Export of agricultural products

List of the products:

click on the below link  to download the pdf file:

list of fruits and vegetables in English-Russian and Persian

 

Procedure for keeping fruits and vegetables fresh:

Storing fruit in the refrigerator:
• Most fresh fruits, including apples, berries and grapes, last longer if stored in their original packaging in the refrigerator.
• Berries are kept in the refrigerator for about a week.
• Plastic bags with small holes help keep fruit fresh longer by releasing moisture. They are great for grapes, blueberries, cherries, or strawberries.

An important point: Apples cause other fruits and vegetables to be ripen more quickly. If possible, store them in a separate place in the refrigerator!

Fruits to ripen first on the counter:
The following fruits should ripen on the counter: apricots, avocado, guava, kiwi, mango, melon, nectarines, papaya, peaches, bananas and plums. When ripe, they can be stored in the refrigerator.

Recommended storage time for fruits in the refrigerator:
Apples 3-4 weeks
Apricots (ripe) 4-5 days
Avocado (ripe) 3-5 days
Blueberries 1-2 weeks
Cherry 4-7 days
Cranberries 3-4 weeks
Gooseberries 2-3 days
Grapefruit 2-3 weeks
Grapes 5-7 days
Guava (ripe) 3-4 days
Kiwi (ripe) 5-7 days
Mango (ripe) 5-7 days
Melons (ripe) 7-10 days
Nectarine (ripe) 3-5 days
Oranges 2-3 weeks
Peaches (ripe) 3-5 days
Pear (ripe) 5-7 days
Pineapple 3-5 days
Plums (ripe) 3-5 days
Pomegranate 1-2 months
Opuntia (ripe) 1-3 days
Raspberry 2-3 days
Rhubarb 5-7 days
Strawberry 3-5 days
Watermelon 2 weeks
Remember, these are guidelines. You will need to use common sense when deciding if a fruit is safe to eat.

Storage times vary for each type of vegetable.
The recommendations below are for the best quality vegetables. They can be safely eaten after the specified time as long as they are not moldy or rotten.

 How long Vegetable could be stored ?
Cabinet / cool room temperature
Potatoes 1-2 weeks (2-3 months in a cool dark place)
Tomatoes 1-5 days
Onions 1-2 months

In a refrigerator:
Asparagus 3-4 days
Beans (green, waxy) 3-5 days
Beetroot 2 weeks
Broccoli 3-5 days
Brussels sprouts 3-5 days
Cabbage 1 week
Carrots 3-4 weeks
Cauliflower 1 week
Celery 1-2 weeks
Corn 1-2 days
Cucumbers 1 week
Green onions 7-10 days
letuce 1 week
Mushrooms 4-7 days
Parsnip 3-4 weeks
Peas in pods 3-5 days
Pepper (green, red) 1-2 weeks
Potatoes (new) 1 week
Rutabaga 2-3 weeks
Spinach 3-5 days
Sprouts 3-5 days
Squash (summer) e.g. squash, burgers 4-5 days
Most vegetables, such as carrots, potatoes, broccoli, cabbage, and celery, should be stored in a plastic bag or container in the refrigerator. Mushrooms are best stored in a paper bag.

Store vegetables in a different place in the refrigerator than fruits. This will prevent them from ripening too quickly.

Storing tomatoes to keep them fresh:
Store the best-tasting tomatoes at room temperature, away from direct sunlight. This will help them ripen evenly. When they are ripe, they can be refrigerated.

Refrigerated products:
Skip counter. These fruits and vegetables will stay fresh and last longer when stored in the refrigerator:
1. Asparagus
2. Beans
3. Beets
4. Bok Choi
5. Broccoli
6. Brussels sprouts
7. Cabbage
8. Carrots.
9. Cauliflower.
10. Celery.
11. Cucumbers
12. Eggplant.
13. Fennel
14. Greens
15. Leeks
16. Mushrooms
17. Okra
18. Peas
19. Pepper
20. Root vegetables (turnip, rutabaga, parsnip)
21. Spinach
22. Summer squash / squash
23. Apples (best in the fruit and vegetable drawer).
24. Berries
25. Cherries.
26. Cranberry
27. Grapefruit
28. Grapes
29. Lemons / Limes
30. Oranges
31. Pineapple
32. Rhubarb
33. Watermelon

