a study on production promblems in rice mill

8/3/2019 A Study on Production Promblems in Rice Mill

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A STUDY ON PRODUCTION PROMBLEMS IN RICE MILL

Submitted as a part of MBA I year Course Requirement

By

K.RAMESH

3511040145

Under the guidance of

SRM B-SCHOOL

FACULTY OF ENGINEERING AND TECHNOLOGY

SRM UNIVERSITY (RAMAPURAM II)

VADAPALANI, CHENNAI


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BONAFIDE CERTIFICATE

This is to certify that _____________________________ is a Bonafide Student of SRM B-

School, SRM University, Vadapalani, Chennai. She / he is in the I year of Masters DegreeProgram in Business Administration (MBA). She / He has done this project under my

guidance and supervision towards part fulfillment of I year MBA course.

Project Guide HOD

Date:

Place:

DEPARTMENT SEAL


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DECLARATION

I .(Name of the Student with Reg. No.) studying in I year MBA

program at SRM B-School, SRM University, Vadapalani, Chennai, hereby declare that this

project is an original work of mine and I have not verbatim copied / duplicated any material

from sources like internet or from print media, excepting some vital company information /

statistics, which are provided by the company itself.

Signature of the Student

Date:

Place:


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ACKNOWLEDGEMENT

I have taken efforts in this project. However, it would not have been possible without

the kind support and help of many individuals and organizations. I would like to extend mysincere thanks to all of them.

I am highly indebted to S.KUMAR for their guidance and constant supervision as well

as for providing necessary information regarding the project & also for their support in

completing the project.

I would like to express my gratitude towards my parents & member of MOORTHY

MODERN RICE MILL for their kind co-operation and encouragement which help me in

completion of this project.

I would like to express my special gratitude and thanks to industry persons for giving

me such attention and time.

My thanks and appreciations also go to my colleague in developing the project and

people who have willingly helped me out with their abilities.

K.RAMESH


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ABSTRACT

The project tells about the brand positioning and production processing stages.

In this project there are promblems and also solutions for it. in each stage of the processing a

short description is provided for better the machinery processes. From starting to end

processes it has been briefly. Many rice mill are been under on man power basis without

knowing the knowledge of energy consumption. Paddy husk is used as fuel consumption for

pressure boiler unit.it saves Rs. 23,40,0000(twenty three lakhs forty thousand)per annum.

Another solution for reducing cost of production is producing a more number of units. It

saves Rs.13,92,000(thirteen lakhs ninety two thousand) per annum

Processing stages are processed in to 4 stages

o Soaking

o Cooking

o Drying

o Hulling

Every processing are used to get the better quality rice. Paddy are converted in

to rice in different processes to improve further quality in 5 days. Brand positioning have to

implement for better promotion of products


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TABLE OF CONTENTS

CHAPTER 1 INTRODUCTION PAGE

NUMBER1.1 COMPANY BACKGROUND

1.2 OBJECTIVES

1.3 NEED FOR THE STUDY

1.4 SCOPE & SIGNIFICANCE

CHAPTER 2 PROBLEM & ANALYSIS

2.1 PROBLEM IDENTIFIED

2.2 IMPLICATIONS OF THE PROBLEM

2.3 MAJOR OBSERVATIONS

2.4 SOLUTIONS

CHAPTER 3 SUGGESTIONS & CONCLUSION

3.1 SUGGESTIONS FOR IMPROVEMENT

3.2 CONCLUSION


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CHAPTER 1

INTRODUCTION

1.1 BACKGROUNDMurthy modern rice mill was started a small rice factory with a capacity of very

few annual turnovers which covered 13 cents at ARNI. Named as Kadarkari murugan rice

mill in 1982 as beginning work was Labour Grinding. Along with share holders they startedanother rice mill in 1989 and that occupies 1acre and 80 cents at Vellore road in ARNI

In another five years next one was privately organized which was about 4 acres and 18

cents on Vandavasi Road. After its venture the company focuses on providing quality with

good service.

Having great potential Mr.S.KUMAR has proved himself in the field of Rice industries.

He organized MOORTHY MODERN RICE MILL who with diplomatic ideas bring success.

