CHAPTER NO.

1
INTRODUCTION TO THE STUDY

Most of the companies want to know about the customer satisfaction, because
normally they had made a huge amount of investment to make the product known to the
customers. In order to know the effectiveness of sales and customer satisfaction can be made
through the particular survey. If the customers are not satisfied they would switch over to the
other products it is very difficult to bring back those customers to make purchase and
encourage them to make a word of mouth. The quality of the products themselves stands
testimony to their credentials and AACHI has become a household name. Simply because
the product range is so wide and backed up by quality products that no household can afford
to miss AACHI products from their kitchen shelf. The upper most reason for the success of
the brand "AACHI" can be attributed to meeting the demand of consumers from every walk
of life by pricing the product competitively and in various size packs which can be afforded
by common man.

The primary duty of an effective logistics system is to ensure geographical

repositioning of unfinished goods, and it is also concerned with the finished inventories of
the organization being at the required place at the lowest possible cost. The logistics
department is entrusted with the responsibilities of ensuring that the entire process of
logistics is maintained and developed in accordance with the goals of the business at an
economical cost. The tasks of the logistics department involve storage, distribution,
warehousing, movement of goods from one place to another (internally or externally),
tracking and delivery of goods. It includes a complete process of planning, managing,
controlling and coordination to make sure that the goods reach the right place, at the right
time, for the right cost and in a right condition.

1
 CHAPTER NO. 2
INTRODUCTION TO THE INDUSTRY

The main aim of the study is to gain the knowledge on manufacturing and exporting
process of masala products. The industrial training was done at “AACHI MASALA PVT
LTD”. The project also discuss about their major clients and their suppliers. These reports
help to know about the manufacturing process of masala products. AACHI masala was small
turmeric trader, from a village called perundurai near Eroad. He founded AACHI
TRADING COMPANY in 1975. Now AACHI MASALA manufactures over 50 varieties of
Spice and Masala powder, over a dozen varieties of Pickles, Appalams, ghee and sunflower
oil. AACHI Masala gives value addition to the agricultural product which helps and
encourages the farming community to market their products also generates lot of
employment opportunities to the agriculture labors and rural people. The company employs
mostly women and differently able persons from the rural areas and makes them to lead an
honorary life. The company has bagged with IS/ISO 9001:2008 certification from Bureau of
Indian standards, New Delhi.

2
 CHAPTER NO. 3
INTRODUCTION TO THE ORGANIZATION

The customers of AACHI MASALA are the house wives and those who want quick
and easy cooking solution, restaurants, hotels, canteens are the other consumers. AACHI
MASALA reaches the houses located in the nook & corner of the country through its strong
marketing network. Success of AACHI MASALA lies in the innovation of manufacturing
procedures, as there were no definite machineries for specific production of spice and spice
mixes with the growing experience suitable changes were made to suit the requirement that
made. all the difference in manufacturing spice powders and spice mixes which retains the
aroma and flavor.

Mr. A.D. Padmasingh Isaac, is the Chairman and Managing Director of AACHI
Group of Companies. In 2010, he started manufacturing and marketing AACHI MASALA
products in rural and semi urban areas of Tamil Nadu. He had abundant market potential of
all standards of work life and also in rural marketing.

Today, AACHI has out beaten its competitors and has emerged as Pan India Product
and also “India’s No.1 Most Trusted Brand 2015” from Trust Research Advisory.

AACHI GROUP has been achieving a record sales turnover of 857 Crores during the
financial year end March 31, 2015 and it is expected to strive the magical figure of Rs.1,050
Crores by March 2016.

AACHI were established manufacturer and supplier of filling, wrapping, sealing and
automatic packaging machines, along with industrial detergent powder plants. The range is
in line with current industry standards, and finds wide applications.
AACHI projects was incepted way back in 2010, ever since then, they have stayed
true to the vision and have been supplying a huge gamut of industrial products of
international quality standards.
This wide array of products finds wide applications in varied industries including
packaging. The range of products is serving several such industrial applications in varied
geographical locations, including South East Asia, and Kerala. They all well supported by a
state of the art infrastructure as well as a dexterous team of professionals. This combination
of excellent infrastructure and manpower has helped them to deliver as per client

3
 expectations and further, the visionary guidance of the mentor Mr.I.XAVEAR PANDI
owner of the company.
AACHI has provided livelihood to several thousands of women self-help groups.
AACHI products are distributed by SHGs and the members are benefited by earning
commission. Thus generating income for the rural women folk.

Mr. I.XAVEAR PANDI is a passionate. AACHI had undertaken several new

projects. The project at Gummidipoondi envisages in setting up cold storage and
manufacture of pure and blended spice powders. In India, annually over Rs.100 cores worth
agricultural products that are wasted because of insufficient storage facilities. This project
addresses the issue and saves nearly 5000 tons of agricultural products annually. AACHI has
also undertaken another project at Red Hills, in Chennai to manufacture mineral water,
pickles, fruit juices etc. at a capital cost of Rs.14 Crores.

