Tuesday, September 29, 2009

Supply Chain of Panwala (contd..)



Hello friends in continuation of my last post regarding supply chain of panwalas, the information which i have collected till now is -


1) They are having more than 8 to 10 varieties of pan leaves eg. Mahoba pan, Maghai pan, Jagannathi pan, Sophia pan, Sanchi pan etc.


2) They are having more than 100 varieties of ingredients to put into the pan like Katha, chuna, supari, tambaku, gulkand, rasbhari, laung, ilaichi, sauf etc.



3) All these ingredients are depends on taste and preference of consumer.


As i personally visited KESHAV PAN BHANDER in Lanka, Varanasi (famous for PANs) that they purchase the pan leaves in bulk through auction from the supplier in the local mandi of varanasi. These suppliers have purchased the pan leaves from farmers of various locations in India and bringing them to the local markets of the particular city.


After purchasing of the pan leaves they put these leaves in air tight room for some time period to make the colour of pan leaves bit yellow, then they use it for direct selling to the consumer. They can use these pan leaves for the month long period because of the good warehousing system they have with them. In this case the supply chain will work as Manufacturer is Farmer, Distributer and seller will be the Supplier of the pan leaves in the local market, Buyer is the Panwala and last but not the least Consumer is the Customer of the panwala.


As far as the ingredients are concern, they purchase these from the local market depends on the regular demand of the material by the consumer. They keep the raw material depending upon the perishability of the ingredient also. Hope i have put in some focus on the supply chain of panwala and any new thing you have experienced then your comments are always welcome.

Monday, September 28, 2009

Supply Chain of Panwala


Hey friends i am thinking about the supply chain of panwala's on which no one has focused yet. As if we go to any panwala and ask for any variety of pan or any ingredient to put into the pan , he (panwala) always says yes. So what kind of inventory level they are maintaining with them and how and on what proportion they keep the raw materials with them. More than 100 ingredients are there which are used in different varieties of pan, so the thing is that- how they procure such a high quantity of ingredients and distribute them in a better manner.............lets think!!

Sunday, September 27, 2009

Supply Chain Management (SCM) is the control of materials, information and finances as they move in a process from supplier to manufacturer to wholesaler to retailer to consumer. Supply Chain Management involves coordinating and integrating these flows both within and among companies. The ultimate goal of any effective supply chain mangement system is to reduce inventory(with the assumption that products are avaible when needed).