MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION,MUMBAI

GOVERNMENT POLYTECHNIC,BEED
[Institute Code:0032 ]

MICROPROJECT

Course & Code: CO6I /

Title of Micro project: Market Survey on Ice - Creams

Miss S.A MALU Dr. [Link]

[Link]
Subject Teacher Head of Department Principal

Seal of
institute
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MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION,MUMBAI

CERTIFICATE OF MICROPROJECT

This is to certify that following students of CM6I (Division-A/B) of

Diploma in COMPUTER ENGINEERING of the institute GOVERNMENT
POLYTECHNIC,BEED, Institute code:0032, have satisfactorily completed
MICROPROJECT work in subject/Course: for
academic year 2023-24 as prescribed in the curriculum.

Roll Exam Seat

Name of Student Title of Microproject
No. No.

Market Survey on Ice -

335 Jadhav Aniket Vikas
Creams

Place:Beed Date:-- /-- -/2024

Miss S.A MALU Dr. [Link]

[Link]

Subject Teacher Head of Department Principal

Seal of 2
institute
 Teacher Evaluation Sheet
Name of Student:Jadhav Aniket Vikas Enrollment No.2100320096
Programme: Computer Technology Semester: Sixth Semester
Course Title & Code: EDE (22032) Roll no:335

Title of the Micro-Project: [In short]

 Market Survey on Ice - Creams
Course Outcomes Achieved:

• Identified our business entrepreneurial traits.

• Identified the business opportunities that suits us.

• Developed comprehensive business plans.

• Prepared plans to manage the enterprise effectively

Evaluation as per Suggested Rubric for Assessment of Micro Project

Sr.
Characteristic to be assessed Poor Average Good Excellent
No. ( Marks 1 - 3 ) ( Marks 4 - 5 ) ( Marks 6 - 8 ) ( Marks 9- 10 )

[A] Process and Product Assessment (Convert total marks out of 06)
1 Relevance to the course
2 Literature Review/information
collection
3 Completion of the Target as per
project proposal
4 Analysis and data representation
5 Quality of Prototype/Model
6 Report Preparation
Total Marks Out of (6)

[B] Individual Presentation/Viva (Convert total marks out of 04)

1 Presentation
2 Viva
Total Marks Out of (4)

MIcro-Project Evaluation Sheet

Process and Product Assessment Total Marks
(6 marks) Individual Presentation/Viva 10
(Note: The total marks taken from the above Rubrics (4 marks)
is to be converted in proportion of ‘6’ marks)

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 Process and Product Assessment Total Marks
(6 marks) Individual Presentation/Viva 10
(Note: The total marks taken from the above Rubrics (4 marks)
is to be converted in proportion of ‘6’ marks)

Name and designation of the Teacher: (Lecturer in CM)

Dated Signature…………………………………………………………………………

Annexure –I
Part – A Micro-Project Proposal
(Format for Micro-Project Proposal A about 2-3 pages)

Title of Micro-Project: Market Survey on Ice - Creams

 Brief Introduction : In our project we have done a market survey on the

business of ice creams . Ice cream is a sweetened frozen food typically eaten
as a snack or dessert. In this project we have gathered all the information
regarding the business of ice creams , means what are the varieties and flavors
of ice creams are available in the market and how an ice cream is
manufactured at what temperature and which and what kind of machines are
included in this process .How much the man power is required in ice creams
business and how many employment opportunities it develops in a year and
finally what is the impact of ice creams in the market. So based on this points
we have done our survey in the market

1.0 Aims/Benefits of the Micro-Project

 The aim of this course is to search and identify the best existing and
upcoming business ideas and opportunities.
 To Develop Entrepreneurial qualities and habits among the students via
the help of proper training and expert counselling.
 To generate employment and self-employment with the help of
Entrepreneurship and the growth of small scale businesses

2.0 Course Outcomes Addressed

 Identified our business entrepreneurial traits.

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  Identified the business opportunities that suits us.
 Developed comprehensive business plans.
 Prepared plans to manage the enterprise effectively

3.0 Proposed Methodology

Step 1: Comprehensive study of the micro-project will be undertaken. I will thoroughly
analyze the project requirements and clarify any doubts independently.

Step 2: Information gathering will be conducted solely by me through extensive

research online and in relevant literature. I will collect various formats required for the
project, such as certificates and evaluation sheets.

