This document describes Nigerian Breweries PLC (NBPLC), the first and largest brewery in Nigeria established in 1946. It produces several beer and malt drink brands launched between 1949 and 2011. NBPLC has eight breweries and two malting plants across Nigeria. The economic planning department is the most important department, overseeing functions like procurement of raw materials, cost optimization, and ensuring production meets targets. Key sections include the weighbridge, raw material store, and silo complex which houses grains like malted barley and sorghum used in the brewing process.

1. VINCENT CHIBUEZE CHIMELUE
AEE/O8/2835

2.  FIRST AND LARGEST BREWERY IN NIGERIA.
 ESTABLISHED 1946.
 PRODUCTS INCLUDES:
Star Lager Beer, the first in its portfolio launched in 1949
 followed by Gulder lager beer in 1970;
 Maltina, the nourishing malt drink, was introduced in 1976,
 Legend Extra Stout in 1992.
 Amstel Malta was launched in 1994
 Heineken lager Beer was relaunched into the Nigerian market in
1998.
 Fayrouz was launched in 2006.
 Life Continental lager became part of the family in October 2011
 Goldberg and Malta gold also joined NBPLC in 2011.
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 NBPLC has eight breweries in the country
 They also have two malting plants (Aba & Kaduna).
 THE COMPANY IS ECONOMICALLY AND SOCIALLY
RESPONSIBL

5. THIS ISTHE MOST IMPORTANT DEPARTMENT INTHEWHOLEOF NBPLC.OPERATIONS
DONE INTHIS DEPARTMENT INCLUDES:-
Sourcing of raw materials and other inputs
Purchasing of raw materials
Organization for improved productivity of inputs
Payment of bills incurred by the whole organization
Reduction of production cost by lessening cost of raw materials
Planning an organization of majour company activities (i.e.
Parties, workshops, seminars).
 Awarding of contracts within the organization
 Disposal of unused or out used materials or inputs within the
company (i.e. Scrap items)
 Total efficiency/productivity maintenance of inputs
 Ensuring that the supply/production figures significantly
measures up to the production figures
 Disposal of company wastes as at when due AMONGST
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6.  Weighbridge section
 Raw material/ general store
 Silo/grain storage complex
 Planning office
Groups within the economic planning department
 Cost optimization team (COT)
 Production distribution and sales team (PSD)
 Total productivity maintenance group (TPM)
 General audit unit
 Operations research team (ORT)

8. OBJECTS WEIGHED IN THIS SECTION INCLUDES: 1 . G R A I N S E N T E R I N G I N T O T H E O R G A N I Z AT I O N
2 . S C R A P P E D I T E M S L E AV I N G T H E O R G A N I Z AT I O N
3. REFUSE DUMPED AND MOVING OUT
4 . F O O D B E I N G I M P O R T E D I N T O T H E O R G A B I Z AT I O N
5 . F U E L T E N K S A N D G A S S C O N TA I N E R S .
6. OTHER WEIGHABLE ITEMS.

9. ITEMS KEPT BY THE GENERAL STORE INCLUDES
 Production chemicals
 Paper for printing and photocopy
 Stationary items
 Provisional items like tea, coffee, milk, sugar etc.
 Safety items like rubber boots, gloves etc
 Preservatives e.g. Phostoxin
 Production items like crown corks, labels, empty cans
etc.
 OTHER ITEMS FIT FOR STORAGE.

11. CO NT ENT S H O USED INCLUDES:  MALTED BARLEY.
 MALTED SORGHUM.
 RAW SORGHUM.
OPERATIONS CARRIED OUT IN THE SILO INCLUDES: Grain intake
 Inter-silo transfer
 Fumigation
 Forwarding to other branches of Nigerian breweries
 Milling of grains
 Silo maintenance

12. INSIDE THE SILO COMPLEX

13.  Weighing of full trucks (i.e. coming in and going
out)
 Preparation of gate passes for outward movement
of mobile silos from the Nigerian breweries.
 Dozing of stored grains
 Cleaning of silos
 Control room maintenance
 Silo maintenance
 Grain quality testing
 Weighbridge integrity testing
 Milling of grains

14. This grain is the majour grain used in
the brewing process.
It usually is imported from Holland
and collected at the seaports in Lagos.
 Transported in large mobile silo
trucks.
 It is brought over to Ibadan silo house
to be stored in the silos for continuous
availability.

15.  Sorghum is that popular grain used in Nigeria
(Okababa in Yoruba) often white or red for making
pap and feeding birds especially pigeons.
 At Nigerian breweries the main type of sorghum
used is the white sorghum because we don’t want
the grain colour to affect the colour of our output as
fermentation doesn’t change the extract colour.
 Sorghum is rich in essential carbohydrates and
vitamins.
 Malted sorghum is more costly than raw sorghum
because of the cost of malting and transporting of
malted grains.