English

Sri Vijaya Visakha Milk Producers Company Ltd (Visakha Dairy) was established in the year
1973 under Co-operative Societies Act and commissioned dairy plant at Akkireddipalem,
Visakhapatnam with 50,000 LPD handling capacity in the year 1977.
With the introduction of MACS Act in 1995 by A.P State Government, Visakha Dairy was
converted in to the said Act in the year 1999 and registered as Sri Vijaya Visakha District
Milk Producers Mutually Aided Cooperative Union Ltd'. With the enactment of Companies
(Amendment) Act 2002, cooperative form of enterprises known as Producer Companies can
be registered under Part IXA of the Companies Act 1956. To fulfil the growth aspirations
while retaining cooperative ideology as core principles of governance, converted into
Producer Company with effect from 06 Jan 2006 under the name and style of Sri Vijaya
Visakha Milk Producers Company Limited.Visakha Dairy is having procurement operations
covering Costal Andhra districts, viz, Visakhapatnam, Vizianagaram, Srikakulam, East and
West Godavari Districts and procuring about 7 lakh litres of milk per day from 2,60,699 milk
producers thru 3734 collection centres.Visakha Dairy is one of the largest and fastest
growing Milk & Milk Products Manufacturing Company having plants at Visakhapatnam and
Rangampeta (EG) plants in Andhra Pradesh. Both the plants are equipped with the State of
the Art Technology and ISO 22000:2005 certified and has total handling capacity of
9,00,000 litres per day.
Visakha Dairy manufactures all variants of Milk i.e Fresh Milk, UHT, Extended Shelf Life
Milk, Aseptic Flavoured Milk, Curd, Butter Milk, Lassi, Dhood peda, Badam Burfi, Milk Cake,
Mysore Pak, Kalakand, Mistidoi, Ghee, Panner, Butter, SMP, Yoghurts etc and sold in
Andhra Pradesh, Telangana, Orrissa and Chattisgarh markets. Company crossed turnover
of Rs.1000 crore with CAGR of 14%.Established Training Centre and imparting training to
farmers in the areas of clean milk programme, Nutritional aspects, Fodder requirements and
Animal Health Care. Attaching importance to animal health, established 633 Veterinary
Health Centres equipped with required infrastructure, staff and supplying the required

veterinary medicines at 50% subsidy. Necessary Infrastructure created to improve breed

development thru Artificial Insemination with successful cross breed semen imported from
National Dairy Development Board, Goushala. 7 Mobile Veterinary Service Vehicles
equipped with medicines accompanied by veterinary doctors extends services covering
more than 25 villages every day.Cattle feed plants with more than 400 MT per day of feed
capacity are organized and supplying cattle feed to farmers at subsidized rates.To improve
quality and reduce risk of spoilage, logistics, constructed more than 100 Bulk Milk Cooling
Centres covering every 10 kms radius. All the bulk coolers together has a total capacity of
906,000 litres and are automated.Milk Powder Plant with capacity of 13MTPD was
constructed in the year 1998 to convert surplus milk into Skimmed Milk Powder.For the first
time in the country Ultra Pasteurized Milk in pouches was introduced, having shelf life of 14
days in 2010 with the state of the art technology from Elecster, Finland to cater to the needs
of interior tribal areas, underprivileged with no storage, transport or power
facilities.Constructed Aseptic Packing Station in the year 2001 with a capacity of 30,000
litres per day for UHT milk production and expanded to 3.0 lakh litres per day capacity in
2015. Visakha Dairy enjoys 10% market share in UHT Milk. Visakha Dairy sells Milk,
Cream, Flavoured Milk in UHT segment and planning Milk Shakes shortly.As a green field
initiative and to overcome power crisis, commissioned 2 Solar power plants in record time
one with a capacity of 1.15 MW at Visakhapatnam and 1.65 MW capacity at Vizianagaram
for captive usage.Visakha Dairy is giving employment opportunity to more than 2000
employees including contract labour.Visakha Dairy thru its Milk Producers Educational
Health and Medical Welfare Trust are extending Medical services to farmers and their
families at subsidised rates in the 400 bed Modern Hospital constructed with 70 crores
investment apart from education to the farmers children, preference to producers children in
employment, irrigation projects, culverts, kalyanamandapams, bridges, canals etc.Visakha
Dairy is growing consistently and paying highest procurement price to milk producers.
Visakha Dairy aims at 10 Lakh litres per day procurement and Rs.2000 crores turnover by
the year 2020.