From those humble beginnings we grew a vision that has converted ours into millions worthenterprise, turning out a wide range of rice varieties to suit diverse needs of its customers

around the globe.

They have tend to manufacture and supply an enormous range of Boiled rice,

Rajabogam rice, Thanjavur Ponni rice, Deluxe Ponni rice, Sona rice, Steamed rice, Raw

rice, Idly kaar and Kranthi kaar rice in India . In order to provide the delicious Indian rice

varieties to the customers in India and abroad, they have developed own methods and

strategies which are helping in producing healthy and nutritious forms of rice

Their consistency with regard to QUALITY AND PRICE" is the reason behind of

success and ever-growing clients. The other fact behind of success is consistency in quality,

ability to satisfy customers needs and requirements and our principals which inspired us to

good, best and better.

They have wide network in India which is very supportive for the reach of all over

India and abroad. Over the years they have developed sophisticated infrastructure facilities

for manufacturing, processing and packing.


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1.2 OBJECTIVE

The main objective of is marketing a product on standard quality. It mainly depends

on

Quality management

Monitor on processing stages

Supply chain management

To Reduce wastage

Energy consumption

Valuable price for a product

To Identify brand

By doing this product will be marketed at standardised Quality at regularintervals .while delivering superior value to customers is critical to marketing success. This

task is not at all easy .It seems that Indian consumers today prefer value over brand names.

They seem to be less bothered about loyalty to brands and prefer to go by value when a class

brand vs value occurs in their minds. They seem to have become more value loyal than brand

rice.

When however they do go by the brands, they do so because they have looked

closely at the value offered by the brand and are satisfied with low cost.


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1.3 NEED FOR STUDY

Many business people think branding is a luxury for large corporate

companies such as Coca-Cola, Nike and British Airways. One that requires spending

thousands of pounds on getting a fancy logo and strapline. But a strong identity is within

everyones grasp and can make a real difference to business.

And it is much more than a name or logo.

It encompasses every part of your company. It represents the values you wish to

project in encouraging people to entrust their business to you.

Why it is important?

In an increasingly competitive environment where consumers are bombarded with

choice, the need to brand has never been greater. It allows a company to differentiate itself

from the competition and, in the process, to bond with their customers to create loyalty. A

loyal customer is much more difficult for the competition to poach.

How does it help new business?

As well as giving your business an identity and setting apart from your competitors, a

robust identity creates the desired perception of business in the minds of customers. One that

communicates the personality of company can help grow business, increase market share,

improve customer retention and loyalty, and bolster the asset value on balance sheet.

As a small business, it can also reassure a discerning public that have the same

credentials as better known competitors.

It can generate several internal benefits too. By providing a sense of common purpose,

it can unite as a team and focus the efforts of employees.

How do build identity?

You can pay a consultant a fortune to work with you, (which is why many small

companies feel it not within their grasp), but you can do this yourself if you have the time toinvest in getting it right


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1.4 SCOPE AND SIGNIFICANCE

In world paddy production, Asias share is more than 90

percent. Paddy is a primary foodgrain crop of India and occupies about 37 percent of the area

under foodgrains and contributed more than 40 percent of foodgrains production in the

country during 2000-01. More than 50 percent of countrys population depends fully or

partially on rice as it constitutes the main cereal food crop of the diet. During 1999-2000, in

the states like Andhra Pradesh, Assam, Kerala, Orissa, Tamil Nadu and West Bengal, rice

consumption accounted for more than 80 percent share in total cereal intake.

During the year 2001-02, India accounted for 44622 thousand

hectare area with production level of 93084.5 thousand tonnes of rice. It has been observed

that West Bengal, was the largest rice producer (16.39 percent) during 2001-02, followed by

Uttar Pradesh (13.38 percent), Andhra Pradesh (12.24 percent), Punjab (9.47 percent), Orissa

(7.68 percent) and Tamil Nadu (7.38 percent). In area, West Bengal ranked first with 13.60percent of total area followed by Uttar Pradesh (13.17 percent), Orissa (10.08 percent),

Andhra Pradesh (8.57 percent), Chhattisgarh (8.37 percent) and Bihar (8.00 percent).

