The process of food manufacturing has undergone tremendous changes. If compared to the operations of twenty years ago, one would notice a 360-degree transformation. Those same changes have affected how manufacturers choose their suppliers. Twenty years ago, one would choose a supplier based on simple factors such as location, the price they put at the table, flavor or even just personal preference. Nowadays however, there are stricter rules on food safety and the basis on which suppliers are chosen have changed and become much more complicated.
As a processor, you may prefer to have one particular suppler for all your ingredient needs. It’s much simpler that way. But, a look into the supply process revealed that a chain that was more complicated, involving a number of suppliers, helped a number of food companies meet the food safety standards set by the government and also worked to increase consumer demand within the market.
The supplier section process can be simplified into a few steps. First, it is important that the processor gather different opinions from various sources about the definition of a good supplier. In this stage they should also identify the various suppliers available and assess their capabilities and prices and the value of the products they deliver. It shouldn’t necessarily mean that the cheapest supplier is the best for your operation. Next, before bringing your suppler on-board, you should audit them to find out weak spots that could later affect your business. It may also be necessary that the supplier carry out self-assessment projects so that you can know about their financial performance. Further on, into the manufacturer-supplier relationship, the suppler might achieve certification from your company after they have met all the qualifications for one. This helps to cement your relationship and in turn, the processor enjoys a supply of the best of the ingredients.
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