1. Introduction

Management is the process by which people, technology, job takes and other

resources are combined and coordinated so as to effectively achieve organisational

goal.

The organizational study is intended to familiarize one with the seafood industry and

to obtain knowledge about the functioning of a seafood business. The chief objective

of the study is to understand the operations in the different departments within a

seafood industry, so that one can have exposure to the practical side. The

organizational study is also being undertaken to attain knowledge about the various

services offered by Blue Wild International FZ, Ajman.

Blue Wild International FZ, of the Dubai-based Seafood Company, is an exporting

and importing of seafood’s to some of the world's largest companies in and around the

world. Its services include trading and supplying of all variety of quality seafood to

their trusted customers and who are providers of frozen seafood to some of the leading

Supermarket Chain in Europe and USA and Far East. Being a quality oriented

Organization, they consider quality as our primal objective.

1.1 Need and Significance of Study

The organization study at Blue Wild International FZ, Ajman UAE was carried out as a part

of the MBA curriculum for a period of about 45 days. (From 10 thJune to 24thJuly 2015). The

main aim of the study was to gather the details regarding the functioning of various

departments present in the organization and to understand the working atmosphere of the

concern.

1.2 Objective of study

1. To become familiar with the functions of various departments off Blue Wild

International FZ.

2. To understand how the key business processes are carried out in organisation.

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3. SWOT Analysis to identify the major strength and weakness of the company

for improvement.

1.3 Scope of study

With the increasing entity of new companies, introduction of new technology and

changing economy the world of business is changing very rapidly.

The study was undertaken at Blue Wild International FZ. Expose to the practical side

of business enterprise. And this study tells us an overall view of organization history,

structure functions and products of the company. This study exposes to various

departments like Marketing, Finance, Human resource, etc...

1.4 Research methodology

Research methodology is a way to systematically solve the research problem. The

success of a research depends largely on the methodology used. The appropriate

methodology will improve the validity of the findings. The following methodologies

were adopted for the study. The study is done through by collecting primary data and

secondary data.

1. Primary Data

Primary data were collected through observation, personal interview,

discussion with managers and employees of the various departments of the

organisation.

2. Secondary Data

Secondary data are the data, which are early, collected by someone’s. It is

obtained from various sources other than primary data. Secondary data consists

of catalogue, manuals, magazines, annual report and internets. It is sufficient or

an effective study. Secondary data were collected by:

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a) Internet Website

b) Magazines, catalogue of the company.

1.5 Scheme of reporting

This report is presented in five chapters. The first chapter introduces the study. It contains

objective of the study, scope of the study, methodology and scheme of reporting. The second

chapter on Industry profile include introduction to seafood industry, history, global scenario,

and Indian scenario. The third chapter gives the profile of Blue Wild International FZ, it

contains an introduction, objective of the company, vision and mission of the company,

philosophy, promoters of the company, organisation structure of the company, product

profile, future plans and SWOT analysis of the company. The fourth chapter it contain details

study of departments. The fifth chapter contains observations conclusion and bibliography of

the study.

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Chapter 2

INDUSTRY PROFILE

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2.1 Introduction

Fishing Industry is the industry which includes any industry or activity concerned with

taking, culturing, processing, preserving, storing, transporting, marketing or selling

fish or fish products. It is defined by the Food and Agriculture Organization as

including recreational, subsistence and commercial fishing, and the harvesting,

processing, and marketing sectors. The commercial activity is aimed at the delivery of

fish and other seafood products for human consumption or as input factors in other

industrial processes. Directly or indirectly, the livelihood of over 500 million people

in developing countries depends on fisheries and aquaculture.

Seafood is any form of sea life regarded as food by humans. Seafood prominently

includes fish and shellfish. Shellfish include various species of molluscs, crustaceans,

and echinoderms. Historically, sea mammals such as whales and dolphins have been

consumed as food, though that happens to a lesser extent in modern times. Edible sea

plants, such as some seaweeds and microalgae, are widely eaten as seafood around the

world, especially in Asia (see the category of sea vegetables). In North America,

although not generally in the United Kingdom, the term "seafood" is extended to fresh

water organisms eaten by humans, so all edible aquatic life may be referred to as

seafood. For the sake of completeness, this article includes all edible aquatic life.

The harvesting of wild seafood is usually known as fishing or hunting, and the

cultivation and farming of seafood is known as aquaculture, or fish farming in the case

of fish. Seafood is often distinguished from meat, although it is still animal and is

excluded in a strict vegetarian diet. Seafood is an important source of protein in many

diets around the world, especially in coastal areas.

Most of the seafood harvest is consumed by humans, but a significant proportion is

used as fish food to farm other fish or rear farm animal. Some seafood’s are used as

food for other plants. In these ways, seafood’s are indirectly used to produce further

food for human consumption. Products, such as fish oil and spiralling tablets are also

extracted from seafood’s. Some seafood is feed to aquarium fish, or used to feed

domestic pets, such as cats, and a small proportion is used in medicine, or is used

industrially for non-food purposes.

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2.2 History of Seafood Industry

The history of the seafood industry dates back to the 18th century revolutionary war

era, when English settlers harvested Chesapeake bay species like oysters, shad and

herring. The 19th century saw an increase in the need to transport agricultural products,

and the use of railroads, canals and steamboats became widespread. These news

modes of transportation and, in in return, the industry began to grow, targeting

oysters, shad, striped bass, blue crabs, and alewives.

By the beginning of the 20th century, 20 billion bushels of oysters were being

harvested from the Bay each year. This led to a dramatic drop in oyster population.

Other fish species’ populations began to see a decline, as well, as the range and

mobility of commercial fisheries increased in the mid-1900s. This decline in

population, coupled with pollution from poor agricultural practices and growing cities

and suburbs, brought about a decline in the health of the Chesapeake that is still being

battled today.

The seafood business produces food for consumption by end consumers: retail, food

service (restaurant), and institutional. The demands and tastes of these end consumers

drive the entire industry. The seafood industry competes with other protein producers,

including red and white meat and poultry, on a local, national, and international level.

In short, the industry must emphasize the food component of the term seafood and

must think globally.

Historically, sea mammals such as whales and dolphins have been consumed as food,

though that happens to a lesser extent in modern times. Edible sea plants, such as

some seaweeds and microalgae, are widely eaten as seafood around the world,

especially in Asia. In North America, although not generally in the United Kingdom,

the term "seafood" is extended to fresh water organisms eaten by humans, so all edible

aquatic life may be referred to as seafood. For the sake of completeness, this article

includes all edible aquatic life.

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The harvesting of wild seafood is usually known as fishing or hunting, and the

cultivation and farming of seafood is known as aquaculture, or fish farming in the case

of fish. Seafood is often distinguished from meat, although it is still animal and is

excluded in a strict vegetarian diet. Seafood is an important source of protein in many

diets around the world, especially in coastal areas.

Most of the seafood harvest is consumed by humans, but a significant proportion is

used as fish food to farm other fish or rear farm animal. Some seafood’s are used as

food for other plants. In these ways, seafood’s are indirectly used to produce further

food for human consumption. Products, such as fish oil and spirulina tablets are also

extracted from seafood’s. Some seafood is feed to aquarium fish, or used to feed

domestic pets, such as cats, and a small proportion is used in medicine, or is used

industrially for non-food purposes.

In medieval times, seafood was less prestigious than other animal meats, and often

seen as merely an alternative to meat on fast days. Still, seafood was the mainstay of

many coastal populations. Kippers made from herring caught in the North Sea could

be found in markets as far away as Constantinople. While large quantities of fish were

eaten fresh, a large proportion was salted, dried, and, to a lesser extent, smoked. Stock

fish cod that was split down the middle, fixed to a pole and dried, was very common,

though preparation could be time-consuming, and meant beating the dried fish with a

mallet before soaking it in water. A wide range of mollusks including oysters,

mussels and scallops were eaten by coastal and river-dwelling populations, and

freshwater crayfish were seen as a desirable alternative to meat during fish days.

