TECHNICAL REPORT

ON

STUDENT’S INDUSTRIAL WORK EXPEREINCE SCHEME (SIWES)

UNDERTAKEN AT

MACMAKIN NIGERIA LIMITED COMPANY, AKURE ONDO STATE, NIGERIA.

BY

FOLORUNSHO OYINDAMOLA MARY

1011

SUBMITTED TO
FOOD SCIENCE AND TECHNOLOGY DEPARTMENT
BAMIDELE OLOMILUA UNIVERSITY OF EDUCATION, SCIENCE AND
TECHNOLOGY, IKERE-EKITI, EKITI STATE

IN PARTIAL FULFILMENT OF THE AWARD OF SCIENCE (B.Sc)

JANUARY, 2025

1
 DEDICATION

This is dedicated to God Almighty, who has guided me through my industrial training. I
would also love to dedicate this report to my parents Mr. And Mrs. FOLORUNSHO, who
were also there praying, piling up encouragement and guiding rules since the start of my
career journey.

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 CERTIFICATION

I certify that FOLORUNSHO OYINDAMOLA MARY wrote this technical report and it
covers all what I did at MICMAKIN NIGERIA LIMITED COMPANY, Akure during my
six months of industrial training.

Supervisor (Mrs Adetunji R.O)

Head of department
(Dr. M.A Ajatta)

DR.N.O Alamuoye
(Acting Director, Siwes)

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 ACKNOWLEDGEMENT

I thank God Almighty, who has preserved my life to attain the greater height of education,
providing me a suitable and correlated placement to my course of study for guaranting me
enough wisdom, knowledge and understanding and also saw me through the period of
SIWES.

Alongside, I thank the managing director, My industrial based supervisor and the entire staff
of MICMAKIN NIGERIA LIMITED COMPANY, who had made it possible for me to
understand and learn.

I also want to express my profound gratitude to my parents Mr. And Mrs. FOLORUNSHO,
and my school based supervisor for all effort during my training.

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 TABLE OF CONTENT

TITLE PAGE
DEDICATION
CERTIFICATION
ACKNOWLEDGE
TABLE OF CONTENT
LIST OF FIGURES
LIST OF TABLES
CHAPTER ONE
1. Introduction

1.1 purpose and objectives of industrial training

1.2 Impact of industrial Training on Career Development.

1.3 Purpose of the Report

CHAPTER TWO

2. Historical background of the company

2.1 Historical context of the company's founding

2.2 Overview of the organizational structure of the company

2.3 Key Figures in the Company's Development

2.4 Key Milestones and Achievement of the Company.

CHAPTER THREE

3. Operations of the Company

3.1 Overview of the company operations

3.2 Key Operational Strategies

3.3 Description of Core Business Activities

3.4. Challenges in Operational Management

CHAPTER FOUR
Experience Acquired During Industrial Training
4.1 Technical Skills and Knowledge

3.4 Technical Skills Developed

3.5 Challenges Faced and Solutions Implemented

5
CHAPTER FIVE

4. Conclusion and Recommendation

4.1 Summary of Key Findings

4.2 Recommendations For Future Students and of the company

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LIST OF FIGURES

FIG 1: Overview of the Organizational Structure of the Company

FIG 2: Photo of a molding machine
FIG 3: Photo of a divider
FIG 4: Photo of an oven
FIG 5: A Mixing Machine
FIG 6: A Slicing Machine
FIG 7: Photo of Sealing Machine
FIG 8: A bread mixing process

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 CHAPTER ONE

1. INTRODUCTION

SIWES is the acronym for STUDENTS INDUSTRIAL WORK EXPERIENCE SCHEME

(SIWES), is a skill training program that prepares students for the industrial work place after
graduation.

The scheme provides students the opportunity of Familiarizing and exposing themselves to
the needed experience in handling equipment and machinery that are usually not available in
their institution.

The scheme is a tripartite program involving the students the universities and the employed
of labor. It is funded by the federal Government and jointly coordinated by the Industrial
Training Fund (ITF) and The National Commission (NUC).

