Maple leaf

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Maple leaf

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Maple leaf

  1. 1. QUALITY MANAGEMENTOF
  2. 2. MAPLE LEAF INC.COMPANY DETAILS………• Major Canadian foodprocessing company• Founded in 1927• Merger of Several majorToronto Meat packers
  3. 3. Continue……. Meat products group,Agribusiness Group andBakery Products Group. CEO- Mr. Michael H.McCain Employees-23600 Market Capital-1,314,452,167 Issue type-CS
  4. 4. Vision……
  5. 5. INDUSTRY CLASSIFICATION• Sector –consumergoods• Classification : FoodProducts Industries,Meat products, Breadand other BakeryProducts, FeedIndustry.
  6. 6. Continuation…..• Canadas largest beefslaughterer.• Producing well knownbrands such as Squirrelpeanut butter and BlackDiamond cheese.• Its main business waspork.other products are
  7. 7. VARIETIES OF PRODUCTS
  8. 8. MAPLE LEAF MEAT PLANT• Primarily markets in Canada.• Product lines are fresh pork,to serve meals, ready tocook meal, packaged meat.• Sales $ 792.3 billion.• Operating earnings $15million.
  9. 9. MAPLE LEAF AGRIBUSINESS• Agribusiness operationsinclude hog production,rendering and biodiesel.• They are producingbiodiesel for domesticand international uses.• Vertical integrationstrategy of poultry andpork• In Agri business theirincome is $4 million.
  10. 10. MAPLE LEAF BAKERY PRODUCTS• Maple leaf foodsinternational openedcompany’s first bakery inunited kingdom in1998.• The bakery products groupnow has annualized salesof over $ 1 million andmanufacturing facilities inCanada , united states andthe united kingdom.• Future bakery plants are inRoanoke and Virginia.
  11. 11. PRODUCTION AND OPERATIONS
  12. 12. PRODUCTION PROCESSMEAT• Primal Cut : The first stage ofprocessing a pork carcassresulting in six primal, orcommodity cuts.• Primary Processing :Processing that includes kill,cut and value-added freshmeat operations.BAKERY ITEMS (BREAD)• Primary Processing :Processing that includes kill,cut and value-added freshmeat operations
  13. 13. PACKING OF PRODUCTS• Modified AtmospherePackaging : A technique usedto prolong the shelf-life periodof fresh or minimallyprocessed foods, whereby theair surrounding the food in thepackage is converted toanother composition so thatthe natural deterioration ofperishable products like meat,fish, fruits and vegetables isslowed.
  14. 14. Continuation ….• Par-Bake : Frozen bakeryproducts that aremanufactured and bakedto within ~90%completion and shippedto customers whocomplete the bakingprocess on-site to deliverfresh, customized hotbaked products toconsumers.
  15. 15. FOOD SAFETY PROGRAMME• 40 Steps to Food Safety : MapleLeaf’s proprietary 40 Steps toFood Safety program is employedacross the Company’s meatprocessing operations to attainthe highest operational standardsfor food safety excellence. Itencompasses all areas that touchon food safety, from the purchaseof raw materials to processing,packaging and distribution. Theprogram is audited annually by anindependent third party, tomonitor and ensure continuousimprovement.
  16. 16. Practice of six sigma@“ Maple Leaf Foods’ vehicle forbringing its Leadership EdgeValues to life, including rigor,customer focus, fact-baseddecision making, and openness tocontinuous improvement. Itencompasses all aspects andfunctions of the business througha common philosophy,methodologies, and broad set oftools that include changemanagement, creative problemsolving and project management”
  17. 17. CERTIFICATIONS• Value added fresh foods• Excellent corporatestrategy.
  18. 18. PROFITABILITY• Gross margin:17.5• Profit Margin:1.8• Return on equity:4.7• Return on capital:3.2• Return on Assets:1.8

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