We recently spoke with Janet Fortin from Global Fruit, the largest cherry exporter in Canada. The company partners with farms in British Columbia who grow and pack the cherries, and rely on Global Fruit to do the marketing and exporting. With roughly 125 orchards, Global Fruit anticipates that 2021 will be the best year it has ever had. According to Janet, “We’re estimating some trees will (have) over 100 pounds of cherries. I think this year we’re going to have 17 – 20 million pounds of cherries to ship. New customers coming on board, if possible, I would recommend DeltaTrak.”
The produce industry is facing more supply chain challenges than ever before. But, with any challenges, there are usually opportunities and solutions. This is true for the produce industry. Perhaps the biggest supply chain challenge is the availability of trucks and drivers. Peak produce seasons exacerbate the trucking shortage. Produce is perishable and many of the trucks transporting the produce must be equipped with reefers (refrigerated units) for the transportation of temperature sensitive cargo. During peak seasons, truckers with reefers are in short supply.
Many experts in the foodservice industry believe one of the most effective things restaurants can do to prosper, amid state and county COVID restrictions, as well as changing consumer preferences, is innovate. The use of new technologies has made possible much of the restaurant innovation we are currently seeing. Technology has enabled many restaurateurs to pivot, and ideally create a pathway to overcome the COVID-19 pandemic.
- Category: Food
Real-Time Monitoring. Good for kids…and produce.
Imagine you’re a parent with three children – triplets actually – and your spouse is going away on a weekend jaunt to Napa Valley. This will be the first time you’re alone with the kids for an extended period, so you’re not really sure where to start. What do kids even do all day? Oh, that’s right. They play. But, growing up as an only child, you never really learned to play well with others. And, unfortunately, caring for things (animals, people) is just not in your DNA.
As restaurants re-open in the new-normal COVID world, implementing new practices can help to mitigate exposure to the COVID-19 virus. Recently, the National Restaurant Association released an updated “COVID-19 Safe Operating Guidance” that incorporates the latest information and best practices from the CDC, FDA, EPA and OSHA agencies that are designed to help restaurants operate safely.
A recent article in “The Produce News” describes how Divine Flavor, one of the largest produce distribution companies in the city of Nogales, Arizona, has responded to the COVID-19 situation. When an affiliate company experienced its first positive COVID-19 cases, Divine Flavor responded quickly and has since served as a model in dealing with the pandemic for other companies in the produce industry.
- Category: Food
In order to feed a world with increasingly congested cities and a rapidly growly population, food must be transported. But, how does one monitor the food during transport to ensure that it has been protected from temperature and humidity spikes? How can shippers know exactly what the conditions are in the back of a truck containing the food or where the truck is en route?
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