INTRODUCTION

The report is based on the organization study at the CAMPCO

CHOCOLATE

FACTORY, Mangalore for a period of four weeks as per the B.U norms. An
attempt was made to learn about the manner in which a company works.
The study included the visits and collection of information from the various
departments of the company with the following objectives:
Inception and background of the company. Ownership pattern and the
nature of business carried on. Vision, mission and the quality policy of the
organization. The product profile and the competitors for the same. Workflow
model of the company. The structure of the company and the various
departments along with the main functions. The marketing strategies used.
The chocolate industry and its contribution to the economy.

The central Areca nut and Cocoa marketing and processing Co-operative
limited popularly known as “THE CAMPO”was born and registered on July 11th
1973.The institution is presently functioning under the multi state cooperatives
act 1984.

Main objectives of campco

1. To procure areca nut and cocoa of the members and if necessary from
other growers on agency basis or an outright purchase basis.

2. To raise funds for business.

3. To export areca nut and cocoa and other products.

4. To advance loans to its members on pledge of goods.

5. To render technical guidelines and advice.

1| Page
 ORGANISATIONAL STUDY
➢ CONCEPT OF ORGANIZATION
Organization is the process of:
1. Identifying and grouping the work to be performed
2. Defining and delegating responsibility and authority
3. Establishing the relationship for the purpose of enabling people to
work efficiency
together in accomplishing objectives.

➢ PRINCIPLES OF ORGANIZATION

Principle means the theoretical basis on which something is built up. The
theoretical basis is formulated from fundamental truth. Some of the
important principles to be followed for developing round and efficient
organizations are:

✔ Principle of unity of objective.

✔ Principle of specification.

✔ Principle of co-ordination.

✔ Principle of unity of command.

✔ Principle of span of control.

✔ Principle of exception.

✔ Principle of flexibility.

✔ Principle of simplicity.

2| Page
 ✔ Principle of communication.

✔ Principle of efficiency.

➢ REQUSITIES OF A GOOD ORGANISATION

The objective are to be clear, candid and well defined and the
organization must have a capacity to achieve it. All activities therein must
be implemented easily and effectively. All activities therein must be
properly coordinated. Organization must be complete; it should include all
essential activities. The communication system within the organization
must be effective. The span of control at all level must be reasonable.
There should be provisions for future expansion, whenever needed. All
activities and functions should follow defined procedures. The organization
must be such that it promotes the morality of employees. There should be a
proper diversion of authority and responsibility.

➢ IMPORTANCE OF ORGANISATION

Significance of the organization in any institution may be

discussed as below:
1. It ensures optimum use of human resources: It establishes persons with
different interest’s skills, knowledge and viewpoints.
2. It stimulates creativity: A sound and well conceived organization structure
is the source of creative thinking and initiation of new ideas.
3. Use of improved technology: A good organization provides for optimum
use of technological improvements.
4. Co-ordination in the enterprise: In a good organization, the different
departments perform their functions in a closely related manner.
5. Executive development: The pattern of an organization structure has
strong influence on the development of executives.
6. It ensures cooperation among workers: A good organization promotes
mutual goodwill and cooperation among workers also.

➢ SCOPE OF ORGANISATIONAL STUDY

3| Page
 The study focus on the overall structure of the organization. In this study,
the researcher analyzed the overall functioning of the firm and also the
financial performance of the enterprise. The researcher made a moderate
attempt to have the SWOT analysis of the study.

➢ METHODOLOGY OF ORGANISATIONAL STUDY

1.PRIMARY DATA - Primary data were collected from discussions with the
Managerial head of the various departments.
2.SECONDARY DATA - Secondary data were obtained from the annual
report, from the website and other concerned books.

➢ LIMITATIONS OF ORGANISATIONAL STUDY

1. Difficulty in meeting with all the Top level officials

2. Certain areas are restricted, so a detailed study is not possible.

3. Time allotted for the study is insufficient.

➢ ORGANISATION AND MANAGEMENT

The Management of CAMPCO vests in the Board of Directors consisting of
17 Directors. These Directors are elected or nominated as per the
provisions of Bye Laws.
The day to day activities are conducted by the Managing Director. The
Executive Committee and the Business Committee devote more time to
scrutinize and decide about the financial and business transactions of the
Institution.

4| Page
 INDUSTRY PROFILE
Chocolate was discovered in the 18 century and every child’s dream came
true all over the world. The various brands of chocolate often spoken about in
India are Amul, Cadbury and Campco.
In olden days, the ancient human almost led a nomadic life wandering from
place to place in search of food. Food is the basic source of energy for living
organisms including human beings. Hence all living being need food. But in
modern period, man had started discovering new methods of producing food
through Agriculture. The various activities involved in getting food crops
through agriculture are known as agricultural practices like management of
soil, sowing, transplantation and application of manure and fertilizers irrigation,
weed- control, crop improvement techniques, crop harvesting and protection.
India is a land of villages. Nearly 65-70% of our country is agriculturists.
About 75% of the land used for agriculture is cultivated for basic food grain
hence it has become a basic industry in our country.
Agriculture is one of the oldest occupations of human beings. Agriculture
means ploughing of the land, sowing seeds, protecting plants and obtaining
crops for the use of people and domestic animals. Commercial crops not only
help to earn foreign exchange but also provide raw materials for industries.
Cocoa is also one of the important commercial
crops in India. Cocoa is grown on the slopes of Niligiri Hills. The discovery of
cocoa was only a first step in the direction of chocolate. The Mayas were the
first to cultivate the cocoa bean for the fruits is yielded. They used the beans
as an ingredient in their favorite
Chocolate drink xocoatl. The Mexican Indian world chocolate comes from a
combination of the terms chocolate consumed in beverage force Before the
Spanish explorer discovered the chocolate and other ‘exotic’ foods were totally
unknown in Europe. In the 1600 European began to open fashionable chocolate
houses to serve xocoatl as Hot Chocolate scattered with sugar. In the 1700’s
the English began with adding milk to improve the flavor. The first factory for
processing and manufacturing chocolates in India was started during the world
war-II at Bilimoria but due to tough competition from foreign products the
company is ceased and stopped its process and it made second attempt in
1936. But it faced failure as the size of operation was economical. Finally it
5| Page
made third attempt to find its success to restart its production. Messrs Sathe
Biscuit and chocolate co. ltd., Poona commenced production of cocoa powder
on a small scale and chocolate manufacture was taken up in 1941.

Then the production gradually increased. Later, Madhu Canning Factory

Agra, East India Distilleries and Sugar Factories Limited Madras started the
production of chocolates. With the machineries manufactured by five major
companies of the cocoa processing aand chocolate manufacturing namely:-

M/S Carle and Montanari Spa, Italy.

M/S 1-Aasted International APS, Denmark.

M/S Otto Hansel Gmbh, West Germany.

M/S Sollich Gmbh and Co. kg, West Germany.

M/S Sig Swiss Industrial Co, Switzerland.

Cocoa and chocolates into the country, established plant in Bombay for
processing
and packing of cocoa imported in bulk during the initial stage. The new firms
that have engaged into this field in India are Amul, which has completed 50
years of service and the CAMPCO, which came up during the 80’s. CAMPCO is
one of the largest factories in South Asia.

Cocoa is used as beverage and chocolate is mainly used as confectionary

and to a small extent also used as beverage. The market share of CAMPCO is
5-8%, the Cadbury’s market share is 70% and the Nestlé’s market share is 15-
20%. The penetration of chocolate in the country was estimated at 5.5% in
1998. The penetration in urban India stood at while that in rural India as a
mere 2.3%. Thus the consumption of chocolate is largely restricted to urban
areas where too, the penetration is relatively low. During the last five years
growth in chocolate in India has covered between 10% and 20%, with average
growth being at the range of 14-15%. Restricted to urban areas played in the
segment have attempted to accelerate growth by adding new consumers to
the chocolate market.

6| Page
 Although the country with a culture of consuming and exchanging sweets,
pre- packed branded sweets are yet not popular. The consumption pattern and
purchase habits trend to favor local, freshly made products. The ability of
chocolate companies to enter this market could provide unprecedented with
may be tempering of income pyramid and introduction of low price packs.

COMPANY PROFILE
“THE CAMPCO LTD.”

Full Name of the organization: The Central Areca nut and cocoa Marketing
and Processing Co-operative limited
Status: A Co-operative Society registered under the multi state co-operative
society’s act 1984.
Area of Operation: Karnataka and kerala state for membership.

No limit for marketing Main objective: Procurement/Processing/Marketing

of arecanut and since 1980 cocoa/cocoa products.

