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FACTORY, Mangalore for a period of four weeks as per the B.U norms. An
attempt was made to learn about the manner in which a company works.
The study included the visits and collection of information from the various
departments of the company with the following objectives:
Inception and background of the company. Ownership pattern and the
nature of business carried on. Vision, mission and the quality policy of the
organization. The product profile and the competitors for the same. Workflow
model of the company. The structure of the company and the various
departments along with the main functions. The marketing strategies used.
The chocolate industry and its contribution to the economy.
The central Areca nut and Cocoa marketing and processing Co-operative
limited popularly known as “THE CAMPO”was born and registered on July 11th
1973.The institution is presently functioning under the multi state cooperatives
act 1984.
1. To procure areca nut and cocoa of the members and if necessary from
other growers on agency basis or an outright purchase basis.
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ORGANISATIONAL STUDY
➢ CONCEPT OF ORGANIZATION
Organization is the process of:
1. Identifying and grouping the work to be performed
2. Defining and delegating responsibility and authority
3. Establishing the relationship for the purpose of enabling people to
work efficiency
together in accomplishing objectives.
➢ PRINCIPLES OF ORGANIZATION
Principle means the theoretical basis on which something is built up. The
theoretical basis is formulated from fundamental truth. Some of the
important principles to be followed for developing round and efficient
organizations are:
✔ Principle of specification.
✔ Principle of co-ordination.
✔ Principle of exception.
✔ Principle of flexibility.
✔ Principle of simplicity.
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✔ Principle of communication.
✔ Principle of efficiency.
➢ IMPORTANCE OF ORGANISATION
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The study focus on the overall structure of the organization. In this study,
the researcher analyzed the overall functioning of the firm and also the
financial performance of the enterprise. The researcher made a moderate
attempt to have the SWOT analysis of the study.
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INDUSTRY PROFILE
Chocolate was discovered in the 18 century and every child’s dream came
true all over the world. The various brands of chocolate often spoken about in
India are Amul, Cadbury and Campco.
In olden days, the ancient human almost led a nomadic life wandering from
place to place in search of food. Food is the basic source of energy for living
organisms including human beings. Hence all living being need food. But in
modern period, man had started discovering new methods of producing food
through Agriculture. The various activities involved in getting food crops
through agriculture are known as agricultural practices like management of
soil, sowing, transplantation and application of manure and fertilizers irrigation,
weed- control, crop improvement techniques, crop harvesting and protection.
India is a land of villages. Nearly 65-70% of our country is agriculturists.
About 75% of the land used for agriculture is cultivated for basic food grain
hence it has become a basic industry in our country.
Agriculture is one of the oldest occupations of human beings. Agriculture
means ploughing of the land, sowing seeds, protecting plants and obtaining
crops for the use of people and domestic animals. Commercial crops not only
help to earn foreign exchange but also provide raw materials for industries.
Cocoa is also one of the important commercial
crops in India. Cocoa is grown on the slopes of Niligiri Hills. The discovery of
cocoa was only a first step in the direction of chocolate. The Mayas were the
first to cultivate the cocoa bean for the fruits is yielded. They used the beans
as an ingredient in their favorite
Chocolate drink xocoatl. The Mexican Indian world chocolate comes from a
combination of the terms chocolate consumed in beverage force Before the
Spanish explorer discovered the chocolate and other ‘exotic’ foods were totally
unknown in Europe. In the 1600 European began to open fashionable chocolate
houses to serve xocoatl as Hot Chocolate scattered with sugar. In the 1700’s
the English began with adding milk to improve the flavor. The first factory for
processing and manufacturing chocolates in India was started during the world
war-II at Bilimoria but due to tough competition from foreign products the
company is ceased and stopped its process and it made second attempt in
1936. But it faced failure as the size of operation was economical. Finally it
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made third attempt to find its success to restart its production. Messrs Sathe
Biscuit and chocolate co. ltd., Poona commenced production of cocoa powder
on a small scale and chocolate manufacture was taken up in 1941.
