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Lean Manufacturing Model Adapted for Waste Reduction in Peruvian Condiment Production Agri-Businesses

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

3 Scopus citations

Abstract

The Peruvian export supply is primarily based on the segment of dressings and condiments. This paper seeks to adapt lean manufacturing tools using Poka-Yoke techniques and process standardization, which may align with existing processes to prevent production errors. This combination of tools is expected to reduce the percentage of waste generated throughout the condiment production process. Subsequent to an initial evaluation of the current method combined with the application of both the tools, 11.4% waste reduction was ultimately reported.

Original languageEnglish
Title of host publicationProceedings of the 5th Brazilian Technology Symposium - Emerging Trends, Issues, and Challenges in the Brazilian Technology
EditorsYuzo Iano, Rangel Arthur, Osamu Saotome, Guillermo Kemper, Reinaldo Padilha França
PublisherSpringer Science and Business Media Deutschland GmbH
Pages381-389
Number of pages9
ISBN (Print)9783030575472
DOIs
StatePublished - 2021
Event5th Brazilian Technology Symposium, BTSym 2019 - Campinas, Brazil
Duration: 22 Oct 201924 Oct 2019

Publication series

NameSmart Innovation, Systems and Technologies
Volume201
ISSN (Print)2190-3018
ISSN (Electronic)2190-3026

Conference

Conference5th Brazilian Technology Symposium, BTSym 2019
Country/TerritoryBrazil
CityCampinas
Period22/10/1924/10/19

Keywords

  • Condiment production
  • Lean manufacturing
  • Poka-Yoke
  • Scrap reduction
  • Standard of procedure (SOP)

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