Accurate fresh produce shipping for packers and wholesalers of fresh produce: reduce waste, guarantee every order 100% accurate.
Every fresh produce order filled and dispatched on time. Shipping teams are guided thru the dispatch process to ensure each order is filled correctly by assigning inventory to orders and maintaining a running balance of order progress.
Increase customer satisfaction, reduce waste, save time...
Rapidly assess the orders for the day (or a date range), and compare to the inventory in stock, automatic calculations give you the balance that still needs to be packed to fill each fresh produce order.
Photos of pallets, containers, and truck registration can be easily attached to the invoice order order at any time including the point of dispatch.
Confirm pallets are loaded onto a truck by scanning them or selecting from a checklist from your mobile device.
Accurate fresh produce orders
Increase accuracy of your fresh produce shipments
Administration teams are alerted when orders are finished, and are presented with the correct documents for email or printing. Configure selected customers or team members to receive automatic dispatch and invoice alerts.
When an order is changed, alerts are sent to selected team members to guarantee everyone is aware of the updated order status.
4 Tips on Shipping Food During Produce Season
Fruits and vegetables
Produce season is here, which means a large volume of fruits and vegetables are being shipped all over the country. To get your produce delivered fresh and on time, you’ll need to keep it cold and secure. You’ll also need to work with a reliable carrier that’s experienced in shipping food.
Freightquote by C.H. Robinson helps businesses ship fresh produce across the country. With our help and guidance on how to ship food, our customers can deliver perishables without running into common issues such as spoilage, staleness, contamination, or soggy boxes. And, we’re here to do the same for you.
To help you get started, we’ll answer one of the most frequently asked shipping questions (can you ship food) and provide you with four tips on how to deliver your produce with maximum freshness.
Can You Ship Food?
Yes, you can ship food domestically. When it comes to produce season, businesses ship farm-produced crops including fruits, vegetables, grains, oats, and other foods in high volume. But shipping food comes with a unique set of challenges that must be addressed during the packaging, shipping, and delivery process. Shippers must consider food temperature requirements, weather conditions, and distance. Ideally, food should be delivered as fresh as it was when it was harvested.
Four Tips on How to Ship Food During Produce Season
Now that you know it’s indeed possible to ship food, we’ve gathered four keys to doing it right. Here are our expert tips on how to ship food:
Choose the right packaging
Select the proper cold-storage options
Choose fast shipping times
Track your shipments online
1. Choose the Right Packaging
Packaging plays a big role in keeping food fresh during shipping. The right boxes and materials prevent food from getting soggy or damaged during shipping. The right packaging also helps to avoid food contamination. While shipping food, your packaging and how it’s put together is of utmost importance to ensure food safety and quality.
At Freightquote, we recommend customizing your packaging based on the type of food you plan to ship. When it comes to fruits and vegetables, for example, it’s important to keep the produce dry and padded to avoid bruising. Along with choosing the right packaging, make sure to fill any extra space in the box with bubble wrap or paper to prevent bruising.
10 things you need to know about shipping fresh produce.
Shipping fresh produce is a fast-paced industry because of the effort required to make deliveries within a short timeframe. Perishables are time and temperature sensitive products that require careful handling and shipment processes to preserve their freshness.
This supply chain journeys from farmers to packaging and shipping companies, then to wholesalers or retailers, and finally to the end consumer. The supply chain can be surprisingly long if you don’t buy local, and the goods still need to be fresh, despite the lengthy shipping process.
Here’s PML’s top 10 tips for companies to consider when shipping fresh produce.
Safety of produce in transit.
Although the concept of transporting produce looks simple on the face of it, there are many complications. Billions of pounds are lost due to food spoiling during the transportation process. Up to 33% of food can be lost or wasted and fresh produce can lose half of its shelf life in the shipping process.
Produce is sensitive freight due to individual shelf life timelines and the fragility of the items. When dealing with produce and other food items intended for consumption, there is no wiggle room when it comes to safety. Vehicles transporting food are required to adhere to strict standards, the goal being to prevent illness due to contaminated food. Vehicles must be clean and be able to be cleaned to prevent contamination plus produce must be kept at safe temperatures during transportation.
2. The importance of produce temperature
Timing and temperature are the crucial factors when handling fresh produce because it deteriorates with time, depending on the temperature of storage.
Most refrigerated, chilled and fresh produce is stored and transported at temperatures between -1.5 and +14 degrees Celsius, varying on product type. However, transport can be trickier for perishables such as flowers, fruit and vegetables and some countries may not accept frozen goods that have been off refrigeration for more than a specified time, regardless of temperatures achieved. That can result in wasted time, effort and ultimately, the loss of the produce. In all these cases, failure to meet requirements means a total commercial failure unless the goods can be diverted to a different destination where they will be accepted.
3. Produce Shelf Life
Not all produce is the same when it comes to shipping. The industry deems sensitive produce, with a short shelf life of a day or two, as light density. Next, produce that lasts 4 to 6 days is medium density. The heartier produce crops, those with a long shelf life in excess of a week, rank in the high-density category.