Compared to meat, fish was much more expensive for inland populations, especially

in Central Europe, and therefore not an option for most.

Modern knowledge of the reproductive cycles of aquatic species has led to the

development of hatcheries and improved techniques of fish farming and aquaculture.

Better understanding of the hazards of eating raw and undercooked fish and shellfish

has led to improved preservation methods and processing.

2.2.1 Processing

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Fish is a highly perishable product. The fishy smell of dead fish is due to the

breakdown of amino acids into biogenic amines and ammonia.

Live food fish are often transported in tanks at high expense for an international

market that prefers its seafood killed immediately before it is cooked. This process

originally was started by Lind eye. Delivery of live fish without water is also being

explored. While some seafood restaurants keep live fish in aquaria for display

purposes or for cultural beliefs, the majority of live fish are kept for dining customers.

The live food fish trade in Hong Kong, for example, is estimated to have driven

imports of live food fish to more than 15,000 tonnes in 2000. Worldwide sales that

year were estimated at US$400 million, according to the World Resources Institute.

If the cool chain has not been adhered to correctly, food products generally decay and

become harmful before the validity date printed on the package. As the potential harm

for a consumer when eating rotten fish is much larger than for example with dairy

products, the U.S. Food and Drug Administration (FDA) has introduced regulation in

the USA requiring the use of a time temperature indicator on certain fresh chilled

seafood products.

Fresh fish is a highly perishable food product, so it must be eaten promptly or

discarded; it can be kept for only a short time. In many countries, fresh fish

are filleted and displayed for sale on a bed of crushed ice or refrigerated. Fresh fish is

most commonly found near bodies of water, but the advent of

refrigerated train and truck transportation has made fresh fish more widely available

inland.

Long term preservation of fish is accomplished in a variety of ways. The oldest and

still most widely used techniques are drying and salting. Desiccation is commonly

used to preserve fish such as cod. Partial drying and salting is popular for the

preservation of fish like herring and mackerel. Fish such as salmon, tuna,

and herring are cooked and canned. Most fish are filleted prior to canning, but some

small fish are only decapitated and gutted prior to canning.

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2.2.2 Consumption

Seafood is consumed all over the world; it provides the world's prime source of high-

quality protein: 14–16% of the animal protein consumed worldwide; over one billion

people rely on seafood as their primary source of animal protein. Fish is among the

most common food allergens.

Iceland, Japan, and Portugal are the greatest consumers of seafood per capita in the

world.

The UK Food Standards Agency recommends that at least two portions of seafood

should be consumed each week, one of which should be oil-rich. There are over 100

different types of seafood available around the coast of the UK.

Oil-rich fish such as mackerel or herring are rich in long chain Omega-3 oils. These

oils are found in every cell of the human body, and are required for human biological

functions such as brain functionality.

Whitefish such as haddock and cod are very low in fat and calories which, combined

with oily fish rich in Omega-3 such as mackerel, sardines,

fresh tuna, salmon and trout, can help to protect against coronary heart disease, as well

as helping to develop strong bones and teeth.

Shellfish are particularly rich in zinc, which is essential for healthy skin and muscles

as well as fertility. Casanova reputedly ate 50 oysters a day.

2.2.3 Sustainability

Research into population trends of various species of seafood is pointing to a global

collapse of seafood species by 2048. Such a collapse would occur due to pollution and

overfishing, threatening oceanic ecosystems, according to some researchers.

A major international scientific study released in November 2006 in the

journal Science found that about one-third of all fishing stocks worldwide have

collapsed and that if current trends continue all fish stocks worldwide will collapse

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within fifty years. In July 2009, Boris Worm of Dalhousie University, the author of

the November 2006 study in Science, co-authored an update on the state of the world's

fisheries with one of the original study's critics, Ray Hilborn of the University of

Washington at Seattle. The new study found that through good fisheries management

techniques even depleted fish stocks can be revived and made commercially viable

again.

The FAO State of World Fisheries and Aquaculture 2004 report estimates that in

2003, of the main fish stocks or groups of resources for which assessment information

is available, "approximately one-quarter were overexploited, depleted or recovering

from depletion (16%, 7% and 1% respectively) and needed rebuilding."

The National Fisheries Institute, a trade advocacy group representing the United States

seafood industry, disagree. They claim that currently observed declines in fish

population are due to natural fluctuations and that enhanced technologies will

eventually alleviate whatever impact humanity is having on oceanic life.

2.3 Global Scenario

Seafood is one of the world’s most highly traded food commodities. Millions of

people work in the seafood industry, contributing to local, regional and global trade on

a massive scale and maintaining livelihoods, earnings and employment. It's not just

about fishing. Seafood-related jobs include processing, packing, transport, retail and

restaurants. Through these diverse businesses, the seafood economy generates

financial security for individuals and a valuable source of GDP. The global population

is growing, and with it, the demand for food, including seafood is also increasing.

According to the World Bank, it is expected that by 2030, 70 percent of the demand

for fish and seafood will come from the APAC region. The Global Fish and Seafood

market is growing at a steady pace and is expected to witness CAGRs of 4.16 percent

and 3.48 percent in terms of revenue and volume.

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2.3.1 The value of the global seafood industry

According to the United Nations Food and Agriculture Organization the State of

World Fisheries and Aquaculture 2014 report:

The export value of world trade in fish was US$129.2 billion in 2012.For developing

countries fishery net-export value is higher than that of rice, coffee, sugar and tea

combined.

Around 10-12% of the world's population rely on fisheries and aquaculture for their

livelihoods.

In 2012 over 50% of seafood traded worldwide came from developing countries.

Fish exports are a valuable source of foreign exchange for many developing countries.

Globally, developing countries are net exporters of fishery products.

1. The Seafood Industry in United States

A wide variety of seafood products are available in the U.S. marketplace from many

different sources. In the U.S., wild fish and shellfish are harvested by commercial

fishermen in both near shore and open ocean waters, and in fresh water lakes or rivers.

Farm raised (aquaculture) seafood products are raised both on land in ponds (catfish),

or re-circulating tanks (tilapia and hybrid bass), and in near shore coastal waters

(salmon and shellfish). These same methods are used to farm a wide variety of fish

and shellfish in other countries around the world which are then imported into the U.S.

Once seafood products are harvested, they are generally processed or packaged for

distribution to retail stores and restaurants. Wild fish and shellfish are unloaded from

harvest vessels and farmed products are harvested from facilities then transported and

packed for distribution to processing plants or wholesalers. Processors convert the

whole fish or shellfish to various other product forms such as fresh fish fillets or

steaks or other items such as frozen products, breaded fish portions, and canned or

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smoked products. Some of these products may be further converted by secondary

processors to heat and serve or ready-to-eat products like seafood salads, entrees or

other items. Wholesalers and foodservice distributors receive both raw and processed

products from many different domestic and foreign sources and distribute them to

retail stores and restaurants. Consumers purchase these products from retail stores for

home consumption or at restaurants and other foodservice establishments.

1.1 U.S. Commercial Fisheries

Commercial fishery landings of edible fish and shellfish were 6.5 billion pounds in

2010. Over 80% of the total commercial catch was finfish, but shellfish represented

more than 50% of the total value. The major fish and shellfish species harvested by

U.S. fishermen ranked by both volume and value are provided in the tables on this

page.

