Protected handling of your valuable Fresh Food cargo
China
Canada
The air route from Nanjing to Calgary is ideal for transporting fresh produce and chilled food, ensuring that products maintain their quality during transit. The efficiency of air freight minimizes exposure to temperature variations, which is crucial for preserving the integrity of frozen food. This route also facilitates quick access to the North American market, allowing businesses to respond rapidly to demand for perishable goods. Overall, the combination of speed and reliability makes it a preferred choice for shipping sensitive food items.
Nanjing's logistics infrastructure is well-equipped for handling fresh and frozen food, featuring advanced cold chain facilities that ensure products are kept at optimal temperatures. The city's international airport is capable of accommodating high volumes of air cargo, with dedicated zones for perishable shipments. In Calgary, the airport also offers robust support for cold storage and distribution, allowing for seamless transition to local markets. Both locations provide the necessary resources to handle the complexities of transporting temperature-sensitive goods efficiently.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Chinese customs regulations, including correct tariff code declaration and complete export declarations.
Importers must comply with Canada Border Services Agency requirements, including eManifest submissions for air and ground freight.
DNA Expert Assessment
Very High - Complex Regulatory Environment
High - Fragile/Moisture Sensitive
Anticipate potential delays due to the East Asia Rainy Season (May-October), especially during peak rainfall months (June-September), when heavy rainfall can disrupt cargo handling and increase transit times. Book air freight capacity well in advance of the Golden Week holiday (October 1-7) to avoid congestion. Additionally, prepare for increased demand and tight capacity during the Christmas retail peak (October-December) and the Black Friday and Cyber Monday period (mid-November to early December), necessitating early bookings to mitigate delays.
When shipping perishable goods, Proper packaging is critical to control temperature and moisture. We recommend using cooler boxes with Gel packs for chilled beverages and dry ice f...
Preserving 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 conde...
For larger volumes of fresh produce, Using the correct container type is critical. We recommend powered reefer units for mixed loads of Refrigerated food and frozen food that must ...
Transporting Perishable goods often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-c...
Before pickup, hold 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 ...
Transporting 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 food, pre‑chill products before packing, and choose a time‑definite service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as temperature-controlled freight.
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 restrict 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 chilled beverages 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 chilled 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 must be transported under strict temperature controls to maintain quality. This includes using refrigerated containers for chilled items and dry ice or specialized frozen containers for frozen food. Proper insulation and monitoring equipment are essential to ensure that products remain within safe temperature ranges throughout the journey.
Required documentation includes a commercial invoice, packing list, and any necessary health certificates or permits related to food safety. Import permits from Canadian authorities may also be needed, particularly for perishable items, to comply with food safety regulations between China and Canada.
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