Cocoa and chocolates into the country, established plant in Bombay for
processing
and packing of cocoa imported in bulk during the initial stage. The new firms
that have engaged into this field in India are Amul, which has completed 50
years of service and the CAMPCO, which came up during the 80’s. CAMPCO is
one of the largest factories in South Asia.
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Although the country with a culture of consuming and exchanging sweets,
pre- packed branded sweets are yet not popular. The consumption pattern and
purchase habits trend to favor local, freshly made products. The ability of
chocolate companies to enter this market could provide unprecedented with
may be tempering of income pyramid and introduction of low price packs.
COMPANY PROFILE
“THE CAMPCO LTD.”
Full Name of the organization: The Central Areca nut and cocoa Marketing
and Processing Co-operative limited
Status: A Co-operative Society registered under the multi state co-operative
society’s act 1984.
Area of Operation: Karnataka and kerala state for membership.
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Number of Branches and Depots: 168 (all over India)
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NATURE ,VISION, MISSION AND QUALITY
POLICY
“From areca to chocolates, this policy has taken us a long way. And we
are happy to share this secret with you. At CAMPCO we, symbolize the
triumph of the co-operative spirit. And how co-operative can be a source of
prosperity.”
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This mission statement maintains that the company has a good relation
between people and harmony between faiths and high set of values and
purposes behind its existence.
This mission statement maintains that the company has a good relation
between people and harmony between faiths and high set of values and
purposes behind its existence. This mission statement maintains that the
company has a good relation between people and harmony between faiths
and high set of values and purposes behind its existence.
1. Regulatory Compliance
2. Vendor Certification
3. Supply Chain Performance and Contract Fulfillment
4. Corporate Value
➢ QUALITY POLICIES
1. Regulatory complaints
2. Vendor Certification
3. Supply Chain Performance and Contract Fulfillment
4. Corporate Value
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ORGANIZATION STRUCTURE
An organization structure refers to the determination of organization
system of the enterprise it determines the programs and procedures by
which the administrative relations of an enterprise are defined and
established. No activity of the organization can go out of this structure. As
the policy of the enterprise determines the limits within which the
enterprise has to work. In the same manner organization structure
determines and defines the shape and size of the enterprise according to
which the administrative and organization decisions have to be taken. It is
also the framework of activities of the enterprise, it may also be considered
as the map of the building to be constructed. Organization structure can be
defined, as the organization structure of an organization deals with its
organizational arrangements.
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The managing director is appointed by the Government of Kerala. The
day today activities are conducted by the managing directors. The
Executive committee and Business committee will devote more time to
scrutinize and decide about the financial and business transaction of the
factory.
There is one or two legal advisors as well as one of the directors is the
nominee of IDBI to facilitate and make the management more effective.
Two committees have been constituted. They are as follows;
1. President.
2. Vice President
3. Managing directors
4. Two directors from each state.
Business Committee
1. President
2. Vice President
3. Managing directors
4. Two directors from each state (Karnataka and Kerala)
5. Two senior most officers for ARECA marketing.
6. The Head of CAMPCO Chocolate factory, Puttur.
7. Membership of CAMPCO
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ORGANIZATION STRUCTURE OF “THE CAMPCO LTD.”
BOARD OF
DIRECTORS
PRESIDENT
MANAGING
DIRECTOR
SECRETERY
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CHIEF ACCOUNTS REGIONAL MKTG.
OFFICER OFFICER
They are:
1. Production Department
2. Administrative Department
3. Personal Department
4. Quality control Department
5. Stores Department
6. Marketing Department
7. Maintenance Department
8. Accounts Department
9. Security Department
Production Department
Administrative Department
Personnel Department
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Quality Control Department
Stores Department
Marketing Department
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They are;
To analyze the marketing opportunity. To plan marketing program
chocolate division. Each division is headed by Assistant General Manager.
Under him there are Chief Manager, senior manager and regional officers.
Assistant General Manager controls all the activities relating to the
marketing department. He plans and prepares new marketing policies and it
can be properly implemented. The main objective of marketing department
is to fulfill the customer satisfaction and increase company’s sales and to
contribute quality products in the market.
