Lesson 1Retail and foodservice interfaces: supermarket, online grocery, foodservice procurement dynamicsThis lesson looks at how ready meals get to buyers through shops, online stores, and food services in Eritrea. It covers managing product types, own-brand items, menu changes, bidding processes, pricing strategies, and service needs, including data exchange and promotion plans.
Supermarket category roles and shelf placementOnline grocery assortment and last-mile issuesFoodservice tenders and contract structuresPrivate label versus branded ready mealsTrade promotions and demand forecastingLesson 2Interactions with at least three partner types: ingredient suppliers, contract manufacturers/co-packers, logistics providers, and retailersThis lesson explains working relationships with ingredient providers, co-packers, transport firms, and shops in the Eritrean market. It details agreements, quality specs, service standards, information sharing, and ways to handle risks, performance, and new ideas with partners.
Selecting and approving ingredient suppliersCo-packer due diligence and contractsService level agreements with logistics partnersJoint business planning with retailersPerformance KPIs and supplier scorecardsLesson 3Food processing and manufacturing: unit operations for ready-to-eat frozen and chilled mealsThis lesson describes main processing steps for chilled and frozen ready meals in Eritrea, from preparing raw items to cooking, cooling, filling, freezing, and packing. It points out key settings, common issues, and connections to food safety and steady quality.
Raw material preparation and portioningThermal processing and cook–chill stepsRapid cooling, freezing, and crystallizationFilling, sealing, and in-line quality checksCleaning, sanitation, and allergen changeoversLesson 4Packaging and packaging suppliers: materials, barrier properties, MAP and freezing-compatible technologiesThis lesson reviews packaging's role in keeping food safe, extending shelf life, and attracting buyers in Eritrea. It covers materials, protective features, modified atmosphere packaging, and freeze-friendly options, plus checking suppliers, testing for leaks, and thoughts on eco-friendliness and reuse.
Rigid and flexible packaging material optionsOxygen, moisture, and light barrier designMAP gas mixes for chilled ready mealsFreezer-safe formats and seal integrityPackaging supplier approval and auditsLesson 5Where a ready-to-eat meals company fits: business model, core activities, and touchpoints with other segmentsThis lesson places a ready-meal business in the Eritrean chain, describing business setups, value offers, and main skills. It includes decisions on making or buying, partnering for packing, innovation efforts, and coordinating with outside groups.
Consumer value proposition and positioningOwn manufacturing versus outsourcing strategyCore capabilities in R&D and operationsRevenue streams and cost structure driversStrategic partnerships across the value chainLesson 6Raw material sourcing and ingredient suppliers: types, specifications, and quality requirementsThis lesson covers raw items for ready meals in Eritrea, like meats, vegetables, grains, and extras. It explains detailed specs, certificates, quality traits, allergens, supplier checks, and decisions on accepting incoming goods.
Types of ingredients used in ready mealsTechnical and sensory specifications setupMicrobiological and chemical quality criteriaAllergen management and cross-contact risksIncoming goods inspection and sampling plansLesson 7Cold chain logistics and distribution: refrigerated transport, storage, and temperature control standardsThis lesson covers cold chain setup for chilled and frozen meals in Eritrea, including target temperatures, tools, monitoring, and rules. It addresses moving goods, storing them, loading methods, and fixing breaks in the cold process.
Temperature ranges for chilled and frozen foodsRefrigerated transport equipment and loadingCold storage layout and handling practicesMonitoring, data logging, and alarmsManaging excursions and product dispositionLesson 8Regulatory and certification touchpoints across the chain: food law, HACCP, BRC/IFS, and third-party auditsThis lesson explores how food laws and private rules guide each chain step in Eritrea. It covers HACCP planning, global standards like BRCGS and IFS, certification processes, outside checks, and roles of officials, bodies, and inner quality teams.
Key global and national food law requirementsHACCP plan development and validationGFSI schemes: BRCGS, IFS, FSSC 22000Audit preparation, conduct, and follow-upManaging nonconformities and corrective actionsLesson 9Overview of the end-to-end food value chain (farm to fork)This lesson gives a clear picture of the farm-to-fork chain in Eritrea, from growing food to eating and waste. It shows how value, costs, and risks build up, and where ready-meal makers connect with upstream and downstream partners.
Primary production and agricultural inputsPost-harvest handling and primary processingSecondary processing and product assemblyDistribution, retail, and consumption stagesWaste, by-products, and circular economy