Background
Milk is a nutritive beverage obtained from various animals and consumed by
humans. Most milk is obtained from dairy cows, although milk from goats,
water buffalo, and reindeer is also used in various parts of the world. In the
United States, and in many industrialized countries, raw cow's milk is
processed before it is consumed. During processing the fat content of the milk
is adjusted, various vitamins are added, and potentially harmful bacteria are
killed. In addition to being consumed as a beverage, milk is also used to make
butter, cream, yogurt, cheese, and a variety of other products.

Raw Materials
The average composition of cow's milk is 87.2% water, 3.7% milk fat, 3.5%
protein, 4.9% lactose, and 0.7% ash. This composition varies from cow to cow
and breed to breed. For example, Jersey cows have an average of 85.6%
water and 5.15% milk fat. These figures also vary by the season of the year,
the animal feed content, and many other factors.
Vitamin D concentrate may be added to milk in the amount of 400 international
units (IU) per quart. Most low fat and skim milk also has 2,000 IU of Vitamin A
added.

Pasteurizing
6 The milkeither whole milk, skim milk, or standardized milkis piped
into a pasteurizer to kill any bacteria. There are several methods used to
pasteurize milk. The most common is called the high-temperature,
short-time (HTST) process in which the milk is heated as it flows through

the pasteurizer continuously. Whole milk, skim milk, and standardized

milk must be heated to 161 F (72 C) for 15 seconds. Other milk
products have different time and temperature requirements. The hot milk
passes through a long pipe whose length and diameter are sized so that
it takes the liquid exactly 15 seconds to pass from one end to the other.
A temperature sensor at the end of the pipe diverts the milk back to the
inlet for reprocessing if the temperature has fallen below the required
standard.

Homogen izing
7 Most milk is homogenized to reduce the size of the remaining milk fat
particles. This prevents the milk fat from separating and floating to the
surface as cream. It also ensures that the milk fat will be evenly
distributed through the milk. The hot milk from the pasteurizer is
pressurized to 2,500-3,000 psi (17,200-20,700 kPa) by a multiplecylinder piston pump and is forced through very small passages in an
adjustable valve. The shearing effect of being forced through the tiny
openings breaks down the fat particles into the proper size.
8 The milk is then quickly cooled to 40 F (4.4 C) to avoid harming its
taste.

Packaging
9 The milk is pumped into coated paper cartons or plastic bottles and is
sealed. In the United States most milk destined for retail sale in grocery
stores is packaged in one-gallon (3.8-liter) plastic bottles. The bottles or
cartons are stamped with a "sell by" date to ensure that the retailers do
not allow the milk to stay on their shelves longer than it can be safely
stored.
10 The milk cartons or bottles are placed in protective shipping
containers and kept refrigerated. They are shipped to distribution

warehouses in refrigerated trailers and then on to the individual markets,

where they are kept in refrigerated display cases.

Cleaning
11 To ensure sanitary conditions, the inner surfaces of the process
equipment and piping system are cleaned once a day. Almost all the
equipment and piping used in the processing plant and on the farm are
made from stainless steel. Highly automated clean-in-place systems are
incorporated into this equipment that allows solvents to be run through
the system and then flushed clean. This is done at a time between the
normal influx of milk from the farms.

Science
Production
Ziegler and oxo processes
In the Ziegler process, linear alcohols are produced from ethylene
and triethylaluminium followed by oxidation and hydrolysis.[41] An idealized synthesis of 1octanol is shown:
Al(C2H5)3 + 9 C2H4 Al(C8H17)3

