CHAPTER 1: Introduction, Meaning and Definition of Perishable Products and Cargo:Perishable products are those that worsen in quality

over time, and become lesser in value. Perishable goods decay rapidly if not refrigerated, or if some other preservation technique is not employed. Something, especially foodstuff, subject to destruction or death or decay. Cargo -All articles, goods, materials, merchandise, or wares carried onboard an aircraft, ship, train, or truck, and for which an air waybill, or bill of lading, or other receipt is issued by the carrier. It includes livestock, but usually does not include bunkers (fuel for powering the vessel or vehicle), accompanying baggage, vessel or vehicle's equipment and spare parts, mail, and stores. Personnel carried onboard are classified as crew or passengers. Perishable Cargo- Perishable cargo is goods, which may deteriorate over a given period of time or after exposure to adverse temperature, humidity or other environmental conditions. Typical perishable goods, very often transported as cargo are:- flowers and plants (PEF) - fish and seafood (PES) - meat (PEM) - fresh fruit and vegetables (PEP) - hatching eggs (HEG) - vaccines, medical supplies and live organs (LHO)

1.1: Imports and Exports of Perishable Products in India

India imported over Rs 17,400 crore worth perishable goods such as meat, edible oils and fruits in 2009-10 fiscal, The total import of perishable goods such as meat, fruits, vegetable oil and other items in the country stood at Rs 17,419.33 crore in 2009-10 fiscal, Minister of State for Commerce and Industry Jyotiraditya M Scindia said while responding to a written query in Lok Sabha. When asked about the impact of import of such items on the domestic market he said, "The government closely monitors the economic developments in the country and internationally on a continuous basis, and need based measures are taken, from time to time, keeping in view the financial and overall economic implications." The minister said there has been no import of rice and wheat during 2009-10 fiscal for central pool stocks on government account.

India is the second largest producer of fruits and vegetables in the world and is the second largest vegetable exporter. Punjab grows the maximum vegetables in north India. Gujarat is one of the major states exporting banana. Maharashtra, Gujarat, Tamil Nadu, Andhra Pradesh, Karnataka and Bihar are the major banana-producing states. Lichies are currently being exported to The Netherlands, United Arab Emirates, Saudi Arabia and Russia. And, mangoes (Alphanso) from Mumbai are exported all over the world. There is a marginal decline in perishable air exports ( fruits, vegetables, flowers, seafood, meat ) out of India, in the range of -2 per cent. We have not seen the demand for mango and grape exports for the past 3-4 years, as compared to the earlier years. Mango exports to USA have also not been successful,

Perishable cargo facility at Mumbai airport, built at the cost of nearly Rs18 crore, is now ready and will shortly commence operations. This Temperature controlled facility will cater to all types of Export Perishable and temperature sensitive cargo. It has the capacity for handling close to 45000MT of cargo, which will go up once this facility can be expanded.

1.2: Export of Perishable agricultural products

To reduce transaction and handling cost, a single window system to facilitate export of perishable agricultural produce has been introduced. The system will involve creation of multi-functional nodal agencies to be accredited by Agricultural and Processed Food Products Export Development Authority (APEDA), New Delhi. The Detailed procedures have been notified at Appendix 40 to HBP v1 which is as follows:APPENDIX 40 Streamlining of procedures relating to the export of perishable agricultural produce 1. Policy There is a need to streamline the export process for perishable agriculture produce with a view to enhancing its competitiveness in the international market. The export facilitation is being effected through a series of measures, significant amongst which are:a) Streamlining of documentation and processes; b) Setting up of a system of multi-functional nodal agencies to operate single window system for expeditious clearing of exports; c) Setting up of a single-point payment system for all levies and charges; d) Introduction of EDI (Electronic Data Interchange) / Web enablement; and e) A highly responsive redressal system.

2. Definitions i. Accredited means a person or body of persons that have been authorised by APEDA (Agricultural and processed food products export development authority), as being capable of discharging and/ or facilitating all or one or more than one of such functions related to the export of Perishable Agricultural Produce;

ii. Export Document means and includes a Certificate, Test report, packing list or any other documents set out in Schedules A & B of this Appendix required to be issued by various agencies under the present laws of India or the laws of the importing country, which could hereafter be issued by a nodal agency to facilitate the export of the Perishable Agricultural Produce through Single Window Clearance; iii. Known Shipper means a person or a body of persons involved in exportation of Perishable Agricultural Produce with a consistent track record or reputation and accredited by APEDA under Section 4 to carry out export documentation through Single Window Clearance System; iv.Nodal Agency means a person or a body of persons, including Known Shipper, accredited under this Appendix to issue the Single Export Document covering documents listed in Schedule A to this Appendix that facilitates the export through Single Window Clearance System; v.Perishable Agricultural Produce means all produce and commodities that are of nature, and are likely to be subjected to natural decay, spoilage or destruction, whether processed or unprocessed, of agriculture, horticulture, apiculture, livestock, marine produce, forest produce and or as declared through by notification from time to time; vi. Single Window Clearance System means and includes a system of performing multiple functions of export documentation and collection of charges related to it, of one or more agencies as required under the law, relating to documents listed in Schedule A and facilitating functions of export documentation relating to documents listed in Schedule B to this Appendix, for export of perishable agriculture produce, through the nodal agency on behalf of the exporter as envisaged under this Appendix. vii. Facilitation means act of the nodal agency to compile, consolidate and capture data from the exporter or other concerned agencies in a web enabled system for clearance of cargo for exports.

The definitions specified under Section 2 of the FTDR Act, 1992 and under Chapter 9 of Foreign Trade Policy, would apply mutatis mutandis under this Appendix.

3. Single-Window Clearance System This system will involve creation of multi-functional Nodal Agencies, which will be required to be mandatorily accredited by Agricultural and Processed Food Products Export Development Authority (APEDA). The accreditation would enable them to function as a single window for clearance of perishable produce to either issuing or facilitating the requisite documentation / clearances under one roof by acting as a coordinating agency for exporters.

These Nodal agencies could be shipping companies, Agri-clinics, C&F agents, existing regulatory agencies or laboratories. These agencies would be working in addition to the currently empowered agencies under various Acts/ Rules, and will have the same powers of clearance / certification for export of perishable goods covering documents listed in Schedule A to this Appendix.

Some of the agencies, which could be hired by the exporters for the purpose, are as under:-

(1) Nodal Agency acting as a Single Window for performing all functions;

(2) Nodal Agency in combination with other Regulatory Agencies (performing core functions);

(3) Nodal Agency in combination with other Regulatory Agencies (performing non-core functions);

(4) Known Shipper performing through self declaration; and

(5) Regulatory Agencies performing core functions in respect of documents listed in Schedule A to this Appendix.