4
 HISTORY OF THE COMPANY

Mr. A.D. Padmasingh Isaac, Chairman and Managing Director of AACHI Group of
Companies born in Dec 1955 in a middle class family at Nazareth, Tirunelveli District,
Tamil Nadu. He did his graduation in Business Administration from Aditanar College,
Tiruchendur and joined Godrej Soaps as Sales Officer. In view of his excellent and
meritorious performance, within two years, he was promoted as Area Sales Manager in
charge of Tamil Nadu.

It is this over 10 years experience in Godrej Soaps that kindled his entrepreneur spirit in Mr.
Isaac. In 1998, he started with a single product Liquid Blue and thereafter, introduced
AACHI MASALA products in rural and semi urban areas of Tamil Nadu. He knew the
abundant market potential of the ‘Bottom of the Pyramid’ even before several MNCs
launched their aggressive rural marketing measures

In just 12 years, AACHI has out beaten its competitors and has emerged as the No 1 FMCG
Brand in Southern India. Today, AACHI has over 150 products! There are over 3500
exclusive agents and over 10 lakh retail outlets all over India and abroad. In fact an AACHI
product launched in Chennai today will be available in the remotest corner of Tamil Nadu
within just six days and such is the vast and efficient retail marketing net work of AACHI!

AACHI GROUP has been achieving record sales turnover over the years and for the just
concluded financial year ended March 31, 2011, the group sales turnover is over 700 Crores.
It is expected to cross the magic figure of Rs 1000 crores by March 2012.

AACHI has provided employment to several hundreds of women and for over 40 differently
abled persons etc. About 5000 families are dependent on AACHI and thus over 20000
persons earn their livelihood because of AACHI. AACHI has also undertaken Rural
Rejuvenation Program jointly with Isha Foundation. Mr. Isaac is also planning to start a
Micro Finance Institution with the support of generous overseas lending agencies for
meeting the credit needs of the vast net work of Retail outlets numbering over 1 million!
There are plans to set up Aachi Institute of Retail Management to meet the AACHI’s
manpower requirement and AACHI School of Business Management to develop
entrepreneurs.

Mr. Isaac is a firm believer in the dictum that entrepreneurs are made and not born. He
exhorts young people to become entrepreneurs and assures them all support. He is a star
speaker in several reputed Business Schools, Industry Associations. Today, he is marketing
in AACHI Brand the products manufactured by over 24 MSMEs and has plans to increase it
to 100 MSMEs by 2012. It is this rare quality in him that catapulted him to become the
Chairman of MSME Panel of CII, Chennai Zone.

Besides AACHI Brand, Mr. Isaac has also developed popular brands such as BLESSO,
SABASH, TWINKLE, TWIN BIRDS, RANI, PONNI etc. SABASH markets products such
as cough syrup in affordable packs, coconut oil, gingelly oil, tooth powder, Chill o Chill,
Rheuma 7 oil etc. AACHI Brand Gulab Jamun Mix and Badam Drink Mix are great hits.
Badam Drink which was earlier considered as meant only for the rich has become the drink

5
of common man as it is sold in a pack costing just Rs3/-
[swf src="http://malayali.directory/images/aachi.swf" width=400 height=240]
AACHI products are not only popular in India but also in several countries such as USA,
Canada, Netherlands, UK, Switzerland, Belgium, Malaysia, Singapore, Australia, UAE,
Angola etc. Very shortly AACHI products will be launched in Kuwait, Saudi Arabia, Sri
Lanka, Maldives and Seychelles.

AACHI has provided livelihood to several thousands of Women Self Help Groups. AACHI
products are distributed by SHGs and the members benefit by way of earning commission. It
thus provides income generation for the rural women folk.

Mr. Isaac is a simple person and is easily accessible. His wife Smt. Thelma Isaac is a highly
successful woman entrepreneur and is the Managing Director of Nazareth Foods Pvt. Ltd.
She has also received several awards and is the brain behind the success of AACHI! His two
sons viz. Mr. Ashwin Pandian, a Graduate Mechanical Engineer with MBA from USA and
Mr. Abishek Abraham, a Graduate Engineer in Food Technology with MBA from the
famous SP Jain, Mumbai. Mr. Ashwin Pandian looks after Production, Logistics and
Projects while Mr. Abishek Abraham takes cares of Marketing, advertisement and New
Products.

AACHI has undertaken several new projects. The project at Gummidipoondi envisages
setting up cold storages and manufacture of Pure and Blended spice powders it is eligible for
Rs 10 Crores subsidy from the Government of India and Rs 5 Crores from the World Bank.
In India, annually over Rs 1 lakh cores worth agricultural products are wasted because of
insufficient storage facilities. These projects addresses this issue and would save over 5000
tonnes of agri produces annually. AACHI has also undertaken another project at Red Hills,
near Chennai, for manufacture of mineral water, pickles, fruit juices etc at a capital cost of
Rs. 15 Crores.

