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Italy
Brazil
The ocean route from Genoa to Paranagua is highly advantageous for transporting fresh produce and chilled food due to its capacity for large shipments and temperature-controlled containers. This journey ensures that products maintain optimal freshness, reducing spoilage and enhancing quality upon arrival. Additionally, the maritime route allows for efficient logistics management, minimizing handling and transit risks associated with land transport. The reliability of ocean freight is crucial for ensuring that frozen food reaches its destination in peak condition.
Genoa boasts a modern port infrastructure equipped with advanced cold storage facilities, enabling the seamless handling of refrigerated goods. The port's strategic location in Italy facilitates easy access to European markets, making it an ideal departure point for fresh food shipments. On the other hand, Paranagua features state-of-the-art customs processing and temperature-controlled storage, ensuring that fresh and frozen items are efficiently cleared and stored upon arrival. Together, these infrastructures support a robust supply chain for perishable goods, ensuring timely delivery and quality assurance.
Comparative analysis of origin and destination capabilities.
Exports must comply with European Union dual-use and strategic goods regulations, including verification of restricted parties and destinations.
Imports must adhere to Brazilian customs valuation rules and often need prior licensing for controlled goods.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Genoa, Italy to Paranagua, Brazil, expect significant delays due to Mediterranean winter storms and South Atlantic cyclone risk (November-March). Build in additional buffer days for transit and port calls, and secure flexible berthing windows to mitigate disruptions. During the soy and fruit export peaks (February-June, January-May), plan for congestion at Brazilian ports and coordinate closely with carriers to adjust schedules as needed. Always account for weather-related slowdowns and potential route changes.
When shipping fresh produce, correct packing is vital to control temperature and moisture. Our team suggests using Insulated cartons with Gel packs for Chilled food and dry ice for...
Keeping the cold chain for chilled food necessitates tightly controlled handling. Reduce door-open time during loading and unloading so Reefer cargo does not warm or condense. We r...
For larger volumes of fresh food, selecting the correct container type is key. Our logistics team recommends Integrated reefer containers for mixed loads of Refrigerated food and F...
Exporting fresh food often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need sanitary certificates, temperature-control...
Before pickup, stage fresh produce 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 the...
Moving fresh produce successfully necessitates a continuous cold chain. Use thermal containers 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 goods can often 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. Our compliance team recommends 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. Insurance specialists generally 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 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 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 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 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 Fresh produce or partially thawing frozen items.
Fresh and frozen food requires strict temperature control throughout the journey, including the use of refrigerated containers (reefers) to maintain appropriate temperature ranges. Proper loading techniques and packaging are essential to prevent spoilage and ensure product integrity during the 9718 km ocean freight.
Shipments of fresh and frozen food must comply with both Italian and Brazilian regulations, including phytosanitary certificates for fresh produce and health certificates for frozen food. Import permits from Brazilian authorities are also necessary to ensure that the products meet safety and quality standards.
The platform helps project-based ocean freight teams by allows teams to quickly and efficiently update their customers regarding project-based ocean freight shipments and provides the tools needed to deliver the customer service their clients expect.
Users say that SAMMIE helps them manage shipments much better than previous archaic, time-consuming methods that often relied on inaccurate data, replacing status emails and spreadsheet chaos with real-time clarity.
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