Duties, Powers and Functions of APEDA

APEDA shall be the Authority to administer and regulate the Single Window Clearance System relating to the export documentation and levy of charges thereupon for facilitating the export of Perishable Agricultural Produce, promote simplified documentation processes and procedures in the export of the perishable agricultural produce. The duties, powers and functions of APEDA shall include the following:-

a) Control and regulation of the service levels, charges, terms and conditions that may be levied upon exporters of Perishable Agricultural Produce by nodal agencies;

b) Prescribing the criteria for accreditation of Nodal Agencies;

c) Accreditation, renewal, modification, suspension or cancellation of such accreditation of Nodal Agencies;

d) Levy of charges for carrying out the purpose of this Appendix.

e) Calling for information from, undertaking inspection of, conducting enquiries and investigations including audit of nodal agencies;

f) Specifying the form and manner in which the books of account shall be maintained and statement of accounts rendered by the nodal agencies;

g) Application of Information Communication Technology towards a seamless and paperless one-stop export certification service;

h) Providing advisory services to the exporters; and

i) Exercising such other powers as the Government may prescribe.

Duties, Powers and functions of Nodal Agencies

The duties, powers and functions of Nodal Agencies shall include the following:

a) The nodal agency shall perform all or one or more than one of the following functions required for the export of Perishable Agricultural Produce through a Single Window Clearance System:

I. Issue Export Documents as per the notified procedure;

II. Collection and remittance of notified charges for issuance of export document and

III. Any other function as APEDA may prescribe.

b) The Nodal Agency shall be accountable and answerable for the declarations and the truthfulness of the export document to APEDA and the exporter and be liable to them on this count.

Significance of Export Document

The Export Document issued by the Nodal Agencies under the provisions of this Appendix shall be deemed to have been issued by the Government, as required under various Acts and / or rules and / or notifications and / or conventions for the export of perishable agricultural produce or as prescribed from time to time and meet the purposes of the documents as specified in the Schedule A to this Appendix. The documents specified in Schedule B shall only be facilitated by the Nodal agencies.
8

The Nodal agency acting as facilitating agency will compile and consolidate the information and submit Single Export Document (SED) along with Shipping Bill, SDF / GR Form, Commercial Invoice and the Phytosanitary Certificate (as listed out in Schedule B) to Custom Authorities for Let Export Order. The format of SED is specified in Schedule C and may be amended & notified by APEDA as per the requirements.

Suspension, Forfeiture and Penalties

Adjudication of disputes, imposition of penalties, appeals and revisions for contravention of any of the provisions of this Appendix shall be as follows:

(i) If APEDA is of the opinion that any accreditation granted to a nodal agency, in the interest of export or in the public interest, be suspended or forfeited, APEDA may after giving a reasonable opportunity to the nodal agency to be heard in the matter, suspend or forfeit the accreditation granted to the said agency of the shipper. However, no such action shall affect the validity of any contract entered into or made before the date of such action, and APEDA may make such provision as it deems fit in the suspension or forfeiture order for the due performance of any contract outstanding on that date;

(ii)If any Nodal agency, which is required under this Appendix or any rules made there under:

(a) Fails to furnish any document, return or report to APEDA, fails to furnish the same;

(b) Fails to file any return or furnish any information, books or other documents within the time specified therefore, in the guidelines;

(c) Fails to maintain books of account or records;

(d) Does not function with due diligence or does not carry out the function of the Nodal Agency in a manner as intended; or

(e) Contravenes any other provision of this Appendix;

it shall be liable to a penalty as prescribed by APEDA.

(iii)If any person or a person who is in charge of, and responsible to a nodal agency to conduct the business of the nodal agency obstructs any officer of APEDA or any other person authorized by it to conduct inspection or to discharge any other function assigned by the APEDA, such persons as well as the nodal agency shall be liable to penal action as prescribed by APEDA;

(iv)If any nodal agency, after having been called upon by APEDA in writing to redress the grievances of exporters, fails to redress such grievances within the time specified by APEDA, it shall be liable to a penalty as prescribed by APEDA;

(v) If any nodal agency indulges in fraudulent and unfair trade practices relating to export documentation, it shall be liable to a penalty and or prosecution as prescribed under the FT (D&R) Act, 1992;

(vi) Penalties under sub paras (ii) to (iv) above shall be prescribed by APEDA after prior approval of the Government.

(vii) The DGFT shall be the Appellate Authority for any orders passed by APEDA, under this Appendix.

10

Amendment of schedule

The addition/ deletion of any document(s) in the schedule may be carried out through notification by the DGFT without prejudice to any of the provisions contained in The Customs Act 1962, The Shipping Bill and Bill of Export (Form) Regulations, 1991 and The Plant Quarantine Act & Notification 8-97/91-PP.I, dated 26th November 1993.

SCHEDULE A

LIST OF DOCUMENTS TO BE ISSUED BY NODAL AGENCIES S. No. 1. Certificate of Origin Document Ministry Involved Min of FinanceDGFT The Foreign Trade (Development and Regulation) Act, 1992 (No.22 of 1992) 2. Health Certificate Ministry of Agriculture; Department of Animal Husbandry, Dairy and Fisheries The Export (Quality Control and Inspection) Act 1963; Export of Fresh poultry meat and poultry meat Products (Quality Control, Inspection and Monitoring) Rules, 2002 3. AGMARK Certificate Min of Ag-DMI Produce Grading & Marking ACT 1937General Grading and Marking Rules, 1998 17 3 II 5.2.4 Act Chapter Section

11

4.

Laboratory Reports

APEDA

APEDA Act, 1985

II

10 (2)

SCHEDULE B LIST OF DOCUMENTS TO BE FACILITATED BY NODAL AGENCY:S. No. 1. Self Declaration Form (SDF) / GR Form 2. Shipping Bill Document Ministry Involved FEMA, 1999 Chapter II. Section 7 Min. of Finance CBEC* 3. Single Export Document 4. Commercial / Export Invoice DOC** DGFT*** Bill of the goods, to inform customs about the quantity, price, commodity, consignee description, destination, weight etc. 5. Bill of Lading /Airway Bill Ministry of Shipping; Ministry of The Merchant Shipping Act, 1958. The Merchant
12

Act

Chapter

Section

The Foreign Exchange Management Act, 1992 (42 of 1999)

II

The Shipping Bill and Bill of Export (Form) Regulations, 1991 Foreign Trade Policy

50-51, 152

Appendix40

XIV

412

Civil Aviation

Shipping (Crew Accommodation) Amendment Rules 1984 /The Aircraft Act, 1934, Aircraft Rules, 1937

6.

