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Technical and costs efficiency in poultry pâté production

  • M. NOVAK (a1) and T. VUKASOVIĆ (a2)

Abstract

This paper is an applied case study of production optimisation in case of pâté production in Slovenia. Pâté production within the poultry industry is performed on modern high speed fully automatic production lines. These have large capacities, and technical efficiency is crucial since it as a large impact on production costs and profitability. In this paper the results from empirical research on the technical aspects and costs efficiency of pâté production by using overall equipment efficiency (OEE) and overall cost efficiency (OCE) framework is reviewed. The data shows significant reserves which are favourable for using OEE - OCE methodology as daily tools to monitor production management.

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Corresponding author

Corresponding author: tina.vukasovic@mfdps.si

References

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