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8/6/2019 Branding Rice
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BRANDING RICE
NEELAM
SANTHOSH HP
VIPINVIKRAM
8/6/2019 Branding Rice
2/23
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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