INTRODUCTION

Rice is the staple food for 65% of the population in India. It is the largest consumed
calorie source among the food grains. India is the second largest producer of rice in
the world next to China.

West Bengal is the leading producer of paddy in the country. It accounts for 16.39%
of the total production, and the other leading states are Uttar Pradesh (13.38%),
Andhra Pradesh (12.24%), Punjab (9.47%), Orissa (7.68%) and Tamil Nadu
(7.38%); the remaining states account for 33.45% of the production. Indian Basmati
Rice has been a favorite among international rice buyers. Indian rice will is highly
competitive and has been identified as one of the major commodities for export.
This provides us with ample opportunity for development of rice based value-added
products for earning more foreign exchange.

Modern rice mills are having high capacity and are capital intensive, although
efficient have been developed for obtaining rice by processing the Paddy from its
raw form are playing the significant role in the development of agro processing
industries.

INDUSTRY PROFILE
Paddy in its raw form cannot be consumed by human beings. It needs to be suitably
processed for obtaining rice. Rice milling is the process which helps in removal of
hulls and barns from paddy grains to produce polished rice. Rice forms the basic
primary processed product obtained from paddy and this is further processed for
obtaining various secondary and tertiary products.
STATUS OF RICE MILLING UNITS IN INDIA

Rice milling is the oldest and the largest agro processing industry of the country. At
present it has a turnover of more than 25,500/- crore per annum. It processes about
85 million tonnes of paddy per year and provides staple food grain and other
valuable products required by over 60% of the population. Paddy grain is milled
either in raw condition or after par-boiling, mostly by single hullers of which over
82,000 are registered in the country. Apart from it there are also a large number of
unregistered single hulling units in the country. A good number (60 %) of these are
also linked with par-boiling units and sun -drying yards. Most of the tiny hullers of
about 250-300 kg/hr capacities are employed for custom milling of paddy. Apart
from it double hulling units number over 2,600 units, under run disc shellers cum
cone polishers numbering 5,000 units and rubber roll shellers cum friction polishers
numbering over 10,000 units are also present in the country. Further over the years
there has been a steady growth of improved rice mills in the country. Most of these
have capacities ranging from 2 tonnes /hr to 10 tonnes/ hr.

THE HISTORY OF RICE

According to the Microsoft Encarta Dictionary (2004) and the Chambers

Dictionary of Etymology (1988), the word 'rice' has an Indo-Iranian origin. It
came to English from Greek Oryaz, via Latin Oriza, Italian riso and finally Old
French Ris the same as present day French riz. It has been speculated that the Indo-
Iranian vrihi itself is borrowed from a Dravidian vari. Vari, in Telugu Warinci or
the Tamil arisi, from which the Arabic Ar-ruzz, from which the Portuguese and
Spanish word Arroz originated.

Rice is a grain belonging to the grass family. The plant, which needs both warmth
and moisture to grow, measures 2-6 feet tall and has long, flat, pointy leaves and
stalk-bearing flowers which produce the grain known as rice. Rice is consumed by
nearly one-half the entire world population and many countries, like Asia, are
completely dependent on rice as a staple food.

Rice is one of the few foods in the world which is entirely non-allergenic and
gluten-free.

There are many unproven mythological tales as to how rice came to be, though
historians hold little or no stock in any. Most believe the roots of rice come from
3000 BC India, where natives discovered the plant growing in the wild and began to
experiment with it. Cultivation and cooking methods are thought to have spread to
the west rapidly and by medieval times, southern Europe saw the introduction of
rice as a hearty grain.

The first cultivators of rice in America did so by accident after a storm damaged ship
docked in the Charleston South Carolina harbor. The captain of the ship handed over a
small bag of rice to a local planter as a gift, and by 1726, Charleston was exporting more
than 4,000 tons of rice a year.

TODAY

Today, rice is grown and harvested on every continent except Antarctica, where
conditions make its growth impossible. The majority of all rice produced comes
from India, China, Japan, Indonesia, Thailand, Burma, and Bangladesh. Asian
farmers still account for 92-percent of the world's total rice production. More than
550 million tons of rice is produced annually around the globe. In the United States,
farmers have been successfully harvesting rice for more than 300 years. There are
thousands of strains of rice today, including those grown in the wild and those
which are cultivated as a crop.