Mr. A.D. Padmasing Isaac is the proud recipient of ‘EXTREME ENTREPRENUER OF

THE YEAR 2010 AWARD’ from the the Indus Valley Entrepreneurs (TIE), Silicon Valley,
USA. He was chosen for this prestigious award out of over 1600 contestants by an eminent
panel of jury. Mr. Isaac is also the elected member representing Tamil Nadu in the Southern
Regional Council of CII. He was presented with Best Entrepreneur Award by several
leading Business Schools, Universities, Rotary Club etc. Mr. Isaac is a Trust member and
Correspondent of ICI Matriculation School in Chennai.

Mr. Isaac attributes his resounding success to “providing common man quality food
products at his affordable price”. In AACHI factory, all workers are provided with best food
and shelter and a decent salary. It is the highest satisfaction of all stake holders that has put
AACHI In numero one position. TQM and Good Manufacturing Practices are way of life in
AACHI!

Mr. Isaac’s vision is to make AACHI as a common brand all Food related FMCG products
in India akin to WALMART in USA which outsources best products and markets them in its

6
brand name. Undoubtedly, true to the word AACHI, derived from the word ‘AACHI’ in
Tamil which means to rule, AACHI will be the QUEEN OF KITCHEN!

7
 COMPANY PROFILE

Founder: Mr.Padmasingh Issac

Founded:1995

P.No :9600025666,+91 1442618540

E.mail:customercare@aachigroup.com

Address: Aachi Masala Foods (P) Ltd

Plot No.1926 34th Street,
Ishwarya Colony I Block,
Anna Nagar West,
Chennai 600 040 South India

Fax: +91 44 2618 5408

Website: www.aachigroup.com

8
 VISION AND MISSION

Vision:

To manufacture and market food products on a sustainable basis catering to all

segments of the society at affordable prices and increases the intrinsic value for all
stakeholders with the highest corporate governance standards.

Mission:

They are dedicated to provide the customers with the finest, high-quality products,
hygienically prepared and competitively priced, living up to the expectations of the
customers and suppliers for achieving symbiotic relationship. They will achieve this with
best business ethics & practices.

9
 CHAPTER NO. 4
OBJECTIVES OF THE STUDY

1. To find out the opinion of the consumers of AACHI Masala products.

2. To analyze the factors that affects the purchasing patterns of the consumer in AACHI
Masala products in Coimbatore District.
3. To find out the customer satisfaction level of taste, price, quality, availability, durability
of AACHI Masala products.
4. To analyze the most effective media of advertisement
5. To offer suggestions to improve the customer satisfaction of AACHI Masala products.
Some Common Mistakes.

10
 CHAPTER NO. 5
LIMITATIONS OF THE STUDY
The area of study is limited to the segment selected within Coimbatore. This study is mainly
confined to the customer satisfaction only.
 All the staffs in the organization were busy with their schedules.
 The decision making officially for the study was difficult.
 They maintain business secrecy so it is impossible to get the information.
 As far as possible the researcher tried to achieve the precision of the study but there
were some unavoidable limitations, which could not overcome.
 As the time is limited, convenient sampling technique is used to select the
respondents in Tirupur City alone.
 Since the sample size is very small the conclusions may not reflect the opinions of
the consumers in the universe.

11
 COMPANY PROFILE

COMPANY NAME : AACHI MASALA PVT LTD

ESTABLISHED : 2010

MANAGING DIRECTOR : PADMASINGH ISSAC

NATURE OF BUSINESS : ALL KIND OF MASALA

PROPRIETOR : I.XAVEAR PANDI

FACTORY ADDRESS : PALAKKAD MAIN ROAD ,NEAR

KUNIYAMUTHUR HIGH
SCHOOL ,KUNIYAMUTHUR
COIMBATORE- 641042
NUMBERS OF EMPLOYEES : 150
TELEPHONE : 0422-2607125
WEBSITE : www.AACHImasalaspvtltd.co.in
BANKER : STATE BANK OF INDIA, COIMBATORE.
EXPORT COUNTRY : UAE, KUWAIT, SRILANKA, MALAYSIA.
AWARDS & ACHIVEMENT S : ISO 22000:2000 CERTIFIED, USFDS, AGMARK,
ETHICS & SOCIAL COMPLIANT
CERTIFICATION, D & B CERTIFIED
INDIA’S NO.1 TRUSTED BRAND 2015

12
 ORGANIZATIONAL CHART

13
 ORGANIZATIONAL CHART

MANAGING
DIRECTOR

DIRECTOR

FINANCE PRODUCT HR MARKET

MANAGER MANAGER MANAGER MANAGER

ACCOUNTANT PURCHASE PLANT HRD STORE

MANAGER SUPERVISOR MANAGER

FOREMAN
OFFICER SALES
HR
MANAGER
EXECUETIVE

WORKER
WORKER SALES
EXECUETIVE

14
 CHAPTER NO. 6

RESEARCH METHODOLOGY

Introduction

Research is the process of systematic and in-depth study or search for any
particular topic, subject or area of investigation, backed by collection, compilation,
presentation and interpretation of relevant details or data. Research methodology is a way to
systematically solve the research problem. It may be understood as a science of studying
how research is done scientifically.

