Vidyabharti Trust College of Business, Computer Science &
Research
SUMMER INTERNSHIP PROJECT
ON DEPARTMENTAL STUDY
UNDERTAKEN AT
SAI SHYAM AGRO PRODUCT
SUBMITED BY
DADHANIYA HEM .H ( 23BBA034 )
JETHVA ROSHAN .V ( 23BBA063 )
GUIDED BY
MS. SUCHITA CHAUHAN
T.Y.B.B.A (SEM-5)
SIP-501
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DECLARATION
We hereby declare that project report is an original piece of work carried out by us under the
guidance and supervision of [Link] Chauhan . It was not submitted to any other
organization, university or institutions or published any time before. The information has been
collected from genuine & authentic source.
DADHANIYA HEM .H ( 23BBA034 )
JETHVA ROSHAN .V ( 23BBA063 )
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ACKNOWLEDGEMENT
First of all, we would like to thank the Vidyabharti Trust college of Business, Computer Science
and Research, Umrakh, who had made us the part of this important career growth prospect. We
would also convey our heartfelt regards to our mentor Ms. Shuchita chauhan who gave us
encouragement, advice and timely help which enable us to carry out our project in a meaningful
manner.
And also the Veer Narmad South Gujarat University to include this summer training project in
the curriculum of BBA program in such a manner.
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EXECUTIVE SUMMARY
The project is divided into seven parts, all the chapters of the project contribute to the study by
adding value to the research and body and the report.
The first chapter is General information. The founder of company is Jay Kalavadia, The
mission of company is to achieve market leadership with customer satisfaction.
The second chapter is Production department. They use Batch production system, their product
is Rice flakes. They use process layout.
The third chapter is Marketing department. They do marketing activities in two way Physical
marketing, Digital.
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INDEX
[Link] PARTICULARS PAGE NO.
1 Title Page 1
2 Project Completion Certificate (College) 2
3 Project Completion Certificate (Company) 3
4 Declaration 4
5 Acknowledgement 5
6 Executive Summary 6
7 Chapter 1: General Information 8
8 Chapter 2: Production Department/Purchase 13
Department
9 Chapter 3: Marketing/Sales Department
10 Chapter 4: Finance / Accounts Department
11 Chapter 5: Human Resource / Personnel
Department
12 Chapter 6: Purchase Department
14 Bibliography
15 Annexure
13 Chapter 7: Any other company specific
department
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CHAPTER:-1
GENERAL INFORMATION
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1.1 OVERVIEW OF COMPANY
• ADDRESS:-
Block No. 130. P 1/P 2, Behind Sai Krupa Udhyog Nagar, At & Po. Tarsadi, Ta, Mahuva, Dist.
Surat.
• VISION: -
SAI SHYAM AGRO PRODUCT concentrates on growth in future-oriented segments while
maintaining a health profitable basis of existing products on and customers.
• MISSSION: -
To achieve market leadership with customer satisfaction by providing innovative, cost effective, and
high quality product in domestic and international market.
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1.2 HISTORY OF COMPANY
Sai Shyam Agro Processor are popular manufacturing company situated in the MAHUVA,
GUJARAT (INDIA). In a short period of time, we have received great market, great reviews
and grape a huge market. Sai Shyam agro processor, export their product in Delhi and
Maharashtra.
Beaten rice is also called flakes rice. It is rice which is flattened into flat, light, dry flakes
originating from the Indian subcontinent. These flakes of rice swell when added to liquid,
whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes
varies between almost translucently thin (the more expensive varieties) to nearly four times
thinner than a normal rice grain.
Generally the beaten rice is a popular food for all kinds of human living in India. Most people
used this as a raw food in ancient times which is very easy to produce and prepare at home.
Now the people are making different kinds of recipes with this by adding sweetness or spices.
This is rich in fiber and carbohydrate and can be consumed even by those suffering from
diabetes, high blood pressure etc. Now the medical journals are also encouraging the same.
Another point to be remembered is that paddy is available in plenty in India and hence the
raw material has no shortage. Beaten rice can be used as a fast food. It can also be used as a
main dish. Its shelf life is also very long. This easily digestible form of raw rice is very popular
across India, Nepal and Bangladesh, and is normally used to prepare snacks or light and easy
fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week
or more It is growing fast not only because of macro factors, such as acceptance of packaged
food and rising household incomes but also because companies have become innovative .The
market is estimated to be growing annually up to 20 % , and with modern retail providing new
recipes of the contemporary products, Indian and Western, a strong wave of growth is
anticipated. The demand of Rice flake in the market is immense and therefore its market
position Is splendid. Hence it is an excellent field to venture .
