jaimin & rutvik

Report on

INDUSTRIAL INTERNSHIP

Submitted by

PAVASHIYA JAIMIN

JASOLIYA RUTVIK

At

EURO INDIA FRESH FOODS LTD.

ICHHAPORE, SURAT-394510,

GUJARAT, INDIA

In partial fulfillment for the award of the Degree of

BACHELOR OF TECHNOLOGY IN

AGRICULTURAL ENGINEERING

DEPARTMENT OF AGRICULTURAL ENGINEERING

SCHOOL OF ENGINEERING,

RK UNIVERSITY,

RAJKOT-360020,

GUJARAT, INDIA

(21 st December 2018 to 27 th APRIL 2019)

DECLARATION

"We hereby declare that this submission is our own work and that, to the

best of our knowledge and belief, it contains no material previously

published or written by another person nor material which has been

accepted for the award of any other degree or diploma of the university or

other institute of higher learning, except where due acknowledgment has

been made in the text.

Furthermore, to the extent that we have included copyrighted material

that surpasses the bounds of fair dealing within the meaning of the Indian

Copyright Act, We certify that we have obtained a written permission from

the copyright owner(s) to include such material(s) in our report and have

included copies of such copyright clearances to our appendix.

We declare that this is a true copy of our report, including any final

revisions, as approved by our report review committee.

Place:

Date:

Name

Signature

1) Mr. Pavashiya Jaimin (15SOEAG11023)

2) Mr. Jasoliya Rutvik (15SOEAG11013)

Department of Agricultural Engineering, SOE, RK University

ii

CERTIFICATE

This is to certify that the report entitled Industrial Internship submitted

by Mr. Pavashiya Jaimin & Mr. Jasoliya Rutvik to the School of

Engineering, RK University, Rajkot & Euro India Fresh Foods Ltd.

towards partial fulfillment of the requirements for the award of the Degree

of Bachelor of Technology in Agricultural Engineering is a bonafide record

of the work carried out by them under my supervision and guidance and is

to the satisfaction of department.

Date:

Place:

Signature and Name of Guide at Organization:

Mr. Jatin S. Reshamdalal

Head HR

EURO INDIA FRESH FOODS LTD.

Signature and Name of Guide at University:

Dr. Bhalchandra P. Vibhute

Associate Professor

Agricultural Engineering Department

School of Engineering,

RK University


iii

REPORT APPROVAL

This is to certify that report work embodied in this entitled: Industrial

Internship was carried out by Mr. Pavashiya Jaimin (15SOEAG11023) &

Mr. Jasoliya Rutvik (15SOEAG11013) at Euro India Fresh Foods Ltd.,

Surat is approved for award of the degree of Bachelor of Technology in

Agricultural Engineering by Department of Agricultural Engineering,

School of Engineering, RK University.

Date:

Place:

Examiner(s) Name and Signature:

1)

2)


iv

ACKNOWLEDGEMENT

We take our proud privilege to avail this opportunity to express our

sincere and deep sense of gratitude to our Internship guide Mr. JATIN S.

RESHAMDALAL, Head HR, Euro India Fresh Foods Ltd., Surat & Mr.

BHALCHANDRA VIBHUTE, Associate Professor, Department of

Agricultural Engineering, School of Engineering, RK University for their

support & guidance during the entire Industrial Internship.

We will always have honor and respect to Dr. Mukesh Navadia, CEO,

Euro India Fresh Foods Ltd., Surat, to allow us for internship at their

reputed Organization.

We also pay heartfelt respect and gratitude to Dr. Kartik D. Kothari,

HOD, Department of Agricultural Engineering & Dr. Nilesh B. Kalani,

Director, Faculty of Technology, RK University.

We also thank our family members who have guided and supported us

in many ways. Especially financially.

Finally, the remembrance of unmentioned are present in the deepest

corner of our consciences.

Place:

Date:

Signature:

1) Mr. Pavashiya Jaimin

2) Mr. Jasoliya Rutvik


v

TABLE OF CONTENT

Title Page

Declaration

Certificate

Project Approval

Acknowledgement

Table of Content

List of Tables

List of Figures

Abstract

I

II

III

IV

V

VI

VII

VIII

IX

Figure

No.

LIST OF FIGURES

Description

Page

No.

1.1 Trends in FMCG revenues over the years 2

2.1 EURO INDIA FRESH FOODS LTD. 6

2.2 Founder, Late Shri. Jivanbhai Sanspara 7

2.3 Chief Managing Director, Mr. Manhar Sanspara 7

2.4 Managing Director, Mr. Dinesh Sanspara 7

2.5 Chief Executive Officer, Dr. Mukesh Navadia 7

2.6 Director, Mr. Mahesh Mavani 7

2.7 Certificate of recognition for retail food & snacks outlet- Times 8

retail & education icons 2017

2.8 Asia’s fastest growing marketing brands – WCRC 2014 8

2.9 Excellence in snacks food – 94.3 my FM jiyo dil se! 8

2.10 ESQR quality choice price – Berlin 2016 8

2.11 International star for quality award – Geneva 2015 8

2.12 Fastest growing Indian company excellence award, Thailand 8

2.13 Best entrepreneur award in innovation, inclusion &

competitiveness – vibrant Gujarat 2017

8

2.14 satellite view of the plant 9

2.15 Organization structure 11

2.16 Layout of ground floor 14

2.17 Layout of first floor 14

2.18 Layout of second floor 14

3.1 Reporting & Attendance sheet 19

3.2 Formal dress manner to wear 19

3.3 Hygiene cap to be worn 19

3.4 Hand gloves to be worn before touching any processing lines 19

Department of Agricultural Engineering, SOE RK University

vii

Table

No.

LIST OF TABLES

Description

Page

No.

2.1 Statement of Unaudited & Audited Financial results 13

5.1 Flowchart of product planning 35

5.2 Flowchart of potato chips processing 36

5.3 Flowchart of extruded products processing 36

5.4 Flowchart of crispy sticks processing 37

5.5 Flowchart of juice processing 37

5.6 Flowchart of RO water plant 38

6.1 Standard parameters of finished products 43

Department of Agricultural Engineering, SOE RK University

viii

ABSTRACT

Industrial internship is a significant mode of independent and

experiential learning in the student’s profession / specialization. A well

scheduled, executed, evaluated industrial internship is the best way for

student professional attitude development. The objective behind the

internship is to achieve discipline, lifelong learning skills, teamwork and

to integrate the academic theories with workplace practice. In this report,

it has described the experience garnered during our internship at “EURO

INDIA FRESH FOODS LIMITED.” appointed from 21 st December 2018

to 27 th April 2019. Where we tried to gain an understanding of

administrative functions and corporate culture as well as we also tried to

develop a responsiveness of self-disciplinary nature. We even figured out

some differences between theoretical knowledge and actual performance.

