12 April 2010 SECTOR VIEW Developing a taste for dairy Appetite for powdered milk and yoghurt We are POSITIVE on Vietnam’s dairy sector. We expect it to maintain high-growth momentum due to a growing customer base‚ low milk consumption per capita‚ rising disposable income and increasing health awareness among consumers. Distribution networks are expanding and dairy producers are launching aggressive advertising campaigns. Anh Dang (84 8) 3520-2050 - Ext : 8136 Hanh.p.dang@mekongsecurities.comH
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The Birth of Amul It all began when milk became a symbol of protest Founded in 1946 to stop the exploitation by middlemen Inspired by the freedom movement The seeds of this unusual saga were sown more than 65 years back in Anand‚ a small town in the state of Gujarat in western India. The exploitative trade practices followed by the local trade cartel triggered off the cooperative movement. Angered by unfair and manipulative practices followed by the trade‚ the farmers of the district approached the
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Table of Contents Acknowledgement 3 Executive Summary 4 Objective of the Study: 5 Overview 6 Chapter 1 8 Market Study 8 Product Description 8 Target Market 8 Channel of Distribution 9 Competitive Advantage 10 Supply and Demand Analysis 11 Historical Supply Analysis 12 Historical Demand Analysis 14 Historical Supply and Demand Gap Analysis 14 Projected Supply Analysis 15 Projected Demand 16 Projected Supply and Demand Gap 17 Price study 18 Factors Affecting
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AMUL ANAND MILK UNITED LIMITED Introduction The largest food brand in India and world ’s Largest Pouched Milk Brand µAmul¶ is a brand name managed by Gujarat Co-operative Milk Marketing Federation Ltd. (GCMMF). This name has its origin in the Sanskrit word "Amoolya‚" (meaning Priceless) and was actually suggested by an employee of Gujarat Co-operative Milk Marketing Federation Ltd. (GCMMF) The Gujarat Cooperative Milk Marketing Federation Ltd‚ Anand (GCMMF) is the largest food
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Procurement - Overall Process: Being an Agro product based company with milk as its main raw material; Hatsun collects the fresh milk directly from the farmers through their milk banks-‘Hatsun Milk Bank’ (HMBs). Milk is collected from the farmers in these HMBs twice a day (morning and evening) and transported through their cold storage vehicles/trucks to the Chilling centers and from there to the dairy plant. Process: Milk Proc. (Farmers) HMB (Testing- Data entry) Transp.CC(Quality confirmation)->Dairy
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place where handling of milk and milk products is done and technology refers to the application of scientific knowledge for practical purposes. Dairy technology has been defined as that branch of dairy science‚ which deals with the processing of milk and the manufacture of milk products on an industrial scale. The dairy sector in the India has shown remarkable development in the past decade and India has now become one of the largest producers of milk and value-added milk products in the world.
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diet of every nation‚ milk is considered as nature’s perfect food. The consumption of milk and its food products have been increased as a sign of prosperity. The growing underdeveloped countries in the last few decades have adopted milk and its food products in their diets. Milk can be defined as the fresh and clear lacteal secretion practically free from colostrums and obtained by the complete milking of one or more milky animals like cow‚ buffalo‚ goat etc. In human beings milk is consumed as supplementary
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campus. The growth of bacterial community in milk produces a succession of changes in milk. Dairy milk contains huge amount of nutrient such as carbohydrate (lactose)‚ protein (casein) and lipid (butterfat) which will support the growth of microbes. Thus‚ dairy milk is heated- treat to kill disease causing pathogen through a process of pasteurization. Pasteurization kills most pathogen‚ increases the product’s shelf life and preserve a natural taste of milk. After pasteurization‚ nonpathogenic bacteria
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lactase are specific. During the early stages of a human’s life‚ lactase is particularly abundant. Lactose is present is milk and other dairy products; it gives milk its sweetness. Cells known as enterocytes that line the walls of the small intestine produce lactase. The LCT gene provides instructions for making lactase in the body‚ which ensures the complete digestion of milk. The reaction that takes place when lactase helps to break down lactose is shown below: This lactase is naturally produced
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the dayby boiling (as is the traditional Indian practice) one of the different varieties of liquid milk supplied in pouches and making one’s morning tea orcoffee. If one preferredto use creamer‚ one could reach for the Amulya creameron the shelf. Forthe breakfast‚ butter the toasts with Amul regular butter or‚ if you are calorie conscious‚ with Amul Lite butter. Drink a cup of Amul chocolate milk. Make sandwiches with one of the different varieties of Amul cheeseand take themto the office;
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