Frozen Blackcurrants
Description
Technical Parameters
Grade A IQF Frozen Blackcurrants Supplier
We supply Grade A IQF frozen blackcurrants for importers, food manufacturers, ingredient distributors, foodservice operators and private-label frozen fruit programs. The berries are sourced from Liaoning, China and prepared as whole IQF fruit with size, color, Brix and physical-defect tolerances confirmed by specification.
Commercial options include natural uncalibrated berries, standard 7-12 mm berries and premium 12 mm+ berries. We match standard, premium, high-Brix or processing grades to your application, target cost, packing and approved acceptance criteria.
Send your required grade, Brix, packing, quantity, destination market and test list so we can review current-lot photos, COA availability, crop stock and the reefer loading plan.
Product appearance supports review of dark berry color, whole-fruit condition, visible stems, free-flowing separation and current-lot grade.
IQF Blackcurrant Supply at a Glance
These parameters establish the quotation boundary before sample, laboratory and packing approval.
Whole IQF blackcurrant berries in natural, 7-12 mm and 12 mm+ grades.
Liaoning, China, with crop and production-lot records.
Main harvest and IQF production in July-August; frozen supply subject to stock.
Standard Brix ≥9°Bx, premium Brix ≥12°Bx, pH 2.80-3.20 and agreed acidity.
10 kg carton, 20 lb carton, foodservice bags and private-label retail packs.
Specification, COA, microbiology, residue testing and traceability records.
Choose the Right Frozen Blackcurrant Grade
We match berry size, Brix and defect tolerance to your finished product. A premium visual grade is useful for visible fruit applications, while natural or processing grades can provide better raw-material economics for juice, puree, jam and sauce.
| Grade | Concrete Specification | Recommended Application |
|---|---|---|
| Premium 12 mm+ | 12 mm+ berries; Brix ≥12°Bx; stronger visual appearance | Retail bags, desserts and premium foodservice |
| Standard 7-12 mm | 7-12 mm berries; Brix ≥9°Bx; damaged fruit ≤6% | Yogurt, ice cream, bakery and foodservice |
| Natural Uncalibrated | Approximately 8-14 mm natural size; Brix ≥9°Bx | Jam, puree, sauce and general food processing |
| High-Brix | 12-18°Bx only when confirmed by current-lot testing | Premium juice, cassis beverage and concentrated flavor projects |
| Processing | Natural size, controlled damaged fruit and Brix ≥7°Bx or agreed minimum | Juice, puree, concentrate and extraction |
| Certified Organic | Physical grade plus valid certification and transaction documents | Certified-organic retail and food processing |
Processing grade changes berry appearance or size tolerance. It does not reduce microbiological, pesticide-residue, traceability or foreign-material requirements.
A current product view supports comparison of berry integrity, natural size variation, dark color and visible defect tolerance.
IQF Frozen Blackcurrant Specifications
We publish measurable values so purchasing and QA teams can compare samples and write acceptance points into the commercial specification. Binding values follow the approved sample, final specification and sales contract.
| Product Name | IQF Frozen Blackcurrants |
|---|---|
| Botanical Name / Ingredient | Ribes nigrum L.; 100% blackcurrants |
| Origin / Crop Season | Liaoning, China; main harvest and IQF production July-August |
| Cultivation | Conventional; certified organic only when covered by valid certification |
| Product Form / Grade | Whole IQF berries; Grade A, premium, high-Brix or processing grade |
| Available Sizes | Natural approximately 8-14 mm; standard calibrated 7-12 mm; premium 12 mm+ |
| Brix | Standard ≥9°Bx; premium ≥12°Bx; typical Liaoning lot approximately 9-13°Bx; 12-18°Bx only by current-lot high-Brix contract |
| pH / Titratable Acidity | pH 2.80-3.20; acidity 2.0-4.5 g/100 mL expressed as citric acid |
| Color / Flavor / Odor | Dark black-red to blue-black; fresh, sharp and characteristic; free from musty, fermented or abnormal odor |
| Texture | Firm in frozen condition; skin not excessively tough or leathery; thawed condition evaluated separately |
| Damaged / Broken / Crushed | Maximum 6% by weight |
| Under-Ripe / Rotten / Mouldy | Under-ripe maximum 1%; rotten or mouldy maximum 1% by weight |
| Shrivelled / Clumps | Shrivelled berries maximum 5%; clumps of more than five berries maximum 10% by weight |
| Stems / Leaves / Plant Material | Major stems over 13 mm: maximum 1 piece/kg; minor stems: maximum 4 pieces/kg; leaves or plant material: maximum 2 pieces/500 g |