Rest this formatted report might explain our experience and learning

throughout the industrial internship.


ix

Chapter

No.

INDEX

Chapter Title

Page

No.

1 INDUSTRIAL BACKGROUND 01

1.1 What is FMCG ? 01

1.2 Growth of Indian FMCG sector 02

1.3 Strategies adopted 02

1.4 Growth drivers for India’s FMCG sector 04

1.5 Opportunities in the Indian FMCG industry 05

2 ABOUT COMPANY 06

2.1 Board of management 07

2.2 Awards won by the company 08

2.3 Organization’s location 09

2.4 Organization’s motto, vision & mission 10

2.5 Organization structure 11

2.6 Training methods 12

2.7 Revenue of the company by September 2018 (half yearly) 13

2.8 Plant layout 14

2.9 Products manufactured by the company 15

3 REGULAR DUTIES & PERMISSION GRANTED 19

4 MACHINARIES & EQUIPMENTS IN COMPANY 20

4.1 Material Handling Equipment’s 20

4.2 Chips Line 21

4.3 Getmore Line 25

4.4 Juice Line 28

4.5 Khakhra Line 29

4.6 Bottle Molding 29

4.7 Packaged Water Plant 30

4.8 Pouch packaging, shrink wrap & labelling machine 31

4.9 Other common machine’s / equipment’s 32

4.10 Q.C. Lab instruments 32

5 PRODUCTION DEPARTMENT & FOOD

35

PROCESSING

5.1 Introduction to production department 35

5.2 Production planning 35

5.3 Food Processing Lines 36

6 QUALITY CONTROL & QUALITY ANALYSIS 39

DEPARTMENT

6.1 Quality Control 39

6.2 Quality Control System 39

7 CONCLUSION 44

8 REFERENCES 45

CHAPTER 1

INDUSTRIAL BACKGROUND

1.1 What is FMCG ?

Fast-moving consumer goods (FMCG) or consumer packaged goods (CPG)

are products that are sold quickly and at a relatively low cost. Examples include nondurable

goods such as packaged foods, beverages, toiletries, on the counter drugs, and

other consumables. It is the 4 th largest sector in Indian economy. Three main segments of

FMCG are:

1. Household and Personal care

It accounts for 50 per cent of the sector. This segment includes health

beverages, cereals, bakery products, snacks, chocolates, ice cream,

processed fruits and vegetables, dairy products etc.

2. Healthcare

It accounts for 31 per cent of the sector. This segment includes on the

counter products and ethical.

3. Food & Beverages

It accounts for 19 per cent of the sector. This segment includes health

beverages, staples/cereals, bakery products, snacks, chocolates, ice cream,

tea/coffee/soft drinks, processed fruits and vegetables, dairy products, and

branded flour.

Department of Agricultural Engineering, SOE, RK University 1

Rs (Lakh Crore)

INDUSTRIAL BACKROUND

1.2 Growth in Indian FMCG sector

8

7

6

5

4

3

2

1

0

2011 2012 2013 2014 2015 2016 2017 2018 F 2019 F 2020 F

Financial Year

Fig 1.1 Trends in FMCG revenues over the years

The graph in figure 1.1 shows the increasing revenues accounted by the

organized FMCG companies over the years to the national economy. The data shown

in the graph are given from financial year 2011 to financial year 2017 and also

expected revenues to be made by financial year 2020.

In the financial year 2011 the revenue made was 2.0 lakh crore which increased

to 3.4 lakh crore in the financial year 2017. It is expected to account 6.7 lakh crore by

the financial year 2020.

1.3 Strategies adopted

a) Promotions and offers

FMCG companies are trying to influence consumers with intelligent

deals. Firms like ITC offers combo deals to the consumers. For example,

in the case of soaps and cosmetics; 4 soap cases are offered at the price of

3, selling the range of deodorants for men and women at a discounted price.



b) Research online purchase offline

The internet enables consumers to make their own research on the kind of

products or commodities they want to purchase.

c) New product launches

Keeping in mind the changing tastes of the Indian consumer, FMCG

companies are introducing new products to gain market share.

d) Expansion

Expanding the plants and their outlets make easy for a customer to

reach and also increasing production.

e) Customization

Product flanking: introduction of different combinations of products at

different prices, to cover as many market segments as possible.

f) Green initiatives to lower costs

FMCG companies are looking to invest in energy efficient plants to benefit

the society and lower costs in the long term.

g) Joint venture

Collaborating and having Tie-ups with other companies to customize

and have single product with a multi brand.

h) Analytics

To get analyzed all the data according to consumer requirements as

well as consumer’s requirements and manufacture product according to the

analytics.



i) Product/ category expansion

Expanding the product and the sub product as well as the categories

expansion should be done to increase the product selling.

1.4 Growth drivers for India’s FMCG sector

a) Growth to organized market

Organized sector growth is expected to grow as the share of

unorganized market in the FMCG sector fall with increased level of brand

consciousness. Growth in modern retail will augment the growth of organized

FMCG sector. Post GST and demonetization, modern trade share grew to 10

per cent of the overall FMCG revenue, as of august 2018.

b) Increase in penetration

Low penetration levels of branded products in categories like instant

foods indicating a scope for volume growth. Investment in this sector attracts

investors as the FMCG products have demand throughout the year.

c) Easy access

Availability of products has become way more easier as internet and

different channels of sales has made the accessibility of desired product to

customers more convenient at required time and place.

d) Rural consumption

Rural consumption has increased, led by a combination of increasing

incomes and higher aspiration levels, there is an increased demand for branded

products in rural India. Rural India accounts for 45 per cent of the total FMCG

market, as of 2017-18.



1.5 Opportunities in the Indian FMCG industry

a) Rural market

Leading players of consumer products have a strong distribution

network in rural India; they also stand to gain from the contribution of

technological advances like internet and e-commerce to better logistics.

b) Innovative products

Indian consumers are highly adaptable to new and innovative products.

c) Premium products

With the rise in disposable incomes, mid and high-income consumers

in urban areas have shifted their purchase trend from essential to premium

products.

d) Sourcing base

Indian and multinational FMCG players can leverage India as a

strategic sourcing hub for cost-competitive product development and

manufacturing to cater to international markets.

e) Penetration

Low penetration levels offer room for growth across consumption

categories. Major players are focusing on rural markets to increase their

penetration in those areas.

f) Online FMCG

It is estimated that 40 per cent of all FMCG purchases in India will be

online by 2020.

g) Start-up ventures

Joint ventures capital fund to invest in FMCG start-ups.