Fumigation Certificate

MoA****

Destructive Insects and Pests Act, 1914

4A and 4D

7.

Phytosanitary Certificate

MoA (Dept of Plant Quarantine & Insp.)

The Plant Quarantine Act & Notification 897/91-PP.I, dated 26th November 1993

VII

*CBEC - Central Board of Excise and Customs

**DOC - Department of Commerce

*** DGFT - Directorate General of Foreign Trade ****MoA Ministry of Agriculture

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1.3: LIST OF PERISHABLE GOODS

1. Foodstuffs 1.1 Plant Products (fresh, chilled, frozen) 1.1.1 Fruits and vegetables 1.1.2 Other crops and crop products

1.2 Animal Products 1.2.1 Meat and meat products (fresh, chilled, frozen, cooked) 1.2.1.1 Bovine meat 1.2.1.2 Bovine meat products 1.2.1.3 Porcine (swine) meat 1.2.1.4 Porcine meat products 1.2.1.5 Poultry meat 1.2.1.6 Poultry meat products 1.2.1.7 Lamb/sheep and goat meat 1.2.1.8 Lamb/sheep and goat meat products 1.2.1.9 Horse meat 1.2.1.10 Horse meat products 1.2.1.11 Other meat 1.2.1.12 Other meat products 1.2.2 Aquatic animals and aquatic animal products (fresh, chilled, frozen, cooked) 1.2.2.1. Fish, crustacean, molluscs, and cephalopods 1.2.2.2. Fish, crustacean, mollusc, and cephalopod products 1.2.2.3. Other aquatic animals 1.2.2.4. Other aquatic animal products 1.2.3 Dairy and dairy products (fresh, chilled, frozen, pasteurized) 1.2.4 Egg and egg products (fresh, chilled, frozen, cooked)

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2. Non-Foodstuffs 2.1 Plant Products 2.1.1 Cut fresh or chilled flowers 2.1.2 Live ornamental plants 2.1.3 Live aquatic plants 2.1.4 Other plant parts (e.g., for propagation or research) 2.2 Animal Products 2.2.1 Offal 2.2.2 Viscera (organs) 2.2.3 Carcass 2.2.4 Blood 2.2.5 Skin and hide 2.2.6 Hatching eggs 2.2.7 Semen and embryo

2.3 Medical and Veterinary Items (refrigerated and frozen) 2.3.1 Blood, blood plasma, and serum 2.3.2 Vaccines 2.3.3 Biological laboratory reagents 2.3.4 Pathological, biological, and serological materials for research and diagnostic purpose

3. Live Animals 3.1 Cattle and Buffalo 3.2 Sheep and Goats 3.3 Pigs 3.4 Rabbits 3.5 Poultry 3.6 Birds 3.7 Horses 3.8 Aquatic Animals
15

3.9 Pets (e.g., dogs and cats) 3.10 Laboratory Animals 3.11 Animals for Public Entertainment 3.12 Zoo Animals 3.13 Silkworms 3.14 Bees 3.15 Other Live Animals

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CHAPTER 2: Perishable Cargo

Perishable goods are such, whose conditions or suitability for its original or prime purpose may deteriorate below its useable condition if exposed to undue changes in temperature and humidity or delayed in transportation (e.g. fresh fruit and vegetables, flowers, meat and fish shipments, vaccines, medical supplies etc.).Due to individual procedures being applicable for different perishable goods, the following different load information codes are used: Foodstuffs - food for human or animal consumption (EAT) Hatching eggs (HEG) Live human organs (LHO) Flowers/plants (PEF) Meat (PEM) and seafood/fish (PES) shall be handled as WET Fruits and vegetables (PEP) All perishable goods other than flowers, meat, seafood or fish (PER)Perishable cargo requiring special attention during flight, e.g. recommended temperatures and/or ventilation, shall be entered in the remarks box of the Load and Trimsheet.In case of thermographs (shipper owned) being used in temperature sensitive loads, the cargo department shall inform the aircraft handling department accordingly, a respective remark for enroute transit, and destination stations shall be entered in LDM, ALI or CPM, showing the code "TMG" and loading position.

17

 Loading Perishable cargo shall be accepted for carriage only if properly packed in order to avoid damage and/or contamination to other loads, ULDs or compartments. Pallets with flowers, fruit or vegetables must not be covered with plastic foils. Perishable cargo, refrigerated with wet ice or containing fluids or moisture which could leak (e.g. meat, fish or other sea foods - fresh, salted, smoked or frozen) shall be treated as "Wet Cargo". Perishable cargo, refrigerated with dry ice (ICE) shall be handled according to the respective regulations. Care shall be taken when stacking perishable items so that lower layers of the stack are not damaged by the weight of the upper layers.

Foodstuffs (EAT) Foodstuffs shall not be loaded together with poisons (RPB) or infectious substances (RIS) in the same compartment, unless they are loaded in separate ULDs not adjacent to each other. Foodstuffs shall not be loaded in close proximity of live animals (AVI) and human remains (HUM).

Hatching Eggs (HEG) Hatching eggs shall not be stowed in close proximity of dry ice (ICE) and cryogenic liquids (RCL).The temperature in the compartment should remain between 10

Vaccines, Medical Supplies and Live Organs (LHO)

18

Life-saving drugs or live human organs (LHO), which have been requested on short notice, shall principally be loaded in the special collecting net for small cargo items. In special cases, considered justifiable by the station manager or his deputy, in relation to given specialties of transportation, these shipments may be given into the care of the crew (PIC). In all cases a copy of the request, the delivery document or the telex message showing the description of the drug or human organ, the names of the final recipient and the person collecting it from the aircraft shall be handed to the crew (PIC).According to the priority regulation of the "Federal Institute of Traffic Control" ATC, precedence is given to a flight carrying life-saving drugs or live human organs, respectively in a life-saving mission. In such cases, the priority shall be requested by the cockpit crew (PIC). Notice of such requests shall be given to DUSHQLT. Note: In case of transport without reference to an emergency, the priority regulation does not apply. Handling in delay situations In the event of a delay, actions shall be taken to prevent a deterioration of the loads, such as:-Provision of air condition to the aircraft.-Transferring the perishable cargo to a warehouse with adequate facilities, such as air conditioning or cold store.-Offloading and rebooking control and refilling of dry ice supply (if initially used for chilling loads).

