Details

28 mins, 2006

Walkers and Tyrrells both make the same basic thing – crisps – but in very different ways. Walkers is the biggest crisp-maker in the country. Tyrrells is tiny by comparison. But success for both depend on how their crisps are made – on what happens inside the factory.

RAW MATERIALS: Crisp-making at Tyrrells starts with its raw materials – the potatoes grown in fields near its factory. Tyrrells make much of their crisps being hand-made but they’re keen users of information technology. “Magic eyes” – electronic sensors – are dotted throughout the factory and monitor and control all aspects of the production process.

DIFFERENT TYPES OF PRODUCTION: Walkers’ manufacturing is continuous flow – continually producing as many crisps as possible as cheaply as possible. Tyrrells, on the other hand, operate BATCH production – in other words constantly making short runs of products. Crisp-making means meeting crucial standards in areas like quality, hygiene and food safety, and the environment. Tyrrells scores environmentally – it’s a prime example of local production.

BUT AREN’T THEY BAD FOR YOU? Health worries have hit crisp sales in recent years. Walkers’ answer? Make healthier crisps, promoted in a campaign starring Gary Lineker. But how do Tyrrells’ crisps compare in health terms? And regardless of the brand, are we just eating too many salty snacks?

DVD extras provide a wealth of additional material including more on IT systems in production, Walkers’ TV adverts, Gary Lineker, and health issues.

Key Topics

• Manufacturing
• Types Of Production
• Food
• Marketing