Top 5 mistakes most banana exporters make and how to avoid them

Based on demand and consumption, bananas are the #1 fruit globally. Yet, most exporters still make the same mistakes that cost them thousands in unrecovered #cargodamage claims.

It’s time to eliminate these mistakes for good!?

Make sure that your cargo is of good quality and that you have documents to prove it!

For decades, the fungus (also known as Panama disease) has spread throughout the world. According to the UN, the illness poses a major danger to banana output since it cannot be eliminated once it has taken hold. Fortunately, it does not endanger people. BUT once the fungus is mentioned in your survey report (even if it is only 5% of the cargo affected), the chances of getting compensation from the shipping line decrease dramatically. Always try and ensure you have a certificate of quality to prove that the damage that occurred wasn’t caused by the cargo’s pre-shipment condition and make an effort to properly inspect bananas beforehand.

Properly pack the boxes with bananas of the same stage of ripeness that should not be advanced.

As advised by the cargo handbook, #bananas ripen by releasing ethylene into a sealed chamber or room with a regulated temperature and RH in order to achieve the fruit's bright yellow peel color, firm pulp texture, and good flavor. Controlled ripening is mostly done to give fruit to wholesalers and merchants at the appropriate level of maturity.

Ensure that cargo is pre-cooled before loading.

Receiving temperature data loggers that show high temperatures at the start of the scheme - cargo hot stuffed has become rather regular. Without any evidence of the due temperatures of the cargo before loading, we are unable to win your case. According to the cargo handbook, the pulp temperature must not be more than 2°C higher than the ambient temperature and must not be higher than 30°C when loaded.

Carefully stuff the cargo inside the container. Don’t overload!

The limit lines on the sides of the container should not be crossed. Furthermore, it is crucial that the cardboard sheets that are placed on top of the final pallets in storage do not obstruct or otherwise disrupt the air circulation inside the container. As it may cause the bananas to ripen uncontrollably within the container.

Make sure that the transit time agreed in the booking confirmation is not excessive.

Keep in mind that a banana has a four-week shelf life; hence, a lengthy journey may result in the ripening and even rotting of the fruit. There’s not much we can do if the client agreed in the booking confirmation with the shipping line to 70 days of transit time.

Both as a source of food and as a source of income, bananas and plantains are essential to millions of people worldwide. This is why we urge exporters of bananas to take all necessary precautions to avoid cargo damage and, if it does occur, to leave the chance to defend legal rights and financial investments using solid proof!

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