Conversion of South African Special Risks Insurance Association, 1998
R 385
Perishable Products Export Control Act, 1983 (Act No. 9 of 1983)RegulationsRegulations relating to the Export of Perishable Products, 2025 - effective July 2025Chapter 8: Post-Harvest Treatment, Loading and Carrying InstructionsPart A: Post-Harvest Treatment and Handling of Specific Perishable Products46. Concentrates and juices |
The Board will, in the case of concentrates and juices, permit the following temperature tolerances during the loading of containers:
| (a) | The concentrate or juice must be pre-cooled to the carrying temperature requested at the time of booking. A carrying temperature increase not exceeding 3.0°C will be permitted during the loading of the product from the deep-frozen cold storage facility into the container. |
| (b) | Where the concentrate or juice is to be shipped at minus 18°C, it must be pre-cooled to between minus 18°C and minus 21°C prior to loading into the container. Should the temperature of the product increase to minus 15°C, loading must cease and the concentrate or juice must be re-cooled to minus 18°C or colder before loading may be recommenced. |
| (c) | The standard carrying temperature for deep-frozen concentrates is minus 18°C. The concentrate and juice must be pre-cooled to between minus 18°C and minus 21°C. A maximum temperature increase of 3.0°C will be permitted during loading. Should the product be colder than minus 21°C, it must be booked for shipment at minus 20°C or colder. The temperature must be consistent throughout the perishable product. |
| (d) | When loading drums of concentrate, a loose plate or strongly made spacer is to be used for the second tier, and then steel strapping or loose wooden gratings must be used to secure the perishable product at the door end. Free air circulation around the stowed load must be maintained. |
