PROJECT REPORT ON COLD STORAGE WAREHOUSE SUBMITTED BY: ANTERPREET KAUR SAHOTA UNDER THE GUIDANCE OF PROF.

TARVEEN BINDRA BACHELOR OF MANAGEMENT STUDIES (BMS) UNIVERSITY OF MUMBAI 2011-2012 J.B.S.P Sansthas Changu Kana Thakur Arts, Commerce & Science College New Panvel
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ACCREDITED A GRADE BY NAAC J.B.S.P.s Changu Kana Thakur ARTS, COMMERCE & SCIENCE COLLEGE, NEW PANVEL CERTIFICATE

Date:

This is to certify that Anterpreet Kaur Sahota has satisfactorily carried out the project work on the topic Cold Storage Warehouse in B.M.S academic year 2011 2012.

Project Guide Principal

B.M.S. Coordinator

(Prof. Tarveen Bindra) (Dr.S.T.Gadade)

(Prof. Sinimol Joseph)

University Examiner

DECLARATION

I, Anterpreet Kaur Sahota of C.K.T. College of Arts, Science & Commerce Student in B.M.S. hereby declare that I have completed this project on Cold Storage Warehouse in the academic year 2011-2012 . The information submitted is true and original to the best of my knowledge.

Place: - _______________ Date: - ______________ 3|

___________________ Anterpreet Kaur Sahota

DECLARATION

I, Prof. Tarveen Bindra, here by certify that Anterpreet Kaur Sahota, student of C.K.T. College of Arts, Science & Commerce pursuing B.M.S has completed the Project on

Cold Storage Warehouse for the Academic year 20112012 under my guidance . The information submitted in this project is true and original to the best of my knowledge.

Date: - __________________

Signature of Project Guide: - ____________________

ACKNOWLEDGEMENT

I wish to acknowledge my sincere gratitude and profound thanks to the guide of my project Prof. Tarveen Bindra for her valuable support while making this project Without her deep involvement and inspiration, this report would not have been possible. I am greatly indebted to her. It is with deep sense of gratitude and debt; I acknowledge the kind help and support rendered by our Principal Dr. S.T. Gadade. I would also like to express my gratefulness to Faculty and Staffs for their helpful guidance and ever ready willing suggestion throughout

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project. Last but not the least I would like to thank Almighty for his showers of blessings.

OBJECTIVES

To improve economic competitiveness, system efficiency, and workplace development opportunities.

To understand the contribution of cold warehouse in Indian Economy.

 To know the warehouse Quality Process.

To understand the transport industry and how the business run.

To develop demand forecast for a companys product.

To utilize existing space as completely and effectively

To improve its resources uses increase cash flow, profits and return on investment.

To understand the different new technologies implemented.

Executive Summary
The reason I have selected Cold Storage Warehouse, because Warehousing is an integral part of any logistics system. The warehouse is a link between producer and customer. Warehouse plays a key role in the integrated logistics strategy and its

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building and maintaining good relationships between supply chain partners. A warehouse smoothens out market supply and demand fluctuations. Warehousing is important to the firms since it improves service and reduces cost improvements in service are gained through rapid response to customer requests, which is a, primary factor leading to increased sales. The location decision regarding warehouses is affected by manufacturing plant, and, customer and market locations. The next users require warehouse technology and informantion

requirement. The improvements of the 1990s have allowed the warehouse to work smarter not harder. The next technological level will allow even extremely customised demand to met. This monograph is a powerful aid that provides insight into warehouse, labor and transportation management technologies and their impact on supply chain visibility. As such the information may be used to synthesize warehouse operations, customer satisfaction andinformation quality. It can change the organisation from reactive to proactive. Managing the warehouse and implementing the appropiate warehouse technology is a key ingredient in a business success.

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Table of contents
SR.NO 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. TOPIC INTRODUCTION HISTORY OF COLD STORAGE WAREHOUSE COLD STORAGE IN INDIA CHARACTERISTICS OF COLD STORAGE WAREHOUSE USES OF COLD STORAGE IMPORTANCE ADVANTAGES & DISADVANTAGES COOLING TECHNOLOGY COLD ROOM WAREHOUSE STORAGE OF FOOD AND STORAGE CONDITIONS FERTILIZERS AND COLD STORAGE INDUSTRIES TO BENEFITS FROM INFRA STATUS 12. 13. 14. 15. PURPOSES INTERNET IMPACT ON COLD STORAGE WAREHOUSE MODERN TRENDS CROP STORAGE 48 49 45 47 35 19 22 23 27 29 31 PAGE NO 11 13 15 17

16. 17. 18. 19. 20. 21. 22. 23. 24.

PROMOTION BARRIES OF COLD STORAGE WAREHOUSE SAFETY OF COLD STORAGE FUTURE OF COLD STORAGE BENEFITS QUESTIONNARIES CONCLUSION BIBLIOGRAPHY ANNEXURE

51 53 55 56 60 62 72 74 75

Warehouse Cold Storage

Introduction:
Cold Storage is a special kind of room, the temperature of, which is kept

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very low with the help of machines and precision instruments. The cold storage facilities are the prime infrastructural component for such perishable commodities. Besides the role of stabilizing market prices and evenly distributing both on demand basis and time basis, the cold storage industry renders other advantages and benefits to both the farmers and the consumers. The farmers get opportunity of producing cash crops to get remunerative prices. The consumers get the supply of perishable commodities with lower fluctuation of prices. Commercially apples, potatoes, oranges are stored on large scale in the cold storages. Other important costly raw materials like dry fruits, chemicals, essences and processed foods like fruit juice/pulp, concentrate dairy products, frozen meat, fish and eggs are being stored in cold storages to regulate marketing channels of these products. Cold storages preserve agricultural produce for a fixed period of time (varying from one day and extending upto several months) at low temperature. Refrigerated storage helps in eliminating sprouting, rottage and tuber moth damage and in reducing weight loss of the agricultural produce. The edible products are generally not stored for more than one year. Several cold storage store perishable products which require the storage temperature as low as -25 degree Celsius. As a general practice, the arrangement of products within the cold storage is managed by the cold storage staff members and not by the product owner, therefore the responsibility to deliver the product in appropriate condition, remains in the hands of the cold storage owner or the insurance company

Cold storage may refer to: A form of refrigerated storage Cold Storage, a musician also known as Tim Wright (musician) Cold Storage (supermarket), a supermarket found in Singapore and Malaysia COLD (Computer Output to Laser Disk) Cold Storage, a 1951 animated short film starring Pluto (Disney)

Definition: Cold storage facilities are buildings designed and6.1constructed to provide preservation of the quality of perishable foods and general supply materials requiring refrigeration. Such facilities will include freeze and chill space, mechanical areas, and may contain inspection and processing facilities.

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HISTORY

The first ever record of synthetic refrigeration was introduced by William Cullen in 1750's. An expert in the field of natural sciences, most notably, chemistry, Cullen, utilized a pump to create a makeshift vacuum, which made it possible to boil and absorb heat from surrounding air. Cullen's seemingly small experiment produced a small amount of ice, but at the time his experiment was just that, an experiment.

