Frozen Baby Corn
Description
Technical Parameters
IQF Frozen Baby Corn for Wholesale, Foodservice and Private Label
We supply blanched IQF frozen baby corn in whole, cut, halved and daisy-wheel formats for importers, food manufacturers, foodservice distributors and retail brands. This page sets out our standard export specification in measurable terms: size, defect tolerances, microbiological limits, chemical limits, metal detection, packing, order quantities and cooking performance. Buyers can therefore compare the correct grade before requesting a sample or quotation.
Choose the Product Form by Finished Application
Whole cobs for visible presentation, calibrated cuts for dosing, and custom formats for recipe control
Whole baby corn with declared length bands
Use whole cobs when the baby corn remains visible in stir-fries, curries, vegetable medleys and premium foodservice dishes. Our standard whole bands are 50–70 mm, 70–90 mm and 90–120 mm, with a normal width of 10–20 mm. A commercial 70–100 mm format with maximum 20 mm diameter is also available.
Tender young cobs, trimmed before freezing
We select young cobs with a light-yellow to creamy-yellow color, straight to slightly curved shape and tender, non-woody texture. Husks, silk and stalk are removed, then the cobs are washed, blanched, individually quick frozen, sorted and packed. The ingredient declaration is 100% baby corn with no added salt, sugar or preservatives.
Cut formats for controlled portioning
For ready meals, mixed vegetables and high-throughput kitchens, choose 15–30 mm, 15–40 mm, 20–40 mm or 30–40 mm segments. A fixed 25 mm cut supports recipe dosing. Cut product is normally supplied at maximum 22 mm diameter; narrower limits can be built into a contract specification.
Halves and daisy wheels for recipe differentiation
Lengthwise halves give a broad visible face in wok meals and tray meals. Daisy-wheel slices are available at 10–20 mm thickness for vegetable mixes and decorative applications. The quoted specification states the target format, measurement method and permitted oversize or undersize percentage.
Frozen Baby Corn Size and Commercial Specification Matrix
| Product format | Declared size | Width / diameter | Recommended use | Standard size conformity |
|---|---|---|---|---|
| Whole, Code A | 50–70 mm | 10–20 mm | Small packs, soups, premium mixed vegetables | Grade A ≥90%; Premium ≥95% |
| Whole, Code B | 70–90 mm | 10–20 mm | Foodservice, stir-fries, curries | Grade A ≥90%; Premium ≥95% |
| Whole, Code C | 90–120 mm | 10–20 mm | Visible whole-cob presentation | Grade A ≥90%; Premium ≥95% |
| Whole, commercial | 70–100 mm | Maximum 20 mm | Wholesale and foodservice standard | Grade A ≥90%; Premium ≥95% |
| Cut segments | 15–30, 15–40, 20–40 or 30–40 mm | Maximum 22 mm | Ready meals, mixed vegetables, meal kits | Grade A ≥90%; Premium ≥95% |
| Fixed cut | 25 mm | Maximum 22 mm | Automated dosing and recipe control | Grade A ≥90%; Premium ≥95% |
| Daisy wheel | 10–20 mm thickness | Natural cob diameter | Decorative mixes and tray meals | Grade A ≥90%; Premium ≥95% |
| Lengthwise halves | 50–100 mm typical | Half cob | Wok meals and Asian-style meal components | Grade A ≥90%; Premium ≥95% |
How we measure: length is the longest end-to-end dimension after freezing; diameter is measured at the widest point. Grade A permits up to 5% oversize and 2% undersize. Premium Grade permits up to 2% oversize and 1% undersize. These tolerances are counted in the total defect assessment and are shown on the approved product specification.
Grade A and Premium Grade Defect Limits
Each production lot is checked against the approved sample and specification. The limits below are our standard export starting points; Premium Grade is intended for products where the cob remains highly visible.
| Inspection item | Grade A release limit | Premium Grade release limit |
|---|---|---|
| Product within declared size | ≥90% | ≥95% |
| Total defective units | ≤10% | ≤5% |
| Major blemishes | ≤3% | ≤1% |
| Minor surface defects | ≤7% | ≤3% |
| Affected surface on any cob | ≤5% | ≤2% |
| Broken or mechanically damaged | ≤5% | ≤2% |
| Poorly trimmed cobs | ≤5% | ≤2% |
| Husk, silk or stalk longer than 5 mm | ≤5% | ≤1% |
| Overmature or cob-development fault | ≤2% | ≤1% |
| Color variants | ≤2% | ≤0.5% |
| Clusters after gentle separation | ≤5% | ≤3% |
| Free ice and surface frost by weight | ≤2% | ≤1% |
| Extraneous vegetable matter | ≤0.5% | ≤0.2% |
| Hard foreign matter, glass or metal | Absent | Absent |
| Rot, visible mould or insect infestation | Absent | Absent |
Sampling rule: inspection results are reported by count for cob defects and by weight for free ice or extraneous vegetable matter. A defect is counted once under its most serious category so the total is not artificially inflated.
