Sard O Taze IQF Frozen Green Peas 400g

The standard minimum order quantity (MOQ) for ex-cold storage pickup is 50 master cartons. Each master carton contains 20 packs of 400g (net weight: 8 kg per carton). For export shipments via 40ft refrigerated reefer containers, goods are loaded on 100x120 cm standard euro/industrial pallets, shrink-wrapped with edge protectors, supporting a total payload of approximately 22 to 24 metric tons.

Blanching is performed continuously at 90–95°C followed by immediate rapid chill-water cooling below 5°C to completely inactivate catalase and peroxidase enzymes without softening cell structures. The peas then enter a fluidized bed IQF tunnel at -35°C for rapid freezing within minutes, preventing cellular puncture from large ice crystals and guaranteeing that the peas remain loose and flowable.

All transport vehicles feature active GPS temperature dataloggers, and loading only proceeds once trailers achieve a pre-cooled internal temperature of -20°C. For export corridors, verifiable digital temperature logs are attached to the consignment papers, and calibrated thermal seals ensure cold chain compliance during cross-border transit.

Each shipment is accompanied by an official Phytosanitary Certificate, Certificate of Analysis (COA), Health Certificate issued by the Food & Drug Organization, and Halal certification. Upon request from international importers, verified lab testing reports covering pesticide residues and heavy metals from accredited laboratories are also supplied.

Yes; alongside the retail 400g pack, industrial bulk supply is offered in 10kg poly-lined cartons and bulk totes for secondary food manufacturing. Private label (OEM) packaging is supported for long-term supply agreements subject to minimum batch runs, customized artwork approval, and local regulatory clearance.

Pea sizing falls within strict calibration bands (approx. 7–9 mm diameter) with a physical purity rating exceeding 99.5%, free from spotted or ruptured skins. Natural soluble solids (Brix) range between 10% and 12%, and organoleptic testing after 3 minutes of boiling confirms a tender seed coat with intact sweetness and vivid green pigmentation.

Peas must not be defrosted prior to cooking, as gradual thawing compromises cellular turgor and results in drip loss. Frozen peas should be added directly into boiling water or cooking pans. Storage facilities must maintain a stable -18°C temperature with zero thermal fluctuation, ensuring proper airflow around pallet perimeters to prevent sublimation.