Premium Packhouse management software from farmsoft delivers comprehensive pack-house management for fruit, vegetable, and fresh produce processors, packers, importers and exporters

99% less fresh produce packing waste

Accurate fresh produce & food inventory management reduces waste through better FIFO stock rotation, stock-takes, and inventory alerts. RFID pallet control (optional) for precision inventory tracking. 

Save time packing fruit & vegetables

Increase the efficiency of fresh produce inventory using options like scanning incoming bar-codes to reduce data entry & errors, integrate with scales for automatic weighing, ore RFID for automatic fresh produce inventory tracking.

Better fresh produce quality control

Guarantee the quality of your fresh produce packing with flexible fresh QC testing systems from your phone or tablet. Customer feedback management, supplier quality control and more...

Reduce fresh produce packing errors & control production

Project required inventory (and shortages), schedule orders to be packed in batches , automatic alerts to prodution line managers.

100% accurate fresh produce order shipping

Shipping teams are guided through the dispatch process from picking using a phone or tablet (optional bar-code scanning), automatic picking, thru bill of lading, invoice, and automatic shipping notifications for customers, transport, and sales teams.

Reduce fresh produce packing administration costs by 40%

Automatic generation of fresh produce labels, bill of lading, invoice, picking documents and more; reduces administrative burden.

Easy audit & recall systems reduces compliance costs.

Faster fresh produce inventory storage  inventory

Accurate fresh produce & food inventory management delivers reduced waste and increased employee productivity. Manage FIFO, improve stock-take accuracy, scan harvester data, and keep a watchful eye on your inventory... Easy stock-take identifies shrinkage and helps reduce waste from ageing. 

100% accurate fresh produce Fresh produce packaging

Maintain strict fresh produce Fresh produce packaging and high food safety standards always. Perform recalls based on lot/batch, pack date, invoice #, inventory #, pallet #, delivery date, purchase order #, or perform a recall on your own user defined data. Perform instant recalls both up and down the supply chain. Makes audits easy and instant. COVID-19 food safety & auditing available. 

Reduce fresh produce waste by 99%

Fresh produce packaging ensures there is no 'shrinkage', food inventory is FIFO managed, and expiring inventory always monitored.

Reduce administration time by 60%

Automatic paperwork, labels, and reporting reduces the burden on administration teams and saves everyone's time.

Better fresh produce quality now

Quality control and food safety has never been easier with industry standard quality tests, food safety checklists; or configure your own tests. 

100% accurate orders!

Guarantee only the correct inventory is shipped for each order, on time, every time.

Packhouse management software

Farmsoft fresh produce Fresh produce packaging is for fruit & vegetable packer, processor, import/export.  Full fresh produce Fresh produce packaging, auditing, Fresh produce packaging, and fresh produce business management app.

Quality inspection for fresh produce

Consistent and accurate quality control ensures higher customer satisfaction and adherence to industry, de-facto, and in-house quality control standards. Track supplier quality performance, customer feedback & complaints, create QC tests for any part of the fresh produce & food manufacturing process (incoming goods, raw materials, finished goods, expiry test, export/shipping tests), daily factory hygiene, machinery calibration, employee checklists... 

Fresh produce logistics

Manage orders, pack to order, picking and auto picking, dispatch & shipping process. Generate invoices, bill of lading, pick slips, export documentation and other sales documents... Dispatch teams are guided through the dispatch process ensuring every order is filled perfectly, and on time. Paperwork such as BOL, freight documents, export documents are automatically generated based on the customer and destination to guarantee no rejected shipments or issues at borders.

Fresh produce labels

Generate fresh produce SSCC pallet labels, GS1 case & PTI labels, bin labels, batch labels, traded unit labels, harvest labels and more. Use the built in industry standard labels for Walmart, Woolworths, Aldi, Tesco, Loblaws etc - or design your own with the built in label & report designer. Our team can design all of your fresh produce documents to ensure farmsoft matches your requirements perfectly.

Fresh produce packing control

Sales, Quality, Profit, Dispatch, Pack, Farm...... Dashboards for sales teams provide instant impressions of customer orders and current inventory levels. The dispatch dashboard helps plan shipments, order of loading, and transport companies & drivers... The Profit analysis dashboard shows margins per unit and most profitable customers. Use our API to access your data however you like.

Fresh produce batch packing

Project required raw materials needed to pack/manufacture orders, potential shortages, schedule multiple orders to be packed in batches on selected production lines with a few clicks, automatically send new job alerts to managers, schedule additional harvests, analyze outstanding orders. Manage entire packing and manufacturing process with ease.

Fresh produce alerts monitoring

Automatic alerts for shipments can be sent to customers, transport providers, or even team members. Every time a batch is finished processing, receive an alert with the pack-out breakdown and percentages of grades & quality and waste. Alerts can include simple shipment notifications, or even invoices and original order details. Other alerts include order changes/modifications, yield reports, new order alerts, and low inventory alerts... 

Farm app option

Implement the farmsoft Farm Management suite to provide a comprehensive integrated business management solution from seed to plate. Includes automatic task management, best practices, budgeting, farm inventory, PHI enforcement, audits, residue reporting, USDA reporting, dashboards, recalls and more... 

Fresh produce supplier quality control

Suppliers must know that your business is measuring and tracking their performance. Any trends that effect the quality of fresh produce can be quickly detected, automatically traced back to the fresh produce supplier (especially if a result of a customer complaint / feedback), management and purchasing teams are automatically alerted when a supplier quality issue happens. Quantify your suppliers quality using the Supplier Quality Dashboard. 

Fresh produce finance apps

Share data with your Xero finance app, Quickbooks, MYOB, SAGE, using our API, or request our team perform a custom integration for your fresh produce company. This is an optional module, please ask your consultant for additional details and discuss your specific requirements, additional costs will apply for integration with your chosen finance app. 

Fresh produce RFID

Automatic tracking of each pallet’s exact location. Makes loading orders accurate and easy, stops errors during shipping. Very low costs to setup your hardware using farmsoft’s innovative RFID for fresh produce solution. Pallets put onto truck are auto added to order, and checked for accuracy. Pick up a pallet and its RFID instantly selected. Add pallet/bin to production line and its auto added to batch for Fresh produce packaging.

Fresh produce API

Integrate with virtually any other app or software solution using the farmsoft API. It's open! Anyone can use it. Your in house I.T. team, or any external I.T. vendor you want to help you with integration. Add your own reports, extract special data, or even create new interfaces between farmsoft and any app such as accounting, payroll, B2B, B2C. Other integration in farmsoft includes the ability to integrate with selected weigh scales to capture fresh produce net delivery weights.

Fresh produce bloch-chain

Increase customer confidence and prove the credentials of your Fresh produce packaging integrity and transparency with block-chain ledger technology.   We use the blockchain solution. (Optional module not included with standard Packing / Food Manufacturing ERP solution).

Improve fresh produce production planning

Efficient management customer orders, and the ability to analyze orders gives you new production planning tolls in farmsoft. Ensure each order is filled to exact specifications, on time, every time. Increase customer satisfaction and retention, and reduce stress in the packhouse with confident production planning using work orders/batch orders, sales contracts, sales orders, and sales order items. Are you manufactruing or processing chili products? Try farmsoft for chili processing. 

Accurate fresh produce Fresh produce packaging

Quality officers are guided through the quality control process, presented with images and instructions for each test, ensuring they know what to look for at all times, corrective actions are presented if a quality issue is detected. This makes training new fresh produce quality control officers fast, and ensures consistency in the quality control management processes for incoming fresh produce, post pack/post processing, storage, and dispatch. 

Efficient use of fresh produce cold stores

Maximize your cold store use and rotation of stock using farmsoft's pallet maps, and precision Fresh produce packaging tracking with expiring inventory reminders.
Cold store management software for fruit importers, exporters, packers, cross docking, and short and long term fruit storage.

Packhouse management software

The farmsoft Fresh produce packaging app provides business wide quality management inspection systems for fresh produce, food manufacturing, seed processing, meat packing & processing, and flower packing.

