A dairy is a building used for the harvesting of animal milk—mostly from cows or goats,

but also from buffalo, sheep, horses or camels —for human consumption. A dairy is
typically located on a dedicated dairy farm or section of a multi-purpose farm that is
concerned with the harvesting of milk.

Terminology differs between countries. For example, in the United States, a farm
building where milk is harvesting is often called a milking parlor. In New Zealand such a
building is historically know as the milking shed - although in recent years there has been
a progressive change to call such a building a farm dairy.

In some countries, especially those with small numbers of animals being milked, as well
as harvesting the milk from an animal, the dairy may also process the milk into butter,
cheese and yoghurt, for example. This is a traditional method of producing specialist milk
products, especially in Europe. In the United States a dairy can also be a place that
processes, distributes and sells dairy products, or a room, building or establishment where
milk is stored and processed into milk products, such as butter or cheese. In New Zealand
English the singular use of the word dairy almost exclusively refers to the corner
convenience store. This usage is historical as such stores were a common place for the
public to buy milk products.

As an attributive, the word dairy refers to milk-based products, derivatives and processes,
and the animals and workers involved in their production: for example dairy cattle, dairy
goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy
products. These establishments constitute the dairy industry, a component of the food
industry.
 HISTORY
Milk producing animals have been domesticated for thousands of years. Initially, they
were part of the subsistence farming that nomads engaged in. As the community moved
about the country, their animals accompanied them. Protecting and feeding the animals
were a big part of the symbiotic relationship between the animals and the herders.

In the more recent past, people in agricultural societies owned dairy animals that they
milked for domestic and local (village) consumption, a typical example of a cottage
industry. The animals might serve multiple purposes (for example, as a draught animal
for pulling a plough as a youngster, and at the end of its useful life as meat). In this case
the animals were normally milked by hand and the herd size was quite small, so that all
of the animals could be milked in less than an hour—about 10 per milker. These tasks
were performed by a dairymaid (dairywoman) or dairyman. The word dairy harkens back
to Middle English dayerie, deyerie, from deye (female servant or dairymaid) and further
back to Old English dæge (kneader of bread).

With industrialization and urbanization, the supply of milk became a commercial

industry, with specialized breeds of cattle being developed for dairy, as distinct from beef
or draught animals. Initially, more people were employed as milkers, but it soon turned to
mechanization with machines designed to do the milking.
 STRUCTURE OF THE INDUSTRY
While most countries produce their own milk products, the structure of the dairy industry
varies in different parts of the world. In major milk-producing countries most milk is
distributed through wholesale markets. In Ireland and Australia, for example, farmers' co-
operatives own many of the large-scale processors, while in the United States many
farmers and processors do business through individual contracts. In the United States, the

country's 196 farmers' cooperatives sold 86% of milk in the U.S. in 2002, with five
cooperatives accounting for half that. This was down from 2,300 cooperatives in the

1940s. In developing countries, the past practice of farmers marketing milk in their own
neighborhoods are changing rapidly. Notable developments include considerable foreign
investment in the dairy industry and a growing role for dairy cooperatives. Output of milk
is growing rapidly in such countries and presents a major source of income growth for
many farmers.

As in many other branches of the food industry, dairy processing in the major dairy
producing countries has become increasingly concentrated, with fewer but larger and
more efficient plants operated by fewer workers. This is notably the case in the United
States, Europe, Australia and New Zealand. In 2009, charges of anti-trust violations have
been made against major dairy industry players in the United States.

Government intervention in milk markets was common in the 20th century. A limited
anti-trust exemption was created for U.S. dairy cooperatives by the Capper-Volstead Act
of 1922. In the 1930s, some U.S. states adopted price controls, and Federal Milk
Marketing Orders started under the Agricultural Marketing Agreement Act of 1937 and
continue in the 2000s. The Federal Milk Price Support Program began in 1949. The

Northeast Dairy Compact regulated wholesale milk prices in New England from 1997 to
2001.

