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VRIO Analysis on Ready to Eat Packaged Food

Presented by – Divyansh jain-1421002Vinod K.N-1421005

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VRIO Framework• VRIO is an abbreviation for the four question

framework you ask about a resource or capability to determine its competitive potential: the question of Value, the question of Rarity, the question of Imitability (Ease/Difficulty to Imitate), and the question of Organization (ability to exploit the resource or capability).

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Processed food ready to eatAccounting for about 32 per cent of the country's total food market, the food processing industry is one of the largest industries in India and is ranked fifth in terms of production, consumption, export and expected growth.

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Packaging• The main purpose of food packaging is to protect the food

from microbial and chemical contamination, oxygen, water vapor and light, promotion of convenience and providing product information.

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Tinplate Packaging Adds Value• With increasing stress on environment friendly packaging

food manufactures have been looking out for viable packaging alternatives – and the new improved tinplate can be the most suitable option – in terms of cost, convenience and enhanced brand visibility.

• Out of this 50% of tinplate packages are used for edible oils and 15-25 % is used for packaging of fruits and vegetables. For the edible oil sector, tinplate is universally accepted as the most suitable packaging medium, as it is not only safe and hygienic, but is also tamper-proof, easy to stack and transport.

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Recent Trends in Meat packaging• The systems range from overwrap packaging for short-

term chilled storage and retail display to 100% carbon dioxide atmosphere packaging for long-term chilled storage (Payne et al., 1998). Modern meat packaging technologies include vacuum packaging, modified atmosphere packaging, controlled atmosphere packaging, active packaging, smart packaging, etc

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National Players• Nestle• PepsiCo• ITC• Haldirams• Cavinkare• Tasty bites• Kohinoor foods• ADF foods

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Packed food tasty but not healthy

• Ready-to-eat meals are full of salt, trans-fat and colors, which can cause problems related to blood pressure, heart and kidneys.

• Overdependence on such food items, particularly among youngsters and working couples, can prove disastrous. consumer foods use high salt and fat content for long-term preservation.

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Contd..

• Excess salt, a major component and preservative used in ready-to-eat-meals, is a known cause of high blood pressure.

• It is the cause for 57% of heart attacks and 40% of stroke cases, says the World Health Organization. "A small amount of salt on a daily basis—WHO recommends less than 5 grams per day per person—is essential for nerve and muscle function. But in India people consume eight to nine grams of salt daily.

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CORE COMPETENCE• Development of improved methods for preservation and

storage•   Development of new food products in various categories,

such as traditional and health foods, specialty foods, ready-to-serve foods, nutraceuticals, beverages, etc.

•    Improved methods of food processing along with scale-up

•    Value addition of food products•     Ensuring safe foods and food products        

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•  By-products/wastes utilization•   Food processing machinery/equipment•    Eco-friendly packaging•    Development of environment-friendly processes with

underpinning of food safety and quality•     Biotechnological intervention in food processing for

enhancing nutritional values

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