1.1 PURPOSE AND OBJECTIVES OF INDUSTRIAL TRAINING

SIWES is strategized for the skills acquisition. It's designed to prepare and expose the trainee
to the environment in the world of work and equip students with practical and hands-on skills
needed in the world of work.

It enables students interface and get exposure to the dynamics of applying theoretical
knowledge to real industrial routine operations.

The purpose and objectives of industrial training includes:

 Applying Theoretical Knowledge: Students can apply their academic knowledge to

real world challenges
 Skill Development: Students can learn new skills, Tools, Techniques and develop
their Technical, professional and Interpersonal skills.
 Industry Exposure: students can observe and understand the organizational structure,
work processes, and culture of the Industry.
 Preparing For The Workforce: Students Can Prepare For The industrial work situation
they face after graduation.
 Enhancing job placement: student can enhance their contact for later job placement.

 Keeping Up With Technological Advancement: Students can keep with the changing
demands of the world of work and Technological Advancement.

1.2. IMPACT OF INDUSTRIAL TRAINING ON CAREER DEVELOPMENT

Industrial training is to familiarize students with real-world scenarios, equipping them with
skills necessary for the professional landscape.
Training has a direct impact on your organization productivity and performance.

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Industrial Training can have a significant impact on career development by

1. Making you a more attractive candidate to employers by demonstrating your hands-on

experience and ability to contribute from the start.

2. Helps to establish relationships with potential employers.

3. Help you develop skill in work ethics, communication and management.

4. Help you relate theoretical knowledge to it's application in real-world settings.

1.3. PURPOSE OF THE REPORT

To summarize research, present data analysis, provide recommendation on students

internship experience, including the skills acquired, the problem encountered, and experience
at the company and also to present in details my experience and achievements while interning
MICMAKIN NIGERIA LIMITED during my 6months.

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 CHAPTER TWO

2. HISTORICAL BACKGROUND OF THE COMPANY:

MICMAKIN NIGERIA LIMITED is a private limited liability company, incorporated on the

28th of September, 1999.

The company is involved in a variety of activities, including: wholesales bakery, Quick

services Restaurant (QSR), and Agricultural Cooperative.

Micmakin Nigeria limited is an all-encompassing entity with diverse interest and it has
created a niche spanning the field of engineering environmental management and
manufacturing. The organization is an establishment that connects different arms of an Agro-
allied company as it ventures into different spheres of production and processing various
Agricultural materials to finished product.

2.1 HISTORICAL CONTEXT OF THE COMPANY'S FOUNDING

Micmakin Nigeria Limited is a registered Nigerian Agro-allied processing company,

incorporated on the 28th of September, 1999.

Micmakin Nigeria is a proud Nigerian company driven by innovation and entrepreneurship.

It was formed by High Chief Olayato Aribo as a way to give back to his community and
improve access to quality food, create jobs, contributes to the local economy, and provide an
affordable dining option for families.

2.1.1 OBJECTIVES OF THE ESTABLISHMENT.

1. To build a healthy society through provision of nutritious and balanced food predicated on
safety culture awareness, excellence and sustainability.

2. Micmakin Nigeria limited is a food and Agro-allied focused company with the objectives
of being a world class food processing company.

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3. Offers stable careers with opportunities for growth.

4. Uplift the community while providing a popular and affordable dining option for families

5. Invests in business that address gaps in various markets

2.1.2 PURPOSES OF THE ESTABLISHMENT

 Boost tourism in the area by offering residents a reliable place to enjoy quality meal.

 Provide value and quality to the customers by being fair and efficient in all we do.

 To create a better everyday life for many people.

MANAGING
DIRECTOR

SENIOR
DEPARTMENTAL
MANAGERS
HEADS

DEPATMENTAL
MANAGERS
OFFICERS

SUPERVIOSRS

OPERATIONAL
STAFF

FIG. 1: OVERVIEW OF THE ORGANIZATIONAL STUCTURE OF THE COMPANY.

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2.3. KEY FIGURES IN THE COMPANY'S DEVELOPMENT (what are the things
Contributing to the development of the company).

In the company, there are so many things Contributing to the development of the company

 Marketing:

A successful marketing strategy helps the company gain recognition and outperform
competitors. It's important to target the right audience.

