CHAPTER I

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INTRODUCTION

A cottage industry (also called the Domestic system) is an industry primarily manufacturing

which includes many producers, working from their homes, typically part time. The term

originally referred to home workers who were engaged in a task such as sewing or lace-making.

Some industries which are usually operated from large centralized factories were cottage

industries before the Industrial Revolution. The business operators would travel around, buying

raw materials, delivering it to people who would work on them, and then collecting the finished

goods to sell, or typically to ship to another market. One of the factors which allowed the

industrial revolution to take place in Western Europe was the presence of these business people

who had the ability to expand the scale of their operations. Cottage industries were very common

in the time when a large proportion of the population was engaged in agriculture, because the

farmers (and their families) often had both the time and the desire to earn additional income

during the part of the year (Winter) when there was little farming work to do.

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OBJECTIVES

To study about importance of hygiene in cottage industries in kodaikanal To acquire knowledge about cottage industry and hygiene To study about the cottage industry To know the importance of hygiene

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METHODOLOGY

I have done a detailed survey among Kodaikanal cottage industries about the topic of “Importance

of hygiene in the cottage industry in Kodaikanal”, and collected my primary data.

And I have collected my secondary data by referring book and by the help of internet also.

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LIMITATIONS

1. Less availability books

2. Medium for reference is low.

3. Collection of primary data was little hard

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CHAPTER II

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REVIEW OF LITERATURE

History of Cottage Industries

Current applications of the term "cottage industry" include: A program, process or practice that

takes up lengthy and/or inordinate amounts of time while detracting from the main task at hand.

Cottage industries were the precursor to the factories that would characterize the Industrial

Revolution. Their formation was prompted largely by the enclosing of the common lands.

Common lands were lands set aside for the common people on which to garden or graze their

livestock. Over time the rich aristocrats enclosed the common lands, largely without censure or

punishment of any kind, leaving the poor people in a major predicament. Bear in mind that if one

was not a land owner, highly skilled, or highly educated there were few opportunities to make a

good living. Cottage industries were the solution that solved this problem and saved many of the

common people. Most of the work was carried out in the home and was often combined with

farming. There were three main stages to making cloth: carding, spinning and weaving. Most

cloth was made from either wool or cotton, but other materials such as silk and flax were also

used. The woven cloth was sold to merchants called clothiers who visited the village with their

trains of pack-horses. Some of the cloth was made into clothes for people living in the same area.

However, a large amount of cloth was exported.

The process of the cottage industry involved the entire family as most work performed in the

18th century did. In fact the entire process moved from child to the mother then to the father.

First was the process called carding. Carding was usually done by children. This involved using

a hand-card that removed and untangled the short fibers from the mass. Hand cards were

essentially wooden blocks fitted with handles and covered with short metal spikes. The spikes

were angled and set in leather. The fibers were worked between the spikes and, be reversing the

cards, scrapped off in rolls (cardings) about 12 inches long and just under an inch thick.

The second process was known as spinning and this was performed by the mothers. The spinning

of wool, cotton or flax was originally done by the spindle and distaff. The distaff, a stick about 3

ft long, was held under the left arm, and the fibres of wool drawn from it were twisted spirally by

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the forefinger and thumb of the right hand. As the thread was spun, it was wound on the spindle.

The spinning wheel was invented in Nuremberg in the 1530s. It consisted of a revolving wheel

operated by treadle and a driving spindle. This slow process of spinning was a tedious process

that remained unaltered until the invention of James Hargreaves who invented what is known as

the Spinning Jenny. It is claimed that one day his daughter Jenny, accidentally knocked over the

family spinning wheel. The spindle continued to revolve and it gave Hargreaves the idea that a

whole line of spindles could be worked off one wheel. The machine used eight spindles onto

which the thread was spun from a corresponding set of rovings. By turning a single wheel, the

operator could now spin eight threads at once.

