The Philadelphia Wholesale Produce Market opened on June 5, 2011; mere days away from the planned formal closing of the previous wholesale market located just a few blocks away. The previous market was an open dock building, much like many of the older terminal markets that still operate across the country today.

It is said that the PWPM is the most advanced cutting-edge fresh produce facility in the world. The many tours people from around the world take at the market are a sure signal that produce professionals are trying to learn from the best.

Mark Levin, chief executive officer of M. Levin & Co. Inc., with Dan Kane, market manager of the Philadelphia Wholesale Produce Market. (Photo by Christina DiMartino)It does claim to be the world’s largest fully-enclosed, fully-refrigerated wholesale produce terminal. The facility’s main building is one-quarter of a mile long and 686,000 square feet — larger than 14 football fields.

Its most distinguishing operational benefit is cold-chain protection for fresh fruits and vegetables. This assures freshness, food safety, quality and it maximizes product shelf life. From a visual point of view, the PWPM’s most remarkable feature is the central concourse, which runs the length of the building. An enormous skylight warms this brilliantly colorful, clean and safe shopping area.

“It would be nice to say that every detail in the terminal was perfect from the start,” Dan Kane, market manager told The Produce News. “But it’s not reasonable to think that we haven’t faced some challenges. For example, the initial refrigeration unit was not sized properly, but we addressed this prior to taking occupancy.”

The PWPM board consists of 11 members. Louis Penza of Pinto Bros. Inc. is the chairman. John DiFeliciantonio, president of Ryeco Inc., is the secretary and John Vena, president of John Vena Inc. serves as treasurer.

Mr. Kane says the goal of the board and members is to have the market association recognized as its own entity so it can operate under a U.S. Department of Agriculture certification.

“This type of system does not yet exist in the U.S., but this new facility provides an excellent opportunity for the first program to be developed,” said Mr. Kane. “We would like the USDA to work with us in developing such a process. We already set precedence in cleaning, sanitation and waste management as a united group. USDA inspectors should be able to come into the facility and conduct their inspections all at one time, rather than each company having to deal individually with the agency.”

The PWPM sends about 10 tons of wet waste per day to a compost facility. A separate waste management building at the market separates all cardboard, shrink-wrap, crates and other wooden materials, plastics and clamshells. In total, about 85 percent of its waste is recycled, and the market fills one 48- to 53-foot trailer per week of packaging materials to a recycling center. All of PWPM tenants participate in the waste program.

Mr. Kane noted that all of the tenant owners on the market express how pleased they are to be able to work at such a highly technical facility.

“The facility is also highly energy efficient,” he added. “The lighting system is on a sensor so they go off at off-peak hours, for example.”

“Everyone agrees that customers load much more efficiently here, and the overall grounds are much safer for both customers and staff,” Mr. Kane added.