Protected handling of your important Fresh Food cargo
Ecuador
Brazil
The ocean route from Guayaquil to Santos is highly advantageous for transporting fresh produce and frozen food, ensuring temperature control and product integrity throughout the journey. Utilizing refrigerated containers, this route effectively mitigates spoilage risks, allowing for the safe delivery of chilled and frozen items. Additionally, the direct maritime connection facilitates efficient logistics, reducing handling times and enhancing supply chain reliability for perishable goods.
Guayaquil's port is equipped with advanced cold storage facilities and specialized handling equipment that cater to the needs of fresh and frozen food shipments. Similarly, Santos boasts a robust infrastructure, including state-of-the-art customs processing and efficient distribution networks, ensuring seamless transfer upon arrival. Together, these facilities create a conducive environment for maintaining the quality of perishable products throughout their journey.
Comparative analysis of origin and destination capabilities.
Exports of agricultural and seafood products require strict sanitary and phytosanitary documentation
Imports are subject to Brazilian tariff schedules, licensing rules, and non-tariff barriers administered through SISCOMEX.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Guayaquil, Ecuador to Santos, Brazil, expect significant challenges during the Eastern Pacific Hurricane Season (June-November) and the Brazil Wet Season (October-March). Build in extra buffer days to account for potential port closures and delays due to heavy rains and flooding. Confirm vessel space and inland transport well in advance, especially during peak export periods for fruit (January-May, September-December) and soy (February-June). Monitor weather forecasts and be prepared for last-minute changes to schedules and routes throughout these critical periods.
When shipping perishable goods, Proper packaging is vital to control temperature and moisture. We recommend using cooler boxes with phase-change packs for refrigerated food and dry...
Preserving the cold chain for Refrigerated food necessitates tightly controlled handling. Minimize door-open time during loading and unloading so perishable goods does not warm or ...
For larger volumes of fresh produce, Using the correct container type is key. We recommend powered reefer units for mixed loads of chilled beverages and Frozen goods that must trav...
Transporting Perishable goods often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-...
Before pickup, hold Fresh food 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 floor;...
Transporting Fresh food successfully necessitates a continuous cold chain. Use Insulated packaging 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 Reefer cargo.
Yes, frozen goods 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. 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 restrict coverage for temperature-related loss on Perishable goods 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 correct handling was used before honoring claims.
Most chilled beverages 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 chilled 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, best practice is separating them into different temperature-controlled shipments to avoid freezing Fresh produce or partially thawing frozen items.
Fresh and frozen food requires temperature-controlled containers to maintain the appropriate environment throughout the journey. It is essential to monitor temperature and humidity levels during transit to prevent spoilage. Additionally, proper loading techniques should be used to ensure air circulation within the containers.
Shipments of fresh and frozen food must comply with the health and safety regulations established by both Ecuadorian and Brazilian authorities. This includes obtaining necessary phytosanitary certificates and ensuring that all products meet Brazil's import standards for food safety. Documentation must be accurately completed to facilitate customs clearance at both ports.
SAMMIE’s shipment intelligence tools surface trends, spot delays, and enable you to run exportable reports, while the system learns from every shipment to improve the next one.
Our system supports your customer communication by allowing you to quickly and efficiently update your customers on their shipments and providing the visibility and data needed to meet the customer service your clients expect.
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