CHAPTER 2

ABOUT COMPANY

Fig 2.1 EURO INDIA FRESH FOODS LTD.

• Euro India Fresh Foods Limited was the brainchild of late Shri. Jivanbhai

Sanspara.

• Euro India fresh foods ltd. Is an ISO 22000:2005 certified FMCG organization.

An Indian based snack food manufacturer, supplier and as well as exporter.

• The food products produced by the manufacturer are all approved by food

safety and standards authority of India (FSSAI).

• The company was incorporated in the year 2009.

• The manufacturing unit is spread across 16.25 ha.

• The company is listed at NSE since 2017.

• It is a public limited. Company.

• Total numbers of Employees working for the company is around 400.


ABOUT COMPANY

2.1 Board of Management

Fig 2.2

Founder

Late Shri. Jivanbhai Sanspara

Fig 2.3

Chief Managing Director

Mr. Manhar Sanspara

Fig 2.4

Managing Director

Mr. Dinesh Sanspara

Fig 2.6

Director

Mr. Mahesh Mavani

Fig 2.5

Chief Executive Officer

Dr. Mukesh Navadia


ABOUT COMPANY

2.2 Awards won by company

Fig 2.7

Certificate of recognition

for retail food & snacks

outlet- Times retail &

education icons 2017

Fig 2.8

Asia’s fastest growing

marketing brands –

WCRC 2014

Fig 2.9

Excellence in snacks

food – 94.3 my FM

jiyo dil se!

Fig 2.10

ESQR quality choice

price – Berlin 2016

Fig 2.11

International star for

quality award – Geneva

2015

Fig 2.12

Fastest growing Indian

company excellence award,

Thailand

Fig 2.13

Best entrepreneur award in

innovation, inclusion &

competitiveness – vibrant

Gujarat 2017


ABOUT COMPANY

2.3 Organization’s location

Location of the plant: 21˚11̍13 ̎ N 72˚44̍02̎ E

Fig 2.14 satellite view of the plant

Plant address: Plot no.a-22/1, Ichchhapore G.I.D.C., Hazira Magdalla Road, tal –

Choryasi, Surat, Gujarat – 394510

Corporate office address: 501, 5th floor, The Summit Business Bay, Andheri Kurla

road, near cinemax theater, Andheri (e), Mumbai-400059


ABOUT COMPANY

2.4 Organization’s motto, vision & mission

Motto

“FRESH KHAO HEALTHY RAHO” which ultimately means a person should eat

always fresh foods and stay health. The words in the motto are spoked in Hindi

language.

Our vision

• To be one of the leading brands our FMCG industry.

• To be the most innovative company in the business.

• To make hunger satisfying products for every class of buyers.

• To be ranked highest in taste and varieties.

Our mission

• To make products that deliver value for money.

• To keep on delivering, mouth savoring healthy snacks and beverages for years

to come.

• To grant premium quality products and receive customer satisfaction.


ABOUT COMPANY

2.5 Organization structure

Fig 2.15 Organization structure


ABOUT COMPANY

2.6 Training methods

There are two methods of training methods namely they are

a) On-the job training

b) Off-the job training

a) On the job:

On the job training e.g. for trainee who are to be employed, which he /

she is productively engaged at his / her work place. The model of

instruction is the material in the process of production or the task to be

performed, together with tools equipment necessary for this production

process or for performance of the task.

a) Coaching

b) Mentoring

c) Job Rotation

d) Job Instruction Technology

e) Apprenticeship

f) Under study

b) Off the job:

Off-the job training can be planned and developed from:

a) college

b) learning institution

c) workshop

d) seminars

e) government guidelines

f) policies


ABOUT COMPANY

2.7 Revenue of the company by September 2018 (half yearly)

sr.

no.

Particulars

6 Months ended year ended

30/09/2018 31/03/2018 30/09/2017 31/03/2018

Unaudited Audited Unaudited Audited

(in Lacs)

3288 2825 2682 5507

I Revenue from

operations

II Other Income 65 77 04 81

III

Total Revenue

(I + II)

3353 2902 2686 5588

IV

Expenses

Cost of Material

2206 1676 1583 3259

Consumed

Change in Inventory 169 93 18 111

of Finished goods

Employee benefits

249 249 262 511

Expense

Finance costs 92 118 69 187

Depreciation 113 103 103 206

Other Expense 817 749 627 1376

Total Expenses 3308 2801 2626 5427

V

Profit before

exceptional Items

and tax (III + IV)

45 101 60 161

VI Exceptional Items - - - -

VII

Profit before tax

(V - VI)

45 101 60 161

VIII Tax Expense

Current Tax 09 - - 34

MAT credit availed 09 - - 34

Deferred tax 08 20 21 01

IX

Profit for the period

from continuing

operations

(VII - VIII)

37 121 39 160

Table 2.1 Statement of Unaudited & Audited Financial results


ABOUT COMPANY

2.8 Plant Layout

a) Ground floor

b) First floor

Fig 2.16 Layout of ground floor

c) Second floor

Fig 2.17 Layout of first floor

Fig 2.18 Layout of second floor

Note: This layout is not to scale. It is only for reference purpose

This layout does not match with actual plant.


