Cut Frozen Okra
Description
Technical Parameters
IQF Frozen Cut Okra for Foodservice, Soups, Stews, Curries and Bulk Vegetable Processing
We supply IQF frozen cut okra made from selected fresh green okra. The okra is washed, trimmed, cut, blanched or processed according to buyer specification, individually quick frozen, inspected and packed under frozen storage conditions.
We mainly supply cut frozen okra and IQF okra cuts for B2B frozen vegetable programs. Whole okra, baby okra and sliced okra can also be reviewed as different specifications according to buyer application, packing format, destination market and order quantity.
Cut okra close-up for checking green color, cut shape and free-flowing IQF condition.
Frozen Cut Okra for B2B Buyers
IQF frozen cut okra is a ready-to-cook frozen vegetable ingredient for foodservice, soups, stews, curries, gumbo-style dishes, ready meals and frozen vegetable mixes. For this product, the buying decision depends on form, diameter, cut thickness, maturity, green color, worm control, fiber control, broken pieces, glaze, packing and cold-chain condition.
Importers and Distributors
We help confirm whole, cut or sliced specification, carton weight, MOQ, documents and reefer shipment plan before order confirmation.
Foodservice and Ready Meals
We match cut thickness, blanching level, natural mucilage and free-flowing condition for soups, stews, curries and prepared meals.
Retail and Private Label
We review retail pack size, label language, barcode, carton marks, certificate scope and destination-market requirements.
Buyer Risks & GreenLand-food Controls
Okra has product-specific risks that do not appear in many other frozen vegetables. Pod maturity, worm damage, tough fiber, diameter, cut thickness and natural mucilage should be discussed before sampling and bulk order approval.
| Buyer Concern | Product / Order Risk | GreenLand-food Control | Buyer Result |
|---|---|---|---|
| Wrong product form | Whole okra, cut okra and sliced okra serve different channels and price expectations. | We confirm form, length, diameter and cut thickness before quotation. | Clearer RFQ comparison and sample approval. |
| Over-mature pods | Large diameter pods may become tough, fibrous or woody after cooking. | We review maturity, pod diameter, seed development and texture during raw material selection. | Better tenderness and lower fiber complaint risk. |
| Worm damage and black spots | Okra pods may show insect injury, black spots, damaged tips or rotten pieces. | We use sorting, trimming, inspection and agreed defect tolerance before packing. | Cleaner appearance and stronger buyer QA file support. |
| Uneven cut thickness | Mixed 5 mm, 15 mm and 30 mm pieces may cook unevenly and look inconsistent. | We confirm 10-15 mm, 1.25 cm, 20-30 mm or custom thickness by sample. | More stable cooking time, packing appearance and formula control. |
| Clumping and surface ice | Excess moisture or temperature fluctuation can cause frost, blocks and poor portioning. | We review IQF condition, glaze agreement, frozen storage and reefer loading plan. | More reliable free-flowing condition after shipment. |
Whole, Cut or Sliced Okra: Which Specification Should Buyers Choose?
Different okra forms solve different buying needs. We help your purchasing team choose the form according to visual appearance, cooking method, final product type, pack style and target market.
Whole Okra
Whole okra is used when full pod appearance matters, such as retail packs, foodservice dishes, Middle Eastern dishes, Asian meals and ethnic food channels. Common length can be 60-90 mm, 6-10 cm, 90-110 mm or customized.
Baby Okra
Baby okra is reviewed for premium retail, foodservice and regional dishes requiring tender small pods. Common length can be 6-8 cm when available.
Cut Okra
Cut okra is the main form for soups, stews, curries, gumbo-style products, ready meals, foodservice, vegetable mixes and industrial processing. Common thickness can be 10-15 mm, 1.25 cm, 20-30 mm or customized.
Sliced Okra
Sliced okra is used when buyers want visible round slices in soups, stews, curries, frozen meals and retail packs. Slice thickness can be 5-7 mm or customized if available.
Customized Cut
We review customized thickness, diameter, blanching, glaze and packing when the buyer has a specific formula or production line requirement.
Buyer Selection Logic
Choose whole or baby okra for full appearance, cut okra for soups and ready meals, and sliced okra for visible round pieces.
Whole okra image helps buyers compare full-pod appearance with cut okra specifications.
Sliced okra image for checking round slice shape, color and product identity.
Product Features of IQF Frozen Cut Okra
Uniform Cut Thickness
Stable thickness such as 10-15 mm or 1.25 cm helps with cooking time, product appearance, portion control and final product consistency.