Whereas, in productivity, Punjab stood first with 3545 kg/ha followed by Tamil Nadu (3263

kg/ha) and Andhra Pradesh (2978 kg/ha). Area, production and average yield of major rice

producing states during 1999-2000 to 2001-2002

a positioning statement is a description of the core target audience to whom a brand is

directed, and a compelling picture ofhow the marketer wants them to view the brand.

A well-constructed positioning statement is an invaluable means of bringing focusand clarity to the development of a marketing strategy and tatics How? Because every

decision that is made regarding the brand is judged by how well it supports the positioning

statement---from the brand name, the product itself, and packaging, to advertising,

promotions, etc.

There are four elements or components of a positioning statement:

1. TARGET AUDIENCE

The attitudinal and demographic description of the core prospect to whom the

brand is intended to appeal; the group of customers that most closely represents thebrands most fervent users.

2. FRAME OF REFERENCE

The category in which the brand competes; the context that gives the brand

relevance to the customer.

3. BENEFIT/POINT OF DIFFERENCE

The most compelling and motivating benefit that the brand can own in the hearts

and minds of its target audience relative to the competition.


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4. REASON TO BELIEVE

The most convincing proof that the brand delivers what it promises.

Criteria for Evaluating a Positioning Statement

1. Is it memorable, motivating and focused to the core prospect?2. Does it provide a clear, distinctive and meaningful picture of the brand that

differentiates it from the competition?

3. Can the brand own it?4. Is it credible and believable?5. Does it enable growth?6. Does it serve as a filter for brand decisionmaking?

Consumers love brands because they offer an extra value, one in addition tothe core product or service. That value becomes the major motivation for consumers to buy or

use the product.

How precisely is this value being added and incorporated into the brand? Advertising

professionals say it is advertising. Consumers love the adso theyll love the brand. Other

marketing experts are suggesting that a consistent and total brand experience is the key.

Brands are not human-like and they do not have a life of their own outside theconsumers mind. They are instruments, simply means to achieve ends. Emotions cannot be

glued to them. They arouse emotions when they are perceived as a source of something

beneficial. The positive emotions are direct outcomes of these anticipations. Their various

symbolizations (name, logo, font, emblem and so on) have little impact on their own; their

importance is mainly as identifiers of sources of already attributed and anticipated benefits.

The act of branding has 10 different meanings, which translate into 10 different ways to

create instrumentality or usefulness beyond the tangible benefits of a product/service:

1.CREATING A CONCEIVED LINKAGE TO A TANGIBLE BENEFIT

Creating a conceived linkage between the brand name and other

identifiers and a tangible benefit (a result in the physical world or an experience). Thatbenefit is provided by the product itself or any component of the marketing mix.

2.FORMING A MENTAL CONTEXT

A concept or an organizing principle that allows the consumer to connect

unrelated facts by guiding intent or by some other common factor. In these cases, the main

benefit of the brand to its customers originates in the mental context.

3. Directing an ExperienceThe branding here is the creation of an expectation that allows an

experience richer than what the product alone can offer.


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4. Creating a Means of Self-PresentationBranding creates a symbol with a meaning that gives a brand image

5.Creating a Means to Deliver a MessageThe branding role in this approach is to create a symbol of another kind, its

meaning widely known as well. That kind of symbol enables the consumer to make a veryspecific statement and/or express a very specific emotion.

6. Building a Social/Cultural AuthorityThe next branding approach is the creation of an authority that the

consumers can use as a guide. That guide helps them to understand whats happening around

them and informs them which behavioral ways are normative, what will make them happier

and so on.

7. Creating a Long HandThe branding creates means for the consumer and empowering him or her

to act for noble objectives and high purposes that she cant achieve by herself.

8. Creating an Alter EgoThe brand is a way for the consumer to behave (at least on a fantasy level)

in a manner he would like to but doesnt dare, or isnt willing to pay the price for.

9. Building an Emotional GymOpting for our civilized and protected lifestyle, we compromise a lot of

our possibilities as humans. We go to the gym to prevent the degeneration of our bodies,

which because of our lifestyles dont get to face the challenges they are otherwise capable of

confronting. Similarly, we watch movies to exercise emotional skills that arent legitimate or

acceptable in our lifestyles.

