Oysters For Everyone's World

     We are sitting inside the Perishables Center at Frankfurt International Airport.
     Know amongst locals here simply as the “PCF” this is one airport location where constant variety, action and challenge makes every day interesting and worthwhile at the airport.
     At least that is what PCF Managing Director Rüdiger Kasper says.
     By way of background, initiative for the largest and most advanced perishable center at any European airport came from Nagel Airfreight, a forwarder with a long experience in the handling of fresh food.
     During the late eighties and early nineties demand for exotic fruit and vegetables, for meats, fish and cut flowers increased dramatically.
     Simply because of demand for cargo capacities and number of flight connections, Frankfurt assumed a key role immediately and the      “Perishable Center” went into operation in 1995 after an extremely short construction time.
     Perishables Center location on the northern side of the main runway system still makes sense because it is much closer to passenger aircraft parked and handled at nearby terminals.
     Closer to the action than Cargo City South, the cool chain gets both a vital link and a big headstart in terms of quick handling times at Frankfurt Airport.
     The FRA Perishable Center with its great road access through airport Gate 26, and location hard against the apron is open around the clock 24/7.
     Present size of PCF is 9.000m_ for storage and operating space, plus 2.000m_ for offices.
     A variety of different size storerooms – about 20 – are available with temperatures ranging from 24 minus to 24 plus centigrade.
     Expanding capacity to handle goods is continuing right now with completion scheduled for autumn 2007, adding about 25 % or 2.500m_ stores and 400m_ office space.
      Not only does the steadily growing tonnage call for more space, but also regulatory demand from the Commission in Brussels is driving these additions.
     Another reason for expansion of the Perishable Center is the diversification into more product lines – most prominent being a wide range of pharmaceutical merchandise coming through the airport.
     With some forecasts for annual 30 % growth in temperature controlled airfreight until the year 2020, planners at FRA may want to sharpen their pencils as new profiles are drawn.
     Last year approximately 160,000 metric tons of perishables of all categories were moved through the PCF.
     About a five percent increase is expected for this year – with particularly strong growth expected in pharmaceutical shipments including vaccines.
     The Frankfurt Perishables Center is designated as an official European Union first port of entry border inspection post.
     Advantages of the facility include concentration of all inspection authorities under one roof: an Animal Health Office, Plant Protection Office and German Federal Office for Agriculture and Food.
     Other features include computer-controlled temperatures in the storerooms and the expertise of 150 employees and workers, several of whom have many years of service delivering a variety of value-added services.
     Simple common sense procedure makes a big difference to shippers here, such as icing of fish or the practice of immediately watering flowers.
     As mentioned, behind this ingrained sense (and sensibility) when it comes to the cool chain, is Rüdiger Kasper.
     Rudy, who initiated and opened this facility, still manages it, building the business with an infectious enthusiasm and sense of pride about the place.
     The Frankfurt Perishables Canter has also served as a blueprint for construction at scores of similar operations around the world, in no small part because of Rüdiger Kasper.
     “Traditional or classic commodities have had their ups and downs in the decade since we opened here, but in general there is a continuity in market activity.
     “Exceptions are pharmaceuticals and fish. “Namibia and South Africa are picking up as production areas.
     “Chile has taken over part of the Norwegian global salmon exports.
     “Fish went up from a 5 % in the total basket of the PCF, to 25 % - or 22,000 tons last year.
     “Markets are volatile for a number of reasons; “Varig as example launches a flight between Frankfurt and Recife, so mango-tonnage in this case jumps up.
     “Next a team of ocean-container-experts say their research shows that fruit can better ripen during the ride and time from origin market to destination resulting in a seasonal decline in airfreight from the year before.
     “Perishables business is a never ending cycle of challenges beyond just keeping things fresh and moving.”
     It should be mentioned that many developing countries are delivering high precision to their export produce.
     Even biologically controlled products pass European Union controls via Frankfurt with no complaint.
     Commodities include sheep from New Zealand, ostrich from Australia, beef from South America.
     But cut flowers and plants approximate 25 % of the volume here.
     In the mornings, the pace of work at FPC is not too hectic, but as afternoon approaches, the cool rooms begin to fill up.
     Every aircraft that lands means new cargo.
     Staff of the PCF ensures that fish from Namibia is re-iced, roses from Kenya have enough water, medication is stored at the right temperature and the brightly colored tropical fish from Honolulu do not become chilled.
     Polystyrene boxes packed with swordfish, shark, salmon and sea bream are stacked one on top of the other at a temperature of about zero degrees centigrade.
     The produce comes from 30 countries. Frankfurt Airport is Germany's largest "port" for fresh fish.
     Workers clad in thick white jackets and gloves, refill the boxes with ice.
     In the next room, meanwhile, staff is hanging up horsemeat on hooks.
     Thanks to the powerful extractor fans, the smell of fish from the Fish Area right next door does not permeate this area.
     Frozen goods are stored in the deep-freeze storage room, which is kept at an icy 24 degrees below freezing.
     Hard to imagine that on the other side of these walls the approach of Summer 2006 is taking hold.
     We ask this acknowledged leader and expert in the perishables business, Ruediger Kasper what he would be doing if the PCF was not here:
     “If this was not there I would create this place myself. It is such an exciting job to be in touch with the world every day.
     “I believe that the search for the rapid delivery of flowers and foods will never end.
     “Today we live in a world where anything is “in season” somewhere.
     “With the proper cool chain integrity an oyster can be anybody’s world.
     “I just enjoy being instrumental in helping to fulfill a simple yet vital human desire and demand.”
Guenter Mosler