CHAPTER I

INTRODUCTION

This training program is designed with the view to enable the student get
inducted into the latest trends and gain hands-on-experience.

As a student I underwent training in Kurunji Agro product (p) Ltd., company,

Dindigul for a period of 30 days. Herein, I am submitting the report of the Institutional
training summarizing the work experience and the practical knowledge I have
accumulated in the due course of the institutional training. I have also appended a brief
profile of the organization to which I was deputed as a trainee.

Training is the act of updating the knowledge and acquiring new and the required
skills for performing the assigned role. Training is a short-term educational process and
utilizing a systematic and organized procedure by which employees learn technical
knowledge and skills for a definite purpose. Dale. S. Beach defines the Training as,
"The organized procedure by which people learn knowledge and skill for a definite
purpose"

Training refers to the teaching and learning activities carried out for the primary
purpose of helping members of an organization, to acquire and tune up their
knowledge, skills, abilities and attitudes required for a particular job and organization.

The term 'training' refers to the acquisition of knowledge, skills and competencies
as a result of the teaching of vocational or practical skills and knowledge that relate to
specific required competencies. It forms the core of apprenticeships and provides the
backbone of content at institute of technology.

In addition to the basic training required for a trade, occupation, profession,

observers of the labor-market recognize today the need to continue training beyond
initial qualifications: To maintain, upgrade and update skills throughout one's career.
One can generally categorize such training as on-the-job or off-the-job training.

On-the-job training takes place in a normal working situation, using the actual
tools, equipment, documents or materials that trainees will use when fully trained. Off-
the-job training takes place from normal work situations, implying that the employee
does not count as a directly productive worker while such training takes place. Off-the-

1
job training has the advantage that it allows people to get away from work and
concentrate more thoroughly on the training itself.

IMPORTANCE OF TRAINING

As well planned and well executed, training program can provide the following
advantages.

HIGHER PRODUCTIVITY

Training is to improve the leave of perform better by using better method of work.
Improvements in man power productivity in developed nations can be attributed in no
small measure to their educational and industrial training programmers. Workplace
productivity training 3 is largely about encouraging employees to form work habits and
follow processes that increase productivity. Therefore, it’s more of a “learning on the
job” process with a hint of formal training.

BETTER QUALITY CONTROL

In formal the best methods are standardized and taught to employee’s uniformity
of work method and procedures help to improve the quality of product or service.
Trained employees are less likely to make operational mistakes In this course, workers
will be provided with the analytical skills and statistical techniques to monitor, inspect,
and test products and manufacturing processes. This industry-wide course is designed
to assure that your workers will use the best practices for quality control.

COST REDUCTION

Trained employees make more economical use of material and machinery

reduction of wastage and spoilage together with increase the productivity to help the
minimum of cost reduced due to fewer machine breakdowns and better handing of
equipment’s plant capacity can be put to the optimum use. Cost reduction is the process
of decreasing a company's expenses to maximize profits. It involves identifying and
removing expenditures that do not provide added value to customers while also
optimizing processes to improve efficiency. Cost reduction typically focuses on
generating short-term savings.

2
ORGANIZATIONAL CLIMATE

A sound training program helps to improve the climate of organization. It also

helps to improve the industry. Therefore, decentralization of authority and participative
management can be introduced resistance to be reduce interval source organizational
stability is enhanced because training help to reduce employee turnover and
absenteeism. Organizational climate refers to an employee's long-lasting perception of
the working environment and culture of the business they work for. You can think of
climate as similar to personality: every person has a unique personality, and every
organization has a unique climate.

LOW ACCODENT

Trained personnel adopt the right work methods and make use of the prescribed
safety devices. Therefore the frequency of accident is reduced. Health and safety of
employees can be ensured. Many people begin their first employment without the
proper training. They are placed in new roles without having a clear understanding of
what they should be doing. This is when you see more employee discontent and low
production.

HIGH MORALS

Trained enlarges the knowledge and skill of the participants. Therefore well trained
personnel can grow faster in their in career. Training prevent obsolesecence of center
knowledge and skill, trained employees are more valuable assets to any organization.
Training helps to develop people for promotion to higher posts and to develop future
manager. Moral education may be defined as helping children and young people to
acquire a set of beliefs and values regarding what is right and wrong. This set of beliefs
guides their intentions, attitudes and behaviors towards others and their environment.

