Cold Chain Basics: How We Keep Fresh Produce Fresh Across Oceans

A great mango can be ruined by a bad reefer setting. That's why cold-chain planning starts long before the container is booked — it starts at harvest.

Step 1 — Pre-cooling

Produce is field-hot when picked. We drop core temperature at the pack-house using forced-air or hydro-cooling before palletising. Skipping this step is the #1 reason shipments arrive soft or over-ripe.

Step 2 — Reefer set-points

Every commodity has an ideal temperature. Mangoes travel best at 12°C, grapes at 0–1°C, pomegranates at 5°C, onions at 0–2°C. We share the exact set-point with the buyer and the shipping line in writing.

Step 3 — Ventilation & humidity

Fresh produce breathes. Reefers have adjustable vents to release CO₂ and ethylene. We set humidity at 85–95% depending on the crop to prevent shrinkage.

Step 4 — Monitoring

Every reefer sails with a temperature logger. On arrival, we share the full trip data with the buyer — full transparency, no surprises.