Strawberries are always in high demand Exporting strawberries internationally presents a fantastic opportunity to expand your business and reach new customers worldwide. However, to ensure the success of your strawberry shipments, it’s crucial to understand the optimal temperature for shipping and the common problems strawberries may encounter during transit. And focus on maintaining freshness and quality throughout the journey.
Maintaining the right temperature is paramount when exporting strawberries to distant locations. The optimal temperature for shipping strawberries internationally is typically between 32°F to 36°F (0°C to 2°C). At this range, the berries stay fresh and retain their nutritional value. It is essential to monitor and control the temperature throughout the shipping process to prevent the berries from becoming too cold or too warm, both of which can lead to spoilage.
Strawberries are delicate fruits susceptible to various issues during transportation, which can compromise their quality and market value. Here are some common problems strawberries may suffer from during shipping:
Exporting strawberries during their peak season can be a profitable venture, allowing you to share these delicious and nutritious berries with consumers around the world. Despite taking all precautions, unforeseen circumstances can still lead to cargo damage during international shipping. In case of cargo damage during strawberry shipments, it’s essential to take prompt action.
Document the damages thoroughly, including photographs, shipping invoices, and any relevant paperwork. Report the issue to the carrier and file a cargo claims as soon as possible. Recoupex can assist you throughout this process, ensuring you have the best chance of recovering the costs associated with the damaged cargo.
Recoupex is a hub of transport lawyers – experts in cargo claims. We assess your case quickly. We have successfully recovered claims from Maersk, Sealand, Hapag-Lloyd, Mediterranean Shipping Company – MSC, CMA CGM, and other carriers.