ABOUT COMPANY

2.9 Products manufactured by the company

1. CHIPS

Classic salted

Tingling tomato

Masti masala

Cream’n’onion

Pepper attack

Lemon mint

Chilli achar

2. GETMORE

Tingling tomato

Green chatni

Chatpata masala

3. KHAKHRA

Jeera khakhra

Masala khakhra

Methi khakhra

Moong khakhra

Plain khakhra

4. NAMKEEN

Aloo cheese sev

Aloo pudina sev

Aloo tomato sev

Bikaneri bhujiya

Garlic masala papdi

Plain nylon papdi

Chana dal

Moong dal

Navratan mixture

Ratlami sev

Tasty peanuts

Diet chiwda

Diet mixture

Lemon & mint bhel

Masala sev mamra

Sev mamra

5. NAMKEEN FAMILY PACK

Farali chiwda mitha

Farali chiwda tikha

Garlic sev mamra

Lemon & mint bhel

Masla sev mamra

All in one

Aloo pudina sev

Bhavnagari gathiya

Bhadran moong

Bikaneri bhujiya

Bombay bhel

Kenyan chiwda chilli lemon

Chana dal

Ratlami sev

Moong dal

Shahi mixture

Surati mixture

Tasty peanuts

Salted boondi

Sev mamra

Tomato soya sticks

Schezwan soya sticks


ABOUT COMPANY

Shahi mixture

Masala peanuts

Salted peanuts

Masala chana

Kenyan chiwda hot

Methi gathiya

Moong dal

Masala moong

Navratan mixture

Plain nylon papdi

Khatta meetha

Papad chavana

Nylon sev

Nadiyadi mixture

Tasty peanuts

Shahi mixture

Surati mixture

Ratlami sev

6. NAMKEEN MEGA PACK

All in one

Aloo pudina sev

Bikaneri bhujiya

Bhavnagari gathiya

Bhadran moong

Bombay bhel

Chana dal

Chana jor masala

Farali chiwda tikha

Farali chiwda mitha

Garlic sev

Kenyan chiwda hot

Green chatni peanuts

Khatta meetha

Aloo tomato sev

Garlic chiwda

Plain nylon papdi

Chana jor tomato

Makkai chiwda

Masala nylon papdi

Diet chiwda

Lemon mint bhel

Plain sev

Diet mixture

Nylon poha chiwda

Golden chiwda

Masala boondi

Meethi gathiya

Nylon sev

Nadiyadi mixture

Masala moong

Masala sev mamra

Papad chavana

Navratan mixture

Masala soya sticks

7. FLIPPE PUFF

Chatpata pudina

Cream’n’onion

Tomato twist

Masala magic

8. CANDIES

Kachha aam

Chatpata imli


ABOUT COMPANY

9. FUNFILL

Chocolate

Strawberry

Vanilla milk

Coconut

Orange

10. BUBBLES

Cheese balls

Masala balls

Tomato balls

11. CRUNCHY CUPS

Masala chaska

Tangy tomato

12. WHEELS

masala chaska

Tangy tomato

13. RINGOLI

Cheese rings

Masala rings

Tomato rings

14. FARALI

Kela wafers

Potato wafers

Chiwda tikha

Chiwda mitha

15. DRY FRUITS CHIKKI

Almond

Cashewnuts

Almond,cashewnuts,pistachio

Crush peanut chikki

Peanut chikki

16. FRESHO (160 ml/250 ml/1 ltr)

Guava

Mango

Litchi

17. NIMBU (160 ml/250 ml/1 ltr)

NIMBU

18. JUICE PLUS (250 ml)

Aloevera (lemon with honey)

Aloevera (guava with honey)

Aloevera (litchi with honey)

Aloevera (mango with honey)

Mosambi (with floating pulp)

Orange (with floating pulp)

19. FRESHO (200 ml)

Green apple with honey

Mango

Litchi

Guava

Mixed fruit

20. ZIP SIP (300 ml)

Lemon mint

Creamy soda

Jeera masti

Orange tango

Plain soda

21. PREMIUM AQUASPA

(200 ml/250 ml/ 500 ml/1 ltr)

Packaged drinking water


ABOUT COMPANY

22. PEANUTS

Green chatni peanuts

Masala peanuts

Salted peanuts

23. NANKHATAI (250 gm/500 gm)

Coconut nankhatai

Surati nankhatai

24. KHARI (150 gm)

Plain khari

Jeera khari

Methi khari

25. CELEBRATION

Celebration pack

Happy moments

Sweet home

Happy birthday

26. RISE BRAN OIL PRODUCTS

Bikaneri bhujiya

Farali chiwda mitha

Chana dal

Moong dal

Methi gathiya

Khatta meetha

Makkai chiwda

Masala soya sticks

Nadiyadi mixture

Papad chavana

Shahi mixture

Except this products EURO INDIA FRESH FOODS LTD. Also makes products on

order basis such as bhakarwadi & kachori.


CHAPTER 3

REGULAR DUTIES & PERMISSIONS GRANTED

1. Reporting to the HR head daily and fill attendance.

2. Reporting to the HR head daily at the end of the working day.

3. Wear hygiene maintaining wearing’s such as hair cap, hand gloves & mask

in the plant premises.

4. Get weekly checks on the student handbook.

5. Wearing formal dress as well as to come in well-mannered and hygiene way.

6. Permission is granted to us to enter the plant areas except microbiology lab

and board of management offices.

7.

Fig 3.1 Reporting & Attendance sheet

Fig 3.3 Hygiene cap to be worn

Fig 3.4 Hand gloves to be wored before touching any processing lines

Fig 3.2 Formal dress manner to wear


CHAPTER 4

MACHINARIES & EQUIPMENTS IN COMPANY

4.1 Material handling equipment’s

Material handling equipment is any tool used to aid in the movement,

protection, storage, and control of materials and products. The equipment used to

do so can be broken down into four main categories. Each category has a wide

variety of useful equipment that makes safely moving heavy materials or large

volumes of materials easier.

Types of material handling equipment

There are mainly four types of material handling equipment in the firm which are as

following,

1. Storage and Handling Equipment:

The title of this equipment category is pretty self-explanatory. Storage

equipment is used to hold materials while they wait to be transported from the

manufacturer or wholesaler to their final destination.

Examples of storage and handling equipment include:

(A) Racks: such as pallet racks, drive-through or drive-in racks, push-back racks,

and sliding racks

(B) Stacking frames: these are interlocking units that enable stacking of a load so

crushing doesn’t occur

(C) Shelves

(D) Bins and drawers

(E) Mezzanines: elevated floor systems that are installed between the production

floor and ceiling in order to provide additional storage space. Most of these

structures can be dismantled and moved with ease.



2. Engineered Systems

These types of material handling equipment are typically automated units

that work together to enable efficient storage and transportation of large materials

or large volumes of materials around the production floor.

Examples of engineered systems include:

(A) AS/RS: Automated Storage and Retrieval Systems (abbreviated as AS/RS)

are large automated structures that involves racks, aisles and shelves that are

accessible by a type of mechanized shuttle system (like a cherry picker) for

the quick retrieval of items.

(B) Conveyor systems: Automated conveyor systems carry heavy materials to

specified destinations using belts, flexible chain, or live rollers. It is a highly

efficient equipment to move large volumes of material quickly.

(C) Robotic delivery systems: These automated systems are ideal for moving

products on an assembly line or transporting goods throughout a plant or

warehouse.

(D) Automatic guided vehicles: These vehicles are mobile robots that follow

specific markers or wires in the floor to move large materials around a

manufacturing facility or warehouse. Vision, magnets, or lasers can also be

used as methods for AGV navigation.

