How to Prevent Wastage in Fruit & Vegetable Wholesale Business

Stop Throwing Away Your Profits

In the fruits and vegetables wholesale business, wastage (spoilage) is the silent killer of profit margins. A 5% reduction in wastage can often lead to a 20% increase in net profits.

1. First-In, First-Out (FIFO) at the Lot Level

Never treat all tomatoes as equal. You must track inventory by the exact lot (arrival date). MandiGrow's inventory system forces you to clear older lots first by highlighting aging stock.

2. Predictive Ordering

Don't rely on gut feeling to order from farmers. Analyze your past sales data. If you only sell 200 crates of onions on Tuesdays, do not accept 300 crates on a Monday afternoon.

3. Dynamic Discounting

If highly perishable goods (like leafy greens) haven't sold by 11 AM, the software should alert you. It's better to sell at a 10% loss at 11 AM than a 100% loss at 4 PM.

4. Proper Crate Ventilation

Ensure your storage area allows airflow between plastic crates. Stacking crates tightly traps ethylene gas, accelerating the ripening and rotting process.