Insurance included for hassle-free delivery
Indonesia
United States
The ocean route from Surabaya to Boston offers an efficient means of transporting fresh produce and chilled food, ensuring products arrive in optimal condition. Utilizing specialized refrigerated containers, this journey maintains the necessary temperature controls for both fresh and frozen items, safeguarding quality during transit. Additionally, the vast shipping network facilitates the timely delivery of perishable goods, which is crucial for meeting market demands in the Boston area. This route supports a diverse range of products, catering to the growing consumer preference for fresh and frozen food options.
Surabaya's port is equipped with state-of-the-art facilities, including advanced cold storage capabilities, ensuring that fresh and frozen products are handled with care prior to shipping. The port's strategic location enhances accessibility to major shipping lanes, enabling efficient connections to global markets. In Boston, the receiving terminals are designed to efficiently manage the influx of chilled and frozen goods, featuring modern refrigeration systems that preserve product integrity upon arrival. Together, these infrastructures provide a reliable framework for the transportation and distribution of high-quality food items.
Comparative analysis of origin and destination capabilities.
Exporters must follow Indonesian customs regulations, including proper tariff classification and any required export permits for controlled goods.
All inbound cargo is subject to U.S. Customs and Border Protection (CBP) regulations, including advance manifest and security filings.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Surabaya to Boston, prepare for the Southeast Asia Monsoon Season (May-November), which can cause port congestion. Include buffer days to schedules and enhance cargo securing standards during peak rains (June-October). Additionally, arrange vessel space well in advance for the Christmas Retail Peak (October-December) to avoid tight capacity. Account for extended transit times due to winter storms in North America (December-March) and work closely with carriers for real-time updates.
When shipping perishable goods, Proper packaging is critical to control temperature and moisture. Our team suggests using cooler boxes with Gel packs for chilled beverages and dry ...
Preserving the cold chain for Refrigerated food demands tightly controlled handling. Reduce door-open time during loading and unloading so perishable goods does not warm or condens...
For larger volumes of fresh produce, Using the correct container type is critical. Our logistics team recommends powered reefer units for mixed loads of Refrigerated food and froze...
Transporting Perishable goods often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need sanitary certificates, temperature...
Before pickup, hold Fresh food 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 floor; use ...
Transporting Fresh food 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 time‑definite 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 reefer cargo at temperature while staying within dry‑ice limits.
Standard cargo policies may restrict 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 refrigerated food shipment. Keep packing records and temperature logs; insurers often require proof that Proper packaging was used before honoring claims.
Most chilled beverages 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 Reefer cargo is set correctly.
You can sometimes mix chilled 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 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 must be kept at specific temperature ranges throughout the journey to ensure product quality. It is critical to use refrigerated containers with accurate temperature controls and monitoring systems during transit. Proper packaging is also essential to prevent spoilage and contamination.
Shipments of fresh and frozen food must comply with U.S. Food and Drug Administration (FDA) regulations, including prior notice requirements. Additionally, importers must ensure that the products meet U.S. Department of Agriculture (USDA) standards, and necessary phytosanitary certificates must be obtained for fresh produce.
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The SAMMIE system is a proactive 24/7 virtual analyst rather than just a reactive dashboard, using AI-powered insight, predictive ETAs, anomaly alerts, and real shipment data to give you control over your freight—not just raw data.
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