Every figure below is what we can commit to on a purchase order. If a number here does not match your requirement, tell us — we would rather adjust the spec than ship something you cannot use.
Vaccinium corymbosum · Cultivated highbush varieties · Origin: Yunnan, China
| Attribute | Grade A | Grade B | Processing Grade |
|---|---|---|---|
| Caliper (diameter)Screen size | 15 mm + | 12-15 mm | Any size, sound fruit |
| Whole berry content | ≥ 95% | ≥ 90% | ≥ 80% |
| BrixTypical range | 10-12° | 10-12° | 9-12° |
| pH | 3.0-3.4 | 3.0-3.4 | 3.0-3.6 |
| Defect tolerance | Soft / bruised ≤ 1% Deformed ≤ 2% Stalks ≤ 0.5% |
Soft / bruised ≤ 3% Deformed ≤ 5% Stalks ≤ 1% |
Soft / bruised ≤ 8% |
| Foreign matter | Nil | Nil | ≤ 0.2% |
| Clump toleranceIQF quality marker | ≤ 2% | ≤ 3% | ≤ 5% |
| Typical use | Bakery decoration, premium retail, yoghurt topping | Bakery filling, foodservice, dessert assembly | Jam, purée, juice, compote |
| Item | Specification |
|---|---|
| Retail packing | 500 g · 1 kg · 2.5 kg per pouch |
| Bulk packing | 5 kg · 10 kg corrugated carton |
| GlazeOptional, confirm on order | None (0%) / Light (1-3%) / Standard (up to 5%) |
| Storage temperature | −18°C to −20°C |
| Shelf life | 18-24 months from production |
| 20ft reefer loading | 10-12 MT |
| 40ft reefer loading | 22-24 MT |
Fragaria × ananassa · Varieties: Senga Sengana, Honey, All Star, American No.13, or as specified
| Format | Sizes / Cuts | Brix | Typical use |
|---|---|---|---|
| Whole | 15-22 mm / 22-28 mm / 28-35 mm Uncalibrated available on request |
8-10° | Bakery top, dessert garnish, retail pack |
| Sliced | 10 mm / 12 mm thick | 8-10° | Yoghurt inclusion, pastry filling |
| Diced | 10×10 / 12×12 / 15×15 mm | 8-10° | Fruit preparation, ice cream, sauce |
| Whole + sugar | 4+1 · 9+1 · 12+1 · 27+1 ratioSugar-to-fruit, as specified | Per ratio | Jam base, pie filling (no cooking needed) |
| Steel drum / pail | 400 lb steel drum · 6×6.5 lb pail per carton | 8-10° | Industrial food service |
Rubus idaeus · Whole hollow berries · Grade A only
| Attribute | Specification |
|---|---|
| Grade | Grade A (uniform red, no white core, no under-ripe) |
| Brix | 9-11° |
| pH | 3.0-3.4 |
| Defect tolerance | Broken / mushy ≤ 3% · Stalks ≤ 1% · Mould ≤ 0.1% |
| Harvest-to-freeze window | Under 12 hours — soft fruit, measured in hours not days |
| Packing | 500 g · 1 kg pouch · 5 kg · 10 kg carton |
| Storage | −18°C · shelf life 18-24 months |
| Note | Ask us for harvest-to-freeze hours on your specific lot. That number matters more than any spec sheet line. |
Rubus fruticosus · Varieties: Hull and/or Chester
| Attribute | Grade A | Grade B |
|---|---|---|
| Colour | Purple-black to pure black, no red berries | Mostly purple-red, few purple-black permitted |
| Brix | 7-10° | 7-10° |
| Defect tolerance | Soft / mushy ≤ 3% Broken ≤ 3% Stalks ≤ 1% | Soft / mushy ≤ 6% |
| Clump tolerance | ≤ 3% | ≤ 5% |
| Packing | 500 g · 1 kg · 5 kg · 10 kg carton | 5 kg · 10 kg carton |
Secondary items we can supply in the same container. Ask for an indicative list.
| Product | Form | Brix | Note |
|---|---|---|---|
| Frozen Cranberry | IQF whole | 7-9° | pH 2.4-2.8 — noticeably more acidic, popular for sugar-free |
| Frozen Sour Cherry | IQF pitted | 12-14° | Higher acid, strong flavour for baking |
| Frozen Black Currant | IQF whole | 11-13° | Common blending partner for tart berries |
| Frozen Rhubarb | IQF cut 20 mm | 4-6° | Very tart — bakery and compote use |
| Frozen Lingonberry | IQF whole | 7-9° | Niche premium item, small but loyal demand |
| Mixed Berry Blend | IQF whole or sliced strawberry | 8-12° | Custom ratio — e.g. 25/25/25/25 four-berry mix |
Standard limits applied to every lot. Your QA team can request tighter limits — we will quote the additional testing cost openly rather than discover it at inspection.
| Parameter | Standard limit | Test method |
|---|---|---|
| TPC (Total Plate Count) | < 10⁴ CFU/g | ISO 4833-1 |
| Coliforms | < 10 CFU/g | ISO 21567 |
| E. coli | Absent / 10 gn=5, c=2, m=10, M=100 MPN/g (NZ standard reference) | ISO 16649-2 |
| Salmonella | Absent / 25 g | ISO 6579-1 |
| Staphylococcus aureus | < 100 CFU/g | ISO 6578-1 |
| Yeast & mould | < 10² CFU/g | ISO 21527-2 |
| Pesticide residue | Per destination market standardSFDA (Saudi), Thai FDA, EU MRL as applicable | Multi-residue LC-MS/MS panel |
| Virus control | Documented sanitation + HACCPHepatitis A / norovirus — protocol available under NDA | HACCP plan + verification |
All prepared before departure. Nothing is sent "after the container sails."