| Other Foreign Material | Foreign vegetable material maximum 1 piece/5 kg; mineral impurities maximum 0.04%; glass, metal, plastic and stones absent |
| Natural Calyx | Permitted as a natural part of the blackcurrant berry |
| Added Sugar / Preservatives | None in the standard unsweetened IQF specification |
| Processing | Cleaned, sorted, size graded, individually quick frozen, inspected, detected and packed |
| Bulk / Foodservice / Retail Packing | 1 x 10 kg, 1 x 20 lb or 1 x 15 kg carton; 1 kg, 2.5 kg or 5 kg foodservice packs; 300 g-1 kg private label |
| MOQ / Mixed Container | Approximately 10 MT or one 20-foot reefer; 2-3 compatible frozen products subject to stock and loading compatibility |
| Loading / Port / Lead Time | 20-foot reefer approximately 10-12 MT; 40-foot reefer approximately 22-24 MT; Dalian, China; 15-21 days after deposit and packing confirmation |
| Storage / Shelf Life | At or below -18 C; product temperature at loading -18 C or below; 24 months from production date |
| Documents | Specification, COA, test reports, packing list, origin files and traceability records by order |
Specification Note: Blackcurrants are a natural agricultural product. Berry size, Brix, pH and acidity can vary by variety, maturity, crop season and production lot. Binding requirements are confirmed through the approved sample, final specification and sales contract.
Brix, pH and Acidity Control
Brix alone does not determine blackcurrant quality. For juice, jam, puree or beverage production, we review Brix together with pH, titratable acidity, color, aroma and processing performance.
Minimum 9°Bx.
Minimum 12°Bx.
12-18°Bx subject to current-lot testing.
Approximately 9-13°Bx.
Reference range 2.80-3.20.
2.0-4.5 g/100 mL as citric acid.
Thawed berries are expressed and filtered to obtain juice for the agreed test.
Digital refractometer near 20 C, calibrated pH meter and acidity expressed as citric acid.
Results are recorded on the COA when included in the commercial specification.
Microbiological and Food Safety Standards
We confirm microbiological limits by destination market, intended application and approved buyer specification. The table separates standard maximum limits from stricter internal targets.
| Microbiological Item | Standard Maximum | Internal Target |
|---|---|---|
| Total Plate Count | ≤1,000,000 CFU/g | ≤100,000 CFU/g |
| Coliforms | ≤1,000 CFU/g | ≤100 CFU/g |
| E. coli | ≤100 CFU/g | ≤10 CFU/g |
| Yeast and Mould | ≤10,000 CFU/g | ≤1,000 CFU/g |
| Salmonella | Absent in 25 g | Absent in 25 g |
| Listeria monocytogenes | Absent in 25 g | Absent in 25 g |
Comply with destination-market MRLs and the approved customer specification.
Comply with applicable destination legislation and agreed customer limits.
Testing follows the agreed risk assessment, market and commercial contract.
Residue and heavy-metal tests can be arranged for the selected raw-material lot.
Key Quality Points for Frozen Blackcurrant Buyers
We connect each measurable acceptance point to the inspection method and buyer evidence used before shipment.
| Buyer Concern | Acceptance Standard | GreenLand-food Control | Buyer Evidence |
|---|---|---|---|
| Berry Size | Natural 8-14 mm, 7-12 mm or 12 mm+ | Screening and sample measurement | Current-lot photo, sample and specification |
| Brix / pH / Acidity | Brix by grade; pH 2.80-3.20; acidity 2.0-4.5 g/100 mL | Calibrated refractometer, pH meter and titration | COA when included in the order standard |
| Damaged / Under-Ripe / Mouldy | Damaged ≤6%; under-ripe ≤1%; rotten or mouldy ≤1% | Weight-based sample, color and condition inspection | Inspection result linked to lot |
| Shrivelled Fruit / Clumps | Shrivelled ≤5%; clumps over five berries ≤10% | Sample weighing and frozen-separation test | Grade and frozen-condition confirmation |
| Stems / Leaves / Plant Material | Major stem ≤1 piece/kg; minor stems ≤4 pieces/kg; plant material ≤2 pieces/500 g | Air cleaning, screening, sorting and final inspection | Defined physical-defect record |
| Foreign Matter | Vegetable material ≤1 piece/5 kg; mineral impurities ≤0.04%; non-vegetable matter absent | Large-sample inspection and detection control | Pre-shipment inspection and batch record |
| Cold Chain / Traceability | Product at -18 C or below; raw-material lot linked to shipment | Cold-store check, loading check, batch coding and records | Temperature, lot, label and loading evidence |
Liaoning Blackcurrant Origin and Crop Season
We source the raw material for this product from Liaoning, China. The main harvest and IQF production period is July-August, when the crop is reviewed for commercial maturity, dark color, characteristic aroma and soluble-solids requirements.
