Seychelles Trading Corporation launches US$8M cold storage facility
Facility cost over US$8 million (SCR 110 million) and is part of Seychelles’ long-term plan to improve food security.
SEYCHELLES – A new cold storage facility built by the Seychelles Trading Corporation (STC) officially opens in Bois de Rose, aiming to improve the country’s ability to store and distribute food.
The facility, which cost approximately US$8.1 million (SCR 110 million), is designed to hold fruits, vegetables, and meat under controlled temperatures to reduce spoilage and maintain quality.
President Wavel Ramkalawan led the inauguration on Friday, accompanied by First Lady Linda Ramkalawan and Vice President Ahmed Afif.
Also present were STC CEO Ashik Hassan and Board Chairman Imtiaz Umarji, who joined the president and vice president in unveiling a commemorative plaque and cutting the ribbon to mark the facility’s opening.
This development represents STC’s largest infrastructure project so far and comes amid efforts to ensure stable food supply in a country heavily reliant on imports.
In his remarks, President Ramkalawan said the project reflects a broader plan to make the nation’s food systems more reliable and to meet long-term development needs.
He also noted that the facility aligns with the government’s strategy to create practical solutions for preserving perishable goods in a changing global environment.
CEO Ashik Hassan pointed to the facility’s use of modern refrigeration technology and energy-efficient systems, calling it a move toward improving STC’s service delivery.
He said the project would help the corporation meet its goals by increasing storage capacity while keeping environmental concerns in check.
Board Chairman Imtiaz Umarji added that the real benefit lies in its contribution to households, saying it will help deliver fresh food at reasonable prices and reduce waste in the supply chain.
He further mentioned that by cutting down spoilage and managing costs better, the facility plays a role in easing the pressure of global market changes on local food availability.
Guests at the ceremony were later taken on a tour of the facility to view its storage systems and logistics in operation.
The event also included performances from local artists and cultural groups, adding a celebratory tone to the day’s proceedings.
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