The last process was performed by the fathers or the men of the household, this process was

called the weaving. The weaving was done on a machine known as the handloom weaver so

weaving was also referred to as hand looming. The handloom was devised about 2,000 years ago

and was brought to England by the Romans. The process consisted of interlacing one set of

threads of yarn (the warp) with another (the weft). The warp threads are stretched lengthwise in

the weaving loom. The weft, the cross-threads, is woven into the warp to make the cloth. Like

the process of spinning, weaving remained unchanged for a great period of time. Then the

twelfth child of a Yeoman Farmer, John Kay invented the flying shuttle, which enabled a weaver

to knock the shuttle across the loom and back again using one hand only. The speed of weaving

was doubled; and a single weaver could make cloths of any width, whereas previously two men

had sat together at a loom to make broad cloth. Unfortunately John Kay had to fight for the

royalties of his invention his whole life and died a poor man.

Recently cottage industries have been encouraged by environmental groups to preserve areas of

the rainforest by aiding the local tribes in a sustainable way. The Maisin tribe and others in

Papua New Guinea is a notable example to sustain the rainforest for future generations.

Cottage industries

An industry where the creation of products and services is home-based, rather than factory-

based. While products and services created by cottage industry are often unique and distinctive

given the fact that they are usually not mass-produced, producers in this sector often face

numerous disadvantages when trying to compete with much larger factory-based companies.

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Having previously addressed its concerns on food safety to the general consumers, FQCU

initiated activities to educate the cottage industries in 1992. The Consumer Education and

Industry Advisory Services of the Food Quality Control Programme were upgraded and a plan of

action was developed. The existing mechanisms were reviewed and updated, as were the

curriculum and materials for education of food industry personnel in consumer protection and

food quality assurance procedures. The new materials were used in training courses, and trained

officials were instructed and supervised in the use of the materials to conduct training sessions in

a selected food industry (FAO, 1992).

Cottage industries, with very few exceptions, do not meet the Malaysian and international

recommendations for Good Manufacturing Practices, (Most large-scale and many medium-scale

food industries, however, do follow Good Manufacturing Practices and meet or even surpass

national and international standards and guidelines.) Although the products of cottage industries

were traditionally sold locally, the situation is gradually changing. Now the industry is growing

rapidly with increasing demand and better transport facilities, and the products are more widely

distributed.

Once the decision was made to embark on the education of cottage industry, seven FQCU food

technologists working at the state level were chosen as trainers. The skills needed were identified

and several workshops were held to create the training manual, training module and training

guidance to augment the FQCU industry education and training. The training manual and

workshops were designed to enable the FQCU food technologists to plan, develop and conduct a

broad range of education and training programmes.

Because of their scientific background and education experiences, the FQCU food technologists

initially approached the preparation of materials and training from a highly technical rather than

a trainer's perspective. To effect the desired changes, the FQCU food technologists had to

overcome their scientific conditioning and their inclination to prepare more technical industry

training programmes. The focus was on developing techniques and skills to influence change

among non-scientific industry and consumer groups, to achieve training objectives and to raise

the understanding of these groups on matters pertaining to food quality and safety. Training with

the food industry was conducted for hands-on experience.

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As the magnitude of the task of training the food industry is enormous, state and district

inspectors were subsequently trained by the initial group of food technologists. These inspectors

will expand their training role from one-to-one information transfer during plant inspections to

more group training. As part of the follow-up to the project a group of 30 state and district

inspectors was recently trained, and it is envisaged that such training will be carried out regularly

to expand the existing coverage of the food industry.

This project has laid the foundation for future education programmes for FQCU, especially for

small-scale industries. The trainers who were trained have demonstrated confidence in their

ability to conduct similar training after the end of the project. Using food technologists as core

trainers was an excellent strategy, not only because of their technical background but because

these professionals have stable positions within the food control programmes of FQCU.

