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National Dairy Development Board, an institution of national importance was setup by the
Government of India to promote plan & organize programmers for development of dairy & other
agriculture based & allied industries along co-operative lines on an intensive & nationwide basis.

    
Gujarat Co-operative Milk Marketing Federation (GCMMF) is India's largest food
products marketing organization. It is a state level apex body of milk co-operative in Gujarat
which aims to provide remunerative returns to the farmers & also serves the interest of
consumers by providing quality products which are good value for money.

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The ³MEHSANA DISTRICT CO- OPERATIVE MILK PRODUCERS UNION LTD´.
Mehsana dairy is a Cooperative organization registered under Co-operative Societies Act.1925
on 08-11-1960 by Registration No. c/-1960.It has about 1241 member villages¶ milk co-
operative societies in Mehsana District from whom it procures milk. The Societies have over 4,
52,000 producer members. Working with Manpower (force) in the capacity of Managerial 34,
officers 283, Skilled 798, Semi skilled 346, & Unskilled 27. Total strength of Manpower comes
to 1488
The ³MEHSANA DISTRICT CO-OPERATIVE MILK PRODUCERS¶ UNION LTD´ has
its head Quarters & Dairy plant in Mehsana ±town. The union has five milk chilling centre at
Vihar, Kheralu, Kadi, Hansapur, & Harij, these chilling centers helps to store milk for longer
period. All these centers are located in the rural area. It has two cattle feed plants, at Boriavi &
Ubkhal (capacity 300 M.T) & an animal breeding station at Jagudan, this breeding station helps
to improve milk product¶s animal.
The union provides various technical inputs to its members through village milk co-
operative societies. The milk collected is processed in to various products such as market Milk,
Butter, Ghee, Milk powder &Sweetened condensed milk.
 The market milk is sold in Mehsana District directly by the Union, whereas other milk products
exported by the Gujarat Co-operative milk marketing federation into which the union is totally
committed to provide quality & error-free products & services to its customers with the ultimate
aim of satisfying them.
Dudhsagar Dairy is well established co-operative enterprise actively contributing to
economic and social betterment of our milk producing farmer members, and is now gearing up to
face challenge competition of private enterprises under the new liberal economic policies. In
order to achieve that we have implemented ³Total Quality Management´(TQM) system in our
organization. The Advanced Technology and ³Quality Improvements´ help in sharpening
competitive edge in National and International markets by achieving better results through
maximum utilization of available resources.

To enhance the computerization and provide the information to the management at a Key
stroke, union has decided to switch over to network based client/server technology. Presently
Dudhsagar Dairy is well established with a Milk Collection and Billing System with the entire
milk billing process from the Chilling centers and Dairy dock by using dial-up lines. Gradually
all the remote locations will be interconnected with dairy office at Mehsana.

To raise the annual income of landless laborers and marginal farmers, milch animals
are provided to such families under the integrated rural development programme. To provide
green and dry fodder to such families, common fodder farms are run by 27 village level societies.
To produce better varieties of green and dry fodder, which is sold on priority to these landless
laborers and marginal farmers at ³No Profit-No Loss´ basis. Dudhsagar Dairy provides technical
and managerial guidance for these farms.
 c 
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Name of Organization : ³DUDHSAGAR DAIRY´

Location : Mehsana District, Mehsana

Brand Name : SAGAR

Date of Establishment : 8th November, 1960

Members : 2000 farmers of 19 primary milk

Producers¶ co-operative societies.

No of producer¶s members : 4,48,950

No of village societies : 1,142

Total milk procurement : 1.1 million kilogram¶s

Total collection (yearly basis) : 51.43 core kg.

Milk collection (Daily Average) : 499.85 lacks

Cattle feed manufacturing capacity : 1,93,463 Metric tonnes






 
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Mehsana ± a largest milk producing district of Gujarat is famous since long for cattle breeding &
animal husbandry practices. Large, small & marginal farmers & landless laborers are engaged in
the practices of animal keeping & milk production. The high yielding well known ³Mehsani´
buffalo breed is native of the district & is known for its potential of economical milk production.
The union makes use of most advanced technologies for manufacture of various milk
products, for providing better animal health care services & for building socio-economic
strength.

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1960 - Establishment of the MDCMPU Ltd.

1961 - Started milk supply to Ahmadabad Municipal dairy.
1963 - The MDCMPU ltd has Innograted
1964 - Innogration of the Vihar chilling center.
1966 - Establishment for the animal husbandry by the union.
1967 - Innogration of the Kheralu chilling center.
1968 - Milk supply to the Delhi started.
1969 - Innogration of the cattle feed in Boriavi.
1970 - Establishment of new processing section.
1971 - Vihar chilling center established unit with capacity 60,000L
1972 - Loan for purchasing cows & buffaloes.
1973 - Innogration of the Hansapur chilling center.
1974 - Hansapur chilling center has started colleting milk.
1975 - Innogration of the Harij chilling center
1976 - Harij chilling center has started collecting milk.
1977 - Animal insurance policy has started.
1978 - Kadi chilling center has started.
1979 - For animal Husbandry wireless radio telephone facility has provided.
1980 - Liquid nitrogen plant & artificial insemination at Jagudan has started.
1981 - Cattle feed plant at Ubkhal has started.
1982 - Government thanks Dudhsagar dairy for collecting large quantity of milk.
1983 - State awarded for high milk producing animal.
1984 - N4 powder plant has innograted.
1985 - Celebration of silver jubilee.
2005- Established Dudhmansagar Dairy
2009- Celebration of silver of Golden jubilee

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Dudhmansagar has started its operation with from daily average sales of 2 lakes in April
2005. During 2008-09 milk sales was. Now it is selling 8.5 lake liters of milk per day. Not only
milk it is also into ice-cream & Dahi sales. There has a huge potential in the region which
compel us increase our production capacity. We have outsourced packing unit at Sofia ± Haryana
& Goga- Utter Pradesh.
 

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Cooperatives are voluntary organizations, open to all persons able to use their services and
willing to accept the responsibilities of membership.

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Cooperatives are democratic organizations controlled by their members, who actively participate
in setting policies and making decisions.

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Members contribute equitably to, and democratically control, the capital of their cooperative.


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Cooperatives are autonomous, self-help organizations controlled by their members.


