Internship

Parisons Liberty Pvt.Ltd
INTRODUCTION
ACHARYA BANGALORE B-SCHOOL Page 1

PARISONS Group of companies, a multifaceted, multicrore company stands
testimony to the farsightedness of late Janab Kunhipari, the illustrious scion from a
well-known business family in North kerala as a company that has grown through
unswering commitment to quality and its people.
The Parisons Saga of Success.
Started in a humble way , PARISONS has grown into a formidable omni-presence in
Agri Business in production. Processing and distribution, Parisons later diversified
into Rubber, Tea Plantations, Eco-Tourism, Information Technology and Infrasctrure
Leasing.
Trading new frontiers of business is at the heart of the group’s growth strategy. A
professional outlook with a global vision and a thorough understanding of the nuances
of global business has helped the group to thrive in the realm of global trade.
The foray of parisons into Eco-tourism a testimony of the group’s concern and
commitment to Ecological sensitivity and sustainable development, perched 3500 feet
above sea level in the mist-laden hills of wayanad and envelop by 4000 acres of lush
Tea Plantations lay three quaint bungalows owned by parisons group.
Parisons believe quality is of paramount importance in customer satisfaction. Our
commitment to quality starts right from the procurement of raw materials.
Corporate Vision is be a premium Company with a clear focus in future and to
develop market opportunities by creating new and innovative products.

OBJECTIVES OF THE STUDY
1. To understanding the functions of the organization.
2. To study about the industry.
3. To study about various departments.
4. To study about the organization.
LIMITATIONS OF THE STUDY
1. Size of the company and the spread of its geographical area across various
places in kerala lead to impossibility of performance everywhere.
2. Since it’s the entire organizational study, its scope is vast which led to the
impossibility of covering all areas.
3. Due to the confidential nature, certain reports were not open for public
scrutiny.
4. Due to shortage of time and other constraints, interviews with workers were
short.
5. Both managers and employees are not ready to fully reveal the data required
for the project.
6. Lack of availability of secondary data from published journals and reports.
7. Another limitation faced was the respondents sometimes were too busy to
answer questions in details.

RESEARCH METHODOLOGY
The report on the descriptive study conducted at the PGC is a project work that
depends heavily on data collection. The methodology used for this organization study
is mainly in two ways.
 PRIMARY DATA
 SECONDARY DATA
Primary data are those data which are collected first hand and thus happen to be in
original
Character. The primary sources of data collection included,
1. Consultation with department heads
2. Information from production supervisors and engineers
3. Interviews with employees
4. Direct observation
Secondary data are those data which has already been collected. The secondary
sources are,
1. Departmental reports
2. Company website
3. Business journals
4. Quality manuals
5. Magazines brochures

INDUSTRY PROFILE

INDUSTRY PROFILE
India is the world’s second largest producer of food next to China, and has the
potential of being the biggest with the food and agricultural sector. The total food
production in India is likely to double in the next ten years and there is an opportunity
for large investments in food and food processing technologies, skills and equipment,
especially in areas of canninig, Dairy and Food Processing, Speciality Processing,
Packaging, Frozen Food/Refrigeration and Thermo Processing. Fruits and vegetables,
Fisheries, Milk and Milk products, Meat and Poultry, Packaged/Convenience Foods,
Alcoholic Beverages and Soft Drinks and Grains are important sub-sectors of the food
processing industry. Health food and health food supplements are another rapidly
rising segment of the industry which is gaining vast popularity amongst the health
conscious.
The food processing industry provides vital linkages and synergies between industry
and agriculture. The Food Processing Industry sector in India is one of the largest in
terms of production, consumption, export and growth prospects. The government has
accorded it a high priority, with a number of fiscal reliefs and incentives, to encourage
commercialization and value addition to agricultural produce, for minimizing prepost
harvest wastage, generating employment and export growth.
India is one of the world’s major food producers but accounts for less than 1.5 per
cent of international food trade. This indicates vast scope for both investors and
exporters. The industry has the highest number of plants approved by the US Food
and Drug Administration (FDA) outside the USA.
India’s food processing sector covers fruit and vegetables; meat and poultry; milk and
milk products, alcoholic beverages, fisheries, plantation, grain processing and other
consumer product groups like confectionery, chocolates and cocoa products, Soya-based
products, mineral water, high protein foods etc. we cover an exhaustive
database of an array of suppliers, manufactures, exporters and importers widely

dealing in sectors like the –Food Industry, Dairy processing, Indian beverage industry
etc. We also cover sectors like dairy plants, canning, bottling plants, packaging
industries, process machinery etc.
The most promising sub-sectors includes soft drink bottling, Confectionery
manufacture, Fishing, aquaculture, Grain-milling and grain-based products, Meat and
poultry processing, Alcoholic beverages, Milk processing, Tomato paste, Fast-food,
Ready-to-eat breakfast cereals, Food additives, flavors etc.
CHAKKY
The traditional procedure for milling wheat in India has been stone grinding (chakky)
to obtain whole meal flour (Atta). This method results in a 92-95 percent extraction
rate flour which retains almost all the nutrients of the grain while simultaneously
eliminating that part of the grain which is most indigestible like cellulose, and phytic
acid which bind and carries away minerals. Therefore, Indian style flour is not
technically ‘whole wheat’ but it is superior to the usual whole gran flour that is
produced simply grinding everything to a fine powder. Stone grinding is gradually
giving place to power driven small and big chakkis and to modern flour mills.

COMPANY PROFILE

ORIGIN AND GROWTH
PARISONS Group of companies, a multifaceted, multicrore company stands
testimony to the farsightedness of late Janab Kunhipari, the illustrious scion from a
well-known business family in North kerala as a company that has grown through
unswering commitment to quality and its people.
The saga of success of The Parisons Group started in 1992 when the flagships
company the Parisons Roller Flour Mills Pvt. Ltd. Was setup in West Hills Calicut.
The company owning a 120 TPD Roller Flour Mill is now the market leader in its
segment with the ultra-premium Parisons Liberty brand of wheat products. The
success of this venture led the group to acquire several flour mills and key brand
names. Parisons with its rich experience and expertise in the field of food-processing
and trading, has well succeeded in planning, implementing and running of new
projects, as well as, taking over sick and ailing units and making them viable in the
shortest possible time. This has led to the emergence of Parisons as the largest
producers and marketers of wheat products and edible oils. Out of the 31 active flour
mills in kerala 6 major flour mills with a total capacity of 600 MT is presently owned
by the group. Their presence in the market can be gauged by the fact that three out of
six flour mills in Calicut District.
The Parisons Group is already a brand presence in south india, especially kerala with
an established market, distribution network and high brand equity for its products
coming from its existing units namely:

ESTABLIS
HMENTS
RE
F
STATUS
COMMENC
EMENT OF
BUSINESS
AREA OF
BUSINESS
CAPACIT
Y
1
PARISONS
FOODS
PVT LTD
PFD
L
PRIVATE
LIMITED
COMPAN
Y
2001
MANUFACT
URING,
REFINISHIN
G TRADING
IN EDIBLE
OILS,
TRADING IN
WHEAT
AND
COMMODITI
ES
300
2
BOYCE
RUBBER
ESTATES
PVT LTD
BRP
L
PRIVATE
LIMITED
COMPAN
Y
2003
RUBBER
PLANTATIO
N AND
TRADING IN
WHEAT
1665
ACRES
3
PARISONS
MILLING
COMPANY
PVT LTD.
PM
CL
PRIVATE
LIMITED
COMPAN
Y
2001
TRADING IN
WHEAT
AND
RUNNING
OF FLOUR
MILL
100 TPD
4
N K
MOHAMM
EDALI
AND BROS.
NK
MB
PARTNER
SHIP
FIRM
1982 TRADING
5
PARISONS
EXPORTS
INC
PEI
C
PARTNER
SHIP
FIRM
1995
IMPORT,
TRADING IN
WHEAT,
WHEAT
PRODUCTS
AND
EDIBLE
OILS
6
PARISONS
AGROTEC
H PVT LTD.
PA
GL
PRIVATE
LIMITED
COMPAN
Y
1995
MANUFACT
URING AND
TRADING IN
EDIBLE
OILS
300 TPD
Oil Refing,
300 TPD
Fractionisati
on and 100
TPD Bakery
Shortening
Plant at
Mazhuvann
ur and 50
TPD Oil

Refining
and 50 TPD
Bakery
Short at
West Hill
7
PARISONS
ROLLER
FLOUR
MILLS PVT
LTD.
PRF
M
PRIVATE
LIMITED
COMPAN
Y
1992
TRADING IN
WHEAT
AND
RUNNING
OF FLOUR
MILL
100 TPD,
5 Oil
Tanks of
14000 KL,
120 KL Oil
tranker
barge
8
YENKEY
ROLLER
FLOUR
MILLS
YR
FM
PARTNER
SHIP
FIRM
1991
TRADING IN
WHEAT
AND
RUNNING
OF FLOUR
MILL
90 TDP
9
KHEMKA
FLOUR
MILLS PVT
LTD
KF
ML
PRIVATE
LIMITED
COMPAN
Y
1994
TRADING IN
WHEAT
AND
RUNNING
OF FLOUR
MILL
120 TDP
10
PARISONS
INFRASTR
ACTURE
PVT LTD.
PIF
L
PRIVATE
LIMITED
COMPAN
Y
2003
HIRING OUT
OF
STORAGE
TANKS AND
TRADING IN
EDIBLE
OILS
10 Tanks
of 28075
KL
11
PARISONS
ESTATES
AND
INDUSTRY
S PVT LTD.
PEI
L
PRIVATE
LIMITED
COMPAN
Y
2005
PLANTATIO
N,
MANUFACT
URING AND
TRADING
OF TEA
3400
ACRES
12
KODANDA
RAM
ROLLER
FLOUR
MILLS PVT
LTD.
KD
RM
PRIVATE
LIMITED
COMPAN
Y
2000
TRADING IN
WHEAT
AND
RUNNING
OF FLOUR
MILL
80 TDP
TRIVANDR
TF
PRIVATE
TRADING IN
WHEAT

