Continuous Improvement through a standardization proposal in the barley hydration process

Melhoria Contínua através da padronização no processo de hidratação da cevada

Abstract

The production of barley and the export of beer are fundamental for Mexico, both from an economic and cultural perspective. Barley represents an essential crop that drives agriculture and generates employment for numerous farmers, as it is the primary raw material in beer production. The brewing industry stands out as one of the most relevant economic sectors in the country, positioning Mexico among the global leaders in beer export.

However, there are challenges affecting the quality of the product in the soaking process, such as the obsolescence of the current format, lack of monitoring, and difficulties in data collection and analysis. These issues lead to errors in the evaluation and control of quality and productivity in the malting processes.

The research focuses on a case study to identify and improve operations in the barley hydration process. A continuous improvement methodology is proposed, incorporating tools such as 5S, Kaizen, CEP, and Poka Yoke. As a result, the creation of a digitized format with visual and functional features is suggested, enabling accurate and real-time data collection, thereby optimizing the hydration process.