Confectionery Factory Research Articles

The impact of working conditions on the mental health of workers in a confectionery factory

Introduction Mental health is a critical factor influencing employee well-being and performance in companies. However, many factors within professional environments can either positively or negatively impact employees’ psychological well-being.ObjectivesThis study aims to assess mental health among workers in a confectionery factory and its association with job satisfaction.Methods We conducted a cross-sectional study among workers in a private confectionery in Sfax. Questionnaires and workplace assessments were collected over a period from December 2022 to July 2023 using a pre-established questionnaire. Mental health assessment was performed using the 21-item Depression, Anxiety, and Stress Questionnaire (DASS21). The degree of job satisfaction was assessed using a visual analog scale ranging from 0 to 10.Results Our study included 200 participants, with 61% being female. Severe to very severe symptoms of depression, anxiety, and stress were found in 4.5%, 17%, and 10.5% of our participants, respectively. Among our workers, 22.5% reported being not very satisfied or not satisfied. Bivariate analysis revealed lower levels of satisfaction among the most anxious (p = 0.000), the most depressed (p = 0.000), and the most stressed (p = 0.000) workers.ConclusionsThe decline in mental health is closely linked to job dissatisfaction. Implementing measures to enhance employee job satisfaction and providing adequate support resources for mental well-being are essential steps to promote a healthier workplace and improve employee well-being.Disclosure of InterestNone Declared

Assessment of job satisfaction and work ability in a confectionery factory : A Cross-Sectional Study

IntroductionJob satisfaction is a fundamental pillar of the modern workplace. Recognizing the significance of job satisfaction and actively promoting it has become a strategic imperative in today’s work environment.ObjectivesThe present study aimed to assess job satisfaction and work ability among workers in a confectionery factory.MethodsA cross-sectional study conducted in a Sfax confectionery factory included 200 workers. Data were collected between December 2022 and July 2023 using a pre-established questionnaire. This questionnaire encompassed an evaluation of socio-demographic and professional data, measuring the degree of professional satisfaction and the level of work ability using a visual analogue scale ranging from 0 to 10.ResultsThe gender ratio was 0.64. The mean age was 33.2 ± 8.8 years. Among our workers, 77.5% reported being satisfied with their work. The average perceived work ability score was 8.15 ± 2.087. Employees with higher levels of satisfaction were more likely to have increased work capacity (p = 0.000). Elevated job satisfaction not only boosts work capacity but can also reduce stress levels, improve overall mental well-being, and contribute to a healthier workplace environment. These factors collectively lead to higher work ability.Conclusions These findings emphasize the importance of prioritizing employee well-being to enhance overall productivity and company success. Fostering a work environment that prioritizes job satisfaction can lead to a more productive and successful workplace.Disclosure of InterestNone Declared

Tax burden of food industry companies of Ukraine

The tax burden determines the payment of taxes by the market subject to various budgets and serves as the basis for verification by the State Tax Service. The corporate income tax rate, which is equal to 18% in Ukraine, is called normative. The effective tax rate can be determined from the standpoint of macroeconomic analysis of the tax burden for the industry and from the standpoint of microeconomic analysis of the tax burden for individual enterprises. It is relevant to study the effective tax burden of food industry enterprises, which form significant shares of GDP and tax payments in the consolidated budget of the country. The purpose of the study is a microeconomic analysis of the influence of factors on the effective tax rate of food industry companies of Ukraine and the verification of the hypothesis about the degree of deviation of the effective rate from the normative tax rate of food enterprises. Methodology. The methods of generalization, descriptive statistics and systematization, factor and correlation-regression analyses are used in the investigation. Economic and statistical analysis was carried out using Microsoft Office software packages. The results. An algorithm for calculating the effective corporate tax rate is proposed. The list of financial operations at food enterprises of Ukraine, which produce a change in the financial result before taxation, is determined. It was revealed that in recent years the effective tax burden approaches to the normative tax rate, 18%. A methodology of microeconomic calculations was developed for assessing the tax burden of a company based on indicator-factors, including: company assets, income from product sales, number of employees, share of liabilities in assets, share of tangible assets in assets, share of current assets in assets, profitability of assets and equity capital, labor intensity, growth rate of real GDP. Correlations between the effective tax rate and the factors are determined. The largest number of influencing factors and the number of correlations are obtained for four enterprises of the sample: private joint stock companies "Mondelis Ukraine", "Lagoda Confectionery Factory", "Rivne confectionery factory", "Kharkiv biscuit factory". Key words: tax burden, tax return, normative tax rate, effective tax rate, food industry enterprises, factoranalysis, correlation analysis.

