Once fish products leave the port or processing facility, the most temperature-sensitive stage of the supply chain begins: distribution via reefer containers and refrigerated trucks to retail, wholesale, or food service customers.
Source: https://www.fao.org/fishery/topic/3640/en
Tools that match this term
You might also be interested in these terms
Weekly: Top news, industry facts and insights from the world of logistics – free.
Content reviewed and editorially cleared.
Share your knowledge, ask follow-up questions, or add practical insights to this page. Every contribution is moderated before publication.