PLANNING AND DISTRIBUTION · COLD
Cold Chain and Perishable Logistics
Where your spoilage actually happens, which is rarely where it is recorded. Temperature checked through handling, storage and transit.
Category:
Planning and distribution
Category:
Planning and distribution
YOU ARE PROBABLY HERE BECAUSE
What you get
A map of the cold chain showing temperature and dwell time at every stage, from harvest or production to the receiving bay, including the stages nobody logs. Spoilage charged to the stage that causes it, not the stage that records it, and costed at what the product was worth at that point. A ranked list of fixes, split into handling, equipment and specification. Most loss happens in the minutes at either end, not the hours in between. And a monitoring and escalation procedure sized for your team, with limits that trigger action rather than a report.
Who it is for
Growers, packhouses, exporters and chilled distributors who write off spoilage as a cost of doing business.
Related services
DIST, FARM.
“Spoilage gets written off as a cost of doing business.”
“Rejections at the customer's gate get disputed and never settled.”
“Shelf life on arrival is shorter than the spec says it should be.”