The logistics company selected to transport produce needs to know from the shipper exactly what the freight includes to ensure correct handling and timings.
Shippers are working against the clock to get produce to market so consumers can enjoy the goods at the peak of their freshness. The strict shelf life of produce is why shippers often prefer a dedicated trucking solution to ensure delivery. The longer it takes to get produce shipped after harvest, the higher the chances items will spoil before reaching the shelf.
4. Lifestyle trends
As shoppers select produce at their retailer, few are thinking about the industry and what it takes to ship fresh.
Consumers adopting healthier lifestyles often choose fresh produce. The trend at the moment is that freshness translates to healthy and the niche market of organic and plant-based foods is growing fast.T he push to find healthier food has translated into more produce shipments needing to be available to stay in step with the increasing demand.
5. Where the Produce Comes From
What fruit or vegetable crop is growing when and where is always a big question for those dealing with produce. The answer to that question determines what can ship when or how much stock is available. Shippers generally have a good handle on what crops are harvesting in which countries in order to keep supply moving into stores.
But for shippers, the bigger question to answer is how fast a crop of fresh produce can get from the field to market. There is often a very short window of time to make it happen.
Seasonal demands factor into shipment capacity, especially if a crop schedule is off by a few days or weeks. In most cases, a dedicated shipper will have flexibility to get everything done in time. However, this is not a guarantee, so shippers should not take it for granted. Good communication between the shipper and trucking company is a good way to gauge what is possible when things change.
Another challenge in shipping fresh produce is the distance from the point of origin to the final destination. According to the Logistics Bureau, fresh produce averages about half its shelf life on a truck. Therefore, produce with a short shelf life only has around a day of freshness remaining once it reaches the market. If all things are perfect, this is not a lot of time for consumers to maximise the freshness. However, it drives the point home about the urgency needed when it comes to shipping fresh produce.
6. The Demand for Fresh Produce
So where do consumers purchase fresh produce? The answer to that question includes grocery stores, fresh markets, specialty markets and the growing trend of meal kit services. Shoppers are particular about where they purchase their fresh fruits and vegetables. While supermarkets take the top spot for produce sales, specialty retailers who emphasis organic goods are quickly gaining popularity.
It is a matter of preference when it comes to shopping for seasonal fruits and vegetables. While some consumers want to touch and feel the produce they select, others rely on fresh selections arriving on their doorstep.
Regardless of the venue, fresh produce arrives at each site on a regular basis to keep up with the growing demand.
Traditional grocery stores typically display seasonal and locally grown produce prominently with additional bins stocked full of other produce staples. Likewise, the fresh produce sections at specialty markets are alive with the vibrant colours of the seasonal harvest. However, the two retailers may vary the quantity of produce on hand based on traffic. Shipping fresh produce to a large grocery store may involve several trucks making a delivery often within a week. In contrast, a smaller marketplace may schedule one delivery per week with limited amounts of certain items. In each case, the shipper is working closely with the stores to determine what produce is needed and how soon a truck can arrive to replenish the shelves.
The increase of meal kit delivery has also stretched the demand to ship fresh produce. The kits are popular with those who lack the time or desire to do the shopping but want to have a tasty meal. The kits include all the ingredients, right down to the fresh peppers, tomatoes or other items. Once picked, fresh produce needs to move quickly.
7. Multimodal transport
When transporting perishables, you have distinct choices between air, sea and road freight. Choice is often a matter of speed, cost and more importantly, the type of perishables you handle.
With fresh fish, the main logistics issues are in ensuring the expected journey times are consistent with product life and reducing time off from refrigeration. Problems are most likely to occur at export terminals and transit points, both for air and sea freight. For road transport, you need to factor in traffic congestion and customs delays.
Struggling with import and export issues? Get in touch with our team of experts for bespoke logistics advice:
Vegetables and fresh fruits pose many of the same problems as seafood and flowers. Refrigerated containers and prepackaging using ice and sometimes cold gas can extend shelf life, but the reality with many perishables is that presentation is also important to the end consumer. Excessive vibrations and gases can adversely affect these products in transit.
Proper planning and operating systems overcome these difficulties to some extent, but there is always a degree of uncertainty and producers should build in some margin for delays to the planning process. Think of the cold chain as a journey to be achieved, not just a destination.
8. Restaurant or Comsumer
Wholesale produce shippers fulfill daily orders for restaurants as well as general consumers.
Today, health-conscious diners are requesting more produce options on restaurant menus. The days of the kitchen just receiving a few boxes of tomatoes, carrots, lettuce or cucumbers for salads are gone. In order to guarantee the kitchen has enough produce available, chefs and restaurant owners are working to develop networks of locally sourced produce.
