Friends Dairy
Firm Co.
Submitted By:
Tuassum Jonin Abdullah
ID:
10-15414-1
Ummay Salma Mim
ID:09-14773-3
Submitted To:
Samia Sabnaz
American International University-Bangladesh
ACKNOWLEDGEMENT
At
first we would like to thank to our cherished course mentor SAMIA SABNAZ for preparing this group
assignment. The knowledge is increase by practical work or research work. We
take for granted that after finishing this assignment we can know about some
topic which is very significant to meaningful for us as a business student. We
consider that’s after finishing this assignment we introduce some new area
which is not clear in our brain before in long time. We knew after the
finishing this assignment, which don’t know in precedent. So we presuppose it
is very advantageously to us, as well all other students’ Business
Administration.
Table of Content
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EXECUTIVE
SUMMERY:…………………………………………………………………….
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INTRODUCTION:……………………………………………………………………………..
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OBJECTIVE
:……………………………………………………………………….………….
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MISSION:……………………………………………………………………………………….
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Board
Structure:………………………………………………………………………………..
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ROLE AND
RESPONSIBILITY :……………………………………………………………..
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MARKETING
PLAN:………………………………………………………………………….
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ASSESSMENT OF
RISK:……………………………………………………………………...
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FINANCIAL STATMENT:…………………………………………………………………….
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Opportunity:……………………………………………………………………………………
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Facts about dairy
cattle for our dairy farm:………………………………………….…………
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ANALYSIS OF
COMPETITORS:…………………………………………………………….
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What will be the price
of the
product?......................................................................................
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Raw
Material:…………………………………………………………………………………
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Types of Milk :……………………………………………………………………………….
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Manufacture products
:……………………………………………………………………….
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Getting the milk to
you:……………………………………………………………………….
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Conclusion
:……………………………………………………………………………………
EXECUTIVE SUMMERY
Friends dairy farm in the city of Gazipur in Dhaka. Friends dairy farm
is a partnership business that managed by its members. It is the
partnership business under the partnership act 1932. Each partner invest some
amount capital, which is 30, 00, 000 taka. The total amount is 2, 10,
00, 000 taka. The members are wanted to increase our economical progress
and fulfilling the nutritious in our country. The objectives of Friends
dairy farm is long term and honest. The members of Friends
dairy farm are more co-operative and experienced. The knowledge about
nutritious and health benefits of milk will help our marketing and sales
efforts.
Friends dairy
farm will offer a full range of dairy
product as well as milk, ghee etc. We will have many kinds of packing system
that help someone for taking home. The members are also experienced about that
but they will have like to involved expert labors for dairy farm that’s why
they will take care more. They will have more experience about proper storage,
packaging and services of the dairy product.
The Bangladesh dairy market is growing rapidly. Dairy product sales have
increased since 1995 with number of dairy farm offering there services raising
about 20% to about 3 to 4 dairy product. The demand and interest of the dairy
goods certainly increased on the health conscious. It is a very important
substituted for health. So demand of dairy goods is increased in all sector of
the country. Although for the cheep rate everybody can consume it. At the time
fashion is always on the move that the same way taste is always on the move now
that dairy goods we will sell that many industry who will produce the dairy
based product. Those product will capture the target consumer and strong our
marketing effort. Statistics show that about 29% of 90 billion annual sales
currently come form dairy product.
In Dhaka, our potential clientele is divided between all sectors
people and dairy based industry and also tourist. We expect to easily generates
to existing consumers who will immediately recognize the quality and taste of
our product and services. Marketing to the much larger local group who are not
yet familiar with daily product will emphasize our taste, our prestige value
prices, and the sophistication of a favorite drink type and our wide array of
potential goods. We will deliver our product to many wide rural or coastal
areas. That why we can increase our sales. Sales to tourists depend on highly
visible location association with the quaint charm of our town so they can take taste of our
product.
We have
so many competitors in our sectors such as Milk Vita, Pran, Arong, Aftab,
Farmfresh etc. They are also capture the target market but our unique quality
and taste will also capture the target market that we are believed. In the
marketing field new product will also capture the more consumer than other
existing product that is the our strength and dairy goods demand is not
decreased, its demand will increase. Our product quality and taste will help to
compete with the other competitors.
Our
well-researched and conservative sales forecast project. Sales over Tk 1080000
in the FIRs year with continued moderate increased though year 5. We project a
net profit in the first year of over Tk 499300 with steadily increasing net
worth for the foreseeable future.
In
business each member are investing Tk 30, 00,000 lacs so our total investment
is Tk 2, 10, 00,000coror of their own business. Nutritious dairy farm is
independently started up his business with Tk 2, 10, 00,000coror. We plan to
open our door in July of 2008.