 Technology:

Technology helps the company produces and sells its products. It can impact production
costs, operational efficiency, labor costs, and time constraints.

 Customer relationships:

Prioritizing customer relationships and improving customer satisfaction and loyalty help the
company to stay in business.

 Business goals:

Setting clear objectives demonstrates a commitment in developing the company in specific

ways.
 Collaboration:

Working with others from different backgrounds to achieve a common goal inspires more
productivity in the company
 Innovation:

Fostering innovation contributes to the company's growth.

 Financial management:

Managing finances prudently contribute to the company's growth.

 Talent:

Nurturing talent contribute to the company's growth.

 Strategic partnerships:

Forming strategic partnerships contribute to the company's growth.

 Operational efficiency

Ensuring operational efficiency contributes to the company's growth.

 Market understanding

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Understanding the market contribute to a company's growth.

 INTERNAL FACTORS:

Internal factors like quality control measures, innovations product development and visionary
leadership contribute to the development of the company.

 EXTERNAL FACTORS:

External factors like access to raw materials, Growing demands for baked goods in Nigeria
and Government support for industrial development.

 SOCIAL FACTOR:

Health awareness for nutritious packages.

2.4 KEY MILESTONE AND ACHIEVEMENT OF THE COMPANY.

MICMAKIN NIGERIA LIMITED is among one of the Bread companies in Nigeria that has
contributed to a lot society.

In 2011, MICMAKIN NIGERIA LIMITED noticed that most people in Ondo only had
access to bread produced by local bakeries, which all made their products by hand. This
resulted in high prices and inconsistent quality. The company also saw that there was a need
for high-quality bread that came at a great price, and he created Oyato Bread to pursue that
goal.

Leveraging the latest technology in automated production, Oyato Bread was able to provide
consistently better-tasting loaves at more affordable prices. This bread quickly took over the
market as people recognized its superior taste, and soon more bakeries were opened to meet
the demand. These new bakeries expanded Micmakin’s workforce, bolstering the local
economy through the creation of more job opportunities.

MICMAKIN NIGERIA LIMITED was also seeking a meaningful way to give back to the
community in which he was raised, he recognized that investing in the food and hospitality
industry could have a significant, positive impact. Growing up in a place that valued
togetherness and good food, he saw the potential to create jobs, improve access to quality
meals, and contribute to the local economy. So, when the opportunity arose to open a
franchise of the well-known Chicken Republic restaurant, he eagerly seized it, believing it
would align with his vision of uplifting the community while providing a popular and
affordable dining option for families.

Micmakin’s first Chicken Republic franchise opened on December 25, 2007. The opening
was met with overwhelming excitement from the local community, and the restaurant quickly
became a favorite spot for both residents and visitors. Encouraged by the success and positive
reception of the first location, the decision to expand came naturally. Micmakin opened a
second location just a year later, further establishing its footprint in the region.

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Micmakin decided to expand its culinary offerings and opened Oyato Cakes. This bakery
creates decadent cakes that are sold direct to customer as well as to grocery stores and
corporate events.

Achievement.

Today, Oyato Bread has become a market leader in the Ondo and Ekiti states. We have seven
bakeries which produce 560,000 loaves of bread per month on average and also operates 15
Chicken Republic outlets across Ondo and Ekiti states, with two additional locations set to
open by the end of 2024 and plans for two more in 2025. Each of these outlets employs an
average of 25 people, creating hundreds of local jobs and contributing to the economic
development of the region. The success of these restaurants has not only offered residents a
reliable place to enjoy quality meals but has also helped stimulate local economies by
supporting suppliers, creating employment opportunities, and boosting tourism in the area.

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 CHAPTER THREE

3. OPERATION OF THE COMPANY

The operation enables the Micmakin Nigeria limited (oyato bakery) to produce and deliver
high quality product or services, and respond to changing market market conditions.

Maintaining its leadership in the market, Managing personnel, equipment, and technology
and also enhance profitability through sales, marketing and customer services.

