A

STUDY

ON

“OPPORTUNITY OF
CENTRAL LAB IN FOOD
PROCESSING INDUSTRY”

(SRL LIMITED)

1
INTRODUCTION

TO

THE COMPANY

2
 INTRODUCTION TO THE COMPANY

OVERVIEW

Super Religare Laboratories Limited (Formerly SRL Ranbaxy Ltd.) is the largest and
most trusted pathology laboratory network in India, servicing nearly 4,000 hospitals/path
labs and over 50,000 doctors. SRL performs over 34000 tests/day and caters to
approximately 6 million patients in a year offering a comprehensive range of over 3,500
tests, from the routine to the highly specialized tests. The tests are based on 95
technologies covering most known diseases.

Super Religare Laboratories Limited (Formerly SRL Ranbaxy Ltd.) is the only company,
in the pathology testing sector, to have an R&D unit. It develops innovative assays in
new drug development support, enables study of test dynamics and results vis-à-vis
geographical races, epidemiological distribution and other demographic considerations.

Super Religare Laboratories Limited (Formerly SRL Ranbaxy Ltd.) commenced

operations in 1996 and within a decade became the industry leader in India, with business
extending to the Gulf, UK and SAARC.

3
MILE STONE

On the way to top it is necessary to know what it takes to be there, and for being a global
player. Look at some of the pillars we erected that helps us to look forward all the way to
the top.

1996 - Began operations; introduced the concept of Clinical Reference Laboratory to

India; first international audit and Clinical Trials.

1997 – Started setting up satellite labs

1999 – The first ever NABL accredited lab – SRL Mumbai

2001 - Inaugurated own R&D

2002 – India’s first CAP accredited lab and crossed 1 million patients

2003 – Started international business. Its LMS system compliant with US FDA 21 CFR
Part 11

2005 - Entrusted with high-end testing by UK hospitals on a regular basis.

2007 – Set up second clinical reference Lab at Gurgaon (now SRL is the only
organization with two clinical reference laboratories in India.)

2008 – Inauguration of SRL 3rd Clinical Reference lab in Kolkatta

4
VISION

“Always be the first-choice path lab for customers all over India and the world”

Our considerable experience and expertise in the field of Diagnostics Services has helped
to address the growing health ailments by providing accurate & timely diagnosis with the
help of specialized technologies and innovative services.

SRL Ltd is committed to working with our customers – patients, clinicians and
researchers – to help them meet their individual needs. We firmly believe that creating
exceptional value additions in healthcare is the best way of offering significant benefits to
our customers.

We apply our vision to make a difference to the lives of our customers and patients and
this in turn helps our employees to reach greater heights in the organization.

5
MISSION

There are two key aspects to SRL’s past and future success: our vision of maintaining
world class standard and the values that we live by every day, as a company. To reflect
our role as an industry leader and to focus our efforts on the opportunities ahead, our
mission in delivering is as follows:

• To provide accurate and precise diagnostic, prognostic and predictive

testing services in a timely manner.
• To ensure that every employee is treated with dignity and respect,
and in a fair, consistent and equitable manner.
• To create a stimulating, enabling and supportive work atmosphere
• To aid and encourage employees in realizing their full potential.

6
CODE OF CONDUCT

SRL success is built on a foundation of personal and professional integrity. We hold

ourselves to standards of ethical behavior that go well beyond legal minimums.

Key characteristics that provide the foundation for our Code of Conduct:

TRUST - We keep our commitments to provide not just test results but accurate, reliable,
pertinent and cost effective diagnostic information.

PATIENT CARE - We will never forget that a patient is depending on the results we
provide. Everything we do focuses on taking care of the patients and doctors who trust
us.

INTEGRITY - We do the right thing without compromise. The diagnostic information

would be produced and delivered to provide the highest level of patient care and within
the strictest guidelines of professional ethics, always maintaining the dignity of the
human.

HONESTY - What we say is true and forthcoming - not just technically correct. We are
open and transparent in our communications with each other and about business
performance.

JUDGMENT- We think before we act and consider the consequences of our actions.

RESPECT - We treat people with dignity and value their contributions. We maintain
fairness in all relationships.

COURAGE - We speak up for what is right. We report wrongdoing when we see it.

RESPONSIBILITY - We accept the consequences of our actions. We admit our

mistakes and quickly correct them. We do not retaliate against those who report
violations of law or policy.

7
SOCIAL RESPONSIBILITIES

“That is true culture which helps us to work for the social betterment of all.”
- Henry Ward Beecher

Being a leader in our profession, we believe it is our responsibility to take the initiative
and do something for the betterment of our community. Read on to know about our effort
to make a difference…

Mass Screening Project: Hepatitis B

Hepatitis B is a liver disease; it makes your liver swell and stops it from working right.

In India about 1 lakh people die every year due to illness related to HBV infection. Many
chronic carriers of hepatitis B can feel healthy and strong despite having the virus stay in
their liver. That is why hepatitis B is called a "silent infection". Early detection can help
protect those you live from a hepatitis B infection and decrease your risk of liver cancer
through regular medical check-ups.

In December 2005, we conducted a first-of-its-kind Mass screening project for Hepatitis

B amongst school students in Chennai.

Walkathon “Pledge for Autism”

Autism is a life long developmental disorder that typically occurs in the first three years
of life. It causes impairment or disturbance in three main areas – Social skills,
communicative skills and in their repetitive and restricted behaviors.

Lack of knowledge about Autism leaves the parents of affected children in a perplexed
state. Keeping this in mind we had conducted an awareness campaign to educate people
on the needs of special children in November 2007.

Hemoglobin Test

8
The hemoglobin test is an important part of your health evaluation. The test is used to:

• measure the severity of anemia or polycythemia,

• monitor the response to treatment of anemia or polycythemias, and
• help make decisions about blood transfusions if the anemia is severe.
• In January 2008, we conducted Hemoglobin testing for 35000 MCD School
Children.

9
PROMOTERS

Fortis Healthcare Limited, established in 1996 was founded on the vision of creating an
integrated healthcare delivery system. With 22 hospitals in India, including multi-
specialty & super specialty centres, the management is aggressively working towards
taking this number to a significant level in the next few years to provide quality
healthcare facilities and services across the nation

Religare Enterprises Limited (REL)

Religare is a diversified financial services group of India offering a multitude of

investment options.

The diverse bouquet of financial services which Religare offers can be broadly clubbed
across three key verticals - Retail, Institutional and Wealth spectrums. The services
extend from asset management, Life Insurance, wealth management to equity broking,
commodity broking, investment banking, lending services, private equity and venture
capital. Religare has also ventured into the alternative investments sphere through its
holistic arts initiative and Film fund. With a view to expand, diversify and introduce
offerings benchmarked against global best practices, Religare operates in the life
insurance space under 'Aegon Religare Life Insurance Company Limited’ and wealth
management under the brand name 'Religare Macquarie Private Wealth'.
Religare has a pan India presence, 1837* locations across 498* cities and towns. It also
currently operates from nine international locations following its acquisition of London's
brokerage & investment firm, Hichens, Harrison & Co. plc. (Now Religare Hichens,
Harrison Plc).