OBJECTIVE
To
operate a successful dairy farm in Gazipur, employ almost 15 year.
To capture a maximum customer in the local
market the first year of operation. Achieve first year sales of Tk 1080000lac maintain an average gross
margin of 100% percent.
To produce a standard net profit by the end of
the 5 year.
MISSION
Our
goal is to provide the pure, hygienic free and great taste of milk to all the
areas of the country.
Mission
and strategy
Adding value to milk.
Friends firm will do this by growing nationally, investing in specific innovation and
enhancing efficiency throughout
the entire dairy chain.
Nature of Business:
What will be the Friends firm story
Friends firm will be nearby, natural,
healthy and sustainable. It will provide qualityfull milk & butter. And in
the KURBANI EID FESTIVALS it will
provide quality full cow in market.
Recognizable by the oval, green logo
Friends products, farms and offices
will be identified by the oval green logo: a logo that will be designed with care. The oval shape will simple, yet
powerful and positive. The combination of green and white will reflect the
colors of grass and milk, unique to dairy produce. They convey will freshness,
purity and a sense of dairy produce, fitting perfectly with Friends firm. The logos will also a
reminder of patriotic. The colour will stands for vitality, warmth, balance,
life and feeling good. And finally, the specially designed typeface is fresh,
clear, strong and friendly
The logo wills print large on the
packaging of many Friends firm
products. For some products, such as, Butter it wills print in a smaller size.
But large or small, the Friends firm logo will tell consumers and clients that Friends firm stands behind the product.
With a passion for dairy.
Passion for dairy will be second nature to the member-farmers and
employees of the national co-operative dairy company Friends firm. For both consumers and clients they will add value to
liquid milk, and butter products, cream products, ingredients for the
industries.
Statement of Financial needed
Investing
Campina will strives to add value to the milk produced by the experts. Campina will do that by collecting and processing the milk as efficiently as possible into products with which Campina is able to strengthen its market position. The stronger will this position and the lower the costs, the better for Campina and for its member. Campina will be earnings from its activities, after deduction of the costs. The greater part of that performance price will be paid into the members bank accounts and they will invest a smaller part in the further strengthening of Campina. Because investing in innovation national growth and efficiency will be aimed at one thing alone: adding sustainable value to the members. It will be a partnership business. We will be seven members. In each number and every partner give tk.3000000 as total our capital is 21000000.
Campina will strives to add value to the milk produced by the experts. Campina will do that by collecting and processing the milk as efficiently as possible into products with which Campina is able to strengthen its market position. The stronger will this position and the lower the costs, the better for Campina and for its member. Campina will be earnings from its activities, after deduction of the costs. The greater part of that performance price will be paid into the members bank accounts and they will invest a smaller part in the further strengthening of Campina. Because investing in innovation national growth and efficiency will be aimed at one thing alone: adding sustainable value to the members. It will be a partnership business. We will be seven members. In each number and every partner give tk.3000000 as total our capital is 21000000.
ENVIRONMENTAL AND INDUSTRY
ANALICIS
Our environmental types is seasonal and our economical status
is standard for our total GNP. But our country is now going to develop so our
FUTURE OUT LOOK AND TREND
At Dairy Farmers, we’ll be dedicated to ensuring a
sustainable future - for our farmers, our people, our consumers and the
environments we operate in.
Our business based on dairy farm based. Bangladesh is a developing country. In our country most of the people
are hesitated about there carrier. So established this dairy farm we could give opportunity many un employed people. So
by doing this it can be become a competitive business. There are some
competitors in market who operated this business in market before long time.
But our dairy farm will be a new established business. We will survive market
by the competition with our competitor. If we could provide our best services
and information about us & products information to the customer, then they
will purchase our organizations milk form the market. We want to win our
customer mind by providing service, higher information about future
development. If we could provide customers needs and wants then they will
benefited by our farm. And it will also help to achieve our goals in day by
day. If we do work hard for our
objectives than our farm will be able to obtain a well position and can be
introduce him self as a distinguish and popular dairy farm. We expect our
publication will reach well position after more than 1 or 2 year. We will have
a quality management team and skilled of employee. So we believe we can earn
goodwill very soon. Our milk will qualitative but we produce that product to
our customer in reasonable price in other competitor.
Campina will be for more than many years
Following further mergers, the
Campina name will became increasingly common. It will a name that is easily
pronounced everywhere in the BANGLADESH. And
everywhere, it communicates the same feel-good image. In over all Bangladesh, Campina
will stand for the natural source of daily life: nearby, natural, healthy and
sustainable.