The main functions of this department are: To develop marketing
strategy. To connect the consumer with the product Sales in CAMPCO sales
are being conducted in two ways. That is through depots and sales
representatives. It has different depots though out India. The depots are
being opened to cater to the needs of whole sellers and retailers. A
collection charges being collected in the concerned depots. CAMPCO has
introduced the services of sales representatives throughout India.
The rates and quality offered for sales are being decided by the
CAMPCO and on getting information from its customers, their
representatives place written orders. The sales of Cocoa products are being
made at CCF/Area sales office level through the distributors/ super stockiest
on cash or credit basis. The Executive Director of marketing/Regional
managers required to supervise and exercise control over CCF, Area sales
office. Channel of Distribution Of the four elements of marketing mix that is
product, price, promotion and distribution.
The channel of distribution plays a vital role especially in the
distribution of consumer goods. CAMPCO generally follows and uses indirect
channels of distribution. CAMPCO supplies goods to super stockiest and in
turn supplies to whole sellers and whole sellers to retailers. CAMPCO offers
21 days credit facilities to whole seller and for delayed payment they charge
21% of interest. Services the product manufactured in CAMPCO (CCF) are
marketed and sold through out the country and it is exported to some
countries. The proper service that is the company provides service to its
customer in the form of prompt delivery of goods should be given by paying
attention to the customer complaints and services. The improving quality of
customer education and training and services is the main criteria of
CAMPCO that include ability to provide replacement parts and repairs
services.
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Maintenance Department
Breakdown Maintenance
This refers to the supervision of machineries only after it breaks down
and makes it fit for future use. Handling day-to-day accounts of the factory.
Providing salaries to the staff. Maintaining accurate financial records. Giving
information to the head office.
Preventive Maintenance
Preventive maintenance refers to take care of machinery before
breakdown. Under this system the machines are frequently checked and
repaired.
Security Department
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Security department is also important for each and every organization.
Security departments have 10 acres of land and Rs.125 crores worth of
assets including buildings, land and machines and others. It provides 3 acres
of land as quarters to the employees. This factory covered with fencing
barbered wire leaving one main exit called gate. The main gate is controlled
by security person called senior security officer. He should be a graduate
and he should have at east 15 years of service in defense. The duties and
responsibilities of security department are: Prevention and detection of theft
etc. Security other duties are empowered by managing director of CAMPCO.
PRODUCTS OF “CAMPCO”
➢ Industrial Products
1. Cocoa Powder
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General description: Has appealing dark brown color with strong cocoa
aroma. [PH: 6.0-6.4; Fat: 10-12% & 18-20%]Packing: 25Kg, 5Kg.
INGREDIENTS: Alkalised cocoa powder
APPLICATION: Used as an ingredient in Ice cream, Biscuits, Bakery products,
Confectionary sweets, in neutraceautical and hand made chocolates, drinking
chocolates, chocolate syrups and cream fillings.
USEFUL FOR INDUSTRIES LIKE: Ice cream, Biscuit, Bakery, Pharmaceuticals,
Hotel, Confectionary, Super markets/malls, and traders.
STORAGE CONDITION: STORE IN A COOL, DRY AND HYGIENIC PLACE.
2. Cocoa Butter
3. Cocoa Mass
4. Plain Chocolate
5. Milk Chocolate
General description: Chocolate with pronounced milk chocolate taste.
Packing: 1Kg and 4Kg.
INGREDIENTS: Ingredients: Sugar, Cocoa Butter, Milk solids, Cocoa Solids,
Emulsifiers-Soya Lecithin[322] CONTAINS PERMITTED ARTIFICIAL VANILLA
FLAVOURING SUBSTANCE.
APPLICATION : Used in Ice cream, Biscuits, Bakery products in the form of
chips/shavings, milk shakes, Confectionary sweets, and hand made chocolates,
cream fillings, cake toppings and in decorative chocolates with different
flavours.
