Industrial Visit to Goa

INDUSTRIAL VISIT TO GOA

About the Industrial Visit

Maratha Mandir’s Babasaheb Gawde Institute of Management Studies organized an industrial visit for students to Goa, India, from 17^th February 2025 to 21^st February 2025. The visit aimed to provide students with practical exposure and a deeper understanding of industrial operations, bridging the gap between theoretical knowledge and real-world business practices. A total of 71 students and 04 Faculties participated in this educational trip, which included visits to Chowgule SBD, Spice Village, and Paul John Distillers.

The journey commenced on 17^th February 2025 with the departure from Lokmanya Tilak Terminus, Mumbai, via the Madgaon Express. The visit was structured to enhance students’ learning experience by offering them firsthand insights into the functioning of different industries. Chowgule SBD provided an in-depth understanding of the logistics and supply chain processes, while Spice Village showcased the agricultural and processing aspects of the spice industry. The visit to Paul John Distillers allowed students to observe the intricate processes involved in distillation and the production of premium alcoholic beverages.

Each visit was designed to familiarize students with industrial practices, operational challenges, and corporate strategies. The interactive sessions with industry professionals enriched students’ knowledge and provided valuable learning experiences beyond the classroom. The trip concluded on 21st February 2025, with the return journey to Thane, Mumbai, via Mangalore Express. Overall, the industrial visit proved to be a significant learning opportunity, equipping students with practical insights into various industries and their working environments.

OBJECTIVES OF THE VISIT

• To understand the manufacturing processes in various industries.
• To observe how industries in Goa balance production with environmental sustainability.
• To interact with industry professionals and understand the application of theoretical knowledge.
• To observe the infrastructure and technological advancements in industries

 LEARNING OUTCOMES

CHOWGULE SHIPYARD PVT. LTD

The Shipbuilding Division of Chowgule & Company Private Limited created waves in the utilization of the rivers for the development of the economy. Chowgule & Co – Ship Building Division has been operational since 1951 with the experience and expertise to build a gamut of maritime vessels, ranging from ore-carrying barges, grab and suction dredgers, deep-sea fishing trawlers and ICE class vessels. Chowgule Shipyard Pvt. Ltd., one of the leading shipbuilding and maintenance facilities in Goa, is renowned for constructing various types of vessels, including naval ships, cargo ships, and offshore structures. The visit to Chowgule Shipyard allowed us to understand the intricacies of shipbuilding and the technologies used in this highly specialized industry.

KEY LEARNINGS:

• Shipbuilding Process: We observed the entire process of shipbuilding, from the design phase to the final launch. The company uses state-of-the-art machinery and advanced techniques in welding, cutting, and assembly.
• Technological Integration: Automation and high-precision tools are extensively used in the shipbuilding process. We were introduced to the various types of materials used for ship construction, including steel and advanced composites.
• Safety and Quality Control: The importance of safety in such a large-scale manufacturing facility was emphasized, with strict guidelines and processes in place to ensure the safety of workers and the quality of finished products.

 TROPICAL SPICE PLANTATION (SPICE VILLAGE)

Tropical spice plantation is located in Keri (Ponda), a village untouched by pollution, 6 km off Ponda. Tropical spice Plantation can also be reached from Panjim via Mardol. Tropical Spice Plantation is spread over large tract of verdant land, which offers the perfect setting to soak in a pure unadulterated nature. Spice Village is a renowned agro-tourism project that focuses on the cultivation, processing, and export of various spices grown in Goa. The visit to Spice Village gave us an in-depth understanding of the agricultural practices, the spice drying and processing techniques, and the significance of preserving traditional farming methods while meeting modern demands. Embark on fascinating walks, enriched with fascinating insights into the world of spices and their medicinal properties. Stroll through groves of black pepper, cardamom, nutmeg, vanilla, cinnamon, cloves, and chillies. Marvel at the unique All-Spices plant, which carries the aroma and flavour of five distinct spices. Our plantation also showcases tropical treasures like cashew, areca nut palms, star fruit, jackfruit, custard apple, bananas, papayas, pineapples, and citrus fruits. Rare sights, such as coffee plants thriving in Goa’s soil, add to the enchantment. Nature enthusiasts will delight in spotting vibrant kingfishers diving for their catch or playful monkeys frolicking in the trees. Bird lovers can revel in the sight of over 75 bird species, from the exotic Birds of Paradise to hornbills, pitters, and even endangered species. Paddle or row around the lake for an up-close view of this living sanctuary without disturbing its delicate balance.

Savor Authentic Goan Flavors

After the tour, a traditional Goan lunch is served in the open-air restaurant, where the boundaries between city sight and nature blur. Relish a spread served on banana leaves, featuring local delicacies like chicken xacuti, prawn curry, and vegetarian delights, complemented by the iconic Goan Kaju Feni or Urraq. Menu celebrates the richness of Goan cuisine, offering a feast of senses and soul.

 KEY LEARNINGS:

Organic Farming Techniques: We gained a deeper understanding of organic farming practices, including the use of natural fertilizers, pest control methods, and water conservation techniques.

Spice Cultivation: The visit provided insights into the diverse spices grown in India, the specific cultivation methods for each type of spice, and the labour-intensive processes involved in harvesting and processing them.

