Abstract
The primary goal of Chap. 5 is to describe generic elements of the models seen in Chaps. 6 and 7. This chapter also describes how customer requirements for each element of the wheat, flour and bread VS can be developed and consolidated to represent a generic model of the customer’s ‘needs’ and ‘desires’ for each VS-entity (i.e. End customer; Retailer; Baker; and Miller). Section 5.5 describes the analysis that was done to translate the Miller’s requirements into the wheat production processes. Section 5.6 describes how the generic models of wheat production practices were developed, including generic wheat farm activity areas and the processes that are part of these activities (Figs. 5.24, 5.25, 5.26, 5.27, 5.28, 5.29, 5.30, 5.31, 5.32, 5.33). VS/kaizen models (QFD, HACCP and VSM) are introduced that will be used in Chaps. 6 and 7 to compare protein quality characteristics of French and U.S. wheat.
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- 1.
Dr. Lajos Bona, Chief of Research, wrote a consolidated response on behalf of some 12–15 experts at the Institute to confirm that the set of diagrams and activities are accurate.
- 2.
The list of wheat production processes was validated by S. Cauvain and L. Bona.
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Hill, V. (2014). Modelling the Value Stream for Bread, Flour and Wheat Production. In: A Kaizen Approach to Food Safety. Contributions to Management Science. Springer, Cham. https://doi.org/10.1007/978-3-319-04250-3_5
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