Even before mechanical refrigeration and modern day cold storage systems were introduced, people needed a means of keeping their food at safe temperatures. Most ancient cultures used ice and snow to keep food cool. Harvesting ice and snow during the coldest months was an important task for people, and what was more crucial was rationing the supply in warmer weather when it was scarce. Many cultures dug holes into the ground and lined these dugouts with wood or straw, and packed the area with snow and ice. Today, one would never imagine the hardship of preserving food, but this was the sole means of

refrigeration back in prehistoric times.

Several years later, Ben Franklin and a fellow associate further researched and experimented with evaporation. Little did they know it would become a key process in the development of refrigeration, since all heat must be removed, or evaporated, from an area in order to keep cool. Together they learned that highly unpredictable liquids like alcohol and ether could bring the temperature of an object down low enough to freeze. After this notable discovery, many scientists began experimenting with refrigeration and ice-making techniques.

Refrigerators for household use were introduced to the market in 1915. However, it wasn't until the 1930's that they gained wider use and acceptance. During this time, the price tag of such a commodity started to decrease due to the implementation of Freon and other non-toxic refrigerants.

With the convenience of today's refrigerator, most people do not realize how important the appliance is to their daily routine. Refrigerators are used to store any type of food that without such storage risks spoilage from bacterial growth. The household appliance maintains a temperature just a few degrees above the freezing point of

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water, similar to a freezer, which maintains a temperature below the freezing point of water. It is not until this essential household convenience breaks down that we recognize what it is like to live without.

COLD STORAGE IN INDIA

India is the largest producer of fruits and second largest producer of vegetables in the world. In spite of that per capita availability of fruits and vegetables is quite low because of post harvest losses which account for about 25% to 30% of production. Besides, quality of a sizable quantity of produce also deteriorates by the time it reaches the consumer. Most of the problems relating to the marketing of fruits and vegetables can be traced to their perishability. Perishability is responsible for high marketing costs, market gluts, price fluctuations and other similar problems. At low temperature, perishability is considerably reduced and the shelf life is increased and thus the importance of cold

storage or refrigeration. The first cold store in India was reported to have been established in Calcutta in 1892. However significant progress in the expansion of the cold storage industry in the country has been made only after independence. With a view to ensuring the observance of proper conditions in the cold stores and to providing for development of the industry in a scientific manner, the government of India and the ministry of agriculture promulgated an order known as "Cold Storage Order, 1964" under Section 3 of the Essential Commodities Act,1955. The Agricultural Marketing Advisor to the Government of India is the Licensing Officer. A cold storage facility accessible to them will go a long way in removing the risk of distress sale to ensure better returns.

Status of Cold storage and its potential in India

The estimated annual production of fruits and vegetables in the country is about 130 million tonnes. This accounts for 18% of our agricultural output. Due to diverse agro climatic conditions and better availability of package of practices, the production is gradually rising. Although, there is a vast scope for increasing the production, the lack of cold storage and cold chain facilities are becoming major bottlenecks in tapping the potential. The cold storage facilities now available are mostly for a single commodity like potato, orange, apple, grapes, pomegranates, flowers, etc. which results in poor capacity utilization.

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Characteristics of cold storage warehouse

Cold storage warehousing is a trend many retailers and manufacturers are seeking out because they offer full supply chain management. They enable better return on investments in a cost conscious manner. Most

present an exceptional realm of services, utilize state-of-the-art equipment and are run by automated systems designed to increase accuracy. These single source providers offer cold storage warehousing, transportation services, cross-docking, unloading and loading services, freight handling and management, and inventory auditing. Since such warehouses deal with a vast range of operations, it is essential that the construction and functionality of the facility are impeccable. 1. Building placement: Selecting a site and configuring building placement are more important than ever when building a cold storage warehouse. This choice is typically based on wind and water. A warehouse should have access to water for docking purposes; however, dock doors should not be in the same direction of prevailing winds, as they infiltrate into the warehouse threatening the preservation of products. The amount of dock space needed is also a determining factor in warehouse design. About ten years ago, a dock, on average, was about 20-feet long. Today, they are expanding up to 60-feet and more. 2. New technologies: New technologies in the areas of security and management are being utilized at cold storage warehouses. Operators are implementing stricter security measures, inside, and around the facility. Some clients are requesting these systems in order to guarantee that storage and

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freight is not compromised. Loss from the inside has always been an issue, but warehouse operators now sense that they need to go even further, protecting the perimeter of their facilities. In addition to security technology, warehouse management systems are introducing equipment to enable the warehouse to operate under a more automated system, needing less labor and employees managing the operations. Bar-coding, scanning and voice picking systems provide savings on freight costs for the cold storage business. These are just several of the cost effective technologies being implemented by warehouse owners. 3. Energy and labor efficiency: Energy and labor efficiency are key concerns for warehouse operators, and they remain at the forefront of their costs. Many are saving by turning to more cross-dock functionality. Larger refrigerated docks and facilities are designed for cross docking, complete with reverse pick location zones and systems. Energy, labor and transportation demands affect the design of the warehouse, which are reflected in non-traditional structures. Warehouses are increasing in height since material-handling equipment can handle products at higher levels. 4. Designed Differently: While many cold storage warehouses are designed differently, they all have the same key function and purpose-to provide cold supply chain management for their clients from start to finish. Newer design

techniques and equipment are being quickly introduced into the industry to keep up with the high demands a cold chain requires.

Uses of cold storage Warehouses

Scientific storage of produce from the vagaries of weather, rodents, insects and pests. They prevent quality and quantity losses.

Meeting the financial needs of people who store the produce by providing value for the goods stored.

Regulating price levels by regulating the supply of goods in the markets. More goods from the buffer are released when supplies are less and less is released when supplies are more in the markets.

Offering market intelligence in the form of price, supply and demand information so that market users may develop selling and buying strategies.

The FCI has the largest agricultural warehousing systems with over 24.33 million tonnes of storage capacity in over 1451 godowns located all over India. This includes owned as well as hired warehouses.

The CWC was founded in 1957 to provide logistics support to the

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agricultural sector. Currently, it operates around 514 warehouses across the country with a storage capacity of 10.27 million tonnes. Other than storage and handling, CWC also offers services such as disinfestations, pest control, fumigation, clearing and forwarding, handling and transportation, procurement and distribution.

State Warehousing Corporations exist in 17 States to provide storage facilities and pest control services for various agricultural commodities belonging to farmers of that State. These warehouses work under different Warehousing Acts enacted by the respective State Governments. Here are links to warehousing corporations in some States:

Madhya Pradesh (External website that opens in a new window) Kerala (External website that opens in a new window) Punjab (External website that opens in a new window) Maharashtra (External website that opens in a new window) Rajasthan (External website that opens in a new window) Cold storages

Availability of proper cold storages are important for preserving perishable commodities like milk, meat, eggs, vegetables, fruits, ornamental flowers and other floricultural goods. These cold storages give perishable food items a longer shelf life by preventing them from rotting due to humidity, high temperature and micro-organisms. This results in a decrease in loss due to spoilage.

Different products are stored at different temperatures. Flowers will remain fresh even in a moderately cool chiller whereas a product like meat needs to be deep frozen to prevent it from turning rancid. The government trains managers and operators of cold storages to store products at the optimum temperature, maintain machinery, hygiene and administration.

