Thanks @Marathondreams. Any sort of actual product feedback is really good. Was the experience with a particular variety or in general you found Parag products inferior/not in good taste compared to Amul/Britannia ?
True that. Here is a very interesting video on the entire Cheese making cycle at Amul. Watch here
Also note the waste creation part from which Whey is produced.
The Cheese manufacturing process is highly complex, specially with multiple varieties and SKUs (as seen in the video). So it requires heavy investments and as a result the cheese industry is highly organized, while share of organized sector is only 20-22% in case of milk.
Another important point to note is a large captive cheese production paves the way for whey production. Paraga has the largest single location capacity in India (40MT/day which is being expanded to 60MT/day). So it creates the opportunity for strong foray into whey protein as well.
The main action and pie in cheese market is on the institutional side primarily the Hotels-Restaurants-Catering business or HoReCa segment as it is called. So while Amul and Britannia rules the roost on the retail side, Parag is the second largest player on the B2B side (32% market shaare) behind Amul (the clear market leader with 40% market share),
And an intereting point is the growth of Cheese at Parag is led by none other than an Amul veteran of four decades!
With its portfolio boasting of tubed cheese spreads, cheese powder, cream cheese, wedges and cheese sauce, its latest product extension has been on the behest of B M Vyas. The independent director and consultant to Parag is no outsider to the cheese market. He has spent almost four decades at the Gujarat Co-operative Milk Marketing Federation (GCMMF), which markets milk and milk products under the Amul brand. Vyas spent 17 years as its managing director.