Foods that cannot be refrigerated:
The list of fruits and vegetables to remove from the refrigerator is surprisingly short! Here are seven that are best kept at room temperature:
1. Onion
2. Potatoes
3. Winter squash (such as nutmeg and acorn)
4. Sweet potatoes
5. Tomatoes
6. Bananas
7. Persimmon

Products that can go in any direction:
Some fruits and vegetables can be stored in both directions, depending on your preference or how soon you plan to eat them. We mentioned that most of the fruits on this list can be ripened on the counter and then refrigerated, but there are other special cases:
1. Corn (do not put it in the refrigerator if you eat it during the day. Otherwise, it can be kept in the refrigerator for up to 7 days).
2. Apricots
3. Avocado.
4. Cantaloupe
5. Carambols (star fruits)
6. Figs (should be used immediately, but can be stored in the refrigerator for up to 3 days).
7. Honey melon
8. Kiwi
9. Mango
10. Papaya
11. Peaches and nectarines
12. Pears
13. Plums

Keeping most of your food in the refrigerator will help you keep it for a few extra days, but you can stretch your fruits and vegetables even further by freezing or canning them. Just about every fruit or vegetable is a good candidate for one or the other (or both), so if you find you have more zucchini than you can eat in three days, start freeing up space in the freezer. Remember to wash them thoroughly before eating, and It is a good idea to keep fruits and vegetables separate.

Product shelf life:

(Shelf life : the length of time for which an item remains usable, fit for consumption, or saleable.)

Not all products are the same when it comes to shipping. The industry considers sensitive products with a short shelf life of a day or two to be light gravity. Further, foods that are stored for 4 to 6 days are of medium density. More satisfying crops, with a shelf life of more than a week, are classified as high density crops.

High-density foods with a shelf life of 7 days or more include:
• onion
• Potato
• carrot
• Apples
• Cabbage
• Garlic
• Celery

Mid-gravity foods with maximum freshness on the shelf for 2 to 4 days include:
• Oranges
• Broccoli
• Avocado
• pepper
• peaches
• Spinach
• Tomatoes
• Watermelon

Light products on the shelf for about a day or two include:
• melons
• Cucumbers
• Strawberry
• bananas
• Corn
• Green beans
• Grapes
• Lettuce
• Zucchini
The shipping company selected to transport the product must know from the shipper what the freight includes in order to ensure.
Shippers work around the clock to bring products to market so consumers can enjoy the ultimate in freshness. Strict product expiration dates are why shippers often opt for tailor-made shipping solutions to ensure delivery. The longer it takes for produce to arrive after harvest, the more likely it is that the goods will spoil before they reach the shelf.

There is a lot of pressure on shippers to ensure that goods are transported so that they can move quickly. The extra daytime freight at the dock can cost thousands of dollars in lost product sales. Shippers work hard to know ahead of time how to move cargo and find capacity from trucking companies. One mistake in this area – and the level of freshness will decrease, and customers will go elsewhere.

Production in numbers:
When shoppers choose products in the marketplace, few people think about the industry and what it takes to deliver fresh produce.
Freshness means beneficial to shoppers. However, shippers continue to work hard to get fresh produce to the truck heading to nearby and distant stores.
According to the latest retail facts from the Product Marketing Association:
• Products ranked second in fresh produce sales.
• Fruits account for almost half of product sales, followed by vegetables.
• The best-selling berry fruits
• Salads in bags rank first in sales of vegetables.
Some of the favorite fruits and vegetables are among the top-selling foods , according to a survey by The Packer. While the full list features the top 20 products in each category, we highlight five main product types.
Fruits:
• Bananas 75%
• Apples 73%
• Grapes 65%
• Strawberry 63%
• Oranges 61%

Vegetables:
• Potatoes 76%
• Tomatoes 72%
• Onion 73%
• Carrots 64%
• Salad 59%

Apart from a few staples, the entire fresh food sector comprises a wide variety of fruits and vegetables. Yes, all those fresh apples, crunchy cucumbers and bunches of bananas are helping create a thriving industry. The goal is to keep fresh produce on the shelves, waiting for consumers to choose.
To do this, you need to ship fresh food. Whether the distance is long or short, the goal is the same – to get fresh produce. A transport company that does its job consistently can become the preferred supplier for distribution.
How are products transported?
The foods we eat on a daily basis have to go through an extensive supply chain to get on our plates. This supply chain goes from farmers to packaging and transport companies, then to wholesalers or retailers, and finally to us – the final consumer. The supply chain can be surprisingly long if you don’t buy local goods and the goods still need to be fresh despite the length.