Research design

A research design is purely and simply the frame work plan for a study that guides
the collection and analysis of a data. In this study descriptive research design was
adopted. This research which design was adopted for this study is exploratory and
descriptive design. This project is designed to identify the factors which influence the
customers and the ways through which to choose or to buy AACHI Masala product in
Coimbatore District.

The objective of descriptive study is to learn that who want, when, where and how of
the topic. The study may be simple or complex, it may be done in many setting. The
simplest descriptive study concerns an invariant question or hypothesis in which we ask
about, or state something about the size, form, distribution, or existence of variable.
Descriptive studies may involve the collection of data and the creation of a distribution of
the number of time the researcher observes a single event or characteristics or they may
involve relating the interaction of two or more variables.

Descriptive studies may or may not have the potential for drawing powerful
inferences. The descriptive study is popular in business research because of its versatility
across disciplines.

Data collection

Data collection is one of the most important aspects of research. For the success of
any project accurate data is very important and necessary.

15
Methods of data collection

 Primary Data
 Secondary Data
Primary Data

Primary data refers to the first data collection from the primary source. Primary data
are always collected from the data. It is collected either by the investigator himself or
through his agents. There are different methods of collecting primary data.

Secondary Data

Secondary data means data that are already available i.e., they refer to data which has
already been collected and analyzed by someone else. This type of data information can also
be used by the researcher for his use as second hand information sources through which
secondary data can be collected. Secondary data may either be published data or
unpublished data.

16
 CHAPTER NO. 7

VARIOUS DEPARTMENTS

7.1 PURCHASE DEPARTMENT

7.2 STORES DEPARTMENT
7.3 PRODUCTION DEPARTMENT
7.4 MARKET DEPARTMENT
7.5 SALES DEPARTMENT
7.6 FINANCE DEPARTMENT
7.7 HUMAN RESOURCES DEPARTMENT

17
 7.1 PURCHASE DEPARTMENT

INDRODUCTION

The purchasing department is responsible for the procurement of materials and

services and the process used in completing a total transaction normally vary among types of
purchases as well as from one organization to the other. However the general cycle of
activities in purchasing most operating materials and supplies is fairly standardized. The
buying process described a sequence of activities that occur from the time need is identified
until final delivery and acceptance of items of purchase. The process (stages) is a sequence
of tentative decisions on the type of materials needed and those to supply it. I will consider
the following process as my working model for a typical purchase transaction.

Need Recognition: As you know, purchase transaction starts with identification of

need, either from a user department, stores, administrative office, customers, suppliers or
government e.t.c. Once these needs are identified, the user will submit a stores requisition to
stores. Where these materials are available, a record of issues is forwarded to control.
However, where needed materials are not available in the store, a purchase requisition is
prepared and forwarded to purchasing department for onward action. On receipt of the
purchase requisition, the department checks to ensure that specification is spelt out.

Materials/Services Definition And Specification: The user of the materials or

services is expected to have an extensive knowledge of it. This will help in defining the type
of material or services required to complete the task. Where materials must be customized,
the user must provide or work with purchasing to develop specification. After that, we move
to the next stage in the process.

Search For Qualified Supplier: The purchasing department will initiate search for
qualified supplier from a number of sources which could be from users, directories, journals,
suppliers and others who may have come in contact with potential suppliers at trade show or
exhibitions e.t.c. The purchasing officer will issue purchasing letter/notes seeking
information from various suppliers’ availability, quality, price, services and other trade
terms and conditions.

Acquisition And Analysis Of Proposal: In response to buyer’s enquiries or invitation

for bids/tenders, suppliers' will send their bids/tenders/ quotations/proposals. The purchasing
officer will analyze the bids submitted with other decision makers (influencers, users or
deciders). In situations where all bids submitted fail to exactly meet up to the requirements
18
of the buying organization, further negotiation may be required. Careful analysis of
supplier’s bids will reveal interesting proposals to the buyer.

Selection Of Suppliers And Other Placement: Assuming members of the buying

centre analyzed alternative bids of suppliers, and are satisfied with bids/tenders, purchase
orders will be issued to suppliers that meet the requirement of the buying organization. The
purchasing officer will then establish delivery and other routines as well as financial terms.
It is expected that the selected supplier will acknowledge receipt of the order and at the same
time advice the buyer through advice or consignment note on when to expect delivery. The
purchase department will institutes follow-up with the supplier to ensure prompt delivery of
materials.

