Rapid transit times and affordable rates for your Chilled Food cargo
South Korea
Brazil
The ocean route from Incheon to Santos is ideal for transporting fresh produce and chilled food due to its capacity for maintaining temperature-controlled environments. This journey allows for bulk shipping, ensuring that a wide variety of refrigerated and frozen food items can be delivered efficiently. The route also minimizes the risk of spoilage, as it provides stable conditions necessary for preserving the quality of perishable goods. Additionally, the extensive maritime network facilitates smooth logistics operations, enhancing supply chain reliability.
Incheon boasts advanced port facilities equipped with specialized cold storage units designed for fresh and frozen food handling, ensuring product integrity from departure. The port's state-of-the-art technology supports efficient loading and unloading processes, reducing potential delays in transit. Similarly, Santos is well-prepared with robust infrastructure, including refrigerated warehouses and distribution centers, to accommodate the swift processing of chilled and frozen goods upon arrival. This combination of resources at both ends creates a seamless flow for perishable items throughout the supply chain.
Comparative analysis of origin and destination capabilities.
Exporters must comply with South Korean strategic goods control regulations, particularly regarding high-tech and dual-use items.
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 Incheon, South Korea to Santos, Brazil, prepare for significant seasonal disruptions. During the Western Pacific Typhoon Season (June-November), build in extra buffer days to accommodate potential delays and port closures. In Brazil's Wet Season (October-March), account for heavy rainfall and flooding, necessitating additional transit time. Additionally, secure vessel space well in advance during peak export periods (January-May, September-December) to mitigate congestion risks. Stay updated on weather forecasts and adjust schedules as needed to ensure timely deliveries.
When shipping perishable goods, correct packing is vital to control temperature and moisture. We recommend using cooler boxes with phase-change packs for chilled beverages and dry ...
Preserving the cold chain for chilled food necessitates tightly controlled handling. Minimize door-open time during loading and unloading so perishable goods does not warm or conde...
For larger volumes of fresh produce, selecting the correct container type is key. We recommend powered reefer units for mixed loads of chilled beverages and frozen food that must t...
Transporting fresh food often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-contro...
Before pickup, hold 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 flo...
Transporting 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 goods, 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 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. 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 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 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 perishable goods or partially thawing frozen items.
Fresh & Frozen Food must be transported in temperature-controlled containers to maintain the required cold chain. Proper insulation and refrigeration systems are essential to prevent spoilage during the 18,371 km ocean journey. Additionally, specific loading and unloading procedures at both ports should be followed to minimize temperature fluctuations.
Regulatory requirements include compliance with both countries' food safety standards. Exporters must obtain necessary certifications from South Korean authorities, including health and sanitary certificates. Import regulations in Brazil require documentation that meets ANVISA (Brazilian Health Regulatory Agency) standards, including import permits and proper labeling to ensure food safety and traceability.
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