Flowers/Plants (PEF) Flowers shall be stowed so as to avoid direct contact with the compartment floor or walls. Flowers should not be stowed in the same hold or ULD as fresh fruit and vegetables (PEP) due to ethylene gas produced by vegetables which may deteriorate flowers.

19

 Meat and Seafood/Fish Shipments (PEM/PES) Fresh or frozen meat, fish or seafood with or without dry ice may be carried on passenger aircraft when the special restrictions are observed: The structure of the compartment shall be protected by tarpaulins or plastic sheeting and insulating material against direct contact with the load. Dry ice for cooling must be considered as dangerous goods (Chapter 6.3.)For loads of 100 kg meat no more than 2 kg dry ice shall be used for cooling. For larger quantities of meat the quantity of dry ice shall be increased in proportion. Note: Experience has proven that 5 kg dry ice per 1.000 kg of meat is normally sufficient. The crew is to be informed of the special load in writing.

Temperature Requirements for Meat and Seafood/Fish The temperature ranges to be maintained are: fresh meat between 0C and 5Cfresh fish not to exceed 5Cfrozen meat below -12Cfrozen fish not to exceed -12CThis will require use of refrigerated/temperature controlled container.

Loading on Pallets and in Containers Loading must be performed in the following sequence: One layer of plastic foil shall be laid out on the pallet, stabilizer rack or container, respectively, to cover the complete meat load. In addition, one layer of absorption sheet shall be used. Inside the container, the overlapping edges of the plastic sheets shall be pulled up and fixed to the container walls by tape.

20

After loading, all layers of plastic sheets shall be pulled over the meat and secured by tape. In case cooling is necessary, boxes containing dry ice shall be placed on top of the covering.

Loading as Bulk Cargo The loading shall be prepared in the following sequence: The cargo compartment is cleared of all items not required for loading. The tie-down rings as required for the load are fitted into the tie-down track in the compartment floor. Lashing ropes and/or straps shall be attached to the tie-down rings and laid out along the compartment walls. Absorption sheets are laid out on the floor. Tarpaulin or plastic sheet shall be laid out and tied to the fastening. Note: Fastening bolts shall only be used for tying tarpaulins, due to their limited strength, they cannot be used for tying down loads. Loading being completed, the tarpaulins are pulled over the load. The open part of the tarpaulin facing the cargo door shall be folded and also pulled over the meat. Lashing material (straps or ropes) is accessible now and shall be fastened across the shipment and secured properly. Boxes with dry ice shall be suspended from the ceiling outside the tarpaulin covering for cooling the whole compartment.

Disinfection of Loading Equipment

21

ULDs and loading materials used for shipping of meat shall be cleaned and disinfected immediately after unloading.

2.1: Time and Temperature Sensitive Label INFORMATION NOTICE ON PERISHABLE CARGO FROM IATA:

INTERNATIONAL AIR TRANSPORT ASSOSCIATION- TIME AND TEMPERATURE SENSITIVE LABEL BECOME MANDATORY 1 JULY 2012

Background The air cargo industry is using the IATA Perishable Cargo Regulations (PCR) as the essential reference guide for all parties involved in the packaging and handling of perishables for air transportation.

Chapter 17 Air Transport Logistics for Time and Temperature Sensitive Healthcare Products in the PCR specifically addresses the temperature control management issues identified by the industry. This Chapter provides the requirements for the transportation of time and temperature sensitive healthcare cargo shipments and also sets out standards such as the use of the IATA Time and Temperature Sensitive label, developed together with the air cargo supply chain, and first introduced on July 1st, 2010. The air cargo industry recognizes this label as a best practice. Thus, effective July 1st, 2012 the IATA Time and Temperature Sensitive label will become mandatory for the transportation of healthcare cargo shipments, pursuant to the Cargo Services Conference Resolution Manual
22

Resolution 607, Section 1. The decision to implement this step resulted from a collective recommendation supported by the Time and Temperature Task Force and Working Group members and endorsed by the IATA Live Animals and Perishables Board.

Standard Time and Temperature Sensitive label The Time and Temperature Sensitive label is a shipment label, specific to the healthcare industry, that must be affixed to all shipments booked as time and temperature sensitive cargo. It is the responsibility of the shipper (or designated shippers agent by service agreement) to ensure the label is applied properly for time and temperature sensitive healthcare cargo shipments booked as such. The lower half of the label must never be left blank and must indicate the external transportation temperature range of the shipment. The temperature range must only be shown in Celsius. No other temperature information must be indicated on the label except, when agreed between the parties it may be used to communicate the Standard Operating Procedures (SOP) number. (The temperature indicated on the lower half of the label must match the approved transportation temperature range, e.g. +15C to +25C)

As of May 1st, 2012 the Time and Temperature Task Force and Working Group members are (Abbott, Air Canada, Air France/KLM, American Airlines, Aphena Pharma Solutions, Cargolux, Cathay Pacific, Coolchain Association, CSafe LLC, DB Schenker, DHL, Egypt air, Emirates, Envirotainer, Exelsius, FedEx, Indianapolis Airport, Johnson & Johnson, Kuehne Nagel, LifeConEx, Lufthansa Cargo, Marken, Paris-Vatry Airport, Roche, Sanofi, SDV, Sensitech, Swiss, Swissport, UK MHRA, United, UPS, WHO)

23

 Time and Temperature Sensitive label:-

24

2.2: ACCEPTANCE AND HANDLING OF PERISHABLE CARGO

Articles of perishable nature which are liable to deteriorate or p e r i s h d u e t o changes in climate, temperature, altitude or other normal exposure inherent to carriage of cargo by air, or length of time in transit will be accepted provided that ft is reasonably certain they will reach their destination in good condition. Advance arrangements should be made and packages and documents should be boldly marked 'Perishable'. A special "Perishable" IATA standard label shall be affixed on each package; where applicable This Way Up" label shall be used, when the contents are liquid in nature.

ACCEPTANCE

1. Perishable cargo shall only be accepted for carriage when it is certain that it will reach its destination in good condition. 2. The shipper shall provide written instructions as to the maximum acceptable duration of transportation and if any special handling required. These instructions shall be shown on the air waybill and the packages. 3. Prior to acceptance please ensure that the necessary arrangements have been made which may include: a) That the shipper is advised of the minimum time before flight departure that thecarrier will accept the cargo. b) Making any necessary onward reservations.

25

SPECIAL PROCEDURES

1. MEAT (PEM) a) Meat shall be enclosed in water proof material and handled as wet cargo. b) Strict hygiene conditions shall be maintained during all stages of handling. c) Meat wrapped in muslin cloth is not acceptable for carriage on jet airways.