Al(C8H17)3 + 3 O + 3 H2O 3 HOC8H17 + Al(OH)3

The process generates a range of alcohols that are separated by distillation.
Many higher alcohols are produced by hydroformylation of alkenes followed by
hydrogenation. When applied to a terminal alkene, as is common, one typically obtains
a linear alcohol:[41]
RCH=CH2 + H2 + CO RCH2CH2CHO
RCH2CH2CHO + 3 H2 RCH2CH2CH2OH
Such processes give fatty alcohols, which are useful for detergents.
Hydration reactions
Low molecular weight alcohols of industrial importance are produced by the
addition of water to alkenes. Ethanol, isopropanol, 2-butanol, and tert-butanol
are produced by this general method. Two implementations are employed, the
direct and indirect methods. The direct method avoids the formation of stable
intermediates, typically using acid catalysts. In the indirect method, the alkene is
converted to the sulfate ester, which is subsequently hydrolyzed. The
direct hydration using ethylene (ethylene hydration)[42] or other alkenes
from cracking of fractions of distilled crude oil.
Hydration is also used industrially to produce the diol ethylene
glycol from ethylene oxide.
Biological routes
Ethanol is obtained by fermentation using glucose produced from sugar from
the hydrolysis of starch, in the presence of yeast and temperature of less than
37 C to produce ethanol. For instance, such a process might proceed by the
conversion of sucrose by the enzyme invertase into glucose and fructose, then
the conversion of glucose by the enzyme zymase into ethanol (and carbon
dioxide).
Several of the benign bacteria[which?] in the intestine use fermentation as a form
of anaerobic metabolism. This metabolic reaction produces ethanol as a waste
product, just likeaerobic respiration produces carbon dioxide and water. Thus,
human bodies contain some quantity of alcohol endogenously produced by
these bacteria. In rare cases, this can be sufficient to cause "auto-brewery
syndrome" in which intoxicating quantities of alcohol are produced.[43][44][45]
Laboratory synthesis
Several methods exist for the preparation of alcohols in the laboratory.
Substitution
Primary alkyl halides react with aqueous NaOH or KOH mainly to primary
alcohols in nucleophilic aliphatic substitution. (Secondary and especially tertiary
alkyl halides will give the elimination (alkene) product instead). Grignard
reagents react with carbonyl groups to secondary and tertiary alcohols. Related
reactions are the Barbier reaction and the Nozaki-Hiyama reaction.
Reduction
Aldehydes or ketones are reduced with sodium borohydride or lithium aluminium
hydride (after an acidic workup). Another reduction by aluminiumisopropylates is

the Meerwein-Ponndorf-Verley reduction. Noyori asymmetric hydrogenation is

the asymmetric reduction of -keto-esters.
Hydrolysis
Alkenes engage in an acid catalysed hydration reaction using concentrated
sulfuric acid as a catalyst that gives usually secondary or tertiary alcohols.
The hydroboration-oxidation and oxymercuration-reduction of alkenes are more
reliable in organic synthesis. Alkenes react with NBS and water in halohydrin
formation reaction. Amines can be converted to diazonium salts, which are then
hydrolyzed.
The formation of a secondary alcohol via reduction and hydration is shown:
Production[edit]
Acetic acid is produced industrially both synthetically and by bacterial fermentation. About 75%
of acetic acid made for use in the chemical industry is made by the carbonylation of methanol,
explained below.[10] The biological route accounts for only about 10% of world production, but it
remains important for the production of vinegar because many food purity laws require vinegar
used in foods to be of biological origin. As of 20032005, total worldwide production of virgin
acetic acid[25] was estimated at 5 Mt/a (million tonnes per year), approximately half of which was
produced in the United States. European production was approximately 1 Mt/a and declining,
while Japanese production was 0.7 Mt/a. Another 1.5 Mt were recycled each year, bringing the
total world market to 6.5 Mt/a.[26][27] Since then the global production has increased to 10.7 Mt/a
(in 2010), and further; however, a slowing in this increase in production is predicted.[28] The two
biggest producers of virgin acetic acid are Celanese and BP Chemicals. Other major producers
include Millennium Chemicals, Sterling Chemicals, Samsung, Eastman, and Svensk
Etanolkemi.[29]
Methanol carbonylation[edit]
Most acetic acid is produced by methanol carbonylation. In this process, methanol and carbon
monoxide react to produce acetic acid according to the equation:

The process involves iodomethane as an intermediate, and occurs in three steps.

A catalyst, metal carbonyl, is needed for the carbonylation (step 2).[30]
1. CH3OH + HI CH3I + H2O
2. CH3I + CO CH3COI
3. CH3COI + H2O CH3COOH + HI
Two related processes for the carbonylation of methanol: the rhodium-catalyzed Monsanto
process, and the iridium-catalyzed Cativa process. The latter process is greener and more
efficient[31] and has largely supplanted the former process, often in the same production
plants. Catalytic amounts of water are used in both processes, but the Cativa process
requires less, so the water-gas shift reaction is suppressed, and fewer by-products are
formed.