ANALYSIS OF COMPETITORS
In this part there are many business rival such as MILK
VITA, ARONG, PRAN, FARM FRISH MILK, AFTAB etc. has already a strong
recommendations in dairy world in Bangladesh. But they can not provide sufficient milk to the
customers. Another side the MILK VITA has sold there milk in losses for many
years because of managerial lack ness and corruption. But in this year they
have over come this weakness. So from the 1st time we will try, we
will not face the problem. But to capture the market will not very easy. We
will have to survive to great quality of taste of milk.
MARKET SEGMENTATION
We will
be working for a better future. So we will segment our potential market in
different segments. These are retailers, experts, chemist, food collectors, and
employer and consumer market segment. Retailers segment consist with the
retailers who provide cows. Experts consist with those people who will look
after the cows. Chemist consists of that people who will help to maintain the
quality of milk. Food collectors will help to collect food. Employer
segmentation consist of the people who are already entered in a job in
different government and privet institution and looking for a batter job. And
the last segment is consumer market segment. In this segment consists of the
people who will by our prodact.
INDUSTRY AND
MARKET FORECASTS
This is
a rapidly growth business industry. There are few competitors exists in the
market. The potential consumer of the industry mainly follows the information
which is included in the book. If any farm can satisfy the unlimited consumer
with there information. Some time it depends milk quality. In our country many
company cannot provide the qualytiful milk. So if any farm could give the qualytiful
milk then they will get the leadership of the industry. The demand of the
product is demand elastic.
Facts about dairy cattle for our
dairy farm
- A typical cow provides about 20 litter of milk par a day
- Cows have 32 teeth but they don’t have any top teeth
- Cows use their long tongues to twist the grass up from the ground
- Cows have four stomachs
- What a cow eats affects how much milk she gives
- A cow’s intestines can be as long as 50 metres
- Cows are milked at least twice a day
- Cows are not milked for about two months before the birth of a calf
- Cows come into the milking shed in their own set order (routine) with their friends!
- Cows eat about 40 kg of nutritious food a day,
- The milk from the cow is at 35°C just after milking and is chilled down to 4°C as soon as possible
- There are 207 bones in a cow’s body
- A cow weighs between 550 and 700 kg
Types of Milk
Milk is generally grouped into categories according to the
way it is processed.
White drinking milk can be separated into two main categories:
1: Fresh milk - heat-treated at not less than 72ºC for no less than 15-20 seconds.
2: Ultra Heat Treated (UHT) - processed at 146ºC for 3-4 seconds.
All milk on sale to the public has been heat treated to some extent. This is a critical step as it ensures that all harmful bacteria (called pathogens) are destroyed.
There are no preservatives in milk and its shelf life is controlled by a combination of heat treatment, being refrigerated at less than 4°C, and being packaged in an airtight container.
If milk is exposed to any kind of light it may cause a breakdown of the components and the milk may develop a slightly ‘off’ flavour.
‘Fresh’ milk has a shelf life of 10-14 days from manufacture and must be refrigerated at all times. As a consumer, it is important to ensure that the milk is never out of the fridge for very long and should be used within four days after opening, to maintain its freshness. It is always best to store milk at the top back shelf of the fridge, as this is often the coolest spot. The best conditions for handling and storing milk are to keep it where it’s cool and dark.
‘UHT’ milk has the same composition as fresh milk but it has been sterilised by ‘flash’ heating usually above 140ºC for 3-4 seconds. It is then cooled to room temperature and packaged under sterile conditions with a special film called polyethylene. The packaging contains several layers of film to block out any ultraviolet light and an airtight seal (generally foil) to keep out bacteria.
Both fresh milk and UHT milk are available in a range of different types. These have been developed to suit people’s varying needs.
Whole milk - also called Full Cream Milk contains at least 3.2 per cent milk fat and at least 3.0 per cent protein. The milk can vary depending on the type of cow and what the cow has been eating. Therefore different batches of whole milk are often blended together to create a uniform consistency.
Skim milk - is milk with the cream removed and has a fat content of less than 0.15 per cent.
Flavoured milk - has been flavoured and sweetened, using natural or artificial products.
White drinking milk can be separated into two main categories:
1: Fresh milk - heat-treated at not less than 72ºC for no less than 15-20 seconds.
2: Ultra Heat Treated (UHT) - processed at 146ºC for 3-4 seconds.
All milk on sale to the public has been heat treated to some extent. This is a critical step as it ensures that all harmful bacteria (called pathogens) are destroyed.
There are no preservatives in milk and its shelf life is controlled by a combination of heat treatment, being refrigerated at less than 4°C, and being packaged in an airtight container.
If milk is exposed to any kind of light it may cause a breakdown of the components and the milk may develop a slightly ‘off’ flavour.
‘Fresh’ milk has a shelf life of 10-14 days from manufacture and must be refrigerated at all times. As a consumer, it is important to ensure that the milk is never out of the fridge for very long and should be used within four days after opening, to maintain its freshness. It is always best to store milk at the top back shelf of the fridge, as this is often the coolest spot. The best conditions for handling and storing milk are to keep it where it’s cool and dark.
