Frozen Corn Kernels

Sweetness Grade

Brix influences flavor positioning and crop cost. We state 8–10°, 10–12° or ≥ 12° Brix instead of using "sweet" as an unmeasured claim.

Maturity and Tenderness

Overmature kernels can be starchy and tough. We evaluate tenderness, skin condition, cooked texture and the absence of a hard starchy center.

Kernel Integrity

Broken, crushed, ragged and pulled kernels affect retail appearance and mixture yield. Each defect receives a numerical limit and inspection basis.

Husk, Silk and Cob

Small pieces of husk, silk and cob are product-specific physical defects. We remove them through washing, separation, visual sorting and final inspection.

Brix Programs for Different Channels

8–10° Brix: processing or price-sensitive programs where corn is combined with sauces, seasoning or other ingredients and sweetness is not the primary label promise.

10–12° Brix: the standard commercial range for mixed vegetables, foodservice, ready meals and many retail applications. Our original GreenLand offer uses a minimum of 11° Brix within this range.

≥ 12° Brix: a higher-sweetness program for supersweet positioning and products where corn flavor remains prominent. Crop availability and variety influence the quotation.

Brix is measured from a representative sample at the stated test temperature. The COA reports the corresponding batch's actual result; it does not repeat the specification limit as though it were a measurement.

Golden-Yellow Kernels

The main export form for retail bags, foodservice and frozen blends. We control brightness, off-color kernels, broken pieces and visible foreign vegetable matter.

White or Pale-Yellow Kernels

Quoted as a separate color program. The lighter appearance is a varietal feature and must not be mistaken for an aged or faded yellow lot.

Bicolor Supersweet

A mixed yellow-and-white varietal appearance for specific retail or foodservice projects. The color ratio and Brix grade are written into the order.

Related Cob Forms

Whole cobs and cob segments are related products, but they use different size, kernel-retention, cooking and packing specifications from loose kernels.

Kernel Size and Natural Shape

Sweet corn kernels do not have a manufactured cube shape. Our standard natural-size program typically measures 7–12 mm across the dominant kernel dimension. The range describes whole kernels; broken fragments are measured separately rather than used to make the size distribution appear smaller.

A practical Grade A acceptance target is at least 90% of the sample within the agreed natural-size appearance, with broken, crushed and ragged kernels at ≤ 3% by weight. A buyer using the corn in purée or fillings can select a processing grade with wider appearance tolerances.

For repeat orders, we use the same sample weight, thawing condition and measurement method. Product handled partly thawed can show artificial breakage and should not be compared directly with a hard-frozen reference sample.

Process Flow from Cob to Free-Flowing IQF Kernels

We receive sweet corn within the scheduled crop window and inspect cob maturity, varietal color, insect damage, decay, silk and kernel development. Husks and silk are removed before the cobs are washed and fed to the cutting stage.

The cutting equipment separates kernels from the cob while controlling cut depth. Cutting too shallow leaves pulled kernels and poor yield; cutting too deep introduces hard cob tissue. The kernels are washed and separated to remove silk, husk, cob particles, loose skins and undersized fragments.

Controlled blanching stabilizes color and flavor, followed by rapid cooling and dewatering. IQF freezing creates separate kernels. Frozen sorting, metal detection, weight checking, bag sealing, carton coding and frozen storage complete the release sequence.

Cutting Equipment and Cob-Fragment Control

Cob cutting is a critical quality step for whole-kernel corn. We adjust the cutter to remove kernels cleanly without shaving excessive hard cob material into the product. The separated kernels then pass through washing and sorting stages designed to remove light silk, husk, cob fragments and damaged particles.

A metal detector cannot identify non-metallic cob or husk. We therefore combine process adjustment, density or water separation where applicable, manual/optical inspection and frozen-product sampling. The final inspection record reports cob, husk and silk together under the contracted 0.2% maximum.

The buyer can request a tighter cob-and-silk limit for visible retail applications or a processing grade for purée and filling production. Each alternative is priced as its own grade.

Color, Tenderness and Cooked-Performance Assessment

Frozen appearance alone does not show maturity. We inspect brightness, off-color kernels, shriveling and frozen separation first, then assess tenderness and flavor after the agreed cooking method. The sample should have the natural sweet-corn aroma and no sour, fermented, mouldy or otherwise foreign odor.

Supersweet varieties can have a crisp texture and a slightly tougher pericarp than conventional sweet types. This varietal characteristic is considered when the Brix and maturity program is selected. A tender retail grade and an industrial processing grade should not share one vague texture description.

For ready meals, we recommend recording kernel integrity, water release, color and bite after the actual microwave, steam or oven reheating curve. This connects raw material selection to the finished product rather than judging only the uncooked sample.

