Barcoding Products - Help!

wytonpjs

Well-Known Member
Help please. I already print out full logo labels with cut, weight, origin, price, storage details, etc (Brother QL-810Wc fed by my wife's excellent access stalking/butchery database) but a new Farm Shop outlet wants me to add barcodes! I understand there are a number of standards governing the format/content but does anyone know the practicalities of creating your own? The cheapest I can currently find adds roughly a £1 to each pack price which is frankly too much with my limited margins.

@VSS @The Singing Stalker and others doing far more selling than I ever will, can you please advise/point me at any resources.

Thanks :tiphat:
 
Help please. I already print out full logo labels with cut, weight, origin, price, storage details, etc (Brother QL-810Wc fed by my wife's excellent access stalking/butchery database) but a new Farm Shop outlet wants me to add barcodes! I understand there are a number of standards governing the format/content but does anyone know the practicalities of creating your own? The cheapest I can currently find adds roughly a £1 to each pack price which is frankly too much with my limited margins.

@VSS @The Singing Stalker and others doing far more selling than I ever will, can you please advise/point me at any resources.

Thanks :tiphat:
Has the outlet told you what barcode format they require, and whether it is a single-field or multi-field barcode (i.e. is it just a product ID, or do they also want expiry date, etc.)?

If you know that, it would really help.

Creating barcodes is not difficult, but if you don't get the right format and content you will struggle.
 
@wytonpjs

This might help - it is the instructions from Brother on how to print barcodes using the P-Touch editor:


It includes a list of the barcodes supported, which (impressively!) cover both 1- and 2-dimensional barcodes.

Given that you're supplying a retail outlet, I would think that the barcode format they will ask for is likely to be one of these: CODE128, UCC/EAN-128 (GS1-128), UPC-A, UPC-E, EAN13 (JAN13) or EAN8 (JAN8).

Presumably they are asking you to print a barcode so that they can then read it using a scanner, perhaps on their Electronic Point-of-Sale (ePOS) system?

They should be able to tell you what barcode format they require, and what data elements that barcode should contain.

If you can get that from them, drop me a PM and I will do what I can to help.
 
Having a quick read of the site, you would probably want to reduce the amount of cuts you sell as you presumably would need a code for each type of cut and each species of deer.
 
Having a quick read of the site, you would probably want to reduce the amount of cuts you sell as you presumably would need a code for each type of cut and each species of deer.
That may well depend on the capabilities of the retail outlet being supplied.

At the risk of betraying my inner geek, if the retail outlet has a decent inventory system then, at its simplest, they should be able to allocate a product number for each species and/or cut (e.g. 1 = roe fillet, 2 = roe haunch, 3 = muntjac fillet, etc).

Think of when you buy a bottle of coke in the supermarket. They scan a single barcode, such as the EAN (European Article Number) or UPC (Universal Product Code), and from that they can determine if it is a 330ml can, a 250ml bottle, a 1 litre bottle, etc.

So if the retail outlet has its own inventory system a single barcode, comprising a simple product number, should let them determine the species and cut.

Depending on their system they may also require a code for the weight of the cut, if they want that marked up at source and they price and sell based on weight. However that will bring some additional challenges for the OP such as the need for certified scales. Alternatively they may just scan the “product code” to determine the cut, and then scan the weight in-store to determine the final price.

They may also require a barcode for other data such as the expiry date.

This is why understanding what the retail outlet is actually going to do with the barcode is so important, since this will largely determine what needs to be codified.

If they are expecting you to create entirely new product codes by registering with GS1, you are going down a path that I would suggest is likely to be uneconomic to pursue unless selling venison is your full time occupation.
 
Last edited:
Thanks all :tiphat: After my FL stalk tomorrow, I’ll call into the Farm Shop for find out more details of the barcode standard used and will revert asap.

Thanks again :thumb:
 
Unfortunately, my lead at the farm shop was away so I was unable to get any answers - will try again today/tomorrow. However, reading up and GS1, etc, I am more confused now. As I see it, if you have regular product lines GS1 is perfect - you buy barcodes and you are using the same one every time for the set product. This would work well for say 500g packs of mince, diced haunch, burgers, sausages, etc, but what about steaks or joints where virtually every pack has a different weight. To buy a barcode for each of those is a waste as they will end up being one use only. I can see how commercial butchers/packers may trim to achieve set weights but I don’t want to end up (at this point trimming to set weights if I can help it.

Musing on this in Sainsbury’s and my local Coop yesterday, does anyone khow how do the “yellow sticker” price reduction barcodes work? Certainly the Coop does some random drops - I bought some flowers yesterday marked down from £6 to 20p ( I know, I’m a cheapskate 😘) yet these rang through at the till without issue.

@sh1kar @willie_gunn any ideas? I do wonder whether this is a “local” in-store thing where those hand-held units the guys making the price reduction temporarily updates the ePos system with these barcodes but I cannot seem to find anything about this anywhere. When we first talked about the barcodes, the shop manager did say she could create some local codes but didn’t want to do too many as it was not straightforward.

