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Musselman’sApplesauce

Explore the history of Musselman’s Applesauce, its production process, SWOT analysis, and recommendations for improvement, including addressing environmental concerns and increasing automation. Learn about the brand's commitment to high-quality fruit products.

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Musselman’sApplesauce

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Presentation Transcript

  1. Musselman’sApplesauce Ren Vang Connie Chung Jae Kwan Jung Lian Yun Shi Yong Seok Kim

  2. INDEX

  3. I. Introduction • Knouse Foods • Founded in 1949 • A cooperative of 1,500 growers working together • Musselman’s: one of their most popular brand • Main goal: To offer healthy, convenient, and high-quality fruit products that are sure to please every customers in every age.

  4. How Applesauce is made Removing leaves Washing Grading and classifying Peeling

  5. Softening – making apples into fluid Injecting to containers Sealing

  6. II. SWOT Analysis

  7. Strengths

  8. Weaknesses

  9. Opportunities

  10. Threats

  11. Problems Addressed

  12. Problem I: Apples

  13. Musselman’s Solution: CA Rooms

  14. Problem II: Environmental Concerns

  15. Musselman’s Solution: Sustainable Practices

  16. Potential Problems

  17. V. Recommendation

  18. Improve Automation

  19. Conduct Monthly Inspections MONEY SAVED

  20. Conclusion

  21. THANK YOU

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