Over 15 years of experience in international Fresh Produce transport
United States
China
The route from New York to Shanghai offers significant advantages for transporting fresh produce and frozen food. Utilizing ocean freight allows for the bulk shipping of perishable goods while maintaining optimal temperature controls, ensuring product quality upon arrival. This route is well-established, providing reliable connections and minimizing disruptions in the supply chain. Additionally, ocean transport is often more cost-effective than air freight for larger shipments, making it an attractive option for businesses.
In New York, state-of-the-art port facilities are equipped with advanced refrigeration systems to handle chilled and frozen food products, ensuring they remain at the required temperatures during loading and unloading. Similarly, the port of Shanghai boasts extensive infrastructure, including specialized cold storage facilities and efficient customs processes, which streamline the import of perishable goods. Both locations are supported by robust logistics networks, facilitating seamless transportation and distribution once the products reach their destinations.
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 Chinese customs, quarantine, and inspection rules, covering health, safety, and quality controls.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from New York to Shanghai via ocean, anticipate significant disruptions during critical seasons. During the Atlantic Hurricane Season (June-November), build in buffer days and flexible port windows to manage weather-related delays. Expect congestion and slower handling during the North America Winter Storms (December-March) and the Lunar New Year (late January to mid-February); secure bookings well in advance. Additionally, during the China Golden Week (October 1-7), schedule critical shipments to depart at least one to two weeks prior to avoid rollovers.
When shipping Fresh food, Proper packaging is critical to control temperature and moisture. Most cold-chain specialists recommend using cooler boxes with Gel packs for Chilled food...
Maintaining the cold chain for Refrigerated food demands tightly controlled handling. Limit door-open time during loading and unloading so perishable goods does not warm or condens...
For larger volumes of Perishable goods, Using the correct container type is critical. Most carriers recommend powered reefer units for mixed loads of Refrigerated food and Frozen g...
Shipping Perishable goods often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certificat...
Before pickup, Store Fresh food 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; us...
Shipping Fresh food 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 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 reefer cargo at temperature while staying within dry‑ice limits.
Standard cargo policies may Exclude 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 refrigerated food shipment. Keep packing records and temperature logs; insurers often require proof that Proper packaging was used before honoring claims.
Most Chilled 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 produce 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, 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 the appropriate conditions during transit. It is essential to monitor and manage the temperature throughout the journey to prevent spoilage. Additionally, packaging must be designed to withstand ocean conditions and protect the integrity of the products.
Shipping fresh and frozen food to China requires compliance with Chinese import regulations, including obtaining necessary permits and certifications for food safety. Importers must provide documentation such as health certificates, phytosanitary certificates for plant products, and ensure that products meet Chinese standards for packaging and labeling.
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