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1.3 ORGANIZATION STRUCTURE
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1.4 SWOT ANALYSIS
STRENGTH WEAKNESS
- Perishable if stored poorly
- Low production cost
- Hard to differentiate
- High demand and product
staple product - Seasonal dependency on
- Healthy snack (gluten- rice
free, low fat) - Low brand awareness
- Simple manufacturing initially
- Scalable business
model
SWOT
ANALYSIS
OPPORTUNITY
THREATS
- Flavored/value-added
- Strong market
variants competition
- Export ethnic/healthy - Price-sensitive customers
snack - Supply chain disruptions
- Sell via e-commerce - Regulatory and
- Partner with health compliance challenges
food stores
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CHAPTER:-2
PRODUCTION
DEPARTMENT/PURCHASE
DEPARTMENT
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2.1:- PLANT LOCATION
Block No. 130. P 1/P 2,
Behind Sai Krupa Udhyog Nagar,
At & Po. Tarsadi, Ta, Mahuva, Dist. Surat.
2.2:- PLANT LAYOUT
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2.3:- RAW MATERIAL USED
Paddy is the most basic raw material required. Food grade packaging of paper and HDPE
with inner liner is required. Cardboard boxes for packing of seasoning in bunch are required.
1. PADDY
2. PACKAGING BAG(WITH HDPE)
3. CARDBOARD BOX
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2.4:-SYSTEM USED
In a rice flakes (poha) manufacturing company, the system used is typically a continuous
process system
• Continuous System
Consistent production: Raw rice is continuously cleaned, soaked, roasted, flaked, and dried
in a sequential flow.
• Higher efficiency: Better suited for meeting regular demand.
• Automation: Machines like roasters, flakers, and dryers are often run continuously during
production hours.
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2.5:-HEAVY MACHINERY USED
1. PADDY CLEANING MACHINE
2. WASHING TANK
3. PADDY ROASTER
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4. PADDY DEHULLING MACHINE
5. FLAKING MACHINE
6. VIBRATORY FEEDER
7. FLAKE GRADING MACHINE
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8. POUCH PACKING MACHINE
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2.6:- PRODUCT AND SERVICE PRODUCED
• RICE FLAKES
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2.6:- PROCESS
The process of making paddy flakes (also known as poha or flattened rice) involves several
key steps. Here's a simplified version of the process:
1. Cleaning and Grading
• Raw paddy is cleaned to remove dust, stones, and impurities.
• It is then graded based on size and quality.
2. Soaking
• Cleaned paddy is soaked in hot water for a few hours to soften the husk and kernel.
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3. Roasting / Parboiling
• The soaked paddy is roasted or steamed in large iron pans or steamers.
• This helps loosen the husk and partially cooks the grain.
4. Dehusking
• Roasted paddy is then passed through a dehusking machine (pounding or roller
type) to remove the husk.
• The flattened rice flakes are separated from the husk.
5. Flattening
• The dehusked rice (parboiled) is passed through rollers to flatten it into flakes.
• Thickness of the flakes can vary (thick, medium, or thin poha).
6. Drying and Sieving
• The flakes are sun-dried or mechanically dried to remove moisture.
• Then, they're sieved to remove broken flakes and dust.
7. Packaging
• Dried and graded poha is packed in clean, moisture-proof bags for distribution.
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2.7:- DISCRIPTION OF LAYOUT
SAI SHYAM AGRO PRODUCT use a linear or process layout, where machines and operations are
arranged in the sequence of processing steps. This layout is chosen because production follows a
clear, step-by-step flow from raw paddy to packaged flakes.
Key Features of the Layout:
Linear Flow: Each stage (cleaning, soaking, roasting, flattening, drying, packaging) is aligned in a
straight or U-shaped line to minimize backtracking.
Separate Sections:
Dedicated areas for: Raw material storage
Processing (wet and dry)
Flake rolling (flattening)
Drying yard or mechanical dryer
Packing and finished goods storage
Hygienic and Ventilated:
Especially around drying and storage zones.
Space for Material Handling:
For conveyors or manual movement between steps.
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2.8:- MATERIAL HANDLING EQUIPMENT USED
1. Bucket Elevators
Description:
Vertical conveying systems using buckets attached to a belt or chain.