‘UHT’ milk has the same composition as fresh milk but it has been sterilised by ‘flash’ heating usually above 140ºC for 3-4 seconds. It is then cooled to room temperature and packaged under sterile conditions with a special film called polyethylene. The packaging contains several layers of film to block out any ultraviolet light and an airtight seal (generally foil) to keep out bacteria.
Both fresh milk and UHT milk are available in a range of different types. These have been developed to suit people’s varying needs.
Whole milk - also called Full Cream Milk contains at least 3.2 per cent milk fat and at least 3.0 per cent protein. The milk can vary depending on the type of cow and what the cow has been eating. Therefore different batches of whole milk are often blended together to create a uniform consistency.
Skim milk - is milk with the cream removed and has a fat content of less than 0.15 per cent.
Flavoured milk - has been flavoured and sweetened, using natural or artificial products.
NUTRITIOUS’ Range of Milks
Friends
firm manufacture will be a wide variety of
white milks with different nutritional highlights so consumers will able to
choose the milk which suits those best.
Friends firm will also have a range of convenient, natural, long life milks. These will great for storing in the cupboard to prevent those annoying times when people run out of fresh milk, or for use when fresh milk isn’t suitable.
Friends firm will also have a range of convenient, natural, long life milks. These will great for storing in the cupboard to prevent those annoying times when people run out of fresh milk, or for use when fresh milk isn’t suitable.
Quality Assurance
Friends firm will incorporate strict hygiene procedures across its supply chain from
the farm to the shop, ensuring the milk you buy is of the highest quality.
The first link in the chain wills the quality of the raw milk produced by our suppliers. Our raw milk quality will subject to testing and monitoring by relevant state food safety authorities.
The hygiene standards at Friends firm will regularly checked to make sure the milk we collect has been stored in a clean and safe environment. Farm milk is only picked up by the tanker after it will has been graded, and checked to ensure it has been adequately cooled.
Farm milk is tested regularly for composition, and for contamination, such as antibiotics, pesticides and even added water. The health of the cows will also monitor through a range of veterinary programs.
To make sure our milk quality chain is always working correctly, we operate under nationally recognized quality management systems.
To make the milk quality chain even stronger, Friends firm will require farmer suppliers to participate in a program called Proven Perfect which is a Hazard Analysis Critical Control Point (HACCP) based system.
HACCP systems will ensure that critical points in the milk supply process are properly controlled to guarantee food safety and quality. Sanitation, hygiene and pest control procedures will be integrated into the system to ensure that food products are processed in hygienic premises and equipment.
HACCP will meet the requirements of State food safety authorities, as well as those for exported goods.
In our production facilities, environmental monitoring programs will also take place to monitor and control bacteria.
The first link in the chain wills the quality of the raw milk produced by our suppliers. Our raw milk quality will subject to testing and monitoring by relevant state food safety authorities.
The hygiene standards at Friends firm will regularly checked to make sure the milk we collect has been stored in a clean and safe environment. Farm milk is only picked up by the tanker after it will has been graded, and checked to ensure it has been adequately cooled.
Farm milk is tested regularly for composition, and for contamination, such as antibiotics, pesticides and even added water. The health of the cows will also monitor through a range of veterinary programs.
To make sure our milk quality chain is always working correctly, we operate under nationally recognized quality management systems.
To make the milk quality chain even stronger, Friends firm will require farmer suppliers to participate in a program called Proven Perfect which is a Hazard Analysis Critical Control Point (HACCP) based system.
HACCP systems will ensure that critical points in the milk supply process are properly controlled to guarantee food safety and quality. Sanitation, hygiene and pest control procedures will be integrated into the system to ensure that food products are processed in hygienic premises and equipment.
HACCP will meet the requirements of State food safety authorities, as well as those for exported goods.
In our production facilities, environmental monitoring programs will also take place to monitor and control bacteria.
What will be the price of the product?
|
Year |
Quantity of the
milk |
Price of the milk |
Discount per liter |
Net price |
|
2008 |
1 liter |
45 |
2 |
43 |
|
2009 |
1 liter |
46 |
2 |
44 |
|
2010 |
1 liter |
47 |
2 |
45 |
Equipment and personal
To maintain our business we
have some office equipment and employs this are given below:
|
Employ
|
Monthly salary (approximately) |
Yearly Salary (approximately) |
|
Experts(10) |
50000 |
600000 |
|
Grassing experts(2) |
5000 |
60000 |
|
Manager(1) |
3000 |
36000 |
|
Doctor (1) |
15000 |
180000 |
|
Labor (2) |
7000 |
84000 |
|
Driver(1) |
6000 |
84000 |
Office Equipments
|
Equipment Name |
Quantity |
Price |
|
Computer |
3 |
120000 |
|
Office Furniture |
* |
52000 |
|
Others |
- |
50000 |
Raw Material
We will produce milk by cows. We will buy cow and the
experts will take care of it. Actually in the dairy farm business there are not
specially raw materials. But we can consider the cow food as a raw material.
