Development of a Weighted Productivity Model for a Food Processing Industry


  • B Kareem Department of Industrial and Production Engineering, Federal University of Technology, Akure, Ondo state, Nigeria
  • A S Ilori Department of Industrial and Production Engineering, Federal University of Technology, Akure, Ondo state, Nigeria
  • A S Lawal Department of Mechanical Engineering, Ekiti State University, Ado Ekiti, Nigeria



Productivity Attributes, Food Processing Industry, Weighted Model, Competitiveness


In this paper, the data collected from a food processing industry was used to calculate the total productivity. It presents a comprehensive model and methodology for defining and measuring productivity attributes in the food processing industry. The proposed productivity model encompasses seven key factor groups, namely labor, capital, material, energy, machines, facility maintenance, and worker stress levels. Each group is further disaggregated into individual factors, which are assigned specific weights. The mathematical expression of the productivity index model involves summing the weighted individual factors and dividing the result by the total number of group factors. In the case study conducted at a Nigerian food processing company, the developed model was applied to measure the productivity levels. The findings revealed that the current productivity of the company stands at approximately 90%. By utilizing the model, the parameters of productivity were measured, and the results were set as baseline values for future assessments. The study outcomes shed light on the perceived importance and weight values of factors within each group, highlighting their significance in influencing productivity within a technologically advanced food processing corporation. This research contributes valuable insights into the measurement and enhancement of productivity in the food processing industry, offering a structured framework for evaluating process outcomes and optimizing operations to enhance competitiveness. Incorporating the current productivity level of 90% and setting it as the baseline value provides a reference point by allowing comparisons and analysis of productivity improvements over time.


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How to Cite

Kareem, B., Ilori, A. S., & Lawal, A. S. (2023). Development of a Weighted Productivity Model for a Food Processing Industry. Journal of Engineering Advancements, 4(04), 124–129.
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