The Directorate of Marketing and Inspection (External website that opens in a new window) of the Department of Agriculture and Co-operation (External website that opens in a new window) provides consultancy and technical services to prospective entrepreneurs for the construction, maintenance and operation of cold storages. Other activities that the Directorate of Marketing and Inspection is involved in are preparation of a master plan for

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cold storage requirements at micro/macro levels, conducting seminars, problem oriented studies and coordinating research in cold storage.

Every farmer who wants to make the most of his perishable produce should think of investing in good quality cold storage machinery or using the facilities of a cold storage nearby. Here is a list of cold storages in India (External website that opens in a new window).

IMPORTANCE OF WAREHOUSING

Stability of prices of goods. This is possible because goods stored in the warehouse can be released whenever there is a shortage of goods to meet the excess demand, and the excess supply can be stored in the warehouse. Aids in production Warehousing allows the manufacturer to continue with production in order to build up stocks that are

required to meet the higher level of production during periods of rising demand. An opportunity for saving on transportation costs. The warehouse is conveniently located near the markets so that the goods can be delivered promptly and at low transport cost. Cost savings passed on to the consumers. Some wholesalers have turned warehouses into retail outlets where their customers can purchase goods directly from them. The savings in costs by the wholesalers (e.g. lower overheads, no transport costs, bulk purchases and cash sales) Facilitation of foreign trade Exporters have their goods ready in the warehouse near the port to await the arrival of ships to take them abroad. Warehouses are usually located near the harbour, airport or railway terminals.

Advantages of Cold Storage Warehouse

1. Unparalleled Facility Meridian Cold Storage is located in Sarasota, Florida at the Meridian

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Distribution Center, the largest bulk distribution warehouse in the state. With a recent $15 million renovation program, the facility is unparalleled. Features include:

24-hour security Customizeable storage & shipping options International Association of Refrigeratored Warehousing (IARW) compliant

24-hour on demand service State-of-the-art refrigeration system Warehouse management system Approximately 70,000 SF freezer capacity and 10,000 SF cooler capacity

Temperature consistently maintained at minus 12 degrees

2. Logistical Strength Meridian Cold Storage is located in Sarasota, Florida off Interstate 75. With many locational advantages Sarasota provides logistical strength over other Central Florida locations. Logistical advantages include:

Sarasota services 87% of the Florida population (MSA) in one day versus Lakeland's 61.4%

Both equal distance from Tampa Port the states largest full

service port in terms of Tonnage. Also, from Port Manatee, a full service port that specializes in containers, break-bulk, and bulk cargoes.

State of Florida has the heaviest Tandem Axle weight limit in the country at 44,000 lbs

Just one mile from Interstate 75 the longest North/South interstate in the country and the longest overall Interstate in the state of Florida at 471 miles

Interstate 75 also connects to I-95, I-4 and the Florida turnpike Interstate 75 connects more population than any other in the state

3. Reliable Transportation Meridian Cold Storage has formed a strategic alliance with Averitt Express, the most trusted name in transportation. Together, Meridian Cold Storage and Averitt Express have developed a network for both LTL and TL refrigerated services. The many advantages to this alliance include:

A single-source provider for all transportation needs in North America

Seamless coverage through over 200 service centers across the continent

Expertise and exceptional customer service of 15,000 associates

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throughout the network

Commitment to dependable service with on-time delivery rates of 98% or higher

Complete, real-time shipment visibility from origin to final destination

Secure data management Multivendor consolidation

4. Product Integrity Meridian Cold Storage holds product integrity as its highest priority. From pick up to storage and on to delivery, temperature conditions are controlled to prevent inventory loss and to uphold our clients highest standards. Features include:

Temperature control, certified room temperatures Climate controlled Onsite refrigeration Onsite engineering

5. Inventory Management Meridian Cold Storage employs a sophisticated inventory management system, providing clients with real-time, accurate information to control inventory, reduce costs and maximize

space. Features include:

Certified recall system State-of-the-art integrated computerized inventory tracking system Virtual access allows customers the option to view real-time inventory through a secure web-site

Customer reporting, billing reconciliations & lot number management

Easy inventory access

Disadvantage of using cold storage:

Cold storage retards deterioration of food rather than stops it altogether. Although for most practical purposes this is OK, the taste and texture of food is eventually damaged and the eating qualities affected. Not all food freezes successfully - some foods are affected by the anomalous expansion of water (the peculiar property of water in that it occupies more space when frozen than when liquid).

All this freezing capability comes at a cost - fridges use energy and produce surplus heat. (Until recently they were made of not very ecofriendly materials). The expenditure on energy has to be balanced against

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the potential waste of food which might otherwise spoil (notwithstanding this can be readily reused as compost).

Cooling Technology
At present there are two popular refrigerants in the market. One is Freon and the other is Ammonia. Ammonia and Freon compressors are being manufactured indigenously. Ammonia refrigerant is cheaper, easily available and is of high latent heat of evaporation but it has certain disadvantages like being highly toxic in nature. It also forms explosive mixture when mixed with oil containing high percentage of carbon. Rooms of different temperature must be separated by insulation and should be protected from moisture. Whenever possible, one coating of

foam glass with vapour proof material should be used against the outside wall. While fixing the insulation, the points to be kept in mind are:

(a) The surface to be insulated should be completely moisture proof and be reasonably even, free of lump or hole plaster on the walls. The ceiling must be cured before surface is insulated. (b) Precaution must be taken to ensure that the moisture from outside can not penetrate through the wall, ceiling or floor (c) The partition wall between two chambers should be insulated from both sides. Fruits and vegetables which are to be kept in cold storage, are sorted out and the bad ones removed. The sorted material is packed preferably in wooden/ plastic carton boxes and then kept in cold storage chambers. The temperature and humidity is to be maintained depending upon the commodity kept in the store. A cold storage unit incorporates a refrigeration system to maintain the desired room environment for the commodities to be stored. A

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refrigeration system works on two principles: 1. Vapour absorption system (VAS) 2. Vapour compression system (VCS) VAS, although comparatively costlier, is quite economical in operation and adequately compensates the higher initial investment. Wherever possible such a system should be selected to conserve on energy and operational cost. However, it has its own limitations when temperature requirement is below 100 degree Celsius and many of the fruits and vegetables except seeds, mango, etc. require lower than 100C for long storage. VCS is comparatively cheaper than VAS. There are three types of VCS systems available depending upon the cooling arrangements in the storage rooms i.e., diffuser type, bunker type and fin coil type. Diffuser type is comparatively costlier and is selected only when the storage room heights are low. The operational cost of such units are also higher. Bunker type is the cheapest and is preferred when storage room heights normally exceeds 11.5 m. Its operational cost is also low. Fin coil type, although about 5% costlier than the bunker type, is very energy efficient with low operational cost and higher space availability for storage of produce. Such system is used for units with room heights of 5.4m onwards.

COLD ROOM WAREHOUSE

PRODUCT FEATURES OF COMMERCIAL COLD ROOMS:

Commercial Cold Rooms of both customized walk-in cooler cold room and walk-in freezer cold room are available for the cold storage and frozen storage of different cooling and freezing purposes

As a cold room manufacturer of modular cold room construction we know exactly how to design & build a commercial cold storage room

The customized cold rooms of modular walk-in cooler & walk-in freezer cool room can be adapted to any storage space of length, width & height for a cold storage warehouse, refrigerated warehouse and cold storage plant equipment & machinery.