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Cooperatives provide education and training for their members, elected representatives,
managers, and employees so they can contribute effectively to the development of their
cooperatives.
 ) +
Cooperatives serve their members most effectively and strengthen the cooperative movement by
working together.
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While focusing on member needs, cooperatives work for the sustainable development of their
communities.
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We, at Dudhsagar Dairy, are committed to manufacture and supply safe and quality milk and
milk products to totally satisfy the requirements of our customers while continuing to improve
the returns to our member milk producers.

We shall strive to comply with all applicable statutory and regulatory requirements along with
guidelines related to quality and food safety.

We shall endeavour for continual improvement of quality and food safety management systems
by providing necessary resources, achieving set objectives, effective communication at all levels
and regular review of this policy.

Dated 15th June 2007. Managing

Issue No : 03 Director
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Dudhsagar Dairy, Mehsana is one f the largest producers of milk & milk products in India.

We shall make a conscious effort for the prevention of pollution of environment for the present
and future of our business and the society at large.

We shall strive to comply with all applicable environmental legislation and non-regulatory
guidelines.

We shall endeavour for continual improvement of our environmental performance by better

utilization of the resources of nature and minimizing the waste.

We shall involve all our concerned employees for the preservation of the environment and for
the promotion of clean and green surrounding within our premises.

Date: 25th August 2002 Managing

Issue No : 02 Director
 $ 
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The main objective of purchase dept is to ensure availability of right kind & quality of
materials &services as per indents of user dept at competitive prices & in time. Dudhsagar dairy
has a centralized Purchase dept. at Mehsana which caters to the needs of various dept., chilling
centers & cattle feed plants.
mr.S.Palit, Head (Purchase) is the in-charge of Purchase dept. The dept. is functioning
through the setdefined rules and regulations of the society. The procurement of cattle feed,
engineering goods and other general goods are being handled from this department. The raw
milk procurement is being handled by CS dept. under MPO dept. in-charge. The purchase dept.
negotiates the rates with the supplier, but sometimes the user dept. also negotiates especially for
the engineering goods. Purchase dept. makes sure for
the timely payment to the supplier as per the terms and conditions decided at the time of PO.
Before making the payment pre-audit inspection is being worked out by the Internal Audit dept
there are numbers of activities which is performed by Purchase dept of Dudhsagar dairy.

General purchase which includes purchase of Packaging materials, Sugar, Furnace oil,
Lignite, Chemicals & Cement, stationary & printing items, Human medicines, etc.
Raw material purchase cattle feed plant,
Engineering item purchase,
Capital items purchase
Computer equipment purchase,
Other miscellaneous items,
Petty case purchase,
Annual rate contracts,
contracts--- transport contract
Labor contract
Maintenance contract
 c 
Select suppliers on base of their ability, for purchase goods.
Obtain raw material at the most competitive prices from the market.
Attend to complaints of user department and take required

,$
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1. Engineering Purchase
2. Cattle Feed Purchase
3. General Purchase

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This section purchases all electrical & mechanical items.

-+:-
Get requisition letter from concerned department.
Create purchase inquiry and request for quotation.
Receive quotation. (in 7 to 8 days)
Open quotation. (on Monday ± Wednesday ± Friday)
Preparative comparative statement (within 2 days)
Give comparative statement for approval to user department.
Comparative statement approval by Asst. Mgr. (Purchase Department)
General purchase order in system.
At the end dispatch it to selected parties.

23$
-,+4
This section purchase cattle feed ingredients. The items are as follow;
Juwar
MaizeDamage
Wheat
Rice Bran Ext.
Sun Flower Ext.
Mango Extant
ý3  $
-,+4
In this department buy common items which are mostly used by all departments like Sugar,
Stationary, Packing material etc.
First of purchase department inform to Gujarat Co-operative Milk Marketing Federation for
purchase the required material to whole year. After this federation issue tender in news paper and
receive the quotation from different party and also prepare comparative statement & approve by
federation. After this purchase dept. give purchase for every month to party & relives the goods.
- An items are classified are as follow:
Packing material
Veterinary medicines
Labor contracts
Vehicles contracts

5   c 


Market segmentation is a process by which the company dividing the market on the base of
need,features or behavior that require separate product. Market segment means classification of
market on the base of Geographic, Demographic, Psychographic and Behaviorist.

In the Dudhsagar dairy market segment on the base of ³Geographic´. In the geographic
base market divided in to different geographic units like nations, regions, states, cities and
neighborhood.
Survey stage

Analysis Stage

Profiling stage
 $
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Introduction:-

Production dept. plays a vital role in the industry. In this dept. difference kind of dept. kinds of
milk products are prepared from their raw material. It is called as input output process of the
product. Meaning of PRODUCTION is simply that ³To use material which is not in form to use
but through systematically
process- it converts into finish products which can be use. Production Department plays a vital
role in the industry. In this department different kinds of milk products are prepared from their
raw material. It is called as input output process of the product.
Mr B.K. Rana, A.G.M. (Egg.) is the in-charge of Process-Production dept. The dept
handles various processes as RMRD, Processing, and Pouch Filling & Sterilized Flavored Milk.
The milk is received through various CC on Mehsana Dock for further processing. For
processing the milk, we have old and new process facility with different capacities. The milk is
passed through pasteurization, cream pasteurization transferred to milk storage tank and cream
storage tank, same procedure for new process capacity.
For pouch filling, various packing limits are available as per the market requirement
after standardizing the milk at the required Fat & SNF %. Current pouch filling capacity is
sufficient enough to provide for market demand. As per the requirement from the market, SFM
bottles are being filled and dispatch from the plant. As per the standards required for SFM batch,
the pasteurized milk is being standardized and taken in the lot of 1200 liters batch, sugar and
approved.
Colors are being added to complete the bottle filling. Daily inward of milk, pasteurization
and standardization of milk, pouch filling and dispatch and SFM bottle filling and dispatch
records are being maintained at this level.
 )0,$ 
-+4

Amul gold, (Pasteurized full cream milk 6.0% Fat & 9.0% SNF.)
Sagar standard,
Amul Shakti Pasteurized standard milk,
Amul ghee,
Sagar ghee,
Sagar sfurti flavored milk,
Amul cool flavored milk,
Amul Spray infant milk food,
Sagar skimmed milk powder,
Amulya dairy whitener,
Amul whole milk powder
Amul Pasteurized butter,
Amul mithai,
Sagardan (Cattle Feed)

 
-

1. 4-

Standardized milk 4.5 fat/ 8.5 snf
Toned milk 3.0 fat/ 8.5 snf
Double toned milk 1.5 fat/ 9.0 snf

Whole milk 6.0 fat/ 9.0 snf

]
  

Flavored milk is recognized as beverage product containing milk to which has been added
flavoring materials such as Chocolate, Fruit flavors (Strawberry, Pineapple, Apple, Banana etc)
or Syrups & possibly coloring materials. The milk product is usually skimmed or partially
skimmed milk with a reduced fat content. For longer shelf life here sterilized flavored milk
manufactured. SFM is marketed under the brand name of Amul cool & sagar sfruti.