USEFUL FOR INDUSTRIES LIKE: Ice cream, Biscuit, Bakery, Pharmaceuticals,
Hotel, Confectionary, Super markets/malls, and Bulk and retail traders.
STORAGE CONDITION: STORE IN A COOL, DRY AND HYGIENIC PLACE.
➢ KAJU PRODUCTS
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Reaching the consumer directly has been one of the ambitions of CAMPCO for
long. The Small Consumer Packaging Unit has been set up in July 1997 and its own
brand 'Mangala Supari ' was launched. A Research Unit is also set up to explore
market feasibility for roasted arecanut. Preliminary efforts are also on to export
arecanut and to cultivate the arecanut chewing habit in neighboring countries.
"Kaju Supari"
"Kaju Supari" is a latest product from CAMPCO which has set the Indian
Consumer Market on Fire. The ingredients are "KAJU" (Cashew Nut) , Supari ,
Sugar and other spices available in this sub-continent. This Product is FREE FROM
TOBACCO.
➢ Finished Products
MELTO
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CREAM
FUN TAN
KRUNCHOS
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General description: The product is produced by an adequate process of
mixing, refining, conching, cooling and molding with on line inclusion of rice
crisps of a homogeneous mass containing the following ingredients.
Ingredients: Sugar, Edible Vegetable Fat, Milk Solids, Rice crisps, Cocoa
Solids, Emulsifiers-Soya Lecithin [322], Poly Glycerol Poly Ricinoleate
[476]. CONTAINS PERMITTED ARTIFICIAL VANILLA AND MILK
FLAVOURING SUBSTANCES.
WHITE ECLAIRS
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RED ECLAIRS
GREEN ECLAIRS
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CHOCOMASS
TURBO
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per Carton
TREAT
CAMPCO MINI
MEGA
CRUST
General description: The product Krust is a wafer biscuit center coated with
compound chocolate containing the following ingredients. Choc mass coated wafer
biscuit.
Ingredients:
FUNDA STRAWBERRY: SUGAR, MALTODEXTRIN, SALT, CITRIC ACID[E330] &
COLOUR[E127]. CONTAINS PERMITTED SYNTHETIC FOOD COLOUR AND ADDED
ARTIFICIAL STRAWBERRY FLAVOURING SUBSTANCES.
Processing Arecanut
The Arecanut/Supari/Betelnut so purchased in various Branches are
brought to main centers. Here it is garbled/graded and processed as per the
requirement of the consuming markets. CAMPCO has appointed Selling
Representatives (S.R's) for marketing its supari. These representatives canvass
for CAMPCO supari and place orders and arrange the supply of supari to their
customers and arrange the payments to CAMPCO. The goods are dispatched
through CAMPCO approved transporters by holding security deposits of both
the transporters and S.R’s.
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Processing Cocoa
A sudden withdrawal by the buyers of cocoa from the procurement
operations due to crash in the international market came as a shock to
cultivators. Karnataka and Kerala Governments enthused, at this stage, the
CAMPCO to enter on the scene to rescue the farmers from distress. CAMPCO
willingly took up the responsibility to enter the cocoa market and performed a
savior's role.
Drying
Cocoa beans are dried after fermentation in order to reduce the moisture
content from about 60% to about 7.5%. Drying must be carried out carefully to
ensure that off-flavors are not developed. Drying should take place slowly. If
the beans are dried too quickly some of the chemical reactions started in the
fermentation process are not allowed to complete their work and the beans are
acidic with a bitter flavor. However, if the drying is too slow moulds and off
flavors can develop. Various research studies indicate that bean temperatures
during drying should not exceed 650C. There are two methods for drying beans
- sun drying and artificial drying.
Transforming Cocoa beans into Chocolate
Stage 1.
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The cocoa beans are cleaned to remove all extraneous material.
Stage 2.
To bring out the chocolate flavor and color the beans are roasted. The temperature, time
and degree of moisture involved in roasting depend on the type of beans used and the sort of
chocolate or product required from the process.
Stage 3.
