Updated September 28, 2026, by the Andino Fruits team
Peruvian fruit travels far: three weeks or more to Northern Europe, around two weeks to the US East Coast. Each fruit needs its own temperature, and getting it wrong in either direction costs shelf life.
Temperatures by product
| Product | Typical carrying temperature | Humidity | Notes |
|---|---|---|---|
| Hass avocado | 5 to 7 °C | 85 to 90% | Controlled atmosphere around 5% O₂ and 5% CO₂ slows ripening on long voyages |
| Blueberries | Around 0 °C | 90 to 95% | Fast pre cooling after harvest matters as much as the reefer setting |
| Table grapes | Around 0 °C | 90 to 95% | SO₂ pads control botrytis; US loads run cold treatment in transit |
| Kent mango | 10 to 13 °C | 90 to 95% | Chilling injury below about 10 °C; hot water treated fruit is cooled after a rest period |
These are typical ranges from FAO storage guidance and industry practice. The right setting for your program depends on maturity at harvest, voyage length and the buyer's ripening plan. We confirm it with the packing house for every booking.
Transit times
| Route | Typical sea transit |
|---|---|
| Callao or Paita to Rotterdam and Northern Europe | 20 to 25 days |
| Paita or Callao to the US East Coast (Philadelphia, Wilmington) | Varies by carrier |
| Callao to the US West Coast | Varies by carrier |
Ports
Northern fruit (mango, early grapes, blueberries from Lambayeque and La Libertad) usually leaves through Paita. Central and southern fruit goes through Callao, the new Chancay port north of Lima, or Pisco (Paracas) for Ica grapes Varies by carrier.
The one number to ask for
Ask your supplier for the pulp temperature of the fruit at loading, not the reefer setpoint. A container set at 0 °C loaded with fruit at 8 °C will arrive with problems.