Transporting Fresh Produce: Challenges and Best Practices

Transporting fresh produce presents numerous challenges for businesses within the food industry, from temperature fluctuations during packaging to handling damage during delivery. Fruits and vegetables can spoil rapidly without proper measures, leading to waste and financial loss. Research has revealed that the loss of crops from harvesting to transport can reach up to 70%.

To maintain freshness from farm to shelf, businesses must prioritise packaging, temperature control, and efficient logistics. Here’s a closer look at the biggest challenges in transporting fresh produce and the best ways to overcome them.

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6 Challenges in Transporting Fresh Produce

Transporting fresh produce presents several issues that can lead to significant losses:

1. Temperature Control Failures

Fresh produce is highly sensitive to temperature variations. A 2022 study has shown that temperature fluctuations and abuse in the food cold chain can significantly impact the quality of perishable food products. Inadequate temperature management during transportation can accelerate spoilage.

2. Handling Damage

Improper handling during loading, transit or unloading can cause bruising and crushing of fruits and vegetables such as peaches, tomatoes, bananas, berries, and leafy greens. These render them unsellable, and the damage not only results in direct financial losses but also contributes to food waste.

3. Extended Transit Times

Delays in transportation can significantly shorten the shelf life of fresh produce. Long routes, traffic congestion, or customs hold-ups heighten the risk of spoilage. The longer produce remains in transit, the greater the chance of quality degradation, particularly for perishable items like berries and leafy greens.

4. Regulatory Compliance

Regulatory compliance in transporting fresh produce can be a challenge. Agencies like the Department of Agriculture, Fisheries and Forestry (DAFF) enforce hygiene standards, cold chain guidelines, and biosecurity laws that could mean delays if not followed properly.

Frequent regulatory updates also add complexity, requiring businesses to stay informed and invest in monitoring technology to ensure compliance.

5. Labour Shortages

Labour shortages in the transport sector, including a lack of skilled truck drivers and logistics workers, lead to delays, higher costs, and supply chain disruptions. 

With fewer drivers available, deliveries take longer, increasing the risk of spoilage for fresh produce. This also drives up freight costs, making it more expensive to transport perishable goods efficiently.

6. Lack of Data Sharing

The lack of data sharing in the fresh produce supply chain leads to poor coordination, inefficient capacity planning and delays. Without real-time tracking and communication, farmers, transporters and retailers may mismanage shipments. This, in turn, increases the risk of spoilage and waste.

4 Best Practices for Transporting Fresh Produce

When businesses move fresh produce, these strategies help keep it fresh and reduce waste:

1. Maintain Proper Temperature

Temperature control is the most critical factor in preventing spoilage. A study found that keeping fresh produce within recommended temperature ranges, such as 0–2°C for strawberries and blueberries and 12–14°C for bananas and tomatoes (to prevent chilling injury), can reduce spoilage by up to 50 per cent. Refrigerated trucks, or reefers, help maintain stable temperatures and prevent early ripening, bacterial growth, and texture loss.

GPS-enabled temperature trackers also provide real-time monitoring and can send alerts if conditions fall outside safe limits. This allows drivers and logistics teams to take quick action and prevent spoilage. Businesses can also invest in cold chain technology to further reduce food loss.

2. Use the Right Packaging

The right packaging prevents damage and keeps produce in top condition throughout transport. Sturdy, ventilated crates help air circulate, reducing the risk of moisture buildup and mould growth.

For temperature-sensitive produce like berries, leafy greens, avocados and mushrooms, insulated packaging regulates heat and humidity. Adding shock-absorbing materials, like padding or foam inserts, helps prevent bruising and crushing during transit.

Good packaging also meets food safety standards, reducing the risk of contamination. Following best practices in packaging helps extend shelf life, keeping produce fresher for longer and cutting down on waste and losses.

3. Optimise Delivery Routes

Long transit times increase the risk of spoilage. Thus, optimising routes can help businesses in reducing travel time. This, in turn, keeps produce fresher when it arrives at its destination. Using route planning software can cut travel time, all while helping avoid traffic congestion and unnecessary delays.

Transporting fresh produce during off-peak hours or at specific times can also minimise exposure to heat and reduce wait times at delivery points. Some businesses use predictive analytics to plan routes based on weather conditions and road congestion, further reducing spoilage risks.

4. Ensure Proper Labelling and Compliance

Clear labelling prevents mishandling and helps businesses meet food safety regulations. Labels should include temperature requirements to keep produce stored and transported correctly.  They should also provide handling instructions to prevent damage to fragile items. Regulatory details should be included in the label to meet compliance standards and avoid fines or shipment rejections.

Following food safety standards, such as those from Food Standards Australia New Zealand (FSANZ), helps keep produce safe for consumption and ensures it meets legal requirements. Proper labelling also speeds up customs and warehouse inspections, reducing overall transit time.

Transporting Fresh Produce: Safely and Effectively

Transporting fresh produce involves several challenges, but implementing best practices can reduce waste and maintain freshness. 

Using the right transport methods can keep produce fresh from farm to table, helping businesses stay profitable while reducing waste. Effective temperature control, proper packaging, strategic logistics, and regulatory compliance are crucial to preserving produce quality. 

By investing in these areas, businesses can enhance efficiency, reduce losses, and deliver fresh produce that meets consumer expectations.

Keep Your Produce Fresh and Profitable

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