10. Facilitating FantasiesThis branding approach helps the consumer to fantasize an alternative

reality.


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CHAPTER 2

2.1 PROMBLEMS IDENTIFIED

Paddy is the most important and extensively grown food crop in

the World. It is the staple food of more than 60 percent of the world population. Rice is

mainly produced and consumed in the Asian region. India has the largest area under paddy in

the world and ranks second in the production after China. Country has also emerged as a

major rice consumer. Rice is primarily a high energy calorie food. The major part of rice

consists of carbohydrate in the form of starch, which is about 72-75 percent of the total grain

composition. The paddy processing is made more important on rice mill on different stages.

Every stage have to monitor carefully for preventing faults. Incase it have not be seen leads to

High broken rice

Rice smashing

Rice colour will appear shade

Black rice will be high

Machine failure

Quality reduced

Price leads to low

In every stages a labour is kept to monitor regularly on shift basis.paddy can be classified in

to 3 types

Long grain paddy

WHITE PONNI

ADT 36

DELUXE PONNI

0.15

Medium grain paddy

KARNATAKA SONA

GSONA

PAPATALA

GBPT

SHORT GRAIN PADDY

GUNDU

KRANTHI


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Paddy processing can be divided in to 4 stages are

SOAKING

COOKING DRYING

HULLING

SOAKING

Soaking is the essential part of paddy processing. Before soaking paddy is

cleaned by machine called PADDY CLEANER which purifies the paddy from impurities.

It removes

DUST

STONE

PADDY STRAW

HUSK

PATHAR(layer called husk inside the half rice)

MUD

it is done on basis of range and moisture content of paddy. When the moisture content is

high, Soaking time will be reduced. This leads to appearance of rice will be shine. New

arrivals of paddy will be given less time like 10hrs.soaking can be done from 10hrs to 15hrs.

without soaking,paddy is cooked,dried and hulled named as RAW RICERange of paddy on

soaking are

12-15 HOURS

WHITE PONNI

KARNATAKA SONA

GSONAPAPATALA

WGBPT

DELUXE PONNI

O.15

10-13 HOURS


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GUNDU

ADT 36

GUNDU and ADT 36 appears chalky white colour in

colour. Old paddy of these 2 varieties will be less than new on

colour appearance

COOKING

There are many advantages of parboiling the paddy. It reduces grainbreakage during milling, greatly improves the vitamins content and other nutrients in the

polished rice grain, increases the oil content in the bran, changes the cooking and eating

quality of the rice and reduces the insect infestation during storage.

Gundu and ADT36 are given slight cooking for increase of chalky white

At the time of hulling

DRYINGPaddy drying can be divided in to

Vibrating fluid bed dryer

Port dryer

VIBRATING FLUID BED DRYER.

A perforated tray carrying the wet paddy is gently vibrated. Hot air is

introduced from underneath at a suitable temperature for a very uniform and efficient drying.

This is designed to operate at near resonance frequency. It helps to

consume minimum energy and at the same time provides an almost maintenance free

operating life.

The paddy is continuously dried in the vibratory fluid bed dryer to

the required moisture level using hot air.

This process of drying improves quality of rice because of extremely

uniform and intimate drying

ADVANTAGE

Simple in construction Continuous system


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Uniform moisture removal

Lower steam consumption

Reduces brokens

A long maintenance-free life

DISADVANTAGE

Reluctance of millers in accepting new technology

Partial difference in cost

PORT DRYER

PORT dryer is a continuous-flow type dryer. It has a form of large rectangular

bin with many inverted V-shaped fins connecting to opposite bin walls. Each inverted V-fin

has triangle opening on one wall and closed on the other.

This opening is alternated from one fin to the adjacent fin. The working

principle is to blow air from one side of the wall. Air will flow into openings of fins through

paddy. Distance between adjacent fin is between few inches to one foot depending on

capacity & design of the dryer.

Paddy is fed to dryer by elevator and out by gravity down flow. Normally hot

dry air is used for blowing Paddy in PORT dryer mixes while flowing down the bin and

thereby dries the paddy.