3.1 OVERVIEW OF THE COMPANY OPERATIONS

There was a series of activities that were done during the program in the various of
production at MICMAKIN NIGERIA LIMITED (oyato bakery)

Manufacturing process: this process involves, Mixing, kneading, fermentation, division,

Molding and baking, Slicing and packaging.

1. MIXING:

Ingredients are combined to distribute them evenly and develop gluten.

2. KNEADING:
The dough is worked into a smooth, cohesive mass. This can be done by hand or with a
machine.

3. FERMENTATION:

Also known as proofing, this is when the dough rises and develops flavor. Yeast consumes
sugars in the dough, producing carbon dioxide and ethanol that cause the dough to rise.

4. DIVISION:

After the dough as been fermented. It's loaded into a divider with rotating blades that cut the
dough into pre-determined weights. A conveyor belt that moves the pieces of dough to a
molding machine.

5. MOLDING AND BAKING:

The pans enter a tunnel oven. The temperature and speed are carefully calculated so that
when the loaves emerge from the tunnel, they are completely baked and partially cooled.
While inside the tunnel, the loaves are mechanically dumped from the pans into shelves

5. COOLING:

The bread is allowed to cool down from its initial high temperature to a more manageable
temperature.
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6. SLICING AND PACKAGING:

After cooling, the bread into a slicing machine to cut loaves of bread evenly and into
individual pieces and Then the bread is packaged to maintain its quality and reduce the risk
of contamination.

SALES AND MARKETING

Sales and marketing are also a distinct role at Micmakin Nigeria limited (oyato bakery)that
works together to grow and drive growth.

It focuses on closing deals, generating revenue by directly interacting with customers,

creating awareness and building relationships.

Here are some practices for aligning sales and marketing at the company.

.They agree on a buyer persona

.Setting shared goals and objectives.

.Creating content to support the strategy

.Using a customer relationship management system

.Improving the customer experience

.Implementing retention efforts

3.2. KEY OPTIONAL STRATEGIES

Micmakin Nigeria limited (oyato bakery) is an all- encompassing entity with diverse
interests. They strategically invest in businesses that fill gaps in diverse markets, providing
stable careers with opportunity for growth.

Here are some key Operational strategies that contribute to their success.

 Competitive priorities: They consider how to stand out from competitors in terms of
cost, quality, flexibility, and speed.

 Supply chain management: The Company Over see the processes that turn
raw materials into products or services and deliver them to customers.

 Quality management: They Ensure that product development meets desired standards.

 Continuous improvement: Micmakin company Encourage their employees to adapt

to changing market conditions, customer preferences, and emerging technologies.

 Resource management: The Company allocate human resources to projects to

ensure each project has the right people and skills at the right time.

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  Core competencies strategy: They Focus on an organization's key strengths,
resources, and capabilities.

 Capacity planning: Capacity planning is one of an essential element of operations

strategy at the company.

 They Enhance customer satisfaction by improving product quality and service

3.3 DESCRIPTION OF CORE BUSINESS ACYIVITIES.

Core business activities are essential functions that contribute to the creation of value for
customers and stakeholders. They are also crucial for customer service, sales, and internal
operations.

The core business activities by the employees include: the followings:

1. Taking inventory:

Taking inventory is one of the core business activities by the employees at the company
bakery company because it involves the process of ordering, receiving, storing, and tracking
all the ingredients and supplies at the company ( oyato bakery). And it ensures That the
bakery inventory matches customer demand so that the company won't have too little or too
much product.

2. Preparing Orders.

Preparing orders is also one of the core business activities performed at Micmakin Nigeria
limited (oyato bakery) It is a complex process that requires a lot of time and effort to ensure
that orders are fulfilled accurately and on time. Preparation order by core business activities
helps in managing and fulfilling customers order.

3. Communication With Current And Potential Client: It's essential methods and
practices that the company uses to interact with its customers: phone calls, emails,
face-to-face meetings, and digital messaging.

Here are the tips the employees used in communicating well with customers:

i. Build a relationship: By being professional and personable with your customers.

ii. Listen to customers: They practice actively listening and ask clarifying questions.

iii. Use analogies: Using examples that customers will connect with to explain
complex or technical issues.

iv. Develop customer service standards: Ensuring that the employees communicate
with the customers in a consistent way.
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v. Resolve disputes quickly: Handle customer complaints professionally and quickly
in a well-mannered way.