Elaichy flavored
Kesar flavored
Rose flavored

26 
 4

Mr.M.D. Patel, A.M. I/C (B) are the in-charge of Butter Maintenance Dept. Any kind of
maintenance as preventive, breakdown etc. maintenance is being undertaken by him. For any
kind of breakdown replacement of parts/spares, generally accepted procedure is to raise indent,
approve the same through the respective authorities, and send it to purchase Dept., make
comparative statement through different quotations, approve with the concerned dept. & order
the goods/spares with the finalized bidder. They maintain the log book for the maintenance
programmed to be carried out. The log contains date, sr.no. M/C make, breakdown spares,
replacement, whether fault cleared & other remarks.
There are two butter sections in this plant. The butter is produced by Continuous butter making
machines and packed semi-automatically Milk Marketing Federation. ³The capacity of butter
production is approximately 120 tons per day. Now a day approximately 40 tons per day is
produced. Centime process of continuous butter making is followed in machine. Butter is packed
in 100 Gms, 500 Gms, 500 institutional packing, and 9.1 gm chaplet packets. The selling price of
100 Gms is Rs.16, 500 Gms is Rs.72, 500 Gms & Rs.200 per Kg. for chaplet packing.
Table butter (yellow butter)

ý6 ,4
This is a very important section of the dairy. Here ghee is made by cream butter method i.e.
first cream isconverted to white butter through continuous butter making machine and then
butter is melted and heated to make ghee. Buttermilk and serum are again issued to process
section. There is a wide variety of packaging of ghee. Ghee is sold in 1 liter, 2 liters, 5 liter
tin, 15 Kg. tin, 1 liter refill pack, 500 ml and 500 gm pouch pack average ghee production of
this dairy is 20 ton per day in two shifts. The ghee is packed under two brand names Sagar
 and Amul, but the Sagar is mainly produced. Ghee is marketed under Gujarat Cooperative
Marketing Federation Ltd, Anand.

Mr. D.G. Patel, I/C (Ghee) is the in-charge of Butter & Ghee department but in his
absence, I meet Mr. Parikhbhai and concluded the induction programmed. The department
is responsible to manufacture butter and ghee as per the requirement from the market. Table
Butter produced is being packed in various marketable forms, as per the requirement of
GCMMF. Butter is available in two varieties as Pasteurized Table butter and pasteurized
white butter (generally for special market inquiries packing). In case of table butter milk fat
is 80%, moisture maxi. 15.95% allowed, curd below 1%, salt 2.0-2.7%. And other added
flavors. The raw cream is taken from cream separator and pasteurized at 85-92 degree cent.
And chilled at below 10 degree cent., at this level whether table butter or white butter is to
be manufactured is decided. Different fat % is taken as per the standards and passed through
contimab M/C for further washing of butter granules and checking the moisture Level. The
pure butter is being mixed with standard salt and other added flavors. The table butter is
than taken to different packing M/C as per the scheduled market inquiry.
For Ghee manufacturing, fresh cream with fat content of 33 to 47% is processed at
below 15 degree cent. The sour cream from different CC and collected at dock is also taken
into process and further additional white butter is heated and the residue lying at the bottom
is serum, which is also separated. For ghee manufacturing the temperature in ghee kettle is
taken unto 108-110 degree cent. And passed through filtration stage and cooled down.
Again the settled serum is being taken from the bottom for further reprocessing and good
quality of ghee is passed to ghee storage tank. The ghee processed is being analyzed by QA
or as per the Agmark quality. The ghee stored in the tank is packed as per the requirement of
the market inquiry or kept in storage till market inquiry arrives.

4. $7 +4

Powder is the best way of preserving milk solids. The main objective in processing it is to
achieve good storing stability, low production costs & a product that resembles as much as
possible the original after reconstituting. The production of concentrated & dried milks has the
advantage of processing & storing all market surpluses especially fluid milks, as well as at by
products. Due to the preserving effect of low water activity, dry milk products are desirable in
regions with unfavorable climate conditions. Even infant formula is designed as a substitute for
human milk when mother can not best feed their babies.
Powder section has a paramount importance in itself, a large proportion of milks are
diverts to this section for manufacturing different types of powder.
In Dudhsagar, four powder plants are manufacturing powder. The types of powder
manufactured are Whole milk powder (for army), Skim milk powder, Baby Food, and Dairy
whitener. All plants are having two stages drying; two plants are manually operated while two
are automated.
The brand names of powder are Amul for whole milk powder, Amul spray for baby food,
Amulya for dairy whitener and Sagar for skim milk powder.
Mr. K.B. Dave, Executive (Prod.) is the in-charge of Powder ± production; he is being
assisted by N1/N2 Mr.A.H. Kalatola, Exe (Prod.) For N1/N2 plant and for N3/N4. The powder
production capacity is approx. 140 tons per day for all 4 plants. The ratio of liquid milk to
powder milk is 100 kg liquid milk to 12.50 kg milk powder, where fine powder particles is 9.30
kegs and 3.20 kegs moisture content in powder as per the standards. The dept. manufactures
Skimmed Milk Powder (STD grade and extra grade), Whole Milk Powder, Dairy Whiter
(Amulya) and Infant Milk Powder (food/substitute). Different standards % is being maintained
for Fat, Moisture, Acidity, Total Ash, Sucrose, Vita A-C and Iron, varying from product to
product.
The standardized milk is transferred to powder milk silos and processed for milk
evaporating plant heating at 95 to 102 degree cent... This concentrated milk is kept in balance
tank and blown towards filtered air at 160 to 210 degree cent. Through spray dryer. Through
vibro fluidizer filtered air temp. Is 90 to 100 degree cent and during the process passed through
dehumidifier at 20 to 30 degree cent. The fine powder particles are QA checked and transferred
to Packing M/C. Initially milk powder is being packed in 25 kegs bulk pack and as per the
requirement it is packed in different pack sizes as per the market inquiry. During the process
above standard % is being stabilized as per the material mix of the product.

