The Cold Chain is the controlled handling of the temperature and humidity of the perishable products, from its origin to the final consumer, passing between curing, washing, packing, storage, transport, distribution and marketing processes in perfect conditions. quality and safety.
The main objective of the system is to allow the proper handling of produce from origin to distribution and consumption points, in order to reduce the costs related to waste, while offering at the same time products of better quality to consumers.
After a study performed by the Cold Chain Secretariat, 24 vegetables were selected as the most temperature and humidity sensitive. These products are: bell pepper, chayote, short bean, long bean, pepper, celery, cilantro, culantro, lettuce, beet, watercress, cauliflower, mustard green, cabbage, broccoli, potato, industrial tomato, table tomato, onion, spinach, carrot, cucumber, chives and parsley.
The flow of products includes four stages along the supply chain: Field – Post Harvest Center – Market – Final consumer, and the cold chain system is essential to extend product´s shelf life from production to consumption.