Scharffen-Berger Chocolate Maker

In: Business and Management

Submitted By winning25
Words 841
Pages 4
Hechos * Jim Harris jefe operativo de Scharffen Berger con una antigüedad en la empresa de 18 meses. * Empresa fundada en 1996 por Robert steinberg y John Steinberger su objetivo principal era de producir chocolate de la mejor calidad posible a partir de los mejores granos de cacao disponibles. * La industria del chocolate estaba segmentada en 2 categorías: masivos y Premium, el mercado masivo con una valor de 14 mdd, estaba dominado por Hershey y por Nestlé ambos con un 75% del mercado. * Scharffen Berger competía en el segmento Premium del mercado con un valor de 1.2 mdd. * Las ventas Scharffen Berger crecieron de 1.1 mdd en 1999 a 15 mdd en el 2005. * El producto más popular de Scharffen Berger era la barra de chocolate agridulce de 3 oz. * La venta se hacia atraves de 5 tiendas detallistas y 4 mil expendios distribuidos principalmente en áreas urbanas y adineradas. * La planta tenía un área de producción de 1,800 m2, 450 m2 de oficinas y 180 m2 para la venta de tienda directa. * El flujo de producción era el siguiente: Con la maquina limpiadora de grano de cacao la cual limpiaba un promedio de 48,000 kl semanales. * Después de limpiados se pasaban a la maquina tostadora la cual identificaba el sabor, maquina antigua que solo tostaba 10,000 kl a la semana. * Ya tostado el grano se pasaba a una maquina descascaradora la cual separaba la cascara de la pepita de cacao, esta máquina tenía una capacidad ociosa de 200 kg. Por hora. * Pasado el proceso anterior las pepitas de cacao se llevaban a la maquina mezcladora donde se trituraban para liberar la manteca de cacao y convertirlas en pasta de chocolate. * El siguiente paso era refinar las pastas de chocolates en las dos maquinas refinadoras con las que contaba la empresa, en este proceso se incorporaban otros ingredientes como: vainilla, azúcar y lecitina Problemas


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