MANUFACTURING PROCESS
What products do we
produce?
Dairy Farmers will produces, markets and sells a wide range of milk. The product range will includes many different types of fresh milk.
We will sell these products under a brand which you will have probably seen in your local shop or supermarket. These include only our company.
We will make Bangladesh’s first long life milk: Dairy Farmers.
We will produce the world’s first ‘no cholesterol’ milk: Farmers Best.
How do we will
manufacture products?
It will starts at the farm, with the cows and the farmers producing our key raw ingredient, milk. We will work with our farmers to ensure the milk from the cow is the best it can be. Here's how we will do it
It will starts at the farm, with the cows and the farmers producing our key raw ingredient, milk. We will work with our farmers to ensure the milk from the cow is the best it can be. Here's how we will do it
- On
the farm
we will have a team of people advising our farmers about such things as feed and pasture management, breeding and genetics, milking technology, cleanliness and correct storage - as well as good business practices. - Collecting
the milk from the farm
Experts will collect the milk form cow. The milk will deliver directly to our manufacturing plants and it will process within 72 hours of milking to maintain freshness. Milk will must be refrigerated at all times. It will test again on entry to the plant, to determine temperature, purity, fat content and nutrients. - Manufacturing
process
What will happen next depends on what sort of product we want to make. Let’s use flavored milk as an example and take a look at how it is manufactured.
The milk will first be pasteurized (heated briefly to purify the milk) and homogenized (the fat particles are mixed in so they won’t float to the top as cream). A certain quantity will be allocated to the line producing a particular batch of flavored milk, and it will flow to that part of the plant.
Ingredients will be added to achieve the right flavor and sweetness and more testing will take place to ensure the batch meets the required specifications.
We produce flavored milk in packets of different shapes and sizes, for our different markets. The flavored milk will progress to the part of the line where it is put into this packaging, labelled, sealed and stamped with its use by date. Even at this stage, further tests are done on sample packs, to ensure taste and consistency.
What is the next stage of product development?
A recipe for making the product (or the change to existing products or processes) will has to be worked out and then tested on a production line.
The packaging will has to be designed and sourced, labelling requirements worked out and quality assurance procedures set in place. Ingredients will also have to be sourced and supply will has to be organised.
If changes to the production line are needed, new equipment may be bought or engineering changes will be made to existing equipment. Employees will also trained on how to use the new equipment.
Once all this has been completed, the new product goes into full production.
Getting
the milk to you
1. Milking
Cows are milked two or three times a day, using electric milking machines which have special suction cups that are attached to the cows’ teats. Milking this way does not hurt the cow at all. But before any cow is milked, the dairy farmer must ensure all staff are wearing clean clothing and have clean hands. Also all the equipment must be clean and sterile and the cows’ udders must have been washed to remove any dirt.
2. Farm Storage
After the cows have been milked, the fresh milk is pumped to the farm’s storage vats where it is filtered, cooled and stored at or below 4oC.
3. Leaving the Farm
Large milk tankers are used to transport the milk from the dairy farm to the factory. One tanker may collect milk from a number of dairies. Before accepting the milk, the tanker drivers test it to make sure it is okay - it must be clean and smell fresh, and comply with all health standards. The milk tankers are insulated to keep the milk at or below 4oC.
Cows are milked two or three times a day, using electric milking machines which have special suction cups that are attached to the cows’ teats. Milking this way does not hurt the cow at all. But before any cow is milked, the dairy farmer must ensure all staff are wearing clean clothing and have clean hands. Also all the equipment must be clean and sterile and the cows’ udders must have been washed to remove any dirt.
2. Farm Storage
After the cows have been milked, the fresh milk is pumped to the farm’s storage vats where it is filtered, cooled and stored at or below 4oC.
3. Leaving the Farm
Large milk tankers are used to transport the milk from the dairy farm to the factory. One tanker may collect milk from a number of dairies. Before accepting the milk, the tanker drivers test it to make sure it is okay - it must be clean and smell fresh, and comply with all health standards. The milk tankers are insulated to keep the milk at or below 4oC.
4. At the Factory
When milk is received at the factory it must again be checked to ensure it has been kept at or below 4oC during distribution and delivered within 24 hours after it is milked. The milk is then pumped into large insulated vats at the factory. All machinery and equipment at the factory is cleaned regularly. Samples of the milk are taken at various stages during processing to check the temperature and quality.
