Campco

  • Published on
    27-Nov-2014

  • View
    567

  • Download
    0

Transcript

INTRODUCTION The report is based on the organization study at the CAMPCO CHOCOLATE FACTORY, Mangalore for a period of four weeks as per the B.U norms. An attempt was made to learn about the manner in which a company works. The study included the visits and collection of information from the various departments of the company with the following objectives: Inception and background of the company. Ownership pattern and the nature of business carried on. Vision, mission and the quality policy of the organization. The product profile and the competitors for the same. Workflow model of the company. The structure of the company and the various departments along with the main functions. The marketing strategies used. The chocolate industry and its contribution to the economy. The central Areca nut and Cocoa marketing and processing Co-operative limited popularly known as “THE CAMPO”was born and registered on July 11th 1973.The institution is presently functioning under the multi state cooperatives act 1984. Main objectives of campco 1. To procure areca nut and cocoa of the members and if necessary from other growers on agency basis or an outright purchase basis. 2. To raise funds for business. 3. To export areca nut and cocoa and other products. 4. To advance loans to its members on pledge of goods. 5. To render technical guidelines and advice. 1| Page ORGANISATIONAL STUDY ➢ CONCEPT OF ORGANIZATION Organization is the process of: 1. 2. 3. Identifying and grouping the work to be performed Defining and delegating responsibility and authority Establishing the relationship for the purpose of enabling people to work efficiency together in accomplishing objectives. ➢ PRINCIPLES OF ORGANIZATION Principle means the theoretical basis on which something is built up. The theoretical basis is formulated from fundamental truth. Some of the important principles to be followed for developing round and efficient organizations are: ✔ Principle of unity of objective. ✔ Principle of specification. ✔ Principle of co-ordination. ✔ Principle of unity of command. ✔ Principle of span of control. ✔ Principle of exception. ✔ Principle of flexibility. ✔ Principle of simplicity. 2| Page ✔ Principle of communication. ✔ Principle of efficiency. ➢ REQUSITIES OF A GOOD ORGANISATION The objective are to be clear, candid and well defined and the organization must have a capacity to achieve it. All activities therein must be implemented easily and effectively. All activities therein must be properly coordinated. Organization must be complete; it should include all essential activities. The communication system within the organization must be effective. The span of control at all level must be reasonable. There should be provisions for future expansion, whenever needed. All activities and functions should follow defined procedures. The organization must be such that it promotes the morality of employees. There should be a proper diversion of authority and responsibility. ➢ IMPORTANCE OF ORGANISATION Significance of the organization in any institution may be discussed as below: 1. It ensures optimum use of human resources: It establishes persons with different interest’s skills, knowledge and viewpoints. 2. It stimulates creativity: A sound and well conceived organization structure is the source of creative thinking and initiation of new ideas. 3. Use of improved technology: A good organization provides for optimum use of technological improvements. 4. Co-ordination in the enterprise: In a good organization, the different departments perform their functions in a closely related manner. 5. Executive development: The pattern of an organization structure has strong influence on the development of executives. 6. It ensures cooperation among workers: A good organization promotes mutual goodwill and cooperation among workers also. ➢ SCOPE OF ORGANISATIONAL STUDY 3| Page The study focus on the overall structure of the organization. In this study, the researcher analyzed the overall functioning of the firm and also the financial performance of the enterprise. The researcher made a moderate attempt to have the SWOT analysis of the study. ➢ METHODOLOGY OF ORGANISATIONAL STUDY 1.PRIMARY DATA - Primary data were collected from discussions with the Managerial head of the various departments. 2.SECONDARY DATA - Secondary data were obtained from the annual report, from the website and other concerned books. ➢ LIMITATIONS OF ORGANISATIONAL STUDY 1. Difficulty in meeting with all the Top level officials 2. Certain areas are restricted, so a detailed study is not possible. 3. Time allotted for the study is insufficient. ➢ ORGANISATION AND MANAGEMENT The Management of CAMPCO vests in the Board of Directors consisting of 17 Directors. These Directors are elected or nominated as per the provisions of Bye Laws. The day to day activities are conducted by the Managing Director. The Executive Committee and the Business Committee devote more time to scrutinize and decide about the financial and business transactions of the Institution. 4| Page INDUSTRY PROFILE Chocolate was discovered in the 18 century and every child’s dream came true all over the world. The various brands of chocolate often spoken about in India are Amul, Cadbury and Campco. In olden days, the ancient human almost led a nomadic life wandering from place to place in search of food. Food is the basic source of energy for living organisms including human beings. Hence all living being need food. But in modern period, man had started discovering new methods of producing food through Agriculture. The various activities involved in getting food crops through agriculture are known as agricultural practices like management of soil, sowing, transplantation and application of manure and fertilizers irrigation, weed- control, crop improvement techniques, crop harvesting and protection. India is a land of villages. Nearly 65-70% of our country is agriculturists. About 75% of the land used for agriculture is cultivated for basic food grain hence it has become a basic industry in our country. Agriculture is one of the oldest occupations of human beings. Agriculture means ploughing of the land, sowing seeds, protecting plants and obtaining crops for the use of people and domestic animals. Commercial crops not only help to earn foreign exchange but also provide raw materials for industries. Cocoa is also one of the important commercial crops in India. Cocoa is grown on the slopes of Niligiri Hills. The discovery of cocoa was only a first step in the direction of chocolate. The Mayas were the first to cultivate the cocoa bean for the fruits is yielded. They used the beans as an ingredient in their favorite Chocolate drink xocoatl. The Mexican Indian world chocolate comes from a combination of the terms chocolate consumed in beverage force Before the Spanish explorer discovered the chocolate and other ‘exotic’ foods were totally unknown in Europe. In the 1600 European began to open fashionable chocolate houses to serve xocoatl as Hot Chocolate scattered with sugar. In the 1700’s the English began with adding milk to improve the flavor. The first factory for processing and manufacturing chocolates in India was started during the world war-II at Bilimoria but due to tough competition from foreign products the company is ceased and stopped its process and it made second attempt in 1936. But it faced failure as the size of operation was economical. Finally it 5| Page made third attempt to find its success to restart its production. Messrs Sathe Biscuit and chocolate co. ltd., Poona commenced production of cocoa powder on a small scale and chocolate manufacture was taken up in 1941. Then the production gradually increased. Later, Madhu Canning Factory Agra, East India Distilleries and Sugar Factories Limited Madras started the production of chocolates. With the machineries manufactured by five major companies of the cocoa processing aand chocolate manufacturing namely:M/S Carle and Montanari Spa, Italy. M/S 1-Aasted International APS, Denmark. M/S Otto Hansel Gmbh, West Germany. M/S Sollich Gmbh and Co. kg, West Germany. M/S Sig Swiss Industrial Co, Switzerland. Cocoa and chocolates into the country, established plant in Bombay for processing and packing of cocoa imported in bulk during the initial stage. The new firms that have engaged into this field in India are Amul, which has completed 50 years of service and the CAMPCO, which came up during the 80’s. CAMPCO is one of the largest factories in South Asia. Cocoa is used as beverage and chocolate is mainly used as confectionary and to a small extent also used as beverage. The market share of CAMPCO is 5-8%, the Cadbury’s market share is 70% and the Nestlé’s market share is 1520%. The penetration of chocolate in the country was estimated at 5.5% in 1998. The penetration in urban India stood at while that in rural India as a mere 2.3%. Thus the consumption of chocolate is largely restricted to urban areas where too, the penetration is relatively low. During the last five years growth in chocolate in India has covered between 10% and 20%, with average growth being at the range of 14-15%. Restricted to urban areas played in the segment have attempted to accelerate growth by adding new consumers to the chocolate market. 