Plants producing liquid milk and products with short shelf life, such as yogurts, creams
and soft cheeses, tend to be located on the outskirts of urban centers close to consumer
markets. Plants manufacturing items with longer shelf life, such as butter, milk powders,
cheese and whey powders, tend to be situated in rural areas closer to the milk supply.
Most large processing plants tend to specialize in a limited range of products.
Exceptionally, however, large plants producing a wide range of products are still

common in Eastern Europe, a holdover from the former centralized, supply-driven

concept of the market.

As processing plants grow fewer and larger, they tend to acquire bigger, more automated
and more efficient equipment. While this technological tendency keeps manufacturing
costs lower, the need for long-distance transportation often increases the environmental

impact.

Milk production is irregular, depending on cow biology. Producers must adjust the mix of
milk which is sold in liquid form vs. processed foods (such as butter and cheese)
depending on changing supply and demand.
 OPERATION
When it became necessary to milk larger numbers of cows, the cows would be brought to
a shed or barn that was set up with bails (stalls) where the cows could be confined while
they were milked. One person could milk more cows this way, as many as 20 for a skilled
worker. But having cows standing about in the yard and shed waiting to be milked is not
good for the cow, as she needs as much time in the paddock grazing as is possible. It is
usual to restrict the twice-daily milking to a maximum of an hour and a half each time. It
makes no difference whether one milks 10 or 1000 cows, the milking time should not
exceed a total of about three hours each day for any cow.

As herd sizes increased there was more need to have efficient milking machines, sheds,
milk-storage facilities (vats), bulk-milk transport and shed cleaning capabilities and the
means of getting cows from paddock to shed and back.

Farmers found that cows would abandon their grazing area and walk towards the milking
area when the time came for milking. This is not surprising as, in the flush of the milking

season, cows presumably get very uncomfortable with udders engorged with milk, and
the place of relief for them is the milking shed.

As herd numbers increased so did the problems of animal health. In New Zealand two
approaches to this problem have been used. The first was improved veterinary medicines
(and the government regulation of the medicines) that the farmer could use. The other
was the creation of veterinary clubs where groups of farmers would employ a
veterinarian (vet) full-time and share those services throughout the year. It was in the

vet's interest to keep the animals healthy and reduce the number of calls from farmers,
rather than to ensure that the farmer needed to call for service and pay regularly.

Most dairy farmers milk their cows with absolute regularity at a minimum of twice a day,
with some high-producing herds milking up to four times a day to lessen the weight of
large volumes of milk in the udder of the cow. This daily milking routine goes on for
about 300 to 320 days per year that the cow stays in milk. Some small herds are milked
once a day for about the last 20 days of the production cycle but this is not usual for large
herds. If a cow is left unmilked just once she is likely to reduce milk-production almost
immediately and the rest of the season may see her dried off (giving no milk) and still
consuming feed for no production. However, once-a-day milking is now being practised
more widely in New Zealand for profit and lifestyle reasons. This is effective because the
fall in milk yield is at least partially offset by labour and cost savings from milking once
per day. This compares to some intensive farm systems in the United States that milk
three or more times per day due to higher milk yields per cow and lower marginal labor
costs.

Farmers who are contracted to supply liquid milk for human consumption (as opposed to
milk for processing into butter, cheese, and so on—see milk) often have to manage their
herd so that the contracted number of cows are in milk the year round, or the required
minimum milk output is maintained. This is done by mating cows outside their natural

mating time so that the period when each cow in the herd is giving maximum production
is in rotation throughout the year.

Northern hemisphere farmers who keep cows in barns almost all the year usually manage
their herds to give continuous production of milk so that they get paid all year round. In

the southern hemisphere the cooperative dairying systems allow for two months on no
productivity because their systems are designed to take advantage of maximum grass and
milk production in the spring and because the milk processing plants pay bonuses in the
dry (winter) season to carry the farmers through the mid-winter break from milking. It
also means that cows have a rest from milk production when they are most heavily
pregnant. Some year-round milk farms are penalized financially for over-production at
any time in the year by being unable to sell their overproduction at current prices.

Artificial insemination (AI) is common in all high-production herds.

