Sard O Taze IQF Frozen Sour Cherry with Pit

Individual Quick Freezing (IQF) chills each cherry independently to core temperatures of -35°C to -40°C in minutes. This rapid thermal transfer inhibits large ice crystal formation, drastically minimizing cellular puncture and drip loss upon thawing. The free-flowing condition allows commercial processors to meter exact batch quantities directly into production lines without thawing the entire bulk package.

Sard O Taze sources raw cherries at optimal physiological maturity from audited contract orchards. Natural soluble solids typically test between 14% and 18% Brix, alongside balanced malic acid values typical of Iranian sour cherries. Every production lot undergoes rigorous laboratory analysis with a Certificate of Analysis (COA) confirming Brix, pH, and titratable acidity.

The domestic minimum order quantity is 500 kg, while export deliveries require a dedicated 20-foot or 40-foot reefer container (approx. 12 to 24 metric tons). Logistics operate exclusively under continuous cold chain conditions (-18°C) equipped with real-time temperature loggers. Palletized and stretch-wrapped configurations ensure minimal movement during transit.

Standard B2B packaging consists of a heavy-duty 5-ply export carton containing a 10 kg blue food-grade polyethylene bag, protecting against dehydration and freezer burn. For high-volume contracts, custom outer-carton artwork, specific pack weights, and OEM/private label agreements are available subject to contractual volume commitments.

Harvested cherries pass through automated mechanical destemmers followed by multistage agitation washing and sanitizing baths. Product streams then traverse visual inspection sorting belts where trained technicians and optical rejection points isolate off-color, split, immature fruit, or vegetative debris, guaranteeing a clean, homogenous final specification prior to freezing.

For cooked food formulations like jams, fillings, and syrups, direct addition of frozen fruit directly into the cooking kettle is strongly advised to safeguard structural shape and volatile aromatics. If complete thawing is required, a slow tempering cycle in refrigerated conditions (2°C to 4°C for 12–24 hours) prevents drastic cellular collapse.

Shipments are backed by ISO 22000 and HACCP certified food safety management systems, alongside Halal accreditations. For cross-border logistics, buyers receive a certified Certificate of Analysis (COA), Phytosanitary Inspection Certificate, Commercial Invoice, Packing List, and Certificate of Origin issued by the Chamber of Commerce.