SecC Group5 Om Presentation Final

8/3/2019 SecC Group5 Om Presentation Final

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Operations Management C5 Indian Institute of Management Kozhikode

Operations

Management

Group 5, Section C

Akash Deep 127Gowtham Srinivas 142

Kanika Jain 147

Kanika Singhania 148

Rudra Radhakrishnan 173

Sohini Bera 185

Tajeshwar Singh 188

Operational Analysis of

CAICO


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Introduction


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EXPORT ITEMS IN QUANTITY 2009-10

Fr. Shrimp

19%

Fr. Fish

39%

Others

12%

Live Items

1%

Chilled Items

4%

Dried Items

7%

Fr. Squid

9%Fr. Cuttle Fish

9%

Major Export Items include:

Frozen shrimpDifferent type ofFishesCuttle FishFrozen SquidLive items

MAJOR EXPORT MARKETS IN QUANTITY 2009-10

CHINA

21%

SOUTH

EAST ASIA

22%

OTHERS

13%

MIDDLE

EAST

5%

EUROPEAN

UNION

25%

USA

5%

JAPAN

9%

Major Export Markets (share in % in US $ ):

European Union (EU) (29.89% )China 17.80%Japan 13.06%USA 10.01%South East Asia 14.76%Middle East 5.49% Increased exports to Libya, Reunion Islands, Australia,Puertorico, Dominican Republic, Kenya, Tanzania,

Ukraine, Brazil etc.

Sea Food Exports from India


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Marine product export earning crossed 2billion US dollar in 2010

Export aggregated to 678436 tonnes Growth of 12.54% in quantity, 16.74% in

Rupee earning and 11.75% growth in US $

earning in 2010

0

200000

400000

600000

800000

1000000

1200000

Quntity Ton Value Rs.Lakh US $ '0000'

EXPORTS DURING 2009-10 COMPARED TO 2008-09

2009-10

2008-09

MAJOR PORTWISE EXPORTS ($ MLN.) 2009-10361.21

333.02 331.46

199.24188.10

145.22

85.43

211.36

277.80

0

50

100

150

200

250

300

350

400

PIPAVA

V

KOCHI

JNP

CHEN

NAI

VIZA

G

CALC

UTT

A

TUTICORIN

MANG

ALORE/ICD

OTHER

S

19 land/air ports handled marine cargo

Kochi ranks 2nd

in term of exports Export from Kochi port showed an

increase in quantity

Sea Food Exports from India


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CAICO


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CAICO- CAnning Industries COchin

Canning Industries Cochin Ltd floated atThrissur in March 1947 with authorised

capital of Rs. 5 Lakhs

In 1960, fishery opened in Trisshur, laterthird plant set up in Mangalore handling

both sea food and fruits

Popular brand in Kerala; includes Cannedfruits and vegetables, Canned and frozen Seafoods, Beverages, Jams, Pickles, Sauces etc.

Need more than one concept to

capture complexities in measuring

employment and unemployment

Population census not the mostappropriate source of data to

generate estimates of detailed

aspects

Requires a more intensive enquiry

at level of individual respondents

Approved Supplier to Indian army

Won many laurels for itself includingthe first Prize for Canned fruits at

National competition conducted by thefood department, Government of India

Won 1982 State Award for outstandingexport performance

Facts: Laurels:


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Organizational StructureBoard ofDirectorsBoard ofDirectors

GeneralManagerGeneral

Manager

Manager(caico

fruits)

Manager(caico

fruits)

Manager(caico

sea food)

Manager(caico

sea food)

Accounts Dept.Accounts Dept.

AccountantAccountant AccountantAccountant

Quality ControlDept.

Quality ControlDept.

Lab TechnicianLab Technician Lab TechnicianLab Technician

ProductionDept.

ProductionDept.

SupervisorSupervisor

Storeemployees

Storeemployees

PlantEmployees

PlantEmployees

Packingemployees

Packingemployees


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CAICO Cochin

It is the sea food canningplant located in Kochi

Strategically located near

the port

Primarily packages three

types of fishes:

Squid

Scuttle fish

Octopus

Gains orders through

contracts

Procures dead fishes from

suppliers across the country


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Operational Process

Preprocessing

lab

Cleansingtub

Tunnelfreezer

Glazingtub

Tunnelfreezer

Brush Weight Poly pack Hard pack Ante room


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Pre

processing

lab

Cleansing

tubTunnelfreezer

Glazingtub

Tunnelfreezer

Brush WeightPolypack

Hardpack

Anteroom

Sink lines for cleansing of the Squid and Scuttle fish designed in efficient way.