Over 50% of all U.S. landings were fish caught by trawlers in the Pacific Ocean

including ground fish like Pacific cod, flounders, hake, ocean perch, Alaska Pollock,

and rockfishes. Other important commercial Pacific Ocean species are salmon,

halibut, Dungeness, King and Snow crab, tuna, and squid. In the Atlantic Ocean, some

of the most economically important species include: scallops, lobster, clams, blue

crab, oysters, and herring. Shrimp is an important fishery in the Gulf of Mexico and

South Atlantic. Another important fishery is ground fish species caught by trawlers in

the North Atlantic from Chesapeake Bay through New England that include:

butterfish, Atlantic cod, cusk, haddock, hake, ocean perch, and Atlantic Pollock. A

variety of finfish species such as tuna, flounder, grouper, snapper and other reef fish

are important fisheries in the South Atlantic and Gulf of Mexico. The menhaden

fishery in the Mid-Atlantic and Gulf of Mexico is also important, but is not used for

human food but for bait or conversion to fish oil and fish meal that is used in a variety

of products.

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1.2 U.S. Aquaculture Production

The production of farm raised fish and shellfish in 2009 was about 725 million pounds

worth $1.2 billion. In the United States, the amount of fish and shellfish harvested

from the wild annually is about 8 times greater than the amount produced by domestic

aquaculture farms. Pond raised catfish represents about two thirds of the total farm

raised seafood products produced annually in the U.S. Other important domestically

produced aquaculture food products in order of the quantity produced include:

crawfish, salmon, trout, oysters, tilapia, striped bass, clams, shrimp, and mussels.

1.3 Imported Seafood Products

China is the largest producer of seafood products in the world, and Japan and the U.S.

are the largest importers of seafood products in the world. Over three fourths of the

seafood consumed in the U.S. is imported from other countries. In 2009, 5.5 billion

pounds of edible fishery products valued at $14.8 billion were imported into the U.S.

Shrimp is the most important imported seafood product, and over 1.2 billion pounds

of shrimp were imported in 2010. Thailand was the leading U.S. supplier of shrimp

followed by Ecuador, Indonesia, China, Vietnam and Mexico. Tuna was the second

most important imported product in 2010, and an almost equal amount of canned tuna

and fresh and frozen tuna were imported that year. Major suppliers of canned tuna are

Thailand, Philippines, Indonesia, Vietnam and Ecuador. Freshwater fish fillets ranked

third in volume for all seafood products imported into the U.S. in 2010. A major part

of this product category are the Vietnamese fish species, called Pangasius, Basa or

Swai in U.S. markets. Other important products in order by volume imported include:

salmon from Norway, Canada, and Chile; ground fish species like cod, haddock,

Pollock and hake from Canada and Northern Europe, crabs and crabmeat from

Southeast Asia, and frozen fish blocks used to make fish portions and sticks from

China, Russia, Canada, and Iceland.

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1.4 Seafood Processing

The processing sector of the seafood industry converts the whole fish or shellfish

harvested by fishermen or produced by aquaculture operations in the U.S. or in other

countries into the products that are sold at retail stores or restaurants. The National

Marine Fisheries Service estimated that in 2010 the value of edible processed seafood

products in the U.S. was $8.5 billion. The annual U.S. production of raw (uncooked)

fish fillets and steaks, including blocks, is around 500 million pounds, and the major

species processed were Alaskan Pollock, salmon, cod, hake, flounders and haddock.

The combined production of fish sticks and portions has been between 200 and 300

million pounds over the past decade, and the production of breaded shrimp between

75 and 150 million pounds. The pack of canned fishery products varies from year to

year between 500 million and a billion pounds with tuna, salmon and clams being the

major canned products produced in the U.S.

Primary processors generally convert whole fish into fish fillets, steaks or loins or

shuck or cook raw shellfish or remove the edible meat. These edible portions are then

packed in some way and distributed as fresh refrigerated products or are frozen prior

to distribution to wholesalers or directly to retail stores or restaurants. Other

processors pack these edible portions into cans or other containers and apply a heat

process to eliminate microorganisms that could cause the product to spoil or cause

foodborne illness. Canned products are treated to sterilize their contents and can be

stored without refrigeration. Pasteurized products are heat treated in a way that

eliminates most but not all microorganisms and must be stored under refrigeration.

Other processes could include the use of high pressure, irradiation or other treatments

to sterilize or pasteurize the seafood product.

Secondary processors convert fresh or frozen fish and shellfish products and other

ingredients into the final products that are available in retail stores and restaurants.

Examples of value added finished seafood products could include: smoked seafood

products, sushi, seafood salads and sandwiches, and seafood entrees or meals.

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2. Seafood Industry in China

China has the largest fishing industry in the world. In 2012, its fishery production

accounted for over one-third of global production. Included in this amount is China’s

vast aquaculture industry, which represented over 60 percent of the global aquaculture

production. In terms of its catch of live fish from the ocean, China is also by far the

leading producer in the world. In 2012 China caught over 17 percent of the global

total. It is also the largest fishery trader in the world. In 2013 its fishery export reached

nearly USD 20 billion, while imported fishery products were worth USD 8 billion. In

the past 35 years, since the Reform and Opening Up in 1978, China’s fishing sector

has experienced phenomenal growth. From 1978 to 2013, its annual fishery

production increased by more than13 times and from 4.7 million tonnes to 61.7

million tonnes, with a remarkable growth rate of 7.6 percent per annum

The total value of China’s fishing industry reached RMB 1.9 trillion in 2013, which

was more than 850 times higher than that of 1979 (RMB 2 billion). The annual value

added of the fishing industry was RMB 675 billion in 2013. The share of the fishing

industry in China’s agriculture increased from 1.6 percent in 1978 to more than 22

percent in 2013.

Fishery products play an important role in China’s international trade as well. China

has been the biggest exporter of fishery products in the world since 2002. In 2013,

China exported nearly 4 million tonnes of fishery products, with a total value of

roughly USD 20 billion, making fishery products China’s top agricultural export.

Over the past three decades, the number of people who work in China’s fishing

industry has increased by more than 10 million. The sector employed 14.4 million

people in 2013. Among them, slightly over 7.1 million are traditional fishermen.

Rapid development of China’s fishing industry has greatly enriched the lives of the

fishermen. Based on official statistics, net annual income of the fishermen increased

from RMB 93 in 1978 to more than RMB 13,000 in 2013,which was significantly

higher than the annual income of the farmers in 2013 (around RMB 8,900).This

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income difference continues to attract more peasant workers from the China’s inland

provinces to join the fishing industry.

In short, China’s fishing industry is of critical importance to national food security,

local economic development, and fishermen’s income growth. China is not only the

biggest fishery producer, but also the largest fish processor. In 1979, it had only 52

fishing processing companies, which employed 15,229 people and had an annual

processing output of less than 0.7 million tonnes. At the end of 2013, China had 9,774

fishing processing companies, with annual production of 19 million tonnes, processing

locally produced as well as imported fishery products for local sale and export.

Around 400,000 people, many young women, are estimated to work in China’s fish-

processing sector, which is concentrated around Qingdao in Shandong Province,

around Dalian in Liaoning Province, and in Fujian Province.

2.1 Aquaculture

Aquaculture has been used in china since the 2nd millennium BC. When the waters

lowered after river floods, some fishes, mainly carp, were held in artificial ponds.

Their brood were later fed using nymphs and silkworm feces, while the fish

themselves were eaten as a source of protein. By a fortunate genetic mutation, this

early domestication of carp led to the development of goldfish in the Tang Dynasty.

Cypinus Carpiois the number one fish of aquaculture. The annual tonnage of common

carp, not to mention the other cyprinids, produced in China exceeds the weight of all

other fish, such as trout and salmon, produced by aquaculture worldwide.

Since the 1970s, the reform policies have resulted in the rapid development of China’s

aquaculture, both in fresh and in sea waters. Total aquaculture areas rose from 2.86

million hectors in 1979 to 5.68 million hectors in 1996, and the production rose from

1.23 million tonnes to 15.31 million tonnes. In 2005, worldwide aquaculture

production including aquatic plants was worth US$78.4 billion. Of this, the Chinese

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production was worth US$39.8 billion. In the same year there were about 12 million

fish farmers worldwide. Of these, China reported 4.5 million employed full-time in

aquaculture

.

