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Colombia
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The ocean route from Bogota to Itapoa is highly advantageous for transporting fresh produce and refrigerated food, ensuring optimal temperature control during transit. This method minimizes the risk of spoilage and maintains the quality of chilled and frozen food items, making it ideal for perishable goods. Additionally, the distance of 4390 kilometers is efficiently covered, allowing for a reliable supply chain for fresh and frozen food distribution.
Both Bogota and Itapoa are equipped with modern infrastructure to support the logistics of perishable goods. Bogota boasts advanced cold storage facilities and distribution centers designed for fresh food handling, while Itapoa's port has specialized equipment for unloading and storing refrigerated and frozen products. This synergy between the two locations enhances the overall efficiency of transporting chilled food, ensuring that products arrive in optimal condition.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Colombian customs regulations and submit complete export declarations through the national single window (VUCE) for air cargo leaving Bogota
Imports are subject to Brazilian customs regulations, including prior electronic manifest submission and proper NCM tariff classification.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Bogota, Colombia to Itapoa, Brazil, anticipate significant delays during the Andes winter (May-September) due to snow closures and reduced road capacity. Add buffer days for transit times and confirm contingency routes. Additionally, during the Atlantic hurricane season (June-November), account for potential port closures and explore alternative routing options. Keep track of weather conditions closely, especially during peak storm activity (August-October), to reduce disruptions. Lastly, confirm vessel space well in advance during the South America fruit export peak (January-May, September-December) to avoid congestion and delays.
When shipping Fresh food, robust packaging is critical to control temperature and moisture. Most cold-chain specialists recommend using cooler boxes with phase-change packs for chi...
Maintaining the cold chain for fresh produce demands tightly controlled handling. Limit door-open time during loading and unloading so perishable goods does not warm or condense. I...
For larger volumes of Perishable goods, booking the correct container type is critical. Most carriers recommend powered reefer units for mixed loads of chilled beverages and frozen...
Shipping refrigerated food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certifica...
Before pickup, Store perishable goods at the correct temperature: typically 0–4°C for chilled food and −18°C or below for frozen goods. Avoid storing fresh food directly on the flo...
Shipping perishable goods successfully demands a continuous cold chain. Use cooler boxes with the right amount of gel packs for refrigerated food or dry ice for frozen goods, pre‑chill products before packing, and choose a time‑definite service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as temperature-controlled freight.
Yes, Frozen food can in many cases 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 reefer cargo at temperature while staying within dry‑ice limits.
Standard cargo policies may Exclude coverage for temperature-related loss on chilled food 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 correct handling 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, best practice is separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.
Fresh and frozen food must be kept at specific temperatures throughout the ocean freight journey to prevent spoilage. This typically requires the use of refrigerated containers equipped with temperature monitoring systems. Proper packaging is essential to maintain the integrity of the products during transit.
Shipping fresh and frozen food between Colombia and Brazil requires compliance with both countries' food safety regulations. Necessary documentation includes phytosanitary certificates, import permits, and compliance with Brazilian health regulations for perishable goods. It is crucial to ensure that all products meet the sanitary standards set by the Brazilian Ministry of Agriculture.
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We support seamless EDI/API connectivity tailored to your systems—including ERP, WMS, finance, and more—while many other forwarders depend on third-party platforms with limited integration and manual data entry.
SAMMIE helps international teams by providing a single dashboard with all data needed to manage shipments, saving significant time and improving control compared to archaic, time-consuming methods using inaccurate data.
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