Consumer education

Malaysia's Ministry of Health has strengthened its health education efforts, and in 1992 a Health

Education Communication Center (HECC) was established. Many education activities that were

initially done on an ad hoc basis are more organized now. As part of the Ministry of

Health, FQCU must actively compete for the personnel and financial resources that are needed

for full-fledged consumer education activities. The available resources within FQCU have not

increased enough to meet the new challenges of food safety, much less consumer and industry

education. As resources are always scarce, decision-makers should be aware of these needs. The

organization must fully utilize its resources, and additional resources outside the organization

may need to be employed.

Objective of cottage industry?

The main objective of cottage industry is to provide food and money to the family - that is from the point of view of the bread earner of the family. From the point of view of govt, promotion of cottage industries leads to creation of more employment opportunities and thereby there will be increase in national income.

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Cottage industry or production line data handling methods

If you're running a cottage industry, for efficiency's sake you'll run the first process on each of your raw components first, and store the partially completed elements in a basket as they're processed. When you've completed that first process, you'll then apply the second process to each element in turn, then the third process, and so on. For small scale production, that's a much MUCH better use of your time and resources that setting up all processes in what's probably a very small area and trying to take components through from end to end.

But if your level of throughput is to be several magnitudes greater, the cottage industry approach doesn't work and you'll want, in a bigger area, to set up a production line. You'll have more overheads, as each stage of the line will need someone to operate it, but you'll save on the need to store large numbers of intermediate components, and you'll save on the time spend putting down and picking up components at each stage too.

Data handling flows can resemble a cottage industry or a production line and it depends on how much data you have as to which approach will be the most effective.

In Shell Programming, using a series of operations each of which reads from a file, and saves out to a file with style redirects, is your cottage industry approach. Using a pipe - | is more production line, with a buffer usually of 4k between the processes.

In Python, functions such as range and readlines return complete lists which you subsequently use - cottage industry. Alternatives such as xrange and xreadlines are generators which are running in parallel with their calling code and so are your production line. And you can write your own generator functions; you can spot them in existing code if you see the yield keyword.

As well as using the cottage industry / production line comparison, I also compare the one-at-a-time approach to being akin to filling up a reservoir from one process, then using the reservoir until it's empty from another. If you have a huge amount of data, then you're likely to overflow your reservoir and have your program fail. However, running the processes at the same time is rather like joining them with a pipe, with a tap that is turned on and off each time a new chunk of data is required. This is how I've successfully trained clients who have data files up to 10Gbytes in size to handle their data in easily written Python scripts

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Importance of Hygiene

The dairy farmer produces one of the most important staple foods. Hygiene is of utmost importance for a safe and profitable milk production.

The aims in applying hygienic measures are the:

Reduction of animal diseases Safeguard of milk yield and quality Prevention of human diseases

Comprehensive and systematic milking equipment hygiene, cows housing and parlor hygiene,

operator hygiene, hoof hygiene and udder hygiene are key to profitable milk production.

As global leader in dairy farm hygiene, Ecolab is helping dairy farmers to protect their income

with a full range of solutions to protect milk yield and quality covering udder hygiene, hoof

hygiene, milking equipment hygiene and housing/personal hygiene.

What Is The Importance Of The Development Of Cottage Industries In India?  

The cottage industries operating in India are playing an important role in the growth of the national economy. The Indian Industrial strategy has always considered cottage industries an integral part of the economy. The government is also very encouraging in this area and are protecting the small-scale industries by specifying certain products only reserved for them to produce. The cottage industries are important because of the following reasons:-    Providing employment to thousands of people hence helping reduce unemployment and poverty.-    There is a balance in the development in the regional industries-    The variety of products like handicrafts, embroidered items, pottery, handmade carpets and rugs etc are very popular among the international community and this provides more opportunities to these industries.

So it is important that these industries are more and more developed so that it is better for the people and also for the balance in the economy of the country.