3
OBJECTIVES OF THE TRAINING

Oral,written and interpersonal communication skills. Examples: letters, memos,

emails, phone calls, discussions with subcontractors, suppliers, supervisors.
Understanding project management skills as part of a multidisciplinary team.
Examples: leading and/or managing a team, completing change documents, quality
documentation, submittals, RFIs.Understanding job costing. Examples: budget reviews,
job cost reports, cash flow analysis, billing reports. Accurately creating quantity
take-offs and estimates. Examples: estimates of entire projects, changes, field estimates.
Improvement in understanding contract documents. Examples: review of AIA
documents, plan & spec reviews, subcontract questions. Improvement in understanding
planning and scheduling. Examples: creating schedules, updating schedules, updating
as-built drawings, communicating look ahead schedules. Improvement in
understanding construction-specific technology. Examples: use of estimating, project
management and scheduling software, use of CAD, Revit, and scanning technology.
Improvement in understanding the firm’s safety policies and procedures. Examples:
creation of a site specific safety plan, monitoring of SDS documents, safety training on
the job site. Facilitation of professional development. Examples: attendance at
professional meetings, Linked-in activity, volunteer activity. Working in a diverse and
inclusive environment. Examples: Working with people of diverse backgrounds,
languages, and experiences.

4
SCOPE OF TRAINING

The scope of training depends upon the categories of employees to be trained. As

we all know that training is a continuous process and not only needed for the newly
selected personnel but also for the existing personnel at all levels of the organization.
The training gives a broad view about all departments in the concern.On the job
training gives administration skills and exposure of working environment at the
duration of training period as a trainee.

This training gives a overall view about the functioning of various departments in
the concern, along with its role, scope and the contributions.

1. To understand the O.S of the company.

2. To get familial with the process of production, finance human
resources and marketing department.
3. To understand the function's of various department of agro
product.

5
 CHAPTER II

INDUSTRY PROFILE
The Mango (Hybrid Cucumber) is a fruit similar in form to a cucumber. It has a
good nutritional value. Mango and cucumbers belong to the same species, but they
are cultivated in different groups. They are usually picked when the fruit is in the
size of 4-8 cm in length and Pickled in jars or cans with vinegar brine or acetic acid
which resembles the pickles cucumber.

The term can also be used to refer to the west Indian burr Mango Agro product
(Cucumber Anguria), a related species, originally from west Africa and introduced to
the West Indies, probably by the Portuguese. The burr mango or banunga, cannot
interbreed with the above mentioned mango. It is edible and may be pickled, but must
be pickled when no longer than 4cm, since it becomes bitter and spiny if allowed
growing larger. Pickled mango are associated with central European Jewish cuisine, but
are now found more widely.

One old record claims that the cucumber was introduced in china as recently a the
beginning of the Christian era. It was grown in North Africa as well as Italy, Greece,
Asia Minor, and the countries in the east.

We Kurunji Agro Product is a reputed tropical fruit pulp & concentrates

manufacturer & supplier for global & domestic market. We also import & export fresh
fruits for domestic & international market.

We have installed the state of the art technology of Aseptic and Canning. We
supply in 215 kgs bulk aseptic packing & 3.1 kgs OTS packing also.We process
premium varieties of fruits which are sourced from Dindugul, Mysore, Chitoor
geographical areas. We ensure the quality of raw materials received by us and assists
farmers in holistic horticulture practices.Our manufacturing facilities are managed by
qualified team to ensure meeting quality requirement of customers. The entire process
strictly complies Food.

Our mango pulp is used as a major food ingredient in the preparation of Mango
juice, Nectars, Juice blends, Dairy & Bakery products, Infant Food formulations etc.
However, in recent years the popularity of mango has spread to the western markets
with consumers showing interest in the taste.

6
 COMPANY PROFILE

INTRODUCTION

Kurunii Agro Product is a modern Indian company specializing in the

manufacturing of fruit Asceptic for domestic and export market. The unit was setup in
the year 2012-2013. The KVP Bank, south Madurai, is heart fully assist the fillid under
the Agriculture Commercialization and Enterprise Programme.