Salad manufacturing & packing for food service & convenience packs: Easy management of the salad processing, mixing, and packing environment. Pack salad convenience products, mixed fruit, mixed vegetable products.

Salad manufacturing & packing for food service & convenience packs: Easy management of the salad processing, mixing, and packing environment. Pack salad convenience products, mixed fruit, mixed vegetable products
The best salad dressings are those that enhance the overall taste while still allowing the individual salad components to shine. Today many varieties of salad dressings and sauces can be found everywhere which means we can add interesting twists and flavors to our salads and other dishes. Therefore, MF Food has presented its wide unique range of salad dressing that cater to all its customer’s desire.

Freshness is everything when it comes to salads; the crisp and refreshing taste, the vibrant colours of the different ingredients – not to mention the nutritional values - are the qualities that make a salad appealing for your customer, and all of them are quickly lost right along with the freshness of the vegetables. As such, choosing the right packaging for your salads becomes an important choice. By using the right salad containers, you can keep your salads at that perfect level of freshness for quite a length of time.

Fresh produce RFID packaging app manages fresh produce inventory for packers of fruit, vegetable, meats, and seafood. Fresh produce RFID solution from farmsoft is inexpensive to implement and uses easily available inexpensive RFID hardware for fresh produce.  Fresh produce RFID packaging app fruit & vegetable handling & control
The rest of the paper is organized as follows. Section 2 introduces the reference scenario, highlighting main problems. The proposed reengineered model and its implementation in a real pilot project are reported in Section 3. Main details related to the software system architecture are summarized in Section 4. In Section 5, a description of the hardware adopted in our work is reported. A system validation is discussed in Section 6. Finally, Section 7 summarizes the conclusions and sketches future works.

RFID Fresh produce packaging for fresh produce: Main Requirements and Open Issues in the Fresh Vegetables Supply Chain.

Fruit and vegetable inventory management: manage fresh produce inventory, fruit & vegetable rotation FIFO and expiry of fruit & vegetable inventory.  Fruit and vegetable inventory management and fresh Produce Stock Control
Fresh Produce Stock Control
Fruit and vegetable inventory management
FarmSoft provides extensive fresh produce stock control of incoming fresh produce & fruit/vegetables from the very moment it is delivered to the pack shed. Comprehensive Fresh Produce Stock Control is delivered via labeling, movement tracking, temperature control, quality control, documentation, and registration of incoming produce – all of which is essential in creating a strong Fresh produce packaging audit trail. FarmSoft provides comprehensive Fresh Produce Stock Control for fruit, vegetable, hop, grain, flower, and other fresh produce.

Business management app for salad packer processor wholesaler: manage entire salad packing process from raw salad materials to salad mixing, salad packing, and salad sales & logistics.  Mixed salad loose leaf salad lettuce packing
Use farmsoft to manage the entire mixed salad loose leaf lettuce packing operation for any loose leaf specialty products including spinach, baby kale, green coral, mignonette, butter lettuce, 4 leaf salads, baby cos, rocket, arugula, chives, basil, bunch dill, bunch kale curly, bunch kale deck, bunch mint, bunch silver-beet, bunch tarragon, bunch thyme, tuscan kale, chard, continental parsley, cochran iceberg, cochran cos, mizuna, chard, salad blends, organic salad packs, Asian mix, braising mix, frissee, organic raw, raddichio, Lollorosa, red romaine, spring mix, wild arugula.

Configure the ingredients for each loose leaf salad & lettuce recipe, project the required materials, produce orders based on requirements (or schedule new harvests or new plantings) to ensure mixed salad loose leaf lettuce packing is accurate and easy to manage.
Salad Processing – Creating Spring Mix
Salad Processing – Creating Spring Mix
Business management app for salad packer processor wholesaler
Post published:April 9, 2019
The spring mix harvesting process has been documented previously on the blog (see post HERE), and in this week’s blog, you get to see the salad processing step, showing what happens to those different types of lettuce varieties after they are harvested. The continuation of this process takes place with the same company, Babé Farms, at their processing facility (Fresh Venture Foods) in Santa Maria, California.
What Lettuce is in Spring Mix?
Although we are accustomed to the name “spring mix”, all companies use their own unique mixture to create their specific mix. For Babé Farms, they create multiple different types of lettuce mixtures. In the picture below, you can see how they dictate what types of lettuce are included into each mix.

Manage your seed, oilseed, cereal inventory Fresh produce packaging, orders, seed storage, seed sales, wholesale and export. Organic and conventional. Silo storage, cleaning, packing. Print Canadian Grain Council (CGC) forms and reports.  The app manages your seed, oilseed, cereal inventory Fresh produce packaging, orders, seed storage, seed sales, wholesale and export. Full business management solution for grain, seed, and cereal handling.

Organic and conventional. Generates paperwork for CGC and other government requirements; saves your time.
Create Purchase Orders to order seed inventory, or receive seed inventory from your own farms without needing an order
Record your customers orders of seed (optionally allow customers to order online using the shop, or B2B portal)
Receive bulk seed deliveries and store in silos, Fresh produce packaging is full maintained from the instant you receive the seed inventory, to post sales auditing and mock recalls.
Perform a quality check during the delivery process to determine waste % or dockage.
Generate Form 7 for CGC Canadian Grain Commission (sample here!) Ask us if you need more forms for your local region
Report rapidly on the total seed inventory stored in each silo, including off-site storage locations
Processing seed: Clean, sort, perform safety scanning (x-ray, magnetic) on seed stocks
Store cleaned seed inventory in clean silo
Bulk load trucks directly from seed silo for bulk sales
Pack cleaned seed inventory into 1MT, kg bags, and LB bags
Controlled seed sale process tells shipping teams exactly which inventory should be shipped to which customer
Shipping container management, temperature recorder numbers, seal number, and more for exporting seed stock
Generate reports that give you all the information you need for auditing and reporting such as CGC Weekly report, CGC Monthly Liability Report, CGC Receiving report, CGC Settlement report.

5 Ways to Reduce Fresh Produce Inventory Waste Right Now
5 Ways to Reduce Food Waste Right Now
“Sometimes the simplest lessons are the most groundbreaking.” That truth is over 30 years old, but its words still resonate loud and clear.
The goal of today’s post is to share a some surprising, yet logical ways to reduce inventory right now…
The key to reducing inventory is not to buy LESS; the key is to buy LATER. Teams that use this inventory reduction strategy and mindset will free up incredible amounts of capital for their organizations.
So as you might guess, the opposite absolutely holds true:
The key to raising service levels is typically not buying MORE; it is buying EARLIER. Perhaps we’ll save that breakdown for another day. Here we’ll explore ‘buying later’ as a strategy to reduce inventory and challenge you to see if there’s opportunity to do so in your organization.
How to reduce inventory in supply chain planning: those first few days
Let’s start with a quick word about your initial days using an advanced supply chain planning solution. Most companies experience a dramatic and welcome inventory reduction when they first move from the world of old buying reports and spreadsheets to a best-in-class inventory planning solution. The advanced forecasts offer dramatic results as expected, and the proper safety stock amounts finally being placed on each item often offer a shocking inventory reduction.
This common benefit is based on the fact that most companies carry too much safety stock on their fast-moving, or smooth ‘A’ items. Once those victories are realized, much more opportunity typically unfolds. Even a strong team with an advanced inventory planning and replenishment solution will continue to see deeper results as they increase their knowledge and be more open to coaching and growth.
When safety stock gets inflated, here’s why

Optimizing Fresh Produce Inventory Management.  oday’s PlanningPosts chat is with long-time veteran in the inventory optimization world, Tracy Coon, along with PlanningPosts evangelist Dan Craddock, on the topic of Optimizing New Item inventory.

