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The ocean route from Manila to Chicago offers significant advantages for transporting fresh produce and chilled food. This pathway ensures minimal exposure to temperature fluctuations, maintaining the integrity of perishable items throughout the journey. Additionally, the capacity of ocean freight allows for large volumes of refrigerated and frozen food to be shipped efficiently, supporting consistent supply to meet demand in the Chicago market.
In Manila, the port is equipped with advanced cold storage facilities and efficient handling systems, ensuring that fresh and frozen products are loaded and maintained at optimal temperatures. Upon arrival in Chicago, the city boasts a robust infrastructure with specialized distribution centers and transportation networks designed for the swift movement of perishable goods. These facilities are crucial for preserving the quality of chilled and frozen food, ensuring they reach retailers and consumers in peak condition.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Philippine Bureau of Customs regulations, including accurate export declarations and valuation
All inbound cargo routed through Chicago is subject to U.S. Customs and Border Protection (CBP) regulations, including accurate entry filings and security screenings.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Manila to Chicago via ocean, anticipate significant delays due to the Southeast Asia Monsoon Season (May-November) and Western Pacific Typhoon Season (June-November). Build in buffer days to schedules and coordinate closely with carriers for real-time updates. During peak periods, such as the Christmas retail peak (October-December) and year-end inventory build (September-December), confirm vessel space well in advance and expect increased congestion at ports. Account for potential winter storms and ice disruptions in North America (December-March) when planning your logistics.
When shipping fresh produce, Proper packaging is critical to control temperature and moisture. Most cold-chain specialists recommend using Insulated cartons with phase-change packs...
Keeping the cold chain for Refrigerated food demands tightly controlled handling. Limit door-open time during loading and unloading so Reefer cargo does not warm or condense. Indus...
For larger volumes of fresh food, Using the correct container type is critical. Most carriers recommend Integrated reefer containers for mixed loads of chilled beverages and Frozen...
Exporting Perishable goods often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certifica...
Before pickup, stage Fresh food at the correct temperature: typically 0–4°C for chilled food and −18°C or below for frozen goods. Avoid storing Fresh produce directly on the floor;...
Moving Fresh food successfully demands 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 expedited service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as temperature-controlled freight.
Yes, Frozen food 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. 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 limit coverage for temperature-related loss on Perishable goods 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 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 temperature-controlled shipment 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. Fresh produce typically needs temperatures above freezing, while frozen food must stay well below zero. If only one temperature setpoint is available, We recommend separating them into different temperature-controlled shipments to avoid freezing Fresh produce or partially thawing frozen items.
Fresh and frozen food must be transported in temperature-controlled containers to maintain the required chill or freeze levels during transit. It is crucial to monitor the temperature throughout the journey to prevent spoilage or degradation of quality.
Shipments of fresh and frozen food must comply with U.S. Food and Drug Administration (FDA) regulations, which include proper labeling, adherence to sanitation standards, and import permits. Additionally, the Bureau of Customs in the Philippines requires specific documentation for export, including health certificates and phytosanitary certificates for agricultural products.
With our air solutions, you receive live alerts and 24/7 tracking for full shipment visibility.
Yes, DNA handles import and export clearance to keep your shipments moving and compliant.
Yes, DNA offers cross-docking and transloading capabilities.
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