.1 N NaoH

41
2. Phenolphthalein

3. Sample

Procedure:
1. Take 1.98 ml sample in a beaker.

2. Place it on magnetic stirrer and add 3-4 drops of phenolphthalein.

3. Take 0.1 N NaoH in burette and set its volume upto zero before titration.

4. Now titrate it by adding 0.1 N NaoH solution dropwise.

5. When colour changes to light pink colour stop titrating it.

6. Note the volume of NaoH used for titration.

7. Calculate the acidity % of nectar by using following formula:

Acidity % = volume of NaoH used× 0.64

___________________________

Volume of sample

Water testing
1. Determination of Total Hardness of water:
Sample Material:
1. Ground water

2. Surface water

3. Drinking water

4. Mineral water

5. Boiler water

Procedure:
1. Take 5 ml sample in sampling vessel.

2. Add 3 drops of H-1 indicator solution, colour become red.

3. Take H-2 titration solution in titration pipette.

42
4. Titrate red colour sample with H-2 titration solution until colour red to grey violet to green.

5. Note the reading and this reading is known as mg/l of total hardness.

6. Chlorine testing of water:

Apparatus & Reagents:
1. Reagent 1 (Sodium hydroxide)

2. Reagent 2 (Sulphuric acid sol.)

3. Chlorine testing kit

Procedure:
1. Take sample in chlorine testing tube.

2. Add 5 drops of reagent 1.

3. Then add 3 drops of reagent 2.

4. Put stopper on it and shake well.

5. Colures on tube indicate the value of free chlorine in water.

Sugar testing
Sample preparation:
1. Prepare 2 solutions.

2. One in 100 ml water with 50 g sugar.

3. Other in 100 ml water with 28 g sugar.

Apparatus:
1. Spectrophotometer

2. Refractometer

Procedure:
3. After sample preparation check the Brix of both solutions by using Refractometer.

43
4. Firstly we run blank sample in spectrophotometer and calibrate it.

5. Then take 10 ml sample from solution 1 and place it in spectrophotometer at the wavelength of
420 nm and note the reading.

6. Then again read the sample at the wavelength of 455 nm and note the reading.

7. Compare both the readings.

8. Then again run blank sample and calibrate it.

9. Take 10 ml sample from solution 2 and place it in spectrophotometer at the wavelength of 420
nm and note the reading.

10. Then again read the sample at the wavelength of 455 nm and note the reading.

11. Compare both the readings.

Determination of Free Fatty acid in cooking oil

Apparatus & Reagents:
1. Beaker

2. Magnetic stirrer

3. Burette

4. Hot plate

5. sSample

6. 0.1 N NaoH

7. Ethyl alcohol

Procedure:
1. Take 10 ml sample in a beaker and heat it at 50◦c.

2. Take 30 ml ethyl alcohol in another beaker.

3. Add 10 ml heated sample in it and stir it.

4. Then titrate it against 0.1 N NaoH.

5. When colour changes to light pink then stop titrating it and note the volume of NaoH used.
44
6. Then again heat the sample at 50◦c until pink colour disappears.

7. Again titrate it with 0.1 N NaoH.

8. Stop titrating when light pink colour appears and note the volume of NaoH used.

9. Minus the final reading of NaoH from the initial reading.

10. Calculate the amount of free fatty acids in cooking oil by using following formula:

FFA = NaoH used × 0.282

Determination of fat in Cheese

Apparatus:
1. Butyrometer for cheese

2. Pipette

3. Rubber stopper

4. Centrifuge machine

5. Water bath

Reagents:
1. Sulphuric acid

2. Ethanol

Procedure:
1. Take 10 ml sulphuric acid (conc.) in Butyrometer.

2. Add warm water (30-40◦c) to make 6 mm layer above sulphuric acid, so that the sample does
not touching the sulphuric acid directly.

3. Add 3 gm sample.

4. Add 1 ml ethanol.

5. Then add warm water below the neck and shake well after putting stopper.

6. Place the Butyrometer in water bath at 65◦c for 3-10 mints.

7. After it place the Butyrometer in centrifuge machine for 5 mints at 1100 rpm.

45
8. Then again place it in water bath for 3-5 mints.

