IQF Frozen Chinese Bayberry (Waxberry / Yangmei)
Description
Technical Parameters
IQF Waxberry for Beverage, Fruit Processing and Foodservice
We supply IQF waxberry, also traded as Chinese bayberry, red bayberry and yangmei, for importers, beverage manufacturers, jam and puree processors, fruit-preparation factories, dairy and dessert producers, foodservice distributors, retail frozen-fruit brands and private-label programs. The botanical identity is Myrica rubra (synonym Morella rubra).
Our standard product is 100% whole waxberry with its natural stone, prepared from sound ripe fruit, cleaned, stem-trimmed, graded, individually quick frozen, sorted and packed without added sugar or glaze. We define cultivar, diameter, color, maturity, Brix, acidity, whole-fruit integrity, soft fruit, broken fruit, clumps, packing and batch documents before production.
The image shows frozen whole waxberries being measured. Diameter is stated as a finished-fruit grade, not estimated from fresh raw material.
Product Identity, Cultivar and Stone Condition
Dongkui is selected for larger-fruit programs. Commercial lots commonly use 26-30 mm or 30 mm+ grades, with a fleshy appearance suited to visible beverage garnish, retail presentation, dessert, foodservice and premium whole-fruit processing.
Biqi is generally smaller and commonly supplied in 18-22 or 22-26 mm grades. Its deep red to purple-red color and sweet-tart profile serve juice, puree, jam, fruit preparation, fermented beverage and industrial processing.
Waxberry contains one natural central stone. Whole IQF product is therefore not seedless and should not be described as pitted. Deseeded pulp, puree, juice and concentrate require separate processing, yield, screen-size and packing specifications. We state the actual supplied form on the quotation, label and COA.
Procurement Risks and Measurable Release Controls
Waxberry has a delicate, papillate surface and softens after thawing. A useful specification must control more than fruit diameter. We connect each application risk to a measurable lot-release result.
| Buyer Concern | Order Risk | GreenLand-food Control | Release Target |
|---|---|---|---|
| Diameter stated only as large | Retail presentation and process yield vary | Frozen fruit is measured across its widest diameter | At least 90% Grade A or 95% Premium A+ within the declared band |
| Pale, brown or mixed maturity | Weak color and inconsistent flavor in puree or beverage | Color reference, Brix and acidity are attached to the specification | Poor-color fruit ≤5% Grade A or ≤3% Premium A+ |
| Soft, collapsed or leaking fruit | Excess drip loss and weak whole-fruit presentation | Raw fruit maturity, handling time, freezing and frozen sorting are controlled | Soft/collapsed fruit ≤5% or ≤3% |
| Broken fruit and loose pulp | Under-delivery of usable whole fruit | Whole integrity and broken fragments are weighed separately | Whole fruit ≥90% or ≥95%; broken ≤5% or ≤3% |
| Clumps and surface ice | Poor dispensing and hidden net fruit weight | Draining, belt loading, IQF freezing and frozen sorting are checked | Clumps ≤5% or ≤3%; loose surface ice ≤2% or ≤1% |
| COA repeats specification limits | Receiving QA cannot see the shipment result | Specification and Actual Result use separate columns | Measured batch results, methods and QA release status |
Fresh Raw Material and Harvest Standard
We receive sound, properly ripened waxberries during the short harvest season, normally April to June in Fujian and adjacent producing regions. The raw-material lot identifies cultivar, orchard or supplier code, receiving date and crop year. Dongkui and Biqi are not mixed unless the order defines a blend.
Accepted fruit is naturally red, dark red or purple-red, with the cultivar's typical aroma and no fermented, moldy or chemical odor. We reject decay, visible mold, insect infestation, severe mechanical damage, abnormal dryness, excessive pale fruit and fruit that has collapsed or leaked before processing.
Waxberry deteriorates quickly after harvest. The intake and production schedule therefore limits warm holding and rough handling. Raw fruit is sorted before washing so leaves, long stems, soil, damaged fruit and foreign material do not enter the finished lot.
