New Orleans Cold Storage (NOCS) has completed expansion of its refrigerated warehouse facility at the Port of Charleston. The upgrade has not only increased blast-freezing capacity by over 50%, but also more than doubled the size of its previous storage space at South Carolina’s busiest port.
“We are looking forward to offering even more services to our clients at the Port of Charleston, where we have been for almost 30 years. This expansion will help us continue to be one of the largest logistics and cold storage suppliers to the poultry, pork, beef, seafood, vegetable, and international frozen and refrigerated food industries,” said Mark Blanchard, president and chief executive officer of NOCS.
In addition to boosting blast-freezing capacity, the expansion will also further benefit the import meat traders who originally attracted NOCS to the Port of Charleston in 1986 – particularly importers sourcing product from Australia and New Zealand as well as from Central America and South America.
In business since 1886, when it was founded as a manufacturer of ice used to maintain low temperature of foodstuffs transported aboard rail cars, sailing ships, and steamships using the Port of New Orleans, NOCS today specializes in providing complete logistics services to importers and exporters of frozen products as well as food processors and distributors. Operating from four key port facilities on the southeast seaboard of the United States and Gulf of Mexico, its export expertise runs the gamut from arranging transportation to the port, blast freezing and warehousing to certification, documentation and the loading of break-bulk vessels.