NUTRITIONAL INFORMATION

Rice remains a staple food for the majority of the world's population. More than
two-thirds of the world relies on the nutritional benefits of rice. Rice is naturally fat,
cholesterol and sodium free. It is a complex carbohydrate containing only 103
calories per one-half-cup serving.
PRODUCT PROFILE OF THE COMPANY

The Products to be obtained through paddy from the Rice Milling plant are as
follows:

Sl.no. Particulars

1. Rice

2. Broken Rice

3. Husk

4. Bran

Paddy when milled usually yields apart from marketable rice (head rice, medium
and big broken rice) about 22% husk and 9% bran. The economic utilization of the
byproducts is essential for proper viability of the industry.

Husk

Husk is not edible, even by animals. Husk has many possible uses. But the most
practical, profitable use is as fuel, particularly in the rice mill. Parboiling and drying
of paddy needs heat energy. Husk is used as fuel in boilers to produce steam and hot
air required for the purpose. Husk has Colorific value of about 3000 kcal/kg (nearly
one third of that of mineral oil and half that of coal). The other uses of husk are
loose particle boards and insulating material in building and cold storages, in
shipping and packing material etc. Fully burnt white ash of husk can be used for
manufacturing Sodium silicate, silica gel, insulating bricks and also used as diluents
in manure etc.
Brans

Rice bran is the most valuable by product of rice milling industry. It contains 12%
to 15% protein, 14% to 20% of oil and is rich source of vitamin B. Bran is utilized
in several ways. It is used as feed for animals. It is used as a more valuable source
of vegetable oil and should be first solvent extracted to recover the oil. The
extracted bran is used as animal feed.

Broken Rice

The medium and large broken rice is mixed with the head rice depending on the
marketing requirements. The small broken rice that is separated during grading of
milled rice is sold as such or used for rice flour making.

PRODUCT

Marketers in a business must ensure that a business sells products that meet customer
needs and wants. The role of Production and Operations is to ensure that the business
actually makes the required products in accordance with the plan. The role of PRODUCT
in POM therefore concerns areas such as:
- Performance
- Aesthetics
- Quality
- Reliability
- Quantity
- Production costs
- Delivery dates

PLANT

To make PRODUCT, PLANT of some kind is needed. This will comprise the bulk of the
fixed assets of the business. In determining which PLANT to use, management must
consider areas such as:
- Future demand (volume, timing)
- Design and layout of factory, equipment, offices
- Productivity and reliability of equipment
- Need for (and costs of) maintenance
- Heath and safety (particularly the operation of equipment)
- Environmental issues (e.g. creation of waste products)

PROCESSES

There are many different ways of producing a product. Management must choose the best
process, or series of processes. They will consider:

- Available capacity
- Available skills
- Type of production
- Layout of plant and equipment
- Safety
- Production costs
- Maintenance requirements

PROGRAMMES

The production PROGRAMME concerns the dates and times of the products that are to
be produced and supplied to customers. The decisions made about programme will be
influenced by factors such as:

- Purchasing patterns (e.g. lead time)

- Cash flow
- Need for / availability of storage
- Transportation
PEOPLE

Production depends on PEOPLE, whose skills, experience and motivation vary. Key
people-related decisions will consider the following areas:

Wages and salaries

- Safety and training
- Work conditions
- Leadership and motivation
- Unionisation
- Communication

PRODUCTION PROCESS

Market:

Global rice production in 2008-09 is 460 million tons while consumption stood
around 446 million tons. Andhra Pradesh is one of the major paddy cultivated
state in India with 39.78 lakh hectares with an output of 118 lakh tonnes. In
Andhra Pradesh rice is grown in 22 districts of which 18 districts are under high
productivity group, with an yield of more than 2500 kg/ha.