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Eventhough in the present fully industrialized and globalized world, mostly charecterised by the competition of marketing, one may wonder regarding any advantage of a cottage industry. But in short, i shall brief some merits and advantages of such cottage industries:

1. The reason for the growth of cottage industries in the 18th Century before the industrial revolution still remains - people having no farm or agricultural land. Such people can involve in cottage industries even now and find their livelihood in an easily manner if the authorities take care of the supply of raw materials and the marketing of finished products.

2. The cottage industries do not require large capitals to start and the maintainance of such system is also low cost. Most of the works are done by the family members by hand and the production cost also would be less; but the volume of production would be very less.

3. The manual skills of elder generations can be utilized; there by reducing the idle manhours of the society.

4. General self sufficiency of the microsocieties can be guaranteed, especially for countries based on village life. For a country like india where most majority of village people cant take part in the result and the merits of Industrial revolution, the small scale cottage industries can be an alternative for big industries and assuring wealth production.

5. The self pride of the village people can be raised and thereby increasing their role in the empowerment of the whole nation.

Food Production

"In the last thirty years, scientists have discovered an entire domain of life, one that may hold as

much complexity and diversity as that containing all plants, animals, and fungi. This before-

unknown domain, like that called bacteria, has no nuclei. It shows up in unique niches, like the

hot pools in Yellowstone, but also in great abundance on the roots of plants -- that is, on those

roots found in organic, but not in chemically treated soils. Scientists are still getting to the

bottom of what Archaeal microbes on plant roots do, but many suspect that they may mediate

the flow of minerals and nutrients and fend off pathogens." (emphasis mine) (Lappé, p.288)

"It is not know what they [the archaea bacteria] are doing there, but Goodman suspects that they

are mediating the flow of minerals and nutrients, especially nitrogen, warding off pathogens,

coupling with other microbes to create the unseen ecosystem that is the basis of agriculture... The

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archaeal microbes were present in the organic soil but not in the samples from the industrial ag

land. We don't know what the archaeal bacteria have to do with the health of crops, but this

simple result indicates we should". (Manning).

Microbes and food have always had a love-hate relationship. Food producers have learned to

harness their power -- and sometimes for good use. There is no doubt that organically grown

fruits and vegetables are superior in flavor. Now, despite arguments to the contrary made by food

manufacturers, they may well be more nutritious for a variety of reasons. There are always

studies available to prove any point, especially one where chemically doused foods are more

nutritious. But then, like bacteria in the throes of death, food manufacturers mount a valiant

effort in trying to convince those near-at-hand that what they say is valid. But, be that as it may,

the choice is ultimately made individually.

Bacteria are, to a great extent, resistant to the effects of irradiation because of their ability to

repair their damaged DNA. Sometimes, however, their repair is faulty, and the new DNA

becomes abnormal, causing a new strain. Salmonella and Campylobacter are easily removed by

irridation, but other bacteria are more stubborn. Some, like Clostridium botulinum and L.

monocytogenes, have the ability to survive the drying techniques of irridation by converting

themselves into tough, little spheres. Food irriadiation, however, exposes an edible product to the

equivalent of two and a half million chest X-rays. How many nutrients are left after this

bombardment is anyone's guess, but, at least, most of the germs are gone. Most, not all. Short

term studies have shown the destruction of numerous vitamins through this process as well as the

formation of new carcinogens. There is also the possible formation of mutant bacteria and

viruses. Since the USDA approved such a process in February of 2000, fast food chains,

restaurants, school lunch programs, and cafeterias are now using irradiated meat products

without the public knowledge.

The most common usage for bacteria in food preparation is with dairy fermentations. Yogurt and

cheeses have been made for centuries using bacteria. The ancients may not have known exactly

what kind of bacteria that was needed or if what was needed was, indeed, bacteria. All they knew

was that the previous batch was required to make a new one. Many people lack the ability to

break down and absorb lactose, the sugar molecule in milk. As a result, it enters the gut,

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producing acid and gas, causing pain and diarrhea. Fermented milk products metabolize lactose

into lactic acid, which is more tolerable for many people. The most common fermented milk

product is yogurt. The lactobacilli used in the making of many yogurts, however, may not be the

same type as found within the common flora of humans as there are many different strains (see

Probiotics). The following are some of the bacteria used in the diary industry:

Butter is made from pasteurized cream, to which a lactic acid starter has been added. The

starter contains, for example, Streptococcus cremoris or S. lactis, but requires

Lactobacillus diacetylactis to give it its characteristic flavor and odor.

