Inventory Optimization Model Applying the FIFO Method and the PHVA Methodology to Improve the Stock Levels of Olive Products in SMEs of the Agro-Industrial Sector in Peru

Abstract

Food industries face complicated inventory management problems, since the products are perishable, that is, after a certain time the product will no longer be edible. Therefore, the importance of this project is to optimize the inventory control of olive products in SMEs in the agro-industrial sector. Additionally, the goal of the research is to minimize inventory costs and the time it takes for products to reach their respective customers. For this, the indicators of inventory rotation, perfect deliveries, inventory accuracy and satisfied customers were established so that an increase in each of them was achieved and standardization was achieved efficiently. For this reason, the PDCA (plan-do-verify-act) methodology will be implemented, also known as the Deming cycle in the agro-industrial company in order to standardize the processes of reception, location, preparation and dispatch in the product warehouse finished.