PARLE

INTRODUCTION

Bakery industry in India is the largest of the

food industries with annual turnover of about

Rs.5000 crores.

Nearly 55% of the biscuits are consumed by

rural sectors.

Major brands of biscuits are:- Britannia, Parle,

Priya Gold, Elite, Cremica, Dukes, Anupam,

Horlicks, Craze, Nezone, besides various

regional/ State brands.

COMPANY OVERVIEW India's largest manufacturer of biscuits and confectionery, for

almost 80 years

Today Parle enjoys a 45% share of the total biscuit market and 15% share of the total confectionery market in India

Parle name symbolizes quality, nutrition and great taste

The immense popularity of Parle products in India was always a challenge to its production capacity.

Fast gaining acceptance in international markets, such as, Middle East, Africa, South East Asia and the more sophisticated economies like U.S.A., UK, Canada, Australia and New Zealand now relish Parle products.

Plants of Parle Biscuits Pvt. Ltd. are at:1) Bahadurgarh (Haryana) 2) Neemrana (Rajasthan)3) Rudrapur (Uttranchal)4) Nasik

BAHADURGARH UNIT The production capacity of Bahadurgarh unit per month is-

Parle-G 3300 Metric Tones

Krackjack 1500 Metric Tones

Monaco 1200 Metric Tones The plant also has a School for the employees’ children, an

auditorium and a viewing gallery, which is used during the visits of the school children.

A retail shop at the plant provides Parle products at MRP rates. The total turnover of Parle Biscuits Pvt. Ltd. is around Rs. 5000 crores.

PARLE QUALITY SYSTEM VISION: To be a part of the lives of every Indian

MISSION: To Nourish, Strengthen and Delight millions

VALUES: An in-depth understanding of the Indian consumer psyche has helped Parle evolve a marketing philosophy that reflects the needs of the Indian masses. 

QUALITY STATEMENT: Hygiene is the precursor of every process at Parle. Every batch of biscuits and confectionery are thoroughly checked by the expert staff, using the most modern equipments hence ensuring the same perfect quality across the nation and abroad

PARLE PRODUCTS – ‘AN EPITOME OF QUALITY’

QUALTIY CHECK All Parle products are manufactured under

the most hygienic conditions. Great care is exercised in the selection &

quality control of raw materials Packaging materials & rigid quality standards

are ensured at every stage of the manufacturing process

Every batch of biscuits & confectioneries are thoroughly checked by expert staff.

Factories are located at strategic locations, to ensure a constant output & easy distribution.

HACCP Systematic preventive approach to food safety and

pharmaceutical safety Addresses physical, chemical, and biological hazards as

a means of prevention rather than finished product inspection

Is used in the food industry to identify potential food safety hazards.

The seven HACCP principles are included in the international system ISO 22000.

HACCP and quality management system which together form an organization's Total Quality Management

QUALITY TECHNIQUES ADOPTED BY PARLE

5S KAIZEN TOTAL QUALITY MANAGEMENT POKA-YOKE

5S1S:- SEIRI 2S:- SEITION3S:- SEISO4S:- SEIKETSU5S:- SHITSUKE

KAIZEN Kaizen, a Japanese term that basically

translates to 'continuous improvement' or 'change to become good‘. Kaizen is aimed at producing more and more value with less and less wastes (higher efficiency), attaining better working environment, and developing stable processes by standardization. 

TOTAL QUALITY MANAGEMENT

Total Quality Management (TQM) is a business management strategy aimed at embedding awareness of quality in all organizational processes.

Total: Involving the entire organization, supply chain, and/or product life cycle

Quality: With its usual definitions, with all its complexities

Management: The system of managing with steps like Plan, Organize, Control, Lead Staff, provisioning and organizing

POKA-YOKE Poke Yoke is a Japanese technique

which means mistake proof system. “Yokeru” means to avoid and “Poka” means inadvertent errors. Poka Yoke methods are simple concept for achieving this goal.

SUMMARY The company has effectively implemented the

HR techniques in the plant. The workers and employees are well aware of

the concepts of these techniques. The HACCP applied in the plant is working in its

most effective manner. The wastage in the plant is least and the

production team and the workers try their level best to reduce it even more.

The wastage of the biscuits that fall on the floor is minimized by the use of trays under the machines.

The use 5S in the plant has helped in keeping the plant well and tidy.

The under baked or over baked biscuits are reprocessed by sending them back to the chura store and thus minimizing the wastage.

The Kaizen given regularly by the employee and the workers has also helped in reducing the wastage and increase the effective production.

The total wastage of the plant is sent to the poultry farms and it is around 1 truck in 6 months.

All the workers have positive response towards the techniques and methods being adopted by the plant.

SUGGESTIONS1) The company should focus more on the

application of the Kaizen.

2) The company may also use the other Quality techniques so as to make more effective production.

3) The power cuts that affect a lot to the production and results in wastage must be controlled. Since one power cut of 3-5 seconds wastes at least 10-15 packs of biscuits.

PRESENTED BY:

ABHISEK TIWARI

DEVKANT RATH

PRANAV PRADHAN

RAVI RANJAN

ANIL BIST

PRASHANT