Analysis of work time and workers capacities in “culurgione’s” production

Abstract

In the alimentary tradition of the Sardinia a few types of pasta production reached a international notoriety, i.e. malloreddus, sebadas and culurgiones produced exclusively by hand. Unfortunately the production is not able to satisfy all the demand of the modern commercial distribution which often, orients towards other markets and products. The study, was carried out in one of the most important plant for the production of “culurgiones” and were compared two work cycles: traditional and partially mechanized. The last five phases of production (rolling, breaking, moulding, forming and cutting) are in total over the 77% of the working time and furthermore reduce considerably the number of workers in use in the product closing phase forcing the producer to destine two of this in the lengthening and in the foil cut by hand. With the introduction of this equipment, the incidence of the last two phases was reduced on the operating time of 5% and was increased the number of the workers, from four to six, employed in the final phase (close) of “culurgiones” productions and the working time of this phase increased. The work capacity increased in term of journey production and in term to worker capacity per hour of work