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Costa Rica
Mexico
The route from San Jose to Altamira offers optimal conditions for transporting chilled food and frozen products. The ocean journey minimizes temperature fluctuations, ensuring that fresh produce and refrigerated items maintain their quality throughout transit. Additionally, this route benefits from established shipping lanes that facilitate efficient logistics for perishable goods. With proper packaging and handling, this corridor supports the timely delivery of essential food items to meet consumer demand.
San Jose is equipped with modern port facilities that feature advanced refrigeration capabilities, allowing for seamless loading and unloading of temperature-sensitive cargo. Altamira, with its strategic location, boasts robust infrastructure including cold storage warehouses and distribution centers designed for the handling of fresh food products. Both locations are supported by efficient transportation networks, enhancing connectivity for further distribution across regions. This infrastructure ensures that chilled and frozen food can be processed swiftly upon arrival, maintaining the integrity of the supply chain.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Costa Rican customs regulations and present complete electronic export declarations before cargo acceptance.
Imports are subject to Mexican customs clearance procedures, including proper tariff treatment and tax calculation.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from San Jose, Costa Rica to Altamira, Mexico, anticipate significant disruptions during the Eastern Pacific Hurricane Season (May-November). Schedule critical sailings outside the core storm period (August-October) and build in buffer days to accommodate potential delays. Additionally, book vessel space well in advance during the Western New Year period (December 20-January 5) to avoid congestion and staffing shortages. Increase vigilance on weather forecasts and adjust plans accordingly to mitigate risks associated with seasonal storms and holiday traffic.
When shipping fresh produce, correct packing is vital to control temperature and moisture. Our team suggests using thermal liners with phase-change packs for refrigerated food and ...
Keeping the cold chain for chilled food necessitates tightly controlled handling. Reduce door-open time during loading and unloading so frozen goods does not warm or condense. Indu...
For larger volumes of fresh food, selecting the correct container type is key. Our logistics team recommends refrigerated ISO containers for mixed loads of chilled beverages and fr...
Exporting fresh food often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need sanitary certificates, temperature-control...
Before pickup, stage fresh produce at the correct temperature: typically 0–4°C for chilled beverages and −18°C or below for frozen goods. Avoid storing fresh food directly on the f...
Moving fresh produce successfully necessitates a continuous cold chain. Use thermal containers with the right amount of gel packs for refrigerated food or dry ice for frozen goods, pre‑chill products before packing, and choose a expedited service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as temperature-controlled freight.
Yes, Frozen food can often be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines impose 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. Our compliance team recommends 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 fresh food and frozen food. Insurance specialists generally 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 correct handling was used before honoring claims.
Most refrigerated 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 check 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 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 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 must be transported in temperature-controlled containers to maintain the required cold chain. Proper insulation and refrigeration systems are essential to prevent spoilage during the ocean freight journey of 2032 km.
Shipments of fresh and frozen food require compliance with both Costa Rican export regulations and Mexican import regulations. This includes obtaining phytosanitary certificates, adhering to food safety standards, and ensuring proper documentation for customs clearance.
Yes, DNA offers coordinated delivery of furniture, fixtures, and equipment (FF&E) for hotels, resorts, and new builds.
DNA Supply Chain provides live map tracking with milestone updates, 24/7 access via SAMMIE, centralized shipment documents, and real-time exception alerts so you always know where your freight is and what’s happening with it.
DNA reduces customs delays and risk through in-house brokerage, a digital-first customs process with automation, SAMMIE’s ability to flag potential delays before they happen, and continuous communication from your Client Success Officer.
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