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Perishables

Is it just a question of time?

In this white paper from our expert insights series, we look at what you need to take into consideration when planning transport and logistics for perishable goods such as fresh fish, fruit or flowers.

Fresh produce isn’t fresh when it has been sitting on the quayside for 12 hours, stuck in a motorway traffic jam for 10 miles or left in a warehouse overnight. Waste is also one of the byproducts of poor logistics; the greater the delay in getting from field or sea to shelf, the less likely the product is to be classified or retailed as a premium product. Perishables encompass not only seafoods, fresh fish, vegetables and flowers but also certain chemicals, resins, pharmaceuticals and blood plasma.

The white paper includes advice about:

  • What type of goods have to be moved rapidly
  • Which goods need to be temperature controlled, chilled or frozen
  • How to meet the different regulations in the various countries of origin, destination and transit
  • Terminology

download the full white paper here

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