Safe handling of your valuable Fresh Food cargo
Brazil
Peru
The route from Santos to Callao is strategically advantageous for transporting fresh produce and chilled food, ensuring optimal conditions for maintaining product quality. The ocean journey facilitates a stable temperature environment, essential for preserving the integrity of refrigerated and frozen items. Additionally, this route connects key markets in South America, allowing for efficient distribution of fresh and frozen products to meet consumer demand. The proximity of these ports to major urban centers enhances accessibility and reduces logistical challenges.
Santos boasts a well-equipped port infrastructure with advanced cold chain facilities designed to handle fresh and frozen food shipments effectively. Its comprehensive logistics services support the quick transfer of goods from vessels to transportation networks. Callao, similarly, offers robust facilities tailored for cold storage and distribution, ensuring that products can be efficiently processed upon arrival. Both ports are equipped with modern technology to monitor and maintain the required temperature ranges, safeguarding the quality of perishable goods throughout the supply chain.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Brazilian customs regulations and digital export declarations via the integrated customs system.
Imports are subject to Peruvian customs rules, including advance cargo information and correct valuation.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Santos, Brazil to Callao, Peru, consider the Brazil wet season (October-March) by adding buffer days for potential delays due to heavy rainfall and flooding. Book vessel space well in advance during peak fruit export periods (January-May, September-December) to avoid congestion and ensure availability. Monitor weather forecasts during the South Atlantic cyclone risk window (November-April) to modify routing as necessary. Additionally, expect longer transit times during the year-end inventory build peak (September-December) due to increased demand and port congestion.
When shipping fresh produce, robust packaging is critical to control temperature and moisture. We recommend using cooler boxes with Gel packs for refrigerated food and dry ice for ...
Keeping the cold chain for fresh produce demands tightly controlled handling. Minimize door-open time during loading and unloading so perishable goods does not warm or condense. We...
For larger volumes of fresh food, booking the correct container type is critical. We recommend powered reefer units for mixed loads of Refrigerated food and frozen food that must t...
Exporting refrigerated food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-con...
Before pickup, stage perishable goods 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 floo...
Moving perishable goods 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 expedited service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as temperature-controlled freight.
Yes, frozen goods can in many cases 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 limit coverage for temperature-related loss on chilled food 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 refrigerated 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 Reefer cargo is set correctly.
You can sometimes mix fresh food and frozen goods 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 requires temperature-controlled containers to maintain proper conditions throughout the journey. It's crucial to monitor and record temperatures during transit to ensure compliance with food safety standards.
Shipments of fresh and frozen food must comply with both Brazilian and Peruvian health regulations, including proper documentation such as phytosanitary certificates, import permits, and compliance with the Peruvian Sanitary Authority's standards for food imports.
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