The issue of how well supermarkets understand and handle the fresh produce they sell is contentious. Somebody has to take responsibility for fruit and vegetables that meet with specifications, only to turn up either rotten or bruised on the shelf, and the consumer finger invariably points to the retailers selling them. However, not all multiple retailers are happy for that perception to continue unchallenged. Sainsbury’s says it has backed up its commitment to the quality of fresh produce it sells by sending its food technologists on a specially commissioned postharvest course to try and ensure best practice is understood and implemented across the entire supply chain from field to shelf.
“At Sainsbury’s we recognise that post-harvest technology is continually evolving and that if we are to truly differentiate Sainsbury’s from the other high street retailers it is essential that we position ourselves at the cutting edge,” says Dr Theresa Huxley, Sainsbury’s product technologist and an instrumental figure in organising the course. “Being from an academic background myself, I recognise that knowledge is a real equity, with a real commercial value, and it is by working closely and collaborating on joint ventures with centres of research excellence that we will deliver differentiated product and innovation,” he says
It was a team of scientists from Writtle College, Chelmsford, which delivered the post-harvest course in this instance. Dr Chris Bishop a reader in postharvest technology and head of the Post Harvest Unit leads the learning programme. He touched on a number of important issues and sought to advise and teach the technologists about ways they could help ensure fruit and vegetables reach the store in optimum condition and remain so until they are ready to be enjoyed by the consumer.
All topics covered were backed up with scientific evidence from research trials conducted by the team or based on past experiences in the field. For example, Dr Bishop told the technologists how important it was to reach optimum temperatures through the various stages of the cool chain.
The research team also highlighted the need for all members of the supply chain handling fruit and vegetables to be properly educated about the processes and technology involved in the chain’s various stages. Many, he explained, were simply unaware of how to use equipment, causing a lot of unnecessary damage to produce through bruising, or simply heightening the risk of disease and decay. Huxley says that, now highlighted, this is exactly the kind of issue the supermarket chain can work on improving. “Going on this course is a win-win situation,” she says. “We all learnt something new, and by enhancing our technological expertise we will be better equipped to share our knowledge and experience with both our suppliers and growers and also with our colleagues in store and customers via storage and recycling instructions on packaging, and so add value to Sainsbury’s products.”
Maralyn Evans, a Sainsbury’s produce category assistant attending the course agrees: “[The programme] will be of help to me in understanding the problems suppliers face when transporting their products when I receive their responses to adverse sampling ratings. I think top-up training is a worthwhile exercise as there is always something new to hear and learn about and consider.It’s also a good way of networking and building up a list of contacts for future queries and advice.”
Many may feel that while the course is a positive step in the right direction, a day-long course could never be exhaustive enough to communicate all the relevant issues involved in postharvest management. But the day was a much-needed foundation block, according to Huxley. She says that relationships between the two institutions have strengthened as a result and it has given Dr Bishop and his team an opportunity to showcase their knowledge, equipment and expertise in niche areas that Sainsbury’s staff can now call on to complement their base knowledge: “The day identified that more specific courses focussed on particular technologies associated with specific categories,” she says. “For example, a course focussing on prepared produce could equip a product technologist with expert knowledge, and by doing so could potentially act as a catalyst to drive innovation forward at a faster pace.
“In terms of the Sainsbury’s team as a whole I think that the day served as a key, which has opened the door of opportunity for future joint projects between Sainsbury’s, its suppliers and growers and Writtle College and models how Sainsbury’s wants to work with other academic networks world-wide. We believe that specialist knowledge is essential if our product technologists are to challenge suppliers and drive innovation and differentiation.”
Using learnings to rejuvenate stonefruit category
Dr theresa Huxley (pictured) tells FPJ how she intends to develop Sainsbury’s stonefruit over the next few months by improving freshness and taste, and expanding its choice of varieties on offer.
“Sainsbury’s has recognised that its stone fruit category is one that offers tremendous scope for improvement in respect of quality, continuity and consistency of offer, and positive commercial growth for Sainsbury’s. I believe that such improvements are dependent upon specialist knowledge both internally within Sainsbury’s and also within Sainsbury’s supply base. A complete understanding of the entire supply chain, including harvest management, post-harvest treatments, storage techniques, pre-conditioning and ripening methods is essential and this is why our relationship with centres of excellence like Writtle College are so important. A significant number of our category suppliers and growers have joint projects both in the UK and internationally which have the potential to step change the fresh produce industry.
“We are prepared to invest to improve the freshness and taste of product for Sainsbury’s customers and already have collaborative projects with leading universities and research centres of excellence around the world, and we are continually searching for more. Our aim is to be the UK retailer of choice for the specialist stone fruit grower. To do this, I believe we must earn the respect of the specialist stone fruit grower and we have to step change our knowledge of stone fruit production and post-harvest technology.
“We propose to build joint business plans with key strategic partners. Stone fruit is one of the most complicated fresh produce areas because of the number of varieties available. I believe there are significant gains to be made if we can improve our management of the beginning and the end of each season.
“Taste The Difference fruit is a fantastic success story and has the largest growth of any TTD category in Sainsbury’s with an excellent performance of 114 per cent year-on-year growth and I believe there is significantly more potential for expansion in this area.
“Our strategy has been to restore universal appeal. Customers are already noticing the difference. We have significantly invested in prices, and also in quality and innovation. We re-launched Taste the Difference, and re-launched our entry-level range as Basics. We now have a clear category hierarchy of good, better and best products within our stonefruit category, which the customer can easily recognise by our distinctive Basics, standard, and Taste The Difference branding. This year we will be clearly differentiating our yellow and white flesh varieties of peaches and nectarines and also have some exciting new products that we hope will delight our customers. We will also tempt our customers to try some of our delicious stonefruit products using our successful “Why not Try?” campaign.
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