A winnowing machine is used to remove the shells from the beans to leave just the cocoa
nibs.
Stage 4.
The cocoa nibs undergo alkalization, usually with potassium carbonate, to develop the
flavor and color.
Stage 5.
The nibs are then milled to create cocoa liquor (cocoa particles suspended in cocoa
butter). The temperature and degree of milling varies according to the type of nib used and the
product required.
Stage 6.
Manufacturers generally use more than one type of bean in their products and therefore
the different beans have to be blended together to the required formula.
Stage 7.
The cocoa liquor is pressed to extract the cocoa butter leaving a solid mass called cocoa
press cake. The amount of butter extracted from the liquor is controlled by the manufacturer to
produce press cake with different proportions of fat.
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Stage 8.
The processing now takes two different directions. The cocoa butter is used in the
manufacture of chocolate. The cocoa press cake is broken into small pieces to form kibbled
press cake which is then pulverized to form cocoa powder.
Stage 9.
Cocoa liquor is used to produce chocolate through the addition of cocoa butter. Other
ingredients such as sugar, milk, emulsifying agents and cocoa butter equivalents are also added
and mixed. The proportions of the different ingredients depend on the type of chocolate being
made.
Stage10.
The mixture then undergoes a refining process by traveling through a series of rollers
until a smooth paste is formed. Refining improves the texture of the chocolate and reduces the
particle size of sugar and cocoa to around 30 microns.
Stage 11.
The next process, conching, further develops flavor and texture. Conching is a kneading
or smoothing process. The speed, duration and temperature of the kneading affect the flavor.
Stage 12.
The mixture is then tempered or passed through a heating, cooling and reheating process.
This prevents discoloration and fat bloom in the product by preventing certain crystalline
formations of cocoa butter developing.
Stage 13.
The mixture is then put into moulds or used for enrobing fillings and cooled in a cooling
chamber.
Manufacturing Chocolate
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The Chocolate Manufacturing Unit is located at Kemminje Village near
Puttur in Dakshina Kannada District, Karnataka, India.
A youngster of 30 years old with vigour and valour, it had taken giant
steps in its toddling stage itself to fulfill the growers aspirations. Undisputedly,
Campco can claim the credit of establishing the areca and cocoa market. The
Campco was encouraging the growers to grow cocoa as an intercrop to
arecanut as cocoa has an international market.
The principle buyer of cocoa till 1980 suddenly stopped buying cocoa
during the peak cocoa season due to slump in international cocoa price. To
safeguard the interests of its growers Campco had to enter into Indian cocoa
market also. Cocoa was bought in the form of wet beans from the farmers. The
Campco has been furnishing the cocoa growers with cocoa saplings to the tune
of 1, 00,000 at free of cost to promote the cultivation of cocoa. Adopting
scientific methods of fermentation and drying, campco could successfully
export quality cocoa beans to European countries. Perceiving the future
necessity of cocoa products and market strategy for cocoa, with the supporting
nod from the central government and state governments of Karnataka and
Kerala, Campco had carved a niche by establishing a biggest chocolate factory
in South - East Asia, located in Puttur - a taluk headquarter located 50 km away
from the coastal city Mangalore.
Nurtured by Sri Varanashi Subraya Bhat, the founder president, the factory
with all imported machinery was completed in a record time of 4 years, with an
additional financial assistance from a consortium of Industrial Development
Bank of India [IDBI.], Industrial Credit Corporation of India [ICICI], and Industrial
Finance Corporation of India [IFCI], The factory was commissioned by Sri Gaini
Zail Singh, the then President of India on 1st September 1986. The Campco
had a break through within 4 years with an enthuastic support from the
chocolate consumers and traders. It netted a profit of Rs. 27.5 Lakh in the year
1990-91. Eminent presidents, Board of Directors, Managing Directors, and
Secretaries have navigated and have been navigating Campco's cruiser
cleverly and concern fully. It has steered its way during last 30 years in placid
as well troubled waters with a pledge to make the farmer members reach their
destinations safely and satisfactorily. This is made possible also with the
unstinting support of diligent and devoted employees of the organization.
