Inside the IQF tunnel: eight minutes at −35 °C
Individually quick frozen is a promise about texture. Here is what actually happens to a mango chunk between the cutting line and the carton — and why speed is everything.
From our dock to Rotterdam: what happens to a reefer in transit
Eighteen days, one temperature. A step-by-step account of how a 40-foot reefer of frozen fruit travels from Ismailia to a European cold store — and what can go wrong.
