Cold storage: Fighting hunger by saving perishables

GCCA president Bill Hudson addressed a United Nations forum on partnering with developing countries to improve cold storage, reducing the amount of spoiled goods.

By Allison Manning, Associate Editor -- Modern Materials Handling, 10/1/2008

Keeping produce, poultry and other perishables cold is something most people take for granted, whether it’s in their home, the grocery store or a warehouse. But in developing countries, keeping the temperature down is a major logistical challenge.

Bill Hudson, president and CEO of the Global Cold Chain Alliance, spoke to a special United Nations Forum on the global food crisis at United Nations headquarters in New York City, part of a panel at the “Investing in Agriculture Partnerships to Combat Hunger” forum, organized by the US Agency for International Development (USAID). 

Countries without proper cold chain infrastructure lose about 30 to 60% of all perishable products each year before they even get to the table. Hudson argued that the solution to combating world hunger involves more than just producing more food, but reducing losses through “proper postharvest technologies.” When food goes bad the labor, water, seeds and fertilizer dedicated to the cultivation of food is also wasted, Hudson said.

“Our goal is to create a sustainable integrated cold chain in our target markets,” Hudson told forum attendees, “and in doing so we invest energy and expertise into training, technology transfer, resource development, association building, stakeholder partnering and program evaluation.”

GCCA, which has 1,000 members in 62 countries, has been involved in international development work since 2001, partnering with groups like USAID. The organization goes where needed, GCCA director of communications Tori Miller told Modern, and has participated in or led projects in Africa, including Zambia, South Africa, Ghana and Togo. 

But each country or market isn’t created equal, with different technological capabilities and viable options for cold storage. Some operations have rudimentary refrigeration systems, only air-conditioned space or no temperature control whatsoever. A company may not be able to afford a state-of-the-art facility, but can exercise proper techniques, like placing goods in the shade of a tree or using local water to remove field heat.

“With each project, we try to offer practical solutions based on a needs assessment,” Miller said. 

Hudson illustrated different projects that began with a public initiative and were supplemented by private investment, including a cold chain training program in India followed by a $240 million corporate investment in the cold chain, a USAID food safety project in Ukraine followed by a major infrastructure investment in Kiev and a feasibility study in Moldova resulting in a fully operational vegetable packhouse.

Miller said there is an intense push from governments and the global community to improve the cold chain, but industry experts are needed who can recognize problems and offer practical, sustainable solutions. Any organization or individual interested in participating should contact the GCCA director of international programs Richard Tracy at rtracy@gcca.org. 

“Working on international projects offers a unique opportunity to explore international markets while offering invaluable assistance,” she said.