Date of Registration: 11-07-1973

Date of commencement of business: 12-11-1973

Registered office: Varanasi towers at Mangalore.

Brand name: CAMPCO

Type of ownership: Semi-Government

Date of entry into Chocolate: March/April 1987

Authorized share capital: Rs.35 crores.

Paid up share capital: Rs. 25.90 crores as on 31-03-2011.

7| Page
Number of Branches and Depots: 168 (all over India)

Location: Kemminje, Puttur.

Type of Organization: Co-operative Society.

Number of Employees: above 200

Production Capacity: 8800 MT.

The Campco Ltd., as a "Co-operative" is a success story of the people, by

the people for the people and successful implementation of the vision and
values of all the great founders of this country, like Mahatma Gandhi.
The early 1970's showed a glut in the market and thereby the price of
arecanut came down sharply and consequently the growers were put into
misery and hardship. The solution for this crisis was found in the birth of
'Campco' on 11th July 1973 and established itself as a multi state co-
operative - a joint venture of the states of Karnataka and Kerala.
CAMPCO a brand name that people have come to trust through their own
experience.
ARECANUT is an important commercial crop in India and finds a place in all
religious, social and cultural functions in India. Cultivation of Arecanut is mostly
confined to States of Karnataka, Kerala and Assam,but the consumption is
spread all over the country. India is considered as the largest Arecanut
producing country in the world.
The total acreage under cultivation is 264000 hectares and the annual
production estimated at 313000 metric tones, with Karnataka and Kerala
accounting for nearly 72 percent of total production. Over six million people
are engaged in arecanut cultivation, processing and trade. More than 85
percent of the area under cultivation is made up of small and marginal
holdings.
A sudden marketing crisis in the year 1970-71, when prices registered a
marked fall which caused considerable concern to the growers, was the
genesis for the setting up of this Co-operative Venture (what popularly is called
The CAMPCO). Growers had been thrown into panic with the prices coming
down by half of what was prevailing till 1970-71 season.
Various measures were thought of for organized marketing management and
leaders among growers sat together to find a way out. State Government of
Karnataka, on the advice of an Expert Committee, recommended organizing a
Central Agency in the Public or Co-operative sector. With the blessings and
8| Page
active support extended by the State Governments of Karnataka and Kerala,
the CAMPCO was registered on 11th July 1973 under sec.7 of the Karnataka Co-
operative Societies Act read with sec.4(2)of the Multi State Co-operative
Societies Act 1984. Through perseverant efforts of far sighted, dedicated and
resourceful leaders, with the cooperation and assistance of equally dedicated
growers under the guidance of the State Governments of Karnataka and
Kerala, this institution took giant strides forward and has turned into a tower of
strength to the areca growing community in the country.

The CAMPCO has been functioning effectively with the main

objectives of:-
• Procuring Arecanut and Cocoa grown by member cultivators and if
necessary, from other growers on an agency basis or on outright purchase
basis
• Sale of Arecanut and Cocoa and their products to the best advantage of
members and also to
• To promote and develop Areca and Cocoa cultivation, marketing and
processing. Advance loans to members on the pledge of goods and to do all
other things necessary to carry out the objective.
The area of operation of this cooperative for procurement and processing of
Arecanut and Cocoa extends to the States of Karnataka and Kerala, but for the
marketing activity, the area has been extended to the whole country. Arecanut
purchase operations were extended to Assam, Andaman and Goa but in recent
years purchase operations in Assam had to be closed due to disturbances.
Starting with its Head office at Mangalore in coastal Karnataka, the CAMPCO
began with a handful of procurement centers in Karnataka and Kerala. The
Campco adopted a safe policy for purchasing and marketing the commodity
and maintaining standards in quality assiduously with the dedicated
cooperation of a network of diligent officers and workers. The society achieved
success by leaps and bounds, stood the brunt of changing trends, market
recessions and upheavals, glut in the market and even national calamities in
the marketing field for more than two and half decades. Confidence has gained
among the growers for areca cultivation as an economically viable and
comfortable proposition.
The co-operative encouraged growers to take-up Cocoa cultivation as an inter
crop in the latter half of the 70's as a supplemental crop. This grew up to
9| Page
become a large scale operation with good results. A sudden withdrawal by the
buyers of Cocoa from the procurement operations due to crash in the
international market came as a shock to cultivators. Karnataka and Kerala
governments enthused at this stage the CAMPCO to enter on the scene to
rescue the farmers from distress. CAMPCO willingly took up the responsibility
to enter the cocoa Market and performed a savior's role.

As a strategy for survival in the International scene the CAMPCO played a

major role in establishing a name for Indian Cocoa, which hitherto had not
been achieved. It procured Cocoa Pods from growers and adopting scientific
processing methods to market standards, released dry cocoa beans matching
in quality in the world market to that of Ghana, Brazil and other leading Cocoa
cultivating nations. With a view to creating a permanent demand and a steady
market for the beans, Campco established a Chocolate Manufacturing factory
at Kemminje village in Puttur Taluk in Dakshina Kannada District adopting
foreign technical collaboration in chocolate making. The factory was set up in
1986 at an initial investment of RS.116.7million and a licensing capacity to
produce 8800 metric tones. The factory also entered into technical cooperation
venture with NESTLE (India) Ltd, for diversifying product brands. It has been
producing a variety of products - semi finished items like Cocoa Mass, Cocoa
Butter and Cocoa Powder and finished products in moulded line, count line,
Chocolate drink etc. CAMPCO chocolate has gained extensive market
popularity in India.

10 | P a g e
 NATURE ,VISION, MISSION AND QUALITY
POLICY

➢ Nature of the Company

“CAMPCO is formed as chocolate manufacturing company.

➢ Vision of the Company

“CAMPCO is formed to help the farmers, procuring more and more areca nut
and cocoa, and then utilizing these materials in a better way which will help
the farmers to get market for their products.”

➢ Mission of the Company

CAMPCO’s mission statement is:

“Co-operation between people
Harmony between faiths…
May the fragrance of peace
Prevail forever”

“From areca to chocolates, this policy has taken us a long way. And we
are happy to share this secret with you. At CAMPCO we, symbolize the
triumph of the co-operative spirit. And how co-operative can be a source of
prosperity.”

11 | P a g e
 This mission statement maintains that the company has a good relation
between people and harmony between faiths and high set of values and
purposes behind its existence.
This mission statement maintains that the company has a good relation
between people and harmony between faiths and high set of values and
purposes behind its existence. This mission statement maintains that the
company has a good relation between people and harmony between faiths
and high set of values and purposes behind its existence.
1. Regulatory Compliance
2. Vendor Certification
3. Supply Chain Performance and Contract Fulfillment
4. Corporate Value

➢ QUALITY POLICIES

‘HACCP’ (Hazard Analysis Critical Control Point) is a quality policy which is

used for food safety. Food safety is the top concern among food processors
for very good reasons. It is critical for corporate survival and success. If there
is a significant safety failure, excellence in other areas of corporate
management will be wiped out and the company will loose on

1. Regulatory complaints
2. Vendor Certification
3. Supply Chain Performance and Contract Fulfillment
4. Corporate Value

12 | P a g e
 ORGANIZATION STRUCTURE
An organization structure refers to the determination of organization
system of the enterprise it determines the programs and procedures by
which the administrative relations of an enterprise are defined and
established. No activity of the organization can go out of this structure. As
the policy of the enterprise determines the limits within which the
enterprise has to work. In the same manner organization structure
determines and defines the shape and size of the enterprise according to
which the administrative and organization decisions have to be taken. It is
also the framework of activities of the enterprise, it may also be considered
as the map of the building to be constructed. Organization structure can be
defined, as the organization structure of an organization deals with its
organizational arrangements.

The structure is the skeleton of the whole organization. It describes the

formal relationship among various positions and activities. It provides
information about who reports to whom and how tasks are both divided and
integrated. And also CAMPCO follows functional organizational structure.
ORGANIZATION AND MANAGEMENT The management of CAMPCO vests in
the boards of directors consisting of 17 directors. These directors are
elected or nominated as per the provisions of Bye laws.

13 | P a g e
 The managing director is appointed by the Government of Kerala. The
day today activities are conducted by the managing directors. The
Executive committee and Business committee will devote more time to
scrutinize and decide about the financial and business transaction of the
factory.

