Implementing improvements in the avocado supply chain (AV12013)
What was it all about?
Over the past decade the avocado industry has worked extensively to create easy to use supply chain guides, with the aim of continually improving the quality of avocados available for consumers.
The main aim of this project was to build on earlier work to gather research findings from the range of avocado quality improvement projects and compile them into easy to use reference materials for use by the different supply chain sectors.
Project outcomes included…
- The engagement of 1531 retail outlets across the country via retailer training in-store. More than 95 per cent of the retailers who were approached participated in the training program. Of these, 52 per cent improved their practices or retained near perfect in-store practices during the life of the project.
- The creation of an extensive database about retailers and their practices, which allows the industry to track changes over time. Through training, direct relationships were formed with retailers in Brisbane, Sydney, Melbourne and Perth, which were provided with educational and point of sale material as well as access to the industry’s online Best Practice Resource (BPR).
- A reduction of internal quality defects in the retail sector such as bruising, body rots, vascular browning, diffuse flesh discolouration and stem end rot, with a better consistency of ripeness across retail consignments.
- Improved fruit quality sent to wholesalers and direct to retailers due to an increase in staff training throughout the picking and packing processes of the supply chain.
- Improved access to best practice information across the supply chain through the BPR. During the life of the project, 11 new modules were added to the BPR training course plus relevant reference materials focusing on how to grow, transport, ripen and handle avocados to improve fruit quality for the consumer.
Access the avocado industry’s Best Practice Resource at www.avocado.org.au/best-practice-resource.
This project has been funded by Hort Innovation
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