AI that knows fresh produce.
Fresh produce never stops changing. It ripens on the truck, gets checked at the door, and the price moves with the weather. We bring what we learned on a meat desk to the people who grow, pack and trade fruit and veg.
It ripens on the truck.
A tomato picked in Almería on Monday is on a shelf in Hamburg on Thursday, and it keeps ripening the whole way. Pick too early and it never tastes right. Ship too late and the warehouse rejects it at the door. Between the two is a window of a few days, and every hour of admin eats into it.
Vine tomatoes, from Almería to a shop in Hamburg
- Stage 5PickedGreen, firm, ready to travel.
- Stage 6PackedGraded, boxed, cooled to 8–10 °C.
- Stage 7On the roadTwo days across Europe, still ripening.
- Stage 8At the warehouseChecked on arrival. Rejected if too far gone.
- Stage 9On the shelfJust right, for a day or two.
- Stage 10Too ripeSold off cheap, or thrown away.
In fresh produce, timing is the product. The paperwork should never be what makes it late.
What weighs on a fresh produce business.
The calendar, the weather and the truck, all at once.
- 01Ripening
The product changes every day, so does what it is worth.
See the screen - 02Rejections
A load checked at the door and sent back is a total loss.
See the screen - 03Packhouse slots
The line is booked by the hour. Miss your slot and the day is gone.
See the screen - 04Trucks that won’t wait
Booked for six, loading at seven, missing the ferry at nine.
See the screen - 05Prices with the weather
One frost in Spain and every price list in Europe is wrong.
See the screen
What changes for fresh produce.
The same changes, in the words of the produce trade.
- What changes · 02Sold before the date
Lots ripening faster than planned, offered to the buyers who can take them now.
Read how - What changes · 01Orders in, not typed
Orders and changes from retailers, read and typed in while the line is running.
Read how - What changes · 03Papers right first time
GlobalG.A.P. numbers, grower lots and CMRs filled from the order.
Read how - What changes · 05Every spec understood
Class, size and colour stage on every order, so the load is not rejected at the door.
Read how - What changes · 06Hours back, measured
Where the packhouse office loses its morning, timed and won back.
Read how
Everyone between the field and the shelf.
We began with meat. A short shelf life, a truck to catch and a buyer to keep happy are the same work in fresh produce.
What carries over
- Orders read from email and WhatsApp
- Stock and dates, lot by lot
- Papers filled once and checked
- Carrier quotes ranked
What is new for fresh produce
- Ripening stages
- Class, size and colour
- Packhouse slots by the hour
- Grower lots and certifications
Stories from meat, where it started
- Our own trading deskBefore we built tools for anyone else, we built them for ourselves.Read the story
- A pork processor in PolandBuyers ordering in four languages, and an office that started every day typing.Read the story
- A trading house selling to ItalyGood buyers, slow paperwork, and money that arrived a month late.Read the story
Bring one week of your season.
Thirty minutes on a call. We will show you where the hours go between the field and the truck, and what we would change first.