The image shows fresh waxberry raw material. Leaves visible at receiving are removed before the fruit enters the finished IQF lot.
Diameter Grades, Fruit Integrity and Product Forms
18-22 mm
A smaller whole-fruit grade commonly associated with Biqi-type fruit. It suits juice, puree, jam, fermented beverage, fruit sauce and industrial processing where flavor and extraction matter more than large visual size.
22-26 mm
A versatile standard grade for foodservice, dessert, bakery filling, jam, fruit preparation and beverage processing. It balances whole-fruit count, carton yield and processing performance.
26-30 mm
A large-fruit grade often selected from Dongkui programs. It is used where visible whole-fruit identity matters in retail, foodservice drinks, desserts and premium fruit preparations.
30 mm+
An extra-large grade supplied by crop availability. The quotation sets a minimum diameter, maximum oversize if needed, cultivar, whole-fruit integrity and count or weight basis.
Uncalibrated Whole
Mixed commercial diameters may be used for crushing, puree, juice, jam or fermentation. An uncalibrated lot still has minimum maturity, color, Brix, defect and food-safety limits.
Puree, Pulp and Juice
These are related processed forms, not whole IQF fruit. We define stone-removal process, mesh or screen size, Brix, pH, acidity, seed fragments, heat treatment, pack and microbiology separately.
This frozen sample shows natural variation from red to purple-red and visible surface frost. Lot release uses the agreed color and ice limits.
The bulk view is used to assess color distribution, whole-fruit integrity, pale fruit, clumps and loose ice across a larger sample.
Application Matching by Processing Channel
Juice and Beverage Processing
We match Biqi or uncalibrated whole fruit to extraction yield, Brix, acidity, color and stone-removal equipment. The buyer should state whether the process uses pressing, pulping, fermentation or beverage garnish.
Puree, Jam and Fruit Preparation
Whole IQF fruit is supplied for downstream pulping and cooking. We control Brix, acidity, color, stone condition, soft fruit and foreign material so the processor can standardize yield and flavor adjustment.
Dairy, Ice Cream and Dessert
Puree or processed fruit preparation is normally more practical than intact fruit where stone removal is required. For visible whole-fruit use, we match diameter, integrity, color and thawed texture to the finished product.
Bakery and Filling Manufacturers
Waxberry releases juice and softens during thawing and baking. We supply fruit for controlled industrial trials based on Brix, acidity, whole-fruit size and stone-removal method rather than promising fresh-fruit texture after heating.
Foodservice and Beverage Garnish
Large Dongkui grades can provide visible whole-fruit identity. Foodservice packs, serving instructions and stone warnings must match the intended channel and local labeling rules.
Retail and Private Label
Retail programs require stable diameter, color, low clumping, accurate net weight and clear stone declaration. We review bag material, artwork, label language, barcode, lot code and carton configuration.
Commercial IQF Waxberry Specification
The table provides a quotation-ready baseline. The purchase specification selects one cultivar or declared mix, one size grade, one quality grade, one pack and the destination-market limits.
