Experienced supply chain services for Perishable Goods shipments
Vietnam
China
The ocean route from Da Nang to Yantian is ideal for transporting fresh produce and chilled foods, ensuring minimal exposure to temperature fluctuations. This pathway allows for efficient bulk shipping of frozen food, maintaining the integrity and quality of perishable items throughout the journey. With reduced handling and a steady temperature control system, the route supports the safe delivery of a wide variety of refrigerated goods, catering to the demands of the market.
Da Nang features modern port facilities equipped with advanced cold storage capabilities, ensuring that fresh and frozen items are stored at optimal temperatures before departure. Yantian, known for its robust infrastructure, provides state-of-the-art handling equipment and efficient customs processing, facilitating smooth transitions for cargo. Together, these ports are well-prepared to support the logistics of perishable goods, enabling reliable and timely shipments.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Vietnamese customs regulations, including proper HS coding, certificates of origin, and commercial invoices.
All inbound cargo must undergo China Customs inspection, quarantine, and CIQ requirements, especially for foodstuffs
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Da Nang, Vietnam to Yantian, China, consider the monsoon season (May-September) and typhoon activity (June-November), which can cause port congestion and delays. Include buffer days to schedules and confirm flexible berthing windows to mitigate disruptions. Utilize waterproof coverings for cargo during peak rains (June-October) and work closely with carriers for real-time updates, especially during the Golden Week holiday (October 1-7) and the Christmas retail peak (October-December) to ensure timely delivery.
When shipping fresh produce, robust packaging is critical to control temperature and moisture. Most cold-chain specialists recommend using cooler boxes with ice packs for refrigera...
Keeping 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. Our o...
For larger volumes of fresh food, booking the correct container type is critical. Most carriers recommend powered reefer units for mixed loads of chilled food and frozen food that ...
Exporting refrigerated food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certific...
Before pickup, stage 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...
Moving 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 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. 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 limit 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 adequate insulation was used before honoring claims.
Most refrigerated 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 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 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 temperature ranges during transit to ensure quality. This typically involves using refrigerated containers with precise temperature controls. Additionally, proper packaging is essential to prevent spoilage and contamination.
Shipments of fresh and frozen food require compliance with both Vietnamese export regulations and Chinese import regulations, which may include health certifications, inspection documents, and adherence to specific food safety standards.
You’re invited to take the DNA “One Test Run Challenge” with a single shipment so we can demonstrate our visibility, reliability, and partnership-focused approach.
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