Port of Helsingborg Magazine Winter/Spring 2006 - Helsingborgs ...

More documents

Recommendations

Info

Refrigeration containers in the Skåne TerminalA total of 2,300 refrigeration containersof fruit were imported via thePort of Helsingborg in 2005. This isan increase of 25% compared to 2004and the trend seems set to continueduring 2006. Refrigeration containersfor export have also shown a significantincrease. We have the capacity to connect200 refrigeration containers topower outlets at the same time and, intotal, the Port had about 5,000 connectionslast year of both empty andloaded units.Lars Ekblad, the Port of Helsingborg, and Evard Horozovic, Coldsystem AB, carry out a PTI check onreefer containers from Maersk.Changes in the Port ’s marketing dep artmentKjell-Åke Ranft (left in the picture)has been appointed new sales manageras of 1 January 2006. Kjell-Åke, whois well established in the company, notleast among our container customers,has worked in the marketing departmentsince the beginning of 1992.Bengt Nilsson, with a 43-year historyin transport and port operations, hasbeen sales manager since 1985. Bengtwill be leaving the company to starthis retirement during the course ofthis year. Until the retirement date, hewill be at the disposal of the CEO andwill also, together with Rolf Svensson,formerly stevedoring manager, workon the development of traffic throughthe recently opened Combiterminal.We wish Kjell-Åke Ranft all the bestin his new role and position.Tumblers of ice from J ukkasjärviFifteen tonnes of ice tumblers arrived at the West Harbourin Helsingborg by truck from Jukkasjärvi. The glasses werethen loaded into containers to be transported on by containership to Tokyo.Their fi nal destination is the ice barthat already has been built in Tokyo. Icebars have become very popular recently,having been started in London, Milan,Jukkasjärvi, Stockholm and now inTokyo too. The ice is taken from theTorneälv river, whose water is crystalclear.The ice is stuffed in containersThe “ glasses” are unloaded from the truck.10
Felix ketchup goes viaHelsingborgFelix tomato ketchup has flavoured many a Swedish dinner.We have been setting it on our kitchen tables for almost 50years. As with all good food, the raw material – the tomatoes– are decisive for quality. The tomato purée is stored at thePort of Helsingborg and it is also here that traceability is ensured,so that each individual bottle of ketchup that is producedcan be traced back to the relevant shipment of purée.No few dedicated chefs have beenheard to mutter about the eternal use ofketchup. But significantly more parentsof young children have gratefully seenhow ketchup has succeeded in gettingfussy children to eat – and generationafter generation continue to add it totheir food. On average, one bottle ofFelix tomato ketchup is sold every threeseconds, and Swedish consumption ofketchup is among the highest in theworld. Annually, we put away morethan 2 kilos per person. ‘We bring6,000 tonnes of tomato purée annuallyinto Helsingborg from the countriesround the Mediterranean. It arrives incontainers either via feeders directly toHelsingborg or by rail from Göteborg,’says Leif Johansson, logistics developerat Procordia Food AB, to which the Felixtrademark belongs. The containersare stripped in the port and the tomatopurée is stored while waiting fortransportation on to Procordia Food’splants. The company has factories inseven locations and warehouses in four.Most of the raw material, however,goes to Fågelmara in Blekinge, whereFelix tomato ketchup is produced. ‘Wedo not have any warehousing facilitiesin Fågelmara and we must be able toguarantee top quality. That’s why weonly take in what we need for production,’says Leif Johansson. Since we eatketchup all year round but tomatoeshave a natural cultivation and harvestingperiod, the size of the stock variesconsiderably with it being largest in thesummer. Procordia Food has contactpersons in the Port who are well acquaintedwith procedures. For example,all foods have to be traceable. It has toStorage of tomato pastebe possible to trace the contents of aparticular bottle of ketchup right backin the company’s business system. Allpallets are therefore labelled on arrival.When the factory in Fågelmara then11
Page 1 and 2: Port of Helsingborg MagazineGATEWAY
Page 3 and 4: Peak season for clean heatingat Vä
Page 5 and 6: Broad cooperation to attract morecr
Page 7 and 8: The fi rst fruit into port - a cert
Page 9: Below and left: “Green Karmoy”
Page 13 and 14: An increase of 12 per cent- that wa
Page 15 and 16: Agents for Port ofHelsingborgTeleph

Port of Helsingborg Magazine Winter/Spring 2006 - Helsingborgs ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?