Branding Rice

8/6/2019 Branding Rice

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BRANDING RICE

NEELAM

SANTHOSH HP

VIPINVIKRAM


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DEFINING RICE IN INDIAN

CONTEXT Rice is the seed of a monocot plant Oryza

sativa.

Indian population consumes around 85.25million metric ton of rice every year on an

average.

India is the world's second largest producer of

white rice, accounting for 80% of all world rice

production.

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TYPES(PROCESSED OUTPUT)

Brown rice

White rice

Parboiled rice

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BROWN RICE

Brow rice processing involves passing therough rice through machines which removethe hull, producing brown rice.

Brown rice (or "hulled rice") is unmilled orpartly milled rice, a kind of whole, naturalgrain.

More nutritious than white rice. Any rice, including long-grain, short-grain, or

sticky rice, may be eaten as brown rice.

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WHITE RICE

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Contd..

White rice is the name given to milled rice that

has had its husk, bran, and germ removed.

This is done largely to prevent spoilage and to

extend the storage life of the grain.

Post milling process, the rice is polished,

resulting in a seed with a bright, white, shiny

appearance. The polishing process removes important

nutrients.

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PARBOILED RICE

Parboiled rice is rice that has been boiled in

the husk.

Parboiling makes rice easier to process byhand, improves its nutritional profile, and

changes its texture.

Polishing rice by hand, that is, removing the

bran layer, is easier if the rice has been

parboiled.

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contd..

Parboiling rice drives nutrients, especiallythiamine, from the bran into the grain, so thatparboiled white rice is 80% nutritionally

similar to brown rice. The starches in parboiled rice become

gelatinized, making it harder and glassier thanother rice.

Parboiled rice takes more time to cook, andthe cooked rice is firmer and less sticky.

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NUTRITIONAL FACTS(PER 100 GRAM)

Energy 1,527 kJ (365 kcal)Carbohydrates 79 g

Sugars 0.12 g

Dietary fibre 1.3 g

Fat 0.66 g

Protein 7.12 g

Water 11.62 g

Thiamine (Vit. B1) 0.070 mg (5%)Riboflavin (Vit. B2) 0.049mg (3%)

Niacin (Vit. B3) 1.6 mg (11%)

Magnesium 25 mg

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RICE PRODUCTIVITY ANALYSIS ININDIA

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SL Productivity

Groups

Number

of

Districts

Area

(Million Ha.)

Percent of All

India Rice Area

Production in

Million Tonnes

Percent of All

India

Production

Productivity

(Kg/Ha.)

1. HighProductivit

y

(> 2,500 Kg/Ha)

110 12.06 26.9% 37.42 42.8% 3,103

2. Medium Produ

ctivity

(> 2,000-

2,500 Kg/Ha)

81 7.77 17.3% 17.45 20.0% 2,246

3. Medium-LowProductivity

(> 1,500-2,000

Kg/Ha)

94 7.54 16.8% 13.38 15.3% 1,775

4. Low Productivit

y

(1,000-1,500

Kg/Ha)

155 11.58 25.8% 14.22 16.3% 1,228

5. Very-

Low Productivit

y

(< 1,000 Kg/Ha)

94 5.93 13.2% 4.90 5.6% 826

TOTAL 534 44.78 100.0% 86.88 100.0% 1,94012ENTREPRENEURSHIP


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OUR BUSINESS PLAN

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SAMPRITI RICE HOME

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STP

SEGMENT -Krishna rajapuram.

TARGET-middle class.

POSITION-pricing , quality , accessibility.

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ABOUT SEGMENT

KR PURAM

AREA-44sq km

POPULATION-3,58,000(2009-10,BBMP detail)66%middle class-2,36,280

LOCATION-13*02 north

-77*4032east

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SHOP AND COVERAGE DETAILS

Shop of size 1200 sqft(40 Rs/sqft)

Godown of size 6000sqft(30 Rs/sqft)

Both at kr puram

COVERAGE-kr puram main

3 kmradius

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PROMOTION DETAILS

Pamphlets to every house

Premium membership card to first 2000

customers Container free for more than 15kg of rice

purchased

Free home delivery of rice Initial survey and educating about our start up

to the residents by our employees

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RICE VARIETIES

Rashi fine grain

Sona long grain

Kaveri fine grain

Arli sona

BPT sona

BT sona Nellore grain

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SWOT

STRENGTH

-STRONG MARKETING SKILLS

-DIRECT APPROACH TO PROSPECTIVE

CLIENTS

-HIGHLY EFFICIENT AND WELL TRAINED

EMPLOYEES

WEAKNESS

-START UP

OPPORTUNITY

-WIDER SEGMENTS IN THE FUTURE

-HORIZONTAL DIVERSIFICATION

THREAT

-LOCAL RICE TRADERS

-NATURAL CALAMITIES

-TAX RATES

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WHY SAMPRITI RICE

Single channel distribution.

Low pricing when compared to retailers.

Creating a brand for local rice.

Quality assured as, we get rice from certified

rice mills and again re-checked at SAMPRITI.

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ThAnK YoU

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Branding Rice

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