Three Methods for Loading Out Produce in Warehouses

Excerpts from the report: The warehouse cost for handling fresh fruits and vegetables as a percentage of selling price is approximately twice as great as the cost for handling groceries. The increased cost is due, in part, to the smaller order sizes handled in assembly and loading operations and lower unit value of produce items when compared with groceries, and in part to use of traditional methods and lack of mechanization in produce warehouses. Approximately three-fourths of warehouse labor cost is incurred in order assembly and truckloading. This research was undertaken to determine costs of assembling merchandise and loading delivery trucks of wholesale distributors of fresh fruits and vegetables using the best methods adapted from handling groceries, compared with the best handling methods used by independent fruit and vegetable wholesalers. The appendix contains a description of research techniques, time-study methods, and work elements for the three methods. The appendix has tables of time requirements for different operations such as: Forklift-truck pallet letdown; merchandise selection and assembly; truckloading; and setup and cleanup. It also gives equipment requirements for each method, showing costs for each machine on annual and hourly bases. A separate table gives costs for pallets and skids on an annual and a per-ton-shipped basis.