Industrial Vist

Date: 26/02/2020
Class & No. of students: II B.Com ACCA - 71 Students
Objective of the Visit: This activity was carried out in order to provide an opportunity to the students to give a practical understanding about the operation of a factory including the process and packaging.

We reached the factory around 10 a.m. and a Supervisor took the students around the plant and briefed them about the operations of the factory and the process involved and details of packaging of milk. He explained the detailed process of milk storing, processing and packaging. The supervisor further explained and demonstrated the different stages of milk production to its storage and different ways of packaging required for its preservation. The students also visited the different sections where a variety of milk products like Cheese, Curds, Ghee and Sweets were produced. The Supervisor attended and answered the queries of the students with patience.


Date: 20/02/2020
Class & No. of students: VI B. Com Professional and IV B. Com G (121 students)
Objective of the visit: This activity was carried out in order to provide the students an understanding about working of the factory, the processing and packaging involved together with the realization of concepts of Methods and Techniques of Cost Accounting.

It took nearly 2 hours to reach Kolar from Kristu Jayanti College. We could smell the aroma of milk as soon as we entered the gates of KOMUL. Students were quite excited and were keen to learn and observe. We were greeted by the staff who were going to show us around the factory. Information about every step and process were very well explained by the staff and they also quite patiently answered all the students’ queries.

It was very informative and to have observed it with our own eyes the dedication and the hard work of all the employees at KOMUL just to provide the city with good and hygienic milk added a different perspective.


Date: 20/02/2020
Class & No. of students: VI B. Com Professional and IV B. Com G (121 students)
Name of the company visited: Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd., (KOMUL)
Name and details of the company: Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd., (KOMUL) is Karnataka’s second highest Milk Producing District organization, first being Bangalore Milk Union Ltd. (BOMUL). It is a District level apex body of milk cooperatives in Karnataka, which aims to provide remunerative returns to the farmers by eliminating the middlemen and also to serve the interest of consumers by providing quality Milk & milk products, which are good value for money. The area of operation is restricted to Kolar and Chikkaballapura Districts having 2919 villages of 11 revenue Taluks. Dairy along with 3 Chilling Centers has obtained certification for ISO-22000.
Objective of the visit: This activity was carried out in order to provide the students an understanding about working of the factory, the processing and packaging involved.

It took nearly 2 hours to reach Kolar from Kristu Jayanti college. We could smell the aroma of milk as soon as we entered the gates of KOMUL. Students were quiet excited and were keen to learn and observe. We were greeted by the staff who were going to show us around the factory. Information about every step and process were very well explained by the staff and they also quiet patiently answered to all students’ queries and curiosity.

It was very informative and to have observed it with our own eyes the dedication and the hard work of all the employees at KOMUL just to provide the city with good and hygienic milk added a different perspective.


Date: 19/02/2020
Class & No. of students: IV B.Com P1 - 62 Students

The students were briefed on the various units in the factory. The supervisor guided the students through various processes in the factory. The first unit visited was the milk packaging unit where automated machines were used to pack milk. They also showed students the manufacturing of various products which are produced with milk like ghee etc. The second part of the visit was the storage and packing of “Goodlife” milk. The students gained knowledge and had a wonderful experience in KOMUL.


Date: 19-Feb-2020
Class & No. of students: IV B. Com ‘D’ - 67 STUDENTS
Name of the company visited: KOMUL, Kolar Dairy Premises, Huthur Post, Kolar.
Name and details of the company: Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd., (KOMUL) is Karnataka’s second highest Milk Producing District organization. It is a District level apex body of milk cooperatives in Karnataka, which aims to provide remunerative returns to the farmers by eliminating the middlemen and also serves the interests of consumers by providing quality milk & milk products, which are good value for money. It has obtained certification for ISO-22000.
Objective of the visit: Industrial visit was conducted to provide an insight to the concepts of cost accounting by observing the internal working of a milk producing organization.

Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd. is a District level apex body of milk cooperatives in Karnataka. The production and packing process was demonstrated to the students by the members of the unit in detail. Students were taken into various production units like milk, curd products, milk sweets etc. Kolar Chikkaballapura Co-Operative Milk Union procures 10.7 lakh litres of milk per day. The quality analysis of huge quantities of milk is done at different levels like at MPCS, BMC, CC, and at DAIRY level before it is taken for processing. Considering the health of the consumers and as per FSSAI rules the Union is striving in providing quality MILK and Milk Products to consumers. The Quality of milk is being maintained by using state of the art Technology and testing Mechanisms. The Union has a Laboratory with required facilities for the analysis of milk and its products. Commercial value of milk is largely based on its fat content. Therefore, determination of the fat content of the milk has special significance in the evaluation of quality of milk. Butyrometric methods are employed for the rapid and routine determination of fat in milk.


Date: 18/02/2020
Class & No. of students: IV B. Com P2 Section & 67 Students
Name of the company visited: KOMUL, Kolar Dairy Premises, Huthur Post, Kolar.
Name and details of the company: Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd., (KOMUL) is Karnataka’s second highest Milk Producing District organization. It is a District level apex body of milk cooperatives in Karnataka, which aims to provide remunerative returns to the farmers by eliminating the middlemen and also serve the interest of consumers by providing quality Milk & milk products, which are good value for money. The area of operation is restricted to Kolar and Chikkaballapura Districts having 2919 villages of 11 revenue Taluks. Dairy along with 3 Chilling Centers has obtained certification for ISO-22000.
Objective of the visit: This activity was carried out in order to provide the students a better understanding of cost accounting concepts, observing on to how a factory works and how processing and packaging take place.

Once we reached the factory, the students were briefed about the factory workings and the processing and packaging process of milk by the Supervisor.. He explained the detailed process of milk storing, processing and packaging. The supervisor explained and demonstrated the different stages of milk production to its storage and different ways of packaging that is required for its preservation. The students also visited the different sections where a variety of milk products were produced. The supervisor answered the queries of the students with patience.


