Strawberry inventory management is part of the core activities of any company, therefore, of its proper management will depend on the results of subsequent activities. Inventory models are based on the assumption that the products also have an unlimited lifetime, however, in some systems there is a generation of additional costs, associated with the deterioration of the products quality, called perishable items. On the basis of the productive conditions, inventory management and waste management, the present study includes a proposal for the design of a theorical model for the inventory management in a strawberry crop, based on a perishable ítems inventory model, known as the single period inventory model and the implementation of 6 sigma metrics, for waste level consideration and control and the limitations of the crop productive capacity. A theoretical verificarion test to check the operation was performed, identifying that the model is functional, allowing to evidence in a planning period of a month, that the model allows to adequately establish the recommended optimal amount of collection; linking expected harvesting capacity regarding actual available capacity; as well as the amount of waste in the crop in a given period, allowing to establish controls on the crop, taking into account the quality factor of six sigma and its application as an indicator of occurrences of waste, which allows to guarantee in a theoretical level the planning and crop renewal periods.
The strawberry chain
Practices in each step of the strawberry chain have a great influence on the post-harvest quality and shelf-life. By using appropriate harvest processes and chain conditions, quality can be maintained longer and shelf life can be extended. Failure to follow these processes may result in a high degree of loss or deterioration of the product to a lower quality class. Every step in the chain is important for success later in the chain.
Schematic overview of the strawberry chain. After harvest, the products are quickly moved to the packstation where they are packed. They are transported for shipment to the DC either by plane or over land. The strawberries are sold in a shop or on the market and are bought by the consumer.
Schematic overview of the strawberry chain. After harvest, the products are quickly moved to the packstation where they are packed. They are transported for shipment to the DC either by plane or over land. The strawberries are sold in a shop or on the market and are bought by the consumer. Illustration by WFBR
Strawberry quality at the end of the chain depends on the handling across the chain. Photo by WUR
Strawberry quality at the end of the chain depends on the handling across the chain. Photo by WUR
Aim for high quality strawberries
Strawberries can be grown under many different circumstances on the field, in a tunnel greenhouse, in a glashouse or even in vertical farms. The growing conditions have an influence on the quality of the strawberries. The strawberry chain is focused on delivering a high quality product. This is not always easy as strawberries are delicate products and easily damaged. Especially for strawberries it is of utmost importance to have correct handling by supply chain actors from the moment of harvest until acceptance at the final customers. Strawberries require careful handling, an in time optimised supply chain, and low temperature during transport and distribution to extend shelf-life. The difference between very careful handling and ‘normal’ handling may show after a few days in a significantly reduced damage rate. At a longer shelf-life, this difference becomes even bigger. Careful product handling and temperature management are important throughout the entire strawberry supply chain. Think in minutes rather than in hours.
Attention points in the strawberry chain
Harvesting strawberries in the field. Photo by DedovStock/Shutterstock.com
Harvesting strawberries in the field. Photo by DedovStock/Shutterstock.com
Harvest
The postharvest chain starts with the harvest. Condition of the strawberries at harvest must be such as to enable them to withstand transportation and handling and to arrive in satisfactory condition at the place of destination. Careful picking at the right maturity is critical for the quality later in the chain. The strawberries should be reduced in temperature as soon as possible.
Shaded area in the sunny field to protect the harvested crop. Photo by WFBR
Shaded area in the sunny field to protect the harvested crop. Photo by WFBR
Temperature management
For strawberries, quickly bringing down temperature is of major importance. Strawberries should enter the cold room (at the packhouse) within one hour after picking, the sooner the better. In the meantime, the fruit must be protected from direct sun. A shaded shed at the field is the first step in this, followed by transport to the packhouse while protected from direct sun. Storage in the packhouse and transport from the packhouse to final destination should also be temperature controlled.
Condensation is a risk for fungal attack. Photo by SJMPhotos/Shutterstock.com
Condensation is a risk for fungal attack. Photo by SJMPhotos/Shutterstock.com
Closed cold chain
A closed cold chain, thus without any intermittent warming, is very important to prevent condensation on the strawberries. Intermittent rewarming easily causes condensation on fruits (and packages) and thereby susceptibility to fungal decay. Condensation would lead mean a high risk for fungal attack with significant losses. Still it is better to accept some condensation than to accept higher pr