Logistics is a key expenditure for the fresh produce business, and as companies look at ways to reduce costs and do their bit for the environment, seafreight has recovered some of its lost popularity.
Seafreight has come a long way. Not too long ago perceived as slow and plodding compared to its glamorous airborne rival, recent technologies and innovations, coupled with concern about carbon footprints and food miles, have lifted the shipping sector to new highs. Consumers are demanding better quality, fresher products on the shelves at a time when there is more awareness of the environmental impact of transportation.
"In the fresh produce business, there are few commodities that you could justify transporting by air; with the debates about the ozone layer and carbon footprinting, sea transport offers a more than viable alternative," says Lars Rutberg, chief operating officer of NYKCool.
Seatrade thinks that perishables (including flowers) will continue favouring sea transport. Israeli producer Agrexco seafreights an impressive 7,000 pallets and 800 containers a week.
According to a manager of Agrexco UK, the company's reliance on airfreight has dwindled considerably since the start of the decade. "Agrexco transported 80,000 tonnes of fresh produce by air six to seven years ago; now, that figure stands at just 25-30,000t. Due to new technology and better maintenance of ships, there has been a definite move towards seafreighting fresh herbs and flowers. The cost benefits of seafreight are huge." He also claims that temperature and humidity control is also better by sea.
Fresh produce insiders, however, insist that it is important to have some perspective when comparing seafreight and airfreight. The Soil Association has come under fire after its standards board proposed that organic produce should only be airfreighted to the UK if it delivers genuine benefits for growers in developing countries.
According to Nigel Jenney, ceo of the Fresh Produce Consortium, the fresh produce industry as a whole accounts for no more than three per cent of the UK's carbon footprint. "Most airfreighted produce is flown on passenger airlines, which would fly regardless of their cargo," he adds.
Brian Madderson, md of George Hammond, points out that despite the controversy over food miles, there has not been much change in the way fresh produce is transported. "What goes by air tends to be very small quantities of fruit at the start and end of the season, or high-value perishable produce such as baby corn and beans from Kenya," he says. "We haven't noticed a change in our business."
While the seafreight-airfreight debate rages on, shipping companies are predicting a bright future. NYKCool estimates demand from the perishable sector for seafreight is rising by four to five per cent annually. New, non-traditional markets such as Russia and India are demanding better quality products.
Agrifood Standards