Whole milk powder

Infant milk powder
Skimmed milk powder.
$ 87+34

Mr. B. S. Patel, A.M. (Prod) is the in-charge of Sweetened Condensed Milk ± Production.
The capacity of this plant is 8 tones per day. The packing of SCM is in 400 gm tins, 7.50 kg and
280 kg sterile drums. The SCM is of two verities FCSCM & PCSCM, where the fat, total milk
solids, sugar and lactose contents are different as per the standards.
The pasteurized and standardized milk with Fat/SNF ratio of 0.41 & 0.161 is maintained
and transferred to filtration stage. After this sugar syrup is prepared and filtered and mixed in
storage tank with the ready milk and again the filtration processes is carried out. The mixture is
being heated at 120 to 126 degree cent.
And cooled at 20 to 30 degree cent. The lactose with required proportion is being added to
this mixture, so that milk and sugar particles do not get separated at later stage. In short lactose
works as binding agent for condensed milk and sugar. The mixture is ready to fill in the required
packing specifications

]6 04
Balance food for cattle (sagardan)
& c% 4-
To add the value to the procured raw milk
To provide the nutritive diet to the consumers
To preserve the milk for longer duration
To manage the flow of milk

 c 4
To produce the value added milk products like Ghee, Butter, and Powder etc
To process the milk & allocate to various sections
To preserve the milk for longer duration
To manufacture milk powder to manage the excess liquid milk
To collect the milk available from various villages
To supply the excess liquidity milk to the needy expressive daries
To handled the chilling centers related activities.
The Production planning process is responsible for the overall production planning for all the
products. The planning is based on the dispatch requirement, as specified by GCMMF, other
party orders such as Army & ITBP, capacity of the Plants, availability of resources, quantity of
milk expected to be procured, closing stock of finished goods, local demand.
07 -++
Milk Farmers

Village Milk Co-Op Soc.(Collection Center)

Chilling Center

Raw Milk Reception Dock(RMRD)

Milk Processing Plant

Power section Butter & Ghee Section Milk Packing Section

Storage

Dispatch Federation

Distribution Channel

Consumer
 c   
$ 

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-

Finance Management is the part of the Managerial activity, which is concerned with planning,
and controlling of the firm¶s financial resources. It is an applied branch of general management it
has to plan to organize and control the finance of the enterprise. Chief duties of financial
management are planning and control of corporate finance. Financial Management is called upon
to take three major decisions viz. Investment decision, financial decision, and dividend decision.
Financial Management involves the implementation of these three major decisions it is an
integral part of overall management rather than merely a staff activity concerned with fund
raising operations without sound management of financial resources, business cannot achieve its
objective and may occur heavy losses. Thus financing management in charge of efficient
planning and control of the cycle of flow of funds inflow and outflow of funds.

$ -++0-1--


The accounting function covering the Mehsana office and plant, the five Chilling centers at
Vihar, Kadi, Harij, Hansapur, and Kheralu and two cattle feed plants at Boriavi and Ubkhal are
performed by the Accounts Department at Mehsana head office of Dudhsagar dairy. All the
purchase and sales for Dudhsagar dairy are executed from the Mehsana head office centrally.
The purpose and scope of Account process are Management of Financial resource of the union
accurate and timely payment to societies and supplies, maintain proper books of the union and
advise Dudhsagar dairy¶s management of the performance of the union based on accounting
records, finance process includes the accounting functions of payables, Receivable, Cash
Management, Asset Management, and General Accounting & Reporting functions including
Budgeting. It also covers Costing activities performed at Dudhsagar dairy. The Audit
Budgetingand Costing process are performed by the internal Audit department in closeness with
Accounts Department.



 5 c 
$ 


The marketing is very broad concepts for the business. We can distinguish between social
and a Managerial definition of Marketing. Asocial definition saw the role Marketing plays in
society. One market said that Marketing¶s role is to ³Deliver a higher standard of living.´ Here is
a social definition that serves our purpose Marketing is a societal process by which individuals
and group obtain of what they need and want through creating, offering and freely exchanging
products and services value with others. For Managerial definition, Marketing has often being
described as ³the art of selling products´.
Dudhsagar Dairy, Mehsana covers a domestic market and now days its marketing is widely
spread in foreign countries also. It has covered major markets in the states like Karnataka,
Rajasthan, Maharashtra and many other states in India including Gujarat. Dudhsagar dairy is
having its goods reputation in the market because of its best quality. Quality is the bench mark of
Dudhsagar dairy resulting in to raising the graph of consumer demand and market. At current
year Dudhsagar dairy procured more than 20, 00,000 kg/day and its turnover have more than
1750 crores for the year 2008-09.
Mr.P.A. Mukharji, Manager is the in-charge of Sales dept. Any kind of sales in the society
is being booked through this dept. Majority of sales are booked through GCMMFL, ANAND, as
direct & Through federation sales, consignment sales, Army sales, member farmer sales, etc.
Federation transaction is ruling at federation decided prices, while rest of pricing is independent
to our union. Our union as also entered in export market, where the price ruling is under the
union control. Federation makes payment to the union on advance bases or approximately within
10-15 days as per the requirement of union or the fund facility available at GCMMFL.

$
+1+-4

To supply milk & milk products
To review customer requirement, resolving any requirements differing from established
norms.
To meet customer requirement
++*(1
, (4
Sales coordination of liquid milk, Butter milk & flavored milk within Mehsana milk shed area.
Sales coordination of milk products to various GCMMF depots & their bulk parties
Sales coordination of milk products to Defense
Liasioning with Government & legal agencies as & when required
Liasioning with National Co-operative Dairy Federation of India Ltd (NCDFI), GCMMF Ltd.
Complaints redressed.