Any-refrigerating temperature required for different chilling & cooling of walk-in cooler or freezing storage purpose of frozen food walk-in freezer

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 The refrigerated cold room warehouse is customized width and height

for the

needs of flexible tailor-made construction dimension of length,

Professional customized design & supply with chilling & freezing temperature and wide range of tailor-made small, medium and large size of walk-in refrigerator, chiller, cooler, freezer cold storage warehouse, refrigerated warehouse, cold store plant, floral display cooler for different commercial & industrial walk-in refrigeration purposes like food service, catering, restaurant, butchery, medical pharmacy, bakery, hospital, farm fresh & frozen poultry meat storage, vegetable & fruit warehouse storage, slaughter, supermarket, chemical, construction, mortuary, laboratory and floral farm & flower shop.

Storage Food and Storage Conditions

Foods and many other commodities can be preserved by storage at low temperature, which retards the activities of microorganisms. Micro

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organisms are the spoilage agents and consist of bacteria, yeasts and molds. Low temperature does not destroy those spoilage agents as does high temperature, but greatly reduces their activities, providing a practical way of preserving perishable foods in their natural state which otherwise is not possible through heating. The low temperature necessary for preservation depends on the storage time required often referred to as short or long term shortage and the type of product. In general, there are three groups of products: 1. Foods that are alive at the time of storage, distribution and sale e.g. fruits and vegetables, 2. Foods that are no longer alive and have been processed in some form e.g. meat and fish products, and 3. Commodities that benefit from storage at controlled temperature e.g. beer, tobacco, khandsari, etc. Living foods such as fruits and vegetables have some natural protection against the activities of micro organism. The best method of preserving these items is to keep the product alive and at the same time retard the natural enzyme activity which will retard the rate of ripening or maturity. Preservation of non-living foods is more difficult since they are susceptible to spoilage. The problem is to preserve dead tissues from decay and putrefaction. Long term storage of meat and fish product can only be achieved by freezing and then by storing it at temperature below

-15 deg Celsius. Only certain fruits and vegetables can benefit from freezing. However, for fruits and vegetables one should be very careful about the recommended storage temperature and humidity a deviation from which will have adverse effect on the stored product leading to even loss of the entire commodity. Products such as apples, tomatoes, oranges, etc. cannot be frozen and close control of temperature is necessary for long term storage. Some product can also be benefited by storing under controlled atmosphere and modified atmosphere conditions. Dairy products are produced from animal fats and therefore non living foodstuffs. They suffer from the oxidation and breakdown of their fats, causing rancidity. Packaging to exclude air and hence Oxygen can extend storage life of such foodstuffs. Market Potential Approximately 20-25% of the horticulture produce goes waste due to improper post harvest operations which reduces the growers share In the present marketing arrangements. The grower is getting hardly 25-35 % of a consumer spending. There is, therefore, a need to evolve a marketing system where growers and consumers both benefit. The efforts are also on the Value Addition activities where the fruits and vegetables are processed, that fetches higher remunerative prices of the produce

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Demand and Supply Location is a very critical aspect for the success of cold storage. It should be in close proximity of growing area as well as market and at the same time should be easily accessible for heavy vehicles round the year. Uninterrupted power supply is yet another pre-requisite.

Marketing Strategy Many fruits and vegetables like pineapples, apples, plums, oranges, potatoes, brinjals, cauliflowers etc. are grown in Assam. Likewise, consumption of meat, chicken, fish etc. is also substantial. Hence, there is a good scope for a cold storage unit. A possibility of storing some milk products may also be explored. Different items are stored during different times requiring different temperatures. Hence, there is a need to divide total storage space in different temperature zones depending upon local needs.

Cold Storage and the Law There are state and local laws which regulate the cold store industry, requiring safe working conditions for employees, and operational procedures must be in accordance with these laws. Those companies

which do their homework and prepare in advance for inspections and other routine enforcement protocols will be able to continue operating at full capacity, ensuring greater customer service and more product flow seven days a week. As far as the working of cold storages in India is concerned there are no central acts. Cold storages are governed by respective state acts.

Fertiliser & cold storage industries to benefit from infra status

The Union Budget 2011 is a step towards fiscal consolidation, a positive

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for the Indian economy and consumer. A fiscal deficit target of 4.6% for the next financial year is a welcome surprise and a positive development for the economy. The Budget is also positive for the equity and bond markets. That mutual funds are allowed to raise money in equities from foreign investors is a big plus. On the bond side, most estimates for the borrowing programme had figures between R3.8 to 4 lakh crore. Therefore, the figure of R3.43 lakh crore is lower than anticipated and bullish for bond markets. While the Budget gives boost to a few sectors, it does not withdraw the concessions that were given as part of the fiscal stimulus. The decision to implement the Direct Taxes Code from FY 2013 and introduce GST are positive indications of the intent of the government towards simplification and transparency. The likely introduction of the pension and insurance Bills in the current session would further consolidate the financial sector. The disinvestment target of Rs. 40,000 crore means that some of the big ticket disinvestments planned for March 2011 would be shifted to FY12. Industries like fertiliser and cold-storage chains will benefit, with capital investment in fertiliser being treated as infrastructure investment. Contrary to expectations, the duty structure on the automobile industry is left untouched, which would boost the industry clocking the second fastest growth rate globally. The proposed national mission for electric and hybrid vehicles would boost the eco-friendly vehicles and green

brigade. The stress is on long-terms goals and, therefore the emphasis on boosting infrastructure investment via income tax benefits for subscription to infra bonds etc. Similarly, an enhanced outlay for education would ensure that the youth is equipped to face global challenges. Enhanced capital to Nabard and farm interest subsidies would ensure that the contribution of agriculture sector to GDP goes up. From the common man's perspective, the hike in the income tax limit would put a little more money in their pockets. Housing will get a boost from the 1% interest subvention and hike in the priority sector limit from 20 lakh to 25 lakh. All in all, a good budget for Indians

Perishable food needs cold storage warehouse

Most campers want to have a source for chilling drinks as well as perishable foods. This can be a cooler with ice, a refrigerator that plugs into a car, or a fridge in an RV. Replacement ice can usually be purchased at neighborhood markets, campground stores and gas stations. Blocks of ice last longer than cubed or crushed ice. Some campers prefer to use dry ice, which lasts longer but cannot be placed in direct contact with food, such as ice in drinks.

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The foods in these recipes that require cold storage include any dairy products, such as milk, soy milk and cheese; other soy products such as soy cheese, bacon, sausage or chorizo; eggs and egg substitute; hearthealthy margarine; and hummus. Fresh fruits, vegetables and herbs will stay fresher if refrigerated especially in warmer-climate campgrounds.

