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Italy
Brazil
The air route from Genoa to Vitoria offers an efficient solution for transporting fresh produce and chilled food, ensuring minimal exposure to temperature fluctuations. This rapid transit option is essential for maintaining the quality and safety of perishable items, which are sensitive to spoilage. Additionally, the air connection facilitates swift access to markets, enabling businesses to meet consumer demand for fresh and frozen food products promptly. This route is particularly advantageous for companies looking to expand their reach while preserving the integrity of their refrigerated goods.
Genoa features a well-equipped airport with specialized facilities for handling perishable cargo, including temperature-controlled storage and advanced monitoring systems. Vitoria is similarly supported by infrastructure designed to accommodate fresh and frozen food shipments, with dedicated receiving areas and cold chain management practices in place. Both locations ensure that the necessary protocols are followed to protect the quality of chilled and frozen food during transit. This robust infrastructure supports a seamless supply chain, allowing for efficient movement of goods between the two cities.
Comparative analysis of origin and destination capabilities.
Exports must comply with European Union dual-use and strategic goods regulations, including controls on restricted parties and destinations.
Imports are subject to Brazilian customs clearance procedures, including potential inspections and tax assessments
DNA Expert Assessment
Very High - Complex Regulatory Environment
High - Fragile/Moisture Sensitive
Anticipate potential delays due to heavy rainfall (October-March); allow for extra buffer days in your transit plans. During the South America fruit export peak (January-May, September-December), secure vessel space and equipment at least 3-4 weeks in advance to avoid capacity shortages. Additionally, monitor terminal congestion and adjust cut-off times accordingly, as increased wait times are common during these periods (January-May, September-December).
When shipping fresh produce, correct packing is vital to control temperature and moisture. We recommend using thermal liners with ice packs for chilled beverages and dry ice for fr...
Keeping the cold chain for chilled food necessitates tightly controlled handling. Minimize door-open time during loading and unloading so frozen goods does not warm or condense. Ou...
For larger volumes of fresh food, selecting the correct container type is key. We recommend refrigerated ISO containers for mixed loads of chilled food and frozen food that must tr...
Exporting fresh food often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-control r...
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 food directly on the fl...
Moving fresh produce successfully necessitates a continuous cold chain. Use Insulated packaging with the right amount of gel packs for refrigerated food or dry ice for Frozen food, 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 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. We 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 fresh food and frozen food. We recommend 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 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 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, most logistics providers recommend separating them into different Reefer cargo shipments to avoid freezing perishable goods or partially thawing frozen items.
Fresh and frozen food must be maintained at appropriate temperatures throughout the air freight journey. This includes using temperature-controlled containers to ensure that chilled and frozen items remain within safe temperature ranges during transport. Additionally, proper packaging is essential to prevent spoilage or contamination.
Shipments of fresh and frozen food from Italy to Brazil must comply with Brazilian import regulations, including obtaining a phytosanitary certificate for fresh produce and ensuring that frozen food meets health and safety standards set by Brazilian authorities. Importers must also provide accurate documentation, including invoices and packing lists, to facilitate customs clearance.
DNA offers scalable capacity for seasonal spikes as part of our ground transportation solutions.
DNA offers warehousing and distribution with inventory management and reporting, B2B pick/pack and palletization, cross-docking, transloading, and partnered facilities in key logistics hubs.
Yes, DNA offers global shipment support for hardware, electronics, and high-value IT assets with secure handling.
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