-+4

Milk, Butter milk, flavored milk sales: the liquid milk is sold in pouches, in cans & tankers. The
pouch milk will be supplied as per the requirement of milk distributing agents. The loose milk in
tankers will be supplied to Mother Dairy, Gandhinagar, other member union other parties & to
individual customer as per their requirement. Mother dairy 7 other member unions are lifting
milk as per the monthly milk dispatch program decided in GCMMF, Anand. Butter milk
is also sold in pouches & in cans. Flavored milk is sold in bottles as per the requirements of
GCMMF, milk distributors & approved parties. The appointment of milk distributing agent:- The
sales process of dudhsagar dairy invites applications from the parties of potential areas, who are
interested in selling milk, butter milk, flavored milk. The area may be fixed while appointing the
milk-distributing agent, whenever required.
In case of an individual customer, milk, butter milk, chilled water is given in union's cans
vessel against cash payment basis. Product sales within district including village co-operative
societies: - the demand for ghee, butter milk, chilled water etc, within the district is being met by
selling the products to the individual customer or institutional customers. The sale may be done
against cash payment or cheque or DD or credit sales depending upon the party.
Export orders: - the export dept of GCMMDF Ltd. Anand sends the copy of export order for
the various products to the managing director, production process, QA process, purchase process
& sales process. On the receipt of the same, the order details are examined. Production planning
is done as it done as it is mentioned in production process. The dispatch of different products is

made by dairy against GCMMF Ltd's Dispatch instruction letter, to its various depots. Whenever
there is demand for products, which is specific & special requirement from customers, it is
received by sales process. Sales process in turn reviews the requirements with top management
& concerned personal. Detail of the reviving and meeting customers requirement are explained
in customer satisfaction sub process. General house keeping: Housekeeping is maintained at
sales process as per the work instruction of general housekeeping.

 +)

³Dudhsagar Dairy´ is do advertisement of its product many different ways, which are under;
- Advertisement through News paper
- Advertisement through Board and Hoardings
- Advertisement through Posters
- Advertisement through Internet
The sales of organization mostly make by Gujarat Co-operative Milk Marketing Federation
(GCMMF).

]3'-+4

It is the sales made in the boundaries of Mehsana district. The products mainly sold are Sagar
Milk, Sagar Ghee, Sagar Butter Milk, Amul Butter and Amul Milk Powder. This local sale is
done through distributors. On special occasions like marriage, party big orders are taken directly
from party. Average milk sold locally is 7500 liters, per day.

23 )(+4
It is very special selling to Army. There is no intermediate between two. Only Butter, Sweetened
Condensed Milk and Skimmed Milk Powder sold to army. From this, Powder is negotiated by
federation and Sweetened condensed Milk by dairy.

$7 ++
(*(), - +9
a) Mehsana District Co-operative Producers Union Ltd.
b) Amul dairy
c) Sabar dairy (Sabarkantha)
Whole milk powder is give to Army¶s supply depot. There total 47 Army supply depot in
India. Skimmed milk powder is gives to Army¶s Military farm.
„    

There is an effluent treatment plant for the use of wastage occurred in production plants. There
are different steams which collect the effluent water from the different production plants. There
stream flows toward the effluent treatment plant. There are different fat traps arranged in the
streams so that fat can be trapped out. This fat is heated out & good fat is obtained. The fat
obtained this way is sold to the private parties for the production of soap & other goods.

 c c  c 

Mr. Ramjibhai Chaudhari is the in-charge of Refrigeration Section. The power required is
supplied through 630 KVA own generation plant. The load of cooling system depends on the
chilling requirement of storage area and during the process, ultimately the same load will also
depend in own generation. As per the information & understanding the procedure, some times
due to communication gap the same load are not increased/decreased as per requirement of user
department. This may cause unnecessary excess or shortage of utility, resulting to increase in
cost. For certain transaction as Delhi Supply, the chilling is done twice for special kind of transit
of milk. Same way for converting the milk powder into Liquid milk supply, incase of shortage of
liquid milk & when we have abundant stock of milk powder6

$ c

'': -
Sardar Dairy
Vimal Dairy
Avkar Dairy
Umiya Dairy
Atul Dairy
Adarsh Dairy
Dayal Dairy
 c '' % ':-

Paras Dairy
Mother Dairy
Nestle (powder, Ghee, SCM)
Britannia (Butter, Ghee)
Dyne mix Dahi
Umang Ghee
New Diamond Ghee

$$'c    
Supply chain of the Dudhsager dairy starts with the procurement of raw milk from the farmers
and then production of pasteurized milk and milk products till the finished products reaches the
consumers. The main component of supply chain is making or buys decision outsourcing
Purchasing, vendor selection, & information flow.

•'c  
$ 
Mr. Mahendrahai B. Jani is the in-charge of Quality Assurance dept. in Mehsana and for all other
locations also. This dept. continuously check the quality of the milk and milk products coming
inside anddispatch from the plant. The dept. maintains proper records and reports for whatever
they have checked and retains the samples for future queries. The dept. takes different testing
analysis from various angles to reach at the optimum accuracy level.

 
$  

System Department is an important part of any Organization. In this department they use various
system or we can says that use various software. Mr. A.M.Agarwal, Executive (Systems) is the
in-charge of Systems dept. This dept. has handled various accounting software¶s in-house as per
the requirement of user dept. as and when required. Team of systems dept. as now approach
TOWARDS THE TOTAL INTERGRATION PATH ± DUDHSAGAR DAIRY titled as
³SAMANVAY´. Dudhsagar Dairy as approached to Oracle Corporation for the licensed
software to use various modules as per the requirement of the Dairy. TCS is facilitating the
installation and implementation of the software and with the help of other hardware consultants it
is being supported. Once the software will start functioning, lots of duality will be stopped and
society will be working more efficiently.
System department use these kinds of Software used

MCBS (Milk collection & Billing System)

Payroll system
Enterprise resource planning

]. : MCBS is a one kind of software, which is use in Dudhsagar Dairy.


+0:

On line Milk introduction available.

Automatic data integration from 5 chilling center (Vihar, Kadi, Kheralu, Hanspur, Harij) to
main Head office.
Milk pricing calculating generated after every 10 days.
Capable of calculating installments on sales to village.
Profit distribution calculation done on yearly basis depending on the quality of milk receipt.
Data like village wise, shift wise, milk types, milk quality wise available.
Almost got reports are generated for regular & MIS purpose.
Data record handling capacity is huge.

. $(  +07 :+ +(+): Payroll software helps to stores every employee¶s personal
information.
For e.g. Employee Name,
Employee no,
Employee salary,
Employee¶s P .F. information.
 
+0$( +(+):

Payroll helps to payment for employees.

It helps to calculation of employee earning.
e.g. Leave Encashment,
Visit Bill,
T.A. Bill,
Over time, etc.
It helps to calculation of Deduction
e.g. L.I.C.
P.F.
P.F. Loan.
It helps to attendance Record entry in Computer.

