chestnuts : packing, transporting and risk factors

8/14/2019 Chestnuts : Packing, Transporting and Risk Factors

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General:

Product information

Packaging

Transport

Container transport

Cargo securing

Risk factors and loss prevention:Temperature Odor

Humidity/Moisture Contamination

Ventilation Mechanical influencesBiotic activity Toxicity / Hazards to health

Gases Shrinkage/Shortage

Self-heating / Spontaneous combustion Insect infestation / Diseases


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Product information

Product name

German Maronen (Esskastanien), Edelkastanien

English Chestnuts, sweet chestnuts

French Marrons

Spanish Castaas

Scientific Castanea sativa

CN/HS number * 0802 40 00

(* EU Combined Nomenclature/Harmonized System)


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Product description

Sweet chestnuts are edible nuts which grow on trees of the genus Castanea in the beech

family (Fagaceae). Chestnuts are native to the Black Sea area.

They have an spiky, external husk (cupule) which spontaneously breaks open when

ripe to reveal the actual fruit. The outer husk may contain 1 - 3 fruits. The fruit consists

of the light colored nut kernel, a thin skin and a red-brown to brown pericarp. The baseof the nut has a light colored spot, also known as the "navel".

Chestnuts are of a round to oval shape. Their flavor may be described as nutty. Boiling

or roasting imparts a still stronger aroma to chestnuts. Cooking also makes it easy to

remove the skin and shell from the nut kernel.

The nut kernel predominantly consists of starch, protein, minerals and chestnut oil. For

a nut, its vitamin C content is relatively high.

The oil content of chestnuts is 1 - 2% (chestnut oil).

There is a very large number of different varieties of chestnuts, just one of which is the

"keeping" chestnut, which remains on the tree longer than normal chestnuts and must

be picked by hand.


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Quality / Duration of storage

Chestnuts exhibiting mold growth on acceptance of a consignment must be rejected. If,

on unloading, they exhibit mold growth, they should not be placed in full sunshine as

this does not delay decomposition, but instead encourages it. Once mold growth has

started, it cannot be stopped.

The fruits must not exhibit any mechanical damage either.

Various sources state maximum duration of storage as follows:

Temperature Rel. humidity Max. duration of storage Source

0C not stated 6 months [5]

-3 - 0C 65 - 75% 12 months [18]

Due to their poor keeping qualities (high water content), chestnuts are sold not as nuts,

but instead as fresh fruit, unless they have been sun-dried.


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Intended use

Boiled chestnuts are served as an accompaniment to various meat dishes or are pureed.

Roast chestnuts sold as a snack during the cold winter months.

Before boiling or roasting, chestnuts are provided with a crosswise nick at the tip and

either boiled for five minutes and then shelled or are roasted, after which the shellseasily burst open.

Figures

Figure 1 Figure 2


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Countries of origin

This Table shows only a selection of the most important countries of origin and shouldnot be thought of as exhaustive.

Europe Germany, France, Italy, Spain, Portugal, Romania, Greece, Turkey

Africa

Asia Japan, Korea, China

America USA

Australia

Packaging

Chestnuts are mainly transported in Jute bags, PP Files, boxes or drums.


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Transport

Symbols

General cargo Temperature-controlled

Means of transport

Ship, truck, railroad

Container transport

Refrigerated container with fresh air supply


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Cargo handling

Since chestnuts are sensitive to impact, they must be handled with appropriate care.

In damp weather (rain, snow), the cargo must be protected from moisture, since it may

lead to mold growth.

The required refrigeration temperature must always be maintained, even during cargo

handling.

Stowage factor

3.34 - 3.48 m3/t (in boxes) [11]

5.02 - 5.57 m3

/t (in bags) [11]3.96 m3/t (in bags) [1]


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Stowage space requirements

Cool, dry, well ventilated

Segregation

Fiber rope, thin fiber nets

Cargo securing

Because of its considerable impact- and pressure-sensitivity, packages of this cargo

must be secured in such a way that they are prevented from damaging each other.

Spaces between packages or pallets must be filled, to prevent slippage or tipping. By

selecting the correct packaging size or cargo unit (area module or area module

multiple), holds can be tightly loaded (without spaces).

Care must be taken during stowing to ensure that the cargo is not only well secured but

is also very well ventilated.


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Risk Factors and Loss Prevention

RF Temperature

Chestnuts require particular temperature, humidity/moisture and ventilation conditions

(SC VII) (storage climate conditions).

A written cooling order must be obtained from the consignor before loading is begun.

This order must always be complied with during the entire transport chain.

The following Table merely constitutes an estimate of appropriate temperature ranges.

Temperatures may deviate from these values, depending on the particular transport

conditions.

DesignationTemperature

rangeSource

1 - 3C [1]

0C [5]Favorable travel

temperature range

-3 - 0C [18]

Excessive heat during storage causes chestnuts to germinate.