Controlled Processing from Raw Cob to Frozen Pack
1. Receiving and trimming: young cobs are checked for maturity, color, damage and field contamination. Husks, silk, stalk, black spots and damaged ends are removed.
2. Washing and inspection: the trimmed cobs pass through washing and visual sorting before blanching. Product-contact water and hygiene controls are managed under the production-site food safety plan.
3. Blanching: 15–40 mm cuts are normally blanched at 90–98°C for 2–4 minutes; 50–70 mm whole cobs for 3–5 minutes; and 70–120 mm whole cobs for 4–7 minutes. The release check is negative residual peroxidase.
4. IQF freezing: product is frozen individually and stabilized to a core temperature of −18°C or colder before packing. The finished pack must remain free flowing without a solid frozen block.
5. Sorting and foreign-body control: product is checked for trim, color, damage, foreign matter and clusters, then passed through the agreed detection system.
6. Packing and cold storage: bags are sealed, coded and case-packed. Finished cartons are held at −18°C or colder through storage and shipment preparation.
Standard Batch COA Release Panel
Our standard Certificate of Analysis identifies the product, format, size, lot number, production date, best-before date and test results. The following limits form a practical export specification for a non-ready-to-eat frozen vegetable that must be cooked before consumption.
Microbiological limits
| Test | Release limit | Result expression |
|---|---|---|
| Aerobic plate count / total plate count | ≤40,000 CFU/g | Numerical result |
| Enterobacteriaceae | ≤1,000 CFU/g | Numerical result |
| Total coliforms | <10 CFU/g | Numerical result |
| Escherichia coli | <10 CFU/g | Numerical result |
| Yeasts | ≤100 CFU/g | Numerical result |
| Moulds | ≤100 CFU/g | Numerical result |
| Bacillus cereus | ≤1,000 CFU/g | Numerical result |
| Coagulase-positive Staphylococcus aureus | <10 CFU/g | Numerical result |
| Salmonella | Absent in 25 g | Detected / not detected |
| Listeria monocytogenes | Absent in 25 g | Detected / not detected |
Chemical, residue and formulation limits
| Test / declaration | Standard export release limit |
|---|---|
| Lead (Pb) | ≤0.10 mg/kg |
| Cadmium (Cd) | ≤0.05 mg/kg |
| Sulphur dioxide (SO₂) | <10 mg/kg |
| Pesticide residues | Each residue ≤ destination-market MRL; for EU supply, 0.01 mg/kg applies where no specific MRL is set |
| Ingredients | 100% baby corn |
| Added salt, sugar and preservatives | None |
| Genetically modified material | Non-GMO declaration for the supplied raw material |
| Irradiation | Not irradiated |
| Allergens intentionally added | None; cross-contact status follows the producing site's current allergen assessment |
Testing frequency: sensory, size, defects, temperature, weight and pack integrity are checked per production lot. Microbiology is released per production lot. Pesticide and heavy-metal testing is performed under the agreed risk-based program and can be assigned to each shipment when the contract requires a shipment-specific report.
Typical Nutrition per 100 g
The values below are a practical reference for 100% IQF cut baby corn and are not COA release criteria. Private-label nutrition artwork uses the current product and destination-market calculation or laboratory report.
| Nutrient | Typical value per 100 g | Nutrient | Typical value per 100 g |
|---|---|---|---|
| Energy | 133 kJ / 31 kcal | Protein | 2.2 g |
| Carbohydrate | 4.6 g | of which sugars | 3.8 g |
| Starch | 0.8 g | Fat | 0.6 g |
| Dietary fibre | 2.4 g | Sodium | Trace |
Foreign-Body Control and Pack Release
For a standard 10 kg bulk pack, our starting detector sensitivity is Fe 1.5 mm, non-ferrous 2.0 mm and stainless steel 2.5 mm. Challenge pieces are checked at line start, at least every two hours, after a stoppage or setting change, and at the end of production. Rejected packs are isolated and investigated.
Net contents are controlled so the lot average is at least the declared weight; a single nominal 10 kg pack must not be below 9.95 kg. Seal integrity, code legibility, carton condition and core temperature are checked before lot release.
The exact detector capability depends on pack dimensions and equipment. Where X-ray is specified, the purchase specification states the applicable test pieces and rejection verification separately.
