Frozen Red Bayberry
Description
Technical Parameters
IQF Whole Fruit • Bulk • Foodservice • OEM
IQF Frozen Red Bayberry for Beverage, Dessert and Industrial Processing
We supply frozen red bayberry from Fujian, China for importers, distributors, beverage plants, jam and fruit-preparation manufacturers, dessert factories, foodservice programmes and private-label frozen fruit ranges. The same fruit may appear in your specification as Chinese bayberry, Yangmei, waxberry, yumberry or Myrica rubra.
Our standard commercial format is unsweetened IQF whole fruit with pit. We quote calibrated and uncalibrated grades, define Brix, pH, defect limits and microbiological targets in the contract specification, then connect the production lot to its COA, packing record, frozen-storage record and shipment file.
Whole frozen red bayberry is the primary format; size, maturity, color and frozen separation are checked against the order specification.
≥20 mm / ≥25 mm / uncalibrated
standard unsweetened IQF
bulk, foodservice and retail options
24-month shelf life
Buyer Risks and Our Control Points
Red bayberry has a short crop window, high juice content and a delicate surface. We turn these characteristics into measurable order controls instead of relying on a general "Grade A" description.
| Buyer concern | Order risk | Our control action | Evidence or result |
|---|---|---|---|
| Uneven fruit size | Inconsistent dosing, appearance or filling yield | We select 18–22, 22–26, 26–30 mm, ≥20 mm, ≥25 mm or uncalibrated fruit. | Size field in specification, approved sample and lot inspection record |
| Weak sweetness or excessive acidity | Formula changes in juice, jam, wine or dessert production | We use an 8–12° Brix natural window, pH 3.0–3.6 and a 0.6–1.2% titratable-acidity reference window for application programmes. | Brix, pH and acidity results on batch COA when included in the order panel |
| Soft, crushed or leaking fruit | Low whole-fruit yield and excessive juice release after thawing | We check raw-material maturity, frozen fruit condition and a maximum 10% m/m disintegrated, badly crushed or smashed allowance in the strict working programme. | 300 g visual inspection and approved frozen/thawed reference sample |
| Clumping and heavy frost | Poor portioning and possible temperature abuse | We inspect free-flowing condition and limit fruit stuck together and not easily separated to 10% m/m in the working specification. | Frozen-condition check, storage record and loading-temperature record |
| Stems, leaves, insects or foreign material | Buyer rejection, rework or food-safety claim | We wash, sort, inspect, remove EVM, apply detection controls and set mineral impurity at ≤0.05% m/m. | Visual-defect score, metal-detection record and inspection result |
| Missing QA documents | Supplier approval or import file is delayed | We assemble the specification, COA, residue/metals report scope, certificate copies, packing list, invoice, origin and shipment documents as one lot file. | Batch and shipment document index |
Product Forms, Grades and Size Programmes
Use whole IQF fruit when individual piece identity and frozen portioning matter. Choose uncalibrated or pulp-oriented programmes when flavor, color and processing yield matter more than whole-fruit presentation.
IQF Whole, Calibrated
Whole fruit with pit in 18–22, 22–26 or 26–30 mm bands for stronger size consistency in retail, dessert, garnish and measured dosing programmes.
IQF Whole, Minimum Size
≥20 mm and ≥25 mm programmes simplify a minimum-diameter requirement where a narrow band is unnecessary.
Uncalibrated Processing Grade
Whole fruit with a wider natural size mix for juice, jam, sauce, wine, puree and industrial fruit preparation where processing yield is the main decision.
Pulp, Puree or Sweetened Programme
For beverage and filling projects, we quote pulp, puree or sweetened whole formats as order-specific programmes. These are separated from the standard unsweetened IQF stock specification.
What to state in the RFQ
State the product form, size programme, natural Brix window, color reference, whole-fruit requirement, maximum broken/crushed allowance, packing and application. For a pitted, sliced or puree project, include the required yield, sieve/mesh, added-sugar status and target finished-product process.
