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Staples We Need It Daily

Staples Presentation

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Page 1: Staples Presentation

Staples

We Need It Daily

Page 2: Staples Presentation

Session Objective

By the end of the session you will understand :Staples Category and its Importance Category Classification:- SKU’s & KVI’s in each sub-

categoryProduct KnowledgePlanogram & Its Objective ( Need Photograph of Each

Class)Pricing Communication & Importance ( Need to Have a

Photograph)Promotion-Why we do it ?Promotion Communication & Importance Inventory Management

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Importance & Overview of Staples

“Any Ones & Every Ones Need”

Largest business in FoodsPerception and traffic

driversHuge Private Label

Opportunity

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Staples

Cereals & Pulses Edible OilsSugar &

Salt

Spices & Dry

FruitsFlours

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Staples

• Basic food products such as Rice, Wheat, Oils, Pulses (Dals) Spices, Salt, Sugar & Dry Fruits are grouped under one big umbrella called STAPLES

• Staples are nothing but products that we use on a daily basis. These products are raw in nature. We need to cook staples to consume them, except dry fruits

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Staples Sub Categories - Examples

Cereals – Rice, Wheat, Ragi, Bajra, Maize, Puffed Rice, Poha, etc…

Dal / Pulses – Toor Dal, Channa Dal, Urad Dal, Moong Dal, etc.

Atta / Flours – Wheat Flour, Rice Flour, Channa Flour, Ragi Flour, Sooji / Rawa,

Maida, etc..

Oils - Refined Oil, Sunflower Oil, Soya Oil, Groundnut Oil, Kardi Oil,

Blend Oils, Coconut Oil, Rice Bran Oil, Palm Oil

Spices & Masalas - Coriander, Chilies', Turmeric, Herbs,

Pepper, Fenugreek (Methi), Jeera, Mustard, etc…

Dry Fruits – Cashew, Kishmish, Badam, Pista, Dates, Apricots, Walnuts,

Figs, Prunes

Sugar & Salt – Sugar & Salt

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Rice

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Classification of Rice

Rice

Non-scented Rice Scented Rice

Raw Rice Boiled RicePar Boiled Rice/Red

RiceSteam Rice

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Fun to Know

Rice is broadly divided in to 3 sub categories depending upon the life of rice Matured Rice is between 18- 24 months old Standard Rice is between 12- 18 months old Value Rice / Blended Rice is aged between 8-12

monthsPremium or matured rice are best quality rice, Cooking Suggestion : While cooking this rice with 1:3

times water to rice gives more quantity after cooking. For eg. One portion of rice and 3 times of water will give better results in quality & quantity in Matured usually people tend to use less water for cooking rice which thus gives less quantity after cooking

For Standard Rice the same process to be followed but the output of cooked rice will be less than Matured quality

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Details Of Rice In more.

Matured Scented Rice Rice like Basmati, Jeerasar, Ambemohar, Cinor,

etc., which are used to prepare special rice dishes

Raw RiceRice like Sona Masuri, Parimal, Ponni & Kolam

which are Raw rice. Par Boiled / Boiled Rice

Regular Par- Boiled & Boiled rice eg., Dosa, Idly rice, Puttu Rice, etc.

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Different Classes Of Rice at more.

Raw Rice Raw Paddy is Sun Dried and polished which gives Raw Rice

Par-boiled / Red Rice Raw Paddy is sun dried and then soaked in water for 8hrs

to 12hrs and the process is done twice and polished

Boiled Rice Raw Paddy is Sun Dried and then Soaked in water for 8hrs

to 12 hrs and then boiled, sun dried & polished

Flavored Rice Flavored Rice is usually flavored rice which Sun dried and

polished, usually used for making Biryani’s & Special Rice Dishes

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Fun to know

Why is Raw Rice quality costly than boiled rice ?Ans : Raw rice is costlier than boiled rice because

when the polishing is done there is only 55% out put and in boiled rice the output is between 65 % to 70 % output ie., wastage is more in raw rice than in boiled rice

Example of Few varieties of raw rice that the respective states use are

Andhra Pradesh & Karnataka – Sona Masuri & Pongal Rice, Idly Rice

Tamil Nad - Ponni, Pongal Rice, Idly Rice, Kerala – Parboiled rice, Puttu Rice, etc..