5. Pasteurisation
The next step is pasteurisation, which allows milk to stay fresh longer. Using the High Temperature Short Time method, the milk is heated to not less than 72oC for no less than 15 seconds. This kills any potentially harmful bacteria and extends the shelf life of the milk. The milk is then rapidly cooled to 4oC.
When milk is received at the factory it must again be checked to ensure it has been kept at or below 4oC during distribution and delivered within 24 hours after it is milked. The milk is then pumped into large insulated vats at the factory. All machinery and equipment at the factory is cleaned regularly. Samples of the milk are taken at various stages during processing to check the temperature and quality.
5. Pasteurisation
The next step is pasteurisation, which allows milk to stay fresh longer. Using the High Temperature Short Time method, the milk is heated to not less than 72oC for no less than 15 seconds. This kills any potentially harmful bacteria and extends the shelf life of the milk. The milk is then rapidly cooled to 4oC.
6. Homogenisation
All milk is homogenised, to prevent the cream separating and settling on top. During the homogenisation process, the milk is forced through tiny holes at high pressure which breaks up the fat globules (cream) into tiny particles. This results in the cream spreading throughout the milk in a permanent suspension.
7. Packaging
Milk is then sent through a processing line to be packaged in cartons or bottles. Cartons are made from cardboard lined with a polyethylene plastic. The cartons, in varying sizes, are flat and then are formed into their proper shape in a machine just before being filled. Once the correct amount of milk has been put in, the carton is heat sealed, stamped with the ‘use by date’ and packaged in milk crates.
Milk bottles also come in various sizes. These are made on-site or are bought. Just like cartons, milk bottles are filled, then capped, stamped with the ‘use by date’ and packaged in milk crates.
All milk is homogenised, to prevent the cream separating and settling on top. During the homogenisation process, the milk is forced through tiny holes at high pressure which breaks up the fat globules (cream) into tiny particles. This results in the cream spreading throughout the milk in a permanent suspension.
7. Packaging
Milk is then sent through a processing line to be packaged in cartons or bottles. Cartons are made from cardboard lined with a polyethylene plastic. The cartons, in varying sizes, are flat and then are formed into their proper shape in a machine just before being filled. Once the correct amount of milk has been put in, the carton is heat sealed, stamped with the ‘use by date’ and packaged in milk crates.
Milk bottles also come in various sizes. These are made on-site or are bought. Just like cartons, milk bottles are filled, then capped, stamped with the ‘use by date’ and packaged in milk crates.
8. Distribution
Every day, milk is distributed from the factory to various milk depots in refrigerated trucks. At the depots, the milk is picked up by milk vendors in smaller trucks and distributed to supermarkets, corner stores, schools, cafes and households.
Every day, milk is distributed from the factory to various milk depots in refrigerated trucks. At the depots, the milk is picked up by milk vendors in smaller trucks and distributed to supermarkets, corner stores, schools, cafes and households.
PHYSICAL PLANT:
Definitions
AB Cultures:
Acidophilus & Bifidus (AB) cultures that help to maintain a balanced digestive system
Artificial insemination:
Techniques by which a cow is made pregnant without being naturally mated with a bull.
Casein:
The main protein in milk.
Churning:
The mechanical process by which cream is turned into butter.
Deregulation:
The removal of laws and regulations which restricted the way the dairy industry could operate, particularly in relation to the pricing, selling and sourcing of milk.
Homogenisation:
A process that reduces the size of fat globules in milk so that they can be evenly distributed throughout the milk. This process prevents the cream from settling on top.
Pasteurisation:
Exposing of milk to a high temperature, usually about 72°C for 10-12 seconds, in order to destroy certain micro-organisms and prevent fermentation
Ruminants:
Even-toed animals which chew their cud and have complex stomachs.
Unpasteurised:
Milk that has not been pasuteurised
UHT:
‘Ultra Heat Treated’ - Milk that is processed at 140-144°C for 3-4 seconds to destroy all types of bacteria
Vat:
A large container for liquids
‘Ultra Heat Treated’ - Milk that is processed at 140-144°C for 3-4 seconds to destroy all types of bacteria
Vat:
A large container for liquids
ORGANIZATIONAL PLAN
FORM OF OWNERSHIP
Friends firm dairy farm is a general
partnership business under Partnership Trade Act 1993. Each partner has equal
share of the business. There have not any liabilities for the debts.
Procedure For Appoint New Partner
No one new partner cannot appoint in
business. But if any is dead before the dissolving the business than by agree
on the other partner one may appointed.
Expected LIFETIME OF BUSINESS
This
business is a long-term business and its continuing at least 10years if any
unexpected matter affect on this business.
PROCEDURE WITHDRAWALS OF CAPITAL
No
one partner can not withdrawals their capital before 5 years.