9. Packaging and storing
Next, transporters must select the best packaging for shipment. Fruits like apples, citrus, and pears that have hard skins are good for long travel because they are sturdy enough to handle it. Softer fruits like plums and peaches, on the other hand, have to be carefully packaged and handled carefully. When selecting packaging, transporters must also consider factors like how to protect produce from temperature changes.
Once the produce has been selected and packaged, it is ready to be loaded and shipped. Transporters must be conscious of what they are shipping; for example some fruits cannot be transported together. All fruits release a harmless gas called ethylene after being harvested, and each fruit releases the gas in different quantities. This gas causes certain fruits like tomatoes and peppers to ripen and spoil faster, so they must be kept separate from fruits that release the gas in large quantities.
Transporters must also consider where the cargo is going. Most countries restrict the transport of products across borders to prevent the spread of bacteria and plants that could damage their local ecosystems and thus have different rules and regulations for deliveries
10. Impact damages
Another common reason food is wasted before reaching the consumer is impact damages. Consumers do not want to purchase bruised or damaged produce, so if it gets damaged in the shipping process, it will never make it to the store.
Shocks and vibrations that occur during shipping can seriously damage the produce, and this is a big risk if the items are not packaged and loaded properly. In fact, if a transporter is over-burdened with produce to ship, they may load an excessive amount of pallets in one vehicle to cut costs, often resulting in damaged goods.
While the logistics of fresh produce are challenging and complex, monitoring each step of the process can ensure that the produce makes it to the end consumer safely and intact. Technology like data logging, and the cold chain process, make this possible and allow us to have the fruits and vegetables we enjoy on a daily basis.
Fresh flowers are also considered produce. And like fruits and vegetables, flowers are sensitive to temperature and getting bruised during transit. For flowers, go with a strong, corrugated box and use proper packaging materials such as light packing paper.
2. Select the Proper Cold-Storage Options
After packaging, cold storage is your next line of defense when shipping food. Many produce items including fruits and vegetables are temperature sensitive. These perishable goods must be not only shipped in the right temperature, but also protected from weather conditions such as extreme heat and humidity.
You have many different cold storage options depending on the type of produce you plan to ship. It’s important to get proper insulation, refrigerants, and packaging materials.
We recommend sturdy, insulated foam containers for frozen items, meat, and seafood. You can also use gel packs to keep foods cool or dry ice for items that you need to keep frozen.
To prevent soggy boxes, we recommend lining the inside of your packaging with plastic liners. When shipping food, the right packaging materials make all the difference when it comes to keeping your food at the correct temperature.
3. Choose Fast Shipping Times
Once your packaging is set and your cold-storage options are selected, it’s time to choose the right shipping option.
Shipping fresh produce is a time-sensitive matter. That’s why we work closely with thousands of high-quality carriers who are experienced in shipping fresh produce and temperature-controlled freight.
At Freightquote, our online tool makes it easy for you to select fast shipping times based on the type of package you’re sending. All we need is some basic information about your shipment, including commodity and refrigeration needs, and we’ll give you a quote in seconds.
We recommend planning for a transit time of less than 30 hours when shipping food. It’s also a good idea to ship produce earlier in the week to prevent weekend delays.
4. Track Your Shipments Online
Your last key to shipping fresh produce is tracking your shipments. At Freightquote, you can track and trace your fresh produce from start to finish using our online tool. Using this tool you can take control of the shipping experience and make sure your products are delivered fresh and secure.
If you need additional guidance on how to ship food or have specific questions about our freight shipping services, contact our freight experts today.
Shipping fresh fruits and vegetables overseas in a reefer container is a risk-filled but often unavoidable proposition for traders and wholesalers everywhere. Indeed, many types of fresh produce are volatile commodities that if not held at the correct temperature, not properly humidified or not adequately ventilated (to name just a few potential perils), will arrive damaged at their destination. The following is a brief overview of certain issues that carriers and cargo interests wrestle with when litigating cargo claims involving fresh fruits and vegetables.
