1) Raw Materials: The raw materials required for papad is as follows: i. ii. iii. iv. v. vi.

Urad dal Black pepper Baking soda Red chilly Iodized salt Cotton seed oil or Groundnut oil

The raw materials required for mathiya is as follows: i. ii. iii. iv. v. vi. Muth dal Urad dal Bengal gram Red chilly Iodized salt Cotton seed oil or Groundnut oil

2) Procurement: The main raw material, Urad Dal is procured from Nadiad market at market price. There is no contract for purchase because every purchase is done in the spot market. There are few suppliers who have been supplying the raw materials for the past 6 years. ShreejiPapad has developed good relationship with the suppliers over the years. So the suppliers are very well aware of the requirements of ShreejiPapad in terms of quality. The quantity of raw material purchased depends on the order which ShreejiPapad has received for the following month. When the order for purchase is placed, raw material is supplied within 7-10 days. The raw materials are purchased on credit and the payback period is 15 days. The other raw materials like Black Pepper, Asafoetida (hing), Red Chilly etc. are also purchased from Nadiad market, similar to Urad Dal, here also no contact is undertaken with suppliers for the procurement of raw materials, everything is done at spot market. Unlike Urad Dal, these materials are purchased on cash basis.

There very limited storage capacity at ShreejiPapad and very low levels of inventory is maintained. The increase in the raw material is adjusted by increase in price of the papad. The margin is not decreased because the competitors also follow the same strategy by increasing the price of the product. So in the market there is price war with competitors for the market share. 3) Quality Determination of Raw Materials: i. Urad Dal: The dal is tested for whiteness and fullness of granules, material with greater proportion of broken granules is rejected. The dal is also tested for its whiteness, dull coloured dal is rejected because appearance of final product deteriorates if raw material is dull coloured. Further dirt, stones and inert material, content is measured. If the content of these materials is more than 5% of the total weight of the sample then the consignment is rejected. At last Pulverization test is carried out, in which the dal is crushed and the flour obtained is observed. If it contains larger proportion of granules and less of powder, then it is rejected. It is rejected because the dal is then very hard and it will not produce good quality papad. ii. Pepper: The pepper granules are put in 100 ml jar and weighed, if the weight comes around 1 kg then the product is good. If it weighs >1 kg then it is a better product. Sample with weight >= 1kg is selected and sample with weight <1 kg is rejected. iii. Asafoetida (Hing): A certain quantity of asafoetida is taken weighed and then it is dried in the sun and then it is weighed again. If the difference in weight is very large then it denotes high amount of water in the sample, such consignment is rejected. 4) Papad Manufacturing Process: Production takes in all 7 days of a week. The daily working hours is from 9 a.m.to 1 p.m. i.e. 4 hours a day, the production process is entirely mechanised and it is continuous without any break. 4.1) Algorithm of Papad Production:

The entire process is standardized to detailed precision so as to prevent any variation in quality of papad. i. Dough making: The flour of urad is sieved through 85 size mesh. To 100 parts (by weight) of this flour 45 parts (by weight) of water, 8 parts of iodized salt, 1-10 parts of sodium bicarbonate is added and kneaded to prepare dough. Kneading is done slowly so as to obtain homogenous lump. The dough is then left undisturbed for 30 minutes for leavening. It is basically a fermentation process by which the dough becomes soft and spongy, which helps in further rolling and disc making. ii. Disc making: The dough is divided into balls of nearly 2 cm in diameter weighing nearly 5-6 grams. These balls are then rolled into circular disc of 1mm thickness. Corn starch is dusted on these discs to prevent them from sticking onto each other. These discs are then dried in drier till 14-15% moisture content is achieved. The discs are then packed in poly packs of required weights Approximately from 1 kg of dough nearly 800 gm. of papad is obtained.