Step 3: Formats will be finalized autonomously after reviewing the collected samples.

Step 4: The topic selection process will be solely my responsibility, considering the
availability of materials and my personal interests.

Step 5: I will independently list all the stationary items needed for the project and
create a budget accordingly.

Step 6: Budget discussions will be conducted individually, and the final amount will be
determined based on my analysis and considerations.

Step 7: Collection of data, photos, and information will be solely my task. I will gather
information from various sources and submit it to the project guide for review

Step 8: Printing or drawing will be carried out independently by me, and the final
output will be shown to the project guide for approval.

Step 9: I will prepare thoroughly for the oral/viva presentation, independently

explaining the project during the evaluation process.

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5.0 Action Plan (Sequence and time required for major activity)

Planned Name of
Sr. Planned
Details of activity Finish Responsible Team
No. Start date
date Members
1 Collecting different formats
2 Finalization of formats in collaboration
3 Finalizing topic title
Listing stationary items required for project
4
along with budget
5 budget and finalize the amount
6 Information collection
7 Report writing/Printing

6.0 Resources Required (major resources such as raw material, some machining facility,
software etc.)

S.
Qt
No Name of Resource/material Specifications Remarks
y
.
1
Computer,Mobile,Internet,Printer,Scanne
PC 01
r

2
Text book,Youtube,google Techmax,[Link],[Link].i
-
n

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 Annexure – II

Part – B Micro-Project Report

(Outcomes after Execution) Format for Micro-Project Report (Minimum 6 pages)

Title of Micro-Project:
MARKET SURVEY ON ICE - CREAMS

Table of Contents

Sr. No. Topics Page No.

1. Rationale 8

2. Aim/Benefits of the Micro-Project 8

3. Course Outcomes Achieved 8

4. Literature Review 9

5. Actual Procedure Followed 9

6. Actual Resources Used 9

7. Outputs of the Micro-Project 10 - 18

8. Skills Developed/Learning Outcomes of the Micro-Project 19

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 9. Applications of this Micro-Project 19

1.0 Rationale

The ice cream industry is divided into various segments based on product
types, flavours, distribution channels, and regions. Product types include
impulse, take-home, and artisanal ice cream, while flavours include vanilla,
chocolate, fruit, and others. The industry is distributed through various
channels such as supermarkets, convenience stores, specialty stores, and
online channels. The market is further analysed across different regions
including North America, Europe, Asia-Pacific, and LAMEA

2.0 Aims/Benefits of the Micro-Project

 The aim of this course is to search and identify the best existing and
upcoming business ideas and opportunities.
 To Develop Entrepreneurial qualities and habits among the students via the
help of proper training and expert counselling.
 To generate employment and self-employment with the help of
Entrepreneurship and the growth of small scale businesses.

3.0 Course Outcomes Achieved

 Identified our business entrepreneurial traits.

 Identified the business opportunities that suits us.
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  Developed comprehensive business plans.
 Prepared plans to manage the enterprise effectively

4.0 Literature Review

Ice cream is a popular frozen dessert enjoyed by people all over the world.
Its history dates back at least 300 years, and it has evolved into a global
market with almost every country producing and consuming ice cream. The
worldwide production of ice cream reached approximately 14.4 billion liters
in 2001. The demand for ice cream is affected by various factors, such as
weather and advertising, with warmer weather leading to increased sales. Ice
cream is available in a wide range of flavors, brands, and packages, catering
to the diverse tastes and preferences of consumers. It is a highly competitive
market, with manufacturers constantly introducing new flavors and products
to maintain customer interest. As summer approaches, the demand for ice
cream is expected to increase, making it one of the top most consumed foods
during this time of the year
5.0 Actual Methodology Followed.

In our project we have done a market survey on ice-creams. which is a frozen

sweet treat typically enjoyed as a snack or dessert. Ice cream is typically made
with dairy milk or cream and sweetened with sugar or alternative sweeteners. It
comes in a variety of flavors and can be served in dishes or cones. Our research
covered the manufacturing process of ice cream, including temperature and
machinery used, as well as the labor required and employment opportunities
created by the industry. It also include details on the business plan for the
proposed ice cream venture, including the required resources, marketing
strategies, and financial projections. We also analyzed the impact of ice cream
in the market, taking into consideration consumer preferences
and market trends.