Cooking and Application Performance Test
Frozen baby corn is supplied as a non-ready-to-eat product. Cook from frozen until the center reaches at least 80°C. Our standard evaluation uses 98–100°C water with the following starting times:
| Format | Reference cooking time | Release expectation after cooking |
|---|---|---|
| 15–40 mm cut | 4 minutes | Core ≥80°C; tender-crisp; characteristic flavor; no hard or woody center |
| 50–70 mm whole | 5 minutes | Core ≥80°C; intact cobs ≥90%; broken pieces ≤5% |
| 70–100 mm whole | 6 minutes | Core ≥80°C; tender bite; no mushy surface or tough center |
| 90–120 mm whole | 8 minutes | Core ≥80°C; cooked evenly through the thickest point |
For sauce, steam, microwave or retort applications, we run the buyer's actual process on the approved sample. The final assessment records color, bite, water release, breakage and visible presentation after the intended heat treatment.
Application Matching Guide
| Buyer application | Recommended format | Specification focus |
|---|---|---|
| Frozen stir-fry kits | 70–90 mm whole or 15–40 mm cut | Free flow, visible color, intactness after rapid cooking |
| Ready meals and tray meals | 20–40 mm cut, 25 mm fixed cut or halves | Portion accuracy, sauce stability, reheating bite |
| Mixed frozen vegetables | 15–30 mm or 30–40 mm cut | Compatibility with carrot, bean, broccoli and mushroom cut sizes |
| Curries and Asian-style sauces | 50–70 mm or 70–90 mm whole | Shape retention and sauce pickup |
| Soups and catering | 50–70 mm whole or 15–40 mm cut | Fast heating, tender center, portion yield |
| Premium retail packs | Premium 70–100 mm whole | Low defect level, uniform presentation, retail label support |
| Decorative vegetable mixes | 10–20 mm daisy wheels | Slice integrity and attractive cross-section |
Packing, MOQ, Lead Time and Container Planning
Standard pack options
Industrial: 1 × 10 kg polyethylene liner in export carton.
Foodservice: 4 × 2.5 kg or 10 × 1 kg bags per carton.
Retail / private label: 300 g, 400 g, 500 g, 750 g, 900 g or 1 kg printed or plain bags in an export carton.
Packaging construction: food-contact PE inner bag with corrugated outer carton for bulk supply; printed film thickness, carton strength, barcode, language, nutrition panel and date format are set by the destination-market artwork specification.
Commercial starting quantities
Bulk MOQ: 10 metric tonnes for one standard item and pack.
New private-label print MOQ: 15 metric tonnes per artwork.
Mixed-container program: 3–5 metric tonnes per SKU, subject to compatible production timing and packing.
Lead time: 15–20 days for standard bulk packs after order release; 30–40 days for new printed retail packaging.
Typical loading: 20 ft reefer 10–12 metric tonnes; 40 ft high-cube reefer approximately 24 metric tonnes floor loaded or approximately 22 metric tonnes palletized. Exact carton count is calculated from final pack dimensions.
Loading ports: Xiamen for Fujian-origin supply; Qingdao can be arranged for northern-origin production programs.
Storage, Shelf Life and Cold-Chain Release
| Control point | Requirement |
|---|---|
| Finished-product core temperature | −18°C or colder before release |
| Storage | Maintain at −18°C or colder |
| Shelf life | 24 months from production date under continuous frozen storage |
| Loading check | Carton integrity, code, quantity, product temperature, reefer cleanliness and set point recorded |
| Transport | Frozen reefer; prevent thawing and refreezing |
| Handling after opening | Keep frozen, reseal the inner bag and use under the buyer's frozen-ingredient procedure |
Export Loading with Temperature Evidence
Before loading, we check the reefer condition, cleanliness and set point. Cartons are checked against the packing list, and product or carton temperature is recorded at loading. Seal number, container number, lot numbers and loaded quantity connect the shipment record to the production and release documents.
For a frozen baby corn quotation, we show net weight, gross weight, carton dimensions, cartons per container and the selected loading method. This avoids comparing prices built on different pack weights or container utilization.
Documents, Traceability and Private-Label Support
| Document set | What it contains | When supplied |
|---|---|---|
| Product specification | Format, size, grade, defects, process, microbiology, chemicals, packing, shelf life and cooking status | Before sample or order approval |
| COA | Lot identity, sensory and physical results, microbiological results and contracted chemical results | With the shipment release file |
| Traceability record | Raw material source, receiving lot, production date, packing lot, cold-store record and shipment allocation | Maintained per lot; summary available with shipment |
| Residue / contaminant report | Pesticide panel and contracted heavy-metal results from the agreed testing program | Per risk plan or per shipment contract |
| Food safety certification | Current certificate for the actual producing site and its product scope | Provided for buyer review before order |
| Export documents | Commercial invoice, packing list, bill of lading, certificate of origin and destination-required documents | Shipment document set |
| Private-label file | Approved artwork, barcode, case mark, print proof and label-version record | Before printed-pack production |
Certification names are not treated as blanket product claims. We provide the current certificate, expiry date, producing-site name and scope that apply to the quoted plant. This lets the buyer match the document to the actual shipment source.