Date: 18/02/2020
Class: IV B. Com ‘B’ Section – 65 Students
Presently the Union has full-fledged dairy at Kolar with an installed capacity of 2.0 LLPD, and three chilling centres at Chintamani, Sadli, & Gowribidnur with 1.0 LLPD capacity each respectively. KOMUL started marketing liquid milk in polythene sachets in the entire Kolar District and parts of Bangalore City from 1994. The Mnemonic Symbol of NDDB was adopted by the Union from April’ 2002 to market the liquid milk. The custom packing of Set Curds production was undertaken for GCMMF under the brand name of Amul Masti-Dahi during Aug’2001.
Objective of the visit: To enable the students to observe and get an insight into the manufacturing process of milk and its various products and have an in-depth understanding of cost accounting.

On 18th of February 65 students and 2 faculty members visited Komul. We left the campus at 8.45 a.m. and reached the industry by around 11 o’clock. After getting permission from the authority, we entered the plant. One of the staff members from the industry was assigned as the guide for us.

The unit processes 11 lakh litres of milk per day. In the initial stage milk is collected from various households in huge containers, and then the workers take the samples from the container and send it to the lab after that the production department processes the milk. The processed milk is divided into various types based on its fat content. Later the students were taken to curd, cheese butter and sweet department. In the sweet department Mysore Pak was being prepared. Few students got a chance to taste it. Later we visited the distribution room and small packets of Good Life Milk were given to students for tasting. There were many other products being produced in the industry like ice cream, Paneer etc. At the end they provided buttermilk as refreshment to students and teachers.

The industrial visit was very informative to students. Through this visit they were able to understand the stages involved in the process of milk production.


Date: 18/02/2020
Class & No. of students: IV BCOM P3 & 50 Students
Objective of the visit:This activity was carried out in order to provide the students an understanding of the cost accounting concepts by observing the working of the factory, the processing and packaging involved.

Once we reached the factory, the students were briefed about the factory workings, the processing and packaging process of milk by the Supervisor. He explained in detail the process of milk storing, processing and packaging. The supervisor explained and demonstrated the different stages of milk production, its storage and different ways of packaging required for its preservation. The students also visited the different sections where a variety of milk products were produced. The supervisor answered the queries of the students with patience.


Date: 05.02.2020
Place Visited: KOMUL, Kolar, Bangalore
Class and No. of students: IV B. Com ‘A’ Section - 68 Students
About the company: Kolar Chikkaballapura District Cooperative Milk producers Union Ltd is the second highest milk producing unit established in 1926. It is a district level apex body of milk cooperatives in Karnataka aiming to serve the interests of customers and provide good returns to the farmers.
Objective: The purpose of taking students for industrial visit was to keep them abreast with the practical side of their coursework and to provide an exposure to students regarding practical working environment.

On 05.02.2020 68 students of IV B.Com A visited the KOMUL factory at Kolar with Dr. Reenu Mohan and Dr. Rajakamal. Presently KOMUL has full-fledged dairy at Kolar and three chilling centers at Chinthamani, Sadli, & Gowribidnur. KOMUL started marketing of liquid milk in polythene sachets in the entire Kolar District and parts of Bangalore City in 1994.The factory produces milk, milk powder, ghee, butter, curd, milkshakes, sweets and frozen desserts. KOMUL collects 20 Lakh litres of milk everyday through Bulk Milk Coolers and Computerized systems at villages. It complies with statutory and regulatory requirements for procurement, processing, manufacturing, packing and prompt delivery of products.

The students were shown the purification process, coding of the packets, storage units for distribution of the milk. The milk collected has to undergo a quality check before being processed. Then it gets pasteurized and packed. Then the students were taken through the production area of ghee, butter and sweets. At the end the students relished the buttermilk of KOMUL. The students had their lunch on the way back to college.

The students were happy and satisfied on getting the opportunity to see the working procedures and process of milk production in the factory. They understood the quality issues and methods undertaken before the final product reaches the consumers. They were able to understand the intricacies involved while applying the theoretical concepts learned in Cost Accounting. This visit provided students a good opportunity to gain awareness about industrial practices and new technologies. It provided them with the practical knowledge of running a factory and issues concerned with the production process.


Date: 06- 02-2020
Class & No. of students: IV B. Com C Section - 70 Students
Name of the company visited: KOMUL, Kolar Dairy Premises, Huthur Post, Kolar.
Name and details of the company: Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd., (KOMUL) is Karnataka’s second highest Milk Producing District organization. It is a District level apex body of milk cooperatives in Karnataka, which aims to provide remunerative returns to the farmers by eliminating the middlemen and also serve the interest of consumers by providing quality Milk & milk products, which are good value for money. It has obtained certification for ISO-22000.
Objective of the visit: Industrial visit was conducted to provide an insight to the students regarding the internal working of milk producing organization and gain knowledge of cost accounting practices.

The production and packing process were explained to the students by Mr. Ramappa in detail. Students were taken into various production units like milk, curd products, milk sweets etc. Kolar Chikkaballapura Co-Operative Milk Union procures 10.7 lakh kgs of milk per day. The quality analysis of huge quantities of milk is done at different levels like at MPCS, BMC, CC, and at DAIRY level before it is taken for processing. Considering the health of consumers and as per FSSAI rules, the Union strives to provide quality MILK and Milk Products to consumers. The Quality of milk is maintained by using state of the Art Technology and testing Mechanisms. The Union has a Laboratory with required facilities for the analysis of milk and products, ingredients as per the procedure. Commercial value of milk is largely based on its fat content. Therefore, determination of the fat content of the milk has special significance in the evaluation of quality of milk. Butyrometric methods are employed for the rapid and routine determination of fat in milk.