СТРАТЕГІЧНИЙ АНАЛІЗ ВНУТРІШНЬОГО ТА ЗОВНІШНЬОГО СЕРЕДОВИЩА ПІДПРИЄМСТВА

The purpose of the article is to conduct a strategic analysis of the internal and external environment of the enterprise. The object of strategic analysis is the Private Joint-Stock Company Kyiv Confectionery “Roshen”. The purpose of which is transformation the company’s products into mass consumption products in order to maximize profits and increase sales, as well as improve product quality; expanding share in domestic and foreign markets; minimization of costs for raw materials and supplies; introduction of the latest production technologies. To achieve this goal, methods of generalization, scientific abstraction, grouping method, systems analysis, economic analysis were used. Strategic analysis of the internal environment showed that the company should take measures to increase its financial stability, as the amount of funds remaining in the company after covering production costs decreases every year, and thus reduces the efficiency of its operations. For a more detailed analysis of production and economic activities, a SWOT-analysis of the enterprise was conducted. Based on the relationship between the strengths and weaknesses of the company and external opportunities and threats, the necessary measures for the formation of corporate strategy were formed and justified. With the help of PEST-analysis, the macro-environment of the enterprise is analyzed to determine the development strategy that corresponds to the macro-conditions of the environment. The SWOT-analysis, PEST-analysis and assessment of production and economic conditions of PJSC «Kyiv Confectionery Factory” Roshen» led to the conclusion that today the most relevant for the studied company is the implementation of four strategies, namely: 1. Leadership strategy; 2. Innovation – investment strategy; 3. Comprehensive development strategy and 4. Internationalization strategy. Key words: analysis, enterprise, strategy, environment, development.

Flour as the main raw material and an independent commodity unit

A comprehensive analysis of the flour market in the Irkutsk region included a study of consumer demand and cost characteristics of flour, based on the data from leading supermarkets. The quality of three samples of flour was assessed by organoleptic and physico-chemical indicators, including checking for compliance with regulatory requirements for packaging and labeling. Flour as a production raw material is considered on the example of the Angara confectionery factory. The data obtained may be of interest to technologists, merchandisers of trade and manufacturing companies, product and category managers, marketers.

Dynamic simulation methodology for implementing circular economy: A new case study

Purpose: Circular economy (CE) principles have evolved in response to natural resource depletion as a set of guidelines for eliminating the linear take-use-dispose model of product consumption. The consequences of shifting from a linear to a circular supply chain are difficult to visualize in the long term. This study aims to design a methodology for building a simulation model to implement CE strategies in any small and medium-sized enterprise SME to prove policies before implementing them in the real world. This paper applied the methodology in a biological cycle case study: a confectionery factory in Mexico.Design/methodology/approach: This study evaluated service-dominant logic, ecosystem services, system dynamics, and agent-based modeling to design the proposed methodology. A series of interviews with stakeholders were performed to assess the simulation model during the development phase. The circular economy indicator prototype (CEIP) was used as a circular maturity measure of the confectionery factory. The simulator was executed in Netlogo software, implementing a four-scenario analysis based on two CE policies for the caramel recycling process. Five state variables were proposed in this analysis: confectionery waste, recycled glucose, recycling utilization, costs of recycled glucose, and profit.Findings: The CEIP score of the confectionery factory was 52%, rated as a “good” product. Regarding scenario analysis, the first scenario had the highest profit improvement.Practical implications: The simulator allowed stakeholders to understand the operation of the recycling process and visualize all variables involved in the system.Originality/value: In the CE literature, little attention has been paid to proposing a methodology for designing a simulation model to implement CE strategies in any industry. Thus, this study implements a nine-step methodology based on services context and dynamic simulation tools to design a platform to evaluate and visualize the consequences of CE strategies implementation in the long term.