6| Page Although the country with a culture of consuming and exchanging sweets, pre- packed branded sweets are yet not popular. The consumption pattern and purchase habits trend to favor local, freshly made products. The ability of chocolate companies to enter this market could provide unprecedented with may be tempering of income pyramid and introduction of low price packs. COMPANY PROFILE “THE CAMPCO LTD.” Full Name of the organization: The Central Areca nut and cocoa Marketing and Processing Co-operative limited Status: A Co-operative Society registered under the multi state co-operative society’s act 1984. Area of Operation: Karnataka and kerala state for membership. No limit for marketing Main objective: Procurement/Processing/Marketing of arecanut and since 1980 cocoa/cocoa products. Date of Registration: 11-07-1973 Date of commencement of business: 12-11-1973 Registered office: Varanasi towers at Mangalore. Brand name: CAMPCO Type of ownership: Semi-Government Date of entry into Chocolate: March/April 1987 Authorized share capital: Rs.35 crores. Paid up share capital: Rs. 25.90 crores as on 31-03-2011. 7| Page Number of Branches and Depots: 168 (all over India) Location: Kemminje, Puttur. Type of Organization: Co-operative Society. Number of Employees: above 200 Production Capacity: 8800 MT. The Campco Ltd., as a "Co-operative" is a success story of the people, by the people for the people and successful implementation of the vision and values of all the great founders of this country, like Mahatma Gandhi. The early 1970's showed a glut in the market and thereby the price of arecanut came down sharply and consequently the growers were put into misery and hardship. The solution for this crisis was found in the birth of 'Campco' on 11th July 1973 and established itself as a multi state cooperative - a joint venture of the states of Karnataka and Kerala. CAMPCO a brand name that people have come to trust through their own experience. ARECANUT is an important commercial crop in India and finds a place in all religious, social and cultural functions in India. Cultivation of Arecanut is mostly confined to States of Karnataka, Kerala and Assam,but the consumption is spread all over the country. India is considered as the largest Arecanut producing country in the world. The total acreage under cultivation is 264000 hectares and the annual production estimated at 313000 metric tones, with Karnataka and Kerala accounting for nearly 72 percent of total production. Over six million people are engaged in arecanut cultivation, processing and trade. More than 85 percent of the area under cultivation is made up of small and marginal holdings. A sudden marketing crisis in the year 1970-71, when prices registered a marked fall which caused considerable concern to the growers, was the genesis for the setting up of this Co-operative Venture (what popularly is called The CAMPCO). Growers had been thrown into panic with the prices coming down by half of what was prevailing till 1970-71 season. Various measures were thought of for organized marketing management and leaders among growers sat together to find a way out. State Government of Karnataka, on the advice of an Expert Committee, recommended organizing a Central Agency in the Public or Co-operative sector. With the blessings and 8| Page active support extended by the State Governments of Karnataka and Kerala, the CAMPCO was registered on 11th July 1973 under sec.7 of the Karnataka Cooperative Societies Act read with sec.4(2)of the Multi State Co-operative Societies Act 1984. Through perseverant efforts of far sighted, dedicated and resourceful leaders, with the cooperation and assistance of equally dedicated growers under the guidance of the State Governments of Karnataka and Kerala, this institution took giant strides forward and has turned into a tower of strength to the areca growing community in the country. The CAMPCO has been functioning effectively with the main objectives of:• Procuring Arecanut and Cocoa grown by member cultivators and if necessary, from other growers on an agency basis or on outright purchase basis • Sale of Arecanut and Cocoa and their products to the best advantage of members and also to • To promote and develop Areca and Cocoa cultivation, marketing and processing. Advance loans to members on the pledge of goods and to do all other things necessary to carry out the objective. The area of operation of this cooperative for procurement and processing of Arecanut and Cocoa extends to the States of Karnataka and Kerala, but for the marketing activity, the area has been extended to the whole country. Arecanut purchase operations were extended to Assam, Andaman and Goa but in recent years purchase operations in Assam had to be closed due to disturbances. Starting with its Head office at Mangalore in coastal Karnataka, the CAMPCO began with a handful of procurement centers in Karnataka and Kerala. The Campco adopted a safe policy for purchasing and marketing the commodity and maintaining standards in quality assiduously with the dedicated cooperation of a network of diligent officers and workers. The society achieved success by leaps and bounds, stood the brunt of changing trends, market recessions and upheavals, glut in the market and even national calamities in the marketing field for more than two and half decades. Confidence has gained among the growers for areca cultivation as an economically viable and comfortable proposition. The co-operative encouraged growers to take-up Cocoa cultivation as an inter crop in the latter half of the 70's as a supplemental crop. This grew up to 9| Page become a large scale operation with good results. A sudden withdrawal by the buyers of Cocoa from the procurement operations due to crash in the international market came as a shock to cultivators. Karnataka and Kerala governments enthused at this stage the CAMPCO to enter on the scene to rescue the farmers from distress. CAMPCO willingly took up the responsibility to enter the cocoa Market and performed a savior's role. As a strategy for survival in the International scene the CAMPCO played a major role in establishing a name for Indian Cocoa, which hitherto had not been achieved. It procured Cocoa Pods from growers and adopting scientific processing methods to market standards, released dry cocoa beans matching in quality in the world market to that of Ghana, Brazil and other leading Cocoa cultivating nations. With a view to creating a permanent demand and a steady market for the beans, Campco established a Chocolate Manufacturing factory at Kemminje village in Puttur Taluk in Dakshina Kannada District adopting foreign technical collaboration in chocolate making. The factory was set up in 1986 at an initial investment of RS.116.7million and a licensing capacity to produce 8800 metric tones. The factory also entered into technical cooperation venture with NESTLE (India) Ltd, for diversifying product brands. It has been producing a variety of products - semi finished items like Cocoa Mass, Cocoa Butter and Cocoa Powder and finished products in moulded line, count line, Chocolate drink etc. CAMPCO chocolate has gained extensive market popularity in India. 10 | P a g e NATURE ,VISION, MISSION AND QUALITY POLICY ➢ Nature of the Company “CAMPCO is formed as chocolate manufacturing company. ➢ Vision of the Company “CAMPCO is formed to help the farmers, procuring more and more areca nut and cocoa, and then utilizing these materials in a better way which will help the farmers to get market for their products.” ➢ Mission of the Company CAMPCO’s mission statement is: “Co-operation between people Harmony between faiths… May the fragrance of peace Prevail forever” “From areca to chocolates, this policy has taken us a long way. And we are happy to share this secret with you. At CAMPCO we, symbolize the triumph of the co-operative spirit. And how co-operative can be a source of prosperity.” 11 | P a g e This mission statement maintains that the company has a good relation between people and harmony between faiths and high set of values and purposes behind its existence. This mission statement maintains that the company has a good relation between people and harmony between faiths and high set of values and purposes behind its existence. This mission statement maintains that the company has a good relation between people and harmony between faiths and high set of values and purposes behind its existence. 1. 2. 3. 