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 3.4 CHALLENGES IN OPERATIONAL MANAGEMENT.

The challenges facing Micmakin Nigeria Limited's (oyato bakery) operational management is
management interference in public relations. A paper suggests that management should create
a structure to support effective public relations and avoid interfering with the organization's
public relations services.

It also recommends that the management of Micmackin Nigeria Limited (oyato bakery)
should disengage from interference into the public relations service of its organization to
ensure professionalism.

There are also some little challenges facing Micmakin Nigeria limited which are:

.Aging machine which results in frequent break down and leads to Bad Changes in the shape
and texture of loaves of bread.

. Managing waste is also a big challenge to the company.

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 CHAPTER FOUR

4.0 EXPERIENCE ACQUIRED DURING INDUSTRIAL TRAINING.

I started my SIWES on the 25th of June, 2024 which lasted for a period of 24 weeks. There
was a series of activities done during the SIWES program in the various sections of
production in the bakery. I Gain an understanding of entrepreneurship in the company, learnt
how to work with different machinery used in the company and learnt how to calculate
income and expenses and records goods and I also ensured that i participated actively in these
activities.

4.1 TECHNICAL SKILLS AND KNOWLEDGE GAINED.

I Gain a lot at the company about how materials are used in making the bread and the
material was mixed together to form loaves of bread, about how all the machines in the
company work , understanding proper product handling, storage and sanitation procedure.

Here are the materials used in the Industry for bread making:

1. Cold water

2. Premix

3. Flour

4. Yeast

5. Margarine

6. Preservatives

7. Pan release

8. Dough conditioner

4.1.1 EQUIPMENT AND BREAD PRODUCTION.

The industrial production involves a variety of specialized equipment to efficiently mix,

knead, ferment, shape and bake the dough.

Here are some common types of equipment used in the industrial production of bread.

1. Mixers.

The mixer is electrically powered and it's operated using buttons to automate the machine.
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High Speed Mixer: large capacity mixer that efficiently blend, flour water, yeast and other
ingredients.

2. Dough Divider: The dough Divider divided the dough into equal portions, Ensuring its
consistency in size.

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 The mixer is electrically powered and it's operated using buttons to automate the machine.

3. Molders: it helps in shaping the dough and it's also electrical powered. The shape of the
dough varies into specific forms, such as loaves or buns based on its calibration.

4. Convection ovens:

Convection tunnel ovens, the oven is a rack system, where the proven dough is arranged on
the oven. The oven undergoes rotational motion to dispense heat evenly through the covered
pans. The continuous baking of large quantities of bread with even heat distribution is
achievable using a rotatory tunnel.

5. Cooling conveyors: Conveyor systems with cooling fans( Extractor), allows bread to
cool efficiently after baking

6. Slicer: slice loaves into uniform pieces for packaging.

7. Packaging Machine:

Sealer: To package sliced and unsliced bread efficiently for distribution.

8. Depanners

Automatic Depanners: Gently remove baked bread from pans.

4.1.2 QUALITY CONTROL EQUIPMENT

Temperature and Humidity sensors: Monitor proofing and baking conditions. These pieces of
equipment, often used in the combination, contribute to the efficiency and consistency of the
industrial bread production process.

Fig 2: Photo of a Molding Machine

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Fig 3: Photo of a divider

Fig 5: A Mixing Machine

Fig 4: Photo of an oven

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4.2 TECHNICAL SKILL DEVELOPED

Food safety and hygiene, operating different machines available in the company e.g slicing
machine, sealing machine, and mixing machine which is also called a mixer etc.

Slicing machine: operated the slicing machine by collecting sliced loaves of bread from the
machine and arranged neatly before packaged.

Fig 6: A slicing Machine

Sealing machine. Using a sealing machine which is also known as a sealer to seal sliced and
unsliced bread to avoid contamination.