General Circulation Newspaper “Babaevets” as a Source for the USSR Food Industry History during the First Five-Year Plan (Content Analysis and Net Analysis Data)

The article considers "Babaevets" newspaper as a source for the USSR food industry history during the first five-year plan. The author studies the issue of formulating the correct methodological approaches for the most complete disclosure of the information potential of the factory press and introduces the materials of a little-studied source (the newspaper of P. A. Babaev’s confectionery factory) into scientific discourse. The article studies the texts of this paper by means of content analysis and network analysis. The study highlights the priority topics that were traced in the newspaper during the first five-year plan, analyzes their internal relationships, both explicit and implicit. The analysis provided for a conclusion that the source understudy is informationally rich as far as food industry history and the impact on workers’ mass consciousness in 1928-1932 are concerned. The author comes to a conclusion that "Babayevets" primarily covered the issues of production process management and ideological work with the staff. The problem of production efficiency was the main connecting element in the content of the newspaper. Special role of all levels of the factory management in achieving the indicators of the first five-year plan was emphasized by the newspaper explicitly and implicitly thus proving the status of the factory newspaper to be an official tool of the party committee. 

Formation of the “New” USSR Food Industry Worker in 1928-1937. Comparative Content Analysis of Branch and General Circulation Periodicals

The article discusses the developing of correct methodological approaches to compare the content of the USSR food industry branch and general circulation newspapers related to the formation of the “new worker” in 1925-1937.  Analyzing branch newspaper “Pishchevik” (“Za pishchevuyu industriyu”, “Pishchevaya industriya”) and general circulation newspapers “Babaevets” (Babaev confectionery factory), “Nasha Pravda” (Krasnyi Oktyabr' confectionery factory) and “Za Boievye Tempy” (Rot Front confectionery factory) by means of MAXQDA program, the author concludes about the equal focus of these newspapers on the formation of the “new worker” who was expected to fulfill the tasks to develop food industry and industrialize the USSR. The "new worker" of general circulation papers is a young lady striving to become a competent and full-fledged participant in production processes, social and party life. The branch newspaper of food industry portrayed the youth, production leaders, shock workers, Stakhanovites and Komsomol members as the "new worker". Differences in the main features of the "new worker’s" image between the branch and general circulation periodicals tell us about the specific feature of the target audience of these periodicals. The confectionary factories were dominated by females whereas males were prevalent in food industry as a whole.

Визначення фінансової стратегії підприємства кондитерської промисловості в рамках аналізу його фінансової стійкості

The article is aimed at applying the Franchon and Romane matrix at the food industry enterprise within the terms of a comprehensive analysis of the enterprise’s financial sustainability and equilibrium. Analyzing and systematizing the scientific works of many scholars, the evolution of approaches to the financial strategy of enterprise was considered and it was specified that the construction of the matrix of strategies according to Franchon and Romane makes it possible to respond timely to the need to change the financial strategy depending on the change in the conditions of its activities. To achieve the goal, the research had to solve the following tasks: determining the algorithm for calculating the financial indicators of the matrix; their calculation for the last five years of activities of the researched enterprise; determining on their basis the type of financial strategy; determination of factors influencing financial strategies; development of measures to improve the financial condition by changing the financial strategy. The object of research is PrJSC «Vinnytsia confectionery factory» («Roshen»). The matrix analysis of the company’s activities for 2015-2019 allowed to determine the further trajectory of the enterprise’s development. The indicators of economic activity of the enterprise led to an increase in financial potential, but at the same time there is an obvious limitation of the current development strategy. The obtained results as to determining the financial strategy are justified by a preliminary analysis of the financial condition. The application of the strategy matrix enables the enterprise to make the right decisions on the complex use of all financial resources aimed at achieving both the current and the strategic goals in a timely manner. Prospects for further research are to determine the impact of the quality of the company’s cash flow management on its liquidity and solvency.

ИСТОРИЯ КУЙБЫШЕВСКОЙ КОНДИТЕРСКОЙ ФАБРИКИ (ПО МАТЕРИАЛАМ ФОНДОВЫХ КОЛЛЕКЦИЙ СОИКМ ИМ. П.В. АЛАБИНА)

The article is devoted to studying the history of the Kuibyshev confectionery factory through the prism of the fund collections of the Samara regional museum of history and local lore named after P.V. Alabin. Photographs, diaries of work crews and packaging products of the enterprise were used as historical sources. This source series was collected in the funds of the Kuibyshev Museum of Local History thanks to the collective activities of employees in 1966.

