1. International Trade Logistics & Documentation KEY SELLING POINTS
Mentor - Dr. Deepankar Sinha
KEY SELLING POINTS
EPGDIB-VSAT (Term II)
Case Study : Marine Container Transport of Chilled
Perishable Produce
Submission by: Group 6
Kajal Roy (Roll No. 31)
Vikas Saxena (Roll No.78)
Mukul Gupta (Roll No. 37)
Deepak Ghai (Roll No.19)

2. Abstract….! KEY SELLING POINTS
This presentation talks about the proper use of refrigerated marine containers for shipping perishable produce. Shipping organization staff, transport company personnel, inspectors, surveyors, insurers, and receiving company employees
It will also discuss about important aspects of refrigerated container transport, including packaging, container and load specifications, loading, and recordkeeping.

3. Discussion Point 1: Packages and Pallet Design
KEY SELLING POINTS
How to Select & decide usage of boxes for Marine Container Shipment.. ?
Corrugated boxes should be strong enough to withstand the effects of high
humidity in storage and transport.
Do not stack boxes beyond edges of pallet.
Pallet loads should be unitized and secured.
Boxes and inner packaging should allow vertical airflow, especially if produce is
warmer than refrigeration set point temperature when stowed.
Align box vents between layers of boxes.
Use pallets where deck board spacing aligns with box vents.

4. Discussion Point 1: Packages and Pallet Design
KEY SELLING POINTS
How to Select & decide usage of boxes for Marine Container Shipment.. ?
Select box dimensions and a pallet design that will enable box corners to be well
supported by deck boards

5. Discussion Point 2: Package Strength KEY SELLING POINTS
Pallet loads should be well secured so that they do not shift in handling or transport.
Stacking tabs or palletizing glue can assist in preventing boxes from sliding past each
other.
The pallet and load can also be unitized (tied together with net wrapping or corner
braces and banding). Boxes should extend to the edge of the pallet. Free space at the
periphery will allow the load to shift in transport.
Because marine transport periods are usually much longer than highway transport
periods, boxes for marine shipment usually need to be stronger than those used
for domestic shipment.
Box vents should be located away from the vertical edges of the box and generally
should not account for more than 5 percent of the box wall area. Boxes with
greater than 5 percent venting must be specially designed to provide adequate
strength.

6. Discussion Point 3: Package Ventilation and Cooling Process
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Pallet loads should be well secured so that they do not shift in handling or transport.
Stacking tabs or palletizing glue can assist in preventing boxes from sliding past each
other.
The packaging system shipped in marine containers should be designed to work with
the container’s airflow pattern.
Pallets, boxes, and inner packaging should have enough venting and air spaces to
allow vertical airflow through the pallet load.
Boxes should have at least a 3 percent venting area on top and bottom panels. Most
boxes also have vents on the side panels to allow initial cooling.
Vents for vertical and horizontal airflow should align when boxes are register-stacked or cross-stacked.
Interior packaging and pallet deck boards should not block airflow through box vents.

7. Discussion Point 4: Load Planning
KEY SELLING POINTS
Produce should have enough postharvest life for the trip and for marketing
at the destination.
Specify the carrying temperature in both Celsius and Fahrenheit scales.
Specify the flow rate of fresh air exchange.
Specify humidity, controlled or modified atmosphere treatments, or other
special treatments if they are requested.
Select cargo, pallets, blocking, and bracing so that the load covers the entire
floor of the container and meets highway weight regulations.
Different kinds of produce shipped together in one container should have
compatible
– temperature needs
– ethylene sensitivity
– relative humidity needs
– modified or controlled atmosphere requirements
– odors or chemical treatments
– airflow characteristics.

8. Discussion Point 4: Load Planning
KEY SELLING POINTS

9. Discussion Point 5: Temperature and Air-Flow Control
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If a load has been properly cooled to transport temperature before loading and is properly loaded in a container that has a relatively new design, the thermostat can be set close to the long-term storage temperature.
In Modern Containers the embedded integrated Design permits automatically controlled refrigeration based on supply air temperature being set for chilled cargo & sophisticated supply-air temperature sensors & controllers.
The Thermostat plays a vital role as it is calibrated and set at the agreed-upon carrying temperatures
Container air exchange rate is based on preventing incremental carbon dioxide (CO2) levels caused by produce respiration. Oxygen levels can always be optimum inside the container if (CO2) emissions are prior controlled with diligence. Infact, some commodities benefit from high carbon dioxide levels.
Ventilation should be specified based on airflow per time in cubic meters per hour or cubic feet per minute

10. Discussion Point 5: Temperature and Air-Flow Control :
KEY SELLING POINTS

11. KEY SELLING POINTS Discussion Point 6: Humidity, Weight Restriction
Commodities that are particularly sensitive to damage from moisture loss may benefit from increased humidity levels in the containers.
High humidity is maintained by using a spray humidification systems on newer containers. Loads with produce mix must be set up so that different types of produce loaded together have compatible ranges & ethylene sensitivities
The load container must meet highway weight regulations. The below table illustrates the Range of Container and total vehicle weights

12. Discussion Point 7: Pre-requisites for Container Stuffing
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We shall be discussing herewith the Produce Temperature at Loading & Container Operating Condition.
Produce is properly cooled before it reaches the shipping dock. Loading docks and load assembly areas should be refrigerated, a final temperature check should be conducted by supervisors before loading.
Most Produce looses it’s storage life if it is loaded warm in a container, henceforth, Perishable produce should be cooled to its desired carrying temperature before loading.
Container refrigeration, and generator units should be inspected in each container pre-tripped, and repaired, if necessary, before each trip.
Containers should be cooled to near carrying temperatures before loading.
Supervisors must make sure to turn off refrigeration unit before doors are opened for loading
Containers should be hygienic and smell clean, floors should be free of refuse and should be in good repair before loading and Container should be free of toxic materials and sources of any bacterial contamination.

13. Discussion Point 7: Pre-requisites for Container Stuffing
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14. Discussion Point 8: Container Stuffing Plan
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Cover the entire floor with pallets, boxes, or other materials.
Load the produce below red line (height-limit-line)
Stabilize the load by filling in all gaps from in-transit movement / shifting inside the container

15. Discussion Point 9: Condition Monitoring
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Install a calibrated temperature recording device. Mark the date, time, and placement on the recorder.
Refrigerated containers usually have equipment that automatically records refrigeration system functions and the air temperature inside the container.
Shippers should install their own temperature recording equipment to generate data for their own records. Temperature recorders should be rugged enough to withstand vibration and impact and still maintain calibration. The internal clock and temperature sensors should be calibrated. Recorders measure the temperature of the environment immediately surrounding them.

16. Thank You ! International Trade Logistics & Documentation
Mentor - Dr. Deepankar Sinha
KEY SELLING POINTS
Thank You !