COMPANY
PROFILE
 INDUSTRIAL PROCESSING
A GRB dairy factory in BANGALORE

Dairy plants process the raw milk they receive from farmers so as to extend its
marketable life. Two main types of processes are employed: heat treatment to ensure the
safety of milk for human consumption and to lengthen its shelf-life, and dehydrating
dairy products such as butter, hard cheese and milk powders so that they can be stored.

Cream and butter

Today, milk is separated by large machines in bulk into cream and skim milk. The cream
is processed to produce various consumer products, depending on its thickness, its
suitability for culinary uses and consumer demand, which differs from place to place and
country to country.

Some cream is dried and powdered, some is condensed (by evaporation) mixed with
varying amounts of sugar and canned. Most cream from New Zealand and Australian

factories is made into butter. This is done by churning the cream until the fat globules
coagulate and form a monolithic mass. This butter mass is washed and, sometimes, salted

to improve keeping qualities. The residual buttermilk goes on to further processing. The
butter is packaged (25 to 50 kg boxes) and chilled for storage and sale. At a later stage
these packages are broken down into home-consumption sized packs. Butter sells for
about US$3200 a tonne on the international market in 2007 (an unusual high).[8]

Skimmed milk

The product left after the cream is removed is called skim, or skimmed, milk. Reacting
skim milk with rennet or with an acid makes casein curds from the milk solids in skim
milk, with whey as a residual. To make a consumable liquid a portion of cream is
returned to the skim milk to make low fat milk (semi-skimmed) for human consumption.
By varying the amount of cream returned, producers can make a variety of low-fat milks
to suit their local market. Other products, such as calcium, vitamin D, and flavouring, are
also added to appeal to consumers.

Cheese

Cheese is another product made from milk. Whole milk is reacted to form curds that can
be compressed, processed and stored to form cheese. In countries where milk is legally
allowed to be processed without pasteurisation a wide range of cheeses can be made
using the bacteria naturally in the milk. In most other countries, the range of cheeses is

smaller and the use of artificial cheese curing is greater. Whey is also the byproduct of
this process.

Cheese has historically been an important way of "storing" milk over the year, and
carrying over its nutritional value between prosperous years and fallow ones. It is a food

product that, with bread and beer, dates back to prehistory in Middle Eastern and
European cultures, and like them is subject to innumerable variety and local specificity.
Although nowhere near as big as the market for cow's milk cheese, a considerable
amount of cheese is made commercially from other milks, especially goat and sheep (see
Roquefort cheese for a notable example).
 TRANSPORTATION
Historically, the milking and the processing took place in the same place: on a dairy farm.
Later, cream was separated from the milk by machine, on the farm, and the cream was
transported to a factory for buttermaking. The skim milk was fed to pigs. This allowed
for the high cost of transport (taking the smallest volume high-value product), primitive
trucks and the poor quality of roads. Only farms close to factories could afford to take
whole milk, which was essential for cheesemaking in industrial quantities, to them. The
development of refrigeration and better road transport, in the late 1950s, has meant that
most farmers milk their cows and only temporarily store the milk in large refrigerated
bulk tanks, from where it is later transported by truck to central processing facilities.

Milking shed layouts

Bail-style sheds— This type of milking facility was the first development, after open-
paddock milking, for many farmers. The building was a long, narrow, lean-to shed that
was open along one long side. The cows were held in a yard at the open side and when
they were about to be milked they were positioned in one of the bails (stalls). Usually the
cows were restrained in the bail with a breech chain and a rope to restrain the outer back
leg. The cow could not move about excessively and the milker could expect not to be

kicked or trampled while sitting on a (three-legged) stool and milking into a bucket.
When each cow was finished she backed out into the yard again. The UK bail, developed
largely by Rex Patterson, was a six standing mobile shed with steps that the cow
mounted, so the herdsman didn't have to bend so low. The milking equipment was much
as today, a vacuum from a pump, pulsators, a claw-piece with pipes leading to the four

shells and liners that stimulate and suck the milk from the teat. The milk went into
churns, via a cooler.

