By Eamonn Ryan
The second speaker at the Cold Chain Refrigeration Logistics and Technology Summit was Floris Visser, CEO of Relog SA. This is part one of a two-part article.
Industry veteran Visser delved into the impact of refrigeration technology on the country’s supply chain landscape. He reflected on the pre-refrigeration era, where food preservation relied on primitive methods such as salting, smoking and pickling. He underscored the limitations imposed by seasonality and geographical constraints, noting how refrigeration technology revolutionised food preservation and distribution by enabling large-scale transportation of perishable goods.
“The advent of the cold chain fundamentally altered our relationship with food,” remarked Visser. “It allowed us to transcend the boundaries of time and space, ensuring a constant supply of fresh produce to consumers regardless of season or location.”
Highlighting the pivotal role of refrigeration in extending the shelf life of perishable goods, Visser emphasised its significance in maintaining food safety standards. He elaborated on the diverse temperature requirements for different food categories, ranging from fruits and vegetables to meats and seafood, underscoring the importance of precise temperature control in preserving product quality.
“Fruits, vegetables, meats and seafood each have distinct temperature and humidity requirements,” Visser explained. “Optimal storage conditions within the cold chain ensure that these products retain their freshness and nutritional value, ultimately enhancing consumer satisfaction.”
He shed light on innovative storage practices within the cold chain, such as precision chilling for fresh meat preservation. By storing fresh meat at slightly above freezing temperatures, distributors can significantly extend its shelf life without resorting to freezing, thereby minimising cellular damage and preserving product quality.
In addition to its impact on food preservation, the cultural significance of refrigeration technology was to transform traditional methods of meat curing and preservation into culinary delicacies.
“What was once a necessity has now become a culinary art form,” he remarked. “Refrigeration has not only extended the shelf life of perishable goods but has also elevated the dining experience by offering a diverse array of fresh, high-quality products year-round.”
The cold chain is indispensable to South Africa’s agricultural sector, and he urged industry stakeholders to continue investing in infrastructure and technology to drive innovation and sustainability.