Cocoa cultivation is of recent origin in India; being an inter crop it has a great
potential for growth in the vast plantations of areca and coconut in southern
states of Kerala, Karnataka, Tamilanadu and most recently in a few places of
Andhra Pradesh. Campco, through its undeterent efforts over the years has
been able to install a sense of confidence in the cocoa cultivators through its
procurement policy that has ensured reasonable prices to them.
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In purport of this, Campco has decided to establish cocoa liquor, butter and
powder processing facilities and a chocolate manufacturing plant as an
extension of its activities for achieving its overall corporate objective of
safeguarding the interests of cocoa growers with better economic returns.
Campco has stepped into cocoa processing and chocolate manufacturing
with a licensed capacity of 8800 mt. though it is 8800mt, the installed capacity
is around 13000 mt with a cocoa beans crushing capacity to the tune of 9000
mt.
Factory
1. Cocoa Mass, Cocoa Butter and Cocoa Powder -Industrial Products for internal
& export market.
2. Moulded chocolates, Enrobed chocolates, Chocolate Eclairs, Sugar Coated
Chocolate buttons and instantised drinking chocolate - finished products for
internal market & having export potential.
Keeping pace with the consumer needs of the new products, Campco has
recently exported instantised milk flavouring beverage products and Chocolate
Eclairs to Australia That are formulated at product development cell of
chocolate factory export of cocoa butter to European countries also takes the
cue.
The industrial development of the country over the past three decades
has led to socio economic betterment of the country indicated by two
parameters, the income changing pattern as well as growth of new urban
agglomerates. The global liberalization, the green and white revolutions has
resulted in the income generation that has uplifted living standards of the
ruralites. This venture is the symbol of a new era of enterprise and business for
the cocoa grower who once faced the prospect of destruction and defeat.
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Chocolate Manufacturing
FOOD SAFETY POLICY
CAMPCO Ltd is committed to,
2. Comply with legal obligations and to protect the end users with consistent
safe products through the application of good manufacturing, hygiene
practices, good distribution practices and HACCP principles.
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5. Meeting all the Food Safety Management objectives and continually improve
on processes and resources.
QUALITY CONTROL
5. CCF Quality Assurance also covers the periodical verification and calibration
of the equipments used for process control and hence ensures the correct
proportions of the ingredients.
7. Final inspection of the products as per set norms along with products
sensory evaluation by the well trained and screened tasters to ensure the
consistency of the products.
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Rubber Procurement
As most of our grower members also grow Rubber, CAMPCO has decided
to enter Rubber procurement in the year 2010-11. We have started the
Procurement at our Bandadka, Uppinangady, Padpinangady, Mulleria, Alankar,
Kadaba & Ninthikal Branches and in the process of expansion of Rubber
Procurement in a phased manner spreading to other Branches also.
AREA OF OPERATION:
GLOBAL/NATIONAL/REGIONAL
The area of operation of this co- operative for procurement and
processing of areca nut and cocoa extends to the states of Karnataka and
Kerala, but for the marketing activities the area has been extended to the
whole country. Areca nut purchase operations were extended to Assam,
Andaman and Goa but in recent year’s purchase operations in Assam had
to be closed due to disturbances.
➢ GLOBAL
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CAMPCO produces wide range of cocoa based products of consistent
quality, colour and flavor to satisfy the wide spectrum of customers all
around the globe. The company has built a strong system base for the
confectionery of chocolate industries in U.S, Australia and Malaysia. Export
on the other hand generated a total of about U.S $14 million over a 5 year
period. Among the leading buyers were Malaysia, Korea and USA.
➢ NATIONAL
The company has various nationalized branch offices through out India
under them are the distributors followed b the dealers who sell the goods to
the ultimate consumers.
National Office throughout India
North: New Delhi, East: Kolkata, West: Navy Mumbai, South:
Bangalore
➢ REGIONAL
The company has regional offices through out Karnataka. It has both
dealers and distributors and the distributors are followed by dealers and
ultimately to the customers. Regional offices are as follows – Mangalore,
Hyderabad and Delhi.
