When we expand the chain analogy we quickly realize that a multi-
tude of chains are needed to supply other fresh fruits and vegetables to
consumers in other locations. Frequently, a portion of the chain shown
in Figure 1 is called a “deal,” which exists for only a few weeks be-
tween a buyer and a packer. Even during a deal there are different chains
because different transportation companies could have been used. Other
chains would be required to provide peaches grown in California or in
Chile when peaches are not available from North America.
In reality, each fruit or vegetable that is consumed has been subjected
to a unique combination of inputs that affects each quality attribute of
that item. Using peaches again for an example, each fruit on the same
tree receives various amounts of sunlight and nutrient inputs and is
picked at different maturities. After harvest each peach receives differ-
ent physical and environmental stresses. The fruit that hits the bottom
of a pallet bin is more likely to have a bruise than later arrivals. Some
fruit has longer delays before cooling than others.
There is a wide range of impact levels on fruit passing through the
packing line. Likewise, peaches undergo a range of temperatures, im-
pacts, relative humidities, gas environments, and other handling condi-
tions during transport, distribution, marketing, and in the consumer’s
home. Consequently, each fruit reaching a consumer has a unique his-
tory that determines its quality attributes when eaten.
Product Quantity
Each business link in the food chain shown in Figure 1 has control
over the conditions of handling only while the products are in their pos-
session. The links are held together by the flow of product shown by the
arrow extending from the grower to the consumer. The handling condi-
tions at each link determine the amount of product that reaches the con-
sumer. The decreasing intensity along the arrow indicates a decrease in
both quantity and quality as product moves to the consumer.
Annual food losses in the U.S. are estimated at 27% (96 billion pounds
of edible food) for only the retail, food service, and consumer links (Kan-
tor et al., 1997). Additional losses occur at the distributer, trucker, packer,
and grower links. Losses are especially critical for developing countries
(Okezie, 1998). Fruits and vegetables have higher rates of loss than foods
in general. All four shipments in a replicated study (Campbell, 1985) by
the University of Georgia had measured losses in excess of 50% for
tomatoes shipped from growers to retailers. Retail sales of fruits and