4. Regulatory Compliance Vendor Certification Supply Chain Performance and Contract Fulfillment Corporate Value ➢ QUALITY POLICIES ‘HACCP’ (Hazard Analysis Critical Control Point) is a quality policy which is used for food safety. Food safety is the top concern among food processors for very good reasons. It is critical for corporate survival and success. If there is a significant safety failure, excellence in other areas of corporate management will be wiped out and the company will loose on 1. 2. 3. 4. Regulatory complaints Vendor Certification Supply Chain Performance and Contract Fulfillment Corporate Value 12 | P a g e ORGANIZATION STRUCTURE An organization structure refers to the determination of organization system of the enterprise it determines the programs and procedures by which the administrative relations of an enterprise are defined and established. No activity of the organization can go out of this structure. As the policy of the enterprise determines the limits within which the enterprise has to work. In the same manner organization structure determines and defines the shape and size of the enterprise according to which the administrative and organization decisions have to be taken. It is also the framework of activities of the enterprise, it may also be considered as the map of the building to be constructed. Organization structure can be defined, as the organization structure of an organization deals with its organizational arrangements. The structure is the skeleton of the whole organization. It describes the formal relationship among various positions and activities. It provides information about who reports to whom and how tasks are both divided and integrated. And also CAMPCO follows functional organizational structure. ORGANIZATION AND MANAGEMENT The management of CAMPCO vests in the boards of directors consisting of 17 directors. These directors are elected or nominated as per the provisions of Bye laws. 13 | P a g e The managing director is appointed by the Government of Kerala. The day today activities are conducted by the managing directors. The Executive committee and Business committee will devote more time to scrutinize and decide about the financial and business transaction of the factory. There is one or two legal advisors as well as one of the directors is the nominee of IDBI to facilitate and make the management more effective. Two committees have been constituted. They are as follows; The Executive Committee 1. President. 2. Vice President 3. Managing directors 4. Two directors from each state. Business Committee 1. President 2. Vice President 3. Managing directors 4. Two directors from each state (Karnataka and Kerala) 5. Two senior most officers for ARECA marketing. 6. The Head of CAMPCO Chocolate factory, Puttur. 7. Membership of CAMPCO There are five different types of shares; Class A, B, C, D and E issued to different class of people. ‘A’ class is open to agricultural produce market. ‘B’ class is open to agriculture produce market committee of Areca and Cocoa growing areas, co-operative marketing and consumer federation, any other multi-state co-operative society or any corporation owned or controlled by the Government. ‘C’ class is open for individual growers of Areca nut and Cocoa in both the states. ‘D’ class is open for state Government and Central government and NDC. ‘E’ class is merchants and agents who have business in connection with CAMPCO. 14 | P a g e ORGANIZATION STRUCTURE OF “THE CAMPCO LTD.” THE CAMPCO LTD. BOARD OF DIRECTORS PRESIDENT MANAGING DIRECTOR SECRETERY G.M (FINANCER) G.M. (MARKETING) 15 | P a g e CHIEF ACCOUNTS OFFICER REGIONAL MKTG. OFFICER ASST. ACCOUNTS OFFICER MARKETING OFFICER SENIOR ACCOUNTS ASST. JUNIOR ACCOUNTS ASST. ASST. MKTG. OFFICER JUNIOR MKTG. OFFICER ➢ THE MAIN FUNCTIONAL DEPARTMENT OF “THE CAMPCO LTD.” There are several functional departments in CAMPCO chocolate factory, which are handling various operations. They are: 1. Production Department 2. Administrative Department 3. Personal Department 4. Quality control Department 5. Stores Department 6. Marketing Department 7. Maintenance Department 8. Accounts Department 9. Security Department  Production Department The production department is headed by production manager. Under him/her there are supervisors to look after the production activities. The production activities are in three shifts by rotation. The packing supervisors also come under the production department. The supervisors supervise the work of packing department and personnel work under piece rate system. The main function of this department is to achieve targeted production objectives. 16 | P a g e They are: • To follow up daily production schedules as per the plan. • To upgrade the technical efficiency of production. • To maintain relationship with other department. In production department, the Chief Manager plans the different production as per the market requirements. The future plans of this department are to maximize the output without sacrificing quality, reducing cost and improving quality.  Administrative Department The administrative department looks after the day-to-day administration activities of the factory. At the top level there is an administrative manager. Normally the General Manager carries over day-to-day administrative activities in the factory. He is also assisted by the various departments in the factory. The General Manager is accountable to the head office that is in Mangalore.  Personnel Department Personnel management deals with the human aspects in an organization undoubtedly; people are most complete factor in an enterprise or organization. Main objective of this department is to maintain the quality standards, work level and satisfactory level of production and also to develop the procedure to help to select the right person for right job. Personnel department of CAMPCO looks after the day to day administrative activities of the factory. At the top level there is an administrative manager normally the general manager carries out day to day activities of the factory. In Personnel department, recruitment forms the first stage in the process, which continues with the selection and ceases with the placement of candidate. Management should recruit right kind of people at tight time for right place. The vacancy posts are advertised in 3 leading newspapers of Kannada, Malayalam and English as per the service rules of CAMPCO. The selection of employee is done through competitive examination and interview. Written test is conducted by the outside agencies. The interview and selection of candidate is done by management. The candidate recruited to the particular post may be placed under training for a prescribed period or such extended period. If it is found necessary the pay shall be fixed by the M.D from time to time. If the trainee discontinues the training, he/she shall be liable to reimburse the entire cost of training as assessed by the M.D. 17 | P a g e  Quality Control Department The quality control department is headed by the quality control manager. Under him/her there are three supervisors. In this department there is 1 microbiologist. There are few technical assistants to help the microbiologist in his work. They check the quality of raw materials and also the quality Finished product analysis Micro-biological quality control • Raw and packing material analysis • Process control • Bacteriology testing products for harmful pathogens • Shelf-life studying • Pest control  Stores Department Stores Department is keeping the products after production. If the firm has made any dilution on its quality, then it will definitely affect its sales and profitability. That is why this department serves as one of the important department. In this firm this department has to maintain the quality of the cocoa beans used for production upon which quality of chocolates depends. Different types of quality control techniques used in the chocolate plant; Material inward registers Daily stocks report Material register note Return note book.  Marketing Department The marketing department is mainly classified into an areca nut division and the stores department is headed by store manager. Under him/her there are supervisors. The main function of the stores department is divided into 3 units. These three functions are; receiving the raw materials for manufacture of chocolates and also packing materials and sending it into go down. The stores managers are responsible to provide the raw materials to required department and store the finished goods in the store. The store’s activities are carried out in shifts by rotation. There are four documents maintained by the stores department. 