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1. Strategic Level
2. Management Level
3. Operating Level
4. Technical Level
Strategic Level
To pass the orders and oversee and review the functioning of all
the department of the company.
Management Level
To Control the activities of the organization.
Operating Level
To carry out day to day operating activities of the company.
Technical Level
To engage in production and other technical maintanence activiteis
of the company.
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of CAMPCO function more effectively. It has a target open at least one sales
depot in each state. It proposes to enter the retail market for areca nut and
products like “supari”, “panmasala” etc by established units. CAMPCO is
thinking of starting its own bank called CAMPCO bank, to provide banking
services to the company. The future plan about production is to maximize
output without sacrificing quality, maximum quantity control, reducing the
cost, improving the efficiency etc. They also now introduced a new product
like a small products to Amul Ltd, winner, bar, coated bars with different
flavors, chocolates.
1. Advertisements.
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The CAMPCO chocolate factory is not promoting its products in an
effective way through media advertising. Poor marketing effort to push
the product in the market.
Suffering from huge loss.
The CAMPCO chocolate factory has made huge loss for the past
several years.
OWNERSHIP PATTERN
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The type of ownership of CAMPCO is semi Government. So the workers
get retired at the age of 58years. After the retirement the CAMPCO gives
gratuity to their employees but no pension.
COMPETITORS INFORMATION
CAMPCO has competitors such as Cadbury, Nestle, Parrys, Nutrine and
Amul. The CAMPCO has been unable to achieve the volume growth targets
because it has losing market share. Cadbury continues to dominate the
chocolate market with about 70% market share and Nestle has emerged as
a significant competitor with about 24% share.
INFRASCTUCTURAL FACILITIES
The CAMPCO chocolate factory islocated at Kemminje village of Puttur
Taluk. And it was inaugurated on 1st September 1986. There are 247
numbers of employees working in the factory. CAMPCO is a two storied
building. The first floor includes the office of the CAMPCO and chocolate
packing division. The second floor includes the deputy general manager
chambers, quality control department, personal department and different
employee cabins. The company also includes security office at the entrance,
separate A/C units, and separate vehicle parking place and quarters for
employees including sitting facility, washing facility, toilet facility, dressing
rooms, medical benefits etc. CAMPCO has two wheelers, four wheelers and
lorry as transportation facilities. The surroundings of chocolate factory are
filled with gardens and planted trees like areca nut, coconut, cocoa, cashew
etc.
ACHIVEMENTS
1.CAMPCO Canara Chamber of Commerce and Industry-Mangalore 2005-
2006
2.Export Award for Campco's contribution in the export of product 2005-
2006
3.Export Award for Campco's contribution in the export of areca nut 2004-
2005
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DATA ANALYSIS AND INTERPRETATION
AGE
TABLE 1
BELOW-20 05 10
20-30 20 40
30-40 15 30
40-50 05 10
ABOVE-50 05 10
TOTAL 50 100
GENDER
TABLE 2
FEMALE 08 16
TOTAL 50 100
QUALIFICATION
TABLE 3
QUALIFICATI
NO. OF RESPONDENTS PERCENTAGE
ON
SSLC 08 16
PUC 06 12
GRADUATE 20 40
TECHNICIANS 16 32
TOTAL 50 100
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DEPARTMENT TO WHICH THE RESPONDENTS BELONGS
TABLE 4
ADMINISTRATION 15 30
PRODUCTION 30 60
MATERIAL
5 10
DIVISION
TOTAL 50 100
WORK EXPERIENCE
TABLE 5
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EXPERIENCE NO. OF RESPONDENTS PERCENTAGE
0-5 15 30
06-15 30 60
16-20 3 6
21& ABOVE 02 4
TOTAL 50 100
NO. OF PERCENTAG
OPINION
RESPONDENTS E
IT HIGHTENS
11 22
EMPLOYEE MORALE
IT HELPS IN REDUCING
09 18
DESATISFACTION
INCREASE JOB
20 40
KNOWLEDGE
HELPS IN PREVENTION
06 12
OF ACCIDENTS
HELPS IN PERSONAL 04 08
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GROWTH
TOTAL 50 100
METHODOLOGY
TABLE 7
SLIDE SHOW 09 18
DISPLAYED ON THE
22 44
NOTICE BOARD
INSTRUCTION
15 30
SHEETS
INTRANET 04 08
TOTAL 50 100
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TRAINER
TABLE 8
TOP MANAGEMENT 00 00
HR MANAGER 05 10
SUPERIOR 35 70
DEPARTMENT HEAD 10 20
TOTAL 50 100
Nobody was trained by the top management
SELECTION PROCEDURE
TABLE 9
ON RANDOM BASIS 04 08
RECOMMENDED BY THE 07 14
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HOD
SELECTED BY
HRD/PERSONAL 30 60
DEPARTMENT
DON’T KNOW 09 18
TOTAL 50 100
The 60% of the respondents were the people who had no
previous job experience before joining Campco.
