RESILIENCE-BUILDING IN THE SHORT FOOD CHAINS PROBABLY ISN'T SUSTAINABLE!
September 04, 2025
Jumping on any resilience-building bandwagon, not knowing where it is heading, might not lay the foundation for a successful future. Short food supply chains (SFSC) connect local farmers directly with consumers. The advantage of direct sales is that farmers can get a higher price, whereas consumers have easier access to fresh fruits and vegetables. These farmers are aware of what is being planted in the area by their companions. Farmers have the potential to meet the demands of consumers outside the local area.
Consumers have the chance to buy the food from a known agricultural producer at Farmers’ markets or farm shops in rural and urban areas. Also, consumers can associate the food they buy with a known geographical area where the food is produced. Consumers may be individuals, retail stores, restaurants, or schools.
In some short food supply chains, there are a few intermediary actors present between producers and consumers. Some SFSCs may involve several different producers and have the potential to form an agricultural sector.
Agricultural supply chains face many challenges, including increasing input costs and perishability. The lower the expenses, the more money is left over for farmers to return to the farm business. Success in building relationships between producers, local intermediary actors, and consumers also plays a crucial role.
Agricultural inputs are a critical part of a farm’s success. Perishable items go bad quickly. High-quality fruits and vegetables are considered a part of a healthy diet. It is important to store farm produce appropriately to extend its quality.
Some fresh produce—tomatoes, potatoes, limes—do not need to be refrigerated; however, their shelf-life can be stretched if they are kept in a fridge. Practical storage life varies widely depending on temperature, freshness, the extent of microbial infection, the stage of maturity at harvest, etc.
Different fruits and vegetables require different conditions.
| Vegetable/Fruit | Storage conditions: Temperature (°F), Humidity(%) | Sensitive temperature* | Expected shelf-life** |
|---|---|---|---|
| Tomato | 55°F | 40°F | 5 days |
| Pumpkin | 45°F | 2 months | |
| Potato | 32-40°F, 95% | 6 months | |
| Peppers | 55°F | 45°F | 2 Weeks |
| Strawberries | 32-35°F, 90% - 95% | If required storage time > 1 day. | |
| Cucumbers | 55°F | 40°F. | 1 Week |
| Eggplant | 55°F | 50°F | 1 Week |
| Watermelon | 55°F | 50°F | 2 Weeks |
* Develops bronzing, browning, pitting, and discoloration; below the sensitive temperature. ** Expected shelf-life times are only estimates.
A long-term position in food markets depends on how well farmers respond to these challenges.
Reference:
- "University of Minnesota Extension", U.S.
- "Minimum price of potatoes at cold storage gates set at Tk22 per kg", "Dhaka Tribune", Bangladesh, 27 August 2025
- "Food and Nutrition Service", U.S. Department of Agriculture
- CHEREAU - Customised refrigerated vehicles in France and Europe
- Akpo Oyegwa Refrigeration Company, Nigeria