Summary: New item forecasting is a troubling area because of its tremendous profit impact. If a company has $50M in inventory, New Items could be $5M or more of that investment. Yet, as Tracy explains, so few demand forecasting teams make optimizing new items a key focus. Download now to learn some strategies for putting a sense of urgency behind improving the performance of your new items across the portfolio.
Todd Intro: I am here with two people who consider themselves lifelong inventory optimization professionals. They love the profession and their careers have been built on educating inventory analysts and inspiring inventory planning and demand forecasting excellence.
Welcome, Tracy Coon and Dan Craddock! It’s great to have you both on the show and I know you want to dig into this topic in a big way. You were both replenishment analysts for wholesale companies prior to becoming education consultants.
Dan & Tracy: brief introductions
Todd: Despite this passion for the profession, you both say that you continue to be frustrated by the lack of success in one key aspect of a company’s inventory:
Optimizing Fresh Produce Inventory Management
Optimizing Fresh Produce Inventory Management.

Fresh produce supply chain planning, demand forecasting, pricing: fruit & vegetable packing
Demand Forecasting,
Inventory Optimization, and
Price Elasticity
Supply chain planning relies heavily on science and algorithms for better demand forecasting and inventory management. This includes forecasting independent customer demand, which changes with customer preferences. It also includes dependent demand that aggregates demand streams at a stocking point upstream to other echelons of the supply chain.
Let’s look at how science and machine learning in Sales & Operations Planning (S&OP) is streamlining demand forecasting, inventory optimization and price elasticity to improve long-/short-term planning for complex distribution supply chains.
Why is the Distribution Supply Chain So Complex?
Many factors are contributing to increasing complexity in these forecasts, including outbound customer demand volatility, managing multiple suppliers with long lead times (especially overseas), constrained transportation capacity, and increasing inbound supply line volatility.
Fresh produce supply chain planning, demand forecasting, pricing: fruit & vegetable packing
Fresh produce supply chain planning, demand forecasting, pricing: fruit & vegetable packing
Large Assortments
Distributors face even greater complexity in managing their supply chains. Large assortments to serve existing customers has become key to differentiation, but introduces an ever larger assortment with intermittent, lumpy and sparse demand in the “long tail.”

Essential Steps to Expert Demand Planning in fresh produce supply chains.  Order Analysis: Essential Steps to Expert Demand Planning in fresh produce space

You’ve taken care of your customers’ needs. You’ve created your replenishment order, but you left a few stones unturned… What about those Special Orders? Before you send the replenishment order to your supplier, don’t overlook the opportunity to boost revenue and cut costs in these 3 Special Order areas:
Events and Promotions,
Investment Buys, and
Overstock Transfers and Balancing
It has been almost 23 years since we first heard a phrase we’d love to borrow from the beloved Jerry McGuire… “Show Me The Money!” That’s exactly what Special Order analysis does for your business.
We are stoked that you are here today for Step 6 of our 7 Essential Steps to Expert Demand Planning series. We’re here to Show You The Money. Well… more like you are here to Show Yourself The Money through strategic Special Order analysis. We’ll give some strategies you can use to optimize Special Order opportunities and drive incremental margin on all your promotions, investment buys, and overstock transfers/balancing. These areas offer a fast, easy win for boosting sales, expanding margins, elevating your products, and balancing overstock.
Special Order analysis happens after basic replenishment and before the final rounding of buying multiples and supplier brackets in the demand planning process:
Demand Forecasting
Lead Time Forecasting
Order Cycle Optimization.

Post harvest Fresh produce packaging software for for fresh produce packing, processing, export/import, sales – for fruit, vegetable, seafood packers.   Better handling of FIFO, monitor expiry dates, and accurate fresh produce Fresh produce packaging & labeling help to reduce waste in packing, processing and storage. Further waste reduction can be achieved with other handy farmsoft features like Quality Control that ensures ‘waste’ is actually waste, waste reports that automatically calculate waste from a batch based on inputs and outputs – allowing you to identify potential areas of shrinkage, incorrect categorization, or mishandling.

post harvest Fresh produce packaging software
post harvest Fresh produce packaging software
Improve dispatch accuracy
Let farmsoft improve the accuracy of your dispatch processes by managing orders, allowing assignment of inventory to orders and invoices from phone or tablet (directly from the forklift) or by PC/Mac. Documentation required for each specific customer can be automatically generated based on each customers requirements. Ensuring correct documents accompany every shipment reduces the possibility of a shipment rejection.
Consistent quality control
Quality officers are guided through the quality control process, presented with images and instructions for each test, ensuring they know what to look for at all times, corrective actions are presented if a quality issue is detected. This makes training new qual

Fresh produce marketing

Fresh produce marketing software reduces shrinkage, increases efficiency, and makes compliance easy. Turbocharge your profits now with farmsoft!Fresh produce marketing software reduces shrinkage, increases efficiency, and makes compliance easy. Turbocharge your profits now with farmsoft!
One hundred percent accurate Fresh produce packaging starts at the purchase order or delivery phase, and follows the fresh produce through all of the fresh produce processing and storage phases all the way to the customers doorstep and beyond. Recalls can be performed based on only a small amount of supply chain information, making farmsoft one of the best fresh produce Fresh produce packaging software solutions on the market. Trace software marketed to customers using any of the following: pallet number, inventory number, batch number, customers reference, purchase order number, sales order number, contract number, delivery date, invoice, delivery docket number and more. Farmsoft makes fresh produce marketing, importing, exporting, and sales and distribution easy with a range of handy features to ensure maximum Fresh produce packaging and efficiency in the fresh produce sorting, grading, packing, processing, warehousing, wholesaling, and sales & distribution processes.
Farmsoft fresh produce marketing software has solutions for all produce marketing enterprises and packhouse and pack shed.

Fresh produce processing software delivers reduced waste and shrinkage, increased Fresh produce packaging and profit. Make fruit and vegetable packing easy, automatic paperwork generation, reduce administration cost.
Fresh produce processing software
Fresh produce processing software
Farmsoft is a full featured fresh produce processing software solutions. Delivering comprehensive management from the delivery of goods, through the entire storage, washing, sorting, grading, packing, processing, and sales, marketing, and dispatch of fresh produce. Farmsoft includes many optional modules from which clients can choose to build a perfect solution for their fresh produce processing enterprise. Access farmsoft from the cloud, or install on your local server. User your PC / Mac / iPhone/Android / tablet / industrial PDA to access farmsoft. Improving the Fresh produce packaging and reducing post harvest loss is the cornerstone of the farmsoft Packhouse solution. Farmsoft enforces good manufacturing practices to ensure minimal waste and maximum pack shed profit. Comprehensive quality control systems ensure quality testing is fully standardized and quality managers are alerted immediately of any significant quality deviations.
Fresh produce processing refers to the the conversion of one or more fresh produce inventory (for example fruit, vegetable, seafood, herbs, hop, flowers) into a value added product. The value added product may be simply a dried herb, or may be a more complex product such as a mixture of processed juices. Fruit and vegetable production and consumption in Asia and the Pacific region have shown a marked upward trend over the past several years. Rising consumer demand in the region has come with greater awareness of food safety issues and increased need for convenience and quality.

Packhouse management software from farmsoft delivers comprehensive packhouse management for fruit, vegetable, and fresh produce processors, packers, importers and exporters.
From Fresh produce packaging through to sales and dispatch. farmsoft packhouse management software fills in the gaps and ensures your fresh produce processing business always has maximum quality, minimum waste, and extreme Fresh produce packaging.
Packhouse Management Software
Packhouse Management Software
The farmsoft packhouse management solution can manage fresh produce from delivery, short and long term storage, washing, packing, processing, and even full food manufacturing and value adding processes. To complement these features, farmsoft packhouse management solution also manages sales orders, sales contracts, export documentation, dispatch, shipping containers, and invoice preparation. Talk to a farmsoft consultant today to find out how packhouse management can be implemented in your packhouse to increase Fresh produce packaging and at the same time, reduce waste through better fresh produce handling procedures.