The vision is to build Religare as a globally trusted brand in the financial services domain
and present it as the 'Investment Gateway of India'. All employees of the group guided by
an experienced and professional management team are committed to providing financial
care, backed by the core values of diligence, innovation, ambition and passion.
* As on 31st January 2009

10
Religare Wellness Limited (formerly Fortis Healthworld) is one of the leading players
in the wellness retail space with a footprint of 100 stores across India. The group
envisages setting up a pan India world class retail network of wellness stores that would
provide comprehensive solutions under one roof.

Religare Technova Limited (formerly Fortis Financial Services Limited) is the holding
company for the IT business of the promoter group. The offerings of the company are
divided into Products and Services. The Religare Technova umbrella includes Religare
Technova Global Solutions (formerly Asian CERC Information Technology Ltd and
Capital Market Solutions Pty Ltd), global leaders in providing Enterprise Software
Solutions to the Capital and Financial markets; Religare Technova IT Services Limited,
which provides Enterprise IT Solutions and Religare Technova Business Intellect Ltd,
which provides Knowledge Management Solutions. Currently with over 1500 employees
and presence in over 10 countries, Religare Technova is poised to be a leader in the
global IT space.

11
RECOGNITION

Winner of Microsoft Security Strategist Awards - 2008 - in Pharma and Health

Science vertical

SRL named as One of India's Most Innovative Companies - 2008 - Business Today
(20th April 2008)

Frost and Sullivan Awards-2007 - Partner of choice for Central Laboratory Services
under the Clinical research and data management.

CIOL Enterprise Awards-2007 - in Innovator Category

CIO 100 Award-2007 - (Indian Edition)

CIO 100 Honoree for 2006 - CIO Magazine (US Edition)

Intelligent Enterprise Award 2005- (Healthcare Segment) - Indian Express Group,

Technology Senate 2005, Bangkok

Top 10 IT Implementations- in India, 2004

Enterprise Connect Awards 2004

CTO of the Year 2004 - 1st Runner-up

Intelligent Enterprise Award, 2003- Nominated

12
PATHOLOGY

Super Religare Laboratories Limited (Formerly SRL Ranbaxy Ltd.) is the largest and
most trusted pathology laboratory network in India, servicing nearly 4,000 hospitals/path
labs and over 50,000 doctors. SRL performs over 34000 tests/day and caters to
approximately 6 million patients in a year offering a comprehensive range of over 3,500
tests, from the routine to the highly specialized tests. The tests are based on 95
technologies covering most known diseases.

SRL dominates the field of Laboratory Medicine and Clinical Trials in India and South–
East Asia. It uses incisive technology and has a wide ranging test menu covering every
conceivable illness including infectious, metabolic, genetic, neoplastic and life style
disorders spanning across all specialties of medicine, at par with the best in the world.

The stringent quality controls and processes, backed by contemporary IT network and
world-class logistics management ensures highest global levels of accuracy of the tests
conducted by the SRL labs. SRL realizes the criticality of pathology testing to medical
diagnosis and treatment. It is committed to bring quality testing across all segments of the
population.

13
NETWORK

“Hub & Spoke” arrangement

Our presence extends to national and international network of laboratories, including

Reference Laboratories, located in Mumbai, Delhi and Kolkatta and Dubai. We have
added 10 laboratories in 2007-08, which is indicative of SRL’s ambitious plans. This
momentum will be sustained in 2008-09. The new laboratories will include 2-3 additional
Reference Laboratories in the eastern and southern zones where such facilities are not yet
located. Instead of acquiring existing laboratories, we have taken a strategic decision to
build our own laboratories, which will ensure the uniformity of standards and practices
across the SRL system. Achieving a consistency in quality that conforms with SRL’s
culture of excellence is difficult in laboratories acquired from and managed by
individuals and groups with a different and sometimes incompatible philosophy.

14
CLINICAL PRACTICE

At SRL, we are committed to the best clinical practices and adhere to international
protocols in every facet of our operating processes.

Pre-Analytical Phase

This encompasses the point at which the specimen is collected from the patient until it is
actually tested in the laboratory.

Specimen Collection

Specimen collection is performed according to guidelines defined in the Specimen

Collection Standard Operating Procedure designed by SRL. This SOP conforms to the
NCCLS (National Commission for Clinical Laboratory Standards, U.S.A.) guidelines for
specimen collection, and is a part of the International Directory of Services, which is
provided to all international clients.

Analytical Phase

This encompasses the accessioning of the specimens until the results are reviewed.

Accessioning

All patient specimens are accessioned based on the defined Standard Operating
Procedure for accessioning. This process of accessioning has been duly accredited by the
College of American Pathology (CAP) & the National Accreditation Board for
Calibration & Testing Laboratories (NABL).

Testing & Analysis

All tests & procedures are carried out in the laboratory are as per Standard Operating
Procedures devised by SRL Ltd.. The SOPs are defined for individual tests which are

15
duly accredited by both the College of American Pathology (CAP) & the National
Accreditation Board for Calibration & Testing Laboratories (NABL).

Post-Analytical Phase

This encompasses the review of results until the delivery of results, either as a soft copy
or a hard copy.

Result Entry & Review

The majority of analytical machines & systems are bi-directionally interfaced with the
server, hence results that are generated by automated systems are directly transferred into
the dedicated Centralized Laboratory Information Management System (CLIMS). The
results are then reviewed as per the SOP for result review. For those tests which are
manually done or performed on instruments not bi-directionally interfaced, the results are
entered into the CLIMS through dedicated worksheets and then reviewed as per the SOP.

Once the results are reviewed they are available on-line and may be accessed on our
website. The SRL website (VeriSign Certified) server is hosted with secured
environment. All the applications are in compliance with US FDA 21 CFR Part 11.

All hard copies are printed on SRL stationery, carrying the CAP & NABL logos, and are
delivered to the respective clients.

16
CLINICAL RESEARCH SERVICE

SRL is the largest Central Reference Laboratory in India. Building upon our reputation
for delivering the highest quality results with full-service flexibility in a changing
healthcare environment, the Clinical Research Services Division is dedicated to offering
Central Laboratory Services to support the needs of drug development for various Phases
of Clinical Trials. Our service capabilities extend to support multicentric Clinical Trials
with sites in India as well in other Asian countries.

The Central Laboratory Services offered through the Clinical Research Services Division
combines the capabilities of a global leader with the flexibility and ease of working with
a high-profile team of technically experienced people, which will give you confidence in
the integrity and reliability of the laboratory results and the services that we offer.

Our vision is to gain recognition by our Sponsors as the undisputed leader within the
Industry through our ethical and flexible approach, experienced and qualified personnel,
and by bench-marking our services to globally accepted gold standards, to deliver
customized services of the highest quality.

To maintain the undisputed leadership position in the industry by adopting gold

standards, incisive technology and flexibility in all areas of Central Laboratory Services
to support clinical research.

We are the first and the most experienced Central Laboratory in India. Since our
inception in 1996 we have offered Central Laboratory Services for the successful
completion of more than 500 Clinical Trials in various therapeutic segments.
With well-defined quality assurance processes in place to support our commitment of
delivering quality data, a number of Global Pharmaceutical & Biotechnology
organizations have utilized our services to support their US FDA and other International
regulatory submissions.

