A food ingredient is only worth what its record says it is. European food law runs on one-up, one-down traceability: for every batch that leaves, you have to be able to name where it came from and where it went. A pallet that has lost its batch link is not a cheaper pallet, it is an unsellable one. That is the constraint the warehouse has to be built around, before anything is said about rates.
Ingredients arrive in 25 kg paper sacks, in big bags of 500 to 1,000 kg, in drums and in IBCs, often on pallets built for the sea leg rather than for racking. Sacks slump, big bags need a stable base, and one inbound container can hold three of those formats at once. Storage gets decided per consignment, not once per customer.
Cocoa, coffee, nuts, dried fruit, spices and cane sugar are import commodities. Held under customs warehousing, the duty and import VAT wait until the ingredient is sold on, instead of falling due the week the container lands. On stock that sits for a season, that is working capital left in your business. Our bonded space is in Zeebrugge and Liège, and we are adding 13,000 bonded pallet positions in Zeebrugge.
Our Belgian warehousing is certified to the BRCGS Storage and Distribution standard at AA grade, and to ISO 9001. For an ingredient buyer that is usually the first line on the supplier approval list, and it is what lets a food manufacturer take you on without sending an auditor first.
Harvest-driven ingredients land in bursts and then leave in small, steady call-offs against a contract for months afterwards. The warehouse has to absorb a container-heavy inbound week and still pick single pallets daily through the quiet period. That is a racking and labour question long before it is a rate question.



