Cold chain logistics-a case study


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This is a presentation on cold chain logistics covering only the food sector.

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Cold chain logistics-a case study

  2. 2. What is Logistics? • Logistics is the management of flow of goods from origin to destination to meet customer requirements. • In short we can say that logistics is concerned with the delivery of goods at the right time, right place at minimal cost.
  3. 3. What is cold chain logistics? • A cold chain is a temperature controlled supply chain which is used to extend and ensure the shelf life of products such as fresh agricultural produce, seafood, frozen food, chemicals and pharmaceutical drugs.
  4. 4. Logistics Temperature Control (Refrigeration) Cold Chain Logistics
  5. 5. Sectors covered up • For the purpose of this presentation we will be covering only the food sectors:
  6. 6. Cold Chain in theFood Sector
  7. 7. Why do we need cold chain logistics in the food sector? • To make perishable products available at the right time, right place, right quality and right price. • Lets take the example of Potatoes in order to understand this point.
  8. 8. Potatoes are harvested during the month of April
  9. 9. Consumption of potatoes? Throughout the year
  10. 10. The gap is filled by Cold chain logistics
  11. 11. Case study of Santé Patisserie & Delicatessen, Pali Hill,Bandra(w)
  12. 12. Background of the company • Santé Patisserie & Delicatessen offers a range of imported premium cheese ,meat and bread varieties imported from all over the world. They also sell several French delicacies, sausages, turkey, chicken, pork and beef cuts imported from the best. • They are basically into High End International Groceries. • Solely owned by Mr.Vikas Bhatt • 2 branches in India: One in Mumbai and the other in Delhi
  13. 13. Case study of Santé Patisserie & Delicatessen, Pali Hill Placing the order from the importer well in advance.
  14. 14. Transportation: The items are then transported from Nhava Sheva port to the shop at Bandra Pali Hill under controlled temperature with the help of Fleet of Refrigerated trucks (trucks with chilling facility) at a temperature of 2- 4°C.The meat is additionally stacked up on dry ice during transportation. Transporter is Cold ex.
  15. 15. Warehousing: After delivery the products are shifted to the 400 square feet refrigerated warehouse.During warehousing the items are sorted out. The cheese is kept in a different refrigerator and the meat is kept in a separate one. Both the meat and cheese are chilled at 2- 4°C.
  16. 16. Material Handling: The “Cheese wheels” are stored in ventilated moulds. Then with utmost care the cheese wheels are transferred from the refrigerated warehouse to the refrigerated display unit. The refrigerated display unit has the facility of storing underneath. It is basically like a vegetable tray in a fridge but with a lower temperature of around 0°C.
  17. 17. Packaging: The cheese is packed with a protective cheese paper and then again wrapped with wax paper to preserve its flavour. Then it is labelled to provide information about the product, its nutritive value etc.The meat is simply wrapped in cling film and placed on the refrigerated display racks.
  18. 18. Reverse Logistics: There is not much scope for reverse logistics, as the cost of returning/resending the product will cost as much as to procure it. Any defective product is written off as a loss. The concept of reverse logistics rarely applies only when the products are damaged due to transportation and when the transporter acknowledges the same