Fresh produce management software from farmsoft delivers rapid Fresh produce packaging, waste reduction, and packer accountability for fruit, vegetable, hop, and coffee. For use in medium to large packhouses, and co-operative packing.
Improving the Fresh produce packaging and reducing waste is made easy for fruit and vegetable packers and processors using farmsoft. The farmsoft fresh produce management software suite provides a comprehensive management system that addresses modern packing concerns including waste reduction, employee management and labor capture, Fresh produce packaging maintenance, export documentation, sales, orders, contracts, purchase orders, multi-pack site management and more.
‍As an optional feature,farmsoft is also ready for corporate deployment, where one company can have multiple packing sites. Each packing site can operate independently, and users at each site can only see the data relating to their activities. Of course, head office is able to view all sites, monitor packing progress, assign sales orders to be fulfilled at specific sites, and track performance and all KPI’s from each packing site. Download fresh produce management software specifications, or download sample packhouse reports.
Fresh produce management software
Farmsoft fresh produce management software for enterprise management of simple and complex packing operations including receipt, sorting, grading, processing, packing, storage, sales and dispatch.

Fresh produce distribution software makes fruit and vegetable supply chain management easy! Manage the entire ordering, storage, packing, sales and distribution processes with farmsoft.

Farmsoft fresh produce distribution software makes fruit and vegetable supply chain management easy! Manage the entire ordering, storage, packing, sales and distribution processes with farmsoft.
Farmsoft fresh produce distribution software does everything you need to manage a busy fresh produce packing, sales, and distribution enterprise. Handy features like instant Fresh produce packaging, mobile point of sale interfaces, and print on demand solutions make farmsoft the most sophisticated – yet easy to use Fresh produce distribution solution.
Farmsoft fresh produce distribution software makes your packhouse more efficient and reduces post harvest waste.
fresh produce distribution software for fruit importers, exporters, packers, cross docking, and short and long term fruit storage.
fresh produce distribution software
Farmsoft’s easy to use functionality covers all operational requirements for import, export, packing and processing of fresh produce. Use farmsoft’s cold store quality control modules to ensure minimum waste, and maximum customer satisfaction.

Fresh produce management system for inventory management - Orders - Quality - Packing - Sales - Shipping - Recall & audit.  Fresh produce management systems gives fresh produce packers & processors reduced waste and increased Fresh produce packaging.

The farmsoft produce management system is a complete business management tool for fresh produce packers, processors, and import/exporters and wholesalers. The farmsoft system ensures maximum Fresh produce packaging and minimum waste with an overall process based on systematic management.
Fresh Produce Management System slashes paperwork and administration costs, improves compliance, and reduces waste.
The farmsoft fresh produce management system takes the headache out of fresh produce processing and packing by generating fresh produce documents & food safety management systems. Easily generate paperwork for your fresh produce packing and processing operations.
farmsoft fresh produce management system
farmsoft fresh produce management system
Today's complex supply chains render firms susceptible to diverse risks and require robust fresh produce management systems; however, SMEs of PFSCs are found to be more vulnerable to risks due to exposure to extremely uncertain weather conditions and consumer concerns about product quality and safety attributes. These firms, however, constitute a major part of the world's economy and provide raw material for many industries such as food and beverage using their fresh produce management system.
These firms, constitute a major part of the world's economy and provide raw material for many industries such as food and beverage, fruit & vegetable fresh produce management systems. A disruption in their supply chains could result in food shortage, high inflation or economic decline. Most of existing studies on fresh produce management systems predominantly focus on perishable industries such as fresh food, fruit, vegetable, meat, seafood, and flowers.

Perishable inventory management software, Reduce perishable inventory waste with FIFO and strict inventory management & monitoring.
Perishable inventory management...
Implement a simple Fresh produce packaging solution, or comprehensive business wide perishable inventory solution – the choice is yours….Perishable inventory management software, Reduce perishable inventory waste with FIFO and strict inventory management & monitoring.
Detailed perishable inventory management video...
Perishable inventory management software for fresh produce and more...
Download the detailed product specifications here.
Perishable inventory management software, Reduce perishable inventory waste with FIFO and strict inventory management & monitoring.
Perishable inventory management software, Reduce perishable inventory waste with FIFO and strict inventory management & monitoring.
Perishable inventory demands attention. Specific inventory-tracking methods help with the job of managing and accounting for perishable inventory. Perishable refers to items that have an expiration date, such food that will go bad if not eaten in a certain amount of time. Single-period Fresh produce packaging and first-in-first-out, or FIFO, inventory valuation are commonly used to deal with perishable goods.
Much of operations is about being able to match supply to demand. This can be difficult with certain business models that sell perishable goods. As a result, managerial accounting has come up with methods for recognizing inventory for perishable goods. Perishable goods, or goods that may have no value in the next period, can be difficult for managers to track; however, the single-period Fresh produce packaging system can help to alleviate many issues involved with automatically replenishing inventory when it's down.

Export fresh produce using farmsoft fresh produce business management suite...
A modular solution including comprehensive business management options to choose from to help manage and increase efficiency in your fresh produce packing, processing, and food manufacturing business. With functionality built specifically for import/export of fresh produce including export documentation, certificate of origin, phytosanitary certificates, and other food export requirements.
Track your fresh produce export orders from order to dispatch.
Ensure all fresh produce handling and Fresh produce packaging is managed accurately.
Rapidly print fresh produce export documentation such ass hipping, invoice, and customs.
Manage fresh produce export for fruit & vegetable packer, processor, and importer...
Easy fresh produce exporting with the farmsoft fresh produce export management suite.
Export fresh produce
Manage export processes for fresh produce fruit & vegetable
Turbocharge your fresh produce export...

Coles order management for fresh produce, fruit & vegetable sales...

Rapidly import order files from Coles, saves time, and increases accuracy. You can even import updates and deletions that will be automatically managed.
Coles order management
Sell fruit and vegetables by scanning pallets and inventory onto orders, farmsoft will manage the balance remaining on each order to ensure each dispatch is sent with the correct content, at the correct time.
Coles invoices are captured automatically during the dispatch process (or entered by administration team) ensuring accurate Coles orders and invoicing processes.

Fresh produce Fresh produce packaging app for fruit, vegetable: inventory, processing, packing, sales & distribution.  
There are currently more than one billion smartphones in use across the world – and that figure is projected to double by 2015. As the use of “smart” mobile devices continues to grow, apps have become an incredibly effective way of providing information and resources to a wide audience. farmsoft provides access to food Fresh produce packaging information directly from smartphones, tablets, and PC's. Essential Fresh produce packaging information can be accessed at any place in the fresh produce supply chain.
An increase in smartphone use happens to coincide with the growth of a consumer demand for more sustainable food – “organic,” “locally grown,” “seasonal,” and “pesticide-free” are becoming more and more common in the vernacular of food sales. In the United States alone, annual sales of organic foods and beverages grew from US$6 billion in 2000 to US$26.7 billion in 2010. And there are nearly three times as many farmers markets in the United States today as there were in 2000.

Fresh produce software for more profit & reduced waste.  Fresh produce software delivers efficiency & Fresh produce packaging improvements for fruit and vegetable packers, processors, & import / export.

Farmsoft fresh produce software provides end to end business management for fresh produce processors and marketers. Farmsoft fresh produce software manages all facets of the fresh produce process from incoming produce, to processing, sorting, grading, packing and even value adding. The functionality of farmsoft fresh produce software is rounded off with comprehensive quality control, sales, dispatch, and invoicing functionality.
Farmsoft fresh produce software provides comprehensive labeling, inventory management, pallet management, pallet control, audit functionality, quality control and other fresh produce tools to make every day business management easier.

Packhouse packaging:  Preparation for the fresh market

2.1 The need for a packhouse
After harvest, fruits and vegetables need to be prepared for sale. This can be undertaken on the farm or at the level of retail, wholesale or supermarket chain. Regardless of the destination, preparation for the fresh market comprises four basic key operations:

1. Removal of unmarketable material,
2. Sorting by maturity and/or size,
3. Grading,
4. Packaging.

Any working arrangement that reduces handling will lead to lower costs and will assist in reducing quality losses. Market preparation is therefore preferably carried out in the field. However, this is only really possible with tender or perishable products or small volumes for nearby markets. Products need to be transported to a packinghouse or packing shed in the following cases: for large operations, distant or demanding markets or products requiring special operations like washing, brushing, waxing, controlled ripening, refrigeration, storage or any specific type of treatment or packaging.

