What Are the Benefits of ESLs for Fresh Produce Stores?

According to recent research, fruits and vegetables account for the greatest loss and waste, which is about 31.5% of production. This means retailers are in a very delicate situation in the supply chain. Supermarkets, specifically fresh produce stores, need to take care of their products, to make sure that minimal food goes to waste and they provide the best quality produce to customers. How can fresh produce stores maintain product freshness? How can they benefit from a solution like ESLs?

Fresh produce refers to fruits and vegetables that are freshly harvested and then sold without being significantly processed in any manner. They have also not been preserved in any way. Fresh produce is typically consumed shortly after being picked or harvested, retaining its nutritional value, natural flavor, and original texture. Fresh produce is an essential component of a person’s healthy diet. After all, fresh fruits and vegetables provide essential vitamins, minerals, and fiber, which can lead to good health.

So what is considered fresh produce? Fresh produce includes fresh fruits and vegetables. They should be vibrant in color, free from blemishes or bruises, and firm to the touch. When it comes to their texture, they should be crisp and not wilted or soft. Fresh produce also usually has a pleasant, natural aroma, especially fresh fruits. They taste flavorful and not bitter or overly sour.

Here are a few specific examples of fresh produce:

1. Fruits

• Apples
• Bananas
• Berries (strawberries, blueberries, raspberries, etc.)
• Citrus fruits (oranges, lemons, limes, grapefruits, etc.)
• Grapes
• Melons (watermelons, cantaloupes, honeydews, etc.)
• Stone fruits (peaches, plums, cherries, apricots, etc.)
• Tropical fruits (pineapples, mangoes, papayas, etc.)

2. Vegetables

• Leafy greens (spinach, kale, lettuce, arugula, etc.)
• Cruciferous vegetables (broccoli, cauliflower, cabbage, Brussels sprouts, etc.)
• Root vegetables (carrots, beets, radishes, turnips, etc.)
• Nightshade vegetables (tomatoes, bell peppers, eggplants, etc.)
• Squashes and gourds (zucchini, butternut squash, pumpkins, etc.)
• Alliums (onions, garlic, leeks, etc.)
• Legumes (peas, green beans, etc.)

Fresh produce is typically found in the produce section of grocery stores, at fresh produce stores, at farmers' markets, or through community-supported agriculture (CSA) programs. While fresh produce is essential for everyday living, it’s also common knowledge that they spoil quickly. This means it's crucial for fresh produce stores and supermarkets to store them properly, maintain their quality, and extend their shelf life for customers.

Keeping fruits and vegetables fresh in the supermarket or fresh produce stores involves a lot of methods. From proper storage to handling to display practices, retailers will need to take great care of their fresh items so they don’t lose profits, double their labor, and, most importantly, harm any of their customers.

Here are some effective methods and best practices to ensure vegetables remain fresh and appealing to customers:

1. Proper Temperature Control: Most vegetables should be stored in refrigerated units or cold storage that maintain a temperature between 32-40°F (0-4°C). This is particularly important for leafy greens, broccoli, cauliflower, and root vegetables like carrots and beets. Meanwhile, some vegetables, such as tomatoes, cucumbers, and peppers, should be stored at slightly higher temperatures (45-50°F or 7-10°C) to prevent chill damage.

2. High Humidity and Misting: Use high-humidity storage areas or humidified display cases for vegetables that need to stay moist, such as leafy greens, celery, and herbs. Aim for 85-95% humidity. Many supermarkets also use misting systems in their produce sections to keep vegetables hydrated. Regular misting helps prevent dehydration and wilting.

3. Air Circulation: Ensure good air circulation in storage and display areas to prevent the buildup of ethylene gas (produced by some fruits and vegetables) and moisture, which can lead to spoilage.

4. Spacing and Storage: Avoid overcrowding vegetables in storage bins and on shelves. Proper spacing allows air to flow around each item, which helps to keep them fresh for longer.

5. First-In-First-Out (FIFO): Implement a FIFO system where older stock is moved to the front and newer stock is placed behind it. This popular method helps ensure that older items are sold first, which reduces waste for fresh produce stores or supermarkets.

6. Regular Checks: Conduct regular inspections to remove any damaged or spoiled vegetables. Decay can spread quickly among fresh produce, so it's important to address it promptly.

7. Gentle and Proper Handling: Handle vegetables carefully during unloading, stocking, and customer service. This is to avoid any bruising and damage, which can accelerate spoilage. Fresh produce stores should also train staff on proper handling techniques, emphasizing the importance of gentle handling to maintain the quality of the produce.

8. Sanitation and Hygiene: Keep storage areas, display cases, and equipment clean and sanitized to prevent contamination. Bacteria and mold thrive in dirty environments and can quickly spoil vegetables. Use clean tools and wear gloves when handling vegetables to maintain hygiene and reduce the risk of contamination.

