Selected logistics processes in the flow of perishable products

Abstract

Logistics processes and supply chains are widely viewed. The dependencies and conditions of their functioning depend primarily on the products that are in the circulation of these activities. Product flows in supply chains can be grouped according to certain types of products and their specificity of transport and storage. It will also determine the differences in the processes that will be used and their specificity. The article deals with three types of products: milk, fruit and human blood. Contrary to appearances, these products are very similar to each other, and the specificity of logistics activities is the same for this group. This is a group that has been called perishable products. Their specificity lies in the need to quickly deliver them to the final consumer so that they do not lose their properties. Most of this is possible thanks to the use of cold stores and efficient supply chains. The article compares the logistic processes used in the movement of human blood along supply chains. The aim of the article is therefore to analyse and compare the logistics processes used in the supply chains of blood and perishable products. The article is literary and empirical in nature and is based on a literature analysis, case study, participant observation and reports. The study presents the supply chain for perishable products, indicates the specificity of individual logistics processes and presents common features for this group of products. The Regional Centre for Blood Donation and Blood Treatment (RCKiK in Poland) in Zielona Góra was used as a case study. It is the organization that primarily manages the blood flow from donors to hospitals and other organizations right down to the ultimate consumer-patient.