13 AM FLOUR
MILLS PVT
LTD.
ML LIMITED
COMPAN
Y
2006 AND
RUNNING
OF FLOUR
MILL
100 TDP
14
PARISONS
TRADING
PVT LTD.
PTP
L
PRIVATE
LIMITED
COMPAN
Y
2007
IMPORT,
TRADING IN
WHEAT,
WHEAT
PRODUCTS
AND
EDIBLE
OILS &
COPRA
15
SOFT
GUAIDE
TECHNOL
OGIES PVT
LTD.
SGP
L
PRIVATE
LIMITED
COMPAN
Y
2000
SOFTWARE
DEVELOPM
ENT
16
PARISONS
CHARITAB
LE TRUST
PC
HT
TRUST 2008
CHARITABL
E
ACTIVITES

VISION
To be a market leader in Agribusiness both in India and Middle East countries,
through holistic marketing.
MISSION
 Parisons group Established in 1982 as a general merchant now has grown into
Corporate body, with 16 production units at different locations across Kerala.
 Parisons group complies Total quality management system both in row
material sourcing and product manufacturing.
 Parisons today manufactures and markets total twelve product lines and
commands market leadership in wheat products and edible oil segment.
 Parisons attained a cutting edge in row material sourcing.
 Parisons group supply chain system is firmly matured through years of
experience.
 Parisons group also lays importance to green field marketing.
 Being one of the pioneers in agribusiness Parisons group is competent to
handle the market needs both in India and Middle East countries
professionally and successfully.

PRODUCTS
 WHEAT PRODUCTS
Wheat and wheat products form part of the staple diet Of almost all
Indians. In the field of wheat products, Parisons group is the largest
manufacturer in south india. Parisonsliberty brand is the only one
brand, which is available through out of kerala and it is the market
leader in this segment.
Brands Marketed By the group
Parisons Liberty, Coconut tree, ‘K’ Brand, Chakra, Golden Bell &
Premier No. 1
Media or Wheat flour
It is mainly used in Bakery and Pasta industry. In bakery industry
Media isused for making Breads, Cakes, Pastry, Naan etc.,
while in Pasta industry it is used to make Spaghetti, Macaroni,
Cannelloni, Vermicelli, Noodles etc. It isalso used for making
Parathas andHalwa.
Atta is used throughought the country to make Chapathis, Roti and Puries. It is one of
the largest selling flour in the country.
Wheat Semolina or Sooji
Wheat semolina or sooji is mainely used in Pasta industry to make Macaroni, Raccioir
, Farfalle etc. It is also for Sweet making, Kesrirawa making and Upma making.

Bran
Wheat Bran is mainly used for poultry feed and Cattle feed industries as raw material.
 EDIBLE OIL
Edible Oil being the most necessary ingredient next only to wheat
Flourfor making food products consumed by people, it was thought
Fit thatdiversification into trading and processing of edible oil and
its trading as a natural choice. Parisons is the first and one and only
manufactures of refined edible oil in kerala.
The group has two edible oil refineries ParisonsAgrotech (P) Ltd
andParisons Foods (P) Ltd. ParisonsAgrotech was incorporated
in the year 1996 with an aim to capitalize on the edible oil market.
The company started the trading of oils initially and after having
gained a foothold in the marked, a unit for refining edible oils and
manufacturing ofVanaspathiwas commissioned in the year
2001. After thesuccess of the first venture the group went foranother refinery at
KINFRA PARK Kakkanchery with double capacity.
With assured quality and modern production standards the group has become one of
the leading suppliers of bulk palmolein in the state. It has also got storage terminals at
Beypore Port, Calicut and Cochin Port from where sales are also made.

Palmolein is the common people’s cooking medium, mainly used for cooking
purposes at homes, Bakeries and Hotels. The group has also entered the retail market
in a big way Parisons Liberty Gold Palmolein Brand is a premium brand in the
market. Palmolein is available in 15 kg tin, 15 kg jar packing, 1 liter and 200 ml
saches.
Parisons also manufactures Palmoil in the brand name, Kerala Palmoil which is also
used for cooking purposes.
 VANASPATHI AND SPECIALTY FATS
Parisons is the one and only manufacturers of
Vanaspathi
in Kerala. For manufacturingvanaspathi it has set up a state
of the art most modern Hydrogen plant with Belgian technology
for the first time in India. Vanaspathi is an alternate cooking
mediumfor tasty preparation. It is mainly used in homes, Hotels
and other Catering Industries for Cooking Purpose. For the pre-paration
of Biriyaniand Ghee Rice. Vanaspathiis an integral
part andParisonsLibertyVanaspathiis the most preferred
choice for the extra flavorItgives to cooking these delicious
preparations. ParisonsAgotechmanufacturesVanaspathi.

They have two brands of Vanaspathi. As far as the sale is concerned
Parisons Libertyhas already becomeone of the leading brands in
North Kerala. It has now opened a new Depot atEranakulamto
enter thesouthern markets more effectively, where its presents is
limitednow.Thegrouphasgot sales points atKakkanchery,Kuttippura-m
and Angamali, shortly Trivantrum will also become a sales point.
BRANDS
1. Liberty
2. Premier No.1
3. Bakery Shortening

PARISONS group is the first and one and only manufacturer in Kerala of Speciality
fats or Bakery Shortening. It is used in Catering, Confectionery and Bakery industry
for the prepration of bakery items. Wih in a short period of introduction with quality
and Parns groups goodwill support it has captured a major share of North Kerala
market. With the introduction of new products it hopes to capture a good part of south
Kerala market also and become a market leader in this segment. There are four brands
of speciality fats manufactured by parisons:
1. Parisons Chakra
2. Dream
3. Premier No.1
4. Golden Puff
Parisons Chakra, Dream and Premier No.1 bakery shortenings are used
Forpreprationof ordinary bakery items like Breads, Cakes, Cookies,
Biscuits etc. and Golden Puff is especially used in the preparation quality
Puffs. Margarine, a new product, specialy for Pasteries and Cakes will be
introduced shortly in the market by Parisons.
Specialty fats are available in 15kg Bib, 15kg Tin and 15kg Jar.
 TEA
PARISONS ESTATES AND INDUSTRIES PVT.LTD.
The Parisons group has acquired 4 tea plantations inWayanad
district, Kerala. The tea plantations include for estates namely
Chirakkara, Thalapuzha, Jessie and Tatamala with a total extent
Of4025 acres. The river Mananthavady meanders through the

Estatesand joins the river at Panamaram to become the mighty Kabani.
Opened in 1876 by the English Cooperative Society and the Scottish
Cooperative Society.The fields were planted with select China and
Assam hybridverieties of teas. Visible evennow are the mining
shafts, where once gold was explored. Blessed with the mist from
the surrounding mountains, the teas are mild with a clean fragraince
and medium toned biscuit notes.
Other diversifiedcrops like Coffee, Cocoa, Oil Palm, Areca nuts,
Cardamom andPepper. Also coming upIs a spice garden with
Clove, cinnamon, all spices and Turmeric.
The quaint oldBungalows have been renovated for Ecco-Tourism.
Anold Planters Club equipped with a well-stock librarywithfacilities
for both indoor and outdoor games is available for theexclusive use
of the guests.
 RUBBER
The group acquired the prestigious Boyce Estates, a 1665 acre Rubber
Plantation in Kerala. The company produces 8.5 million kilograms from
its own area and processes another 1.5 million kilograms both from
neighboring holdings. Rubber though tap as latex, is processed into
various Rubber Products – a stabilized concentrated form of latex,
smoked sheets, crepes and crumb/block rubber in a wide variety of
grades. The group is a major supplier to leading tyre manufactures in
India.

SERVICES
 INFRASTRUCTURE LEASING
PARISONS INFRASTRUCTURE PVT.LTD.
The Ports and Ports related activities play a crucial role in the economic development
of a countiy. The Group has therefore ventured into port related infrastructure
developments by setting up Tank Farms with a capacity of 14000 MT at Beypore as
part of one of its expansion plans.
The Group being major importers of vegetable oil have to hire storage facilities at
Cochin till recently. This has been consuming much of their time, efforts and
resources. Being based at Calicut, the Group has thoughtfully explored the possibility
of getting the shipments to the Beypore Port and having their own storage at the Port.
After realizing the vast potential and increasing demand for storage facilities, the
Group took on lease 1.43 hectares of land from Cochin Port Trust to set up Tank
Farms with a capacity of 50000 MT (52000 KL) with an outlay of Rsl850 Lakh at
Willington Island in the land allotted to us on 30 years lease. Out of the eighteen tanks
proposed for storage of Petroleum Class A/ B products and Vegetable Oils, four tanks
for the storage of Vegetable Oil have been completed.
By setting up of their own facilities for storage at Cochin Port also the Group intends
to achieve economy in their existing operations and also to earn additional revenue by
leasing out the facilities to others apart from contributing to the growth of Cochin
Port.