17
CAPABILITY AND SERVICES

We are an established and expanding force in offering Central Laboratory Services with
an uniquely flexible approach in customizing our services to comply with the protocol
requirements and the needs of our Sponsors with a commitment of accuracy and
reproducibility of our analytical data.

We offer unparalleled excellence in all areas of Central Laboratory Services for clinical
trials and we have the strongest management team and staff available in the Indian
industry today.

With all analytical sections covered in our Central Laboratory in Mumbai, India, we offer
a comprehensive range of laboratory investigations covering not only the routine safety
analysis but also a very comprehensive test menu of specialized and esoteric laboratory
investigations for efficacy monitoring.

We have a dedicated Research and Development department which is continuously

monitoring the latest advancement in technology in the areas of laboratory
instrumentation and diagnostic kits and reagents and introducing these in our Central
Laboratory to ensure that we are abreast with the technologies used globally. In addition
our Research and Development wing also assists in the validation and set up of protocol
specific laboratory investigations which are not featuring in our regular test menu.

Our World Class Capabilities Include

• A comprehensive Test Menu

• New Assay development and setup to meet protocol specific requirements
• Project Management process in line with Global Standards
• Dedicated study and visit specific specimen collection kit manufacturing facility
• Largest logistics network in India covering over 350 cities
• Logistic capabilities to pick-up and fly in specimens from International Sites
• Long-term specimen storage and management system

18
 • Centralized Laboratory Data Management System
• Real time Web based report view
• Documentation archival as per GCP/ICH guidelines

Unparalleled Experience

• Experience of more than 10 years in providing Central Laboratory Services

• Successfully supported more than 500 projects
• Close to 1 million tests performed each year
• New assay development and setup capabilities
• Project Management Team with multi-phase clinical trial experience
• Logistic network
• Laboratory Data Management

19
QUALITY ASSURANCE

Right since our inception SRL has providing Central Laboratory Services for supporting
clinical trials that meet or exceeds regulatory standards for our Sponsors.
With a highly qualified and trained Quality Assurance Team in place who understand the
importance and need to generate accurate laboratory results which is the key in
maintaining the integrity of your research as well as to the well-being of each of your
study subjects. The QA team has put in place a number of internal quality assurance
programs which are implemented through out our facility and monitored on a regular
basis by our QA team.

In addition we also participate in a number of External Quality Assurance Programs such

as:

• College of American Pathologists

• Randox International
• Biorad
• R&D Systems
• CDC Lipid Standardization
• NGSP

20
ACCREDITATION

SRL has always been committed to delivering quality services. And with a strong desire
to achieve high quality standards, we have had a well established Quality Assurance
Program in place since the time we went operational in 1997.

With these strong commitments to quality our Central Laboratory facility in Mumbai was
the First Central Laboratory in India to be accredited by:

• The National Accreditation Board for Testing and Calibration Laboratories

(NABL), Department of Science and Technology, Government of India with
reciprocal accreditations to ICAL and APLAC. The standards laid down by
NABL are in accordance with ISO 15189:2003
• The College of American Pathologists, USA

In addition to these accreditations and the need to achieve global standardization in

reporting out Glycosylated Hemoglobin results which play an integral part in an Diabetic
study we participated in the NGSP certification program which certifies traceability to the
Diabetes Control and Complications Trial Reference Method. Laboratories are awarded
Certificates of Traceability for successfully completing precision and bias testing using
specific methods, reagent lots, calibrator lots and instrumentation.

We were the First Central Laboratory in India to receive the Level II certification in 2006
and have now surpassed this with a Level I certification.

21
OBJECTIVE

OF THE

STUDY

22
 OBJECTIVE OF THE STUDY

The research project is mainly divided into two parts first one is general study about the
topic and the second is a survey analysis of the topic.

The subjects under these two parts are

1. General study about the topic

a. To study about SRL limited
b. To study about theoretical prospects about food safety and role of the
microbiology lab.
c. Market strength of microbiology lab
2. how to increase the sale of non-fuel products
a. a survey on food processing units near Delhi.
b. analyzing the data on the basis of survey findings
c. Extracting the results from the findings.

The study will end with a conclusion giving a reflection of whole project and
recommendations on the basis of data findings.

23
PURPOSE AND SCOPE

OF

THE STUDY

24
 PURPOSE AND SCOPE OF THE STUDY

Purpose of the study

The main purpose of this study is to analyze the market potential for SRL for opportunity
of central lab in food processing industry.

Scope of the project

This project will be very helpful to the following

• THE SRL LIMITED

• THE FOOD PROCESSING INDUSTRIES NEAR DELHI

This project will be very helpful to both of the above as SRL Started the microbiological
test lab for food processing industry and the food industries near Delhi needs a new
microbiology lab to fulfill their needs and requirement.

25
 INTRODUCTION

TO THE
MICROBIOLOGY LAB

26
MICROBIOLOGY LAB

A microbiology laboratory, or lab, is the primary place that a working microbiologist not
in the field can be found. It is in the microbiology lab that most of the testing, culturing,
and research that they do occurs. Microbiology labs contain the supplies and equipment
needed for these activities, as well as provide an extremely clean, and sterile place to
work.

In order to understand what occurs in a microbiology lab, what a microbiologist does

should be understood. A microbiologist studies very small life forms. These include
bacteria, viruses, and fungi. These life forms live everywhere – in the soil, in the air, in
the water, and even inside animals. Many of these life forms are so small that they can
not be seen by the unaided eye, and are called microorganisms. Often times, a
microbiologist will have to separate and grow these microorganisms in order to better
see, study, and experiment on them. All of these activities occur in the microbiology lab.

Most microbiology labs look like any other biology or chemistry lab. They will probably
have long lab benches where scientists can easily set up their equipment and work. Large,
partially clear fume hoods will be present in order to keep the scientists safe from any
dangerous experiments, though the fume hoods in a microbiology lab may contain special
ultraviolet (UV) lights that hinder and kill some microorganisms.

A large device called an autoclave that sterilizes equipment will be located somewhere in
or near the lab so that the scientists can do their work without contaminating their
samples. Common lab equipment like microscopes, test tubes, balances, Bunsen burners,
desiccators, heating pads, pipettes, vortexes (vortices), books, and computers will also be
there. Some microbiology labs will have special venting and seals on them to keep them
clean. These labs may even require those entering them to wear special clean suits,
though such labs will not be encountered by most entry-level microbiologists.

Microbiology labs usually have specialized supplies and equipment in them beyond what
is in traditional labs. Multiple types of refrigerators will be in the lab, some of which

27
store samples and others of which store nutrients and “clean” supplies. Large, sealed
buckets called fermentors that are used to culture yeast might be present. Different types
of nutrient gels called agar will be in the lab.

The gel will eventually be poured into sterile petri dishes in order to create agar plates
upon which microorganisms can be grown. Large devices called incubators that warm
their contents and may even gently stir them will probably be present. Specialized
microbiology labs for the study of viruses, bacteria, fungi, and other areas will all have
additional pieces of specialized equipment. This equipment can include cell counters,
centrifuges, microplate readers, and scanning electron microscopes (SEMs).