ADVANTAGE

Simple in construction

Easy to operate

Less operate

DISADVANTAGE

Batch drying

Uneven drying

Steam consumption is more


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HULLING

HULLING consists of various processing techniques.it is the final part of the

paddy processing

CLASSIFIER

CLASSIFIER Cleaning machine can efficiently separate Oversized and

Undersized impurities from food grains. The machine can also be used for grading different

sizes of a product. The inbuilt Self-Clean system ensures optimum efficiency during the

production cycle.

ADVANTAGE

Precise screens ensure High separating efficiency

Dust free operation

Robust construction with low maintence

Angle controller to adjust angle of throw.

DISADVANTAGE

High electric consumption

STONE CLEANER

Stone separator removes stones, foreign Particles, mud lumps, dust from the in-

feed product. This machine works with a principle of negative pressure in the sieving

chamber to separate products having difference in specific gravity

ADVANTAGE

Adjustment made to different applications

Assures efficient of stones


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SHELLER

De husker removes husk layer of paddy by passing the grains between two

counter revolving rubber rolls. A completely automatic system ensures correct feed rate and

pressure between rubber rolls which reduces rubber rolls consumption drastically The very

high degree of shelling can be obtained with lesser brokens by using pneumatic controls

ADVANTAGE

To reduce broken rice

Auto\manual working

Feed rate can be controlled electronically.

GRADER

This machine is used to separate different Thickness grains in brown rice/

polished rice. The material is passed through revolving cylindrical screens, for separating

overs or unders. Highly efficient for separating admixture of over size or under size grains.

This can also be used to separate immature grains, broken etc

ADVANTAGE

accuracy of separation

Customized selection

Can be fitted with variable speed drive (optional)

WHITENER

The rice whitener incorporates advanced techniques for whitening of brown

rice. It uses the vertical abrasive grinding wheel top to bottom working principle.

The rice is whitened very gently between grinding wheel & screen without

distracting the original shape of rice kernel. A specially designed aspiration system takes

away the bran produced during whitening process. This vertical rice whitening machine is

equipped with a mechanism for adjusting degree of whiteness. The accurate & precise

assembly techniques ensure lowest broken content.


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ADVANTAGE

Ensures uniform Whiteness on all grains

Sturdy rigid and heavy duty construction lowers themaintenance costs

Vertically mounted Silicon Carbide grinding wheels assureshigher head Rice Yield and reduced broken yield

Differential Manometer for precise control of chamber Airpressure

SILKY POLISHER

Water Jet (Silky) Polisher machine is used for polishing the rice surface by

spraying water through the mixing chamber and by creating friction among rice grains using

milling rollers. The weight controlled outlet of the polisher controls the retaining time of

kernels inside the milling chamber. The water Jet (Silky) polisher produces rice grains with a

shiny surface finish.

ADVANTAGE

An automatic control moisture injection system preventsmoisture injection into an empty polishing chamber before riceenters the chamber

Fool proof system of screen mounting ensures lowerbroken.

Rugged construction for lower maintenance

Easy access for cleaning and the highly effectiveaspiration system ensures highest hygiene standards.

COLOUR SORTER

COLOUR SORTER helps to remove brown,black rice.it is based on

infrared violet rays


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PACKING

After all processing are made,it divided in to

Rice

Broken rice

Half broken rice

Black rice

Brown rice

Black broken rice

Rice bran

Silky polished rice bran Pathar


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PROMBLEMS

Different typesof paddy are mixing in batch to batch type

Dumping of paddy on processing stage

machine depreciation leads to burden on quality riceunskilled labours are not properly monitored

pollution uncontrolled

non ecofriendly

diffcult to control dust free protectionhigh electric consumption

cost of production is high

demolishing employement oppurtunity


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2.2IMPLICATION OF THE PROMBLEM

DIFFERENT TYPES OF PADDY ARE MIXING IN BATCH TYPEThis tells about the paddy processing in different types of paddy are

mixing together while in batch type.