The Group has also launched a 1200 Kilolitre capacity Oil Tanker “ KUNHIPARI”,
named after the late father of the promoter Directors. As the berth at Beypore Port
does not have sufficient
depth for large vessels with bulk shipments, these can be anchored at the outer sea and
from there the liquid bulk has to be carried to the shore by moving barges other wise
known as harbour crafts. The oil tanker barge has been used extensively for the bulk
transfer of cargo from the large shipment vessels to the shore.
 SOFTWARE
SOFT GUIDE SOFTWARE DEVELOPERS
PARISONS in its pursuit of diversification, led to forming a closer association with
Information Technology. Soft guide Technologies Pvt.Ltd , established in 1990at
Bangalore, and an ISO 9001-2000 by International Certifications Ltd and JAZ-ANZ,
shifted its focus to the market openings in Kerala by becoming part of Parisons during
the year 2000-2001.This is a leading consulting and IT services company that offers
the entire gamut of innovative software solutions to Industry, Trade and Commercial
sectors. From Banking to Financial services, Pharmaceuticals to Healthcare,
Automotive to Fuel stations, Trading and Manufacturing industries Soft guide has
explored the realms of varied businesses and come up with end to end diverse
solutions for each of them. Soft guide offers a range of expertise to help customers re-engineer
and re-invent their businesses to gain a competitive edge in the ever-changing
markets. The assorted range of software from Soft guide includes:
Nikshep - Banking software
Medsoft — Pharmacy software
Cur - Hospital management software
Flame - Fuel Dealer package
Resort - Hotel Management software
Snap - Photo studio and Colour Lab package
E - Mart - Super markets and retailers solution

CAMS - The financial Accounting solution
Millsoft - The roller flour mill package
Paysoft - the payroll solution
 COMMODITIES
Treading new frontiers of business is at the heart of the group’s growth strategy. A
professional outlook with a global vision and a thorough understanding of the nuances
of global business has helped the group to thrive in the realm of global trade. Through
its offices in India and the Middle East, the group imports and exports a variety of
commodities, right from scrap steel to semi-conductors to food products.

ORGANIZATION
STRUCTURE

ORGANIZATIONAL CHART
MANAGING DIRECTOR
DIRECTOR DIRECTOR
GENERAL MANAGER
FINANCE
MANAGER
PRODUCTION
MANAGER
PURCHASE
MANAGER
DIRECTOR
MARKETING
&SALES
MANAGER
HR
MANAGER
LEGAL
MANAGER
1. ASSISTANT
ACCOUNTS
OFFICER
2. ACCOUNTS
STAFF
1. ASSISTANT
MANAGER
2. STORE
KEEPERS
1. MILLER
2. SHIFT ENGINEER
3. ELECTRICAL
DEPARTMENT
4. PACKING
DEPARTMENT
1. MARKETING
EXECUTIVES
2. SALES
EXECUTIVES
1. LEGAL
ADVISOR
2. CLERK
1. ASSISTANT HR
2. PRO
3. SUPERVISORES
4. STAFFS

FUNCTIONAL
DEPARTMENTS

FINANCE DEPARTMENT

FINANCE DEPARTMENT
HIERARCHY
GENERAL MANAGER FINANCE
FINANCE MANAGER
ASSISTANT
ACCOUNTS
OFFICER
ACCOUNTS STAFF

Finance department carries out the function of procurement of funds and its effective
utilization in business. The three major functions under this head are the financial
decision as to how much fund is required and how should it be raised, investment
decision as to how the investment is to be made in the assets of the concern and the
dividend decision dealing with the proportion of dividend and retention.
The responsibility for maintaining the accounts and exercising financial control is
vested with the Finance Manager. The finance department has direct interaction with
all other departments since all the payments and collections are made through here.
This Department follows a written form of communication. All Department payments
and receipts are finally reported to the Finance Department.
PARISONS Group of companies is comprised of 12 companies. The PARISONS
Group has raised funds by means of both owned and borrowed funds. The total capital
of the companies amount to Rs. 4,640 lakhs and the total partners’ capital for the
partnership firms amount to Rs. 103 lakhs and current account has a negative
drawings of 1,404 lakhs. The total Reserves and Surplus of the Group amounts to Rs.
3,280 lakhs and the Group has raised borrowed funds by means of secured loans of
Rs. 5,893 lakhs and unsecured loans of Rs. 3,656 lakhs. Thus the entire capital of the
organization is build.
The gross block of the Group is Rs. 14,180 lakhs. The total revenue of the
PARISONS Group is 86,208 lakhs for the year ended 31st March 2012 and the
company earns an after tax profit of Rs. 1,535 lakhs.

FINANCE DEPARTMENT OBJECTIVE
The Financial Department of the organization is functioning to fulfill the following
tasks efficiently and effectively.
 Preparation of accounts and finance.
 Day to day maintenance of accounts.
 Preparation of Financial Statements including both projected and provisional
Financial
 Statements.
 Calculation of monthly profits.
 Preparation of project reports and taxation.
 Working capital management
 Relationship with bank.
 Preparation of stock report.
 Submission of periodical document to Bank.
 Open the letter of credit with the Bank.
SOURCES OF FUND
The main sources of funds are Internal Sources and External Sources.
INTERNAL SOURCES:-
The main internal sources of fund of Parisons Group are income generated from sales.
Fund is raised by means of Share Capital for the company form of business and
through partners’ capital and current account for partnership firms. Reserves are the
sources of fund other than income from sales.

EXTERNAL SOURCES:-
The main external source of fund is term loan form bank and financial institutions like
Federal Bank. South Indian Bank etc. by means of secured and unsecured loans.
BANKERS
The PARISONS Group has mainly 2 banks.
 Federal bank
 South Indian Bank
DIVIDEND
No dividend have been declared so far in the interest of the shareholders of Parisons
Group, a private company and also a Dividend tax of 15% is payable. The
accumulated profits move as reserves and surpluses and are ploughed back in the
concern. The interest of shareholders lies in the stake in company. Reward in the form
of Remuneration is provided to the Managing Director and the Board from certain
companies. There is withdrawal of funds from the partnership firms owned by the
Group by the investors. It’s a solely family business.
OPERATIONS:
The Group has achieved a turnover of Rs.862.08crores and a profit before tax of
Rs.214.2 crores. Parisons Group did earn Rs. 134.9 in the form of other incomes. It
makes a Stock Differential (difference between the closing stock of finished goods
and the opening stock of finished goods) of Rs.645 lakhs in total. The stock in trade
(sum total of closing stock of finished goods, closing stock of raw materials, closing
stock of work in progress and consumables (packing and so on)) for the year ending

31st march, 2010 is 930.2 crores. The stock valuation is undertaken as per the
accounting standards.
AUDITORS
M/s. Varma&Varma, Chartered Accountants, Calicut and R G N Price & Co forms
the two Auditors appointed for the company. The internal verification and checking of
accounts are carried out under the authority of the Finance department at the corporate
office of the organisation and no separate internal auditors for the purpose.
SHARE PRICE
The current share value is the same as the book value as it is a privately held group of
companies and no market valuation of shares are being made.
DOCUMENTS MAINTAINED
The major accounts prepared by the company are; Financial statements including the
 Profit and loss account
 Balance sheet
 Cash flow statements, if necessary for some companies.

ACCOUNTING SYSTEM
Proper and systematic record keeping is the essence of an efficient accounting system.
In the multi account environment of Parisons Group, clear demarcation of jobs is
imperative for proper record keeping.
CAMS
The basic financial software used by Parisons Group is Cams, which is developed by
their software division Soft Guide Technologies Pvt Ltd to match with their
requirements. It is user friendly software with icons of all types of entries and reports.
All the 16 entities of the group are using the same software. Separate accounts are
maintained in Cams for consignment sales of each concern, directors personal
accounts and corporate office accounts.
MILL SOFT
The software Millsoft is used for inventory accounting and using in our factories. The
raw material purchase, issue of production and sales entries with quantitative details
are entered in Millsoft. Financial aspects of inventory entries are automatically
updating on conversion to Cams. On converting of Financial and Inventory accounts
to Head office through telephonic modem all the inventory and financial accounts will
be updated at Head Office.
BMS (Computerised Bank management system)
This is also self-made software developed for accounting of banking transactions
only. This program is used for accounting of bank entries of all banks of all entities
except Soft Guide Technologies Pvt Ltd. Reconciliation and other report facilities are

available in BMS. Banking transactions entered in BMS are automatically converted
to respective firms’ accounts in Cams except for few where bank entries are to be
separately entered in Cams.
The accounts executive has to convert the transitions entered in factories in their
accounts daily without fail. The Group concerns balances have to be reconciled
periodically and multiple accounts with same name shall be strictly prohibited. The
correctness of converted data in Cams has to be verified by comparing total figures of
Sales, Purchase etc. in Cams with Mill Soft.

IMPORT DOCUMENTATION & SUPPLY CHAIN
Customs Bond, Marine insurance papers, Bill of Entry has to be filed with customs
authority within stipulated time. All the details of Import, LC Details, Ship details,
High Sea Sails details has to be entered in Supply Chain which is self developed
program especially for Import to make available all the details of import, LC and
shipping details of all entities in one place. All the import, High Sea Sales, High Sea
purchase entries has to be separately entered in Cams. Import accounting date in
Cams may be LOI date (Letter of Indemnity issued by LC opening bank which
establish right of goods) or Into bond Bill of Entry Date. Foreign exchange rate for
accounting of Import may be the rate as per notification issued by customs department
u/s 14 of the Customs Act. It is same for one month. (The exact rate is the rate as on
import date but for convenience section 14 rate is taking assuming there is no major
variation of FX rate within a month)
STATUTORY PAYMENTS & RETURNS
INCOME TAX
TDS has to be deducted for all payments for which income tax has to be deducted as
per Income Tax Act. Tax deducted during a month has to be paid to the Government
account before 7th of next month. TDS quarterly return has to be filed within 15th of
July, Oct, Jan and June for each quarter.
KVAT
Make all entries complete especially import, inland purchase, sales entries, debit notes
and credit notes before 5th of every month so that VAT return preparation, payment
and filing can be done within due date, 10th of each month.

SERVICE TAX
Service tax has to be collected for all taxable service and payment has to be made before 5th of
every month. Half yearly return has to be made before 25th of October and April for each
half year.
EXCISE DUTY
Excise duty has to be collected for all dutiable goods and payment has to be made before 5th
of every month. Due date will be 6th for all e-payment. Excise duty return has to be given
before 10th of every month.