28
FOOD SAFETY AND QUALITY ASSURANCE

Milk Processing

Milk fresh from the cow is virtually a sterile product. All post-milking handling must
maintain the milk's nutritional value and prevent deterioration caused by numerous
physical and biological factors. In addition, equipment on the farm must be maintained to
government and industry standards. Most cows are milked twice a day, although some
farms milk three or four times per day. The milk is immediately cooled from body
temperature to below 40°F (5°C), then stored at the farm under refrigeration until picked
up by insulated tanker trucks at least every other day. The milk tanker driver records the
amount of milk and notes the temperature and the presence of any off-odors. If the milk
is too warm or has an off-odor, it will not be picked up, and the farmer will have to feed it
to his animals or dump it. When the milk is pumped into the tanker, a sample is collected
for later lab analysis.

When the milk arrives at the milk plant, it is checked to make sure it meets the standards
for temperature, total acidity, flavor, odor, tanker cleanliness, and the absence of
antibiotics. The butterfat and solids-not-fat content of this raw milk is also analyzed. The
amounts of butterfat (BF) and solids-not-fat (SNF) in the milk will vary according to time
of year, breed of cow, and feed supply. Butterfat content, solids-not-fat content, and
volume are used to determine the amount of money paid the farmer.

Once the load passes these receiving tests, it is then pumped into large refrigerated
storage silos (nearly half-million pounds capacity) at the processing plant.

All raw milk must be processed within 72 hours of receipt at the plant. Milk is such a
nutritious food that numerous naturally occurring bacteria are always present. The milk is
pasteurized, which is a process of heating the raw milk to kill all "pathogenic" bacteria
that may be present. A pathogen is a bacteria that could, if allowed to grow and multiply,
make humans sick. It should be noted that pasteurization is not sterilization (sterilization
eliminates all viable life forms, while pasteurization does not). After pasteurization, some

29
harmless bacteria may survive the heating process. It is these bacteria that will cause milk
to "go sour." Keeping milk refrigerated is the best way to slow the growth of these
bacteria. Some bacteria do not cause spoilage, but are actually added to milk or cream
after pasteurization to make "cultured" products such as cheese, cottage cheese, yogurt,
buttermilk, acidophilus milk and sour cream.

There are different ways to pasteurize milk. The "batch" method heats the milk to at least
145° and holds it at that temperature for at least 30 minutes.

Since this method may cause a "cooked" flavor, it is not used by some milk plants for
fluid milk products.

High Temperature/Short Time (HTST) pasteurization heats the milk to at least 161°
for at least 15 seconds. The milk is immediately cooled to below 40° and packaged into
plastic jugs or plastic-coated cartons. Most milk plants have at least one HTST processor.
This piece of equipment is considered the "heart" of the plant.

Butterfat content accounts for several different types of products. Whole milk, 2%, 1%,
Nonfat, and Half & Half are some examples. A machine called a separator separates the
cream and skim portions of the milk. A separator is really a large centrifuge that spins
about 2,000 rotations per minute. The different types of milk products are then
"standardized" by blending the components (skim milk, raw milk, cream) in the correct
proportions to yield the desired end-products. Water is never added to lower the butterfat
content of fluid milk. Excess cream is used to make ice cream and butter.

Milk is homogenized to prevent the cream portion from rising to the top of the package.
The expression "cream rises to the top," is accurate because cream is lighter in weight
than milk. The cream portion of un-homogenized milk would form a cream layer at the
top of the carton. A "homogenizer" forces the milk under high pressure through a valve
that breaks up the butterfat globules to such small sizes they will not "coalesce" (stick
together). Homogenization does not affect the nutrition or quality of the product; it is
done entirely for aesthetic purposes.

30
Vitamin quantities may be reduced by the heating process and removal of the butterfat.
Therefore, to replace the natural nutrition of nature's perfect food, liquid vitamins are
added to fortify most fluid milk products. Many states have milk standards that require
the addition of milk solids. These solids represent the natural mineral (i.e. calcium, iron),
protein (casein), and sugar (lactose) portion of nonfat dry milk. You will see this shown
as an ingredient on those products needing fortification.

Quality Control personnel conduct numerous tests on the raw and pasteurized products to
insure optimum quality and nutrition. A sample is analyzed for the presence of
microbiological organisms with a standard plate count (SPC) and ropey milk test. The
equipment used to analyze butterfat and solids-not-fat is calibrated on a regular basis to
insure a consistent, quality product that meets or exceeds government requirements.

All milk products have a sell-by date printed on the package. This is the last day the item
should be offered for sale. However, most companies guaranty the quality and freshness
of the product for at least 7 days past the date printed on the package. Samples of each
product packaged each day are saved to confirm that they maintain their freshness 7 days
after the sell-by date.

Once the milk has been separated, standardized, homogenized and pasteurized, it is held
below 40°F in insulated storage tanks, then packaged into gallon, half-gallon, quart, pint,
and half-pint containers. The packaging machines are maintained under strict sanitation
specifications to prevent bacteria from being introduced into the pasteurized product. All
equipment that comes into contact with product (raw or pasteurized) is washed daily.
Sophisticated automatic Clean-in-Place (CIP) systems guarantee consistent sanitation
with a minimum of manual handling, reducing the risk of contamination.

Once packaged, the products are quickly conveyed to a cold storage warehouse. They are
stored there for a short time and shipped to the supermarket on refrigerated trailers. Once
at the store, the milk is immediately placed into a cold storage room or refrigerated
display case.

31
Food Safety

Food safety is a very broad topic. Pesticides, herbicides, chemical additives, and spoilage
are all of concern, but food scientists, food processors, and consumers focus most on
microbiological quality. Microorganisms pose a challenge to the food industry and most
food processes are designed with microbial quality in mind. Microorganisms are often
too small to be seen with the unaided eye and have the ability to reproduce rapidly. Many
of them produce toxins and can cause infections. For all of these reasons, the
microbiological quality of the food we eat is scrutinized closely.

Centuries ago, Genghis Khan was able to rule vast stretches of land through the mobility
of his army. With very little food, he was able to engage in swift attacks over long
periods of time. As the story goes, each horseman carried two leather bags. The larger
one held dry milk produced by drying fluid milk in the sun during periods of rest. The
smaller bag was used to rehydrate some of the milk powder with water, which was
consumed during an offensive. The lightly equipped army of Khan thus could cover long
distances in weeks, and eventually controlled most of the Asian continent. Yet, one has to
wonder how many people suffered food-borne illness in those days.

Today, food-borne illness is of serious concern. Its frequency is not known because a
great majority of the cases go unreported. Reporting food-borne diseases to public health
authorities is not required in the United States. Estimates claim as many as 200 million
cases in the U.S. per year. Only a small percentage of these are hospitalized. Most are
passed off as traveler's diarrhea, 24 hour flu, or upset stomach. Salmonellosis, one of the
more serious food-borne diseases, is said to be reported only about 1% of the time. About
42,000 cases of salmonellosis are reported in the U.S. annually, with about 150 deaths.
So, there are potentially 4.2 million cases of Salmonella food poisoning annually despite
the fact that the U.S. food supply is considered very safe and processed under the best
conditions available.

Testing the foods we consume for the presence of pathogenic microorganisms is very
important. Although 100% of the food cannot be tested, it can be deemed "safe" through

32
proper audit of the food supply. In many instances, the pathogenic microorganisms are
present in very small numbers, but for many of these pathogens, small numbers are all
that are necessary to transmit disease or illness. For that reason, the presence of other
microorganisms is monitored. These microorganisms provide an index of the sanitary
quality of the product and may serve as an indicator of potential for the presence of
pathogenic species. Escherichia coli (E. coli) is commonly employed as an indicator
microorganism. Because E. coli is a coliform bacteria common to the intestinal tract of
humans and animals, its relationship to intestinal food-borne pathogens is high.

