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The ocean route from Antwerp to Paranagua offers significant advantages for transporting fresh produce and frozen food. This pathway ensures the maintenance of optimal temperature controls, crucial for preserving the quality of chilled and refrigerated items during transit. Additionally, the extensive shipping network facilitates efficient logistics, minimizing the risk of delays that can compromise product integrity. With the capacity to handle large volumes, this route is ideal for bulk shipments of perishable goods.
Antwerp boasts a well-developed port infrastructure, equipped with state-of-the-art cold storage facilities designed specifically for handling fresh and frozen products. This ensures that goods are loaded and unloaded under controlled conditions, safeguarding their freshness. Similarly, Paranagua's facilities are tailored for the import of perishable items, featuring advanced refrigeration systems that support the seamless transition of chilled and frozen food into the local market. Both ports are strategically positioned to enhance connectivity and streamline the supply chain for these sensitive goods.
Comparative analysis of origin and destination capabilities.
Exporters must comply with European Union dual-use and strategic goods regulations when routing cargo via Antwerp
Imports must adhere to Brazilian customs valuation rules and can involve prior licensing for controlled goods.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Antwerp to Paranagua, expect significant delays due to severe weather in North Europe (November-March) and localized flooding during Brazil's wet season (October-March). Build in extra buffer days to your transit plans and avoid tight delivery windows to mitigate the risk of missed sailings. Coordinate closely with carriers for updated ETAs, especially during the peak soy export season (February-June), when port congestion can be severe. Monitor weather forecasts to adjust routes as needed throughout the shipping period.
When shipping fresh produce, robust packaging is vital to control temperature and moisture. We recommend using Insulated cartons with Gel packs for Chilled food and dry ice for ree...
Keeping the cold chain for fresh produce necessitates tightly controlled handling. Minimize door-open time during loading and unloading so Reefer cargo does not warm or condense. W...
For larger volumes of fresh food, booking the correct container type is key. We recommend Integrated reefer containers for mixed loads of Refrigerated food and Frozen goods that mu...
Exporting refrigerated food often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-co...
Before pickup, stage perishable goods at the correct temperature: typically 0–4°C for chilled beverages and −18°C or below for Frozen food. Avoid storing Fresh produce directly on ...
Moving perishable goods successfully necessitates a continuous cold chain. Use Insulated packaging 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 goods can in many cases be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines impose 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. We 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 limit coverage for temperature-related loss on chilled food and frozen food. We recommend 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 Proper packaging was used before honoring claims.
Most refrigerated 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 check requirements for each item and specify the target range on booking instructions and labels so your Reefer cargo is set correctly.
You can sometimes mix fresh food 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 goods 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 and frozen food must be kept within strict temperature controls throughout the shipping process. Containers should be equipped with reliable refrigeration systems to maintain the required temperature for perishable goods. Additionally, proper loading and unloading procedures are essential to minimize exposure to ambient temperatures.
Regulatory requirements include obtaining necessary health and sanitary certificates for the products, as well as compliance with Brazilian import regulations for food safety. Importers must ensure that all documentation is accurately completed and submitted to Brazilian customs, including invoices and packing lists, to facilitate clearance at Paranagua port.
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