Shipping Podcasts finalists for Maritime Media award

An introduction to containerisation from Shipping Podcasts listener, Henry Samut.

By • Oct 25th, 2010 • Category: Containers

This listener podcast is from Henry Samut FICS on the topic of containerisation.
Henry is studying for a post-grad in Maritime Law having worked for AP Moller-Maersk since the mid 1980’s.

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  • Luckymike

    Really good thank you. I am intrigued by cocoa supply chain so information on “high vent” was of direct relevance.

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  • Henry Samut



    Hi LuckyMike
    Thank you for your comment and interest in hi-vent containers. Hi-vent containers are 20ft long, 8ft 6″ high and have a series of slats acting as vents running along the top and bottom
    of each of the container walls (sides). Hi vents are used for cargoes which are hydroscopic, ie
    cargoes which contain moisture such as cocoa beans. The optimal moisture content of cocoa beans for shipment must not exceed 7.5%, in particular for cocoa beans shipped in jute bags.

    Cocoa beans in bags are stowed into the hivent container in warm West African countries such as Cote d’Ivoire and Ghana. The ambient temperature is around 28 deg celcius making the air inside the container must warmer which in a standard dry container will be trapped inside the container once the container doors are sealed.

    During the sea journey, the ambient temperature starts cooling down in particular at night time and drops down dramatically during the winter months, (which is peak season for cocoa beans), upon arrival of the vessel in the Bay of Biscay.

    With a standard dry container, the warm air can not migrate or adjust to the ambient temperature, therefore the warm air turns into condensation causing damage to the cargo.

    A hi vent container, allows for the warm air inside the container to migrate via the vents and slats alongside the walls thus preventing condensation as a result of thermal shock (ie sudden reaction of warm air with cold air).

    Hope this clarifies.
    Best wishes