| Product Name | IQF Waxberry / Chinese Bayberry / Yangmei | Botanical Name | Myrica rubra (syn. Morella rubra) |
|---|---|---|---|
| Ingredient | 100% waxberry, no added sugar, no added glaze | Cultivars | Dongkui, Biqi or declared commercial cultivar |
| Form | Whole round fruit with natural stone | Processing | Cleaned, stem-trimmed, graded, IQF, sorted and packed |
| Size Grades | 18-22, 22-26, 26-30, 30 mm+ or uncalibrated | Quality Grades | Grade A or Premium A+ |
| Color | Natural red, dark red to purple-red; color reference by lot standard | Flavor and Odor | Characteristic sweet-tart waxberry flavor; no abnormal odor |
| Brix | 8-12°Bx without added sugar | pH | 3.0-4.0 |
| Titratable Acidity | 0.6-1.3% as citric acid | Brix / Acid Ratio | 7-15 by cultivar and crop |
| Bulk Packing | 1x10 kg standard; 1x20 kg, 20 lb or 40 lb by program | Retail / Foodservice | 500 g, 1 kg, 2.5 kg or customized private-label pack |
| MOQ | 10 MT standard; 3-5 MT per SKU in an approved mixed container | Lead Time | 20-30 days after specification and packing approval |
| Season / Origin | April-June / Fujian, China | Loading Port | Xiamen, China, or port stated in quotation |
| Shelf Life | 24 months from production | Storage / Shipping | -18°C or below / frozen reefer container |
| Trade Terms | FOB, CFR or CIF | Documents | Specification, batch COA and agreed shipment/test reports |
This close view shows the fruit's papillate surface and natural color range. Pale patches, bruising and damaged surface area are limited in the signed grade.
IQF Processing and Quality-Control Flow
- Receiving: We identify cultivar, origin, crop, supplier lot and receiving time, then inspect maturity, color, odor, decay and damage.
- Pre-sorting: Leaves, long stems, soft fruit, mold, decay and foreign material are removed before washing.
- Washing: Fruit is cleaned with potable process water under the producing site's sanitation program while minimizing surface damage.
- Draining and grading: Excess water is removed; fruit is separated by diameter, cultivar and quality grade.
- IQF freezing: Fruit is loaded in a controlled layer so individual berries freeze separately and surface damage is limited.
- Frozen sorting: Pale fruit, soft units, broken fruit, clumps, loose ice, stems and foreign material are assessed.
- Packing and release: Net weight, seal, carton, code, product temperature and the agreed detection checks are recorded before frozen storage.
Grade A and Premium A+ Defect Limits
| Parameter | Grade A | Premium A+ | Inspection Basis |
|---|---|---|---|
| Diameter conformity | ≥90% | ≥95% | Widest frozen-fruit diameter |
| Whole-fruit integrity | ≥90% | ≥95% | Weight percentage |
| Broken / crushed fruit | ≤5% | ≤3% | Weight percentage |
| Soft / collapsed fruit | ≤5% | ≤3% | Frozen assessment and defined thaw check |
| Poor color / pale fruit | ≤5% | ≤3% | Approved color reference |
| Serious blemish | ≤2% | ≤1% | Weight percentage |
| Attached stems / leaves | ≤5 pieces/kg | ≤2 pieces/kg | Count |
| Clumps | ≤5% | ≤3% | Weight percentage |
| Decay, mold, insects, foreign material | Absent | Absent | Visual and extended sample inspection |
Thawed Condition, Drip Loss and Application Testing
IQF waxberry is firm and brittle while frozen, but naturally becomes soft and juicy after thawing. We do not describe thawed fruit as crisp or identical to fresh fruit. The thaw method, time, temperature and drainage time must remain fixed when texture or drip loss is compared between batches.
A practical controlled check uses a defined frozen sample, thaws it at 4°C for 12-18 hours in a covered container, drains it for 2 minutes and records drained fruit weight, released liquid, intact units, collapsed units, color and odor. Drip loss can use a contract target of ≤12% Grade A or ≤8% Premium A+ under that exact method.
For beverage, puree, jam, bakery, dairy or dessert use, the buyer's pilot trial remains important because stone-removal equipment, heat treatment, sugar addition and shear conditions change yield and sensory performance. We provide the frozen fruit specification and representative sample standard for repeat comparison.