We price the same specification across sample, contract and repeat order so quotation differences are traceable to grade, pack, quantity and shipment plan rather than an undefined "premium" label.
Application Matching by Channel
The right grade depends on what happens after thawing or further processing. We match the specification to the production result your team needs.
Juice, Beverage, Wine and Vinegar
Use uncalibrated whole fruit or a pulp programme. Brix, pH, titratable acidity, color, juice yield and 10 kg or larger industrial packing carry more value than a narrow diameter band.
Jam, Sauce and Fruit Preparation
Define natural Brix, acidity, color, broken-fruit tolerance and whether pits are removed in your process. Industrial liners reduce handling time for cooking and refining.
Dairy, Ice Cream and Dessert
Select a calibrated grade when visible fruit and portion control matter. Review thaw drip, fruit integrity, seed/pit handling and the microbiological programme for the finished use.
Bakery Filling and Pastry
Use a processing grade when the fruit is crushed or cooked. For visible inclusions, specify diameter, whole-fruit percentage, drip loss and post-bake color expectations.
Foodservice and Beverage Shops
1 kg and 2.5 kg inner bags improve portioning and reduce repeated opening of a 10 kg liner. State whether the fruit will be blended, cooked or presented whole.
Retail and Private Label
Use calibrated whole fruit, a tighter visual-defect limit and the enhanced RTE microbiological/virus panel where the label and market position the fruit for direct consumption.
Frozen Appearance and Approved Sample Reference
Natural bayberry color changes with cultivar and maturity, so the commercial range is red to dark red or purple-red. We use the approved sample together with the written diameter, Brix, defect and frozen-separation limits; color alone does not replace the specification.
After thawing, red bayberry is naturally soft and juicy. Whole-fruit performance should be evaluated in the buyer's real application, while juice, jam and puree programmes should focus on yield, Brix, acidity and color release.
Commercial Product Specification
These values create a comparable quotation basis. Select one size and packing programme for the contract; the batch COA then reports the measured fields assigned to that programme.
| Specification field | Commercial value |
|---|---|
| Product name | IQF Frozen Red Bayberry / Frozen Chinese Bayberry / Frozen Yangmei / Frozen Waxberry |
| Botanical name | Myrica rubra |
| Ingredient | 100% red bayberry; standard IQF product has no added sugar and no additive |
| Origin | Fujian, China |
| Commercial varieties | Dongkui, Biqi or equivalent processing varieties stated in the order specification |
| Crop and production window | April–June; peak crop commonly May–June |
| Processing | Selected, washed, sorted, drained, individually quick frozen, final-inspected and packed; standard programme is not blanched |
| Primary form | Whole round fruit with pit, free-flowing IQF |
| Calibrated sizes | 18–22 mm / 22–26 mm / 26–30 mm |
| Other size programmes | ≥20 mm / ≥25 mm / uncalibrated processing grade |
| Natural soluble solids | 8–12° Brix for the standard unsweetened programme |
| pH / titratable acidity | pH 3.0–3.6; application reference 0.6–1.2% as citric acid |
| Color | Natural red, dark red or purple-red, consistent with maturity and approved sample |
| Flavor and odor | Typical sweet-tart bayberry flavor and aroma; no abnormal or foreign odor |
| Frozen / thawed texture | Frozen fruit remains individually separable; thawed fruit is naturally soft and juicy and is evaluated against the application sample |
| Moisture reference | ≤90% |
| Standard packing | 1×10 kg food-grade PE-lined carton |
| Other packing | 20 lb / 40 lb bulk cartons; 10×1 kg, 5×2 kg or 4×2.5 kg foodservice; 300 g, 400 g, 500 g, 750 g or 1 kg retail bags |
| MOQ | 10–12 MT standard bulk; 15 MT for a new printed retail programme; 3–5 MT per compatible SKU in a mixed frozen-fruit load |
| Lead time | 15–25 days after order, specification and artwork approval |
| Storage / shelf life | ≤-18°C; 24 months from production date in an uninterrupted frozen chain |
| Reefer loading guide | 20 ft: approximately 10–12 MT; 40 ft high-cube: approximately 22–24 MT; palletized loads use the lower end of the range |
| Loading port / trade terms | Xiamen, China; FOB, CFR/CNF or CIF; T/T and L/C order structures |
| Supply period | Crop production in April–June with frozen inventory planning for later shipment |
Defect Definitions and Contract Acceptance
A clear defect sheet prevents a dispute over words such as "clean," "whole" or "free-flowing." Our strict working programme uses a 300 g drained-product visual sample and records defects by count, weight or scored points.
