Page 5 - STAT November 2022 for Magzter

“The best way to ship perishables is
by following the instructions outlined in
the Perishable Cargo Regulations (PCR)
manual,” says IATA. “The most important
aspects of air transportation of perishables
are time and temperature management
which, therefore, need to be supported
by appropriate handling processes and
packaging methods to ensure food safety
and other requirements.”
Miami International Airport, the gateway
for imports from Latin America, reported
a 16 percent increase in fish fillet imports
to $1.3 billion in August 2022, according to
data from usatradenumbers.com.
"While fresh-cut flowers imports were
$1.1 billion, fresh or chilled fish imports
totalled $407 million."
By tonnage, the top five year-to-date im-
ports are fresh-cut flowers, fish fillets, chilled
or frozen, fish, fresh or chilled, peppers,
asparagus, squash, and strawberries,
blueberries etc.
Swissport Tanzania, for
example, reported a 50 percent
increase in the handling of fresh
meat at Julius Nyerere Interna-
tional Airport in Dar es Salaam
(DAR). The fresh meat handled by
Swissport in Tanzania is flown to
the Middle East, specifically to Kuwait,
Qatar, Oman and the UAE.
"The recent export figures reflect an
increasing demand for fresh meat prod-
ucts," says Dirk Goovaerts, Head of Con-
tinental Europe, Middle East & Africa and
Global Cargo Chair, Swissport. "And they
indicate that the Middle East is a reliable
export market for Tanzanian producers.
Swissport Tanzania, with its state-of-the-art
cargo operation in Dar es Salaam and its
expertise in handling perishables, plays a
vital role in the supply chain."
Since May 2021, Emirates SkyCargo
moved over 260,000 tonnes of perishables
from agricultural markets, including India,
and has seen a 10 percent increase year
on year.
"Etihad Cargo has continued to enhance
its FreshForward product, and transported
14 percent more fresh products than in
2020," says Fabrice Panza, Manager Global
Cool Chain Solutions, Etihad Cargo.
The commodity type we ship the most
is fruit and vegetables, which makes up 40
percent of our total perishables volume.
Meat and fish come in second, making

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