Farm to Fork - A SCM Perspective

1. Farm to Fork
A Supply Chain Perspective
By
ZUBIN POONAWALLA

2. ContentList
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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. Introduction
• Importance of Food.
• Motivation
.
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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.
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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. FoodSupplyChain
• Food Supply Chain or Food System refers to the processes that
describe how food from a farm ends up on our tables.
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7. FoodSupplyChain
• The processes include production, processing,
distribution, consumption & disposal.
• Each step of the Food Supply Chain requires human,
natural resources & artificial resources
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8. Example
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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.
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10. FoodCategories
• Frozen Foods
Needs to be to rapid freezing & is kept frozen until used.
Freezing decreases the ability of bacteria’s to duplicate.
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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
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12. Warehousing
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13. FoodWarehousing
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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. 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
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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.
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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.
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17. FoodProcessing&Packaging
Processsing:
Transformation of ingredients into Food.
Produce marketable Food Products for Consumer
Involves activites like Mincing, Liquefication, Cooking; Preservation,
Freezing etc
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18. FoodProcessing&Packaging
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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.
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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. 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
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22. FoodProcessing&Packaging
Example:
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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
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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. Transportation
What is Cold Chain Transportation
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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. Transportation
Cold Chain is a process since a series of tasks must be performed for
temperature sensitive products at every step.
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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.
.
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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.
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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
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30. ColdChainManagementSystem
IMPORTANT FACTORS WHILE HANDLING COLD CHAIN
LOGISTICS
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• 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. ColdChainManagementSystem
Global Cold Chain Facts: Food Sector
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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. 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?
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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:
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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.
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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.
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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
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