Typically, when fresh fruits or vegetables are shipped in a reefer container, the shipper places a temperature recorder (known under various names – Sensitech, Ryan or Cox Recorder etc.) within the reefer. Generally, once the container has arrived at its destination, the device is promptly calibrated and, as such, provides interested parties with an indication of what the temperature surrounding the cargo was throughout the duration of the voyage. Often times, to counter these findings, the carrier will supply the printout from the reefer container’s Electronic Data Recorder. This instrument records the temperature of the air entering (“supply air”) and exiting (“return air”) the container on an hourly basis. When it comes to these two temperature recorders, the debate often centers around which of the two provides the most accurate account of the temperature at which the cargo was held, as well as what information can be gleaned from the respective temperature read-outs. Naturally, the carrier will claim that its sophisticated machinery that provides an hourly read-out of the supply and return air garners a more precise idea of the cargo’s temperature. Meanwhile, the cargo interests will posit that that a device that measures the ambient temperature within the container is the better indicator.1
In addition, a new theory relating to cargo damage has begun to emerge in recent years, which has served to further muddy the waters with regards to the above-mentioned debate: the theory of the damaged baffle plate. Prior to being returned to use, every refrigerated container undergoes a pre-trip inspection (PTI). While the PTI is mostly meant to verify the condition of a container’s refrigeration machinery, it should also take into account the container’s structural condition and the condition of any fittings, to generally insure the container’s cargo and transport worthiness. Frequently however, the condition of such fittings escapes attention. Primarily amongst these is the baffle, or kick plate. The baffle plate is located in the extreme forward end of a container and is designed to direct the incoming temperature-treated air backwards, along the ducted floor. Damage to a baffle plate usually involves its partial displacement and misalignment and causes gaps through which the air is misdirected; usually upwards. This can provoke a process of short-cycling, sending air directly up to the outflow and thereby, giving incorrect data on the overall temperature in the container to the sensors, which will influence the adjustment of the temperature of the incoming air. A displaced baffle plate can also reduce the strength of the incoming air flow, backward along the container’s floor.2
Another common problem that faces cargo interests when fresh produce is shipped via reefer container is container power-downs. When this occurs, no power is supplied to the container and, consequently, cooling air ceases to circulate within the container. While it is common for these to take place when the container is transshipped, power-downs of varying length often occur at different points throughout transit. As a result, the meaning of these power-downs is usually a hotly debated topic amongst solicitors. Recently, Canadian courts, namely the Cour du Québec as well as the Quebec Court of Appeal have shed some light on this debate. In Les Courtiers Breen Ltée v. Mediterranean Shipping Company S.A.3, the Cour du Québec ruled that power interruptions of eleven and nine hours in length were sufficient to cause damage to the cargo, once the consignee had proven that the said cargo had been loaded in good order and condition. The Quebec Court of Appeal affirmed this decision4 in finding that despite the power-downs occurring at a time when the shipment was not subjected to the Hague-Visby Rules, Mediterranean Shipping Company S.A. (“MSC”) could not rely on clauses in the terms and conditions of the bill of lading to free itself of liability for breaching the contract of carriage. Accordingly, MSC was found liable for the damages to the shipment in question. As such, this decision demonstrates that power-downs of reefer containers can trigger liability on the part of a carrier. What remains at issue is how long the container need be shut down in order to engage the liability of the carrier. The commodity being shipped will likely play a role in determining this factor.
A further concern for cargo owners is what has come to be known as the prohibition of suit clause, sometime referred to as a “circular indemnity clause”. A clause of this nature can generally be found in the terms and conditions of a bill of lading, as it will generally prohibit the “merchant” (shipper, consignee etc.) from suing the carrier’s (i.e. the entity that issues the bill of lading, which could be either a freight forwarder or actual carrier) subcontractors. This type of clause will come into effect when cargo interests book their shipment through a freight forwarder. If the freight forwarder issues a bill of lading, cargo interests will likely appear on its face as the shipper/consignee. However, they will likely be absent from the actual carrier’s bill of lading, with the freight forwarder appearing as shipper/consignee. If the shipment arrives damaged, a prudent cargo owner will institute proceedings against both the freight forwarder and the actual carrier. However, as cargo interests booked their shipments through a freight forwarder, actual carriers will attempt to rely on the circular indemnity clause found in the freight forwarder’s bill of lading to escape liability. Though this type of clause has generally been upheld by the courts, some notable scholars posit that it violates Art III (8) of the Hague-Visby Rules, which govern most bills of lading.
While the above is far from an exhaustive list, it serves to demonstrate that when fresh fruits and vegetables are shipped overseas in a reefer container, many risks arise. Accordingly, problems that arise in determining the party responsible for the damages are issues that will undoubtedly remain hotly debated amongst litigants.
Accurate fresh produce orders and fresh produce traceability
Traceability system - controlled movement of goods WaudWare is continually working to ensure our Produce Inventory Control System (PICS) software meets the requirements of the Food Safety Modernization Act (FSMA) created by the United States of America's Food & Drug Administration (FDA) and the Canadian Food Inspection Agency's (CFIA) latest Safe Food for Canadians Act (SFCA) regulations which demand importers of food maintain accurate traceability and third party/auditor certification information.
Both Hernandez and PARsource division manager Ron James make the point that lighting for horticulture is more nuanced than lighting for human use. For instance, James says, the light spacing for growing plants needs to be closer together than the light spacing for architectural applications.
Because of the way food traceability is set up, trace-back investigations are very often inconclusive or take weeks or more to complete,” Zografos told Food Safety News. Without being able to figure out the problem, food companies usually issue these massive, expensive, knee-jerk recalls.”
Over the past two years there have been more than 600 reported thefts of palm fresh fruit bunches in Sarawak. In response, last week the Malaysian Palm Oil Board (MPOB) said it will soon require palm oil millers to record the origin of the palm fruit they buy.