PURCHASE DEPARTMENT

PURCHASE DEPARTMENT
HIERARCHY
PURCHASE MANAGER
PURCHASE ASSISTANTS
STORE KEEPER STORE KEEPER

PURPOSE
To lay down the procedure for procuring/purchasing of items from domestic supplier
as well as import and timely arrangement of materials for uninterrupted production.
SCOPE
Procurement of items like Machinery and Spare parts.
PROCESS
1. Purchase requisition or indenting of Machines OR Spare parts required.
When there is any requirement or to meet the future contingencies intent of
purchase is made.
2. Purchase of Enquiry
Enquiry will be done quoting the lowest rate, and terms of supply and delivery
schedule.
3. Receiving Quotation
Quotation will be sent by the interested parties and duly received.
4. Purchase order
The management will decide as to whom the order should be given. Then, as
per the purchase order will be given. Purchase order is the written request to a
supplier for specified goods at an agreed price. It stipulates terms of delivery
and terms of payment.
Copies of purchase order are maintained. The original order is sent to the
supplier and required copies by the organization in the concerned department.
5. Receiving Materials
The materials will be ensured if of the specified terms and conditions.

PRODUCTION DEPARTMENT

PRODUCTION DEPARTMENT
HIERARCHY
GENERAL MANAGER
(PRODUCTION)
PRODUCTION MANAGER MILLER (For Mill)
SHIFT ENGINEERS ASSISTANT MILLER
ELECTRICAL
DEPARTMENT
PACKING
DEPARTMENT
BOILER
DEPARTMENT
PRODUCTION
DEPARTMENT

Production involves the process of converting the input into output.The raw materials
are converted into finished products for the purpose of consumption.TheParisons
Group produces consumable goods like
Atta,Maida,Sooji,Bran,EdibleOils,Vanaspathi&specialityfats,Tea,Rubber etc. which
are mainly used for further production or for house building, by railways and so on.
The core areas of concentration under this organisational study are Wheat Products
and Edible Oil and Vanaspathi.
WHEAT PRODUCTS
RAW MATERIAL:WHEAT
HISTORY OF WHEAT
Since people left Africa or West Asia,the have probably always eaten wheat,which
tastes good and is also good source of carbohydrates. But for hundreds of thousands
of years, people did not grow wheat. They just picked it wild, whereverit happened to
grow.
Some time around 10,000 BC, though, the area around Mesopotomia and Egypt
became crowded enough, and the climate not enough, that ther was no longer enough
food to go around just by picking it, and people had to be given growing it on
purpose, weeding out all the plants that people couldn’t eat like pine trees, and
planting the ones that people could eat like wheat

Gradually people also made the wheat easier to grow and eat, by choosing the seeds
of the best plants for the next years’ planting. They choose wheat with big heavy
heads (the part you eat), and wheat whose berries were easy to separate from the chaff
and straw (the part you don’t eat). People got to have a lot of wheat and not so much
of other kinds of foods as they used to. They learned different ways of cooking the
wheat. Sometime they put it in a skin or a pot with water and boiled it into porridge
(like oat meal). This was filling and easy to cook, and also it uses very little fuel to
cook it.
Other times they made bread with it. This is harder to cook and need more fuel, but
you can carry I around and keep it better than porridge, and it tastes better. Mostly
they made flat breads, like focaccia or pita bread or pancakes or pizza, which needs
less fuel to cook.
By around 1500 BC, people were growing wheat even in China. They ate porridge in
China too. But in China they did not make wheat into bread. Instead, they made
noodles.
Thus the promotion of wheatgrass into general society began. Schnabel started
promoting his discovery to feed mills, chemists and the food industry. Two large
corporations that are still with us today (Quaker oats and American Diaries) invested
millions of dollars into funding further research. Schnabel, in an attempt to mass
market the product, powdered wheat grass and sold it in nutritional supplements. This
took off and later became a staple in a nutritious healthy diet. Dr Charles Kettering
learned about the healing properties of chlorophyll in the 1940’s. Chlorophyll is an
essential chemical compound that is found in many green plants, including
wheatgrass. Ann Wigmore also did a study in the 1940’s which concluded that all
natural grasses are beneficial to people’s health and that wheatgrass had the best result
of all. Wigmore later set up a health institute to study the health benefits of natural
food. This institute still studies wheatgrass.

PRODUCTION PROCESS
This entire production process consists of series of operations carried out sequentially
to obtain the final product. Raw material procurement is from Madhya Pradesh, Uttar
Pradesh, Gujarat, and during season from Australia.
1. MILLING
(a) INTAKE:
In view of the method of storage and transportation, the wheat arrives at the mill
mostly in gunny bags of 100 kg weight & is transported to the mill in lorries & by rail
transport system (I wagon with 200 ton) as a bulk material. At the arrival point,
samples are drawn & examined for the colour, smell, hardness, moisture content of
the wheat as well as percentage of foreign matter, hectoliter weight &gluten
percentage.
The gunny bags are opened into an intake hopper, which is is kept at a height of about
1m, and is covered with a coarse impurities.
Mechanized handling of the grain at intake requires a few more additions like
utilizing a chain conveyor. The flour mill has 2 silo with a storage capacity of 2000
ton each. There are different qualities of wheat procured which does not allow all the
wheat to be stored in the silos. This causes some wheat to be stored in the godown
also.
There are 2 types of conveyers used,Screw and Chain. It is the chain conveyer used
for the storage of wheat in the silos. A jally is present where the wheat bags are
opened where the first purification taking away heavy materials occur. Then with the
use of the elevator and hopper, the wheat is moved for storage before which again a
purification takes place using Drumsive which works with Jally inside.

Cleaning takes place in three stages,
 Pre cleaning
 1st cleaning
 2nd cleaning
(b) PRE-CLEANING
The cleaning before the storage of the wheat is known as pre-cleaning in the roller
flour mill. The cleaning machinery in this section works under heavy feed rate (at
high capacities) & some of the impurities really never reach the screen surface or
never get into direct contact with the cleaning air currents. This preliminary cleaning
removes the exceedingly large foreign materials & some parts of the ever present
grain dust. Thus, the object of preliminary cleaning of wheat is really not to clean, but
to remove such materials which may cause damage to the grain during storage and to
the machinery or trouble by disrupting operations.
Pre cleaning is done using Drumsive and separator. The materials after pre-cleaning
are devoid of larger impurities and sent to the raw wheat dins for safe storage &
further processing operation in the screen room. Drumsive just clean the wheat and
separator aeperates the impurities and is stored in 4 bins of 50 ton each in the
volumetric ratio.
The cleaning section starts at the raw wheat bins, which are situated in the flow
between silos or shed and the cleaning section. These raw wheat bins should hold the
equivqlent of 1-3 days miling capacity, thus are necessary for storing &pre-mixing of
different sorts of wheat’s which are similar in hardness &moisture content into one or
two groups . These bins are filled normally in 8 hours & are feeding the cleaning
section continuously. It is recommended to provide provided these bins with multiple
outlets to prevent ‘de mixing’.
Each raw wheat bin feeds an automatic weigher or a volumetric feeder which ensures
a correct &constant feed. If volumetric measurer or a flow balancer is used, an
automatic weigher should be installed after the wheat collection worm or elevator to
control the amount of wheat being used, as well as to give the screen room it’s a
correct feed.

(c) FIRST CLEANING:
The wheat is lifted after the outlet of raw wheat bins by buckets elevators or
pneumatic transport, weighed in an automatic & is left to the cleaning section. The
first machine is sieving reel or separator. Its task is to sieve out all the admixtures
which are either larger than wheat (maize, peas, beans, un threshed spikes, ears straw
&large stones) or smaller than wheat (sands,small seeds millets, broken wheat’s
etc…). The sieves will have either on oscillating or rotating or vibrating movements.
Strong aspirations at the end of machine lifts out anything that is higher than wheat
(hollow grains, chaff, dust shrunken &shriveled grains). In the case of very dirty
wheat and where there is no pre-cleaning separator, it is important to have separator
of larger capacity. That means, we should not overload the separator in the 1st
cleaning section.
Every cleaning section should possess at least two permanent magnets for the
separation ferrous objects, one before the screen room and the other before break
rolls. We have placed the magnet after the separator. In addition, magnets should be
installed before any fast move machines (like scourers, hummer mills) to eliminate
the possibilities of a spark being generated by iron. The drum magnets are self-cleaning,
but the plate shaped and horse –shoe magnets should be cleaned every day,
and sufficient care should be taken to see that the wheat goes uniform stream over
these magnets for efficient attraction of iron fillings etc.
The second machine is the dry stoner which removes the stones to save the cylinders
and disc separator from excessive were and tear. The dry stoner takes out stones
bigger than by an inclined vibrating sieve and by an air cushion obtained by the
section pressure in the stoner. A good stoner will protect the roll fluting and will help
to keep the semolingmidding’s clean, since specks of stone and earth balls are similar
in specific weight to see and will not, therefore, be separated on the purifiers
subsequently.