This partnership unit is situated in the highway of Dindigul - Natham Main Road,
20 kms away from Dindigul town. It has been established in 2010 at Kanavaipatti
Village with the farmers and buyers Support.
As a manufacturer and exporter we supply premium quality Fruit Pulp and
Concentrates. Our Plant & Machinery consists of advanced & imported machineries
from Italy (Cft Rossi Catelli) to obtain excellent quality product.. The plant is fully
equipped with all high tech equipments & hygienic processing area for Fruit Pulp
Processing and Packing. We have exclusive finished goods storage facility to
accommodate around 950 containers.

GOAL OF THE COMPANY

To manufacture and supply safe fruit pulp of nature or analeptic quality meeting
customers and needs and exportation. Kurunji agro product company to company with
all national and international quality standards its quality policy is a focused statement
on its goals and customer required.

7
COMPANY DETAILS:

NAME : KURUNJI AGRO PRODUCT

Ownership : S.PALANYSAMY (OWNER)
Foundation : Mango,Kova Manufacturing Company
Very Excellence Machine : Cutting Machine
Shift Variants are : Two Shift
Plant Located at : Kanavaipatti Village, Dindigul
Number of Employees : 250 People
Factory Location : Dindigul
Company Status : Active
Company Category : Company limited by Patnership
Class of Company : Private

MR. S. PALANISAMY (Managing Partner) is having more than 30+ year of

experience in the fruit trade business all over India. He is proprietor of
M/s.Venkateswara Fruit Company from 1991 in Karur.In 2005 he established M/s.
Kurunji Agro Product – mango pulp industry in Dindigul Dist., Tamilnadu. Soft spoken
person with passion to learn and implementing a new technology in the fruit industry.
Having an excellent track record of supplying Mango, Pappaya, Guava and Banana to
food processing Industries.

8
MR. S. A. KADAR (Partner) is having more than 30+ year of experience in the fruit
trade business in and around Dindigul, Tamilnadu. He is the proprietor of M/s. SAK
Fruits, Nila Fruit, Riyaz Fruits Company from 1990s in Dindigul & surrounding areas.
In 2010 he was accompany within us a partner and he has been supplying the multi
fruits throughout Tamilnadu.

MR. S. A. MURUGANANDAM (Partner) is having more than 35+ year of

experience in the fruit trade business in and around Madurai,Tamilnadu.He is the
proprietor of M/s. SAS Fruits Mundi, M/s. SAS Transport Service, Madurai. In 2009 he
was accompany within as one of our partner He is the President of Champers of
Commerce in fruit mundy association in Madurai Dist., He has been supplying the
multi fruits throughout Tamilnadu and Karnataka states.

Mission:

To focus on innovative production processes through constant research and

development as well as to use a raw material and technology that is environment
friendly and that further caters to the interests of the future generations.To manufacture
world-class products of outstanding quality that give our customers a competitive
advantage through superior products and value, so we can make every customer
smile.To encourage people's ownership, empowerment and working under team
structure.To attain highest level of efficiency, integrity and honesty.

Vision:

To manufacture products comparable to international standards, to be customer-

focused and globally competitive through better quality, latest technology and
continuous innovation.

9
Our Values:

 Product Quality and Customer's satisfaction is our primary principle.

 Superior quality of performance.
 Concern for the environment and the community.
 Passionate about excellence.
 Fair to all.
 To provide a safe workplace and promote healthy work habits.

10
 INFRA

Entrance Our Building Hygenic Entrance

I
nspectio 7 ton seperator Destoner & Pulper

HRS Evaporator CFT Aceptic Machine Warehouse

11
Quality Assurance:

Quality is the main concern for us and to maintain the highest standards, We have
advanced testing facilities and R&D Department that work on improving the quality of the
products. Starting from sourcing the best wheat for the production to maintaining proper
hygiene and packing . we adhere to the highest standards in everything.

Technologies:

The group has made sizeable investments in bringing in latest technologies Oracle
JDE Enterprise Resource planning ( ERP) Latest version software is introduced. This
module covers all the important sectors like finance, sales, distribution, purchase,
inventory, manufacturing, and quality circles, resulting in faster generation data, whenever
required.