9. Proper Lighting: It’s also best to use non-heat-generating lighting, as heat can cause vegetables to wilt or spoil faster. They enhance the appearance of the vegetables without generating excessive heat that will spoil the produce. Proper lighting should also highlight the natural colors of the vegetables, making them look more appealing and fresh.

10. Appealing and Effective Displays: Create organized and attractive displays that make it easy for customers to find what they need. Group similar items together and arrange them neatly. It’s also best to use clear signage or labels to provide information on the origin, freshness, and benefits of the vegetables. Apart from helping inventory, this can also attract customers and help them make informed choices.

ESLs, or electronic shelf labels, such as SOLUM’s Newton ESL are an effective solution that will empower fresh produce stores. In fact, ESL is the best option for handling fresh items, which means retailers such as fresh produce stores, supermarkets, grocery stores, farmers’ markets, and any other establishments selling fresh produce can benefit from it.

Newton ESL, for example, is equipped with breakneck update speed for price and information updates, 7-page capacity for product details, 7-color LED indicator for smoother processes and promotions, programmable buttons for customer service and engagement, as well as near-field communication (NFC) capability for mobile payments. These are just some of the ESL features that fresh produce stores can take advantage of. These kinds of retailers can use this solution to make sure that they’re providing quality products and services to their customers.

Take a look at some of the key benefits of ESLs to fresh produce stores and other vendors:

Better Inventory Management
With Newton ESL, real-time data can be integrated with inventory management systems to provide real-time data on stock levels. The 7-color LED indicator can help in managing stock levels by providing alerts or indicating when to restock or reorder. This can also be used by employees to take note of expiration dates, shelf life, or shelf management. For example, green could indicate that certain fruits and vegetables are fresh batches for stocking, and red could indicate old batches that should be sold sooner.

Product Detail Transparency
Newton ESL will help provide clear, easy-to-read pricing and product information, enhancing the transparency and shopping experience for customers. Additional information can also be displayed because of the 7-page information capacity, including promotional messages, nutritional information, product origins, and shelf life. This would help customers make informed choices and stay healthy.

Real-time Price Updates
Instant price changes are not a problem for Newton ESL. Prices can be updated across the entire store in seconds, ensuring accuracy and compliance with pricing strategies. This also allows for dynamic pricing strategies for the fresh produce stores, such as discounting near-expiry items to reduce waste.

Reduced Labor Costs
Implementing ESLs would also mean less manual work for the store. They eliminate the need for staff to manually change paper price tags every day or every week, which frees them up for other urgent tasks and customer service. This also ensures that all labels are updated uniformly, reducing the risk of human error, which can lead to more labor and confusion.

Sustainability and Cost Savings
ESLs reduce paper use. This is because Newton ESL eliminates the need for paper labels and contributes to sustainability efforts. Of course, it also reduces the waste generated from frequently changing paper tags on products and waste from the food retail sector.

While the initial investment in ESLs can be high, the long-term savings on labor, paper, printing costs, and waste are significant. ESLs are durable and can last for many years, which reduces the need for frequent battery replacements.

Improved Decision Making
ESLs enable data-driven decision-making for inventory management, pricing strategies, and marketing campaigns. They also allow for the analysis of performance metrics to continuously improve operations and customer satisfaction.

Improved Trust and Shopping Experience
Newton ESL also has a centralized platform that ensures that the price displayed on the shelf matches the price at checkout. This builds trust with customers. This also reduces the likelihood of pricing discrepancies, which can frustrate customers and lead to lost sales. And of course, customers can engage with flash sales, seasonal promotions, or discounts for bulk purchases, which are directly communicated via QR codes and additional information in ESLs.

By leveraging ESLs, fresh produce stores can enhance operational efficiency, improve the customer experience, support sustainability efforts, and deliver fresh products every time. Talk to SOLUM experts and level up your fresh produce store now!

Image by freepik

References

• Baker, D. (2019, January 16). Fresh Food Management: The Role of Fresh In Retail. FMI | The Food Industry Association. Retrieved July 25, 2024, from https://www.fmi.org/blog/view/fmi-blog/2019/01/16/fresh-food-management-the-role-of-fresh-in-retail
• Malhotra, S. (2023, March 30). International Day of Zero Waste: Reducing loss and waste in fruit and vegetable supply chains. IFPRI. Retrieved July 25, 2024, from https://www.ifpri.org/blog/international-day-zero-waste-reducing-losses-fruit-and-vegetable-supply-chains/
• Tips for Storing Fruits and Vegetables. (2024, March 27). Double Up Food Bucks. Retrieved July 25, 2024, from https://doubleupfoodbucks.org/storing-fruits-and-veggies/