DESIGN OF AN INVENTORY ROUTING MODEL FOR PERISHABLE GOODS

WITH TRANSSHIPMENT AND UNCERTAIN DEMAND USING GIS

Guided by

Dr. Yogeshwar Vijaykumar Navandar

INTRODUCTION
➢ Supply chain management (SCM) is the optimization of a product's creation and flow
from raw material sourcing to production, logistics and delivery to the final customer

➢ From manufacturer's perspective , they mainly focus on core capabilities , third party
services and outsourcing.

➢ Consumer always prefer superior products that are more affordable.

➢ Products that are perishable are ones that could become unsafe to consume if
incorrectly transported .
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➢ The difficulty arises to ensure food product quality along the entire supply chain,
from source to distribution.
➢ When there is no direct route to destination , Transhipment typically occurs.
➢ Uncertain demand has impact on perishable good transportation.
➢ Geographic Information System is a technology for managing resources and town
planning in developing countries.It focuses on the spatial information also known as
geo visualization view and application such as decision support system

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NEED OF STUDY
➢ Logistics planning becomes increasingly complex day to day with growing number
of customers , varied geographic locations , the uncertainty of future orders and
sometimes extreme competitive pressure to reduce inventory cost.

➢ Integrating Supply chain and geographic information system provides better results
in terms of data accessibility , better visualization and optimal results.

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OBJECTIVE
➢ To propose and evaluate supply chain when integrated with GIS
➢ Identify the impact of integrating technologies on the characteristics and traceability
of the perishable food supply chain.
➢ Build an integrated model of location inventory routing for perishable products
mainly seafood includes optimization and minimization constraints.

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LITERATURE REVIEW
SI.No Author Contribution

1 Mutib Algannas Mixed integer nonlinear (MINLP) mathematical models for multi-objective
problems are constructed with the goal of maximizing revenue while
accounting for shelf life and minimizing transportation costs to find the
optimal delivery schedule.

2 Professor Joseph Blackburn

He demonstrates how outdated supply chain tactics are ineffective due to
these changes in product value. For perishable goods, however, no single
design decision is suitable for the entire chain due to drastic fluctuations in
product value and the penalty of time delays

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3 Anju Bharti India has geographic diversities with different types of soil, habitats,
climates and vegetation is a major producer of food like, vegetables, fruits,
wheat, pulse, milk, spices etc. It is a challenge to manage a food supply
chain that require all players in the supply chain to adhere to stringent
operational practices in order to ensure the product is safe for consumption
once it reaches the end consumer.Two issues that continue to drive best
practices for managing the cold chain are food safety and food quality with
proper supply chain and management.

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METHODOLOGY

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FUTURE SCOPE
➢ Reviewing the existing models such as linear optimization , mixed
integer nonlinear programming for the selected problem.
➢ Building a supply chain gis model.
➢ Improving model to perform better cost and time optimization
without much wastage of product.
➢ Deciding main factors which could be improved to attain desirable
optimization rate.

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REFERENCES
➢ Mutib Algannas,Master of Engineering Management and Technology, Portland State
University (2016),Supply chain systems for perishable products issues, models, snd
strategies.
➢ Joseph Blackburn (2007),Supply chain strategies for perishable products: The case of
fresh produce, 18(2):129 - 137
➢ Anju bharti (Maharaja Agrasen Institute of Management Studies, India)
(2020),Supply chain management and strategy implementation for perishable goods.

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THANK YOU

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