food

Many warehouses face inefficiencies due to poor product arrangement and lack of strategic slotting. While studies exist on warehouse optimization, limited research has addressed practical slotting applications in beverage distribution warehouses like CWAY Benin. This study investigates how product slotting can enhance storage efficiency and operations. A descriptive and analytical research design was used, combining primary data from warehouse observations and staff interactions with secondary data from company records and literature. A simulation model analyzed eight representative SKUs using the ABC classification and slotting technique to optimize product placement. Product slotting reduced total daily picking time from 21.5 to 10.2 hours, a 52.6% improvement. Strategic placement based on demand frequency enhanced accessibility, minimized labor time, and optimized warehouse space. The study recommends implementing formal slotting policies and periodic reviews to sustain efficiency.

Post-harvest losses remain a major challenge for fish and agricultural product processors in developing countries due to limited access to efficient drying and preservation technologies. Traditional methods such as open-sun drying expose products to contamination, weather variability, and non-uniform drying, resulting in significant quality degradation and economic loss. This project addresses these challenges through the design, fabrication, and performance evaluation of a hybrid gas and charcoal oven capable of drying fish and selected agricultural produce efficiently and hygienically. The hybrid system integrates two energy sources—liquefied petroleum gas (LPG) and charcoal—to provide operational flexibility, continuous heat supply, and improved temperature control. Locally available materials including mild steel, galvanized sheet metal, wire mesh trays, and glass wool insulation were used to ensure cost effectiveness, durability, and maintainability. The oven was tested with products such as catfish, pepper, and cassava chips. Performance parameters evaluated include temperature distribution, moisture reduction, drying efficiency, fuel consumption, and final product quality. Results revealed that the oven achieved a drying temperature range of 60–65°C with uniform heat distribution across trays. Moisture reduction from 72% to 12% for fish was attained within 6–7 hours under hybrid mode, compared to 10–12 hours in traditional charcoal dryers. A drying efficiency of approximately 60.7% was recorded, demonstrating significant improvement over conventional drying systems. The dried products showed enhanced sensory and hygienic quality with minimized contamination and discoloration. The study concludes that the hybrid oven is a practical, reliable, and sustainable technology for small- and medium-scale food processors, contributing to food security, reduction of postharvest losses, and socio-economic development. Further improvements such as automation of temperature control and incorporation of forced convection are recommended to enhance performance and commercial viability. Keywords: Hybrid oven, drying efficiency, fish preservation, agricultural products, gas and charcoal heating, post-harvest losses, food safety.