These two systems (field vs. packinghouse preparation) are not mutually exclusive. In many cases part field preparation is completed later in the packing shed. Because it is a waste of time and money to handle unmarketable units, primary selection of fruits and vegetables is always carried out in the field. In this way products with severe defects, injuries or diseases are removed.

Lettuce is an example of field preparation where a team of three workers cut, prepare and pack (Figure 22). For distant markets, boxes prepared in the field are delivered to packhouses for palletizing, precooling, and sometimes cold storage before shipping. Mobile packing sheds provide an alternative for handling large volumes in limited time. Harvest crews feed a mobile grading and packing line (Figure 23). On completion of loading, the consignment is shipped to the destination market and replaced by an empty truck. In mechanized harvesting, the product is transported to the packhouse (Figure 24) where it is prepared for the market. In many cases, harvest crews make use of an inspection line for primary selection on the field.

Figure 22: Lettuce field preparation for the fresh market.

Figura 23: Mobile packing shed for market preparation of celery.

Figure 24: Mechanized harvest of tomato.

2.2 The packhouse
A packinghouse allows special operations to be performed. Another advantage (over field preparation) is that products can be prepared continuously for 24 hours regardless of the weather. With its capacity to process large volumes, farmers associations, cooperatives, or even community organizations can take advantage of these opportunities.

The size and degree of complexity of a packing shed depends on the following factors: crop(s) and volume to be processed, capital to be invested, its objectives such as handling of owner's production or to provide service to others. Packing sheds range from a straw shelter to highly automated facilities. In some cases storage rooms as well as offices for commercial sales are annexed to packing sheds.

A packhouse can be defined as a place protected from weather for both, product and personnel. It is organized in such a way that product is prepared in a centralized handling operation. To some extent, this is similar to a factory assembly line, where raw material from the field undergoes a sequence of activities resulting in the final packaged product.

2.2.1 General considerations about design
A packinghouse needs to be located close to the production area and within easy access to main roads or highways. It also needs to have one entrance to facilitate and control supply and delivery. Moreover, it needs to be large enough for future expansion or additional new facilities. Sufficient space outside is also required to avoid congestion of vehicles entering and leaving. Buildings should be designed to ensure sufficient shade during most of the day in the loading and unloading areas. They also need good ventilation in summer and protection in winter.

Packinghouses are usually built with cheap materials. However, it is important to create a comfortable environment both for produce and workers. This is because product exposed to unfavorable conditions can lead to rapid deterioration in quality. Also, uncomfortable working conditions for staff can lead to unnecessary rough handling.

A packinghouse should have adequate room for easy circulation with ramps to facilitate loading and unloading. Doors and spaces should be sufficiently large to allow the use of forklifts.The reception area should be large enough to hold product equivalent to one working day. The main reason for this is to keep the packinghouse in operation in the event of an interruption in the flow of product from the field (rain, machine breakdown, etc).

Electricity is critical for equipment, refrigeration and particularly lighting. Because packhouses usually work extended hours or even continuously during harvest time, lighting (both, intensity and quality) is critical in identifying defects on inspection tables. Lights should be below eye level to prevent glare and eyestrain (Figure 25). Light intensity should be around 2 000-2 500 lx for light coloured products but 4 000-5 000 for darker ones. The working area together with the whole building should have lighting. This is in order to avoid the contrasts caused by shaded areas, resulting in temporary blindness when the eyes are raised. Dull colours and non-glossy surfaces are a requirement for equipment, conveyor belts and outfits. In this way, defects are not masked because of the reflection of light. It also helps to reduce eye fatigue.

A good supply of water is important for washing product, trucks, bins and equipment, as well as for dumping. In some cases it may also be necessary for hydro cooling. Provision of an adequate waste water disposal system is as important as a good source.

Administration offices should be located on clean and quiet areas and if possible elevated. This is so that the entire operation is visible. (Figure 26). Packinghouses should have facilities or laboratories for quality analysis.

After working out the details of the building layout, it is important to prepare a diagram for the movement of product throughout the packinghouse and activities to be undertaken for the entire operations. Handling must be minimized and movement of product should always be in one direction without crossovers. It may be possible to undertake operations concurrently, such as working simultaneously on different sizes or maturity stages.

2.2.2 General considerations about operations Reception

Preparation and packing operations should be designed to minimize the time between harvest and delivery of the packaged product. Reception is one area where delays frequently occur (Figure 27) and the product should be protected from the sun as much as possible. Product is normally weighed or counted before entering the plant and in some cases samples for quality analysis are taken (Figure 28). Records should be kept, particularly when providing a service to other producers.

Preparation for the fresh market starts with dumping onto packinghouse feeding lines. Dumping may be dry (Figure 29) or in water (Figure 30). In both cases it is important to have drop decelerators to minimize injury as well as control the flow of product. Water dipping produces less bruising and can be used to move free-floating fruits. However, not all products tolerate wetting. A product with a specific density lower than water will float, but with other products salts (sodium sulfate, for example) are diluted in the water to improve floatation.

Figure 25: Lighting at eye level causes blinding and eye fatigue. Lighting fixtures should also be covered to prevent glass shattering over produce if broken.

Water dipping through washing helps to remove most dirt from the field. For thorough cleaning, more washings and brushing are required. Water rinsing allows produce to maintain cleanliness and be free of soil, pesticides, plant debris and rotting parts. However, in some cases this is not possible. This is because of insufficient water. If recirculated water is used, this needs to be filtered and settled dirt removed.

Figure 26: Elevated administration offices allow process supervision.

Chlorination of dumping and washing waters with a concentration 50-200 ppm of active chlorine, eliminates fungi spores and bacteria on the surface of diseased fruits. This prevents the contamination of healthy fruit. In addition to this, bruising should be avoided since this is the entry for infection by decay organisms. At depths greater than 30 cm and for periods of time longer than 3 minutes, water tends to penetrate inside fruits, particularly those that are hollow such as peppers. Water temperature also contributes to infiltration. It is recommended that fruit temperature is at least 5 °C lower than liquid.

Figure 27: Delays should be avoided either at reception or delivery, particularly when produce is exposed to the sun. Removal of rejects

After dumping, the first operation that usually follows is the removal of unmarketable material. This is because handling of plant material that cannot be sold is costly. This is performed prior to sizing and grading. Primary selection is one of the four basic operations for market preparation carried out in the field. This step involves the removal of over mature, too small, severely damaged, deformed or rotting units.

Very small produce is usually mechanically removed by mesh screens, pre-sizing belts or chains. Bruised, rotted, off-shaped units, wilted or yellow leaves are usually removed by hand. Garlic and onions are topped to remove the dry foliage attached to the bulbs by specific equipment (Figure 31) and in many crops soil and loose parts are removed by brushing (Figure 32). In crops where water dipping is possible, differential floatation could be used to separate rejects. In addition to this, detergents and brushes can be used to remove soil, latex, insects, pesticides etc. Clean fruits should be dried with sponges or hot air.

Culls as well as other plant parts from cutting, peeling, trimming, bruised and spoiled fruits can be used for animal feeding. Although they provide a good source of energy and are extremely tasty, their high water content makes them bulky and expensive to transport. In addition to this, their nutritional value is less than other food sources. This is because of their low protein and dry matter contents (in terms of volume). Their inclusion in the diet must be in the right proportions to avoid digestive problems. Another disadvantage is that in many cases they are highly perishable and cannot be stored. This means that they cannot be gradually introduced into the animal's diet. When not used for animal feeding, they can be disposed as sanitary fillings or organic soil amendments.

Figure 28: Sampling for quality before grading. Sizing

Sizing is another basic operation undertaken in a packhouse and can be carried out before or after sorting by colour. Both operations should always be carried out before grading. This is because it is easier to identify units with defects on a uniform product, either in terms of size or colour.

