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Turkey
Brazil
The ocean route from Izmir to Fortaleza is ideal for transporting fresh produce and chilled food, ensuring that products maintain their quality throughout the journey. This route allows for significant cargo capacity, accommodating large shipments of refrigerated and frozen food, which is essential for maintaining the integrity of perishable items. Additionally, the maritime transport method minimizes exposure to temperature fluctuations, crucial for preserving freshness during transit.
Izmir boasts a well-developed port infrastructure equipped with advanced cold chain facilities, ensuring that fresh and frozen goods are efficiently loaded and stored. In Fortaleza, the port is equally equipped to handle these perishable products, with specialized handling processes in place to maintain optimal conditions upon arrival. Both locations benefit from robust logistics networks, facilitating seamless distribution to local markets and retailers.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Turkish customs regulations and EU-aligned product standards for many industrial and consumer goods.
Imports are subject to Brazilian customs clearance procedures, including accurate HS classification and settlement of applicable duties and taxes.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Izmir, Turkey to Fortaleza, Brazil, anticipate 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. Monitor Brazilian wet season impacts (October-March) and prepare for potential flooding and congestion. Additionally, book vessel space early during South America’s fruit export peak (January-May, September-December) to mitigate rollover risks. Coordinate closely with carriers to adjust schedules and ensure timely deliveries throughout these critical seasons.
When shipping fresh produce, correct packing is critical to control temperature and moisture. Our team suggests using cooler boxes with Gel packs for Chilled food and dry ice for r...
Keeping the cold chain for chilled food demands tightly controlled handling. Reduce door-open time during loading and unloading so perishable goods does not warm or condense. We re...
For larger volumes of fresh food, selecting the correct container type is critical. Our logistics team recommends powered reefer units for mixed loads of Refrigerated food and Froz...
Exporting fresh food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need sanitary certificates, temperature-control ...
Before pickup, stage fresh produce at the correct temperature: typically 0–4°C for chilled food and −18°C or below for Frozen food. Avoid storing fresh food directly on the floor; ...
Moving fresh produce successfully demands a continuous cold chain. Use thermal containers with the right amount of gel packs for refrigerated food or dry ice for Frozen food, 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 temperature-controlled freight.
Yes, Frozen food can often 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. 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 fresh food and frozen food. 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 Proper packaging 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 verify 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. 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 Reefer cargo shipments to avoid freezing Fresh produce or partially thawing frozen items.
It is crucial to maintain appropriate temperature controls throughout the ocean freight journey to prevent spoilage. Fresh food typically requires refrigeration, while frozen food must remain at sub-zero temperatures. Proper insulation and temperature monitoring devices should be utilized in containers to ensure compliance with required temperature ranges during transit.
Shipments of fresh and frozen food must comply with both Turkish export regulations and Brazilian import regulations. This includes obtaining the necessary phytosanitary certificates for fresh produce and adhering to Brazil's sanitary regulations for food imports, which may involve inspections and approvals from relevant authorities. Proper documentation must be prepared to facilitate customs clearance upon arrival in Fortaleza.
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DNA provides international shipping by ocean (FCL and LCL), air (standard and expedited), and domestic or cross-border ground freight (FTL, LTL, and intermodal).
Yes, online access is available access all documents—bills of lading, invoices, customs forms, and arrival notices—in SAMMIE’s centralized, searchable document hub.
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