There is one or two legal advisors as well as one of the directors is the
nominee of IDBI to facilitate and make the management more effective.
Two committees have been constituted. They are as follows;

The Executive Committee

1. President.
2. Vice President
3. Managing directors
4. Two directors from each state.

Business Committee

1. President
2. Vice President
3. Managing directors
4. Two directors from each state (Karnataka and Kerala)
5. Two senior most officers for ARECA marketing.
6. The Head of CAMPCO Chocolate factory, Puttur.
7. Membership of CAMPCO

There are five different types of shares;

Class A, B, C, D and E issued to different class of people. ‘A’ class is open

to agricultural produce market. ‘B’ class is open to agriculture produce
market committee of Areca and Cocoa growing areas, co-operative
marketing and consumer federation, any other multi-state co-operative
society or any corporation owned or controlled by the Government. ‘C’ class
is open for individual growers of Areca nut and Cocoa in both the states. ‘D’
class is open for state Government and Central government and NDC. ‘E’
class is merchants and agents who have business in connection with
CAMPCO.

14 | P a g e
 ORGANIZATION STRUCTURE OF “THE CAMPCO LTD.”

THE CAMPCO LTD.

BOARD OF
DIRECTORS

PRESIDENT

MANAGING
DIRECTOR

SECRETERY

G.M (FINANCER) G.M. (MARKETING)

15 | P a g e
 CHIEF ACCOUNTS REGIONAL MKTG.
OFFICER OFFICER

ASST. ACCOUNTS MARKETING OFFICER

OFFICER

SENIOR ACCOUNTS ASST. MKTG. OFFICER

ASST.

JUNIOR ACCOUNTS JUNIOR MKTG. OFFICER

ASST.

➢ THE MAIN FUNCTIONAL DEPARTMENT OF “THE

CAMPCO LTD.”

There are several functional departments in CAMPCO chocolate

factory, which are handling various operations.

They are:
1. Production Department
2. Administrative Department
3. Personal Department
4. Quality control Department
5. Stores Department
6. Marketing Department
7. Maintenance Department
8. Accounts Department
9. Security Department

 Production Department

The production department is headed by production manager. Under

him/her there are supervisors to look after the production activities. The
production activities are in three shifts by rotation. The packing supervisors
also come under the production department. The supervisors supervise the
work of packing department and personnel work under piece rate system.
The main function of this department is to achieve targeted production
objectives.
16 | P a g e
 They are:
• To follow up daily production schedules as per the plan.
• To upgrade the technical efficiency of production.
• To maintain relationship with other department.
In production department, the Chief Manager plans the different
production as per the market requirements. The future plans of this
department are to maximize the output without sacrificing quality, reducing
cost and improving quality.

 Administrative Department

The administrative department looks after the day-to-day administration

activities of the factory. At the top level there is an administrative manager.
Normally the General Manager carries over day-to-day administrative
activities in the factory. He is also assisted by the various departments in
the factory. The General Manager is accountable to the head office that is in
Mangalore.

 Personnel Department

Personnel management deals with the human aspects in an

organization undoubtedly; people are most complete factor in an enterprise
or organization. Main objective of this department is to maintain the quality
standards, work level and satisfactory level of production and also to
develop the procedure to help to select the right person for right job.
Personnel department of CAMPCO looks after the day to day administrative
activities of the factory. At the top level there is an administrative manager
normally the general manager carries out day to day activities of the
factory. In Personnel department, recruitment forms the first stage in the
process, which continues with the selection and ceases with the placement
of candidate. Management should recruit right kind of people at tight time
for right place. The vacancy posts are advertised in 3 leading newspapers of
Kannada, Malayalam and English as per the service rules of CAMPCO. The
selection of employee is done through competitive examination and
interview. Written test is conducted by the outside agencies. The interview
and selection of candidate is done by management. The candidate recruited
to the particular post may be placed under training for a prescribed period
or such extended period. If it is found necessary the pay shall be fixed by
the M.D from time to time. If the trainee discontinues the training, he/she
shall be liable to reimburse the entire cost of training as assessed by the
M.D.

17 | P a g e
  Quality Control Department

The quality control department is headed by the quality control

manager. Under him/her there are three supervisors. In this department
there is 1 microbiologist. There are few technical assistants to help the
microbiologist in his work. They check the quality of raw materials and also
the quality Finished product analysis Micro-biological quality control
• Raw and packing material analysis
• Process control
• Bacteriology testing products for harmful pathogens
• Shelf-life studying
• Pest control

 Stores Department

Stores Department is keeping the products after production. If the firm

has made any dilution on its quality, then it will definitely affect its sales and
profitability. That is why this department serves as one of the important
department. In this firm this department has to maintain the quality of the
cocoa beans used for production upon which quality of chocolates depends.
Different types of quality control techniques used in the chocolate plant;
Material inward registers Daily stocks report Material register note Return
note book.

 Marketing Department

The marketing department is mainly classified into an areca nut

division and the stores department is headed by store manager. Under
him/her there are supervisors. The main function of the stores department is
divided into 3 units. These three functions are; receiving the raw materials
for manufacture of chocolates and also packing materials and sending it into
go down. The stores managers are responsible to provide the raw materials
to required department and store the finished goods in the store. The store’s
activities are carried out in shifts by rotation. There are four documents
maintained by the stores department.

18 | P a g e
 They are;
To analyze the marketing opportunity. To plan marketing program
chocolate division. Each division is headed by Assistant General Manager.
Under him there are Chief Manager, senior manager and regional officers.
Assistant General Manager controls all the activities relating to the
marketing department. He plans and prepares new marketing policies and it
can be properly implemented. The main objective of marketing department
is to fulfill the customer satisfaction and increase company’s sales and to
contribute quality products in the market.
The main functions of this department are: To develop marketing
strategy. To connect the consumer with the product Sales in CAMPCO sales
are being conducted in two ways. That is through depots and sales
representatives. It has different depots though out India. The depots are
being opened to cater to the needs of whole sellers and retailers. A
collection charges being collected in the concerned depots. CAMPCO has
introduced the services of sales representatives throughout India.

The rates and quality offered for sales are being decided by the
CAMPCO and on getting information from its customers, their
representatives place written orders. The sales of Cocoa products are being
made at CCF/Area sales office level through the distributors/ super stockiest
on cash or credit basis. The Executive Director of marketing/Regional
managers required to supervise and exercise control over CCF, Area sales
office. Channel of Distribution Of the four elements of marketing mix that is
product, price, promotion and distribution.
The channel of distribution plays a vital role especially in the
distribution of consumer goods. CAMPCO generally follows and uses indirect
channels of distribution. CAMPCO supplies goods to super stockiest and in
turn supplies to whole sellers and whole sellers to retailers. CAMPCO offers
21 days credit facilities to whole seller and for delayed payment they charge
21% of interest. Services the product manufactured in CAMPCO (CCF) are
marketed and sold through out the country and it is exported to some
countries. The proper service that is the company provides service to its
customer in the form of prompt delivery of goods should be given by paying
attention to the customer complaints and services. The improving quality of
customer education and training and services is the main criteria of
CAMPCO that include ability to provide replacement parts and repairs
services.

19 | P a g e
  Maintenance Department

The maintenance department is headed by maintenance manager.

Under him/her there are maintenance assistants and engineers. They check
the machines and are responsible for their working and maintenance. There
are two types of maintenance.
1. Breakdown maintenance.
2. Preventive maintenance.

Breakdown Maintenance
This refers to the supervision of machineries only after it breaks down
and makes it fit for future use. Handling day-to-day accounts of the factory.
Providing salaries to the staff. Maintaining accurate financial records. Giving
information to the head office.
Preventive Maintenance
Preventive maintenance refers to take care of machinery before
breakdown. Under this system the machines are frequently checked and
repaired.

 Account Department/Financial Department

The CAMPCO chocolate factory has maintained an accounts
department. The chief accountant is in charge of this department. Under
him are the senior office assistants and junior office assistants working in
the department. A report has to be sent to the head office about the day-to-
day work and expenses incurred. The functions of account department are:
• Checking of incoming and outgoing personnel, vehicles, items etc
• Maintenance of discipline inside the factory Payment of bills and keeping
account

 Security Department

20 | P a g e
 Security department is also important for each and every organization.
Security departments have 10 acres of land and Rs.125 crores worth of
assets including buildings, land and machines and others. It provides 3 acres
of land as quarters to the employees. This factory covered with fencing
barbered wire leaving one main exit called gate. The main gate is controlled
by security person called senior security officer. He should be a graduate
and he should have at east 15 years of service in defense. The duties and
responsibilities of security department are: Prevention and detection of theft
etc. Security other duties are empowered by managing director of CAMPCO.

PRODUCTS OF “CAMPCO”

The product of CAMPCO is chocolate. A product is anything that can be

offered to a
market for attention, acquisition, use or consumption that might satisfy a need
or want. The chocolate products are classified into Moulded, Enrobed, Éclairs
and Chocolate.

