Fast transit times and transparent rates for your Fresh Food shipments
Cambodia
Brazil
The ocean route from Sihanoukville to Vitoria is highly advantageous for transporting fresh produce and chilled food due to its ability to maintain optimal temperature controls throughout the journey. This ensures that the integrity of perishable items is preserved, reducing spoilage and waste. Additionally, the extensive shipping networks facilitate efficient bulk transport, allowing for cost-effective shipping of frozen food and refrigerated goods over long distances.
Sihanoukville boasts a modern port equipped with state-of-the-art cold storage facilities, ensuring that fresh and frozen items are handled with the utmost care before departure. In Vitoria, the infrastructure includes advanced distribution centers that specialize in managing perishable goods, complete with temperature-controlled environments. This synergy between the two locations enhances the supply chain efficiency for fresh and frozen food, ensuring seamless transfer and delivery.
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 potential inspections and tax assessments
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Sihanoukville, Cambodia to Vitoria, Brazil, account for the Southeast Asia monsoon season (May-November) by adding buffer days to schedules and enhancing cargo securing standards. During the Brazilian wet season (October-March), plan for heavier rainfall and potential port congestion, necessitating additional buffer days and waterproof coverings. Monitor weather forecasts and adjust sailing schedules accordingly to mitigate disruptions from cyclones and flooding. Additionally, secure vessel space well in advance during peak export periods (July-October) to avoid tight capacity and ensure timely deliveries.
When shipping Fresh food, robust packaging is critical to control temperature and moisture. We recommend using Insulated cartons with Gel packs for refrigerated food and dry ice fo...
Maintaining the cold chain for fresh produce demands tightly controlled handling. Minimize door-open time during loading and unloading so Reefer cargo does not warm or condense. We...
For larger volumes of Perishable goods, booking the correct container type is critical. We recommend Integrated reefer containers for mixed loads of Refrigerated food and frozen fo...
Shipping refrigerated food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-cont...
Before pickup, Store perishable goods at the correct temperature: typically 0–4°C for chilled food and −18°C or below for Frozen food. Avoid storing Fresh produce directly on the f...
Shipping perishable goods successfully demands a continuous cold chain. Use Insulated packaging 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 food 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 Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may Exclude coverage for temperature-related loss on chilled food and Frozen goods. We 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 Proper packaging was used before honoring claims.
Most Chilled 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 produce 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 goods must stay well below zero. If only one temperature setpoint is available, We recommend separating them into different Reefer cargo 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 refrigeration or freezing temperatures. Proper insulation and monitoring systems are essential to prevent spoilage during the 16,000 km journey. Additionally, adequate ventilation is necessary to avoid moisture accumulation inside the container.
Required documentation includes a commercial invoice, packing list, bill of lading, and health certificates. Specific import permits and phytosanitary certificates may also be needed to comply with Brazilian regulations on fresh produce and food safety standards.
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