Ports and Terminals

Port of Savannah Moves One Million TEUs in First Quarter

Port of Savannah Moves One Million TEUs in First Quarter
Danny Gill

The Port of Savannah has moved more than 1 million TEU’s across its Garden City Terminal in the first quarter of FY2018 (July 1-Sept. 30), growing by 5.8 percent or 55,629 TEUs over the same period in FY17. In September alone, the GPA moved 325,141 TEUs, an increase of 5.4 percent or 16,792 TEUs compared to the same month last year.

“Sustained organic growth coupled with increased market share are driving these volume increases,” said GPA Executive Director Griff Lynch. “We have also achieved major gains through the addition of Neo-Panamax vessels to the fleet serving Garden City Terminal.”

During an annual Savannah State of the Port address held last week, Mr. Lynch outlined infrastructure improvement plans, including purchasing 10 additional ship-to-shore cranes, for a total of 36. Four cranes will arrive in 2018, and the final six by 2020, allowing Garden City Terminal to move 1,300 containers per hour on and off vessels. Additionally, the Authority’s $128 million Mega-Rail project will increase rail lift capacity at Garden City Terminal to 1 million containers per year by 2020. The project will add 97,000 feet of new track, including 18 new working tracks, and bring all switching on-terminal.

“It’s Savannah’s unique capabilities – the largest single terminal in North America, 26 ship-to-shore cranes, on-terminal rail and immediate interstate access – that have allowed the port to handle significant growth,” said GPA Board Chairman Jimmy Allgood. “Smart investments that will double our rail lift capacity at Garden City, build inland terminals around the state, and put an unprecedented 36 cranes on one dock will position Savannah to take on a new era of business expansion.”

Ports and Terminals
Danny Gill

Danny is currently a Contributing Writer for Airfreight Logistics and Logistics Manager (LM) and is quite the foodie. He’s always on the hunt for new and exciting dishes to sample, and is never one to back down from a spicy challenge. His travels have taken him around the world, and he’s been able to experience many different cultures (and food).

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