I am Nazmul Hossain, I have worked in Grameen Danone Foods Ltd as a Quality Control Officer since the beginning, the 1
st product launching in the market. Guy Gavelle and Philippe Camus have supervised the product development of Shokti Doi, as per the requirements of consumers.
The first recipe Danone set up lacked of thickness with a viscosity of 8 000 units. But our customers wanted more viscosity. So I worked to increment it with the suggestion of Mr. Gavelle and Camus. I earned success in increasing the thickness by doing research work and finally we set the viscosity from 16 000 to 20 000 units. Since then, I have always tried to maintain the thickness of our product in order to fulfill the consumers’ requests.
At present time, I am working with Mr.Anouj Mehta who is the representative of Danone South Asia in Research and Development Section. We are working for the development of new products for Grameen Danone Foods Ltd. But before, Anouj wanted to rearrange the recipe for getting higher sweetness in Shokti Doi to fulfill the consumers’ taste.
So I worked with Mr.Anouj on three test recipes last week. We went to the market and near a school where we made consumers preference tests, after that we selected the best recipe according to the test results, so that, the Shokti Doi will evolve very soon !
To summarize, we do our best in order to improve the Shoktidoi to propose to our customers the best product as possible.
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I am Nazmul Hossain, I have worked in Grameen Danone Foods Ltd as a Quality Control Officer since the beginning, the 1st product launching in the market. Guy Gavelle and Philippe Camus have supervised the product development of Shokti Doi, as per the requirements of consumers.
The first recipe Danone set up lacked of [...]