Cheese is often made with Streptococcus and Lactobacillus bacteria. Fermentation

lowers the pH, thus helping in the initial coagulation of the milk protein, as well as giving

characteristic flavors. In such Swiss cheeses as Emmentaler and Gruyere, the typical

flavor is the result of the use of Propionibacterium. Cheese can be classified within two

groups -- ripened and unripened. Unripened cheeses consist of cottage cheese, cream

cheese, and Mozzarella, for example. These are soft cheeses and are made by the lactic

acid fermentation of milk. Many different bacteria are used to produce the various

cheeses, but Lactococcus lactis and Leuconostoc cremoris are used most often. Soft

cheeses can take one to five months to ripen; hard cheeses, three months to a year or

more; and very hard cheeses, like Parmesan, can take twelve to eighteen months. The

blue veins found in cheeses, like Stilton and Roquefort, are caused by growth Penicillium

roqueforti, which is deliberately added now to cheese. Originally, it was found as a

natural contaminant of the areas where it was made. The holes in Swiss cheese are the

result of Propionibacterium shermanii. The surfaces of Camembert and Brie are

innoculated with Penicillium camembertii, which then develops in a skin on the surface.

Limburger is soaked in brine to encourage the growth of Brevibacterium linens (it should

come as no surprise that this is the same bacteria isolated from smelly feet!)

Coffee and chocolate require Erwinia dissolvens, leuconostoc, and lactobacillus species plus the

yeasts of the genus Saccharomyces to remove the tough outer coats. The microbes do not affect

the taste of coffee but are necessary to confer the characteristic taste to cocoa and chocolate. The

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bacteria S. napoli and S. eastbourne often use chocolate as a vector. It is thought that the

chocolate provides protection for the bacterium as it passes through the acidic environment of the

stomach. This was observed when higher incidents of illness were reported in children.

Cottage Industries: Its Importance

Cottage industries, village industries, small scale industries, handicrafts and large scale industries

are the

various terms which are used for different types of production works, according to their size and

production. When a worker produces something with his simple tools, with the help of his family

members only, then he is said to be running a cottage industry. The absence of big machines,

electric power and hired labor are the features of cottage industries. In our villages, we see

workers spinning and weaving cloth. This is the main cottage industry of our country. Pottery,

wood-work, metal-work, leather-work, basket-making, crushing of sugarcane, etc., are some

other important handicrafts of our country.

The importance of cottage industries is very great for rural as well as urban areas. In villages,

farmers can carry on their cottage industries side by side with their main occupation of

agriculture. They are important for them as they provide opportunities for part-time employment.

In urban areas also the poor can start some cottage industries with their own limited resources.

They are indispensable for a poor country like India.

In cottage industries the question of the exploitation of workers does not arise. The worker and

his family being both the employer and the employee themselves, get all the earning from their

business. Even if in some cases hired laborers are employed, the relations between them and the

employer remain healthy.

Big machines are labor saving devices. They are not used in cottage industries. So, if they are

encouraged, more and more people get employed. Besides this, they are good means for

providing part-time employment.

The tendency towards centralization is inherent in large scale industries. This leads to over-

crowding and congestion in the towns. Children and women are employed in big industries.

Corruption becomes rampant. But handicrafts solve all these problems. They are mostly run in

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the homes of the workers. So the housing problem does not arise, other social ills are also

removed.

Further, the independence of the worker is maintained. The work can be begun and stopped

according to his convenience. No rigid-routine is necessary. So in cottage industries the workers

enjoy a marked sense of freedom.