By altering the process conditions, acetic anhydride may also be produced on the same
plant using the rhodium catalysts.[32]
Acetaldehyde oxidation[edit]
Prior to the commercialization of the Monsanto process, most acetic acid was produced by
oxidation of acetaldehyde. This remains the second-most-important manufacturing method,
although it is usually not competitive with the carbonylation of methanol. The acetaldehyde
can be produced by hydration of acetylene. This was the dominant technology in the early
1900s.[33]
Light naphtha components are readily oxidized by oxygen or even air to give peroxides,
which decompose to produce acetic acid according to thechemical equation, illustrated with
butane:
2 C4H10 + 5 O2 4 CH3CO2H + 2 H2O
Such oxidations require metal catalyst, such as the
naphthenatel salts of manganese, cobalt, and chromium.
The typical reaction is conducted at temperatures and pressures designed to be as hot
as possible while still keeping the butane a liquid. Typical reaction conditions are 150 C
(302 F) and 55 atm.[34] Side-products may also form, including butanone, ethyl
acetate, formic acid, and propionic acid. These side-products are also commercially
valuable, and the reaction conditions may be altered to produce more of them where
needed. However, the separation of acetic acid from these by-products adds to the cost
of the process.[35]
Under similar conditions and using similar catalysts as are used for butane oxidation,
the oxygen in air to produce acetic acid can oxidizeacetaldehyde.[35]
2 CH3CHO + O2 2 CH3CO2H
Using modern catalysts, this reaction can have an acetic acid yield greater than
95%. The major side-products are ethyl acetate, formic acid, and formaldehyde, all
of which have lower boiling points than acetic acid and are readily separated
by distillation.[35]
Ethylene oxidation[edit]
Acetaldehyde may be prepared from ethylene via the Wacker process, and then
oxidised as above. In more recent times, chemical company Showa Denko, which
opened an ethylene oxidation plant in ita, Japan, in 1997, commercialised a
cheaper single-stage conversion of ethylene to acetic acid.[36] The process is
catalyzed by a palladium metal catalyst supported on a heteropoly acid such
astungstosilicic acid. It is thought to be competitive with methanol carbonylation for
smaller plants (100250 kt/a), depending on the local price of ethylene. The
approach will be based on utilizing a novel selective photocatalytic oxidation
technology for the selective oxidation of ethylene and ethane to acetic acid. Unlike
traditional oxidation catalysts, the selective oxidation process will use UV light to
produce acetic acid at ambient temperatures and pressure.
Oxidative fermentation[edit]
For most of human history, acetic acid bacteria of the genus Acetobacter have made
acetic acid, in the form of vinegar. Given sufficient oxygen, these bacteria can
produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds

include apple cider, wine, and fermented grain, malt, rice, or potato mashes. The
overall chemical reaction facilitated by these bacteria is:
C2H5OH + O2 CH3COOH + H2O
A dilute alcohol solution inoculated with Acetobacter and kept in a warm, airy
place will become vinegar over the course of a few months. Industrial vinegarmaking methods accelerate this process by improving the supply of oxygen to
the bacteria.[37]
The first batches of vinegar produced by fermentation probably followed errors
in the winemaking process. If must is fermented at too high a temperature,
acetobacter will overwhelm the yeast naturally occurring on the grapes. As the
demand for vinegar for culinary, medical, and sanitary purposes increased,
vintners quickly learned to use other organic materials to produce vinegar in the
hot summer months before the grapes were ripe and ready for processing into
wine. This method was slow, however, and not always successful, as the
vintners did not understand the process.[38]
One of the first modern commercial processes was the "fast method" or
"German method", first practised in Germany in 1823. In this process,
fermentation takes place in a tower packed with wood shavings or charcoal. The
alcohol-containing feed is trickled into the top of the tower, and fresh air supplied
from the bottom by either natural or forcedconvection. The improved air supply
in this process cut the time to prepare vinegar from months to weeks.[39]
Nowadays, most vinegar is made in submerged tank culture, first described in
1949 by Otto Hromatka and Heinrich Ebner.[40] In this method, alcohol is
fermented to vinegar in a continuously stirred tank, and oxygen is supplied by
bubbling air through the solution. Using modern applications of this method,
vinegar of 15% acetic acid can be prepared in only 24 hours in batch process,
even 20% in 60-hour fed-batch process.[38]
Anaerobic fermentation[edit]
Species of anaerobic bacteria, including members of the
genus Clostridium or Acetobacterium can convert sugars to acetic acid directly
without creating ethanol as an intermediate. The overall chemical reaction
conducted by these bacteria may be represented as:
C6H12O6 3 CH3COOH
These acetogenic bacteria produce acetic acid from one-carbon
compounds, including methanol, carbon monoxide, or a mixture of carbon
dioxide and hydrogen:
2 CO2 + 4 H2 CH3COOH + 2 H2O
This ability of Clostridium to metabolize sugars directly, or to produce
acetic acid from less costly inputs, suggests that these bacteria could
produce acetic acid more efficiently than ethanol-oxidizers
like Acetobacter. However, Clostridium bacteria are less acid-tolerant
than Acetobacter. Even the most acid-tolerant Clostridium strains can
produce vinegar in concentrations of only a few per cent, compared
to Acetobacter strains that can produce vinegar in concentrations up to
20%. At present, it remains more cost-effective to produce vinegar
using Acetobacter, rather than using Clostridium and concentrating it. As