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Wheat & Flours

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Classification of Wheat

Winter Spring

Durum

MP

Lokwan

Sharwati

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Varieties Of WheatSharbati / Sehor

•Small un-even Grain.•Good shining Grain.•No hair on the Grain.•Sweet in taste.•High In Protein

Lokwan•Big Size grain.•Grain is thin on the top.•Small white spot on the tail of the grain.

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Fun to Know

Sharbati Variety of wheat is usually Superior in Quality which has high protein content compared to Lokwan.

People use Lokwan Wheat because of Price. Atta obtained from Lokwan wheat gives longitivity

to roti made from it while atta from Sharbati wheat gives softness.

Sharbati is grown in selected parts of Madhya Pradesh (Sehor is a place in MP which produces Sharbati Variety of Wheat)

Lokwan is grown in MP, Haryana, Punjab & other states (widely grown)

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Cereals - Flour

The flour consumption is concentrated more on Atta or Wheat flour. The other flours used are:

MaidaSoojiRice FlourRagi FlourBesanUrad FlourJowar / Bajra FlourWheat BrokenWheat Dalia

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Varieties Of Flour

Maida is a by product of wheat which contains the bulk of endosperm and the innermost wall. Ground into a very fine white powder, this is highly refined flour with all carbohydrate and very little of fibre, minerals and the vitamins.

Rava is the coarsely ground wheat product – with the fibre rich wall and the endosperm.

The Broken Wheat has the full grain broken coarsely into 5-8 pieces with no refinement.

Besan is Powdered Channa Dal – it is protein rich flour.

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Varieties Of Flour

Idly Rava (Boiled rice) for making the idly / dosa batter & also Upma.

Bansi Sooji – Larger grained Sooji for making rava idly

Upma Sooji – which is medium sized grain for making upma

Chiroti Sooji – Which is fine, grained sooji used for making sheera / Kesari

Soya flour is a high fiber, high protein flour. In order to get the best result, it should be mixed in the atta in a ration of 1: 3 (atta) and used for making rotis. It is always better to use Soya in combination with atta or any other flour. It can cause flatulence when used in full for making rotis.

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Pulses

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Classification of Pulses

Few Type of Pulses

Toor Dal

Chana Dal

Moong

Urad Dal

Masoor Dal

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Varieties Of Pulses & their Uses

Whole Pulses / Dals – The pulses / dals that are consumed in whole form. e.g.. Channa, Rajma, Moong, Masoor, Groundnut, Urad, Lobia-chawli, etc. for making channa masala, rajma masala, etc.

Split Pulses / Dals – The Pulses / dals that are consumed in split form e.g. Toor Dal, Channa Dal, Urad Dal, Moong Dal, Bengal Fried Gram

Whole Gram Example : Channa – Kabuli Channa, Green Lobia – Karamani in Tamil,, ( looks green in Colour) Chawli in Marathi, Rajma, Moong, Masoor, Groundnut, Urad, etc. for making channa masala, Rajma masala, etc.

Toor Dal / Arhar Dal / Red gram / Thour Dal / Tovarum Paruppu, Channa Dal, Urad Dal Uzhatham Paruppu, Moong Dal, Bengal Fried Gram for making Sambar, Medu Vada, Rasam, Yellow dal, etc.

SKU’s Of Pulses Whole Pulses / Dals – 200gms, 500gms, 1kg, 2kgs, & 5kgs Split Pulses / Dals – 200gms, 500gms, 1kg, 2kgs & 5kgs

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Edible Oils

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Edible OilOil is an essential requirement of body system as it

provides Calories.Oils are essential cooking medium, used for Frying,

Deep Frying, Salad Dressing, Seasoning, etc. Oils are also called as “Edible oils”, further classified

as:Filtered OilRefined Oil

24

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Product Offering

Product Category in Edible oils

Refined OilsVanaspatiGheeFiltered Oils

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Brief about Refined OilsRefined Edible OilRefining process involves the treatment of

crude oil with a lye solution to reduce the free fatty acids to a final value of 0.05% to improve the shelf life of the Edible Oil.

