A Production Planning Method for Inventory Reduction Based on Shipping Quantity in Japanese Traditional Food Factory

Abstract

To reduce the inventory of products for Tsukudani factories, we propose a production planning method considering the constraints of the production process that consists of cutting, burning, boiling, and packaging. The proposed method includes demand forecasting based on shipping record, requirements planning, and capacity planning. Finally, to validate the effectiveness of the proposed method, we implemented a prototype system and performed computational experiments.