Lesson 1Retail and foodservice interfaces: supermarket, online grocery, foodservice procurement dynamicsThis lesson looks at how ready meals get to buyers through supermarkets, online shops, and food service providers. It covers stock management, own-brand products, menu planning, bids, pricing, service needs, data exchange, and promo strategies in the Nigerian market.
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 suppliers, co-packers, transport firms, and shops. It details agreements, specs, service standards, info sharing, and handling risks, performance, and new ideas with partners in the local food scene.
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, from preparing raw items to cooking, cooling, filling, freezing, and packing. It highlights process settings, challenges, and connections to food safety and steady quality in Nigerian factories.
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 examines packaging's role in safety, shelf life, and marketing for ready meals. It reviews materials, barrier features, modified atmosphere packaging, and freeze-friendly options, including supplier checks, migration tests, and eco-friendly recycling in Nigeria.
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 chain, describing models, value offers, and main skills. It covers make-or-buy decisions, co-packing, innovation, and coordination with external partners in the Nigerian food industry.
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 material types for ready meals like meats, veggies, grains, and additives. It explains specs, certificates, quality traits, allergens, supplier approval, and checks for incoming goods in local sourcing practices.
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 explains cold chain setup for chilled and frozen meals, covering temp goals, equipment, monitoring, and rules. It addresses transport, storage, loading, and handling cold chain breaks common in Nigerian logistics.
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 standards control each chain step. It covers HACCP planning, GFSI like BRCGS and IFS, certification processes, audits, and roles of regulators, bodies, and QA teams in Nigeria.
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 view of the farm-to-fork chain, from farming to eating and waste. It shows value, cost, risk buildup, and where ready-meal makers connect with upstream and downstream partners in Nigeria.
Primary production and agricultural inputsPost-harvest handling and primary processingSecondary processing and product assemblyDistribution, retail, and consumption stagesWaste, by-products, and circular economy
