My manufacturing organisation
I have chosen Cadbury’s as my manufacturing organisation. Cadbury’s was first opened as a little shop in 1824, which sold tea, coffee, mustard, coca and drinking chocolate. Growing sales of John Cadbury (founder of Cadbury’s) coca and drinking chocolate of superior quality determined the future of the business. In 1831 a small factory was rented. An old malt hose in Crooked Lane in Birmingham. John Cadbury became the manufacturer of coca and drinking chocolate. This was the start of the Cadbury’s manufacturing business, as it is known today.
The earliest coca bean product were balanced by mixing the ground coco with potato starch and sago flour to absorb the excess coca butter, with other ingredients and this was all John Cadbury’s work. By 1842, John Cadbury was selling sixteen different sorts of drinking chocolates and eleven cocas. He had names such as ‘Churchmans Chocolate’, ‘Spanish Chocolate’ and ‘fine Brown Chocolate’. In 1847 a larger factory in Birmingham was rented and John Cadbury took his brother Benjamin into partnership and the family business became Cadbury Brothers Birmingham.
PM Gladstone reduced taxes on imported coca beans in 1855. This was the turning point for the coca and chocolate industry that bought these products within
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There was a lot supply of coca butter remaining after the cocoa was pressed. So the variety expanded of new ranges for kids eating chocolate. Refined plain chocolate was made from moulds into block of bars and chocolate cri?? mes that were fruit flavoured centres covered with chocolate. Next they started to elaborate chocolate boxes which were extremely popular with the late Victorians and their popularity continues up to this day as you can see the packaging of all the chocolates are different from one another. By the late 1980’s, the flourishing Cadbury business had outgrown their factory.
The workforce had risen to 200 and after 32 years and the Bridge Street factory the Cadbury’s starting searching for another site. The next site was about four miles south of the Birmingham centre and the Cadbury brothers built a village for the workers. As the company looked forward to the new factory, more ideas were implemented and additional facilities were provided for the work force. Small rewards were given for punctuality; Cadbury’s was the first firm to introduce the Saturday half-day holiday, and the closure of the factory on Bank holiday.
The employees were also given the chance to take part in sporting activities such as cricket, football and hockey. New plants operate 24 hours a day producing Cadbury products to the highest standards of quality control. For e. g. Wispa plant produces 1,680 bars per minute with such precision that the size of the tiny air bubbles in the chocolate is controlled to within 0. 2 – 0. 3mm and all of this is using science and scientific technology. The Cri?? me Egg plant will produce 300 million eggs a year at the rate of 1,100 per minute and it has the capacity to produce up to 370 million cri??
me eggs per year. The machines before these had a maximum capacity of 257 million eggs per year. Due to automation, machines do a lot of work in assorted factories including the packaging. Whereas before, chocolate was individually packed in boxes by hand. The latest packaging system for Cadbury Roses sort out the fifteen different units into the containers at the right weight and correct proportions in a complete automated process. Before automation programming the manufacture of chocolate at one plant involved a series of operations individually supervised at separate control points.
Now one person from a control room full of computer terminals and screens supervises the whole process, this highly sophisticated system that controls the whole of the plant operation. In then Wispa plant, individual microprocessor monitor the factory, such as temperature at about 1,000 different points with information being fed into the central computers which could deal with some 360,000 instructions per minute. High-speed packaging plants are capable of making and wrapping up to 800 chocolate bars a minute (these variable).
High speed systems also check the weight and if additional ingredients such as fruit and nuts are included in the recipe. The distribution of these extra items is automatically checked. Each week the Bournville site alone produces in excess if 1,500 tonnes of chocolate. This is equivalent to 1. 6 million bars of various kinds plus 50 million hazelnut whirls, almond clusters and other individual chocolates, as well as 66,000 Cadbury Cri?? me Eggs that are laid every year. All this is because of computers and scientists. Process which are used in Cadbury’s Factories