Evaluation of Production Planning and Inventory Control Practices in a Food Processing Company in Ogun State

Production planning and inventory management practices in Nigerian food processing companies have significant implications for product freshness, waste minimisation, customer service levels, and overall profitability in a sector characterised by short shelf lives and volatile raw material supply chains. This study evaluates the production planning and inventory control practices of a mid-scale food processing company producing noodles and seasoning products in Sagamu, Ogun State. The study employs a case study research design, using semi-structured interviews with production, procurement, and logistics managers, analysis of 18 months of production and inventory records, and direct observation of shop floor scheduling and warehousing operations. Production efficiency metrics including schedule adherence rate, changeover time, and yield loss were computed and benchmarked. Inventory performance was assessed through stock turnover ratios, obsolescence rates, and average holding costs. Findings revealed a schedule adherence rate of 68 percent, below the 85 percent target, attributable primarily to raw material shortages and unplanned equipment stoppages. Raw material inventory turnover averaged 12 times per year while finished goods turnover was 9 times, indicating suboptimal inventory velocity. The study recommends adoption of material requirements planning software, vendor-managed inventory arrangements for key raw materials, and single-minute exchange of die techniques to reduce changeover time. Keywords: production planning, inventory control, food processing, schedule adherence, Ogun State.