Zambia has engaged in a time release study to improve custom clearance services in Cross boarder trades.
Ministry of Commerce Trade and Industry National trade facilitation committee secretary Wilson Mazimba said Zambia was moving to an international level in terms of times release.
Speaking in an interview with Money FM News Mr Mazimba said there was need to reduce delays and cost to traders involved in cross borders.
“We will engage different stakeholders such that we are able to collaborate and know from each other were we have weaknesses in the processes so that we improve them to serve our clients much better than we are doing now.” He said.
The Time release study would benefit Zambia’s exports to reduced time and cost making it competitive on international market on cross border trades-World Customs Organization Time release specialist Stephen Muller said
Mr Muller added that reduced time cost meant timely raw materials would be coming in for production to the trading community and the wider Zambian Economy.
“There will be reduced time, time is money today.” He said.
Customs Clearing and Freight Agency Association of Zambia added that it was important for Zambians to have knowledge on how to take time release study.
Agency Secretary General Mr Jonathan Moono noted the need to support other agencies involved in customs clearance services with necessary tools and equipment’s so that they could achieve the goals.
“The practical party on other agencies is not there and the private sector is not being looked at so much in terms of wanting to finance them so they can achieve their goals.”
Meanwhile Zambia Revenue Authority Assistant Commissioner, Nase Lungu said there would be improved processes in serving exporters and importers to a better level.
“We will improve from where we are to a time which is much better than what is now.” He said.
A time release study involves measuring the time that the goods take to pass through the border and coming up with actions where you have noticed some bottle necks in the process.