We prepare frozen inventory during the crop season for year-round shipment subject to stock. Before annual or high-volume contracts, we review current-lot availability, berry size, Brix and crop condition. Contract planning is most useful before and during the new crop period.
Liaoning, China.
July-August.
July-August.
Year-round, subject to stock.
How IQF Frozen Blackcurrants Are Processed
We review the applicable production flow with the supplying factory and order:
Origin, lot, maturity, color and raw-material condition.
Leaves and large plant material removed before washing.
Air cleaning, stem removal and damaged-fruit sorting.
Size grading, pre-cooling and individual quick freezing.
De-clumping, defect review, foreign matter and detection.
Check weighing, coding, frozen storage and reefer loading.
Rapid IQF processing supports berry separation and a free-flowing frozen condition. It does not replace raw-material inspection, hygiene control, laboratory testing or continuous storage at or below -18 C.
X-ray inspection equipment supports foreign-material detection capability; applicability is confirmed by factory, product and order.
Quality Control from Harvest to Export Container
We connect physical, chemical, packing and document checks to the final batch record.
Raw Material Inspection
We review origin, lot, maturity, color, Brix sample, mould, under-ripe and overripe fruit, insect damage, plant material and residue-control records.
Physical and Chemical Testing
We confirm size, Brix, pH, acidity, damaged, under-ripe, mouldy and shrivelled-fruit limits by agreed methods.
Foreign-Material Control
We inspect stems, leaves, grass, vegetable material, sand, soil, stones, plastic, metal, glass and packaging fragments.
Finished Product and Packing
We review clumps, temperature, weight, detection, seal, carton, batch code, production date, shelf life, label and carton mark.
Laboratory and Documentation
We coordinate specification, COA, microbiology, residues, heavy metals, statements, origin files, packing list, traceability and loading photos.
Applications for IQF Frozen Blackcurrants
We match the grade to the processing and presentation requirements of each commercial application.
Premium 12 mm+; appearance, whole-fruit integrity, clumps and size.
Standard 7-12 mm or natural grade; size, acidity, color and dosing consistency.
Natural or processing grade; Brix, acidity, color and moisture release.
Natural uncalibrated or processing grade; Brix, acidity, puree behavior and yield.
Processing or high-Brix grade; Brix, pH, acidity, aroma and lot confirmation.
Natural, processing or tested grade; seed, color, defects and analytical files.
Thawing and Processing Performance
Frozen blackcurrants naturally soften and release some juice during thawing. Drip loss depends on maturity, skin condition, freezing speed, frozen-storage stability and the thawing method.
For visual toppings, we recommend the premium 12 mm+ grade and a current-lot thawed sample. Juice, puree, jam and filling processors may obtain better raw-material value from natural uncalibrated or processing grades.
A second product view supports comparison of whole-fruit integrity, frozen separation and the grade selected for thawing or further processing.
Bulk Packing and Private-Label Options
We confirm packing by grade, sales channel, order quantity, destination rules and loading plan.
Bulk Packing
1 x 10 kg PE bag/carton, 1 x 20 lb carton or 1 x 15 kg carton.
Foodservice Packing
5 x 1 kg, 4 x 2.5 kg or 2 x 5 kg per carton.
Private Label
300 g, 400 g, 500 g, 1 kg or agreed printed retail bags.
Private-label orders require bag structure, printed-material MOQ, artwork, barcode, language, nutrition panel, carton mark and approval timing to be confirmed before production. Final loading quantity depends on carton dimensions, pallet plan and reefer type.
Frozen Storage and Reefer Shipping
We store and ship the product in a continuous frozen cold chain at or below -18 C. Before loading, we verify container cleanliness, carton condition, product lot, quantity, label, seal number and product temperature.
The published plan uses an MOQ of approximately 10 MT or one 20-foot reefer, 20-foot loading of approximately 10-12 MT and 40-foot loading of approximately 22-24 MT. Final loading remains subject to packing, pallet and reefer configuration.
Cold-storage and packing evidence supports carton, pallet and frozen-condition checks before reefer loading.
