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INDIA, stands nowhere even near to these countries when compared in terms of Per
Capita Chocolate Consumption. The Indian chocolate industry is extremely fragmented
with a range of products catering to a variety of consumers. We have the bars/slabs, jellies,
lollipops, toffees and sugar candies. Given India's mammoth population, it comes as a
surprise that per capita chocolate consumption in the country is dismally low - a mere 20
gms per Indian. Compare this to over 7 kgs in most developed nations.
However, Indians consumed 22,000 tones of chocolate last year and consumption is
growing at 10-12 percent annually. The market size of chocolates was estimated to be
around 16,000 tones, valued around Rs.4.16 billion in 1998. Volume growth which was
over 20% pa in the 3 years preceding 1998, slowed down thereafter.
Both chocolate and sugar confectioneries have abysmally low penetration levels, in
fact, even lower than biscuits, which reach 56 per cent of the households. Market growth
in the chocolate segment has hovered between 10 to 20%. In the last five years, the
category has grown by 14-15% on an average and will expect it to continue growing at a
similar rate in the next five years.
The launch of lower-priced, smaller bars of chocolate in the last two years and
positioning of chocolate as a substitute to traditional sweets during festivals, have boosted
consumption. This is also because chocolate, which was considered to be an elitist food,
has caught the fancy of buyers looking for a lifestyle item at affordable cost.
A study had projected that sales of the Indian chocolate industry would rise from
$125/$130 million in 1998 to $175/$180 million by the year 2000 and to $450 million by
the year 2005 which ACTUALLY happened irrespective of various negative factors AC
Nielsen ORG Marg report estimates the Indian Chocolate Industry’ worth at Rs 2,000-
crore (Rs 20 billion)
Children 55%
Adults 12%
The temperatures in India are much higher than that of the European countries. To
prevent the chocolate from melting and to enable shape retention under such high
temperatures the recipe of the chocolate is adapted to the Indian climate. Therefore the
milk fat content in Indian chocolates is lesser than that of European chocolates and hence
they taste different.
Sometimes, white spots appear on Chocolates sometimes. Is that safe?
When a chocolate gets exposed to temperature variances from a hot day to a cold
night (which is very common all across India), the fat expression happens on the surface
of the chocolate. 'This means white spots emerge on the surface of the chocolate. This
phenomenon is called 'fat bloom'. It is entirely safe to consume chocolates however the
feel and the taste of the chocolate may not be the same as is originally intended to.
Cocoa beans have antioxidant compounds called flavanols, and scientific research
suggests they do good things to blood vessels. Dark chocolate contains flavanoids, an
antioxidant which helps the body by neutralizing potentially cell-damaging substances
known as oxygen-free radicals, a normal byproduct of metabolism.
The fact that chocolate is not a traditional food, high prices and domestic production
problems will provide the main problems to market growth. As these markets develop,
prices will fall making these products more accessible to the wider population. However
the Indian market is still untapped and provides immense scope for growth, both
geographically as well as product basket wise. Chocolates right now reaches about 70mn
to 75mn consumers. It is estimated that chocolates have a potential market of about 116mn
consumers.
In the past five years, the chocolate business grown by 14-15% on an average and is
expected to grow further for at least next five years.
In the past, chocolate consumption had been restricted by low purchasing power in
the market. Chocolates and other cocoa-based snack foods were looked upon as food
suitable only for elitist consumption till recently.
But with the launch of lower-priced, smaller bars of chocolate in the last two years
and positioning of chocolate as a substitute to traditional sweets during festivals, have
boosted consumption. Chocolates which were considered to be an elitist food hit the fancy
of masses looking for change in life style at affordable cost.
Rural expansion:
Rural market and small town markets are seen as the key to spurring double-digit
growth. Products such as liquid chocolate packs from the existing portfolio are expected to
enable rapid acceptance.
Companies should look at new avenues, while expanding the reach of its products.
Distribution will hold the key. Companies need to reach out to smaller towns, where
three-fourths of the population does not even know the product.
Merger & Acquisitions: Mergers & Acquisitions with companies that match the
product portfolio & overall growth strategy should be considered which will not
only strengthen the company to establish a stronger hold in the country but also
ward off possible competition in the select category. Such collaborations will also
facilitate companies to use each other’s distribution networks.
It’s a world of chocolates where the flavour of Jamaican rum truffle melts in your
mouth even as your hand reaches out greedily for a kiwi-flavoured concoction or where
roasted almonds are a delight to eat while your mind flirts with hazelnut praline.
