Frozen Cubed Carrots

Product100% carrot, peeled, diced, blanched and IQF; no seasoning in the standard formulation.

StorageKeep at or below −18°C. Standard shelf life: 24 months from production.

MOQ12 metric tons per specification, or one 20-foot reefer load subject to packing format.

DocumentsCommercial invoice, packing list, bill of lading, health/phytosanitary documents as applicable, and batch COA.

Buyer-Focused Product Definition

Specify the cube, not the whole-root weight

For frozen cubed carrots, procurement control starts with the finished cut. We therefore quote by nominal edge length, permitted dimensional variation, in-size percentage and small-piece allowance. Whole-carrot weight bands do not define the performance of a diced ingredient and are not used as the finished-product grade on this page.

Our standard ingredient is produced from sound orange carrots. The roots are washed, peeled and trimmed before cutting. The pieces are blanched to control enzymes, rapidly frozen to support free-flowing separation, inspected, packed and held under frozen conditions. The finished dice should have a clean carrot flavor, natural orange color, no objectionable odor, and a cooked bite that is tender without becoming fibrous or mushy under the agreed preparation method.

Each inquiry should state the nominal cut, end application, pack format, target market and any customer-specific limit. We then place the accepted parameters in the sales specification so the sample, pre-shipment lot and batch COA are evaluated against the same commercial definition.

Nominal cut	Commercial description	Typical applications	Control point
5 × 5 mm	Fine carrot dice	Filled pasta, fried rice, dumpling fillings, finely portioned meal components	Fines and overcooked texture need tight control.
6 × 6 mm	Small uniform dice	Rice mixes, soups, sauces and portioned ready meals	Useful where fast, even heating is required.
8 × 8 mm	Medium dice	Vegetable blends, soups, meal kits and catering packs	Balances identity, distribution and cooking speed.
10 × 10 mm	Standard foodservice dice	Soups, stews, mixed vegetables, institutional catering	Common reference cut; verify all three dimensions.
12 × 12 mm	Large dice	Chunky soups, tray meals and visible vegetable components	Longer heating may be needed to reach the target center texture.
15 × 15 or 20 × 20 mm	Custom carrot cubes / pieces	Roasting blends, stews and large-format meal components	Quoted as custom cubes rather than standard dice; raw-material diameter affects geometry.

Item	Standard specification	How we report it
Ingredient	100% carrot (Daucus carota L.); no added salt, sugar, sauce or seasoning in the standard item	Ingredient declaration and formulation review
Preparation	Washed, peeled, trimmed, diced, blanched and individually quick frozen	Process description and product specification
Nominal cut	5 × 5, 6 × 6, 8 × 8, 10 × 10 or 12 × 12 mm; 15 × 15 and 20 × 20 mm custom cubes	Declared three-dimensional cut
Cut tolerance	Nominal dimension ±2 mm for 8–12 mm standard cuts; fine 5–6 mm cuts and large custom cubes use an agreed sieve/caliper distribution	In-size percentage by weight from a defined sample
In-size pieces	Premium A+ ≥90%; Standard A ≥85%; Codex baseline for a size-graded presentation ≥80%	Weight percentage
Color	Natural, reasonably uniform bright orange; no abnormal darkening; pale core controlled to the agreed grade	Frozen visual assessment against approved sample
Flavor and odor	Characteristic clean carrot flavor and odor; free from bitterness, fermentation, rancidity and foreign odor	Sensory assessment after standardized cooking
Texture	Tender and intact after agreed cooking; not tough, woody, fibrous or mushy	Cook test with time and method stated
Natural soluble solids	Standard purchasing range 8.0–9.0 °Bx at 20°C; a different minimum may be contracted for a defined origin or program	Refractometer result on the corresponding production batch
Free-flowing condition	Pieces should separate readily; clusters ≤5% Premium A+ or ≤10% Standard A by weight	Separated cluster weight percentage
Small pieces / fines	≤8% Premium A+ or ≤12% Standard A by weight; alternative sieve definition available	Weight percentage using the agreed definition
Total visual defects	≤7% Premium A+ or ≤10% Standard A by weight, including the defined categories below	Sorted defect percentage and category record
Extraneous vegetable matter	≤2 pieces per 1,000 g; no hard or sharp foreign material	Count per inspection sample
Mineral impurities	≤0.1% m/m	Test or process-control record as required
Foreign material	Absent under the agreed sampling plan	Visual inspection and detection-control record
Net weight	Not less than declared net weight within the applicable legal sampling rule	Checkweigher / packed-weight record
Shelf life	24 months from production when continuously stored at or below −18°C	Production date, best-before date and lot code
GMO / allergens	Non-GMO statement and allergen declaration available according to formulation, facility assessment and destination requirements	Product declaration and supporting documents