Natural Green Color
Good frozen okra should keep natural green color. Yellowing, browning, black spots, dark stems and dull color should be controlled.
Tender Texture and Okra Identity
Okra has a tender texture and natural mucilage. We confirm whether the product will be used for soup, stew, curry, gumbo-style dishes or retail packs.
IQF Free-Flowing Condition
IQF processing helps okra pieces remain separated and easier to weigh, portion, mix and pack.
Blanching by Specification
Blanching can help support color and frozen storage stability. Blanching level should match buyer application.
Okra-Specific Defect Control
We check worm damage, black spots, over-mature pods, fibrous pods, damaged tips, stem residue and broken pieces by specification.
Nutrition values and label claims should be confirmed according to batch testing, final recipe and the buyer's target market regulations.
Procurement-Focused Specification
A practical frozen okra quotation should not rely only on product name. Whole length, cut thickness, diameter, blanching, defect tolerance, glaze, packing and document scope should be confirmed before repeat orders.
| Product Name | IQF Frozen Cut Okra |
| Alternative Name | Frozen Okra Cuts, IQF Okra Cuts, Frozen Sliced Okra, IQF Frozen Okra, Frozen Whole Okra |
| Ingredient | 100% okra, no additives unless otherwise agreed in the specification |
| Raw Material | Selected fresh green okra |
| Origin | China, subject to sourcing plan |
| Crop Season | June to November, subject to origin, crop condition and frozen stock plan |
| Processing Method | Washed, trimmed, cut, blanched or processed according to buyer specification, IQF frozen, inspected and packed |
| Freezing Method | IQF, individually quick frozen |
| Main Product Form | Cut okra |
| Available Forms | Whole okra, baby okra, cut okra, sliced okra, customized cuts |
| Whole Okra Size | Diameter max 20-22 mm / D < 2.5 cm, length 60-90 mm / 6-10 cm or customized |
| Baby Okra Size | Length 6-8 cm if available |
| Cut Okra Size | Diameter max 22 mm, cut length / thickness 10-15 mm, 1.25 cm, 20-30 mm or customized |
| Sliced Okra Size | Diameter max 22 mm, slice thickness 5-7 mm or customized if available |
| Color | Natural green okra color |
| Flavor and Aroma | Typical mild okra flavor, free from off-flavor |
| Texture | Tender after proper cooking, not seriously mushy or fibrous |
| Blanching | Blanched or unblanched according to buyer specification |
| Grade | Grade A, foodservice grade or processing grade according to buyer requirement |
| Defect Control | Worm-damaged pods, black spots, yellow pods, over-mature pods, fibrous pods, rotten pieces, damaged tips, stem residue, broken pieces and discoloration controlled according to specification |
| Worm Control | Free from visible worms or according to agreed inspection standard |
| Fiber Control | Over-mature and fibrous okra controlled according to buyer requirement |
| Mucilage / Sliminess | Natural okra mucilage exists; final texture depends on cooking method and buyer application |
| Ice Glaze | No glaze unless otherwise agreed; controlled glaze such as max 5% if agreed by order |
| Foreign Material | Soil, plant debris, stems, plastic, metal and other foreign material controlled by washing, trimming, inspection and metal detection |
| Residues | According to buyer target market food legislation and order requirement |
| Microbiology | TPC, coliforms, E. coli, yeast, mould, Listeria and Salmonella controlled according to agreed specification |
| Storage Condition | Keep frozen at -18 C or below |
| Shelf Life | 24 months under proper frozen storage |
| Bulk Packing | 1x10kg/carton, 1x20kg/carton, 20lb/carton, 40lb/carton or customized |
| Foodservice Packing | 1kg x 10/carton, 2.5kg bag, 5kg bag or customized |
| Retail Packing | 400g x 20/carton, 500g x 20/carton, 1lb, 8oz, 16oz, 500g, 1kg or private label pouch according to MOQ |
| MOQ | Usually 10-12 tons or 1x20 ft FCL; mixed container can be reviewed according to stock and product compatibility |
| Loading Capacity | 10-12 tons per 20 ft FCL; 18-25 tons per 40 ft FCL depending on carton size and loading plan |
| Certificates | HACCP, ISO, BRCGS, FDA, KOSHER, HALAL, ECO CERT and organic certificate if available for the agreed product scope |
| Documents | Specification, COA, packing list, commercial invoice, certificate of origin, health certificate and other export documents upon request |
| Delivery | By reefer container and sea shipment |
| Brand Option | GreenLand-food brand, buyer's own brand or OEM private label after artwork and MOQ confirmation |
Quality Control Points for IQF Frozen Cut Okra
Frozen cut okra quality control should be built around maturity, diameter, cut thickness, color, worm control, fiber, broken pieces, mucilage communication, glaze, foreign material, microbiology, residue and cold chain.
