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Exporting fresh produce from Mozambique for the first time feels overwhelming. There are certificates to gather, inspections to schedule, and customs documents that need to match perfectly. This guide walks you through every stage, in the order you'll encounter them.
Step 1: Understand your produce classification
Before anything else, confirm the HS (Harmonized System) code for your commodity. Tomatoes, citrus, and tropical fruit each have different tariff classifications, and the wrong code is one of the most common reasons for border delays.
Step 2: Register with IIAM and DAIA
Mozambican phytosanitary certificates are issued by IIAM (Instituto de Investigação Agrária de Moçambique) in coordination with DAIA. You need to be registered before you can request an inspection. Allow 2–3 weeks for the first registration.
Step 3: Schedule your pre-export inspection
Inspections must happen at the farm or packing house before the produce moves. Book at least 5 working days in advance. Your Shuri Agro field coordinator handles this scheduling on your behalf.
Step 4: Prepare your commercial documentation
You need: commercial invoice, packing list, phytosanitary certificate, and a Mozambican export permit. Every document must reference the same lot number. A single mismatch can hold your load at the border for 24 hours or more.
Step 5: Confirm cold chain handover
Once documentation is complete, your produce moves into refrigerated transport. Temperature is logged from pickup to delivery — keep a copy of the temperature log as it is required by some SA buyers.
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