Trusted ocean shipping with transparent pricing
Brazil
Mexico
The ocean route from Suape to Lazaro Cardenas is ideal for transporting fresh produce and frozen food due to its efficient maritime logistics. This pathway minimizes the risk of temperature fluctuations, ensuring that chilled and refrigerated goods maintain their quality throughout transit. Additionally, the extensive cargo capacity of vessels allows for large shipments, making it cost-effective for suppliers in the fresh and frozen food sectors. The consistent maritime connectivity enhances supply chain reliability, crucial for maintaining product freshness.
Suape's port is equipped with state-of-the-art facilities designed for handling temperature-sensitive cargo, including dedicated cold storage and specialized loading equipment. Similarly, Lazaro Cardenas boasts robust infrastructure capable of efficiently processing incoming shipments of chilled and frozen food products. Both ports are strategically located, offering seamless access to road and rail networks for further distribution. This interconnected logistics framework supports quick transitions from maritime to land transport, crucial for delivering fresh and frozen goods to market promptly.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Brazilian customs regulations and electronic export documentation via the Single Foreign Trade Portal (Portal Único Siscomex)
Imports must include complete commercial documentation, including invoice, packing list, and compliant HS codes for Mexican customs clearance.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Suape, Brazil to Lazaro Cardenas, Mexico, allow for extra buffer days during the Atlantic Hurricane Season (June-November) to accommodate potential delays and secure alternative ports of refuge during peak storm activity (August-October). Additionally, consider the Brazil Wet Season (October-March) by preparing for heavy rainfall and potential flooding, which may disrupt operations. During the South America fruit export peak (January-May, September-December), anticipate tight vessel space and longer transit times, so book capacity well in advance to mitigate risks.
When shipping fresh produce, Proper packaging is vital to control temperature and moisture. Our team suggests using cooler boxes with ice packs for Chilled food and dry ice for ree...
Keeping the cold chain for Refrigerated food necessitates tightly controlled handling. Reduce door-open time during loading and unloading so perishable goods does not warm or conde...
For larger volumes of fresh food, Using the correct container type is key. Our logistics team recommends powered reefer units for mixed loads of chilled food and Frozen goods that ...
Exporting Perishable goods often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need sanitary certificates, temperature-c...
Before pickup, stage Fresh food 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 floo...
Moving Fresh food successfully necessitates 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 Fast transit 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 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 Perishable goods 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 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 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, best practice is separating them into different Reefer cargo shipments to avoid freezing Fresh produce or partially thawing frozen items.
Fresh and frozen food must be transported in temperature-controlled containers to maintain the required cold chain. It is essential to monitor and manage temperatures throughout the journey to prevent spoilage.
Shipments of fresh and frozen food are subject to sanitary and phytosanitary regulations. Import permits, health certificates, and compliance with both Brazilian and Mexican food safety standards are necessary for clearance at customs.
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For us, it means every move we make by land, air, or sea is guided by purpose, careful planning, decisive action, and precise, attentive execution.
Call or schedule a call with our sales team to discuss your Suape → Lazaro Cardenas shipping needs.
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