ý $+(+)8   + +

-$3
In co-operative sector and dairy industries, ERP is running successfully. Under
someway project ³Total integration´ Enterprise Resources Planning system was implemented in
July 2004. ERP package of oracle application, US, was installed by Tata consultancy services.
ERP system is a step towards online business or e-business. Here, at Dudhsagar it works in
single domain (i.e. internet). It brings total integration in the dairy. Big Bang concept has been
applied at Dudhsagar i.e. no other parallel system, only ERP system is under use. It includes 7
modules for proper integration that are purchase, sales, finance, engineering quality & fixed
asset, production & stores.

+4
It can provide large quantities of information.
Authentically users can access the information demand.
The major benefits of ERP are improved condition across departments and increased
efficiencies across business processes.
The implementation of an ERP system helps establishment of a backbone data warehouse,
ERP allows better accessibility to data so that organization can have up to the minute access to
information for decision making.


c'5$  


 
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The dictionary meaning of the Dairy is ³a place where milk and it¶s products are processed or
sold´. It means that by using raw materials from cows or buffaloes making pasteurized milk and
other different dairy products as butter, ghee, milk-powder, ice cream, chocolates etc. and selling
them in local markets is a Dairy.

India, Denmark, Sweden, U.S.A, New Zealand, Australia are leading exporters of Dairy
products in the world and I feel proud by saying that India is leader among these great countries.
India is now become self-dependent in production of milk and its products. Some where good
dairies in India are responsible for India¶s high position in dairy industries and DUDHSAGAR is
best among them.

As we all know that the Dudhsagar Dairy is the leading in all the dairies in the Asia. In
the chapter one we shaw that the introduction, and the history of the dudhsagar dairy. From that
we come to know that the operations and marketing activities of the Dairy and also the image of
the Dudhsagar Dairy in the market. According to dairy it has the highest milk procurement
capacity. Mehsana District is one of the largest milk producing areas of Gujarat State. Since
long, Mehsana district is famous for cattle breeding and it is the home of the well-know
³mehsani´ buffaloes, which is one of the most economical buffalo breeds in India.

The yearly milk procurement in 1961-62 was 1.1 million kilogram¶s collected from 2000
farmers of 19 primary milk producers¶ co-operative societies. During the year 2004-05 we have
procured 51.43 crore kg. Milk from 4,48,950 producer members 1143 Dairy cooperative
societies with an annual Sales Turnover in excess of Rs.870 Crores. No other Dairy Co-operative
Union in India or Asia has reached to such a high level. Dudhsagar Dairy has since established
five chilling Centers in our district for collection of milk from the surrounding villages.

A visionary movement initiated almost 50 years ago, in Mehsana, to organize the rural milk
producers to help themselves had its¶ benefits in building a strong cooperative movement to pool
together the resources of milk producers. We are proud to exist as a purposeful organization in
the Nation building process ± Enhancing the milk production capacity, self-employment and
income generation to the rural farmers, enhancing the per capita availability of milk.
 Milk is considered as a nutritious and balanced food for all age group of the population. At
the same time milk as such has a very short shelf life and quickly perishable in nature. Milk
produced in villages is procured by efficient means of logistics and processed to create value,
varieties and extended shelf life to suit the needs of ultimate consumers. Strong interdependency
between the rural and urban emerges thereby narrowing down the economic gap between the
people.
 26]   $' 

There are about 60 to 65% of the total consumers of milk are purchasing packed milk of
sagar by Dudhsagar Dairy.Remaining are purchasing packed milk of other brand,or loose milk
by local vendors. now Dudhsagar going to introduce Milk Vending Machine for loose milk to
cover other 35% of the consumers of loose milk. so the problem is to know the perception of the
consumers of loose milk about newly introduced Milk Vending Machine. Consumer Perception
is the study of what individuals is thinking about the vending machine, which positive and
negative thing about the vending machine in individuals¶ s mind is the key problem. Consumer
promotions are being heavily used to promote the milk vending machine. which promotional
tools is more effective to broadened the use and effectiveness of the vending machine in the
consumer¶s mind.
 262c cc   $' 

The basic mindset of consumers plays an important roles or the final stage of buying
particular product or service. Marketers must understand every facet of consumer¶s perception.
Good industries try to fully understand the customer¶s perception- all their learning, choosing
using, and even disposing of a product. Marketing scholars have developed a ³stage model´ of
the buying decision process. In that consumer passes through five stages : problem recognition,
information search, evaluation of alternatives, purchase decision, and post purchase behavior.
Clearly, the buying behavior process starts long before the actual purchase and has consequences
long afterwards based on their perception.

But consumers do not always pass through all five stages in buying a product. They may
skip or reserve some stages because of their prior perception towards particular produce or
service. A woman buying her regular brand of packaged milk goes directly from the need for
milk to the purchase decision, skipping information search and evaluation of alternatives.

Studying consumers provides clues for improving or introducing products, setting prices,
devising channels, crafting messages, and developing other marketing activities. Marketers are
always looking for emerging trends that suggest new marketing opportunities.
 26ý$$ 

The purpose of the study is to identify the consumer¶s perception towards loose milk by
newly introduced milk vending machine in the Mehsana. The basic purpose of the study is to
identifying the consumers perception towards packaged milk vending machine, so that effective
strategy could be formulated by the Dudhsagar Dairy to achieve the desired targets for the
consumers for loose milk by milk vending machine.
 26;  $ c

1. There is a significant relationship between relationship between age group and the mode
of purchase loose milk
a. Ho: there is a significant relationship between age and the mode of purchase that
affect the purchase of customers. i.e. age=mode of purchase loose milk
b. H1: there is not a significant relationship between age and the mode of purchase
that affect the purchase of customers. I.e. age  mode of purchase loose milk.

2. There is a significant relationship between family size and reason for buying loose milk.
a. Ho: there is a significant relationship between family size and reason for buying
loose milk. i.e. family size = reasons for buy loose milk
b. H1: there not is a significant relationship between family size and reason for
buying loose milk. i.e. family size  reason for buying loose milk.