Sample Approval Protocol
We label the sample with product form, size, grade, pack date and sample lot. A practical buyer evaluation uses a 1 kg composite sample and records the following:
| Check | Method | Acceptance point |
|---|---|---|
| Frozen condition | Inspect immediately after opening | Free flowing; no solid block; normal frost only |
| Size distribution | Measure 100 cobs or pieces | Grade A ≥90% or Premium ≥95% within declared size |
| Defects | Count and classify the same 100 units | Within the selected grade table on this page |
| Foreign vegetable material | Separate and weigh from the composite sample | Grade A ≤0.5%; Premium ≤0.2% |
| Cooking performance | Apply the reference time for the selected format | Core ≥80°C; tender-crisp; characteristic flavor; no woody center |
| Recipe trial | Run in the intended sauce, meal or mix | Agreed color, bite, breakage and water release |
The approved sample, signed specification and packaging proof become the order reference. Any tighter limit is written into the product specification and priced against the required grade and sorting yield.
Frozen Baby Corn Buyer FAQ
1. What whole baby corn sizes can you supply?
Our standard whole bands are 50–70 mm, 70–90 mm and 90–120 mm at 10–20 mm width. We also supply the common commercial format of 70–100 mm with maximum 20 mm diameter.
2. What cut baby corn specifications are available?
Standard cuts are 15–30 mm, 15–40 mm, 20–40 mm and 30–40 mm. A fixed 25 mm segment, 10–20 mm daisy wheel and lengthwise half are also available.
3. Is the product blanched?
Yes. Cut product is normally blanched at 90–98°C for 2–4 minutes, smaller whole cobs for 3–5 minutes and larger whole cobs for 4–7 minutes. Residual peroxidase must be negative.
4. Is frozen baby corn ready to eat?
No. It is a non-ready-to-eat frozen vegetable. Cook from frozen until the center reaches at least 80°C; the reference cooking times on this page range from 4 to 8 minutes by format.
5. What does the standard COA include?
It identifies the lot, production date, best-before date, size and pack, then reports sensory, physical and microbiological results. Contracted pesticide and heavy-metal results are added according to the shipment testing program.
6. What microbiological limits do you use?
Our starting export limits include plate count ≤40,000 CFU/g, yeasts and moulds each ≤100 CFU/g, E. coli and coliforms each <10 CFU/g, Salmonella absent in 25 g and Listeria monocytogenes absent in 25 g.
7. What are the pesticide and heavy-metal limits?
Each pesticide must comply with the destination-market MRL; for EU supply, 0.01 mg/kg applies when no specific MRL exists. Our starting limits are lead ≤0.10 mg/kg and cadmium ≤0.05 mg/kg.
8. What foreign-body detection standard is available?
For a standard 10 kg bulk pack, the starting metal-detector sensitivity is Fe 1.5 mm, non-ferrous 2.0 mm and stainless steel 2.5 mm. Pack dimensions and the selected system are stated on the final specification.
9. Do you add sugar, salt, preservatives or sulphites?
No sugar, salt or preservatives are intentionally added. The ingredient declaration is 100% baby corn, and the standard sulphur dioxide limit is below 10 mg/kg.
10. What bulk and retail packs are available?
Bulk supply is normally 1 × 10 kg. Foodservice options include 4 × 2.5 kg and 10 × 1 kg. Retail sizes include 300 g, 400 g, 500 g, 750 g, 900 g and 1 kg.
11. What is the MOQ?
The standard MOQ is 10 metric tonnes for one bulk item and 15 metric tonnes per new private-label artwork. Mixed containers can start at 3–5 metric tonnes per SKU.
12. What are the lead time and loading quantity?
Standard bulk orders require 15–20 days after order release; new printed packs require 30–40 days. A 20 ft reefer loads about 10–12 tonnes, while a 40 ft high-cube reefer loads about 24 tonnes floor loaded or 22 tonnes palletized.
13. How long is the shelf life?
Shelf life is 24 months from production when continuously stored and transported at −18°C or colder. Thawed product must not be refrozen.
14. Can you support private-label artwork and destination labels?
Yes. We support bag and carton artwork, barcode, nutrition-panel placement, case marks, date coding and print-proof approval. The final label is built to the buyer's destination-market brief.
15. How do I request the right sample?
Send the required form, length or cut, grade, pack, annual quantity, destination and finished application. We will match the sample to a concrete specification instead of sending an uncalibrated generic sample.
Build a Comparable Frozen Baby Corn Quotation
Send your format, size, grade, pack, destination and expected annual volume. We will quote against the measurable release limits shown above and provide the matching specification, COA template and sample plan.
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