Five Scottish companies have benefitted from taking part in Seafood Scotland’s Innovation and Value Added Support Programme, which has enabled them to become more efficient.
Seafood Scotland's Lean Six Sigma training is a set of powerful tools and techniques designed to help organisations improve efficiency and productivity and reduce wastage, principles that can be applied to any sector.
Ian Land, business development manager, Seafood Scotland, said: “We used additional funding from Skills Development Scotland to put Lean Six Sigma skills development training in place for management and staff, which has generated some excellent results.”
Nolan Seafoods, Joseph Robertson, Downies of Whitehills, Associated Seafoods and Burgons of Eyemouth all took part in the programme.
Joseph Robertson was able to hire a consultant to introduce a short interval control system to increase management focus on short term production reporting. As a result, management can now gain a snapshot of how production is delivering against plan at any given time saving the company both time and money.
Nolan Seafoods wanted to reduce water usage in its factory without affecting product quality or machine performance and put key staff through the Lean Six Sigma training. As a result, they took ownership of a project to conserve water usage, helping to avoid unnecessary wastage.
Burgons meanwhile, wanted to gain a better understanding of the true costs of producing crab claw meat products, so it called in a consultant helped them to introduce standardised working practices to improve yield and labour recovery costs.
