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The route from Mundra to Paranagua is strategically advantageous for transporting fresh produce and frozen food due to its direct ocean passage, minimizing exposure to temperature fluctuations. This well-established shipping lane ensures that chilled and refrigerated items maintain optimal conditions throughout transit, preserving quality and freshness. Additionally, the vast distance covered allows for bulk shipments, benefiting suppliers and retailers alike in managing inventory efficiently.
Mundra's port is equipped with advanced cold storage facilities and efficient handling systems tailored for perishable goods, ensuring a seamless loading process for fresh and frozen food products. In Paranagua, the infrastructure includes specialized unloading docks and temperature-controlled warehouses, designed to facilitate quick distribution to local markets and consumers. Together, these ports provide a robust framework for maintaining the integrity of temperature-sensitive cargo during transit.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Indian customs regulations, including accurate classification under the ITC (HS) code and proper export documentation.
Imports must adhere to Brazilian customs valuation rules and can involve prior licensing for controlled goods.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Mundra, India to Paranagua, Brazil, expect significant delays during the southwest monsoon (June-September) due to port congestion and weather-related slow steaming. Add extra buffer days and secure priority berthing where possible. During Brazil's wet season (October-March), account for heavy rainfall and localized flooding, necessitating waterproof coverings and flexible routing. Additionally, be mindful of potential disruptions during the South Atlantic cyclone risk period (November-April) by monitoring forecasts and allowing for diversions.
When shipping fresh produce, robust packaging is critical to control temperature and moisture. Most cold-chain specialists recommend using cooler boxes with ice packs for Chilled f...
Keeping the cold chain for fresh produce demands tightly controlled handling. Limit door-open time during loading and unloading so perishable goods does not warm or condense. Our o...
For larger volumes of fresh food, booking the correct container type is critical. Most carriers recommend powered reefer units for mixed loads of chilled food and Frozen goods that...
Exporting refrigerated food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certific...
Before pickup, stage perishable goods at the correct temperature: typically 0–4°C for chilled food and −18°C or below for frozen goods. Avoid storing fresh food directly on the flo...
Moving perishable goods successfully demands a continuous cold chain. Use cooler boxes 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 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 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 reefer cargo at temperature while staying within dry‑ice limits.
Standard cargo policies may limit 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 refrigerated food shipment. Keep packing records and temperature logs; insurers often require proof that adequate insulation 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 temperature-controlled shipment 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. Fresh produce typically needs temperatures above freezing, while frozen food 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.
Fresh and frozen food requires temperature-controlled containers to maintain product integrity during the 13,800 km ocean route. Proper insulation and refrigeration systems must be checked before departure to ensure compliance with temperature requirements throughout the journey.
Regulatory requirements include obtaining necessary export permits from Indian authorities and ensuring compliance with Brazilian import regulations, including phytosanitary certificates for fresh produce and health certificates for frozen food. Documentation must be accurate to avoid customs delays at both ports.
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