Produce delivery

Discussion in 'LTL and Local Delivery Trucking Forum' started by I love tequila, Dec 29, 2019.

  1. kidz bop

    kidz bop Light Load Member

    Oct 5, 2017
    Its not letting me edit. That text quote is meant to be "ok"
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  3. skellr

    skellr Road Train Member

    Jul 17, 2011
    The Village, Portmeirion
    Onions and watermelons are common on open-de
    16' or less box/straight reefer trucks.
    "semi" retired Thanks this.
  4. buddyd157

    buddyd157 Road Train Member

    May 25, 2017
    New England area
    depends on what they need. i have seen refrigerated and non-refrigerated. depends on the range of delivery, i guess?

    there used to be a farmers wholesale warehouse near me, musta had about 100 doors, all open, vegetables, fruits, on the docks, at or about 1 AM, the big trucks rolled in to deliver. at about 3 AM, the market trucks would be loaded for deliveries. at about 5 AM, restaurant workers like the chef's or the assistants would be buying what they wanted.\\i once worked for a packing company, all meats, and it was a reefer, and i had to go to that warehouse on occasion.

    as for pay, i don't know, i'd hope on a W-2,
  5. Shep Shiloh

    Shep Shiloh Medium Load Member

    Feb 12, 2008
    Are you referring to delivering produce to restaurants? If so it's usually a 16'-24' straight truck. And you'll be running a ramp with a loaded cart just like the food service big boys. The work isn't that hard, the hours are long and the money is decent.
    bzinger Thanks this.
  6. REO6205

    REO6205 Trucker Forum STAFF Staff Member

    Feb 15, 2014
    Most of those tomatoes are going to a cannery where they'll be made into catsup, and tomato paste.
    They're hard as a rock, almost tasteless, and smaller than table grade tomatoes.
    They get to the cannery, get sliced, diced, boiled, broiled and smashed to a pulp. A whole bunch of chemicals...whose names I can't even pronounce... get added for taste, texture, and as preservatives.
    Want to scare yourself? Go watch tomato paste being made. Old gloves, cigarette butts, empty cans, dead mice, insects, dirt, anything you can think of goes in the tank.
    Read the list of chemical additives, too.
    "semi" retired and x1Heavy Thank this.
  7. x1Heavy

    x1Heavy Road Train Member

    Mar 5, 2016
    White County, Arkansas
    I am not surprised.

    Tomato paste has not been part of our menu in so long. Two generations back the family made their own from what we could get at the kitchen stove as the need arose. Today's canned paste is not my taste. So I don't use them.
  8. "semi" retired

    "semi" retired Road Train Member

    Apr 16, 2014
    high plains colorado
    I see someone else has been to food processing plants although a bit of exaggeration. What people don't know would freak them out, I've seen a lot, and it's still pretty safe. Food recalls don't surprise me one bit, however. Dog food makers too, now there's a happy place,:eek: you'll know when you get near Jefferson, Wis. ( Carnation). The stench smells like jobs to them.
  9. Powder Joints

    Powder Joints Subjective Prognosticator

    Sep 25, 2007
    Rosamond, SoCal
    From the farm to the plant that washes sorts and packages them, the open bin trailers are used, same for Onions, Garlic. ,st of the produse rides in the open bins at some time.

    After they get a bath, and go thru sorting they may get to ride in other trailers, everything from 53' refers to flatbeds depending on there next stop.

    Mellons are frequently loaded into refers and flats right in the fields.
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