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Having lived with the COVID-19 pandemic for over a year, almost everyone now know what a non-contact infrared forehead thermometer is. But, what about non-contact IR thermometers for surfaces rather than people. Such non-contact IR thermometers have been around for many years prior to COVID-19 and are great for getting a quick temperature measurement in a wide variety of settings. These include food establishments, distribution centers, cold storage, processing facilities, conveyer belts with moving products, and hard-to-reach areas.

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The Produce Team focuses on the management, measurement, and monitoring of optimal temperature levels from the “field to the fork”.

Produce Team's Recent Articles

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In 2018 the United Nations General Assembly declared June 7th “World Food Safety Day”. Each year, World Health Organization and the Food and Agriculture Organization of the United Nations take the lead in this effort to highlight the importance of food safety and “inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agriculture, market access, tourism, and sustainable development.”

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Food loss, especially produce, is typically the result of spoilage due to temperature excursion at an early point in the supply chain. Between 10% and 14% of produce loads are rejected because they do not meet temperature requirements. The supply chain has been plagued by poor visibility and limited data, contributing to rejected loads, which are very costly (millions of dollars annually), difficult to manage, and affect the shipper’s image.

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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.”

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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.

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The Produce Team focuses on the management, measurement, and monitoring of optimal temperature levels from the “field to the fork”.

Produce Team's Recent Articles

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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.

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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.

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