TIA
 
Unfortunately, my lead at the farm shop was away so I was unable to get any answers - will try again today/tomorrow. However, reading up and GS1, etc, I am more confused now. As I see it, if you have regular product lines GS1 is perfect - you buy barcodes and you are using the same one every time for the set product. This would work well for say 500g packs of mince, diced haunch, burgers, sausages, etc, but what about steaks or joints where virtually every pack has a different weight. To buy a barcode for each of those is a waste as they will end up being one use only. I can see how commercial butchers/packers may trim to achieve set weights but I don’t want to end up (at this point trimming to set weights if I can help it.

Musing on this in Sainsbury’s and my local Coop yesterday, does anyone khow how do the “yellow sticker” price reduction barcodes work? Certainly the Coop does some random drops - I bought some flowers yesterday marked down from £6 to 20p ( I know, I’m a cheapskate 😘) yet these rang through at the till without issue.

@sh1kar @willie_gunn any ideas? I do wonder whether this is a “local” in-store thing where those hand-held units the guys making the price reduction temporarily updates the ePos system with these barcodes but I cannot seem to find anything about this anywhere. When we first talked about the barcodes, the shop manager did say she could create some local codes but didn’t want to do too many as it was not straightforward.

TIA
@wytonpjs for price reductions have a read of this page: GS1 UK | How to create money-off barcode coupons

Basically the barcode acts like a "money off" coupon, and - behind the scenes - will apply a pre-determined reduction in price against a specific product.

For weight-priced items, these often work with what are called variable-measure barcodes. So when you buy some meat, say, you place it on a set of scales and then a barcode is printed with both the product ID and the weight. Then when the item goes across the point of sale scanner it reads both and calculates the price accordingly. As mentioned above, the challenge with selling items by weight is that you need to have access to a set of certified scales that are inspected, calibrated and approved on a regular basis. It is why I sell by cut, not weight.
 
@wytonpjs for price reductions have a read of this page: GS1 UK | How to create money-off barcode coupons

Basically the barcode acts like a "money off" coupon, and - behind the scenes - will apply a pre-determined reduction in price against a specific product.

For weight-priced items, these often work with what are called variable-measure barcodes. So when you buy some meat, say, you place it on a set of scales and then a barcode is printed with both the product ID and the weight. Then when the item goes across the point of sale scanner it reads both and calculates the price accordingly. As mentioned above, the challenge with selling items by weight is that you need to have access to a set of certified scales that are inspected, calibrated and approved on a regular basis. It is why I sell by cut, not weight.
Thanks Willie

So I could just go with a standard set of barcodes for the cuts and add a "money-off barcode" to adjust that to the exact price for that pack? Presumably though, the money-off barcodes will still cost? Also, I'm avoiding the inspected/calibrated scale issue by being conservative on weight, ie the pack is a minimum of 510g on my scales and not 500 dead; am I being misguided here and potentially opening myself up for issues?

Grateful for your help here, its greatly appreciated.

Thank-you
 
Thanks Willie

So I could just go with a standard set of barcodes for the cuts and add a "money-off barcode" to adjust that to the exact price for that pack? Presumably though, the money-off barcodes will still cost? Also, I'm avoiding the inspected/calibrated scale issue by being conservative on weight, ie the pack is a minimum of 510g on my scales and not 500 dead; am I being misguided here and potentially opening myself up for issues?

Grateful for your help here, its greatly appreciated.

Thank-you
The Trading Standards man who accompanied the EHO on my inspection said if you sell meat you must put the weight on label (even if selling by cut) and you had to use certified scales.

P.S. I know nothing of barcodes!
 
I bought a set of scales from flea bay.
I use this company. home page for calibration. They calibrate over the country, so really see if they have somewhere near you so you can drop your scales off. Doesn’t take long.
Mine need to be done Friday. Just remembered.
 
Thanks Willie

So I could just go with a standard set of barcodes for the cuts and add a "money-off barcode" to adjust that to the exact price for that pack? Presumably though, the money-off barcodes will still cost? Also, I'm avoiding the inspected/calibrated scale issue by being conservative on weight, ie the pack is a minimum of 510g on my scales and not 500 dead; am I being misguided here and potentially opening myself up for issues?

Grateful for your help here, its greatly appreciated.

Thank-you

Sadly I am not sure that it is necessarily going to be that simple.

A barcode is just a way of encapsulating data elements into a machine-readable format.

Put simply, when you scan a barcode (at least the simple ones) it is really just an alternative to typing in data by hand. Of course it is much faster than typing, and much less prone to error, which is a big part of why barcodes are so useful.

However much of the logic that is then applied sits within the systems that are consuming the data sent from the scanner that read the barcode label. To that extent you can somewhat be at the mercy of whatever software the store or outlet is using.

