Study of the Management of the Development of Products in Food Production Companies

International Journal of Industrial Engineering

© 2019 by SSRG - IJIE Journal

Volume 6 Issue 2

Year of Publication : 2019

Authors : Germán Rossetti, Melisa Donda Zbinden, Melisa De Greef, Leticia Arcusin

10.14445/23499362/IJIE-V6I2P102

How to Cite?

Germán Rossetti, Melisa Donda Zbinden, Melisa De Greef, Leticia Arcusin, "Study of the Management of the Development of Products in Food Production Companies," SSRG International Journal of Industrial Engineering, vol. 6,  no. 2, pp. 11-20, 2019. Crossref, https://doi.org/10.14445/23499362/IJIE-V6I2P102

Abstract:

In competitive sectors such as food, it is essential to have processes that allow maintaining and conquering new markets. In this context, product development is particularly important, a process aimed at generating new products or modifying existing ones.
Process vision involves identifying and improving the processes of the company, in this case the Product Development Process (PDP), increasing what is called the Maturity Level, which consists mainly of the application of best practices. It is, then, essential to know first how this process is carried out in organizations.
This paper studies the current situation of the PDP in food producing companies located in the Greater Santa Fe - Argentina, belonging to three sectors of activity: dairy, supplies and refrigeration. For this, variables and categories of analysis were constructed, 17 firms were interviewed and, based on the information obtained, the companies were related to the three proposed Maturity Levels.
Among the main conclusions, it can be seen that the companies interviewed show notable differences in PDP management: a group performs the process intuitively and with low systematization; another group presents greater stability and begins to conceive the PDP as a business process and, finally, companies that present the standardized PDP. This validates the categorization of proposed Maturity Levels (Basic, Intermediate and Advanced). Finally, the analysis indicates that dairy and input companies have a higher PDP maturity level, while most refrigerators are at a Basic Level.

Keywords:

Product Development Process, Diagnosis, Management, Levels of Maturity, Food Industry.

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