Protected shipping of your critical Fresh Food freight
Brazil
Chile
The ocean route from Rio Grande to Valparaiso is ideal for transporting fresh produce and chilled food, ensuring that temperature-sensitive items remain at optimal conditions throughout the journey. Utilizing this maritime pathway minimizes exposure to temperature fluctuations, which is crucial for maintaining the quality and safety of refrigerated and frozen food products. Additionally, the capacity of ocean freight allows for large volumes, making it efficient for bulk shipments of perishable goods.
Rio Grande boasts a well-equipped port with specialized facilities for handling fresh and frozen food, including cold storage and efficient loading systems designed to maintain the integrity of temperature-controlled shipments. Valparaiso also features modern infrastructure, including advanced logistics centers and distribution networks, which facilitate the swift movement and processing of chilled and frozen items upon arrival. Both ports are strategically positioned to support seamless supply chain operations for perishable products.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Brazilian customs and Receita Federal regulations, including proper export declarations via SISCOMEX
Imports are subject to Chilean customs valuation rules, relevant import duties, and IVA at the time of clearance.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Rio Grande, Brazil to Valparaiso, Chile, consider the Brazil wet season (October-March) and expect potential flooding and delays. During the South Atlantic cyclone risk period (November-April), build in extra buffer days due to possible diversions. Additionally, book vessel space well in advance during the South America fruit export peak (January-May, September-December) to avoid congestion. Stay updated on weather conditions and adjust schedules accordingly to mitigate disruptions throughout these critical seasons.
When shipping perishable goods, robust packaging Is essential to control temperature and moisture. Most cold-chain specialists recommend using thermal liners with ice packs for chi...
Preserving the cold chain for fresh produce Requires tightly controlled handling. Limit door-open time during loading and unloading so frozen goods does not warm or condense. Our o...
For larger volumes of fresh produce, booking the correct container type is Essential. Most carriers recommend refrigerated ISO containers for mixed loads of chilled food and frozen...
Transporting refrigerated food often Requires additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary cert...
Before pickup, hold perishable goods at the correct temperature: typically 0–4°C for Refrigerated food and −18°C or below for frozen goods. Avoid storing fresh food directly on the...
Transporting perishable goods successfully Requires a continuous cold chain. Use cooler boxes with the right amount of gel packs for refrigerated food or dry ice for frozen goods, 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 goods can in many cases be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines Set 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 restrict 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 chilled beverages 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 Confirm 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 chilled 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, most logistics providers recommend separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.
Fresh and frozen food should be transported in temperature-controlled containers to maintain the required cold chain. Proper packaging is essential to prevent spoilage and contamination during the ocean freight journey of 1831 km.
Required documentation includes a commercial invoice, packing list, and health certificates that comply with Chilean regulations for food imports. Customs clearance procedures at both Rio Grande and Valparaiso must be followed to ensure compliance with local regulations.
Our company offers 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.
Our team offers 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.
The SAMMIE system enables 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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