9. After cooling note the reading of Butyrometer.

Rancidity Measurement
Apparatus & Reagents:
1. Sample

2. HCl

3. Phloroglucinol solution

4. Test tube

Procedure:
1. Take 10 gm sample of oil in a test tube.

2. Then add 10 ml HCl and shake it well.

3. Then add 10 ml of Phloroglucinol solution (0.1 % Phloroglucinol in diethyl ether) and shake the
test tube well.

4. If lower layer in test tube is in white colour then rancidity is negative and if lower layer of test
tube shows pink colour then rancidity is positive.

RESEARCH & DEVELOPMENT:

Research and Development deals with the development of new products and tries its best to give the
quality recipe to the production section to ensure the quality products. Department also help in the
improvement of regular products and tries its best to remove complaints from consumers market. This
department also analyses the samples and ideas from the marketing section for the preparation of the
new products.

In R & D section we perform several tasks which include the formulation of new products,
counterchecking the standard recipes and cast effective up gradation of the recipes and the products.
Some of the research and developments performed are as follows:

1. Mayonnaise

2. Mango Jam

3. Strawberry jelly

46
4. Imlee sauce

1. Mayonnaise:
Ingredients:

1. Acetic acid

2. Citric acid

3. Salt powder

4. Sugar

5. Cooking oil

6. Potassium sorbate

7. Water

8. Egg

9. Ultra-Tex-4

Procedure:

1. Firstly weigh all the ingredients.

2. Then mix sugar, citric acid, salt, potassium sorbate and ultra-Tex-4 in a plate.

3. Then mix them with water then whipped this mixture hand beater.

4. Then mix whipped eggs in this mixture and again beat it.

5. Add cooking oil in this mixture dropwise and continuously whipping the material.

6. Add acetic acid at the end and whipped it for 5-10 mints.

7. Serve it.

47
8. Mango jam:
Ingredients:

1. Ascorbic acid

2. Citric acid

3. Citrus pectin

4. Sodium benzoate

5. Sugar

6. Mango pulp

7. Water

8. Flavour mango SMC 5055

Procedure:

1. Weigh all the ingredients.

2. Take bowl and add mango pulp and sugar in it, and dissolve sugar and water in the pulp with the
help of spatula.

3. After mixing of sugar add citric acid, ascorbic acid & sodium benzoate and mixed continuously.

4. After mixing add blended pectin in it and mixed continuously.

5. After mixing cook it for 10 mints.

6. Check the Brix of jam with Refractometer.

7. Then remove the heat source and give 10 mint stay time.

8. After staying add 5 ml flavour with pipette and mix it.

9. Fill it in clean & dry jars.

10. Do capping and develop vaccum.

11. After cooling jam is set and ready for serving.

12. After completion check the Brix, acidity and pH of jam.

13. Strawberry Jelly:

Ingredients:

48
1. Ascorbic acid

2. Citric acid

3. Citrus pectin

4. Sugar

5. Apple pulp

6. Colour Allura Red

7. Flavour strawberry 935 of SMC

8. Water

Procedure:

1. First of all weigh all the ingredients.

2. Now take apple pulp and add water (weighted amount) in it and check the Brix by using
Refractometer.

3. Now wait until all the fiber settle down.

4. Now add water and sugar. Placed it on the stove and heated the ingredients.

5. It melts and syrup like material formed, now add ascorbic acid and citric acid in it.

6. Now in a blender add juice which is extracted from the fiber, take pectin switch on blender and
add pectin continuously in a thin stream so that it becomes blended properly, avoid clumping.

7. Now add this solution into the sugar syrup in the pan and heat continuously until the TSS
become 70.Now switch off the heater.

8. Measure flavour in the pipette and add it in the prepared mixture.

9. Take weighted amount of colour and dissolve it in a little amount of like warm water. Now add it
in the prepared mixture.