PRODUCTION OF RICE IN INDIA:

India produced 95.68 mn tonnes in the year 2007-08 of which most of the
production is available during Kharif season by almost 86.5%. The year wise rice
production is given in the table below:
Product/Rice 2003-04 2004-05 2005-06 2006-07 2007-08
Khariff 78.62 72.23 78.27 80.17 82.78
Rabi 9.91 10.90 13.52 13.18 12.90
Total 88.53 85.3 91.79 93.35 95.68

Indian sales are primarily categorized as FCI sales and local market sales. FCI
(Food Corporation of India) is a major purchaser of rice and Government
suggests minimum support price for paddy and FCI purchases 20-25% of total
rice production in the country as levy.
COMPANY PROFILE

Sreedhar Rice Mill Rice Mills is a world-renowned Manufacturer & Exporter of Basmati
&Non Basmati Rice in India. Established in the year 1993 and located at vadakancherry,
District -palakkad, kerala (India), we are engaged in milling, processing & supply of
finest qualities of Basmati Rice in the form of Raw, Steam, Sella/ Parboiled & Golden
Sella Rice worldwide. Sreedhar Rice Mill Rice Mills is an ISO 9001-2015, ISO
22000:2005 certified, FDA approved company having FSSAI certification as well in
production and supply.
Our Mill is a fully integrated milling, processing and manufacturing unit that is run by a
team of trained, skilled and highly motivated people working closely together to maintain
an optimal and consistent quality of our products. The capacity of our mills is more than
1200 Tons of Rice per month.
We are engaged in Milling and Exports of Best Quality and Authentic Synonymous Taste
of Indian Basmati Rice processed after 3 months of careful storage in completely
infection free environment and are acclaimed for its long and slender grains. We have the
most modern and hygienic rice mills.
PRODUCTION & EXPORT
As our company is involved in the production and export of brown rice in bulk quantities, we
have installed an ultra modern machine to load the containers. Brown rice is fully loaded through
automation into the containers without any human touch by considering all the international food
regulations.

THE PLANT

Our company has 2 rice mill units, which are located in vadakkancherry,palakkad india. Both
the mills are equipped with the most ultra modern technology, constantly upgrading the rice
processing & control systems, at per with the global standards for optimization of the facilities.

These sophisticated centralized processes enable us to stand apart from our competitors and our
product are considered supreme in quality , aroma , texture , uniformity & cleanliness.

Our daily production capacity from these two rice plants is 16.6 MT per hour, which is further
subjected to the cleaning and sorting process, unit the R&D and our professionals approve the
quality and are packed under ultimate hygienic conditions.
PRODUCTS

Basmati Rice

Basmati Rice is high in demand due to its long grain size and excellent aroma. We are one of the
prominent Manufacturers, Exporters and Suppliers of Basmati Rice from Kurukshetra, Haryana. We
make available different varieties of Basmati Rice like Pusa Sella Basmati Rice and Pusa White
Basmati Rice. The Basmati Rice that we offer is processed under hygienic conditions. To retain the
quality and longer shelf life of our Basmati Rice, we pack it in moisture-proof packaging material.

 Pusa Sella Basmati Rice finds extensive usage in Indian, continental, Chinese and Mughlai
cuisines. We are an eminent Manufacturers, Suppliers and Exporters of Pusa Sella Basmati
Rice from Kurukshetra, Haryana. The Pusa Sella Basmati Rice that offer is widely demanded
due to its less-cooking time, mouthwatering taste, high nutritional value and rich aroma.
Use Food

Style Dried

Cultivation Type Organic

Color White

Packaging 10kg, 25kg

Texture Hard

Packaging Type Jute Bags, Plastic Sack Bags

Pusa White Basmati Rice

Pusa White Basmati Rice is used in the preparation of different types of cuisines. We are
counted among the top companies, which are engaged in manufacturing, supplying and
exporting Pusa White Basmati Rice from Kurukshetra, Haryana. The Pusa White Basmati
Rice that we offer is highly appreciated for its freshness, rich aroma,
Parboiled Basmati Rice
We are a globally recognized Basmati Parboiled Basmati Rice Exporters & Suppliers based
in India. We provide delicious and refined Basmati Parboiled Rice in various packages. Our
quality Long Grain Parboiled Basmati Rice is free from all kinds of dust and insects. In
addition, we ensure that our rice is preserved at
Steam Basmati Rice
 We are looked upon as one of the most promising Steamed Rice Exporters from India. Our
high quality Steam Basmati Rice is enriched with valued nutrients that help in bodybuilding
and growth. We provide Steam Basmati Rice, which is used to prepare several cuisines such
as Biryani, Kheer, Pulav, etc. Our White Steam Rice is high

Long Grain Rice

Long Grain Rice is an ideal food item for daily consumption and occasions. We are a well-
known Manufacturer, supplier and exporter of Long Grain Rice from Kurukshetra, Haryana. Our
Long Grain Rice contains water-soluble proteins, minerals and vitamins. We make available
Long Grain Rice in different varieties like PR 11 Parboiled Long Grain Rice and PR 11 Steam
Long Grain Rice. To ensure that our Long Grain Rice will reach its destination safely, we Pack it
in tamper-proof packaging material.

