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Spain
Colombia
The ocean route from Valencia to Cartagena provides a reliable and efficient option for transporting fresh produce and frozen food over a distance of 8007 km. This pathway ensures optimal temperature control, which is essential for maintaining the quality of chilled and refrigerated items during transit. Additionally, the maritime transport allows for larger shipments, reducing the frequency of deliveries and ensuring that supplies meet demand effectively. The route's established logistics frameworks help in minimizing delays and enhancing the overall supply chain efficiency.
Both Valencia and Cartagena boast advanced port infrastructures that cater specifically to the needs of the food supply chain. Valencia's port is equipped with state-of-the-art cold storage facilities, allowing for the efficient handling of fresh and frozen food products. Similarly, Cartagena's port features specialized unloading equipment designed for temperature-sensitive cargo, ensuring that products remain within required temperature ranges. These facilities facilitate seamless transitions between storage and distribution, supporting the integrity of chilled and frozen goods throughout the supply process.
Comparative analysis of origin and destination capabilities.
Exporters must comply with European Union export control regulations, including dual-use goods under EU and Spanish law.
Imports are subject to Colombian customs valuation, tariff classification, and sanitary/phytosanitary requirements.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When planning shipments from Valencia, Spain to Cartagena, Colombia, expect potential delays due to Mediterranean winter storms (November-March). Build in additional buffer days for transit and arrange flexible berthing windows to mitigate disruptions. During the coastal fog period (June-August), allow for possible slowdowns due to reduced visibility. Additionally, be mindful of increased congestion during the Black Friday and Cyber Monday period (October-December) by securing vessel space well in advance and adjusting delivery commitments accordingly.
When shipping perishable goods, correct packing is critical to control temperature and moisture. Most cold-chain specialists recommend using thermal liners with Gel packs for refri...
Preserving the cold chain for chilled food demands tightly controlled handling. Limit door-open time during loading and unloading so frozen goods does not warm or condense. We reco...
For larger volumes of fresh produce, selecting the correct container type is critical. Most carriers recommend refrigerated ISO containers for mixed loads of Refrigerated food and ...
Transporting fresh food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certificates...
Before pickup, hold 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; ...
Transporting fresh produce successfully demands a continuous cold chain. Use cooler boxes 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. Most experts recommend 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 fresh food and Frozen goods. Most shippers should 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 temperature-controlled shipment 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 food must stay well below zero. If only one temperature setpoint is available, most logistics providers recommend separating them into different Reefer cargo shipments to avoid freezing perishable goods or partially thawing frozen items.
Fresh and frozen food require temperature-controlled containers to maintain the integrity of the products during the 8007 km ocean route. It is crucial to monitor and manage refrigeration units throughout the journey to prevent spoilage.
The shipment must include a commercial invoice, packing list, health certificates, and any necessary permits that comply with Colombian regulations for importing food products. Additionally, a bill of lading is required for the ocean freight.
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