Benefits:
Efficient for moving bulk materials vertically with minimal spillage.
Considerations:
Ensure gentle handling to prevent rice breakage.
2. Screw Conveyors
Description:
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Utilize a rotating helical screw inside a tube to move bulk materials.
Benefits:
Suitable for both free-flowing and non-free-flowing materials; can be customized with
hoppers and dust suppression systems.
Example:
Flexicon Corporation provides flexible screw conveyors tailored for rice processing.
3. Manual Handling Equipment
Description:
Includes platform trolleys, hand trolleys, and hydraulic trolleys.
Benefits:
Cost-effective for small-scale operations; flexible for various tasks.
Example:
A technical dossier suggests using platform trolleys (500 kg), hand trolleys (200 kg), and
hydraulic trolleys (2000 kg) in rice flake production.
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[Link] DRAG CONVEYOR
Description: These enclosed systems use a chain-driven mechanism to gently move rice through a
sealed tube, minimizing grain breakage and contamination.
Benefits: Ideal for delicate materials like rice, ensuring product integrity and hygiene.
Example: Cablevey Conveyors offers systems specifically designed for rice handling
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2.9:-INVENTORY CONTROL METHOD
1. First-In, First-Out (FIFO)
Use the oldest stock first, especially important for rice and finished flakes to prevent spoilage
and maintain freshness
2. Economic Order Quantity (EOQ)
Calculate optimal order quantity for raw materials like rice, packaging, etc., minimizing holding and
ordering costs.
[Link] Stock Audits
Weekly cycle counting or monthly full audits to catch discrepancies early.
[Link] Stock
Maintain a buffer of essential materials (e.g., rice, fuel) to prevent production halts during delays.
[Link] Analysis
A-items: High value, low quantity (e.g., premium raw rice, packaging material).
B-items: Moderate value and quantity.
C-items: Low value, high quantity (e.g., cleaning agents, miscellaneous supplies).
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2.10:- ORDER QUANTITY
The company should calculate the required quantity based on projected consumption, considering
factors like the number of units per day, weeks or months of the project, and inventory turnover rate.
This quantity can be refined by assessing historical demand trends, expected growth, and buffer stock
for unforeseen circumstances.
2.11:- LEAD TIME
The lead time for a company refers to the total time taken from receiving an order for rice flakes to the
final delivery of the product.
2.12:- REORDERING LEVEL
Consider the production requirements and minimum order quantities from suppliers. Factor
in any fluctuations in demand or changes in production plans.
2.13:- APP (ADVANCED PRODUCTION PLAN)
Capacity Planning: Ensure sufficient resources (machinery, workforce, raw materials).
Production Strategy: Choose between Make-to-Stock or Make-to-Order.
Inventory Management: Manage raw materials and finished goods.
Scheduling: High-level planning of production timelines.
2.14:- MPS (MASTER PRODUCTION SCHEDULE)
• Demand Forecasting: Estimate future demand.
• Capacity Planning: Ensure sufficient resources (machinery, workforce, raw materials).
• Production Strategy: Choose between Make-to-Stock or Make-to-Order.
• Inventory Management: Manage raw materials and finished goods.
• Scheduling: High-level planning of production timelines.
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2.15:-LIST OF DEPENDS DEMAND INVENTORY (BOM FILE)
Sl. Item Description Quantity (for 5000 kg Unit
No. output)
1 Raw Paddy Thick/medium variety suitable for 7500–8000 kg
(Rice) poha
2 Water For soaking/boiling 4000–5000 liters
3 Fuel Firewood/Diesel/Gas for roasting 100–150 kg/liters
4 Electricity Machine operation 150–250 kWh
5 Packaging Bags (1kg, 5kg, etc.) As per packaging size units
Material
6 Labor Skilled and unskilled workers 15–20 persons/day
7 Cleaning Agents For machine and facility hygiene 2–5 liters
8 Spare Parts & For machine maintenance As required —
Tools (weekly avg.)