As herd sizes increased a door was set into the front of each bail so that when the milking
was done for any cow the milker could, after undoing the leg-rope and with a remote link,
open the door and allow her to exit to the pasture. The door was closed, the next cow
walked into the bail and was secured. When milking machines were introduced bails
were set in pairs so that a cow was being milked in one paired bail while the other could
be prepared for milking. When one was finished the machine's cups are swapped to the
other cow. This is the same as for Swingover Milking Parlours as described below except
that the cups are loaded on the udder from the side. As herd numbers increased it was
easier to double-up the cup-sets and milk both cows simultaneously than to increase the
number of bails. About 50 cows an hour can be milked in a shed with 8 bales by one
person. using the same teat cups for successive cows has the danger of transmitting
infection, mastitis, from one cow to another. Some farmers have devised their own ways
to disinfect the clusters between cows.

Swingover Milking Parlours— Swingover parlours are the same as herringbone

parlours except they have only one set of milking cups to be shared between the two rows
of cows, as one side is being milked the cows on the other side are moved out and
replaced with unmilked ones. The advantage of this system is that it is less costly to
equip, however it operates at slightly better than half-speed and one would not normally
try to milk more than about 100 cows with one person.

Rotary Milking sheds— Rotary milking sheds consist of a turntable with about 12 to
100 individual stalls for cows around the outer edge. A "good" rotary will be operated
with 24–32 (~48–50+) stalls by one (two) milkers. The turntable is turned by an electric-
motor drive at a rate that one turn is the time for a cow to be milked completely. As an
empty stall passes the entrance a cow steps on, facing the centre, and rotates with the
turntable. The next cow moves into the next vacant stall and so on. The operator, or
milker, cleans the teats, attaches the cups and does any other feeding or whatever
husbanding operations that are necessary. Cows are milked as the platform rotates. The
milker, or an automatic device, removes the milking machine cups and the cow backs out
and leaves at an exit just before the entrance. The rotary system is capable of milking
very large herds—over a thousand cows.

Temporary milk storage

Milk coming from the cow is transported to a nearby storage vessel by the airflow
leaking around the cups on the cow or by a special "air inlet" (5-10 l/min free air) in the
claw. From there it is pumped by a mechanical pump and cooled by a heat exchanger.
The milk is then stored in a large vat, or bulk tank, which is usually refrigerated until
collection for processing.
 STATEMENT OF THE
PROBLEM

To evaluate is to assess the worth or value. In social life, we generally Evaluate or

appraise the behavior of products in relations to other products. Appraisals are judgments
of the characteristics, traits, performance & Quality of others. On the basis of these
judgments, we assess the worth or value of others, and identify what is good and bad.

In industry, performance appraisal is a systematic evaluation of product by customers

with their performance and quality because customers are interested in knowing about
different kinds of products performance. Customer are also keen to know the quality of
product.

Appraisals are essential for making many decisions:

Production, quality, marketing, demand etc. Performance appraisal thus is a systematic

and objective way of Judging the relative worth or ability of a product .Performance

Appraisal helps to identify the quality and demand of the product and if not reasons for
such performance. Differentiating between Products is easy provided one knows what

Aspects to take into account. Identifying performance measures is easy if Product is

clearly Defined.

Many companies would have a standard format for appraising the Product performance.

Thus this project. A Study On “Product Performance appraisal” aims at complete study
on performance appraisal system and finding out effectiveness of the dairy products in
terms of familiarity and satisfaction level of the costumer with GRB.
 OBJECTIVES

PRIMARY OBJECTIVES

To find out the effectiveness of GRB Dairy products in market

To Know Customer satisfaction on GRB Dairy Products

To suggest the GRB Bangalore to improve the Product

SECONDARY OBJECTIVES
To find the opinion of GRB on various products

To find out the scope of GRB Dairy food Products

To know post appraisal measures taken by GRB Dairy food Products
 REVIEW OF
LITERATURE

Once the product has been introduced to the market, it is then appraised for its
performance. Performance appraisal is the step where the company finds out how
effective it has been in introducing to market & weather the customer are known to it or
not .If any problems are identified, steps are taken to communicate and to remedy them.
It is the process of evaluating the performance and quality of the product in terms of the
demand, for the purposes of selection for promotional activity, pricing & other actions
which require to increase the demand

_ Heyel

Performance Appraisal seeks to provide an adequate feedback to each individual for

performance. It purports to serve as a basis for improving or changing behavior toward
some more effective quality .It also aims at providing data to company with which they
may judge future assignments and compensation

-Levinson

PURPOSE OF APPRAISAL

• It can serve better

• By identifying the strengths and weakness of a product we can serve in better way

• It serves as a feedback to the company

• It serves as an important appreciation to product

• The existence of regular appraisal system tends to feel the customer more awareness of

the company taking steps towards there satisfaction

• Performance appraisal often provides the rational increase in quality & demand.