Sustainability: We learned about the importance of sustainability in agriculture and how organic farming benefits both the environment and the local community. The visit reinforced the significance of reducing chemical usage in agriculture to maintain soil health and biodiversity.

Economic and Cultural Importance: The visit gave us an appreciation of the historical and cultural importance of spices in India, as well as the global demand for high-quality, organic spices.

Tour of the Spice Plantation:

We began the tour by walking through the lush plantation, where we saw various spices being cultivated. The guide explained that the plantation grows a variety of spices including pepper, cardamom, turmeric, cloves, nutmeg, and cinnamon. Each plant has its own specific requirements in terms of soil, water, and climatic conditions. The guide emphasized the importance of organic farming techniques used on the plantation. Instead of relying on synthetic pesticides and fertilizers, the farm uses natural methods to keep pests at bay and maintain soil fertility.

Harvesting Process:

We were shown how spices are harvested at different times of the year, depending on the growth cycle. For example, black pepper is harvested when the berries turn red, while turmeric is harvested when the leaves begin to dry up. The guide explained the methods of harvesting each spice, which are typically done by hand. The harvesting process is labor- intensive but ensures the quality and purity of the spices.

 Processing of Spices:

After harvesting, the spices undergo various processing methods to prepare them for sale. For instance, peppercorns are dried in the sun, cardamom pods are carefully peeled, and turmeric roots are boiled and dried. The processing area of the plantation was well-maintained, and we were shown how the dried spices are packed and stored before they are sent to markets or packaged for export.

Sustainability Practices:

Spice Village follows sustainable farming practices, focusing on soil health, water conservation, and the preservation of local ecosystems. The plantation uses organic fertilizers such as compost and vermiculture (earthworm farming) to enrich the soil. Water management is another key focus, with rainwater harvesting systems in place to minimize dependency on external water sources.

The plantation avoids the use of harmful chemical pesticides and herbicides, relying instead on natural methods such as neem oil, bio-pesticides, and companion planting to control pests and weeds.

 PAUL JOHN DISTILLERS.

John Distilleries established itself in South India, retailing in Karnataka, It was founded by Paul P. John, originally from Kerala and the son of plantation and liquor baron in Karnataka. The company’s first distillery was set up in Bangalore, Karnataka. The company launched Original Choice whisky in 1996. The company has always been making blended whisky, but decided to manufacture single malt whisky in 2008 in an attempt to enter the premium segment of the market. John Distilleries chose to use Indian ingredients to give the whisky characteristics of its country of origin. The first bottling of Paul John whisky, branded “Paul John Single Cask 161 Whisky”, was officially launched in London, UK, on 4 October 2012 by Sanjay Paul, CEO of Alcobev Limited, at the Capital Hotel in Knightsbridge, London, England.

Established in 1996, John Distilleries grew to be a leading Alcobev company in a decade, not just in India but across the globe. Under the able guidance of the Chairman, Paul P. John the company owns a strong portfolio of brands across categories including Whisky, Brandy, Rum, Premium Wines and Single Malts. The flagship brand of the company, Original Choice, is one of the top selling brands in India’s popular whisky segment and is one of the top 10 selling whiskies worldwide, with sales exceeding 11 million cases a year

KEY LEARNINGS:

Malting and Mashing:

• The process began with the malting of barley. The guide explained that barley is soaked in water, allowing it to germinate. After germination, the barley is dried in a kiln, creating malt.
• The malt is then ground into a coarse powder before being combined with hot water in large mash tuns to extract fermentable sugars.

Fermentation:

• The next stage in whisky production involves the fermentation process, where the wort (liquid extracted from the mash) is transferred into large fermentation tanks. Yeast is added, and the fermentation process converts the sugars into alcohol.

Distillation:

• The fermented liquid, now called ‘wash,’ is then distilled in pot stills. The distillation process takes place in two stages: the first distillation in a wash still and the second in a spirit still. The distillation process separates alcohol from impurities.
• The guide emphasized the importance of controlling temperature and timing during this process to achieve the desired alcohol content and flavor.

Aging:

• After distillation, the spirit is transferred into oak barrels for aging. The aging process is crucial as the whisky develops its flavor and character over time. The distillery uses a variety of barrels, such as American Oak, to impart different flavors to the whisky.
• The barrels are stored in a climate-controlled warehouse where they are monitored for aging conditions.

Bottling and Quality Control:

• After aging, the whisky undergoes rigorous quality control tests. The liquid is tested for consistency in flavor, aroma, and alcohol content before being bottled.
• The distillery uses a combination of manual and automated bottling processes to ensure each bottle meets the highest standards.

Packaging and Distribution:

• Once the whisky is bottled, it is packaged and ready for distribution. Paul John Distillers exports its products to various international markets, making it a global player in the spirits industry.

 CONCLUSION

The industrial visit to Goa was an informative and enriching experience. We had the opportunity to observe and learn from three diverse industries: shipbuilding at Chowgule SBD, agriculture at Spice Village, and spirits production at Paul John Distillers. Each visit provided unique insights into the complexities of industrial operations, sustainability practices, and the role of quality control in product development.

The exposure to these industries has broadened our understanding of the real-world applications of the concepts we study in our academic curriculum. We would like to express our gratitude to all the companies for their hospitality and to our faculty for organizing this insightful industrial visit.