3. Industrial Trucks:

Powered industrial trucks, such as forklifts, are used to move large

materials or large quantities of materials around the manufacturing floor.

Examples of industrial trucks include:

(A) Hand trucks: Also known as a dolly, or box cart. Hand trucks are L-shaped

box-moving handcarts with handles at one end, wheels at the base, and a ledge

to set objects on.

(B) Pallet jacks: These are tools are the most basic form of a forklift and used to

lift and move pallets within a warehouse.



(C) Pallet trucks: Manual operated or powered industrial forklifts.

(D) Walk behind stackers: A pedestrian walk-behind stacker with a mast for

lifting pallets to heights.

(E) Platform trucks: These are similar to a two wheeled dolly, but with an

extended deck.

(F) Order picker: An electric lift truck specifically designed for filling individual

customer orders. This requires piece-part picking rather than selecting full

pallets or unit loads.

(G) Side loader: Automated tool similar to a fork lift that loads and unloads from

the side of the machine rather than the front.

4. Bulk Material Handling Equipment

Equipment that deals with bulk handling aids in the control and

transportation of large volumes of material either in bulk or loose form. In general

the equipment is used to move loose parts from one area of the production floor to

another. Drums and hoppers can also be used to funnel loose items so they can be

easily manipulated or packaged. Bulk Material Handling Systems can also utilize

conveyor belts for horizontal transportation and elevators for vertical

transportation.

Examples of bulk material handling equipment are:

(A) Conveyor belts

(B) Stackers: Similar to forklifts, stackers help to lift and stack heavy loads on

the dock or in the warehouse.

(C) Bucket elevators: Also known as a grain leg. These elevators haul flow able

bulk materials vertically.

(D) Grain elevators: This type of equipment is used to store and move grain and

other similar materials throughout a production pathway.

(E) Hoppers: Hoppers are a container for bulk material such as grain that tapers

and discharges its materials at the bottom.



(F) Silos: A tower used to store grain and other materials such as coal, sawdust,

woodchips, and food products.

4.2 Chips line

Equipment’s & Machineries

Capacity of the potato chips line is 500 kg per hour. Following

are the equipment’s and machineries are applied in the potato chips line for production.

All equipment’s & machineries of potato chips line are of “FLAVOURITE” industry.

Grader

0.47 kw

capacity-500 kg/hr

Destoner

2.6 kw

capacity-500 kg/hr

Peeler

0.37kw & 4 kw

capacity-500 kg/hr

Inspection conveyor

0.75 kw

capacity-500 kg/hr

Inclined elevator

Fitted with 0.2 hp gear motor

Wall thickness 1.5mm

Capacity-500 kg/hr

1.5 kw

Slicer

0.55 kw




Wall thickness-1.5mm

Stand pipe size-50mm × 50mm × 1.5m

Capacity-500 kg/hr

Slicer washer shaker

Fitted with 0.2 hp motor

Size-1000 mm

Capacity-500 kg/hr

Blancher

Fitted with 0.2 hp motor

Size 500 mm

length-1500 mm

Capacity-500 kg/hr

Shaker


Screen size 790 mm

length-2500 mm

Capacity-500 kg/hr

High speed belt

Wire mesh SS 304 belt conveyor

600 mm wide, 3000 mm long

1 hp gear motor (Rotomotive)

Capacity-500 kg/hr

Fryer paddle

Fryer size-5000 mm long, 900 mm wide & 350 mm deep

Wall thickness-3mm

4 oil tanks to store fresh & used oil with 1500 l capacity

Tank size-OD 800 mm, depth -1250 mm & 1.5 mm wall thickness

Stand pipe size-50 mm × 50 mm × 1.5 mm

Capacity-500 kg/hr



De-oiling conveyor belt

Wire mesh SS 304 belt conveyor 600 mm wide, 3000 mm long

1 hp gear motor(rotomotive)

Stand pipe size-50 mm × 50 mm × 1.5 mm

Capacity-500 kg/hr

Inspection conveyor

Width-700 mm

Length-4800 mm

1 hp gear motor (Rotomotive)

Flavour drum


Drum-OD 790 mm, length – 2500 mm

Drum wall thickness-1.5 mm

Stand pipe size-50 mm × 50 mm × 1.5 mtr

4.3 Getmore line

Equipment’s & machineries

Capacity of the extruded products (crispy sticks) line is 300 kg

per hour. Following are the equipment’s and machineries are applied in the potato

chips line for production.

All equipment’s & machineries of extruded products (crispy sticks) line are of

“FABCON” industry.

Meal mixer & spiller conveyor

Purpose to mix various ingredients & supply the grits to the extruder

Fitted with 5 hp motor (make Crompton grips)

Batch capacity 200 kg

Approx. batch preparation time 15-20 min.


Spiller pipe size od-120 mm, height as per extruder-hopper

Out feed point for 2 extruders & equipped with manually operated flap.



Single screw extruder

Modular z conveyor belt

0.5hp gear motor

Food grade approved modular belt

Width: 450 mm

Clit height-50 mm

Stand pipe size-50 mm × 50 mm × 1.5 mtr.

Elevator

0.8 hp gear motor (rotomotive)

Food grade approved modular belt

Width-450 mm

Clit height-50 mm

Stand pipe size-50mm × 50mm × 1.5 mtr.

Sieving drum

Fitted with 0.5 hp motor (rotomotive)

Drum-OD 790 mm, length-1850 mm

Drum wall thickness 2 mm with 8 mm holes on surface


Vibrator feeder & controller

Tray size-1000 mm long, 450 mm wide

Wall thickness 1.5 mm

Base MS casting construction

Fryer paddle

Heat convector 2 lac calorie burner

Fryer size:3000 mm long, 700 mm wide & 250 mm deep

Wall thickness 3mm

Hood lifting up & down, & gear motor wire rope

Hood sheet thickness 1.5 mm & fryer tank covered with 3 mm ss-304 sheet

Shaft (to operate wire rope) & wire rope coupling ms construction

7.5hp oil pump



Oil filter bucket type manual

2 oil tanks to store fresh & used oil with 600 ltr capacity

Tank size-od 800 mm, depth-1250 mm & 1.5 mm wall thickness


De-oiling conveyor

Wire mesh ss 304 belt conveyor

600 mm wide, 3000 mm long

1 hp gear motor (rotomotive)


Flavouring drum


Ss-304 construction

Drum o.d 790 mm, length -2500 mm

Drum wall thickness 1.5 mm

Stand pipe size-50 mm × 50 mm × 1.5mtr

Slurry kettle (2pcs)

Agitator for proper mixing of oil & spices,0.5 hp gear motor,100rpm

1 pump & 0.5hp gear (bonfiglioli) motor to feed flavour to flavouring drum

Fitted on ss platform with ai sheet

Kettle dia-500 mm, depth-600 mm

Jacket dia-700mm, depth-600 mm

3kw heater (2pcs) for each kettle

Cooling conveyor

Width-700 mm

Length-4800 mm

1 hp gear motor (rotomotive)

Stand pipe size-50 mm × 50 mm × 1.5mtr



4.4 Juice line

Sugar dissolving tank

In this tank the sugar is dissolved on quick basis.

