Propuesta de mejora en una línea de producción de snacks de plátano verde de una empresa de alimentos mediante el ciclo DMAIC

Abstract

The study focused on identifying and quantifying the overconsumption of green plantain in a production line dedicated to the manufacture of snacks based on this fruit. Using the DMAIC methodology, a continuous improvement tool, we sought to obtain a deeper understanding of each phase of the production process, from the reception of raw materials to the packaging of the final product. In the 2022 analysis, it was observed that the overconsumption of green plantain generated economic losses for the company due to inefficient raw material management. However, in 2023, improvements were implemented that led to an increase in productivity and efficiency in the use of the fruit, resulting in a decrease in losses. To maintain this progress, the study proposed the adoption of continuous improvement tools adapted to the specific needs of each stage of the process, allowing for more rigorous and structured control. These recommendations range from monitoring the reception of green bananas to the packaging of the finished snack. In this way, it is expected that the company will be able to further improve its operational efficiency, optimizing the use of raw materials and, consequently, increasing its long-term profitability.