Distribution network
Success in the food trade is not measured by importing alone, but by the ability to deliver a product in the right condition at the right time. Here is how goods travel from the port to your kitchen.
The product journey in four stages
Collection from the port
Refrigerated containers are collected as soon as customs clearance is done and moved straight to our warehouses without a stop, with the container temperature logged on opening.
Inspection and sorting
Every consignment is checked: pack integrity, batch numbers, production and expiry dates, and conformity with the contracted specification.
Chilled storage
Cartons are arranged first-in-first-out in cold rooms running around the clock, with documented daily temperature readings.
Loading and delivery
Goods are loaded into refrigerated trucks according to the visit schedule, and the customer receives the order with a clear statement of items and expiry dates.
“A good product that arrives late or at the wrong temperature is not a good product” — this rule governs every decision in our distribution operation.
An unbroken cold chain
From port to warehouse to delivery truck, temperature is monitored at every stage. Even a few hours without refrigeration ruins the properties of cheese, even if it still looks fine — so we treat this point with complete strictness.
Central warehouses
Chilled warehouses in Tripoli with enough capacity to cover peak-season demand and keep essential items available all year without interruption.
A regular delivery schedule
Regular visits to our standing clients on a pre-agreed schedule, so an owner can plan stock instead of placing emergency orders.
A field team
Representatives who know their customers by name, follow their needs closely, and report any remark about a product to us immediately.
Cities we cover
We currently cover the following cities on a regular visit schedule, and we widen that coverage gradually as storage capacity and the size of our refrigerated fleet allow.