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Farm to Fork
A Supply Chain Perspective
By
ZUBIN POONAWALLA
ContentList
2
1. Introduction
2. What is SCM
3. Food Supply Chain
4. Food Catagories
5. Warehousing
6. Processing & Pakagi...
Introduction
• Importance of Food.
• Motivation
.
3
SupplyChainManagement
What is Supply-Chain Management (SCM) ?
Management of the flow of goods
 Movement & storage of raw...
SupplyChainManagement
• It’s the design, planning, execution, control, & monitoring of supply chain
activities with the ob...
FoodSupplyChain
• Food Supply Chain or Food System refers to the processes that
describe how food from a farm ends up on o...
FoodSupplyChain
• The processes include production, processing,
distribution, consumption & disposal.
• Each step of the F...
Example
8
FoodCategories
• Animal Based Products (Fish, Chicken, Meat, etc)
• Dairy Products (Milk, Yogurt, Cheese, etc)
• Crop Prod...
FoodCategories
• Frozen Foods
Needs to be to rapid freezing & is kept frozen until used.
Freezing decreases the ability of...
ChallengestohandleFrozenFood
• Frozen Foods need special treatment when they should be
transported:
• Always a low or free...
Warehousing
12
FoodWarehousing
13
A food warehouse can be a food storage facility of any size, storing
any amount of food for either long...
TypesofWarehouses
1. Dry Storage Warehouses
• Items which need to be kept away from moisture & Humidity
• Temperature is a...
FoodWarehousing
2. Cold or Frozen Warehouses
 Refrigerated or deep-freeze storage facility for perishable goods such as
f...
KPI´SInFoodWarehousing
Cleanliness..does not grow bacteria, fungus or create any other health
hazardous situations
Condi...
FoodProcessing&Packaging
Processsing:
Transformation of ingredients into Food.
Produce marketable Food Products for Cons...
FoodProcessing&Packaging
18
FoodProcessing&Packaging
Packaging:
Range of Environment friendly materials are used.
Provides identification, protectio...
FoodProcessing&Packaging
Some more functions of Packaging:
Physical Protection.. Shock, Viberation, compression
Barrier ...
FoodProcessing&Packaging
Packaging Types:
Primary..provides protecion to the food & information
Secondary..middle Layer of...
FoodProcessing&Packaging
Example:
22
Transportation
For Farm to Fork transportation is essential
A vast global transportation network is required
Include su...
Transportation
Whether the food is transported by road, rail, air or
sea. Some key points needs to be followed..
Restrict...
Transportation
What is Cold Chain Transportation
25
TRANSPORTATION
TEMPERATURE
CONTROL
(REFRIGERATION)
COLD CHAIN
TRANSPOR...
Transportation
Cold Chain is a process since a series of tasks must be performed for
temperature sensitive products at eve...
ColdChain
Means of Cold Chain Transport
There are several means in which cold chain products
can be transported, including...
ColdStorageManagementSystem
How Cold Chain is managed?
A cold chain can be managed by a quality management
system. It shou...
ColdStorageManagementSystem
What are its functionalities?
It manages the Time how long a the good is going to be
stored i...
ColdChainManagementSystem
IMPORTANT FACTORS WHILE HANDLING COLD CHAIN
LOGISTICS
30
• Shipment in insulated shipping contai...
ColdChainManagementSystem
Global Cold Chain Facts: Food Sector
31
Fruits &
Vegetables
Meat Fish &
Seafood
Dairy
Products
B...
Question
If you are a logistics company & your major product is fresh food
To presevere the freshness of food as supplier ...
UsageofTechnologyinFoodLogistics
Computers & Technlogy are essential in development of food
Products.. Need to be updated ...
UsageofTechnologyinFoodLogistics
CAD
• Nutritional analysis
• Calculate costs, amounts
• Packaging desingns
• Production F...
Conclusion
Farmers problems... restiected markets...short term contratcs
food processors & marketers receive big share a ...
Conclusion
1/3 of food pakaging goes in waste that is 1.3 billion ton per
annum.. Solution is flexible pakacaging
Massiv...
