Supply Chain Management of Product

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  • Topic: Potato chip, Potato, Lay's
  • Pages : 7 (2000 words )
  • Download(s) : 101
  • Published : April 14, 2009
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1. INTRODUCTION OF POTATO CHIPS:
Potato chips also called as potato crisps were invented in the year 1853 by Native American George Crum. The story behind the invention goes like this. George was employed as a chef at an elegant resort in Saratoga Springs, New York. One dinner guest felt George’s French fries too thick for his liking and rejected the order. In order to rile the guest Crum decided to make fries too thin and crisp. But seeing the browned, paper thin fries the guest was overjoyed and other guest present there also started requesting Crum’s potato chips. There after potato chips began to appear on the menu as Saratoga chips, a house specialty (John E. Harmon). From then on potato chips went on to capture the snack market.

2. PRODUCT AND ITS KEY CHARACTERISTICS:
Potato chips serve as an appetizer, side-dish or as a snack. Potato chips are made by deep frying or baking thin slices of potato until they become brown and crisp. When potato chips were invented they were fried in oil until they turned light brown and salt added as taste maker. These kinds of chips are the simplest one now. They can be consumed during any time of the day .They are liked by people of all age groups right from school going kids to old people .They are available every where in different sizes, shapes, packages, flavors. Different types of potato chips according to food24 website are Straw chips: Potato is cut into the thinnest possible slices and then cut again into fine straws. They are fried for about 3 minutes at a constant temperature of 190 deg. C until it gets golden brown. Matchstick chips: Potatoes are cut into 3mm julienne strips, about 6cm long. They are fried once at 190 deg. C, for about 4 minutes until they turn golden brown. French Fries: Potato is cut into 6mm sticks about 7 cm long. Then they are fried once at 177 deg C until tender. Its Drained and cooled and again fried in hotter oil for about 2 minutes, at 190 deg. C until crisp and golden brown. Straight cut chips: Potatoes are cut into 1.25 cm sticks, about 7.5 cm long and fried as in case of French fries. Slap chips: Potatoes are cut as for Straight Cut chips or sometimes wider, but are removed from the oil as soon as they turn limp and before they turn brown and crisp. Potato Chips: Potatoes are thinly sliced using a mandolin, and then briefly fried in hot oil at 190 deg. C until golden and crisp. THE KEY CHARACTERISTICS OF CHIPS ARE:

1Size

2Shape
3Flavor
4Nutrients
5Availability
6Cost
7Packing
8Quality
9Aesthetics

3. CHANGES IN PRODUCT OVER LAST 20 YEARS WHICH MAKES SUPPLY CHAIN IMPORTANT:

In earlier days the chips were manufactured and sold to the wholesale dealer who in turn distributed them to other retailers and stores. But this consumed a lot of time and by the time it reached the end consumer its shelf life would be reduced to a larger extent. This questions the quality of the product. The market rules are simple. In order to stand in market against competitors the product should be of good quality and availability on time to the customers. This is where supply chain management comes into picture. Supply chain management ensures that the product is reached on time to the end user maintaining the quality. It also helps manufacturers to maintain a good customer supplier relationship. Initially chips were sold in a limited area or boundary. New inventions in technologies have helped chips manufacturers to advertise their products and to attract more and more customers. Advanced marketing techniques have raised the demand for the product among...
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