24-07-2012, 01:50 PM
REI AGRO LIMITED, BAWAL, HARYANA
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COMPANY OVERVIEW
REI Agro was established in the year 1994 with a vision to consolidate the fragmented basmati rice industry. In a short span of time it has risen to the position of an undisputed leadership in the industry. A unique business model, out of the box approach of the management, and the goodwill of the customers have enabled the company.
Today, REI Agro is India’s leading food major. It follows an integrated business model and is equipped with the latest technology available globally. The company operates state of the art rice processing unit s supplied by world leaders in food processing equipments.
Offering a wide range of brands like Kasauri, Real Magic, Mehrab, Mr. Miller, Hungama, Hansraj and Nausheen with wide choice at all the price points, REI Agro has become a household name. The state - of - the - art facilities and ISO - conforming quality initiatives have resulted in superior quality grain at an excellent value proposition. Strict adherence to the international standards as well as world-class quality initiatives has resulted in superb brand image of the company in the market.
It is estimated that about 75% of the world's Basmati rice is produced in India and REI Agro is a major player in the country. Keeping abreast of the changing time, the company has been proactively strengthening its branding, processing and production capabilities.
CORPORATE STRTERGIES
REI Agro is determined to maximize the brand value of Basmati rice. The company has significantly increased the maturity period of rice. It is also scaling up its productivity using latest technology. In the past few years, a major portion of the company's production.
With a wide network of distributors throughout the country, the company has marked a dignified presence in states like Maharashtra, Gujarat, Delhi, Uttar Pradesh, Rajasthan, Haryana, Tamil Nadu, Andhra Pradesh and Karnataka. The company has also plans to expand to Himachal Pradesh, Chandigarh, West Bengal, Jharkhand as well as other states.
The company has set up the largest and the strongest procurement network for procurement of basmati paddy from farmers. The company enjoys a preferred buyer status with the farmers on account of the relationships built over a period of time.
TYPES OF RICE
There are three different types of rice: japonica, javanica, and indica. Japonica rice varieties are high yielding and tend to be resistant to disease. Javanica types of rice fall between japonica and indica varieties in terms of yield, use, and hardiness. Although quite hardy, indica yield less than japonicatypes and are most often grown in the tropics.
This world-beating Basmati variety is painstakingly created by a delicate chemistry. A winning combination of rich alluvial soil washed down from the Himalayas, snow-fed waters, a median temperature of 28-33 degrees Celsius and a minimum humidity of 60%.
Steps of Milling Rice:
Step One – Removal of hard protective husk
The rice husk is the protective layer surrounding the grain. Once removed, the rice grain is packaged as brown rice. Brown rice is ‘healthy’ because it still contains the rice germ and outer bran layers – important for healthy body functions.
Step Two – Removal of the germ and brown layers Gentle milling removes the germ and bran layers from the grain to exposea white starch centre. The polished white starch centre is what we know as white rice.
CONCLUSION:-
The summer training which is a part of syllabus in an engineering course plays a vital role in developing personality & mental approach of an engineering student towards a problem.
I have completed my summer training at REI AGRO LIMITED, BAWAL, HARYANA. Which manufactures basmati rice from paddy in mill with the help of various processes and machines.
At the firm I had unforgettable experience. All the staff there is very helpful, they used to help me often when I face problems. There in firm I have learned the working of automatic machines as in the plant all the machines were computerized in which there are less chances of errors.
In the organization I came to know the manufacturing journey of complete product starting from the raw material to the final product. Since I completed my training in production department of rice. My summer training was of six weeks and I learned a lot of things.