Cold chain
Fresh produce keeps living after harvest. Managing temperature slows ripening and decay and protects shelf life.
Each product has its own needs: bananas are damaged by cold that suits avocados, and leafy herbs need rapid cooling. We plan the chain around the product.
Links in the cold chain
01. Harvest timing
Picking in cooler parts of the day where possible.
02. Pre-cooling
Removing field heat quickly at the pack-house.
03. Cool storage
Holding at the right temperature before dispatch.
04. Transport
Refrigerated trucks to the airport or port.
05. Reefer / air
Set points agreed with the forwarder and monitored.
06. Arrival
Temperature checked on arrival and records shared.
Indicative handling temperatures
Indicative only — final settings are agreed per product and variety with the forwarder.
- Bananas & plantain
- Around 13–14°C (chilling-sensitive)
- Avocados
- Around 5–7°C depending on maturity and variety
- Pineapples
- Around 7–10°C
- Mangoes
- Around 10–13°C
- Fresh herbs & leafy greens
- Cold, around 0–5°C (basil is chilling-sensitive)