➢ Industrial Products
1. Cocoa Powder
21 | P a g e
General description: Has appealing dark brown color with strong cocoa
aroma. [PH: 6.0-6.4; Fat: 10-12% & 18-20%]Packing: 25Kg, 5Kg.
INGREDIENTS: Alkalised cocoa powder
APPLICATION: Used as an ingredient in Ice cream, Biscuits, Bakery products,
Confectionary sweets, in neutraceautical and hand made chocolates, drinking
chocolates, chocolate syrups and cream fillings.
USEFUL FOR INDUSTRIES LIKE: Ice cream, Biscuit, Bakery, Pharmaceuticals,
Hotel, Confectionary, Super markets/malls, and traders.
STORAGE CONDITION: STORE IN A COOL, DRY AND HYGIENIC PLACE.
2. Cocoa Butter
3. Cocoa Mass
4. Plain Chocolate
5. Milk Chocolate
General description: Chocolate with pronounced milk chocolate taste.
Packing: 1Kg and 4Kg.
INGREDIENTS: Ingredients: Sugar, Cocoa Butter, Milk solids, Cocoa Solids,
Emulsifiers-Soya Lecithin[322] CONTAINS PERMITTED ARTIFICIAL VANILLA
FLAVOURING SUBSTANCE.
APPLICATION : Used in Ice cream, Biscuits, Bakery products in the form of
chips/shavings, milk shakes, Confectionary sweets, and hand made chocolates,
cream fillings, cake toppings and in decorative chocolates with different
flavours.
USEFUL FOR INDUSTRIES LIKE: Ice cream, Biscuit, Bakery, Pharmaceuticals,
Hotel, Confectionary, Super markets/malls, and Bulk and retail traders.
STORAGE CONDITION: STORE IN A COOL, DRY AND HYGIENIC PLACE.

➢ KAJU PRODUCTS

'Mangala Supari '

22 | P a g e
 Reaching the consumer directly has been one of the ambitions of CAMPCO for
long. The Small Consumer Packaging Unit has been set up in July 1997 and its own
brand 'Mangala Supari ' was launched. A Research Unit is also set up to explore
market feasibility for roasted arecanut. Preliminary efforts are also on to export
arecanut and to cultivate the arecanut chewing habit in neighboring countries.

"Kaju Supari"
"Kaju Supari" is a latest product from CAMPCO which has set the Indian
Consumer Market on Fire. The ingredients are "KAJU" (Cashew Nut) , Supari ,
Sugar and other spices available in this sub-continent. This Product is FREE FROM
TOBACCO.

➢ Finished Products
MELTO

General description: The product milk choc mass is produced by an adequate

process of mixing, refining, conching, cooling and molding of a homogeneous mass
containing the following ingredients.

Ingredients: Sugar, Edible Vegetable Fat, Milk Solids, Cocoa Solids,

Emulsifiers-Soya Lecithin [322], Poly Glycerol Poly Ricinoleate [476]
CONTAINS PERMITTED NATURE IDENTICAL & ARTIFICIAL VANILLA AND
MILK FLAVOURING SUBSTANCES.

Packing Configuration: Melto 25g: 24 Slabs x 30 Outers x 25g=18.000Kg

per Carton
Melto 8g: 73 Slabs x 16 Jars x 8g = 9.344Kg Per Carto

23 | P a g e
 CREAM

General description: The product CREAMY MILK SWEET is produced by an

adequate process of mixing, refining, conching, cooling and molding of a
homogeneous mass containing the following ingredients:-

Ingredients: Sugar, Edible Vegetable fat, Milk solids, Malto dextrin,

Emulsifiers-Soya Lecithin[322], Poly Glycerol Poly Ricinoleate [476]
CONTAINS PERMITTED ARTIFICIAL VANILLA AND CONDENSED MILK
FLAVOURING SUBSTANCES.
Packing Configuration: Cream 25g: 24 Slabs x 30 Outers x 25g=18.000Kg
per Carton
Cream 8g: 73 Slabs x 16 Jars x 8g = 9.344Kg per Carton

FUN TAN

General description: The product FUN TAN is produced by an adequate process

of mixing, refining, conching, tempering and molding of a homogeneous mass
containing the following ingredients and is categorized under the head PLAIN
CHOCOLATE.

Ingredients: Sugar, Cocoa Solids, Cocoa Butter, Emulsifiers-Soya Lecithin

[322], Poly Glycerol Poly Ricinoleate [476] CONTAINS PERMITTED
ARTIFICIAL VANILLA FLAVOURING SUBSTANCES.

Packing Configuration: FUNTAN 25g: 24 Slabs x 30 Outers x

25g=18.000Kg per Carton

KRUNCHOS

24 | P a g e
General description: The product is produced by an adequate process of
mixing, refining, conching, cooling and molding with on line inclusion of rice
crisps of a homogeneous mass containing the following ingredients.

Ingredients: Sugar, Edible Vegetable Fat, Milk Solids, Rice crisps, Cocoa
Solids, Emulsifiers-Soya Lecithin [322], Poly Glycerol Poly Ricinoleate
[476]. CONTAINS PERMITTED ARTIFICIAL VANILLA AND MILK
FLAVOURING SUBSTANCES.

Packing Configuration: KRUNCHOS 23g: 24 Slabs x 30 Outers x

23g=16.560Kg per Carton

WHITE ECLAIRS

General description: Product éclairs is a modified toffee containing an

outer shell of caramel and centre filling mass produced by an adequate process of
mixing, cooking, cooling stamping, centre filling, climatising, and twist wrapping
and finally secondary packing in pouches or jars.

Ingredients: Liquid Glucose, Sugar, Partially Hydrogenated vegetable oils,

Malto dextrin, milk solids, salt, Emulsifiers: Glycerol mono stearate[471]
& Soya Lecithin[322],Edible Starch[Maize starch]. CONTAINS
PERMITTED NATURE IDENTICAL & ARTIFICIAL VANILLA AND MILK
FLAVOURING SUBSTANCES.

Packing Configuration: Eclairs white: 42 pouches x 320g =13.440Kg per

Carton
Eclairs white: 1.76Kg x 6 Jars =10.560Kg per Carton
Eclairs white: 3.520Kg x 4 Jars =14.080Kg per Carton

25 | P a g e
 RED ECLAIRS

General description: Product éclairs is a modified toffee containing an outer

shell of caramel and centre filling mass produced by an adequate process of
mixing, cooking, cooling stamping, centre filling, climatising, and twist wrapping
and finally secondary packing in pouches or jars.

Ingredients: Liquid Glucose, Sugar, Partially Hydrogenated vegetable oils,

Malto dextrin, milk solids, salt, Emulsifiers: Glycerol mono stearate[471]
& Soya Lecithin[322],Edible Starch[Maize starch]. CONTAINS
PERMITTED NATURE IDENTICAL & ARTIFICIAL VANILLA AND MILK
FLAVOURING SUBSTANCES.

Packing Configuration: Eclairs white: 42 pouches x 320g =13.440Kg per

Carton
Eclairs white: 1.76Kg x 6 Jars =10.560Kg per Carton
Eclairs white: 3.520Kg x 4 Jars =14.080Kg per Carton

GREEN ECLAIRS

General description: Product eclairs is a modified toffee containing an outer

shell of caramel and centre filling mass produced by an adequate process of
mixing, cooking, cooling stamping, centre filling, climatising, and twist wrapping
and finally secondary packing in pouches or jars.

Ingredients: Liquid Glucose, Sugar, Partially Hydrogenated vegetable oils,

Malto dextrin, milk solids, salt, Emulsifiers: Glycerol mono stearate[471]
& Soya Lecithin[322],Edible Starch[Maize starch]. CONTAINS
PERMITTED NATURE IDENTICAL & ARTIFICIAL VANILLA AND MILK
FLAVOURING SUBSTANCES.

Packing Configuration: Eclairs white: 42 pouches x 320g =13.440Kg per

Carton
Eclairs white: 1.76Kg x 6 Jars =10.560Kg per Carton
Eclairs white: 3.520Kg x 4 Jars =14.080Kg per Carton

26 | P a g e
 CHOCOMASS

General description: Product eclairs is a modified toffee containing an

outer shell of caramel and centre filling mass produced by an adequate process of
mixing, cooking, cooling stamping, centre filling, climatising, and twist wrapping
and finally secondary packing in pouches or jars.

Ingredients: Liquid Glucose, Sugar, Partially Hydrogenated vegetable oils,

milk solids, Cocoa Solids, salt, Emulsifiers: Soya Lecithin [322], Glycerol
mono stearate[471], Poly Glycerol Poly Ricinoleate [476],Edible
Starch[Maize starch]. CONTAINS PERMITTED ARTIFICIAL VANILLA,
CARAMILK FLAVOURING SUBSTANCES.