3. Seafood Industry in UAE

Fishing is a deeply embedded tradition in the UAE culture. As people of the desert

with little water for agriculture, the Emirati ancestors depended on fishing for

survival. Fishing in the Gulf is an industry worth Dh1 billion a year, with the UAE

consuming between 70 and 100 tonnes of seafood annually at a rate of 33 kilograms

per capita - the highest among Gulf States.

The country's fishing fleet is mainly manned by Asian workers, many of whom are

paid according to the amount of fish they bring to port.

The Gulf- although rich with fish- had strong currents that toughened fishing,

especially without the advanced techniques we have today.

Nowadays, with the large and ever-growing population in the UAE, the demand for

seafood has risen, and therefore, there has been massive investment and advances in

the UAE fishing industry.

Fishing has also grown to be a popular sport and pastime amongst UAE residents,

especially in Dubai, which hosts some of the finest sea fishing events in the world.

There are over 500 marine species found in the seas around the UAE, ranging from

smallest seahorses to largest sharks.

Fishing season in the UAE is from February to June. However, you can fish in the

UAE all year round; just bring a light sweater with you during your winter trips.

During the winter months, you’ll find more fish closer to the surface, enjoying the

heat. Meanwhile, during the summer, they move away from the heat and deeper into

the sea.

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3.1 Modern Fishing Methods of UAE

Bait Fishing: Attaching a live or dead organism to a fishhook to attract fish to you.

Lure Fishing: Using an inanimate object such as a wood, plastic, or metal device as

bait to lure a fish.

Surf Fishing: catching fish from the shoreline, including sandy or rocky beaches,

jetties and fishing piers.

Spinning: Also known as spin fishing, spinning is when anglers use a fishing lure that

spins as they reel in the fish.

Kayak fishing: Basically fishing on a kayak. Although kayaks are slower than fishing

boats, they can reach fishing areas that boats can’t reach.

Deep sea fishing: Going out into the sea and fishing in deep waters or at the bottom of

the sea. The different techniques of deep sea fishing include trolling, bottom fishing,

and trawling. Trawling is illegal in the UAE.

3.2 Traditional Fishing Methods of UAE

Hadra: The use of fence traps placed perpendicularly from the shore that lead fish

into a maze, which then traps them into a lower tide.

Gargour: A fishing trap made of palm leaves woven into a semi-circular shape,

where fish food is placed inside to attract and trap fish.

Al Salia: A fish trap that resembles an umbrella with holes around it, used to trap a

school of fish.

3.3 Fish of the UAE

The Gulf waters have always teemed with sea life, and so fishing in the UAE has

always been a rewarding experience.

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The waters are filled with angler-favourites like Barracuda, Sherry, Sultan Ibrahim,

Hamour, Sharks, Stingrays, Kingfish, and Cobia.

2.4 Indian Scenario

Fishing in India is a major industry in its coastal states, employing over 14 million

people.

Fish production in India has increased more than tenfold since its independence in

1947. According to the Food and Agriculture Organization (FAO) of the United

Nations, fish output in India doubled between 1990 and 2010.[1]

India has 8,118 kilometres of marine coastline, 3,827 fishing villages, and 1,914

traditional fish landing centres. India's fresh water resources consist of 195,210

kilometres of rivers and canals, 2.9 million hectares of minor and major reservoirs,

2.4 million hectares of ponds and lakes, and about 0.8 million hectares of flood

plain wetlands and water bodies. As of 2010, the marine and freshwater resources

offered a combined sustainable catch fishing potential of over 4 million metric tonnes

of fish. In addition, India's water and natural resources offer a tenfold growth potential

in aquaculture (farm fishing) from 2010 harvest levels of 3.9 million metric tonnes of

fish, if India were to adopt fishing knowledge, regulatory reforms, and

sustainability policies adopted by China over the last two decades.

The marine fish harvested in India consist of about 65 commercially important

species/groups. Pelagic and mid water species contributed about 52% of the total

marine fish in 2004.

India is a major supplier of fish in the world. In 2006 the country exported over

600,000 metric tonnes of fish, to some 90 countries, earning over

$1.8 billion. Shrimps are one of the major varieties exported. The giant tiger prawn is

the dominant species chosen for aquaculture, followed by the Indian white prawn.

19

Shrimp production from coastal aquaculture during 2004 stood at approximately

120,000 tonnes. Farmed shrimp accounted for about 60% of shrimp exported from the

country.

Marine and freshwater catch fishing combined with aquaculture fish farming is a

rapidly growing industry in India. In 2008 India was the sixth largest producer of

marine and freshwater capture fisheries, and the second largest aquaculture farmed

fish producer in the world. Fish as food—both from fish farms and catch fisheries—

offers India one of the easiest and fastest way to address malnutrition and food

security.

Despite rapid growth in total fish production, a fish farmers’ average annual

production in India is only 2 tonnes per person, compared to 172 tonnes in Norway,

72 tonnes in Chile, and 6 tonnes per fisherman in China. Higher productivity,

knowledge transfer for sustainable fishing, continued growth in fish production with

increase in fish exports have the potential for increasing the living standards of Indian

fishermen.

As of 2010, fish harvest distribution was difficult within India because of poor rural

road infrastructure, lack of cold storage and absence of organized retail in most parts

of the country.

In 2013, with access to Sri Lankan waters closed after the defeat of the Liberation

Tigers of Tamil Eelam, Indian fishers quickly overfished their own waters and

production plummeted.

India is blessed with a coastline of over 8,129 kms, 2.02 million sq. km of EEZ, 0.5

million sq. km. Continental shelf estimated to have exploitable resources to the tune

of 4.42 million tons of which about 3.22 million tons are presently exploited. The

estimated potential brackish water area suitable for shrimp farming is about 1.24

million hectare of which around 15% is utilized for farming, producing about 2.78

lakh tons of shrimp, scampi, mud crab and sea bass which is going to the export

20

basket. India’s total fishery production is about 8.88 million tons from both capture

and aquaculture.

India’s seafood industry has become one of the leading suppliers of quality seafood

to all the major markets of the world. India has world class seafood processing plants

that follow quality control regimes complaint to stringent international regulatory

requirements.

2.4.1 Processing Infrastructure

With the growing demand for Indian seafood products across the world, the dynamics

of the seafood business in India is changing fast. There is a tremendous growth in the

resources and infrastructure of the Indian seafood industry today.

India has an installed processing capacity of 18,520 M.T with 447 state-of-the-art

processing plants, out of which 60% are EU approved plants. Almost every plant has

put in HACCP and Quality control system on par with the best in the world to ensure

highest quality output.

2.4.2 Growth of Indian Seafood Industry

It rose from only 800,000 tons in FY 1950 to 4.1 million tons in the early 1990s. From

1990 through 2010, Indian fish industry growth has accelerated, reaching a total

marine and freshwater fish production to about 8 million metric tons. Special efforts

have been made to promote extensive and intensive inland fish farming, modernize

coastal fisheries, and encourage deep-sea fishing through joint ventures. These efforts

led to a more than fourfold increase in coastal fish production from 520,000 tons in

FY 1950 to 3.35 million tons in FY 2013. The increase in inland fish production was

even more dramatic, increasing almost eightfold from 218,000 tons in FY 1950 to

6.10 million tons in FY 2013. The value of fish and processed fish exports increased

21

from less than 1 percent of the total value of exports in FY 1960 to 3.6 percent in

FY 1993.

India's substantial fishery resources are under-utilised and there is tremendous

potential to further increase the output. There is a huge scope for investments in

packaged marine processing plant, operations in preservation, processing and export

of coastal fish for the private sector as it holds vast, untapped marine resources with

a great export potential. Nearly 30% of marine and fish produced domestically is

exported annually.

