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South Korea
Mexico
The ocean route from Incheon to Manzanillo is ideal for transporting chilled and frozen food, ensuring that temperature-sensitive products maintain their integrity throughout the journey. This pathway leverages efficient maritime logistics, minimizing exposure to temperature fluctuations that can compromise quality. Additionally, the substantial distance allows for bulk shipments, reducing costs and improving supply chain efficiency for fresh produce and refrigerated items.
Incheon boasts a state-of-the-art port equipped with advanced cold chain facilities, ensuring proper handling and storage of fresh and frozen food before departure. Similarly, Manzanillo features robust infrastructure, including specialized warehouses and distribution centers designed for temperature-controlled goods. Both ports are strategically located to facilitate smooth transitions between maritime and land transportation, enhancing overall supply chain effectiveness for perishable products.
Comparative analysis of origin and destination capabilities.
Exporters must comply with South Korean strategic goods control regulations, notably for high-tech and dual-use items.
Imports require full customs declarations, accurate valuation, and adherence to Mexican NOM technical standards where applicable
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Incheon, South Korea to Manzanillo, Mexico, allow for additional buffer days during peak typhoon season (June-November) and winter storms (November-March) to accommodate potential delays. Secure vessel space at least 3-4 weeks in advance during the Christmas retail peak (October-December) and Lunar New Year (mid-January to late-February) to avoid congestion. Anticipate extended transit times due to heavy rainfall in East Asia (May-October) and plan for potential disruptions during the summer holiday peak (late June-early September) to ensure timely deliveries.
When shipping perishable goods, Proper packaging Is essential to control temperature and moisture. We recommend using thermal liners with phase-change packs for Chilled food and dr...
Preserving the cold chain for Refrigerated food Requires tightly controlled handling. Minimize door-open time during loading and unloading so frozen goods does not warm or condense...
For larger volumes of fresh produce, Using the correct container type is Essential. We recommend refrigerated ISO containers for mixed loads of chilled beverages and Frozen goods t...
Transporting Perishable goods often Requires 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 Refrigerated food and −18°C or below for Frozen food. Avoid storing fresh food directly on the floor;...
Transporting Fresh food successfully Requires 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 Fast transit 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 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. 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 goods. 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 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 chilled food and Frozen food 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, most logistics providers recommend separating them into different temperature-controlled shipments to avoid freezing Fresh produce or partially thawing frozen items.
When shipping fresh and frozen food, it is crucial to maintain the required temperature throughout transit to prevent spoilage. Reefer containers should be used to ensure consistent temperature control. Additionally, proper packaging is necessary to withstand the conditions of ocean freight, including humidity and potential delays.
Regulatory requirements include compliance with Mexico's health and safety standards for food imports, which may involve obtaining phytosanitary certificates for fresh produce and ensuring all frozen food adheres to specific temperature regulations. Proper documentation must be prepared for customs clearance, including invoices, packing lists, and any necessary permits.
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