Cottage industries have to face many difficulties. They cannot compete with large factories. As

the products of the cottage industries are the result of the labor of the workers, their cost remains

high in comparison to

that of the mill-made goods. Workers are mostly poor. Sometimes, they find it difficult to get

raw material and the necessary tools for their work. So these difficulties come in the way of the

growth of handicrafts. Some suggestions for the development of cottage industry may now be

made. The field of production for cottage and large scale industries should be specified. The

competition between these two spheres of production should be replaced by co-operation. Credit

facilities should be provided. This will enable the workers to purchase raw materials and tools.

Facilities for marketing finished goods should be provided. The Government should undertake

research work for making simple and cheap machines. This will be very helpful for the progress

of cottage industries.

The government has always recognized the importance of cottage industries. It established the

Cottage Industries Board, All India Khaddar Development Board, and other such agencies for

the production of handicrafts. A large sum has always been allotted for their development in the

various Five Year Plans of the country. As a result, much progress has been made in this

direction. Let us hope much more would be done for the small scale industry in times to come.

Cottage Industry

Women farmers are responsible for producing over half of the world’s food and grow between

60 and 80 percent of the food in most developing countries. In nearly all of Africa and parts of

Asia including Cambodia, this figure is closer to 90 percent. Women also are involved in post-

harvest activities, such as threshing, cleaning, transporting, marketing, storing and processing

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food crops. Additionally, they play critical role in livestock management with activities that

include tending, caring for, feeding and milking the animals, as well as processing and marketing

livestock products. Women are a repository of knowledge about the preservation of seeds and

other genetic resource of the food they process to its origin. Women farmers are uniquely gifted

to be true custodians of our world’s natural resources.

SSF’s Cottage Industry Project builds and improves economic sustainability through individual

tailored projects for poorest and the most vulnerable families in hopes that they will become able

to independently support their children in the future. The CIP prevents parents from pressuring

their children, especially daughters under age 18, to drop-out of school and forge paperwork

necessary for them to work legally or illegally to get and send money home. The primary

objective of this program is to empower women who are the heads of poor households through

grant aid and technical assistance. The assistance we provide has proven sustainable, because

families enlisted in our project decide their own plan for income-generating activities that reduce

poverty level and raise the standard of living, for themselves and their children.

The Importance of Hygiene

Hygiene is a habit that needs to be focused on and inculcated in children at an early age. And it

need not be restricted to our bodies alone; it needs to be maintained in our surroundings as well.

Let's see how we can go about this.

Practicing Self Hygiene

Considering the kind of weather conditions and harsh climate that India faces, it is all the more

important that we stay as hygienic as possible and teach our children these good habits. In fact,

we Indians have a reputation for our lack of hygiene and it is time we did something about it!

Being unhygienic could not only repel your friends and colleagues but also your partner!

Here are some tips on situations where you can practice hygiene:

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1. Always brush your teeth twice a day. Dental hygiene is very important and teeth can

easily get damaged if not properly maintained.

2. Always bathe once or more every day. Bathing regularly is very important, especially in

the city, where humidity and pollution can make your body a bacteria-magnet!

3. Wear a  if you travel through extremely polluted areas. Constant exposure to pollutants

can raise toxin levels in the body and cause respiratory issues.

4. Wear a fresh set of clothes as often as possible. Wearing clothes over and over without

washing them can cause very serious skin disorders.

5. Always keep your genital areas extremely clean. These areas are the most prone to

infections and bacterial attacks.

6. Wash your hands as often as possible. A lot of the places we touch may be very unclean.

Hygiene in Our Surroundings

Maintaining hygiene around us ensures that they do not turn into breeding grounds for bacteria

and viruses. Make sure you follow these simple rules to keep your surroundings hygienic:

1. Dispose of properly. Waste material if inappropriately disposed of can cause an outbreak

of a deadly disease. Most epidemics in history have been caused due to improper waste

disposal.