PR 11 Parboiled Long Grain Rice

PR 11 Parboiled Long Grain Rice is non-basmati rice that has long grain size. We are one of the
prime Manufacturers, Exporters and Suppliers of PR 11 Parboiled Long Grain Rice from
Kurukshetra, Haryana. Our PR 11 Parboiled Long Grain Rice is highly demanded due to its
freshness, great taste and high nutritional value.

PR 11 Steam Long Grain Rice

PR 11 Steam Long Grain Rice is ideal for preparing different types of dishes. We are reckoned
among the reliable Manufacturers, Suppliers and Exporters of PR 11 Steam Long Grain Rice
from Kurukshetra, Haryana. The PR 11 Steam Long Grain Rice that we offer is free from dust
particles, husk and other impurities.

Pusa 1121 Rice

Pusa 1121 Rice is worlds longest rice and is widely known for its pleasant aroma. We are a
reputed Manufacturers, Suppliers and Exporters of PR 11 Steam Long Grain Rice from
Kurukshetra, Haryana. We make available different varieties of PR 11 Steam Long Grain Rice
such as Pusa 1121 Golden Rice, Pusa 1121 Parboiled Rice, Pusa 1121 Sella Rice, Pusa 1121
Steam Rice and Pusa 1121 White Rice. Our Pusa 1121 White Rice is pure and free from decay.
Pusa 1121 Golden Rice
Pusa 1121 Golden Rice is used to prepare kheer and other mouth watering dishes. The name of
our company surfaces prominently among the trusted Manufacturers, Suppliers and Exporters of
Pusa 1121 Golden Rice from Kurukshetra, Haryana. Our Pusa 1121 Golden Rice is processed in
accordance with the set food industry standards.

Pusa 1121 Parboiled Rice

Pusa 1121 Parboiled Rice is ideal for regular use. We are a Haryana-based company, engaged in
manufacturing, exporting and supplying Pusa 1121 Parboiled Rice. To obtain the best rice, we
cultivate our Pusa 1121 Parboiled Rice using sophisticated farming techniques.

Pusa 1121 Sella Rice

Due to its high nutritional value, Pusa 1121 Sella Rice wide usage in different types of cuisines.
We are based in Kurukshetra, Haryana and involved in manufacturing, exporting and supplying
100% pure Pusa 1121 Sella Rice. The Pusa 1121 Sella Rice that we offer has extra long grains,
rich aroma and mouth watering taste.

Pusa 1121 Steam Rice

Pusa 1121 Steam Rice is easy to cook and digest. We are counted among the leading
Manufacturers, Suppliers and Exporters of Pusa 1121 Steam Rice from Kurukshetra. Our Pusa
1121 Steam Rice is free from dirt and gravel and does not have musty and moldy smell.
Customers can avail Pusa 1121 Steam Rice from us at an affordable.

Pusa 1121 White Rice

Pusa 1121 White Rice makes a dish extremely tasty with its natural essence. Headquartered in
Haryana, we are involved in manufacturing, exporting and supplying Pusa 1121 White Rice. We
process our Pusa 1121 White Rice under the most favorable conditions to make it free from
pebbles and dust.
Sharbati Rice
Sharbati Rice is easy to digest and known for its optimum fiber content. Based in Haryana, we
are engaged in manufacturing, exporting and supplying Sharbati Rice. We make available
different varieties of Sharbati Rice like Golden Sharbati Rice and Parboiled Sharbati Rice. The
Parboiled Sharbati Rice that we offer is good for diabetic patients as it has very less percentage
of carbohydrates.