The export earnings in 2010-2011 reached nearly 3 billion dollars, recording a growth

of about 20% compared to the previous year. Recording a growth of about 20%

compared. Vannamei shrimp, black tiger Shrimp, Cuttle fish, lobster, clams, fish

fillets and squid are certain products that products that provide opportunities for

export of marine from India.

The seafood exports from India are likely to touch 4.7 billion dollars (about Rs 23,500

crore) by 2013 from 2.8 billion dollars (about Rs 14,000 crore) through value addition,

expansion of aquaculture, technological up gradation and by tapping unexplored

resources.

The units in the fish processing sector are largely small scale proprietary, partnership

firms and fishermen co-operatives. There has been spectacular growth in the marine

fisheries sector due to well-developed harvest and post-harvest infrastructure and

increased demand for seafood both in the domestic and export market.

There is scope for developing technology for value addition and infrastructure for

exports in the form of marine products based food parks through public private

partnership. Besides, there is an increased demand for processed and ready-to-eat

marine products in the domestic market and suggests the government to encourage

foreign investment in infrastructure for distribution and storage.

22

Andhra Pradesh, Gujarat, Karnataka, Kerala, Maharashtra, Odisha, Tamil Nadu and

West Bengal are certain key states that have huge potential to enhance India’s seafood

export potential.

2.5 Five Force Analysis of Seafood Industry

Porters five forces is a frame work for the industry analysis and business strategy

development developed by Michael e porter of Harvard business school in 1979.It uses

concept developing industrial organization .Five forces that determine the competitive

intensity and therefore attractiveness of a market porters model is based on the insight

that a corporate strategy should meet the opportunities and threats in the organization

external environment especially competitive strategy should base on and

understanding of industry structures and the way they change.

Porter has identified five competitive forces that shape every industry and every

market .These forces determine the industry of competition and hence the profitability

and attractiveness of an industry .The objective of corporate strategy should be to

modify these competitive forces in a way that improves the position of the

organization .porters model supports analysis of the driving forces in an

industry .Based on the information derived from the five forces analysis management

can decide how to influence or to exploit particular characteristics of their industry.

Porters five forces include three forces from horizontal competition ,threat of substitute

products ,the threat of established rivals ,and the threat of new entrants and two forces

from vertical competition .The bargaining power of suppliers ,bargaining power of

customers.

a) Threat of new entrant

1. High capital requirements:

23

High capital requirements mean a company must spend a lot of money in order

cope up with changing technology which is essential to compete in the market.

High capital requirement positively affect Seafood Company.

2. High sunk costs limit competition:

High sunk costs make it difficult for a competitor to enter a new market,

because they have to commit money up front with no guarantee of return in the

end.

3. Strong brand name are important:

If strong brands are critical to compete, then new competitors will have to

improve their brand value in order to effectively compete.

4. High learning curve:

When the learning curve is high, new competitor must spend time and money

studying the market before they can effectively compete.

b) Bargaining power of buyer

1. Buyers require special customization:

When customers require special customizations, they are less likely to switch to

producers who have difficulty meeting their demands.

2. Low buyer price sensitivity:

When buyers are less sensitive to prices, prices can increase and buyers will still

buy the product. There is an inelastic demand from buyer’s sides.

3. Large number of customers:

When there are large number of customers, no one customers tends to have

bargaining leverage. There is limited bargaining leverage which is positively

help the industry.

4. Products is important to customers:

When customers cherish particular products they end up paying more for that

products.

c) Bargaining power of suppliers

1. Low concentration of suppliers:

24

A low concentration of suppliers means there are many suppliers with limited

bargaining power. Low concentration of suppliers will have a long-term

negative impact on this entity, which subtracts from the entity’s value. This

statement will lead to a decrease in profit.

2. Large number of substitute inputs:

When there are a large number of substitute inputs, suppliers have less

bargaining leverage over producer. This is due to competition among substitute.

Greater competition positively affects Seafood Company.

3. Critical production inputs are similar:

When critical production inputs are similar, it is easier to mix and match inputs,

which reduces suppliers bargaining power.

4. Volume is critical to suppliers:

When suppliers are reliant on high volumes, they have less bargaining power,

because a producer can threaten to cut volumes and hurt the supplier’s profits.

d) Availability of substitutes

1. Substitute has lower performance:

A lower performance product means a customer is less likely to switch from

Seafood Company to another product or service. Substitute has lower

performance will have a long-term positive impact on the entity, which adds to

its value.

2. Substitute is lower quality:

A lower quality product means a customers is less likely to switch from

Seafood Company to another product or service.

3. High cost of switching to substitutes:

Limited number of substitutes means that customers cannot easily switch to

other product or service of similar price and still receive the small benefits.

4. Limited number of substitute:

A limited number of substitutes mean that customers cannot easily find out

other products or services that fulfil their needs.

25

e) Competitive rivalry

1. Large industry size:

Large industry allow multiple firms and products to prosper without having to

steal market share from each other.

2. Fast industry growth rate:

When industry are growing revenue quickly, they are less likely to compete,

because the total industry size is also growing. The only way to grow in slow

growth industries is to steal market-share from competitors.

3. Relatively few competitors:

Few competitors mean fewer firms are competing for the same customers and

resources, which is a positively affect the company.

4. Exit barriers are low:

When exit barriers are low, weak firms are more likely to leave the market,

which will increase the profits for the remaining firms.

26

The five competitive forces are typically described as follows

27

CHAPTER 3

COMPANY PROFILE

.

28

3.1 Introduction

The company are into the seafood trade for more than 5 decades and carved a niche as

one of the topmost seafood sourcing house in India. The company represent some of

the leading Supermarket Chain in Europe and USA and Far East. Being a quality

oriented Organization, they consider quality as their primal objective. In addition to

this, their branches at Main Marine fishery centres of India like Cochin, Vizag and

Veraval are saddled with qualified Quality Controllers who monitor production at the

factories with whom they place the orders. The founder of Blue Wild International FZ

is Mr Muhammad Anaz who focused on delivering quality Seafood fresh on the

customers platter every day, the company is UAE based business conglomerate with

diversified business.

The market reach not only spans the UAE and the larger GCC region but also the

entire Middle East, Far East Countries, UAS and Europe. In addition to providing a

rich basket of the fresh and frozen seafood products from around the world, Blue Wild

International FZ also markets the choicest collection of diverse fish under the brand

name coral.

The highest quality standards are always maintained at every phase of production

process monitored by well qualified, trained and motivated workforce, considered the

best in and around UAE. With a pronounced emphasis on innovation. Blue Wild

International FZ have been furthering their expertise in trading High Quality Value

Added Products to satisfy the demand from their valued customers the world over.

All products of the company are approved to the highest international standards of

health and safety including HACCP certification as well as approvals by the USPDA

and European Union a testament to the highest standards followed by the company.

Sourcing from proven and trusted supplies around the world, Blue Wild International

FZ has a rich roster of fish that appeals to seasonal food lovers. The bountiful basket

of company includes Lobsters, Shrimps, Shellfish, Cephalopods, and a wide variety of

other fish species.

29

The taste of seafood lies in the variety and what better location for seafood processing

than the shore of warm waters of Arabian Sea that provide an assured wealth of

different Fish species.

3.1.2 Registered office

The registered office of the company is situated at AMBERJEM TOWER, which is

owned by the Government of UAE. Office no: 1101, Ajman, UAE. The main

objective of the company to be pursued is to carry on the business of procuring,

trading, and marketing, importing and exporting of all kinds of seafood items around

the world.

3.2 Objective of the company

a) Improve the goodwill of the firm.

b) Ensure maximum profit through customer satisfaction

c) Provide best quality products.

d) Ensure the existence, growth and expansion of enterprises.

e) Prompt payment to the suppliers in respect of price of raw materials.