Date: 06- 02-2020
Class & No. of students: II B. Com P3 Section & 57 Students.
Name of the company visited: Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd., (KOMUL) , Huthur Post, Kolar.
Name and details of the company:Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd., (KOMUL) is Karnataka’s second highest Milk Producing District organization. It is a District level apex body of milk cooperatives in Karnataka, which aims to provide remunerative returns to the farmers by eliminating the middlemen and also serves the interests of consumers by providing quality Milk & milk products, which are good value for money. It has obtained certification for ISO-22000.
Objective of the visit: Industrial visit was conducted to provide an insight to the students regarding the internal working of a milk producing organization.
The production and packing process were explained to the students by Mr. Ramappa in detail. Students were taken into various production units like milk, curd products, milk sweets etc. Kolar Chikkaballapura Co-Operative Milk Union procures 10.7 lakh kgs of milk per day. The quality analysis of huge quantities of milk is done at different levels like at MPCS, BMC, CC, and at DAIRY level before it is taken for processing. Considering the health of consumers and as per FSSAI rules, the Union strives to provide quality MILK and Milk Products to consumers. The Quality of milk is maintained by using state of the Art Technology and testing Mechanisms. The Union has a Laboratory with required facilities for the analysis of milk and products, ingredients as per the procedure. Commercial value of milk is largely based on its fat content. Therefore, determination of the fat content of the milk has special significance in the evaluation of quality of milk. Butyrometric methods are employed for the rapid and routine determination of fat in milk.


Date: 04/02/2020
Class & No. of students: IV B. Com P4 - 27 Students
Name of the company visited: Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd., (KOMUL)
Name and details of the company: Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd., (KOMUL) is Karnataka’s second highest Milk Producing District organization. It is a District level apex body of milk cooperatives in Karnataka, which aims to provide remunerative returns to the farmers by eliminating the middlemen and also serve the interest of consumers by providing quality Milk & milk products, which are good value for money. The area of operation is restricted to Kolar and Chikkaballapura Districts having 2919 villages of 11 revenue Taluks. Dairy along with 3 Chilling Centers has obtained certification for ISO-22000.
Objective of the visit: This activity was carried out in order to provide the students an understanding of the cost accounting concepts by observing the working of the factory, the processing and packaging involved.

Once we reached the factory, the students were briefed about the factory workings, the processing and packaging process of milk by the Supervisor. He explained in detail the process of milk storing, processing and packaging. The supervisor explained and demonstrated the different stages of milk production, its storage and different ways of packaging required for its preservation. The students also visited the different sections where a variety of milk products were produced. The supervisor answered the queries of the students with patience.


Date: 31/01/2020
Class & No. of students: IV B.COM E Section
Name of the Place Visited: Kolar-Chikkaballapura District Co-operative Milk Producers Union Ltd” (KOMUL).
Name and details of the company: Kolar - Chikkaballapura District Co-operative Milk Producers Union Ltd” (KOMUL) is Karnataka’s 2nd highest Milk Producing District organisation. It is a District level apex body of milk cooperatives in Karnataka, which aims to provide remunerative returns to the farmers by eliminating the middlemen and also serve the interest of consumers by providing quality Milk & milk products, which are good value for money.

Once the Dist. was named as Land of Gold & Silk, is making inroads in Quality Milk Production. KOMUL first installed “Bulk Milk Coolers & Community Milking Machines” at Society level in the state of Karnataka to get the quality milk required for UHT milk packed at Kolar Dairy under the brand name of Nandini ‘Good-Life’.

Presently the Union has a full pledged dairy at Kolar' with an installed capacity of 2.0 LLPD and three chilling centres at Chintamani, Sadli, & Gowribidnur with 1.0 LLPD capacity at each place respectively. KOMUL started marketing liquid milk in polythene sachets in the entire Kolar District and parts of Bangalore City in 1994. The Mnemonic Symbol of NDDB was adopted by the Union in April 2002 to market the liquid milk. The custom packing of Set Curds production was undertaken for GCMMF under the brand name of Amul Masti-Dahi on Aug 5, 2001.

Objective of the visit: To enable the students to observe and know the manufacturing and the packing process of milk and its various products in a factory in a systematic manner and to make the student to understand the prospective area of work like marketing, finance, logistics, etc. and also to provide an opportunity for students to ask questions related to their area of interest and get clarity on real time work experience which would enhance their interpersonal skills and knowledge.

On 20th of February 64 students and 2 faculty members visited Komul. For the transportation we had one private bus and one TT. We started from the campus at 8.35 a.m. and reached the industry around 10:45 a.m. After getting the permission from the authority, we entered the plant and one of the staff members (Mr. Ramamurthy) arranged a person from the industry to guide us throughout the day.

The unit processes 11 lakh liters of milk per day. In the initial stage milk is collected from various households in huge containers, and then the workers take the samples from the container and send it to the lab. After this stage the production department processes the milk. The processed milk is divided into various types based on its fat content. Then students were taken to curd, cheese butter and sweet unit. In the sweet unit Mysore Pak was being prepared. Few students got a chance to taste it. Later, we visited the distribution room and small packets of Good Life Milk were given to students for tasting. There are many other products produced in the industry like ice cream, Paneer etc. At the end they provided us with buttermilk as a refreshment drink. The industrial visit was very informative to students. Through this visit they were able to understand the stages of the process of milk production.


Date: 29/01/2020
Class & No. of students: II BCom P1 Section- 66 Students
Name of the company visited: NSL Sugars Limited
Name and details of the company: NSL Sugars limited is located in the Industrial section of KOPPA 122 kms from Bengaluru. NSL Sugars Limited (NSL) is one of the most efficient sugar companies in south India and a sugar arm of ‘NSL’ group. NSL Group entered the ‘sugar’ industry as part of their diversified interests in agro- commercial crop business.
Objective of the visit: The trip was conducted in order to get an understanding about how a sugar factory works and what are the different stages of management and production processes in the sugar industry.