Receiving Inspection And Payment: Depending on the organization, officers from

purchasing, users, receiving and inspection, stock control or audit department will check for
shortages, damages, defects, incorrect shipment and other quality concerns. If materials
conform to orders (specification), a Goods Received Note (GRN) will be handed or sent to
supplier; if not a Rejection Note (RN) is issued. The culmination of this stage is the
forwarding of invoice to purchasing by suppliers. Having confirmed that goods are in order,
purchasing will forward invoice to finance/accounts for verification. Once invoice is verified
and confirmed, payment is made in cash or cheques and suppliers issues receipt.

Materials Performance Evaluation And Others In The Buying Centre: The

purchasing officer and others in the buying centre will then evaluate the performance of the
materials or services in relation to its ability to serve the purpose for which it was bought
and also the performance of the supplier in terms of support services rendered; such as after
sales services. The idea is for the user to monitor the performance of the product/material or
service while purchasing monitors the performance of the supplier industrial relation.

Most major companies and even some government organizations have a purchasing
or procurement department as part of everyday operations. These departments provide a
service that is the backbone of many manufacturing, retail, and other industrial
organizations. Many individuals, even some who work for these companies, are unaware of
what the purchasing department does, why it exists or what purposes it serves. To
understand better what the role of the purchasing department is, consider some functions it
performs.This department maintained by S.Vignesh Kumar. The numbers of workers in
purchase department is 50.

19
 PURCHASE PROCESS

Purchase manager

Assistant manager Quality supervisor

Office person Purchase officer

Company workers

20
NAME OF THE SUPPLIERS AND THEIR RAW MATERIALS

Purchase department collects raw materials from various kinds of goods from
various places materials are supplied. The kinds of supplier in the market are given below.

 Farmer is main role in producing materials from agricultural lands.

 Mainly we collected raw materials in Coimbatore and the surroundings areas
 Major raw materials like chilly, mustard, turmeric, coriander etc are collected
from Coimbatore region.

21
 7.2 PRODUCTION DEPARTMENT

Based on the specification quotation and customary received from the market the
factory will start the production work. This is maintained by G.Manjunathan. He is a
production manager having five years’ experiences.

ROLE OF PRODUCTION MANAGER

• Obtain and provide turnover for the previous and upcoming production manager

• Insure in meeting customer deadlines

• Insure appropriate communication with staff as well as management involving program

changes, customer job updates, administrative, human resources updates and changes

• Maximize production personnel capabilities and implement procedures to improve

efficiency

• Insure the work area is always safety compliant

• Train staff on production

Manufacturing Process

All raw materials are brought as whole in the facilities where they are passed through
various cleaning and processing systems to ensure best quality product in stringent Food
Safety and GMP standards. Raw material is also fumigated or sterilized based on specific
client’s requirements so as to control microbial load. Some of the machineries involved in
process are:

 De-Stoners & Gravity Separators  SS Grinders

 Rollers  Fumigation
 Metal Detection  Roasting
 In-house Testing Facilities  Blending
 Blending  ETO Sterilization (Outsourced)

22
  Sieving

De Stones & Gravity Separator

De Stones & Gravity separation is an industrial method of separating two

components, either a suspension, or dry granular mixture where separating the components
with gravity is sufficiently practical: i.e. the components of the mixture have different
specific weight. All of the gravitational methods are common in the sense that they all use
gravity as the dominant force. The working principle is to lift the material by vacuum over
an inclined vibrating screen covered deck. This results in the material being suspended in air
while the heavier impurities are left behind on the screen and are discharged from the stone
outlet.

Rollers

A rolling pin is a cylindrical food preparation utensil used to shape and flatten
dough. Two styles of rolling pins are found; roller and rods. Roller types consists of a thick
cylindrical roller with small handles at each end; rod type rolling pins are usually thin
tapered batons. Rolling pins of different styles and materials offer advantages over another,
as they are used for different tasks in cooking and baking.

Metal Detection

Food processing is the transformation of raw ingredients, by physical or chemical

means into food, or of food into other forms. Food processing combines raw food
ingredients to produce marketable food products that can be easily prepared and served by
the consumer. Food processing typically involves activities such as mincing and macerating,
liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling);
pickling, pasteurization, and many other kinds of preservation; and canning or other
packaging.

In-house Testing Facilities

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

food in ways that prevent food borne illness. This includes a number of routines that should
be followed to avoid potentially severe health hazards. In this way food safety often overlaps

23
with food defence to prevent harm to consumers. The tracks within this line of thought are
safety between industry and the market and then between the market and the consumer. In
considering industry to market practices, food safety considerations include the origins of
food including the practices relating to food labelling, food hygiene, food additives and
pesticide residues, as well as policies on biotechnology and food and guidelines for the
management of governmental import and export inspection and certification systems for
foods. In considering market to consumer practices, the usual thought is that food ought to
be safe in the market and the concern is safe delivery and preparation of the food for the
consumer.

Blending

A blender is a kitchen and laboratory appliance used to mix, purée, or emulsify food
and other substances. A stationary blender consists of a blender jar with a rotating metal
blade at the bottom, powered by an electric motor in the base. Some powerful models can
also crush ice. The newer immersion blender configuration has a motor on top connected by
a shaft to a rotating blade at the bottom, which can be used with any container.