Golden Sharbati Rice

Golden Sharbati Rice is easily digestible that keeps the person healthy and active. We are a
Haryana-based company, involved in manufacturing, supplying and exporting Golden Sharbati
Rice. Our Golden Sharbati Rice is tested on all the set food industry standards before the final
supply. The Golden Sharbati Rice that we offer.

Parboiled Sharbati Rice

Parboiled Sharbati Rice is a widely preferred meal of middle class families. We are an eminent
Manufacturer, Supplier and Exporter of Parboiled Sharbati Rice from Kurukshetra, Haryana. The
Parboiled Sharbati Rice that we offer is processed in accordance with the set quality parameters
of food and health industry.

Parmal White Non Basmati Rice

Parmal White Non Basmati Rice is gaining high popularity due to its long grain size and
tempting aroma. We are named among the top Manufacturers, Suppliers and Exporters of Parmal
White Non Basmati Rice from Kurukshetra, Haryana. In order to provide stone and husk free
Parmal White Non Basmati Rice.

IR 64 Parboiled Rice
IR 64 Parboiled Rice finds extensive usage in South Indian meals. We are a reputed
Manufacturer, Supplier and Exporter of IR 64 Parboiled Rice from Kurukshetra, Haryana. The
IR 64 Parboiled Rice that we offer is a major source of carbohydrates and is known for its great
taste and rich aroma.
PACKAGING UNITS

Sreedhar Rice Mill. is fully equipped with modern packaging unis for rice. Our company ensures
that every grain of rice packed in our mills are subjected to the most hygienic conditions and are
supervised by our quality control team who periodically check all the packing . All the products
are physically checked so that the company can deliver its best to the end user. We also subject
our cargo to fumigation as per the international standards and all our rice is "Fit For Human
Consumption ". We have experience in-house designing for our buyers brands. Our company
packs rice in different sizes varying from 750 grams - 50KG. Our company specialization in
small packing such as jars, pouches, non-woven & BPO bags (1KG - 5KG) etc.

PACKAGING

PACKAGING KAGING
 EXPORT PROCEDURE
 Verbal communication - A formal verbal session is arranged either on phone, in person or
through chat to confirm and finalise the order.
 Payment - You can make the payment via letter of credit or telegraphic transfer as soon as
the deal is finalized.
 Processing/ Packing - As soon as the payment is processed or advance is received our staff
starts working on the order.
 Dispatch - After packing, the goods get loaded in a container and are dispatched to the
shipping port. Shipment reaches the buyer’s port first and once all the due payment is
cleared, buyer take the delivery of the goods to its destination.
Documents and certificates – We provide the official documents and certificates copy to
the buyer, if required.
FUNCTIONAL DEPARTMENTS

1. Production department
2. Marketing department
3. Finance department
4. Administration department
PRODUCTION DEPARTMENT

Aims and functions of production department. Production is the functional area

responsible for turning inputs into finished outputs through a series of production
processes. The Production Manager is responsible for making sure that raw
materials are provided and made into finished goods effectively.

The production process in brief includes the following

1. Paddy Pre-Processing

 Paddy Cleaning
 Parboiling Plant & Process
 Paddy Drying
 Paddy Storage

2. Milling of Rice

 Cleaning
 Dehusking
 Husk Separation
 Paddy Separation
 Compartment Type Separator
 Polishing
 Grading
 Color Sorter
 Weighing and Packing.

1.PADDY PRE- PROCESSING

 PADDY CLEANING

Paddy after harvesting and thrashing contains some foreign matter depending upon
harvesting, thrashing and handling methods. The foreign matter may be other seeds,
straw, chaff, sand; stones, dust, soil and iron particles. Paddy received in the mill
 must be first cleaned to remove these foreign matters before it can be properly
stored. Otherwise they may cause deterioration of the paddy during storage or may
damage or obstruct the conveying and milling machinery. The first cleaning
operation of paddy after thrashing is called 'Scalping'. It removed the bulk of the
foreign matter. But the paddy is not completely cleaned. The small amounts of
impurities that still remain are later removed during the next cleaning operation
during the rice milling process. Scalper cleaners use both sieves and aspirators.