Total counts of microorganisms are also an indication of the sanitary quality of a food.
Referred to as the Standard Plate Count (SPC), this total count of viable microbes
reflects the handling history, state of decomposition or degree of freshness of the food.
Total counts may be taken to indicate the type of sanitary control exercised in the
production, transport, and storage of the food. Most foods have standards or limits for
total counts. This is especially true for milk.

It must be remembered that a low SPC does not always represent a safe product. It is
possible to have low-count foods in which toxin-producing organisms have grown. These
organisms produce toxins that remain stable under conditions that may not favor the
survival of the microbial cell.

In adopting microbiological standards to milk, the first concern is product safety,

followed by shelf-life. The following bacterial counts are standards for milk as
recommended by the U.S. Public Health Service:

Grade A raw milk for pasteurization Not to exceed 100,000 bacteria per milliliter (ml)
prior to commingling with other produced milk; and not exceeding 300,000 per ml as
commingled milk prior to pasteurization.

Grade A pasteurized milk Not over 20,000 bacteria per ml, and not over 10 coliforms
per ml.

33
The objective of pasteurization is to reduce the total microbial load, or SPC. In addition,
pasteurization must destroy all pathogens that may be carried in the milk from the cow,
particularly undulant fever, tuberculosis, Q-fever, and other diseases transmittable to
humans. This is accomplished by setting the time and temperature of the heat treatment
so that certain heat-resistant pathogens, specifically Mycobacterium tuberculosis and
Coxiella burnetii (causative agents of Q-fever and tuberculosis, respectively) would be
destroyed if present. Milk pasteurization temperatures are sufficient to destroy all yeasts,
mold, and many of the spoilage bacteria.

Quality Assurance

Of all functions in the food industry, Quality Assurance (QA) requires many diverse
technical and analytical skills. QA personnel continually monitor incoming raw milk and
finished milk products to insure compliance with compositional standards,
microbiological standards, and various government regulations. A QA manager can halt
production, refuse acceptance of raw material, or stop the shipment if specifications for a
product or process are not met. This department does not usually have control over the
product unless something has gone wrong.

The major functions of the QA Department are:

Compliance with specifications Legal requirements, industry standards, internal

company standards, shelf-life tests, customers' specifications.

Test procedures Testing of raw materials, finished products, and in-process tests.

Sampling schedules Utilize a suitable sampling schedule to maximize the probability of

detection while minimizing workload.

Records and reporting Maintain all QA records so that customer complaints and legal
problems can be dealt with.

34
Trouble shooting Solve various problems caused by poor quality raw materials, erratic
supplies and malfunctioning process equipment; and investigate reasons for poor quality
product to avoid repetition.

Special problems Customer complaints, production problems, personnel training, short

courses, etc.

A typical QA Department may have a chemistry lab, a raw materials inspection lab, a
sensory lab and a microbiology lab. All of these disciplines work together to assure that
the food we consume is of the highest quality. After all, it is quality which will bring a
customer back again and again.

35
INDIAN FOOD INDUSTRY

India is the world's second largest producer of food next to China, and has the potential of
being the biggest with the food and agricultural sector. The total food production in India
is likely to double in the next ten years and there is an opportunity for large investments
in food and food processing technologies, skills and equipment, especially in areas of
Canning, Dairy and Food Processing, Specialty Processing, Packaging, Frozen
Food/Refrigeration and Thermo Processing. Fruits & Vegetables, Fisheries, Milk & Milk
Products, Meat & Poultry, Packaged/Convenience Foods, Alcoholic Beverages & Soft
Drinks and Grains are important sub-sectors of the food processing industry. Health food
and health food supplements is another rapidly rising segment of this industry which is
gaining vast popularity amongst the health conscious.

India is one of the worlds major food producers but accounts for less than 1.5 per cent of
international food trade. This indicates vast scope for both investors and exporters. Food
exports in 1998 stood at US $5.8 billion whereas the world total was US $438 billion.
The Indian food industries sales turnover is Rs 140,000 crore (1 crore = 10 million)
annually as at the start of year 2000. The industry has the highest number of plants
approved by the US Food and Drug Administration (FDA) outside the USA.

India's food processing sector covers fruit and vegetables; meat and poultry; milk and
milk products, alcoholic beverages, fisheries, plantation, grain processing and other
consumer product groups like confectionery, chocolates and cocoa products, Soya-based
products, mineral water, high protein foods etc.

The most promising sub-sectors includes -Soft-drink bottling, Confectionery

manufacture, Fishing, aquaculture, Grain-milling and grain-based products, Meat and
poultry processing, Alcoholic beverages, Milk processing, Tomato paste, Fast-food,
Ready-to-eat breakfast cereals, Food additives, flavors etc.

36
FOOD AND DRUG INDUSTRY IN INDIA "AN OVERVIEW"

This paper discusses the present Government policy, regulatory and business trends in
food and pharmaceuticals Industry in India. These sectors of industry provide
multifarious opportunities to potential investors in this Sector, both domestic and foreign.
As several policy initiatives are undertaken by the Government of India since
liberalization in August 1991, the industry sectors have witnessed unprecedented growth
in most of the segments.

Introducing India’s Food Industry

The food industry is the complex, global collective of diverse businesses that together
supply much of the food energy consumed by the world population.

The food processing industry is one of the largest industries in India. It is ranked fifth in
terms of production, consumption, export and expected growth. Food Processing Industry
is widely recognized as a 'sunrise industry' in India having huge potential for uplifting
agricultural economy, creation of large scale processed food manufacturing and food
chain facilities, and the resultant generation of employment and export earnings. India
has enormous growth potential from its current status of being the world's second largest
food producer to be the world's number one producer.

Food Processing Industry is of enormous significance for India's development because of

the vital linkages and synergies that it promotes between the two pillars of the economy,
namely Industry and Agriculture. Food processing covers a spectrum of products from
sub-sector comprising agriculture, horticulture, Plantation, animal husbandry and
fisheries. Essentially, the food industry involves the commercial movement of food from
field to fork.

While India has an abundant supply of food, the food processing industry is still nascent:
only two per cent of fruit and vegetables; and 15 per cent of milk produced are processed.
Despite, of this the processed food industry ranks fifth in size in the country, representing

37
6.3 per cent of GDP. It accounts for 13 per cent of the country’s exports and 6 per cent of
total industrial investment. The industry size is estimated at US$ 70 billion, including
US$ 22 billion of value added products. This sector has been attracting FDI across
different categories.

Food Basket

• One of the world's largest food producers, India produces 600 million tonnes of food
grains every year. Its granaries had a buffer stock of nearly 50 million tonnes of food
grains (wheat and rice) in 2003-2004.

• The second largest exporter of rice and fifth largest exporter of wheat in the world, its
agricultural exports account for nearly 14.2 percent of its total export figures.

• India ranks first in the world in production of cereals and milk. It is the second largest
fruit and vegetable producer and is among the top five producers of rice, wheat,
groundnuts, tea, coffee, tobacco, spices, sugar, and oilseeds.