6.0 Actual Resources Used (Mention the actual resources used).

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 Sr. No. Name of Resources Specifications Qty Remarks
Required

1. Computer System 8 GB Ram and i5 processor 1

2. MS Word Latest 1

3. Browser Chrome 1

7.0

Outputs of the Micro-Projects

(Drawings of the prototype, drawings of survey, presentation of collected data, findings etc.)
-----------------------------------------------------------------------------------------------------------

Market Survey on Ice - Creams

 INTRODUCTION

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Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy
milk or cream and is flavored with a sweetener, either sugar or an alternative, and any spice, such as
cocoa or vanilla. Ice cream may be served in dishes, for eating with a spoon, or licked from edible
cones. Ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream
floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska. Ice cream is a
mixture of milk, cream, sugar, and sometimes other ingredients that has been frozen into a soft, creamy
delight using special techniques. Ice cream has been a popular treat for hundreds of years but has only
become commonplace since the widespread use of refrigeration. The exploding popularity of ice cream
has led to several ice-cream variations including frozen custard, frozen yogurt, and even non-dairy
versions made with ingredients like coconut milk.

 ICE-CREAM VARIETIES

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 Different types of Ice cream categorized according to their shapes, size and ingredient are :

1) Hard Ice Cream

It is made with cream, sugar, milk, and eggs. It contains the flavoring ingredients
such as chocolate, vanilla, and fruit.
2) Soft Ice-Cream
It is made with milk, sugar, cream, stabilizers, and flavoring’s. It is stored as liquid
ice cream mix which is served in a cone or bowl.
3) Light Ice-Cream
It is formed with the use of milk ingredients, stabilizers, sugar and flavoring’s
which have 25% low milk fat in comparison to hard ice cream.
4) French Ice-Cream
It is made with a base of custard that contains cream, milk, egg yolks, flavoring’s,
sugar, and stabilizers.
5) Reduced Fat Ice-Cream
It is made with low fat milk ingredients, stabilizers, sugar, and flavoring’s. The fat
content differs.
6) No Sugar Added Ice Cream or Frozen Dairy Dessert
It is made with stabilizers and milk ingredients. It has low amount of fat in
comparison to other ice cream.
7) Lactose-free Ice Cream
It is made with added lactase enzyme and has no detectable lactose
8) Organic Ice-cream
It is made with organic milk and various ingredients.

 MANUFACTURING PROCESS

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1)
Preparation of liquid base- For this you will firstly have to collect fresh milk and perform a quality test.
Then it will be heated at degree Celsius temperature to separate cream.
2) Standardization of this milk will be done wherein fat content is balanced in skim milk in the required
quantity.
3) Sugar is now added to this milk in the required quantity.
4) Milk is now pasteurized, in which milk is heated at 80-to-85-degree temperature for some time. This
process helps in reducing spoilage micro-organisms present in milk
5) Now milk is cooled till 15 degrees Celsius. Taking the help of pump, milk is now passed into
homogenizer here molecular breakdown of fat globules present in milk takes place by high pressure
fast flow.
6) Now ice cream stabilizers and emulsifiers are added in milk at required composition and is mixed
properly by stirring. Now liquid base is ready.
7) Now to prepare soft ice cream, this milk is transferred for ageing in ageing tank. Ageing tank
temperature is set at 4 to 5 degrees Celsius where mixture is kept for 5 to 8 hours
8) After ageing mixture is transferred to flavour tank and flavour essence is added. Then mixture is sent
to the continuous freezer, where final product is made.
9) Packaging in box, cups, cones etc.

 PROJECT COMPONENTS :
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  LAND –

Land required 1500 – 1800 square feet approx.

Approximate rent for the same is Rs. 30000 – 35000 per month.

PLANT & MACHINERY - Note : cost of the machinery is approx. Rs. 21,00,000 excluding GST and other transportation

Machine Description Image

A batch freezer allows large quantities of ice cream to be

Batch produced.
Freezer

Pasteurization is used to achieve food preservation and

food safety. Most liquid products are heat treated in a
Pasteurizer continuous system where heat can be applied using a
plate heat exchanger or the direct or indirect use of hot
water and steam

The main purpose of homogenization is to achieve a

Homogenize stable emulsion of the fat by reducing the size of the fat
r globules.

Collecting tanks is a large storage tank for holding milk at

Collection a cold temperature, and used every day to store the raw
tank milk on the field in good condition

cream separator is an extremely efficient piece of

Cream
industrial equipment that uses centrifugal force
separator
to remove cream from whole milk.