TABLE 10
TECHNICAL SKILLS 35 70
CONCEPTUAL SKILLS 02 04
HR SKILLS 00 00
TOTAL 50 100
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OPINION REGARDING DURATION
TABLE 11
OPINION REGARDING
NO. OF RESPONDENTS PERCENTAGE
DURATION
7 DAYS 15 30
15 DAYS 09 18
1 MONTH 16 32
DEPENDING ON NEED 10 20
TOTAL 50 100
LANGUAGE
TABLE 12
KANNADA 37 74
HINDI 07 14
ENGLISH 06 12
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TOTAL 50 100
TABLE 13
TOTAL 50 100
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QUALITIES
TABLE 14
EXPERIENCED TRAINERS
02 04
WERE CALLED
CONDUCTIVE
18 36
ATMOSPHERE
GOOD TRAINING
MATERIALS WERE 21 42
PROVIDED
TOTAL 50 100
TABLE 15
FIRST AID 29 58
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FIRE ESTINGUISHER 15 30
VEHICLES HANDLING 06 12
TOTAL 50 100
TABLE 16
YES 38 76
NO 12 24
TOTAL 50 100
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CHANGES FELT DUE TO TRAINING
TABLE 17
IMPROVED RELATIONSHIP 18 36
MINIMIZED RESISTENCE
03 06
TO CHANGE
IMPROVED PRODUCT
22 44
QUALITY
TOTAL 50 100
VISUAL GAMES 02 04
INTERACTIVE SESSIONS 13 26
NONE 35 70
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TOTAL 50 100
INCREASED
28 56
PRODUCTIVITY
EFFECTIVE WORKING OF
00 00
THE EMPLOYEES
REDUCTION IN WASTAGE 12 24
TOTAL 50 100
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FOLLOW UP’S AFTER THE TRAINING
TABLE 20
PERFORMANCE 15 30
APPRAISAL WORK
08 16
SAMPLING
SUPERIOR EVALUATION 11 22
PERSONAL ASSESSMENT 16 32
TOTAL 50 100
RATING
TABLE 21
EXCELLENT 08 16
VERY GOOD 09 18
GOOD 20 40
SATISFACTORY 13 26
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TOTAL 50 100
FINDINGS
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CONCLUSION
The CAMPCO Ltd. policy is to service continuously for improvement of their
products, services and also to give quality products to their customer to
increases their creditability in the field of manufacturing food products. Training
is being conducted for the entire staff especially for the workers to train them
in the entire field for job rotation. The CAMPCO has highly qualified and talented
departmental heads that is specialized is advanced field of manufacturing and
production technology. The CAMPCO is having big market representation and a
good customer relation. The CAMPCO has established good network all over
India. To reach the global demand effectively, the company has to strengthen
its functional areas Keeping in mind the increasing demand for quality products
they have produced a wide range of Food Products.
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BIBLIOGRAPHY
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THE PROJECT CREATED BY
MITHULA NAMBIAR
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