Cool Chain Association pinpoints avoidable supply chain pain points

The Cool Chain Association’s second tracking trial of perishables undertaken by its member the Perishable Products Export Control Board (PPECB) has identified significant areas where action can be taken to reduce food loss.

PPECB tracked consignments of raspberries, which have a very low shelf life, from South Africa to the UK as part of an ongoing project with the CCA to identify pain points in the cool supply chain in order to develop best handling practices for perishables.

The resulting data suggests that the cut-to-cool time, taken to bring the berries down to a temperature of around 5 ̊C, should be reduced to within 60 minutes of harvest to better maintain berry quality during storage. In addition, the trial indicated that a lower air temperature of 0̊C rather than the current 2 ̊C should be used for blast cooling.

PPECB’s in-house research department, which analyses quality and food safety standards is working with CCA to develop a body of data to be used to suggest best practices for the perishables supply chain.



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