Reefer equipment has come a long-ways, and the TempTRIP technology represents next-gen for temperature controlled logistics.
Fresh grocery items in the supermarket aisles are possible whether chilled or frozen varieties because of cold chain technologies. Temperature controlled logistics is partnering with sensor technology providers, retailers and their suppliers to ensure quality, health and integrity of perishable foods. Temperature sensitive products whether transported in the Midwestern United States or across the rails on the new Silk Road between China and Germany are monitored to satisfy shoppers’ demand for fresh food all year.
Charles Hyde and David Vrendenburg opened a small general store in Beaconsfield, Iowa in 1930 and is now Hy-Vee, an employee-owned grocery chain, with 240 supermarkets across eight Midwestern States with annual sales of $9.3 billion and employing 82,000. In 1982, Perishable Distributors of Iowa (PDI) began a distribution system to handle perishable products for Iowa customers and is now a wholly-owned subsidiary of Hy-Vee, Inc. with annual sales over $1 billion and a product list of over 7,400 fresh and frozen items.
Hy-Vee relies on suppliers to transport dairy products, fresh meats, seafood, deli items, produce and frozen goods to their distribution centers. The variability of temperatures is a challenge and needs 100 percent accuracy for a perfect shopper experience. In order to monitor these temperatures, Hy-Vee located a partner TempTRIP, a RFID cold chain solution provider based in Colorado that specializes in shipping, storage, receiving and temperature control. TempTRIP estimates that one-third of worldwide food, or $750 billion per year is lost or wasted and that one in seven truckloads of perishable products is thrown away according to their video clip on their website: http://www.temptrip.com
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