Most Important Preference – Purity:

With the intention of preserving nutritional value and quality in all our products, we
send each of our extracts, through multiple processes to ensure purity. Additionally, we
employ an extensive team of food and nutrition experts, production experts and other
professionals to oversee every aspect of production.

Guiding Philosophy:

Quality has been the watchword at Kurunji Agro Product since inception. The guiding
philosophy of the founders has always been not to sell anything they are not willing to eat
themselves. At Kurunji Agro Product, we take multiple quality control measures to keep
our products up to the highest standards. Thus the best available Pre-cleaned raw material
are sourced and double cleaned at the factory prior to manufacture, physical, chemical and
microbiological testing is carried out for all raw material as well as finished products.We
also have several specialist quality control experts and food professionals to ensure that all
our products are balanced in taste and provide good nutritional value.

12
International Quality Standards:

We follow all safety and quality parameters to ensure that we meet international
standards. Supplying to multiple nations around the world, we are abreast with local and
international regulations and take several measures to meet all quality standards. At
Kurunji Agro Product, we don’t wish to be just another provider of food products and seek
to forge long term relationships. By providing you, our valued customer, with the right
products to brighten up your day, we want to provide uninterruptedly a range of quality
and healthy food products.

Certificates:

1) Apeda
2) Fssai
3) Halal
4) iso

13
14
15
16
17
SEASON CALENDAR:

PRODUCTS:

Pulp / Puree

Alphonso Mango Puree / Pulp

The product derived from fully sound, matured, fresh, naturally ripened Alphonso Mango
fruits (Mangifera Indicat Anacardiacae VAR Alphonso), washed, sliced, deseeded, refined,
homogenized, thermally processed and packed in aseptic bags to render it “Commercially
sterile“ and completely retaining the Organoleptic Quality of Alphonso Mango.

18
Totapuri Mango Puree / Pulp

The product derived from fresh, sound ripe, Totapuri Mango fruit practically free from any
objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to
render it “Commercially sterile” and completely free from any additives and any
pathogenic / spoilage micro - organism.

Tomato Paste (28˚Brix)

Red Tomato Fruits, are crushed by a mechanical process. sieved , concentrated and packed
in Bag in Drum, under Aseptic conditions.

Pink Guava Puree / Pulp

The product derived from fresh, sound ripe, Pink/White Guava fruit (Psidium guajava –
Mytraceae var. Pink & White). Practically free from any objectionable factor affecting
quality of the fruit. Product prepared by thermal treatment to render it “Commercially
sterile” and completely free from any additives and any pathogenic / spoilage micro –
organism and any other hazard.

19
The product derived from fresh, sound ripe, White Guava fruit (Psidium guajava –
Mytraceae var. White). Practically free from any objectionable factor affecting quality of
the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and
completely free from any additives and any pathogenic / spoilage micro –organism and any
other hazard.

Yellow Papaya Puree / Pulp

The product derived from fresh, sound ripe, Yellow Papaya fruit (Carica papaya L.)
Practically free from any objectionable factor affecting quality of the fruit. Product
prepared by thermal treatment to render it “Commercially sterile” and completely free
from any additives and any pathogenic / spoilage micro – organism and any other hazard.

The product derived from fresh, sound ripe, Red Papaya fruit (Carica papaya L.)
Practically free from any objectionable factor affecting quality of the fruit. Product
prepared by thermal treatment to render it “Commercially sterile” and completely free
from any additives and any pathogenic / spoilage micro – organism and any other hazard.

20
Acidified Banana Puree

The product derived from fully matured, sound, fresh, naturally / Controlled Ripened
Cavendish variety banana fruits which are harvested and quickly transported to our fruit
processing plant. The preparation process includes manual peeling, mashing the ripe fruit,
deseeding, deaerating and homogenizing. In case of aseptic packing the puree is sterilized
and packed in presterilised, high-barrier bags placed in steel drums. The bag is heat sealed
and the drum tight-closed to ensure no free space inside the drum.

