As a carrier by profession there is an
array of industry standards that you should be well aware of in order to carry
out your duties efficiently. Amidst the list of other proficiencies, you need
to develop on the job, something as basic as understanding the intricacies of
cargo types and how these can impact the safe delivery of items to their
assigned destinations often goes overlooked.
Here we’ll take a look into some of the cargo you can expect to handle and what is often required to get them from point A to Point B in the desired state. Research indicates that some of the most popular cargo shipped across Asian soil are edible fruits, spices, meat, tobacco and tobacco substitutes.
Edible Fruits:
One should always expect to encounter some difficulty with transporting produce over long distances due to its fragile nature, particularly when it comes to carrying fruits for the purpose of consumption or retail. A significant factor that contributes to this challenge is being able to maintain the appropriate temperature levels needed to preserve the cargo in its optimal state. Having to consider this element in addition to ensuring that the cargo is delivered at the appointed time is essential to ensuring cargo quality is the same from pick-up to delivery. As such, utilising temperatures that are even a degree off the pre-set marker can be disastrous for the shipment and you've been held accountable for. Therefore, meeting the parameters outlined by the bill of lading for this shipment is of the highest priority. Typically temperature ranges from as low as 32 degrees Celsius to as high as 60 degrees Celsius can be seen across the breadth of various fruit items that are being shipped. It then becomes important for you to understand and remain aware of of the necessary parameters that should be met for the type of cargo being hauled. The responsibility does fall on you to keep a close eye on the status of temperature gauges during transit to avoid any issues than may arise.
Spices:
Even though spices are so frequently used within our
meals, many may not be aware of exactly what a spice is. According to: https://usatruckloadshipping.com/how-are-spices-transported/:
“A spice is a plant substance that is added to food to enhance the coloring,
flavor or preservation. Spices come from roots, bark, fruit or seeds, which is
important to note since herbs — which are not considered spices, just like
spices are not herbs — come from the flowers, leaves or stems of plants.”
“Since spices and herbs are derived from plants, they
are susceptible to contamination and safety issues just like fresh fruits and
vegetables would be. India does half of the spice business in the world
production-wise and grows more than 70 percent of the different spices
recognized by the International Organization for Standardization (ISO). Spices
come in three forms: whole dried, pre-ground dried and fresh, whether your
spices are fresh or already dried will play a large part in how you’ll ship
them in bulk.”
Shipping Fresh Spices
This is going to be more dependent on the individual spice in question since they are all unique. However, some general rules do apply. Fresh, whole spices are shipped more often in bags than boxes, and should be kept free of excessive water while also being properly ventilated. This will keep them from mold or spoilage, which these are more easily susceptible to since they are unprocessed.
Also, if bags are used to transport the spices, hooks should be avoided to hang or move them since that can damage the valuable freight within. Fresh spices have the shortest shelf life of the three, so you don’t want to make any mistakes that will shorten it.
Shipping Dried Spices
If the spices are being shipped “loose” to be sold in a farmer’s market, supermarket or health food stores, you’ll want to take a bit more care with them. These can be shipped in waterproof containers or large sacks/bags. The spices need to be kept cool and dry to make it to retailers. At this point, if the spices are ground up and dry, they can become ruined or at least unfit for retail because it will clump together. Also wet or damp spices can attract bacteria such as salmonella or end up promoting mold growth. If the pre-dried spices are individually packaged, this is generally in plastic, sealed bags or small plastic or glass containers that should be completely sealed and waterproof by design. You'll still want to avoid excessive moisture around these products. Using cardboard boxes to ship these will suffice since that would provide adequate protection during transportation. If the boxes are sturdy enough, they can even be stacked, which should allow you to ship more spices in a single load. There are three elements that are the enemy of your spices: light, water and heat. Keeping your spices in a cool, dark, dry state should be your first objective because if they see too much sunlight, high temperatures or moisture, they will most likely be ruined. So the way you package your spices should reflect that. Shipping your spices in a closed cardboard box or bag that is not able to be penetrated by sunlight is a good first step. Another good practice is to try to make the spice's packaging is waterproof if at all possible. If the spices are pre-ground and dried, the retail containers they come in should fulfil this requirement. Otherwise, sealing the spices in plastic bags should keep it dry against water. Heat can be a little trickier during the summer months when the temperatures during the day can be in the 90s and 100s. For instances such as this a refrigerated truck is the best option to beat the heat. During milder times, normal freight shipping should be adequate for the services required. Depending on the climate of the area you are moving these spices you a climate controlled truck may be required as this will regulate the temperature and humidity level to keep the amount of moisture present to a minimum.
