Managing the perishable food supply chain is a highly complex process. Several obstacles hinder the product distribution phase, creating more incredible difficulty when ensuring product quality. Another factor is the need to keep logistical costs and service levels under control, especially in a country with continental dimensions. You will know more when you visit website
Perishable foods are sensitive to all types of damage, whether chemical, physical or biological, which can impair the quality for the sale or consumption of the product if they are not transported, stored, or disposed of correctly at the points of sale.
Logistics is dedicated to doing whatever it takes to deliver the right products to the right place at the right time. In the supply chain (supply chain), logistics integrates a flow from the design/planning phase of a product, the receipt of raw material to execution, its production, storage, distribution, and transport, meeting the customer’s needs.
It is noteworthy that there are other links in logistics and that these have their characteristics. Check out some links below:
- Supply logistics: it is the beginning of the process and forecasts the demand for purchases, receipts, raw materials, among others.
- Production logistics: its start is in the planning, scheduling, and control of production.
- Storage logistics retains production flows and promotes the movement of finished or usable products.
- Distribution and transport logistics: performs distribution planning, defines transport modes and routes.
- Information flow: a fundamental part of logistics, it has IT tools to support the operation.
- Logistics cost: is the final value of all elements of the logistics chain, including those related to the administration of the information flow.
Now that you know the logistical links, it is easier to analyze the process for efficient transport of perishables more assertively.
- Conditions For Product Preservation
To not allow perishable products to deteriorate, it is necessary to understand the physical, chemical, and biological restrictions to create a favorable environment for their preservation. Some conditions must be evaluated:
- Physical issue: storage, packaging, stacking, handling, vibration, time, impact, etc.
- Chemical and biological issues: humidity, sanitary requirements, ventilation, contamination, lighting, time, temperature, etc.
Transport is the most vulnerable phase, usually because the process ends up leaving the shipper’s control. When this happens, everything must be done to reconcile the restrictions and conditions related to preserving perishable foods. Even if it is not possible to have complete control of the load that leaves the warehouse, it is necessary to have strategies to preserve the product. One is the choice of carrier. The carrier must offer the best solutions for your transportation of perishables