2.16:- CRP (CAPACITY REQUIRMENT PLANNING )
Parameter Value Calculation/Explanation
Required Rice Flakes per Day 5000 kg/day Target production quantity
Required Rice Flakes per 625 kg/hour 5000 kg/day ÷ 8 hours/day
Hour
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Required Raw Rice per Hour 750 kg/hour 625 kg of rice flakes × 1.2
Adjusted Raw Rice 882.35 kg/hour 750 kg/hour ÷ 0.85 (adjusting for 85%
Requirement efficiency)
Power Consumption 15-30 kW Based on machine type and capacity
Work Time (per day) 8 hours/day Standard workday for production
Storage Requirements (per 5000 kg/day of flakes Storage for finished rice flakes
day)
Packaging Varies by packaging Depending on your packing equipment and
rate time per unit
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2.17:- MRP ( MATERIAL REQUIREMENT PLANNING)
Material/Requirement Estimated Quantity
Paddy (raw rice) 6000 to 7500 kg (6 to 7.5 metric tons)
Water for soaking 10,000 to 15,000 liters
Electricity 50 to 100 kWh per hour of operation
Consumption
Packaging Materials 250 to 500 kg (5-10% of the product weight)
Labor 5 to 10 workers
Machine Setup Dehusking machine, steamer, flaking machine, drying machine (if
necessary), packaging machine
Production Time 1 day (24 hours)
2.18:- QUALITY CONTROL TECHNIQUES
1. Raw Material Inspection
Paddy Quality Check: Moisture content (should be 14% or less), purity, maturity, and
absence of foreign matter.
Cleaning and Grading: Removal of dust, stones, and other impurities before processing.
2. Moisture Control
Moisture Meters are used to ensure proper drying of paddy before roasting.
Target moisture content for final rice flakes is around 10-12% to ensure shelf life.
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3. Roasting & Flattening Control
Temperature and Time Control during roasting affects flake texture and quality.
Uniform roasting ensures even puffing and color.
[Link] and Grading
Separation of rice flakes into different grades based on thickness and size.
Sieves and sorters are used for consistency.
[Link] Evaluation
Regular checks for color, texture, taste, and smell to maintain consumer expectations.
Sample testing from each batch.
[Link] Detection
Use of metal detectors to identify any metallic contamination in the final product.
[Link] Inspection
Packaging material is checked for integrity, sealing quality, and labeling accuracy.
Use of food-grade, moisture-proof materials.
[Link] Quality Control
Temperature and humidity are monitored in storage areas.
FIFO (First In First Out) method is used to manage stock.
[Link] Testing
Random samples are tested for bacterial contamination, molds, and yeasts.
[Link] and Documentation
Adherence to FSSAI (India) or other local food safety standards.
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2.19:- inspection technique
1. Raw Material Inspection
Visual Inspection: Check for impurities, foreign particles, pests, or discolored grains.
Moisture Content Test: Use a moisture meter to ensure raw rice meets acceptable moisture
levels (usually below 14%).
Lab Testing: Occasionally test for pesticide residues or contaminants.
2. In-Process Inspection
Cleaning Process Monitoring: Ensure removal of husk, stones, and other impurities.
Roasting/Heating Check: Verify temperature and timing to avoid over- or under-roasting.
Flaking Process Check: Inspect thickness and uniformity of flakes.
Sieving and Grading: Confirm correct separation of broken and fine flakes.
3. Finished Product Inspection
Visual & Manual Check: Inspect for uniformity, color, texture, and any visible contamination.
Moisture Content Test: Ensure final product has ideal moisture (typically 9–10%) to avoid
spoilage.
Weight Check: Cross-check packaging weight against labeled weight.
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Packaging Integrity: Check sealing, labeling, and material quality.
Microbiological Testing: Periodically test for microbial contamination (e.g., Salmonella, E.
coli).
[Link] and Transportation Inspection
Storage Conditions: Check for cleanliness, humidity control, pest control.
FIFO System: Use “First In First Out” to manage stock freshness.
Vehicle Hygiene: Ensure transport vehicles are clean and dry.
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2.20:- ON THE JOB & OFF THE JOB TRAINING TO WORKERS AND SUPERVISORS
On-the-Job
• Operating machines
• Packaging and labeling
• Quality checks
• Material handling
• Workplace safety
Off-the-Job:
• Food safety and hygiene training
• Technical/machine workshops
• Communication and teamwork skills
• First aid training
• Environmental awareness sessions
Supervisor
• Monitoring workers on the production line.
• Ensuring quality control at each stage: cleaning, roasting, flaking, drying, packing.
• Maintaining machinery and reporting technical issues.
• Training new employees (especially on-the-job).
• Ensuring safety protocols are followed.
• Meeting production targets.
Qualities of a Good Supervisor
• Leadership and communication skills.
• Technical knowledge of rice processing.
• Ability to solve problems quickly.
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