18 | P a g e They are; To analyze the marketing opportunity. To plan marketing program chocolate division. Each division is headed by Assistant General Manager. Under him there are Chief Manager, senior manager and regional officers. Assistant General Manager controls all the activities relating to the marketing department. He plans and prepares new marketing policies and it can be properly implemented. The main objective of marketing department is to fulfill the customer satisfaction and increase company’s sales and to contribute quality products in the market. The main functions of this department are: To develop marketing strategy. To connect the consumer with the product Sales in CAMPCO sales are being conducted in two ways. That is through depots and sales representatives. It has different depots though out India. The depots are being opened to cater to the needs of whole sellers and retailers. A collection charges being collected in the concerned depots. CAMPCO has introduced the services of sales representatives throughout India. The rates and quality offered for sales are being decided by the CAMPCO and on getting information from its customers, their representatives place written orders. The sales of Cocoa products are being made at CCF/Area sales office level through the distributors/ super stockiest on cash or credit basis. The Executive Director of marketing/Regional managers required to supervise and exercise control over CCF, Area sales office. Channel of Distribution Of the four elements of marketing mix that is product, price, promotion and distribution. The channel of distribution plays a vital role especially in the distribution of consumer goods. CAMPCO generally follows and uses indirect channels of distribution. CAMPCO supplies goods to super stockiest and in turn supplies to whole sellers and whole sellers to retailers. CAMPCO offers 21 days credit facilities to whole seller and for delayed payment they charge 21% of interest. Services the product manufactured in CAMPCO (CCF) are marketed and sold through out the country and it is exported to some countries. The proper service that is the company provides service to its customer in the form of prompt delivery of goods should be given by paying attention to the customer complaints and services. The improving quality of customer education and training and services is the main criteria of CAMPCO that include ability to provide replacement parts and repairs services. 19 | P a g e  Maintenance Department The maintenance department is headed by maintenance manager. Under him/her there are maintenance assistants and engineers. They check the machines and are responsible for their working and maintenance. There are two types of maintenance. 1. Breakdown maintenance. 2. Preventive maintenance. Breakdown Maintenance This refers to the supervision of machineries only after it breaks down and makes it fit for future use. Handling day-to-day accounts of the factory. Providing salaries to the staff. Maintaining accurate financial records. Giving information to the head office. Preventive Maintenance Preventive maintenance refers to take care of machinery before breakdown. Under this system the machines are frequently checked and repaired.  Account Department/Financial Department The CAMPCO chocolate factory has maintained an accounts department. The chief accountant is in charge of this department. Under him are the senior office assistants and junior office assistants working in the department. A report has to be sent to the head office about the day-today work and expenses incurred. The functions of account department are: • Checking of incoming and outgoing personnel, vehicles, items etc • Maintenance of discipline inside the factory Payment of bills and keeping account  Security Department 20 | P a g e Security department is also important for each and every organization. Security departments have 10 acres of land and Rs.125 crores worth of assets including buildings, land and machines and others. It provides 3 acres of land as quarters to the employees. This factory covered with fencing barbered wire leaving one main exit called gate. The main gate is controlled by security person called senior security officer. He should be a graduate and he should have at east 15 years of service in defense. The duties and responsibilities of security department are: Prevention and detection of theft etc. Security other duties are empowered by managing director of CAMPCO. PRODUCTS OF “CAMPCO” The product of CAMPCO is chocolate. A product is anything that can be offered to a market for attention, acquisition, use or consumption that might satisfy a need or want. The chocolate products are classified into Moulded, Enrobed, Éclairs and Chocolate. ➢ Industrial Products 1. Cocoa Powder 21 | P a g e General description: Has appealing dark brown color with strong cocoa aroma. [PH: 6.0-6.4; Fat: 10-12% & 18-20%]Packing: 25Kg, 5Kg. INGREDIENTS: Alkalised cocoa powder APPLICATION: Used as an ingredient in Ice cream, Biscuits, Bakery products, Confectionary sweets, in neutraceautical and hand made chocolates, drinking chocolates, chocolate syrups and cream fillings. USEFUL FOR INDUSTRIES LIKE: Ice cream, Biscuit, Bakery, Pharmaceuticals, Hotel, Confectionary, Super markets/malls, and traders. STORAGE CONDITION: STORE IN A COOL, DRY AND HYGIENIC PLACE. 2. Cocoa Butter 3. Cocoa Mass 4. Plain Chocolate 5. Milk Chocolate General description: Chocolate with pronounced milk chocolate taste. Packing: 1Kg and 4Kg. INGREDIENTS: Ingredients: Sugar, Cocoa Butter, Milk solids, Cocoa Solids, Emulsifiers-Soya Lecithin[322] CONTAINS PERMITTED ARTIFICIAL VANILLA FLAVOURING SUBSTANCE. APPLICATION : Used in Ice cream, Biscuits, Bakery products in the form of chips/shavings, milk shakes, Confectionary sweets, and hand made chocolates, cream fillings, cake toppings and in decorative chocolates with different flavours. USEFUL FOR INDUSTRIES LIKE: Ice cream, Biscuit, Bakery, Pharmaceuticals, Hotel, Confectionary, Super markets/malls, and Bulk and retail traders. STORAGE CONDITION: STORE IN A COOL, DRY AND HYGIENIC PLACE. ➢ KAJU PRODUCTS 'Mangala Supari ' 22 | P a g e Reaching the consumer directly has been one of the ambitions of CAMPCO for long. The Small Consumer Packaging Unit has been set up in July 1997 and its own brand 'Mangala Supari ' was launched. A Research Unit is also set up to explore market feasibility for roasted arecanut. Preliminary efforts are also on to export arecanut and to cultivate the arecanut chewing habit in neighboring countries. "Kaju Supari" "Kaju Supari" is a latest product from CAMPCO which has set the Indian Consumer Market on Fire. The ingredients are "KAJU" (Cashew Nut) , Supari , Sugar and other spices available in this sub-continent. This Product is FREE FROM TOBACCO. ➢ Finished Products MELTO General description: The product milk choc mass is produced by an adequate process of mixing, refining, conching, cooling and molding of a homogeneous mass containing the following ingredients. Ingredients: Sugar, Edible Vegetable Fat, Milk Solids, Cocoa Solids, Emulsifiers-Soya Lecithin [322], Poly Glycerol Poly Ricinoleate [476] CONTAINS PERMITTED NATURE IDENTICAL & ARTIFICIAL VANILLA AND MILK FLAVOURING SUBSTANCES. Packing Configuration: Melto 25g: 24 Slabs x 30 Outers x 25g=18.000Kg per Carton Melto 8g: 73 Slabs x 16 Jars x 8g = 9.344Kg Per Carto 23 | P a g e CREAM General description: The product CREAMY MILK SWEET is produced by an adequate process of mixing, refining, conching, cooling and molding of a homogeneous mass containing the following ingredients:Ingredients: Sugar, Edible Vegetable fat, Milk solids, Malto dextrin, Emulsifiers-Soya Lecithin[322], Poly Glycerol Poly Ricinoleate [476] CONTAINS PERMITTED ARTIFICIAL FLAVOURING SUBSTANCES. VANILLA AND CONDENSED MILK Packing Configuration: Cream 25g: 24 Slabs x 30 Outers x 25g=18.000Kg per Carton Cream 8g: 73 Slabs x 16 Jars x 8g = 9.344Kg per Carton FUN TAN General description: The product FUN TAN is produced by an adequate process of mixing, refining, conching, tempering and molding of a homogeneous mass containing the following ingredients and is categorized under the head PLAIN CHOCOLATE. Ingredients: Sugar, Cocoa Solids, Cocoa Butter, Emulsifiers-Soya Lecithin [322], Poly Glycerol Poly Ricinoleate [476] CONTAINS PERMITTED ARTIFICIAL VANILLA FLAVOURING SUBSTANCES. Packing Configuration: FUNTAN 25g=18.000Kg per Carton 25g: 24 Slabs x 30 Outers x KRUNCHOS 24 | P a g e General description: The product is produced by an adequate process of mixing, refining, conching, cooling and molding with on line inclusion of rice crisps of a homogeneous mass containing the following ingredients. Ingredients: Sugar, Edible Vegetable Fat, Milk Solids, Rice crisps, Cocoa Solids, Emulsifiers-Soya Lecithin [322], Poly Glycerol Poly Ricinoleate [476]. CONTAINS PERMITTED ARTIFICIAL VANILLA AND MILK FLAVOURING SUBSTANCES. Packing Configuration: KRUNCHOS 23g=16.560Kg per Carton 23g: 24 Slabs x 30 Outers x WHITE ECLAIRS General description: Product éclairs is a modified toffee containing an outer shell of caramel and centre filling mass produced by an adequate process of mixing, cooking, cooling stamping, centre filling, climatising, and twist wrapping and finally