| Defect | Definition | Acceptance record |
|---|---|---|
| EVM / stems / leaves | Bayberry plant material or other harmless vegetable material; stems are recorded when 2 mm or longer. | Count each piece in the 300 g visual sample and include it in the point score. |
| Immature or off-color fruit | Fruit with a green cast or color outside the approved red-to-purple-red sample. | Count each fruit and record color deviation. |
| Blemished / insect-damaged | Visible insect, disease, decay, mold or pathological injury. | Minor and major defects are scored separately; live infestation and mold are not accepted. |
| Undeveloped / mummified | Badly shrivelled, dried or hard fruit that will not perform like ripe bayberry. | Count each fruit in the sample. |
| Foreign material | Glass, metal, hard plastic, stone or objectionable matter not belonging to the fruit. | Not detected; escalate any finding outside the normal visual-defect score. |
| Frost / thaw-refreeze evidence | Heavy surface ice, large fused clusters, deformed packs, water staining or temperature abuse. | Record carton, product and core temperatures, cluster weight and packaging condition. |
IQF Processing and Quality-Control Chain
We connect every processing stage to the defect it is intended to control. The equipment images below show category-level GreenLand frozen-fruit capability; they are not presented as photographs of the exact bayberry lot.
lot, origin, maturity, color, soundness
soil, field residue, leaves and surface matter
stems, immature, damaged, moldy or foreign fruit
surface water and excess ice risk
rapid core freezing and individual separation
size, color, broken fruit and frozen condition
metal / X-ray control by line and pack plan
net weight, seal, label, lot and ≤-18°C
Category-level raw-material handling equipment supports cleaning, movement and defect removal before freezing.
Frozen-fruit conveyor and freezing equipment illustrates individual product flow through the processing line.
Optical and Manual Inspection
We define what the sorter and line team must remove: off-color fruit, obvious decay, stems, leaves, dissimilar fruit and visible foreign material. Final inspection then checks frozen separation, diameter and crushed-fruit limits.
An equipment setting is not a finished-product guarantee. The buyer receives the inspection result through the lot record and COA fields assigned to the order.
Optical sorting equipment supports repeatable appearance and foreign-material screening for frozen-food production.
Metal detection and X-ray inspection are selected by product and packing plan before shipment.
Detection and Packing Records
The lot file records detection equipment, verification time, test pieces or challenge checks, operator result and affected batch. Packing records add inner-liner status, carton net weight, seal, lot code, label and carton-mark checks.
For private label, we review artwork version, language, barcode, allergen statement, nutrition panel responsibility, lot/date format, storage statement and destination-market marking before printing.
