The impact of slow steaming on refrigerated exports from New Zealand

摘要: The practice of slow steaming has had a significant impact on New Zealand export industries with increased transit times in some cases causing reductions shelf life once the product reached retail stage. longer also impose extra cost to exporters having more inventory tied up transit. While there is clear evidence suggest reduced fuel consumption and hence emissions costs, these savings have not been passed by liners their customers. However, no indication that slow-steaming caused reduction earnings for (at least middle 2014). A predicted move super-slow would put strain meat industry especially, lucrative European chilled lamb market under particular threat.