Developing a "supply shed" approach to map out the supply base of each of our CPO mills. The supply shed approach will include conducting survey of traders and independent smallholders that supply FFB to our mills and assisting them to comply with our policy. We will communicate with stakeholders in our supply shed to inform them about our sourcing policy regularly;
SHIPPING FRESH PRODUCE: WHAT YOU NEED TO KNOW
October 26, 2018
Shipping fresh produce is a high-paced industry because of the effort it takes to make deliveries within a short timeframe. There is a lot to coordinate to make sure everything shows fresh and ready for consumers. If a shipment pickup time or delivery schedule is late, it means a day or more of freshness is lost.
When shipping fresh produce, the objective from start to finish is to move fresh produce quickly and safely. However, there is a lot to know about how it all happens including proper temperatures, what crops are growing when and where everything is heading once loaded on a truck.
Transporting Produce Safely
Produce is sensitive freight due to the varying items and the individual shelf life timelines. The same applies when you are learning how to transport ice cream. If shippers or trucking companies fail to use guidelines, the fast-paced process of transporting items grows riskier.
However, when dealing with produce and other food items intended for consumption, there is no wiggle room when it comes to safety. Think about it; what makes produce so inviting at the grocery store? In most cases, one of the top responses is likely the appearance. The common denominator of maintaining quality appearance along with the overall freshness of produce is to plan transport ahead of time. It means trucks can be ready when the fruit and vegetables arrive at the dock, not flagged for safety violations.
The Food Modernization Safety Act or FMSA, passed in 2011 and implemented in 2017, focuses on maintaining food safety that involves transporting produce. The act, under the direction of the FDA, requires vehicles transporting food to adhere to strict standards. The goal is to prevent illness due to contaminated food.
Requirements under the FMSA:
Vehicles must be clean; able to be cleaned to prevent contamination
Kept at safe temperature during transport
Proper training required by carriers
Documentation of compliance
Shippers looking to secure capacity for produce loads should verify that the trucking company is compliant with FMSA. Making the decision upfront to ensure the vehicles hauling produce are capable of the job saves time and money.
This is where the shipper and trucking company form a partnership. The shipper’s interest is to keep the product save for sale and consumption. The trucking company wants to provide quality service. Delivering a bad load of produce to market does not fare well for all involved. The trucking company and the shipper should communicate regularly discuss pertinent information about the freight to maintain freshness and safety.
Produce Temperature Matters
Transporting produce can present a challenge because of temperatures that are maintained during the cold chain logistics process. The fragile nature of fruits and vegetables is a major part to consider whenever goods are loaded for shipment. Remember this is not one temperature fits all.
The need to have regulated temperatures set while delivering produce is necessary to maintain quality. In addition, the delivery must arrive on time. Altering either situation may jeopardize the produce shipment. So just a slight degree or two difference in the truck could be a negative move for sensitive produce.
Suggested temperatures for transporting produce range from freezing at 32 degrees to as high as 50-60 degrees depending on the item. The bill of lading with each shipment should detail the exact temperature required for the trailer. Drivers should be aware of the type of produce and keep a close eye on gauges to avoid any problems during transit. The driver can adjust temperatures as needed.
In the range of 32-36 degrees is good to ship items like apples, blueberries, broccoli, cantaloupes, grapes, oranges (Florida), peaches, packaged salad greens, and strawberries.
Avocados and cranberries are safe to travel at temperatures between 38-40 degrees. At between 40-45 degrees late crops of potatoes, honeydews and green beans ship well. Take temperatures to an even warmer range of 45-50 and cucumbers are happy along with watermelon, eggplant lemons and grapefruit grown in Florida and Texas.
The warmest temperature advised for produce to ship is 55 degrees to 60 degrees. Here is where early crops of potatoes remain fresh during transit. The temperature range is also good to ship bananas, tomatoes, and grapefruit from Arizona and California.
Refrigerated trucks or reefers are ideal to transport produce. The ability to adjust the temperature as needed makes it suitable to ship a variety of freight that requires a chilly ride.
Florals in Produce Section
Fresh flowers are an item found in the produce section that many may not give much thought to in a display case. However, floral blooms like fruit and vegetables are sensitive to temperatures, especially during transit. A refrigerated truck is best to deliver both the supply of flowers and produce.
On average florals need to ship in a refrigerated trailer at between 34-39 degrees. While that might be a little frigid for some produce varieties, it is a good range for others. Like produce, florals require special handling because of the delicate petals.
Similar to produce, once flowers are cut the rush is on to get them off to the market. Therefore, with flowers in the produce section, it makes it easy to pick up your weekly supply of fruit or vegetables along with a dozen fresh cut roses. Depending on the flower, the shelf life may actually last a little longer than the produce.
Consumers, according to the Produce Marketing Association (PMA), are also looking for the freshest florals, as they require for fruit and vegetables.
The Shelf Life of Produce
Not all produce is the same when it comes to shipping. The industry deems sensitive produce, with a short shelf life of a day or two, as light density. Next, produce that lasts 4 to 6 days is medium density. The heartier produce crops, those with a long shelf life in excess of a week rank in the high-density category.