Certifications and Export Documentation
We provide certificate copies only when they apply to the relevant production facility, product scope, destination market and order. Depending on the confirmed supply arrangement, files may include BRCGS, HACCP, ISO 22000, Kosher, Halal, certified organic status or FDA Food Facility Registration.
Order documents may include the product specification, COA, microbiological report, pesticide-residue report, heavy-metal report, ingredient, allergen and GMO statements, certificate of origin, packing list, traceability records and loading photos.
Organic blackcurrants are supplied only when the raw material, processing facility and product are covered by valid organic certification and transaction documentation.
Certificate evidence supports document-scope review; valid coverage must still be confirmed for the selected factory and blackcurrant order.
Batch Traceability and Inspection Support
We connect each commercial lot with raw-material origin, receiving date, production date, processing line, quality inspection, laboratory testing, packing record, frozen-storage location and shipment information.
We can coordinate an on-site factory visit, remote factory review or independent third-party pre-shipment inspection according to the order, audit scope and purchase contract.
Pre-shipment inspection evidence supports label, lot, quantity, packing and cold-chain checks before container loading.
Why Source Frozen Blackcurrants through GreenLand-food
We review Liaoning crop timing and natural, 7-12 mm, 12 mm+ and processing grades.
We publish Brix, pH, acidity, defects, clumps, stems, leaves and foreign-material limits.
We coordinate batch microbiology, residues, heavy metals, COA and traceability files.
We review bulk, foodservice, private label, mixed container, audit and loading needs.
The factory and frozen-fruit supply image supports discussion of processing coordination, export packing and mixed product programs.
Frequently Asked Questions About IQF Frozen Blackcurrants
What sizes of frozen blackcurrants are available?
We offer natural berries of approximately 8-14 mm, standard 7-12 mm berries and premium 12 mm+ berries. Current crop and selected grade determine final availability.
What is the standard Brix?
Our standard specification uses a minimum of 9°Bx. Premium high-Brix lots use a minimum of 12°Bx, while a 12-18°Bx range requires current-lot confirmation.
Why is 12-18°Bx not guaranteed for every order?
Brix varies by variety, maturity, weather and production lot. We confirm a fixed high-Brix requirement against the current crop and include it in the approved specification.
What are the pH and acidity ranges?
The reference pH is 2.80-3.20. Titratable acidity is 2.0-4.5 g/100 mL of expressed juice, calculated as citric acid.
What is the permitted damaged-fruit rate?
Incomplete, broken, crushed or misshapen berries are limited to a maximum of 6% by weight under the standard Grade A specification.
How are under-ripe, mouldy and rotten berries controlled?
Under-ripe berries are limited to 1% by weight. Rotten, diseased, mouldy or parasite-damaged berries are also limited to a maximum of 1%.
Are stems and leaves permitted?
The standard allows one major stem over 13 mm per kilogram and four minor stems per kilogram. Leaves and plant material are controlled by screening, sorting and final inspection.
Is the natural dried calyx foreign material?
The small natural calyx is a characteristic part of blackcurrant fruit and is not normally classified as foreign material. Long stems and unrelated plant material are controlled separately.
Are certified-organic blackcurrants available?
Conventional and certified-organic options are identified separately. Organic status requires valid certificate scope, raw-material records and transaction documents.
Is sugar added?
No sugar, sweetener or preservative is added to the standard unsweetened IQF product. The ingredient is 100% blackcurrant.
Will blackcurrants remain firm after thawing?
Thawed berries are naturally softer and may release juice. For strong visual presentation, we recommend the premium 12 mm+ grade and a current-lot thawed sample.
What microbiological limits apply?
Standard maximum limits include total plate count of 1,000,000 CFU/g, E. coli of 100 CFU/g and yeast and mould of 10,000 CFU/g, with Salmonella and Listeria monocytogenes absent in 25 g.
What is the MOQ?
The published MOQ is approximately 10 MT or one 20-foot reefer container. We can review a mixed frozen-fruit container according to stock and loading compatibility.
What documents can be supplied?
We can provide or coordinate specification, COA, microbiology, residue and heavy-metal reports, certificate copies, origin documents, packing list and traceability records by order.
Can we arrange third-party inspection?
Yes. We can coordinate an on-site audit, remote factory review or third-party pre-shipment inspection according to the purchase contract.
Request a Frozen Blackcurrant Specification and Quote
Please send your required berry size, Brix, packing, quantity, destination country, application and test requirements. We will review the suitable grade, current crop availability, documentation and reefer loading plan before preparing the quotation.
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