PARLE

INTRODUCTION

 Bakery industry in India is the largest of the food industries

with annual turnover of about Rs.5000 crores.
 Nearly 55% of the biscuits are consumed by rural sectors.
 Major brands of biscuits are:- Britannia, Parle, Priya Gold,
Elite, Cremica, Dukes, Anupam, Horlicks, Craze, Nezone,
besides various regional/ State brands.
 COMPANY OVERVIEW
 India's largest manufacturer of biscuits and confectionery, for almost 80 years
 Today Parle enjoys a 45% share of the total biscuit market and 15% share of the
total confectionery market in India
 Parle name symbolizes quality, nutrition and great taste
 The immense popularity of Parle products in India was always a challenge to its
production capacity.
 Fast gaining acceptance in international markets, such as, Middle East, Africa,
South East Asia and the more sophisticated economies like U.S.A., UK, Canada,
Australia and New Zealand now relish Parle products.

Plants of Parle Biscuits Pvt. Ltd. are at:

1) Bahadurgarh (Haryana)
2) Neemrana (Rajasthan)
3) Rudrapur (Uttranchal)
4) Nasik
 BAHADURGARH UNIT
 The production capacity of Bahadurgarh unit per month is-
Parle-G 3300 Metric Tones
Krackjack 1500 Metric Tones
Monaco 1200 Metric Tones
 The plant also has a School for the employees’ children, an auditorium and
a viewing gallery, which is used during the visits of the school children.
 A retail shop at the plant provides Parle products at MRP rates. The total
turnover of Parle Biscuits Pvt. Ltd. is around Rs. 5000 crores.
 PARLE QUALITY SYSTEM

 VISION: To be a part of the lives of every Indian

 MISSION: To Nourish, Strengthen and Delight millions

 VALUES: An in-depth understanding of the Indian consumer psyche has

helped Parle evolve a marketing philosophy that reflects the needs of the
Indian masses. 

 QUALITY STATEMENT: Hygiene is the precursor of every process at

Parle. Every batch of biscuits and confectionery are thoroughly checked by
the expert staff, using the most modern equipments hence ensuring the
same perfect quality across the nation and abroad
PARLE PRODUCTS – ‘AN EPITOME OF QUALITY’
 QUALTIY CHECK
 All Parle products are manufactured under the most
hygienic conditions.
 Great care is exercised in the selection & quality control
of raw materials
 Packaging materials & rigid quality standards are
ensured at every stage of the manufacturing process
 Every batch of biscuits & confectioneries are thoroughly
checked by expert staff.
 Factories are located at strategic locations, to ensure a
constant output & easy distribution.
 HACCP
 Systematic preventive approach to food safety and pharmaceutical
safety
 Addresses physical, chemical, and biological hazards as a means of
prevention rather than finished product inspection
 Is used in the food industry to identify potential food safety hazards.
 The seven HACCP principles are included in the international system
ISO 22000.
 HACCP and quality management system which together form an
organization's Total Quality Management
 QUALITY TECHNIQUES ADOPTED BY
PARLE

 5S
 KAIZEN
 TOTAL QUALITY MANAGEMENT
 POKA-YOKE
 5S
1S:- SEIRI
2S:- SEITION
3S:- SEISO
4S:- SEIKETSU
5S:- SHITSUKE
 KAIZEN
Kaizen, a Japanese term that basically translates to
'continuous improvement' or 'change to become good‘.
Kaizen is aimed at producing more and more value with
less and less wastes (higher efficiency), attaining better
working environment, and developing stable processes by
standardization. 
 TOTAL QUALITY MANAGEMENT

Total Quality Management (TQM) is a business management

strategy aimed at embedding awareness of quality in all
organizational processes.
Total: Involving the entire organization, supply chain, and/or
product life cycle
Quality: With its usual definitions, with all its complexities
Management: The system of managing with steps like Plan,
Organize, Control, Lead Staff, provisioning and organizing
 POKA-YOKE
Poke Yoke is a Japanese technique which means
mistake proof system. “Yokeru” means to avoid
and “Poka” means inadvertent errors. Poka Yoke
methods are simple concept for achieving this
goal.
 SUMMARY
 The company has effectively implemented the HR
techniques in the plant.
 The workers and employees are well aware of the concepts
of these techniques.
 The HACCP applied in the plant is working in its most
effective manner.
 The wastage in the plant is least and the production team and
the workers try their level best to reduce it even more.
 The wastage of the biscuits that fall on the floor is
minimized by the use of trays under the machines.
 The use 5S in the plant has helped in keeping the plant well
and tidy.

 The under baked or over baked biscuits are reprocessed by

sending them back to the chura store and thus minimizing the
wastage.

 The Kaizen given regularly by the employee and the workers

has also helped in reducing the wastage and increase the
effective production.

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

 All the workers have positive response towards the techniques

and methods being adopted by the plant.
 SUGGESTIONS
1) The company should focus more on the application of the
Kaizen.
2) The company may also use the other Quality techniques so as
to make more effective production.
3) The power cuts that affect a lot to the production and results in
wastage must be controlled. Since one power cut of 3-5
seconds wastes at least 10-15 packs of biscuits.
 PRESENTED BY:

ABHISEK TIWARI
DEVKANT RATH
PRANAV PRADHAN
RAVI RANJAN
ANIL BIST
PRASHANT