High-density produce with a shelf life of 7 days or more include:
Onions
Potatoes
Carrots
Apples
Cabbage
Garlic
Celery
Medium density produce with peak freshness on the shelf for 2 to 4 days includes:
Oranges
Broccoli
Avocados
Peppers
Peaches
Spinach
Tomatoes
Watermelon
Light density produce on the shelf for about a day or two includes:
Melons
Cucumbers
Strawberries
Bananas
Corn
Green Beans
Grapes
Lettuce
Zucchini
The trucking company selected to transport the produce needs to know from the shipper exactly what the freight includes to ensure
Shippers are working against the clock to get produce to market so consumers can enjoy at the peak of freshness. The strict shelf life of produce is why shippers often prefer a dedicated trucking solution to ensure delivery. The longer it takes to get produce shipped after harvest, the higher the chances are items will spoil before reaching the shelf.
The pressure is high for shippers to secure transportation for produce to move quickly. An extra day freight remains on the dock could cost thousands of dollars in lost produce sales. Shippers work hard to know ahead of time how freight needs to move and find capacity with trucking companies. One misstep in this area and freshness levels decrease and shoppers will go elsewhere.
Produce By the Numbers
As shoppers select produce at the market, few are thinking about the industry and what it takes to ship fresh. According to the Organic Trade Association, organic fruits and vegetables generated $16.5 billion in sales in 2017, with all but $1.65 billion coming from fresh produce.
Consumers adopting healthier lifestyles often make fresh produce the star of the show as a main meal or snack. The trend the OTA highlights is that fresh translates to healthy for shoppers. Regardless, shippers continue to work hard to get fresh produce on a truck headed for stores near and far.
According to the Fresh Facts on Retail by the Produce Marketing Association:
Produce ranks second in fresh sales
Fruit is nearly half of produce sales followed closely by vegetables
Berry varieties top fruit sales
Bagged salad products are first in vegetable sales
The top selling produce in 2017 based on a survey by The Packer includes some favorite fruits and vegetables. While the full list ranks the top 20 in each category, we highlight the top five produce types.
Fruits
Bananas 75%
Apples 73%
Grapes 65%
Strawberries 63%
Oranges 61%
Vegetables
Potatoes 76%
Tomatoes 72%
Onions 73%
Carrots 64%
Lettuce 59%
Beyond the few basic items, a large variety of fruits and vegetables make up the overall fresh produce sector. Yes, all those fresh apples, crisp cucumbers and bunches of bananas help make up a thriving industry. The goal is to have fresh produce items on shelves, waiting for consumers to select.
In order for that to occur, it comes down to shipping fresh produce. Whether the distance is long or short, the objective is the same, provide fresh produce. The trucking company that consistently gets the job done may become the preferred vendor for distribution.
Shipping to Grocery Stores and Fresh Markets
The Produce Marketing Association reports that shoppers are particular about where they purchase their fresh fruits and vegetables. While supermarkets take the top spot for produce sales, specialty retailers emphasizing organic goods is gaining in popularity.
However, as the PMA highlights consumers also flock to markets featuring locally grown produce for the freshness factor. In considering freshness, many shoppers place importance on the distance the produce traveled to reach the shelf. A majority of consumers deem produce grown within the state as local thus meeting the fresh threshold. While others maintain a more strict definition.
Shoppers’ preference is why shipping fresh produce is an intense process to make sure freight reaches store shelves quickly. If the produce shipment is at peak freshness arriving in the market, it is a win for all involved. The retailer makes a good impression on customers; the shipper gets credit for providing quality products. The trucking company gets the stamp of approval for reliable dedicated service.
While the overall supply chain from farm to store is a multi-step process; customers are looking for the freshest items to fulfill a shopping list. Fresh produce often translates into repeat business for the retailer. Late deliveries effect whether customers can select fresh produce.
The neighborhood grocer was the only source for fresh produce, now specialty and big-box retailers have entered the mix. Today, shippers tackle the challenge of keeping a variety of marketplaces stocked with the freshest produce in season. The superstores usually process several trucks of fresh goods daily while smaller retailers may only receive a truck several times per week. Of course, the savvy shopper out there typically knows when fresh produce arrives at their favorite store. The weekly shopping trip, often scheduled on the same day, is to maximize choosing the freshest produce.
Seasonality of Produce
What fruit or vegetable crop is growing when and where is always a big question for those dealing with produce. The answer to that question determines what can ship when or how much stock is available. Shippers generally have a good handle on what crops are harvesting in order to keep supply moving to stores.
Bananas — grow all year in Florida
Apples – are a year-round crop in Oregon and Pennsylvania and grow at some point throughout the year in 46 other states and Washington, D.C.
Grapes — grow mainly in California from mid-spring to early winter
Strawberries – California by far grows the most strawberries
Oranges – the sun helps oranges blossom year-round in Florida and California year-round, followed by Texas eight months out of the year.
