Organic Alberta 2018 Conference th February 10 2018

Organic Alberta 2018 Conference th February 10 , 2018 �Keith Ball, Sales Manager �Peak of the Market �Calgary, Alberta

“Living Respiring Product” “Understanding the Cold Chain”

Fact or Fiction � All Fruits & Vegetables are living breathing commodities?

It’s a Fact! �The living cells in plant life consist of Water and Nutrients which is essential to the life of the cells and the preservation and longevity of the product. �In fact many produce items contain up to 90% water. �Product continues to live!

Respiration �Oxygen is a vital part of the process. �Carbon dioxide is taken in while oxygen, ethylene and heat are released. �This is a continual process until product is totally dehydrated and/or decayed. �Respiration rates differ from item to item. “Respiration=Loss of Energy” �Items that Live the fastest tend to be the most perishable. (Chemical Process) �These items create handling challenges.

Respiration Rates Differ! �Very Slow: Nuts, dates, �Slow: Apples, Citrus, Grapes, Onions, Potatoes, Shallots, Garlic �Moderate: Banana, Tomato, Pears, Peppers, Broccoli, Kale, Celery �Fast: Strawberries, Leafy Lettuce, Mushrooms, Cauliflower, Brussel Sprouts, Bean Sprouts etc.

The Reality is! �As product loses moisture it wilts, shrivels and dies. (Stresses) �Appearance, Quality & Freshness are lost as well as Nutritional value and Flavour. Glucose Depletion. “Carbohydrates” �Sales & Profits are lost or compromised due to shrinkage. �Customers become disillusioned.

Moisture Loss = Lost Profits!

Decay = Lost Profits!

Can we slow down the aging process? Lets talk (Cold Chain) Management!

Cold Chain �Critical in slowing respiration rates & dehydration. (High Respirators) �Respiration rates can double for every 10 degree Fahrenheit rise in temperature above 32 F. �Product Ageing is slowed and shelf-life extended. (No Ideal Temperatures) �Fresh Corn loses 50% sugar if displayed at room temperature, only 5% if displayed at 32 -36 F. (2 -4 C)

Common Elements � Grower Level � Warehouse Level � Retail Level

Grower Level �Uncontrolled Environment �Subjected to Field Heat Extremes �Daytime Highs / Night time Lows �Climate Change Challenges �Field Heat Step Down / Condensation / Packaging �Air Flow / CO 2 Elimination �Air/Hydro/Ice/Room Cooling �Transportation Temp. Parameters

Warehouse Level �Buying, Receiving & Inspections �Temperature Verification �Refrigerated Docks (50 f/10 c) �Expedite Handling (Cold Chain) �Perishables vs Hardline Storage �Multi-Temp Coolers (32 f-55 f) �Wet/Dry Product Segregation �First in-first out/Consolidation �Transportation / Reefer Service

Retail-Backroom �Scheduling, Coverage, Experience �Receiving/Inspections/Quality/Temp �Handling & Storage Procedures �Cold Chain & Dry Storage Areas �Perishables vs Hardline Goods �First in-first out / Code Dating �Trimming & Crisping Procedures �Sanitation Procedures/Food Safety

Retail-Sales Floor �Plan Your Work/Work Your Plan �Determine Labor & Coverage �Department Layout/Plan-o-gram �Seasonality & Merchandising �Display by Commodity/Category �Consider Cold Chain Requirements �Display less more often = Turns �Rotate, Rotate! �Measure Performance!

To Summarize � Treat Eggs! everything like

One last thought! “Strive” to be successful in business but also consider the competitive advantage of been “Significant”

Thank you!