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Packaging Produce at the Central Warehouse

Author

Listed:
  • Shaffer, Paul F.

Abstract

Excerpts from the report: The purpose of this study is to compare alternative equipment, layouts, work methods, containers, and operating practices for packaging produce at the central warehouse and to develop improvements in central produce packaging. In a broader sense the objective of the study is to determine where produce should be packaged, particularly those items typically packed in bags—the central warehouse, the retail store, or a point of production or shipping point. The objective of this research is for the consumer to obtain fruits and vegetables of high quality at the lowest possible cost. Cost reductions as a result of improved packaging will, through competitive pressures, be passed on to the consumer. The study includes all operations relating to packaging—from receipt of produce at the central warehouse to delivery at the retail store. This includes the development of improved containers for receiving and store delivery, production cost and scheduling techniques, a review of store packaging costs, and an evaluation of the cost to the firm when produce is purchased prepackaged at the shipping point.

Suggested Citation

  • Shaffer, Paul F., 1965. "Packaging Produce at the Central Warehouse," Marketing Research Reports 313399, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313399
    DOI: 10.22004/ag.econ.313399
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    File URL: https://ageconsearch.umn.edu/record/313399/files/mrr721.pdf
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    Cited by:

    1. Pierson, Thomas R. & Allen, John W. & McLaughlin, Edward W., 1982. "Produce (Fresh Fruits & Vegetables) Losses," Agricultural Economic Report Series 201306, Michigan State University, Department of Agricultural, Food, and Resource Economics.

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