1. The Start of the COLD CHAIN Vegetable Storage
Poplar Bluff Organics Farm
Storage area Preparation
Clearout old product
-Wash and sanitize
Ventilation and dry

2. Building or Room New or Existing Size Requirements -Now -Future
Buy or Rent
Climate Control
Energy Requirements
Access
Containers -Bulk
-Bins
-Bags etc

3. Permanent or Temporary

5. Make a plan Organization What's going where
Compatibility's -Temperature
-Humidity
-Off gassing
Storage life
Volume of each product
Rotate ability - First in First out
Rows /Shelves
Numbering system
Marking of Rows
Ease of access -Hand carts
-Pallet Jacks
-Forklift

6. Storage preparation Clean out old Product
Repair any Vents, doors, Fans, etc
Install any new equipment /upgrades
Wash and sanitize
Dry out and ventilate

7. Prepare the Product Right time for Harvest Ripeness
Product temperature
Weather forecast
Harvest Equipment
Labor

8. Harvest Only store good Product NO Dirt, Rocks, Trash, etc
Grade and Sort out all undesirable
Diseased, Bruised, Cut, etc
Anything you wouldn’t pay money for
Handle gently, don’t cause more damage

9. Harvest

10. Grade and sort

11. Monitor Cool down Period Temperature Humidity Air Flow Ventilation
Condition of Product

13. Market Time
Washing
Packing
Transportation