2. Keep your home clean.

3. Do not throw garbage around residential areas.

4. Use garbage cans. They are there for a reason.

5. Do not spit or urinate in public places. It not only looks bad but also causes the entire

surrounding area to stink.

6. Make sure you stay in constant touch with the local administration to ensure that your

office and residential areas are always clean.

Food Hygiene

Food Hygiene is a descriptive way to express food safety and preparation. To have good food

hygiene you have to treat your food and kitchen with respect. If you practice bad food hygiene

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habits, you can cause serious illness to you, your family or friends. Proper storage of foods

include clean containers. Making sure they are stored in the right temperatures. Keeping dishes,

counter tops, stove tops and floors tidy and sanitized. It also good food hygiene to wash off

vegetables and fruits before preparing them or eating them

Food safety is a scientific discipline describing handling, preparation, and storage of food in

ways that prevent foodborne illness. This includes a number of routines that should be followed

to avoid potentially severe health hazards. Food can transmit disease from person to person as

well as serve as a growth medium for bacteria that can cause food poisoning.

Food safety

Food safety refers to the conditions and practices that preserve the quality of food to prevent

contamination and foodborne illnesses. Food - hygiene and sanitation Food can be contaminated

in many different ways. Some food products may already...

Importance of food hygiene

Food hygiene is a habit which needs to be cultivated from young. From the day we were born,

our mother has already taken into consideration the importance of food hygiene. They clean their

nipples before breastfeeding us, because that is when we are in our most vulnerable state. This

habit is essential to us because it determines the rest of our living years to come. Food is an

important ...

The importance of food hygiene training

The importance of food hygiene training is to teach employees how they can help to prevent contaminants

from getting onto the food. Today more than ever, we are threatened with the possibility of food

poisoning and lethal bacteria that have proved to be extremely deadly. We need to be made aware of how

to prevent these problems and learn how to combat them by taking as many precautious measures as

possible.

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CHAPTER III

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ANALYSIS AND INTERPRETATION

Dear Respondent,

I am Bony C Francis, BSc. Hotel Management and Catering Science of Kodaikanal

Christian College, Kodaikanal ,doing a research on the topic” Importance of the

Hygiene in the Cottage industry in Kodaikanal”. Kindly render your support by

filling the below mentioned questions . I assure that the information is purely for the

academic purpose and shall be kept confidential.

BONY C FRANCIS

Topic:- Importance of the Hygiene in the Cottage industry in Kodaikanal

Questionnaire

NAME:-……………………………………………..

1.AGE

a.15-30 b.31-45 c.46-60 d.60 above

2.Occupation

a. Government employee b. private employee c. professional others

3.do you think that the hygiene in the cottage industry is having an impact on the food?

Yes/no

4. In which season does the cottage industry will have more sales?

a. Jan-april b. may-oct c. nov-dec

5.Do you think that the money plays an important factor in maintaining hygiene in the cottage industry?

Yes/no

6.how do you rate the hygiene in cottage industry at Kodaikanal?

a. Excellent b. good c. poor

7.Do you think hygiene has effect on the guest?

Yes/no

8.How do you rate the income earned by cottage industry?

a. Excellent b. good c. poor

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9. How do you rate the nutritional value of the cottage food?

a. Excellent b. good c. poor

10.Do the hygiene practice in the cottage industry will attract the foreign customers?

Yes/no

11.Among the following cottage industry which one is the most popular one?

a. Chocolate b. cheese c. hand crafts

12. How can the hygiene in the cottage industry be improved?

a. Proper cleaning b. being eco-friendly c. cleaning regularly

13.Do you like to have the cottage industry outside the city?

Yes/no

14.how do you rate the products of the cottage industry?

a. Excellent b. good c. poor

15.Will you recommend cottage products to others?

Yes/no

16. How will you rate the cottage industry products price?

a. Large b. medium c. low

17.Are you a regular customer of cottage industry products?

Yes/no

18.What attracts you to cottage industry products?

a. Quality b. quantity c. price

19. Is cottage industry products beneficial for you?

Yes/no

20. Do you think that cottage industry is harmful to the environment?

Yes/no

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Age?