2. FLOWERS (PEF) a) Flowers shall be stowed so as to avoid direct contact with the compartment floor or walls. b) Flowers should not be stowed in the same hold as fresh fruit and vegetables due to ethylene gas produced by vegetables which may deteriorate flowers. c) Flowers shall not be left in direct sun.

3. FRESH FRUITS AND VEGETABLES (PER) a) When fresh fruit and vegetables are loaded in quantities which require stacking care should be taken to ensure that airspace is available between the packages. This is particularly important with fresh fruit and vegetables having high moisture content. b) Owing to the minimum packing requirements, care should be t a k e n w h e n loading fresh fruits/ vegetables with general cargo.

4. SEA FOOD Fish shall be completely enclosed in water tight containers and handled as wetcargo.

5. VACCINES AND MEDICAL SUPPLES Living human organs/ blood and life saving drugs vaccines & medical suppliers shall be handled with extreme urgency.

26

HANDLING IN DELAYED SITUATION

1. Delays in the carriage of perishable cargo shall be kept to a minimum, in the event a delay to a flight carrying such cargo, one of the following courses should be considered, the choice depending on such factors as length of delay and availability of facilities, equipment and alternative flights.

a) Provision of air conditioning to the aircraft if the perishable cargo would benefit from such action. b) Off loading the cargo and re-manifesting on alternate flight c) The consignee should be informed by the quickest means to avoid delay in deliver

27

CHAPTER 3 HANDLING OF PERISHABLE CARGO IN A DEVELOPED COUNTRY

AUSTRALIA Maintaining Temperatures: Important note: Products must be cooled to the transport temperature before loading vehicles. (See Tables for recommended storage and transit temperatures). The transport vehicle should be pre-cooled to either

(a) Match the ambient air temperature at the time of loading if not using an insulated loading dock or

(b) The desired transport temperature if using a loading dock to prevent the products warming from the heat of container walls and floor.

For precooling the refrigeration unit should operate for at least 30 minutes or until the inside temperature of the van is at the set temperature prior to loading.

Be sure to close all doors during pre-cooling to prevent ice build up on the evaporator coils.

Temperature control will be negatively affected if there is poor air circulation in the refrigerated van or cold room.

Broccoli and sweet corn may be packed in contact with (wet) ice to cool or maintain the cooling process.

If dry ice is being used for products such as dairy and meat, avoid transporting with live seafood, as exposure to carbon dioxide may be harmful.
28

 Any fluctuations in temperatures during handling may lead to degradation in the products market quality or could be potentially hazardous to food product safety (see Table 6).

Important Notes for Frozen Products Products must be fully frozen and kept at 18C or lower, prior to transportation. Ice cream must be fully frozen and kept at 22C or lower, prior to transportation. Frozen foods thaw between 9C and 0C. Micro-organisms that lead to the deterioration and contamination of food may develop at temperatures greater than 7C.

29

30

 Maintaining Ethylene Levels Ethylene gas is an important ripening agent used by some commercial enterprises before retail distribution, to improve the quality of some fruit. However, to other fruit and vegetables (indicated in Table 6) ethylene gas can lead to a reduction in product shelf life, affect product appearance or induce physiological disorders. As certain fruits produce significant amounts of ethylene (refer to Table 6), it is important to ensure ethylene sensitive products are not situated near ethylene producing products or that ethylene is removed during storage/transport using commercial ethylene scrubbers.

Quality Products for Consumers

Buy quality, fresh product from accredited QA suppliers. Know the history of the product, i.e.: harvest dates, prior storage conditions. Use the correct cold chain handling procedures to minimise product degradation. Know the approximate shelf life of product and ensure stock rotation is practised.

Ensure all facilities are contaminant free (including dirt, debris or odours), to prevent cross tainting of product.

Make sure all door seals and air vents are working and check that the refrigeration

31

 Suppliers Cold Store

Check the sanitation and temperature capabilities of cold room and storage facilities to ensure they meet product temperature and safety requirements.

Ensure chilled products are stored at 0C to +4C, frozen products are stored below -18C and ice cream below 22C. (see tables 4, 5 and 6 when organising load configuration).

Refer to SARDI product handling charts for product storage temperature. Charts include fruit, vegetables, dairy, meat, seafood and cut flowers.

Organise transportation of products for a scheduled day and pickup time. Keep a record of the date, time, product temperature and set temperature of the refrigerated transport unit at load departure.

Ensure the transport operator receives advance notification with a description of the loaded cargo, the temperature of the product at loading and the required temperature of the refrigerated transport unit before loading and at departure.

Ensure all products are pre-cooled to the required temperature prior to loading and transport.

Have suitably trained staff to check the transport vehicle and product and truck temperatures before loading.

32

 Loading and Unloading Check the set temperature on the vehicles refrigeration unit. Check to see vehicles are pre-cooled to the required products transport temperature prior to loading.

If the vehicle is carrying a mixed load, ensure that the set temperature selected does not cause food safety and suitability problems or result in damage to product (see Tables 4, 5 and 6).

IF IN DOUBT, DONT! Make sure the refrigeration unit is ON when loading in a controlled temperature loading dock. If there is no controlled temperature loading dock available turn the refrigeration unit OFF while loading and unloading to prevent the refrigerated units coils from icing over.

Ensure pallets are loaded and unloaded directly from cold storage to the vehicle (and vice versa) as quickly as possible. If breaks in loading/unloading are unavoidable, vehicle doors must be closed, the refrigerated unit turned on and all remaining product to be loaded returned to the cold room.

If pallets cannot be stored in temperature controlled rooms when off-loaded place them in a shady area and wrap in plastic, or any other suitable pallet wraps (see section 2.3.3 Pallet Wraps).

Ensure that pallets loaded last will be delivered first (and vice versa).

Use appropriate partitions and bracing devices to divide frozen from chilled products, etc. (see sections 2.1.2 Trucks and 2.3.4 Pallet Bracing).

Make sure pallets or insulated partitions do not obstruct the flow of air or that products are not indirect contact with walls, floors or ceilings.
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Check the vehicle before departure to ensure the refrigeration unit is running and set at the right temperature.

Warehouse Depot

Organise deliveries to arrive at the depot in specified time window on a scheduled day.

Ensure free storage space suitable for incoming loads is available.

Check the sanitation and temperature capabilities of cold room and storage facilities prior to each delivery.

Check and record product and truck temperature on arrival at depot to make sure required product temperatures have been met.

Keep a record of the date and time of load arrival and departures.

