Export Ginger Cold Chain Logistics: From Pre - cooling at Origin to Container Loading

Full - Process Operation Guide for Cold - Chain Logistics of Exported Ginger

Exporting ginger involves a complex cold - chain logistics process that requires strict control and attention to detail. This guide will take you through every step, from pre - cooling at the origin to container loading and transportation, ensuring the freshness and compliance of your ginger products.

Pre - cooling Technology at the Origin

Pre - cooling is the first and crucial step in the cold - chain process. It rapidly reduces the temperature of ginger to the appropriate level, slowing down the respiration rate and microbial growth. Scientific pre - cooling methods can significantly extend the shelf life of ginger. For example, forced - air pre - cooling can lower the temperature of ginger from ambient to 10 - 13°C within 2 - 3 hours, which is much faster than natural cooling.

Temperature Control during Transportation

Maintaining a stable temperature range of 10 - 13°C during transportation is essential. Fluctuations in temperature can lead to condensation, which in turn causes mold and rot. To achieve this, high - quality refrigerated containers are required. Regular temperature checks should be carried out every 2 - 3 hours during transit. A temperature deviation of more than 1°C from the set range should be immediately addressed.

Risk Analysis and Countermeasures

Common problems in ginger cold - chain logistics include the formation of condensation and rot caused by improper stacking. Condensation is mainly due to the temperature difference between the ginger and the surrounding environment. To prevent this, we recommend using a combination of breathable film and moisture - absorbing pads. This packaging solution has been verified in multiple European and American customer projects.

Improper stacking can lead to poor air circulation and local overheating. Ginger should be stacked in a way that allows for adequate ventilation, with a gap of at least 5 cm between layers.

Selection and Application of Packaging Materials

The choice of packaging materials is crucial for maintaining the quality of ginger. A combination of breathable film and moisture - absorbing pads can effectively reduce the risk of condensation and mold. The breathable film allows for gas exchange, while the moisture - absorbing pads can absorb excess moisture. This packaging combination has been proven to keep ginger fresh for up to 30 days during long - distance transportation.

Use of Temperature and Humidity Recorders

Temperature and humidity recorders are essential tools for monitoring the cold - chain environment. They can collect real - time data on temperature and humidity, which can be used to track the condition of ginger during transportation. Operators should be trained to read and interpret the data accurately. Any abnormal data, such as a sudden drop in temperature or a sharp increase in humidity, should be investigated immediately.

Customs Clearance and Document Management

Smooth customs clearance is a key factor in ensuring the timely delivery of exported ginger. All necessary documents, such as inspection reports and certificates of origin, should be prepared in advance and managed in a coordinated manner. Any missing or incorrect documents can lead to delays at the port.

Have you ever encountered problems such as softening or bad odor of ginger after transportation? Leave your comments below and share your experiences!