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Marco’s waste-management system is making it easier for food manufacturers to protect their profits.

The Marco system makes sense of waste, which typically arises either from mismanaged inventory control or from the complexities of the process itself, both of which present different challenges.

Unlike the structured manufacturing procedures in which ingredients are introduced in a controlled manner, waste can occur at any part and any time of the process chain.

This makes it essential to have a failsafe waste-management system in place that is easy to use and that provides management with accurate real-time data.

Marco has recently installed its waste-management system for Unilever UK Ice Cream as part of an ongoing project to improve control, visibility and efficiency at key parts of the Gloucester factory.

This has already seen the successful implementation of Marco’s factory efficiency and profitability system to control essential processes within the mix plant and bulk raw-material intake areas.

Ice cream manufacture is a typical high-speed, highly automated manufacturing process, where the combination of complex product processes and high line-speeds produces a steady flow of waste material.

All non-reworkable process and packaging waste is now collected from the lines in a variety of containers or pallets and weighed at a central terminal.

Information on ‘where’ and ‘when’ the waste has originated, together with ‘who’ has collected it is automatically recorded within the Marco system to provide clear and precise data on waste generation and trends.

Process waste data is segregated into finished and non-finished product waste for additional reporting and analysis.

Neil Drew, SAP administrator for Unilever Gloucester, said: ‘We will now have valuable, accountable and reliable data on waste generation in real time.

‘This information will allow us to examine trends and the pre-programmed 15-minute updates will give management the tools to enable rapid investigation should waste levels increase.’

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