There are two basic systems - according to weight or dimensions (diameter, length or both). Spherical or almost spherical products like grapefruits, oranges, onions, and others, are probably the easiest to sort by size. Several mechanisms are available from mesh screens to diverging belts (Figure 33) or rollers with increased spaces between them (Figure 34). Sizing can also be performed manually using rings of known diameter (Figure 35). Sorting by weight is carried out in many crops with weight sensitive trays. These automatically move fruit onto another belt aggregating all units of the same mass (Figure 36).

Figure 29: Dry dumping of lemons (Photograph: P. A. Gómez, INTA E.E.A. Balcarce). Grading

Amongst the four basic operations, this is probably the most important. It consists of sorting product in grades or categories of quality. Two main systems exist: static and dynamic. Static systems are common in tender and/or high value crops. Here the product is placed on an inspection table where sorters remove units which do not meet the requirements for the grade or quality category (Figure 37). The dynamic system is probably much more common. Here product moves along a belt in front of the sorters who remove units with defects (Figure 38). Main flow is the highest quality grade. Often second and third grade quality units are removed and placed onto other belts. It is much more efficient in terms of volume sorted per unit of time. However, personnel should be well trained. This is because every unit remains only a few seconds in the worker's area of vision. There are two types of common mistakes: removing good quality units from the main flow and more frequently, not removing produce of doubtful quality.

Rejects mainly on aesthetic grounds provide a second or even third quality grade. These can be marketed in less demanding outlets or used as raw material for processing.

Figure 30: Water dumping of apples.

Small scale processing, however, needs to be able to achieve a standard of quality similar or even better than large industries. This is not always possible because industrial plants tend to use specific varieties and processes. In addition to this, surpluses for the fresh market and sub-standard products do not provide uniform raw material. The industrial yield is low and this together with the low technology in the manufacturing process can result in a product of variable quality. At this point, it is important to highlight that the quality of a processed product will depend both upon, the quality of the raw material and the manufacturing process.

2.2.3 Special operations
These operations are commodity specific. They are different from basic operations because they are carried out on every crop independent of size and sophistication of the packinghouse. Colour sorting

These are common in fruits and fruit vegetables and can be undertaken electronically. Fruits are usually harvested within a range of maturity (Figure 39) that needs to be uniform for sale. Harvesting within a narrow range of maturity reduces colour sorting. However, this is only possible for low-volume operations.

Figure 31: Topping onions before grading. Waxing

Some fruits such as apples, cucumbers, citrus, peaches, nectarines and others, are waxed for the following reasons: to reduce dehydration, improve their postharvest life by replacing the natural waxes removed by washing and to seal small wounds produced during handling. Waxes are also used as carriers of some fungicides or just to increase shine and improve appearance. Different types and formulae of waxes are available.

These can be applied as sprays or foams, or by immersion and dripping or in other ways. Uniform distribution is important. Soft brushes, rollers or other methods are used to ensure that application on the surface of fruit is thorough and texture is even. Heavy application can block fruit gas exchange and produce tissue asphyxia. Internal darkening and development of off-flavors and off-odors are some of the characteristics. It is very important that waxes are approved for human consumption. Degreening

The main causes of greening are climatic conditions before harvest. For example, citrus often reaches commercial maturity with traces of green colour on the epidermis (flavedo). Although not different from fruits with colour, consumers sense that they are not ripe enough and have not reached their full flavor. Degreening consists of chlorophyll degradation to allow the expression of natural pigments masked by the green colour. In purpose built chambers, citrus fruits are exposed from 24 to 72 hours (depending on degree of greening) to an atmosphere containing ethylene (5-10 ppm) under controlled ventilation and high relative humidity (90-95%). Conditions for degreening are specific to the production area. Artés Calero (2000) recommends temperatures of 25-26 °C for oranges, 22-24 °C for grapefruit and lemon and 20-23 °C for mandarins.

Figure 32: Brushing and hand removal of damaged fruits before grading. (Photograph: S. Horvitz, INTA E.E.A. Balcarce).

Figure 33: Sizing onion bulbs by diverging belts. The different speed of belts makes bulbs rotate besides moving forward to a point where bulb diameter equals belt separation.

Figure 34: Sizing with rollers of increasing distance between them.

Figure 35: Sizing with rings of known diameters (Photograph: P. A. Gómez, INTA E.E.A. Balcarce).

Figure 36: Sizing by weight. Individual trays deposit fruit on the corresponding conveyor belt.

Figure 37: Static quality grading system. Product is dumped onto an inspection table where defective units are removed. Controlled ripening

Maturity at harvest is the key factor for quality and postharvest life. When shipped to distant markets, fruits need to be harvested slightly immature (particularly climacteric ones) to reduce bruising and losses during transport. Prior to distribution and retail sales, however, it is necessary to speed up and achieve uniform ripening. The main reason for this is so that product reaches consumers at the right stage of maturity. As with degreening, ethylene is used but at higher concentrations. Banana provides a typical example of this type of operation. It can however, also be carried out on tomatoes, melons, avocados, mangoes and other fruits (Table 3).

Controlled ripening is performed in purpose built rooms where temperature and relative humidity can be controlled and ethylene removed when the process has been completed. The process involves initial heating to reach the desired pulp temperature. This is followed by an injection of ethylene at the desired concentration. Under these conditions, the product is maintained for a certain amount of time followed by ventilation in order to remove accumulated gases. On completion of the treatment, the temperature is reduced to the desired level for transportation and/or storage. Ethylene concentration and exposure time are a function of temperature, which accelerates the process.

Table 3: Conditions for controlled ripening of some fruits.

Ethylene concentration (ppm)

Ripening temperature °C

Exposure time to these conditions (hr.)









Honeydew melon












Stone fruits








Adapted from Thompson, 1998.

Figure 38: Dynamic quality grading system. Sized onion bulbs continuously flow on inspection tables where defective products are removed. Final inspection is performed before bagging (right hand side).

Figure 39: Fruits are harvested within a range of maturity and they should be separated by colours before packing. (Photograph: S. Horvitz, INTA E.E.A. Balcarce). Pest and disease control

Different treatments are performed to prevent and control pests and diseases at postharvest level. Fungicides belonging to different chemical groups are widely used in citrus, apples, bananas, stone fruits and other fruits. Most have a fungistatic activity. This means that they inhibit or reduce germination of spores without complete suppression of the disease. Chlorine and sulfur dioxide are amongst those most widely used.

Chlorine is probably the most widely used sanitizer. It is used in concentrations from 50 to 200 ppm in water to reduce the number of microorganisms present on the surface of the fruit. However, it does not stop the growth of a pathogen already established. Table grapes are usually fumigated with sulfur dioxide to control postharvest diseases at a concentration of 0,5% for 20 minutes followed by ventilation. During storage, periodic (every 7-10 days) fumigations are performed in concentrations of 0.25%. During transport, pads impregnated with sodium metabisulfite can be used inside packages. These slowly generate sulfur dioxide in contact with the humidity released by fruits.

Gas fumigation is the most important method for eliminating insects, either adults, eggs, larvae or pupae. Methyl bromide was probably the most widely used fumigant for many years but it is banned in most countries. It has been replaced by temperature (high and low) treatments, controlled atmospheres, other fumigants or irradiation.

It is also possible to prevent some postharvest physiological disorders with chemical treatments. For example, calcium chloride (4-6%) dips or sprays for bitter pit in apples. Other methods include dipping or drenching fruits in chemical solutions to avoid storage scalds or other disorders. Similarly, the addition of low concentrations of 2.4-D to waxes assists in keeping citrus peduncles green. Temperature treatments

Cold can be used in low temperature tolerant fruits (apples, pears, kiwifruit, table grapes, etc.) and other potential carriers of quarantine pests and/or their ovipositions. Exposure to any of the following combinations of temperatures and time is provided in the following recommendations (Table 4).