15-30 31-45 46-60 60 above17 9 2 2

15-30 31-45 46-60 60 above0

2

4

6

8

10

12

14

16

18

Do you think that hygiene in the cottage industry is having an impact on the food?

Yes No24 6

Yes No

0

5

10

15

20

25

30

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In which season does the cottage industry will have more sales?

Jan-Aprl May-Oct Nov-Dec9 9 12

Jan-Aprl May-Oct Nov-Dec0

2

4

6

8

10

12

14

Do you think that the money plays an important factor in maintaining hygiene in the cottage industry?

Yes No27 3

Yes No0

5

10

15

20

25

30

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How do you rate the hygiene in cottage industry at kodaikanal?

Excellent Good Poor6 23 1

Excellent Good Poor0

5

10

15

20

25

Do you think hygiene has effect on the guest?

Yes No26 4

Yes No0

5

10

15

20

25

30

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How do you rate the income earned by cottage industry?

Excellent Good Poor7 21 2

Excellent Good Poor0

5

10

15

20

25

How do you rate the nutritional value of cottage food?

Excellent Good Poor8 19 3

Excellent Good Poor0

2

4

6

8

10

12

14

16

18

20

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Do the hygiene practices in the cottage industry will attract the foreign customers?

Yes No25 5

Yes No0

5

10

15

20

25

30

Among the following cottage industry which one is the most popular one?

Chocolate Cheese Hand crafts14 11 5

Chocolate Cheese Hand crafts0

2

4

6

8

10

12

14

16

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How can be hygiene in the cottage industry can be or development?

Proper cleaning Eco friendly Cleaning regularly13 13 4

Proper cleaning Eco friendly Cleaning regularly0

2

4

6

8

10

12

14

Do you like to have the cottage industry to be outside the city?

Yes No26 4

Yes No0

5

10

15

20

25

30

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How do you rate the products of the cottage industry?

Excellent Good Poor8 19 3

Excellent Good Poor0

2

4

6

8

10

12

14

16

18

20

Will you recommend cottage products to others?

Yes No23 7

Yes No0

5

10

15

20

25

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How will you rate the cottage industry products price?

Large Medium Low2 25 3

Large Medium Low0

5

10

15

20

25

30

Are you a regular customer of the cottage industry products?

Yes No21 9

Yes No0

5

10

15

20

25

What attracts you to cottage industry products?

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Quality Quantity Price7 15 8

Quality Quantity Price0

2

4

6

8

10

12

14

16

Is cottage industry products are beneficial for you?

Yes No24 6

Yes No0

5

10

15

20

25

30

Do you think that cottage industry is harmful to the environment?

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Yes No18 12

Yes No0

2

4

6

8

10

12

14

16

18

20

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CHAPTER IV

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FINDINGS AND OBSERVATIONS

FINDINGS

1. I have learned about importance of hygiene in cottage industry.

2. I have got knowledge about hygiene in cottage industry.

3. I have got knowledge about popularity of cottage products in kodaikanal.

4. I have learned about different cottage industry products.

5. I have learned about the need for hygiene in cottage industry.

OBSERVATION

1. I have got idea about different hygiene programs.

2. I have learned about cottage industry.

3. I have learned about the hygiene and its importance.

4. I have learned about the nutritional benefits of cottage industry products.

5. I have got an idea about the different problems due to lack of hygiene.

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CONCLUSION

After doing this project I came to know about the importance of hygiene in the cottage industry.

Hygiene in cottage industry is high, because food should be prepare in hygienic environment.

Food should not prepare in hygiene environment will harmfully effect people who buy it. Food

prepared in very hygienic environment will erected goodwill among the customers. It will result

in establishment of the business. So those engaged in cottage industry should be careful to

maintain high hygenic environment.

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BIBLIOGRAPHY

www.wikipedia.com

www.ehow.com

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ANNEXURE

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