Estrategias para reducir la perdida por destrucción de producto terminado en el centro de distribución en Bogotá

Abstract

Efficient inventory management in the food industry is essential to minimize losses and optimize operating costs. Alimentos Cárnicos S.A.S., a leading company in the production and marketing of processed foods, faces a significant challenge at its Bogotá Distribution Center due to the low turnover of finished products, leading to spoilage and eventual disposal. This study proposes strategies to reduce losses from product scrapping through a methodology based on historical data analysis, trend identification, and corrective actions such as discounts, redistribution, and storage optimization. The results show a 36.5% reduction in scrapping due to low turnover in value terms and a 29.7% reduction in unit terms, demonstrating the positive impact of implementing more efficient inventory management strategies.