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

Mesones-Guillén A.; Palacios-Jesús L.; Carvallo-Munar E.; Salas-Castro R.; Cardenas-Rengifo L. · Smart Innovation, Systems and Technologies (2021) · DOI: 10.1007/978-3-030-57548-9_35

Resumen

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.

Instituciones: Universidad Peruana de Ciencias Aplicadas