secondary packing in pouches or jars. Ingredients: Liquid Glucose, Sugar, Partially Hydrogenated vegetable oils, Malto dextrin, milk solids, salt, Emulsifiers: Glycerol mono stearate[471] & Soya Lecithin[322],Edible Starch[Maize starch]. CONTAINS PERMITTED NATURE IDENTICAL & ARTIFICIAL VANILLA AND MILK FLAVOURING SUBSTANCES. Packing Configuration: Eclairs white: 42 pouches x 320g =13.440Kg per Carton Eclairs white: 1.76Kg x 6 Jars =10.560Kg per Carton Eclairs white: 3.520Kg x 4 Jars =14.080Kg per Carton 25 | P a g e RED ECLAIRS General description: Product éclairs is a modified toffee containing an outer shell of caramel and centre filling mass produced by an adequate process of mixing, cooking, cooling stamping, centre filling, climatising, and twist wrapping and finally secondary packing in pouches or jars. Ingredients: Liquid Glucose, Sugar, Partially Hydrogenated vegetable oils, Malto dextrin, milk solids, salt, Emulsifiers: Glycerol mono stearate[471] & Soya Lecithin[322],Edible Starch[Maize starch]. CONTAINS PERMITTED NATURE IDENTICAL & ARTIFICIAL VANILLA AND MILK FLAVOURING SUBSTANCES. Packing Configuration: Eclairs white: 42 pouches x 320g =13.440Kg per Carton Eclairs white: 1.76Kg x 6 Jars =10.560Kg per Carton Eclairs white: 3.520Kg x 4 Jars =14.080Kg per Carton GREEN ECLAIRS General description: Product eclairs is a modified toffee containing an outer shell of caramel and centre filling mass produced by an adequate process of mixing, cooking, cooling stamping, centre filling, climatising, and twist wrapping and finally secondary packing in pouches or jars. Ingredients: Liquid Glucose, Sugar, Partially Hydrogenated vegetable oils, Malto dextrin, milk solids, salt, Emulsifiers: Glycerol mono stearate[471] & Soya Lecithin[322],Edible Starch[Maize starch]. CONTAINS PERMITTED NATURE IDENTICAL & ARTIFICIAL VANILLA AND MILK FLAVOURING SUBSTANCES. Packing Configuration: Eclairs white: 42 pouches x 320g =13.440Kg per Carton Eclairs white: 1.76Kg x 6 Jars =10.560Kg per Carton Eclairs white: 3.520Kg x 4 Jars =14.080Kg per Carton 26 | P a g e CHOCOMASS General description: Product eclairs is a modified toffee containing an outer shell of caramel and centre filling mass produced by an adequate process of mixing, cooking, cooling stamping, centre filling, climatising, and twist wrapping and finally secondary packing in pouches or jars. Ingredients: Liquid Glucose, Sugar, Partially Hydrogenated vegetable oils, milk solids, Cocoa Solids, salt, Emulsifiers: Soya Lecithin [322], Glycerol mono stearate[471], Poly Glycerol Poly Ricinoleate [476],Edible Starch[Maize starch]. CONTAINS PERMITTED ARTIFICIAL VANILLA, CARAMILK FLAVOURING SUBSTANCES. Packing Configuration: Eclairs white: 42 pouches x 320g =13.440Kg per Carton Eclairs white: 1.76Kg x 6 Jars =10.560Kg per Carton Eclairs white: 3.520Kg x 4 Jars =14.080Kg per Carton TURBO General description: The product TURBO is an aerated confectionery product having a multi component nougat mass at the centre coated with compound chocolate containing the following ingredients. PROPRIETARY FOOD Ingredients: Sugar, Liquid Glucose, Partially Hydrogenated Vegetable Oils, Milk Solids, Cocoa Solids, Emulsifiers- Soya Lecithin [E322], Poly Glycerol Poly Ricinoleate [E476], Foaming AgentCaseinates, Release Agent-Refined Glycerin [E422]. CONTAINS HYDROGENATED VEGETABLE FATS-CONTAINS TRANS FATS CONTAINS PERMITTED NATURE IDENTICAL & ARTIFICIAL VANILLA AND MILK FLAVOURING SUBSTANCES. MAY CONTAIN TRACES OF WHEAT PROTEIN. Packing Configuration: TURBO 15g: 44 Bars x 18 Outers x 15g=11.880Kg 27 | P a g e per Carton TREAT General description: The product Treat is an aerated confectionery product having multi component nougat mass and a caramel layer at the center coated with compound chocolate containing the following ingredients. The tasty caramel bar enrobed with Campco Creamy Milk Choc mass. PROPRIETARY FOOD Ingredients: Sugar, Liquid Glucose, Partially hydrogenated Vegetable oils, Milk Solids, Cocoa solids, Emulsifiers- Soya Lecithin [E-322], Poly Glycerol Poly Ricinoleate [E 476], Glycerol mono stearate [E471] Foaming agent- Caseinates, Release Agent- Refined Glycerin [E 422] . CONTAINS HYDROGENATED VEGETABLE FATSCONTAINS TRANS FATS CONTAINS PERMITTED ARTIFICIAL VANILLA AND CONDENSED MILK FLAVOURING SUBSTANCES. MAY CONTAIN TRACES OF WHEAT PROTEIN. Packing Configuration: TREAT 15g: 44 Bars x 18 Outers x 15g=11.880Kg per Carton CAMPCO MINI General description: The product Campco mini bar is an aerated confectionery product having multi component nougat mass and a caramel layer at the center coated with compound chocolate containing the following ingredients. Luscious caramel & nougat with Creamy Milk Choc mass. PROPRIETARY FOOD Ingredients: : Sugar, Liquid Glucose, Edible vegetable fat,, Milk Solids, Malt extract, Cocoa solids, Emulsifiers- Soya Lecithin [E-322], Poly Glycerol Poly Ricinoleate [E 476], Foaming agentCaseinates, Release Agent- Refined Glycerin [E 422]. CONTAINS HYDROGENATED VEGETABLE FATS-CONTAINS TRANS FATS CONTAINS PERMITTED ARTIFICIAL VANILLA AND MILK FLAVOURING SUBSTANCES. MAY CONTAIN TRACES OF WHEAT PROTEIN. Packing Configuration: Campco mini bar 7g: 80 Bars x 16 Jars x 7g= 28 | P a g e 8.960Kg per Carton MEGA General description: The product Megabite is an aerated confectionery product having a multi component strawberry flavoured nougat mass loaded with rice crispies at the centre and coated with compound chocolate containing the following ingredients. PROPRIETARY FOOD Ingredients: SUGAR, LIQUID GLUCOSE, EDIBLE VEGETABLE FAT, MILK SOLIDS, RICE CRISPIES, COCOA SOLIDS, MALTO DEXTRIN, EMULSIFIERS-SOYALECITHIN [E-322],POLY GLYCEROL POLY RICINOLEATE[E-476], COLOUR [127], REFINED GLYCERENE [422]. CONTAINS PERMITTED SYNTHETIC FOOD COLOUR AND NATURE IDENTICAL & ARTIFICIAL STRAWBERRY, MILK & VANILLA FLAVOURING SUBSTANCES. MAY CONTAIN TRACES OF WHEAT PROTEIN. Packing Configuration: MBT-15g: - 36 BARS X 18 OUTERSX15g=9.720Kg PER CARTON. CRUST General description: The product Krust is a wafer biscuit center coated with compound chocolate containing the following ingredients. Choc mass coated wafer biscuit. Ingredients: Wafer biscuit, Sugar, Partially hydrogenated Vegetable oils, Cocoa Solids, Milk solids, Malto dextrin, Maize Starch, Raising agentSodium bicarbonate. Coating compound: Sugar, Edible vegetable fat, Milk Solids, Cocoa Solids, Emulsifiers- Soya Lecithin [E-322], Poly Glycerol Poly Ricinoleate [E 476] CONTAINS PERMITTED ARTIFICIAL VANILLA AND MILK FLAVOURING SUBSTANCES. Packing Configuration: Krust 15g: 30 Bars x 18 outers x 15g= 8.100Kg per Carton 29 | P a g e WINNER General description: The product FUNDA is produced by an adequate process of mixing, instantiation and agglomeration of a homogeneous mixture containing the following ingredients. Ingredients: FUNDA STRAWBERRY: SUGAR, MALTODEXTRIN, SALT, CITRIC ACID[E330] & COLOUR[E127]. CONTAINS PERMITTED SYNTHETIC FOOD COLOUR AND ADDED ARTIFICIAL STRAWBERRY FLAVOURING SUBSTANCES. FUNDA VANILLA: SUGAR, MALTODEXTRIN, SALT, & COLOUR[E102]. CONTAINS PERMITTED SYNTHETIC FOOD COLOUR AND ADDED ARTIFICIAL VANILLA FLAVOURING SUBSTANCES. FUNDA MANGO: SUGAR, MALTODEXTRIN, SALT, CITRIC ACID[E330] & COLOUR[E110] CONTAINS PERMITTED SYNTHETIC FOOD COLOUR AND ADDED ARTIFICIAL MANGO FLAVOURING SUBSTANCES. Packing Configuration: 200g X 48 JARS = 9.60Kg PER SHIPPER CARTON OVERALL STUDY OF “CAMPCO” Processing Arecanut The Arecanut/Supari/Betelnut so purchased in various Branches are brought to main centers. Here it is garbled/graded and processed as per the requirement of the consuming markets. CAMPCO has appointed Selling Representatives (S.R's) for marketing its supari. These representatives canvass for CAMPCO supari and place orders and arrange the supply of supari to their customers and arrange the payments to CAMPCO. The goods are dispatched through CAMPCO approved transporters by holding security deposits of both the transporters and S.R’s. 30 | P a g e Processing Cocoa A sudden withdrawal by the buyers of cocoa from the procurement operations due to crash in the international market came as a shock to cultivators. Karnataka and Kerala Governments enthused, at this stage, the CAMPCO to enter on the scene to rescue the farmers from distress. CAMPCO willingly took up the responsibility to enter the cocoa market and performed a savior's role. As a strategy for survival in the International scene the CAMPCO played a major role in establishing a name for Indian Cocoa, which hitherto had not been achieved. It procured cocoa pods from growers and adopting scientific processing methods to market standards, released dry cocoa beans matching in quality in the world market equal to that of Ghana, Brazil and other cocoa cultivation nations. After entering into the Cocoa market the Co-operative was able to export Cocoa Beans worth Rs. 40 million to European countries in the initial phase of operations. India was not known as a Cocoa producer in the international Trading Community, since yearly production was hardly 5 to 6 thousand tones which is not even 0.3% of the total world consumption. Through sustained efforts CAMPCO has been able to ensure reasonable prices to Cocoa growers. The Co-operative had to face the problem of a limited internal market and un-remunerative export market. With the setting up of the chocolate manufacturing factory at Puttur, 50KM from Mangalore, the Cooperative has been able to increase local consumption of cocoa based products and to export value added semi-finished products. With a view to creating a permanent demand and a steady market for the beans, CAMPCO established a Chocolate Manufacturing Factory at Kemminje village in Puttur Taluk in Dakshina Kannada district, adopting foreign technical advancement in chocolate making. The Factory was set up in 1986 at an initial investment of Rs.116.7 Millions. 