Ice-cream hardener is static and tunnel type and it is

Ice-cream
used to hard ice cream, ice candy and frozen food in
hardener
certain time.

 POWER & WATER REQUIREMENT :

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 The borrower shall require power load of 15 KW which shall be applied with
Power Corporation. However, for standby power arrangement the borrower
shall also purchase DG Set.
Regarding dairy processing, according to published research results, most
dairy plants consume from 1 to 10 m3 of water per every m3 of processed
milk

 MANPOWER REQUIREMENT

 Labours
 Skilled Labour
 Unskilled Labour
 Helper

 Marketing department
 Sales
 Product launching
 Advertising

 Public relation department

 Presenting in front of customer
 Government approvals
 Environment measures
 Employee insurance

 Financer
 Sponsors
 Investors
 Share holders
 Accountant

 INDIA ICE-CREAM MARKET TRENDS :

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 The ice cream market in India size reached INR 194.1 billion in 2022. Looking forward,
we expect the market to reach INR 508.4 billion by 2028, exhibiting a growth rate
(CAGR) of 17.5% during 2023-2028.

 KEY MARKET SEGMENTATION :

 Impulse Ice Cream

 Take-Home Ice Cream

 Artisanal Ice Cream

Based on the type, the market has been bifurcated into impulse, take-home and artisanal ice cream.

 BREAKUP BY FLAVOUR :
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  Chocolate
 Fruit
 Vanilla
 Others
Based on the flavour, the market has been segmented as chocolate, fruit, vanilla, and others.

 BREAKUP BY FORMAT :
 Cup
 Stick
 Cone
 Brick
 Others
The market has been segregated into cup, stick, cone, brick and others on the basis of format.

 BREAKUP BY END-USER :
 Retail
 Institutional
Based on the end user, the market has been divided into the retail and institutional segments.

 BREAKUP BY DISTRIBUTION CHANNEL :

 General Trade
 Supermarkets/Hypermarkets
 Ice cream Parlours
 Convenience Stores
 Online
 Others
The report has classified the market based on the distribution channels into general trade,
supermarkets/hypermarkets, ice cream parlors, convenience stores, online and others.

 PERFORMANCE BY REGIONS :

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  Maharashtra
 Uttar Pradesh
 Andhra Pradesh
 Tamil Nadu
 Gujarat
 Rajasthan
 Karnataka
 Madhya Pradesh
 West Bengal
 Bihar
 Delhi
 Kerala
 Punjab
 Odisha
 Haryana

Currently, Maharashtra represents the largest market, accounting for nearly 14% of the market
Share.

 NUTRITION VALUE OF ICE-CREAM :

 ICE- CREAM BRANDS :

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 1) Amul Ice Cream
- Market share: 38 %
2) Kwality Wall’s
- Market Share: 16 %
3) Vadilal Ice Creams
- Market Share: 12 %
4) Mother Dairy
- Market Share: 8 %
5) Cream Bell
- Market Share: 6 %

Sales
Cream bell
8%
Mother Dairy
10%

Amul
Vadilal ice creams 48%
15%

kwality Wall's
20%

 MARKETING STRATEGY FOR ICE CREAM :

 Start delivering ice cream in the neighborhood

 Come up with unique flavors and toppings
 Upsell by offering other products too
 Offer regular promotions and special offers
 Attend food and music festivals in your area
 Host an ice-cream-making events
 Organize fun contests and challenges
 Partner up with local grocery stores and restaurants
 Create a referral program.
 Be active and promote your shop on social media

8.0 Skill Developed / Learning outcome of this Micro-Project

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  Research skills: The ability to collect, analyze, and interpret data from various
sources.

 Marketing skills: Understanding of marketing strategies used by ice cream

companies to promote their products.

 Time management: The ability to organize and prioritize tasks to meet project
deadlines.

 Teamwork: The ability to work collaboratively with others to gather information and
conduct the survey.

 Communication skills: The ability to communicate the findings of the market survey
effectively to different stakeholders.

9.0 Applications of this Micro-Project

 Processing applications for lactose-free/lactose-reduced ice cream.

 Processing applications for plan-based frozen desserts.
 Processing applications for Ice Cream sticks.
 Processing applications for Ice Cream cones.
 Processing applications for Ice Cream cup & bulk.
 Processing applications for Ice Cream specialties.

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