| Control Point | GreenLand-food Action | Buyer Value |
|---|---|---|
| Raw material maturity | We check pod maturity, seed size, diameter and texture before freezing. | Lower risk of fibrous or tough finished product. |
| Cut thickness control | We confirm 10-15 mm, 1.25 cm, 20-30 mm or custom thickness against the sample. | More stable cooking time and product appearance. |
| Diameter control | We review diameter such as max 20-22 mm or D < 2.5 cm by specification. | Better maturity control and texture consistency. |
| Color control | We remove serious yellow pods, brown pods, black spots and dull-color material. | Cleaner natural green appearance for retail and foodservice use. |
| Worm and defect control | Sorting, trimming and inspection help reduce worm-damaged pods, damaged tips and rotten pieces. | Clearer receiving standard for importers and QA teams. |
| Tip and stem residue | We confirm trimming standard for stem residue, damaged tips and rough cutting. | Better finished-pack appearance. |
| Natural mucilage communication | We explain that okra naturally contains mucilage and final texture depends on cooking method. | Fewer misunderstandings in soups, stews, curries and gumbo-style use. |
| Ice glaze and surface ice | If glaze is applied, the percentage is stated; otherwise we use no glaze unless otherwise agreed. | Clear net weight and price comparison. |
| Foreign material and reports | Washing, trimming, inspection and metal detection help reduce soil, plant debris, plastic and metal. Reports can be arranged by order requirement. | Better QA-file and import approval support. |
Inspection image for checking color, diameter, thickness, broken pieces and surface condition.
Cut okra image for confirming thickness, free-flowing condition and buyer sample standard.
Applications of IQF Frozen Cut Okra
Application affects whether the buyer should choose whole okra, cut okra, sliced okra, a specific cut thickness, blanching level, glaze agreement or packing format.
Soups and Stews
Cut okra is used in vegetable soups, meat stews, seafood stews, gumbo-style dishes and frozen soup packs.
Curry and Regional Meals
Frozen okra cuts can be used in Indian-style curries, Middle Eastern dishes, African-style stews, Asian meals and regional frozen foods.
Foodservice and Catering
Restaurants, hotels, catering companies and central kitchens can reduce washing, trimming and cutting labor with ready-to-cook okra.
Ready Meal Factories
Frozen okra is reviewed for rice meals, curry meals, vegetable trays, ethnic meals, meal kits and ready-to-cook products.
Frozen Vegetable Mixes
Okra can be blended with eggplant, bell pepper, onion, tomato, carrot, green beans, cauliflower, mushrooms or other vegetables by formula.
Retail Private Label
400g, 500g, 1kg, 1lb or customized retail packs can be developed for supermarkets, ethnic food channels and frozen vegetable brands.
Cut okra image for soup, stew, curry and gumbo-style application planning.
Frozen okra image for ready-meal, curry and vegetable mix sourcing discussions.
Bulk Packing and Private Label Options
Packing should match the buyer's channel, net weight, carton strength, label language, barcode, private-label artwork, pallet requirement and loading plan.
Bulk Carton Packing
1x10kg/carton, 1x20kg/carton, 20lb/carton, 40lb/carton or customized industrial carton.
Foodservice Packing
1kg x 10/carton, 2.5kg bag, 5kg bag or customized pack for restaurants, distributors and central kitchens.
Retail Packing
400g x 20/carton, 500g x 20/carton, 1lb, 8oz, 16oz, 500g, 1kg or private-label pouch by MOQ and market plan.
Mixed Vegetable Packing
If okra is used in blends, formula, okra cut size, ratio and final label must be confirmed before production.
OEM Private Label
We review buyer brand, retail bag design, carton marks, barcode, label information and private-label packing by destination market.
Export Packing Details
Carton size, inner bag, net weight, gross weight, batch number, production date, shelf life and storage condition are confirmed before production.
Product and packing image for confirming form, bag style, carton plan and export readiness.
Documents Available for Import Buyers
For frozen cut okra importers, foodservice distributors and ready meal manufacturers, documents are part of the product. We provide batch-based specification, COA, defect inspection, packing confirmation, carton label confirmation and loading records so product quality and shipment documents can be matched before delivery.
