Project PresentationProblems identification and solutions for

Fruita Vitals Juice of Nestlé(orange juice)

To : Ma’m. Fatima GillaniDate : 29th December, 2012

Group MembersM. Rehman Shabbir B/A-Fal10-005Faizan Anjum B/A-Fal10-101M. Umer Awan B/A-Fal10-159M. Salman Shahid B/A-Fal10-021Taimoor Javaid B/A-Fal10-013

ContentsIntroduct ion

Problem Statement

Research Methodology

Interv iews & Fish-Bone Analysis

Product ion Process

Problems Ident ified & Prior i t ized Problem

Solut ion

Conclusion

IntroductionSwitzerland-based, established in 1867 by two brothers

George Page & Charle PageRunning about 500 factories in 75 countries employing

over 220,000 workers globallyDecenteralized (Factories' management) and Centeralized

(Supply chain process, Head Control Office) systemsFirst in Sheikhupura, Pakistan

Factories in Pakistan

Sheikupura Kabirwala Islamabad

Problem Identification

Sales Declined•Orange juice sales declined with period

Reason Identification•Problem is the taste of Fruita Vital Orange juice

Problem•Taste of product was like medicine or odor taste of it

Research Methodology about Problem

Interviews from HR &Product Development Managers

Analyzed whole orange juices production process

Used Fish-Bone analysis to cover problem and its identification

Interviews

•Human Resource Manager•Interview bout the overall management

Main Result•Company has the decentralized system but weak interaction between departments

Mr.Tahir

•Product Design & Development Manager•Interview about product developement

Main Result•It is due to the outer layers of oranges

Mr.Farooq

Fish-Bone AnalysisAssumptions by Fish-Bone Analysis

Problem could be with Machinery/ Equipment Process

To Find DetailObserved

Actual & In-use Fruita Vital orange juices production process

Fish-Bone Analysis

Orange Juice Production Process

DIFFERENTIATION OF NECTAR, JUICE & DRINK

Orange Plant

Nectar

Pulp but with a 25-

99 % content and with added

sugar

Juiceprepared by

always 100 % fruit juice but not have pulp

Drink

contain 0-24 % juice

content

PRIORITIZED PROBLEMS Plant which mix the pulp with the peel oil

from “flavedo” layerEmployee interactionIssue for storage for pulp

Process Addition as Solution in Orange Juice Production Process

Oil addition is necessary because oranges have it some nature sweet taste oils

Oil extraction is necessary because oranges external layer have sour taste oils

Addition of process in Existing Orange Juice Production Process

SOLUTIONS1 •Import new plant which didn’t include the outer surface of oranges mesh of fruit

2 •Create strong relationship between the departments of company

3 •Need to change process of oil separation

CONCLUSIONSNestle overall performance is

good By addition of process they can

solve problem with process

Thanks

QUESTIONS