Sieving

A sieve, or sifter, is a device for separating wanted elements from unwanted material
or for characterizing the particle size distribution of a sample, typically using a woven screen
such as a mesh or net or metal. The word "sift" derives from "sieve". In cooking, a sifter is
used to separate and break up clumps in dry ingredients such as flour, as well as to aerate
and combine them. A strainer is a form of sieve used to separate solids from liquid.

SS Grinders

A Grinder is a food preparation appliance used especially in Indian cuisine for

grinding food grains to produce a paste or batter. Grinding is rare in western cuisine but
common in Indian cuisine. A grinder is used to make pastes from grains and lentils and is
used extensively in South Indian cuisine for preparation of popular dishes such as dosa, idly,
vada, appam and paniyaram. It consists of a granite stones which rotate inside a metal drum
with the help of an electric motor and the food grains get crushed between the stone and
drum.

Fumigation

Fumigation is a method of pest control that completely fills an area with gaseous
pesticides—or fumigants—to suffocate or poison the pests within. It is used to control pests
in buildings (structural fumigation), soil, grain, and produce, and is also used during
processing of goods to be imported or exported to prevent transfer of exotic organisms. This
method also affects the structure itself, affecting pests that inhabit the physical structure,
such as woodborers and dry wood termites.

24
Roasting

Roasting, the food may be placed on a rack, in a roasting pan or, to ensure even
application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be
retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates
around the meat, cooking all sides evenly. There are several plans for roasting meat: low-
temperature cooking, high-temperature cooking, and a combination of both. Each method
can be suitable, depending on the food and the tastes of the people.

Cooking at high temperatures is beneficial if the cut is tender enough—as in filet

mignon or strip loin—to be finished cooking before the juices escape. A reason for high
temperature roasting is to brown the outside of the food, similar to browning food in a pan
before pot roasting or stewing it. Fast cooking gives more variety of flavour, because the
outside is brown while the centre is much less done.

ETO Sterilization

Sterilization (or sterilisation) is a term referring to any process that eliminates

(removes) or kills (deactivates) all forms of life and other biological agents (such as prions,
as well as viruses which some do not consider to be alive but are biological pathogens
nonetheless), including transmissible agents (such as fungi, bacteria, viruses, prions, spore
forms, unicellular eukaryotic organisms such as Plasmodium, etc.) present in a specified
region, such as a surface, a volume of fluid, medication, or in a compound such as biological
culture media. Sterilization can be achieved with one or more of the following: heat,
chemicals, irradiation, high pressure, and filtration. Sterilization is distinct from disinfection,
sanitization, and pasteurization in that sterilization kills, deactivates, or eliminates all forms
of life and other biological agents.

25
PRODUCTION PROCESS

De-Stoners & Gravity Separators

Rollers

Metal Detection

In house Testing Facilities

Blending

Sieving

SS Grinders

Fumigation

Roasting

Blending

ETO Sterilization (Outsourced)

26
 7.3 SALES DEPARTMENT

Sales department plays an important role. The sale is based on the market. The main
duty of this department is delivered the goods at correct time. The recession in industries has
resulted in higher income for the year, compare to past year.Sales department leading by
Mr.J.Jagadeeshwaran in local area office Coimbatore.

Based on the enquiries received from the field, the quotations will be prepared
accordingly. As per the site condition the prices are freezed from the head office, so the
output values are remains not negotiable.

The accountant has to make the statement in amount of sales, date of sales, receipt, sales
bill and in stock bill. The sales books are maintained in the department andconcerned
accounts are also maintained.

SALES SUPERVISOR

He informs the sales targets to the sales representatives. The target is fixed by the
managing directors wherein he distributes accordingly. He will also have a cross check with
the finished goods to check whether the required product color, quality, size is being
satisfied earlier than it reaches the buyer.

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 SALES CHART

Sales Manager

Assistant manager

Distributor

Dealer

Whole sales

Retailer

Customer

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 7.4 FINANCE DEPARTMENT

Financial management refers to the efficient and effective management of money

(funds) in such a manner as to accomplish the objectives of the organization. It is the
specialized function directly associated with the top management. The significance of this
function is not seen in the 'Line' but also in the capacity of 'Staff' in overall of a company. It
has been defined differently by different experts in the field.

The term typically applies to an organization or company's financial strategy, while

personal finance or financial life management refers to an individual's management strategy.
It includes how to raise the capital and how to allocate capital, i.e. capital budgeting. Not
only for long term budgeting, but also how to allocate the short term resources like current
liabilities. It also deals with the dividend policies of the share holders. Finance is a field that
deals with the study of investments. It includes the dynamics of assets and liabilities over
time under conditions of different degrees of uncertainty and risk. Finance can also be
defined as the science of money management. Finance aims to price assets based on their
risk level and their expected rate of return. Finance can be broken into three different sub-
categories: public finance, corporate finance and personal finance.