MEMBER will the owners
Together, the Friends firm
dairy member will own the Friends firm
Company. They will supply the milk, they will invest and they will exercise
control. Friends firm will be aim at
adding value to their milk.
Doing business together
Members will owner the Friends firm. Friends firm will be
value to their milk. Dairy farmers will therefore more than ‘just’ suppliers of
milk. They will also provide
Friends firm with capital and exercise control over the
organization.
PROFILE AND IDENTITY
The Milk is milk, dairy is dairy, but our company will be different. The strong, fresh green logo of the Company, which will has national sales of TK 1, 29, 60,000 corers a year, Friends firm. will carry on brand-name products that millions of consumers eat and drink each day.
Industry Organisations
Friends firm dairy industry is worth billions of dollars and employs tens of
thousands of people, from dairy farmers and vets to truck drivers and shop
assistants. A number of key
organizations will be formed to carry out various roles for the industry, or to
represent different sections of the industry. Dairy Friends firm is responsible for research and development, market
and trade development, information services and other services to support S dairy industry. Dairy Friends firm will be engage in the
direct manufacture or processing of dairy products.
The
Board
The Friends Dairy Farm Board has
the key role of governing the operation of the
partnership and owners, customers at the same time acting in the best
interests of members as well as other stakeholders including employees, franchise,
consumers and the community in general .Accordingly, the Board seeks to ensure
that all appropriate policies and
practices of the partnership will achieve the business objectives
in a minimum which meets the social and legal responsibilities.
The Board has two committees, an Audit Committee and a Human Resources Committee, both of which report to the Board and which operate in accordance with separate Board-approved charters.
The Board has two committees, an Audit Committee and a Human Resources Committee, both of which report to the Board and which operate in accordance with separate Board-approved charters.
Board Structure
The Friends Dairy Farm Board is made up of three directors.
The Friends Dairy Farm Board is made up of three directors.
The Dairy
Farmers Board
|
Riazuddin Ahmad
|
CEO
|
|
Tuassum Jonin
Abdullah
|
Director of
Finance & Marketing
|
|
Ummay Salma
mim
|
Director of
HRM
|
DUTIES OF EACH MAMBER
Each partner will
be must attentive their duties .otherwise if any partner don’t operate his
duties appropriately them will suspend
froe his duties at least 1month and other punished.
PROCEDURES
FOR DISTRIBUTION OF PROFIT AND LOSS
Every partners
will get earning profit according to rate of their investment. And also bear
losses according the rate of investment.
PROCEDURES FOR DISSOLVING THE
BUSINESS
The business
cannot dissolve before 6years but participation and discussion all the partners
and if all the partner want to dissolve the business only these reason the
business can be dissolve.
ROLE AND RESPONSIBILITY OF MAMBERS THE
ORGANIZATION
CEO Riazuddin Ahmad is CEO of our company. His responsibility
to the business will be as follows:
he will be responsible to take any
decision. he will give permission to implement the
particular strategic plan. he will observe the work of all level of
management.
Director of Finance & Marketing: Tuassum
Jonin Abdullah is Director of finance and marketing of our
farm. His Responsibility to the business will be as follows:
he will handle all the financial
activities. he will be responsible to estimate the
financial statement and conditions of the business farm he is responsible for making effective
marketing plan. he will create different marketing
strategy for increase our sales volume. he will observe all the marketing.
Director of H.R.M : Ummay Salma Mim Is H,R,M. is manager of our farm. His responsibility to the
business will be as follows:
She will recruit any person if needed or
she can sack any employer from the job. She will identify how many employers will be
needed to provide the customer services efficiently. She will try to produce maximum output
though minimum human resources.
.
MARKETING PLAN
PRICING:
Marketing our products
While we
will have been developing the product, we would’ve also been devising our
marketing and advertising campaigns, negotiating our sales deals, and gearing
up our sales people, customers and consumer services people.
Each of Friends Firm brands will have its own unique brand story and marketing strategies. The same go for any new product we will develop.
Each of Friends Firm brands will have its own unique brand story and marketing strategies. The same go for any new product we will develop.
Distributing our products
To make
this happen, we will have information systems in place to capture product
details, as well as track orders, sales, demand, supply and financials. This
will so that trucks leave the site with the right range and quantity of stock
on board.
Friends Firm products will widely available in supermarkets,
convenience stores, restaurants, sweet shop and other retail outlets throughout
Bangladesh.
In near future we will also export dairy products and ingredients to other country. Many other food companies will use our milk and butter as ingredients in their products.
PROMOTION:
In near future we will also export dairy products and ingredients to other country. Many other food companies will use our milk and butter as ingredients in their products.
