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How Fresh Produce Travels Around the Globe

Posted by Niel Neethling on 27 August 2025

Walk into any supermarket today, and you’ll notice something remarkable: strawberries in the middle of winter, avocados thousands of miles from their native soil, and exotic items like dragon fruit or ginger right alongside local apples and carrots. Most of us rarely stop to think about it, but the fact that fresh produce from around the globe is at our fingertips is one of the great logistical achievements of our time. It has not only changed what we eat but also how we think about food itself.

A Brief History of Produce on the Move

The global journey of fresh produce isn’t new. For centuries, spices and plants have travelled across continents. Garlic, for example, has been cultivated for over 5,000 years and was traded along the Silk Road from Central Asia to the Middle East and Europe. Ginger has an equally storied past, originating in Southeast Asia and prized in ancient China, India, and later by the Romans for both its flavour and medicinal uses.

However, in the past, these items usually arrived dried, preserved, or processed. Fresh fruits and vegetables were highly seasonal and local—an orange in northern Europe was a rare treat, often associated with wealth and celebration. It wasn’t until the development of modern transportation and cold storage in the 20th century that shipping fresh produce on a massive global scale became possible.

The Science and Logistics That Make It Possible

So how does a head of lettuce from Spain, a mango from Peru, or ginger from China end up crisp and flavourful in a store halfway across the world? The answer lies in logistics, technology, and timing.

Today, produce moves by a mix of air freight, sea freight, and overland trucking. Each product has different requirements depending on how fast it ripens and how delicate it is. Garlic, for instance, is relatively hardy. Once harvested, it can be stored in cool, dry conditions and shipped slowly by sea freight in bulk cartons. Ginger is a bit more sensitive but still travels well, often wrapped or packed in ventilated boxes to keep it fresh during long journeys.

For softer fruits and leafy greens, air freight may be necessary to ensure freshness—though it comes at a higher cost and environmental footprint. Controlled atmosphere containers on ships are another innovation, regulating temperature, oxygen, and humidity levels to extend shelf life and reduce spoilage.

Behind the scenes, the logistics are tightly choreographed. From harvest scheduling and immediate cooling at farms to coordinated port clearances and real-time tracking, the journey of a simple bulb of garlic or a box of snap peas is a marvel of global organisation.

How It Shapes Our Diets and Eating Habits

The global circulation of fresh produce has dramatically expanded what’s possible in our kitchens. Recipes that once belonged only to certain regions can now be recreated anywhere in the world. Imagine trying to cook an authentic stir-fry without fresh ginger, or Mediterranean dishes without garlic—it would have been nearly impossible in most parts of the world just a few generations ago. Check out our recipes at faveproduce.com/recipes/ to try some of these global-inspired dishes, like a garlic-ginger stir-fry with snap peas.

Availability has also shifted our expectations. Consumers have grown used to the idea that they can eat strawberries year-round or cook with asparagus in December. This “always-on” supply reshapes meal planning and food culture, blurring the lines between seasonal and non-seasonal foods.

At the same time, global sourcing has helped diversify diets. Canadians, for example, once rarely consumed foods like avocado, mango, or bok choy. Today, these are staples in many households, thanks to imports from countries like Mexico, Peru, and China. Our palates—and our health—have expanded alongside these changes.

Interesting Tidbits About Produce on the Move

Here are some fun facts about the global produce trade:

Bananas: The world’s most exported fruit, shipped primarily from Central and South America to Europe and North America. Their journey is timed carefully: harvested green, shipped in refrigerated containers, and ripened at the destination before hitting store shelves.
Grapes: Grapes from Chile often appear in northern hemisphere supermarkets during winter months, offering a taste of summer when local vines are dormant.
Garlic and Ginger: Both products travel exceptionally well. China is the largest producer of both, exporting millions of tonnes annually. These staples form the backbone of countless cuisines and are a testament to how global trade supports everyday cooking.
Technology in Tracking: Farmers and buyers can now monitor produce in transit with sensors that track humidity and temperature, reducing waste and ensuring quality.

A Global Table

In many ways, the story of fresh produce travelling across the globe is the story of our interconnected world. Farmers in Peru harvest blueberries that end up in Canadian breakfasts. Chinese ginger and garlic flavour stir-fries in the United States. South African apples appear in European markets.

This global dance not only supports farmers and economies but also transforms how we cook, eat, and enjoy food. While questions about sustainability, carbon footprints, and supporting local produce are important conversations, it’s hard not to marvel at the achievement: a world where the flavours of every season and every region are, quite literally, on the table before us.

Want to make the most of our imported garlic, ginger, and snap peas? Visit faveproduce.com/recipes/ for delicious ideas to bring global flavours to your kitchen.