Microbiological Specification
Standard whole IQF waxberry is a raw frozen ingredient. Freezing does not sterilize the fruit. The following commercial limits form the standard program; a destination regulation or signed customer limit applies where it is stricter.
| Parameter | Standard Limit | Enhanced Limit | Reference Method |
|---|---|---|---|
| Aerobic plate count | ≤100,000 CFU/g | ≤50,000 CFU/g | ISO 4833-1 |
| Yeast / mold | ≤1,000 / ≤1,000 CFU/g | ≤500 / ≤500 CFU/g | ISO 21527 series |
| Enterobacteriaceae | ≤1,000 CFU/g | ≤100 CFU/g | ISO 21528-2 |
| E. coli | <10 CFU/g | <10 CFU/g | ISO 16649-2 |
| Salmonella | Not detected in 25 g | Not detected in 25 g | ISO 6579-1 |
| Listeria monocytogenes | Not detected in 25 g | Not detected in 25 g | ISO 11290-1 |
Pesticide Residues, Heavy Metals and Other Chemical Controls
Pesticide-residue testing follows the destination market and signed order. EU programs use the current Regulation (EC) No 396/2005 MRL database and the commodity classification accepted for the shipment. Reports list active substance, measured result, LOQ, applicable MRL, method, laboratory and batch.
Our commercial heavy-metal targets for whole waxberry are lead ≤0.10 mg/kg and cadmium ≤0.030 mg/kg on the edible fruit basis. Total arsenic is ≤0.20 mg/kg and mercury is ≤0.02 mg/kg when included in the contract. A stricter destination-market limit replaces these targets.
Standard unsweetened IQF waxberry has no intentionally added sulphur dioxide, color or preservative. The specification uses sulphur dioxide <10 mg/kg where a declaration threshold is needed. Ingredient, allergen, Non-GMO and irradiation statements identify the actual product and producing facility scope.
Batch COA and Farm-to-Container Traceability
One finished lot uses one declared cultivar or blend, diameter grade, quality grade, production date, line, shift and packing. Traceability connects raw-material supplier or orchard code, receiving inspection, processing record, frozen inspection, carton code, cold-store position, container and seal.
The COA header identifies product, botanical name, cultivar, form, stone condition, size, grade, origin, production date, best-before date, lot, packing and purchase order. Its four columns are Parameter, Specification, Actual Result and Test Method. Actual Result is the measured value or observed status for that production batch.
Results cover diameter, conformity, color, odor, whole integrity, broken fruit, soft fruit, blemish, stems, clumps, ice, Brix, pH, acidity, microbiology, agreed residues and metals, product temperature, net weight, seal, labeling and release status.
This is a general certificate display, not a waxberry batch COA. Current certificate holder, site, scope and validity are supplied for the producing facility used by the order.
Sampling and Lot Release
We sample at least five cartons across the lot. Each selected carton supplies a separate 500 g unit for diameter, color and defect review, with a minimum 2.5 kg composite for overall inspection. At least 100 whole fruits are measured when the lot is diameter graded.
A 10 kg extended sample is used for leaves, stems, insects and other foreign material. Microbiology uses representative finished units. Product temperature is checked in at least five cartons. Brix, pH and acidity sampling combines production start, middle and end where the order requires lot-average chemistry.
Finished product remains on QA hold until required physical, microbiological, chemical and packing results pass. Two sealed retention units are kept under frozen conditions for the agreed period. The release record identifies sample date, inspector, lot, methods, deviations and QA decision.
This general frozen-fruit pallet shows carton and wrapping control. It is not presented as a visible waxberry lot.
Bulk, Foodservice and Private-Label Packing
Bulk: 1x10 kg food-grade PE liner in a five-ply export carton is standard. Other programs include 1x20 kg, 20 lb and 40 lb cartons. The specification states liner material, thickness, seal, carton dimensions, net weight and gross weight.
Foodservice: 4x2.5 kg, 5x2 kg or 10x1 kg cartons reduce open-pack exposure. Pack size is matched to portion volume, stone-warning requirements and the buyer's frozen-storage workflow.
Retail / OEM: 500 g and 1 kg bags are the regular options. We review artwork, label language, botanical/common name, natural-stone declaration, ingredient list, barcode, lot code, best-before format, storage statement, carton marks and pallet plan.