Auto-confusion of Ephestia cautella (Walker) infesting dried fruits in a confectionery factory store

We assessed the effectiveness of a pheromone auto-confusion method applied for a three-year study (Years 1–3) in a confectionery factory store infested by almond moths, Ephestia cautella (Walker), based on pheromone traps and the presence of spermatophores in females captured with water traps. The application of Exosect® SP Tab pheromone dispensers, at a rate of 1 tablet per 25 m2 floor area, combined with water traps eliminated a great numbers of males and females and reduced mating and population levels of E. cautella. The results confirmed that when auto-confusion was applied (Years 2–3) the percentage of mated females was lower compared with the previous year (Year 1), which was used as the control. The auto-confusion provides continuous activity against E. cautella adults and is a good approach to Integrated Pest Management that reduces the need for chemical treatments.

Оптимізація технології виробництва грильяжних цукерок підвищеної харчової цінності

The article analyzes the qualitative characteristics of wellness candies formed in the production conditions of limited liability company «Kherson Confectionery Factory». The recipe composition of the developed sweets in a percentage ratio and the technological scheme of their production, which does not complicate the classic production process, are reduced. Laboratory samples contain fructose, gumarabic, nuts, vanillin, cocoa and corn oil. Considering the technological properties of sugar, fructose does not have such binding properties, so gumarabic was added to the structure. The comparative characteristic of chemical composition and energy value of the developed chocolates is presented. It is indicated that the prototypes have lower energy and higher nutritional value. The analysis of proteins, fats, carbohydrates, vitamins B1, B2, B9, E, as well as seven minerals was carried out. A point scale has been developed to evaluate the organoleptic characteristics of chocolates, namely by color, texture, appearance, taste and smell. It is determined that attached to adding gumarabi с in the amount of 4% candy have the best organoleptic characteristics, and at presence increasing this component in the amount of up to 6% they are significantly worse. At the same time, it is generalized that the developed laboratory products are not inferior by quality indicators and organoleptic research to the control samples, that containing sugar and made at the specified enterprise,. The basic defects of sweets in the production of the aforementioned chocolates , the causes of their occurrence and the parameters of technological operations that prevent their appearance are summarized . Thus, the prospects for further research at limited liability company «Kherson Confectionery Factory» can be linked with sociological study of organoleptic parameters in Kherson city. Keywords: grilled candies, health nutrition, technological scheme, recipe composition, organoleptic parameters.

Specificity of ensuring the efficiency of the enterprise's activity with financial resources, PJSC «Kyiv confectionery factory «Roshen» as a case study

The specificity of ensuring the efficiency of the enterprise with financial resources, both own and borrowed, PJSC "Kyiv Confectionery Factory "Roshen" as a case study during 2017-2018 is presented in the article. Currently, the ability to finance its own activities is an important factor for the enterprise functioning. The possibility of providing the enterprise with financial resources is a necessary condition for its successful operation. The future strategy of the enterprise will depend on the type and method of providing financial resources. An assessment of the financial security of the studied enterprise with financial resources based on the analysis of the financial indicators and financial ratios results dynamics is carried out. The main place in business is occupied by income and profits generated from own and borrowed financial resources. Therefore, this study reveals the degree of dependence of the enterprise on borrowed funds and its own capital availability is analyzed. The analysis of changes in financial results and financial ratios at the studied enterprise was carried out, for most of them the positive dynamics is observed. The identified factor is positive for the financial condition of the enterprise and for the implementation of its effective financial and economic activities in the future. The main opportunities and threats to the financial condition of the enterprise in the future on the basis of the obtained results on its financial resources are identified. The main ways to eliminate the threats of a certain financial danger in the activities of the studied enterprise based on the application of modern theory based on economic-mathematical modeling Value-at-Risk are presented which makes it possible to predict the main indicators of financial activity of the enterprise in the short term.

