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Value-added Cold Chain

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Presentation from the Asia Cold Chain Centre

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Value-added Cold Chain

  1. 1. By Dr. Rodney Wee Phd. Asia Cold Chain Centre Value-Added Cold Chain Practices for Fresh Food Safety
  2. 2. 2
  3. 3. 3 Value in Fresh Produce • Fresh • Nutritious • Clean & Safe • Minimal chemical Residue • Longer “Shelf life” • Availability • Cost • Nutrient Management • Soil Management • Pest Management • Residue Management (Safety) • Harvesting process • Post Harvest Cooling (Expiry dates) • Correct Packaging • Proper Handling & Transport • Timely Distribution • Retail Storage Buyers/ Consumers desires Value – Added Actions
  4. 4. 4
  5. 5. 5 Managing your Temperature controlled “Value-Chains”
  6. 6. 6 “Essentials” in the Value-added Supply “pipeline”  Moving from processing and Storage facility to a Throughput facility.  Providing Value-adding services eg. Maintaining shelf life, etc  Managing throughput for continuity  Managing information flow (more important than inventory flow ie. doing things once).  Reduce lead times and avoid “bottleneck” congestions  Providing smooth “inter-change” in agri-food business  Uses a distribution centre approach to the markets  Managing information for forward planning
  7. 7. 7 RiskManagement “FreshProduce” Export ComplianceSupplyChainOverview Chainof Responsibility Environment BusinessSkills SecuringProduceSupply International Transport (Land, Sea&Air) Skills&Training BusinessissuesintheExport Environment Haccp, ISO22000 CAP, GHP, GDP FreshProduct ColdChain Transport Security(Post 9/11) ClimaticConditions BusinessPlanning HRManagement (Labour Risks) Environmental Management Systems(EMS) TradingPartner Relationships Contracting FoodIntegrity&Safety Marketing&Competition Intellectual Property(IP) Accreditation ResidueManagement TraceabilitySystems FoodSafety Temperature&HumidityMaintenance Risk Management in Food and Fresh Produce
  8. 8. 8 Critical Areas Business Strategy Perishable Food Identify parties Product Description Costs Special Instructions Information Cargo New Cargo If transhipment to ... By product By importer From: By commodity By exportor By Product Grower Trader Cosolidator Post harvest (Yes / No) Packaging Cooling method Insulation Atmospheric conditions Time frame In air On ground On tarmac Basic Recoverable Extra services Tanking Distribution Handling Repack Importing Country Requirements Airline Logistics provider Volume Season Weakness Dangers Business Development Areas of growth Perishable Food Business Strategy
  9. 9. 9 The Asia – Pacific Environment Asia • 17,212 000 Sq Miles • 47 Countries….. • > 4 Billion people Including China – 1.3 Billion … with India set to overtake China by mid 21st Century • Australia – 22 Million • New Zealand – 4 Million • Pacific Islands – 6 Million
  10. 10. 10 Extreme Infrastructure Contrasts From….. To….
  11. 11. 11 Common Fresh Produce Supply Chains
  12. 12. 12 Value Added Agri-Food Supply
  13. 13. 13 What “plagues” the Food Industry ? • Reliable Sources of Fresh Produce or raw materials for food products • Consistency of Supply • Raw Material “Postharvest” Practices • Cold Chain “Breaks” • Long Distances • Frequent transshipment “hubs” • Unnecessary handling and staging operations • “Breaks” in your “Value chain” • Contamination & Cross-contamination (accidental or introduced) • Quality maintenance in Transit • Cost Issues • How “safe”...are the Supply Chains ? • Risk Management • Alternative Supply Chains & Emergency Procedures Issues •Respiration •Temperature •Ethylene Production •Water Loss •Growth and Development •Mechanical Damage •Physiological Disorders •Pathological Breakdown •Stress
  14. 14. 14 Post Harvest Cooling
  15. 15. 15 Packing & Packaging
  16. 16. 16 Specialised Transport
  17. 17. 17 •Ice Calculator •On-tarmac time •Transit-time •Transshipment Frequency •Produce Stress •Airport Facilities •Aircraft storage Logistics & Transport Issues
  18. 18. 18 Quality Accreditation GDP ISO 22000
  19. 19. 19 Train and Educate your teams Fruit and Vegetables Seafood Meat and Dairy Flowers Best long-term storage temperatures may be slightly different
  20. 20. 20 Tracking & Tracing in Supply Chains • Flowcharting individual product’s Supply Chain operations • Real-time Inventory Tracking • “Worse case” scenario modeling • “Checks” at all possible “chokepoints” • Map sequenced actions in implementation • Have real-time “Track & Trace” monitoring with reporting • Institute corrective action instructions • Emergency action procedures
  21. 21. 21 Summary • Review Entire Supply Chain Operational Practices • Environmental Control in Supply Chain operations • Packaging & Packing (Selection & Practice) • Staging and Storage (Locations and Accessibility) • Transportation (Route Planning) • Staff Training (Supply Chain partners) • Tracking, Monitoring & Reporting • Damage Control & Correction • Managing Risks ? END
  22. 22. AFRIS. AsianFoodRegulationInformationService. We have the largest database of Asian food regulations in the world and it’s FREE to use. We publish a range of communication services, list a very large number of food events and online educational webinars and continue to grow our Digital Library. We look forward to hearing from you soon! www.asianfoodreg.com adrienna@asianfoodreg.com

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