ESSENTIALS OF GOOD APPRAISAL SYSTEM

• It must be easily understandable

• An appraisal plan must be clear cut relationships between the customer and product

relating to brand

• It must have the support of all line people who are the part of it

• The system should fit the customer needs

• The system should be both valid and reliable

• The system should periodically evaluated to be sure that it is continuing to meet its

Goals

WHAT SHOULD BE RATED?

The seven criteria for assessing performance are:

1. Quality

2. Quantity
3. Timeliness

4. Cost Effectiveness

5. Need for supervision

6. Customer impact

7. Demand

Approaches to Performance Appraisal:

1. A casual, unsystematic and haphazard appraisal: This method was commonly

used in the past .The basis of this method are seniority or quantitative measures
quantity and quality of output for the rank and file personnel

2. The traditional and highly systematic measurement: This measures the

characteristic and contributions or both. It evaluates all the

performances in the same manner ,utilizing the same approach so that the ratings

obtained of separate personnel are comparable

3. The behavioral approach ,emphasizing mutual goal setting: here emphasizes

has been laid upon providing mutual goal setting and appraisal of progress by

both the appraiser and the appraise .This approach is based on the behavioral

value of fundamental trust in the goodness ,capability and responsibility of human

beings.

THE EVALUATING PROCESS

The process of performance appraisal follows a set pattern viz, a product performance

is periodically appraised by its quality.

Thus the process would involve following steps
 ESTABLISH PERFORMANCE STANDARDS

COMMUNICATE PERFORMANCE EXPECTATIONS TO

CUSTOMERS

MEASURE ACTUAL PERFORMANCE

COMPARE ACTUAL PERFORMANCE WITH

OTHER PRODUCTS

DISCUSS THE APPRAISALWITH THE COMPANY

IF NECESSARY, INITIATE CORRECTIVE ACTION

TOOLS/METHODS FOR APPRAISING PERFORMANCE:

Several methods and techniques of appraisal are available for the measurement of the

performance of the customer .The methods and scales differ for obvious reasons
1. They differ in the sources of traits or qualities to be appraised.

2. The variations may be caused by the degree of precision attempted in an evaluation.

3. They may differ because of the methods used to obtain weightings for various traits.

METHODS OF PERFORMANCE APPRAISAL

Traditional Methods Modern Methods

Straight Ranking Assessment Centres

Man-to-man Comparison y Behaviorally Anchored

Grading Rating Scale

Force choice Description

Graphic Rating Scales

Forced distribution Method

Check Lists

Free Form Essay Method

Critical Incidents

Field Review Method

COMPONENTS OF APPRAISAL EVALUATION

Who. of the Appraisal

What. of Appraisal

The Why. of Appraisal

The When. of Appraisal

The .where. of Appreciation

Common Pitfalls in Appraisal:

There is often tendency to rate not only the product but also the brand

Errors are introduced in the appraisal because of a defect or bias in the person

conducting the appraisal

As Appraisal are in fact opinions, it is difficult to remove from the subjective

element whilst making the judgment

Performance appraisal do require a lot from the supervisor as they require

periodic observation of product performance

There is often a large variations in the standards and ratings because some raters

are tough where as others are lenient

LIMITATIONS OF THE STUDY

The researcher has made efforts for an errorless study but the following limitations were

occurred

The survey was restricted to only in GRB Diry food products , the sample size was

200

There may be some changes if the sample size and the geographical segmentation

were increased

Time was a handicap for a detailed study

A few respondents might have been given biased information, which may affect

the reliability of the results

Unwillingness and inability of the respondent to provide information

 RESEARCH
METHODOLOGY

The following points are considered in carrying out the research.

