Safe handling of your important Perishable Goods freight
Thailand
China
The air route from Bangkok to Ningbo is ideal for transporting fresh produce and chilled food, ensuring that these perishable goods maintain their quality during transit. With a distance of 2813 km, air freight minimizes exposure to temperature fluctuations, which is crucial for preserving the integrity of refrigerated and frozen items. This route allows for rapid delivery, catering to the high demand for fresh and frozen food in the Ningbo market. Additionally, the efficiency of air transport enhances the supply chain responsiveness, enabling timely distribution to retailers and consumers.
Both Bangkok and Ningbo are equipped with advanced logistics infrastructure to support the movement of temperature-sensitive products. Bangkok's Suvarnabhumi Airport features state-of-the-art cold storage facilities, ensuring that fresh and frozen items are handled with care upon departure. Likewise, Ningbo's port facilities are well-suited for receiving air cargo, with specialized equipment for managing chilled and frozen goods. This robust infrastructure in both cities facilitates seamless operations and helps maintain the cold chain throughout the logistics process.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Thai Customs Department regulations, including accurate HS classification and timely electronic manifest submission.
Imports are subject to Chinese customs, quarantine, and CIQ inspection requirements, covering safety, health, and labeling compliance.
DNA Expert Assessment
Very High - Complex Regulatory Environment
High - Fragile/Moisture Sensitive
When shipping from Bangkok to Ningbo, prepare for significant delays during the Southeast Asia monsoon season (May-September) and the Western Pacific typhoon season (June-November). Build in buffer days to schedules and stay in touch with carriers for real-time updates, especially during peak rainfall (June-October) and typhoon months (August-October). Additionally, book vessel space well in advance during the Asia-Europe export peak (August-November) to avoid congestion and ensure timely deliveries. Account for potential disruptions during the Golden Week holiday (October 1-7) by planning shipments at least one week prior.
When shipping fresh produce, Proper packaging is vital to control temperature and moisture. Most cold-chain specialists recommend using cooler boxes with Gel packs for Chilled food...
Keeping the cold chain for Refrigerated food necessitates tightly controlled handling. Limit door-open time during loading and unloading so perishable goods does not warm or conden...
For larger volumes of fresh food, Using the correct container type is key. Most carriers recommend powered reefer units for mixed loads of Refrigerated food and Frozen goods that m...
Exporting Perishable goods often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certific...
Before pickup, stage Fresh food at the correct temperature: typically 0–4°C for chilled beverages and −18°C or below for frozen goods. Avoid storing fresh food directly on the floo...
Moving Fresh food successfully necessitates a continuous cold chain. Use cooler boxes with the right amount of gel packs for refrigerated 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 Usually 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. Most experts recommend checking carrier and destination rules in advance and combining dry ice with insulated packaging to keep reefer cargo at temperature while staying within dry‑ice limits.
Standard cargo policies may limit coverage for temperature-related loss on Perishable goods and frozen food. Most shippers should arranging a policy that specifically covers temperature deviation and spoilage, and declaring the full value of your refrigerated food shipment. 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 food 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 temperature-controlled shipment is set correctly.
You can sometimes mix fresh food and Frozen food 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, best practice is separating them into different Reefer cargo shipments to avoid freezing Fresh produce or partially thawing frozen items.
Fresh and frozen food must be maintained at appropriate temperatures throughout the air freight process to ensure quality and safety. This includes using specialized containers that provide temperature control and monitoring during transit. Additionally, proper packaging must be employed to prevent contamination and spoilage.
Shipments of fresh and frozen food require compliance with both Thailand's export regulations and China's import regulations. This typically includes obtaining health and phytosanitary certificates, ensuring that products meet Chinese food safety standards, and adhering to any specific import restrictions or tariffs related to food products.
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