1. Find the perfect product
The first step in transporting food is to test the fruits and vegetables to see which ones are strong enough to withstand transport. Then, for transportation, a product is selected that looks perfect, without damage and bruises, unripe.

2. Determine the best packaging
The carriers then have to choose the best packaging for the shipment. Fruits with hard skins Uroi such as apples, citrus fruits, and pears are suitable for long journeys because they are tough enough to handle them. On the other hand, softer fruits such as plums and peaches need to be carefully packaged and handled. When choosing packaging, carriers should also consider

Factors such as protecting food from temperature extremes.
Products such as watermelons are transported in trays, while tomatoes, onions and cucumbers are transported in wooden or plastic boxes and bags. Other products, such as cauliflower, are packed in plastic bags. Some sturdier fruits, such as bananas, are stacked in bunches, while pineapples are stacked in rows of leaves up.

3. Download and submit products.
Once the product is selected and packaged, it is ready to be loaded and shipped. Carriers should be aware of what they are shipping as some fruits cannot be shipped together. All fruits, when picked, release a harmless gas called ethylene, and each fruit gives off gas in varying amounts. Because of this gas, some fruits, such as tomatoes and peppers, ripen and deteriorate faster and must be kept separate from fruits that give off gas in large quantities.Carriers also need to consider where the cargo is going. Most countries restrict the transport of food across borders to prevent the spread of bacteria and plants that could harm their local ecosystems, and thus have different rules and regulations for delivery.
There are three main options for transporting products: air, rail and sea. Air freight is the most expensive, but necessary for products that have a very short shelf life and require expedited shipping to reach the consumer while they are fresh. Rail transport is often used for food that needs to be transported for 2 to 3 days, and trains are equipped with insulated and ice-cooled wagons to keep food fresh. The slowest and most economical delivery method is sea transport, but it is only applicable for products that do not deteriorate quickly.

Problems during transportation of products:
While the concept of transporting food seems simple enough, many complexities arise, and billions of dollars are lost every year as a result of spoilage during transport. Researches has shown that a staggering 33% of food is lost or wasted, and that fresh produce spends about half of its shelf life during shipping.
These food losses are mainly related to food spoilage during transportation, as well as damage to fruits and vegetables that prevent them from being sold.

Temperature and humidity:
It is imperative that temperature and humidity are controlled and kept at the correct level to keep food fresh and sage-free during transport. It is important to keep food cool and chilled, as bacteria and pathogens can multiply when the temperature rises.
Fruits such as oranges, grapes and cherries should be stored at 0 to 2 degrees Celsius and 95% to 100% humidity. On the other hand, foods such as garlic and onions need to be stored at the same temperature, but at a humidity level between 65% and 75%, since high humidity is harmful to them.
Other foods such as bananas, avocados, and mangoes can be damaged by the cold, so they should be stored at 13 to 15 degrees Celsius and 85 to 90% humidity.
As you can see, the options for keeping food fresh and safe are product-specific and very specific, so it can be difficult for carriers to make sure they are optimizing shipping conditions.

Impact damage
Another common reason food is wasted before it reaches the consumer is shock damage. Consumers don’t want to buy dented or damaged products, so if damaged in the shipping process, they never make it to the store.
Shocks and vibrations during transportation can seriously damage the products, and this is a big risk if the goods are not packed and loaded properly. In fact, if a carrier is overloaded with products for shipment, they can load an excessive number of pallets into one vehicle to cut costs, often resulting in damage to the goods.

Data logging and cold chain process:
While there are many challenges associated with fresh food logistics, there are techniques and unique technologies that can be used to minimize risks and improve quality.
The use of data logging has allowed carriers to optimize shipping and storage methods to keep food fresh and safe. Data logging involves the use of one or more sensors to collect data about things like temperature, lighting, and sound to track what is being shipped.

