Supply chain & capabilities
Freshness is a logistics claim. This is the process behind it.
From inspection at origin to receiving checks at the buyer's dock, every step is designed to protect product quality and keep documentation exact.
Cold-chain logistics
Six controlled steps from origin to delivery.
- 1
Sourcing & inspection
Produce is inspected at origin against the agreed specification before it is accepted.
- 2
Pre-cooling
Field heat is removed quickly after harvest to slow respiration and extend shelf life.
- 3
Grading & packing
Product is graded by size and quality class and packed in formats suited to its handling.
- 4
Controlled storage
Storage is zoned by temperature and humidity, with ethylene-sensitive products kept apart.
- 5
Refrigerated transport
Reefer containers and vehicles are pre-cooled and set to the product's reference range.
- 6
Delivery & receiving
Temperature and condition are checked on arrival, with records shared with the buyer.
In-house operations
Clearance, transport and cold storage under our own control.
Every hand-off to a third party is a risk to the product. The steps that matter most are run by our own teams.
Customs clearance
Our own clearance service handles port formalities, so consignments spend less time waiting on the quay.
Transport
Our own transport service moves product from port to cold store and on to buyers.
Cold storage
Our own cold store — in house since 1978, in its current facility since 1991 — holds product within its reference range.
Temperature zoning
Every product group has its range.
Mixing products with different requirements is one of the most common causes of loss. Handling is planned around three broad zones.
Chilled
−1 to 4 °C
Apples, grapes, berries, leafy greens, root vegetables
Cool
4 to 10 °C
Oranges, mandarins, potatoes, peppers
Mild
10 to 14 °C
Bananas, mangoes, lemons, tomatoes, cucumbers
Import & export operations
Documentation handled with rigour.
Cross-border fresh produce trade depends on paperwork being right the first time. Delays at port cost shelf life.
Import
- Customs clearance and duty processing
- Phytosanitary and food-safety inspections
- Port handling and cold-store transfer
Export
- Pre-shipment inspection and grading
- Reefer container booking and loading
- Export documentation and certification
Standard shipping documents
- 01Commercial invoice and packing list
- 02Certificate of origin
- 03Phytosanitary certificate
- 04Bill of lading or air waybill
- 05Temperature records (reefer logs)
- 06Import permits as required by destination
Quality assurance & compliance
Checks at every hand-off.
Supplier approval
Growers and packers are assessed before supply begins.
Arrival inspection
Condition, temperature and grade are recorded on receipt.
In-storage monitoring
Temperature and humidity are monitored throughout storage.
Pre-dispatch check
Every consignment is checked against the order specification.
Traceability
Lot records link each consignment back to its origin.
Certifications
Food-safety and quality certifications held by the company will be listed here once confirmed.
- CertificationTo be confirmed
- CertificationTo be confirmed
- CertificationTo be confirmed