I have had a little bit more of a dig into this, so let's take at a simple use case. Here is a discount barcode label grabbed off Google:

discount barcode.jpg

We can read this barcode using an App such as SCANDIT, that you can download to your smart phone and then wander round the supermarket scanning labels for fun 🤤

Here is what happens if we read that same label using SCANDIT, first telling the App that it is to expect a simple 1D (1-dimensional) retail label - the text that is actually read by the scanner is displayed at the bottom:

IMG_1359.jpg

So the product code on this label is "5013427013756", and the scanner has determined that the label uses EAN-13, meaning a European Article Number barcode with 13 digits.

Now if you look closely at the original photo, you can see the original barcode underneath the "Reduced" one, and this has the same product ID. Here is the photo inverted to make it easier to read:

IMG_1360- upside down.jpg

Now if we instead tell the SCANDIT App to scan for "Any Code", this is the result:

IMG_1360.jpg

The scanning software is smart enough to read the label and determine that it is a GS1 label encoded in a symbology called Code-128, or a GS1-128 barcode. You can see that the scanner has interpreted a far-longer string of data, which is again shown in human-readable format at the bottom of the image.

GS1-128 was designed to allow companies to exchange structured data via barcodes. It can carry up to 48 characters of information, so much more than just the 13 digit product code. The additional data could be used for such information as batch/lot number, a serial number (if relevant), expiry dates, etc. To do this it breaks the long string of data into different fields, and uses what are called Application Identifiers to define what data each of those fields contains. You can find a full list of Application Identifiers in the documentation here. The graphic below shows how it works, but the important thing is the "Element String", which basically says "here is a field decriptor, and here is the associated data". There can be multiple element strings within a single barcode.

1732539338243.png
So let's now take the long data string on the label, "9715013427013756300005504"

Leaving aside the "971", we know already that "5013427013756" is the 13 digit product code, so this leaves "300005504" as the remaining data.

I can't help on the leading "3" but that "0055" looks like it represents the price that the item is reduced to, i.e. zero pounds and 55 pence.

Presumably then, the Point of Sale software is reading this barcode and using it to identify both the item and the reduced sale price.

This leaves us with a couple of opportunities but also a couple of challenges!

On the plus side, if you encode your labels to GS1-128 standard then you could include both the produce and the price. You could also add other information such as the expiry date.

On the minus side, it is going to make labeling quite a bit more complex and costly. You will need to register with GS1 and pay them a subscription. You will also need some software that allows you to encode the information to GS1-128 standard. You may be able to do this via GS1's website. You will also need to check with the retailer to see if their Point of Sale system will (a) accept these barcodes, and (b) apply the logic to override the retail price.

That still leaves the question of calibrated scales.

I would still recommend starting by speaking to the farm shop and get a clear picture of exactly what it is they are looking for. Better still, ask them if they have any other primary producers where they have already done the same, and then try to speak with them as well.
 
Last edited:
The Trading Standards man who accompanied the EHO on my inspection said if you sell meat you must put the weight on label (even if selling by cut) and you had to use certified scales.

P.S. I know nothing of barcodes!

I only got visited by the EHO, not Trading Standards, but as I understand it UK law requires that certified (or "trade approved") scales should be used when selling items with a price that is directly related to its weight. This is not specific to meat.

So if you are pricing and selling by cut (e.g. "a haunch of muntjac", "a fillet of roe", "a pack of cubed venison") then certified scales are not required, although you may wish to add an nominal weight to assist the purchaser when working out cooking times. However if your price is dependent on the weight, e.g. you charge per gram or per kilo, then certified scales are required.

I have a set of Avery electronic scales, so could do either, but I prefer not to sell by weight.
 
Last edited:
I only got visited by the EHO, not Trading Standards, but as I understand it UK law requires that certified (or "trade approved") scales should be used when selling items with a price that is directly related to its weight. This is not specific to meat.

So if you are pricing and selling by cut (e.g. "a haunch of muntjac", "a fillet of roe", "a pack of cubed venison") then certified scales are not required, although you may wish to add an nominal weight to assist the purchaser when working out cooking times. However if your price is dependent on the weight, e.g. you charge per gram or per kilo, then certified scales are required.

I have a set of Avery electronic scales, so could do either, but I prefer not to sell by weight.
Who knows!! You take the advice they give and hope it works out. I can't find anything definitive either way online. I sell most things per cut - loins, sausages, burgers, steaks, joints. But do put a weight on the label and use a 'stamped' set of scales to do that. When I questioned my TS man he said people need to know how much they are buying irrespective of the price.

End of the day it cost me £250 and I just worry about other things!
 
Who knows!! You take the advice they give and hope it works out. I can't find anything definitive either way online. I sell most things per cut - loins, sausages, burgers, steaks, joints. But do put a weight on the label and use a 'stamped' set of scales to do that. When I questioned my TS man he said people need to know how much they are buying irrespective of the price.

End of the day it cost me £250 and I just worry about other things!
I’m not sure even the EHO’s and TS people know - or at least agree - on what’s required!

To be honest I think small scale primary producers like us are so unusual they rarely encounter them, so the rules are pretty much defined on a case-by-case basis.
 
Back
Top