Organic Alberta 2018 Conference February 10th, 2018 Keith Ball, Sales Manager Peak of the Market Calgary, Alberta

“Living Respiring Product” “Understanding the Cold Chain”

Fact or Fiction All Fruits & Vegetables are living breathing commodities?

It’s a Fact! The living cells in plant life consist of Water and Nutrients which is essential to the life of the cells and the preservation and longevity of the product. In fact many produce items contain up to 90% water. Product continues to live!

Respiration Oxygen is a vital part of the process. Carbon dioxide is taken in while oxygen, ethylene and heat are released. This is a continual process until product is totally dehydrated and/or decayed. Respiration rates differ from item to item. “Respiration=Loss of Energy” Items that Live the fastest tend to be the most perishable. (Chemical Process) These items create handling challenges.

Respiration Rates Differ! Very Slow: Nuts, dates, Slow: Apples, Citrus, Grapes, Onions, Potatoes, Shallots, Garlic Moderate: Banana, Tomato, Pears, Peppers, Broccoli, Kale, Celery Fast: Strawberries, Leafy Lettuce, Mushrooms, Cauliflower, Brussel Sprouts, Bean Sprouts etc.

The Reality is! As product loses moisture it wilts, shrivels and dies. (Stresses) Appearance, Quality & Freshness are lost as well as Nutritional value and Flavour. Glucose Depletion. “Carbohydrates” Sales & Profits are lost or compromised due to shrinkage. Customers become disillusioned.

Moisture Loss = Lost Profits!

Decay = Lost Profits!

Can we slow down the aging process? Lets talk (Cold Chain) Management!

Cold Chain Critical in slowing respiration rates & dehydration. (High Respirators) Respiration rates can double for every 10 degree Fahrenheit rise in temperature above 32F. Product Ageing is slowed and shelf-life extended. (No Ideal Temperatures) Fresh Corn loses 50% sugar if displayed at room temperature, only 5% if displayed at 32-36F. (2-4C)

Common Elements Grower Level Warehouse Level Retail Level

Grower Level Uncontrolled Environment Subjected to Field Heat Extremes Daytime Highs / Night time Lows Climate Change Challenges Field Heat Step Down / Condensation / Packaging Air Flow / CO2 Elimination Air/Hydro/Ice/Room Cooling Transportation Temp. Parameters

Warehouse Level Buying, Receiving & Inspections Temperature Verification Refrigerated Docks (50f/10c) Expedite Handling (Cold Chain) Perishables vs Hardline Storage Multi-Temp Coolers (32f-55f) Wet/Dry Product Segregation First in-first out/Consolidation Transportation / Reefer Service

Retail-Backroom Scheduling, Coverage, Experience Receiving/Inspections/Quality/Temp Handling & Storage Procedures Cold Chain & Dry Storage Areas Perishables vs Hardline Goods First in-first out / Code Dating Trimming & Crisping Procedures Sanitation Procedures/Food Safety

Retail-Sales Floor Plan Your Work/Work Your Plan Determine Labor & Coverage Department Layout/Plan-o-gram Seasonality & Merchandising Display by Commodity/Category Consider Cold Chain Requirements Display less more often = Turns Rotate, Rotate, Rotate! Measure Performance!

To Summarize Treat everything like Eggs!

One last thought! “Strive” to be successful in business but also consider the competitive advantage of been “Significant”

Thank you!