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Mexico
United States
The ocean route from Manzanillo to Los Angeles offers significant advantages for transporting fresh produce and chilled food. Utilizing maritime shipping ensures stable temperatures, crucial for maintaining the quality of refrigerated and frozen items during transit. Additionally, this route can accommodate larger shipments, allowing for efficient bulk transport of various perishable goods. The connection to major ports enhances access to a diverse range of markets in the United States.
Manzanillo boasts a modern port facility equipped with advanced cold storage capabilities, ensuring optimal handling of fresh and frozen food products. In Los Angeles, the Port of Los Angeles provides extensive infrastructure, including specialized terminals dedicated to perishable goods, facilitating seamless transfers and efficient distribution. Both ports feature state-of-the-art technology and experienced personnel, contributing to a reliable supply chain for chilled and frozen items.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Mexican customs regulations, including accurate tariff classification and proper commercial documentation
All imports are subject to U.S. Customs and Border Protection (CBP) regulations, including accurate entry documentation and tariff classification.
DNA Expert Assessment
Moderate - Standard International
Very High - Requires Specialized Care
Consider the Eastern Pacific Hurricane Season (June-November) by scheduling critical sailings outside peak storm activity (August-October) and building in buffer days for potential delays. Expect increased congestion during the North America Summer Holiday Peak (late June-early September) and Christmas Retail Peak (October-December), necessitating early bookings and flexible delivery windows. Additionally, lock in vessel space well in advance during the Year End Inventory Build Peak (September-December) to mitigate capacity shortages and delays.
When shipping fresh produce, Proper packaging is vital to control temperature and moisture. We recommend using cooler boxes with Gel packs for refrigerated food and dry ice for fro...
Keeping the cold chain for Refrigerated food necessitates tightly controlled handling. Minimize door-open time during loading and unloading so perishable goods does not warm or con...
For larger volumes of fresh food, Using the correct container type is key. We recommend powered reefer units for mixed loads of Refrigerated food and frozen food that must travel l...
Exporting Perishable goods often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-con...
Before pickup, stage Fresh food at the correct temperature: typically 0–4°C for chilled beverages and −18°C or below for Frozen food. Avoid storing fresh food directly on the floor...
Moving Fresh food successfully necessitates a continuous cold chain. Use Insulated packaging with the right amount of gel packs for refrigerated food or dry ice for Frozen food, 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 food can Usually be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines impose 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 Proper packaging 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 check 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 Reefer cargo 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 ocean freight journey. It's essential to monitor refrigeration systems and ensure that the cargo is loaded and unloaded promptly to prevent spoilage.
Shipments of fresh and frozen food must comply with U.S. Food and Drug Administration (FDA) regulations and USDA guidelines, including proper labeling, import permits, and adherence to safety and sanitation standards. Documentation such as a bill of lading and customs declarations must also be provided for clearance at the port of entry in Los Angeles.
Yes, we work well high-volume and enterprise shippers by offering scalable services, custom EDI/API integrations, and expert client support for complex operations.
Yes, DNA supports this integrate via robust EDI/API capabilities, mapping fields, automating status updates, pushing documentation, and syncing PO and invoice data with systems like SAP, NetSuite, Oracle, or custom WMS/ERP platforms.
Yes, the platform allows user-level permissions so warehouse, finance, purchasing, or customer service teams can access exactly what they need and nothing they don’t.
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