All food has a limited shelf life which will vary depending on the type of food, how it is packaged and how carefully it is stored. This leaflet describes how you can maintain maximum quality for perishable, non frozen food for as long as possible by taking a few simple precautions. Perishable food includes fruits and vegetables, fresh meat, foods purchased from chill cabinets, freshly cooked food stored to be used later etc. It is usually stored in the refrigerator. Some fresh fruits and vegetables, however, will store quite well out of the refrigerator as long as they are stored in a cool place. Refrigeration can substantially reduce the rate at which food will deteriorate. Low temperatures slow down the growth of microorganisms and the rate of chemical (including enzymic) changes in food. These are two of the main causes of food spoilage. Different parts of your refrigerator will operate at different temperatures. In older style refrigerators the upper shelves will often be slightly colder than the lower shelves. In more modern appliances the temperature will be

relatively uniform throughout The first step is to check that the refrigerator is operating correctly. To do this you should use a refrigerator thermometer. These are available from some supermarkets, hardware and department stores. Your thermometer should show a temperature below 5C in the main section of the refrigerator. Avoid crowding stored products in the refrigerator, ensure good air circulation around each item. Proper storage not only keeps your food in good condition and safe from the growth of food poisoning bacteria, but saves you shopping time and money because it reduces waste. Buy only the best quality food if you plan to store it for any length of time. Bargains are not always of high quality and may have reduced shelf life. You may end up wasting money by throwing out spoiled food. If you do buy bargains, use them up quickly. Fresh and cured meats, fish and shellfish, dairy products

and prepared foods (such as salads, quiches, filled cakes and other made up dishes) should only ever be bought from a refrigerated display. Avoid outlets which display these products at room temperature. Hard, dry cheeses e.g. parmesan, and some salamis may be stored unrefrigerated in cool climates. However, unless you are familiar with these traditional products, refrigeration is recommended. Don't buy swollen chilled food packages. The contents

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are going-off and these items should not be bought. Chilled juices, unprocessed cheeses, yoghurt and fresh pastas all contain harmless spoilage microbes when packaged. Such swelling is a sign that microbes have been allowed to grow and produce gas. This usually means the products have been stored for some time at warm temperatures or that they are near the end of their shelf life. temperatures. Take an insulated container with you when you go Examine chilled products packed in transparent films for

mould growth. Some moulds are able to grow at refrigeration

shopping. Always buy refrigerated food last - just before returning home. If you do not have an insulated container with you, at least make sure chilled items are wrapped in several layers of paper to minimise temperature rises during the trip home. Never leave chilled foods sitting in the car any longer than absolutely necessary. As soon as you arrive home, read the storage instructions

on packaged foods. Then if necessary, place the item in the refrigerator remember every minute your food spends in warm temperatures will reduce its storage life. Avoid overbuying; remember chilled foods are perishable

and have only a limited shelf life. The convenience and economy of quantity buying is lost if some of the food deteriorates or spoils and you have to throw it out.

Select your retailer carefully. If you suspect food is not

handled as it should be, shop elsewhere. You might also bring this to the attention of the retailer and, if necessary, the manufacturer. Storage life of some chilled foods in the coldest part of the refrigeration section of your refrigerator Food Seafood Crustaceans and mollusks Meat Minced meat and offal Cured meat Poultry Fruit juices Milk Cream Cheese Expected shelf life in the home 3 days 2 days 3-5 days 2-3 days 2-3 weeks 3 days 7-14 days 5-7 days 5 days variable (1-3 months)

Soft cheeses e.g. Camembert, Brie 2-3 weeks Cottage, ricotta, cream cheeses Eggs Butter Margarine Oil and fat 10 days 3-6 weeks 8 weeks variable (6 months) variable (6 months)

N.B. Many of these products are labeled with a 'use-by' date.

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This can be used as a guide to shelf life of the unopened product. Dairy products Fresh milk, cream and some soft cheeses have only a short shelf life and lose quality rapidly if exposed to warm temperatures during storage. If you find you cannot store these products satisfactorily up to the 'best before' date, check your refrigerator temperature. If it is below 5C, check how you handle the product. Does it stand around at room temperature, do people drink directly from the carton, do you pour milk back into the carton from a milk jug? If you still have problems watch how your supplier handles the product. If you suspect temperature abuse, change your supplier. Dairy products tend to pick up flavours from other foods, so keep them wrapped or covered and away from strong smelling foods. Hard cheeses have a long storage life but may develop surface mould. If this occurs, remove the mould and about 2 cm of cheese around it. Reduced salt cheeses may have a shorter shelf life than regular cheeses. Eggs Eggs, contrary to what many people believe, should be stored in the refrigerator. This will maintain egg quality and considerably lengthen storage life. They should preferably be stored in their cartons to reduce moisture loss through the shell.

The storage life which can be expected for eggs in the shell is determined very much by the storage temperatures during distribution. Most stores do not keep eggs under refrigeration and, depending how long the eggs have been stored at room temperature, the potential shelf life will be affected. Raw meat, poultry and seafoods The term `meat' includes beef, lamb, pork, etc. These items should be stored in the coldest part of your refrigerator. Wrapped fresh meat can be kept safely for up to three days and unwrapped fresh meat up to five days at cold temperatures, 0 to 3C. Wrapped meat remains moist and maintains its quality but surface growth of microorganisms is encouraged and the meat becomes slimy after about three days. If you notice an off odour, the best thing to do is to throw the food out. Unwrapped meat lasts longer than wrapped meat. When meat is stored unwrapped, the exposed surface dries out. This drying retards microbial growth but over-drying causes undesirable colour changes and loss of flavour. A compromise can be reached by storing your meat in an adequately ventilated container or loosening the wrapping around the meat so air can circulate. (To ensure all surfaces are exposed to drying, place the meat on a clean stainless steel, chrome plated or plastic rack.) Do not sit

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the meat on a plate or other solid surface, or pack it too closely. This will reduce the drying effect. Cured meat has a longer storage life. Unwrapped cured meat may last up to three weeks at 0 to 3C. Uncooked minced meat, liver, kidneys, poultry and seafoods need careful storage because they usually carry large numbers of spoilage microorganisms. These can grow even at refrigeration temperatures, so always store these foods in the coldest part of the refrigeration section as close as possible to 0C. The longest recommended storage time is three days. Before storing chilled chicken for a couple of days, it is a good idea to take off the plastic wrapping, wash the chicken thoroughly, dry it with a paper towel then store as above. Fresh whole fish should be gutted and washed if it is to be stored for more than 24 hours. Meat designated as `pet food' should not come into direct contact with meat for human consumption as it may have been produced under less hygienic conditions. It should be well wrapped and stored in the coldest part of the refrigerator. Fresh fruits and vegetables: Fruit and vegetables should be handled carefully to avoid bruising and

breakages of the skin. Such damage will encourage deterioration and rotting. Most fresh produce is temperature sensitive and should be stored in the coolest part of the house when refrigerated space is not available. Some produce, particularly those from the tropics, e.g. pineapple and bananas, are chill sensitive and should not be stored in the refrigerator. To reduce shriveling or wilting due to water loss, keep leafy and root vegetables, e.g. silver beet, broccoli, carrots and parsnips, in perforated plastic bags, preferably in the refrigerator. By removing leafy tops from carrots, parsnips, turnips and beetroot, their storage life can be extended to many weeks or even several months in the refrigerator. Keep potatoes in a cool, dark, well ventilated place to avoid `greening' and sprouting; remove from plastic bags and place in a strong paper bag, box or in a wire or plastic bin. Sweet potatoes are cold sensitive and should not be kept in the fridge. Cool apples, pears, stone fruits and strawberries on the refrigerator shelves, and then place into perforated plastic bags in the refrigerator. This reduces sweating (water forming inside the bag). During spring and summer the shelf life of apples at room temperature is only short. If possible remove them from refrigeration just before eating. Keep nectarines, peaches and plums in the refrigerator, unless you want to ripen them.