TRIAL BALANCE

Whenever you attempt a question in arithmetic you try to verify whether your answer
is correct or not. If you attempt to solve any other type of problem you want to ensure that it
has been correctly solved. For this you try to find out some ways or means. Similarly an
accountant also wants to be sure that the ledger accounts he/she has prepared are correct in
respect of amount, side, balance, etc. To check the accuracy of posting in the ledger a
statement is prepared. This statement is called Trial Balance.

JOURNAL& LEDGER
Assistant accountant gather the accounts detail from the entire department and also
collect the bills and voucher and other cash transaction to post in to journal and ledger
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books. The accounts department makes the final account of every month to know the
financial position of the company and it also looks after the debits and credits payments and
bank accounts.

PURCHASE BOOKS
Purchase book is given by the purchase department at the end of the week and it also
provides the bills and voucher. The assistant accountant collects the books and post into
journal and ledger to find the purchase of the company of the month

PROFIT AND LOSS ACCOUNT

The profit and loss account is maintained to know the total company financial
position. This account was created by financial department through journal, ledger,
purchase, sales, and bank transaction. This account shows the profit and loss of the
business.

BALANCE SHEET
Balance sheet is maintained by financial department it consist of all the asset and
liability. The financial department creates this to make the future decision and budgets of
the company.

CASH AND FUND FLOW STSTEMENT

Cash flow is the net amount of cash and cash-equivalents moving into and out of a
business. Positive cash flow indicates that a company's liquid assets are increasing, enabling
it to settle debts, reinvest in its business, return money to shareholders, pay expenses and
provide a buffer against future financial challenges. Negative cash flow indicates that a
company's liquid assets are decreasing. Net cash flow is distinguished from net income,
which includes accounts receivable and other items for which payment has not actually been
received. Cash flow is used to assess the quality of a company's income. Fund flow is the net
of all cash inflows and outflows in and out of various financial assets. Fund flow is usually
measured on a monthly or quarterly basis; the performance of an asset or fund is not taken
into account, only share redemptions, or outflows, and share purchases, or inflows.

BANK PASS BOOK

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 Bank pass book or statement of account is a copy of the customers account in the
books of the bank. The bank gives to its customers such a pass book or a statement of
account. This pass book is supplied by the bank to its every customer who opens any
account. This book records all deposits and withdrawals. The customer should send this
pass-book periodically for entering transaction in it. The pass book is a copy of customer’s
account in the bank’s ledger. It is ruled in such a way that the balance of an account may be
known immediately after each transaction. The bank keeps the customer informed of the
entries made in its book. The customer is expected to compare the pass book with the cash
book and to inform the bank immediately regarding the errors that may have come to his
notice.

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FINANCE DEPARTMENT

MANAGER

AUDITOR

ACCOUNTANT

CLERK

STAFF

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 7.5 HUMAN RESOURCE DEPARTMENT

CHART:

MANAGER

ASSISTANT MANGER

OFFICER

OFFICE ASSISTANT

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INTRODUCTION

Personnel department is important for a company. The department makes all workers
selection, placement, recruitments, salary and other welfare facilitiesfor the workers and
staff. The personnel department recruits the workers and staffs according to the work and
advice of the management.

FUNCTIONS OF PERSONNEL DEPARTMENT

Personnel department select the people for the job. It takes care of the workers
welfare association, salary and bonus incentives of the workers. The personnel department
makes the welfare associations like ESI medicals and PF for the workers. The personnel
departments maintain the workers promotion according to the workers attendance. Based on
the work performance of the concern they provide the promotion.

The selection members through experience and fresher are selected by degree and the
rounds are aptitude, group discussion, and HR.

WORKING HOURS AND WAGES

Working hours of company is 8 hours per day. The over time is depending upon the work
load as per day.

Daily wages of the workers for fresher is 250.

250rupees * 26days = 6500

Daily wages of the worker for experienced person 9000

350 rupees * 26 days = 9000

If they do over time the salary for hours based is 25 rupees.

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 CHAPTER NO. 8

EXPORT DOCUMENTATION AND PROCEDURES

Exporters should seriously consider having the freight forwarder handle the
formidable amount of documentation that exporting requires; freight forwarders are
specialists in this process. The following documents are commonly used in exporting; which
of them are actually used in each case depends on the requirements of both government and
the government of the exporting country

1. Commercial invoice
2. Bill of lading
3. Consular invoice
4. Certificate of origin
5. Inspection certification
6. Dock receipt and warehouse receipt
7. Destination control statement
8. Insurance certificate
9. Export license
10. Export packing list

Commercial invoice

A commercial invoice is a document used in foreign trade. It is used as a customs

declaration provided by the person or corporation that is exporting an item across
international borders. Although there is no standard format, the document must include a
few specific pieces of information such as the parties involved in the shipping transaction,
the goods being transported, the country of manufacture, and the Harmonized System codes
for those goods. A commercial invoice must also include a statement certifying that the
invoice is true, and a signature. A commercial invoice is used to calculate tariffs,

35
international commercial terms (like the Cost in a CIF) and is commonly used for customs
purposes.