3. Monthly income of consumer and the readiness to buy from milk vending machine are
related.
a. Ho: monthly income of the consumers and the readiness to buy from milk
vending machine are related. i.e. monthly income= readiness to buy from MVM
b. H1: monthly income of the consumers and the readiness to buy from milk
vending machine are not related. i.e. monthly income=readiness to buy from
MVM
 
 %c „'c  


'
' 
 

According to Schiffman and Kanuk (2004) price perception is about how customers see a
product¶s price, as high, low or fair. They also stated that perception of price unfairness affect
consumers¶ perceptions of value and ultimately their willingness to buy a product. According to
Moore et al. (2003) years of research concerned with price show both positive and negative
perceptions serve as marketplace cues. Several studies have also portrayed the role of price
perceptions as an attribute to success (Jiang and Rosenbloom, 2004). When the price perceptions
are high this is a sign of positive quality, prestige and status (Moore 
, 2003).
The concept of reference price is related to price perceptions. Schiffman and Kanuk
(2004) stated that reference price is the price the consumers use as a basis for comparison in
judging another price. It is through reference price that the price perception of a brand of product
is formed. When the consumer plans to buy a product, he or she will judge prices comparatively
with the reference prices in order to determine whether the price is acceptable or not (Alvarez
and Casielles, 2004). They also stated that, a result of consumers¶ comparison between the prices
and the reference price, potential losses and gains emerge. The consumer perceives a gain when
the reference price is higher than the observed price. If the observed price is higher than the
reference price, the consumer experiences a loss.

'  

' 
 

Product quality perceptions represent consumer judgment about the superiority of a product,
which the user-based approaches think is essential in describing quality (Forker et al., 1996).
Bundles of attributes together represent a certain level of quality, which therefore provide utility
to the customer (Snoj et al., 2004). The benefits are measured through a perceived level of
quality (level of working superiority), a bundle of attributes in comparison with the consumer¶s
expectations. Schiffman and Kanuk (2004) stated consumers often judge the quality of a product
on the basis of a variety of informational cues that they associate with the product. They also
stated that the cues can either be intrinsic or extrinsic. Intrinsic cues are related to the physical
characteristics of the product itself, like size, colour, flavour, aroma etc. The extrinsic cues on the
other hand are related to elements that are put together with the actual product like packaging,
pricing, advertising etc. The perceived quality of products and services is central to the theory
that strong brands add value to consumers' purchase evaluations (Low and Lamb, 2000).

|

 

 

   

 
 

The more quality a product possesses the more utility it contains and the more its price should
be in the market (Sjolander, 1992). According to Sjolander (1992) it is very much expected that
there is a very strong positive relation between perceived price and perceived quality. Perceived
quality explains a considerable portion of the variance in the price the consumers are willing to
pay for different brands (Low and Lamb, 2000).Unfavorable price perceptions may have a direct
effect on customer intention to switch to a different brand, because the consumers might think
that the price does not match quality (Jiang and Rosenbloom, 2004). Companies sometimes
attempt to appeal to uninformed consumers by using high prices from start as a signal of high
quality, with the belief that if they perceive the price of their products to be high then they
automatically perceive the product quality to be high as well (Kalita 
,

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The study was exploratory in nature with survey method being used to complete the
study. The main purpose of the research is to study the consumer perception towards milk
vending machine. First of all a self designed questionnaire was developed to get the responses
through the respondents. Than at the next step the data collection is done, after that the data is
converted into the computerised software program (SPSS) to measure the accurate and advance
results of the research study. According to the above mentioned process the overall study is done
to know the actual buying behavior of the customers so that it will be helpful to the organization
in so many other ways.
  


Basically the study is exploratory in the nature and that¶s why the sources of the data that
I was collected were mainly through the pilot surveys and the self designed questionnaire by the
150 respondents. And for some secondary data I have used internet, magazines and some
reference books.

$'c $
 


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4
Population of my research about consumer¶s perception of milk vending machine included
consumers who buy loose milk through local vendors, dairy outlets or from cattle shed owner in
Mehsana city.

)0 )4
Since the data was collected through personal contacts, the sample frames were the individuals who
are buying the loose milk by any mode of purchase.

))+4
Individual respondents were the sampling elements.

)-,<
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Purposive sampling technique was used to select the samples.

)=4
Sample size was 150 respondents.
 '

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To collect the primary data for this research we had used the survey method by designing
³Questionnaire.´ Questionnaire is a structured technique for data collection that consists of a
series of questions in written or verbal that a respondent answers. Questionnaire is a set of
questions through which we can obtain necessary information from respondents. We can collect
the information such as the perception regarding milk vending machine, etc« We can also
obtain the data regarding the market potentials, consumer beliefs,etc. towards the regarding the
designed questionnaire was used for the evaluation of factors affecting consumer buying behavior
towards packaged butter-milk. Data was collected on Likert¶s type scale; where 1 stood for strongly
agree and 5 stood for Strongly Disagree.

cc'  

This is a study of perception of loose milk by mik vending machine. So after the data
collection a chi square, t test, partial correlation analysis was performed using the acquired data,
to ascertain if relationship between the variables exist or not. For doing the data analysis SPSS
12 was used, because it is a very systematic computer program that can deal with a large amount
of data and a give out accurate results.
Hypothesis testing begins with an assumption, called a hypothesis that we make about a
population parameter. Then we collect sample data, produce statistics, and use this information
to decide how likely it is that our hypothesized population parameter is correct. Let us assume a
certain value for a population mean. To test the validity of our assumption, we gather the sample
data and determine the difference between the hypothesized value and actual value of the sample
mean. Then we judge whether the difference is significant. The smaller the difference, the
greater the likelihood that our hypothesized value for the mean is correct. The larger the
difference, the smaller the likelihood.
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The result of T-test shows that there is a significant relationship between the age group and the
mode of purchase the loose milk.

Therefore accept the null hypothesis.

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Reject the null hypothesis because it falls under the rejection area of two-tailed test.
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Accept the null hypothesis i.e. the family income and the willing to buy from milk vending
machine is related.
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About 45 % respodants are purchasing loose milk from dairy outlets and 35 % are
from home delivery.other are purchasing loose milk from cattle shed owner.

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More than 50 % of the respondents¶ daily consumption of loose milk is between 1.5 liter-
2.5 liter. Other majority of respondents¶ consumes more than 2.5 liter loose milk daily.
Other 15 % of respondents¶ daily consumption is less than 1.5 liter.
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From the chart we can analyse that around 70% of the respodants purchase loose milk
between Rs. 25- Rs. 28 per liter

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Chart shows that 50% respondents¶¶ reason for buying loose milk is the quality of loose milk
they gets.20% are purchasing it because of home delivery. Good relation and credit given is also
the measurable factor for buying loose milk.
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90 % of thr respodants are satisfy with the quality of loose milk they purchase recently.