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Pears are best kept in the refrigerator. They keep well green and hard. Store at room temperature to ripen them. Citrus fruits, cucumbers, passion fruit, capsicums and eggplant lose water easily during refrigerated storage. Waxing or wrapping in shrinkwrap helps reduce water loss. Different varieties of a fruit often have better keeping qualities than others at a given storage temperature. For example, Fuerte avocados will not keep beyond about three weeks in the refrigerator, whereas other varieties, such as Hass, will keep up to six weeks. Also, some varieties of apples (e.g. Granny Smith and Fuji) have more than three times the storage life of others. Tomatoes should be ripened at room temperature, away from direct sunlight. They ripen best in mildly warm temperatures. When fully ripe, especially in hot weather, they may be stored in the refrigerator for several days. However, they will gradually lose flavour and some soft areas may develop in the flesh. Rock melon, pineapple, paw paw, bananas, mangoes, avocados, stone fruit, tomatoes and pears need to be ripened at room temperatures. They can then be refrigerated for a short time. Fruit ripening can be accelerated by keeping unripe fruit with passion fruit and ripe apples. To reduce mould growth in onions, whole pumpkin, marrows and squashes, store at room temperature under dry conditions, in a net or

loose. If storing large amounts of fruit, remove overripe and injured fruit regularly as these will trigger ripening and subsequent aging in the remaining fruit. Also remove any rotting fruit as infection can spread to other fruit. The longer keeping kinds of produce can be stored for shorter periods at temperatures higher than the optimum listed in the table. Generally, however, the life of a commodity is reduced rapidly at temperatures above the optimum.

Purpose of a Warehouse

Our primary aim for our warehouses and distribution centres is to facilitate the movement of goods from our suppliers to our customers and, by doing so, meet our customers' demand in a timely and costeffective manner. In order to achieve this efficiently we may have to hold stock, but this is not the main role of our warehouses. We may hold stock for contingencies, or to give a rapid customer service, or in preparation for a new product launch. But in their purest form our warehouses, like passenger terminals, should be transshipment areas

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from where we dispatch all the goods we receive as effectively and efficiently as possible. If we could achieve this we would not incur costs in holding goods (or people) unnecessarily. However, the overriding factor is that we must meet our customers' demand and expectations. For this reason we must hold some stock, but we should minimise this so that we avoid stockholding costs. Our basic aim must be to minimise the total cost of the operation while providing the desired level of service.

Some valid reasons for holding stock include the following. As a buffer/consolidation point between two production processes To cover demand during suppliers' lead-time To enable savings to be made through bulk purchases or discounts To cope with seasonal fluctuations To provide a variety of product in a centralised location The build up/holding of anticipation stocks (for example, before a new product launch) The build-up and holding of investment stocks

In addition we may also use warehouses to break bulk stocks

down into smaller orders, to tranship goods, to consolidate and complete order activities for our various dependent locations.

We should view a warehouse as a place to tranship goods to customers. This may involve some temporary storage but, essentially, it is a place where we undertake customer order completion, combining individual items from various locations and possibly splitting bulk products.

Internet impact on cold storage

19th century warehouse in Frankfort, Kentucky, United States used to age bourbon whiskey casks, seen closely through the warehouse windows

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The internet has had an influence on warehouses. Internetbased stores do not require physical retail space, but still require warehouses to store goods. This kind of warehouse fills many small orders directly from end customers rather than fewer orders of many items from stores. Having a large and complex supply chain containing many warehouses can be costly. It may be beneficial for a company to have one large warehouse per continent, typically located centrally to transportation. At these continental hubs, goods may be customized for different countries. For example, goods get a price ticket in the language of the destination country. Small, in-warehouse adjustments to goods are called value added services.

Modern trends
Aisle with pallets on storage racks Traditional warehousing has declined since the last decades of the 20th century, with the gradual introduction of Just In Time (JIT) techniques. The JIT system promotes product delivery directly from suppliers to consumer without the use of warehouses. However, with the gradual implementation of offshore outsourcing and off shoring in about the same time period, the distance between the manufacturer and the retailer (or the parts manufacturer and the industrial plant) grew considerably in many domains, necessitating at least one warehouse per country or per region in any typical supply chain for a given range of products. Recent retailing trends have led to the development of warehouse-style retail stores. These high-ceiling buildings display retail goods on tall, heavy duty industrial racks rather than conventional retail shelving. Typically, items ready for sale are on the bottom of the racks, and crated or palletized inventory is in the upper rack. Essentially, the same building serves as both warehouse and retail store. Another trend relates to Vendor Managed Inventory (VMI). This gives the vendor the control to maintain the level of stock in the store. This method has its own issue that the vendor gains access to the warehouse. Large exporters/manufacturers use warehouses as distribution points for developing retail outlets in a particular region or country. This concept

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reduces end cost to the consumer and enhances the production sale ratio.

Crop Storage
Three public sector agencies are involved in building large-scale storage and warehousing capacities in the country. These are the Food Corporation of India (FCI) - External website that opens in a new window, Central Warehousing Corporation (CWC) - External website that opens in a new window and 17 State Warehousing Corporations (SWCs). While the FCI uses its warehouses mainly for storing food grains, the storage capacities with CWC and SWCs are used for the storage of food grains as well as other items. Here is a list of the storage capacity available with different states (External website that opens in a new window). Uses of Warehouses: Scientific storage of produce from the vagaries of weather, rodents, insects and pests. They prevent quality and quantity losses. Meeting the financial needs of people who store the produce by providing value for the goods stored. Regulating price levels by regulating the supply of goods in the markets. More goods from the buffer are released when supplies

are less and less is released when supplies are more in the markets. Offering market intelligence in the form of price, supply and demand information so that market users may develop selling and buying strategies. The FCI has the largest agricultural warehousing systems with over 24.33 million tonnes of storage capacity in over 1451 godowns located all over India. This includes owned as well as hired warehouses. The CWC was founded in 1957 to provide logistics support to the agricultural sector. Currently, it operates around 514 warehouses across the country with a storage capacity of 10.27 million tonnes. Other than storage and handling, CWC also offers services such as disinfestations, pest control, fumigation, clearing and forwarding, handling and transportation, procurement and distribution. State Warehousing Corporations exist in 17 States to provide storage facilities and pest control services for various agricultural commodities belonging to farmers of that State. These warehouses work under different States: Warehousing Acts enacted by the respective State Governments. Here are links to warehousing corporations in some

Madhya Pradesh

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 Kerala Punjab Maharashtra Rajasthan

Promotion of Cold Storage

The Directorate provides consultancy and technical services to prospective enterpreneurs in construction, maintenance and operation of cold storages. It also trains managers and cold storage operators for efficient operation and management of cold storages / cool stores at farm level. It provides technical support in preparation of master plan for cold storage requirements at micro/macro level. Conducting seminars & problem oriented studies related to cold stores is a regular feature of the Directorate. The DMI acts as a nodal agency to promote cold storages in the country by co-ordinating Research & Development in cold storage Sector-wise Distribution of Cold Storages as on 31.12.2009

