Agriculture Reference
In-Depth Information
This paper discusses opportunities to use time-dependent product quality infor-
mation to improve the design and management of AFSCNs. Product quality in con-
sumer markets is influenced by the product quality at origin (when harvested) and
the conditions that the products have been exposed to during in the supply chain
network. The logistics concept therefore influences market opportunities and vice
versa. If quality is known in advance, goods flows could be steered in all phases of
the AFSCN. This chapter describes a preliminary diagnostic instrument, which can
be used to identify improvement opportunities in the supply chain as to increase
product availability of the right quality at the right place and time. Two exploratory
case studies are presented to illustrate the value of this diagnostic instrument.
Temperature-Controlled AgriFood Supply Chain Networks
A temperature-controlled AFSCN requires products to be maintained in a tempera-
ture controlled environment, rather than exposing them to whatever ambient tem-
peratures prevail at various stages of the supply chain (Smith and Sparks
2004
). In
this paper, we focus on fresh fruits that need controlled temperatures to maintain or
even improve product quality (due to ripening of fruits: ripe-on-arrival). Consider-
ing the increasing consumer demand for ready-to-eat products (like ready meals and
prepared salads) the ability to optimize temperature-controlled AFSCN becomes
increasingly important.
There are a number of difficulties in managing temperature-controlled AFSCNs
such as the short shelf life, which puts additional requirements on speed and reli-
ability of logistics systems and require specialized transportation and storage equip-
ment. Furthermore, modern chains distribute multiple types of products—often
with multiple temperature regimes. This means that a 'best fits all' solution is taken,
which means that the temperature is not optimal for any of the products. Moreover,
one must be careful for product interferences, for example, bananas produce ethyl-
ene, which accelerates the ripening process of other fruits. Finally, in these chains
temperature control and prevention of product interferences are very important from
the perspective of food safety; typical safety problems concern
Listeria
in cheese
products,
Salmonella
in chickens and eggs,
BSE
(bovine spongiform encephalopa-
thy) in cattle,
EHEC
(enterohaemorrhagic
Escherichia coli
) in vegetables. These
typical food related issues should be considered when designing a AFSCN, using
risk assessment as an important tool (Luning and Marcelis
2009
).
It is clear that the design and management of temperature-controlled FSCNs is
a complicated process; how can a retailer ensure that products are always under the
appropriate temperature regime? Fruit and vegetables might look fresh from the
outside, but what is the remaining period of consumer acceptance? Retailers and
chain partners realize that they can distinguish themselves in the market place by
setting up a reliable temperature-controlled FSCN that guarantees product quality
and reduces shrinkage (price cuts) in retail outlets.