Defect language that makes inspection actionable

We do not rely on broad wording such as "good quality" when a buyer needs repeatable acceptance. Each defect category is defined so the supplier, laboratory and receiving team can classify the same piece in the same way.

• Major blemish: black, dark brown or otherwise conspicuous discoloration that materially affects the appearance of a piece.
• Minor blemish: visible discoloration, surface mark or localized defect that is noticeable but less severe.
• Unpeeled material: retained peel that remains clearly visible on the finished cube.
• Green shoulder or green tissue: green-colored carrot tissue from the crown area; controlled within the visual-defect limit.
• Woody or fibrous core: hard, coarse or stringy tissue that remains objectionable after the defined cook test.
• Mechanical damage: split, cracked, crushed or badly cut pieces that reduce cube integrity.
• Small pieces and fines: material below the agreed minimum dimension or sieve threshold.
• Cluster: two or more frozen pieces stuck together and not readily separated by gentle handling.
• Extraneous vegetable matter: harmless plant material other than the intended carrot tissue, such as crown or leaf fragments.

For receiving inspection, we recommend stating sample mass, frozen or thawed condition, measuring tool, defect definitions, acceptance number and the decision rule for a non-conforming result. This prevents a visual standard from becoming a subjective dispute.

Large carrot cubes on a plate, illustrating the visible identity required for chunky meal and stew applications.

A separate shaped-carrot presentation in a bulk liner. It is shown to distinguish custom cuts from the cube SKU, not as a substitute for diced carrots.

Parameter	Standard purchasing limit	Reporting basis
Total plate count	≤100,000 CFU/g	Batch test result
Coliforms	≤100 CFU/g	Batch test result
Escherichia coli	≤10 CFU/g	Batch test result
Yeasts and molds	≤1,000 CFU/g	Batch test result
Salmonella	Absent in 25 g	Batch test result
Listeria monocytogenes	Absent in 25 g for the standard offer	Batch test result
Lead (Pb)	≤0.10 mg/kg	Test frequency per control plan / customer program
Cadmium (Cd)	≤0.05 mg/kg	Test frequency per control plan / customer program
Pesticide residues	Comply with the maximum residue limits of the named destination market	Screening scope and report tied to the agreed program
Metal / foreign-material control	Detector sensitivity and challenge pieces stated in the approved control plan	Production verification record

COA fields buyers can use

We provide a lot-linked Certificate of Analysis when it is included in the order specification. The document identifies the product, nominal cut, pack format, production date, lot number and test or inspection results. It should not repeat a generic specification in place of actual batch data.

Additional records can include allergen statement, GMO statement, nutrition data, process flow, specification sheet, certificate copies, traceability statement, packaging declaration and destination-specific health documents. The final document pack is stated on the purchase contract because requirements differ by market and importer.

1. What cube sizes do you supply for frozen cubed carrots?

We supply 5 × 5, 6 × 6, 8 × 8, 10 × 10 and 12 × 12 mm standard cuts. We can also quote 15 × 15 and 20 × 20 mm custom cubes for applications that need a larger visible piece. The quotation states the nominal three-dimensional cut, tolerance or sieve definition, minimum in-size percentage and small-piece allowance.

2. Are diced carrots and cubed carrots the same product?

The terms overlap in commercial use, but the declared dimensions matter more than the name. Codex describes diced carrots as cubes with edges not exceeding 12.5 mm. Larger 15 or 20 mm formats are more accurately described as cubes or pieces. We state the exact cut on the specification, carton and COA field so the product identity is unambiguous.