PROMOTION:
Promotion
means to inform potential consumers about the product availability or to
educate the consumer, using advertising media such as print, radio, television.
Usually television is too expensive, and it’s generally used in corporate
business. It is necessary process to inform customers about the product’s
availability and quality. We will use many different processes such as
advertising, billboard, use internet, posturing, offering. We will advertise
our product at media. Such as billboard and newspaper. In our advertise we will
specially focus of the information and quality of milk
PRODUCT FORECUST:
We will
just produce qualityiful of milk. And it will be highly demandable in the
market. By the help of survey of the potential consumer, we will able to know
that they have preferred this type of milk. At that term our milk can meet the
demand of the consumer.
CONTROL:
We will
control the local market aria. In Bangladesh the population is in above
140000000, with 1500000 living within in a 5 mile radius of Gazipur. Of this
37% are between age of 3 and 15. They are mainly our target group. And the
other ages are also our target group. Given our upscale comestibles selection
and prices, and based on Bangladesh census data for local income
levels, we estimate that roughly 2/3 of these people have pre-existing brand
loyalties or economic constraints that would discourage them from visiting our
dairy farm. Our local target market is therefore roughly 1000.
ASSESSMENT OF RISK
Evaluate Strengths and
Weakness of Business
This is
analysis of the internal strengths. Opportunity and threats of the current and potential of environment of
Friends Dairy farm.
Strengths:
Efficient Employees:
All
employers of “FRIENDS Firm” have past experience in working among their respective field. The efficient team of
Employees is the greatest strength of
“FRIENDS Firm”.
Financial Capacity:
Due to
equal financing “Friends Firm” has no initial debt .Moreover It has enough fund
to last up to two financial period without making any profit .Financing
capacity is another one of the strengths of “FRIENDS Firm”.
Management:
The partnership
layer management of “Friends Firm” has made it possible to adopt to any rapid
change in the market. Thus the management of “Friends Firm” work a s another
one of its strengths.
Weakness:
1 .If
the food price of the cows will increase.
2. If
the cow will affect by diseases.
3. If
the market price of the milk will increase.
Opportunity:
1. Quality:
Milk is
a such food that filled the necessary needs of the body so its demand never
will decrease. So this is the opportunity to capture the target market by
providing unique taste and quality of Milk to the customers.
2. Capturing market
Milk is
an such food that filled the necessary needs of the body so its demand never
will decrease. So this is the opportunity to capture the target market by providing
unique taste and quality of Milk to the customers
FINANCIAL STATMENT
Yearly
Income Statement
|
Description
|
FY-2008
|
FY-2009
|
FY-2010
|
FY-2011
|
FY-2012
|
FY-2013
|
FY-2014
|
|
Sales
|
15720000
|
16200000
|
17000000
|
18000000
|
19000000
|
21000000
|
|
|
COGS
|
3890000
|
4120000
|
4430000
|
4750000
|
5020000
|
6015000
|
|
|
|
|
|
|
|
|
|
|
|
Gross profit
|
11830000
|
12080000
|
12570000
|
13250000
|
13980000
|
14985000
|
|
|
|
|
|
|
|
|
|
|
|
Expences
|
|
|
|
|
|
|
|
|
Labor
|
940000
|
940000
|
950000
|
965000
|
980000
|
1000000
|
|
|
Advertisement
|
120000
|
130000
|
140000
|
150000
|
160000
|
170000
|
|
|
Electricity
|
18000
|
20000
|
21000
|
22000
|
24000
|
26000
|
|
|
Packaging
|
1080000
|
1085000
|
1085800
|
1086200
|
1087100
|
1090000
|
|
|
Delivery
|
2400
|
2500
|
2600
|
2700
|
2800
|
3000
|
|
|
Diesel
|
93600
|
94000
|
95300
|
96100
|
97000
|
100000
|
|
|
Deprecation
|
150000
|
150000
|
150000
|
150000
|
150000
|
150000
|
|
|
|
|
|
|
|
|
|
|
|
Total Expenses
|
2404000
|
2421500
|
2444700
|
2472000
|
2500900
|
3193500
|
|
|
|
|
|
|
|
|
|
|
|
Net Profit
|
9426000
|
9658500
|
10125300
|
10778000
|
11479100
|
11791500
|
|
CONTINGENCY
PLAN
Dairy
Farmers Milk will be Co-operative
In near future Dairy Farmers Milk Co-operative (DFMC) will
be an independent farmer-owned co-operative and supplies milk to the Dairy
Farmers business.
Its role will use collective milk volume, capital and membership to manage and maintain a mutually beneficial and enduring Milk Supply Agreement with Dairy Farmers.
All members of Dairy Farmers will supply milk through DFMC
and DFMC will negotiate milk price and milk policy terms on behalf of its
farmer suppliers.
***END***
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