We reached the factory at 11.a.m as soon as we reached Mr.Mahesh, the Supervisor oriented the students about the factory workings and the production process of sugar. He explained the entire process of sugar production. We came to know that NSL Sugars Ltd. provides livelihood to around thousands of families of sugarcane growers and livelihood to about 3000 families by directly involving in plant operations and indirectly 5000 families by involving them in harvesting and transportation of sugarcane. Procurement of sugarcane is the first step in the process and then levelling of sugarcane is done using preparatory devices. In these devices, the sugarcane is crushed. Then the crushed sugarcane moves to the mill where salvarizers, shredder, fibrizer are present where the sugarcanes are chopped into small pieces, crushed and the juice is extracted. The dry waste obtained from this process is used for power production, thereby reducing wastage in the process. The sugarcane juice extracted is then processed using a clarifier in a boiling operation at 80oC -100oC. Then the output in the form of plasma is boiled and heated under vacuum at 100 degree Celsius in order to absorb all moisture content in it and finally sugar crystals are produced. This crystal is again heated at 120 degree Celsius and milk of lime and sulphur dioxide is added simultaneously in order to get clean white sugar. The by-product molasses are taken to the distillery unit for producing spirit. The final white crystals are packed in a bag of 25kgs and sent to the warehouse. It takes approximately 2 days to get white crystal sugar.


Date: 27/01/2020
Class & No. of students: II B. Com P4 Section & 76 Students.
Name of the company visited: NSL Sugars Limited.
Name and details of the company: NSL Sugars limited, situated in Industrial section of KOPPA 122 kms from Bengaluru. NSL Sugars Limited (NSL) is one of the major companies in south India and a sugar arm of ‘NSL’ group. NSL Group entered the ‘sugar’ industry as part of their diversified interests in agro- commercial crop business.
Objective of the visit: The trip was conducted in order to get an understanding about how a sugar factory works and what are the different stages of management and production processes in the sugar industry.

We reached the factory at 11.a.m as soon as we reached Mr.Mahesh, the Supervisor oriented the students about the factory workings and the production process of sugar. He explained the entire process of sugar production. We came to know that NSL Sugars Ltd. provides livelihood to around thousands of families of sugarcane growers and livelihood to about 3000 families by directly involving in plant operations and indirectly 5000 families by involving them in harvesting and transportation of sugarcane. Procurement of sugarcane is the first step in the process and then levelling of sugarcane is done using preparatory devices. In these devices, the sugarcane is crushed. Then the crushed sugarcane moves to the mill where salvarizers, shredder, fibrizer are present where the sugarcanes are chopped into small pieces, crushed and the juice is extracted. The dry waste obtained from this process is used for power production, thereby reducing wastage in the process. The sugarcane juice extracted is then processed using a clarifier in a boiling operation at 80oC -100oC. Then the output in the form of plasma is boiled and heated under vacuum at 100 degree Celsius in order to absorb all moisture content in it and finally sugar crystals are produced. This crystal is again heated at 120 degree Celsius and milk of lime and sulphur dioxide is added simultaneously in order to get clean white sugar. The by-product molasses are taken to the distillery unit for producing spirit. The final white crystals are packed in a bag of 25kgs and sent to the warehouse. It takes approximately 2 days to get white crystal sugar.


Date: 25/01/ 2020
Number of beneficiaries: VI Semester B. Com ‘E’ Section - 44 Students
Objective: To get exposure about the complete process of coffee Curing & manufacturing.
Places/Industry Visited: Visit to Sri Uma Coffee Curing Works Private limited plot no.8, KIADB industrial area, kudlur Kushalnagar, Karnataka 571234

Uma coffee works was established in 1994. Mr. Sreedhar.A was the founder of Uma coffee trading. In 2006 a coffee processing unit started and then it was renamed as Uma coffee works. In 2019 a new division of roast and ground coffee was started and currently Uma air roasted coffee work is the one of the most successful coffee works in Karnataka

Total 46 Students were taken to the unit to understand the manufacturing process. First, the coffee seeds are peeled and the inner part of coffee seeds are taken out and separated into two different processes.

The beans are then dried by the sun or a machine to be put into a huller which removes the remaining covering. The polished beans (called green coffee) are then ready to be sorted by hand or machine to remove defective beans and extraneous material, and finally to be graded by size. The drying operation is the most important stage of the process, since it affects the final quality of the green coffee. A coffee that has been over dried will become brittle and produce too many broken beans during hulling (broken beans are considered defective beans).

In the next process the coffee seeds are taken to a roasting process where the seeds will be roasted into brownish color. And in the final process, the roasted coffee seeds are ground into powder and left for cooling for some time. Later the coffee powder is packed. The coffee machine runs 24hours a day and it functions every day.

The visit was aimed to connect the concepts of Methods and Techniques of Cost Accounting taught in the classroom.


Date: 24th January 2020
Number of beneficiaries: 91 students of VI Semester B. Com ‘E’ and ‘T’ Section
Objective: To get exposure about working of sugar industry.
Places/Industry Visited: Visit to National Sugar Industries Limited Madhur, Mysore Road Bangalore.

NSL Sugars Limited (NSL) is one of the most efficient integrated sugar companies in south India and a sugar arm of ‘NSL’ group. It was established as an associate company of NSL group in the year of 2003-04 with the vision that the real scope for economic activity lies in agro-based Industry in rural India. Today, NSL Sugars is amongst the top ten sugar companies in India.

Students were given a brief introduction about the company and they were taken to the factory to familiarize with the sugar manufacturing process. Firstly, they took the students to the blend station where tons of sugarcane was dumped into the transferring station, which was then transferred to the chopping station. Once the sugarcane was chopped, they were taken to the next process where the chopped sugarcane is crushed to extract juice. The extracted juice is then heated and melted to the stage of brown sugar. The brown sugar is again boiled to a point where it turns black in colour. Then, it is transferred into a rotating container, till the color changes to white due to vaporization of the liquid state, where the white sugar is generated. White sugar was shifted to packaging unit, weighing 50 kilos per bag. The entire process would take 12 hours to complete a process and the machines run 24 hours a day. The visit aimed to give a practical exposure on the Methods and Techniques of Cost Accounting.


Date: 24th January 2020
Number of beneficiaries: VI Semester B. Com Tourism - 91 students
Objective: To get exposure about working of sugar industry.
Places/Industry Visited: Visit to National Sugar Industries Limited Madhur, Mysore Road Bangalore.

NSL Sugars Limited (NSL) is one of the most efficient integrated sugar companies in south India and a sugar arm of ‘NSL’ group. It was established as an associate company of NSL group in the year of 2003-04 with the vision that the real scope for economic activity lies in agro-based Industry in rural India. Today, NSL Sugars is amongst the top ten sugar companies in India.

