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
Matching tools and partners
You might also be interested in these terms
Free · No password · Never a paywall. Weekly top news and facts from logistics.
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.