On 1st

day WHITE PONNI paddy-500 bags are processed and packed-LONG GRAIN

PADDY

On 2nd

day ADT 36 paddy-250 bags are processed and packed-MEDIUM GRAIN PADDY

On 3rd

day GUNDU paddy-250 bags are processed and packed-SHORT GRAIN PADDY

In any corner of the machine there is still 100g to 500g of paddy are

been stored.3 types of paddy are mixed and processed together

DUMPING OF PADDY ON PROCESSING STAGE

When any machine failure occurs dumping of paddy in processing stage

Leads to getting quality of rice reduced although paddy bought at high quality

GENERAL PADDY PROCESSING STAGE


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MACHINE DEPRECIATION LEADS TO BURDEN ON QUALITY RICE

Any machine failure happens leads in failure of getting quality rice. In

each stage paddy gets quality one by one.

For example: A DRYER has been depreciated.so it fails to dry the paddy and then goes tohulling stage. It was processed and packed. it leads to getting high broken rice instead of

getting a rice

UNSKILLED LABOURS ARE NOT PROPERLY MONITORED

Even though a high quality machines are bought unskilled labours fails

to do their work properly on certain time. Most occupations require some kind of training or

expertise, such as one obtains in school or as an apprentice to a person who is already skilled.Some kinds of work can be done by anyone without any training other than a few simple

instructions from the boss. An example of unskilled labour would be digging ditches (except

that now ditch digging is done by operating machinery, which does take training)

POLLUTION UNCONTROLLED

Pollution have been uncontrolled in rice mills in the way of cooking

and drying a paddy. Both processes are done by a machine called PRESSURE BOILER. It

fuel consumption as wood is 5 TONS/DAY. It contains a water tank. When a wood burns itpasses heat to the tank water


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NON ECOFRIENDLY

Paddy are cooked and dried in the fields of fuel as wood consumption.it is

unavoidable fuel consumption.it plays an essential role in processing stage . Smoke is passed

out in to the chimney by the feed motor fan

DIFFCULT TO CONTROL DUST FREE PROTECTION

In paddy processing DUST been plays an major problem in all stage.

Whatever precleaned before dust flies in all places. still many machines are installed there

will be no complete dust free protection in drying and cooking stage

Final stage of paddy processing only purifies the dust and gives the

quality rice

HIGH ELECTRIC CONSUMPTION

Every rice mill facing a problem in consuming a high electric consumption

average usuage of electric consumption per bag of paddy is Rs.20.every month of electric

consumption is Rs.1,50,000.this gives a high cost of production

COST OF PRODUCTION IS HIGH

Implementing a skilled labour is tend to be increase in cost of

production. The cost of production on paddy is Rs.193/bag. This are been on increasing level.

Every year cost of production will leads to high. Although giving a high salary labours are

not satisfied with their salary. In last decade cost of production is low and profit touches at

high. But today with high cost of production on low profit


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2.3 MAJOR OBSERVATIONS

Paddy are bought at committee or direct from the farmers. Each farmer will

put their paddy in committee to get higher rates. When buying at committee there will be

sheet provided to all buyers for auction called MARAIMUGA YELA CHEETU (hidden

auction sheet). In the committee there will be a thousands of lots containing different types at

various quality. Buyers have to put their own rate for their purpose. at last high rates will be

announced on marked by buyers. Another method of buying paddy is direct to farmers. This

is about giving paddy to direct farmers. By cash/credit will give to buyer.

In every processing stage labours are not been do their own work properly

itself. It is the major problem of the unskilled labour. While the machines are running without

any paddy itself, there are not to be tend in switch OFF the machine.

Even though cost of cost of production is high,competitors giving their

products at low rate . This made because mixing of different types of paddy are mixing

together at lower rate.customers dont know their mixing strategies. They are willing at low

price.

SONA Rs.900/bag

BPT Rs.750/bag

Rs.900+Rs.750 = Rs.1650

Rs.1650/2 = Rs.825

Shop keepers are buying to get at Rs.825 only. They are not tend to buy at

Rs.900. this is the major problem facing in the market.

Rice have been sold to customers by direct broking agents. It is based on

cash/credit basis. Commission will be paid to brokers at Rs.10/bag.

Customers will see the samples of rice and ask their price what they

willing to buy at selling price

Only customers are more than consumers.