FINANCIAL STATE COMPARATIVE DIAGNOSTICS OF THE CONFECTIONERY INDUSTRY ENTERPRISES

The essence of the enterprise financial state diagnostics is investigated in the article. It is disclosed as an analysis and evaluation of certain indicators of an entity's activity based on the examination of reports in order to determine the current, future financial position, taking into account the complex consequences of management decisions. Diagnostics allows you to obtain reliable and complete information. The purpose of comparative diagnostics of enterprises is: detailing of the previously made diagnosis, research of violations and tendencies of their development, creation of a basis for making managerial decisions, formation of bases for adjusting the development’s strategy of the organization. The main indicators of financial condition of PrJSC “Kharkiv Biscuit Factory” and PJSC Lviv Confectionery Factory “Svitoch” for the period 2013-2018 years have been analyzed and identified. Some problems have been identified in the confectionery enterprises. Yes, the main assets of PrJSC “Kharkiv Biscuit Factory” are significantly worn out. PJSC Lviv Confectionery Factory “Svitoch” has low values of the absolute liquidity ratio, the terms of receivables and payables are rapidly increasing. Businesses are financially sound, business performance is quite high, profitability fluctuates significantly over time. Bankruptcy probabilities are estimated based on the bankruptcy models of Altman, Tuffler and Springgate. A low bankruptcy’s probability of PrJSC “Kharkiv Biscuit Factory” and PJSC Lviv Confectionery Factory “Svitoch” was established. The main recommendations for improving the financial condition of both enterprises are outlined. Emphasis is placed on increasing their profitability. This implies an increase in the price of products, an increase in sales of profitable products, a decrease in the cost of sales, the level of administrative and sales costs, optimization of the range of products sold in order to increase the proportion of its more profitable types. Both companies need to develop and implement an effective financial strategy for sustainable development.

Организация работы складского хозяйства на примере кондитерской фабрики

Организация работы складского хозяйства на примере кондитерской фабрики

Formation of professional community in the working group (on the example of the packaging operators of the confectionery factory)

Formation of professional community in the working group (on the example of the packaging operators of the confectionery factory)

АНАЛИЗ ПРОИЗВОДСТВЕННО-ОБУСЛОВЛЕННОЙ ЗАБОЛЕВАЕМОСТИ У РАБОТНИКОВ КОНДИТЕРСКИХ ФАБРИК

Objective: Assessment of the dependence of morbidity with temporal disability (MTD) on the influence of unfavourable factors of the industrial environment of workers in a confectionery factory. Methods: The data from the sick lists for the analysis of the MTD were used over the period of three years from 345 workers in the main workshops of the “Shirin” confectionery factory. In the elaboration were taken the sick lists of workers who worked for at least 1 year in the caramel (115), confectionery-chocolate (120) and biscuit (110) shops. A total of 2,120 hospital sheets were analyzed. The average indices of the MTD, the Student's criteria, and the coefficients of the pair correlation were calculated. Results: The number of incapacity for work in the caramel, candy-chocolate and biscuit shops for three years was 123.8±12.8; 118.3±12.5 and 122.6±13.2 respectively. The number of days of incapacity for work in the first workshop is 1493.5±25.7, the second workshop – 1165.7±23.9, the third shop – 1384.2±25.1 days per 100 workers, while the duration of one case was 12.06±1.0; 9.85±1.1 and 11.29±1.0 days, respectively. The lowest indices were observed in candy-chocolate, the highest in the caramel workshop. According to the grading scale of E.L. Notkin (1979), the indicators in cases and days in all three shops correspond to a 'high' level. There was statistically significant dynamic growth in MTD, depending on the age and length of service among workers in all shops. An analysis of the structure of morbidity showed that respiratory diseases (acute viral infections of upper respiratory tract, nasopharyngitis, tracheitis, bronchitis, pneumonia) occupy the largest proportion; second place – diseases of the cardiovascular system (hypertension, CHD). In the third place, the employees of the caramel and candy-chocolate shops had diseases of the digestive system, and in the workers of the biscuit shop – diseases of the musculoskeletal system. The relationship between MTD and unfavourable factors of the working environment are proved with the coefficients of the pair correlation. Conclusion: The indicators of MTD in confectionery production staff, in all three workshops, are estimated at a high level. These indicators depend on the degree of the activity of harmful production factors and standing, which dictates the need to develop recommendations, funds for improving working conditions and improving the health of workers in confectionery factories. Keywords: Occupational hygiene, morbidity with temporal disability, factor of production.