Students were given a brief introduction about the company and they were taken to the factory to familiarize with the sugar manufacturing process. First, they took the students to the blend station where tons of sugarcane was dumped into the transferring station, which was then transferred to the chopping station. Once the sugarcane was chopped, it was taken to the next process where the chopped sugarcane is crushed to extract juice. The extracted juice is then heated and melted to the stage of brown sugar. The brown sugar is again boiled to a point where it turns black in colour. Then, it is transferred into a rotating container, till the color changes to white due to vaporization of the liquid state, where the white sugar is generated. White sugar was shifted to packaging unit, weighing 50 kilos per bag. The entire process would take 12 hours to complete a process and the machines run 24 hours a day. The visit aimed to give a practical exposure on the Methods and Techniques of Cost Accounting.


Date: 24/01/2020 to 27/01/2020.
Number of beneficiaries: IV Semester B. Com Tourism - 47 students
Objective: To help the students to know more about the world heritage sites, historical monuments of Karnataka and an understanding of tourism marketing concepts and to have a better understanding about the contribution of South Indian temple architecture.
Places visited: Hampi, Pattadakal, Aihole, Badami.

The journey started from Bangalore at 9 p.m. on 24th Jan 2019 and reached Hampi on 25th Jan at 4.30 a.m and the students then checked into hotel Malligi.

By 8.30 a.m after breakfast, the students went sight-seeing in Hampi. First, they visited the Masterpiece of Hampi (i.e) the Vittala temple in which the Stone chariot is placed. The tourist guide explained all the historical background and the importance of the temple and its architectural design,he also gave a brief description about the historical importance of Hampi. And later the students covered tourist attractions like Queen's bath, Elephant stable, Veera Narashimha and Badavi linga temple. The students visited the Hampi bazaar and at the end of the day visited the Tungabhadra dam site.

Second day, they covered three places - Aihole, Pattadakal and Badami. In Aihole they visited Durga temple and other important temples like Lad Khan temple and other places. The guide explained in detail how the temples were built and for what reasons they were used and later what happened to those temples. The museum in Aihole is a storehouse of exhibits that tell you more about the temples and architecture of the area. In Pattadakal a brief description about the architecture and the reason for being one among the world heritage sites was given. All the ten temples have their own style of architecture. The friezes in the temples display various Vedic and Puranic concepts, depicting stories from the Ramayana, the Mahabharata, the Bhagavata Purana, explaining the mythological stories of Ramayana and Mahabharata. They also visited the functioning temple, the Virupaksha temple. The architecture involved both South Indian and North Indian style.

In Badami they visited the four caves in which the 1st cave was dedicated to Lord Shiva, 2nd and 3rd to Lord Vishnu and the 4th cave for Buddhism. The first cave comprises the Nataraja sculpture of Lord Shiva.


Date: 23rd January 2020
Place of Visit: Lepakshi, Anantapur District, Andhra Pradesh
Class & No. of Students - II BCOM Tourism - 56 Students.
Objective: The field was organized to provide an opportunity for students to experience and witness various tourism products of India and its effective usage.

A Tourism field visit to Lepakshi was organised on 23rd January 2020 by the Department of Tourism for the II Sem B.Com Tourism students. The team reached the destination at 9:30 a.m. after changing a bus at the Karnataka border. A seasoned and knowledgeable tourist guide Mr. Virupanna was arranged to provide in-depth information about Lepakshi. Lepakshi is a village in the Anantapur District of Andhra Pradesh, India. It is located 15 km (9.3 mi) east of Hindupur and approximately 120 km north of Bangalore. According to legend ’Le pakshi' is the place where Lord Rama found the bird Jatayu wounded after a futile battle against Ravana. Lord Rama said compassionately, “Le Pakshi '' which means ‘rise bird’ in Telugu..Lepakshi is culturally and archaeologically significant as it is the location of shrines dedicated to Shiva, Vishnu and Veerabhadra which were built during the Vijayanagara Kings' period (1336–1646). The temples are the location of mural paintings of the Vijayanagara kings and Telugu inscriptions. Near the temple complex is a large granite Nandi bull. There is also a three-headed bull with a single body carved on the pillar of the main entrance. On a hillock known as Kurma Saila, which means "tortoise shaped hill", are other temples dedicated to Papanatheswara, Raghunatha, Srirama, and Durga. Lepakshi is also famous for leather puppets and puppet shows. This field trip was really an opportunity for students to practically experience the theoretical knowledge gained from the classroom sessions on Tourism Products of India. Faculty coordinator Prof. Retheesh PT accompanied the students.


Date: 20th January 2020 and 28th January 2020
Number of beneficiaries: VI Semester B.Com A and C Section – 98 Students
Objective: Understand the practical functioning of a manufacturing industry.
Places/Industry Visited: Visit to National Sugar Industries Limited Koppa, Mandya District

NSL Sugars Limited (NSL) is one of the most efficient integrated sugar companies in south India and a sugar arm of ‘NSL’ group. It was established as an associate company of NSL group in the year of 2003-04 with the vision that the real scope for economic activity lies in agro-based Industry in rural India. Today, NSL Sugars is amongst the top ten sugar companies in India. The visit aimed to give a practical exposure on the Methods and Techniques of Cost Accounting.

Students were given a brief introduction about the company and they were taken to the factory to familiarize with the sugar manufacturing process. First, the students were taken to the section where tons of sugarcane was crushed to extract the juices, the juice is then heated to 70o C, the milk of lime and Sulphur dioxide is added simultaneously for clarification of juice. The clarified juice is filtered and evaporated and sugar is crystallized from it. The last process is where the end product is transferred into packets that accommodate 50 kilos per bag. The entire process usually takes 12 hours to complete a process and the machines run 24 hours a day.


