ANCHORAGE, Alaska — The business of food transportation is picking up now that summer is here.
Alaska seafood is in high demand down south, and residents here are yearning for fresh-picked produce, and it's a constant struggle to keep everything fresh.
At 6 a.m. at the Alaska Airlines cargo port, a shipment of organic produce arrives from Seattle.
It's all kept in a massive refrigerator before heading off to places as distant as Bethel, Dutch Harbor and Barrow.
There is a hint of urgency in the air -- the last thing the cargo handlers want are fruits and vegetables going bad.
Besides produce and seafood, cargo handlers deal with pharmaceuticals, tropical fish and even human blood. The challenge is to keep it moving and keep it fresh.
This is just one link in the so-called "cool-chain" of perishable foods, and it's becoming stronger.
Alaska Airlines started a new training program for workers who handle precious cargo like king salmon. They want to make sure that the cargo is not affected by dirt, dehydration, heat or sunlight.