Amul’s Diversification Strategy: A Pizza for Rs 20! In early 2001‚ Gujarat Cooperative Milk Marketing Federation (GCMMF)1 planned to leverage its brand equity and distribution network to turn Amul2 into India’s biggest food brand. Verghese Kurien‚ Chairman of GCMMF‚ set a sales target of Rs.10 bn by 2006 as against sales of Rs 2.3 bn in 2001. In 2001‚ GCMMF entered the fast food market in India with the launch of vegetable pizzas under the brand name SnowCap in Ahmedabad‚ Gujarat. GCMMF was also
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Starch and Bread Malt and Malt Extract‚ Food Aerating Substance‚ Milk and milk Product‚ Sweetening Substance‚ Confection‚ Meat and Meat Product‚ Fish and Fish Product‚ Egg and Egg Product‚ Edible Fat and Edible Oil‚ Vegetable and Vegetable Product‚ Soup and Soup Stock ‚ Fruit and Fruit Product‚ Jam‚ Fruit Jelly‚ Marmalade and Seri Kaya‚ Nut and Nut Product‚ Tea‚ Coffee‚ Chicory and Related Product‚ Cocoa and Cocoa Product‚ Milk Shake‚ Salt and Spice‚ Vinegar‚ Sauce‚ Chutney and Pickle‚ Soft Drink
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Table of contents INTRODUCTION TO THE COMPANY FOUNDER’S MESSAGE ORGANIZATION INTRODUCTION PRODUCTS DETAIL COMPETITION AND EXPORT DR. V.KURIEN – THE KEY PERSON REVOLUTIONARY WORK SITUATION OF FARMERS KAIRA DISTRICT CO-OPERATIVE MILK PRODUCERS UNION EXTRA ORDINARY STORY OF AMUL AMUL PRODUCTS AWARDS TOTAL QUALITY MANAGEMENT CONDUCTED BY AMUL COMPANY EFFECTIVENESS AMUL YATRA MARKETING & SALES PROMOTION STRATEGY OF AMUL 4PS OF COMPANY ADVERTISING MASCOT AMUL PALOURS SWADESHI V/S VIDESHI AMUL AND COMPETITION
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EVALUATION OF DISTRIBUTION CHANNEL IN THE DAIRY INDUSTRY CONTENTS TOC \h \z \t "1‚1‚2‚2‚3‚3" INTRODUCTION PAGEREF _Toc402186732 \h 4CHAPTER 1: THOERICAL FRAMEWORK PAGEREF _Toc402186733 \h 61.1 OVERVIEW OF DISTRIBUTION CHANNEL PAGEREF _Toc402186734 \h 61.1.1 Definition of distribution PAGEREF _Toc402186735 \h 61.1.2 Definition of distribution channel PAGEREF _Toc402186736 \h 71.1.3 Characteristics of distribution channels PAGEREF _Toc402186737 \h 81.1.4 The role of distribution in marketing:
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PROJECT WORK SALES & DISTRIBUTION MANAGEMENT SUBMITTED TO: Prof. Neeraj Dixit SUBMITTED By:
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COOPERATIVES OF MILK MARKETING FEDERATION Submitted in partial fulfillment of the requirements for the award of the degree of Bachelor of Business Administration (2006-2009) Guided By: Mr. Rakesh Kr. Arora Sr. Lecturer Submitted by: Rashid Ali 1031591706 Rukmini Devi Institute of Advanced Studies (Aff. To Guru Gobind Singh Indraprastha University) 1 CERTIFICATE This is to certify that the project (BBA-159) entitled “Micro Analysis of Amul & Gujarat Cooperative of Milk Marketing Federation”
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Chapter 1 1.1. General Introduction Ice cream (derived from earlier iced cream or cream ice) is a frozen dessert usually made from dairy products‚ such as milk and cream and often combined with fruits or other ingredients and flavours Most varieties contain sugar‚ although some are made with other sweeteners In some cases‚ artificial flavourings and colourings are used in addition to‚ or instead of‚ the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling
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Third World countries misused the formula‚ Nestle argued that the company never supported the idea of replacing breast milk with formula‚ although it plays a vital role in proper infant nutrition as a supplement. The formula was also better in comparison to other supplemental feedings that were harmful to infants‚ including herbal teas‚ rice water‚ corn water and sweetened‚ condensed milk as these feedings can also be prepared with contaminated water and served in unsanitary conditions. In this case
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particularly suitable for dunking in tea. Other popular methods of consuming the biscuit includes using two to make a sandwich with butter and marmite or condensed milk spread in between‚ covering it with golden syrup‚ and crumbling it up in custard and jelly. Marie biscuits are frequently served to children. Babies may be served the biscuits softened in milk as their first solid food. Marie biscuits are also a common ingredient in home baking recipes. In Spain‚ Natilla custard is typically served with a
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Cranberry Fruit Jellied Salad Ingredients: 1 6 ounce package cranberry or raspberry gelatin 2 cups boiling water 1 14 ounce can jellied cranberry sauce 1 8 ounce can crushed pineapple‚ well drained 1 tablespoon lemon juice ½ cup orange juice ½ cup chopped walnuts or nut of choice‚ optional Directions: Dissolve gelatin in boiling water. In another medium sized bowl‚ mash cranberry sauce and add to gelatin; also add crushed pineapple‚ orange‚ lemon juice and nuts‚ if using. Pour into a mold and refrigerate
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