Batch COA and Laboratory Acceptance Panel
The values below are contract acceptance limits, not invented test results. Each shipment COA prints the actual lot result beside the agreed limit, method and Pass/Fail decision.
| COA parameter | Strict commercial target | Method | How the result appears |
|---|---|---|---|
| Appearance / color | Whole IQF fruit; red to dark red/purple-red; no abnormal frost | Visual inspection, approved sample | Conforms / Non-conforms |
| Size | Selected programme: 18–22 / 22–26 / 26–30 mm, ≥20 mm, ≥25 mm or uncalibrated | Caliper / grading screen | Measured range and conformity |
| Brix | 8–12° Brix, unsweetened | Digital refractometer at 20°C | Numeric result in °Brix |
| pH / titratable acidity | pH 3.0–3.6; TA 0.6–1.2% as citric acid when ordered | pH meter / titration to pH 8.2 | Numeric pH and % result |
| Total plate count | ≤100,000 cfu/g | ISO 4833-1 | Numeric cfu/g and Pass/Fail |
| Yeast and mold | ≤1,000 cfu/g | ISO 21527-2 | Numeric cfu/g and Pass/Fail |
| E. coli | ≤10 cfu/g | ISO 16649-2 | Numeric cfu/g and Pass/Fail |
| Coliforms | ≤1,000 cfu/g | ISO 4832 | Numeric cfu/g and Pass/Fail |
| Salmonella | Not detected in 25 g | ISO 6579-1 | Not detected / Detected |
| Listeria monocytogenes | Not detected in 25 g | ISO 11290-1 | Not detected / Detected |
| Lead / Cadmium, EU programme | Pb ≤0.10 mg/kg; Cd ≤0.03 mg/kg | ICP-MS | Numeric mg/kg and Pass/Fail |
| Pesticide multi-residue | Each active substance within the destination MRL; 0.01 mg/kg EU default where no specific MRL exists | GC-MS/MS and LC-MS/MS | Analyte, LOQ, result, MRL and Pass/Fail |
Enhanced RTE Frozen-Berry Panel
For a retail or ready-to-eat programme without a later kill step, add Norovirus GI/GII: Not detected in 25 g and Hepatitis A virus: Not detected in 25 g, tested by ISO 15216-2. The pack specification should state whether the product is intended for direct consumption or further processing.
Documents, Certificates and Batch Traceability
We build one document chain from raw-material receipt to container dispatch so QA, procurement and import teams can trace the same lot number across product, packing and shipment records.
Product and QA File
Approved specification, COA, microbiological report, pesticide-residue report, heavy-metal report, sample approval and third-party inspection report when included.
Compliance File
Applicable HACCP/ISO/BRCGS system certificates, Kosher documents, FDA food-facility registration and ECOCERT/organic records for a certified programme, each supplied with its site and scope page.
Shipment File
Commercial invoice, packing list, bill of lading, Certificate of Origin, health or phytosanitary document where required, insurance document under CIF and container/seal information.
origin and receipt → Production lot
date, line and process → Packing lot
weight, seal and label → Storage pallet
location and temperature → Shipment
container, seal and documents
Packaging, OEM and Mixed-Container Planning
Pallet wrapping and carton identification support stable handling, lot separation and shipment counting.
OEM details fixed before print
Send net weight, film or bag structure, bag dimensions, carton strength, language, barcode type, artwork file, lot/date format, carton marks, pallet rule and destination-market labeling requirements.
The starting MOQ is 15 MT for new printed retail film. Labeled stock bags can reduce print exposure for a trial programme, while the commercial pack remains traceable by lot and carton mark.
Cold Chain, Reefer Loading and Shipment Control
Frozen red bayberry stays at ≤-18°C from frozen storage through loading and transport. A reefer maintains temperature; product must enter the container already frozen to the order limit.
Frozen Storage Before Export
We link pallet location and lot code, check carton condition, prevent thaw-refreeze exposure and prepare the quantity by container plan. A 20 ft reefer carries approximately 10–12 MT; a 40 ft high-cube reefer carries approximately 22–24 MT. Palletization, carton dimensions and legal payload determine the position within the range.
Before loading, we review container cleanliness, odor, T-floor airflow, pre-cooling, set point, carton count, pallet plan, product temperature, container number and seal number.
Category-level cold storage evidence supports frozen inventory control before export dispatch.
