Documentation included for smooth delivery
China
Chile
The route from Shanghai to Santiago is highly advantageous for transporting fresh produce and chilled food items, ensuring optimal preservation during transit. Air transport provides a swift solution, minimizing the time that perishable goods are in transit, which is critical for maintaining quality. Additionally, the direct air link facilitates efficient handling of refrigerated and frozen food, reducing the risk of spoilage. This route is particularly beneficial for businesses looking to meet the growing demand for fresh food in the South American market.
Shanghai boasts a state-of-the-art airport equipped with advanced cold chain logistics facilities, ensuring that fresh and frozen products are stored and handled under optimal conditions. The city’s infrastructure supports quick loading and unloading processes, essential for maintaining the integrity of temperature-sensitive goods. On the other end, Santiago’s international airport is also well-equipped for the import of perishable items, featuring specialized storage and processing areas for chilled and frozen foods. Together, these infrastructures create a seamless connection that enhances the supply chain for fresh food distribution.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Chinese customs regulations, including correct tariff code usage and truthful valuation.
All inbound shipment may undergo customs inspection and has to include thorough commercial documentation and airway bills
DNA Expert Assessment
Very High - Complex Regulatory Environment
High - Fragile/Moisture Sensitive
When shipping from Shanghai to Santiago, book air cargo space well in advance during critical periods such as the Lunar New Year (mid-January to late-February) and the Christmas retail peak (October-December) to avoid tight capacity. Expect congestion at terminals and ports, particularly during the peak export seasons (September-October and January-May), so allow for additional buffer days in your transit plans. Additionally, coordinate closely with local agents to manage documentation effectively during holiday periods (December 20-January 5).
When shipping fresh produce, Proper packaging is critical to control temperature and moisture. Our team suggests using Insulated cartons with ice packs for refrigerated food and dr...
Keeping the cold chain for Refrigerated food demands tightly controlled handling. Reduce door-open time during loading and unloading so Reefer cargo does not warm or condense. Our ...
For larger volumes of fresh food, Using the correct container type is critical. Our logistics team recommends Integrated reefer containers for mixed loads of chilled food and Froze...
Exporting Perishable goods often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need sanitary certificates, temperature-co...
Before pickup, stage Fresh food at the correct temperature: typically 0–4°C for chilled food and −18°C or below for frozen goods. Avoid storing Fresh produce directly on the floor;...
Moving Fresh food successfully demands a continuous cold chain. Use thermal containers with the right amount of gel packs for Chilled 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 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. Our compliance team recommends checking carrier and destination rules in advance and combining dry ice with insulated packaging to keep Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may limit coverage for temperature-related loss on Perishable goods and Frozen goods. Insurance specialists generally recommend arranging a policy that specifically covers temperature deviation and spoilage, and declaring the full value of your Reefer cargo. Keep packing records and temperature logs; insurers often require proof that adequate insulation 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 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 food 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, We recommend separating them into different Reefer cargo shipments to avoid freezing Fresh produce or partially thawing frozen items.
Fresh and frozen food must be kept within specific temperature ranges throughout the air freight process to maintain quality and safety. Proper insulation, temperature-controlled packaging, and monitoring systems are essential to ensure products remain at the required temperatures during transit.
Shipments of Fresh & Frozen Food require compliance with both Chinese export regulations and Chilean import regulations, including health certificates, phytosanitary certificates, and customs declarations. It is essential to ensure that all documentation accurately reflects the nature of the products to facilitate smooth customs clearance.
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DNA Supply Chain brings 30+ years of experience with global reach and local touch, using deep carrier relationships to move freight worldwide with precision and white-glove attention at every step.
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