Temperature explainer · Mozambique
Cold-chain temperatures and handling for Mozambican produce, seafood, poultry and eggs
Reference conditions differ sharply by product: UC Davis gives 5 °C and 90–95% humidity for lychee, 5–13 °C for mature-green avocado; EU rules keep fresh fish near melting ice, frozen fish at −18 °C or colder and chilled poultry meat at no more than 4 °C. Mozambique's heat and humidity make every transfer — dock, truck, port — the main risk. Confirm the rule of your destination market.
Reviewed 24 October 2026. Values are references from the cited sources, not Mozambican legal limits unless stated.
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ColdMatch helps buyers specify cold rooms, freezers and monitoring; it does not transport, store or certify food. Product temperatures belong to your quality team and your market's rules. Managed sourcing serves projects from USD 250,000.
Reference conditions by product
Quoted from the sources at the foot of the page; check the current text before using a value in a contract.
| Product | Reference condition | Source | Main risk in Mozambique's climate |
|---|---|---|---|
| Lychee (litchi) | 5 °C optimum, range 1.5–10 °C by cultivar and storage time; 90–95% relative humidity | UC Davis lychee fact sheet | Water loss causes pericarp browning; 12 days at 1 °C, then a day at 20 °C, caused browning in one trial |
| Avocado, mature-green | 5–13 °C depending on cultivar and duration; 90–95% relative humidity | UC Davis avocado fact sheet | Too cold causes chilling injury; too warm or ethylene starts early ripening |
| Avocado, ripe | 2–4 °C | UC Davis avocado fact sheet | Bruising and a short remaining shelf life |
| Fresh fish and prawns | Kept at a temperature approaching that of melting ice; unpackaged product stored under ice with re-icing | EU Regulation 853/2004, Annex III Section VIII | Ice supply and power cuts at landing sites |
| Frozen fishery products | Not more than −18 °C in all parts of the product; freezers must reach a core of −18 °C or below | EU Regulation 853/2004, Annex III Section VIII | Unplugged reefers and warm loading docks |
| Chilled poultry meat | Chilled to not more than 4 °C after inspection and evisceration, and again after cutting | EU Regulation 853/2004, Annex III Section II | Slow carcass chilling in hot plants |
| Quick-frozen foods (incl. frozen chicken) | Stable at −18 °C or lower at all points, with brief rises of no more than 3 °C in transport | Directive 89/108/EEC, Article 5 | Door openings and cross-docking in heat |
| Table eggs | US: at or below 7.2 °C (45 °F) ambient from 36 hours after lay. EU: constant temperature suited to hygiene; Class A generally not chilled below 5 °C before sale | 21 CFR 118.4(e); Regulation (EU) 2023/2465 | Condensation when eggs move from cool rooms into hot air; no Mozambican rule verified |
EU and US rules are shown as reference points because Mozambican exporters often supply those markets; they are not Mozambican law. Your destination market or buyer may set stricter limits.
Transfers are the weak point, not the cold room
Most temperature abuse happens between rooms: an open dock door, a truck loaded without pre-cooling, a reefer waiting for a plug at the port. In Mozambique's heat these minutes count. Specify sealed docks with shelters, pre-cooled vehicles, maximum dwell times and continuous loggers that travel with the product.
- Load only pre-cooled product into pre-cooled trucks or containers
- Confirm reefer plug availability at Maputo, Beira or Nacala for your sailing
- Keep logger data with shipping documents for claims
Lychee and avocado: humidity and timing
UC Davis notes that high humidity is essential to reduce water loss and browning in lychee, the main sign of deterioration, and that prompt cooling helps control decay. Avocado tolerates a wider band when mature-green but suffers chilling injury if held too cold. Post-harvest colour-retention treatments, including sulphur-free methods reported for Mozambican lychee in 2021, must match the destination market's rules — confirm with the exporter.
Fish and prawns: ice first, then freezing capacity
EU rules require fresh fish to be chilled as soon as possible after landing and kept near melting-ice temperature, and frozen product to stay at −18 °C or colder. ProAzul's 2023 manual for Mozambique states that processed fish is kept in cold rooms. At artisanal markets, WorldFish (2025) found ice output and backup power were the binding limits, so specify ice tonnes per day and hold-over hours explicitly.
Chicken: chilling speed and frozen storage
EU rules call for carcasses to be chilled to no more than 4 °C as soon as possible after evisceration, and quick-frozen foods to be held at −18 °C or lower. Mozambique's ministry reports both rising domestic production and continuing imports, so plants often need chilled and frozen capacity side by side. Confirm Mozambican meat-hygiene requirements with the authorities.
Eggs: avoid condensation
Egg rules vary by market: the US requires refrigeration at or below 7.2 °C ambient, while EU marketing rules generally prohibit chilling Class A eggs below 5 °C before sale. We found no Mozambique-specific rule. Whatever the set point, the practical risk in a hot climate is condensation when eggs leave a cool room, so specify gradual warm-up or matched dispatch temperatures.
Mixed loads and what this page does not cover
Different products need different set points and some fruit releases ethylene, so check compatibility with your quality team before sharing a room or container. This page does not set Mozambican legal limits, shelf-life guarantees or treatment approvals; it gives sourced references so your RFQ states the conditions you need.
Put these conditions into your RFQ
- List every product, its set point, humidity and pull-down need, with the source you rely on.
- Add transfer points: docks, vehicles, port plugs and maximum dwell times.
- State monitoring: logger type, alarm escalation and data retention.
- Submit one RFQ to ColdMatch; the team checks gaps before contacting suppliers.
Related ColdMatch resources
Frequently asked questions
What temperature should lychee be stored at?
UC Davis gives an optimum of 5 °C, with a range of 1.5–10 °C depending on cultivar and intended storage time, and 90–95% relative humidity. In one trial 12 days at 1 °C followed by a day at 20 °C caused pericarp browning, so colder is not always better.
What temperature is used for frozen fish and prawns?
EU rules require frozen fishery products to be kept at not more than −18 °C in all parts, and freezers to bring the core to −18 °C or below. Buyers may set stricter limits in their contracts.
How cold must chilled chicken be?
Under EU rules, poultry carcasses are chilled to no more than 4 °C as soon as possible after evisceration, and cut meat is chilled to no more than 4 °C. Confirm the Mozambican requirements for your plant with the authorities.
Do eggs need refrigeration in Mozambique?
We found no Mozambique-specific rule. The US requires 7.2 °C or below; the EU generally prohibits chilling Class A eggs below 5 °C before sale. Follow your market's rule and prevent condensation at dispatch.
Are these values legal limits in Mozambique?
No. They are references from UC Davis, EU and US rules, shown because Mozambican exporters often supply those markets. Ask INIP, the Departamento de Sanidade Vegetal or the relevant authority for Mozambican requirements.
Can ColdMatch help size the cold rooms for these products?
Yes, through a free sizing calculator and a team-reviewed RFQ. Managed sourcing serves projects from USD 250,000; ColdMatch contacts suitable suppliers on your behalf.