Tuesday, May 17, 2011

Research Contributors – EL SALVADOR.

PROBALSAMO – Chiltiupan, La Libertad, El Salvador.

This process was set up by an NGO to help facilitate self employment in the small community. Despite the rustic simplicity and very low technology in the collection and processing of the Balsam the operation yields a high quality product. The primary market is domestic but Balsam is exported as a raw material for further processing in various goods like salves and shampoos.

Research Contributors – Veracruz, MEXICO.

Toks-owned by Grupo GIGANTE – Cordoba, Veracruz, Mexico.
With over 100 restaurants across Mexico this successful chain blends innovative Mexican cuisine with the familiarity and consistency of a reputable restaurant. A kitchen has one of the hardest and fast paced production and assembly jobs around and the level of operational complexity is certainly in no shortage. With every imaginable inventory challenge, short product life cycles, quality and the craftsmanship level of skill required by the staff, the restaurant is just ‘ripe’ for operational improvements.

Cerveceria Cuauhtemoc Moctezuma-owned by FEMSA – Orizaba, Veracruz, Mexico.

“The best Brewery in the World” as the slogan goes. Now owned by Heineken this brewery is one of the most advanced in the world. While brewing is an ancient process the level of technology in the facility is staggering. Advanced levels of operational excellence are present everywhere and so are the challenges. With many production lines, products and large scale capacity this facility is a great place to visit and have a taste test at their fantastic bar.