Document scope may include product specification, COA by batch, microbiological report if required, pesticide residue report if required, heavy metal report if required, worm or defect inspection confirmation if required, ice glaze confirmation if required, commercial invoice, packing list, certificate of origin, health certificate, phytosanitary certificate if required, certificate copies, pre-shipment inspection photos, loading photos and cold-chain confirmation.
Organic frozen okra is reviewed only when valid organic certification covers the raw material, processing, packing and final product scope.
Certificate image for buyer QA-file and import document planning.
Cold Chain and Shipment Control
IQF frozen cut okra should be stored at -18 C or below. We review carton condition, label, batch number, loading temperature, container setting and shipment documents before sea shipment.
Frozen Storage
Keep frozen at -18 C or below and avoid repeated thawing and refreezing during storage and transfer.
Reefer Container
Sea shipment uses reefer container planning to reduce clumping, frost build-up, texture damage and excessive surface ice.
Mixed Container
Mixed shipment with other frozen vegetables, fruits or mushrooms can be reviewed by compatibility, packing and order quantity.
Loading Evidence
Temperature logs or loading photos can be provided if required by buyer agreement.
Frozen Okra Processing Video
Video for Process Understanding
This video helps buyers understand our frozen okra processing and handling support. For bulk or private-label frozen okra orders, we can provide additional product photos, cut size photos, packing photos, COA, batch label photos, quality inspection records and loading photos according to order requirements.
Request More Frozen Okra EvidenceWhy Choose GreenLand-food for IQF Frozen Okra
Whole / Cut / Sliced Support
We help confirm whole okra, baby okra, cut okra or sliced okra according to application and market requirement.
Okra-Specific Quality Control
We focus on maturity, diameter, cut thickness, green color, worm control, fiber control, broken pieces, ice glaze and cold-chain condition.
Application-Based Specification
We match okra specifications to soups, stews, curries, gumbo-style dishes, ready meals, foodservice, vegetable mixes and retail packs.
Batch-Based Documentation
Specification, COA, microbiological data, packing details, carton label and shipment documents can be matched by batch.
Factory and cold-chain image for export supply, packing and loading communication.
FAQ for IQF Frozen Cut Okra Buyers
What is IQF frozen cut okra?
It is fresh green okra that is washed, trimmed, cut, blanched or processed according to specification, individually quick frozen and packed for foodservice, soups, stews, curries and frozen food production.
What is the difference between whole okra, cut okra and sliced okra?
Whole okra keeps full pod appearance, cut okra is usually 10-15 mm or 1.25 cm pieces for soups and stews, and sliced okra can be thinner round slices for visible applications.
What cut size can GreenLand-food supply?
Common cut size includes 10-15 mm, 1.25 cm, 20-30 mm or customized size according to buyer requirement.
What size is whole frozen okra?
Common whole okra specifications include diameter max 20-22 mm and length 60-90 mm, 6-10 cm, 90-110 mm or customized according to buyer requirement.
Is frozen okra blanched before freezing?
It can be blanched or processed according to buyer specification. Blanching can support color and frozen storage stability, but processing level must match final application.
What color should good frozen okra have?
Good frozen okra should have natural green color, without serious yellowing, browning, black spots or abnormal discoloration.
How do you control worm damage in frozen okra?
Worm-damaged pods are controlled through raw material selection, trimming, sorting, inspection and agreed defect tolerance.
How do you control fibrous or tough okra?
Over-mature okra can become fibrous. Raw material maturity, pod diameter and texture should be checked before freezing.
Does okra naturally become slimy?
Okra naturally contains mucilage. This is normal and useful in soups, stews, curries and gumbo-style dishes, but final texture depends on cooking method.
What applications are frozen cut okra suitable for?
It is used in soups, stews, curries, gumbo-style dishes, ready meals, foodservice, frozen vegetable mixes, retail packs and industrial food processing.
What is the normal packing for frozen cut okra?
Common options include 1x10kg/carton, 1x20kg/carton, 20lb/carton, 40lb/carton, 400g x 20/carton, 500g x 20/carton, 1kg x 10/carton, 2.5kg bag, 5kg bag or customized packing.
What is the shelf life of frozen okra?
Typical shelf life is 24 months under proper frozen storage at -18 C or below, subject to final specification and packing.
How should IQF okra be stored?
Keep frozen at -18 C or below. Avoid repeated thawing and refreezing to reduce clumping, surface ice and texture damage.
Do you provide COA and export documents?
Yes. Specification, COA, invoice, packing list, certificate of origin, health certificate and other documents can be supplied according to buyer requirements.
Can I request private-label packing?
Yes. Private-label retail packing, foodservice packing and customized carton marks are reviewed according to MOQ, packing type and destination market.