Incorporation of scourer in the flow now, especially in machine could be
advantageous before the damper to remove the dirt from the brand (surface of the
wheat grain).also, smutty grain and earth balls are then broken up and the dirt
&fragments pass through the perforated screen of the scourer. Scourer off chaff and
dust are then aspirated out by a strong aspiration current at the outlet of the machine
or by a separate aspiration channel. The scouring affect should be a frictional one
between the grains themselves and not an aggressive action which is to be avoided the
more the aggressiveness in the scourer ,the more would be impact which generates
more broken as it does not give a frictional effect in the scourer thus leads to much
loss. The result should be absence of losses through broken wheat and also no fracture
in the brand. The less the damage to the bran, the coarser will be the bran & would be
easier to seperate it during milling.
In the roller flour mills, the washer finds the place in the flow of screen room here.
The washing machine can be build either in two separate machines or in a combined
machine composed of a washing and stoning section & whizzer that means a
centrifugal drier. During the washing operation, the wheat absorbs 2-3% water. The
washing reeds 1-2 liters of water per 1 kg wheat. Now a days, several disadvantages
are being postulated on the use of washer-shizzer in the screen room, notably that of
the cost of water as huge amount s are consumed ,the need for a drain acceptable
waste –water generated in the washer , the pollution associated with this and the
hygienic problems. But the washer is a reality in our screen room flow.
(d) DAMPING AND TEMPERING (CONDITIONING) OF
CLEARANCE WHEAT:
After the cleaning, where all admixtures & adhering dirt has been removed, the clean
wheat is then damped using an automatic damper & the wheat with the water is
thoroughly mixed in a special damping worm. Depending upon the relative hardness
of wheat, the wheat will then lye in a large, so- called conditioning or tempering bin,

for a shorter or longer time in order to allow enough time for the water to penetrate
into the centre of the kevel. The conditioning time depends upon.
i) The structure of kernel-harder, the more would be its tempering time.
ii) Natural moisture content-drier the kernel, more is its tempering time&
iii) The nature of water addition-intensity of machine etc.
The preparation of wheat by repeatedly damping &conditioning is intended to
bring the wheat to an ideal condition before milling. The bran should be elastic
enough not to break in the break process without being too damp to be
removed from the endosperm, the endosperm $$ would not be damp but soft
enough to be reduced to flour on the reduction rolls without excessive power
or pressure . Hard and soft wheat should, therefore, be conditioned to the same
tenderness.
The rates of water to be added to wheat is calculated using the formula
X=W(M2-M1)
100-M2
Where X= Rate of water to be added (1/hr)
W=rate of wheat being dampened (kg/hr)
M1 = Initial moisture content of wheat before damping
(%)
M2 = Desired moisture content of wheat damping (%)
It is utmost import to design the conditioning bins to discharge consistently so as to
ensure that the wheat level always sinks evenly. This is achieved by building so called
multiple outlets into the bin bottom. This will enable the wheat for the event descent
thus no remixing. These outlets are jointly spouted into a collection cone. The size of
the conditioning bins should be sufficient to hold 24 hours requirement of wheat for
the 1st as well as for the 2nd tempering in case of hard wheat’s and in case of soft
wheat, this bin capacity of 6 to 12 hours are quite sufficient.

The machine employed for dampening of wheat, a good dampener should fulfill the
following demands: that it adds the correct quantity of water, it allows an even water
distribution to all kernels as well as an even water distribution all over the surface of
each kernel, has a hygienic working principle (like self-emptying) and that up to
5%water could be added to the grain in one-go.
For hard and dry wheat’s a two-stage dampening system will give better results
especially if there is no first break dampener available.
The aims in conditioning wheat are:
i) To toughen the bran to maximum elasticity so that it will shatter the least
possible amount on the break rolls,
ii) To mellow the endosperm so that it fractures easily in order that the break
rolls can effectively separate it from the bran with the least amount of
pressure and release a maximum of large-size middling.
iii) To condition the endosperm so that it reduces easily in the reduction
system, while any bran present will tend to flake, and
iv) To place the moisture in the wheat so that the flour milled wil give it’s best
breaking quality.
v) In the total 15%, 9%is grain and 6% water helping the organization to
balance the losses arising out of wastage. Maida has got almost 13%
moisture in it.
(e)SECOND CLEANING (THE PRE-BREAK CLEANING
SECTION)
The second cleaning consists of the flow from the conditioning (tempering) bins to
the first break rolls & its aim is to polish off all the dirt & loose bran practices from to
pass the grain to the break roll action.
The wheat is drawn from the tempering bins by means of volumetric measures or flow
balancers or electronically controlled weathers and send to the scourer at normal mill

feed rate (or very very slightly higher rate only to fill the B1 bin.). The purpose of the
scorer is to intensively polish the outside of the wheat grain without damaging or
splitting it. Neither the germ nor the bread end of the grain should be scoured or
knocked off as this would cause a loss in extraction. Scouring is achived by friction of
the grain between themselves and this is complimented by the grains also coming in
to contact with the sieve cover and conveying paddles and a good scouring is
produced by creating a sort of holding back effect on the wheat within the machine
itself. The scoured off earth and dust is thrown through the screen, and the scoured
wheat is aspirated thoroughly to take out all light admixtures.
Because of the pneumatic conveying system employed or due to the aspiration
channel under suction, a slight drying out of the wheat bran could be possible, and
since the bran should be as elastic and tough as possible, the wheat is sent new to the I
break damper where a very small amount of water is added (0.5-0.75%) and the wheat
is allowed to stand for 10-20 minutes to ensure toughness in bran. This is must in case
hard wheat, because longer tempering times has the risk of bran drying cut and the
bran of hard wheat is more brittle than the soft wheat. The water is sprayed for an
even distribution to make the bran tough, the quantity of water being 0.5% and this
small quantity has little influence on the flour moisture.
The wheat is weighed after the 1st Break bin by an electronically controlled weighed
which regulates the feed to the mill. The wheat then passes over the magnet which
removes any ferrous objects. The magnets as well as all other machines are kept under
negative pressure to stop the settlement of just on them. As an average, we may have
14.5% to 15.5%moisture in grain before the 1st break and 13.5 to 14.5 % moisture in
the flour.
.II. MILLING SECTION
To reorient and to draw the attention, it is reminded again that the object of milling
process is tc remove the bran layer from the endosperm to flour. It is the function of

the break rolls to remove the bran and the reduction rolls to reduce the endosperm. In
the best design and operated breaking system, it is never possible to completely
remove all the bran without pulverizing som of it and allowing it to become mixed
with the liberated endosperm. This material deteriorate the quality of the flour and
increases its ash content. It is the function of the purifiers, scalpin sieves in the
reduction system and the residue or tilling section of the mill to remove a completely
as possible, particles of bran that are released with the endosperm. Thus for grindin of
wheat into flour, we use break rolls, scratch rolls and reduction rolls and after each
grindin on these rolls, the ground stock is graded in a plan sifter, and the graded
products are sent t different destinations depending on the nature of processing and
quality.
These intermediate products of the break system are grouped together according to
their puril and granulation. With the 5th granulation, the individual fractions are of
very close granulaticrange. This help in very good purification of these stocks on the
purifiers and the production of flour with very low ash content, and different grades of
flour is possible
a) BREAK SYSTEM
The object of the break system is to open the grain and scrap out the endosperm
carefully from the bran pieces, without fragmenting them. The pressure on break rolls
is gradually increased from first break to the lost break, to achieve gradual and almost
complete removal of endosperm from bran at the same time taking care to see that
bran is not cut unnecessarily from the first break to last break.

Passage Roll gap mm Break release %
B1 0.5 30-33
B2 0.3 52-55
B3 0.1 55-58
B4 - Clean bran
With the decrease in the roll gap, the break release i.e. the amount of material that can
pas through a 20 wire sieve(l 110/u), when sieved under standard conditions increase.
After each grinding operation on break rolls, the ground stock is graded in a plan
sifter and the graded products go to different destination. The coarse break stocks
goes to next break passag flour is separated out as finished product semolina and
middling’s are purified and the dust ground on reduction rolls.
b) SCRATCH SYSTEM
The complete semolina from the purified are tested on scratch rolls. The scratch rolls
can be either fluted or smooth, depending on the hardness of wheat. The function of
scratch passage is to produce maximum amount of profitable semolina and least
amount of flour.
c) REDUCTION SYSTEM
The reduction rolls are smooth rolls. Purified stocks as well as the dust from break
system are brought onto the reduction passages. It is essential that the smooth rolls
have rough surface, but not absolutely shiny surface, for the efficient grinding of the
stock coming to reduction passages.

The reduction rolls have a roll differential of 1:1.25. The ground stock is graded in a
plan sifter. The branny stock is sent to the next middling passage, whiles the flour, is
separated out as finished product.
d) PURIFICATION
The purification is essential, when the flour with low ash content is required to be
produced. The stocks to purifiers come from the first three breaks passages and
comprise of pure endosperm particles to which a pieces of bran is adhering
(composite semolina) and pure bran pieces. The difference in their densities and the
air resistance among these components are made use of to separate pure endosperm
particles, which are subsequently ground into flour on heads reduction rolls, whereas
the composite semolina is sent to scratch rolls and the branny stock to break rolls.
e) SIEVING
Sieving is done on a plan sifter. Plan sifter is a stock of sieves on which ground stocks
angraded according to size. The stocks thus graded are directed to different machines
such a
purifiers, reduction rolls, bran finishers as well as packing as finished products,
depending on the characteristics of the products.
f) BRAN FINISHER
The bran finisher assists the last break and reduction rolls, in recovering the
endosperm from the coarse and fine bran.

g) DETACHERS
These are also called as flake disrupters, as they disintegrate the flakes of pure
endosperm produced as a result grinding endosperm particles on smooth reduction
rolls. The detachers are positioned between the reduction rolls and the plan sifter.
They prevent the flakes of endosperm pieces tailing over to the end of the mill. In the
modem short system of milling, they play an important role in realizing higher rate of
extraction of flour.
h) CONVEYING OF THE STOCKS
The suction pneumatic system is the usual mode of conveying of mill stock in the
modem mill, because of the definite advantages. For horizontal conveying alone,
screw conveyors are used. The bucket elevators are still widely used, in Indian mills.
i) TYPICAL FLOW SHEET
For an understanding of the entire millings operation, a flow sheet is designed and
herewith appended, to depict the progressive milling of wheat in a 4-break system
with a 3rd granulation The end products Maida, Sooji/Rowa, Atta, Germ, Coarse Bran
and Fine Bran are also shown.
j) PACKING OF FINISHED PRODUCTS
In almost all the Indian mills, with exception of very few the finished produc straight
away all the 24 hours. However, to ensure uniformity of the finished pr to supply the
products of definite products is essential.