31 | P a g e Harvesting Cocoa Forastero-type cocoa beans are used for making CAMPCO CHOCOLATE and Harvesting of Cocoa involves removing ripe pods from the trees and opening them to extract the wet beans. The pods are harvested manually by making a clean cut through the stalk with a well sharpened blade. The pods are opened to remove the beans within a week to 10 days after harvesting. In general the harvested pods are grouped together and split either in or at the edge of the plantation. Sometimes the pods are transported to a fermentary before splitting. After extraction from the pod the beans undergo fermentation and drying process before being bagged for delivery. Fermentation Fermentation can be carried out in a variety of ways, but all methods depend on removing the beans from the pods and piling them together or in a box to allow micro-organisms to develop and initiate the fermentation of the pulp surrounding the beans. The piles are covered by banana leaves. The fermentation process decides the quality of raw cocoa. The fermentation process begins with the growth of micro-organisms. The chemical reactions that take place during fermentation cause the chocolate flavor and color to develop. The length of fermentation varies depending on the bean type and origin. Forastero beans require about 5 days and Criollo beans 2-3 days. Drying Cocoa beans are dried after fermentation in order to reduce the moisture content from about 60% to about 7.5%. Drying must be carried out carefully to ensure that off-flavors are not developed. Drying should take place slowly. If the beans are dried too quickly some of the chemical reactions started in the fermentation process are not allowed to complete their work and the beans are acidic with a bitter flavor. However, if the drying is too slow moulds and off flavors can develop. Various research studies indicate that bean temperatures during drying should not exceed 650C. There are two methods for drying beans - sun drying and artificial drying. Transforming Cocoa beans into Chocolate Stage 1. 32 | P a g e The cocoa beans are cleaned to remove all extraneous material. Stage 2. To bring out the chocolate flavor and color the beans are roasted. The temperature, time and degree of moisture involved in roasting depend on the type of beans used and the sort of chocolate or product required from the process. Stage 3. nibs. A winnowing machine is used to remove the shells from the beans to leave just the cocoa Stage 4. The cocoa nibs undergo alkalization, usually with potassium carbonate, to develop the flavor and color. Stage 5. The nibs are then milled to create cocoa liquor (cocoa particles suspended in cocoa butter). The temperature and degree of milling varies according to the type of nib used and the product required. Stage 6. Manufacturers generally use more than one type of bean in their products and therefore the different beans have to be blended together to the required formula. Stage 7. The cocoa liquor is pressed to extract the cocoa butter leaving a solid mass called cocoa press cake. The amount of butter extracted from the liquor is controlled by the manufacturer to produce press cake with different proportions of fat. 33 | P a g e Stage 8. The processing now takes two different directions. The cocoa butter is used in the manufacture of chocolate. The cocoa press cake is broken into small pieces to form kibbled press cake which is then pulverized to form cocoa powder. Stage 9. Cocoa liquor is used to produce chocolate through the addition of cocoa butter. Other ingredients such as sugar, milk, emulsifying agents and cocoa butter equivalents are also added and mixed. The proportions of the different ingredients depend on the type of chocolate being made. Stage10. The mixture then undergoes a refining process by traveling through a series of rollers until a smooth paste is formed. Refining improves the texture of the chocolate and reduces the particle size of sugar and cocoa to around 30 microns. Stage 11. The next process, conching, further develops flavor and texture. Conching is a kneading or smoothing process. The speed, duration and temperature of the kneading affect the flavor. Stage 12. The mixture is then tempered or passed through a heating, cooling and reheating process. This prevents discoloration and fat bloom in the product by preventing certain crystalline formations of cocoa butter developing. Stage 13. The mixture is then put into moulds or used for enrobing fillings and cooled in a cooling chamber. Manufacturing Chocolate 34 | P a g e The Chocolate Manufacturing Unit is located at Kemminje Village near Puttur in Dakshina Kannada District, Karnataka, India. A youngster of 30 years old with vigour and valour, it had taken giant steps in its toddling stage itself to fulfill the growers aspirations. Undisputedly, Campco can claim the credit of establishing the areca and cocoa market. The Campco was encouraging the growers to grow cocoa as an intercrop to arecanut as cocoa has an international market. The principle buyer of cocoa till 1980 suddenly stopped buying cocoa during the peak cocoa season due to slump in international cocoa price. To safeguard the interests of its growers Campco had to enter into Indian cocoa market also. Cocoa was bought in the form of wet beans from the farmers. The Campco has been furnishing the cocoa growers with cocoa saplings to the tune of 1, 00,000 at free of cost to promote the cultivation of cocoa. Adopting scientific methods of fermentation and drying, campco could successfully export quality cocoa beans to European countries. Perceiving the future necessity of cocoa products and market strategy for cocoa, with the supporting nod from the central government and state governments of Karnataka and Kerala, Campco had carved a niche by establishing a biggest chocolate factory in South - East Asia, located in Puttur - a taluk headquarter located 50 km away from the coastal city Mangalore. Nurtured by Sri Varanashi Subraya Bhat, the founder president, the factory with all imported machinery was completed in a record time of 4 years, with an additional financial assistance from a consortium of Industrial Development Bank of India [IDBI.], Industrial Credit Corporation of India [ICICI], and Industrial Finance Corporation of India [IFCI], The factory was commissioned by Sri Gaini Zail Singh, the then President of India on 1st September 1986. The Campco had a break through within 4 years with an enthuastic support from the chocolate consumers and traders. It netted a profit of Rs. 27.5 Lakh in the year 1990-91. Eminent presidents, Board of Directors, Managing Directors, and Secretaries have navigated and have been navigating Campco's cruiser cleverly and concern fully. It has steered its way during last 30 years in placid as well troubled waters with a pledge to make the farmer members reach their destinations safely and satisfactorily. This is made possible also with the unstinting support of diligent and devoted employees of the organization. Cocoa cultivation is of recent origin in India; being an inter crop it has a great potential for growth in the vast plantations of areca and coconut in southern states of Kerala, Karnataka, Tamilanadu and most recently in a few places of Andhra Pradesh. Campco, through its undeterent efforts over the years has been able to install a sense of confidence in the cocoa cultivators through its procurement policy that has ensured reasonable prices to them. 35 | P a g e In purport of this, Campco has decided to establish cocoa liquor, butter and powder processing facilities and a chocolate manufacturing plant as an extension of its activities for achieving its overall corporate objective of safeguarding the interests of cocoa growers with better economic returns. Campco has stepped into cocoa processing and chocolate manufacturing with a licensed capacity of 8800 mt. though it is 8800mt, the installed capacity is around 13000 mt with a cocoa beans crushing capacity to the tune of 9000 mt. Factory The factory manufactures 1. Cocoa Mass, Cocoa Butter and Cocoa Powder -Industrial Products for internal & export market. 