We would like to inform you that the Cargo Incident Notification System (CINS) has published the updated "Guidelines for the Carriage of Cocoa Butter in Freight Containers" (May 2026 edition). These guidelines outline essential practices for the safe transportation and quality preservation of cocoa butter. Below is a brief summary of the key points:

Key Points of the Guidelines

• Cargo Nature and Risks: Cocoa butter melts easily at temperatures between 30°C and 37°C. Upon heating, it expands and may burst its packaging, seeping out. This not only stains adjacent cargo but can also leak outside the container, causing damage to the container itself. Furthermore, when stowed under deck, there have been incidents of melted cocoa butter clogging shipboard' bilge system.

• Freight Container Selection: When using standard dry freight containers, please ensure they have dry floors, are clean, completely free from odor, and are food-grade. Particularly when transporting through hot climate zones, the use of reefer containers (either operating or non-operating) is recommended to ensure a stable cargo quality.

• Proper Packaging and Stowage: The cargo should be packaged in sealed plastic bags and placed within robust cardboard cartons that can withstand the stacked weight. To prevent direct contact with the container sidewalls and reduce heat transfer, using food-grade liners or plywood sheets is recommended.

• Terminal and Vessel Operations: To prevent internal temperature rises, it is recommended to minimize container dwell times at both the port of loading and the port of discharge as much as possible. On board the vessel, the cargo must be stowed away from direct sunlight and heat sources.

For more details, please refer to the attached document.