More than 10 years of experience in international Refrigerated Food shipping
South Korea
India
The ocean route from Busan to Nhava Sheva offers a reliable and efficient means of transporting fresh produce and frozen food. This pathway ensures that temperature-sensitive items are kept in optimal conditions throughout the journey, minimizing spoilage and maintaining quality. Utilizing this maritime route not only reduces carbon emissions compared to air freight but also allows for the shipment of larger quantities, supporting bulk deliveries of chilled and refrigerated goods. This makes it an ideal choice for businesses looking to maintain a steady supply of fresh and frozen food to meet consumer demand.
Busan is equipped with advanced port facilities that specialize in handling temperature-controlled cargo, featuring state-of-the-art refrigeration systems and dedicated cold storage areas. Nhava Sheva, one of India's busiest ports, also boasts robust infrastructure for the efficient processing of perishable goods, including customs clearance facilities tailored for fresh food imports. Both ports have established logistics networks that facilitate seamless transfers and distribution, ensuring that chilled and frozen items reach their destinations swiftly and safely. This strategic infrastructure supports the growing trade of fresh and frozen food between these two key locations.
Comparative analysis of origin and destination capabilities.
Exporters must comply with South Korean strategic goods control regulations, especially for sensitive technologies.
All imports are subject to Indian Customs valuation, classification under the ITC (HS) code, and payment of applicable duties and GST
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Busan, South Korea to Nhava Sheva, India, expect significant delays due to the Western Pacific Typhoon Season (June-November) and the Southwest Monsoon (June-September). Include additional buffer days for potential port congestion and weather-related slow steaming. During the Diwali export peak (late September-mid November), secure vessel space well in advance to avoid tight capacity. Coordinate closely with local agents to confirm operational hours during public holidays, particularly around Chuseok (late September-early October) and Eid periods (March-July), as these can impact schedules.
When shipping perishable goods, robust packaging is critical to control temperature and moisture. We recommend using cooler boxes with Gel packs for refrigerated food and dry ice f...
Preserving the cold chain for fresh produce demands tightly controlled handling. Minimize door-open time during loading and unloading so perishable goods does not warm or condense....
For larger volumes of fresh produce, booking the correct container type is critical. We recommend powered reefer units for mixed loads of Refrigerated food and frozen food that mus...
Transporting refrigerated food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-...
Before pickup, hold perishable goods at the correct temperature: typically 0–4°C for chilled food and −18°C or below for Frozen food. Avoid storing fresh food directly on the floor...
Transporting perishable goods successfully demands a continuous cold chain. Use Insulated packaging with the right amount of gel packs for refrigerated food or dry ice for Frozen food, pre‑chill products before packing, and choose a expedited 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 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. We 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 restrict coverage for temperature-related loss on chilled food and Frozen goods. We recommend 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 chilled beverages 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 Reefer cargo is set correctly.
You can sometimes mix chilled food and frozen goods in the same load, but only if your container or vehicle can maintain separate temperature zones. Fresh produce typically needs temperatures above freezing, while Frozen goods 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 perishable goods or partially thawing frozen items.
Fresh and frozen food requires temperature-controlled containers to maintain the integrity of the products. It is essential to monitor and maintain appropriate temperatures throughout the journey to prevent spoilage. Additionally, proper packaging is crucial to avoid damage during transit.
Regulatory requirements include obtaining necessary import permits and complying with food safety standards established by the Food Safety and Standards Authority of India (FSSAI). Additionally, all shipments must be accompanied by health certificates and other documentation verifying the safety and quality of the food products.
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