37
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Farm to Fork - A Supply Chain Perspective

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Farm to Fork - A SCM Perspective

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Farm to Fork - A Supply Chain Perspective

  1. 1. Farm to Fork A Supply Chain Perspective By ZUBIN POONAWALLA
  2. 2. ContentList 2 1. Introduction 2. What is SCM 3. Food Supply Chain 4. Food Catagories 5. Warehousing 6. Processing & Pakaging 7. Transportation 8. Cold Chain Management 9. Usage of Technology in Food Logistics 10. Conclusion
  3. 3. Introduction • Importance of Food. • Motivation . 3
  4. 4. SupplyChainManagement What is Supply-Chain Management (SCM) ? Management of the flow of goods  Movement & storage of raw materials, work-in-process inventory, & finished goods from point of origin to point of consumption. 4
  5. 5. SupplyChainManagement • It’s the design, planning, execution, control, & monitoring of supply chain activities with the objective of creating net value, building a competitive infrastructure, leveraging worldwide logistics, synchronizing supply with demand & measuring performance globally” 5
  6. 6. FoodSupplyChain • Food Supply Chain or Food System refers to the processes that describe how food from a farm ends up on our tables. 6
  7. 7. FoodSupplyChain • The processes include production, processing, distribution, consumption & disposal. • Each step of the Food Supply Chain requires human, natural resources & artificial resources 7
  8. 8. Example 8
  9. 9. FoodCategories • Animal Based Products (Fish, Chicken, Meat, etc) • Dairy Products (Milk, Yogurt, Cheese, etc) • Crop Products (Wheat, Rice, Sugar-cane, etc) • Cooked Products: Any cooked vegetable, starch or grain products including rice, pasta & potatoes, etc. • Convenient Foods Products: Food like candies, Soft Drinks, Juices, Fast Food, etc. 9
  10. 10. FoodCategories • Frozen Foods Needs to be to rapid freezing & is kept frozen until used. Freezing decreases the ability of bacteria’s to duplicate. 10
  11. 11. ChallengestohandleFrozenFood • Frozen Foods need special treatment when they should be transported: • Always a low or freezing temperature • Hygienic conditions • Fast Distribution and JIT – Transportation to keep the food fresh 11
  12. 12. Warehousing 12
  13. 13. FoodWarehousing 13 A food warehouse can be a food storage facility of any size, storing any amount of food for either long or short periods of time, for distribution in normal food channels. Food warehouses serve as a critical link in the food chain from the farmer to processor to distributor to retailer & ultimately to the consumer.
  14. 14. TypesofWarehouses 1. Dry Storage Warehouses • Items which need to be kept away from moisture & Humidity • Temperature is always between 50 & 70 degrees Fahrenheit. • Temperature Variation can cause damage. Etc canned foods • Examples rice, oats & grain 14
  15. 15. FoodWarehousing 2. Cold or Frozen Warehouses  Refrigerated or deep-freeze storage facility for perishable goods such as fruits, vegetables, meats, beverages to prevent rotting, sprouting, insect damage, & other forms of degradation..  It maintains a controlled interior temperature as low as - 25°C  Necessary for logistical reasons, cold storage also enables seasonal agricultural products to be distributed to retailers across a much longer season or possibly year-round. 15
  16. 16. KPI´SInFoodWarehousing Cleanliness..does not grow bacteria, fungus or create any other health hazardous situations Condition of the building... well maintained the building is, the less likely there will be pests or rodents to contaminate the food,should not have holes, cracks or other ways for unwanted critters to enter: A pest control plan is a must for food grade warehousing inside & outside of the building  Building & staff play a big role in finding the right food grade warehouse Food grade warehouses should be registered with the Food Authorities & up to date with local food safety inspections. 16
  17. 17. FoodProcessing&Packaging Processsing: Transformation of ingredients into Food. Produce marketable Food Products for Consumer Involves activites like Mincing, Liquefication, Cooking; Preservation, Freezing etc 17
  18. 18. FoodProcessing&Packaging 18
  19. 19. FoodProcessing&Packaging Packaging: Range of Environment friendly materials are used. Provides identification, protection, temperature resistance, and physical, chemical, or biological needs. Contains nutrition facts & barcodes label & other information about food. 19
  20. 20. FoodProcessing&Packaging Some more functions of Packaging: Physical Protection.. Shock, Viberation, compression Barrier Protection.. Oxygen,Water, Dust Contamination..for Small items not to mix etc.Liquids Information.. For Use, Transport Recycle etc Marketing, Convinience for Distribution, Handling Stacking 20
  21. 21. FoodProcessing&Packaging Packaging Types: Primary..provides protecion to the food & information Secondary..middle Layer of Packaging Tertiary/ Transit...outer boxes or pallets for Transportation & distribution 21