10. Take clean & dry glass jars and add liquid jelly in it the temperature should be in the range of 80-
85◦c.

11. Do capping properly and place the hot filled jars in a pan having water.

12. After 15-20 mints dry the jars and label them.

13. After completion check the Brix, acidity and pH of strawberry jelly.

49
14. Imlee sauce:
Ingredients:

1. Acetic acid

2. Ascorbic acid

3. Salt powder

4. Sodium Benzoate

5. Sugar

6. Xanthan gum

7. Ginger peeled

8. Red chilies powder

9. Cumin powder

10. Imlee pulp

11. Black pepper powder

12. Water

Procedure:

1. First of all weigh all the ingredients.

2. Mix water and sugar in a mixing pan.

3. After mixing add cumin, red chilli powder, black pepper and ginger paste and mix them.

4. Then add blended Xanthan gum and add in the mixture.

5. After mixing add ascorbic acid and sodium benzoate and mix them.

6. Then after mixing add acetic acid in the sauce at the end.

7. Fill it in clean & dry glass bottles and do capping and develop vaccum.

8. Serve it.

9. After completion check the Brix, acidity and pH of Imlee sauce.

ASSIGNMENTS (R & D, QAD)

1. Protocol for machines unloading along with safety measures

2. Quality Monitoring scheme for Jam line

3. Specification of Packaging material

50
4. Heavy metal testing

5. HACCP plans (for sweet chilli sauce, Tomato Ketchup)

6. Working on HACCP manual

7. Working on R & D of different products.

SWOT ANALYSIS:

Review of Mitchell’s Fruit Farms Ltd. in terms of SWOT Analysis:

Following is the SWOT analysis of the Mitchell’s Fruit Farms Ltd. in terms of its strengths, weakness,
opportunities and threats.

Strengths
1. First ISO certified company in Pakistan (food division).

2. Oldest Food Company in Pakistan established in 1933.

3. It has its own Farms for procurement of raw materials.

4. It has best Quality Assurance System.

5. It provides best quality products at competitive prices to the consumers.

6. New technology is acquired according to the needs of external environment and customers.

7. Quality objectives are reviewed timely.

8. It has best distribution system for supply of stock to trade and consumers.

9. Consumer complains and quarries are attended promptly.

10. It lunches new products by keeping in mind the consumer’s requirements.

11. It has a wide range of products i.e. more than hundreds.

12. Performance is evaluated with different criterions in accordance with the ial level and job
requirements. This helps to customize the appraisal process and helps to make it more valid.

13. The compensations and benefits vary from one level to another just like its performance
management criteria differs from one level to another. This creates distinct and separate
Performance and compensation management system.

Weakness
1. No proper promotional campaigns and advertisement of products are conducted for the
retention of customers.

Suggestions:

51
1. Focus s and staff on areas that need development.
2. Monitor and improve team and individual performance over time.
3. Develop individual or team-based training needs analysis program.
4. Safety and Training workshops should be held for employs.
5. Arrange different products in different sections.

Threats
1. Every year labor cost is increasing.

2. Technological advancement is getting more intense with the passage of time.

Conclusion:

The production & quality control Department of Mitchell’s Fruit Farms Ltd. seems to be catering to the
needs and wants of the customer & employees very effectively and efficiently. But issues like
decentralized- decision making is still lacking. The control is mostly in the upper levels. But the good
aspect is that they treat their lower levels in a nice manner. Also the production and quality control
Department is still going under its initial changes and need time to get settled in the organization. As the
technological advancement, is getting more intense with the passage of time, the production
department & quality control of Mitchell’s Fruit Farms Ltd. is trying its best to settle the employees
within the organization according to this advancement. The practices they are performing in the
organization and its rapid growth shows its effectiveness and the accepting behavior of their employees
shows they want this new change in the environment and want to grow with the organization. Overall
production & quality control department of Mitchell’s is performing well; it is also providing its
employees opportunities for their career development and for their better future.

REFRENCES

Resource persons:

1. Mr. Nadeem Mushtaq(QAM)

2. Mr. Abdul Manan(R & D Manager)

3. Mr. Shaukat Ali, Supdt( R & D)

4. Mr. M. Ashiq (QA. Lab Supervisor).

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