a study on production promblems in rice mill
TRANSCRIPT
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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