Controlling the temperature and relative humidity is the most important factor to maintain the quality of the products within the cold chain in food, specifically, in its supply chain, but how much care is put in it to at the time of designing a cooling system?
Imagine abandoning your hometown and traveling long distances to the frontiers of the US, go through inspections and finally arriving to your final destiny only to be rejected by your appearance or your age. ¿Does it sound familiar? This is the reality of thousands of fruits and vegetables that are exported to the US from different Latin American countries.
Everyday in an average supermarket of the US, products from around 20 countries in the world coexist. Meats, canned goods, manufactures, fruits and vegetables… Exporting to North America seems increasingly accessible for foreign producers and its market doesn’t seem to stop being attractive. However, bringing harvest from the field to the North American supermarkets still presents significant obstacles for the producers.