Rapid transit times and transparent rates for your Frozen Goods cargo
Vietnam
India
The ocean route from Cai Mep to Nhava Sheva is particularly advantageous for transporting fresh produce and chilled food products due to its capacity for large cargo volumes and temperature-controlled shipping options. This route ensures the integrity and quality of refrigerated and frozen food during transit, minimizing spoilage risks. Additionally, it provides access to key markets in India, facilitating efficient distribution of fresh and frozen goods to meet growing consumer demand.
Cai Mep boasts state-of-the-art port facilities equipped with advanced cold storage and handling systems, enabling optimal conditions for perishables. In contrast, Nhava Sheva is one of India’s busiest ports, featuring robust infrastructure that supports seamless import and export processes for refrigerated items. Both ports are strategically positioned to enhance supply chain efficiency, ensuring that fresh and frozen food products maintain their quality from origin to destination.
Comparative analysis of origin and destination capabilities.
Exporters must ensure full compliance with Vietnamese customs regulations, including correct tariff codes and certificates of origin.
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 Cai Mep, Vietnam to Nhava Sheva, India, prepare for significant delays due to the Southwest Monsoon (May-September) and the Indian Ocean Cyclone Season (April-June and October-December). Add extra buffer days to schedules and arrange flexible berthing windows to accommodate potential port congestion and weather disruptions. Coordinate closely with carriers for real-time updates, especially during peak periods like Diwali (late September–mid November) and the Christmas retail peak (October-December), to mitigate the risk of rolled cargo and ensure timely deliveries.
When shipping perishable goods, robust packaging is vital to control temperature and moisture. We recommend using Insulated cartons with Gel packs for refrigerated food and dry ice...
Preserving 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...
For larger volumes of fresh produce, booking the correct container type is key. We recommend Integrated reefer containers for mixed loads of Refrigerated food and frozen food that ...
Transporting refrigerated food often involves 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 beverages and −18°C or below for Frozen food. Avoid storing Fresh produce directly on t...
Transporting 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 expedited service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.
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 restrict 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 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 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 chilled 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 perishable goods or partially thawing frozen items.
Fresh and frozen food must be transported in temperature-controlled containers to maintain the required cold chain. Proper insulation and regular monitoring of temperatures are essential during the ocean freight process to prevent spoilage.
Shipments of fresh and frozen food require compliance with both Vietnamese export regulations and Indian import regulations, including obtaining necessary health certificates, phytosanitary certificates, and adhering to the Food Safety and Standards Authority of India (FSSAI) guidelines.
Our system is tailored to high-performing teams across operations, logistics, finance, and customer service, mirroring their workflows and helping them not just manage shipments but master them.
Clients have expressed that they want to use SAMMIE for every ocean freight shipment they move because having all shipment data in one dashboard is invaluable and time-saving.
Our One Test Run offer is an invitation to give DNA Supply Chain Solutions one test shipment so we can prove what visibility, reliability, and real partnership feel like with just a single shipment.
Call or schedule a call with our sales team to discuss your Cai Mep → Nhava Sheva shipping needs.
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