Ensure chilled products are stored at 0C to +4C, frozen products are stored below -18C and ice cream below 22C (see tables 4, 5 and 6 when organising load configuration).

Identify record and store products immediately as they arrive at the depot.

Check that products, which are not compatible, are not stored together (see table 6).

Ensure stock is continually rotated on a first in, first out basis.

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Establish how many loads are required and whether they will consist of entirely frozen, chilled, chilling sensitive or a mixture of products

Ensure that all non-respiring odour-producing products are thoroughly wrapped or packaged

If mixed loads are essential make sure bracing, strapping or partitions are available as required

Where product package damage is evident check condition of products, if ok, repair packaging and consign. If not, advise consignor and get instructions for return of products or other options.

Ensure all products are pre-cooled to the required temperature prior to loading and transportation.

Follow proper loading procedures

Receival Point and/or Point of Sale

Contact warehouse supervisor/transport company for load arrival details.

Check and record the date, time and temperature of the load on arrival, immediately off-load products and store into appropriate temperature controlled rooms.

Check all products are contained in the load.

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Check that product package integrity has been maintained throughout transportation.

Record product use by dates, to ensure older stock is sold before younger stock.

Be sure to rotate stock regularly to avoid product waste.

Ensure product is transferred from the cold room to the refrigerated cabinet at point of sale in the minimum particular time.

At all times ensure food safety and suitability is not compromised.

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CHAPTER4: Reefer Ships and Containers used in transportation of Perishable Goods.

4.1: Introduction of REEFER SHIP

A refrigerator (or reefer) ship is a type of ship typically used to transport perishable commodities which require temperature-controlled transportation, mostly fruits, meat, fish, vegetables, dairy products and other foodstuffs. A reefer ship is a type of ship that is used for the purpose of carrying refrigerated cargo. Reefer ships are mainly used to transport spoilable goods. In todays times refrigerated carriers play a very vital role in transporting food products that are necessary for daily use but face the threat of perishing very fast. Through refrigerated shipping, this situation can be avoided and the refrigerated cargo can reach the intended destination without any loss or decay. Foodstuffs that are generally transported with the help of such ships are food grains, fruits, fish, milk products and meat. The main reason why these types of ships came into existence was because some countries were not equipped to produce and process these products. On the other hand, some countries had an excess of such products, making it easy and feasible to use such refrigerated carriers to supply and export them wherever required.

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4.2: Types of Reefer Ships: Conventional reefers Conventional vessels carry both palletized cargo and cargo stowed loose in the cargo holds. Quality is as important for these vessels as for any other vessels. Cargo handling and stowing is made easy with efficient gear and a minimum of stanchions in the holds.

Sidedoor reefers A number of vessels have side doors - equipped for fast, careful and economical handling of the cargo onboard the ship. Loading and discharging via the ships sidedoor and cargo elevators enables the vessels to load and discharge irrespective of tidal variations. For loading, the cargo is placed on the ships cargo elevators, elevated to the relevant loading deck, where the cargo is stowed in final position by the forklift. The sidedoor also allows for loading and discharging in bad weather conditions, and temperature losses through open hatch covers are kept to at a minimum.

Reefer Vessels are designed for speed and not for comfort. They are amongst the most uncomfortable ocean going vessels and move easily to even slight seas and swell. It takes a special kind of sailor to operate these ships. A sample reefer ship: LOA 150m, B- 20m, BHP- 10,000, 4 holds, 4 decks per hold. A reefer ship design also incorporates more pipelines than on most tankers. These lines are the refrigerant lines, which lead to each cargo space. Usually, this refrigerant is the secondary cooling element and is brine. These brine lines lead to a cooling battery pair located in each deck (a total of 16 in the sample ship mentioned above). Each such brine line feeds a bank of cooling coils per battery, which cools the forced airflow generated by 8 to 12 cooling fans over each such coil.

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 Containerised Reefers The container trade is fast catching on in the reefer world. Since the mid 1980s, many reefer vessels were built to cater to such cargo carriage. Usually the deck space is utilised for container carriage.

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4.3: A modern day Reefer Ships

Some vessels are container fitted with a capacity of upto 400 TEU. Some much specialised fully containerised reefer vessels are also in service of late.

Specialized Equipment on Reefers Reefer ships requires the following for effective carriage-

A cargo cooling system. This entails the incorporation of a cargo cooling plant. Usually a bank of compressors are used which cool refrigerant gas (freon is most in use). This cold freon in turn cools the secondary refrigerant which is usually brine. The brine is circulated to all cargo spaces and through cooling (evaporating coils) fitted under powerful fans. The subsequent air flow cools the cargo. The system is comparable to the modern day air-flow home refrigerators marketed these days.

As is obvious, defrosting needs to be affected when freezing temperatures are maintained as often as 2-3 times a day on occasion. Hence powerful heating apparatus needs to be fitted.

Effective control systems to meet precision temperature requirements.

Higher capacity generators to meet the power needs.

Special monitoring equipment (computerised or manual) for safe monitoring of equipment and cargo.

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Effective ventilation control systems. High level of humidity needs to be maintained. A reefer vessel can ill afford weight loss from cargo due to low humidity level.

Extra hold bilge-pum ping requirements. After loading, due to rapid forced drop in temperatures, condensation leads to large water accumulation and needs to be controlled.

Modern reefer vessels also incorporate Inert gas generators and systems thus cooling and atmosphere control are both applied to the cargo.

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 New Developments in Refrigerated transport. This section will mostly discuss one of the latest developments in reefer transportation. Reefer carriage traditionally entailed keeping the goods in suspended animation so to say, by bringing down the temperature of the cargo. Research and experimentation showed that by limiting availability of oxygen to fresh fruit further inhibited the natural ripening process. Imagine that you are exposed to very low temperatures. Your breathing slows down, your heart rate reduces and you will in time end up in a state similar to hibernation. What would happen if someone at the same time also chose to choke your air supply you would turn unconscious much earlier. Mind you, the temperature cannot be too cold or your body will freeze and stop to function. Neither can you be denied all oxygen as that would lead to asphyxiation. A similar condition is generated on board vessels for the live fruit forcing them to go into a state similar to hibernation. The oxygen denial is applied by using inert gas generators that are now increasingly found on reefer vessels. Inert atmospheres now are no longer the domain of oil tankers. Application of this technology manifests in what is called Controlled Atmosphere (CA)

Transportation in the reefer world. Even the simpler temperature control carriage requirements are being modified because of technology. Gone are the days when a degree on either side of carriage requirement was acceptable. If bananas need to be carried at 13.3C, then that is the temperature that must be maintained. It is apt to point out that with the greater control that technology affords us, the fruit can be kept on the mother plant for a longer period thus enhancing its size, weight and marketability. The catch lies in the fact that the longer one delays harvesting the produce, the closer it reaches maturity. It is then more likely to ripen if the precise storing conditions are not met and in turn lead to turning of other cargoes!!! The carriage temperatures defined are also undergoing changes. For example, studies have revealed that bananas may be carried at 12.8C or 13.3C or 13.5C depending on the soil the plant rooted in, the thickness of the skin, the... etc. Controlled atmosphere technology works by reducing produce respiration, slowing ethylene production,
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inhibiting pathogen reproduction, and killing insects. The greatest impact on insects is achieved by maintaining low Oxygen concentrations for an extended period of time which leads to O2 deprivation in insect body tissues. At exposure concentrations of 0.5 percent 02 for 96 hours, 100 percent mortality has been observed for nearly all insects tested.

