Over 15 years of experience in international Fresh Produce transport
Turkey
United States
The ocean route from Aliaga to New York offers an efficient solution for transporting chilled and refrigerated food products, ensuring that fresh produce retains its quality during transit. This route is particularly advantageous due to its capacity to handle large volumes, allowing for bulk shipments of both frozen and fresh food items. Additionally, the maritime journey minimizes exposure to temperature fluctuations, crucial for maintaining the integrity of perishable goods. Overall, this route provides a reliable option for businesses seeking to supply fresh and frozen food to the bustling New York market.
The port of Aliaga is well-equipped with modern facilities designed to support the handling of temperature-sensitive cargo, featuring advanced refrigeration technologies and efficient loading processes. In New York, the infrastructure is equally robust, with state-of-the-art distribution centers that specialize in the storage and processing of chilled and frozen food products. Both locations benefit from strategic connections to major highways and rail networks, facilitating smooth inland transportation to meet the demands of consumers. This seamless integration between ports ensures that fresh and frozen goods can be quickly and safely delivered to their final destinations.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Turkish customs regulations and provide complete electronic export declarations before vessel loading
All imports are subject to U.S. Customs and Border Protection (CBP) regulations, including advance manifest and security filing requirements.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Aliaga, Turkey to New York, be mindful of several critical seasonal factors. During the Mediterranean and North Atlantic winter storm periods (November-March), allow for additional buffer days for potential delays due to rough seas and port closures. Arrange for flexible berthing windows and alternative ports to mitigate congestion risks at the Suez Canal (January-March). Additionally, prepare for increased handling times and potential rollovers during the Christmas retail peak (October-December), necessitating early bookings and extended lead times.
When shipping Fresh food, correct packing is critical to control temperature and moisture. Most cold-chain specialists recommend using Insulated cartons with ice packs for Chilled ...
Maintaining the cold chain for chilled food demands tightly controlled handling. Limit door-open time during loading and unloading so Reefer cargo does not warm or condense. Our op...
For larger volumes of Perishable goods, selecting the correct container type is critical. Most carriers recommend Integrated reefer containers for mixed loads of chilled food and F...
Shipping fresh food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certificates, te...
Before pickup, Store fresh produce at the correct temperature: typically 0–4°C for chilled food and −18°C or below for frozen goods. Avoid storing Fresh produce directly on the flo...
Shipping fresh produce successfully demands a continuous cold chain. Use cooler boxes with the right amount of gel packs for Chilled food or dry ice for Frozen food, pre‑chill products before packing, and choose a Fast transit service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as temperature-controlled freight.
Yes, Frozen food can often be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines have limits on how much dry ice is allowed per package and per shipment, and labels must show the net weight of dry ice and UN1845 markings. Most experts recommend checking carrier and destination rules in advance and combining dry ice with insulated packaging to keep Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may Exclude coverage for temperature-related loss on fresh food and frozen food. Most shippers should arranging a policy that specifically covers temperature deviation and spoilage, and declaring the full value of your Reefer cargo. Keep packing records and temperature logs; insurers often require proof that adequate insulation was used before honoring claims.
Most Chilled food should stay between 0–4°C, while many frozen goods products must remain at −18°C or colder. Exact ranges depend on the product type and local regulations. Always verify requirements for each item and specify the target range on booking instructions and labels so your temperature-controlled shipment is set correctly.
You can sometimes mix Fresh produce and frozen goods in the same load, but only if your container or vehicle can maintain separate temperature zones. Chilled food typically needs temperatures above freezing, while frozen food must stay well below zero. If only one temperature setpoint is available, We recommend separating them into different Reefer cargo shipments to avoid freezing Fresh produce or partially thawing frozen items.
Fresh & Frozen Food requires temperature-controlled shipping containers to maintain appropriate conditions during transit. It is essential to monitor and manage the temperature throughout the journey to ensure product quality and safety.
Shipping Fresh & Frozen Food from Turkey to the United States requires compliance with U.S. Food and Drug Administration (FDA) regulations, including proper labeling, documentation of food safety standards, and adherence to import permits. Additionally, all products must meet U.S. customs regulations to ensure smooth clearance upon arrival.
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SAMMIE uses AI to power real-time tracking, hunt for the best carrier, lane, and timing, detect issues in ports and lanes, parse and sort documents, and learn from every shipment to improve the next one.
Customers have reported real-time updates on delays, a reduction in tracking time from 25–30 hours per week to 2–3 hours per week, more efficient management of many shipments, and the ability to quickly and efficiently update their own customers on project-based ocean freight shipments.
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