Designer chocolates are tailored for customers who're looking at gifting chocolates
with a personalized touch. Embossing of names, logos of companies and personalized
message on the chocolates are fast becoming popular.
There are 1,000 varieties of designs to choose from -- ranging from good luck
charms, X'mas figurines and animals -- and nearly 50 kinds of gift packaging available to
suit any particular occasion.
With the rise in disposable incomes, people do not mind spending on designer
chocolates, most of which costs between Rs 500 and Rs 2,500 per kg. Few chocolate
makers cater only to corporate clients for festive occasions, product launches, new
employee joinings and management training programmes. From logos to company names
being embossed in chocolates of different shapes and colours, these are all in demand.
1. TEMPERATURE:
A peculiar problem that hinders the distribution to far-off places is the tendency of
chocolates to melt under even moderate heat. The temperatures can reach as high as 48
degrees in summers, whereas chocolate starts melting at body temperature (about 37-38
degrees) .Manufacturers have to take precautionary measures to ensure the preservation of
chocolates especially in summer.
Nestle and Cadbury have tried to provide loans for retailers to buy fridges, but to
hold down power costs the shopkeepers switch off the fridges at night. As a result the
cocoa fat melts and migrates to the main body of the chocolate bar. When the cooling is
switched on in the morning, the cocoa fat solidifies and turns white, presenting a bizarre,
un-sellable white on black form.
Small coolers were provided to retailers to keep the chocolate from melting, but that
didn't quite do the trick. Electricity costs money and is not provided in a uniform way, so
on and off the electricity goes and the product may suffer sometimes
3. RAW MATERIALS:
Cocoa is the key raw material and accounts for around 35% of the total material
cost (including packaging) of chocolates. The price of cocoa has been hitting a new high
of late. Cocoa prices are at a near 20-year high at $2358 per ton, up from $900 a year
back. India does not produce cocoa to any noteworthy extent but is a large consumer of
chocolates. Consumption of chocolates and other cocoa-based products, especially among
the middle class, has been growing.
4. TRANSPORTATION:
Chocolate needs to be distributed directly, unlike other FMCG products. 90% of our
products are sold directly to retailers. Building such a direct network in rural areas is a
daunting task since the infrastructure is poor in India in rural areas.
Free availability of imported brands bought through illegal routes pose a threat to
the domestic chocolate industry. Usually, these imported chocolates taste better than
domestic chocolate due to recipe difference. Hence consumers who are willing to spend a
little more, prefer these imported chocolates.
However, the premium brands, which come through official channels, do not pose a
threat to the market, as these cater to a small niche market. However there is a lot of
dumping from neighboring countries like Dubai, Nepal, etc of inferior brand of imported
chocolates. These are not only of low quality, but are brought very near to their expiry
dates. Most of the cheap chocolate brands that are available do not meet Indian Food
Regulations.
Good monsoon ensures adequate availability of raw materials, which are mainly
agricultural in nature. Raw material prices have significant influence on margins.
Our area of business deals with semi finished chocolates and raw chocolates. The reason
for selecting this is due to the need in the hotels and also as a gift item for the corporate.
TARGET CUSTOMERS
Our target customers are hotels and corporate. The need of chocolates in hotel is in large
demand, though the making of it is easy the handling the same becomes hard.
DELIVERY CHANNEL
We prefer direct marketing as delivery channel by which we have a direct contact with the
hotels and can deliver the product in prompt timings.
RELATIONSHIP BUILDING
In order to build a strong relationship with the customers and to maintain a strong bond,
discounts are given to the customers even at the off seasons.
REVENUE MODEL
We prefer to have cash and carry method for receiving revenue but when bulk orders are
placed 75 % are paid as cash and 25 % a
CORE CAPABILITY
We the partners in our business are versatile in various fields like production, operations,
system marketing, finance and human resource management. This versatility makes us
excel our self in our business.
COMPETITIVE ADVANTAGE
The competitive edge in our business is to provide a unique product with a center filled
soft chocolate and also to provide seasoned chocolates with spices like cardamom, elache,
pepper and other Indian spices.
PARTNER NETWORK
In order to succeed in the current business a strong relation is maintained with other co
partners like the logistics, dealers providing raw materials, mechanics dealing with the
machinery and the others relating to the business.
