Importing and exporting perishable goods: the complete guide

Perishable products are among the most delicate goods to handle in international trade. Whether fruit, vegetables, flowers, dairy products, meat or fish, these items have a limited shelf life and require strict transport conditions. A delay, a change in temperature or poor packaging, and an entire shipment could be lost!

If you want to get to grips with importing and exporting perishable products, this step-by-step guide is for you. From regulations to best logistics practice, you'll have all the information you need to guarantee the freshness of your products and optimise your supply chain.

1. Perishable products: why are they so complex to manage?

You've probably heard the expression: "One rotten fruit spoils the whole basket". But it's not just a saying! When a product starts to deteriorate, it can accelerate the deterioration of the whole cargo. This is particularly true of fruit and vegetables, which give off ethylene gas as they ripen. This gas causes them to soften and rot quickly, which is why it's so important to keep them separate from other foodstuffs.

Beyond this biological constraint, other factors make the management of perishable products particularly demanding:

• The cold chain : temperature control is crucial to prevent product spoilage.

• Transport and delivery times : the longer the journey, the greater the risk of damage.

• Health regulations : Each country imposes strict standards on the import and export of perishable foodstuffs.

A single faulty link in this chain can result in substantial losses. It is therefore essential to structure your logistics process properly.

2. Importing perishable products: the key stages

Importing perishable products requires careful planning. Here are the essential steps to ensure that imports go smoothly and comply with current regulations.

a. Find out about the permits and certificates required

Each country has its own requirements when it comes to importing perishable foodstuffs. Before any transaction, you need to make sure you have the necessary authorisations:

• Sanitary and phytosanitary certificates

• Specific import licence

• Compliance with customs standards and labelling

Consult your local authorities (e.g. FDA in the United States, DGCCRF in France) for a full list of compulsory documents.

b. Choosing a suitable mode of transport

Product delivery must be fast and secure. The main transport options include :

• Air freight: Ideal for ultra-fresh products (exotic fruit, fresh meat, fish).

• Sea transport in refrigerated containers (reefer): Suitable for large volumes requiring long-term storage.

• Refrigerated road or rail transport: Suitable for local and regional deliveries.

c. Opt for secure, appropriate packaging

Packaging plays a key role in preserving products. It must protect against :

• Temperature variations

• Humidity and condensation

• External shocks and contamination

Use insulated crates, shrink-wrapped pallets or controlled-atmosphere containers to ensure product quality.

d. Controlling delivery times

When it comes to transporting perishable products, every hour counts! So it's crucial to plan ahead:

• Real-time tracking of goods

• Plan B in the event of logistical delays

• Collaboration with specialised carriers

e. Comply with local regulations

Each country imposes its own health controls. Working with a freight forwarder or specialist agency ensures that all documents are in order and avoids any blockages at customs.

3. Exporting perishable products: good practice

Exports follow similar stages, with requirements specific to the destination country. Here are the essentials:

a. Prepare the documentation

Before exporting, make sure you have :

• A detailed commercial invoice

• A packing list specifying the type and quantity of products

• A health and/or plant health certificate

• A customs declaration (with the product's HS code)

b. Select the best shipping method

As with imports, the choice of transport depends on the nature of the products and their sensitivity.

• Air: For products with a very short shelf life

  Maritime: For large volumes requiring controlled storage

  Road/Rail: For intra-continental trade

c. Choosing the right packaging for transport

Packaging depends on the shipping method and the specific characteristics of the product:

• Fresh produce: Refrigerated containers or insulated crates

• Fruit & vegetables: Ventilated packaging to prevent ethylene build-up

• Dairy products: Hermetically sealed packaging with temperature control

d. Validate customs clearance and final logistics

Once the goods are ready to leave, they must be validated by :

• The carrier

• The shipping company or airline

• The customs authorities of the importing country

Don't neglect this stage, because getting stuck in customs can mean losing your cargo!

4. Getting into import-export: Opportunities and challenges

Importing and exporting perishable goods is a lucrative business, but it requires :

• Perfect mastery of health and logistics standards

• A network of reliable partners

• Optimised management of deadlines and costs

With the right tools and the right support, it is entirely possible to succeed in this field.

Conclusion

ImCarrying and exporting perishable products is a challenge that demands expertise and rigour. Every stage, from regulations to transport, must be precisely anticipated.

Whether you're a producer, distributor or logistics provider, the key to success lies in optimum management of the cold chain and perfect knowledge of international regulations.

Would you like to find out more? Contact us for personalised support to optimise your import-export business!