Heat treatments like hot water dips or exposure to hot air or vapor have been known for many years for insect control (and for fungi, in some cases). When restrictions were extended to bromine based fumigants, however, heat treatments were reconsidered as quarantine treatments in fruits such as mango, papaya, citrus, bananas, carambola and vegetables like pepper, eggplant, tomato, cucumber and zucchinis. Temperature, exposure and application methods are commodity specific and must be carried out precisely in order to avoid heat injuries, particularly in highly perishable crops. On completion of treatment, it is important to reduce temperature to recommended levels for storage and/or transport.

Hot water immersion requires that fruit pulp temperature is between 43 and 46,7 °C for 35 to 90 minutes. This depends on commodity, insect to be controlled and its degree of development (U.S. E.P.A., 1996). Dipping in hot water also contributes to reduced microbial load in plums, peaches, papaya, cantaloupes, sweet potato and tomato (Kitinoja and Kader, 1996) but does not always guarantee good insect control (U.S. E.P.A., 1996). For the export of mangoes from Brazil, it is recommended that dipping is performed at 12 cm depth in water at 46,1 °C and for 70-90 minutes (Gorgatti Neto, et al., 1994).

Table 4: Combinations of temperature and exposure time for fruit fly quarantine treatments.

Time (days)

Maximun temperature (°C)

Ceratitis capitata

Anastrepha fraterculus


















Adapted from Gorgatti Netto, et al., 1993.

Many tropical crops are exposed to hot and humid air (40-50 °C up to 8 hours) or water vapor to reach a pulp temperature which is lethal to insects. Hot air is well tolerated by mango, grapefruit, Navel oranges, carambola, persimmon and papaya. Similarly, vapor treatments have been approved by the USDA-APHIS (U.S. Department of Agriculture, Animal and Plant Health Inspection Service) for clementines, grapefruits, oranges, mango, pepper, eggplant, papaya, pineapple, tomatoes and zucchinis (U.S. E.P.A., 1996). Sprout suppression

In potatoes, garlic, onion and other crops, sprouting and root formation accelerate deterioration. They also determine the marketability of these products. This is because consumers strongly reject sprouting or rooting products.

After development, bulbs, tubers and some root crops enter into a "rest" period. This is characterized by reduced physiological activity with non response to environmental conditions. In other words, they do not sprout even when they are placed under ideal conditions of temperature and humidity. Different studies show that during rest, endogenous sprout inhibitors like abscisic acid predominate over promoters like gibberellins, auxins and others. This balance changes with the length of storage to get into a "dormant" period. They will then sprout or form roots if placed under favorable environmental conditions. There are no clear-cut boundaries between these stages. Instead, there is a slow transition from one to the other as the balance between promoters and inhibitors change. With longer storage times, promoters predominate and sprouting takes place.

Refrigeration and controlled atmospheres reduce sprouting and rooting rates but because of their costs, chemical inhibition is preferred. In onions and garlic Maleic Hydrazide is sprayed before harvest while in potatoes CIPC (3-chloroisopropyl-Nphenylcarbamate) is applied prior to storage as dust, immersion, vapor or other forms of application. As CIPC interferes with periderm formation, it must be applied after curing is completed. Gas treatments before storage

Different studies have shown that exposure to carbon dioxide rich atmosphere (10-40% up to week) before storage, contributes towards maintaining quality in grapefruits, clementines, avocados, nectarines, peaches, broccoli and berries (Artes Calero, 2000). Control of insects is possible with higher concentrations (60-100%). The effect of this gas is not well understood. What is known is that it has an inhibitory effect on metabolism and ethylene action and the effect is persistent after treatment. Also, at higher concentrations (> 20%) there is difficulty in spore germination and growing of decay organisms.

Similarly, exposure to very low oxygen atmosphere (< 1%) also contributes towards preserving quality and controlling insects in oranges, nectarines, papaya, apples, sweet potatoes, cherries and peaches (Artés Calero, 2000). Lowering oxygen concentration reduces respiratory rate and the whole metabolism.

2.2.4 Packaging
The main purpose of packaging is to ensure that the product is inside a container along with packing materials to prevent movement and to cushion the produce (plastic or moulded pulp trays, inserts, cushioning pads, etc.) and for protection (plastic films, waxed liners, etc.). It needs to satisfy three basic objectives. These are to:

Contain product and facilitate handling and marketing by standardizing the number of units or weight inside the package.
Protect product from injuries (impact, compression, abrasion and wounds) and adverse environmental conditions (temperature, relative humidity) during transport, storage and marketing.
Provide information to buyers, such as variety, weight, number of units, selection or quality grade, producer's name, country, area of origin, etc. Recipes are frequently included such as nutritional value, bar codes or any other relevant information on traceability.
A well-designed package needs to be adapted to the conditions or specific treatments required to be undertaken on the product. For example, if hydrocooling or ice-cooling need to be undertaken, it needs to be able to tolerate wetting without losing strength; if product has a high respiratory rate, the packaging should have sufficiently large openings to allow good gas exchange; if produce dehydrates easily, the packaging should provide a good barrier against water loss, etc. Semi-permeable materials make it possible for special atmospheres inside packages to be generated. This assists in maintaining produce freshness. Categories of packaging

There are three types of packaging:

1. Consumer units or prepackaging
2. Transport packaging
3. Unit load packaging or pallets

When weighed product reaches the consumer in the same type of container in which it is prepared - this is described as a consumer unit or prepackaging. Normally, this contains the quantity a family consumes during a certain period of time (300 g to 1,5 Kg, depending of product). Materials normally used include moulded pulp or expanded polystyrene trays wrapped in shrinkable plastic films (Figure 40), plastic or paper bags, clamshells, thermoformed PVC trays, etc. Onions, potatoes, sweet potatoes etc are marketed in mesh bags of 3-5 Kg. Colours, shapes and textures of packaging materials play a role in improving appearance and attractiveness.

Transport or packaging for marketing usually consists of fiberboard or wooden boxes weighing from 5 to 20 Kg or bags can be even heavier (Figure 41). They need to satisfy the following requirements: be easy to handle, stackable by one person; have the appropriate dimensions so that they fit into transport vehicles and materials should be constructed with biodegradable, non-contaminating and recyclable materials. Packaging intended for repeated use should be: easy to clean and dismantle so that it is possible to significantly reduce volume on the return trip; ability to withstand the weight and handling conditions they were designed for (Figure 42), and meet the weight specifications or count without overfilling (Figure 43).

In these type of packages it is common to use packaging materials which serve as dividers and immobilize the fruit. For example, vertical inserts can be used. They also assist in reinforcing the strength of the container, particularly when large or heavy units such as melons or watermelons are packed. Trays also have the same objective but they separate produce in layers. They are common in apples, peaches, plums, nectarines, etc. Plastic foam nets are used for the individual protection of large fruits like watermelons (Figure 44), mango, papayas, etc. It is also possible to use paper or wood wool, papers or other loose-fill materials.

Figure 40: Consumer packaging or prepackaging.

In many developing countries containers made of natural fiber are still used for the packaging of fruits and vegetables (Figure 45). Although cheap, they cannot be cleaned or disinfected. They therefore represent a source of contamination of microorganisms when reused. Moreover, there is a risk of bruising as a result of compression. This is because they were not designed for stacking. In addition to this, the significant variations in weight and/volume makes marketing a complex business.

Finally, pallets have become the main unit load of packaging at both domestic and international level. Their dimensions correspond to those of maritime containers, trucks, forklifts, storage facilities, etc. As unit loads they reduce handling in all the steps in the distribution chain. Different sizes exist. However, the most common size internationally is 120 x 100 cm. It is sometimes made of plastic materials. Depending on the packaging dimensions, a pallet may hold from 20 to 100 units. To ensure stability, pallet loads are secured with wide mesh plastic tension netting (Figure 46) or a combination of corner post protectors and horizontal and vertical plastic strapping (Figure 47). In many cases individual packages are glued to each other with low tensile strength glue that allow separate units but prevent sliding. They are also stacked crosswise or interlocked to contribute to the load stability.

Figure 41: Different packaging containers for fruits and vegetables.

