Controlled Atmosphere (CA) chambers have been used in the fruit industry for years to store fruit for a long time while preserving its shelf life. In these CA rooms, a climate is realized in which the oxygen and nitrogen percentage, as well as the humidity and temperature can be adjusted. This creates a controlled environment in which goods or raw materials can be stored or treated. These CA chambers are increasingly used in cocoa storage to maintain quality, extend shelf life and control insects.
The company Oxy-Low provides a total solution for the storage and treatment of goods such as cocoa, rice and tobacco. The CA solutions is seen as an environmentally friendly and safe alternative to fumigation with the toxic phosphine. Oxy-Low was requested to realize 4 CA rooms for a project in Amsterdam where cocoa has to be stored. However, a CA chamber cannot function without a gastight finish, because then the environment cannot be completely controlled.