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The Lean Concept in the Food Industry: A Case Study of Contract a Manufacturer

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  • Lehtinen, Ulla
  • Torkko, Margit

Abstract

The paper discusses how the lean concept could be applied to a food-manufacturing company. The paper first presents the lean concept and value-stream mapping tools. The empirical section discusses how a case company, operating as a contract manufacturer in the food industry, has applied the lean production concept and tools. In the case study, three analysis tools are examined and the structures of demand chains of different customers are presented. The delivery times will decrease and more flexibility will be needed from the contract manufacturer. The case study shows that much movement is possible toward the lean supply chain and partnership-based cooperation. By implementing the lean concept, food companies can increase customer value through cost reduction or through provision of additional value-enhanced services.

Suggested Citation

  • Lehtinen, Ulla & Torkko, Margit, 2005. "The Lean Concept in the Food Industry: A Case Study of Contract a Manufacturer," Journal of Food Distribution Research, Food Distribution Research Society, vol. 36(3), pages 1-11, November.
    • Handle: RePEc:ags:jlofdr:27759
    DOI: 10.22004/ag.econ.27759
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    Cited by:

    1. Malihe Manzouri & Mohd Nizam Ab-Rahman & Che Rosmawati Che Mohd Zain & Ezad Azraai Jamsari, 2014. "Increasing Production and Eliminating Waste through Lean Tools and Techniques for Halal Food Companies," Sustainability, MDPI, vol. 6(12), pages 1-26, December.
    2. Manoj Dora & Joshua Wesana & Xavier Gellynck & Nitin Seth & Bidit Dey & Hans Steur, 2020. "Importance of sustainable operations in food loss: evidence from the Belgian food processing industry," Annals of Operations Research, Springer, vol. 290(1), pages 47-72, July.

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    Keywords

    Agribusiness;

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