In addition to this other impurities such as gums, phosphatides, pigments and other oxidation products which “impair” the taste, odor, keeping quality, and other desired properties of the oils are, likewise removed. All edible oils and fats contain certain compounds which give the particular oil its identifiable taste. In all commercial oils, these compounds are removed to make the oil as neutral tasting as possible. This is process

is called deodorization. The final result is refined edible oil that is virtually colorless,

odorless, and tasteless that can last for months in a bottle with no danger of spoilage.

Eg:- Refined Palm Oil, Refined Sunflower Oil, Refined Groundnut Oil, Refined Soyabean Oil.

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Brief about Filter/ Natural Oilseed OilsNatural Oils(Exotic Oil)

Oil seed from the warehouse bin is fed to a belt conveyor where dirt and other foreign materials are manually removed. Metallic objects are disposed off by means of magnets strategically installed along the conveying lines.

Oil seeds are dried through the drier where the final moisture is adjusted to 2%-3%. The dried Oil Seed is fed to the expellers for extraction of the oil by means of

mechanical pressing. Oil thus taken out is conveyed to the filtration section for purification then pumped to the storage tank. Unlike Refined Oil, Exotic oil has distinguishable colour, odor and taste. It contains the natural properties of the

oil seed.

Eg:- Coconut Oil, Mustard Oil, Groundnut Oil, Olive Oil etc.

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Fun to know What is the difference between Fats & Oils ? Fats, also called lipids, are the third main class of food type needed

in the human diet, the others being proteins and carbohydrates. Oils are simply fats that are liquid at room temperature. In foods derived from animals, the main sources of fat are dairy produce and meat although most foods contain some fat. Some of the richer vegetable sources of dietary fat are nuts and seeds, soyabeans, olives and peanuts.

Is consumption of fats bad for health? Fats are an important component of our diet and at least a

minimum intake is required. The main functions of fat in the body are as an energy reserve and for insulation. Fats can be burned to release energy when we need it and are not getting enough from the carbohydrates in our diet. Fatty tissue around internal organs helps to protect them from trauma and temperature change by providing padding and insulation. They also have other uses. They are important in transporting other nutrients such as the vitamins A, D, E and K which are not water-soluble. Fats also form an essential part of the cell membrane. Finally, they are also a source of essential fatty acids.

Which edible oil does not contain cholesterol? Non of the edible oil contains cholesterol. Since origination of

edible oil is plant there is no question of cholesterol’s presence. It is just a myth created in the minds of consumers by the manufacturing organizations.

However fats which originate from animal body (Butter, Ghee etc) does contain cholesterol.

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Fun to know What is saturated & unsaturated Fatty acid?

Fats can be classified as saturated or unsaturated according to the nature of the fatty acids present. The fatty acids in turn can be classified as saturated, monounsaturated containing only one carbon to carbon double bond in each molecule.or polyunsaturated containing more than one carbon to carbon double bond in each molecule.

Saturated Fat Animal fats, butter, cream, and whole milk are the primary sources of

saturated fat, which is the least healthy type of fat. Saturated fat raises the level of LDL (bad) cholesterol, which causes numerous health problems if consumed in large quantities. Most saturated fats are solid at room temperature.

What is Mono & Polyunsaturated fat? Monounsaturated Fat Most animal and vegetable fats contain monounsaturated fat, but in varying

quantities. It is usually in liquid form at room temperature, but it may begin to solidify when it is chilled. Monounsaturated fat is the most desirable type of fat in the diet because it helps to decrease the LDL (bad) cholesterol in the blood and helps to increase the HDL (good) cholesterol. Good sources of monounsaturated fat are olive oil, peanut oil, and most nuts. Olive oil has the highest percentage (about 77%) of monounsaturated fat among commonly used oils

Polyunsaturated Fat The main sources of polyunsaturated fats are seeds, nuts, grains, and

vegetables. Polyunsaturated fat is usually in a liquid state at room temperature and also when chilled. It lowers the overall cholesterol level, but it also reduces HDL or good cholesterol. Recommended daily allowances of polyunsaturated fats should be part of a balanced diet, but some tests have shown that high consumption may actually be damaging to the digestion and nervous systems, so moderation is the key for a balanced and healthy diet. Safflower oil has the highest percentage of polyunsaturated fat of any edible oil (about 77%).