2. Moulded chocolates, Enrobed chocolates, Chocolate Eclairs, Sugar Coated Chocolate buttons and instantised drinking chocolate - finished products for internal market & having export potential. Keeping pace with the consumer needs of the new products, Campco has recently exported instantised milk flavouring beverage products and Chocolate Eclairs to Australia That are formulated at product development cell of chocolate factory export of cocoa butter to European countries also takes the cue. Salient features of the chocolate factory: • The factory is the largest in south East Asia. • The factory is one of the most modern in the world. The factory is equipped with the most modern machineries imported from five firms of four European countries. 36 | P a g e • The factory is equipped with services installed by the best firms of India. • The well-experienced architects and consultants designed the factory. • The factory has been completed in a record time. The factory is situated in an industrially backward rural area in the midst of cocoa cultivation area. • The Campco ltd. earns foreign exchange. • Being a co-operative venture, this factory provides an opportunity to further strengthen the co-operative movement by bringing in the dispersed marginal and small cocoa growers under one umbrella. • Quality of product manufactured is of international standard. The industrial development of the country over the past three decades has led to socio economic betterment of the country indicated by two parameters, the income changing pattern as well as growth of new urban agglomerates. The global liberalization, the green and white revolutions has resulted in the income generation that has uplifted living standards of the ruralites. This venture is the symbol of a new era of enterprise and business for the cocoa grower who once faced the prospect of destruction and defeat. Inferring from changing consumption and income pattern, campco has been endeavoring to bring cocoa, which was christened in 18th century by linnaeus as "theobroma - food of the gods", within the reach of the common man. Campco produces wide range of cocoa based products of consistent quality, color and flavour to satisfy the wide spectrum of customers all around the globe. These include cocoa mass or liquor, cocoa powder, cocoa butter and other value added cocoa based products. The philosophy of the co-operative as reflected by our commitment to quality is simple: 37 | P a g e Chocolate Manufacturing FOOD SAFETY POLICY CAMPCO Ltd is committed to, 1. Implementing a Food Safety Management System with an aim to produce and supply safe quality Cocoa, Chocolate and Confectionery Products that meet customers’ satisfaction and expectations. 2. Comply with legal obligations and to protect the end users with consistent safe products through the application of good manufacturing, hygiene practices, good distribution practices and HACCP principles. 3. Ensure all employees involved in production receive appropriate and adequate training in food safety and handling. 4. Ensuring that both internal and external communications regarding food safety are fully addressed. 38 | P a g e 5. Meeting all the Food Safety Management objectives and continually improve on processes and resources. QUALITY CONTROL 1. Campco quality control department ensures the Production and Marketing of high quality, superior value products that consistently meet our specifications and comply with local regulatory requirements. 2. Campco assures the customers and consumers by considering their expectations towards quality and price factors and to supply the materials accordingly at the point of consumption and to continuously improve by considering the customers feedback. 3. Campco Chocolate Factory Quality control department is committed towards supplying high quality chocolate products by applying HACCP, Good Manufacturing Practices and Good Sanitary Principles in the process and thereby assuring the safe quality food. 4. HACCP ensures the safety of the products as per Codex Alementarius standards while GMP ensures the implementation of the Good manufacturing practices and both in turn are ensured by Quality Control Department. 5. CCF Quality Assurance also covers the periodical verification and calibration of the equipments used for process control and hence ensures the correct proportions of the ingredients. 6. Inspection of the raw materials for stipulated specifications and final products for its physical, chemical and microbiological parameters to ensure the full safe quality food to the consumers and customers. 7. Final inspection of the products as per set norms along with products sensory evaluation by the well trained and screened tasters to ensure the consistency of the products. 8. Continual improvement with respect to technology and process for the delivery of safe quality products to Customers/Consumers. 9. Review and update this policy ensuring it continues to reflect Campco’s products value in concurrence to the expectations of consumers. 39 | P a g e Rubber Procurement As most of our grower members also grow Rubber, CAMPCO has decided to enter Rubber procurement in the year 2010-11. We have started the Procurement at our Bandadka, Uppinangady, Padpinangady, Mulleria, Alankar, Kadaba & Ninthikal Branches and in the process of expansion of Rubber Procurement in a phased manner spreading to other Branches also. AREA OF OPERATION: GLOBAL/NATIONAL/REGIONAL The area of operation of this co- operative for procurement and processing of areca nut and cocoa extends to the states of Karnataka and Kerala, but for the marketing activities the area has been extended to the whole country. Areca nut purchase operations were extended to Assam, Andaman and Goa but in recent year’s purchase operations in Assam had to be closed due to disturbances. ➢ GLOBAL 40 | P a g e CAMPCO produces wide range of cocoa based products of consistent quality, colour and flavor to satisfy the wide spectrum of customers all around the globe. The company has built a strong system base for the confectionery of chocolate industries in U.S, Australia and Malaysia. Export on the other hand generated a total of about U.S $14 million over a 5 year period. Among the leading buyers were Malaysia, Korea and USA. ➢ NATIONAL The company has various nationalized branch offices through out India under them are the distributors followed b the dealers who sell the goods to the ultimate consumers. National Office throughout India North: New Delhi, East: Kolkata, West: Navy Mumbai, South: Bangalore ➢ REGIONAL The company has regional offices through out Karnataka. It has both dealers and distributors and the distributors are followed by dealers and ultimately to the customers. Regional offices are as follows – Mangalore, Hyderabad and Delhi. Duties and Responsibilities of staff Various levels using of Duties and responsibilities of staff, They are: 41 | P a g e 1. 2. 3. 4.  Strategic Level Management Level Operating Level Technical Level Strategic Level To pass the orders and oversee and review the functioning of all the department of the company.  Management Level To Control the activities of the organization. Operating Level To carry out day to day operating activities of the company.   Technical Level To engage in production and other technical maintanence activiteis of the company. MANAGEMENT BY OBJECTIVES (MBO) FUTURE GROWTH AND PROSPECTS CAMPCO has a better scope for expansion of its activities in relation to different units like areca nut, cocoa in order to safeguard and strengthening 42 | P a g e of CAMPCO function more effectively. It has a target open at least one sales depot in each state. It proposes to enter the retail market for areca nut and products like “supari”, “panmasala” etc by established units. CAMPCO is thinking of starting its own bank called CAMPCO bank, to provide banking services to the company. The future plan about production is to maximize output without sacrificing quality, maximum quantity control, reducing the cost, improving the efficiency etc. They also now introduced a new product like a small products to Amul Ltd, winner, bar, coated bars with different flavors, chocolates. CAMPCO also planned to increase its sales by 1. Advertisements. 2. Capture international market by latest technologies. 3. Conducting marketing research for knowing consumer tastes. 4. Enlargement of transportation and ware housing facilities with safety precautious. 5. Improved qualify of wrappers of CAMPCO chocolate which are not up to the mark. PROBLEM OF THE COMPANY Lack of Promotional Activities. 