Maximising the recovery of low grade heat: An integrated heat integration framework incorporating heat pump intervention for simple and complex factories

The recovery of heat has long been a key measure to improving energy efficiency and maximising the heat recovery of factories by Pinch analysis. However, a substantial amount of research has been dedicated to conventional heat integration where low grade heat is often ignored. Despite this, the sustainability challenges facing the process manufacturing community are turning interest on low grade energy recovery systems to further advance energy efficiency by technological interventions such as heat pumps. This paper presents a novel heat integration framework incorporating technological interventions for both simple and complex factories to evaluate all possible heat integration opportunities including low grade and waste heat. The key features of the framework include the role of heat pumps to upgrade heat which can significantly enhance energy efficiency; the selection process of heat pump designs which was aided by the development of ‘Heat Pump Thresholds’ to decide if heat pump designs are cost-competitive with steam generation combustion boiler; a decision making procedure to select process or utility heat integration in complex and diverse factories; and additional stream classifications to identify and separate streams that can be practically integrated. The application of the framework at a modified confectionery factory has yielded four options capable of delivering a total energy reduction of about 32% with an economic payback period of about 5years. In comparison, conventional direct and/or indirect heat integration without heat pumps showed an energy reduction potential of only 3.7–4.3%. Despite the long payback, the role of heat pumps combined with an integrated search by direct and indirect heat exchange from zonal to factory level can provide the maximum heat recovery. The framework has the potential to be applied across the process manufacturing community to inform longer-term energy integration strategies.

A small-scale transdisciplinary process to maximising the energy efficiency of food factories: insights and recommendations from the development of a novel heat integration framework

The rise and uncertainty in energy prices in recent years has widened the solution search space by industry to understand the full impacts on operations and to develop a range of workable solutions to reduce risk. This has involved companies exploring alternative approaches to co-create solutions with different groups comprising varying intellectual capital, e.g. consultants, NGOs, and academia. This paper presents the small-scale transdisciplinary process adopted by Nestle UK in partnership with the University of Surrey as part of an Engineering Doctorate (EngD) programme to co-develop a heat integration framework to improve the energy efficiency of a confectionery factory. The small-scale co-creation process—between industry and academia—for a heat integration framework is described and includes a set of criteria to evaluate the effectiveness of the process. The results of the evaluation process and a reflection of the key challenges and implications faced when trying to implement a small-scale transdisciplinary process are reported which covers the role of an EngD researcher as a manager, facilitator and researcher, time management, finance, communication, knowledge integration, mutual learning, and conflict. Some of the key recommendations for industrial practitioners include: actively engaging in the transdisciplinary process on a consistent basis, staying open minded to developing a solution even when there is a lack of progress, and building relationships with academics by supporting university activities, e.g. lecturing, research projects and funding proposals. For scientists, PhD students, research institutes, and private and public R&D, some of the key recommendations include: communicating expert knowledge to a few points rather than opening out into a lecture, contributing to the transdisciplinary process even if it is on a non-expert level but provides objective and critical input, and visiting industrial sites to gain exposure to industrial problems first-hand. Overall, the range of recommendations provided can help both industrial practitioners and scientists, especially doctoral students seeking to operate in the industry–academia domain on a small—practically manageable—scale.

Creating an Environmentally Sustainable Food Factory: A Case Study of the Lighthouse Project at Nestlé

Many manufacturing companies recognise the need to produce products that are cleaner, greener, and environmentally sustainable, yet they are only at the early stages of this transition in addressing the symptoms of unsustainability at their direct operations by reducing waste and the use of energy, water and material. The implementation of reductions in these areas can be disparate and minimal given the life cycle of a product. Bridging the gap between the rhetoric of sustainable manufacturing and reality requires a holistic, systems thinking approach to ensure the implementation of sustainability is unified and strategic. This paper presents a novel environmentally sustainable manufacturing framework that encompasses energy, water, waste, biodiversity, and people & community. It adopts a systems thinking perspective to address the factories ‘environmental life cycle impact to deliver factory and supply chain benefits. The insights from the application at a Nestlé confectionery factory are reported.