Packing Configuration: Eclairs white: 42 pouches x 320g =13.440Kg per

Carton
Eclairs white: 1.76Kg x 6 Jars =10.560Kg per Carton
Eclairs white: 3.520Kg x 4 Jars =14.080Kg per Carton

TURBO

General description: The product TURBO is an aerated confectionery product

having a multi component nougat mass at the centre coated with compound
chocolate containing the following ingredients.

PROPRIETARY FOOD Ingredients: Sugar, Liquid Glucose, Partially

Hydrogenated Vegetable Oils, Milk Solids, Cocoa Solids, Emulsifiers- Soya
Lecithin [E322], Poly Glycerol Poly Ricinoleate [E476], Foaming Agent-
Caseinates, Release Agent-Refined Glycerin [E422]. CONTAINS
HYDROGENATED VEGETABLE FATS-CONTAINS TRANS FATS CONTAINS
PERMITTED NATURE IDENTICAL & ARTIFICIAL VANILLA AND MILK
FLAVOURING SUBSTANCES. MAY CONTAIN TRACES OF WHEAT PROTEIN.
Packing Configuration: TURBO 15g: 44 Bars x 18 Outers x 15g=11.880Kg

27 | P a g e
per Carton
TREAT

General description: The product Treat is an aerated confectionery product

having multi component nougat mass and a caramel layer at the center coated
with compound chocolate containing the following ingredients. The tasty caramel
bar enrobed with Campco Creamy Milk Choc mass.

PROPRIETARY FOOD Ingredients: Sugar, Liquid Glucose, Partially

hydrogenated Vegetable oils, Milk Solids, Cocoa solids, Emulsifiers- Soya
Lecithin [E-322], Poly Glycerol Poly Ricinoleate [E 476], Glycerol mono
stearate [E471] Foaming agent- Caseinates, Release Agent- Refined
Glycerin [E 422] . CONTAINS HYDROGENATED VEGETABLE FATS-
CONTAINS TRANS FATS CONTAINS PERMITTED ARTIFICIAL VANILLA AND
CONDENSED MILK FLAVOURING SUBSTANCES. MAY CONTAIN TRACES OF
WHEAT PROTEIN.
Packing Configuration: TREAT 15g: 44 Bars x 18 Outers x 15g=11.880Kg
per Carton

CAMPCO MINI

General description: The product Campco mini bar is an aerated confectionery

product having multi component nougat mass and a caramel layer at the center
coated with compound chocolate containing the following ingredients. Luscious
caramel & nougat with Creamy Milk Choc mass.

PROPRIETARY FOOD Ingredients: : Sugar, Liquid Glucose, Edible

vegetable fat,, Milk Solids, Malt extract, Cocoa solids, Emulsifiers- Soya
Lecithin [E-322], Poly Glycerol Poly Ricinoleate [E 476], Foaming agent-
Caseinates, Release Agent- Refined Glycerin [E 422]. CONTAINS
HYDROGENATED VEGETABLE FATS-CONTAINS TRANS FATS
CONTAINS PERMITTED ARTIFICIAL VANILLA AND MILK FLAVOURING
SUBSTANCES.
MAY CONTAIN TRACES OF WHEAT PROTEIN.
Packing Configuration: Campco mini bar 7g: 80 Bars x 16 Jars x 7g=
28 | P a g e
8.960Kg per Carton

MEGA

General description: The product Megabite is an aerated confectionery product

having a multi component strawberry flavoured nougat mass loaded with rice
crispies at the centre and coated with compound chocolate containing the
following ingredients.

PROPRIETARY FOOD Ingredients: SUGAR, LIQUID GLUCOSE, EDIBLE

VEGETABLE FAT, MILK SOLIDS, RICE CRISPIES, COCOA SOLIDS, MALTO
DEXTRIN, EMULSIFIERS-SOYALECITHIN [E-322],POLY GLYCEROL POLY
RICINOLEATE[E-476], COLOUR [127], REFINED GLYCERENE [422].
CONTAINS PERMITTED SYNTHETIC FOOD COLOUR AND NATURE IDENTICAL
& ARTIFICIAL STRAWBERRY, MILK & VANILLA FLAVOURING SUBSTANCES.
MAY CONTAIN TRACES OF WHEAT PROTEIN.
Packing Configuration: MBT-15g: - 36 BARS X 18 OUTERSX15g=9.720Kg
PER CARTON.

CRUST

General description: The product Krust is a wafer biscuit center coated with
compound chocolate containing the following ingredients. Choc mass coated wafer
biscuit.

Ingredients: Wafer biscuit, Sugar, Partially hydrogenated Vegetable oils,

Cocoa Solids, Milk solids, Malto dextrin, Maize Starch, Raising agent-
Sodium bicarbonate.
Coating compound: Sugar, Edible vegetable fat, Milk Solids, Cocoa Solids,
Emulsifiers- Soya Lecithin [E-322], Poly Glycerol Poly Ricinoleate [E 476]
CONTAINS PERMITTED ARTIFICIAL VANILLA AND MILK FLAVOURING
SUBSTANCES.
Packing Configuration: Krust 15g: 30 Bars x 18 outers x 15g= 8.100Kg per
Carton
29 | P a g e
 WINNER

General description: The product FUNDA is produced by an adequate process of

mixing, instantiation and agglomeration of a homogeneous mixture containing the
following ingredients.

Ingredients:
FUNDA STRAWBERRY: SUGAR, MALTODEXTRIN, SALT, CITRIC ACID[E330] &
COLOUR[E127]. CONTAINS PERMITTED SYNTHETIC FOOD COLOUR AND ADDED
ARTIFICIAL STRAWBERRY FLAVOURING SUBSTANCES.

FUNDA VANILLA: SUGAR, MALTODEXTRIN, SALT, & COLOUR[E102]. CONTAINS

PERMITTED SYNTHETIC FOOD COLOUR AND ADDED ARTIFICIAL VANILLA
FLAVOURING SUBSTANCES.

FUNDA MANGO: SUGAR, MALTODEXTRIN, SALT, CITRIC ACID[E330] &

COLOUR[E110]
CONTAINS PERMITTED SYNTHETIC FOOD COLOUR AND ADDED ARTIFICIAL
MANGO FLAVOURING SUBSTANCES.

Packing Configuration: 200g X 48 JARS = 9.60Kg PER SHIPPER CARTON

OVERALL STUDY OF “CAMPCO”

Processing Arecanut
The Arecanut/Supari/Betelnut so purchased in various Branches are
brought to main centers. Here it is garbled/graded and processed as per the
requirement of the consuming markets. CAMPCO has appointed Selling
Representatives (S.R's) for marketing its supari. These representatives canvass
for CAMPCO supari and place orders and arrange the supply of supari to their
customers and arrange the payments to CAMPCO. The goods are dispatched
through CAMPCO approved transporters by holding security deposits of both
the transporters and S.R’s.
30 | P a g e
 Processing Cocoa
A sudden withdrawal by the buyers of cocoa from the procurement
operations due to crash in the international market came as a shock to
cultivators. Karnataka and Kerala Governments enthused, at this stage, the
CAMPCO to enter on the scene to rescue the farmers from distress. CAMPCO
willingly took up the responsibility to enter the cocoa market and performed a
savior's role.

As a strategy for survival in the International scene the CAMPCO played a

major role in establishing a name for Indian Cocoa, which hitherto had not
been achieved. It procured cocoa pods from growers and adopting scientific
processing methods to market standards, released dry cocoa beans matching
in quality in the world market equal to that of Ghana, Brazil and other cocoa
cultivation nations. After entering into the Cocoa market the Co-operative was
able to export Cocoa Beans worth Rs. 40 million to European countries in the
initial phase of operations. India was not known as a Cocoa producer in the
international Trading Community, since yearly production was hardly 5 to 6
thousand tones which is not even 0.3% of the total world consumption.