• India is the seventh largest producer of fish in the world and is ranked second in inland
fish production.

With the overwhelming success of the Green and White Revolution, India is now
fervently poised for the Food Revolution that will ensure agricultural diversification and
large investments in food processing. The entries of multinationals, aggressive rise of
commodity branding and low cost of technology are changing the economics of the
Indian food industry. The rise of aggressive regional players making forays into
categories where entry barriers are low and a boom in Indian Fast Moving Consumer
Goods (FMCG) markets and the rising need for these products are the key reasons for
this growth in food business.

In Store…The Indian food market is approximately Rs 2, 50,000 crore ($69.4 billion), of

which value-added food products comprise Rs 80,000 crore ($22.2 billion). Despite food
production in the country is expected to double by the year 2020. With food production

38
expected to double by 2020, large investments are already going into food and food
processing technologies, skills and equipment.

The Confederation of Indian Industry (CII) has estimated that the food processing sector
has the potential of attracting Rs 1,50,000 crore (US$ 33 billion) of investment in 10
years and generate employment of 9 million persons. The Government has formulated
and implemented several Plans and Schemes to provide financial assistance for setting up
and modernizing of food processing units, creation of infrastructure, support for research
and development and human resource development in addition to other promotional
measures to encourage the growth of the processed food sector.

A Goldman Sachs report ('Dreaming with BRICs: The Path to 2050') states that among
Brazil, Russia, India and China, India will grow the fastest over the next 30 to 50 years
by leveraging its demographic advantages and through continued development. At its
present rates of growth, the burgeoning market in the country "would be adding nearly
one France every 3.5 years and one Australia every year".

39
 MAJOR CHANGES IN FOOD MICROBIOLOGY TESTING MARKET

According to a new market report entitled Food Micro-2005, the worldwide food
microbiology market in 2005 represents over 625 million tests with a
market value in excess of $1.65 billion.

Simply put, Food Micro-2005 is the best market research report yet published by
Strategic Consulting Inc. (SCI). SCI's reports have become accepted widely
by leading diagnostic manufacturers and investors as highly credible
industry analyses.

Food Micro-2005 includes a thorough review of the global market for microbiology
testing gene rated by the Food Processing Industry along with detailed examinations into
its four main sub-sectors-meat, dairy, fruits/vegetables, and processed foods.

The Food Sector represents the largest market segment within the Industrial
Microbiology Market and represents almost 50% of the total market. The Food Sector is
more than double the size of any of the other industrial segments including the
Pharmaceutical, Personal Care Products, Beverage, Environmental, and the Industrial
Process Sectors.

Over the past decade there has been a heightened concern regarding food safety. This
Report details the current conditions in the Food Microbiology testing market. Food
Micro-2005 also reviews the macro market changes underway that are impacting testing
requirements and competitive practices. Given this foundation, Food Micro-2005 then
makes thorough market projections through to 2010.

40
Since 1998 the market value for food microbiology testing has grown significantly and
has had an annual average growth rate of 9.2%. However, as food processing companies
have characterized their plants for microbiology issues, made process improvements,
changed production practices, increased employee training, and generally become much
more proactive, the rate of growth in microbiology testing has normalized. In fact, during
the past year the market value for food microbiology testing grew at only a 6.8% rate.

A key factor in this decline in annual market value growth rates is explained by changes
in pathogen testing practices. During the 1998 to 2002 period many companies were
conducting one-time plant-wide audits to document potential pathogen issues. This led to
a very rapid growth in pathogen testing. However, as these audits have diminished,
growth rates have returned to a more sustainable level. Even with these growth rate
declines, Food Micro-2005 projects the worldwide food microbiology testing market to
grow to 822.8 million tests in 2010 with a market value of $2.4 billion. This represents a
projected annual growth rate of 5.6% in testing volume. "The market value for these tests
will grow at a faster rate than testing volumes. Driving this higher increase is an
acceleration of the conversion from traditional microbiological testing methods to rapid
methods," says Tom Weschler, president of Strategic Consulting. These newer methods
have a higher price per test but are being used more frequently because they provide
faster results and/or ease-of-use benefits versus the traditional methods.

41
Traditional methods currently account for approximately 65% of the tests performed
worldwide in 2005 in the Food Microbiology Market. Rapid methods (including
convenience based, immunoassay based, and molecular based met hods) accounted for
the remaining 35%, or approximately 220 million tests.

By 2010, however, much will have changed. Traditional methods will still be the
predominant methods used at 428.2 million tests, but will represent only 52% of all tests,
which is a reduction of 12.4% based on percentage of tests performed. All the types of
rapid methods will make significant gains in usage during the coming 5 year period.
When combined, the annual test volume of rapid methods will almost double from
current levels and reach 394.6 million tests in 2010. The gain in the market value for
rapid methods will be even more pronounced than the testing volume in creases since the
rapid methods have much higher average prices per test than traditional methods.
Throughout Food Micro--2005 there is extensive analysis of testing methods used by
organism, by sub-sector, and by major geographical region. For example the following
chart summarizes the global testing methods used in 2005 to analyze the dominant
pathogens in the Food Sector. As can quickly be seen, the choice of method varies greatly
by organism.

42
"With such solid growth prospects, this Food Sector is a market that all diagnostic
manufacturers need to understand and, where they are not currently present,
possibly enter," says Weschler. The Report contains the vital information
required to facilitate the making and justification of such key strategic
decisions.

Food Micro-2005 is over 250 pages in length and is presented in fifteen tabulated
sections in a well-organized, easy reference spiral binder. Over 280 data
tables, charts, and exhibits are clearly displayed and provide extensive
insights into this market. In addition to reviewing testing practices by
sector, the Report analyzes testing by type of organism; compares the
frequency of use of conventional, convenience, immunoassay and
molecular-based methodologies; and examines where samples are collected
and tests are per-formed. There are 65 detailed profiles of key diagnostic
manufacturers that compete in this market. The report is based on
information from a broad cross-section of sources internationally, including
interviews with quality and safety managers at the processing plants in each
of the 4 Food sub-sectors, regulatory officials, industry associations and
diagnostic companies.

43
Food Microbiology Testing Market Continues Growth In
2008

According to a new market report entitled Food Micro-2008 to 2013, the worldwide food
microbiology market in 2008 represents over 738 million tests with a market value in
excess of $2.06 billion.

The market research reports published by Strategic Consulting Inc. (SCI) have become
widely accepted by leading diagnostic manufacturers and investors as highly credible
industry analyses.

Food Micro-2008 to 2013 includes a thorough review of the global market for
microbiology testing generated by the Food Processing Industry along with detailed
examinations into its four main sub-sectors-meat, dairy, fruits/vegetables, and processed
foods.

The Food Sector represents the largest market segment within the Industrial
Microbiology Market and represents almost 50% of the total market. The Food Sector is
more than double the size of any of the other industrial segments including the
Pharmaceutical, Personal Care Products, Beverage, Environmental, and the Industrial
Process Sectors.

Since 1998, the market value for food microbiology testing has grown significantly, and
has had an annual growth rate of 8.7%. Based on SCI research, the food microbiology
testing market is expected to grow to 969.2 million tests in 2013 with a market value
approaching $2.4 billion, which represents a projected annual growth rate of 5.6% in
testing volume.