Using Data recording device :

The data logger is a small, battery-powered electronic device, making it convenient to use during any type of shipping or transportation. Data travels through the device and usually travels to the network or cloud in real time, allowing carriers to take measurements at predetermined intervals to ensure that temperature and humidity requirements are met.
Data recording is also an important component of the cold chain process. The cold chain process refers to the multiple steps or links in the chain that must occur in order to move refrigerated products, as We manufacture products from one participant in the supply chain to another, in order to ultimately reach the end consumer.
If the temperature is not maintained throughout the entire cold chain process, the product can deteriorate or become unsafe to eat, resulting in loss of food and money for the shipper and others in the supply chain.
As a result, there must be clear communication and logistics planning between operators of refrigerated trucks, cold storage and refrigeration equipment at retail locations.
Although logistics of fresh produce is complex and challenging, monitoring every step of the process can ensure that the produce is delivered to the end consumer safe and sound. Technologies such as data logging and the cold chain process make this possible and enable us to get the fruits and vegetables we enjoy every day.

What is the ideal refrigerator temperature for fruits and vegetables?
The temperature of the food refrigerator is one of the most important factors affecting the condition of the food. Both fruits and vegetables require specific delivery conditions in order to successfully arrive at their destination. You should not get into a situation where shipping and handling errors result in product damage. From 10% to 40% of production and harvest is lost due to improper storage and transportation conditions.
Controlling the temperature and humidity in the refrigerator container will help maintain the quality of the food while you store it in the container. To set the temperature of the refrigerated container, you can use the control box outside the container. Before setting the temperature, make sure the tank is powered by a generator or power cord.
It is also important to understand that the refrigerated container is designed to maintain the temperature of food, not change it. Make sure the food is already at the correct temperature before loading it into the refrigerator container.
Conditions for vegetables;
The temperature of the refrigerated vegetable container should be between -1 and 13 degrees Celsius (30-55 degrees Fahrenheit), depending on the type of vegetables. Each vegetable has a different shelf life, moisture level and freezing point.
Here are some examples of vegetables and the right storage conditions for them:
• Broccoli: 0 ° C (32 ° F)
• Brussels sprouts: 0 C (32 F)
• Carrots: 0 C (32 F)
• Green beans: 4 to 7 ° C (40-45 ° F)
• Cucumbers: 10 to 13 ° C (50 to 55 ° F)
• Garlic: 0 C (32 F)
• Eggplant: 8 to 12 ° C (46-54 F)
• Bow: 0 C (32 F)
• Spinach: 0 C (32 F)

Conditions for fruit
How are fruits transported around the world? Fruit can travel long distances if you understand the correct temperature required to store all of the fruit pieces. Fruit should be stored in a storage container that maintains temperatures between -1 and 4 degrees Celsius (30-40 degrees Fahrenheit).
Transport fruit safely under proper temperature storage conditions:
• Apples: -1 to 4 ° C  (30-40 ° F)
• Blackberries: -0.5 to 0 C  (31-32 F)
• Raspberries: -0.5 to 0 C  (31-32 F)
• Strawberry: 0 C  (32 F)
• Cherry: -1 to -0.5 C  (30-31 F)
• Grapes: -0.5 to 0 C  (31-32 F)
• Peaches: -0.5 to 0 C  (31-32 F)
• Pears: -1.7 to -0.5 C  (29-31 F)
The temperature of reefer fruit containers must be kept accurate in order to provide markets and stores with high quality produce.
Refrigerated transport of fruits and vegetables
Transportation of products is an important part of the process of delivering fruits and vegetables from producer to consumer. If you store your produce correctly in a refrigerated container, you know your materials will be safe all the way to the delivery point.
It is important to know how to package your refrigerated storage container to ensure optimal performance. If you pack the container and block certain components of the refrigeration system, temperature and airflow may not work properly and food may deteriorate. Follow these tips for packing your refrigerated container:
• Choose a loading scheme suitable for your type of load.
• Do not refrigerate the refrigerated container before opening it.
• Make sure your shipment of fruits and vegetables has the correct temperature before loading it into the container.
• Do not overload your load in excess of the maximum lifting capacity.
• Avoid fitting too tightly against the sides of the container, as this may interfere with normal air circulation.

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