WHEAT PRODUCT
ATTA
Atta is made from hard Gehun (Indian Wheat) or Durum. Milling process (cracking)
results in high starch damage suitable for water absorption to make dough. The
milling process also minimizes loss of Ash.
BREAD FLOUR
A blend of high-gluten hard wheat varieties optimized for using yeast
Un-bleached - White flour made from hard wheat, slightly coarser than All-purpose
flour.
CAKEFLOUR
White flour made from soft wheat and finer texture than the All-purpose flour. Lowest
amount of Gluten. High starch, 6 to 8% protein and bleached. Bleaching toughen
protein to support large level of sugar without collapsing
DALIA
Dalia is a cracked whole wheat berries. The wheat may be soft, hard or a blend of
both.
PASTRY FLOUR
White flour made from a blend of soft and hard wheat (more soft wheat) similar in
texture to the cake flour. Higher gluten than cake flour, but lower gluten than All
purpose flour.8 to 10% protein.

WHOLE-WHEAT PASTRY FLOUR
Made with soft-wheat. This is coarser than cake flour, finer than bread flours, or Atta.
Un-bleached Whole-wheat Pastry flour is the best substitute for Maida
MAI DA
Whole meal flour made from soft wheat similar in texture the cake flour. In reality, it
resembles more to the Pastry flour being a whole meal flour (higher protein).
FARINA/CREAM OF WHEAT
Granular product made from endosperm of any wheat other than the Durum.
Comparable to Sooji
RAVA
Rava is a Whole meal granular product grittier than Sooji or Semolina. It is made
from Gehun or Durum
SEMOLINA
Granular (similar to Farina) product made from endosperm of Durum only.
SOOJI
Whole meal granular (similar to Semolina) product made from Gehun or Durum.

DURUM FLOUR
White flour made from Durum same texture as the all-purpose flour.
SELF-RISING FLOUR
It is All-purpose flour. The salt, and leavening agents such as baking soda or baking
powder, and acid-releasing agents are sifted in the final stage.
STONE GROUND WHOLE WHEAT FLOUR
Whole meal flour made from a blend of soft and hard wheat.
WHOLE WHEAT FLOUR
Since the roller-milling sifts out the bran and the germ, for whole wheat flour, they
are added back in to the All-purpose flour.
GRAHAM FLOUR
Used only in United States Endosperm is separated and milled like All-purpose flour.
The bran and germ are milled slightly coarser and added back to all-purpose flour

EDIBLE OIL AND VANASPATI
VANASPATHI
Vanaspathi is manufactured from partially hydrogenated permitted
vegetable oils. Vanaspathi produced by PARISONS byhydrogena-ting
oils. It is a uniform solid product as required in the market and
is manufactured in a modem multistage,hygienically controlled
plant, under the supervision of highly technical personals. Better
eating and keeping quality. Vanaspathiis white colored, bland in
taste&odour.
APPLICATIONS
Vanaspathi is the best for domestic home-use for direct human consumption.
It is the best cooking media for frying to increase the keeping quality of fried
products. Vanaspathi ghee is also best for hotel use as well as for making sw
EDIBLE OIL
Edible oil is the cooking oil. Some of the many different kinds of edible
vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pump-kinseed
oil, com oil, sunflower oil, safflower oil, peanut oil, grape seed
oil, sesame oil, argan oil and rice bran oil.
RAW MATERIALS
The main ingredient is the Crude Oil which may be Palm Oil or Rice Bran Oil which
is broughto behardened by using Hydrogen (H2) Gas.

RICE BRAN OIL
Rice bran oil (also known as rice bran extract) is the oil extracted from the germ and
inner husk of rice. It is notable for its very high smoke point of 490 °F (254 °C) and
its mild flavor, making it suitable for high-temperature cooking methods such as stir
frying and deep frying. It is popular as a cooking oil in several Asian countries,
including Japan and China.
PALM KERNEL OIL
Palm oil, coconut oil and palm kernel oil are edible plant oils derived from the fruits
of palm trees. Palm oil is extracted from the pulp of the fruit of the oil palm
Elaeisguineensis; palm kernel oil is derived from the kernel (seed) of the oil palm and
coconut oil is derived from the kernel of the coconut (Cocosnucifera). Palm oil is
naturally reddish in color because it contains a high amount of beta-carotene.
Crude palm kernel oil in bulk is imported through Cochin Sea from Malaysia by
PARISONS Group. Crude Oil is transported in oil trucks to Calicut; the location of
the factory. The collection of the Crude Oil is made here in the refinery in 4 tanks of
20 ton each through pipeline. This Crude Oil contains dirt which has to be refined.
.
The first process is the bleaching process. Here the Crude oil from the Crude Oil Tank
(COT) is fed into the bleacher.
The colour of oil is removed by bleaching process with aid of chemicals such as
carbon black and bleaching earth. Oil is generally heated upto 110°C by thermic fluid
coils. Bleaching process is done under vacuum. The process of degumming is
practiced to remove the gums from oil ising the centrifuge. For the bleaching process,

the bleaching earth is bought from Rajasthan. The Crude Oil moves in two directions
from the Crude Oil Tank.
Crude Oil Tank
Direct Bleacher Slurry
Slurry is formed by mixing the Bleaching Earth and Activated Carbon to reduce the
colour.Then the Slurry Mixture through vacuum will be taken to the Bleacher.
BLEACHING
Step by step procedure for the operation of continuous bleacher.
 Start vacuum pump and take vacuum (700 mm Hg) in bleacher.
 Start oil feeding followed by bleaching earth dosing to slurry mixer. Open coil
steam if necessary.
 Start feeding to bleacher through PHE.
 Start bleacher agitator.
 Start heating by steam coil once the coil gets immersed.
 Start feeding slurry to bleacher from slurry mixer by vacuum.
 Stop all the feeding when bleacher attains an optimum level. Open the vacuum
line value of PLF (Pressure Leaf Filter).
 Wait until the bleacher temperature becomes 110°c.
 Start bleacher pump for starting feeding to PLF.
 Wait until pressure develops in in PLF and an overflow is seen through the
sight glass.
 Direct the output of PLF to bleacher itself until it becomes clear.

 Forward the clear output of PLF to BOT through polishing filters.
 Start both the feeding to bleacher in required flow rate.
1. DEODORISING
Step by step procedure for continuous deodoriser
1. Take vaccum in Deo system.
Start barometric pump, circulation pump, and cooling tower fan.
Open barometric condenser valves.
Allow vacuum to reach 600-650mm of Hg.
Open ejector steam.
Allow vacuum to reach 750 mm of Hg.
Open booster steam.
Allow to attain full vacuum.
2. Start bleached oil feeding to deaerator, deodoriser, and buffer cooler( 1/4 level)
3. Heating
Start Gland cooling of thermic fluid pump and buffer cooler pump.
open suction and delivery valves of thermic fluid pump.
Adjust the suction (1 to 1.5 Kg/cm2) and delivery (4 to 4.5 Kg/cm2) pressures.
Charge fatty acid to scrubber and start fatty acid circulation pump.
Start heating the deo system by putting on the burner.
Start buffer cooler pump and put deodorizer in hot circulation.
Start open steam to deodorizer at a temperature of 150° c
Continue the heating till the temperature of deodorizer reaches to 250-260°c.
Once colour and FFA found satisfactory, forward the deodoriser to ROT.
The process is neutralizing the oil to remove the Free Fatty Acids (FFA).

Polishing Filter
DIAGRAMMATIC REPRESENTATION
Decorator Deo High temperature is maintained in the Deo
with the use of heating coils.
Free Fatty Acids are removed
Heat Exchanger (shell and
Oil Cooler
Polishing Filter

4. HYDROGONATION - AUTOCLAVE
Step by step procedure for the operation of autoclave
a. Ensure water supply to vacuum pump.
b. Ensure water supply for gland cooling of autoclave.
c. Ensure a pressure of more than 4 kg/cm2 in H2 gas bullets.
1. Start vacuum pump and take vacuum in Autoclave.
2. Start charging oil after attaining 700 mm H2 vacuum watching the level through
the sigh glass.
1. Start heating by opening the valve for high pressure steam and put on agitator.
2. Take the catalyst slurry to Autoclave already prepared and kept in the mixer aft€
attaining a temperature of 110°c.
3. Close the vacuum line valve at 140°c and open the H2 gas valve slowly until
require pressure is obtained.
4. Stop heating at 170°c.
5. Draw sample carefully and check for melting point till required melting point is
obtained.
6. Stop gas passing by closing the valve and let the remaining gas be consumed,
i.e., wait until pressure in the vessel becomes zero.
7. Now release any traces of hydrogen gas by opening the air went valve of
Autoclave.
8. Take vacuum in Autoclave cooler and open the button valve of autoclave for
dropping the charge to cooler.

