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The ocean route from Los Angeles to Manaus offers significant advantages for transporting fresh produce and frozen food. This pathway ensures a stable temperature control environment, critical for maintaining the quality of chilled and refrigerated items during transit. Additionally, the capacity of ocean freight allows for large volumes of goods to be efficiently shipped, accommodating the diverse range of fresh and frozen products required in the Brazilian market.
Los Angeles boasts a robust port infrastructure with advanced cold chain facilities, making it an ideal departure point for perishable goods. The port is equipped with specialized containers and refrigeration systems that ensure optimal conditions for fresh and frozen food. In Manaus, the receiving infrastructure includes well-established logistics centers capable of handling temperature-sensitive shipments, ensuring that products arrive in pristine condition and are swiftly distributed to local markets.
Comparative analysis of origin and destination capabilities.
Exporters must comply with U.S. Export Administration Regulations (EAR) and any applicable International Traffic in Arms Regulations (ITAR) controls.
Imports into Manaus often benefit from special tax incentives and suspensive regimes
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Los Angeles to Manaus, expect significant challenges due to seasonal factors. During the Eastern Pacific Hurricane Season (June-November), build in buffer days to accommodate potential port closures and weather disruptions. Additionally, confirm vessel space well in advance for the Christmas Retail Peak (October-December) and the Back to School demand peak (late July-September) to avoid congestion. Monitor the Brazil Wet Season (October-March) closely, as heavy rainfall can impact schedules; plan for alternative routes and flexible delivery windows to mitigate delays.
When shipping fresh produce, Proper packaging is critical to control temperature and moisture. We recommend using cooler boxes with phase-change packs for refrigerated food and dry...
Keeping the cold chain for Refrigerated food demands tightly controlled handling. Minimize door-open time during loading and unloading so perishable goods does not warm or condense...
For larger volumes of fresh food, Using the correct container type is critical. We recommend powered reefer units for mixed loads of chilled beverages and frozen food that must tra...
Exporting Perishable goods often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-cont...
Before pickup, stage Fresh food 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; use...
Moving Fresh food successfully demands 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 expedited 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 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. 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 limit coverage for temperature-related loss on Perishable goods 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 refrigerated food 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 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 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 and frozen food requires careful temperature control throughout the journey. It is essential to use refrigerated containers to maintain the required temperature for chilled food and frozen food during ocean freight. Additionally, proper packaging is necessary to prevent spoilage and contamination.
Shipping fresh and frozen food from the United States to Brazil requires compliance with both U.S. and Brazilian regulations. Import permits and health certificates are typically required by Brazilian authorities, and the products must meet specific sanitary and phytosanitary standards. Documentation for customs clearance must include detailed product descriptions, origin, and handling instructions.
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