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

3. “Living Respiring Product”
“Understanding the Cold Chain”

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

5. 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!

6. 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.

7. 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.

8. 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.

9. Moisture Loss = Lost Profits!

10. Decay = Lost Profits!

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

12. 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)

13. Common Elements
Grower Level
Warehouse Level
Retail Level

15. 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

17. 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

19. 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

20. 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!

21. To Summarize
Treat everything like Eggs!

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

23. Thank you!