MOQ, Loading Capacity and Cold Chain
Standard MOQ is 10 MT for one cultivar or declared blend, diameter, grade and bulk pack. A mixed frozen-fruit container can use 3-5 MT per SKU when crop availability, cartons and loading compatibility permit. Private-label MOQ is normally 10 MT per artwork and pack.
A 20 ft reefer normally carries 10-12 MT. A 40 ft reefer normally carries 22-24 MT in loose cartons; palletized loading reduces payload. The quotation states carton size, pallets, cartons per pallet, total cartons and destination payload.
Finished product remains at -18 to -22°C in storage and -18°C or below before loading. The reefer set point is normally -18°C. Repeated thawing and refreezing are avoided because they increase drip loss, clumping, surface damage and color deterioration.
Pre-Shipment Inspection and Export File
Before loading, we compare the released lot with the purchase order, specification and packing list. We check cultivar, size, grade, pack, carton count, net weight, lot code, production date, best-before date, label, seal, carton condition and product temperature.
Container inspection covers cleanliness, dryness, foreign odor, pests, damage, door seal and clear air channels. The loading record identifies container, seal, reefer set point, batch, carton quantity and temperature.
The shipment file can include specification, batch COA, microbiological report, pesticide-residue report, heavy-metal report, ingredient and allergen statements, packing list, invoice, certificate of origin, health certificate, bill-of-lading data and loading records according to the destination and order agreement.
This general loading image supports cold-chain handling. It does not claim that the visible cartons contain a specific waxberry batch.
Why GreenLand-food for IQF Waxberry Programs
Correct Product Identity
We connect waxberry, Chinese bayberry and yangmei to Myrica rubra and state cultivar, origin, whole form and natural-stone condition.
Measurable Diameter Grades
The order uses numerical diameter bands with conformity, undersize, oversize and whole-integrity limits.
Flavor Chemistry
Brix, pH, titratable acidity and Brix/acid ratio give beverage and fruit processors a practical lot-comparison system.
Defect Separation
Soft fruit, broken fruit, poor color, blemish, stems, clumps, ice and foreign material are not hidden inside one vague grade.
Measured Batch COA
Actual Result means the identified batch's measured value, shown beside the specification and method.
Order-to-Container Records
We link raw material, production, packing, frozen storage and container records to the finished lot code.
IQF Waxberry FAQ
1. Are waxberry, Chinese bayberry and yangmei the same fruit?
Yes. These commercial names refer to Myrica rubra, also listed under the synonym Morella rubra. Red bayberry is another market term used for the same fruit.
2. Does whole IQF waxberry contain a stone?
Yes. Standard whole waxberry contains one natural central stone. Puree, juice or deseeded pulp uses a separate stone-removal and seed-fragment specification.
3. Which cultivars do you supply?
Dongkui and Biqi are the main commercial options. The quotation states the cultivar or declared blend because fruit size, color, flavor and processing yield differ.
4. Which waxberry diameter grades are available?
Standard grades are 18-22, 22-26, 26-30 and 30 mm+, plus uncalibrated processing fruit. Grade A uses at least 90% size conformity and Premium A+ at least 95%.
5. What are the standard Brix, pH and acidity ranges?
Brix is 8-12°Bx, pH is 3.0-4.0 and titratable acidity is 0.6-1.3% as citric acid. The COA reports the measured result for the production batch.
6. What happens to waxberry texture after thawing?
The fruit becomes soft and juicy; it does not remain identical to fresh waxberry. We use a fixed thaw and drainage method when comparing drip loss and whole-fruit integrity.
7. Is IQF waxberry ready to eat?
Standard product is a raw frozen ingredient. Intended use, required heat treatment and consumer instructions must follow the buyer's process, destination rules and risk assessment.
8. Which applications are most suitable?
Waxberry is supplied for beverage, juice, puree, jam, fruit preparation, fermentation, dairy, dessert, bakery trials, foodservice and retail frozen-fruit programs.
9. What is the standard bulk packing?
The standard pack is one 10 kg food-grade PE liner inside an export carton. Other bulk options include 20 kg, 20 lb and 40 lb cartons.