43 | P a g e The CAMPCO chocolate factory is not promoting its products in an effective way through media advertising. Poor marketing effort to push the product in the market. Suffering from huge loss. The CAMPCO chocolate factory has made huge loss for the past several years. Inefficient Utilization of the Capacity. The actual capacity of the CAMPCO chocolate factory is 8800 metric tonnes. But the factory has not been able to make use of the full capacity. Inefficient Product Quality. The chocolate products are to be placed in a required minimum temperature. If it is not preserved in a required temperature the quality of the product will be effected. OWNERSHIP PATTERN 44 | P a g e The type of ownership of CAMPCO is semi Government. So the workers get retired at the age of 58years. After the retirement the CAMPCO gives gratuity to their employees but no pension. COMPETITORS INFORMATION CAMPCO has competitors such as Cadbury, Nestle, Parrys, Nutrine and Amul. The CAMPCO has been unable to achieve the volume growth targets because it has losing market share. Cadbury continues to dominate the chocolate market with about 70% market share and Nestle has emerged as a significant competitor with about 24% share. INFRASCTUCTURAL FACILITIES The CAMPCO chocolate factory islocated at Kemminje village of Puttur Taluk. And it was inaugurated on 1st September 1986. There are 247 numbers of employees working in the factory. CAMPCO is a two storied building. The first floor includes the office of the CAMPCO and chocolate packing division. The second floor includes the deputy general manager chambers, quality control department, personal department and different employee cabins. The company also includes security office at the entrance, separate A/C units, and separate vehicle parking place and quarters for employees including sitting facility, washing facility, toilet facility, dressing rooms, medical benefits etc. CAMPCO has two wheelers, four wheelers and lorry as transportation facilities. The surroundings of chocolate factory are filled with gardens and planted trees like areca nut, coconut, cocoa, cashew etc. ACHIVEMENTS 1.CAMPCO Canara Chamber of Commerce and Industry-Mangalore 2005- 2006 2.Export Award for Campco's contribution in the export of product 20052006 3.Export Award for Campco's contribution in the export of areca nut 20042005 45 | P a g e DATA ANALYSIS AND INTERPRETATION To gather feedback for updating or revising the training program is crucial to the effectiveness of the training program. This is typically the most neglected phase of the training program as the trainee and the trainers breathe a sign of relief as the training ends. However if this step is correctly attended then better training programs can be designed. AGE TABLE 1 AGE BELOW-20 20-30 30-40 40-50 ABOVE-50 NO. OF RESPONDENTS 05 20 15 05 05 PERCENTAGE 10 40 30 10 10 TOTAL 50 100 GENDER TABLE 2 GENDER 46 | P a g e NO. OF RESPONDENTS PERCENTAGE MALE FEMALE 42 08 84 16 TOTAL 50 100 QUALIFICATION TABLE 3 QUALIFICATI ON SSLC PUC GRADUATE TECHNICIANS NO. OF RESPONDENTS 08 06 20 16 PERCENTAGE 16 12 40 32 TOTAL 50 100 Majority 40% of the respondents are graduate. 47 | P a g e DEPARTMENT TO WHICH THE RESPONDENTS BELONGS TABLE 4 DEPARTMENT ADMINISTRATION PRODUCTION MATERIAL DIVISION NO. OF RESPONDENTS 15 30 5 PERCENTAGE 30 60 10 TOTAL 50 100 WORK EXPERIENCE TABLE 5 48 | P a g e EXPERIENCE 0-5 06-15 16-20 21& ABOVE NO. OF RESPONDENTS 15 30 3 02 PERCENTAGE 30 60 6 4 TOTAL 50 100 Majority of the respondents 60% had 06-15 years service OPINION ABOUT TRANING TABLE 6 OPINION IT HIGHTENS EMPLOYEE MORALE IT HELPS IN REDUCING DESATISFACTION INCREASE JOB KNOWLEDGE HELPS IN PREVENTION OF ACCIDENTS HELPS IN PERSONAL 49 | P a g e NO. OF RESPONDENTS 11 09 20 06 04 PERCENTAG E 22 18 40 12 08 GROWTH TOTAL 50 100 HOW THE OBJECTIVES OF THE TRANING PROGRAM WERE CONVEYED TO THE TRAINEE METHODOLOGY TABLE 7 METHODOLOGY SLIDE SHOW DISPLAYED ON THE NOTICE BOARD INSTRUCTION SHEETS INTRANET NO. OF RESPONDENTS 09 22 15 04 PERCENTAGE 18 44 30 08 TOTAL 50 100 50 | P a g e TRAINER TABLE 8 TRAINER TOP MANAGEMENT HR MANAGER SUPERIOR DEPARTMENT HEAD NO. OF RESPONDENTS 00 05 35 10 PERCENTAGE 00 10 70 20 TOTAL 50 100 Nobody was trained by the top management HOW THE RESPONDENTS WERE SELECTED FOR THE TRAINING PROGRAM SELECTION PROCEDURE TABLE 9 SELECTION PROCEDURE ON RANDOM BASIS RECOMMENDED BY THE 51 | P a g e NO. OF RESPONDENTS 04 07 PERCENTAGE 08 14 HOD SELECTED BY HRD/PERSONAL DEPARTMENT DON’T KNOW 30 09 60 18 TOTAL 50 100 The 60% of the respondents were the people who had no previous job experience before joining Campco. SCOPE OF THE TRAINING PROGRAM TABLE 10 SKILL TECHNICAL SKILLS CONCEPTUAL SKILLS INTER PERSONAL SKILLS HR SKILLS NO. OF RESPONDENTS 35 02 13 00 PERCENTAGE 70 04 26 00 TOTAL 50 100 52 | P a g e OPINION REGARDING DURATION TABLE 11 OPINION REGARDING DURATION 7 DAYS 15 DAYS 1 MONTH 3 MONTHS AND ABOVE DEPENDING ON NEED NO. OF RESPONDENTS 15 09 16 00 10 PERCENTAGE 30 18 32 00 20 TOTAL 50 100 LANGUAGE TABLE 12 LANGUAGE KANNADA HINDI ENGLISH NO. OF RESPONDENTS 37 07 06 PERCENTAGE 74 14 12 53 | P a g e TOTAL 50 100 EXPECTATION FROM THE TRANING PROGRAM TABLE 13 EXPECTATIONS PUTTING THE LEANER TO EASE TO GET CLOSER TO THE JOB POSITION GIVING THE EXACT KNOWLEDGE NO. OF RESPONDENTS 03 11 36 PERCENTAGE 06 22 72 TOTAL 50 100 54 | P a g e QUALITIES TABLE 14 QUALITIES EXPERIENCED TRAINERS WERE CALLED CONDUCTIVE ATMOSPHERE GOOD TRAINING MATERIALS WERE PROVIDED PROPER SHEDULE WERE MAINTAINED NO. OF RESPONDENTS 02 18 PERCENTAGE 04 36 21 42 09 18 TOTAL 50 100 SAFETY MEASURES INCLUDE IN THE TRAINING PROGRAM TABLE 15 SAFETY MEASURES FIRST AID 55 | P a g e NO. OF RESPONDENTS 29 PERCENTAGE 58 FIRE ESTINGUISHER VEHICLES HANDLING 15 06 30 12 TOTAL 50 100 PERSONALITY DEVELOPMENT PROGRAM TABLE 16 YES/NO YES NO NO. OF RESPONDENTS 38 12 PERCENTAGE 76 24 TOTAL 50 100 Majority 76% of the respondents said that personality development program is necessary in the organization. While 24% of the respondents said that a personality development program is not required in the organization 56 | P a g e CHANGES FELT DUE TO TRAINING TABLE 17 CHANGES FELT IMPROVED RELATIONSHIP MINIMIZED RESISTENCE TO CHANGE INCREASE THE EFFICIENCY AND EFFECTIVENESS IMPROVED PRODUCT QUALITY NO. OF RESPONDENTS 18 03 07 22 PERCENTAGE 36 06 14 44 TOTAL 50 100 TABLE 18 INSTRUMENTS USED IN THE TRAINING PROGRAM ATTENDED BY THE RESPONDENTS INSTRUMENTS VISUAL GAMES NO. OF RESPONDENTS 02 13 35 PERCENTAGE 04 26 70 INTERACTIVE SESSIONS NONE 57 | P a g e TOTAL 50 100 TABLE 19 OBJECTIVE THAT PREDOMINANTLY FULLFILL IN THE TRAINING SESSION OBJECTIVES NO. OF RESPONDENTS 28 00 12 10 PERCENTAGE 56 00 24 20 INCREASED PRODUCTIVITY EFFECTIVE WORKING OF THE EMPLOYEES REDUCTION IN WASTAGE DEVELOPING THE SKILLS OF THE EMPLOYEES TOTAL 50 100 58 | P a g e FOLLOW UP’S AFTER THE TRAINING TABLE 20 FOLLOW UP’S PERFORMANCE APPRAISAL WORK SAMPLING SUPERIOR EVALUATION PERSONAL ASSESSMENT NO. OF RESPONDENTS 15 08 11 16 PERCENTAGE 30 16 22 32 TOTAL 50 100 RATING TABLE 21 RATING EXCELLENT VERY GOOD GOOD SATISFACTORY 59 | P a g e NO. OF RESPONDENTS 08 09 20 13 PERCENTAGE 16 18 40 26 TOTAL 50 100 FINDINGS During the course of study it was found that, The CAMPCO is one of the fast growing companies. It has a good technical support from their employees. They are all well qualified personnel and also they are well trained personnel. A major portion of the customer uses Choco Products. The company should give good training facilities to their employees. The company having highly equipped modern manufacturing plant The CAMPCO’s strength is quality control and quality assurance SUGESSIONS AND RECOMMENDATION Build the relationship between workers and management. Solve the employee’s problems frequently. Company should take more promotional activities in which add plays a crucial role it can used to boost the sales figure providing the recreational facility to the workers to reduce the boredom from long duration of work. The company must substantiate the pricing of its product and use new technology. The company using only on the job training but they should provide of the training. 60 | P a g e CONCLUSION The CAMPCO Ltd. policy is to service continuously for improvement of their products, services and also to give quality products to their customer to increases their creditability in the field of manufacturing food products. Training is being conducted for the entire staff especially for the workers to train them in the entire field for job rotation. The CAMPCO has highly qualified and talented departmental heads that is specialized is advanced field of manufacturing and production technology. The CAMPCO is having big market representation and a good customer relation. The CAMPCO has established good network all over India. To reach the global demand effectively, the company has to strengthen its functional areas Keeping in mind the increasing demand for quality products they have produced a wide range of Food Products. 61 | P a g e BIBLIOGRAPHY 1. CAMPCO at a glance-Magazine of the company. 2. Annual general meeting report of 2010 3. www.campco.org 4. Other company manuals and journals www.google.co.in 62 | P a g e THE PROJECT CREATED BY MITHULA NAMBIAR 63 | P a g e