Palletized frozen-fruit cartons are checked for load stability, marks and shipment count before dispatch.
Container loading records carton handling, product temperature, reefer setting and final shipment readiness.
Why GreenLand-food for a Frozen Bayberry Programme
Frozen Red Bayberry FAQ for Procurement Teams
1. Are red bayberry, Chinese bayberry, Yangmei and waxberry the same product?
They are common market names for Myrica rubra. We list the commercial and botanical names together so specifications, labels and import files identify the same fruit.
2. Is the standard IQF red bayberry whole and does it contain the pit?
Yes. Our standard form is whole round fruit with pit. Pulp, puree, sweetened or pitted development is quoted separately from the standard IQF whole programme.
3. Which frozen bayberry sizes can you quote?
Calibrated bands are 18–22, 22–26 and 26–30 mm. Minimum-size programmes are ≥20 mm and ≥25 mm; uncalibrated fruit is available for processing use.
4. What Brix and pH specification is used?
The unsweetened IQF commercial window is 8–12° Brix and pH 3.0–3.6. Titratable acidity can be set at 0.6–1.2% as citric acid for beverage or fermentation projects.
5. Is sugar, color or preservative added?
The standard IQF whole product is 100% bayberry with no added sugar, color or preservative. Sweetened formats use a separate formula and specification.
6. What visual defects are controlled?
We record EVM, stems, off-color or immature fruit, blemished fruit, insect damage, undeveloped fruit, crushed fruit, clumping, frost and foreign material in a 300 g inspection programme.
7. What microbiological limits can appear on the COA?
The strict profile is TPC ≤100,000 cfu/g, yeast and mold ≤1,000 cfu/g, E. coli ≤10 cfu/g, coliforms ≤1,000 cfu/g, and Salmonella/Listeria not detected in 25 g.
8. Can you provide a ready-to-eat frozen-berry test panel?
Yes. Add Norovirus GI/GII and Hepatitis A virus, both not detected in 25 g by ISO 15216-2, together with the strict bacterial profile.
9. Which residue and heavy-metal values are used for an EU programme?
The starting metal limits are Pb ≤0.10 mg/kg and Cd ≤0.03 mg/kg. Each pesticide is compared with its applicable EU MRL, using 0.01 mg/kg where the EU default applies.
10. What bulk and foodservice packs are available?
The standard pack is 1×10 kg. Other programmes include 20 lb, 40 lb, 10×1 kg, 5×2 kg and 4×2.5 kg cartons.
11. Can GreenLand-food prepare private-label retail packs?
We prepare 300 g, 400 g, 500 g, 750 g and 1 kg programmes with artwork, language, barcode, lot/date format and carton marks. New printed film starts from 15 MT.
12. What are the MOQ and lead time?
Standard bulk starts at 10–12 MT and normal lead time is 15–25 days. Compatible mixed loads can start from 3–5 MT per frozen-fruit SKU.
13. How much frozen bayberry loads in a reefer?
Use 10–12 MT for a 20 ft reefer and 22–24 MT for a 40 ft high-cube reefer. Carton dimensions, pallets and legal payload determine the final count.
14. What is the shelf life and storage temperature?
Shelf life is 24 months from production when the product stays at -18°C or below. Do not thaw and refreeze the commercial pack.
15. What should we send for a comparable frozen red bayberry quotation?
Send form, size, Brix/pH or acidity, color, defect limits, micro/virus/residue panel, pack, quantity, application, destination port, Incoterm, private-label needs, target lead time and mixed-container plan.
Build a Comparable Frozen Red Bayberry RFQ
Send the following details and we will return a quotation on one defined commercial basis:
Hot Tags: frozen red bayberry, China frozen red bayberry manufacturers, suppliers, factory, frozen waxberry, iqf waxberry, frozen bayberry, frozen red bayberry
Previous
No InformationNext
IQF Waxberry
