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International jet setting produce

South Australian food products are gaining a reputation as international jet setters.
 
Alan Chugg, Singapore AirlinesAt any given time, crates of fresh South Australian citrus, abalone, live lobster, oysters and chilled Southern Bluefin tuna are speeding their way across the international skies. And chances are the products are being airlifted by Singapore Airlines Cargo.

Singapore Airlines Cargo has supported South Australia’s food industry since services were established in 1984. Today the business offers a daily air service and a weekly 747 Freighter out of Adelaide connecting to a multitude of destinations globally.

“The passenger flights provide the frequency, so exporters can send any day the customer wants.

The freighter services provide a big kick to the capacity so large shipments can be sent easily,” Singapore Airlines Cargo South Australian Manager, Alan Chugg said. A team of six staff work with the local export community.

The business prides itself on timeliness. Forty hours after an iconic South Australian tuna is pulled from the sea, for example, it is in Tokyo being prepared for sale at the Tsukiji fish market. Like all produce airfreighted by Singapore Airlines Cargo, the tuna is airfreighted on a direct route to Singapore, and then boards a flight to its final destination, whether it be Europe, United States, North and South-East Asia, the Middle East or China.

It is this dedication to service that saw Singapore Airlines Cargo awarded the Rural Solutions SA Services to Industry Award at last year’s Premier’s Food Awards.

Alan said the business’ excellent cold chain management and speed to market were critical factors in enabling South Australian produce to hold a premium position in markets around the world. 

“Our service gives South Australian food producers the opportunity to export their produce swiftly and safety to a range of international destinations, thereby adding value to their product. Often, food producers are receiving a premium price for their products against what could be expected in the local market,” Alan said.

“It also allows South Australian food producers to reach out to new markets and increase their scale of operation – thus reducing their production cost per unit.”

Alan said the business takes  its role very seriously.  

“When you’re sending produce such as fresh chilled fish to destinations such as New York Paris and Milan, and you want it to arrive in pristine condition on the restaurant plate within 40 hours, it needs to be handled sensitively.”

For more information

Contact
Alan Chugg
Singapore Airlines Cargo
p +61 8 8234 4374
e alan_chugg@singaporeair.com.sg