Introduction Problem Statement Research Methodology Interviews & Fish-Bone Analysis Production Process Problems Identified & Prioritized Problem Solution Conclusion

1. Problems identification and solutions for
Fruita Vitals Juice of Nestlé
(orange juice)
To : Ma’m. Fatima Gillani
Date : 29th December, 2012

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

3. Contents
 Introduction
 Problem Statement
 Research Methodology
 Interviews & Fish-Bone Analysis
 Production Process
 Problems Identified & Prioritized Problem
 Solution
 Conclusion

4. Introduction
 Switzerland-based, established in 1867 by two brothers George Page
& Charle Page
 Running about 500 factories in 75 countries employing over 220,000
workers globally
 Decenteralized (Factories' management) and Centeralized (Supply
chain process, Head Control Office) systems
 First in Sheikhupura, Pakistan
Factories in
Pakistan
Sheikupura Kabirwala Islamabad

5. 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

6. 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

7. 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

8. Fish-Bone Analysis
 Assumptions by Fish-Bone Analysis
 Problem could be with
 Machinery/ Equipment
 Process
 To Find Detail
 Observed
 Actual & In-use Fruita Vital orange juices production process

9. Fish-Bone Analysis

10. Orange Juice
Production
Process

11. Orange
Plant
Nectar
Pulp but with a 25-99 %
content and with added
sugar
Juice
prepared by always 100 %
fruit juice but not have
pulp
Drink
contain 0-24 % juice
content

12.  Plant which mix the pulp with the peel oil from
“flavedo” layer
 Employee interaction
 Issue for storage for pulp

13. 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

14. Addition of process
in Existing Orange
Juice Production
Process

15. 1
• 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

16.  Nestle overall performance is good
 By addition of process they can
solve problem with process