 PARBOILING PLANT & PROCESS

The process of parboiling uses treated soft water obtained from our water treatment
plants. The parboiling plants have specially designed soaking bins with sensors based on
sophisticated controller for maintaining and determining the water temperatures. The
advanced parboiling method ensures that the grain is free from unwanted smell and
confirms to most hygienic processing of the grain, preserving its natural fragrance &
aroma during the entire process.We have adopted special methods of parboiling, as the
paddy is kept for soaking for 12 hours, we keep changing the water after every 4 hours,
keeping the temperatures controlled by not letting the water go below 60 degrees
centigrade and the inlet water is also changed every 1 hour so that there is no bacterial
formation, thus ensuring the best hygienic & parboiled rice always. these minute steps
ensure 100% quality of rice for the end user.

 PADDY DRYING

Intake paddy also generally contains more moisture than is safe for storage and has
to be dried. Freshly harvested paddy normally has moisture content of 18% to 25%.
This moisture must be brought down by drying to ensure a good storage quality. A
moisture content of 14% is considered safe for short periods of storage. For long
storage, the grain should be dried to 13% moisture or less. During the process of
drying, cracking of paddy may occur if drying is not proper. This will lead to
breakage of rice during milling. Therefore, drying process must be so adjusted that
cracks to not develop in the grains. The high moisture gradient between the grain
 center and the surface causes cracking. Drying should not be continuous, but in
stages, with the rest periods between drying stages. These periods are called
tempering. This avoids cracking of paddy while drying. It is said that not more than
2 to 4% moisture should be removed in one drying stage in the case of mechanical
drying with hot air. Paddy may be dried for, say half an hour then tempered for 6
hours, then dried again. This cycle is followed till the paddy is dried to required
moisture. Several methods of drying are adopted viz., Sun Drying, Mechanical
Drying, Batch dryers or continuous flow dryers. Paddy husk is the most common
fuel used for drying paddy.

 PADDY STORAGE

Paddy is harvested twice or thrice in a year. But rice is consumed throughout the
year. Therefore, paddy is stored to meet the need between harvests. Storage must
keep the paddy safe and also maintain its quality. It should provide protection
against weather, insects, pests, birds, micro organisms, moisture and any type of
contamination. Care should also be taken to store different types of paddy
separately to avoid mix up. Paddy dried to a moisture level (less than 14%) should
be maintained dry and cool during storage.

Paddy can be stored in bags or in bulk. The choice between the two systems
depends on a number of local factors including cost of local construction, bags,
operating and handling equipment, transport system, labour and investments. Either
method can provide safe storage as long as scientific storage practices are observed.
Storage bins can be either of steel or concrete.

2. MILLING OF RICE
Unlike other food grains, rice is mostly cooked and consumed in whole form. Hence
the milling operation should provide maximum out turn of milled rice and with a
minimum of brokens. Before the paddy is kept ready for milling operation, it is
necessary to bring all the grains, preferably to a uniform moisture content level
which may vary from 10% to 14% for optimal milling yields and avoid excessive
 breakage. The different kinds of milling are hand pounding, huller, sheller cum
huller.

 Cleaning
Cleaning is the first step in rice milling. It enables the production of clean rice and
provides protection to other milling machinery, thereby increasing milling capacity.
Impurities that are lighter than paddy are removed by an aspirator. Metallic (iron-
impurities) are removed by the use of a magnet. Impurities larger or smaller in size
but heavier than paddy are removed by sieves. Vibrating sieves are used. Impurities
that have the same size as paddy but are heavier than paddy are removed by specific
gravity separator namely destoners. Intake paddy is often subjected to a preliminary
partial cleaning prior to storage and prior to the main cleaning in the mill.

 Dehusking
A rubber- roll sheller consist of two rubber roller rotating in opposite direction at
different speeds, both rollers have the same diameter, but one roll rotates about 25%
faster than the other. The differences in peripheral speed subject the paddy grains
falling between the roll to a shearing action that strip of the husk. One roller is fixed
in position and the other is adjustable laterally in order to increasing or decreasing
the clearance between the two rolls. Rolls are cooled by blowing air on the roll
surface. The shelling i.e., dehusking rate is generally maintained at about 85%,
compared to the disc shelling. Some breakage invariably occurs and the fine brokers
may be blown off along with the husk. The degree of Shelling with the rubber roll
can be raised to about 85% without much of grain breakage, whereas the disk
sheller can be operated at not more than 60-70% degree of shelling, to keep
breakage at a low level. However, rubber roll wear out fast and have to be replaced
often. This, though a disadvantage, is offset by the reduction in breakage and
increase in total rice outturn.

