ABSTRACT
This chapter examines the supply chains for highly perishable fresh fruits and vegetables. While the global consumption of fruits and vegetables is generally inadequate, the demand for a steady, year-round supply of fresh fruits and vegetables—particularly out-of-season fruit and exotic crops—is increasing. Three vegetables—potatoes, tomatoes (scientifically classified as a fruit but considered a vegetable for food purposes) and onions—account for 63% of global vegetable production, by weight. Many fruits and vegetables are field crops, typically grown from seed. Because global trade in fruits and vegetables has increased, ports have also become critical links in the produce supply chain. Given the frequency of foodborne illness outbreaks throughout the world, traceability is particularly important in fresh fruit and vegetable supply chains. Fruit and vegetables find their way to consumers through several supply chains, from minimally processed produce (cleaned, trimmed and ready to sell), to canned or frozen, to processed and used as ingredients in other foods.