Can frozen okra be shipped with other frozen vegetables?
Yes. Mixed container with other frozen vegetables, frozen fruits or frozen mushrooms can be reviewed according to quantity, packing, product compatibility and shipment plan.
What should buyers confirm before ordering frozen cut okra?
Please confirm whole, cut or sliced form, cut thickness, diameter, blanching, glaze, packing, MOQ, certificate request, COA, target market, delivery schedule and loading plan.
Plan Your Frozen Okra Purchase
To prepare an accurate quotation, please share the product form, cut thickness, diameter, blanching requirement, glaze requirement, grade, defect tolerance, packing format, order quantity, destination market, certificate needs, private-label plan and target shipment schedule. We can also review mixed-container plans with other IQF vegetables, fruits or mushrooms.
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Technical specification · reference schedule
Frozen Cut Okra
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 |
|---|---|---|
| Origin | China, subject to sourcing planPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Main Product Form | Cut okraPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Available Forms | Whole okra, baby okra, cut okra, sliced okra, customized cutsPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Whole Okra Size | Diameter max 20-22 mm / D < 2.5 cm, length 60-90 mm / 6-10 cm or customizedPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Baby Okra Size | Length 6-8 cm if availablePublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Cut Okra Size | Diameter max 22 mm, cut length / thickness 10-15 mm, 1.25 cm, 20-30 mm or customizedPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Sliced Okra Size | Diameter max 22 mm, slice thickness 5-7 mm or customized if availablePublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color | Natural green okra colorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor and Aroma | Typical mild okra flavor, free from off-flavorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Tender after proper cooking, not seriously mushy or fibrousPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Grade | Grade A, foodservice grade or processing grade according to buyer requirementPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Fiber Control | Over-mature and fibrous okra controlled according to buyer requirementPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| 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 |
|---|---|---|
| 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 |
|---|---|---|
| Microbiology | TPC, coliforms, E. coli, yeast, mould, Listeria and Salmonella controlled according to agreed specificationPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Hygiene-indicator panel | Select aerobic count and relevant Enterobacteriaceae, coliform or E. coli indicators for the declared process and intended use. Codex | Report each quantitative result in CFU/g, method/reporting limit, sample plan and lot identity. |
| Pathogen acceptance programme | Define Salmonella and Listeria criteria when applicable to the destination, ready-to-eat status and buyer programme. Codex | State analytical portion, sample-unit plan, method and detected/not-detected reporting; identify the treatment and release basis. |
| 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 |
|---|---|---|
| Freezing Method | IQF, individually quick frozenPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Storage Condition | Keep frozen at -18 C or belowPublished 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 |
|---|---|---|
| Shelf Life | 24 months under proper frozen storagePublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Bulk Packing | 1 × 10 kg/carton, 1 × 20 kg/carton, 20lb/carton, 40lb/carton or customizedPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Retail Packing | 400 g x 20/carton, 500 g x 20/carton, 1lb, 8oz, 16oz, 500 g, 1 kg or private label pouch according to MOQPublished reference | Check approved pack drawing, calibrated scale and production records. |
| 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 Method | Washed, trimmed, cut, blanched or processed according to buyer specification, IQF frozen, inspected and packedPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Blanching | Blanched or unblanched according to buyer specificationPublished 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 | Separate whole-pod length from cross-cut section length; assess fibre on a prepared sample. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| Blanching / enzyme inactivation | Time and temperature are product- and cut-specific; confirm residual-enzyme endpoint when relevant. Codex | Record validated line set-points and product sample test; assess colour and texture after treatment. Only classify as a CCP when the site's HACCP plan identifies it as one. |
| Cooling and dewatering | Control prompt cooling and surface-water removal before IQF to avoid clumping and loose ice. Codex | Review line time/temperature record, draining check and frozen separation. |
| 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% okra, no additives unless otherwise agreed in the specificationPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Ice Glaze | No glaze unless otherwise agreed; controlled glaze such as max 5% if agreed by orderPublished 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 |
|---|---|---|
| Defect Control | Worm-damaged pods, black spots, yellow pods, over-mature pods, fibrous pods, rotten pieces, damaged tips, stem residue, broken pieces and discoloration controlled according to specificationPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Worm Control | Free from visible worms or according to agreed inspection standardPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. |
| Foreign Material | Soil, plant debris, stems, plastic, metal and other foreign material controlled by washing, trimming, inspection and metal detectionPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Intrinsic defect classification | Woody pods, dark spots, stalk caps, insect damage and irregular sections. | 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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