 Husk Separation

A mixture of dehusked rice (brown rice), remaining unshelled paddy, some broken
rice and husk that has been split off the paddy comes out of the sheller. This mixture
 is subjected to sieving cum aspiration to separate brokens and husk. Sieving prior to
aspiration helps in separating and recovering the small brokens formed during
shelling. Light weight paddy husk is separated from the heavier paddy and rice by
aspiration.

 Paddy Separation
Shelling is not possible to a level of 100%. The grains differ in size due to which
some grains remain unshelled. Therefore, a paddy separator is used to separate the
remaining unhusked paddy from husked brown rice. The unhusked paddy is
returned to the dehusker while the brown rice is carried forward to the polisher. The
separation is accomplished in the separator by taking advantage of the difference in
physical density (heaviness), size and surface smootheness (or toughness) of paddy
and brown rice.

Paddy collected from the separator is called return paddy, for it has to be returned to
the sheller: The return paddy grains are shorter or thinner than normal paddy. Hence
it is preferable to collect the return paddy in a bin and shell it at the end with closer
clearances between the rolls. Alternatively, the return paddy can be shelled in a
separate small sheller. This will increase the efficiency of the plant. If return paddy
is returned to the original sheller with same setting, it will simply go on circulating,
thus lowering the capacity.

 Compartment Type Separator

The oscillating table is-divided into zigzag channels and is inclined from one side to
the other along the zigzag channels. The surface of the table is of smooth steel. The
table oscillates cross wise, i.e. perpendicular to the direction of the grain flow. The
mixture of paddy and brown rice is fed from the hopper to the center of the
channels. The impact of the grains on the sides of each channel causes the unhusked
paddy grains to move up the inclined slope toward high side of the table. The
dehusked brown rice slides down the slope to the lower side of the table. The slope
and stroke of the table are adjusted to meet the needs of paddy of different size or
condition, to ensure complete separation. Usually there are several decks one above
the other to increase capacity.
 Paddy collected from the separator is called return paddy, for it has to be returned to
the sheller. The return paddy grains are shorter or thinner than normally paddy.

Hence, it is preferable to collect the return paddy in a bin and shell it at the end with
closer clearances between the rolls. Alternatively the paddy can be shelled in a
separate, small sheller. This will increase the efficiency of the plant. If return paddy
is returned to the original Sheller with same setting, it will simply go on circulating,
thus lowering the capacity.

F. Polishing
The brown rice is next polished to remove bran layers. Some amount of polishing is
essential for easy cooking and storage, although excessive polishing reduces the
nutritive value of rice. There are three whiteners, one glaze master and one silky
polisher in the unit for effective polishing of brown rice.

G. Grading
After the polishing operation, the milled rice contains, in addition to white grains,
broken grains of different sizes as well as some bran and dust. Separation of these
materials must be done. Bran and dust particles are removed by aspiration. Broken
rice may be separated either by a Plan sifter or by a Trieur.

 Color Sorter
Color sorter is used for sorting out discolored grains from the lot. Optical sensors
are adopted here to compare the color of the Individual grains. The discolored
grains are blown out of the main stream.

 Weighing and Packing

This can be manual or automatic. An automatic intake weigher receives rice in a
continuous flow and releases it in exact predetermined quantities by weight. At the
same time, the number of weighments made is recorded by an automatic counter,
 thus giving an accurate record of the total weight of material processed in the mill.
The automatic bagging scale ensures dust free bagging of the finished products and
records the number of weighments made, by an automatic counter.

MARKETING DEPARTMENT

Marketing can be described as any activity that is carried on with the specific purpose of
conveying information about the use, quality and value of a product or service in order to
promote or sell the product or service. Marketing is the way to announce the availability of a
commodity, service, idea or a brand to the world in such a way that people are interested in it and
wish to acquire it and use it. It serves the purpose of plugging the gap between the public’s
requirement and the products that are available.

Marketing Strategy:

 Our Marketing Strategy would be binged on providing standard milling production

services as well as additional but related services to our customers.We intend to cultivate
a loyal customer base where we not only increase our customer retention but also attract
new customers to patronize our services.