a result, although acetogenic bacteria have been known since 1940,

their industrial use is confined to a few niche applications.[41]

Many innovations have been made to the world through the years. In the course of human history, these
changes have played a great role in affecting the life of man in a given time period. One of the most important
periods that ushered in the early beginnings of the modern era is the Industrial Revolution. In this time, the
machinery industry was born. It has paved way to the invention of various devices that have helped man.
Today, this industry still plays a very big role when it comes to business. Machines mean nothing if they are not
calibrated and efficient this is where the Six Sigma Methodology and the Machine Industry marry their goals
for the betterment of the business industry.
A machine is anything that is composed of one or more parts that will work to achieve a certain predetermined
goal. These tools and devices are powered in order to work. The sources of power can vary ranging from
mechanical, electrical, chemical, or thermal means. In order for a thing to be classified as a machine, human
ingenuity must be the reason behind it, and not a natural occurrence. In the simplest terms, machines are
devices that can modify the magnitude or direction of a force. However, this does not apply in the modern
sense with the many things that machines can do today. Machines can be used to form other machines that
usher further new innovations. They start a chain reaction that can fuel the world into the future.
The Six Sigma Methodology is a quality improvement process that helps companies ensure that their machines
are calibrated correctly, efficient, and are doing what they are designed to do through the help of statistics. By
collecting and analyzing data, an individual can determine if a machine is using fuel efficiently, and if it is doing
the job it is intended to do accurately.
Machines are widely used in various fields and industries. They are used in manufacturing of various products.
They are also used in fields of construction, agriculture, and mining. Today, many machines have even been
designed to operate without humans. The field of robotics and automata has paved way to more sophisticated
machines. Robots are now used in industries such as the automotive sector.
The machinery industry is a very dominant force that shaped the world today. With its help, the world is
modernized and is continuing to advance into the future. In order to keep these machines advancing into the
future, statistics-based quality improvement techniques such as the Six Sigma Methodology should be
employed to ensure efficiency and accuracy.

social
AS THE weak recovery continues, various experts continue to linger on the importance
ofmanufacturing to growth in output and employment. America's economy will work
again, many argue, when its workers are once again engaged in the critical task of
making things. I continue to struggle to understand this focus. Think of the kinds of
tasks that make a product possible: the people who identify a market opportunity and
come up with a concept, the people who produce a workable product design, the people
who design a production method and supply chain, the people who find supplies and

labour at prices and qualities consistent with profitable production, the people who
manage the logistics of bringing inputs together, the people who actually assemble the
inputs, the people who manage the logistics of delivering the goods to markets, the
people who actually sell the goods to customers, and the people who track these
processes and add up the numbers to make sure things are working as planned. Why is
the assembly step obviously the most important to economic activity?
Manufacturing enthusiasts often cite the benefits of manufacturing's high compensation
levels for middle-skilled work, but this is a mistaken idea. In the tradable sector, high
wages are possible only when there are high levels of value creation. That corresponds
to high skill levels or capital intensities, both of which limit the extent to which high-wage
manufacturing jobs will be responsible for mass employment. Low-skill jobs in tradable
sectors will tend to flow to places with very low labour costs. Of course, America can
employ lots of people in non-tradable, middle-skill manufacturing jobs: things like homebuilding, on-site prepared food manufacture, and the production of shortened hair. Yet
employment in construction, restaurant, and personal service jobs doesn't satisfy
manufacturing enthusiasts, despite the ample market appetite for such workers.

