2001 farmer cooperatives conference october 30, 2001 meeting the needs of our food customers
TRANSCRIPT
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2001 Farmer Cooperatives Conference
October 30, 2001
Meeting the Needs of Our Food Customers
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Blue Diamond Growers
• How to Better Meet Customer Needs– Adapt & Change– Reorganize
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Reorganization Guiding Concepts
1. Market Driven
2. Structure into Business Units
3. Strengthen Key Customer Relationships
4. Business Planning Driving Day-To-Day
5. Empowered Work Force
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What is a Business Unit?
Cross Functional Business Team Structured Around Market Segments Aligned with Production Cells Formulates Objectives & Strategies Accountable for Results
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Business Unit BenefitsClearer FocusImproved LinkageStronger Customer RelationshipsMarket Segment ProfitabilityBetter Overall Business Performance
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Business Units
Processed IngredientsCommodityAmericas IndustrialExport IndustrialConsumer Foods
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• Confectioners
• Cereal/Baking Manufacturers
Processed Ingredient Customers
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• Marzipan & Paste Manufacturers
• Traders and Speculators
• Importers/Processors
Commodity Customers
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• Bakers/Bakery Companies
• Nut Roasters/Salters
• Repackers
• Inshell Buyers
• Ice Cream Manufacturers
Americas & Export Industrial Customers
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• Grocery Stores & Supermarkets• Drug & Discount Stores• Wholesale/Club/Cash & Carry• Food Service
Consumer Foods Customers
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Meeting Commodity Customer Needs
• Price Buyers
• Margins Minimal
• Buying Positions Speculative
• Excessive Supply & Uncertainty
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Meeting Industrial Customer Needs
• Quality, Service & Price
• Brand Loyalty
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Meeting Processed Ingredients Customer Needs
• Value Added Products
• High Degree of Intimacy
• Exacting Product Specifications
• Matching Infrastructure
• Mutually Drive Costs out of Processes
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Meeting Consumer FoodsCustomer Needs
• Higher Margins Market Segments
• Growth Requires Closer Integration– Multiple product lines– Must deliver information plus products– Must tie technology together to lower costs– Proactive services
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A Can a WeekThat’s All We Ask