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The log · Service & process guides · 22 May 2026 · By Sherif Awad, Owner, GeoMarineHub
The Complete Ship Provisions List: Categories, Quantities & Ordering Tips
A practical breakdown of what goes into a vessel provisions order — fresh, frozen, dry, bonded and cabin stores — with quantity rules of thumb and the mistakes that spoil deliveries.
The Complete Ship Provisions List: Categories, Quantities & Ordering Tips
A practical breakdown of what goes into a vessel provisionsorder — fresh, frozen, dry, bonded and cabin stores — withquantity rules of thumb and the mistakes that spoildeliveries.
Geomarine Marine Team
A vessel provisions order looks simple until something goes wrong — a freezer fills with the wrong cuts, fresh produce arrives already turning, or the crew runs short of a staple three days into a passage. Getting provisioning right is part planning, part standardisation, and part choosing the right supplier. This is the complete breakdown.
The Five Provisions Categories
1. Fresh Provisions
Fruit, vegetables, eggs, dairy and fresh meat. These have the shortest shelf life and the most quality variation between suppliers. Order them as close to departure as possible and specify grade clearly — "tomatoes, firm, for 10-day storage" beats "tomatoes."
2. Frozen Provisions
Meat, poultry, fish and frozen vegetables. The critical issue here is the cold chain: insist on temperature logs and reject any carton showing signs of thaw-refreeze. Frozen stores are usually the largest order by weight.
3. Dry & Canned Provisions
Rice, flour, pasta, pulses, oil, canned goods, spices, beverages. Long shelf life makes these easy to stock in bulk, and they form the backbone of the menu on long passages.
4. Bonded Stores
Duty-free tobacco, alcohol and certain consumables. These are subject to customs control and must be handled separately from ordinary provisions (covered in detail in our bonded-stores guide).
5. Cabin & Galley Stores
Cleaning materials, galley consumables, toiletries, and small comfort items. Easy to forget, quick to run out, and cheap to over-order slightly as insurance.
How Much to Order: Rules of Thumb
Provisioning is planned around man-days — crew size multiplied by days until the next reliable supply port, plus a safety margin. A common approach:
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