Sugar filtration

Here all the visual dirt & sugar quality is improved.

Sugar balance tank

It will keep a syrup at a constant level and balance the syrup ingredients.

Hot water tank

It is used to store hot water into the tank at a constant temperature.

Pectin mixing tank

In this tank the pectin is added to the water and dispersed by the in-tank agitator

and form it to jelly form.

Blending tank

Here the pulp mixture or the pectin mixture will be combined with small

quantity of liquid.

Homogenizer

It is used to remove fat globules and as well as to maintain the thickness i.e.

viscosity of the liquid.

Pasteurizer

Here the liquid is let to flow at some temperature for a precised time and it is

long enough to kill off most of harmful bacteria.

Filler

Cappler

It fills the juice into the bottle by some time period and at some pressure.

It is used to securely apply plastic caps and other similar closures to bottle or

containers at low and extremely high speed.

Chiller

Here the bottles are chilled as the bottles are hot because of hot filling as well

as the bottles are washed externally.



Labelling

Steaming

To print or apply customized labels to juice bottles.

In this phase the bottles are passed through the steam where the loose labels

gets stinked and sticked to the bottles.

4.5 Khakhra line

Dough loading area

Here the dough into small pieces are loaded into the machine.

Khakhra pressing machine

Here the dough pieces are pressed into thin layer and loaded into the khakhra

roaster.

Khakhra roaster

Here the thin layer for one revolution are kept to get completely roasted.

Vacuum packaging

Here the khakhra in weighed proportion are packed by vacuum packager where

there is no air let to be left.

4.6 Bottle molding

Raw material loader

The raw material of the bottle i.e. test tube shaped are loaded into machine

through a drum.

Elevator

Bottle picker

It lifts the bottle from drum and conveys it to the bottle picker.

It picks the bottle from elevator into batches and passes it to the heater line.



Heater line

It heats the raw material to make it softer for hot air blowing.

Molding dye & Hot air blower

The softened raw material is brought into the dye where the hot air is blowed

with pressure into the bottle to make it to the shape of the dye.

Bottle lifter

It lifts the blowed bottles from the line and passes it to the bottle loading

machine into juice line or packaged water line.

4.7 Packaged water plant

R.O. plan

Here the filter system of the water that is reverse osmosis.

Sand filtration

Here the floc particles are trapped.

Carbon filtration

Here the chlorine particles from the water such as VOC, taste and odor.

Reverse osmosis

Here the water is purified where ions, molecules are removed from water.

UV treatment

Here water is disinfected.

Ozonation

Here ozone is added to water due to excellent disinfection.

Bottle loader

Here the bottles are loaded into the process manually.

Bottle internal washer

After loading the bottles the inner side of the bottles are washed here.



Bottle filler

The bottles which are washed are than filled here.

Cap loading machine

Here the caps are loaded through a elevator into the bottle cappler.

Bottle cappler

The filled water bottles are than capped here with precision.

Printing device

White screen

It prints the customized price tag and mfg. date on water bottle.

The bottle when passed from here, if any unwanted materials are present inside

the bottle it is removed here.

Chiller

After hot filling of the water bottle it needs to be cooled which is done in

chiller.

Labeller

It applies the stickers of the manufacturing company logo on the outer side of

the bottle.

Packager

It wraps some amount of bottles together in a single plastic sheet.

4.8 Pouch packaging, shrink wrap & labelling machine

To print customized price tag, mfg. date and exp. Date on the packaging

material.

It helps in calibrating the packaging rolls whether there is any defect or spoilage into

the rolls.



4.9 Other common machines / equipment’s

Rotary oven

Here the products are baked with the help of a rotation plate in oven for equal

distribution of heat.

Fryer

fryers.

All the products to be fried are done in these fryers separately in individual

Rotating mixers

Here the different fried products are mixed with flavor in the mixers and those

mixers are set to an RPM.

Dough maker

For products which need to make a dough are made in these machineries with

a spindle in a vessel and the spindle is operated by the machine.

Dough sheeter

Here the dough is rolled into sheets i.e. according to required thickness.

4.10 Q.C. Lab instruments

Distillation unit

Here the components or substances in a liquid or a mixture are separated by

selective boiling and condensation.

Hot plate

Used to heat materials in desired amount.

Magnetic stirrer

Here the viscous materials are stirred as well as the material is heated as hot

plate is attached with the magnetic stirrer base.



Digital PH meter

It shows the acidic or basic property of the testing material.

Digestion chamber

In this chamber the substances is left for digestion process on their own to

check it’s aerobic and an-aerobic properties.

Moisture meter

It measures the moisture content of any food material.

Turbidity meter

These measurements are very important in quality monitoring, waste water,

beverage production and petro chemical applications.

Fryer

Sieve shaker

Desiccator

Used for frying food materials on testing purpose and small quantities.

Used for grading the substances according to their sizes.

It is used for protecting chemicals which react with water from humidity.

(Cobalt chloride paper)

Muffle furnace or retort furnace

Used in laboratories as compact means of generating a high temperature

atmosphere. They are employed to test the characteristics of food material at extremely

high temperature.

Oxygen analyzer

It measures the amount and level of oxygen in any system.

TPM meter (total polar material)

It measures the TPM content in oil and executes its measurement in

percentage.

Carbonator

A small device in which carbon dioxide is added to the water.



Pippete & burrete

Used for mixing the solutions and measurements in ml and also for titration.

Refractometer

Used to determine the index of refraction of liquid samples and to measure

fluid concentrations such as sugar content and salinity.

TDS meter (total dissolved solids)

Burner

Used to determine the concentrations of dissolved solid particles.

Used to heat the solutions in small proportions.

Mixer / grinder

Used to mix two or more materials as well as grind the clod particles into small

fine particles.

Hot air oven

Used to remove moisture as well as to dry the food materials and also used to

bake products.

