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Vietnam
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The route from Da Nang to Xiamen offers efficient transportation for chilled and frozen food products, ensuring optimal preservation during transit. Utilizing ocean freight allows for the bulk transport of fresh produce while maintaining the required temperature controls, which is crucial for food safety and quality. This route also minimizes the risk of spoilage, making it an ideal choice for suppliers and retailers in the region. Additionally, the proximity of both cities to major fishing and farming areas enhances the availability of fresh food options.
Da Nang boasts a modern port facility equipped with advanced cold chain logistics to handle perishable goods, ensuring that fresh and frozen items are loaded and stored at the appropriate temperatures. Meanwhile, Xiamen's port is similarly well-equipped, featuring state-of-the-art refrigeration systems and customs services that streamline the import process for chilled food products. Both cities facilitate efficient distribution networks, allowing for quick access to local markets and reducing potential delays in the supply chain. The infrastructure in place supports the safe and timely movement of temperature-sensitive goods between these two key locations.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Vietnamese customs regulations, including proper HS coding, certificates of origin, and commercial invoices.
Imports are subject to Chinese customs, quarantine, and CIQ requirements, including complete electronic declarations.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Da Nang, Vietnam to Xiamen, China, anticipate significant delays due to the Southeast Asia monsoon season (May-September) and typhoon season (June-November). Build in buffer days to schedules and confirm flexible berthing windows to accommodate potential port congestion and weather disruptions. Enhance cargo securing standards and use waterproof coverings during peak rainfall (June-October). Additionally, coordinate closely with carriers for real-time updates, especially during the Golden Week holiday (October 1-7), to mitigate delays from reduced operational capacity.
When shipping Fresh food, Proper packaging is vital to control temperature and moisture. Most cold-chain specialists recommend using Insulated cartons with phase-change packs for c...
Maintaining the cold chain for Refrigerated food necessitates tightly controlled handling. Limit door-open time during loading and unloading so Reefer cargo does not warm or conden...
For larger volumes of Perishable goods, Using the correct container type is key. Most carriers recommend Integrated reefer containers for mixed loads of chilled beverages and froze...
Shipping Perishable goods often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certifica...
Before pickup, Store Fresh food at the correct temperature: typically 0–4°C for chilled beverages and −18°C or below for frozen goods. Avoid storing Fresh produce directly on the f...
Shipping Fresh food successfully necessitates a continuous cold chain. Use cooler boxes with the right amount of gel packs for Chilled 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 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 Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may Exclude 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 Reefer cargo. 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 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 produce 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 temperature-controlled 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 temperature throughout the ocean freight journey, ensuring compliance with refrigeration requirements to prevent spoilage.
Shipments of fresh and frozen food must comply with both Vietnamese and Chinese regulations, including proper documentation such as health certificates, import permits, and customs declarations. Additionally, inspections may be required at the port of entry in Xiamen to ensure food safety standards are met.
Yes, we provide predictive ETAs and real-time updates, supported by SAMMIE’s AI models and tracking capabilities.
Yes, we support FTL, LTL, and drayage services for a range of shipment sizes and needs.
Yes, we offer FDA, USDA, and multi-agency support to help you navigate compliance.
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