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Mar. 2015

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www.joc.com THE JOURNAL OF COMMERCE 19A COOL CARGOES industry. The airport recently signed a partnership agreement with Shanghai Airport Authority to study the cold sup- ply chain between the two markets. At the same time, the Vancouver airport is look- ing at the services and facilities employed in the movement of perishables, and is working with Canadian Customs to meet growing industry needs. Belgium's Liege Airport is somewhat unique in that it concentrates primarily on cargo, including perishables. In 2012, it handled 576,664 tons of cargo, making it the top cargo airport in Belgium and the eighth-largest in Europe. Liege Air- port — more recently referred to as The Flexport — specializes in the transporta- tion of live animals and fresh products. It also delivers on meeting the strict service requirements of perishable shippers and offers 24/7 customs services as well as veterinary and phytosanitary services; fast and high quality inspections; e-freight communication services; and ample, flex- ible cold storage facilities for shippers. Brussels Airport, about an hour's drive from Liege, is another key hub for perish- ables, particularly pharmaceuticals. In November, the airport was the first in the world to receive the International Air Transport Association's CEIV Pharma certificate, which guarantees pharma- ceutical manufacturers that their products are transported in accordance with best practices. Eleven companies at Brussels Airport are participating in the program. On the carrier side, United Cargo's TempCont rol ser v ice m a n a ge s t he transportation of perishables and other temperature-sensitive products, using temperature-controlled storage facilities on the ground and specially trained staff throughout the network to oversee cargo as it moves along the cold chain. Recently, United Cargo expanded its TempControl service to Dallas-Fort Worth International Air por t and Scotland's Glasgow International Airport, raising the total of certified TempControl loca- tions worldwide to 50. As for American Airlines Cargo, its "Cool Perishables" service in Miami pro- vides pre-cooling, confirmed cooler space and expedited Agriculture Department and U.S. Customs clearances for fresh shipments on-site. Va r iat ion F resh is t he tempera - ture-controlled service offered by Air France-KLM-Martinair Cargo. It features three different temperature solutions designed for specific perishable cargoes, including f lowers, vegetables, fruits, seafood and meat. Special handling and monitoring is also part of the service. CC Contact Lara L. Sowinski at lsowinski@gmail.com.

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