PERISHABLE CARGO

*Perishable cargo* = Goods that can spoil, decay, or lose quality if not handled right during transit. Time, temperature, and humidity are everything.

*Common examples*

- *Food*: Fruits, vegetables, meat, seafood, dairy, bakery

- *Flowers & plants*: Roses, orchids, saplings

- *Pharma*: Vaccines, insulin, some biologics

- *Other*: Chocolate, wine, certain chemicals

*How sea freight forwarders handle perishables*

*1. Reefer Containers - "Refers"*

Temperature-controlled containers. Most common for sea.

- *Temp range*: -30°C to +30°C

- *Types*: Chilled for fruits/veg 0°C to 5°C, Frozen for meat/seafood -18°C to -25°C

- *Humidity control*: Many reefers control 60%-95% RH for produce/flowers

- *Air circulation + ventilation*: To remove ethylene gas from fruits

*2. Special services*

- *Pre-cooling*: Cargo must be pre-cooled before stuffing. Don’t use reefer to "freeze" warm cargo

- *Cold chain tracking*: Real-time temp/humidity data loggers, GPS

- *Priority handling*: Fast customs clearance, priority loading/unloading to reduce dwell time

- *Genset*: Generator set for trucking so temp is maintained door-to-port

*3. Documentation & compliance*

- *Phytosanitary Certificate* for plants/fruits

- *Health Certificate* for meat/seafood/dairy

- *Import permits* - US FDA, EU, etc are strict

- *COO* - Certificate of Origin for duty benefit.