A generation or two ago, the food we ate was limited to what we could produce or to the occasional frozen or tinned variety. Nowadays, however, our daily menu reads like a map of the world. We can have seasonal asparagus for breakfast, fresh lobster for lunch, and the best Turkish or Iranian cherries for dessert.
Nowadays, we have become accustomed to having access to all kinds of food at any time of the year. Our menu is no longer limited to what grows on our land and in our sea. We want oysters, salmon, wagyu beef and mango – thanks to the transport of perishable goods, such exotic foods are only a supermarket shelf away.
However, Malta is not just an importer – tuna is a prized food in Japan and that is where most of the tuna caught locally ends up. In fact, data shows that around 80 per cent of Mediterranean bluefin tuna is exported to Japan to be consumed as sushi and sashimi.
That sounds simple – but in reality it’s not. Perishable cargo is essentially cargo that deteriorates with time and exposure to adverse temperature and humidity. This doesn’t only include food items such as meat, poultry, fresh fruit and vegetables, dairy products and seafood but also pharmaceuticals, vaccines and flowers. Such cargo is very sensitive and requires a temperature-controlled environment from production to consumption. If not handled correctly, the quality and freshness of such cargo will be damaged.
Perishable goods were one of the first commodities to be transported by air. Yet years later, this logistics sector is still experiencing healthy growth: this growth is fuelled by our exposure to and appetite for foods produced in other countries but also by the increasing complexity of manufacturing and import-export routes.
The transport of perishable goods by air is regulated by the International Air Transport Association’s Perishable Cargo Regulations. These regulations, which are endorsed by the IATA Live Animals and Perishables Board, are essential to all parties involved in the packaging and handling of temperature sensitive products. IATA also provides training to people involved in all aspects of perishable goods handling.
Until a few years ago, air cargo was the preferred mode of transportation for perishable goods. However, thanks to technological advances and pricing considerations, transporting perishables by sea is proving to be a very attractive option. In fact, according to statistics, in the last 10 years the greatest shift from air to sea cargo was for perishables.
Fresh fish, for instance, is being increasingly transported from the Mediterranean to countries such as Japan using super freezer containers. Super reefer technology, highly skilled and technical people, as well as strict and careful procedures ensure that the quality of the fish is maintained during all stages of the shipping process, from storage to loading, shipment and unloading.
Over the years, shippers and airlines have developed effective handling techniques and highly technological solutions to ensure the optimum transportation of perishable goods.
The main challenges in transporting perishable goods are the three key variables: time, temperature and humidity. These variables demand special handling as the slightest change can have a negative effect on the quality of the goods, especially in the case of ultra-sensitive cargo.
Technology plays a very important role in preventing spoilage. Temperature controlled containers are designed to maintain passive and active temperature control while in transit.
Perishable goods are also tracked at all times, not only to have full visibility of the chain of custody but also to ensure that they are maintained at an optimum temperature. Tracking technology can also be used to measure the cargo’s motion.
The longer perishable goods are in transit, the greater is the risk of spoilage. This means that shippers and airlines have to ensure expedited and priority service.
Knowledge is also important and all people involved in the transport of perishable goods are given specific training. For instance, staff handling the transportation of fresh lobster would know what procedures ensure that this highly priced food maintains is freshness, desirability and, most importantly, market price.
Teamwork is also essential as transporting goods, especially perishables, involves various players, from transport companies who move the cargo to airports and seaports to forwarders who clear it at customs, terminal operators, handlers, security personnel, shippers and airlines. A seamless operation is required in order to maintain the temperature and quality of the goods from origin to destination.