Part II Critic Points at the postharvest food chain

When we begin to review the post-harvest production chain, that is, from minute one, when we extract the fruit from the plant, many times we require a third party, external to our operation, to look at each stage and visualize what the errors or problems may be in each of the stages in the picture.Consolidating a flow, where each of the processes of our production chain converge is essential, since it will allow us to order our operation, establish which are the critical points where we may be making mistakes, which once detected, we can correct based on protocols, standards and internal improvement systems that can only help us improve. This flow is particular for each species and operation, there are no recipes here, there may be common points, common criteria, common quality specs by destination, by client; but my flow, my operation is particular for each productive zone, varieties, species, etc. When we move forward in the postharvest chain, and we have defined the problems until entering pre-cold, we solved the time and temperature factors, we measure and evaluate, we have tremendous information which must be used to analyze and make decisions! Decisions that must be of the day by day, from each container arrived, and at different times of a season because the fruit at the beginning does not have the same shelf life as the fruit at the end! And everything must be sold since we cannot leave fruit behind or it must be as little as possible, in addition, customers demand consistency and quality throughout the season: Delight !. It is always considered that by being in pre-cold we are saving the quality and condition, but within the operation after that stage, problems may occur that may compromise that quality and condition. A good pre-cold should not dehydrate! It should lower the temperature, disturbing the condition as little as possible; After that, the cold chambers, temperatures, the flow of fruit to the packing, the process line, the packaging, the technology, if we advance, as you can see, each of the stages presents us with critical points that, when Not being adequately controlled, by not visualizing if we are making a mistake, can compromise the quality and condition of the fruit, which we do not observe until the container after transit arrived at its destination. Each stage of the production chain is important, each one contributes to preserve or causes a detriment to Quality / Condition; Each stage, each human resource that participates and is responsible for each of the stages is essential. They are not isolated areas, they do not compete, each stage is a link in the chain that works together to obtain a quality product and deliver a perfect Delight moment to each person on the other side of the world.?