A. RESEARCH METHODOLOGY:
A research design is purely ad simply the framework a plan for a study

that guides the collection and analysis of the data.

Descriptive Research

Here the research is been done on 200 members through a media of

questionnaire

B. DATA COLLECTION METHOD:

The main sources through which data is collected are

1. Primary data

2. Secondary data

The data collected for this research is through primary data collection method.

The instrument used for collecting primary data is questionnaire from the

Customers

C. SAMPLING TECHNIQUE

Non. Probability (non random) sampling method is used in this project.

 TABLE SHOWING WHETHER PA IS CONDUCTED
EVERY YEAR

S.NO OPINION NO OF RESPONDENTS PERCENTAGE (%)

1 YES 155 77.5
2 NO 45 22.5

INFERENCE:

Maximum no. of people says yes and those who had said no they have there own resons,
like not at home, not knowing about product etc.

CHART SHOWING WHETHER PA IS CONDUCTED

 EVERY YEAR

CHART 01

160
NO. OF RESPONDENTS

140
120
100
YES
80
NO
60
40
20
0
1
OPINION
 TABLE SHOWING WHETHER PRODUCT HAS BEEN
IMPROVISED AFTER PA (With reference to 155 respondents)

S.NO OPINION NO OF RESPONDENTS PERCENTAGE (%)

1 YES 138 89

2 NO 17 11

INFERENCE:

Majority of the respondents feel that the changes have been seen after PA undertaken by

GRB people, we can see the changes by seeing the percentage.

 CHART SHOWING WHETHER PRODUCT HAS BEEN
IMPROVISED AFTER PA (With reference to 155 respondents)

CHART 02

140
120
100
NO OF
80
RESPON 60
DENTS 40 Series1
20
0
YES NO

OPINION
TABLE SHOWING WHETHER PA OBJECTIVES ARE CLEARLY
INFORMED TO THE CUSTOMER

S.NO OPINION NO OF RESPONDENTS PERCENTAGE (%)

1 YES 132 86

2 NO 23 15
CHART SHOWING WHETHER PA OBJECTIVES ARE CLEARLY
INFORMED TO THE CUSTOMER

CHART 03

140
NO OF RESPONDENTS

120
100
80 YES
60 NO
40
20
0
1
OPINION

TABLE SHOWING WHICH PRODUCT IS MORE FAMILIAR

S.NO PRODUCT NO OF PEOPLE FAMILIAR PERCENTAGE (%)

1 GHEE 102 66

2 ICECREAM 22 14

3 GULABJAMUN 20 13

4 BUTTER 11 7

CHART SHOWING WHICH PRODUCT IS MORE FAMILIAR

 CHART 04

120
NO OF PEOPLE FAMILIAR

100

80 GHEE
ICECREAM
60
GULABJAMUN
40 BUTTER
20

0
1
PRODUCTS

TABLE SHOWING HOW OFTEN THE PRODUCTS ARE USED

 GHEE

NO OF RESPONDENTS
S.NO DAYS OUT OF 175 PERCENTAGE (%)

1 DAILY 94 53.7

2 OCCASSIONALY 28 16

3 WEEKLY 33 18.85

4 MONTHLY 3 1.71

5 NEVER 17 9.71

CHART SHOWING HOW OFTEN THE PRODUCTS ARE USED

GHEE
 CHART 05
NO OF RESPONDENTS

100

80 DAILY

60 OCCASSIONALY
WEEKLY
40
MONTHLY
20 NEVER

0
1

DAYS

ICECREAM
 NO OF RESPONDENTS PERCENTAGE
S.NO DAYS OUT OF 175 (%)
1 DAILY 11 6.28
2 OCCASSIONALY 50 28.57
3 WEEKLY 35 20
4 MONTHLY 42 24
5 NEVER 37 21.14

ICECREAM
NO OF RESPONDENTS 60

50
DAILY
40
OCCASSIONALY
30 WEEKLY
MONTHLY
20
NEVER
10

0
1

DAYS

GULAB JAMUN
 NO OF RESPONDENTS PERCENTAGE
S.NO DAYS OUT OF 175 (%)

