Seafood products were totally apart logistics upstream of the warehouses

Are not mixed the cloths and napkins, or rather fish, cheese and chocolate products which support temperature departures or blends of odours. Transport and storage of products as directed temperature are thus very segmented, differentiated and varied, each with its own warehouses and trucks. Chocolate, for example, requires constant temperatures between 14 and 18 degrees, margarine needs positive cold ( 2 degrees) and the less negative cold frozen 25 degrees.

Sector specialists classify in general all products that can not be transported or stored at room temperature in three logistics families, traditional fresh products (FTP), industrial fresh products (PFI) and frozen foods.

The PFT include both fruits and vegetables (held from 6 to 15 degrees) and products of the Sea (from 2 to 4 degrees), and in certain service providers, the fresh meat. The supply of these products is both local and global (green beans from the Kenya, poles of the Nile, lobsters from the Canada...), but remains subject to the vagaries of climate and weather, so that their planning is difficult.

Most fruits and vegetables keep little time and can not be stored, such as apples or bananas, undergoing a ripening in intermediate storage, except. Seafood products were totally apart logistics, upstream of the warehouses. Sometimes transports that downstream on them with fruits and vegetables, but in airtight filmed bins. Their storage is almost impossible and their string is more tense than in fruit and vegetables.

It is the inverse of fresh industrial products (PFI) highly planned and organised, which include compatible goods to the same warehouses and the same truck: meat, deli, caterer, milk products and "ultra-fresh", i.e. yoghurts all kept between 2 to 4 degrees, or simply refrigerated between 8 and 15 degrees, such as confectionery and chocolates. The third category of products under temperature led and industrialized is the frozen (of 25 degrees 18) divided into two families normally compatible with the same equipment. On the one hand, the ice cream, however require constant intense cold ( 25 degrees), the other all other frozen.

"A trade of know-how."

"There is a real barrier to the entry of the logistics infrastructure of skills, management of deadlines and product safety," said Serge captain, Deputy Director General of STEF-TFE, for whom "the of professionalism to the other"supply chains"is widening at all levels." "It is a trade of know-how where investments in infrastructure are three or four times higher than in the rest of the logistics."

Christian Millet, host of the logistics Committee of the National Association of food industries (Ania), confirms that these trades involve a more expensive and more technological transport and dedicated means (warehouses, containers, trucks). "The search for savings is technologies (better insulation, more efficient cold blocks...)". "at the same time as the Organization, specially for a better filling trucks in both sense", he added.

STEF-TFE is far the leading transport and logistics under temperature led by France. "But the cold brings together regional and niche niche, so we have everywhere a competitor from us." Several specialists of cold transport exceed the 100 million euros of turnover: number two Ebrex (he had resumed Nexia, but just being placed in backup procedure), STG Gautier, BSA Delanchy, Olano, Calvez, Antoine, Postic... Other actors have surfaces of warehouses under temperature directed (Kühne & Nagel, Norbert Dentressangle who has integrated Salvesen, Sofrino, Tesson...). "Since one year, volumes of consumption under directed temperature decreased by 5, which impact coefficient of vehicle filling." "This development undermines the actors and grows in their concentration", said Fabrice Caron, commercial Director of Ebrex.