xxx (PVT) LTD.

FOOD SAFETY MANUAL Doc Ref: Annex I Page:1 of 2

Issue No: 01 Date:18.05.2020 Revision .No: 00 Date:

Strengths Weaknesses
Internal  Top management is directly  Seasonal raw materials.
involved in marketing and  Availability of raw material affects
development. to the order delivery.
 Well organized and simple  High cost raw material.
hierarchy.  More manual processes (packing).
 Professionally and highly  Lack of proper research and
technical qualified senior development facilities to improve
management in the factory. the product value.
 Professionally qualified  Conventional and traditional
staff/workers for technical jobs. process.
 Providing accommodation and  Shortage of traditional and
other facilities for technical conventional graders.
workers.
 Availability of high quality raw
materials from surrounding area.
 Other sister business companies
(freight forwarding) which can
support in many ways.
 Marketing office is located in
USA and the CEO is residing in
the USA for a long time.
 Most of customers are from USA
and countries. Well trusted
partnership between clients and
CEO.
 Infrastructure facility.
 Workers are from the
surrounding area.
 Organic and Kosher certification.

Opportunities
 Easy access through highway to
External the capital and raw material
suppliers.
 Government approval for
manufacturing.
 High demand for Ceylon
Cinnamon.
 EDB support for exhibition and
B2B meeting with new
customers.
 Opportunities to export to EU
countries.
 Demand for value added
products (cinnamon tea,
cinnamon bark oil, etc)
Threats
 Fluctuation of dollar rate.
 Competitors in the same field.
 Raw material price fluctuation.
 Political instability which affect to
the economy.
 Adulteration from a farmer level.
 Global pandemic threats
(COVID19).
 No proper system to track quality
grades of Cinnamon.

Prepared by Food Safety Team Leader

Approved by General Manager
 xxx (PVT) LTD.
FOOD SAFETY MANUAL Doc Ref: Annex I Page:2 of 2
Issue No: 01 Date:18.05.2020 Revision .No: 00 Date:

“SWOT analysis”

Prepared by Food Safety Team Leader

Approved by General Manager