HYDROGENATION PROCESS
Refined oil Hydrogenation By using
H2 Gas
Autoclave
Nickel and Filter Acid
Nickel as catalyst
Filtered oil
Refining
VANASPATHI

MARKETING AND
SALES DEPARTMENT

MARKETING DEPARTMENT
HIERARCHY
GENERAL MANAGER
(MARKETING&SALES)
MARKETING HEAD SALES HEAD
ASSISTANT MARKETING
MANAGER
ASSISTANT SALES
MANAGER
MARKETING EXICUTIVES AREA SALES MANAGER
SALES
EXECUTIVES

Marketing is a societal process by which individuals and groups obtain what they
need and want through creating, offering and freely exchanging products and services
of value with others. Marketing is an organizational function and a set of processes
for creating, communicating and delivering value to customers and for managing
customer relationship in ways that benefit the organization and its stakeholders.
In a competitive economy, it is the consumer who decides the success or failure of
business by either buying or not buying the product. Today it has become necessary to
study substantially the different aspects relating to marketing process with regard to
fulfilling the expectations and t needs of the consumer.
In the simplest sense, marketing may be explained as a business function with the
creation and satisfaction of customer to achieve the aims of the business. It is the
process of determining consumer demand for the product or service, motivating its
sales and distributing it to the ultimate customer at a profit.
In the modem business, marketing is more important than production, and that is why
the first efforts are made to understand market needs. That is the desires, needs and
demands of consumers and then goods and services are produced according to those
needs.
BRAND EQUITY
Product and services in the market are identified by the brand name. Brand is the
symbol, label or source of identification for the products and services.
There are thousands of products from different companies are available in the market
place but some are more preferred by customer and other are less preferred. Products
people love to buy fund agree to pay more are due to the reputation of the product.
Brand equity is intangible asset par the company; it delivers value to the customer

MARKETING MIX
The marketing mix of includes the four P’s
1. PRODUCT
2. PRICE
3. PLACE
4. PROMOTION
PRODUCT
Product Anything that can be offered to a market to satisfy a need or want, including
physical goods, services, experiences, events, persons, places, properties. The
PARISONS Group has a unique product range which cannot be duplicated. The
PARISONS Group produces consumable goods like Atta, Maida, Sooji, Bran, Edible
Oils, Vanaspathi & Specialty Fats, Tea, Rubber and infrastructure. Group’s products
have high standards in their quality and performance.
The product is positioned based on quality and the Middle class segment is the target
of the PARISONS Group.
PRICE
Price is the value of a product or service in terms of money. It is the only income
generating aspect of marketing. It should be noted that all the cost incused and return
on investment expected should cover the price. Pricing should aim at maximum sales
growth, revenue and profit should result in the survival of the company.
The pricing strategy adopted is based on competitors and prevailing market
conditions. All the products of PARISONS Group are reasonably priced.

PLACE
Distribution channel is just like a pipeline through which water flows from a source to
final destination. Marketing channels make possible the flow of goods from a
producer through intermediaries to a buyer.
The PAR1SONS Group practices Area wise Distribution. They have sales men in
the market who carries the product to the needed. Supply co and Triveni Super
market.
The PARISONS Group has the following main channels for marketing its products.
1. ZERO LEVEL CHANNEL- This is the manufacturer-customer channel where
direct sale takes place between them. Here the company sends catalogues, price list,
data regarding major certification etc. to the potential customers. It may be done
through mail order selling.
 ONE-LEVEL CHANNEL- In this channel, sales takes place through shops. It is a
manufacturer, agent or wholesaler and customer channel. The agent will make
payment to the company after sales.
 TWO-LEVEL CHANNEL- This is a manufacturer, sales representatives, retailer
and customer channel.
 THREE- LEVEL CHANNEL- Here the product reaches the customer from the
manufacturer through the wholesaler, retailer and agent or sales representative
channel.

PROMOTION
The term sales promotion cannot be taken to mean what it commonly does. Sales
promotion is a part of promotional mix. Basically promotion is an exercise in
information and influence. “Thus promotion means the overall coordination of
advertising, selling, publicity and public relations. Promotion is a helpful function
designed to make all the other marketing activities more efficient.
ADVERTISEMENTS
Radio, television and newspaper advertisements are the main forms of promotion
undertaken by the Group. The media of advertisements are chosen on the base of
reach to the customers. And they have the All India Radio casing a lot for them.
Advertising agencies are selected for drafting of the advertisements and offers are
made to one to two parties and the best is selected. Valappila Communications is a
major agency carrying out advertisements for PARI SONS Group. Their reputation
and years of experience decides the rest.
CUSTOMERS
The major market held by the PARISONS Group is the Kerala market. It also has
giant customers like the Hindustan Unilever Limited and Wipro where the group
supplies them the raw material required. Also provision of goods apart from
households is made to shops, hotels and canteen.

HUMAN RESOURCE
DEPARTMENT

HUMAN RESOURCE DEPARTMENT
HIERARCHY
GENERAL MANAGER (HR)
ASSISTANT
MANAGER (HR)
PRO
SUPERVISORES
STAFFS

In the words of Edwin B Flippo, “Human resource management is the planning,
organizing, directing and controlling of the procurement, development, compensation,
integration, maintenance and reproduction or separation of human resource to the end
that individual organizational and societal objectives are accomplished.”
An organization is a human grouping in which work is done for the accomplishment
of specific goal or mission. The goal of a manufacturing concern might be to produce
and supply goods and services to satisfy the demand of market. The Parisons Group is
having the best governed Human Resource Department, which is the heart and soul
behind the success of the gigantic establishment.
Managing Director is the head of the department followed by the Production Manager
under the sight of the directors who deals with all the matters in the personnel
department. He is assisted by the General Managers of each area.
MAN POWER PLANNING
Man power planning or the planning for the human resource is undertaken at times of
expansion programmes and as per the requirements and settings of the organization.
The Group is blessed with 3000 employees who include:
 Permanent staff
 Permanent workers
 Casual workers
 Temporary workers
 Contract workers
 Probationers
 Trainees
 Apprentices
Personnel officer of the company undertakes its proper man power planning. The
company employs more of contract workers from the state of Bihar and so on for
loading, roadways transport etc.

WORKING HOURS
InParisons Group of Companies there are two shifts of work. The General shift is
longing lOhrs from 9.00 AM to 7.00PM and production for 8hrs i.e. 8*3 and also
12*2. 20 days leave is allowed during a year along with a day off a week.
JOB ANALYSIS
This is the process of determining, by observation, studying and reporting pertinent
information relating to the nature of a specific job. It is the determination of the task
which comprise the job and of the skills, knowledge and responsibilities required by
the worker for the successful performance and which differentiates one job from all
other.
JOB SUMMARY
. Monitoring the works of timekeepers
. Processing of joining and separation of employees
. Process contacts and re-employment.
. Processing of disciplinary action
JOB ACTIVITIES
DUTIES
Duties of Human Resource Officer includes the following,
. Monitor and control the attendance recording to eliminate chance of proxy
. Verify for correctness the statutory documents concerning attendance and other work
records of employees.
. Supervise and coordinate the daily work of timekeepers.
. Verify documentation of leave of absence; overtime given, weekly off,
Compensatory off etc., verification as to conforming to norms laid down.
. Monitor the preparation of wage/salary statements for each month, ensuring
incorporation of allowed deduction in respect of each employee.

. Advance intimation of personnel retiring for services and process the papers
connected withthe separation and payments of benefits associated with the same.
. Prepare appointment orders for fresh recruitments and process the joining papers,
including issue of identity cards and arranging for enrollment under PF, ESI etc.
JOB RESPONSIBILITY
Responsibilities of Human Resource Officer includes the following,
. Ensure recording and documentation of attendance of employees at all levels.
. Ensure maintenance of leave records, overtime records, weekly off, compensatory
off recordsetc.
. Ensure monthly salary wages statements in time.
. Issue appointment orders, conformation orders, separation orders etc. for all
categories of
employees.
. Ensure the disciplinary proceedings are followed up till the issue of punishment
orders.
JOB ENVIRONMENT
. Reporting to Directors of personnel functions, however keep rapport and liaison with
section in chargers in all functional areas.
. Current informal ways of working; practice of working on oral instructions and
getting suchactions ratified in due course
. Want of documentation by way of proper system and procedures.
. Checking out habitual cases of absenteeism and in discipline.
. The slow pace of work among the staff, as a part of past work practice.

RECRUITMENTANDSELECTION
The key recruitment policy of the Group aims at “Quality and Affordability”. In
Parisons Group the sources of recruitment includes both internal and external.
Whenever any vacancy occurs somebody from within the organization is upgraded,
lie outside the organization, which includes new entrants to the labor force, retired
experienced person’s etc. References, advertisements in newspapers and even internet
form the sources of recruitment. Workers are recruited on contract basis from the state
of Bihar.
For the selection process a panel of interviews candidate. Face to face interview is
being adopted by the company. The apt candidate is then selected for the job.
PLACEMENT
The process of placement includes posting the recruited on the correct job followed
by Induction and training.
INDUCTION or ORIENTATION
A brief introduction forms the start of the career of the selected candidate by which
the induction programme starts. It is the duty of the Human Resource department to
get the staff introduced to the organization whereas the candidate is familiarized with
by the supervisor in the case of workers. It includes the following steps as per the
requirements called by the designation.
 Induction manual which includes the company profile, industry profile,
company policy etc.
 Standing orders which includes the company rules and regulations.
 Human resource officer will hand over the recruited to the concerned
Department.
 Work by training i.e. on the job training is provided.
 Head of the Department renders Job description.

The workers on the other hand are handed over to the Supervisor. The supervisor will
explain about all the aspects of the work.
TRAINING
On-the-job training is given to the new entrance. An overall training is given to
workers so that they can fill in the post of absentee and get a clear picture of the job.
The supervisor imparts the knowledge to the worker. This makes the worker more
versatile.
REMUNERATION
The Wage and Salary administration of The Parisons Group includes the following, In
The Parisons Group the managers analyse and interpret the needs of the employees so
that reward can be individually designed to satisfy their needs. Here the workers are
paid wages and
the staff officers, managers etc are paid salary. The wage system which Parisons
Group follows is Piece Rate System. Under this system workers are paid for example
according to the sack loaded. He is paid at the settled rate as soon as the time
contracted for is spent. The basic purpose of salary administration is to establish and
maintain an equitable wage and salary structure.
SALARY STRUCTURE
Apart from the basic salary paid, employees are provided with Gratuity, Provident
Fund (PF) which can be withdrawn at the time of requirement, ESI, Medical claim
and Accident insurance.