Date: 21/01/2020
Number of beneficiaries: VI Semester B. Com A Section -45 Students
Objective: Understand the practical functioning air roasted coffee powder.
Places/Industry Visited: Sri Uma Coffee Curing Work, Plot No.8, Kudlur, Industrial Area, Kushalnagar, Karnataka,India

Uma coffee works was established in the year of 1994. Roast and ground coffee division was started in the year 2019 and now Uma coffee works is one of the successfully running coffee works in Karnataka. The students were taken through the process of coffee bean roasting from adding the beans to getting them roasted beautifully. The visit helped the students connect the manufacturing process taught in the classrooms and aimed to give a practical exposure on the Methods and Techniques of Cost Accounting.


Date: 20 /01/ 2020
Number of beneficiaries: VI Semester BCom D Section -61 Students
Objective: Understand the practical functioning of a manufacturing industry.
Places/Industry Visited: Visit to National Sugar Industries Limited Koppa, Mandya District

NSL Sugars Limited (NSL) is one of the most efficient integrated sugar companies in south India and a sugar arm of ‘NSL’ group. It was established as an associate company of NSL group in the year of 2003-04 with the vision that the real scope for economic activity lies in agro-based Industry in rural India. Today, NSL Sugars is amongst the top ten sugar companies in India. The visit aimed to give a practical exposure on the Methods and Techniques of Cost Accounting.

Students were given a brief introduction about the company and they were taken to the factory to familiarize with the sugar manufacturing process. . First, the students were taken to the section where tons of sugarcane was crushed to extract the juices, the juice is then heated to 70o C, the milk of lime and Sulphur dioxide is added simultaneously for clarification of juice. The clarified juice is filtered and evaporated and sugar is crystallized from it. The last process is where the end product is transferred into packets that accommodate 50 kilos per bag. The entire process usually takes 12 hours to complete a process and the machines run 24 hours a day.


Date: 20/01/2020
Number of beneficiaries: VI Semester B. Com B Section – 46 Students
Objective: To get exposure to the working of sugar industry.
Places/Industry Visited: Visit to National Sugar Industries Limited Madhur, Mysore Road Bangalore.

NSL Sugars Limited (NSL) is one of the most efficient integrated sugar companies in south India and a sugar arm of ‘NSL’ group. It was established as an associate company of NSL group in the year of 2003-04 with the vision that the real scope for economic activity lies in agro-based Industry in rural India. Today, NSL Sugars is amongst the top ten sugar companies in India.

Students were given a brief introduction about the company and they were taken to the factory to familiarize with the sugar manufacturing process. First, they took the students to the blend station where tons of sugarcane was dumped into a transferring station, which was then transferred to a chopping station. Once the sugarcane was chopped, they were taken to the next process where the chopped sugarcane is crushed to extract juice. The extracted juice is then heated and melted to the stage of brown sugar. The brown sugar is again boiled to a point where it turns black in colour. Then, it is transferred into a rotating container, till the color changes to white due to vaporization of the liquid state, where the white sugar is generated. White sugar was shifted to packaging unit, weighing 50 kilos per bag. The entire process would take 12 hours to complete a process and the machines run 24 hours a day. The visit aimed to give a practical exposure on the Methods and Techniques of Cost Accounting.


Date: 04th January 2020
Number of beneficiaries:M II Semester B. Com F Section - 72 students
Places/Industry Visited: National Sugar Industries Limited Madhur, Mysore Road, Bangalore.
Objective of the visit: This activity was carried out in order to provide them an understanding of the Management Process and the manufacturing of sugar in a systematical manner.

NSL Sugars Limited (NSL) is one of the most efficient integrated sugar companies in south India and a sugar arm of ‘NSL’ group. It was established as an associate company of NSL group in the year of 2003-04 with the vision that the real scope for economic activity lies in agro-based Industry in rural India. Today, NSL Sugars is amongst the top ten sugar companies in India.

Students were given a brief introduction about the company and they were taken to the factory to familiarize with the sugar manufacturing process. First, they took the students to the blend station where tons of sugarcane was dumped into a transferring station, which was then transferred to a chopping station. Once the sugarcane was chopped, they were taken to the next process where the chopped sugarcane is crushed to extract juice. The extracted juice is then heated and melted to the stage of brown sugar. The brown sugar is again boiled to a point where it turns black in colour. Then, it is transferred into a rotating container, till the color changes to white due to vaporization of the liquid state, where the white sugar is generated. White sugar was shifted to packaging unit, weighing 50 kilos per bag. The entire process would take 12 hours to complete a process and the machines run 24 hours a day. The visit aimed to give a practical exposure on the Methods and Techniques of Cost Accounting.


Date: 18/12/19
Class & No. of students: II B. Com P2 Section & 60 Students
Name of the company visited: NSL Sugars Limited.
Name and details of the company: NSL Sugars limited is located in Industrial section of KOPPA 122 from Bengaluru. NSL Sugars Limited (NSL) is one of the most efficient sugar companies in south India and a sugar arm of ‘NSL’ group. NSL Group entered the ‘sugar’ business being related to agro-commercial crop business.
Objective of the visit: This activity was carried out in order to provide them an understanding about how a factory works and how manufacturing of sugar takes place.

Once we reached the factory, the students were briefed about the factory workings and the production process of sugar by Mr. Mahesh, the Supervisor over there. He explained the detailed process of sugar production. Starting with procurement of sugarcane, NSL Sugars Ltd. provides dependable source of farm income to around thousands of families of sugarcane growers and livelihood to about 3000 families by directly involving in plant operations and indirectly 5000 families by involving them in harvesting and transportation of sugarcane. Following this step is leveling of sugarcane which is done using preparatory devices. In these devices, the sugarcane is crushed. Then the crushed sugarcane moves to the mill where salvarizers, shredder, fibrizer are present where the sugarcane is chopped into small pieces, crushed and the juice is extracted. In order to achieve zero level wastage, the dry waste obtained from this process is utilized for power production. The cane juice extracted is processed in a boiling operation at 80oC -100oC which is done using clarifier. Then the output in the form of plasma is boiled and heated under vacuum at 100 degree Celsius in order to absorb all moisture content in it and finally sugar crystals are produced. This crystal is again heated at 120 degree Celsius and milk of lime and sulphur dioxide is added simultaneously in order to get clean white sugar. The by-product molasses are taken to the distillery unit for producing spirit. The final white crystals are packed in a bag of 25kgs and sent to the warehouse. It takes approximately 2 days to get white crystal sugar.


