Stopping Organic Spoilage
Stopping Organic Spoilage
Grocery owners, how much spoilage did you report last year? Anywhere from 15 to 35% of your sales come from produce and fresh vegetables. By my calculations somewhere around 10% or more is thrown out and reported as a loss each year. That is millions of dollars in profits lost from spoilage that can be prevented. Organic spoilage, and lack of rotation in stock and merchandise is totally preventable with the introduction of my new system. It is a simple combination of spraying the produce with my new non-toxic spray and tracking each fruit from back door to front door. The spray is gelatin based, so it is as safe as any canning wax. It does not harm the fruit or vegetable in any way. It just seals over the surface of the produce, keeping your food fresh on the shelf as much as two times longer than before. The process is easy to manage, and not much different than your old system of stocking, with the exception of adding a small sticker and spraying with a hand-held device. Each piece of fruit or vegetable is sprayed as it is stocked to the shelf. Absolutely no stock can go unmarked, and the total quality being checked by the weighing system. Any losses must be reported at the time of unloading/stocking. This should be the same in each system. By scanning the bar code, each box and each shipment is already in your inventory system. Your existing computer system can print the stickers, and display the arrival date as well as the projected expiration of each individual piece. Of course you will notice immediately how nicely the produce holds its color and shape. It has a microscopic layer of gelatin keeping moisture, dirt, pests, and any mold or other fungi sealed completely out. With the entire losses from organic spoilage cut to nearly zero, total quality can be achieved This system is very affordable, consisting of only a few hand-held sprayers and can manage quality control on the entire perishable stock of produce down to
Grocery owners, how much spoilage did you report last year? Anywhere from 15 to 35% of your sales come from produce and fresh vegetables. By my calculations somewhere around 10% or more is thrown out and reported as a loss each year. That is millions of dollars in profits lost from spoilage that can be prevented. Organic spoilage, and lack of rotation in stock and merchandise is totally preventable with the introduction of my new system. It is a simple combination of spraying the produce with my new non-toxic spray and tracking each fruit from back door to front door. The spray is gelatin based, so it is as safe as any canning wax. It does not harm the fruit or vegetable in any way. It just seals over the surface of the produce, keeping your food fresh on the shelf as much as two times longer than before. The process is easy to manage, and not much different than your old system of stocking, with the exception of adding a small sticker and spraying with a hand-held device. Each piece of fruit or vegetable is sprayed as it is stocked to the shelf. Absolutely no stock can go unmarked, and the total quality being checked by the weighing system. Any losses must be reported at the time of unloading/stocking. This should be the same in each system. By scanning the bar code, each box and each shipment is already in your inventory system. Your existing computer system can print the stickers, and display the arrival date as well as the projected expiration of each individual piece. Of course you will notice immediately how nicely the produce holds its color and shape. It has a microscopic layer of gelatin keeping moisture, dirt, pests, and any mold or other fungi sealed completely out. With the entire losses from organic spoilage cut to nearly zero, total quality can be achieved This system is very affordable, consisting of only a few hand-held sprayers and can manage quality control on the entire perishable stock of produce down to