10. Can you prepare private-label packs?
Yes. We review 500 g, 1 kg and other retail packs with artwork, label language, barcode, natural-stone declaration, lot code, carton marks and pallet plan.
11. What reports can accompany the shipment?
We provide the signed specification, batch COA, invoice and packing list. Microbiological, pesticide-residue, heavy-metal, origin, health and other shipment documents follow the order and destination.
12. What does Actual Result mean on the COA?
Actual Result is the measured value or observed status for the identified production batch. It is separate from the contractual Specification limit and Test Method.
13. What are the MOQ and lead time?
Standard MOQ is 10 MT per specification, or 3-5 MT per SKU in an approved mixed container. Normal lead time is 20-30 days after specification and packing approval.
14. How should IQF waxberry be stored and shipped?
Store continuously at -18°C or below and avoid thawing and refreezing. We ship in a frozen reefer container, normally at a -18°C set point, with batch and temperature records.
Send a Complete IQF Waxberry RFQ
Send the cultivar, whole/puree/juice form, diameter grade, Grade A or Premium A+, Brix, acidity, intended application, pack, quantity, destination port, private-label needs, required reports and target shipment date. We will return the matching specification, packing plan, MOQ, lead time and trade term.
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Technical specification · reference schedule
IQF Frozen Waxberry
We review the selected form, grade, process and packing against the technical schedule below. Published and TDS values are specification references for order review. External benchmarks apply only within their stated scope. Acceptance is governed by the signed SKU specification; the identified lot COA reports actual measured results.
01 / Physical & Sensory
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Whole-Fruit Integrity | ≥90 %TDS reference | Frozen sample; caliper or cut gauge. Selected form and grade must match this TDS reference. Applies to: IQF whole. |
| Botanical Name | Myrica rubra (syn. Morella rubra)Published reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Cultivars | Dongkui, Biqi or declared commercial cultivarPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Form | Whole round fruit with natural stonePublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Size Grades | 18-22, 22-26, 26-30, 30 mm+ or uncalibratedPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Quality Grades | Grade A or Premium A+Published reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Color | Natural red, dark red to purple-red; color reference by lot standardPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor and Odor | Characteristic sweet-tart waxberry flavor; no abnormal odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Diameter conformity - Grade A | ≥90%Published reference | Widest frozen-fruit diameter. Programme: Grade A. |
| Diameter conformity - Premium A+ | ≥95%Published reference | Widest frozen-fruit diameter. Programme: Premium A+. |
| Poor color / pale fruit - Grade A | ≤5%Published reference | Approved color reference. Programme: Grade A. |
| Poor color / pale fruit - Premium A+ | ≤3%Published reference | Approved color reference. Programme: Premium A+. |
| Size-grade inspection | Use the selected diameter, length, piece mass or count-per-weight grade; state the proportion permitted outside the range. | Measure the named anatomical dimension; count and weigh the same representative sample. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Brix | 8-12°Bx without added sugarPublished reference | Measure representative prepared sample with a temperature-compensated refractometer. |
| pH | 3.0-4.0Published reference | Use calibrated pH meter or titration on the stated sample preparation. |
| Titratable Acidity | 0.6-1.3% as citric acidPublished reference | Use calibrated pH meter or titration on the stated sample preparation. |
| Brix / Acid Ratio | 7-15 by cultivar and cropPublished reference | Measure representative prepared sample with a temperature-compensated refractometer. |
| Thaw yield / drip loss | For a drip-sensitive grade, define thawing conditions, draining apparatus and duration before setting a numerical target. | Record initial sample mass and drained liquid mass; drip loss (%) = 100 × drained liquid mass / initial sample mass. |