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Fun to know What are the different types of edible oils available in the markets &

what are theie common uses? Corn Oil Corn oil is produced from the germ of corn kernels and it is very high in

polyunsaturated fat. Refined corn oil is one of the best oils for frying because it has a high smoke point. It has a light golden color and is almost tasteless and odorless so it is also a good choice for baking. It can be used for salad dressings when oil with little or no taste is required. Corn oil is often used in the manufacture of margarine.

Common Uses: frying, baking, salad dressings, margarine and shortening production

Cottonseed Oil Cottonseed oil is pressed from the seeds of the cotton plant. It is almost

always blended with other oils for the creation of various vegetable oils and it is also used in the manufacture of margarine, salad dressings, and commercially prepared fried products.

Common Uses: margarine and shortening production, salad dressings, commercially fried products

Mustard Oil Mustard oil is obtained from pressing mustard seeds from plants found in

India, which differs from the more common seeds that are found in the Mediterranean. In its raw form the oil is flavorful, but extremely hot, so it should be used sparingly as a flavoring ingredient. When cooking with mustard oil, it should be brought to its smoking point before food is cooked in it. When the oil reaches the smoking point, a taste change occurs that results in a smoother mustard flavor, which will not overpower the food while it is being cooked.

Mustard oil is widely used in Indian cooking and is a popular addition to salad dressings, stir-fry recipes, and marinades for meat and fish. It will stay fresh for 12 months or more if it is stored in the refrigerator.

Common Uses: cooking, flavoring ingredient, salad dressings, marinade

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Fun to know Olive Oil

Olive oil has been one of the staples of the Mediterranean diet for thousands of years and its popularity is growing rapidly in other parts of the world. It is one of the most often used food oils due to its versatility as a cooking oil, its ability to enhance the flavor of many foods, and because of its proven nutritional and health benefits that may be lacking in animal fats. It is an excellent alternative to butter or margarine as a condiment or for use in food preparation. Olive oil has a smoke point of 360* C.

Common Uses: cooking, flavoring ingredient, salad dressings, condiment

Palm Oil Palm oil is another of the few plant products that is very high in saturated fat.

The oil is obtained from the pulp of the fruit of the African palm. It has a red-orange color, a strong unique flavor, and is very popular. A highly refined version of palm oil has very little color and is usually blended with other oils for the creation of generic vegetable fats and oils.

Common Uses: cooking, flavoring ingredient, vegetable oil production

Groundnut/ peanut Oil Groundnut oil has a peculiar taste and aroma. Refined peanut oil has a high

smoke point so it is an excellent choice for sautéing and frying. It does not absorb or transfer flavors from food during the cooking process. It is also high in monounsaturated and polyunsaturated fats, which makes it a healthy oil to use for cooking or as a base for dressings. It will keep for long periods if stored in its original container in a cool, dark place. Some of the scientific research reveals its use in cooking might cause severe illness in people allergic to peanuts. Groundnut Oil has smoke point at 460* C.

Common Uses: cooking, salad dressings, margarine production

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Fun to know Rice Bran Oil Rice bran oil is produced from the rice bran, which is removed from the grain of

rice as it is processed. It is considered to be a very healthy alternative as a cooking oil because it is rich in vitamins, minerals, amino acids, essential fatty acids, and antioxidants. Rice bran oil has a somewhat nutty flavor that enhances the taste of foods when used in processing or preparing snack foods, fried foods, and crackers. Rice Bran Oil has a smoke point at 490* C.

