Fish to Plate: "The Lean Route" Public Deposited

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  • The economic viability of the fishery will be dependant on the ability of the processors to deliver desired products to their customers, when required. The ultimate goal must therefore be to identify what the customers want and then to optimise the process that delivers the final product. Catching fish is only the first part of the process, and once caught, the fish have to proceed through numerous processes before the product reaches its final destination. We know these interlinked processes, which transform the raw material into the final product, as the value chain. Modern manufacturing techniques, such as Lean / Six sigma applications, allow us to identify the value adding activities and non-value adding activities along the chain. Traditionally, each stage of the manufacturing process has been viewed and optimised in isolation to the remainder of the value chain, leading to an overall sub-optimal process. However, by removing the non-value adding activities we can allow the product to reach its final destination quicker, fresher, and at the right quality standards, in an optimised manner. The UK Sea Fish Industry Authority is working with a number of processing companies to explore the application of Lean manufacturing techniques in the seafood industry. This presentation identifies the opportunities of implementing Lean / Six sigma applications in the fish processing sector, in order to optimise the different stages of the value chain. Non-specific empirical examples are given.
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  • Blythe, Richard. 2006. Fish to Plate: "The Lean Route". In: Proceedings of the Thirteenth Biennial Conference of the International Institute of Fisheries Economics & Trade, July 11-14, 2006, Portsmouth, UK: Rebuilding Fisheries in an Uncertain Environment. Compiled by Ann L. Shriver. International Institute of Fisheries Economics & Trade, Corvallis, Oregon, USA, 2006. CD ROM. ISBN 0-9763432-3-1
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