Document required by customs to determine true value of the imported goods, for
assessment of duties and taxes. A commercial invoice (in addition to other information),
must identify the buyer and seller, and clearly indicate the (1) date and terms of sale, (2)
quantity, weight and/or volume of the shipment, (3) type of packaging, (4) complete
description of goods, (5) unit value and total value, and (6) insurance, shipping and other
charges (as applicable).

Bill of lading

A bill of lading is a legal document between the shipper of goods and the carrier
detailing the type, quantity and destination of the goods being carried. The bill of lading also
serves as a receipt of shipment when the goods are delivered at the predetermined
destination. This document must accompany the shipped goods, no matter the form of
transportation, and must be signed by an authorized representative from the carrier, shipper
and receiver.

Consular invoice

A document certifying a shipment of goods and shows information such as the

consignor, consignee and value of the shipment. A consular invoice can be obtained through
a consular representative of the country you're shipping to. The consular invoice is required
by some countries to facilitate customs and collection of taxes.

Certificate of origin

A certificate of origin (often abbreviated to C/O, COO or CoO) is a document used

in international trade. In a printed form or as an electronic document, it is completed by the
exporter and certified by an recognized issuing body, attesting that the goods in a particular
export shipment have been produced, manufactured or processed in a particular country.

Inspection certification

Required usually for import of industrial equipment, meat products, and perishable
merchandise, it certifies that the item meets the required specifications and was in good
condition and correct quantity when it left the port of departure. Also called inspection
certificate or inspection report.

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Dock receipt and warehouse receipt

A warehouse receipt is a document that provides proof of ownership of commodities

(e.g., bars of copper) that are stored in a warehouse, vault, or depository for safekeeping.
Warehouse receipts may be negotiable or non-negotiable. Negotiable warehouse receipts
allow transfer of ownership of that commodity without having to deliver the physical
commodity.

Destination control statement

The Destination Control Statement is a legal statement required by the Bureau of

Industry and Security (BIS) in the Export Administration Regulations (EAR) stating that the
goods you are exporting are destined to the country indicated in all the shipping documents.
It is a necessary legal boundary clarifying what happens to shipments, and it essentially
states that the buyer isn’t going to take the goods and forward them to another country.

A Destination Control Statement is required on invoices, bills of lading, air waybills,

and any other export control document that accompanies the merchandise from the U.S. to
its ultimate destination abroad.

Insurance certificate

A certificate of insurance is a document issued by an insurance company/broker that

is used to verify the existence of insurance coverage under specific conditions granted to
listed individuals. More specifically, the document lists the effective date of the policy, the
type of insurance coverage purchased, and the types and dollar amount of applicable
liability. A certificate of insurance is often demanded in situations where liability and large
losses are a concern.

Export license

The term export means shipping in the goods and services out of the jurisdiction of a
country. The seller of such goods and services is referred to as an "exporter" and is based in
the country of export whereas the overseas based buyer is referred to as an "importer". In
international trade, "exports" refers to selling goods and services produced in the home
country to other markets.

Export of commercial quantities of goods normally requires involvement of the

customs authorities in both the country of export and the country of import. The advent of
small trades over the internet such as through Amazon and eBay have largely bypassed the
37
involvement of Customs in many countries because of the low individual values of these
trades.[citation needed] Nonetheless, these small exports are still subject to legal restrictions
applied by the country of export. An export's counterpart is an import.

Export packing list

A packing list is a document that includes details about the contents of a package.
The packing list is intended to let transport agencies, government authorities, and customers
know the contents of the package. These details help each of these parties handle the
package accordingl

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 CHAPTER NO. 9

FINDINGS

 The value of the exporting product was increasing every year.

 The transportation of goods highly concentrated to the countries like UAE, Kuwait,
Sri Lanka, and Malaysia.
 Organization is giving more importance to the quality management.
 The organization is most concentration on the R&D department.

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 CHAPTER NO. 10

SUGGESTIONS

 The company should provide proper welfare facilities to their concern.

 They should also concentrate on other countries for transportation purpose, so they
should also have contract with other logistics company.
 The company should concentrate on the airways equal to seaways.
 The company should also take initiative to transport through airways for fast delivery
of goods.

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 CHAPTER NO. 11

CONCLUSION

The functioning of the various departments and the AACHI MASALA COMPANY
management has been discussed. The institutional training program has enabled me to gain a
wide range of knowledge with regards to the practical aspects of the functioning of the
organization. This training has resulted in vast learning and it has offered an exposure about
the world.

This institutional training will definitely act as perfect guiding in future career. This
training helped to have awareness on the various functional area of the organization.

The organization frames works the department regulations forms and personal
interactions with the personnel and also get a clean messages about the vehicles and
marketing practices followed by the organization.

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