Page 36 - SMI Issue 62

Meats & Fresh ProduceThe company compared quality of Hass avocados after one week of storing them in two separate rooms. There was a Bio Turbo 300 installed in one of these cold rooms but other factors such as temperature and humidity level were the same in both rooms.The test showed that Bio Turbo minimised ethylene concentration in the cold room 1-5ppm, compared with 2-12ppm in the cold room without equipment. After seven days storing in the cold room with Bio Turbo, the ripe avocados looked clean and fresh.Testing of airborne pathogens elimination showed that in the cold room with Bio Turbo, fungi and other pathogens could not spread – therefore there was no cross-contamination in that cold room.After one week, the total loss of products in the cold room with Bio Turbo was 2-5% of wasted fruits per tonne. In the cold room without it, there were 20-30% of wasted fruits per tonne.“Worldwide there is wastage of between 30 and 50%,” said Mr van Velden.“Praxas supplies means of protection and control thereby striving to create the safest possible distribution chain to prevent goods being wasted. Bringing risk and solution together demands general risk consciousness throughout the distribution chain.“The storage on vessels is the last part of the distribution chain. If the wastage is because of the ethylene, mould and bacteria, we try to reduce it with under 50 per cent. It is not only the wastage, it is also the quality of the produce. The produce looks better, smells better and tastes better.” uLocal market not always best for fresh says Kenyan supplierAgood ship supplier finds the ideal mix of both local and imported goods to achieve the best quality for its customers.That’s according to Mohammed Muses, Managing Director of All Supply Mombasa Shipchandlers which has been an ISSA member for many years and is the only dedicated ship supplier in Kenya to boast the ISSA Quality Standard.“The local market is not always the best place to get the highest quality fruit, vegetables and meat.The produce may take several days to get from the farmerto the market and storage facilities, especially for goods that need to be temperature-controlled, are sometimes very basic,” he said.All Supply Mombasa Shipchandlers, a second-generation family business headquartered in Mombasa, imports about 70 tonnes of fruit from South Africa into Kenya every year to supply its shipping line customers. It also imports a wide range of internationally-recognised dry goods brands both from South Africa and worldwide.“This ensures we can cater forthe food requirements of everyone – including all the ethnic and religious groups – onboard all of the international ships calling in East African ports,” saidMr Muses.The company also works closely with a strategic partner in the Nairobi fruit and vegetable market to be able to guarantee top quality fresh produce, which is processed and packed in strict hygiene conditions.“The most important thing is to beable to supply the highest quality goods at the best prices,” said Mr Muses. “Food is incredibly important on a ship and the fresh food collected at a port needs to be able to maintain as long a shelf life as possible.”Shipping lines also need to meet the requirements of the Maritime Labour Convention (MLC) 2006 which has now been ratified by most of the world’s main seafaring nations which states food ‘shall be suitable in respect of nutritional value, quality and variety.’ u34 |The Ship Supplier | Issue 70 2016