Common Uses: cooking, flavoring ingredient

Safflower Oil / Kardi Oil The safflower, which is a member of the thistle family, grows to a height of 4

feet and is topped by beautiful yellow, gold, and orange flowers. It does well in arid climates due to its long taproot, which may reach 12 feet in length. The seeds of the safflower are used for the production of safflower oil, which has the highest level of polyunsaturated fat of any edible oil. It is low in saturated fat so it is considered to be healthy & all-purpose oil, however it contains a low level of monounsaturated fat and contains no vitamin E, so it is not as highly regarded nutritionally as many of the other edible oils. Refined safflower oil is excellent for sautéing, pan-frying, and deep-frying because of its very high smoke point. It is also suitable for salad dressings and it can be chilled without solidifying.

Common Uses: cooking, salad dressings, margarine production Soybean Oil Soybean oil is one the most widely used oils in the manufacture of margarine,

vegetable oil, and shortening. In fact, now in India, soybean oil is used more often than any other oil in the production of commercially prepared fresh food items that contain oil. It has long been one of the top favorites for use in Chinese cooking. Soybean oil has a smoke point at 440*C.

Soybean oil is highly refined and has a high smoke point, making it a good all-purpose cooking oil. The generic brands of vegetable oil are often 100% soybean oil or they may be a blend of several highly refined oils. Soybean oil is inexpensive and has several healthy attributes including high levels of polyunsaturated (including omega-3 fatty acid) and monounsaturated fats and it is fairly low in saturated fat.

Common Uses: cooking, salad dressings, production of vegetable oil, margarine, and shortening

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Fun to know Sunflower Seed Oil

Although sunflower seeds are popular as a snack, the oil extracted from the seeds is also commonly used. The seeds of the sunflower are obtained from the brown hub in the center of the flower, which has yellow petals surrounding it. The diameter of the flower can reach as large as one foot. The seeds have a tough black and white striped shell, which is crushed & refined to get Sunflower oil. Sunflowers are grown in areas of Europe, Russia, and North America & parts of India. Although Kansas is known as the sunflower state, the largest producing states are California, Minnesota, and North Dakota.

Sunflower seed oil is a light yellow color and has a mild flavor. It is suitable for use as a base for salad dressings or in combination with stronger flavored, more expensive oils that can be used more economically when combined with sunflower oil. It is also used for cooking because like most other refined oils, it has a fairly high smoke point.

Although most sunflower oil is obtained through a refining process, there is a small quantity that is now cold pressed rather than refined. Like olive oil, the cold pressed sunflower oil is known as "extra virgin", which also makes it much more expensive than the refined oil. It also has better flavor than the refined version and a greater level of heart-healthy oleic acid.

Common Uses: cooking, salad dressings, margarine and shortening production

Page 34: Staples Presentation

Spices

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SPICES

Pungent or aromatic seasonings obtained from the Bark, Buds, Fruit, Roots, Seeds or Stems of various plants & trees

Herbs usually come from the leafy part of a plant

Spices add: Aroma Flavour&Taste to

foods

Can be consumed in whole or in powdered & blended form.

Acts as Preservative

Page 36: Staples Presentation

MASALASThe term masala on its

own is sometimes used by cookery writers to refer to the spicy sauce which are used or have just made, as in "mix the spices to make the masala".

A mixture of Indian spices

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Dry Fruits

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Dry Fruits

Dry fruits are fruits preserved by drying to enhance long shelf life which are edible for consumption

Eg - Kaju, Kishmish, Badam, Anjeer,

Akroot, etc..