Potatoes – you will find potatoes growing in Idaho and California all year and a host of other states several months a year.
Tomatoes – large tomato producers are Arizona, California, and Florida
Onions — most of the year California and Florida are growing onions, with Illinois and Nebraska charting the next longest season
Carrots – Alabama, Arizona, California, Mississippi, and Virginia grow carrots all year
Lettuce – California and Virginia rank at the top for the 12-month season, followed by Georgia at 10 months a year.
By looking at the list of popular crops, a few things start to stand out when it comes to fresh produce. One of the main things is that California grows an abundance of fresh produce in the country followed by Florida.
The Golden State’s temperate sunny days is a top producer of strawberries, tomatoes, lettuce, oranges, onions, carrots, potatoes and grapes. The key is shipping fresh produce from California on an intense schedule to ensure the quantity and quality at the market.
Where Does Produce Come From
Some type of produce grows somewhere in the United States during all 12 months of the year. As showcased earlier, California grows the lion’s share of produce in the country.
The vineyards of northern California put the state’s grape production in the spotlight. While California grows a variety of produce, other states are most notable for one type of produce.
For instance, the state of Georgia grows a list of about 100 different types of produce but is recognized largely for peaches. This tasty fruit sweetens during the peak summer months. Idaho potatoes are the produce most associated with the Gem State. New Jersey, known as the Garden State, grows a little bit of every type of produce including winter squash during the fall months.
Ready to make a bowl of guacamole or add avocado slices to a salad? Well, thank California and Florida again for the country’s highest production of the fruit. Avocados have a freshness window of about two to four days, so growers need to get shipments out the door quickly. In addition, shippers work closely with retailers to find out how much of an item to send to avoid having too much in stock that does not sell.
In sampling fresh produce, more and more consumers are joining the bandwagon to find local sources for fruits and vegetables. So while that may not be possible in some areas, the quicker a regional harvest arrives in stores it meets the freshness test.
So yes, where produce comes from matters. However, for shippers, the bigger question to answer is how fast a crop of fresh produce can get from the field to the market. There is often a very short window of time to make it happen. The demand for trucks with capacity is high during peak harvesting seasons.
Challenges of Shipping Fresh Produce
The job of shipping fresh produce is a big one, chalked full of a variety of challenges. Dealing with produce means it’s always peak growing season for some crop. It is now a race against the clock to process the produce quickly and prepare it all for shipping.
However, things do not always go according to plan especially when it comes to weather situations. The weather could be perfect at harvest time, but a snowstorm or hurricane could halt traffic in and out of the destination point. So now what?
Shippers will begin scrambling to see where a load of fresh produce can go to avoid it spoiling on the dock on in transit. Everyone keeps a close eye on the weather to forecast if a harvest will come in ahead of schedule. Inclement conditions and natural disasters also take a toll on produce shipments.
Seasonal demands factor into shipment capacity, especially if a crop schedule is off by a few days or weeks. In most cases, a dedicated shipper will have to flexibility to get everything done in time. However, this not a guarantee so shippers should not take it for granted. Good communication between the shipper and trucking company is a good way to gauge what is possible when things change.
Another challenge in shipping fresh produce is the distance from the point of origin to the final destination. According to the Logistics Bureau, fresh produce averages about half its shelf life on a truck. Therefore, produce with a short shelf life only has maybe a day of freshness remaining once it reaches the market. If all things are perfect, this is not a lot of time for consumers to maximize the freshness. However, it drives the point home to the urgency needed when it comes to shipping fresh produce.
The Demand for Fresh Produce
So where do consumers purchase fresh produce? The answer to that question includes grocery stores, fresh markets, specialty markets and the growing trend of meal kit services.
It is a matter of preference when it comes to shopping for seasonal fruits and vegetables. While some consumers want to touch and feel the produce they select, others rely on fresh selections arriving on their doorstep.
Regardless of the venue, fresh produce arrives at each site on a regular basis to keep up with the growing demand. As more people focus on healthier lifestyle choices, many are turning to good old fruits and vegetables to help curb appetites. Now the search is on to find the freshest available to add in a new recipe.
Traditional grocery stores typically display seasonal and locally grown produce prominently with additional bins stocked full of other produce staples. Likewise, the fresh produce sections at specialty markets are alive with the vibrant colors of the seasonal harvest. However, the two retailers may vary the quantity of produce on hand based on traffic. Shipping fresh produce to a large grocery store may involve several trucks making a delivery often within a week. In contrast, a smaller marketplace may schedule one delivery per week with limited amounts of certain items. In each case, the shipper is working closely with the stores to determine what produce is needed and how soon a truck can arrive to replenish the shelves.
The increase of meal kit delivery has also stretched the demand to ship fresh produce. The kits are popular with those who lack the time or desire to do the shopping but want to have a tasty meal. The kits include all the ingredients, right down to the fresh peppers, tomatoes or other items. Once picked, fresh produce needs to move quickly.
