Rapid transit times and transparent rates for your Frozen Goods cargo
Turkey
Brazil
The ocean route from Istanbul to Santos, spanning 10,580 km, offers an efficient solution for transporting fresh produce and chilled food. Utilizing refrigerated containers ensures that temperature-sensitive items remain in optimal condition throughout the journey, minimizing spoilage and maintaining quality. Moreover, this maritime route provides access to a wider market, allowing suppliers to reach consumers with a diverse range of perishable goods. The reliability of ocean freight contributes to a steady supply chain for frozen and fresh food products.
Istanbul boasts advanced port facilities equipped with state-of-the-art cold chain infrastructure, enabling seamless handling of refrigerated and frozen items. The port's strategic location serves as a major hub for international shipping, facilitating smooth transitions for goods leaving Turkey. Similarly, Santos features extensive logistics capabilities, including specialized storage and distribution services for fresh and frozen food. This well-connected infrastructure ensures that products can be efficiently processed upon arrival, supporting timely delivery to retailers and consumers.
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 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 Istanbul to Santos, expect significant delays due to Mediterranean winter storms (November-March) and Suez Canal congestion (January-March). Add extra buffer days for transit times and avoid tight delivery windows during peak periods. Additionally, consider the Brazil wet season (October-March), which may cause localized flooding and extended dwell times. Arrange vessel space and equipment well in advance, especially during South America’s fruit (January-May) and soy export peaks (February-June), to mitigate risks associated with high demand and congestion.
When shipping perishable goods, robust packaging Is essential to control temperature and moisture. Most cold-chain specialists recommend using thermal liners with phase-change pack...
Preserving the cold chain for fresh produce Requires tightly controlled handling. Limit door-open time during loading and unloading so frozen goods does not warm or condense. Indus...
For larger volumes of fresh produce, booking the correct container type is Essential. Most carriers recommend refrigerated ISO containers for mixed loads of chilled beverages and f...
Transporting refrigerated food often Requires additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary cert...
Before pickup, hold perishable goods at the correct temperature: typically 0–4°C for Refrigerated food and −18°C or below for frozen goods. Avoid storing Fresh produce directly on ...
Transporting perishable goods successfully Requires a continuous cold chain. Use cooler boxes with the right amount of gel packs for Chilled 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 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. Most experts recommend checking carrier and destination rules in advance and combining dry ice with insulated packaging to keep Frozen food 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 Reefer cargo. 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 Confirm 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, most logistics providers recommend separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.
Fresh and frozen food must be transported in temperature-controlled containers to maintain the required cold chain throughout the journey. Proper insulation and refrigeration systems are essential to prevent spoilage during the ocean freight, given the 10,580 km distance.
Shipments of fresh and frozen food must comply with both Turkish export regulations and Brazilian import regulations, including obtaining necessary health certificates and adhering to sanitary and phytosanitary standards to ensure the products meet Brazil's food safety requirements.
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