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Aavin leads second milk revolution
Operation Flood under the able leadership of Tribhuvandas Patel, Verghese Kurien and H M Dalaya made India the largest producer of milk.

The co-operative milk production model at Anand, Gujarat triggered the white revolution. This model rapidly spread across the country. Thanks to the efforts of Dr E Madhavan and his team, Tamil Nadu Co-operative Milk Producers’ Federation Ltd (TCMPF) or Aavin was registered in 1981.  It is now the fourth largest co-operative operating in India.

The government is endeavouring to take this to the next level to usher in the second white revolution. “For several years Aavin was finding it difficult to handle  even 20 lakh litres per day. For the past five months we are comfortably handling 30 lakh litres per day and are equipping to handle an extra 8 lakh litres a day  by the year end,” said Sunil Paliwal, Managing Director (TCMPF). Better productivity and operational efficiency helped Aavin reach this position.


Liberal Funding


Over the last four years the government has allotted Rs 409 crore for Aavin. These funds are utilised to upgrade the existing plants and build new facilities. A new ice cream plant has been set up at Ambattur at a cost of Rs 33 crore and a fermented product plant at a cost Rs 10 crore is in the pipeline. At Salem, a new machine to produce flavoured milks and a packaging machine have been installed at a cost of Rs 15 crore. These facilities help Aavin to diversify into milk products apart from liquid milk.

Aavin received  Rs 39 crore to test the progeny. In this process a minimum of 20 cross bred jersey bulls are selected and cows owned by milk producers are impregnated using the semen collected from these bulls. 247 high quality calves are to be produced by 2017-18.

In close association with the animal husbandry department the health of the milch animal is taken care of. 155 mobile veterinarians have been deployed to cover 50 societies. “These vets offer services at the door step. They visit every village to check the health of the animals,” added Paliwal.


Milk parlours

To keep in line with changing trends, steps are taken to make Aavin products easily accessible. An extensive branding exercise is on. “We are planning sit-in type stores similar to coffee shops. Our anchor parlour at Anna Nagar, costing Rs 20 lakh, is getting ready. We plan 24 more shops,” said Paliwal.

Aavin’s range of products include ice cream, paneer, curd, flavoured milk, lassi, butter milk and milk sweets. Recently the efforts of R&D have paved way to increase shelf life of gulab jamun from 5 days to 30 days. Though a host of milk products are sold, the share of liquid milk in total products sold is 90 per cent. In ten years, Paliwal expects this ratio to come down to 70 per cent.

Paliwal is determined to make Aavin reach No.2  position among co-operatives in the country within five years.

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