COST METHOD
As mentioned already we are using automated machines in our business to yield
higher profit our basic investment is for the machines in the form of fixed asset, and the
rest of the investment will be for the avenue where our project is going to be estabilished
and on the human resources.
As the investment in the chocolate industry in low and at the same time the return from the
industry is high, it finds an attractive market for our business to start. As said by the
management gurus that the best way the start a business to have a minimum investment a
gain maximum returns from it.
INDUSTRY ATTRACTIVENESS
As the chocolate industry is in growth trend, we are expecting to have a high demand for
the chocolates in the future. Since the demand is high we find the market very attractive to
start up the business and excel in it.
SEGMENT ATRACTIVENESS
By segmenting the work and concentrating on a particular field further innovation can be
implemented this in turn can result in production of bulk output with the automated
machines and delivering the same through the delivery channel.
SUSTAINABLE ADVANTAGE
Reasonable time maintenance has to be done with in to achieve the requirements. To have
an edge compared to the competitors an unique characteristics has to added with the
existing products like the centre filling etc..
All the steps taken should always lead to the success path of the organization aiming to
reach the vision by setting out small goals. And the risk taking ability and focus to achieve
success results in reaching out with the vision .
The USP of our business and the various other uniqueness like using of automated
machine and use of natural species makes us exhibit among our competitors and results as
a critical success factor.
CONNECTEDNESS IN SCM
In order to meet out with various requirements like acquiring raw materials , maintenance
of the available machinery and other related works a proper and well maintained
relationship has to be there and a decent knowledge on the current happenings in the same
field has to done.
SUBJECT OVERVIEW:-
The main difference between TQM and Six Sigma is the approach. TQM tries to
improve quality by ensuring conformance to internal requirements, while Six Sigma
focuses on improving quality by reducing the number of defects and impurities.
Good quality chocolate will only have cocoa butter in it. The more cocoa butter in
Good quality chocolate will only have cocoa butter in it. The more cocoa butter in the
chocolate, the better the chocolate.
In our semi finished product of chocolate we use only cocoa, poor quality chocolate
will constitute more oil in it. Cocoa butter melts at a much lower temperature than oil.
QUALITY ASSURANCE
Once the entrepreneur has taken the decisions regarding the product design and
production processes and system, his next task is to take steps for production planning and
control, as this function is essentially required for efficient and economical production.
Chocolates thus made by us, serve as the raw material for the institutional
customers. They buy the chocolate which is, say 20 mm , 25 mm diameter and which has a
soft core. They then garnish or enrobe the chocolates to sell as finished products.
Hotels have a big demand for chocolates. Many of them know how to make them
but they cannot handle beyond a certain volume. Making them is labour intensive work
and requires a lot of time. A regular chef who has other routine work to do will not have
time to prepare them.
We supply those semi-finished products and raw chocolates with a soft core cut of
specific dimensions and sizes. Hotels process it further and sell it as finished product.
The biggest advantage of working with us is we have developed our own unique
filling which otherwise has to be imported or bought locally at a steep price. Our fillings
have one year’s shelf-life. We have a neutral filling which can be customised to suit
anybody’s requirement. We just have to add the natural flavours and customize it for end-
user requirements.
As for our semi-finished chocolates our supply chain management plays a major
role for our delivery of the product to the customers. We deliver the products through the
different modes of transportation like motor vehicles, van, flights, etc.,
PRODUCT MANAGEMENT:
While involved with the entire product lifecycle, product management's main focus
is on driving new product development. According to the Product Development and
Management Association (PDMA), superior and differentiated new products — ones that
deliver unique benefits and superior value to the customer — is the number one driver of
success and product profitability.
Product positioning
Promoting the product externally with press, customers, and partners
Conduct customer feedback and enabling (pre-production, beta software)
Bringing new products to market
Monitoring the competition
USP (unique selling preposition)
FEASIBILITY:-
Technical Feasibility
Economic Feasibility
For any system if the expected benefits equal or exceed the expected costs, the
system can be judged to be economically feasible. In economic feasibility, cost benefit
analysis is done in which expected costs and benefits are evaluated. Economic analysis is
used for evaluating the effectiveness of the proposed system.
Operational Feasibility
Using the efficient logistics & supply chain management , promotion tactics ,
strategic alliance with our customers we are able to overcome the main threat faced by
chocolate industry i.e, temperature, transportation, availability of raw materials, proper
refrigeration, imported brands.
MARKETABILITY