21
 CONCENTRATE

Totapuri Mango Concentrates 21° Brix

The product derived from fully sound, matured, fresh, naturally ripened Totapuri Mango
fruits (Mangifera Indica Anacardiacae VAR Totapuri), washed, sliced, deseeded, refined,
evaporated, homogenized, thermally processed and packed in aseptic bags to render it
“Commercially sterile “and completely retaining the Organoleptic Quality of Totapuri

Mango fruit.

Pink & White Guava Concentrates

The product derived from fresh, sound and naturally ripe Pink & White Guava fruits
(Psidium guajava – Mytraceae var. Pink & White), washed, crushed, refined, decanted grit
free, evaporated to get desired Brix, homogenized, thermally processed and packed in
aseptic bags to render it “Commercially sterile “and completely retaining the Organoleptic
Quality of Pink / White Guava.

22
Red & Yellow Papaya Concentrates

The product derived from fresh, sound ripe, Red/Yellow Papaya fruit (Carica papaya L.)
Practically free from any objectionable factor affecting quality of the fruit. Product
prepared by thermal treatment to render it “Commercially sterile” and completely free
from any additives and any pathogenic / spoilage micro – organism and any other hazard.

23
PACKAGING

Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs),
which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below
the lid.

LOADABILITY

80 drums per 20 feet container Palletized or Non palletized.

STORAGE CONDITION

Storage at ambient temperature.

SHELF LIFE

24 months from the date of production under above mentioned Storage conditions.

24
Organizational Structure:

Managing Director

 Export Manager
o Export Team
o Employees
o Packers
 Accounting Manager
o Accounts Assistance
 Purchase Manager
o Purchase Team Leader
o Process Executives
 Human Resource Manager
o HR Executive

25
 CHAPTER III
FUNCTIONAL DEPARTMENT:
 PURCHASE DEPARTMENT
 PRODUCTION DEPARTMENT
 HUMANRESOURSE DEPARTMENT
 FINANCE DEPARTMENT
 EXPORT & MARKETING DEPARTMENT

DEPARTMENT

 Purchase Department
 Production Department
 Finance Department
 Export & Marketing Department
 Human Resource Department Department

26
PURCHASE DEPARTMENT:

The company purchases Mango Agro product, seeds, fertilizers, chemicals, etc., It
purchases mango from farmers. Purchasing is controlled by the farm manager. The amount
is settled to famers according to the quality and quantity. Mango grow up within a period
of 3 months. 100 seeds are sown in 1 acre of land and 4 tones of mango cultivated.

Season:

Ideally grown in areas where the temperature ranges between 15 and 35 degree
centigrade. Since these temperature conditions prevail virtually round the year in many
parts of Karnataka, especially in the outskirts of Bangalore, Collar, Mysore and Tumkur
and possess the right type of soil for mango cultivation, it has given farmers an alternative
to grow traditional crops. It is a little known fact that Karnataka exported 50,000 metric
tons of mango last year worth Rs. 143 crore.

Grading:

The mango are graded on the basis of count/kilo and are thoroughly checked. Then the
Mango Agro product are subjected to brining/acetic acid/vinegar process as per
requirements. The grades are based on 3 aspects.

Count per kilo typical grades are 5/10, 10/20, 20/30, 30/40, 40/60, 60/80, 80/120,

120/160, 1

1. 60/300 and 300+

2. Diameter

3. Length

27
Grading process:

The products can also be processed to customized specifications and standards. Mango
Agro Product are weighed according to their quality. The net drained weight for salted
vinegar/acid products is 160 kilos per drum and brine products are 180 kilos per drum.
Grade is determined on the basis of their weights.

Table:

GRADE SMALLER FRUITS BIG FRUITS

Smaller 3.3
300+
300/400 2.5 3.3

150/300 3.3 6.6

160/200 5 6.2

250/300 3.3 4
120/150 6.7 8.3

80/100 10 12.5

60/80 12.5 16.6

60/160 6.2 16.6

30/60 16.6 33.3

30/40 25 33.3

20/30 33.3 50

10/20 50 100

5/10 100 200

28
Culling:

Here the wastes are removed and Mango Agro Product are graded. Wastes includes
crooked fruit, fungus, discolored, mud, stems, manually and through machines.

Receiving:

Garden fresh Mango Agro Product are received at the factory. Received Mango are
weighted and sent into the factory for culling.