Through sustained efforts CAMPCO has been able to ensure reasonable

prices to Cocoa growers. The Co-operative had to face the problem of a limited
internal market and un-remunerative export market. With the setting up of the
chocolate manufacturing factory at Puttur, 50KM from Mangalore, the Co-
operative has been able to increase local consumption of cocoa based products
and to export value added semi-finished products. With a view to creating a
permanent demand and a steady market for the beans, CAMPCO established a
Chocolate Manufacturing Factory at Kemminje village in Puttur Taluk in
Dakshina Kannada district, adopting foreign technical advancement in
chocolate making. The Factory was set up in 1986 at an initial investment of
Rs.116.7 Millions.
31 | P a g e
 Harvesting Cocoa
Forastero-type cocoa beans are used for making CAMPCO CHOCOLATE and
Harvesting of Cocoa involves removing ripe pods from the trees and opening
them to extract the wet beans. The pods are harvested manually by making a
clean cut through the stalk with a well sharpened blade. The pods are opened
to remove the beans within a week to 10 days after harvesting. In general the
harvested pods are grouped together and split either in or at the edge of the
plantation. Sometimes the pods are transported to a fermentary before
splitting. After extraction from the pod the beans undergo fermentation and
drying process before being bagged for delivery.
Fermentation
Fermentation can be carried out in a variety of ways, but all methods depend
on removing the beans from the pods and piling them together or in a box to
allow micro-organisms to develop and initiate the fermentation of the pulp
surrounding the beans. The piles are covered by banana leaves. The
fermentation process decides the quality of raw cocoa. The fermentation
process begins with the growth of micro-organisms. The chemical reactions
that take place during fermentation cause the chocolate flavor and color to
develop. The length of fermentation varies depending on the bean type and
origin. Forastero beans require about 5 days and Criollo beans 2-3 days.

Drying
Cocoa beans are dried after fermentation in order to reduce the moisture
content from about 60% to about 7.5%. Drying must be carried out carefully to
ensure that off-flavors are not developed. Drying should take place slowly. If
the beans are dried too quickly some of the chemical reactions started in the
fermentation process are not allowed to complete their work and the beans are
acidic with a bitter flavor. However, if the drying is too slow moulds and off
flavors can develop. Various research studies indicate that bean temperatures
during drying should not exceed 650C. There are two methods for drying beans
- sun drying and artificial drying.
Transforming Cocoa beans into Chocolate
Stage 1.

32 | P a g e
 The cocoa beans are cleaned to remove all extraneous material.

Stage 2.

To bring out the chocolate flavor and color the beans are roasted. The temperature, time
and degree of moisture involved in roasting depend on the type of beans used and the sort of
chocolate or product required from the process.

Stage 3.

A winnowing machine is used to remove the shells from the beans to leave just the cocoa
nibs.

Stage 4.

The cocoa nibs undergo alkalization, usually with potassium carbonate, to develop the
flavor and color.

Stage 5.

The nibs are then milled to create cocoa liquor (cocoa particles suspended in cocoa
butter). The temperature and degree of milling varies according to the type of nib used and the
product required.

Stage 6.

Manufacturers generally use more than one type of bean in their products and therefore
the different beans have to be blended together to the required formula.

Stage 7.

The cocoa liquor is pressed to extract the cocoa butter leaving a solid mass called cocoa
press cake. The amount of butter extracted from the liquor is controlled by the manufacturer to
produce press cake with different proportions of fat.

33 | P a g e
Stage 8.

The processing now takes two different directions. The cocoa butter is used in the
manufacture of chocolate. The cocoa press cake is broken into small pieces to form kibbled
press cake which is then pulverized to form cocoa powder.

Stage 9.

Cocoa liquor is used to produce chocolate through the addition of cocoa butter. Other
ingredients such as sugar, milk, emulsifying agents and cocoa butter equivalents are also added
and mixed. The proportions of the different ingredients depend on the type of chocolate being
made.

Stage10.

The mixture then undergoes a refining process by traveling through a series of rollers
until a smooth paste is formed. Refining improves the texture of the chocolate and reduces the
particle size of sugar and cocoa to around 30 microns.

Stage 11.

The next process, conching, further develops flavor and texture. Conching is a kneading
or smoothing process. The speed, duration and temperature of the kneading affect the flavor.

Stage 12.

The mixture is then tempered or passed through a heating, cooling and reheating process.
This prevents discoloration and fat bloom in the product by preventing certain crystalline
formations of cocoa butter developing.

Stage 13.

The mixture is then put into moulds or used for enrobing fillings and cooled in a cooling
chamber.

Manufacturing Chocolate
34 | P a g e
 The Chocolate Manufacturing Unit is located at Kemminje Village near
Puttur in Dakshina Kannada District, Karnataka, India.
A youngster of 30 years old with vigour and valour, it had taken giant
steps in its toddling stage itself to fulfill the growers aspirations. Undisputedly,
Campco can claim the credit of establishing the areca and cocoa market. The
Campco was encouraging the growers to grow cocoa as an intercrop to
arecanut as cocoa has an international market.
The principle buyer of cocoa till 1980 suddenly stopped buying cocoa
during the peak cocoa season due to slump in international cocoa price. To
safeguard the interests of its growers Campco had to enter into Indian cocoa
market also. Cocoa was bought in the form of wet beans from the farmers. The
Campco has been furnishing the cocoa growers with cocoa saplings to the tune
of 1, 00,000 at free of cost to promote the cultivation of cocoa. Adopting
scientific methods of fermentation and drying, campco could successfully
export quality cocoa beans to European countries. Perceiving the future
necessity of cocoa products and market strategy for cocoa, with the supporting
nod from the central government and state governments of Karnataka and
Kerala, Campco had carved a niche by establishing a biggest chocolate factory
in South - East Asia, located in Puttur - a taluk headquarter located 50 km away
from the coastal city Mangalore.

Nurtured by Sri Varanashi Subraya Bhat, the founder president, the factory
with all imported machinery was completed in a record time of 4 years, with an
additional financial assistance from a consortium of Industrial Development
Bank of India [IDBI.], Industrial Credit Corporation of India [ICICI], and Industrial
Finance Corporation of India [IFCI], The factory was commissioned by Sri Gaini
Zail Singh, the then President of India on 1st September 1986. The Campco
had a break through within 4 years with an enthuastic support from the
chocolate consumers and traders. It netted a profit of Rs. 27.5 Lakh in the year
1990-91. Eminent presidents, Board of Directors, Managing Directors, and
Secretaries have navigated and have been navigating Campco's cruiser
cleverly and concern fully. It has steered its way during last 30 years in placid
as well troubled waters with a pledge to make the farmer members reach their
destinations safely and satisfactorily. This is made possible also with the
unstinting support of diligent and devoted employees of the organization.
Cocoa cultivation is of recent origin in India; being an inter crop it has a great
potential for growth in the vast plantations of areca and coconut in southern
states of Kerala, Karnataka, Tamilanadu and most recently in a few places of
Andhra Pradesh. Campco, through its undeterent efforts over the years has
been able to install a sense of confidence in the cocoa cultivators through its
procurement policy that has ensured reasonable prices to them.
35 | P a g e
 In purport of this, Campco has decided to establish cocoa liquor, butter and
powder processing facilities and a chocolate manufacturing plant as an
extension of its activities for achieving its overall corporate objective of
safeguarding the interests of cocoa growers with better economic returns.
Campco has stepped into cocoa processing and chocolate manufacturing
with a licensed capacity of 8800 mt. though it is 8800mt, the installed capacity
is around 13000 mt with a cocoa beans crushing capacity to the tune of 9000
mt.

Factory

The factory manufactures -

1. Cocoa Mass, Cocoa Butter and Cocoa Powder -Industrial Products for internal
& export market.
2. Moulded chocolates, Enrobed chocolates, Chocolate Eclairs, Sugar Coated
Chocolate buttons and instantised drinking chocolate - finished products for
internal market & having export potential.
Keeping pace with the consumer needs of the new products, Campco has
recently exported instantised milk flavouring beverage products and Chocolate
Eclairs to Australia That are formulated at product development cell of
chocolate factory export of cocoa butter to European countries also takes the
cue.

Salient features of the chocolate factory:

• The factory is the largest in south East Asia.

• The factory is one of the most modern in the world. The factory is equipped
with the most modern machineries imported from five firms of four European
countries.
36 | P a g e
• The factory is equipped with services installed by the best firms of India.
• The well-experienced architects and consultants designed the factory.
• The factory has been completed in a record time. The factory is situated in an
industrially backward rural area in the midst of cocoa cultivation area.
• The Campco ltd. earns foreign exchange.
• Being a co-operative venture, this factory provides an opportunity to further
strengthen the co-operative movement by bringing in the dispersed marginal
and small cocoa growers under one umbrella.
• Quality of product manufactured is of international standard.

The industrial development of the country over the past three decades
has led to socio economic betterment of the country indicated by two
parameters, the income changing pattern as well as growth of new urban
agglomerates. The global liberalization, the green and white revolutions has
resulted in the income generation that has uplifted living standards of the
ruralites. This venture is the symbol of a new era of enterprise and business for
the cocoa grower who once faced the prospect of destruction and defeat.

