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United States
Colombia
The ocean route from Honolulu to Cartagena is ideal for transporting fresh produce and chilled food, ensuring the integrity of temperature-sensitive products throughout the journey. This pathway allows for the efficient movement of refrigerated and frozen food, minimizing the risk of spoilage while maintaining optimal quality. Additionally, the extensive maritime network facilitates streamlined logistics, enhancing supply chain responsiveness for perishable goods. With careful handling and temperature control, this route supports the needs of both suppliers and consumers in diverse markets.
Honolulu boasts a well-equipped port facility with advanced cold storage capabilities, essential for the initial handling of fresh and frozen food products. Key infrastructure includes refrigerated containers and efficient loading systems, which help maintain the necessary temperature during transfer. In Cartagena, the port is similarly equipped with modern refrigeration units and customs facilities designed to expedite the clearance of perishable shipments. Together, these infrastructures at both ends of the route enable seamless handling and distribution of chilled and frozen goods.
Comparative analysis of origin and destination capabilities.
Exporters must comply with U.S. Export Administration Regulations (EAR) and corresponding Bureau of Industry and Security controls.
Imports are subject to Colombian customs valuation, tariff classification, and technical requirements.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Honolulu to Cartagena, anticipate the Eastern Pacific Hurricane Season (June-November) and route sailings outside peak storm months (August-October) to avoid delays. Build in buffer days for potential port closures and track weather conditions closely. During the North America Summer Holiday Peak (late June-early September), anticipate tighter capacity and increased spot rates, necessitating early bookings. Additionally, confirm vessel space well ahead of the Christmas Retail Peak (October-December) to mitigate congestion and ensure timely deliveries.
When shipping fresh produce, robust packaging Is essential to control temperature and moisture. Our team suggests using cooler boxes with ice packs for refrigerated food and dry ic...
Keeping the cold chain for fresh produce Requires tightly controlled handling. Reduce door-open time during loading and unloading so perishable goods does not warm or condense. Our...
For larger volumes of fresh food, booking the correct container type is Essential. Our logistics team recommends powered reefer units for mixed loads of chilled food and frozen foo...
Exporting refrigerated food often Requires additional documentation beyond a standard commercial invoice. Depending on destination, you may need sanitary certificates, temperature-...
Before pickup, stage perishable goods at the correct temperature: typically 0–4°C for Refrigerated food and −18°C or below for Frozen food. Avoid storing fresh food directly on the...
Moving perishable goods successfully Requires a continuous cold chain. Use thermal containers 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 in many cases be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines Set 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 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 goods. Insurance specialists generally 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 Confirm 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. Fresh produce 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 perishable goods or partially thawing frozen items.
It is crucial to maintain the cold chain throughout the journey, ensuring that fresh produce and frozen food are kept at appropriate temperatures. Containers must be equipped with reliable refrigeration systems, and regular monitoring of temperature is essential during transit to prevent spoilage.
Shipments of fresh and frozen food must comply with Colombian food safety regulations, which may include obtaining health certificates and import permits. Additionally, proper documentation such as invoices, packing lists, and customs declarations must be prepared to facilitate the clearance process at both Honolulu and Cartagena ports.
Yes, DNA offers predictive ETAs and real-time updates, supported by SAMMIE’s AI models and tracking capabilities.
Yes, DNA handles FTL, LTL, and drayage services for a range of shipment sizes and needs.
Yes, DNA provides FDA, USDA, and multi-agency support to help you navigate compliance.
Call or schedule a call with our sales team to discuss your Honolulu → Cartagena shipping needs.
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