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What a fish or vegetable cannery needs from its ERP: receipt with lot and origin, preparation yield, lot-coded cans, retort records, hold and incubation, private label, EDI and real cost per can. With the whole cycle in 3D.
Short answer: a cannery needs an ERP that links every can to its raw material and its sterilisation cycle. It records the lot and origin of what comes in, measures preparation yield and codes the lot on the lid. The lot stays on hold until incubation passes. If a retort cycle fails, you know within minutes which cans it affects. Walk through the whole cycle below and try it.
The whole cycle of a canned product
- Raw material: fish or vegetables with lot, species or origin and freshness.
- Preparation: cleaning, cooking and cutting, with yield per lot.
- Filling and seaming: cans or jars with the lot coded on the lid.
- Sterilisation: retort cycle with time and temperature recorded, as part of HACCP.
- Hold and incubation: samples incubated before the lot is released.
- Labeling and cartons: own brand or private label, with lot and date.
- Shipping and EDI: retail chain orders with despatch advices and SSCC.
- Cost per can: raw material, yield, energy and packaging.
What the ERP has to do
- Traceability from raw material to can and from can to customer.
- Actual yield per lot and supplier: the cost of the can depends on it.
- Retort records linked to the lot, and lots held until released.
- Private label and EDI with retail chains: EDI with retail chains.
- Actual cost per can against standard.
In the US, low-acid canned foods fall under FDA rules (21 CFR parts 108 and 113): the facility is registered, each scheduled process is filed, and processing records are kept for every batch. Linking those records to the lot in the ERP is what makes a recall fast.
What Business Central has and what is added
Purchasing, manufacturing with yield, lots with expiry, lot blocking, item tracing and EDI (through a connector) are standard or configuration. Reading retort records and managing incubation samples come from an add-on or an integration with the plant system.
How we implement it
We start with one line and one product: receipt with lot, production order with yield, lot on the lid and a hold until release. Then we run a mock recall to prove that within minutes you know which cans and which customers are affected. You pay for each phase only after it is delivered and you accept that it works.
Signs you need it now: retort records are on paper and never matched to lots; yield per supplier is not measured; or a lot recall would take days.
FAQ
Can Business Central hold a lot until incubation passes? Yes. The lot is blocked and cannot be sold or picked until quality releases it.
Can yield be measured for each raw material lot? Yes, by comparing what goes into the production order with what comes out.
Does it work for vegetable canning? Yes. The cycle is the same; the raw material and the checks change.
Related: food and beverage manufacturing traceability and EDI with retail chains.
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