Retail Frozen Bags

Use Grade A whole kernels, bright color, Brix ≥ 11°, broken ≤ 3%, low silk/cob and free-flowing condition. We review bag artwork, barcode, date code and cooking statement.

Ready Meals and Frozen Blends

Match Brix, tenderness and kernel integrity to the sauce, reheating curve and other vegetables. Low breakage supports even distribution and cleaner tray appearance.

Foodservice and Central Kitchens

Use 2.5 kg or 5 kg inner bags for portioning. Free flow, repeatable tenderness and cooking yield carry more value than consumer-facing graphics.

Industrial Processing

An 8–10° Brix or wider-appearance grade can suit soups, fillings, purée, sauces and formed foods. The usable-yield requirement defines the appropriate defect tolerance.

Packaging, MOQ and Loading Plan

Industrial bulk: 1 × 10 kg food-grade PE liner in a corrugated carton; 20 lb, 30 lb, 40 lb and 20 kg formats can be planned for specific markets.

Foodservice: 4 × 2.5 kg or 2 × 5 kg inner bags. Retail/private label: 20 × 500 g, 10 × 1 kg, 12 × 2 lb or another approved pack configuration.

MOQ: 10 metric tons for standard bulk; 15 metric tons for a new printed retail program. Mixed-container orders can be discussed from 3 metric tons per item when the production and loading conditions are compatible.

Loading reference: 10–12 metric tons in a 20-foot reefer and 22–24 metric tons in a 40-foot high-cube reefer, subject to carton size, pallet use and carrier payload. Normal production lead time is 15–20 days; new printed film generally requires 25–35 days.

Documents, COA and Batch Traceability

We provide the signed product specification, ingredient statement, allergen statement, batch COA, invoice, packing list and bill of lading. Certificate of origin, health certificate, phytosanitary documentation and destination-specific files are prepared where applicable.

The COA identifies the product, variety/color program, Brix grade, lot, production date, sample date and analysis date. It records actual Brix, physical defects, microbiological results and other contracted tests. A limit such as "Brix ≥ 11°" appears in the specification column; the measured batch result appears separately.

Finished cartons connect to raw material reception, crop lot, cutting line, blanching and IQF records, packing date, metal-detection checks, frozen storage and shipment. This structure supports repeat-order comparison and targeted investigation by lot.

1. What are frozen corn kernels?

They are whole sweet corn kernels removed from the cob, washed, blanched and individually quick frozen. Our standard product contains 100% sweet corn.

2. Which Brix grades can you supply?

We supply 8–10°, 10–12° and ≥ 12° Brix programs. The standard GreenLand Grade A offer uses a minimum of 11° Brix.

3. What is the normal kernel size?

Natural whole kernels typically measure 7–12 mm. Broken fragments are measured under the separate ≤ 3% broken-kernel limit.

4. Which sweet corn varieties are available?

Programs can include Jinfei, Huazhen and US Super Sweet No. 1 selections. Availability depends on crop, color, Brix and order timing.

5. Can you supply yellow, white and bicolor kernels?

Yes. Golden-yellow, white/pale-yellow and bicolor supersweet corn are treated as separate color programs with their own approved appearance.

6. Are the kernels ready to eat?

No. The standard product is not ready to eat and requires an adequate cooking step before consumption or release in a finished food.

7. What limits apply to broken and pulled kernels?

Our selected-grade baseline is broken, crushed or ragged kernels ≤ 3% and pulled kernels ≤ 5%, both measured by weight.

8. How are cob, husk and silk controlled?

We combine cutter adjustment, washing, separation and visual inspection. The standard combined limit for cob, husk and silk is ≤ 0.2% by weight.

9. Which microbiological limits are available?

The baseline includes TPC < 100,000 CFU/g, coliforms < 100, E. coli < 10, yeasts and moulds < 1,000 each, and Salmonella/Listeria not detected in 25 g.

10. What bulk and foodservice packs are available?

The standard bulk pack is 1 × 10 kg. Foodservice options include 4 × 2.5 kg or 2 × 5 kg, with additional carton formats available by market.

11. Can you produce private-label retail bags?

Yes. We review net weight, film, artwork, label language, barcode, date code, cooking statement, carton marks and loading plan before production.

12. What are the shelf life and storage temperature?

Shelf life is 24 months from production when continuously stored and transported at or below −18°C.

13. What does the batch COA contain?

It identifies the lot and records actual Brix, physical-condition findings, microbiological results and other contracted tests beside their specification limits.

14. What are the MOQ and normal lead time?

MOQ is 10 metric tons for standard bulk and 15 metric tons for new printed packaging. Normal production lead time is 15–20 days.