44
Food Micro-2008 to 2013 derives its information from a broad cross-section of sources
internationally, including interviews with hundreds of quality and safety managers at the
processing plants in each of the 4 Food sub-sectors, regulatory officials, industry
associations and diagnostic companies.

This factual database is the foundation for the Report and enables extensive analysis of
testing methods. This information is then organized by organism, by food sub-sector, and
by major geographical region. The current information is then compared with previous
reports from SCI to develop a historical perspective. Clearly, over the past decade there
has been a heightened concern regarding food safety. This Report also reviews the macro
market changes underway that are impacting testing requirements and competitive
practices. Incorporating these factors, Food Micro-2008 to 2013 then provides detailed
market projections through to 2013.

One of the findings from the Report is that the growth in the worldwide food micro
market is being driven by these key factors:

• An increase in food production

• The economics of food production
• Industry´s food safety priorities
• Demands from food service/retail companies

45
 • Increases in regulations

These trends, in addition to driving the increase in testing, help to accelerate the
conversion of traditional microbiological testing methods to rapid methods. It´s no
surprise that, despite the higher cost per test, these newer methods are being used more
frequently because they provide faster results and/or ease-of-use benefits compared to
traditional testing.

Nonetheless, in 2008 traditional methods still account for approximately 58% of the
microbiology tests performed worldwide in the food market. The rapid micro
counterparts (including convenience-based, immunoassay-based, and molecular-based
methods) account for 42%, amounting to 307 million tests. Importantly though, over the
past 3 years, food micro tests utilizing rapid methods have increased by 37% and are up
from 224 million tests in 2005. During this same 3-year period the growth in total testing
increased only 18%. So, the growth rate of rapid methods is more than twice that of the
growth in testing.

46
"By 2013, much will have changed," says Tom Weschler, president of SCI. "Traditional
methods will still be the predominant ones used, accounting for 491.2 million tests.
However, traditional will represent only 50.7% of all tests conducted, which is
approximately an 8% decrease based on the percentage of tests performed."

In fact, all types of rapid methods are projected to make significant gains in usage during
the coming five-year period. Food Micro—2008 to 2013 forecast that when combined,
the annual test volume of rapid methods will increase by over 55% from current levels
and reach 478.0 million tests in 2013. Weschler says, "The gain in market value for rapid
methods will be even more pronounced than the testing volume increases, since the rapid
methods have much higher average prices per test than traditional methods."

"With such solid growth prospects, this Food Sector is a market that all diagnostic
manufacturers need to understand and, where they are not currently present, possibly
enter," says Weschler. The Report contains the vital information required to facilitate the
making and justification of such key strategic decisions.

Food Micro-2008 to 2013 is over 220 pages in length and is presented in sixteen sections.
Over 250 data tables, charts, and exhibits are clearly displayed and provide extensive
insights into this market. In addition to reviewing testing practices by sector, the Report
analyzes testing by type of organism; compares the frequency of use of conventional,
convenience, immunoassay and molecular-based methodologies; and examines where
samples are collected and tests are performed. There are also detailed profiles of key
diagnostic manufacturers that compete in this market.

47
 RESEARCH
METHODOLOGY

48
 RESEARCH METHODOLOGY

Research methodology is considered as the nerve of the project. Without a proper well-
organized research plan, it is impossible to complete the project and reach to any
conclusion. The project was based on the survey plan. The main objective of survey was
to collect appropriate data, which work as a base for drawing conclusion and getting
result.

Therefore, research methodology is the way to systematically solve the research

problem. Research methodology not only talks of the methods but also logic behind the
methods used in the context of a research study and it explains why a particular method
has been used in the preference of the other methods

Research design:

Research design is important primarily because of the increased complexity in the market
as well as marketing approaches available to the researchers. In fact, it is the key to the
evolution of successful marketing strategies and programmers. It is an important tool to
study buyer’s behavior, consumption pattern, brand loyalty, and focus market changes. A
research design specifies the methods and procedures for conducting a particular study.
According to Kerlinger, “Research Design is a plan, conceptual structure, and strategy of
investigation conceived as to obtain answers to research questions and to control
variance.

Types of research is:

• Descriptive Research

The type of research adopted for study is descriptive. Descriptive studies are undertaken
in many circumstances when the researches is interested to know the characteristic of
certain group such as age, sex, education level, occupation or income. A descriptive study
may be necessary in cases when a researcher is interested in knowing the proportion of

49
people in a given population who have in particular manner, making projections of a
certain thing, or determining the relationship between two or more variables. The
objective of such study is to answer the “who, what, when, where and how” of the subject
under investigation. There is a general feeling that descriptive studies are factual and very
simple. This is not necessarily true. Descriptive study can be complex, demanding a high
degree of scientific skill on part of the researcher.

Descriptive studies are well structured. An exploratory study needs to be flexible in its
approach, but a descriptive study in contrast tends to be rigid and its approach cannot be
changed every now and then. It is therefore necessary, the researcher give sufficient
thought to framing research.

Questions and deciding the types of data to be collected and the procedure to be used in
this purpose. Descriptive studies can be divided into two broad categories: Cross
Sectional and Longitudinal Sectional. A cross sectional study is concerned with a sample
of elements from a given population. Thus, it may deal with household, dealers, retail
stores, or other entities. Data on a number of characteristics from sample elements are
collected and analyzed. Cross sectional studies are of two types: Field study and Survey.
Although the distinction between them is not clear- cut , there are some practical
differences, which need different techniques and skills. Field studies are ex-post-factor
scientific inquiries that aim at finding the relations and interrelations among variables in a
real setting. Such studies are done in live situations like communities, schools, factories,
and organizations.

Another type of cross sectional study is survey result, which has been taken by me. A
major strength of survey research is its wide scope. Detail information can be obtained
from a sample of large population .Besides; it is economical as more information can be
collected per unit of cost. In addition, it is obvious that a sample survey needs less time
than a census inquiry. Descriptive research includes survey and fact finding enquiries of
different kinds of the major purpose. Descriptive research is description of the state of
affairs, as it exists at present. The main characteristic of this method is that the researcher
has no control over the variables; he can only report what has happened or what is

50
happening. The methods of research utilized in descriptive research are survey methods
of all kinds including comparative and co relational methods. The reason for using such
needs to be flexile in its approach, but a descriptive study in contrast tends to be rigid and
its approach cannot be changed ever now and then.

Data collection methods:

After the research problem, we have to identify and select which type of data is to
research. At this stage; we have to organize a field survey to collect the data. One of the
important tools for conducting market research is the availability of necessary and useful
data.

Primary data: For primary data collection, we have to plan the following four
important aspects.

 Sampling
 Research Instrument
 Secondary Data - The Company’s profile, journals and various literature studies
are important sources of secondary data.
 Data analysis and interpretation

1. Questionnaires
2. Pie chart and Bar chart

51
Questionnaires:

This is the most popular tool for the data collection. A questionnaire contains question
that the researcher wishes to ask his respondents which is always guided by the objective
of the survey.

Pie chart:

This is very useful diagram to represent data , which are divided into a number of
categories. This diagram consists of a circle of divided into a number of sectors, which
are proportional to the values they represent. The total value is represented by the full
create. The diagram bar chart can make comparison among the various components or
between a part and a whole of data.