| Pesticide residue schedule | Named active ingredients and commodity-specific limits are selected for the destination market. EU source | Link farm spray history, laboratory LOQ and batch result to the destination MRL. EU database is one market reference; apply the actual destination rule. |
| Lead, cadmium and other contaminants | Apply the limit for the exact commodity and processed form in the destination market. EU source | State analyte, preparation basis, method, LOQ and lot result. Do not transfer a fresh-commodity limit to a processed form without the required assessment. |
03 / Microbiological Criteria
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Aerobic plate count - Standard Limit | ≤100,000 CFU/gPublished reference | ISO 4833-1. Programme: Standard Limit. |
| Aerobic plate count - Enhanced Limit | ≤50,000 CFU/gPublished reference | ISO 4833-1. Programme: Enhanced Limit. |
| Yeast / mold - Standard Limit | ≤1,000 / ≤1,000 CFU/gPublished reference | ISO 21527 series. Programme: Standard Limit. |
| Yeast / mold - Enhanced Limit | ≤500 / ≤500 CFU/gPublished reference | ISO 21527 series. Programme: Enhanced Limit. |
| Enterobacteriaceae - Standard Limit | ≤1,000 CFU/gPublished reference | ISO 21528-2. Programme: Standard Limit. |
| Enterobacteriaceae - Enhanced Limit | ≤100 CFU/gPublished reference | ISO 21528-2. Programme: Enhanced Limit. |
| E. coli - Standard Limit | <10 CFU/gPublished reference | ISO 16649-2. Programme: Standard Limit. |
| E. coli - Enhanced Limit | <10 CFU/gPublished reference | ISO 16649-2. Programme: Enhanced Limit. |
| Salmonella - Standard Limit | Not detected in 25 gPublished reference | ISO 6579-1. Programme: Standard Limit. |
| Salmonella - Enhanced Limit | Not detected in 25 gPublished reference | ISO 6579-1. Programme: Enhanced Limit. |
| Listeria monocytogenes - Standard Limit | Not detected in 25 gPublished reference | ISO 11290-1. Programme: Standard Limit. |
| Listeria monocytogenes - Enhanced Limit | Not detected in 25 gPublished reference | ISO 11290-1. Programme: Enhanced Limit. |
| Acceptance schedule | Select the test panel and limits by intended use (ready-to-eat or further processing), product form and destination. EU source | State organism, analytical method, sample mass and n/c plan; report actual lot results. A universal APC, coliform, Salmonella or Listeria limit is not assigned to every frozen product. |
04 / Freezing & Cold Chain
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Frozen storage and transport | ≤−18 °CTDS reference | Product core check and logger record. Selected form and grade must match this TDS reference. Applies to: Frozen Bayberry frozen formats. |
| Storage / Shipping | -18°C or below / frozen reefer containerPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Separation & loose-ice assessment | Keep inherent moisture, loose ice and permanently frozen clusters as separate inspection categories. | Weigh separated loose ice and welded clusters against initial sample mass; distinguish natural paired pieces or blocks. |
| Product thermal centre | −18°C or colder after freezing and thermal stabilization; maintain the agreed frozen distribution condition.External reference Codex | Probe the thickest representative pack and retain storage/transport temperature records. Codex quick-frozen reference; selected product form and route must be frozen. |
| Frozen condition at dispatch | Hard frozen, correctly sealed and coded, without thaw/refreeze evidence or excessive loose ice. Codex | Check pack integrity, free-flow or block condition as declared, carton condition and loading temperature. |
05 / Pack Size & Shelf Life
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Bulk Packing | 1 × 10 kg standard; 1 × 20 kg, 20 lb or 40 lb by programPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf Life | 24 months from productionPublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Declared net contents | Verify each selected pack format against the artwork and applicable quantity-control rule. Codex | Calibrated checkweigher or scale; defined sample and tare. |
| Shelf-life basis | The labelled period applies only to its validated pack and continuous stated storage condition. Codex | Review stability study or approved shelf-life file and production-date code. |
06 / Process Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Processing | Cleaned, stem-trimmed, graded, IQF, sorted and packedPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Raw-material preparation checks | Declare whole seeded fruit versus processed pulp; the central stone is intrinsic to whole fruit. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| CCP designation | Use the site-approved HACCP plan to identify true CCPs and their validated critical limits. Codex | Check hazard analysis, monitoring, deviation and corrective-action records. A quality-control step is not automatically a CCP. |