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Purity and freshnesh are major criteria considered by people for the quality of loose
milk.35% of respodants gives important to purity and 30% give important to the
freshness as a criteri.20 % people judge quality by taste of it,some consider thickness as
criteria for quality of loose milk.
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Negligible (around 7%) people are aware about the use and functionality of loose milk


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Most of the people are ready to purchase loose milk from vending machine,if it is installed in
their area.
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important to the quality,freshness and purity.
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There are about 60 to 65% of the total consumers of milk are purchasing packed milk of
sagar by Dudhsagar Dairy.Remaining are purchasing packed milk of other brand, or loose milk
by local vendors. now Dudhsagar going to introduce Milk Vending Machine for loose milk to
cover other 35% of the consumers of loose milk. so the problem is to know the perception of the
consumers of loose milk about newly introduced Milk Vending Machine. Consumer Perception
is the study of what individuals is thinking about the vending machine, which positive and
negative thing about the vending machine in individuals¶s mind is the key problem. Consumer
promotions are being heavily used to promote the milk vending machine. Which promotional
tools are more effective to broadned the use and effectiveness of the vending machine in the
consumer¶s mind.
 &c
c 

ƒ This report basically investigates the perception of the consumers towards Milk Vending

Machine.

ƒ Monthly incomes of people between Rs.8000- Rs.17000 are mostly willing to purchase

milk from milk vending machine.

ƒ The people of age group 18-37 are more willing to buy the loose milk near to the dairy

outlets, so it is advisable to locate the Milk Vending Machine near to the dairy outlets.

ƒ According to Likert scale analysis most of the peoples¶ perception is that operating

vending machine will be difficult.

ƒ Most of the people are not willing to travel 700mt for loose milk by milk vending

machine.

ƒ Majority of people are conscious about quality, purity and freshness of milk, so it is

necessary to maintain the quality.


  'c 


In concluding remarks, I would like to conclude that the following should be kept in mind

while introducing a milk vending machine.

ƒ I would suggest the dairy to keep the quality and freshness of the milk to the mark

as compare to the packaged milk so consumer can trust on milk vending machine.

ƒ Location of the milk vending machine is such that people can easily approach it.

ƒ Effective promotional tools must be used to divert the consumers from local

vendors to the milk vending machine.

ƒ Price discount of Rs.1 should be given to attract the customers so that it can easily

approach the consumers.

ƒ Helper at milk vending machine will increase the willingness of people to buy

milk from milk vending machine.

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 c'c $

+4

1. Marketing Management
By Philip Kotler (12th edition)
2. Statistics for Management
By Levin & Rubin (7th edition)
3. Business Research Methods
By Donald R Cooper & Pamela S Schindler (9th edition)
4. Marketing Research
By Naresh Malhotra (5th edition)
5. Business Research Methods
By William G Zikmund (7th edition)

„*++4
1. www.surveymonkey.com
2. www.surveys.com
3. www.google.com
4. www.mysurvey.in
5. www.dudhsagardairy.co.in
 $$
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Dear Sir/ Madam,

I am a student of V.M.Patel institute of Management, Ganpat University, Kherva. I am doing

survey on above mentioned topic.I am sure that the information provided by you will be kept
confidential and uses only for academic purposes. - Desai Shaileshkumar A.

______________________________________________________________________________

1) Do you purchase loose milk, currently?

Yes
No
2) What is your mode of purchase?
Through home delivery by vendor
From dairy outlets
From cattle shed owner
Other (please specify)«««««««
3) What amount of milk you consume every day?
Less than 500 ml
500 ml - 1.5 liter
1.5 liter - 2.5 liter
More than 2.5 liter
4) What is the price at which you purchase loose milk?

Please specify «««Rs/Liter

5) What is your reason for buying loose milk?

Home delivery
Credit given by vendor
Quality
 Good relation with local vendor
Other (please specify) ««««««..

6) Are you satisfying with the quality of loose milk you purchase?

Yes

No

7) What are the criteria considered by you for quality of loose milk?

Purity

Freshness

Taste

Thickness

8) Have you ever heard/seen any type of vending machine for loose milk?

Yes

No
9) If Dudhsagar Dairy will install Milk Vending Machine(ATM) in your area,
Do you like to purchase loose milk from it?
Yes
No
10) If yes, than how much importance do you give to following factors when purchasing
loose milk from Milk Vending Machine?
Factors Very Importance Normal Least None
Importance Importance
Quality
Quantity
Purity
Freshness
Availability
Advertisement
 Contents
Price
Sales promotion

11)If no, than how much importance do you give to following factors when purchasing
loose milk ?
Factors Very Importance Normal Least None
Importance Importance
Quality
Quantity
Purity
Freshness
Availability
Advertisement
Contents
Price
Sales promotion

12)Please tick-mark (È) in appropriate boxes to indicate your response as following
1. Strongly Agree
2. Agree
3. Neither Agree nor Disagree
4. Disagree
5. Strongly Disagree

No. Statement 1 2 3 4 5
1. Quality of milk by Vending Machine is good.
2. Vending Machine provide exact quantity of milk demand by customer.
3. Operating of Milk Vending Machine is easy.
4. Any time loose milk is available from Milk Vending Machine.
5. Willing to travel up to 700m to get milk from Milk Vending Machine.
6. Bring vessel with you for procuring loose milk from Vending Machine
7. if vending machine provides loose milk at Rs 1 less than like to
purchase milk from Vending Machine.
8. Advertisement encourages to go at Milk Vending Machine for milk.
9. like to buy milk from vending machine if Dairy keep helper at that point
10 various pictures of how Vending Machine keeps milk and how the
machine is going to be clean daily should be there.

13)If Dudhsagar Dairy will offer the Demo/trial of how the milk vending machine works
than would like to go for it?
Yes
No
14)(Please give rank) How much importance do you give to following if Dudhsagar Dairy
wants to install the milk vending machine?

Advertisement

Display

Hoarding

Demo/trial

Free sample
 +-c0 )

1. Age:
Less than 18

18-36

37-54

More than 54
2. Gender:

Male

Female

3. Occupation:
Full time job
Part time job
Business
Housewife
Unemployed
4. Family size:
Less than 3 persons
3-6 persons
More than 6 persons
5. Family income(per month)
Less than Rs.8000
Rs. 80001 ± Rs. 11000
Rs.11001 ± Rs. 14000
Rs. 14001 ± Rs. 17000
More than Rs. 17000

Thank you for participating in survey.