Inferring from changing consumption and income pattern, campco has

been endeavoring to bring cocoa, which was christened in 18th century by
linnaeus as "theobroma - food of the gods", within the reach of the common
man. Campco produces wide range of cocoa based products of consistent
quality, color and flavour to satisfy the wide spectrum of customers all around
the globe. These include cocoa mass or liquor, cocoa powder, cocoa butter and
other value added cocoa based products. The philosophy of the co-operative as
reflected by our commitment to quality is simple:

37 | P a g e
 Chocolate Manufacturing
FOOD SAFETY POLICY
CAMPCO Ltd is committed to,

1. Implementing a Food Safety Management System with an aim to produce

and supply safe quality Cocoa, Chocolate and Confectionery Products that
meet customers’ satisfaction and expectations.

2. Comply with legal obligations and to protect the end users with consistent
safe products through the application of good manufacturing, hygiene
practices, good distribution practices and HACCP principles.

3. Ensure all employees involved in production receive appropriate and

adequate training in food safety and handling.

4. Ensuring that both internal and external communications regarding food

safety are fully addressed.

38 | P a g e
5. Meeting all the Food Safety Management objectives and continually improve
on processes and resources.

QUALITY CONTROL

1. Campco quality control department ensures the Production and Marketing of

high quality, superior value products that consistently meet our specifications
and comply with local regulatory requirements.

2. Campco assures the customers and consumers by considering their

expectations towards quality and price factors and to supply the materials
accordingly at the point of consumption and to continuously improve by
considering the customers feedback.

3. Campco Chocolate Factory Quality control department is committed towards

supplying high quality chocolate products by applying HACCP, Good
Manufacturing Practices and Good Sanitary Principles in the process and
thereby assuring the safe quality food.

4. HACCP ensures the safety of the products as per Codex Alementarius

standards while GMP ensures the implementation of the Good manufacturing
practices and both in turn are ensured by Quality Control Department.

5. CCF Quality Assurance also covers the periodical verification and calibration
of the equipments used for process control and hence ensures the correct
proportions of the ingredients.

6. Inspection of the raw materials for stipulated specifications and final

products for its physical, chemical and microbiological parameters to ensure
the full safe quality food to the consumers and customers.

7. Final inspection of the products as per set norms along with products
sensory evaluation by the well trained and screened tasters to ensure the
consistency of the products.

8. Continual improvement with respect to technology and process for the

delivery of safe quality products to Customers/Consumers.

9. Review and update this policy ensuring it continues to reflect Campco’s

products value in concurrence to the expectations of consumers.

39 | P a g e
 Rubber Procurement
As most of our grower members also grow Rubber, CAMPCO has decided
to enter Rubber procurement in the year 2010-11. We have started the
Procurement at our Bandadka, Uppinangady, Padpinangady, Mulleria, Alankar,
Kadaba & Ninthikal Branches and in the process of expansion of Rubber
Procurement in a phased manner spreading to other Branches also.

AREA OF OPERATION:
GLOBAL/NATIONAL/REGIONAL
The area of operation of this co- operative for procurement and
processing of areca nut and cocoa extends to the states of Karnataka and
Kerala, but for the marketing activities the area has been extended to the
whole country. Areca nut purchase operations were extended to Assam,
Andaman and Goa but in recent year’s purchase operations in Assam had
to be closed due to disturbances.

➢ GLOBAL

40 | P a g e
 CAMPCO produces wide range of cocoa based products of consistent
quality, colour and flavor to satisfy the wide spectrum of customers all
around the globe. The company has built a strong system base for the
confectionery of chocolate industries in U.S, Australia and Malaysia. Export
on the other hand generated a total of about U.S $14 million over a 5 year
period. Among the leading buyers were Malaysia, Korea and USA.

➢ NATIONAL
The company has various nationalized branch offices through out India
under them are the distributors followed b the dealers who sell the goods to
the ultimate consumers.
National Office throughout India
North: New Delhi, East: Kolkata, West: Navy Mumbai, South:
Bangalore

➢ REGIONAL
The company has regional offices through out Karnataka. It has both
dealers and distributors and the distributors are followed by dealers and
ultimately to the customers. Regional offices are as follows – Mangalore,
Hyderabad and Delhi.

Duties and Responsibilities of staff

Various levels using of Duties and responsibilities of staff,
They are:

41 | P a g e
 1. Strategic Level
2. Management Level
3. Operating Level
4. Technical Level

 Strategic Level
To pass the orders and oversee and review the functioning of all
the department of the company.

 Management Level
To Control the activities of the organization.

 Operating Level
To carry out day to day operating activities of the company.

 Technical Level
To engage in production and other technical maintanence activiteis
of the company.

MANAGEMENT BY OBJECTIVES (MBO)

FUTURE GROWTH AND PROSPECTS

CAMPCO has a better scope for expansion of its activities in relation to

different units like areca nut, cocoa in order to safeguard and strengthening

42 | P a g e
 of CAMPCO function more effectively. It has a target open at least one sales
depot in each state. It proposes to enter the retail market for areca nut and
products like “supari”, “panmasala” etc by established units. CAMPCO is
thinking of starting its own bank called CAMPCO bank, to provide banking
services to the company. The future plan about production is to maximize
output without sacrificing quality, maximum quantity control, reducing the
cost, improving the efficiency etc. They also now introduced a new product
like a small products to Amul Ltd, winner, bar, coated bars with different
flavors, chocolates.

CAMPCO also planned to increase its sales by

1. Advertisements.

2. Capture international market by latest technologies.

3. Conducting marketing research for knowing consumer tastes.

4. Enlargement of transportation and ware housing facilities with safety

precautious.

5. Improved qualify of wrappers of CAMPCO chocolate which are not up to

the mark.

PROBLEM OF THE COMPANY

Lack of Promotional Activities.

43 | P a g e
 The CAMPCO chocolate factory is not promoting its products in an
effective way through media advertising. Poor marketing effort to push
the product in the market.
Suffering from huge loss.

The CAMPCO chocolate factory has made huge loss for the past
several years.

Inefficient Utilization of the Capacity.

The actual capacity of the CAMPCO chocolate factory is 8800 metric

tonnes. But the factory has not been able to make use of the full
capacity.

Inefficient Product Quality.

The chocolate products are to be placed in a required minimum

temperature. If it is not preserved in a required temperature the quality
of the product will be effected.

OWNERSHIP PATTERN

44 | P a g e
 The type of ownership of CAMPCO is semi Government. So the workers
get retired at the age of 58years. After the retirement the CAMPCO gives
gratuity to their employees but no pension.

COMPETITORS INFORMATION
CAMPCO has competitors such as Cadbury, Nestle, Parrys, Nutrine and
Amul. The CAMPCO has been unable to achieve the volume growth targets
because it has losing market share. Cadbury continues to dominate the
chocolate market with about 70% market share and Nestle has emerged as
a significant competitor with about 24% share.

INFRASCTUCTURAL FACILITIES
The CAMPCO chocolate factory islocated at Kemminje village of Puttur
Taluk. And it was inaugurated on 1st September 1986. There are 247
numbers of employees working in the factory. CAMPCO is a two storied
building. The first floor includes the office of the CAMPCO and chocolate
packing division. The second floor includes the deputy general manager
chambers, quality control department, personal department and different
employee cabins. The company also includes security office at the entrance,
separate A/C units, and separate vehicle parking place and quarters for
employees including sitting facility, washing facility, toilet facility, dressing
rooms, medical benefits etc. CAMPCO has two wheelers, four wheelers and
lorry as transportation facilities. The surroundings of chocolate factory are
filled with gardens and planted trees like areca nut, coconut, cocoa, cashew
etc.

ACHIVEMENTS
1.CAMPCO Canara Chamber of Commerce and Industry-Mangalore 2005-
2006
2.Export Award for Campco's contribution in the export of product 2005-
2006
3.Export Award for Campco's contribution in the export of areca nut 2004-
2005

45 | P a g e
 DATA ANALYSIS AND INTERPRETATION

To gather feedback for updating or revising the training program is

crucial to the effectiveness of the training program. This is typically the
most neglected phase of the training program as the trainee and the
trainers breathe a sign of relief as the training ends. However if this step is
correctly attended then better training programs can be designed.

AGE
TABLE 1

AGE NO. OF RESPONDENTS PERCENTAGE

BELOW-20 05 10

20-30 20 40

30-40 15 30

40-50 05 10

ABOVE-50 05 10

TOTAL 50 100

GENDER
TABLE 2

GENDER NO. OF RESPONDENTS PERCENTAGE

46 | P a g e
 MALE 42 84

FEMALE 08 16

TOTAL 50 100

QUALIFICATION
TABLE 3

QUALIFICATI
NO. OF RESPONDENTS PERCENTAGE
ON

SSLC 08 16

PUC 06 12

GRADUATE 20 40

TECHNICIANS 16 32

TOTAL 50 100

Majority 40% of the respondents are graduate.