RETIREMENT
Any workman who is declared mentally unfit or found to be on continued ill- health
or reached the age of 58 (fifty eight years) shall be retired from the service according
to the Provident Fund Act. But the company employs till the individual is unfit to
perform the task assigned or is unwilling to work.

BENEFITS
Statutory benefits including ESI, PF, Gratuity etc. are provided to all the employees.
Besides that The Parisons Group provides 5kg free wheat (products, i.e. Atta) to the
workers every month, which can be said as a practice followed years which persist
even now. In addition the Group provides the workers free food and accommodation
in the premises along with bearing for medical treatment.
WELFARE ACTIVITY
The following welfare facilities are there in our Organization:
. E.S.I. Scheme.
. Payment made every month towards Inter-state Labour Welfare Fund as per the
Government
Rules, a compulsory payment.
. Free canteen facility
. Accident insurance
. Medical Re-imbursement for those not covered under E.S.I
. Accommodation free of cost
. Festival Advances

TRADE UNIONS
Trade unions are an inevitable part of a modem industry set up. Even then there are no
traces oi any trade union in any of their undertakings and employee redressal is very
well ensured. The major reason for this phenomenon is that employees are recruited
on contract basis, mostly fironBihar.

LEGAL DEPARTMENT

LEGAL DEPARTMENT
HIERARCHY
LEGAL ADVISOR
CLERKS

The legal department of business handles legal issues which may come up in the
course of business, ranging drafting waiver forms for employees to handling lawsuits
from angry customers. Many large organizations have a legal department; smaller
organizations many choose to keep a lawyer or a staff of lawyers on retainer,
ensuring that they have rapid access to legal knowledge when they need it. Customers
often find themselves interacting with the legal department, especially when they file
complaints or indicate that they believe a business is not being operated within the
law.
Member of the legal department are typically trained and qualified lawyers, along
with a support staff of legal assistants and other law professionals.
Legal department is responsible for providing legal services and advice to the
PARISONS group, its divisions and employees. The department office faces a great
number of different legal matters. These matters include: business development,
contract management, real estate transactions, customer claims against the company
for product damages and defects, litigation, employment law, sales and leases matters,
debt collection, case prosecution, and much more. All these activities create the
workflow of Legal department. If to look at the workflow in whole, the following
main functions of the legal department can seen:
1. Providing legal advice and guidance
This is a core function of Legal department. During the Group’s everyday life, there
are a lot of legal issues which require qualified advice from Lawyers and Legal
Advisors. This is about giving advice for resolving such issues as sales, purchasing,
customer support, partnership, licensing, and other. The implementation of the
function is based on the following activities the department concerns:
 Giving advice to the Group, its divisions and employees on matters of law
and legal protection
 Keeping Parisons’s activities in strict compliance with new legislation
 Representing parisons in all meeting, conferences and public events

1. Prosecution of cases in courts and litigation management
Legal department represents and defends the company interests and its employees in
courts and government bodies. The department initiates litigation in case of court
examinations, and the legal staff members are responsible for creating and enforcing
ordinances and gathering existing claims in favor of the Parisons Group. This function
is fulfilled by the following activities:
 Preparation of protocols, claims and counter-claims to courts
 Representation of parisons Group in courts
 Protection of the Group’s rights and interests in judicial sittings
2. Documentation preparation and drafting
The function concerns legal part of document management. Law department is
responsible for drafting documents in forms which do not contradict or infringe
existing legislation, both local and international (if the Group conducts oversees
activities). The fulfillment of this function is based upon the following activities:
 Creation of legal documentation requirements
 Drafting and approving document layouts
 Complying documentation with existing local/international agreements and
legislation
Apart from this the legal department of PARISONS Group performs the following
functions also. Some of them can be classified under the above heads again
 Regarding the tax aspect of the Group, income Tax and Sales Tax at the High
Court level are dealt by the group.
 With regards to the labour aspect lot of compliances have to be complied
under the authority and responsibility of the Legal Department. The number of

national and Festival off days (in consultation with the employees) have to be
scheduled in the beginning of the year with proper information provided to the
labour officer.
 Comply with the provisions according to the Shops and Commercial
establishments every year.
 Go along with all the necessary statutory compliances including Bar Code
Renewals.
 Certification of discrepancies in case of any mismatch between contribution
and wages paid for issues regarding ESI, PF when random inspection is made.
 Appear for hearings and other proceedings before law in case of PF enquiries
and larger issues which call for the same.
 Prepare and administer agreements for renting premises, transfer of motor
vehicles, sale agreements for removable properties, and also provide affidavits
and authorization.
 Sending of initial notices (not legal) to the concerned parties for prior
informal.
 Scrutiny of title in case of sale of property.
 Follow up of cases before the advocate and provision of all the documents
they require.
 Preparation of the Statement of facts of the cases to be filed in court.
 Authorize the registrations and licenses for commencement of new businesses.
 Ensure compliances as per the Kerala Motor Transport Workers Welfare
Fund, Kerala Labour Welfare Fund and drafting of letters.
 The PARISONS Group has 170 cases as of now whose documents have to be
maintained and progress checked in, ensuring follow up of cases.
 Preparation of bank guarantees and drafting of debtors’ notice.

They at Parisons believe quality is of paramount importance in customer satisfaction.
Their commitment to quality starts right from the procurement of raw materials and
continues till the final products are packed for delivery. The ultimate objective is to
bring continuous development by incorporating the latest technology that help them in
achieving better quality.
Their incomparable state-of-the-art infrastructure consists of well-equipped and high-tech
plants to cater to the increased demand of their products. The range of products is
tested and quality checked by their in house labs provided with latest state of the art
equipment. They have in- house facilities for bulk packing to small packing and all
the operations are performed in dust free and hygienic conditions.
“We believe in competing with ourselves and this encourages us to increase our
manufacturing potentials and to augment them from time to time. We are a customer
driven company and aim to achieve "total client satisfaction" through timely delivery,
right quality and competitive prices of the products.”

QUALITY AND
ENVIRONMENTAL
POLICY

Statement of
QUALITY POLICY
Being a FOOD processing industry,
We are committed to maintain and improve
Quality and ensure safety
To the product by continually improving the
Related materials, activities and processes
Including
GOOD MANUFACTURING PRACTICES
In pursuit of
Achieving and enhancing our
Customer satisfaction.

ENVIRONMENT POLICY
By efficient use of resources and manufacturing processes
We are committed to continually improve our system to
Minimize environmental impacts by
Ensuring cleaner air,
Cleaned soil and
Cleaned water.
We are committed to comply with the environmental
Legislations and other requirements to their entirety.

SWOT ANALYSIS

SOWT Analysis is a strategic planning method used to evaluate the Strengths.
Weaknesses, Opportunities, and threats involved in a project or in a business.
STRENGTHS
 The goodwill enjoyed by the Group is the pillar on which the organisation
stands.
 Experience of working for years gives an insight for PARISONS Group.
 Blessed with committed and loyal employees.
 Availability of good quality raw materials.
 Latest technology is used for production.
 Company is eco-friendly and socially committed.
 Co-ordinal relationship between managment and employees.
 Provision of Good quality products.
 Powerful marketing strategies.
 Efficient distribution network
 Good customer relationship
 Good Communication.

WEAKNESSES
 Low quantity of power and lack of power generation facility.
 Inadequate investment planning
 Lesser diversification of business
OPPERTUNITIES
 To use latest technologies to the production process.
 Market expansion
 Good demand for customer product.
 Low brand penetration for Vanaspathi.
 To develop new and improved products.
 Globalization and liberalization open new opportunities to the
firm.
THREATS
 Competition is a major threat including Annapoorna Atta from
Hindustan Unilever Limited and Ashirwad Atta from ITC.
 Similar competition for other brands and products & services of the
company.

FINDINGS,
SUGGESTIONS,
CONCLUSION

FINDINGS
 PARISONS group is the first and one and only manufacturer of specialty fats
or Bakery Shortening in Kerala.
 PARISONS is the first and one and only manufacturer of refined edible oil in
Kerala.
 Parisons group is the largest manufacturer of wheat products in South India.
 Good Managerial efficiency in every face of the company.
 Good employer and employee relationship
 Goodwill enjoyed by the firm is the most precious asset.
 Company concentrate all over the market
 PARISONS GROUP focuses on quality
 Experience of working for many years
SUGGESTONS
 More of television advertisement can be adopted.
 Popularity of brands compared to Ashirvad and Annapurna is low, which calls
for better advertising.
 Prevent unnecessary wastage of material.
 Implement new machinery in the factory.

CONCLUSION
PARISONS group is the first and one and only manufacturer in Kerala of Specially
fats or Bakery Shortening. Parisons is the first and one and only manufactures of
refined edible oil in Kerala. In the field of wheat products, Parisons group is the
largest manufacturer in South India.
This status enjoyed by the company very well explains the proficiency of the
company. The backbone behind his saga of success is the directors with the proper
management team.
PARISONS group, with its experience for many years enjoys high value Goodwill.
This itself enables the organization to not only survive but enjoy a healthy existence
in the market. Recession hardly hit the company as the company deals with the
consumable products and increased sales during each consecutive month, expresses
the fact that inflation has nothing to do with it.
The staff of the group is their asset with proficient managerial staff with the ready to
help mentality. PARISONS successfully maintains cordial relationship to every
employee. At present the growth of the PARISONS is rapid as its expansion is a
continuous process.

BIBLIOGRAPHY
 Internet
www.parisons.com
 Departmental Reports
Departments are maintaining reports in every year.
 Financial Statement
The financial statements are giving clear cut idea about the company’s
turnover and the position.
 Organizational Behaviour; Steven L McShane
 Marketing Management Philip Kotler

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