Temperature-controlled logistics
Custom-designed reefer logistics packages for resorts and hotels: safe, temperature-controlled transport of fresh produce, seafood, dairy, meat, and live plants or animals, as a complete cold chain from pre-carriage and sea, air or land transport through cold storage, pick and pack, quality checks, distribution and insurance.
What is included
Every item below is handled by us. Anything not listed, we will tell you who does it and introduce you.
- Pre-carriage and collection from multiple suppliers at origin
- Reefer container booking against a named sailing, with set-point specification and pre-trip inspection
- Sea, air or land transport at the specified temperature
- Cold stuffing and load plan by temperature band
- Phytosanitary and health certification at origin
- Plug time reserved at Malé against vessel ETA
- Quality checks and hourly temperature monitoring with logged readings
- Priority customs entry for perishable consignments and Maldives Food and Drug Authority coordination
- Modern, secure warehousing with shared or dedicated space
- Bonded, chilled and frozen storage in Malé
- Pick and pack, deconsolidation and per-property distribution
- Insulated or refrigerated atoll leg to the jetty, with the temperature log issued on delivery
- Excursion reporting and claims support
- Marine cargo insurance for perishables
- Perishable range: fresh cut flowers, live plants, dairy, meat, fish, fruit and vegetables, live animals, hatching eggs and food items
How a cold shipment runs
Durations are indicative and confirmed against the actual sailing at booking.
Booking
We confirm the sailing, set-point and supplier collection window.
You give us: packing list, temperature specOrigin & stuffing
Collection, pre-trip inspection, cold stuffing and certification.
Ocean leg
Sailing and transhipment, with set-point monitored by the carrier.
Malé & clearance
Discharge to reserved plug, priority entry, MFDA release.
Atoll leg
Refrigerated transfer to your jetty, with the temperature log.
What goes wrong, and
what we do about it
Cold chain fails at the transfers, not on the ocean. These are the ones that actually bite in the Maldives.
Reefer plug availability at Malé is finite
During peak arrival windows the quay runs out of plug points, and a reefer waiting on a genset burns fuel it may not have. We book plug time in advance against the vessel ETA, and hold a generator set on standby for the gap.
The atoll leg is where the chain usually breaks
Most forwarders hand over at Malé and the last leg travels in an open dhoni in 31 degrees. We run insulated or refrigerated transfer and log the temperature to the jetty, so the chain is one chain rather than two halves.
A missing health certificate holds the whole container
One incomplete certificate at origin stops every pallet behind it, perishable or not. We check documentation before the container is sealed rather than after it arrives, which is the only point at which it is still cheap to fix.