47 | P a g e
 DEPARTMENT TO WHICH THE RESPONDENTS BELONGS
TABLE 4

DEPARTMENT NO. OF RESPONDENTS PERCENTAGE

ADMINISTRATION 15 30

PRODUCTION 30 60

MATERIAL
5 10
DIVISION

TOTAL 50 100

WORK EXPERIENCE
TABLE 5

48 | P a g e
 EXPERIENCE NO. OF RESPONDENTS PERCENTAGE

0-5 15 30

06-15 30 60

16-20 3 6

21& ABOVE 02 4

TOTAL 50 100

Majority of the respondents 60% had 06-15 years service

OPINION ABOUT TRANING

TABLE 6

NO. OF PERCENTAG
OPINION
RESPONDENTS E

IT HIGHTENS
11 22
EMPLOYEE MORALE

IT HELPS IN REDUCING
09 18
DESATISFACTION

INCREASE JOB
20 40
KNOWLEDGE

HELPS IN PREVENTION
06 12
OF ACCIDENTS

HELPS IN PERSONAL 04 08
49 | P a g e
 GROWTH

TOTAL 50 100

HOW THE OBJECTIVES OF THE TRANING PROGRAM WERE

CONVEYED
TO THE TRAINEE

METHODOLOGY
TABLE 7

METHODOLOGY NO. OF RESPONDENTS PERCENTAGE

SLIDE SHOW 09 18

DISPLAYED ON THE
22 44
NOTICE BOARD

INSTRUCTION
15 30
SHEETS

INTRANET 04 08

TOTAL 50 100

50 | P a g e
 TRAINER
TABLE 8

TRAINER NO. OF RESPONDENTS PERCENTAGE

TOP MANAGEMENT 00 00

HR MANAGER 05 10

SUPERIOR 35 70

DEPARTMENT HEAD 10 20

TOTAL 50 100
Nobody was trained by the top management

HOW THE RESPONDENTS WERE SELECTED FOR THE TRAINING

PROGRAM

SELECTION PROCEDURE
TABLE 9

SELECTION PROCEDURE NO. OF RESPONDENTS PERCENTAGE

ON RANDOM BASIS 04 08

RECOMMENDED BY THE 07 14

51 | P a g e
 HOD

SELECTED BY
HRD/PERSONAL 30 60
DEPARTMENT

DON’T KNOW 09 18

TOTAL 50 100
The 60% of the respondents were the people who had no
previous job experience before joining Campco.

SCOPE OF THE TRAINING PROGRAM

TABLE 10

SKILL NO. OF RESPONDENTS PERCENTAGE

TECHNICAL SKILLS 35 70

CONCEPTUAL SKILLS 02 04

INTER PERSONAL SKILLS 13 26

HR SKILLS 00 00

TOTAL 50 100

52 | P a g e
 OPINION REGARDING DURATION

TABLE 11

OPINION REGARDING
NO. OF RESPONDENTS PERCENTAGE
DURATION

7 DAYS 15 30

15 DAYS 09 18

1 MONTH 16 32

3 MONTHS AND ABOVE 00 00

DEPENDING ON NEED 10 20

TOTAL 50 100

LANGUAGE
TABLE 12

LANGUAGE NO. OF RESPONDENTS PERCENTAGE

KANNADA 37 74

HINDI 07 14

ENGLISH 06 12

53 | P a g e
 TOTAL 50 100

EXPECTATION FROM THE TRANING PROGRAM

TABLE 13

EXPECTATIONS NO. OF RESPONDENTS PERCENTAGE

PUTTING THE LEANER TO

03 06
EASE

TO GET CLOSER TO THE

11 22
JOB POSITION

GIVING THE EXACT

36 72
KNOWLEDGE

TOTAL 50 100

54 | P a g e
 QUALITIES
TABLE 14

QUALITIES NO. OF RESPONDENTS PERCENTAGE

EXPERIENCED TRAINERS
02 04
WERE CALLED

CONDUCTIVE
18 36
ATMOSPHERE

GOOD TRAINING
MATERIALS WERE 21 42
PROVIDED

PROPER SHEDULE WERE

09 18
MAINTAINED

TOTAL 50 100

SAFETY MEASURES INCLUDE IN THE TRAINING

PROGRAM

TABLE 15

SAFETY MEASURES NO. OF RESPONDENTS PERCENTAGE

FIRST AID 29 58

55 | P a g e
 FIRE ESTINGUISHER 15 30

VEHICLES HANDLING 06 12

TOTAL 50 100

PERSONALITY DEVELOPMENT PROGRAM

TABLE 16

YES/NO NO. OF RESPONDENTS PERCENTAGE

YES 38 76

NO 12 24

TOTAL 50 100

Majority 76% of the respondents said that personality development program is

necessary in the organization. While 24% of the respondents said that a
personality development program is not required in the organization

56 | P a g e
 CHANGES FELT DUE TO TRAINING

TABLE 17

CHANGES FELT NO. OF RESPONDENTS PERCENTAGE

IMPROVED RELATIONSHIP 18 36

MINIMIZED RESISTENCE
03 06
TO CHANGE

INCREASE THE EFFICIENCY

07 14
AND EFFECTIVENESS

IMPROVED PRODUCT
22 44
QUALITY

TOTAL 50 100

INSTRUMENTS USED IN THE TRAINING PROGRAM

ATTENDED BY THE RESPONDENTS
TABLE 18

INSTRUMENTS NO. OF RESPONDENTS PERCENTAGE

VISUAL GAMES 02 04

INTERACTIVE SESSIONS 13 26

NONE 35 70

57 | P a g e
 TOTAL 50 100

OBJECTIVE THAT PREDOMINANTLY FULLFILL

IN THE TRAINING SESSION
TABLE 19

OBJECTIVES NO. OF RESPONDENTS PERCENTAGE

INCREASED
28 56
PRODUCTIVITY

EFFECTIVE WORKING OF
00 00
THE EMPLOYEES

REDUCTION IN WASTAGE 12 24

DEVELOPING THE SKILLS

10 20
OF THE EMPLOYEES

TOTAL 50 100

58 | P a g e
 FOLLOW UP’S AFTER THE TRAINING

TABLE 20

FOLLOW UP’S NO. OF RESPONDENTS PERCENTAGE

PERFORMANCE 15 30

APPRAISAL WORK
08 16
SAMPLING

SUPERIOR EVALUATION 11 22

PERSONAL ASSESSMENT 16 32

TOTAL 50 100

RATING

TABLE 21

RATING NO. OF RESPONDENTS PERCENTAGE

EXCELLENT 08 16

VERY GOOD 09 18

GOOD 20 40

SATISFACTORY 13 26

59 | P a g e
 TOTAL 50 100

FINDINGS

During the course of study it was found that,

The CAMPCO is one of the fast growing companies. It has a good

technical support from their employees. They are all well qualified personnel
and also they are well trained personnel. A major portion of the customer
uses Choco Products. The company should give good training facilities to
their employees. The company having highly equipped modern
manufacturing plant The CAMPCO’s strength is quality control and quality
assurance

SUGESSIONS AND RECOMMENDATION

Build the relationship between workers and management. Solve the
employee’s problems frequently. Company should take more promotional
activities in which add plays a crucial role it can used to boost the sales figure
providing the recreational facility to the workers to reduce the boredom
from long duration of work. The company must substantiate the pricing of its
product and use new technology. The company using only on the job
training but they should provide of the training.

60 | P a g e
 CONCLUSION
The CAMPCO Ltd. policy is to service continuously for improvement of their
products, services and also to give quality products to their customer to
increases their creditability in the field of manufacturing food products. Training
is being conducted for the entire staff especially for the workers to train them
in the entire field for job rotation. The CAMPCO has highly qualified and talented
departmental heads that is specialized is advanced field of manufacturing and
production technology. The CAMPCO is having big market representation and a
good customer relation. The CAMPCO has established good network all over
India. To reach the global demand effectively, the company has to strengthen
its functional areas Keeping in mind the increasing demand for quality products
they have produced a wide range of Food Products.

61 | P a g e
 BIBLIOGRAPHY

1. CAMPCO at a glance-Magazine of the company.

2. Annual general meeting report of 2010
3. www.campco.org
4. Other company manuals and journals
www.google.co.in

62 | P a g e
 THE PROJECT CREATED BY
MITHULA NAMBIAR

63 | P a g e