Perishables bear fruit: Why air cargo shouldn’t fear modal shift

The flat peach – also called a Saturn peach or a doughnut peach for its toroid shape – is high in potassium, vitamin A and vitamin C, and has become a popular health snack in many parts of the world. In 2015, flat peach production spiked, reaching more than 200 percent of the average volume […]
  • Randy Woods
  • May 2, 2016

Dachser reaps benefits of long-term strategy in 2015

In its year-end report for 2015, Dachser’s Air and Sea Logistics division said it generated revenue growth of 8 percent and contributed a total of €1.6billion to its consolidated revenue for the year. Most of the growth, the company said, came from investments in enhancing efficiency rather than acquisition. “Last year we didn’t significantly expand […]
  • Randy Woods
  • April 22, 2016

IAG Cargo extends reach to tap South African perishables

To capture some of the booming perishables market in Africa, IAG Cargo has added three-times-a-week, London Gatwick to Cape Town service to its winter schedule, using a 777-200 aircraft, beginning Nov. 24. The new seasonal frequencies will supplement IAG’s thrice-weekly A330-300 Madrid-Johannesburg service, which is set to begin Aug. 1, and its existing London Heathrow-Cape […]
  • Randy Woods
  • March 25, 2016

Freight to Plate: Demand ripens in fresh-food cargo market

On an unseasonably hot 90°F day in Seattle, pallets sat prepared inside the comfortable, chilly air of Alaska Air Cargo’s recently expanded cool-chain facility at SeaTac Airport. A 737-400 freighter had arrived earlier from Anchorage to unload its bounty: freshly caught Pacific salmon straight from Alaska’s waters. Crews had quickly sent the fresh fish on […]
  • Randy Woods
  • August 3, 2015

Freight to Plate: A taste for the exotic

Alaska Air Cargo is one example of how much the world has come to rely on airfreight delivery of high-quality meat, fruit and vegetables vir­tually anywhere with a runway across the globe. Foods that used to be con­sidered “exotic” or limited to narrow growing seasons – such as blueberries, strawberries or asparagus – are now […]
  • Randy Woods
  • August 3, 2015

Freight to Plate: From couriers to crustaceans

It’s difficult enough to maintain the freshness of perishables like salmon during a trans-ocean journey – just imagine how much harder it is when the air cargo destined for dinner that evening is still alive. That’s the task undertaken by Canada-based KF Aerospace, which has recently reinvented itself as a part-time lobster wrangler. Formerly known […]
  • Randy Woods
  • August 3, 2015

Freight to Plate: Clearing the Air

There’s a colorless, odorless, hard-to-detect gas, and it’s coming to get you. Well, it won’t hurt you physically, but if you’re a shipper of highly perishable food, it might steal from your bottom line. The gas is ethylene, sometimes re­ferred to as the “ripening hormone.” It’s a naturally occurring byproduct of the decaying process, slowly […]
  • Randy Woods
  • August 3, 2015

Yogurt culture grows

Consumers worldwide are looking for healthier food options, says Chris Connell, president of Commodity Forwarders Inc. (CFI). The perishables freight forwarder is seeing additional foods being transported by air. Most food CFI ships comes from the U.S. “From our fresh fruit and veg business, we’re seeing a lot more different types of commodities going airborne, […]
  • March 17, 2014
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