Secure transport of your valuable Fresh Food freight
United States
Brazil
The ocean route from New York to Santos is ideal for transporting fresh produce and frozen food due to its capacity for large shipments and temperature-controlled containers. This route ensures that chilled and refrigerated goods maintain optimal conditions throughout transit, minimizing spoilage and preserving quality. Additionally, the extensive maritime network allows for efficient handling of diverse cargo types, making it a reliable choice for importers and exporters alike.
New York boasts a well-developed port infrastructure equipped with advanced cold storage facilities and efficient loading systems tailored for perishable goods. In Santos, the port is similarly equipped with state-of-the-art refrigeration units and logistics support, facilitating seamless transfers and distribution of fresh and frozen food. Both locations are strategically positioned to connect with major transportation networks, ensuring smooth access to markets across South America.
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).
Imports are subject to Brazilian tariff schedules, licensing rules, and regulatory barriers administered through SISCOMEX.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from New York to Santos, be mindful of the Atlantic Hurricane Season (June-November) and expect potential delays due to severe weather. During this period, build in buffer days to mitigate disruptions. Additionally, anticipate congestion during the South America fruit export peak (January-May, September-December) and the soy export peak (February-June), necessitating flexible routing. Finally, stay updated on weather forecasts and port conditions to ensure timely deliveries throughout the year.
When shipping Fresh food, correct packing is critical to control temperature and moisture. Most cold-chain specialists recommend using cooler boxes with ice packs for chilled bever...
Maintaining the cold chain for chilled food demands tightly controlled handling. Limit door-open time during loading and unloading so perishable goods does not warm or condense. Ou...
For larger volumes of Perishable goods, selecting the correct container type is critical. Most carriers recommend powered reefer units for mixed loads of chilled food and frozen fo...
Shipping fresh food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certificates, te...
Before pickup, Store fresh produce 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 floor;...
Shipping fresh produce 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 time‑definite service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.
Yes, Frozen food can often 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 Exclude coverage for temperature-related loss on fresh 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 Chilled 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 produce 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 perishable goods or partially thawing frozen items.
Fresh and frozen food must be transported in temperature-controlled containers to maintain the required cold chain. It is essential to monitor temperature throughout the journey to ensure product quality and compliance with health regulations.
Shipments of fresh and frozen food require compliance with Brazilian health and safety regulations, including obtaining necessary import permits and certifications from the Ministry of Agriculture, Livestock, and Food Supply (MAPA) in Brazil. Additionally, proper documentation such as invoices, packing lists, and phytosanitary certificates is required for customs clearance.
We provide secure, strategically located warehousing for scalable storage and just-in-time fulfillment, with real-time inventory control and integrated distribution powered by SAMMIE’s insight and our responsive Client Success Officers.
We support seamless EDI/API connectivity tailored to your systems—including ERP, WMS, finance, and more—while many other forwarders depend on third-party platforms with limited integration and manual data entry.
SAMMIE helps international teams by providing a single dashboard with all data needed to manage shipments, saving significant time and improving control compared to archaic, time-consuming methods using inaccurate data.
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