Express transit times and transparent rates for your Perishable Goods shipments
Cambodia
Brazil
The ocean route from Sihanoukville to Suape is ideal for transporting fresh produce and frozen food due to its efficiency and capacity to handle large volumes. This pathway ensures that chilled and refrigerated goods maintain their integrity during transit, thanks to temperature-controlled shipping options. Additionally, the route connects two major ports, facilitating streamlined logistics and minimizing potential delays in distribution.
Sihanoukville boasts a modern port equipped with advanced facilities designed for handling perishable goods, including cold storage and specialized containers. On the other end, Suape port is well-established with robust infrastructure that supports efficient unloading and distribution of fresh and frozen products. Both ports have experienced personnel trained in handling temperature-sensitive cargo, ensuring that quality is preserved throughout the supply chain.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Cambodian customs regulations and submit complete commercial documentation, including certificates of origin where applicable.
Imports are subject to Brazilian customs clearance procedures, including advance cargo information and proper NCM (Mercosur tariff) classification
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Sihanoukville, Cambodia to Suape, Brazil, prepare for significant delays due to the Southeast Asia Monsoon Season (May-November) and Brazil's Wet Season (October-March). Add extra buffer days to schedules and avoid tight transshipment connections to mitigate port congestion. Enhance cargo securing standards and use waterproof coverings during peak rains (November-February). Additionally, maintain communication with carriers for real-time updates, as weather-related disruptions can impact inland transport and port operations throughout these periods.
When shipping fresh produce, correct packing is critical to control temperature and moisture. Our team suggests using cooler boxes with Gel packs for refrigerated food and dry ice ...
Keeping the cold chain for chilled food demands tightly controlled handling. Reduce door-open time during loading and unloading so perishable goods does not warm or condense. We re...
For larger volumes of fresh food, selecting the correct container type is critical. Our logistics team recommends powered reefer units for mixed loads of Refrigerated food and Froz...
Exporting fresh food often demands 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 food and −18°C or below for frozen goods. Avoid storing fresh food directly on the floor;...
Moving fresh produce successfully demands a continuous cold chain. Use thermal containers 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 often 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 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 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 temperature-controlled shipment 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 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.
Shipping Fresh & Frozen Food requires temperature-controlled containers to maintain appropriate conditions throughout the journey. It is essential to ensure that refrigeration units are functioning correctly and that the cargo is loaded and sealed promptly to minimize temperature fluctuations.
The shipment of Fresh & Frozen Food requires specific documentation, including a sanitary certificate, import permits from Brazilian authorities, and a bill of lading. Additionally, compliance with both Cambodian export regulations and Brazilian import regulations must be ensured to facilitate smooth customs clearance.
DNA works with U.S. Customs & Border Protection (CBP), the FDA, USDA, DOT, and other regulatory bodies, and we maintain active certifications including C-TPAT and FMC.
Yes, we do provide coverage for urgent cases, which are escalated and managed with after-hours monitoring when needed, especially for high-volume or time-critical shipments.
DNA adheres to industry best practices and relevant data protection regulations for international shipping and technology platforms, including GDPR and CCPA where applicable.
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