1 DAILY 2 1.14

2 OCCASSIONALY 92 52.57

3 WEEKLY 26 14.85

4 MONTHLY 35 20

5 NEVER 20 11.428

GULAB JAMUN
NO OF RESPONDENTS 100
90
80
70 DAILY
60 OCCASSIONALY
50 WEEKLY
40 MONTHLY
30 NEVER
20
10
0
1

DAYS

BUTTER
 NO OF RESPONDENTS PERCENTAGE
S.NO DAYS OUT OF 175 (%)

1 DAILY 47 26.85

2 OCCASSIONALY 72 41.142

3 WEEKLY 18 10.28

4 MONTHLY 19 10.85

5 NEVER 19 10.85

BUTTER
 80
NO OF RESPONDENTS

70
60
DAILY
50 OCCASSIONAL
40 WEEKLY
30 MONTHLY

20 NEVER

10
0
1

DAYS

TABLE SHOWING WHO LIKE MOST IN A FAMILY

(AGE GROUP)
S.NO AGE GROUP PERCENTAGE (%)
1 BELOW 18 59
2 BETWEEN 18-35 15
3 BETWEEN 35-55 14
4 ABOVE 55 12

CHART SHOWING WHO LIKE MOST IN A FAMILY

 (AGE GROUP)

CHART 09

70
60
50
40
Series1
30
20
10
0
BELOW 18 BETWEEN 18-35 BETWEEN 35-55 ABOVE 55

TABLE SHOWING WHO LIKE MOST IN A FAMILY

 (GENDER)

S.NO GENDER PERCENTAGE (%)

1 MALE 31

2 FEMALE 69
 CHART SHOWING WHO LIKE MOST IN A FAMILY

(GENDER)

CHART 10

80
70
60
50
40 Series1
30
20
10
0
FEMALE
MALE

TABLE SHOWING GRADES FOR THE PRODUCT

S.NO PRODUCT GRADES(OUT OF 10)

1 GHEE 9

2 ICECREAM 6

3 GULABJAMUN 5

4 BUTTER 8
 CHART SHOWING GRADES FOR THE PRODUCT

CHART 11

10
9
8
7
6
5
4 Series1
3
2
1
0
GHEE ICECREAM GULABJAMUN BUTTER

TABLE SHOWING QUALITY SATISFACTION

S.NO OPINION PERCENTAGE

1 YES 74

2 NO 26

CHART SHOWING QUALITY SATISFACTION

 CHART 13

80
70
60
50
40 Series1
30
20
10
0
YES NO

TABLE SHOWING ANALYSIS OF MONTHLY INCOME OF RESPONDENTS

INCOME
Monthly income No. of respondents Percentage %

Below 5000 38 38
5001-10000 30 30
10001-15000 21 21
15001 & above 11 11
Total 100 100

Interpretation:
As per the data 38% of the respondents earn per month below 5000, 30% of the
respondents earn 5001 to 10000, 21% of the respondents earn above 10001 to 15000.
11% of the respondents earn 15000 & above. From the above table we can conclude that
majority of the respondents’ monthly income group of below 5000 and more than 5000 to
10000

CHART SHOWING ANALYSIS OF MONTHLY INCOME OF RESPONDENTS

INCOME

.
ANALYSIS OF MONTHLY INCOME OF RESPENDENTS

38
40
35
NO.OF RESPONDENTS

30
30
25 21
20
15 11
10
5
0
Below 5001- 10001- 15001
5000 10000 15000 &
above
INCOME
 TABLE SHOWING PRICE SATISFACTION

S.NO OPINION PERCENTAGE

1 YES 68

2 NO 32
 CHART SHOWING PRICE SATISFACTION

CHART 12

80
70
60
50
40 Series1
30
20
10
0
YES NO
 TABLE SHOWING RECOMONDATION TO OTHERS

S.NO OPINION PERCENTAGE

1 YES 80

2 NO 20
 CHART SHOWING RECOMONDATION TO OTHERS

CHART 14

100

80

60
Series1
40

20

0
YES NO
 FINDINGS,
SUGGESTIONS AND
CONCLUSIONS:
FINDINGS:
This is including in my survey findings, suggestions and conclusions of my study.
First I would like to present my survey findings. The main findings of my survey are as
follows:
1. It is findings in the survey that females are the main decision maker for the milk
and milk products. As per the data, 69% of female and 31% of male makes
purchase decision.

