Guides
Running a better packhouse
Practical, no-fluff guides on packout, traceability and the tools that make small and mid-size produce operations run smoother.
Indonesia halal certification
Indonesia mandatory halal certification: the October 2026 deadline for food exportersCertificationIndonesiaForeign halal certificate recognition with BPJPH: using a certificate you already haveCertificationIndonesiaIndonesia halal certification by product type: meat, seafood, dairy and processed foodsCertificationIndonesia
EU Deforestation Regulation
AfCFTA
Traceability and recalls
Produce traceability: turning a recall from days into minutesLot coding for produce: how to design codes that survive a recallHow to run a mock recall in your packhouse (and pass it)FSMA 204 and the Food Traceability Rule: what produce businesses must keepTraceabilityUnited StatesFSMA 204 recordkeeping: CTEs and KDEs mapped to a lot-based systemTraceabilityUnited States
Packaging and compliance
Packaging materials: how not to run out of cartons mid-seasonEU PPWR: what the Packaging and Packaging Waste Regulation means for food exportersPackagingEuropean UnionHow do you qualify a produce packaging supplier?Corrugated, moulded fibre or RPC: which for fresh produce?What belongs in an export carton spec?What must appear on an export carton label?Food-contact material rules, by marketWhen does modified atmosphere packaging earn its cost?Getting packaging artwork and print approved without a reprintWorking out true packaging cost per cartonSourcing packaging across Southeast Asia and Oceania: what actually differs by regionWhich pallet standard does your destination accept?Choosing punnets and clamshells for berries and small fruitPacking perishables for air freight: what changes from seaRecyclable and compostable claims: what you can actually say
Cold chain
Cold chain record-keeping for packhouses: what to log and whenWhich cold-chain standards actually apply to food, and which do notCold chainHow to qualify a third-party cold storeWhat HACCP certification on a cold store does and does not coverWhat makes a warehouse food grade?How cold storage is priced: pallet rates, handling and blastCold storage options when you ship less than a containerAmbient, chilled, frozen or CA: matching storage class to productReefer containers: setpoints, airflow and pre-trip inspectionWhere the cold chain breaks in the last mileBlast freezing and holding freezing: what to ask forWhen controlled atmosphere storage paysWho is liable when the cold chain breaksWhat an auditor looks for in a cold storePre-cooling methods, and the hours they buy youWhere to put temperature loggers, and what to do with the dataTemperature, duty and handling for wine and beverage storage
Packhouse operations
What is packout percentage, and how do you calculate it?Packhouse software: what small and mid-size packers should look forFive packhouse KPIs worth tracking (and three that waste your time)Reducing packhouse waste: you cannot cut what you do not measureHow packhouses manage waste and byproductsSustainabilityInventory software for food distributors: what to look forTechnologyHow to choose a food waste and organics serviceMeasuring food loss and waste against a standardRouting surplus food to rescue instead of landfillHow commercial composting works, and what it accepts
Export and logistics
How to calculate CBM for ocean freight (and when it decides your freight cost)Understanding landed cost: what it actually includesHow to find the right HS code for your productContainer loading 101: fitting more into every boxIncoterms 2020: the practical guide for exporters and importersExport health certificates explained: phytosanitary, veterinary and seafoodMarket accessAustraliaCold storage for exporters: what to actually look forExport operationsCertificates of origin: FTA (preferential) vs non-preferentialTariffsUnderstanding import requirements before you quoteMarket accessContainer demurrage and detention: what exporters actually owe and whenLogisticsUnited StatesIncoterms for temperature-controlled and perishable cargo: the risk-transfer gap that spoils shipmentsExport operations3PL, freight forwarder, NVOCC or broker: who does whatWhat a customs broker actually does, and when you need oneWhat a freight forwarder does, and what it does notChoosing a customs broker: licence, bond, liabilityThe documents a customs clearance needs, by shipment typeWhich food imports need a permit, by marketWhy food shipments get held at the border, and how to clear themChoosing a freight forwarder for temperature-sensitive foodThe questions to ask a perishable logistics providerLCL or FCL: when consolidation costs you moreReading a sea freight quote: base rate, surcharges and the ones that surprise youSea or air: the real decision for perishablesWhat to put in an RFQ to a 3PLWhat to do when your booking rollsHow to pick a distributor when you enter a marketChoosing a port of loading: transit, reefer plugs and the inland legContract logistics or spot: which for your volumeReading a logistics quote: the line items that moveHow to read a UN/LOCODE, and why it matters on your paperworkThe SLAs and KPIs worth putting in a 3PL contractWhat port congestion actually costs youBonded warehousing, and when it saves dutyHow customs values your goods, and why it is not the invoiceWhen you can claim duty back: drawback and refund routes explainedReading a customs broker quote, line by lineSelf-filing or using a broker: the real trade-offWhat to do when customs disagrees with your HS codeHow to choose a pre-shipment inspection providerMethyl bromide, phosphine or heat: which treatment your market acceptsWhat a commercial invoice and packing list must containContainer fumigation and ISPM 15: what applies to whatLetters of credit: the discrepancies that stop payment