Conveying:

Mango Agro Product are conveyed through conveying machines for removing
wastages like crooked fruit, fungus discolored, mud, stems, flowers and etc., and the
mango are divided based on their sizes by the conveying machines.

Washing:

From the conveying area the Mango Agro Product are brought to the washing area to
wash them according to their quality. Fruits are washed according to their Mango Agro
Product. After segregating the good ones, theses fruits are dumped into any one of the
solutions for preservation.

29
PRODUCTION DEPARTMENT

The Production Department carries out development of the projects and designs
created in the Technical Office with high precision, using the most advanced technologies.

The workshop features a metalworking section, where the main function is the
construction of machine tanks/bodies and metal supporting structures. The high
qualifications and professional experience of our technicians in metalworking allow us to
ensure the quality required for these kinds of constructions. Amongst the machines
installed are metal plate cutting machines, curving presses for bottom plates and sheeting
die cutting machines, benders and shapers, welding machines, etc.

In the machining workshop the different operations required for transformation of the
characteristics of the raw material coming from metalworking are carried out. The
machines include mandrels, lathes, milling machines, drills, etc. and the operators are
totally skilled and specialized in handling these machines.

Our operators are qualified for the production of small plants up to large scale
installations, as well as the manufacture of specific pumps and valves for the chemical
industry. We produce flexible equipment for the processing industry, designing and
constructing both machines and complete plants, for investigation or industrial production,
adapting to the needs and requirements of each customer.

The electrical department is formed by highly qualified specialists, as the

programming and automation for an optimum operation of the machines depends on
them.When the production phase is completed, our quality control department gives
approval and the shipping department takes care of a perfect packing for shipping.

30
FINANCE DEPARTMENT

In this de partment all accounting transactions are carried over. The Ledgers
maintained are:

 Purchase Ledger
 Day Book
 General Ledger
 Sub Ledger
 Marketing Activities
 Export Activities
 Incentive & Bonus for employees

Sales Transaction:

To keep tab of all the accounts related to the sales transactions.

Purchase Transaction:

It accounts all the purchase transactions like mango purchases, Fertilizers, pesticides,
seeds, Stationery, and all other manufacturing related purchases in the concern.

Bank transaction:

Accounts all bank Correspondences like cash, withdrawal, deposits, cheque payment,
bill receipt, letter of credited.

Day to Day Transactions:

Accounts all day to day expenses like wages, consumables, transportation, fruit
collection expenses, freight outward, inward etc.,

31
HUMAN RESOURCES DEPARTMENT

Workers in HR department are permanent, casual, temporary apprenticeship

(Training).

EPF — Employees Provident Fund

ESIC — Employees State Insurance Corporation

Employees Provident Fund:

 In EPF Employee contribute is 12

 In EPF employers contribution is 12%
 Pension scheme is 8.33%
 Rest is 3.67%
 High salary for EPF is 6.5%
 Statutory deduction compulsory

Employees State Insurance Corporation:

 Employee Contribution 1.74%

 Employee Contribution Is 4.75%
 Highest Pay Package Rs. 15.000

Functions Of Human Resources Department:

 Recruitment,
 Man power management ,
 Provident fund,
 Employee state insurance,
 Training,
 Placement etc.,

32
Currernt HR Management System:

 Payroll,
 Time & Attendance ,
 Performance appraisal,
 Benefits administration,
 HR management information system,
 Recruiting/learning management training system,
 Performance record ,
 Scheduling,
 Absence management

Human Resource Process:

Human Resource Management

o Nature of human resource management

o Employee Selection
o Employee Remuneration
o Employee Motivation
o Employee Health Safety
o Industrial Relation
o Employee Education

33
EXPORTRT AND MARKETING DEPARTMENT:

Bespoke products are marketed adhering to the requirements of the purchase both in
quality and in time frame. It is ensured that no consignment will ever be returned by the
consignee on the ground of compromise in quality or for want of punctuality. At Kurunji
Agro product customer satisfaction is considered the greatest marketing technique.

The term export in international trade means the sending of goods or services goods or
services produced in one country to another the seller of such goods and services is
referred to as an exporter the foreign buyer is referred to as an importer.