Date: 16/12/2019
Class & No. of students: II B. Com D Section & 59 Students
Name of the company visited: NSL Sugars Limited.
Name and details of the company: NSL Sugars limited is located in Industrial section of KOPPA 122 from Bengaluru. NSL Sugars Limited (NSL) is one of the most efficient sugar companies in south India and a sugar arm of ‘NSL’ group. NSL Group entered the ‘sugar’ business being related to agro-commercial crop business.
Objective of the visit: This activity was carried out in order to provide them an understanding about how manufacturing of sugar takes place and an insight to the Management Process.

Once we reached the factory, the students were briefed about the factory workings and the production process of sugar by Mr. Mahesh, the Supervisor over there. He explained the detailed process of sugar production. Starting with procurement of sugarcane, NSL Sugars Ltd. provides dependable source of farm income to around thousands of families of sugarcane growers and livelihood to about 3000 families by directly involving in plant operations and indirectly 5000 families by involving them in harvesting and transportation of sugarcane. Following this step is leveling of sugarcane which is done using preparatory devices. In these devices, the sugarcane is crushed. Then the crushed sugarcane moves to the mill where salvarizers, shredder, fibrizer are present where the sugarcane is chopped into small pieces, crushed and the juice is extracted. In order to achieve zero level wastage, the dry waste obtained from this process is utilized for power production. The cane juice extracted is processed in a boiling operation at 80oC -100oC which is done using clarifier. Then the output in the form of plasma is boiled and heated under vacuum at 100 degree Celsius in order to absorb all moisture content in it and finally sugar crystals are produced. This crystal is again heated at 120 degree Celsius and milk of lime and sulphur dioxide is added simultaneously in order to get clean white sugar. The by-product molasses are taken to the distillery unit for producing spirit. The final white crystals are packed in a bag of 25kgs and sent to the warehouse. It takes approximately 2 days to get white crystal sugar.


Date: 28/11/19
Class & No. of students: II B. Com E Section & 70 Students.
Name of the company visited: NSL Sugars Limited.
Name and details of the company: NSL Sugars limited is located in Industrial section of KOPPA 122 from Bengaluru. NSL Sugars Limited (NSL) is one of the most efficient sugar companies in south India and a sugar arm of ‘NSL’ group. NSL Group entered the ‘sugar’ business being related to agro-commercial crop business.
Objective of the visit: This activity was carried out in order to provide them an understanding of the Management Process and the manufacturing of sugar in a systematical manner.

The students were briefed about the production process of sugar by Mr. Mahesh, Supervisor. He elaborated the detailed process of sugar production. Starting with procurement of sugarcanes, NSL Sugars Ltd. provides dependable source of farm income to around thousands of families of sugarcane growers and livelihood to about 3000 families by directly involving in plant operations and indirectly 5000 families by involving them in harvesting and transportation of sugarcane. Following this step is levelling of sugarcanes which is done using preparatory devices. In these devices, the sugarcane is crushed. Then the crushed sugarcane moves to the mill where salvarizers, shredder, fabrizer are present where the sugarcanes are chopped into small pieces, crushed and the juice is extracted. In order to achieve zero level wastage, the dry waste obtained from this process is utilized for power production. The cane juice extracted is processed in a boiling operation at 80 C -100 C which is done using clarifier. The output cane in plasma form will now undergo pan boiling, heated under vacuum at 100 degree Celsius so that all the moisture content is absorbed and sugar crystals are produced. This crystal is again heated at 120-degree Celsius and milk of lime and sulphur dioxide is added simultaneously so that the clean white sugar comes out. The by-product molasses are taken to distillery unit for producing spirit. The final white crystals are packed in a bay of 25kgs and sent to warehouse. It takes 2 days to get white crystal sugar.


Date: 27/11/19
Class & No. of students: II B. Com C Section - 66 Students
Name of the company visited: NSL Sugars Limited
Name and details of the company: NSL Sugars limited is located in Industrial section of KOPPA 122 from Bengaluru. NSL Sugars Limited (NSL) is one of the most efficient sugar companies in south India and a sugar arm of ‘NSL’ group. NSL Group entered the ‘sugar’ business being related to agro-commercial crop business.
Objective of the visit: This activity was carried out in order to provide the students an understanding of Management Process and the manufacturing of sugar.

Once we reached the factory, the students were briefed about the factory workings and the production process of sugar by Mr. Mahesh, the Supervisor over there. He explained the detailed process of sugar production. Starting with procurement of sugarcane, NSL Sugars Ltd. provides dependable source of farm income to around thousands of families of sugarcane growers and livelihood to about 3000 families by directly involving in plant operations and indirectly 5000 families by involving them in harvesting and transportation of sugarcane. Following this step is leveling of sugarcane which is done using preparatory devices. In these devices, the sugarcane is crushed. Then the crushed sugarcane moves to the mill where salvarizers, shredder, fibrizer are present where the sugarcane is chopped into small pieces, crushed and the juice is extracted. In order to achieve zero level wastage, the dry waste obtained from this process is utilized for power production. The cane juice extracted is processed in a boiling operation at 80oC -100oC which is done using clarifier. Then the output in the form of plasma is boiled and heated under vacuum at 100 degree Celsius in order to absorb all moisture content in it and finally sugar crystals are produced. This crystal is again heated at 120 degree Celsius and milk of lime and sulphur dioxide is added simultaneously in order to get clean white sugar. The by-product molasses are taken to the distillery unit for producing spirit. The final white crystals are packed in a bag of 25kgs and sent to the warehouse. It takes approximately 2 days to get white crystal sugar.


Date: 28/11/2019
Class & No. of students: II B. Com E Section & 70 Students.
Name of the company visited: NSL Sugars Limited.
Name and details of the company: NSL Sugars limited is located in Industrial section of KOPPA 122 from Bengaluru. NSL Sugars Limited (NSL) is one of the most efficient sugar companies in south India and a sugar arm of ‘NSL’ group. NSL Group entered the ‘sugar’ business being related to agro-commercial crop business.
Objective of the visit: This activity was carried out in order to provide them an understanding of the Management Process and the manufacturing of sugar in a systematical manner.

