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Billing for your dairy and milk shop in Goa

The litres from four neighbours' cows, the guest house that stops in the rains and the curd set last evening.

A milkman pouring milk from a big steel can while a customer stands beside him at Thodupuzha, Kerala
A milkman pouring milk from a big steel can while a customer stands beside him at Thodupuzha, Kerala Photo: Rainer Halama, CC BY-SA 4.0

Why a Goa dairy cannot say what the beach shacks took, how much a Chaturthi house wants on the third morning or how many jars of ghee the cream made

  • The week the beach shacks shut and the dawn can is still ordered for them

    All season a few beach shacks have sent a boy at dawn for milk for their tea and coffee, and the shop has ordered its cans to match. When the season ends the shacks shut, often without a word. The boy stops coming, the van still brings the same cans, and the extra litres sit in the cold box. The owner learns what the shacks had been taking only when the month's money is short, because the notebook never showed the shacks' can apart from the lane's.

  • A house that keeps Chaturthi at home, and the can that changes with every morning's guests

    A house that keeps Chaturthi at home wants more milk each morning for the days of the festival, and the amount changes with the guests. The owner remembers it for the first two mornings. Then the van is late, the queue is long, and nobody wrote down what that house took on the first day. The third morning's can is a guess, and some houses are given less than they had the day before.

  • Cream skimmed through the week and made into ghee on Sunday

    Through the week the owner skims cream from the milk that is left and keeps it in a covered can. On Sunday it is made into ghee, and the ghee is sold in small jars by the hundred grams and in a larger jar by the half kilo. How much cream went in, how many jars came out and how many were sold in the first week is known only by looking at the shelf.

A woman in a checked head cloth milking a buffalo into a steel pail
A woman in a checked head cloth milking a buffalo into a steel pail Photo: Mike Prince from Bangalore, India, CC BY 2.0
Water buffaloes standing in a pond beside a brick wall and sugar-cane, with palms behind, at Parcem, Goa
Water buffaloes standing in a pond beside a brick wall and sugar-cane, with palms behind, at Parcem, Goa Photo: Alexey Komarov, CC BY-SA 4.0

Tools for a dairy that collects at dawn and sells all day

  • Bills on your phone

    The beach shack's cans on one bill at the shack's own rate, sent on WhatsApp before the can leaves, so the cook reads the litres first.

  • Daily reports

    The dawn can the beach shacks took, read week by week in the day's report, so the week they shut shows as litres falling and not as milk left over on the shelf.

  • Low stock warnings

    The litres left read at six on a festival morning, before the second queue forms and while there is still time to send for more.

A glass bowl of thick white curd beside a plate of rice
A glass bowl of thick white curd beside a plate of rice Photo: Vivekdoshi11, CC BY-SA 4.0

From a can that looks like every other can to ghee jars counted by size

  • The Chaturthi house's three mornings, each morning's can written on the house's own page

    A house that keeps Chaturthi at home takes a larger can on the morning the cousins arrive and a smaller one when they leave. Write each morning's litres on the house's page with its day. By the third morning the page shows what the house really took, and the fourth morning's can is brought from that and not from last year's guess.

  • Pouches that come from outside, the can that comes from near

    Most of the pouches on your shelf came from Maharashtra or Karnataka, and the can is local. A family takes two pouches and a litre from the can, and the bill has two lines, packets and litres, never added together. At night the count says how much of each to bring tomorrow.

  • Each Sunday's jars of ghee counted by size, and the batch made to what the week sold

    Make the small jar and the large jar two items, each with its own rate and its own count. When Sunday's batch is made, add the jars you filled. Each bill takes from the right size, and by the next Sunday you read how many of each sold, and make the next batch to that and not to the cream in the can.

What a Goa dairy owner asks before starting

A visitor pays for one glass of chilled buttermilk by QR and walks on. Do I need a page for him?

No. A passer-by needs no page. Make the glass an item with its own rate, show the QR, and the glass is a line on the afternoon's report. Pages are for the houses that come back.

I skim cream all week before the ghee is made. How do I know how much cream is in the pan on Sunday?

Make the cream an item counted in litres, and note each day's skim as it comes in. On Sunday morning, before the fire, read the total. That is how much ghee the week will give.

The beach shacks shut for the rains and open again for the season. Does their page wait for them?

Yes. A page stays as it is, and the shut weeks are empty lines. When the shack opens, last season's litres are there to read, so the first can is sized from what it really took.

More questions every shop asks

A state short of milk, and a subsidy for the farmers who supply it

Goa is a milk-deficit state, producing under one lakh litres a day against demand of about 4.5 lakh litres; private producers from Maharashtra and Karnataka cover the bulk of the gap. A dairy that sells both local milk and pouches that come from outside can count them as two items.

Goa pays dairy farmers a 40% composite subsidy on the proceeds of milk supplied to the Goa State Co-operative Milk Union through registered dairy co-operative societies. A farmer who supplies the society and also brings milk to a shop has a page at each place, and the shop's page shows only what he brought to the shop.