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RF Humidity/Moisture



DesignationHumidity/water

contentSource

70% [1]Relative humidity

65 - 75% [18]

Water content 25 - 30% [1]

Maximum

equilibrium

moisture content

85% [1]

According to [15], the water content of chestnuts may be as high as 50.1%, as a result

of which they are constantly releasing water vapor. Fresh chestnuts release particularly

large quantities of water vapor due to vigorous respiration, so causing self-heating and

mold growth.

Chestnuts must be protected from all forms of moisture (seawater, rain andcondensation water) to prevent mold, rotting, fermentation and sprouting.


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RF Ventilation



Recommended ventilation conditions: circulating air, 10 - 20 circulations/hour withcontinuous supply of fresh air (airing).

In order to reduce the risk of germination and sprouting, water vapor and CO2 must be

removed continuously and an adequate supply of fresh air must be ensured. Packaging

must be constructed so as to ensure adequate ventilation. Where possible, the cargoshould be stowed so as to leave trenches.

RF Biotic activity

Chestnuts display 2nd order biotic activity.

Chestnuts are living organs in which respiration processes predominate, because their

supply of new nutrients has been cut off by separation from the parent plant.


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Care of the cargo during the voyage must be aimed at controlling respiration processes

(release of CO2, water vapor, ethylene and heat) in such a way that the cargo is at thedesired stage of ripeness on reaching its destination. Inadequate ventilation may result

in fermentation and rotting of the cargo as a result of increased CO2 levels and

inadequate supply of atmospheric oxygen (see Ventilation).

RF Gases

CO2 evolution Chestnuts (especially when fresh) constantly

release CO2 .

Upper limit of permissible CO2

content

0.8 vol.%

If ventilation has been inadequate (frost) or has failed owing to a defect, life-

threatening CO2 concentrations or O2 shortages may arise. Therefore, before anybody

enters the hold, it must be ventilated and a gas measurement carried out. The TLV for

CO2 concentration is 0.49 vol.%.


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RF Self-heating / Spontaneous combustion

Chestnuts have a tendency towards self-heating under the influence of moisture

RF Odor

Active

behavior

Chestnuts release a slight,

unpleasant odor.

Passive

behavior

Chestnuts are sensitive to

unpleasant or pungent odors.

RF Contamination

Active

behavior

Chestnuts do not cause

contamination.

Passive

behavior

The cargo is sensitive to dirt, fats

and oils. The holds or containers

must accordingly be clean and in a

thoroughly hygienic condition

before loading.


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RF Mechanical influences

Because of their high mechanical sensitivity, chestnuts must be treated with great care

during cargo handling, transport and storage, since otherwise they may suffer a

reduction in quality.

RF Toxicity / Hazards to health

If ventilation has been inadequate (frost) or has failed owing to a defect, life-

threatening CO2 concentrations or O2 shortages may arise. Therefore, before anybody

enters the hold, it must be ventilated and a gas measurement carried out. The TLV for

CO2 concentration is 0.49 vol.%.

RF Shrinkage/Shortage

Loss of weight must be expected due to the release of water vapor, especially from

fresh chestnuts.


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RF Insect infestation / Diseases

Chestnut blight: Chestnut blight (Endothia parasitica) attacks and destroys the bark and

wood of the chestnut tree.

Ink disease: Infection with ink disease (Phytophthora cinnamoni), which attacks the

roots of the tree, is manifested externally by leaf yellowing and die-back of branches.

Maggot infestation: Chestnuts are sometimes infested with maggots, one common

culprit being the insect Carpocapsa splendam.

Mold growth: Once mold growth has started, it cannot be stopped and the damage is

thus irreversible.

The quarantine regulations of the country of destination must be complied with and a

phytosanitary certificate may have to be enclosed with the shipping documents.

Information may be obtained from the phytosanitary authorities of the countries

concerned.

Source : The Transport Information Service (TIS) from the GermanInsurance Association (GDV e.V.)


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If you are looking for serious supplier of Red Round Marrons

Type Chestnuts, we are your right partner in Origin.


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Our Commitments & ValuesOur Commitments to our esteemed Customers :

We believe that our customers come first, and that you are entitled toexpect excellent customer service from us. We strive to give youthis through personal accountability and professional commitment,working with you to ensure that our products and services meetyour needs.

Our Corporate Values are:

Guaranteed Product Qaulity

Multi-Level Reliabilitiy Flexibility with Customers needs

Competitive prices Timely delivery

Accurate service before and after sale


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Please contact us now!

Attn: Mr. Aytac SAMRIOGLU (Intl Sales)

Tel: +90 212 863 01 74

Fax: +90 212 8631719

Mail: [email protected]

chestnuts : packing, transporting and risk factors

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