Professional Documents
Culture Documents
Frutu Lay
Frutu Lay
Brands:
Lays Doritos Tostitos Cheetos Sun Chips Cracker Jacks Dips Munchies Spitz Nut Harvest Rold Gold
Suppliers:
In 1983, Frito-Lay formally launched its Supplier Diversity program with the intent of sourcing diverse suppliers who could provide the company with high quality goods and services at competitive prices. Today the program is 20 years strong and during that time the company has spent over $2.1 billion with minority and women-owned entrepreneurs (M/WBEs. Company is utilizing M/WBEs in virtually all areas. Supplier Diversity program has also allowed the company to be proactive in the economic development of communities. Frito-Lays comprehensive strategy for integrating these businesses into the supplier
FMAS
Page 1
development process supports supply chain efficiency and effectiveness, as well as the companys bottom-line.
LAYS CHIPS:
Lay's is the brand name for a number of potato chip varieties as well as the name of the company that founded the chips brand in 1938. Lay's chips are marketed as a division of Frito-Lay, a company owned by PepsiCo Inc. Classic potato chips is the number one seller of Frito lay.
Raw Material:
Potatoes Vegetable oil Salt, spices and other additives Flavors Food color Packing material
Manufacturing Process:
All the production process is done on the machines which are specially designed for the lays production for hygienic product production. It has following steps: 1. Input and cleaning 2. Pealing 3. Inspection 4. Slice/ Cutting 5. Starch Washing 6. Frying 7. De-Oil 8. Inspection 9. Season 10. Packaging
FMAS
Page 2
2. Pealing:
After washing the potatoes they are put into other section in which they are gently peeled off so that flavor remains.
4. Cutting:
Potatoes are thinly sliced after doing inspection of the whole material.
5. Starch Washing:
After cutting, the potatoes move further in next machine for removing starch. Starch washing is performed in this section.
6. Frying:
The slices are fried to a crispy crunch in natural oil. The temperature in the fryer is 350 degrees.
7. De- Oil:
After frying the slices are moved into next machine for removing oil and it is de-oiled in this step.
8. Inspection:
Inspection is performed again for ensuring that the slices are properly de-oiled.
FMAS
Page 3
Scanning:
Then a scanner checks the chips to find that there is no abnormality in color of any chips. If any bad chips are found then they are sent to the rejected ones through a box.
9. Season:
Finally the chips are topped with a sprinkle of salt.
10. Packaging:
Now potatoes are converted into delicious chips and packed for selling.
Distribution Channel:
Producer Distributor Retailer Customer
The trend of Environment Sustainability is of major concern. Product is harmful and reduces the environmental impact on the community.
FMAS Page 4
Mass Customization: Customer needs and preferences are given importance as their satisfaction in the main objective of the company. For example Asian countries like more spices in their snacks so according to their demand company adds different flavors in its product line in these countries i.e. Lays Masala, Lays Vinegar.
The company is competing in the market on the base of response. It has quick and flexible response and gives preference to customers demand. It produced according to what they want and what are their tastes.
FMAS
Page 5