Safe transport of your valuable Fresh Food freight
United States
Brazil
The route from Charlotte to Salvador is optimized for transporting fresh produce and chilled food, ensuring that temperature-sensitive items are maintained throughout the journey. Air transport allows for swift movement, minimizing the time fresh and frozen food spends in transit, which is critical for product quality. This route provides access to a growing market in Brazil, enhancing the availability of high-quality refrigerated goods. Additionally, the efficient handling processes at both airports contribute to maintaining the integrity of perishable items.
Charlotte Douglas International Airport is equipped with advanced cargo facilities, including temperature-controlled storage areas designed specifically for perishable goods. Salvador's Deputado Luís Eduardo Magalhães International Airport also features modern infrastructure capable of handling chilled and frozen shipments, ensuring proper customs clearance and swift distribution. Both airports are strategically located to facilitate easy access to local markets, enhancing the overall supply chain for fresh and frozen food. The combination of these facilities supports a seamless flow of products from the U.S. to Brazil.
Comparative analysis of origin and destination capabilities.
Shippers must comply with U.S. Export Administration Regulations (EAR) and verify counterparties against U.S. government denied and restricted party lists.
All imports are subject to Brazilian customs clearance through Siscomex and often require import licenses (LI) for controlled items.
DNA Expert Assessment
Very High - Complex Regulatory Environment
High - Fragile/Moisture Sensitive
When shipping from Charlotte, United States to Salvador, Brazil, account for the Atlantic Hurricane Season (June-November) by building in buffer days and securing alternative ports during peak storm months (August-October). Additionally, prepare for increased congestion during the Brazilian Wet Season (October-March), which may require extra time for transit and delivery commitments. During the South America fruit export peak (January-May, September-December), confirm vessel space and equipment availability well in advance to avoid delays. Lastly, coordinate closely with carriers for real-time updates on weather and congestion impacts throughout the year.
When shipping fresh produce, correct packing is critical to control temperature and moisture. Most cold-chain specialists recommend using Insulated cartons with ice packs for Chill...
Keeping the cold chain for chilled food demands tightly controlled handling. Limit door-open time during loading and unloading so Reefer cargo does not warm or condense. Our operat...
For larger volumes of fresh food, selecting the correct container type is critical. Most carriers recommend Integrated reefer containers for mixed loads of chilled food and Frozen ...
Exporting fresh food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certificates, t...
Before pickup, stage fresh produce at the correct temperature: typically 0–4°C for chilled food and −18°C or below for frozen goods. Avoid storing Fresh produce directly on the flo...
Moving fresh produce successfully demands a continuous cold chain. Use cooler boxes 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 Reefer cargo.
Yes, Frozen food can often 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 Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may limit coverage for temperature-related loss on fresh food and frozen food. Most shippers should 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 adequate insulation 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 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 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, 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 maintained at appropriate temperatures throughout the air freight process. This includes using refrigerated containers for chilled items and dry ice or specialized frozen packaging for frozen food to prevent spoilage during the 6970 km journey.
Shipments of fresh and frozen food must comply with both U.S. and Brazilian health regulations. This includes obtaining necessary permits, ensuring compliance with the Brazilian Ministry of Agriculture's import regulations, and providing appropriate documentation such as health certificates and invoices.
Yes, DNA offers predictive ETAs and real-time updates, supported by SAMMIE’s AI models and tracking capabilities.
Yes, DNA handles FTL, LTL, and drayage services for a range of shipment sizes and needs.
Yes, DNA provides FDA, USDA, and multi-agency support to help you navigate compliance.
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