2. Based on the suggestion the product is improvised time to time.

3. It is clear that the objective of Performance appraisal is been clearly explained to

the customer.

4. The main purchasing factors for the GRB food products are Quality and Brand
image. The data reveals that 74% influences on Quality

5. Majority of the customer are well known to ghee then the other products.

6. IT is found that majority of the usage is done for the age group of below 18.

7. The customers are interested to recommend the product to others.

SUGGESTIONS:

1. Milk and milk product purchase decisions are more decided by women rather than
male, because she act as a invigilator, execute her decision and influence the same
to the purchase while ascertaining the quality, freshness and price. Hence, I
suggest GRB dairy food pvt. Ltd. to concentrate more on the women and men
suggestions for designing the marketing strategy, because women’s role in the
house is dominant, even in the various decisions.

2. Age of the user influences the purchase decisions. The particular age plays a vital
role in deciding the product or services. Women segment are influencing more on
milk and milk products. Therefore, an age is the factor influencing the product.

3. Income of the people decides the purchasing power. The high income prefers to
purchase product with the quality, freshness, thickness, etc. and vice versa. So I
suggest GRB to concentrate also on low income segment to capture market and
position themselves in the minds of the customer with required quality and quality
milk and milk products.

4. Quality and Brand Image plays a dominant role. Milk and milk products move in
the market due to its quality and brand. Therefore it should maintain the same.
5. Since GRB is having loyal customer it should concentrate more on this factor
through various potential programs such as campaign, premium packs, offers etc.,
this helps to increase the loyalty towards the products.

6. As only few of the total respondents are dissatisfied which is quite a large
percentage and this may influence negatively and increase the rate of switch over.
Hence I suggest management to concentrate on few product quality, shelf life,
dealers approach, outlet maintenance etc. will help GRB to satisfy to a greater
extent.

7. Milk and milk product are having high demand and it is considered as a very
essential products. In present practice, purchase of milk and milk products is
through dealers. In this connection dealers approach towards the product.

8. Customer is influential, hence I suggest GRB to look after the dealers issue with
due care.
9. When product possesses quality and other important attributes naturally they
propaganda about product through word of mouth and vice versa. Therefore if the
quality and attributes are fine tuned according to the needs will help the GRB to
get reputation and addition market.
10. Introduction of various economic products lies may help GRB to attract the
existing and new customers and may attract all income level groups. Hence I
suggest management to introduce new product line which can satisfy the entire group.
CONCLUSION
From the survey conducted it is observed that GRB Dairy food products
have a good market share.
From the study conducted the following conclusions can be drawn. In
order the dreams into reality and for turning liabilities into assets one must
have to meet the needs of the customers.
The factors considered by the customer before purchasing Product are
freshness, taste, thickness and easy availability.
Finally I conclude that, majority of the customers are satisfied with
the GRB products because of its good quality, reputation, easy availabilities.
Some customers are not satisfied with the products because of price, lack of
dealer services, spoilage and low shelf life etc. therefore, if slight
modification in the marketing programme such as dealers and outlets,
promotion programmers, product lines etc., definitely company can be as a
monopoly and strong market leader.
GRB has also to take care of its competitors into consideration and more
importantly it’s customers before making any move.
BIBLIOGRAPHY

Marketing Management Philip Kotler, The Millennium Edition, Prentice

Hall Of India Private Limited, New Delhi.

Marketing Research: G.C Brek, Tata Mc Graw-Hill Publishing

Company Limited, New Delhi

Periodical: Business Word

DFPI, Annual Report-1999-2000

Research Methodology: C.R.Kothari , 2nd edition.

S.N Murty and U Bhojanna

Website Address:

www.grbdairyfood.com