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The ocean route from Valencia to Istanbul is well-suited for transporting fresh produce and frozen food, ensuring optimal temperature control throughout the journey. This maritime pathway minimizes exposure to temperature fluctuations, which is crucial for maintaining the quality and safety of chilled and refrigerated items. Additionally, the extensive shipping networks available facilitate efficient movement, allowing for a seamless supply chain from one port to another.
Valencia boasts a modern port equipped with advanced cold storage facilities, making it an ideal starting point for the shipment of perishable goods. Similarly, Istanbul's port infrastructure is designed to handle a diverse range of food products, with specialized equipment for quick unloading and distribution. Both ports are strategically located, enhancing connectivity with regional markets and ensuring that fresh and frozen food can reach consumers in a timely manner.
Comparative analysis of origin and destination capabilities.
Exporters must comply with European Union export control regulations, including sensitive technologies under EU and Spanish law.
Imports are subject to Turkish customs rules, including advance cargo information, proper valuation, and fully aligned HS coding.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Valencia to Istanbul via ocean, anticipate delays due to Mediterranean winter storms (November-March) and build in extra buffer days for port calls. During the European summer holiday peak (July-August), secure vessel space well in advance to avoid congestion. Additionally, track customs processing times closely during the Western New Year holiday period (December 20-January 5) and adjust cut-off times accordingly. Lastly, consider potential disruptions during Ramadan (late March-late April) and Eid holidays (March-June) by confirming operational hours and adding extra days to your schedules.
When shipping fresh produce, Proper packaging Is essential to control temperature and moisture. Most cold-chain specialists recommend using Insulated cartons with ice packs for chi...
Keeping the cold chain for Refrigerated food Requires tightly controlled handling. Limit door-open time during loading and unloading so Reefer cargo does not warm or condense. Our ...
For larger volumes of fresh food, Using the correct container type is Essential. Most carriers recommend Integrated reefer containers for mixed loads of chilled food and frozen foo...
Exporting Perishable goods often Requires additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certific...
Before pickup, stage Fresh food at the correct temperature: typically 0–4°C for Refrigerated food and −18°C or below for frozen goods. Avoid storing Fresh produce directly on the f...
Moving Fresh food successfully Requires a continuous cold chain. Use cooler boxes with the right amount of gel packs for Chilled 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 Reefer cargo.
Yes, Frozen food can Usually be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines Set 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 Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may limit coverage for temperature-related loss on Perishable goods and Frozen goods. Most shippers should 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 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 Confirm 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. Fresh produce typically needs temperatures above freezing, while frozen food 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.
It is crucial to maintain appropriate temperature controls throughout the journey, utilizing refrigerated containers for fresh and frozen food to prevent spoilage. Additionally, regular monitoring of temperature and humidity levels during transit is essential to ensure product integrity.
Shipments must include a commercial invoice, packing list, and any necessary health certificates or phytosanitary certificates to comply with regulatory requirements. Customs clearance documentation must also be prepared to facilitate the import process in Turkey.
DNA Supply Chain is grounded in values of love, trust, collaboration, and a belief that service is a relationship, not a transaction, supported by technology that keeps its word and a commitment to staying human even at scale.
Our platform enhances control by combining live carrier data, independent port tracking, an AI rules engine, and human verification to provide real-time visibility, predictive alerts, and exception management.
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.
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