Controlled Atmosphere (CA) in Transportation The old concept of measuring shelf life of fresh produce in weeks or months is now obsolete with CA carriage, shelf life is now measured in BTUs (thermal units indicate metabolic life).The ripening of fruit can be successfully manipulated by utilising CA technology during transit, thus extending the cargo's shelf life. Atmospheric components such as O2 and C02 are manipulated to create an environment that restricts the respiration process of fresh produce and helps to impede fungal growth.

Controlled atmospheres are essentially those which deviate from the normal air composition of 21% oxygen, 78% nitrogen and 300ppm of carbon dioxide. Other gases are also present but normally in too small a concentration to have a prime effect on stored produce. The most common inserting gas used is Nitrogen. Special generator units are employed to extract the atmospheric Nitrogen (reducing 02 content). The resulting air mixture is then pumped into the cargo holds, purging the existing mass of air. The atmosphere in the hold is controlled to preset levels (depending on fruit) and CA carriage requirements com plied with. The principle technologies employed for transportable CA systems have included Membrane type N2 Generators, PSA (pressure swing adsorption) type Generators or stored gas (Air transport usually).

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 HOW MEMBRANE TECHNOLOGY WORKS? Compressed air enters one end of a permeable membrane. The Membrane is comprised of many hollow fibres. The N2 travels the length of the fibres and exits at the other end of the membrane. The O2 in the Air passes through the sidewall of the fibres and exists the side of the membrane. Prior this basic process, the Air mixture is treated to remove contaminants, Moisture etc.

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 HOW PSA TECHNOLOGY WORKS ? Compressed air enters one end of two absorber tubes . . . filled with carbon molecular sieve (CMS). While the smaller oxygen molecules are absorbed by the CMS, the larger nitrogen molecules pass through and are stored. Upon saturation, the first absorber releases the oxygen, which the second absorber starts the process over again. After about one minute adsorption in one adsorption tower the process controller is switching over to the second tower and the first one is regenerated. Controlled Atmosphere (Inert Gas) requirements are very precise and require careful monitoring and control. If the 02 level falls below the requirement, the fruit will perish and never ripen. You will loose your job!!!

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 General information A major use of refrigerated cargo hold type ships was for the transportation of bananas and frozen meat but most of these ships have been partly replaced by refrigerated containers that have refrigeration systems attached to the rear end of the container. While on a ship these containers are plugged into an electrical outlet (typically 440 VAC) that ties into the ship's power generation. Since many merchant vessels now have diesel-electric propulsion units installed providing power to individual units is mostly a wiring job. Refrigerated container ships are not limited by the number of refrigeration containers they can carry unlike other container ships which may be limited in their number of refrigeration outlets or have insufficient generator capacity. Each reefer container unit is typically designed with a stand-alone electrical circuit and has its own breaker switch that allows it to be connected and disconnected as required. In principal each individual unit could be repaired while the ship was still underway. Refrigerated cargo is a key part of the income for some shipping companies. On multi-purpose ships, Refrigerated containers are mostly carried above deck, as they have to be checked for proper operation. Also, a major part of the refrigeration system (such as a compressor) may fail, which would have to be replaced or unplugged quickly in the event of a fire. Modern container vessels stow the reefer containers in cellguides with adjacent inspection walkways that enable reefer containers to be carried in the holds as well as on the deck. Modern refrigerated container vessels are designed to incorporate a water-cooling system for containers stowed under deck. This does not replace the refrigeration system but facilitates cooling down of the external machinery. Containers stowed on the exposed upper deck are air-cooled, while those under deck are water-cooled systems. The water cooling design allows capacity loads of refrigerated containers under deck as it enables the dissipation of the high amount of heat they generate. This system draws fresh water from the ship's water supply, which in turn transfers the heat through heat exchangers to the abundantly available sea water. There are also refrigeration systems that have two compressors for very precise and low-temperature operation, such as transporting a container full of blood to a war zone. Cargoes of shrimp, asparagus, caviar and blood are considered among the most

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expensive refrigerated items. Bananas, fruit and meat have historically been the main cargo of refrigerated ships.

According to the CIA World Fact book there are about 38,000 registered merchant ships in the world in 2010 with about 920 of them being designed as refrigerated cargo ships. Because of the proliferation of self contained refrigerated container systems on container ships, there are many more ships than those designed for only refrigerated cargo that are also carrying some refrigerated cargo. Because of the way ships are registered in the world the country with the most registered merchant vessels, Panama, with 6,739 vessels registered is also has the one with most registered refrigerated cargo ships212 (as of 2010). The next largest country with the second most ships Liberia with 2,512 merchant vessels has 109 refrigerated cargo ships. For other countries see the CIA World Factbook.

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 Some Pictures of Reefer Ships are as follows :-

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4.4: REFRIGERATED CONTAINER

A refrigerated container or reefer is an intermodal container (shipping container) used in intermodal freight transport that is refrigerated for the transportation of temperature sensitive cargo. While a reefer will have an integral refrigeration unit, they rely on external power, from electrical power points at a land based site, a container ship or on quay. When being transported over the road on a trailer they can be powered from diesel powered generators ("gen sets") which attach to the container whilst on road journeys. Some reefers are equipped with a water cooling system, which can be used if the reefer is stored below deck on a vessel without adequate ventilation to remove the heat generated. Water cooling systems are expensive, so modern vessels rely more on ventilation to remove heat from cargo holds, and the use of water cooling systems is declining. The impact on society of reefer containers is vast, allowing consumers all over the world to enjoy fresh produce at any time of year and experience previously unavailable fresh produce from many other parts of the world.