Uses - Add-ons for Kheer, Sweets, Ice creams, confectionery & Roasted or Snacks

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Varieties Dry Fruits

Cashew Nuts KajuAlmonds BadamPistachio PistaRaisins KishmishWalnuts AkhrotFigs AnjeerDates KhajoorCoconut NariyalMelon seed Kharbooza ke

beej Water melon seeds Tarbuj ke beejPlain dry fruits Without saltRoasted/salted With salt

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Dry Fruits KVI’s

South IndiaCashewsPista SaltedAlmonds CaliforniaRaisins IndianDatesWalnut

North India Cashews Pista Salted Almonds Raisins Walnuts Pista Green Other Dry Fruits

(Afghan)

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Classifications Of Dry Fruits & SKU’s

Whole Dry Fruits – Cashew, Almond, Kishmish, Pista, Walnuts, Figs, Dates, Coconut, Melon seed, Water melon seeds

Split Dry Fruits – Cashew nuts, Badam, Pista, Akhrot, Kajoor in Small pieces

Roasted & Salted Dry Fruits – Cashew, Badam, Pista

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Sugar

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Classification Of Sugar

Sugar delivers primary sweetness to any food product. Sometimes they are also used as preservative. There are different types of sugar:Crystal – More White in color

more is the sweetnessCandy – Dull in color mostly

used in Pooja.Jaggery: It is low in

sweetness & appearance of round & square in shape rich in minerals & vitamins

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Salt

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SALT

“SALT” is the most important ingredient which adds taste and brings life to any food. Salt is sour to taste. It should be free flowing. Salt control water content in human body. Salt can be further classified into three types:Table Salt Iodised SaltCrystal SaltRock Salt Sea Salt

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Planogram

Planogram is “what to keep, where to keep, how to keep and how much to keep”.

“What to keep”:- Items to be kept in the store.“Where to keep”:-Location in the

store/Gandola.“How to keep”:- Planogramming logic.“How much to keep”:- MBQ

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Objective of Planogram

Business Planning(Inventory Turn)Base of replenishment system(MBQ and ROP)Placement of stocks in the storesi. Helps the consumers to pick their stuff easily

from the shelfii.Helps the store staff to arrange proper display

of the stocks at stores.

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Planogramming Logic

Oils and flours should not be adjacent. Cereals and pulses should be nearby. Spices and edible oils should be nearby to give necessary adjustment to the

margins. Category like cereals and oils primarily should go on wall rack. Pulses can also go on wall rack depending on the availability of wall rack. Smaller packs to go on top shelf. Bigger pack sizes should go in the lower shelf. All pack size above 5 KG should go on floor or pallet. In spices and dry fruits, one shelf extra should be added to make it six shelf

bay. In Case Wherein we have 2 Price Points in private label and Branded

Products, From Left to Right on a Shelf we will Have Premium Price followed by 2nd Price & the Branded Product

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Pricing

There is difference between MRP and Selling Price.MRP is set keeping the fluctuations in the cost of

various factors like cost of raw material, packaging, labour, transportation, margins etc. for a certain period into account.

Selling Price may be the actual cost of that time plus desired margin, which may be less than the MRP.

Agriculture commodity’s price fluctuates daily, but as modern format retailer, we can’t change the price daily. We do it once in a week based on competition , which needs to be communicated to the consumers through shelfage label or the price talkers.

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Promotion

Promotion is planned to give extra value for the customer’s buying by the price off, BOGO, BXGYF, Combi Offers etc.

Along with the giving extra value for their money, promotion gives intellectual satisfaction of having a good buying knowledge.

Promotion is the reward to our loyal customer.Promotion helps to bring in new customer.Promotion needs to be communicated to the

consumer to tell them that we care for them.

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Inventory ManagementUtilizing Top-Top: In Case of KVI the store MBQ are on

Higher Side to avoid Stock Out, This Excess stock needs to kept on Top Shelves of the respective Bay.

FIFO: This very important that we maintain FIFO on the Shelf and Floor. Whenever we receive New Stocks, care should be taken that Existing Stocks in the Stores Should move to shelf front, so that customer takes the existing stocks first.

Expired & Damaged Stock: CSA to take care that, on the shelf & floor we shouldn’t display Expired & damaged stocks. Any such stocks on the Shelf & Floor needs to removed & kept in store back room. As per the schedule this needs to be returned back to DC keeping merchandisers in Loop

Return of Damaged Stock: It Should be taken care that Staples product shouldn’t be mixed with Non-Food items while returning to DC, this helps in reprocessing the Stocks thus minimizing wastage.