3.3 Quality policy

a) To procure and export seafood with good quality.

b) Meeting the requirements of the customers those of regulatory agencies abroad.

c) To enable HACCP, conducted and developed in all disciplines of the facilities

by catering to all possible needs of the business.

d) Plan and impart need-based hands of training from low level to the top

management on a regular basis.

30

3.4. Vision and Mission

Vision:

a) To be in the path of success through customer satisfaction.

b) To be the leading exporter of marine products that set benchmarks for quality,

reliability, safety, efficiency.

c) To meet customer expectations for outstanding service and support.

d) To make possible what others consider to be impossible by earnest and

dedicated service.

Mission:

a) To provide clients with ethical and unparalleled service

b) To make enjoyable and trouble free business transaction as possible.

c) To provide product of good quality and fair price.

3.5. Philosophy

An outline of Blue Wild International FZ philosophy is:

1. Quality

2. Health

3. Reliability

3.6 Promoters of the Company

Mr Muhammad Anaz

Mr Abdul Gafoor

Mr Thomas

Mr Mishal

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3.7 Organisational structure

32

CEO

GENERAL MANAGER

HUMAN RESOURCE

HR MANAGER

ASST. MANAGER

FINANCE

FINANCE MANAGER

ACCOUNTANT

ASST. ACCOUNTANT

IMPORT EXPORT

GENERAL MANAGER

IMPORT EXECUTIVE

EXPORT EXECUTIVE

MARKETING

MARKETING MANAGER

MARKETING EXECUTIVE

FIELD STAFF

3.8 Product profile

1. Lobsters

a) Rock lobsters whole

b) Rock lobsters tail

c) Rock lobsters meat

d) Sand lobsters whole

e) Sand lobsters tail

f) Sand lobster meat

2. Shrimps

a) Head on (white, tiger, pink, scampi, flower)

b) Head less( white, tiger, brown, pink, scampi, flower)

c) Peeled and deveined tail on (PDTO)

d) Peeled and deveined(PD)

e) Cooked PUD/PD

f) Blanched PUD/PD

3. Cephalopods

a) Cuttlefish whole, whole cleaned, fillets and tentacles

b) Squid whole, whole cleaned, tube, rings, and wings

c) Octopus whole and whole cleaned

4. Crab

a) Crab whole( three spot, blue swimming)

b) Cut crab(three spot, blue swimming)

c) Crab meat

5. Shell fishes

a) Mussel full shell, mussel half shell, mussel meat

b) Clam with shell, clam meat

c) Scallop king, scallop queen.

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6. Bivales

a) Grit and sand free baigai

b) Calm and mussles

Fresh and chilled seafood

LOCAL IMPORTED

Lobster Salmon

Shrimps Rainbow Trout

Crab Sea Bass

Cuttle Fish Sea Bream

Squid Nile Perch

Clams Tuna Sako

Hammour Mussels

Red Snapper Scallops

Emperor Rohu

King Fish Pearl Spot

Tuna Hilsa

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White Pomfert

Black Pomfert

Sardine

Mackerel

Trevally

Live Seafood

Cold Weather Tropical Weather

Live Lobster Live Hammour

Live Oyster Live Crab

Live Shrimps

Live Sherry

Live Lobster

35

3.9 Packing:

Shrimps (all varieties, Bloch frozen and individually frozen)

1. Head on shell-on, 10*2 kg, 10*1.8 kg, 10*1.5 kg, 6*2kg

2. Headless shell-on, 10*2 kg, 10*1.8 kg

3. Peeled deveined tail-on shrimps, 10*1 kg

4. Peeled undeveined tail-on shrimps, 10*1 kg

5. Peeled undeveined shrimps 10*1 kg,

6. Peeled undeveined shrimps 10*1 kg, 20*400 gms

7. Scampi-H/L and H/On, 10*2 kg, 6*2kg.

Lobster (rock lobster and sand lobster)

1. Head-on whole lobster, 15 kg bulk

2. Lobster tail, 10 kg bulk

Crab (all varieties)

1. Whole crab IQF, 2*5 kg

2. Cut crab with claw, 20*500 Gms.

3.10 Future Plans

The one of the important future aspect of Blue Wild International FZ is to introduce

new manufacturing unit in Dubai. The company is aimed that, this idea will make

them exploit more in and around UAE and abroad. This will help the company to gain

more profit. The company is to expand their business into different area of business

i.e. they are trying to diversify themselves into a different market. They are launching

their new product in a short span of time. Currently the market research is going on in

the field of cleaning session. They plans to target all hospitals, star rated hotels, and all

office areas in UAE.

36

3.11 SWOT ANALYSIS

SWOT has a long history as a tool to strategic and marketing analysis. It can be used

to the degree of fit between the organisations strategies and environment and to

suggest ways in which the organisation can profit from strengths and opportunities

and shield itself against weakness and threats.it looks at both internal and external

factors affecting the organisation.

1. Strength

The strength of the departments are:

a) Man power development and marketing

b) Government provides monetary assistances

c) Management is very stable that forms strong foundation of the

company.

d) Economical pricing

e) Highly skilled employees.

f) Wide network distribution.

g) High quality product

h) High profit.

2. Weakness

a) No local market

b) Price uncertainty from importing countries.

c) Marketing strategies can be made effective

d) No local market which leads to less popularity about the company in

Ajman markets.

3. Opportunity

a) Company can establish more branches with U.A.E.

b) Global reach of business.

c) New acquisitions.

37

d) Crab cakes as a product is an opportunity to supply a product to a

niche market.

4. Thread

a) Huge competition from other companies.

b) Change in eating habits of individuals as more people move away

from red and processes meats.

c) Natural disaster, storms, hurricanes, etc. are a major thread.

d) Pollution and global warming impact on the availability of the

product.

38

Chapter 4

Detailed study of Department

39

The Blue Wild International FZ has five departments, but here only four departments

where studied in details. Departments are:

Human Resource

Finance

Import Export

Marketing

Quality control

4.1 Human resource department

An organisation cannot build a good team o working professionals without good

human resources. Human Resource refer to the individuals or personnel or workforce

within an organisation responsible for performing the tasks given to them for the

purpose of achievement of goals and objectives of the organisation which is possible

only through proper recruitment and selection, providing proper orientation and

induction, training skill development, proper assessment of employees, providing

appropriate compensation and benefits, maintaining proper labour relation and

ultimately maintaining safety , welfare and health concern of employees, which is

process of the human resource management.

Blue Wild International FZ is having the best human resource department which is the

heart and soul behind the success of the company.

4.1.1 Human resource manager

Human Resource manager is a staff officer in the organization. He gives advice to top

level management in relation with personnel policies and programmes. He acts as a

specialist and provides services to other departments also. He advises line managers

40

on personnel matters. He does not have authority to enforce his advice. Being an

expert in personnel matters, his advice and counsel would be normally accepted.

If there is any difference of opinion with line managers, the matter may be reported to

chief executive. The personal manager should possess qualities like patience, open

mind, objectivity, I.Q, E.Q and adjustability.

4.1.2 Duties of HR Manger

Duties/functions may include, but are not limited to, the following:

1. Mangers and organizes multiple functional areas within Human Resources

including providing technical direction to technical/professional and clerical

staff within assigned areas.

2. Consults with and advises administrators and employee representative on

personnel-related policies and procedures.

3. Interprets and communicates laws and regulation to ensure the agency is aware

of its legal responsibilities; in conjunction with the Legal Department.

4. Develops and implements personnel rules and regulations, and interprets and

administers human resources-related provisions of collective bargaining.

5. Analyses processes and procedures in assigned functional areas including

conducting research and statistical analyses, and makes recommendations for

improvement.

6. Develops, implementation, and administers large and/or complex research

studies or project that may include the development and validation of selection

instrumentation for a variety of classification.

7. Establishes collaborative relationships with various functional and

departmental areas of the district.

8. Trains and evaluate subordinates and prepares preliminary budget reports in

assigned functional areas.