Industrial Upgrading and Modernization Programme

(IUMP)
In developing countries and economies in transition, industrial small and medium
enterprises (SMEs) often lack managerial capacities and have insufficient knowledge of
business processes as well as of operational and production cycles. Furthermore, their
performance is often hindered by poor technologies utilized and limited access to finance
needed to expand production capacities. Individual SMEs also find it very difficult to deal
with policy and regulatory challenges that impact on their sector or on the business sector in
general. This results in creating obstacles and barriers to SMEs to compete on domestic
and international markets. Tackling these challenges in a holistic way will allow SMEs to
produce innovative, cost effective, safe, reliable, and quality products in sufficient volumes.
The Industrial Upgrading and Modernization Programme (IUMP) aims to contribute to
economic growth and facilitate regional integration of developing countries and economies
in transition by increasing the capacities of local industries for value added generation,
economic diversification, exports and employment creation. UNIDO advocates that
competitiveness and innovation are the key dynamics to take advantage of liberalization
and to drive economic development and growth.
An Integrated Solution for Industry Competitiveness

A number of internal and external factors play a critical role in the performance and
competitiveness of SMEs. Factors related to business environment, industrial and economic
policies and support institutions are as important as internal factors influencing production
and growth of SMEs. Addressing one or a set of factors in a fragmented and uncoordinated
manner is unlikely to enhance SME competitiveness and trade performance. Therefore, the
integrated technical assistance offered by IUMP consists of remedial actions at three levels
to maximize industrial competitiveness. A holistic IUMP focuses on promoting
competitiveness and diversification of manufacturing sectors along with improving
regulatory frameworks and the business environment, and reinforcing institutional capacities
of technical and business support infrastructure.

Abstract
This study is a survey conducted by means of questionnaires. It analyzes the collected
data using descriptive analysis as well as t and chi squared tests. In this study we have
analyzed the status of small scale industries in Khuzestan and Maharashtra with a
special consideration of the impact of these industries on job generation and regional
development separately. Statistics show that Iran highly invested in the moderate to
large industries such as petroleum and petrochemical, agricultural adapting industries,
mines and non-metal minerals, steel and manufacturing machineries, while little
attention has been paid to small industries within the framework of the industrial
structure. The findings of the research showed that when small scale industries are
developed in Khuzestan, job opportunities will be increased more than Maharashtra.
The activities of small scale industries in terms of product, consumption, trade and

Importance of International Trade

The buying and selling of goods and services across national

borders is known as international trade. International trade is
the backbone of our modern, commercial world, as producers in
various nations try to profit from an expanded market, rather than
be limited to selling within their own borders. There are many
reasons that trade across national borders occurs, including lower

production costs in one region versus another, specialized

industries, lack or surplus of natural resources and consumer tastes.
One of the most controversial components of international
trade today is the lower production costs of "developing"
nations. There is currently a great deal of concern over jobs being
taken away from the United States, member countries of the
European Union and other "developed" nations as countries such as
China, Korea, India, Indonesia and others produce goods and
services at much lower costs. Both the United States and the
European Union have imposed severe restrictions on imports from
Asian nations to try to stem this tide. Clearly, a company that can
pay its workers the equivalent of dollars a day, as compared to
dollars an hour, has a distinct selling advantage. Nevertheless,
American and European consumers are only too happy to lower their
costs of living by taking advantage of cheaper, imported goods.
Even though many consumers prefer to buy less expensive
goods, some international trade is fostered by a specialized
industry that has developed due to national talent and/or
tradition. Swiss watches, for example, will never be pricecompetitive with mass produced watches from Asia. Regardless,
there is a strong market among certain consumer groups for the
quality, endurance and even "snob appeal" that owning a Rolex,
Patek-Philippe or Audemars Piguet offers. German cutlery, English
bone China, Scottish wool, fine French silks such as Hermes and
other such products always find their way onto the international
trade scene because consumers in many parts of the world are
willing to foster the importation of these goods to satisfy their
concept that certain countries are the best at making certain goods.