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Choc Nut Operation Management Case Study

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OPERATION MANAGEMENT

CASE STUDY

PRODUCT NAME: CHOCO NUT

MADE BY: JOHNOEL ASTUDILLO & SANTIAGA PATOY

DATE: APRIL 11, 2019

Table of Contents

1. INTRODUCTION 1

2. SWOT ANALYSIS 2

3. PROJECT LIFE CYCLE 3

4. PRODUCT LIFE CYCLE 4

5. BUDGET & FINANCE 5

6. KPI 6

7. RACI 7

INTRODUCTION

 Chocolate is the most popular food and snacks in the world. Chocolate has amazing complexities and levels of flavor. Our product is made from beans derived from cacao tree. These beans are very bitter, so the cocoa solid and cocoa butter has sugar added to it. It is comprising several raw and processed foods product from the seeds of tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, central and south America with its earliest documented use around 1100 BC.

SWOT analysis

STRENGHTS WEAKNESSES

 Surprise gifts

 Stores are available in almost every market

 Scheme cards

 Strong demand

 Developing good skills

 Motivating people and reward winning performance

 Still not an export quality

 Packaging is not attractive

 Lack of product mix

 Lack of innovative design

OPPORTUNITIES THREATS

 Can export the product by increasing quality

 Increase the product range

 Increase the personal relation  Huge investment on advertisement

 Highly qualified employees in big brands

 In peak time public purchase generally branded chocolates and local manufacturers are ignored

 Government policies

PROJECT LIFE CYCLE

ROASTING

 After being cleaned, the cacao beans pass to the first critical step in flavor development at the factory. There are two main approaches to roasting: roast the beans for a short time at high heat, which produces a strong chocolate flavor but eliminates any subtle, floral notes and risks the development of charred flavors from over-roasting, or roast the beans for a long time at low heat, which allows the more delicate flavors to come through but sacrifices the big chocolate flavor.

GETTING RID OF THE SHELLS

 After roasting, the beans are put through a winnowing machine which removes the outer husks or shells, leaving behind the roasted beans, now called nibs.

MILLING

 The nibs are then ground into a thick liquid called chocolate liquor, essentially is cocoa solids suspended in cocoa butter. Despite its name, chocolate liquor contains no alcohol

PRESSING

 The processing now goes in a couple of different directions. Some batches of chocolate liquor are pressed to extract the cocoa butter, which leaves a solid mass behind that is pulverized into cocoa powder. The remaining cocoa butter is reserved to help in chocolate- making. Other batches of chocolate liquor are used directly to make chocolate.

THE BEGINNING OF CHOCOLATE

 To make dark chocolate, chocolate liquor, sugar and other minor ingredients such as vanilla are mixed together and kneaded until well blended. To make milk chocolate, milk and sugar are mixed together and then blended with chocolate liquor. This sweet combination of ingredients is stirred until the flavors are thoroughly combined.

REFINING

 After being mixed, both dark and milk chocolates go through the same process. The mixture travels through a series of heavy rollers which press the ingredients until the mixture is refined to dry flake. Additional cocoa butter and a small amount of emulsifying agent are added to the flake and then mixed to make a smooth paste ready.

TEMPERING

 The mixture is then tempered, or passed

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