Refrigerator

Used for cooling the food materials and keep the products fresh at a low

temperature.

Chemicals

Used as a catalyst in any reactions as well as for titrations or can be used as a

main chemical reactor.

Spectrometer

Used for measuring intensity of light as well as polarization can also be

measured from it.

Colony counter

Used for counting bacterial colonies or cells from which it can be estimated a

liquids culture density of microorganisms.

Thermometer

Used for measurement of temperature of the materials.


CHAPTER 5

PRODUCTION DEPARTMENT

&

FOOD PROCESSING

5.1 Introduction to production department

Production management is the process, which combines and

transforms various resources used in the production subsystem of the organization

into value added product /services in a controlled manner as per the policies of the

organization. Therefore, it is that part of an organization, which is concerned with

the transformation of a range of inputs into the required (products/services) having

the requisite quality level. The set of interrelated management activities, which are

involved in manufacturing certain products, is called as production management.

5.2 Production planning

Planning, direction and co-ordination of the firm’s facilities to achieve

the predetermined production objectives in the most economical manner is called

production planning and control.

Sales Projection

Production Planning

Raw material

Arrangement

Quality Analysis

of Product

Production

Quality analysis

& Checking

Packing Storage Dispatch

Table 5.1 Flowchart of product planning


PRODUCTION DEPARTMENT & FOOD PROCESSING

5.3 Food Processing Lines

1. Chips Line

POTATOES

DUMPING

SORTING

GRADING

CONVEYIN

WASHING

PEELING

CLEANING

&

DESTONING

SLICING

WASHING

SCREENING

BLANCHING

(AT 60⁰C FOR 1 MIN)

SEASONIN

G

SORTING

DE-OILING

FRYING

(AT 180⁰ C FOR 1 – 1.5 MIN)

CONVEYING

PRIMARY

PACKAGING

(LAMINATES)

SECONDARY

PACKAGING

(CARTON BOX)

STORAGE

Note: Quality check in chips line is done at first for Potatoes and then for finished product.

Table 5.2 Flowchart of potato chips processing

2. Extruded Products

FLOUR

MIXER

SCREW

CONVEYOR

EXTRUDER

CONVEYER

(EXTRUDED

PRODUCTS)

CONVEYER

(ROASTED

PRODUCTS)

ROASTER ELEVATOR VIBRATOR

SEASONING

DRUM 1 & 2

PRIMARY

PACKAGING

(LAMINATES)

SECONDARY

PACKAGING

(CARTON BOX)

STORAGE

Note: Quality check in this line is done at first for raw material and then for finished product.

Table 5.3 Flowchart of extruded products processing



3. Getmore Line

RAW

MATERIAL

MIXING

CONDITIONING

EXTRUSIO

N

FRYING

(AT 180⁰ C FOR 1 – 1.5 MIN)

CONVEYING

SEPERATING

CONVEYING

DE-OILING

SEASONING

CONVEYING

PRIMARY

PACKAGING

(LAMINATES)

Note: Quality check in this line is done at

first for raw material and then for finished

product.

STORAGE

SECONDARY

PACKAGING

(CARTON BOX)

Table 5.4 Flowchart of crispy sticks processing

4. Juice Line

FRUIT PULP

SUGAR

SYRUP

PRESERVATIVE

& AGENT

ADDITION

BLENDING

TANK

(4-5 MIN)

PASTEURIZATION

(AT 72⁰ C FOR 15 SEC HTST)

TANK

QC & QA

TESTS

HOMOGENIZER

(Press. 2200 psi FOR 15 MIN)

FILLING

CAPPING

COOLING

PRIMARY

PACKAGING

(LAMINATES)

Note: Quality check in this line is done at

first at blending tank and then for finished

product.

STORAGE

SECONDARY

PACKAGING

(CARTON BOX)

Table 5.5 Flowchart of juice processing



5. RO Water Plant

WATER

QC & QA

PUMPING

SAND

FILTERATION

MICRON

FILTERS

REVERSE

OSMOSIS

MICRON

FILTERS

CARBON

FILTERATION

BOTTLE

WASHING

QC & QA

OZONATION

(39 % FOR 9 MIN)

FILLING

SECONDARY

PACKAGING

(CARTON BOX)

PRIMARY

PACKAGING

(LAMINATES)

LABELLING

CAPPING

STORAGE

DISPATCH

Note: Quality check in this line is done

for finished product.

Table 5.6 Flowchart of RO water plant


CHAPTER 6

QUALITY ANALYSIS & QUALITY CONTROL

DEPARTMENT

6.1 Quality Control

Quality assurance is "a planned and systematic means for assuring

management that the defined standards, practices, procedures, and methods of the

process are applied." "The purpose of [quality] measurement and analysis (MA) is to

develop and sustain a measurement capability used to support management

information needs.

6.2 Quality Control System

These principles each have a part to play in the overall quality management

process.

1. Raw Material Control

Raw materials are the basic ingredients used to create food products. These

could be fruit and vegetables that are farmed and harvested; cows, chickens, pigs and

sheep that are farmed for their meat, eggs and dairy products and various other items.

Naturally, raw material control is directly related to process control as raw ingredients

will need to meet certain guidelines before reaching processing phases.

2. Process Control

This principle relates to the process of food manufacturing. Ultimately,

preventative measures are used alongside corrective measures – preventative

strategies can only resolve a certain number of quality issues due to outside factors

such as environment, storage and other such conditions. Many manufacturers work

according to the Hazard Analysis Critical Control Point (HACCP) system as a result

of this unpredictability. This system focuses on food safety as well as spoilage and

other potential food risks. Total Quality Management (TQM) and ISO 9000 standards

also relate to manufacturing processes and quality guidelines.


QUALITY ANALYSIS & QUALITY CONTROL DEPARTMENT

3. Finished Product Inspection

The third principle focuses on the final product – the packaged food that is

then sold to consumers and suppliers. There are many forms of testing done at different

stages – visual observation, physical tests and chemical tests are just some examples.

Microbiological testing is very effective for determining health and sanitation

controls, with a stringent monitoring process that incorporates records, data collection

and the analysis of trends. External inspectors are also used alongside internal testers.

Systems are designed for immediate corrective action when any products have raised

red flags at any stage of the inspection, to reduce safety and hazard risks.

Here are some lab test which are performed in the company for quality control.

1. Moisture content

It is important parameter for checking its quality. Amount of moisture

determines keeping quality of namkeen and also affects texture of final product.

