Inventory management practices in dairy cold chain: A study on stock rotation, spoilage, and perishable goods handling among retailers

Abstract

Effective inventory management is crucial in the dairy cold chain to minimize waste and ensure product quality, given the sector's vital role in providing nutrition. The study examines inventory management practices among retailers with a focus on stock rotation, spoilage rates, and the handling of perishable goods. Key factors analysed include the types of dairy products available, the efficiency of cold storage systems, and stock rotation methods. The primary objective is to assess current practices related to stock rotation techniques, spoilage levels, cold storage capacity, supplier relationships, and demand forecasting. Evaluating present procedures pertaining to demand forecasts, cold storage capacity, spoiling levels, supplier connections, and stock rotation strategies is the main goal. Data from a sample of 115 dairy retailers was gathered using a standard questionnaire, and mediation analysis was performed using the Jamovi. Spoilage management significantly mediates the relationship between stock rotation practices and perishable goods handling efficiency. All p-values are statistically significant, emphasizing the robustness of these relationships. These findings highlight that systematic stock rotation and effective spoilage control not only reduce waste but also enhance operational workflows, leading to improved handling efficiency. Retailers should integrate these practices into their inventory management strategies to optimize performance in the dairy cold chain