Course contents:

 The export department

 Functions and organization of the export department

 The export manager

 Conclusions

Objectives:

In this learning unit you will learn how to set up and run an export department. we will
also discuss the functions and goals of the export department.

This will be achieved by:

 Examining the characteristics of an export manager.

 Outlining the most important function of an export department.
 Analysis the goals of the export department and how to benchmark them.
 Detailing how to best support the work of the export department.

34
Importance of Export department:

The evolution of the global economy, international trade is booming between

countries. There are many manufacturing companies who are now exporting their goods to
different parts of the world to expend their businesses; hence the export industry is
flourishing.

However , even through the global economy has open up, there are many rules and
regulations governing the exports industry in each country as well as internationally are
need keep in mind before starting an export business. The greatest amount of paperwork is
required in order to export a shipment goods from one country to the other. Since, export
happens between two countries, the export documentation required is extensive. Complex
and required at every phase of the export process with export industry growing at a rapid
rate, their complete process has been streamlined in order to product the interest of the
country. However, in the whole process if any document goes missing. It can lead to
unnecessary delay in shipments thereby costing thousands of dollars, worth of losses.
Whether it is customs approval or certificate of origin. Every number or document is
important and cannot be missed. For this, to ensure that companies do not suffer any
international trading issues.

Having someone who is aware of the entire process and can deal with massive
paperwork on Your behalf is a blessing it can make the complete procedure convenient and
cost -effective for the exporters. Hence, there are online export documentation services
who can handle your entire paperwork requirement for international trading and shipments
are made to countries like Japan, Europe etc.,s

35
Function of export department:

 International marketing and promotion of company products .

 Register company with e-commerce .
 Participate in trade shows.
 Participate in Trade missions.
 Answer foreign inquires and follow up with customers
 Send price quotes and (proforma invoices)
 Visit foreign customers establish good business relations.
 Communicate with foreign buyers on orders and shipments
 Prepare and send commercial documents to importers of company goods
 Study market trends and customers preferences communicate with company
engineering and design department on future trends in foreign market
 Protect the brand of the company
 Produce international marketing brochures and media that fits the target
markets

36
SWOT Analysis:

Strengths:

 Highest quality product

 Monopoly company in this area.
 Qualified work force
 So price is determined by the producers
 Timely delivery satisfied customer's for the company.

Weakness:

 Not enough financial resources

 Unable to fulfill the high demand
 Export through air cargo

Opportunities:

 Expanding operations to new markets

 Become a market leader
 Start own mango farms

Threats :

 New competition are at only level.

 Local laws and policy
 Taxes & tariffs

37
FINDINGS:

 There are in the production department , and the wastage's are not recycled
properly. There are no proper disposal also.
 Manufacturing of product and it's process takes high time delay and
sometimes cancellation Of product may also take place due to
manufacturing procedure. No they have failed to meet the customer older.
 No proper pricing policy in adoplid in the concern. And customer
management is also poor. No data management in this company (leather
factory).

SUGGESTION:

 The company has to decrease the number of customers who not leaving
their vehicle for servicing at the dealers point. For this they can
introduced loyalty programs for customers to increase the service
inflow.
 The company should effectively use the marketing strategies such as
product life cycle, pricing strategies, etc.
 Agro product at present so many varieties available. But they do not have
customer awareness about through advertisement. so the companies may
give maximum importance to the advertisement. It may increase the
knowledge of the product.
 More advertisements on local TV channel and local news paper.

38
CONCLUSION:

This training has served to enhance our knowledge and awareness, about business
management in the real commercial world. It gives a great experience in the areas of data
collection, production and in export trade. It gave us an additional satisfaction and
confidence.

It favored us to know the company's industrial relations. fie relation between various
departments could be visualized and experienced during the training. This training period
gave us an opportunity to learn the nuances of the trade and it would help us in our future
career, perhaps as an entrepreneur.

39
BIBLIOGRAPHY:

Dr . T. Ramsamy principles of management Himalaya publishing house.

Dr . M. M. Yarma and R.K Agarwal organizational behavior educational publisher,
delhi 2010.
B.S. Moshal, Management Theory and Practicse. Galgoia Publishing company Ltd.,
B,Stephen Rebins, Organizational Behavior.

WEBSITE:

www.google.com
www.wikipetia.com

40