Healthy Lifestyles Depend on Produce
In recent years, trends show more of us are paying close attention to exactly what we eat. Today, the push to find healthier food has translated into more people looking to discover meal options on the produce aisle.
Awesome! It means people are eating healthy and striving to take care of themselves and their families. The result is more produce shipments need to be available to stay in step with the increasing demand. All those healthy plates have space to include an assortment the season’s bounty and explore other items.
Then there are the variety of smoothies that call for everything from bananas to kale for a boost of good energy. Next, use any combination of fresh produce to create other tasty drinks through juicing. The produce possibilities are endless.
Make a great salad using whatever produce you want, there is really no right way to make a salad. Yes, put in whatever you like! Then dive in and enjoy the burst of flavors grown in a number of different areas of the country.
Is there a specific type of produce that you have not been able to find at the market? Why not take a moment to ask someone on staff if they can get it in stock. Rest assured, if a crop is in season near or far chances are good the item ships. The risk may be dealing with cost and shelf life on it arrives.
The health benefits of produce are up for debate, especially regarding organics. Take a close look at signage in the marketplace to see if the label reads organically grown. The niche market of organics is also a growing trend in produce shopping. Regardless of whether shopping for regular produce or organic varieties, they all have a short window of freshness.
Restaurant Produce
When mom said, “eat all of your vegetables;” she meant the ones on your plate at the family dinner table and those served at a restaurant. So no escaping the veggies while eating out.
Wholesale produce shippers fulfill daily orders for restaurants too. Send in the tomatoes, potatoes, eggplant and the rest of the list. Diners are familiar with the term “served seasonally.” It simply means whatever the seasonal produce is from a local or regional level. Be advised the selection could change depending on what shippers are able to get on a truck headed to a multitude of locations.
Restaurant chefs like working with fresh produce because it allows flexibility to be creative with a dish. Amazing entrees, known as a chef special and not on the menu, are sometimes the result of extra produce on hand. Therefore, a savvy chef, not wanting a handful of produce to go unused, will instead whip up a little bit of delicious. Go ahead and let mom you ate all of your veggies and you enjoyed every bite.
Today, health-conscious diners are requesting more produce options on restaurant menus. The days of the kitchen just receiving a few boxes of tomatoes, carrots, lettuce or cucumbers for salads are gone. In addition to salad trimmings are items like squash, asparagus, and eggplant to name a few.
In order to guarantee the kitchen has enough produce available, chefs and restaurant owners are working to develop networks of locally sourced produce. The daily ebb and flow of produce make it a high priority item for most restaurants.
Fast food restaurants are not immune to the demand for fresh produce items either. Whether ordering extra tomatoes and no lettuce on that burger or an entrée salad, fast food restaurants use large amounts of fresh produce daily.
Produce Moves On Refrigerated Trucks
Keeping produce chilled at the right temperature is one of the most important steps in the entire process. The entire process of shipping fresh produce means juggles many variables like weather conditions.
The refrigerated truck, known in the industry as a reefer, is the workhorse for shipping sensitive freight. If the shipment spends even a few minutes either too cold or too warm it could damage much of the produce or ruin it all together.
Depending on what part of the country is the point of origin or destination, the weather may play a role in how cool the reefer unit needs to be. If transporting during winter months the interior of the trailer may only need a small adjustment to reach freezing range to transport apples or grapes.
In reverse, cold weather outside can make it necessary to warm up the reefer to keep other freight at a balmy 50-60 degrees for bananas and some crops of potatoes. A number of situations can occur such as traffic congestion keeping a truck in a warm climate longer than anticipated. A late truck arriving at the dock can also affect the fragile balance of produce if it’s loaded in the heat of the day versus before sunrise.
As required whenever shipping freight, a bill of lading or BOL, is attached to specify information such as temperature requirements. The driver will need to pay close attention to all gauges and adjust as needed to maintain proper temperatures. If this step is missed and the produce is damaged upon arrival, the delivery can be refused. Ultimately, it could be a costly mistake if temperatures are off by just a degree or two.
Shippers will avoid contracting with trucking companies that fail to make on-time deliveries or disregard instructions regarding temperature ranges. Refrigerated companies with the capacity to handle time-sensitive loads of produce are in high demand.
Connect With ABCO Services
As a leader in refrigerated trucking ABCO Transportation has the capacity to fulfill a variety of services to deliver freight. The company specializes in dedicated trucking for a large number of produce shippers.
Our professional drivers are well- trained and provide excellent, individualized customer service. The ABCO fleet of trucks meet all regulations in compliance with the FMSA and other required safety measures.
ABCO strives to be the go-to company to fulfill a variety of trucking needs. In addition to shipping fresh produce, ABCO Transportation can handle regional, team-expedited, local, and intermodal services for both temperature sensitive and dry freight. ABCO provides a solution designed for refrigerated, dry or power only freight.