Meat:
According to http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Meat/GuidelinesfortheSafeTransportationofCarcassesPoultryMeatProducts.pdf:
It is essential to ensure protection of the carcass during transport. Loading,
Unloading and Transportation Inspect the vehicle before loading. Remove items
that may contaminate meat products, including fuel, oil, antifreeze, or
residues such as wood fragments, gravel, sand and garbage.
Wash the vehicle, containers and equipment used for
transport, and allow to air dry. Sanitize food contact surfaces. Ensure loading
and unloading methods prevent product contact with the floor, ground or other
surfaces that may be contaminated. Ensure any equipment or surfaces that
contact meat products are made of nontoxic, noncorrosive materials that can be
effectively cleaned. Practise good personal hygiene. Wash hands and exposed
portions of arms thoroughly in an adequate hand-washing facility before loading
and unloading,
Provide insulated containers with securely attached
lids for smaller-sized products. Provide a clean, designated protective tarp,
industry-approved shipping bags/ shrouds or other suitable covers for products
too large to fit in insulated containers. Tarps should be thoroughly sanitized
and properly stored for future use (consider storing in freezer). Securely
fasten covers during transport. Pack meat products in a manner that separates
them from other products to prevent cross-contamination. Use separate
containers for raw and cooked or ready-to-eat products.
Maintaining Cold Temperatures: Consider the time of
day and weather conditions before accepting meat products for transport. For
example, if high temperatures are forecasted, arrange to pick up the shipment
earlier in the day. If possible, avoid transporting on days with unsuitable
weather. Ensure carcasses and other meat products have been properly chilled to
4°C (40°F) or colder at the slaughter or cut-and-wrap facility before loading.
Check the temperature with an accurate thermometer before accepting the
product. Maintain a temperature of 4°C (40°F) or colder during transport. Hold
frozen products at -18°C (0°F) or colder, and ship in a way that prevents
thawing and refreezing. Limit transport time when meat products are without
refrigeration. Where practical, transport wrapped meat products in insulated
containers with clean ice packs or ice from an approved source. Never allow
meat products to be kept out of refrigeration for more than two hours unless
other suitable means of maintaining temperatures are used.
Travel on dirt or gravel roads and exposure to wind, rain and direct sun may increase the risk of contamination or product damage, especially if meat products are unpackaged. Transport in open environments may also expose meat products to pests. As pests can carry diseases, products must not be exposed to conditions that permit pest access. Ensure tarps or covers are secured and consider double coverings. Keep containers closed, and minimize loading and unloading times.
Tobacco and manufactured
tobacco substitutes:
According to: https://asstra.com/industries/tobacco-industry/: There are various types of tobacco products, including:
smoking tobacco, snuff, cigarettes, and cigars, among others. The raw materials
for the manufacture of these products are tobacco leaves and shredded tobacco.
Raw materials and ready-made tobacco-based products are among the most
"sensitive" goods subject to the influence of unfavorable external
factors. Tobacco products are susceptible to absorbing moisture and water vapor
from the air. They also absorb extraneous smells and are subject to self-heating,
rotting, and mold. The sensitivity to external influences and the properties of
this product necessitate the strict observance of all conditions of tobacco
transportation, including increased tightness of vehicle seals and cargo safety
measures.
In particular, tobacco leaves are
packaged in bales, each of which contains leaves of only one grade with
identical processing. The bales are pressed and lined with dense packing cloth
that ensures tightness. Cigarettes are usually transported in boxes of plywood
or multi-ply corrugated cardboard. These boxes are stacked in multi-turn boxing
with cushioning material. Failure to observe or improperly adhere to the
conditions for the transportation of tobacco products may lead to cargo damage,
loss of consumer properties, and granary pest contamination.
Since tobacco, cigarettes, and other
tobacco industry products are highly sensitive to external factors, specialized
vehicles are used for their transportation. Transportation of tobacco products
is carried out using sealed, clean, and dry vehicles.
It is important to prevent the
ingress of foreign smells while maintaining a low level of humidity and a
constant temperature. Specific requirements are imposed on the transportation
of tobacco as part of consolidated cargo. Tobacco is allowed to be transported
with other goods, but the list of such goods is limited.
It is forbidden to transport tobacco products
together with such cargoes that can lead to the formation of condensate inside
the vehicle or otherwise affect the level of moisture. Transportation with food
products is also not permitted. Tobacco and tobacco product packaging must be
marked with a special label.
In addition, transport may be
equipped with additional security systems such as: tracking systems, alarm
systems, additional locks, and electronic anti-theft devices like immobilizers.
Being proactive about the measures taken to ensure the safe transport of
any goods tendered by your prospective supplier is of paramount importance.
Therefore, it is crucial to carefully consider all criteria outlined for a
successful delivery.
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