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Is Frozen Vegetables and Fruits Safe?
The high quality of frozen vegetables abd fruits are mainly due to the development of a technology known as the individually quick-frozen (IQF) method. With quickly work to preserve as much flavor, texture and nutrition as possible in the frozen vegetables and fruits. Generally, freezing vegetables and fruit requires a multiple step approach.  Such as, raw material inspection, trimming, several times washing. cleaning, cutting, blanching, draining, IQF, packaging and metal detecting and storage in cold warehouse. Freezing the temperature at the core of the vegetables and fruits is lowered quickly without harming the cell structure and causing other damage. 
All our vegetables and fruits are frozen within maximum 3 hours after picking them in the farm, ensuring that there is a minimal loss of vitamins during transportation. Strictly control the blanched time to destroy harmful enzymes without no affect the vitamin content in the vegetables and fruits. In the process of cleaning, blanching and freezing, we pay full attention to keep all the goodness of the vegetables is retained, even the calories remain similar to fresh fruit.
Frozen vegetables and fruits stored constantly at 0 °F will always be safe. Freezing keeps vegetables and fruits safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
What is the advantages of Frozen Vegetables and Fruits?
Most frozen vegetables & fruits taste surprisingly better than fresh vegetables & fruits you buy from supermarket. Why? The fresh vegetables may have taken 2 or 3 days to reach their supermarket, then sat at the supermarket for another 2 or 3 days. Compare that with Frozen Vegetables, they are processed immediately after being harvested, when they’re at their peak ripeness and most nutrient-packed. This is why buying frozen fruits and vegetables make sense. On a nutritional level, frozen vegetables are usually superior to fresh, unless you can see out your window the garden the vegetables came from. 
Frozen vegetables & fruits have been blanched to kill bacteria and quick frozen to lock the vegetables in a relatively nutrient-rich state. They provide the same essential nutrients and health benefit as fresh. They retain their nutritional value longer. 
It's really convenience of having an array of frozen vegetables at your disposal. Having your own stockpile lets you make most recipes any time of the year. And frozen produce saves you time and money. They’re already chopped and ready to eat, and since you use only what you need, there’s no wasted food. 
Storing Instructions 
The quality of frozen foods depends on the quality of raw materials used and product manufacture but can be damaged by failure to maintain product temperature at a suitable temperature in any part of the cold chain, including storage, transport, distribution, and display in retail stores, a temperature of 0 °F (-18 °C) or below is required. Generally their shelf life up to 2 years from the production date.
Most frozen vegetables can be used straight from the freezer without thawing. Some frozen vegetables require thawing before use, while others are best poured straight from the bag. If vegetables are thawed unintentionally, such as after a power outage or due to freezer failure, you'll need to carefully check the bags of frozen vegetables so you know what to do with them. Do not refreeze vegetables that have accidentally thawed unless you cook them first. It is technically safe to refreeze Frozen Vegetables that have thawed, but the taste and texture afterwards makes it not worth it.
Place an order from us 
1. What kinds of delivery term we can provide?
    EX-works, FOB, CNF, CIF ., etc 
2. Most fast lead time?
    About 2-3 weeks.
3. What is your MOQ?
    10 Tons or one 20'RF container 
4. What kinds of certificates we can provide?

5. What is our company's common payment term?

    Our payment term is T/T 30% in advance and balance 70% against the copy of B/L or LC at sight.