Figure 42: Weak containers or inadequate stacking patterns may collapse producing compression damages

There is a trend towards standardization of sizes. This is because of the wide variety of shapes and sizes of packaging for fruits and vegetables,. The main purpose of standardization is to maximize utilization of the pallet's surface based on the standard size 120 x 100 cm. The ISO (International Standards Organization) module (norm ISO 3394) sets 60 and 40 cm as basic horizontal dimensions divided in subunits of 40 x 30 cm and 30 x 20 cm (Figure 48). There are no regulations regarding the height of individual packages. However, the palletized load should not exceed 2.05 m to ensure safe handling. On the recommendation of USDA, the MUM system (Modularization, Unitization and Metrication) also has as its objective, container standardization on the basis of the 120 x 100 cm pallet.

About our packhouse packaging
Our Packhouses are designed and engineered tailored to the type of fruit & vegetable and their specific protocols on cold chain and extended shelf life with the best quality possible.

Get best-in-class efficient on-farm cooling and precooling, with enhanced production capacity for fresh fruit and vegetables, all-in-one solution in a modular packhouse design.

InspiraFarms packhouses integrate cold rooms with handling and processing space, as well as hygiene and administrative areas. Each packhouse is delivered with a specific cold room and precooling configuration around temperature, pressure, relative humidity and airflow with a focus in reducing shrinkage, extending shelf-life, and ensuring maximum capture of the harvest quality.

For clients who require space for aggregation, processing and packing, we offer custom-made distribution of work spaces by ensuring designs that follow best-in-class workflows and compliance with international food safety standards.

Key Features
The packhouse has panels made of high density PUR (Polyurethane) to maximize the thermal insulation and grant our clients lower energy bills.
Easy compliance with international food safety standards such as BRC, ISO22000, Global GAP and others.
Option of having one or multiple internal precoolers and finished product cold storage with cooling machinery designed with the most modern and low emission refrigerant gases available.
We can offer cooling machinery based on your needs and budget such as direct expansion, blast-chillers and chiller-based cooling solutions.
Flexible designs for integrating areas for reception, holding, processing, hygiene room, packing material room, offices, Q&A and more.
Dimensions range from 100 m² to 2,000m² or more.
They can be powered by grid connected and hybrid solar solutions.
They come with a cloud-based system to monitor your operations.
packing house avocado export
Benefits of our packhouses
Easy compliance with export protocols and food safety certifications
We offer custom cold chain management according to specific crop types, and the distribution of working and processing spaces that ensure best-in-class workflows compliant with international food safety standards. This allows our clients to not only reach export quality but also perform safe value-addition of their fruit and vegetable.
Reduced losses and rejections
Our packhouses integrate on-farm cold chain solutions designed under specific crop by crop protocols and working spaces for processing and adding value that follows international food safety standards. We assure our clients optimal results in reducing losses and rejections through prompt on-farm extraction of field heat by getting the cold chain to start at the farm. Adding value to the fresh produce at the farm, (grading, cleaning, cutting and packing) also assures better results on reducing the risk of losses and rejections. Most of our clients report losses and rejections of less than 3% of the agreed net weight at destination.
Value-addition & increased revenues
With our cold rooms and precoolers, we generate back on-farm revenues and reduced risk – reducing fruit and vegetable supply chain risks is about efficient and quick precooling. Cold chain management for fruit and management is essential to reduce claim risks and increase farm revenues and off takers satisfaction. At InspiraFarms, we have studied, developed and tested solutions for the key export crops from Africa and incorporated that experience in our solutions.
One stop solution
Our clients can easily access and deploy fully integrated packhouses with seamlessly integrated areas with prefabricated and modular components. Where we had a large number of contractors and technicians that the client had to manage, we now offer a one-stop-shop for modular steel structures (cold rooms, packing floor, dry storage, dispatch areas, loading bays, hygiene and administrative areas and more), cooling machinery, blast chillers, remote monitoring, electric and lighting solutions, and energy control.
Types of Pack houses
We manage two ranges of packhouses: FLEXI and K-Plant

Flexi range packhouse
This range of packhouses can be outdoor or indoor to better fit our customers’ needs.

The structure is modular in 5 x 5 meters modules built with laser cut steel and are hot-dip galvanized after welding to guarantee maximum durability in harsh environments.

Walls and ceilings are made of high density closed cells PUR cold room sandwich panels so that the cold room can grow with our customers.

The FLEXI range packhouses are completely self-standing and can grow in modules of 25m², with dimensions that can range from 25 to 1,000+ m², available in 3 meters height.

It is equipped with corrugated steel roofs and gutters that allow ventilation and allow for the assembly of PV panels for solar hybrid cold rooms.


The FLEXI range of packhouses can be matched with a variety of accessories such as sliding, roll-up and hinged cold room doors, bollards and railing. It can also be served by a wide range of cooling machines and sensors.
The facilities are lightweight, expandable and shipped as turn-key solutions ready to be installed only requiring concrete flooring.
They guarantee seamless integration with cold rooms and precoolers, packing floors, hygiene areas, packing material rooms, fresh produce QA labs and any other area required in post-harvest of fruit and vegetables.
Once installed, the FLEXI range packhouses are ready to be operational and be compliant with food safety certifications.
K-Plant packhouse
This range of packhouses aims at serving larger operations and starts at 500+ m² modules.

The structures are modular in 6 x 18 or 6 x 24 meters modules built with H-shaped structural steel, and 18 or 24 meters span.

Packhouse dimensions range from 576 to 2,000+m², 5 meters usable height, 7 meters total height.

Walls and ceilings are made of high density closed cells PUR sandwich panels.

FAQs about packing houses
What is a packhouse for agribusinesses?
What is the capacity of your packhouses?
How are your packhouses powered?
What is the price of a packhouse?
What should be done before packing the fruits?
What processes and value addition can be performed inside the packhouse?
What food safety certifications is the packhouse complaint with?
What do I need to have on site for having installed an InspiraFarms packhouse?
Can I disassemble the facility and build them somewhere else?
Who is in charge of packhouse construction?
How long is the lifetime of a packhouse?

What Is A Pack House?
Definition of packhouse

1a : warehouse. b : a building in which flue-cured tobacco is stored between the end of curing and its preparation for marketing. 2 : an establishment for packing produce packhouse for processing citrus fruit.

What is a pack house on a farm? The Packhouse Dirt

After a harvest, vegetables often enter a packhouse covered in dirt, mud, or debris. The main goals are to pass the vegetables through a cleaning process and reduce the heat from the field as quickly as possible to maintain freshness and flavor.

Likewise What is pack house in horticulture?

The Department of Horticulture has appealed to farmers to construct ‘pack houses’ for cleaning, grading and packing their produce so as to get the right price for farm products. Farmers can get the right price for their produce only if it is clean, graded and packed properly.

What is the need of pack house? To run crop-related businesses like fruits and vegetables, fresh meat, dairy products, you need a packing house where you can pack all the products as per market demand with other processes and need to send them in the market. The main importance of packhouses, using that place, you can run your business smoothly.

What happens at a packing house?
A packing house is a facility where fruit is received and processed prior to distribution to market. Bulk fruit (such as apples, oranges, pears, and the like) is delivered to the plant via trucks or wagons, where it is dumped into receiving bins and sorted for quality and size.

Where should a packing house be located in a farm? A packinghouse needs to be located close to the production area and within easy access to main roads or highways. It also needs to have one entrance to facilitate and control supply and delivery. Moreover, it needs to be large enough for future expansion or additional new facilities.

What is packing operation?

Packaging operation means bagging, boxing, crating, canning, containerizing, 956 cutting, measuring, weighing, wrapping, labeling, palletizing, or other similar processes 957 necessary to prepare or package manufactured products in a manner suitable for sale or 958 delivery to customers as finished goods, or suitable …

What are the three general consideration in locating a packing house? When deciding upon where to locate a packinghouse, access to the field and market point, adequate space for vehicles to enter and leave the packinghouse and ease of access to labor will all be considerations