Each sink line has 6 basins which can be operated at the same time

Supplied by a common water pipe line

Put in water mixed with salt, chlorine and tepole for 8 hours to harden


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Preprocessing

lab

Cleansingtub

Tunnel

freezer

Glazingtub

Tunnelfreezer


The tunnel freezer has two doors

The freezer has many tray stands which handle the trays containing the sea food

Typical time for a Tunnel freezer to freeze is 4 hours

IQF Order


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Preprocessing

lab

Cleansingtub

Tunnelfreezer Glazing tub

Tunnelfreezer


The fishes are placed in a large container and mixed with glazing agents

Glazing agents are food additives providing shiny appearance or protective coating to foods

Small ice flakes are added to maintain low temperature

30 minutes process

After glazing, fishes are frozen

IQF order


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Preprocessing

lab

Cleansingtub

TunnelFreezer

Glazingtub

Tunnel

freezer


The Sea food after glazing has to be frozen for another 30 minutes

After 30 minutes, the contents from the tunnel freezer are removed for furtherpacking

IQF order


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Block Order

Preprocessing

lab

Cleansingtub Weigh asper slot

Contactfreezer


The cleaned sea food from the cleansing tub is arranged in the trays Each tray is further divided into 4 partitions using small steel plates The fish is placed in such a manner that each part contains 2 kg of fish Hence, a tray normally consists of 8 kg of fish Water is poured to the brim of the tray


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Block Order

Preprocessing

lab

Cleansingtub

Weigh asper slot Contactfreezer


The factory has 2 contactfreezers

One contract freezer has acapacity of holding 35 trays

and the other, 55 trays.

The trays are kept in theopenings as shown Normal operational time is

1 hour 45 minutes


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Packaging

Brush Weight Poly pack Hard pack Anteroom

It is done using brushes to remove small ice flakes on top of the frozen fishes The ice flakes are removed by rapid brushing activity It is necessary to provide the shining look to the fishes once they are packed


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Packaging


Manually placed in a tray(approx. 4-5 no's) Done using an electronic weighing machine handled by a single worker Weight of approx. 10 kg is to be maintained Time consuming process as it is a weight checking process


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Packaging


The weighed fish are transferred into a case with a polythene cover There are two stations i.e. total 4 workers for this section After transferring into the cases, the cases are hard packed by the worker using tape


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Packaging


Ante room is the place tokeep the immediate

inventory.

Just in front of the coldstorage room

The packaged cases arekept in the ante room and

then transferred into the

cold storage room

The storage room ismaintained at a

temperature of -4O C


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Other components of

Operations

Strategy


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Water Purifier:

RO system put up to purifywater used in processing

Purified water is stored inan underground tankbefore transferring to the

plant to

Only pure water is used inall operations to maintainhygiene and quality

Water Purifier:

RO system put up to purifywater used in processing

Purified water is stored inan underground tankbefore transferring to the

plant to

Only pure water is used inall operations to maintainhygiene and quality

Cooling towers:

Cooling towers to coolthe refrigerant used in thecompressor of the freezer

Works on the principle ofheat exchange betweenwater and refrigerant

Cooling towers:

Cooling towers to coolthe refrigerant used in thecompressor of the freezer

Works on the principle ofheat exchange betweenwater and refrigerant

Machine Room:

Machine room where allthe heavy machinery usedin the plant like machinesfor freezers, cold storage,cooling towers is installed

Forms the control centerof all the machines

Machine Room:

Machine room where allthe heavy machinery usedin the plant like machinesfor freezers, cold storage,cooling towers is installed

Forms the control centerof all the machines

Auxiliary components


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Employee care

Special emphasis is given on hygiene ofworkers

Separate changing room for workers

Each worker is expected to wear Caicosuniform which has been disinfected and

sterilized

The workers are asked to dip their feet inantiseptic germ killing solutions beforestepping into the cleaning rooms


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Quality Control

Internal checks: Samples tested in lab to check for possibleimpurities like heavy metals and microbes

Grading is done based on size and quality Different grades like U1(best),1/2,2/4 etc used Temperature testing of storage rooms and freezers done every hour

Quality certificate license is stamped on each carton

External checks: By govt. agencies like MPEDA(Marine Products

Export Development Authority) and EIC(Export Inspection Council )

MPEDA: Specify standards for marine trade and has facilities to testseafood samples for heavy metals, pesticides and antibiotic residues

using advanced technology.

EIC: Conducts inspection every 6 months to ensure in-process qualityprocedures are followed at each stage. Gives certificate of export

worthiness

Exports toEuropean Union therefore very high quality is maintained

Quality checks at different stages ofprocessing

Both internal and external quality checks


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Waging System

Minimum wages set by Kerala Govt. is approximately Rs.160

Workers

LocalMale (4)

LocalFemale

(4)

Non LocalFemale

(16)

Non LocalMale (20)


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Analysis


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Analysis

High volume Low variety

Volume varietyanalysis

Always meet demandCapacity strategy

SecC Group5 Om Presentation Final

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