  22. 22. FoodProcessing&Packaging Example: 22
  23. 23. Transportation For Farm to Fork transportation is essential A vast global transportation network is required Include suppliers, manufacturers, warehouses, retailers & the end consumers It is middlemen responsible for getting food from field to retail. All means of transport are used 23
  24. 24. Transportation Whether the food is transported by road, rail, air or sea. Some key points needs to be followed.. Restricting transportation of cargo food & hazardous materials  Regular information-sharing between shippers & carriers about food handling Mandating specific requirements for shippers & carriers concerning record-keeping, reporting, & inspections. Keep ready-to-eat food items that are being transported separate from raw food. Food is covered, Vehicle & transport boxes are cleaned Use a cooling system to ensure that cold food is transported below 5°C or colder by cold chain. 24
  25. 25. Transportation What is Cold Chain Transportation 25 TRANSPORTATION TEMPERATURE CONTROL (REFRIGERATION) COLD CHAIN TRANSPORTATION •A cold chain is a temperature-controlled supply chain. •An unbroken cold chain is an uninterrupted series of storage & distribution activities which maintain a given temperature range. •It is used to help extend & ensure the shelf life of products such as fresh agricultural products, seafood, frozen food, photographic film, chemicals & pharmaceutical drugs
  26. 26. Transportation Cold Chain is a process since a series of tasks must be performed for temperature sensitive products at every step. 26
  27. 27. ColdChain Means of Cold Chain Transport There are several means in which cold chain products can be transported, including refrigerated trucks & railcars, refrigerated cargo ships as well as by air cargo. . 27
  28. 28. ColdStorageManagementSystem How Cold Chain is managed? A cold chain can be managed by a quality management system. It should be analyzed, measured, controlled, documented, & validated. 28
  29. 29. ColdStorageManagementSystem What are its functionalities? It manages the Time how long a the good is going to be stored in the cold storage Offers Services like Temperature tracking– Offers the location of the stored goods Managing a cold Storage could be easily done with i.e. Datex Foot Print Warehouse Management System It includes temperature capture, the ability to restrict inventory to specific temperature zones; catch weight; track and trace inventory by Lot, VAT code 29
  30. 30. ColdChainManagementSystem IMPORTANT FACTORS WHILE HANDLING COLD CHAIN LOGISTICS 30 • Shipment in insulated shipping containers or other specialised packaging. • Temperature data loggers and RFID tags help monitor the temperature history of the truck, warehouse, & the temperature history of the product being shipped. They also can help determine the remaining shelf life. • Documentation is critical. Customs delays occur due to inaccurate or incomplete customs paperwork, so basic guidelines for creating a commercial invoice should be followed:
  31. 31. ColdChainManagementSystem Global Cold Chain Facts: Food Sector 31 Fruits & Vegetables Meat Fish & Seafood Dairy Products Beverages In European countries & American, the rate of refrigerated transport is up to 80-90%, pre-cooling preservation is up to 80-100%, & the loss rate is below 5%. 25% of the total food production is processed foods.
  32. 32. Question If you are a logistics company & your major product is fresh food To presevere the freshness of food as supplier to your retailers what would you do? • Build more cold storage Warehouses? • Invest on your Transportation? • Any other Suggestion? 32
  33. 33. UsageofTechnologyinFoodLogistics Computers & Technlogy are essential in development of food Products.. Need to be updated with latest Technology  Especially in Food manfacturing etc. Designing , Processing managing operations, resources of plants.  Most commanly used softwares are CAD, CAM,MRIPII & CIM: 33
  34. 34. UsageofTechnologyinFoodLogistics CAD • Nutritional analysis • Calculate costs, amounts • Packaging desingns • Production Flowcharts • HACCP Requirements CAM • Monitor temperature , Weight,PH, quantites • Controlling Conveyor belt speed MRPII • A method for the effective planning of all resources of a manufacturing company. CIM • CAD/CAM, process controls, groups technology systems, MRPII, financial systems, etc, are linked & interfaced. 34
  35. 35. Conclusion Farmers problems... restiected markets...short term contratcs food processors & marketers receive big share a trust needs to built up between these strategic partners Safety & environmental attributes should be cared CAD,CAM difficult to set up need skilled workers. 35
  36. 36. Conclusion 1/3 of food pakaging goes in waste that is 1.3 billion ton per annum.. Solution is flexible pakacaging Massive transportation of food over great distances causes pollution peak oil & emission of CO2 Greenhouse effect causes DSD, TP&E, WMS 36
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