Commercial Presentation of Products

• Commercial presentation is how products reach the market, serving conservation, protection, advertising, and logistics purposes

Types of Commercial Presentation

• Packaged products use diverse containers
• Unpackaged products include fruits, vegetables in boxes, fish in ice, and large meat pieces
• First range products consist of fresh produce without thermal treatment
• Second range includes thermally treated preserves
• Third range products are frozen and require cooking
• Fourth range are fresh products packed in modified atmospheres
• Fifth range are cooked dishes ready to heat
• Fruits and vegetables are available fresh, frozen, preserved, crushed, prepared, and freeze-dried
• Fish and seafood come fresh, frozen, preserved, salted, and prepared
• Meats include beef, lamb, pork, goat, poultry, and game in various forms
• Eggs are sold fresh, pasteurized, and from various avian species
• Herbs and spices are fresh, dried, or powdered
• Beverages include water, sodas, juices, beers, and wines in different packages and volumes

Food Product Labeling

• Food labeling is regulated by Real Decreto 1334/1999 and Regulation (EU) 1169/2011
• Regulations ensures accurate information and product traceability

Types of Labeling

• Packaged products must include the product's sales name, ingredient list, net quantity, best before date, storage conditions, and nutritional information
• Unpackaged products require the food name, allergen information, and origin details

Fresh Product Labeling

• Vegetables must be labeled with name, variety, origin country, commercial category, weight/units, and sanitary registration
• Eggs display a code for rearing type, origin country, producer number, and size classification
• Meat indicates sanitary or identification mark, sales name, rearing/slaughter country, commercial category, quality, and ingredient list if applicable
• Fish includes scientific name, commercial name, capture zone, production method, and fishing gear

Organic Product Labeling

• Organic products come from production systems avoiding synthetic chemicals and GMOs

Key Requirements for Organic Labeling

• Ecological certification requires inspections to ensure quality
• Soil must be free of chemicals for three years before certification
• Livestock feeding and rearing must adhere to ecological practices
• Only MON 810 maize is authorized for cultivation in the EU
• Products containing over 0.9% GMO require labeling
• Integrated production minimizes but does not eliminate chemical use
• Integrated production seeks sustainability via biological and chemical methods

Differentiated Quality Foods (PDO, PGI, TSG)

• Quality seals guarantee products meet specific origin and production requirements

Types of Quality Seals

• Protected Designation of Origin (PDO) links product characteristics to geographic origin
• Qualified Designation of Origin (DOCa) is exclusive to wines with strict quality controls
• Protected Geographical Indication (PGI) links a product's quality to its origin, but not all production steps occur there
• Traditional Speciality Guaranteed (TSG) identifies products using traditional production methods regardless of origin
• IFS (International Featured Standards) ensures the quality of private-label products in European supermarkets
• BRC (British Retail Consortium) is similar to IFS but focuses on British markets

Criteria for Supplier Selection

• Selecting suppliers is vital for a company's supply chain
• Selecting suppliers involves identifying reliable sources for quality raw materials within set timeframes
• Listing necessary raw materials and defining required qualities for each product is needed

Classification of Suppliers

• Product and supply vendors offer goods at a price accepted by the client or after a bidding process
• Service providers or contractors offer services or products at a fixed price during a contract
• Alternative includes having multiple suppliers per product type to avoid dependence and encourage competition

Key Aspects for Choosing Suppliers

• Pricing should be reasonable and stable to avoid compromising costs or quality
• Quality should be appropriate to maintain the company image
• Payment terms should align with product sales
• Delivery times should be adhered to by suppliers to prevent stock issues
• After-sales service ensures suppliers offer guarantees for returns of non-compliant products
• Experience indicates that established reliable suppliers are preferable
• Reputation suggests choosing suppliers with a good standing
• Organizational skills mean suppliers should provide prompt documentation like price lists
• Location suggests closer suppliers ensures quick response and efficient service
• Customer focused suppliers are willing to collaborate in emergencies
• Advertising agreements are where some suppliers offer exclusivity in exchange for benefits like free equipment installation
• Economic stability is important to verify the supplier's financial health through credit insurance companies
• Size of the company means larger suppliers generally inspire more confidence due to resources and capacity
• Manufacturer vs. wholesaler Manufacturers may offer better pricing but wholesalers may be less flexible in deliveries

Advantages and Disadvantages of Single vs. Multiple Suppliers

• Single supplier advantages
  • simplified administration and reduced costs
  • development of trusted relationships and tailored service
  • potential for discounts/bonuses
• Single supplier disadvantages
  • risk of shortages if the supplier fails
  • potential price abuses or errors due to lack of competition
  • difficulty reacting to emergencies
  • reduced quality or service due to absence of competition
• Multiple supplier advantages
  • reduced dependence
  • supplier competition improves prices and quality
  • decreased risk of stock issues
• Multiple supplier disadvantages
  • less personalized relationships
  • increased administrative organization

Supplier File

• Once suppliers are chosen, a file containing their essential information is needed to facilitate management
• This file should include alphanumeric code, company details, address, contact person, banking details, order/delivery schedules, contact information, product range, and prices