Bar chart:

This is another way of representing data graphically. As the name implies, it consist of a
number of whispered bar, which originate from a common base line and are equal widths.
The lengths of the bards are proportional to the value they represent.

Preparation of report:

The report was based on the analysis and presented with the findings and suggestions.
The sample of the questionnaires is attached with the report itself.

Sampling Methodology:

Details of the sampling methodology, I have made two questionnaire. The one is made
for the Customer and another is for dealer.

Sample size: The sample size for customer profile is 150 and for dealer profile it is 12.

52
DATA ANALYSIS

AND

INTERPRETATION

53
 DATA ANALYSIS AND INTERPRETATION

1. Does your company have an in house microbiology laboratory?

a) Yes 19
b No 11
)

IF YES, answer question 2 and 3.

2. Is your in house lab NABL (National Accreditation Board for Testing and
Calibration Laboratories) accredited?
a) Yes 0
b No 19
)
3. Do you outsource any microbiology test?

a) Yes 19
b No 0
)

IF NO, answer question 4.

4. Where do you outsource your sample for microbiology testing?

a) Government food testing lab 4
b Privet food testing lab 7
)

54
5. What are various microbiology tests for your food samples that you outsource?
a) Total plate count 14
b Yeast and moulds 17
)
c) E. coli 25
d Coli forms 19
)
e) Salmonella 19
f) Shigella 12
g Others 6
)
6. What are average numbers of sample that are outsourced each month for each
test?
a) 1-15 samples 11
b 16-30 samples 19
)
c) 31-45 samples 0
d 45-60 samples 0
)
7. Does your company conduct any factory audits for hygiene?
a) Yes 29
b No 1
)
8. IF YES, do you outsource your factory audits?
a) Yes 2
b No 27
)

55
9. Do you conduct hand swap test of the employees?
a) Yes 16
b No 14
)
10. IF YES, how often do you conduct employees hand swap tests?

a) Once in a week 5
b Once in a month 2
)
c) Once in six month 7
d Whenever the audits are conducted 2
)

56
GRAPHICAL ANALYSIS

Does your company have an in house microbiology laboratory?

11, 37%

19, 63%

Yes No

Data analysis shows that 63 % of food processing unit have their own in house
microbiology lab. But still 37 % of food processing industry outsource this service.

57
Is your in house lab NABL (National Accreditation Board for Testing and Calibration
Laboratories) accredited?

0, 0%

19, 100%

Yes No

All the food processing industries having microbiology lab NABL accredited.

58
Do you outsource any microbiology test?

0, 0%

19, 100%

Yes No

This graph shows that industries having microbiology lab are also outsource their
microbiology test.

59
Where do you outsource your sample for microbiology testing?

4, 36%

7, 64%

Government food testing lab Privet food testing lab

The industries (food processing) which don’t have any microbiology lab and totally
outsource the service preferably choose government food testing lab. From the graph it is
clear that only 36 % food processing industry refer to privet food testing labs.

60
What are various microbiology tests for your food samples that you outsource?

25
25
20
19 19
15 17
14
10 12

5
6

0
Total plate count

Yeast and moulds

E. coli

Coli forms

Salmonella

Shigella

Others

The graph shows that the total 14 food processing unit outsource their plate count test, 17
units outsource yeast and moulds test, 25 units outsource E.coli test, coli forms and
salmonella tests are outsourced by 19 units, shigella tests are outsourced by 12 unit and
other different tests are out sourced by 6 units.

61
What are average numbers of sample that are outsourced each month for each test?

20
18
19
16
14
12
10 11
8
6
4
0 0
2
0
1-15 16-30 31-45 45-60
samples samples samples samples

Eleven food processing industry do maximum 15 sample tests each month and also there
are 19 industries which tests more than 15 but less than 30 samples per month.

62
Does your company conduct any factory audits for hygiene?

1, 3%

29, 97%

Yes No

19 food processing unit conduct the factory audit for hygene.

63
IF YES, do you outsource your factory audits?

2, 7%

27, 93%

Yes No

27 food processing units outsource their factory audit for hygene.

64
Do you conduct hand swap test of the employees?

14, 47%
16, 53%

Yes No

Only 16 units conduct hand swap test of the employees.

65
IF YES, how often do you conduct employees hand swap tests?

7
7
6

5
5
4

2
2 2
1

0
Once in a

Once in a

Once in six

conducted

Whenever
the audits
month
week

month

are

66
FINDINGS

67
 FINDINGS AND CONCLUSION

1. Data analysis shows that 63 % of food processing unit have their own in house
microbiology lab. But still 37 % of food processing industry outsource this
service.
2. All the food processing industries having microbiology lab NABL accredited.
3. This graph shows that industries having microbiology lab are also outsource their
microbiology test.
4. The industries (food processing) which don’t have any microbiology lab and
totally outsource the service preferably choose government food testing lab. From
the graph it is clear that only 36 % food processing industry refer to privet food
testing labs.
5. The graph shows that the total 14 food processing unit outsource their plate count
test, 17 units outsource yeast and moulds test, 25 units outsource E.coli test, coli
forms and salmonella tests are outsourced by 19 units, shigella tests are
outsourced by 12 unit and other different tests are out sourced by 6 units.
6. Eleven food processing industry do maximum 15 sample tests each month and
also there are 19 industries which tests more than 15 but less than 30 samples per
month.
7. 19 food processing unit conduct the factory audit for hygene.
8. 27 food processing units outsource their factory audit for hygene.
9. Only 16 units conduct hand swap test of the employees.

68
 BIBLIOGRAPHY

Books

Marketing management: analysis, planning, implementation, and control by Philip

Kotler - Business & Economics - 1988
Marketing Management by Philip Kotler, Kevin Keller - Business & Economics -
2008
Research methodology: a step-by-step guide for beginners by Ranjit Kumar - Social
Science - 2005
Research methodology by Douglas K. Detterman - Psychology - 1985

Web sources

1. www.managementparadise.com
2. www.iocl.com
3. www.indianoil.co.in

69
ANNEXURE

70
 QUESTIONNAIRE

10. Does your company have an in house microbiology laboratory?

a) Yes

b) No

IF YES, answer question 2 and 3.

11. Is your in house lab NABL (National Accreditation Board for Testing and
Calibration Laboratories) accredited?

a) Yes

b) No

12. Do you outsource any microbiology test?

a) Yes

b) No

IF NO, answer question 4.

13. Where do you outsource your sample for microbiology testing?

a) Yes

b) No

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14. What are various microbiology tests for your food samples that you outsource?

a) Total plate count

b) Yeast and moulds
c) E. coli
d) Coli forms
e) Salmonella
f) Shigella
g) Others

15. What are average numbers of sample that are outsourced each month for each
test?

a) 1-15

b) 16-30

c) 31-45

d) 45-60

16. Does your company conduct any factory audits for hygiene?

a) Yes

b) No

17. IF YES, do you outsource your factory audits?

a) Yes

b) No

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 18. Do you conduct hand swap test of the employees?

a) Yes

b) No

19. IF YES, how often do you conduct employees hand swap tests?

a) Once in a week

b) Once in a month

a) Once in six month

dS) Whenever the audits are conducted

Name and address of the company

Name and designation of officer in charge

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