Commodity-wise Distribution of Cold Storage as on 31.12.2009 Master Plan (Cold Storages) of Rajasthan Master Plan (Cold Storages) of Kerala Cold Storage Directories Eastern Region Andaman & Nicobar Arunachal Pradesh , Meghalaya & Nagaland Assam Bihar Jharkhand Orissa Tripura West Bengal Southern Region Andhra Pradesh Karnataka Delhi Northern Region Western Region Chhatisgarh Gujarat Goa Maharashtra Madhya Pradesh

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Kerala Pondicherry Tamil Nadu

Jammu & Kashmir, Himachal Pradesh, Chandigarh Haryana Punjab Rajasthan

BARRIERS OF COLD STORAGE WAREHOUSE

Labour productivity directly impacts corporate profitability, yet it is one of the easiest and most cost-effective areas to improve within the warehouse. Lets look at the five types of productivity barriers in the warehouse and what you can do to create a more profitable, efficient and better workplace. Most productivity barriers in the warehouse fall into one of five

categories: Your people dont know what you expect of them. They are not adequately trained how to do the job. They are simply unable to perform the job as it is defined. They are impeded by organizational barriers. They lack the motivation to do the job.

These barriers result in increased performance time and inefficiencies. Sometimes the roadblocks are as obvious as a barricade with flashing red lights. Obvious roadblocks in the warehouse, like blocked lanes or absenteeism, immediately show that your crew is losing time. However, hidden barriers are just as serious. Think of the unexpected potholes and railroad crossings that delay the unprepared driver, or the broken pallets, machinery breakdowns and shorts that detour the warehouse order picker. As a warehouse manager, you are responsible for managing labor performance for each of your associates. This is true even if supervisors deal with their performance on a day-to-day basis. The first step to removing any productivity barrier is to identify the source, the root cause of the problem. Lets take a closer look at five of the

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most common barriers to warehouse productivity. Communication and training are the first two barriers: Throughout any warehousing organization, supervisors must clearly define and explain the job expectations that are to be placed on the associates. If an order selector does not know how you define a well done job, he or she will not be likely to meet your expectations. Poor training accounts for the majority of lost time in most distribution facilities because the problems that stem from inadequate training do not remain within their point of origin. Their effect increasingly impacts other areas of the warehouse, like ripples from a rock thrown into a pond.

For example, the productivity of one distribution center suffered because its shipping docks were always congested. The traffic jams delayed shipments and generated a few gray hairs for the first line supervisor. Relieving the traffic flow proved difficult until the supervisor identified the source of the problem. The docks were not jammed because there were too many orders, or too few associates. They were congested because the loaders had not been properly trained.

Safety of Cold Storage Warehouse

Cold storage spaces include refrigerator or freezer boxes or rooms in which food and other materials can be stored or processed at controlled, cool temperatures. When you work in and around such spaces, get training and be aware of the hazards that might be involved with cold storage: cold stress, slips and trips, confined space, chemical storage, and ergonomics. Dress in warm, layered clothing for proper insulation to maintain your body temperature to prevent cold stress. Your head loses the most body heat; for extra warmth, wear a warm cap with ear flaps. Fingers, hands, toes, and feet are susceptible to frostbite with long term exposure to cold; protect them with insulated, moisture-proof gloves and boots. Choose gloves appropriate to your job tasks; adequate gripping surfaces help you securely grasp cold or frozen objects. These objects can be heavy; a firm grip and steel-toe boots protect your toes. Ensure that your boots have no-slip soles; water and ice are common in cold storage and pose slip and trip hazards. Because cold storage areas may be confined spaces, get training and become familiar with the safety features at your worksite. For escape in an emergency, cold storage rooms should have at least

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one door that opens from the inside. Lighting must be supplied through a constantly burning bulb or a light with an illuminated switch located inside the cold room. Non-slip flooring mats protect workers in wet areas. Ideally, cold storage spaces have doors that are designed not to freeze shut. If anti-freeze doors are not installed in your workplace, ensure that a firefighters axe is stored in the room. Exceptions to this rule include mental and corrective institutions and cold storage with temperatures above 32 degrees Fahrenheit. Items in cold storage are often valuable and require security. Doors at your worksite may be locked from the outside provided the door has an inside release mechanism. Other options include posting warning signage on the door and providing audible and visible signal systems inside the room that are tested daily. Ensure that chemicals in cold storage are stocked properly and with compatible materials. Take caution with dry ice and liquid nitrogen which can pose an asphyxiation hazard by displacing oxygen. Note that forklifts and combustion equipment can cause fumes to build up in enclosed spaces use only with proper ventilation. You can keep cold storage areas safe. Protect yourself from strains and sprains; always lift reasonable loads using proper lifting techniques. Watch out for your co-workers and check cold storage

areas periodically and at closing to ensure no one is trapped. Clean up spills and clutter for good housekeeping and to prevent slip and trip hazards.

Future of cold storage

If there is one certainty, people will always need food. However, one challenge remains, which is distribution. If there is one certainty, people will always need food. However, one challenge remains, which is distribution. According to the World Food Logistics Organizations website, there is more than enough food produced to feed everyone, but the inherent problem is ensuring that the food is harvested, stored and distributed to retailers and consumers in a way that minimizes spoilage from farm gate to food plate. Thus, we have what is known in the industry as the cold chain. The refrigerated warehouse industry has enjoyed strong growth in the last decade and the scope of services provided by companies goes far beyond the warehousing of perishable goods. They are now considered key links in the global food chain. However, the recession has meant that it has been a challenging year

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for the industry. While food sales generally held up during the recession, rising inflation and labour costs meant that it was very difficult for operators in Western Europe. Meanwhile in the United States, the refrigerated transport market in particular was affected in terms of growth, revenue and employment. However, the industry is slowly recovering and is expected to experience large-scale growth around the world. This is attributed to a number of factors, including decreasing fuel costs, growth in the refrigeration equipment industry, and in the United States more specifically, the governments funding for industry growth.

MARKET GROWTH There will also be further expansion into the Asian markets. According to a new market research report on companiesandmarkets.com, the total market for cold chains in India is estimated to reach INR 400 billion in 2015. China will also be a major growth area; the country currently has the worlds fastest-growing consumer market for perishable food and pharmaceutical products, but its per capita refrigerated warehouse space is less than one-tenth of the most developed countries.

New-Jersey based Preferred Freezer Services (PFS) has already capitalized on this growth market; in July 2009 the company started

construction of a 280,000-square foot refrigerated warehouse at Lingang Logistics Park in Shanghai, China. Once built, the warehouse will be the largest and most advanced single-storey storage facility in China, according to the Shanghai Institute of Mechanical & Electrical Engineering Co Ltd. Innovation in product development will also reinforce growth in the industry. According to the US Refrigerated Road Transport Market 2008-2012 forecast report, Various trends are being observed in the US refrigerated road transport market. For example, all fleets in the US are now incorporating monitoring devices on their refrigerated vehicles to check quality of food items at various time spans. This helps manufacturers track the quality of the products at every instance during transportation.

