Transportation Developments in frozen transport in the 19th century established the inter- national food market. In 1877, a cargo of frozen meat was sent from Buenos Aires to France. The following year 5000 frozen mutton carcasses were transported from Paraguay to France. In 1880, the SS Strathleven arrived in London with a cargo of 40 tons of frozen Australian beef, and by 1910 Great Britain was importing 600000 tons of frozen meat. Further develop- ments in temperature controlled transportation systems for chilled prod ucts have led to the rapid expansion of the 'fresh' food market. The sea transportation of chilled meat from Australia to European and other distant markets, and road transportation of chilled products throughout Europe and the Middle East is now common practice. Air freighting is increasingly being used for high value perishable products such as strawberries, aspara gus and live lobsters(Sharp, 1988). However, foods do not necessarily have to fall into this category to make air transportation viable since it has been shown that 'the intrinsic value of an item has little to do with whether or not it can benefit from air shipment, the deciding factor is not price but mark-up and profit 9.1 Sea transport Historically it was the need to preserve meat during sea transport that lead to the development of mechanical refrigeration and the modern interna- tional trade in foodstuffs. Developments in temperature control, packaging and controlled atmospheres have substantially increased the range of foods that can be transported around the world in a chilled condition. With9 Transportation Developments in frozen transport in the 19th century established the inter￾national food market. In 1877, a cargo of frozen meat was sent from Buenos Aires to France. The following year 5000 frozen mutton carcasses were transported from Paraguay to France. In 1880, the S. S. Strathleven arrived in London with a cargo of 40 tons of frozen Australian beef, and by 1910 Great Britain was importing 600000 tons of frozen meat. Further develop￾ments in temperature controlled transportation systems for chilled prod￾ucts have led to the rapid expansion of the ‘fresh’ food market. The sea transportation of chilled meat from Australia to European and other distant markets, and road transportation of chilled products throughout Europe and the Middle East is now common practice. Air freighting is increasingly being used for high value perishable products such as strawberries, aspara￾gus and live lobsters (Sharp, 1988). However, foods do not necessarily have to fall into this category to make air transportation viable since it has been shown that ‘the intrinsic value of an item has little to do with whether or not it can benefit from air shipment, the deciding factor is not price but mark-up and profit’. 9.1 Sea transport Historically it was the need to preserve meat during sea transport that lead to the development of mechanical refrigeration and the modern interna￾tional trade in foodstuffs. Developments in temperature control, packaging and controlled atmospheres have substantially increased the range of foods that can be transported around the world in a chilled condition. With