Once we reached the factory, the students were briefed about the factory workings and the production process of sugar by Mr. Mahesh, the Supervisor over there. He explained the detailed process of sugar production. Starting with procurement of sugarcane, NSL Sugars Ltd. provides dependable source of farm income to around thousands of families of sugarcane growers and livelihood to about 3000 families by directly involving in plant operations and indirectly 5000 families by involving them in harvesting and transportation of sugarcane. Following this step is leveling of sugarcane which is done using preparatory devices. In these devices, the sugarcane is crushed. Then the crushed sugarcane moves to the mill where salvarizers, shredder, fibrizer are present where the sugarcane is chopped into small pieces, crushed and the juice is extracted. In order to achieve zero level wastage, the dry waste obtained from this process is utilized for power production. The cane juice extracted is processed in a boiling operation at 80oC -100oC which is done using clarifier. Then the output in the form of plasma is boiled and heated under vacuum at 100 degree Celsius in order to absorb all moisture content in it and finally sugar crystals are produced. This crystal is again heated at 120 degree Celsius and milk of lime and sulphur dioxide is added simultaneously in order to get clean white sugar. The by-product molasses are taken to the distillery unit for producing spirit. The final white crystals are packed in a bag of 25kgs and sent to the warehouse. It takes approximately 2 days to get white crystal sugar.


Date: 26/11/2019
Number of beneficiaries: 70 Students of II B. Com (B-Section)
Name and details of the Industry: NSL Sugar Ltd. Located in Industrial sector of Koppa 122 from Bengaluru.
Objective: The objective of the Industrial visit is to make the students aware of Management Process and the culture being followed with a practical exposure of Industrial environment

Once we reached the factory, the students were briefed about the factory workings and the production process of sugar by Mr. Mahesh, the Supervisor over there. He explained the detailed process of sugar production. Starting with procurement of sugarcane, NSL Sugars Ltd. provides dependable source of farm income to around thousands of families of sugarcane growers and livelihood to about 3000 families by directly involving in plant operations and indirectly 5000 families by involving them in harvesting and transportation of sugarcane. Following this step is leveling of sugarcane which is done using preparatory devices. In these devices, the sugarcane is crushed. Then the crushed sugarcane moves to the mill where salvarizers, shredder, fibrizer are present where the sugarcane is chopped into small pieces, crushed and the juice is extracted. In order to achieve zero level wastage, the dry waste obtained from this process is utilized for power production. The cane juice extracted is processed in a boiling operation at 80oC -100oC which is done using clarifier. Then the output in the form of plasma is boiled and heated under vacuum at 100 degree Celsius in order to absorb all moisture content in it and finally sugar crystals are produced. This crystal is again heated at 120 degree Celsius and milk of lime and sulphur dioxide is added simultaneously in order to get clean white sugar. The by-product molasses are taken to the distillery unit for producing spirit. The final white crystals are packed in a bag of 25kgs and sent to the warehouse. It takes approximately 2 days to get white crystal sugar.


Date: 25/11/2019
Class & No. of students: II B.COM A Section - 70 Students
Name of the company visited: NSL Sugars Limited
Name and details of the company: NSL Sugars Limited (NSL) is one of the most efficient integrated sugar companies in south India and a sugar arm of ‘NSL’ group. NSL Group entered the ‘sugar’ industry as part of their diversified interests in agro-commercial crop business. NSL Sugars Ltd was established as an associate company of NSL group in the year of 2003-04 with the vision that the real scope for economic activity lies in agro-based Industry in rural India. Today, NSL Sugars is amongst the top ten sugar companies in India with five integrated sugar complexes across Karnataka, Telangana & Maharashtra states producing sugar (27000 TCD), Cogeneration power (152MW), Distillery (280 KLPD) and organic manure products & Bio fertilizer products (300 MTPA).

All plants are located in South India with proximity to air / sea ports to support refining operations during off-season. All these five integrated plants are strategically located with better cane availability prospects, higher yields & recovery rates and relatively easier regulatory environment. This would be an important value/profitability driver for the growth prospects of the company. Strong farmer relationships of the Group are another key lever in the cane development potential of the Company.

Zero waste plants mean that all by-products generated are further processed into saleable products.

Molasses, Bagasse and Press mud, which are the by-products of the sugar manufacturing process, are converted into Ethanol / Rectified Spirit, Power and Organic manure products respectively.

Enabling the socio – economic development of our farmers.

By adopting rigid air pollution control measures, the company has entered into Clean Development Mechanism and Carbon Credit agreement with international organization.

Objective of the visit: To enable the students to observe and learn how manufacturing of sugar takes place in a factory in a systematic manner and get an in-depth understanding of Management Process.

Supervisor Mahesh explained the process of making sugar. He went through a detailed process of making sugar. Beginning with the sugarcane harvest, NSL Sugar Limited provides direct agricultural income to thousands of sugarcane farmers and about 3,000 families, transporting over 5,000 families through plant operations and indirect collections. Following this step is leveling of sugarcane which is done using preparatory devices. In these devices, the sugarcane is crushed. Then the crushed sugarcane moves to the mill where salvarizers, shredder, fibrizer are present where the sugarcane is chopped into small pieces, crushed and the juice is extracted. In order to achieve zero level wastage, the dry waste obtained from this process is utilized for power production. The cane juice extracted is processed in a boiling operation at 80oC -100oC which is done using clarifier. Then the output in the form of plasma is boiled and heated under vacuum at 100 degree Celsius in order to absorb all moisture content in it and finally sugar crystals are produced. This crystal is again heated at 120 degree Celsius and milk of lime and sulphur dioxide is added simultaneously in order to get clean white sugar. The by-product molasses are taken to the distillery unit for producing spirit. The final white crystals are packed in a bag of 25kgs and sent to the warehouse. It takes approximately 2 days to get white crystal sugar.


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