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Turkey
Peru
The route from Istanbul to Callao is highly advantageous for transporting fresh produce and chilled food due to the extensive maritime network that ensures reliability and efficiency. The ocean passage allows for the movement of large quantities of refrigerated food, maintaining optimal temperature control throughout the journey. This route also benefits from established shipping lanes that are well-equipped to handle perishable goods, minimizing the risk of spoilage. Additionally, the long-distance shipping facilitates cost-effective bulk transport, making it a preferred choice for suppliers of frozen food.
Istanbul boasts a modern port with advanced facilities designed for the handling of perishable cargo, including cold storage and quick loading capabilities. The port's strategic location serves as a gateway between Europe and Asia, enhancing connectivity for international shipments. In Callao, the infrastructure is equally robust, featuring specialized terminals for refrigerated containers and efficient customs processes that streamline the import of fresh and frozen products. Together, these infrastructures support a seamless supply chain for delivering high-quality food items across the Pacific.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Turkish customs regulations, including accurate tariff classification and export declarations through the national single window system.
Imports are subject to Peruvian customs rules, including advance cargo information and correct valuation.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Istanbul to Callao, consider the Mediterranean winter storms (November-March) which can cause delays; allow for buffer days to your transit plans. Additionally, prepare for congestion at the Suez Canal (January-March) and adjust cut-off times accordingly. During the South America fruit export peak (January-May), confirm vessel space early to avoid tight schedules. Lastly, track weather conditions to manage potential disruptions throughout the year.
When shipping perishable goods, robust packaging is critical to control temperature and moisture. Most cold-chain specialists recommend using cooler boxes with phase-change packs f...
Preserving the cold chain for fresh produce demands tightly controlled handling. Limit door-open time during loading and unloading so perishable goods does not warm or condense. In...
For larger volumes of fresh produce, booking the correct container type is critical. Most carriers recommend powered reefer units for mixed loads of chilled beverages and frozen fo...
Transporting refrigerated food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certi...
Before pickup, hold perishable goods at the correct temperature: typically 0–4°C for chilled food and −18°C or below for frozen goods. Avoid storing fresh food directly on the floo...
Transporting perishable goods successfully demands a continuous cold chain. Use cooler boxes 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 in many cases be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines have 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. Most experts 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 chilled food and Frozen goods. Most shippers should 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 goods products must remain at −18°C or colder. Exact ranges depend on the product type and local regulations. Always verify requirements for each item and specify the target range on booking instructions and labels so your temperature-controlled shipment is set correctly.
You can sometimes mix chilled 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 food 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 and frozen food requires temperature-controlled containers to maintain the integrity of the products throughout the journey. It is crucial to monitor and manage refrigeration levels consistently to prevent spoilage, especially given the long distance of 12,223 km over ocean freight.
Importing fresh and frozen food to Peru from Turkey requires compliance with sanitary and phytosanitary regulations. Importers must present necessary documentation, including health certificates and permits that demonstrate the products meet Peru's food safety standards. Additionally, customs clearance documentation must be accurately completed to facilitate a smooth import process.
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