9. Represents Human Resource Department at a variety of meeting and advises

the Human Resources Direction at a variety of meetings and advises the

41

Human Resource Direction in alternative course of action in Human Resource

issues.

10. Presents written and oral reports on a wide variety of human resource related

issues.

11. May participate in labour negotiation and/or recommend preliminary proposals

including cost implementation projection.

12. May be required to temporarily replace or act in the position of the senior

Districts staff member to whom this position normally reports, and may be

required to performs some or all of the senior staff member’s essential

functions in such situations.

HR manager or human resource manager has many roles and responsibilities in the

corporates. Form hiring people to employee retention, the HR manager responsibilities

can never end or reduces. He/she has a huge obligation towards the company as it is

essential to identify the talent of each employee, utilize their talents, and place them in

a position best suited for them.

4.1.3 Duties of Asst. Manager

1. Sets standards through benchmarking/best practices

2. Tracks staff movement, attrition and vacancies and ensure vacancies are filled

within stipulated times using the most effective and cost effective method and

sources.

3. Plans for headcount to staff the positions based on requirements.

4. Identifies the critical success factors from an HR perspective and formulate

strategy.

5. Monitors the execution of well-planned induction programmes to enable the

new employees reach productivity levels faster.

42

4.1.4 Recruitment

Recruitment is the process of searching for prospective candidates and

stimulating them to apply for jobs in the organization. The Blue Wild

International FZ follows external recruitment system. External Recruitment is

done by giving advertisement in newspapers through recruitments agencies.

The employees get their requisition published in the newspapers. The

prospective candidates go through the advertisements and sent in their

applications. Recruitment through this source is the most economical as the

candidates take initiative to send in applications.

Whenever a need arises the employers contact the consultancies. The

consultancies keep a list of names of unemployed persons along with their

qualification.

4.1.5 Selection

Selection of candidates is done by interview. The selected candidates are provided

with an induction manual and standing orders. The manager of the department provide

On the Job Training and JOB Description.

4.1.5 Selection Process

The personnel department will first scrutinize all the applications received in the

order to take out the application, which do not fulfil the post. Only those

applications will be taken which are fulfilling the recruitment of the post.

43

Performances tests are undertaken in order to find out the level of performance

in doing a particular task. Intelligence tests are designed to IQ level of the

candidates.

4.1.7 Interview

Group interview is the most common. In this interview a number of candidates

face the interview board together. When the candidates respond and give the

reasons and counter reasons their ability to communicate, presences of mind,

expressions etc. are judged by the interviewers.

4.1.8 Induction

1. 12 day induction program is conducted or the newly selected employees.

2. 6 day class room training and 6 day on the job training.

3. Conducted by the HR Department.

4. During the induction program the company policies, rules, and regulation, job

overview are explained to the employees.

5. The induction helps the employees to gain information on the company and the

operations carried out.

4.1.9 Training

a) Training conducted for all employees at all levels.

b) After training, the effectiveness analysis is conducted.

c) Different training conducted are:

i. Orientation training

ii. On the job training

iii. External training

iv. Internal training.

44

4.1.10 Grievance Handling

Grievance handling id done by HR department. Employee grievance is given greater

importance in Blue Wild International FZ. Immediate action will be taken in case of

grievance.

4.1.11 Attendance Management

a) The employee attendance management is also carried out HR department.

b) Punch card system for permanent employees.

The HR department take care of the following statutory functions also

a) Companies holydays calendar making

b) Salary and other remuneration.

All the Workers of Blue Wild International Fz earn salary on the working day of

every month.

Salary structure consists of:

a) Basic pay

b) Fixed DA

c) Profit bonus

d) Increment

e) Gratuity

f) Conveyance & other allowance.

45

46

4.1.11 Structure of Human Resource Department

HR Department

4.2 Finance Department

The Finance Department is the heart of any company. For smooth functioning

of every organization proper money management is essential. Only through

proper money management d firm can identify it strength and weakness in the

financial structure. The Blue Wild International FZ also give great importance

to its financial department.

47

HR Manager

Asst. Manager

HR Department

Blue Wild International FZ maintain four types of journals. They are:

1. Cash payment book

2. Bank payment book

3. Cash receipt book

4. Bank receipt book

For these four type of journals, a sub ledger is prepared. This sub ledger is classified

into three:

a) Accounts Receivable Books

b) Accounts Payable Book

c) Personal Ledger.

At the end of every month the sum total of the sub ledgers are transferred to the main

ledgers. Then there should have the equality in the amount of the sub ledger and main

ledger. The next accounting procedure is preparing the trial balance. At the end of

every financial year, profit and loss account and Balance Sheet is prepare, rom which

financial position of Blue Wild International FZ is noticed.

4.2.1 Source of Fund

The main source of fund are;

4.2.2 Internal Sources:

The main internal source of fund of Blue Wild International Fz are income generated

form sales. Reserves are the source of fund other than income from sales. Current

losses are adjusted by these reserves.

4.2.3 External Sources:

The main internal source of fund is term loan from bank and financial institution like

NBF, NBAD, MASHRAQ, etc. The UAE Government also help in proving finance to

the business.

48

4.2.4 Foreign Currency Transaction

Monetary items denominated in foreign currency are reported at the exchange

rate prevailing as at the date of the balance sheet and the resultant exchange

gain/loss, if any, has been adjusted to the profit and loss account, to the extent

they related to items other than liabilities incurred for acquiring to the carrying

cost of the respective assets.

4.2.3 BANKERS

National Bank of Fujairah.

National Bank of Abu Dhabi.

Masheaq Bank.

49

4.2.4 ORGANISATIONAL CHART O FINANCE DEPARTMENT

50

FINANCE MANAGER

ACCOUNTANT ASSISTANT ACCOUNTANT

4.3 Export-Import Department

4.3.1 Purpose:

To popularize the products to the international level Export carries as per the export

policy of govt. of UAE and responsibilities lies on the hands of Import/ Export

Executive.

4.3.2 Free Zones Import and Export

Free Zones are part of the country’s territories but considered to be outside the

customs territory and subject to customs control other than normal customs

procedures. This is applicable to Jebel Ali Free Zones. Jebel Ali Free Zones is now

one of the world’s largest free zones allowing for 100 percent foreign ownership with

no recruitment or sponsorship restraints. There is full corporate tax and customs duty

exemption on import raw materials and equipment, with no levy on export and import.

The Company Blue Wild International is licensed under Jebel Ali Free Zones, Dubai.

Doing business In Jebel Ali Free Zones offers the following benefits:

a) 100 percent foreign ownership

b) 100 percent repatriation of capital and profits

c) No corporate tax for 50 years

d) No currency restrictions

e) No personal income tax

f) No custom duty

g) Streamlined, quick company set-up procedure

4.3.3 General Provision are:

a) The importer/exporter must have obtained a valid importer /exporter code from

the customs.

b) Goods must be in conformity with the activity of the licensed company

51

c) Goods must arrive in the free zone within 72 hours from the date of the

customs declaration.

d) The licensee shall not open, alter or dispenses of the goods prior to the arrival

in the free zone and customs endorsement.

e) Goods shall be inspected whilst entering the free zone or transferred to the

stores.

f) The declarant shall pay a deposit of AED 500 against incomplete

documentations if he fails to submit the required documents.

4.3.4 Import, Export Code

Traders and other commercial entities who import or export good through port of

Dubai required to obtain an importer, exporter code as per-requisite for the clearance

of their good. The conditions and requirements to obtain a code company must hold a

valid commercial/trading license issued by the competent authority in U.A.E.

The Company Blue Wild International FZ, hold an Import, Export Code which is

authorised under Dubai Customs.