 We intend to use our loyal customers to get new customers by deploying a referral
system that would see the customer get a discount or recognition in return for referring
new customers to us.

 Other Strategies we intend to adopt is in ensuring that we engage existing and potential
customers on our social media platforms, and also from time to time give out tips and
suggestion that will ensure that the businesses of our clients improve.

 We also intend to engage in massive publicity through our website as well as other
forums that are agro related so as to garner more customers.Some of the marketing and
sales strategies that we will adopt.
 Introduce our business officially to rice farmers and large dealers in the rice business both
in idho and the immediate environs by meeting personally with them and telling them of
the benefits they stand to gain in using our services.

 Ensure we open as many storage facilities as a possible spread across several strategic
locations.

 Make use of our official website in promoting our rice mill by to ensure that it tops the
online search for potential customers make use of our social media platforms such as
Facebook and Twitter to promote our brand.

 Meeting and exceeding the expectations of our clients and through this improving the
performance of our brand.

 Use attractive billboards and banners to ensure that potential customers are aware of our
services. Create awareness by pasting same in strategic areas.

 Ensure that we deploy the direct marketing approach make use of word of mouth
marketing to increase awareness of our existence and invariably our products and
services.

 Main marketing strategy used is showing sample of the products to the clients and
explaining the quality and price of the product to the customers.

 Support of the local area people.

 In marketing department there are three employees are handled /manage.

 Compare with other mills Sreedhar rice mill produces some more than iteams.

 Marketing strategies basic task delegated to sales managers. The firms has sales
representatives for marketing products. This firm products three variety of rice double
boiled rice, single boiled rice and bran.

 Advertisement is important elements has sales promotion measure. It plays a vital role in
process of moving well farm producer to consumer . In this farm, advertisement is made
 through journal banners etc ... The form under exports through various export companies.

 The most important components of estimating the market potential for a business is to
determine its target market

 The market area can be thought of as the geographic area where the business intends to
operate .Defining the market area is important because it defines the geographic area where
potential consumers live and work.

SALES DEPARTMENT

A sales department is the direct link between a company's product or service and its
customers. However, a well-trained sales department does more than making sales.
Your sales staff builds relationships with your customers.

Channel of the distribution

1. Producer - consumer

2. Producer - retailer - consumer

3. Producer – whole saler - retailer - consumer

4. Producer - agent - wholesaler - retailer - consumer

The channel of distribution is the structure of intra company agents and dealers, wholesalers and
retailers through which a commodity,product or services is marketed . It is also apath traced in
the direct or indirect transfer of title to a product as it moves from producer to the ultimate
consumer or industrial users

 Customers : In sreedhar rice mill mostly focused at local area customers.

 Number of employees in sales department - 6

  Sales mainly cocentrated on three district in kerala

- ERANAKULAM

- THRISSUR

- PALAKKAD

 Transportation of products to customers in companies own vechicles

 Direct payment

 Duties of sales department

 Supervises and coordinates activities of workers engaged in milling rice. Reviews

instructions for adujustment of machinery to maintain quality and quandity of product

 May inspect and repair machinery

 May plan installation of machinery

 Handling brokers and disributors for channel sales optimization of sales expenses by
strengthening the whole sale and retail disributor network.

FINANCE DEPARTMENT

The part of an organization that manages its money. The business functions of a finance
department typically include planning, organizing, auditing, accounting for and controlling its
company's finances. The finance department also usually produces the
company's financial statements.
  Montly salaries to the labour direct payment to the employees

 Bonus and PFA are provided to the employee

 Billing section

There are different kinds of billing files are handled in the finance department

1. SALES BILLS

2. PURCHASE BILL

a. pending bills

b. paid bills

3. ELECTRICITY BILLS

4. VECHICLES EXPENSES BILL

5. GST R1 FILE, GST R3 FILE

ADMINISTRATIVE DEPARTMENT

Administration department is backbone of an organization. An effective administrator is an

asset to an organization. He or she is the link between an organization's various
departments and ensures the smooth flow of information from one part to the other.

GROWTH CHART

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 Conducting annual salary surveys developing , analyzing and updating the company’s
salary budget

 Maintaining and revising the company hand book on policies and procedures
Orientations and employee relations counseling.