Should fresh produce QA programs vary at different segments of the trade? In general, fresh produce firms will benefit from an industry standard approach to receiving and distribution as wholesalers, retailers, or foodservice operations.  Yet each of these segments faces common challenges, and must adapt their method to reach QA goals to obtain their greatest potential.  This article explores some of these recurring challenges. As you'll see, many organizations are blinded by biased self-perception, inexperience, or failure to accept early problem warning signs and consequently limit their QA program's effectiveness. 

Let's review some common pitfalls in each business segment:

WHOLESALERS:

Many wholesalers are family owned 2nd and 3^rd generation companies. They are proud of their business, as they should be, and have operated a certain way for many years.  At points of time, even the most successful businesses may not consider innovation simply because of their historical success. Several family members may be involved with decision making, which many times can become counterproductive.  Most are successful because of the family's passion, pride, and heritage. It is a culture as much as it is a company.  These circumstances may blind some wholesalers to the reality of their current product quality and may also sacrifice the long-term sustainability of their company.

RETAILERS:

Retailers leverage finances, technology, and people to meet their business goals. Many firms assume finances and technology create quality produce.  That's not always the case. Some of the most successful retailers today, like Trader Joes and Wegmans, are where they are because of their focus on experienced professionals.   Good ideas, coupled with good people, are what make QA programs successful. 

FOODSERVICE PROVIDERS:

Foodservice is somewhat of an up and comer in the produce business.  Although well established firms, their involvement in full line produce poses many potential growing pains as they learn to understand this highly sensitive perishable product.  Produce is only a small percentage of most food service providers overall business at around 10% - 15%. With this relatively low number, some companies are not putting the resources into QA or even the entire produce side of their business. 

So how does a company ensure quality produce? They first need to recognize who they are. What are their strengths, weaknesses, and common industry blind spots? Often times, many obvious, simple improvement opportunities or "low hanging fruit" are nowhere on corporate lists of priorities. No matter what the dynamics of your company, review your quality programs objectively either internally or externally with a focus on continuous improvement.