Broken rice have sold to brokers in

Villupuram

Tindivanam

Kanchipuram

chennai


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Rice have been sold in Chennai and Coimbatore region

COIMBATORE REGION

M.CHINNASAMY Rice mundy,Ramanathapuram

Vinayaka Traders,pappampatty

A.P.S Super market,Singanallur

TIRUPUR REGION

P.S&CO

N.Nachimuthu udayar Rice Mundy

Sathyam super market

CHENNAI REGION

M.S Traders , Tambaram

MANI Rice Mundy , Tambaram

K.V.T Traders Company , Old washermenpet

Sri Venkateswara Traders,Old washermenpet

Rathna traders,Vadapalani

Grace super market, 13 branches(Vadapalani)

A.Gurusamy rice mundy,Alandur


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2.4 SOLUTION

In the rice mill there will be defintite solutions in major promblems. Every

problem has a definite solution. "Some problems are so complex that have to be highly

intelligent and well-informed just to be undecided about them." Again and again, the

impossible decision is solved when see that the problem is only a tough decision waiting to

be made".

COST OF PRODUCTION

Cost of production is set to be major problem of any firm. Here is the solution

of all firms changing to these solution. Cost of production on one bag Rs.192. it based on

calculation of 10,000 units. When producing a 20,000 units automatically a cost of

production will surges to low.

10,000 units = Rs.192/bag

20,0000 units = Rs.134/bag

This calculation is based on average units.when producing more units it gives

to supply products at lower market rate. But implementing this method needs a capital

NON ECO-FRIENDLY

The solution for implementing a ECO-FRIENDLY product as rice is the easiestway. Instead of wood as fuel consumption another way as PADDY HUSK can be used as

fuel in bolier. By using this, cost of production will be reduced. This method is called

ENERGY CONSERVATION.

1 TON WOOD = Rs.2800 BUYING 2800-1500 = 1300

1 TON HUSK = Rs.1500 SELLING 1300*5 = 6500/day

This ables to reduce the cost of production as well as eco-friendly. Instead of

selling a bye product can be saved as fuel consumption.

Dumping of paddy in processing stage

Dumping of paddy leads to burden of rice quality. This happens due to

machine failure,depreciation, and production going apart than planned

This can be solved by

Spare parts must be regularly changed


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Service should be made periodically

Only planned production will be followed

Monitoring of machine usuage to increase their capacity

Seprate staff should be kept for checking

UNSKILLED LABOURS

Various scheduling processes will be checked regularly. they have asked

to maintain the regular basis note .this system is called JOB SHEET


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CHAPTER 3

3.1 SUGGESTIONS FOR IMPROVEMENT

Suggestions are made to improvement of existing work. In this various

alternative ways have to implement to move in a strategic way.

o Prepare a proper schedule

o Divide in to number of deparments to monitor periodically

o Identify a best market promotions like improving quality,offers,getting

feedback from consumers,suggestions to do better

o Move along with proper schedule

o Activity of machineries should be periodically checked

o Produce at more units to give at lower prices in a market

o Motivate the employees to do better

o Satisfy the customer

o Every machineries spare parts should be changed regularly

o Quality testing department should be maintained

o Try to produce high quality rice

This is the general suggestions made to the rice mill for promotion of

product. These suggestion are not be made easy. But when these suggestions are made,

product can be marketed easily.


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3.2 CONCLUSION

Neither innovation or quality are, by themselves, sufficient to guarantee

that a brand will achieve all that it is capable of in the market place

As a result, marketers too often come to strategic conclusions after a

process that kills off all original strategic ideas. We find ourselves in a predictable (although

statistically defensible) place where we have to ask designers and agency creatives to

differentiate an un-original strategy through execution. But if your fundamental brand

premiseyour brand themeis not original, then an ad that reflects that theme is not likely

to be original either.

Americas strength has always been in its ability to invent and create new

ideas on all levels. Its time that brand strategists stop being satisfied with strategicconclusions and start having strategic ideas. No more should ideas be the exclusive domain of

copywriters, designers and R&D people. In truth, great brand strategy requires a great idea,

not just a logical conclusion. Brand strategists need to get back in the game.


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REFERENCES

1.marketing managementPhilip kottler

2. ARNI TALUK PADDY & RICE ASSOCIATION -2006

a study on production promblems in rice mill

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