Cryogenic cooling Another refrigeration system sometimes used where the journey time is short is total loss refrigeration, in which frozen carbon dioxide ice (or sometimes liquid nitrogen) is used for cooling. The cryogenically frozen gas slowly evaporates, and thus cools the container and is vented from it. The container is cooled for as long as there is frozen gas available in the system. These have been used in railcars for many years, providing up to 17 days temperature regulation. Whilst refrigerated containers are not common for air transport, total loss dry ice systems are usually used. These containers have a chamber which is loaded with solid carbon dioxide and the temperature is regulated by a

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thermostatically controlled electric fan, and the air freight versions are intended to maintain temperature for up to around 100 hours. Full size intermodal containers equipped with these "cryogenic" systems can maintain their temperature for the 30 days needed for sea transport. Since they do not require an external power supply, cryogenically refrigerated containers can be stored anywhere on any vessel that can accommodate "dry" (un-refrigerated) ocean freight containers.

Redundant refrigeration

A container fitted with two refrigeration units and a single diesel generator Valuable, temperature-sensitive, or hazardous cargo often require the utmost in system reliability. This type of reliability can only be achieved through the installation of a redundant refrigeration system. A redundant refrigeration system consists of integrated primary and back-up refrigeration units. If the primary unit malfunctions, the secondary unit automatically starts. To provide reliable power to the refrigeration units, these containers are often fitted with one or more diesel generator sets.

Containers fitted with these systems may be required for transporting certain Dangerous Goods in order to comply with the International Maritime Organizations regulations.

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CONCLUSION
From the above information we can find out that a PERISHABLE CARGO is very sensitive type of cargo which has to be handled with care. Wastages and losses of the goods are highly expected if the goods are not handled with care professionally. Import and Export of perishable goods are much unorganized here in India since there are bad storage systems, poor transport, and congestion at cargo complex not enough equipped cold storages etc. Facilities at the airport are too small and dedicated only to export cargo. In India there is a lack of trained manpower who can understand how to handle perishable cargo.

In Order to overcome the losses handling perishable cargo we can do the following:

Consolidation and Warehousing

Consolidation facilities that allow products to be handled in a temperaturecontrolled environment are essential to maintain the cold chain. Pick and pack/ palletisation of mixed products need to be done in a controlled temperature environment. Sealed controlled temperature loading docks to load transport vehicles will minimise temperature fluctuations. Where temperature controlled loading docks are not available, load trucks directly from cold store under shaded areas.

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 Trucks

Vehicle designs and refrigeration equipment need to be suitable for the types and quantities of products that are being handled

Trucks need to be designed to cope with the harsh environmental conditions experienced in outback SA, including road conditions and temperature extremes.

Refrigerated trucks with partitioned load spaces are required for mixed temperature loads.

Equipment has to be installed so that temperatures can be reliably set and maintained in each compartment to allow products to be kept at the correct temperature.

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Various configurations for load partitioning are possible, each with their unique advantages and disadvantages.

Routine regular maintenance is essential to provide reliable performance.

Transport Depots

Ideally electric forklifts should be used, to prevent ethylene gas emissions affecting thylene sensitive products. However, if this is not feasible it is possible to fit combustion engine exhaust forklifts with catalytic converters that reduce ethylene emissions by 90%.

Cold rooms of sufficient capacity and operating at the correct product transport temperature are required to hold products before loading.

Any areas within the depot where ethylene or carbon dioxide gas may build up should be regularly ventilated. The use of exhaust fans are an efficient way of flushing any built up areas.

Controlled temperature loading docks should be used for loading/unloading transport vehicles.

If loading docks are not available, paved and shaded areas are a minimum requirement.

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Cold rooms and loading sites need to be isolated from any vehicle cleaning and maintenance areas.

Regular removal of any rubbish or waste, including any over-ripe or rotting products, is required to maintain general hygiene.

Storage Facilities

Cold rooms operating at the correct temperature for product storage need to be available at all storage sites along the supply chain.

Racks and shelving are useful and efficient ways of storing product to improve tidiness and diminish the development of localised hot spots.

At remote sites, with smaller volumes of product, a number of chest type deep freezers may be more efficient than a purpose built freezer room. This technique will also provide some backup and may revent the loss of product if there is an equipment failure.

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Routine maintenance and thermometer calibration schedules should be implemented to ensure reliable operation.

A regular cleaning regime is required to maintain storage facility hygiene.

Temperature Monitoring

The monitoring of temperature in all parts of the supply chain should be a routine procedure to:

(a) improve the awareness of product handlers to the routine temperatures experienced in their operations,

(b) check on handling conditions,

(c) Pinpoint breaks in the cold chain that need to be addressed.

(d) Automated temperature monitoring equipment is inexpensive, easy to use and readily available.

Trace-back System

In the event of food safety and quality concerns with a certain line of product, a reliable trace-back system will be essential in resolving the issue.

Log books, detailed invoicing or a computerised data entry system needs to be developed for this process.
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 Specialised Handling Aids

Controlled temperature bins or modules may be useful for controlled temperature handling of smaller quantities in mixed loads.

There may be some value in the use of specialised pallets, racks and mobile dollies for the handling of special lines of product. These can be retained in the closed loop and low volume return freight operations that will exist for most remote location delivery operations. They can also help in reducing handling damage to product if used from consolidation through to the retail point of sale.

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BIBLIOGRAPHY
From : http://www.thefreedictionary.com/perishable http://www.businessdictionary.com/definition/cargo.html http://www.lot.com/pl/en/web/lotcargo/perishable-cargo- 1st paragraph https://www.iata.org/whatwedo/cargo/pages/perishables.aspx http://pib.nic.in/newsite/erelease.aspx?relid=73641}-Press Information Bureau, Government of India Published on: 10-FEB-2012 http://www.marineinsight.com/tech/auxiliary-machinery/refrigeration-airconditioning/how-perishable-food-products-are-transported-using-reefership/#ixzz2AUVUcVSh
http://www.eximkey.com/contents/showpage1.asp?pageid=27575

Books: BDPs Foreign Trade Policy with Handbook of Procedures Edited by Anand Garg Pg.22

References: CargoTalk Vol.6 A DDP Publication, PAGE-20 to 31

Annexure 3- List of Perishable Cargo

Transport and Handling of Perishable products in remote areas of South Australia (Pages 26)- Prepared by Govt. of South Australia with Support of:1. SARDI- South Australian Research and Development Institute. 2. SAFC- South Australian Freight Council Inc. 3. Primary Industries and Resources South Australia 4. Department of Transport, Energy and Infrastructure

Refrigerated Ships by Capt. Pawanexh Kohli , July 2000 (Pages 13)

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