EMBRACING TECHNOLOGY Larger players in refrigerated warehousing have also embraced new technologies in recent years, such as automation systems, which can achieve a smaller building footprint and reduce operational costs. Accellos Inc, based in Colorado Springs, is a leading provider of refrigerated warehouse management software and recently released the latest version of its highly successful warehouse management system, which is aimed at increasing the productivity, efficiency, and visibility of

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activities in warehouse and distribution operations. According to Ross Elliott, Chief Technology Officer, the new software, Accellos One Warehouse Version 6.1, enhances existing capabilities within the system and offers new capabilities that take advantage of the latest advancements in Microsoft technology, like .NET 3.5 and Silver light. The software also includes voice-directed picking, improved advanced ship notice process and advanced dock door scheduling. The refrigerated warehouse industry will make smooth gains after a challenging year. Not only can we expect stronger international penetration but there will also be a stronger trend to introduce more logistics and supply chain management services, as well as more automation to improve operations. One thing that we can be certain of is that there will always be a demand for refrigerated warehouse and distribution facilities. More are realizing that outsourcing offers a myriad of benefits for their low temperature products, so the industry will only gain momentum.

Benefits of cold storage warehouse

Some of the benefits that a warehouse provides are as follows 1. A data warehouse provides a common data model for all data of interest regardless of the data's source. This makes it easier to report and

analyze information than it would be if multiple data models were used to retrieve information such as sales invoices, order receipts, general ledger charges, etc. 2. Prior to loading data into the data warehouse, inconsistencies are identified and resolved. This greatly simplifies reporting and analysis. 3. Information in the data warehouse is under the control of data warehouse users so that, even if the source system data are purged over time, the information in the warehouse can be stored safely for extended periods of time. 4. Because they are separate from operational systems, data warehouses provide retrieval of data without slowing down operational systems. 5. Data warehouses can work in conjunction with and, hence, enhance the value of operational business applications, notably customer relationship management (CRM) systems. 6. Data warehouses facilitate decision support system applications such as trend reports (e.g., the items with the most sales in a particular area within the last two years), exception reports, and reports that show actual performance versus goals. 7. Data warehouses can record historical information for data source tables that are not set up to save an update history

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8. Warehouses enable storage of goods when their supply exceeds demand and by releasing them when the demand is more than immediate productions. This on one hand ensures a regular supply of goods in the market and on the other hand it helps to stabilize prices by matching supply with demand. 9. Warehouses provide for safe custody of goods. Businessmen can thus minimize the risks to goods from loss, damage, fire, theft etc. Perishable products can be preserved in cold storage. Also, the goods kept in a warehouse are generally insured. 10. A warehouse provides facilities for processing, packing, blending, grading etc, of the goods for the purpose of sale. The prospective buyers can inspect the goods kept in a warehouse. 11. Warehouses provide a receipt to the owner of goods for the goods kept in the warehouse. The owner can borrow money against the security of goods by making an endorsement on the warehouse receipt. By keeping the imported goods in a bonded warehouse, a businessman can pay customs duty in installments.

Questionnaires

1. Which of the following describe your business? a) Manufacturer b) Distributor c) Internet retailer d) Third party logistics(3PL) Option Manufacturer Distributor Internet retailer Third party logistics(3PL) No. of response 40% 25% 10% 25%

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m nufa turer a c distributor internet reta iler thirdpa log tics rty is

2. Is your operation running more than one warehouse? a) Yes b) No

Option Yes No

No. of response 90% 10%

yes no

3. Do you think the infrastructure is supportive to current employees? a) Yes b) No

Option Yes No

No. of response 80% 20%

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yes no

4. Which modes of transport do you preferred? a) Piggy back b) Fishy back c) Birdy back

Option Piggy back Fishy back Birdy back

No. of response 50% 25% 25%

pig y back g fis back hy birdy back

5. Which type of products do you mostly keep? a) Butter b) Shrikhand c) Cheese d) Ghee

Option

No. of response

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Butter Shrikhand Cheese Ghee

35% 15% 20% 30%

butter s hrikhand chees e g hee

6. Do you have conveyors, other type of material handling automation within your facility? a) Yes b) No

Option Yes

No. of response 60%

No

40%

yes no

7. Do you supply any retailers, other fresh produce markets, wholesalers and processors directly? a) Yes b) No

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Option Yes No

No. of response 70% 30%

yes no S 3 lice

8. Which type of insurance? a) Product insurance b) Life insurance c) Fire insurance

Option

No. of response

Product insurance Life insurance Fire insurance

50% 25% 25%

product ins urance life ins urance fire ins urance

9. What to ensure proper storage and stock management to maintain the quality of the cold storage products it possesses? a) Temperature b) Humidity c) Lightning

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d) Ventilation

Option Temperature Humidity Lightning Ventilation

No. of response 35% 15% 20% 30%

tem ture pra hum idity lig htning ventila tion

10.What should be the location of warehouse? a) Residential areas b) Non residential areas c) Industrial areas Option No. of response

Residential areas Non Residential areas Industrial ares

10% 30% 60%

R idential areas es Non R idential areas es Indus trial ares

Conclusion
The warehouse is a key component of the supply chain in emergencies. It buffers uncertainties and breakdowns that may occur in the supply chain. When properly managed and appropriately stocked a warehouse provides a consistent supply of material when it is needed.

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Substantial savings could be achieved if operation of cold storage facilities were optimisd in terms of heat loads on the rooms and the operations of refrigeration system. Many improvement were low in cost(improved door protection, deforest optimisation and repairs) and most other improvements were cost effective and had short pay back times. Cold store was the most efficient store in terms of heat removed by the refrigeration system. This was due to it being operated by a low pressure receiver system. However the plant used more energy and this was partly due to it being a small store and also to the way the store was operated with high transmission, infilteration and fixed heat loads. Substantial improvement could be made to all cold stores 1 and 3 by fitting better door protection and pedestrian doors, installing liquid pressure amplification pumps and suction liquid heat exchangers and by optimising deforest settings A warehouse is typically viewed as a place to store inventory. However, in many logistical facility. Warehouses and stores are often under-rated operations in organizations, yet they are essential in providing customer service. They are often underrated because of having a low "not important" profile in many organizations, yet they really are essential in delivering customer service simply because they are so often the last stop in the chain before the system designs, the role of the warehouse is more properly viewed as a switching facility as contrasted to a storage

customer receives their orders. The purpose of this course s to introduce all of the essential tools for the effective management of warehousing and stores. We commonly find that many of these tools are ignored and therefore operations are often not effective. Accordingly we will show how to evaluate your current procedures, and we make changes to improve methods and processes. In turn, this will mean that we can now eliminate wasteful activities and reduce costs.

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Bibliography

www.wikipedia.com

http://agmarknet.nic.in/coldstorage.htm

www.trencold.com

www.idli .com

Annexure
1. Which of the following describe your business?

2. Is your operation running more than one warehouse?

3. Do you think the infrastructure is supportive to current employees?

4. Which modes of transport do you preferred?

5. Which type of products do you mostly keep?

6. Do you have conveyors, other type of material handling automation within your facility?

7. Do you supply any retailers, other fresh produce markets, wholesalers and processors directly?

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8. Which type of insurance? 9. What to ensure proper storage and stock management to maintain the quality of the cold storage products it possesses?

10.What should be the location of warehouse?