07 / Ingredients, Additives & Allergens
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Ingredient | 100% waxberry, no added sugar, no added glazePublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Added glaze / coating declaration | Declare any intentionally added water glaze, syrup, oil or coating and the measurement basis; loose ice is assessed separately. | Verify formula/addition records; agree a deglazing or coating test and net-content basis where applicable. |
| Additive use | Declare any colour-protection agent, acidulant or other additive by ingredient and maximum permitted use for the target market. NHC standard | Check approved formula, actual addition record and market-specific additive category. GB 2760-2024 applies to China; export rules are checked separately. |
| Allergen and cross-contact assessment | Declare inherent allergens and assess shared-line cross-contact from the actual facility schedule. FDA | Review line matrix, cleaning validation and buyer label approval. Do not claim a shared-line allergen or allergen-free status without facility evidence. |
08 / Defects & Foreign Matter
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Broken/Crushed | ≤5 %TDS reference | Representative sample; count or mass as stated. Selected form and grade must match this TDS reference. Applies to: IQF whole. |
| Broken / crushed fruit - Grade A | ≤5%Published reference | Weight percentage. Programme: Grade A. |
| Broken / crushed fruit - Premium A+ | ≤3%Published reference | Weight percentage. Programme: Premium A+. |
| Serious blemish - Grade A | ≤2%Published reference | Weight percentage. Programme: Grade A. |
| Serious blemish - Premium A+ | ≤1%Published reference | Weight percentage. Programme: Premium A+. |
| Clumps - Grade A | ≤5%Published reference | Weight percentage. Programme: Grade A. |
| Clumps - Premium A+ | ≤3%Published reference | Weight percentage. Programme: Premium A+. |
| Decay, mold, insects, foreign material - Grade A | AbsentPublished reference | Visual and extended sample inspection. Programme: Grade A. |
| Decay, mold, insects, foreign material - Premium A+ | AbsentPublished reference | Visual and extended sample inspection. Programme: Premium A+. |
| Intrinsic defect classification | Leaf/stem, damaged berries, fermentation and insect-affected fruit. | Record each defect class separately by count or mass; state sample size, denominator and combined-limit rules. |
| Hazardous foreign matter | No foreign matter detected in the defined inspection sample; reject and investigate any finding.External reference Codex | Define visual-inspection sample size and detector challenge in the signed quality schedule. "None detected" is a sampling statement, not an absolute guarantee of zero particles. |
09 / Packaging Materials & Label
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Food-contact pack | Specify inner-contact material and obtain the applicable food-contact compliance declaration. NHC standard | Review film structure, supplier DoC, migration evidence and actual intended conditions. GB 4806 series is China-specific; EU export also checks Regulations 1935/2004 and 10/2011. |
| Carton and seal integrity | Define carton stacking strength, bag seal and puncture resistance for the confirmed net weight and pallet plan. EU source | Inspect pack drawing, compression/seal test and shipment configuration. |
| Label verification | Match product name, ingredient/allergen statement, net weight, lot/date, shelf life and storage instruction to the destination artwork. Codex | Approve artwork against the signed specification and destination rules. |
10 / Detection & Traceability
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Foreign-body detector | Validate Fe, non-Fe and stainless-steel challenge pieces for the actual product, aperture, pack and line; record the proven sensitivity. Codex | Challenge at defined start, changeover, interval and end points; retain rejection records. Do not copy generic detector sizes into a plant capability claim. |
| Lot traceability | Link input source lot, processing run, packaging code, test records, frozen storage and shipment to one finished lot. Codex | Trace one sample lot forward and backward in a recorded mock recall. Recall speed is stated only when the site has a validated target and record. |
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