Perishables
Perishables are goods that degrade or spoil quickly and must reach their destination fast and under controlled conditions — fresh produce, seafood, meat, dairy, cut flowers, and temperature-sensitive pharmaceuticals. Their short shelf life makes speed and unbroken temperature control decisive, which is why a large share travel by air freight and through dedicated cool-chain facilities.
Handling perishables demands an intact cool chain (cold chain): refrigerated storage and reefer containers or ULDs, minimal time on the tarmac, temperature monitoring, and priority handling to avoid delays that would ruin the cargo. Air carriers and ground handlers operate specialised perishable centres, and IATA's Perishable Cargo Regulations (and pharma-specific CEIV certification) set standards. Because a single break in the chain can destroy high-value cargo, perishables logistics is a specialised, high-stakes discipline spanning air, reefer sea freight and temperature-controlled road transport.
Perishables are unforgiving — one warm hour on the tarmac or a broken reefer, and high-value cargo is worthless. That intolerance makes cool-chain logistics a specialised, premium business spanning air, reefer sea and refrigerated road, with its own facilities, standards and monitoring. It is where speed and temperature control translate directly into money.
What counts as perishable cargo?
Fresh produce, seafood, meat, dairy, flowers and temperature-sensitive pharmaceuticals — anything that spoils quickly without controlled conditions.
How are perishables kept fresh in transit?
Through an unbroken cool chain — refrigerated storage, reefer containers or ULDs, temperature monitoring and priority, fast handling.