Procedure:

1. Take sample from finished product line.

2. Crushing the sample with help of pestle motor.

3. Take 5 gm of crushed sample and put into moisture analyzer for 5 minutes.

4. After 5 minutes observe the result on the moisture analyzer screen.

2. Salt test

Higher salt may causes bitterness in namkeen and decrease shelf life of

namkeen.

Procedure

1. Around 2 gm crushed namkeen sample was taken into conical flask and 125

ml of distilled water.

2. Few drops of potassium chromate as indicator were added.

3. Solution was titrated with 0.1 N silver nitrate,change in colour (reddish brown

ting persists) indicates end point, blank determination using water only was

done as reference.

Salt percentage was determine using given formula.

% salt – Titrate value x 0.1 N AgNo₃ x 5.485

Weight of sample taken



3. Acidity test

Higher acidity reduces shelf life of namkeen and increases sourness.

Procedure

1. 5 gm crushed namkeen sample (10 ml for juice) was taken into conical flask.

2. 50 ml distilled water added to sample.

3. Then few drops of 1% phenolphthalein indicator added.

4. Solution was titrated with 0.1 N SODIUM HYDROXIDE.

5. Change in colour (light pink colour persist) indicates end point and titrate value

was noted

Acid percentage is calculating using given formula.

% acidity – Titrate value x 0.1 N NaOh x 0.064 x 100

(for namkeen) Weight of sample taken

% acidity – Titrate value x 0.1 N NaOh x 0.007 x 100

(for juice) Weight of sample taken

4. Peroxide value

It is measuring the peroxide contained in the oil. It indicates age of sample.

Detection of peroxide gives initial evidence of rancidity in unsaturated oils.

Procedure

1. Take 4 to 5 gm of sample is accurately weighed into dried 250 ml flask.

2. To that, 25 ml of solvent (mix of 2 volume of glacial acetic acid and 1 volume

of chloroform) is added and mix homogeneously.

3. 1 ml of potassium iodide solution is added and allow to stand in dark for 1

minute.

4. After 1 minute, 1 ml distilled water and 1 ml starch indicator was added and

titrated against 0.01N SODIUM THIOSULPHATE from 10 ml volumetric

burette.

5. End point is disappearance of blue colour, peroxide value was determined

using following formula.

Peroxide value – Titrate value x 0.1 N THIOSULPHATE x 1000

Weight of sample



5. Free Fatty Acid (FFA)test

Higher free fatty acid causes hydrolytic rancidity with degrades quality of

cooking and frying oils.

Procedure

1. About 20 gm of vegetable oil is weighed accurately into 250 ml conical flask.

2. 50 ml of solvent prepare by mixing equal volume of 90% Alcohol and Diethayl

ether are added.

3. Swirled well and titrated against 0.05N NaOH with phenolphthalein as

indicator till light pink colour appears free fatty acid was determined using

given formula.

FFA % – Titrate value x 0.05 N NaOh x 28.2

Weight of sample

4. Quality assurance

Quality is the fitness of the product for use by consumers. The management of

the quality shall be done at all levels of production (from receiving and handling of

raw materials to storage of finished product) to ensure that quality attributes conform

to the specification as stipulated in Appendix.

1. Raw materials

The raw material for potato crisps is fresh potato tubers (ware potato tubers).

2. Fresh potato tubers (ware potato tubers)

a. Harvest potato tubers at the right stage of maturity.

b. Ensure that potato tubers are fresh, firm, clean, wholesome, and free from pests

and diseases.

c. Segregate fresh potato tubers into whole, damaged, sprouted and diseased.

3. Potato crisps quality assurance

A potato crisp is a thin slice of potato that is deep-fried until it becomes

crunchy.



4. Potato crisps

Ensure that potato crisps are:

a. Light yellow to golden brown in colour or have the typical colour

of the permitted additive used.

b. Generally uniform in size and symmetry.

c. Well cooked, crispy, and free from sogginess and excessive oil.

d. Crispy in texture and the external surfaces do not show any

noticeable separation from the inner portions.

e. Not rancid, bitter, have off-orders or off-flavours, and are

practically free from foreign matter, adulterants or any other

blemishes.

f. Practically free from filth in amounts that may present a hazard to

human health.

g. Safe and suitable for human consumption.

h. Of less than 5% by mass in order to prevent to growth.

i. Of less than 10% by mass of small pieces, slivers and irregular

pieces when packed.

5. Standard parameters of Finished Products

Parameter

Moisture (%) 1.5 – 2.0

Acidity (%) 0.36 – 0.39

Salt (%) 2.7 – 3.0

Oil (%) 38 – 40

Peroxide value (%)

3.00 (max)

Free Fatty Acid (%)

0.3 (max)

Standard

Table 6.1 standard parameters of finished products


CHAPTER 7

CONCLUSION

The report above is culmination of our gained knowledge as a part of internship

at “EURO INDIA FRESH FOODS LTD.”.

The management of the company is impeccable, with proper coordination,

communication and motivation of employees and utilization of all available resources

and facilities up to the mark of satisfaction to achieve maximum results.

In this entire internship we got to learn and experience lots of skills. we got to

know about an organization working environment. we also came to know the

requirement of problem-solving skills as well as other skills. we analyzed some

differences between the academic theories and actual practical performance. Hence it

can be said that the industrial internship has helped a lot in knowing the corporate

world.

Here we wish EURO INDIA FRESH FOODS LTD. a very successful future ahead

with all the glories of past & present and, we thank to the company for gardening us

with knowledge at all the possible points.


REFERENCES

Source: Google earth pro

Source: Company employees

https://www.ibef.org/industry/fmcg-presentation

http://euroindiafoods.com/

https://en.wikipedia.org/wiki/Fast-moving_consumer_goods

https://www.google.com/maps/place/Euro+India+Fresh+Foods+Limited/@21.

187047,72.7318423,17z/data=!3m1!4b1!4m5!3m4!1s0x3be1b3b000000057:0

xa9c903c342e6ab57!8m2!3d21.187042!4d72.734031

https://www.indiamart.com/euroindia-freshfoods/


TRAINEES FROM RK UNIVERSITY

PAVASHIYA JAIMIN

th

8 SEMESTER

B.TECH AGRICULTURAL ENGINEERING

15SOEAG11023

+91 97264 50225

jpavashiya439@rku.ac.in

JASOLIYA RUTVIK

th

8 SEMESTER

B.TECH AGRICULTURAL ENGINEERING

15SOEAG11013

+91 75740 75711

rjasoliya237@rku.ac.in

jaimin &amp; rutvik

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