3. How much size variation is allowed?

For standard 8–12 mm cuts, a nominal ±2 mm dimensional band is a practical offer, supported by a minimum in-size percentage. Premium A+ targets at least 90% in-size and Standard A at least 85%. Fine dice and large custom cubes are better controlled with an agreed screen or distribution method because one caliper reading cannot describe an entire lot.

4. Are the carrots peeled and blanched before freezing?

Yes. Our standard frozen cubed carrot is washed, peeled, trimmed, diced, blanched and individually quick frozen. Retained peel is included in the defect assessment. Blanching controls enzymes and supports color and processing stability, but the product is normally supplied for cooking rather than as a ready-to-eat item.

5. What color and texture should IQF carrot dice have?

The frozen product should be naturally bright orange and reasonably uniform, without abnormal darkening or excessive pale core. After the agreed cook test, the dice should be tender and intact, not woody, fibrous, tough or mushy. Buyers with a critical heat process should send the time, temperature, sauce and holding conditions for application sampling.

6. Can you control Brix for sweeter carrot programs?

Yes. Our standard purchasing range is 8.0–9.0 °Bx at 20°C. When sweetness is important, the purchase specification can state a different minimum Brix, test method, sample condition and reporting frequency. The COA Actual Result then shows the measured value for the corresponding production batch rather than repeating the target range.

7. Which defects are controlled in frozen carrot dice?

Our defect schedule can cover black or brown blemishes, minor discoloration, retained peel, green shoulder tissue, woody core, cracks, crushed or badly cut pieces, small pieces, fines, clusters and extraneous vegetable matter. Premium A+ targets total visual defects at no more than 7% and Standard A at no more than 10%, with individual sub-limits written into the contract where needed.

8. What microbiological limits are available?

Our standard purchasing framework is total plate count ≤100,000 CFU/g, coliforms ≤100 CFU/g, E. coli ≤10 CFU/g, yeasts and molds ≤1,000 CFU/g, and absence of Salmonella and Listeria monocytogenes in 25 g. Destination law and the signed customer specification control the final plan.

9. Do you provide pesticide-residue and heavy-metal data?

We can provide a residue-control program aligned with the named destination market and customer screening list. Standard purchasing limits shown on this page are lead ≤0.10 mg/kg and cadmium ≤0.05 mg/kg. Testing scope and frequency are written into the program because maximum residue limits and documentation requirements differ by market.

10. What information appears on the batch COA?

The COA can state product name, nominal cut, pack format, production date, lot number, sensory status, size result, defect result, Brix when contracted, and microbiological results included in the release plan. Every Actual Result is the measured or inspected value for the corresponding production batch. Specification limits and actual values are presented in separate columns.

11. What packing formats are available?

Common bulk packing is 1 × 10 kg or 1 × 20 lb in a food-grade liner and export carton. Foodservice options include 4 × 2.5 kg, 5 × 2 kg and 10 × 1 kg. Retail/private-label options include 400 g, 500 g, 750 g and 1 kg bags, subject to film, artwork and packing-line review.

12. What are the MOQ, lead time and reefer loading quantities?

Our standard MOQ is 12 metric tons per cut and packing specification, or one 20-foot reefer subject to final carton planning. Normal lead time is 15–20 days after the specification and order terms are fixed. Reference capacity is 10–12 metric tons in a 20-foot reefer and 22–24 metric tons in a 40-foot high-cube reefer.

13. How should frozen cubed carrots be stored and received?

Store and transport the product at or below −18°C. On receipt, check carton condition, lot codes, product temperature, free-flowing condition and any specified logger record. Large fused blocks, wet or damaged cartons, heavy internal ice or obvious thaw/refreeze evidence should be documented before representative cartons are opened for inspection.

14. What should I include in a quotation request?

Send the nominal cut, grade or numerical defect limits, application, annual volume, order quantity, pack format, destination country, labeling language, pallet requirement, microbiological plan, residue scope, required documents and target delivery window. If the product will undergo a demanding cook or hold cycle, include that process so we can recommend an appropriate cube size and texture target.