4.3.5 Import

Import is the process of bringing goods from one country into another country in a

manner satisfying the legal requirements of the receiving country. An organisation

that is licensed to receive these gods in the country is referred to as an importer. For

importing goods into Dubai, an importer a\should have a valid Trade License issued

from any of the License issuing Authority in U.A.E. and should be registered with

Dubai Customs.

4.3.6 Import into Free Zone

Free Zone Licensees are allowed to import good or equipment into the free zone from

a foreign country without payment of customs duties. Such goods may be stored for

an unlimited time depending upon the type of good and the validity of the Free Zone

Licence.

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4.3.7 Documents Required:

a) To initiate the import process in Dubai, the importer must obtain following

documents in original from the exporter.

i. Original bill of lading copies: this is a receipt given to the shipper in

exchange for the cargo. It serves as proof that the carrier has gotten the

goods from the shipping agent in good condition.

ii. Commercial invoice: it is a basic document which gives full details of the

contents of the shipment and serves as seller’s bill of goods and, therefore,

set out the terms of sales.

iii. Packing list: its shows the packaging list, item by item the content of

packages or cases so as to enable the receiver of the shipment to carry out a

check. It should give a description of the goods, number and marks in the

packages, quality per package, net and gross weight, measurement, etc.

iv. Certificate of origin: this certificate serves as an evidence to show the

actual country of origin of the goods. It is signed in the exporting country

by the consular of importing country or by the Chamber of Commerce, as

the regulations may require.

The above documents are required irrespective of the sales agreement and payment

method agreed between the importer and exporter.

b) For import of goods outside the country into Dubai following documents are

required:

i. Commercial invoice from the exporter addressed to the importer detailing

total quantity, goods description and total value for each item.

ii. Original certificate of origin approved by the chamber of commerce at the

country of origin detailing the origin of goods.

iii. Detailed packing list as per weight, method of packing and HS code for

each individual articles contained in the shipment.

iv. Import permit from the competent agencies in the event of importing goods.

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4.3.8 Documents Required for Sea Transportation are:

a) Import good declaration.

b) Delivery order.

c) Original bill of lading.

d) Original or copy of invoice.

e) Original or copy of the certificate of origin.

f) Packing list with HS code.

4.3.9 Export

In economics, an export is any good or commodity, transported from one country to

another country in a legitimate way, typically for use in trade. Export is an important

part of international trade. No customs duties shall be collected since the goods are

purchased.

4.3.10 Export Procedure

The declarant shall:

a) Submit documents requires

b) Pay the export declaration registration fees.

c) Receive the customs declaration.

4.3.11 Documents Required:

1. Instructions of the declaration of goods application or an export declaration

approved in the name of a licensed by a licensing agency in the country.

2. Export permit from the competent agencies in the event of exporting restricted

goods.

3. Export invoice.

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4. Copy of the delivery advice to the free zone.

5. Sale invoice from licensed company in the country addressed to a company

outside the country showing total quantity.

6. Detailed packing list as per weight, method of packing and the hs code for each

individual article contained in the shipment.

7. Goods clearing declaration.

4.3.12 ORGANISATION CHART OF IMPORT-EXPORT

DEPARTMENT

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GENERAL MANAGER

IMPORT EXECUTIVE

EXPORT EXECUTIVE

a) Duties of General Manager

1. Business development and sale of products in international marketing.

2. General Manager of import export department is responsible for overseeing all

import export functions in the business.

3. Prepare and monitoring of budgets and short team and long term of business

plan.

4. General Manager my keep track of invoices and prepare reports to expedite the

billing process.

5. They may also have to ensure that shipments are in compliance with laws and

regulations governing the export industry.

6. General Manager are also often responsible for personnel management, which

often includes the hiring, training and supervision of staff.

b) Duties of import export executives

1. Design and implement all import export strategies and activities and prepare

all import export documents within required timeframe.

2. Identify appropriate transportation method in assistance with customers.

3. Collects all types of information from overseas markets and informs the

information to general manager.

4. Prepare, carries outs and checks on the follow-up of import export operation.

5. Oversee handling of all goods and ensure safety in all transportation.

6. Coordinate with management and plan participation in all trade shows.

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4.4 Marketing Department

The American Marketing Association (AMA) defines marketing as “the performance

of the business activates that direct the flow of goods and services from the producer

to the consumer to the user”

According to Philip Kotler marketing is defined as “ human activity directed at

satisfying their needs and wants and marketing relevant product promoting and strong

transporting and functional area of business for the flow of goods and services from

the product to the consumer it helps to the plan and developing the product on the

basis of known consumer needs”.

4.4.1 ORGANISATION STRUCTURE OF MARKETING DEPARTMENT

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MARKETING MANAGER

ASST. MANAGER

MARKETING EXECUTIVE

FIELD STAFF

Marketing means buying and selling of goods and services between the buyer and the

seller. It’s a continuous process which responsible for identifying, anticipating, and

satisfying consumer’s requirement profitability.

The following factors is helpful to influence the consumers to buy the product s of

Blue Wild International FZ.

1. Brand Image:

As the brand name assures certain quality by identifying the company behind

the product. The brand image of Blue Wild International FZ also helps in

attracting a lot of customers.

2. High Quality:

The products of Blue Wild International FZ assure high quality. All the

products are qualified as per HACCP, approved by European Union and

certified by ISO 22000:2005, GMP, GAP, BRC and USFDA.

3. Positioning:

The Blue Wild International FZ has a great success in attaining a major

position in the mind of consumers.

Blue Wild International FZ follows “High Quality and Competitive Price

Policy”.

The consumers are ready to buy their product at this price because of its high

quality.

4.4.2 Export Market

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The company has a proven track record in exporting all varieties of fish and

fishery products to different countries. The Blue Wild International FZ export

their products to the following countries

1. Germany

2. Sri Lanka

3. U.S.A

4. Turkey

5. Egypt

6. Syria

7. Malaysia

8. Jordan

9. Lebanon

10. Iraq

11. Korea

12. Sweden

13. London

14. China

15. South Africa

16. All GCC Countries.

4.4.3 Policy:

The policy of the company is “High Quality and Competitive Price”. So the

company mainly aims at the quality conscious customers.

4.4.4 Method of making order:

The company executives are contacting the customers through direct and

indirect way and takes the order.

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4.4.5 Delivery System:

The company has a strong logistic management which supply the product to the

respective customers.

4.4.6 Main function of marketing manager

1. Sale operation

2. Inventory management

3. Control of sales

4. Conduct market research

5. Distribution of goods to the consumer.

4.4.7 Sale Promotion

Sales promotion plays a major role for the success of the products, sale

promotion influences the customers for buying the products and also helps to

meet competition, and it popularizes the products so as to stimulate demand.

4.4.8 Competitors

The company faces strong competition from Arabian Burj International and

slight competition from companied like Al Maradh International FZ, Sea Blue

Fisheries LLC/ Ocean Fisheries LLC, East Fish Processing LLC etc.

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Chapter 5

Observations and Conclusion

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5.1 Observations

1. Good working environment

2. Company has high quality products at minimum price

3. Efficient planning company is always running in profits.

4. Good co-ordination among various departments.

5. Policies and strategies are satisfactory and transparent.

6. Promotional expense is very less. The company does not focus on

mass advertisement.

7. Strict disciplinary actions.

8. Satisfying the needs of the employees.

9. Good relationship between the management and its employees.

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5.2 Conclusion

The study conducted at Blue Wild International FZ, Ajman which is one of

leader in the seafood industry in Dubai, helped in getting a wider outlook

about the business environment and managing an organisation.

Organisation study at Blue Wild International FZ has enabled me to

understand the organisational structure of the corporate world. It also helps

me to understand the functions of each department in details. It has also

given a great insight to the practical knowledge.

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5.3 BIBLIOGRAPHY

Books

1. Financial Management by SP Jain and Narang

2. Marketing Management by Philip Kotler

OTHER

1. www.google.com

2. bluewildinternational.com

3. www.wikipedia.com

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