Transportation of Food: Air

During World War II the U.S. military used aircraft extensively for the transport of freight, including food. When the war ended, the transport of food by air was continued by commercial services. The first regular service transporting perishable agricultural produce by air was launched in late 1945 by a commercial company.

Initially, the transport of perishables by air proved costly and inefficient. Produce often spoiled due to lack of refrigeration and the considerable time that goods spent on the tarmac or traveling to and from the airport. The introduction of refrigerated and thermal packaging methods, such as the insulation of containers, the use of dry ice, nitrogen and mechanical cooling equipment, as well as improved logistical planning have greatly reduced spoilage. Today, goods are consolidated into pallets and containers to reduce the time loading and unloading the aircraft.