B.A Frozen Green Peas

Peas are mechanically sorted through vibratory sieves into uniform medium-to-fine caliber sizes (typically 7.5mm to 9.5mm), ensuring homogeneous cooking times and consistent tender mouthfeel.

Mild controlled blanching at 85-90°C for precise seconds deactivates catalase and peroxidase enzymes, locking in bright chlorophyll pigments and preserving natural sugars from enzymatic degradation.

Thanks to fluidized bed IQF freezing tunnels, surface ice crystals form instantaneously, keeping each grain totally separated (free-flowing) and allowing easy dispensing without clump formation.

The standard export MOQ is one 40ft high-cube reefer container carrying approximately 20 to 22 metric tons, palletized on heat-treated pallets wrapped with heavy-duty stretch film.

Due to ultra-rapid blast freezing at -35°C and continuous storage at -18°C, over 85-90% of native vitamin C, beta-carotene, and dietary fiber are preserved throughout the 24-month lifespan.

Every export consignment is documented with official Phytosanitary certificates, certified Maximum Residue Limit (MRL) lab reports, Halal accreditation, and ISO 22000 certificates.

Add the peas directly from frozen into boiling salted water or a steam oven for 3-5 minutes, then briefly refresh in cold water to preserve skin turgor and intense green pigmentation.