Fig 7: Photo of a Sealing Machine

Mixing Machine. Operated a mixing machine with is also called a mixer to mix all the
ingredients used in industrial production of bread until it results in a well-developed gluten
network or converted into a stiff paste

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Fig 8: A bread Mixing process

4.1.2 SECTIONS IN THE BAKERY

Below is the list of activities done under different sections in the bakery I worked.

1. CLEANING SECTION

2. PACKAGING SECTION

3. PRODUCTION SECTION

4. COOLING SECTION

Technical skills developed at each unit

1. Cleaning Section: in this section, the pans, tray, nets and other washed, cleaned and dried
properly before they are sent into the production section.

2. Packaging section: At the packaging section, I developed how the slicing machine and
sealer works.

The slicer and the sealer are used in the packaging section to slice some loaves of bread and
then seal with a sealer.

Bread is taken to the packaging section after Cooling, it will be trimmed or sliced into
individual pieces and then packaged for sales according to their sizes.

3. Production section:

There are many technical skills developed in this section,

i. How a divider machine is used to cut large dough into pieces, each weighing the
amount specified in the recipe.

ii. How a mixing machine mixed all the ingredients used in bread making together until
it is converted into a stiff paste.
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iii. Weighing flour with a weighing balance to ensure the correct amount of each
ingredient is used and results in better loaves of bread.

iv. Wearing protective gloves because of heat to retrieve freshly baked bread from the
oven and arranged neatly on the trolleys

4. Cooling section: it's a room where the bread is taken to and allowed to cool so as to reduce
moisture. This takes up to 30mins or more.

It's important to move a freshly baked bread to the cooling section to allow it to cool down
with the help of an extractor from its initial high temperature to a more manageable
temperature to avoid damages to the bread

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4.3 CHALLENGES FACED AND SOLUTIONS IMPLEMENTED

Cutting of hand can be caused if your hand is not properly placed in the right place when
operating the slicing machine and it can lead to contamination because of the blood that
comes out from the hand.

Solution.

Make sure your hand is placed in the right place and wear protective gloves to avoid
contaminated bread.

Challenges

The operator must be careful because of the magnetic force that's attached to the machine that
can cause damage to the packaging nylon which can lead to waste.

Solution.

The sealing machine should be carefully handled.

What causes damages to the bread?
Microbial spoilage, which is caused by mold, yeast, or bacteria that grows

1. Alternative ways to cover your dough whilst it rises

2. Store your loaves well

3. Use up stale bread in other ways.

4. Address waste water.

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 CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION

5.1 Conclusion.

The STUDENTS INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES) has

enlightened more about the practical aspect of my field of study and made me acquire
relevant skills to make me relevant in the field and beyond. SIWES is confronted with a
series of challenges and this may have hindered the realization of goals and objectives of the
scheme and it therefore needs to be given attention by all concerned stakeholders, (SIWES)
is a skill training program designed to prepare and expose students of the universities to
industrial work situations they are likely to meet after graduation.

5.2 RECOMMENDATIONS

I recommend that the Industrial Training (I.T) program continuity in all tertiary institutions
because it helps so many students in practical aspect and academic performance as well as
work experience.

I also like to use this medium to the federal government at all stages to take this siwes
program more seriously seen by the students of applied sciences as a virtual improvement in
the future of technology in our nature.

The federal government should make adequate provision in the annual budget for proper
funding of SIWES in view of the potential of the scheme to contribute to enhancing the
quality of the pool to technical skills available to the economy.

5.3 SUMMARY OF KEY FINDINGS

In a bakery company, you need to have the right ingredients. They need to be combined in
the right order. Then they need to bake at the right temperature.

To be successful at baking requires having a genuine desire for baking, understanding the
properties of ingredients, and knowing the correct techniques for mixing ingredients
according to the desired product

5.4 RECOMMENDATION FOR FUTURE STUDENT AND THE COMPANY

I would like to recommend Industrial Training (I.T) to the student because it helps students
in practical aspect and academic performance as well as experience. In order to make this
SIWES training easy, students should look for an interesting place where they will Gain
practical aspects of what they were taught in the lecture room.

28
And I also would like to recommend the company to keep up with their hard work and
continue training siwes students and prepare them for the industrial work situation they are
likely to meet after work.

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