Raspberry Fruit Price

Available programs include 95/5, 90/10, 85/15, 80/20, 70/30, whole and broken, and raspberry crumble.

Whole-fruit percentage, broken fruit, overripe berries, color defects, damaged berries, clumps and foreign material are written into the specification.

Batch COA, microbiology, pesticide residues, heavy metals, Norovirus and Hepatitis A testing can be included according to the customer program.

Industrial cartons, foodservice bags and customized retail packs are available for export programs.

IQF Raspberry 95/5

A minimum of 95% whole berries with no more than 5% broken fruit and crumble for visible whole-fruit applications.

IQF Raspberry 90/10

A minimum of 90% whole berries with up to 10% broken fruit and crumble for retail, dairy, bakery and foodservice use.

Whole, Broken and Crumble Programs

Lower whole-fruit grades and crumble provide a more suitable cost structure for jam, puree, sauce, beverage and fruit-preparation factories.

Whole berries: Minimum 95%

Broken and crumble: Maximum 5%

Use: Retail packs, bakery decoration, premium dessert, foodservice and visible fruit inclusions.

Whole berries: Minimum 90%

Broken and crumble: Maximum 10%

Use: Retail, yogurt, dessert cups, bakery, catering and general foodservice.

Whole berries: Minimum 85%

Broken and crumble: Maximum 15%

Use: Yogurt preparations, bakery fillings, desserts and food manufacturing.

Whole berries: Minimum 80%

Broken and crumble: Maximum 20%

Use: Bakery, fruit preparations, jam, yogurt, sauces and industrial processing.

Whole berries: Minimum 70%

Broken and crumble: Maximum 30%

Use: Fruit filling, sauce, beverage base, jam and further crushing.

Presentation: Broken berries, drupelets and free-flowing fruit pieces

Use: Puree, concentrate, jam, beverage, sauce, fruit compound and bakery filling.

Visible Whole-Fruit Applications

Retail packs, dessert decoration and premium foodservice normally require 95/5 or 90/10 because the whole-fruit appearance remains visible after opening the pack.

Dairy and Bakery Processing

Yogurt, baked products and fruit preparations can use 90/10, 85/15 or 80/20 depending on whether whole berries remain visible in the final product.

Jam, Puree and Beverage Production

When the berries will be crushed or sieved, crumble and lower whole-fruit grades reduce unnecessary spending on intact fruit.

Ready-to-Eat or Heat-Processed Use

Products used without an effective heat treatment require an enhanced farm-hygiene, processing-water and virus-testing program. Products used in cooked fillings follow a different risk-control plan.

A carton described only as "whole raspberry" may contain more broken fruit than expected. The contract should state the minimum whole percentage and maximum broken percentage.

Raspberries can break during harvesting, freezing, sorting, packing and transport. Handling pressure and carton compression must be controlled.

Overripe, immature or oxidized berries can affect the color of retail packs, yogurt, sauces and fruit preparations.

Temperature fluctuation, wet fruit and damaged packing can create large clumps, excess frost and poor free-flowing performance.

Because raspberries have a complex structure, raw-material inspection, air cleaning, visual sorting and finished-product inspection are important.

The pesticide-control program must connect farm records, pre-harvest intervals, raw-material lots and destination-market MRL testing.

Ready-to-eat frozen berry programs require stronger controls for worker hygiene, agricultural water, processing water, sanitation and virus testing.

Whole Grades: USD 2,000–5,500 per MT

Crumble: USD 2,000–2,500 per MT

These values are public supplier-listing references rather than a fixed XMSDfood quotation.

Product Name: IQF Frozen Red Raspberry

Scientific Name: Rubus idaeus L.

Ingredient: 100% raspberry

Origin: China

Processing: Selected, cleaned, sorted and individually quick frozen

Added Sugar: None

Preservatives: None

GMO Status: Non-GMO

Irradiation: Not irradiated

95/5: Minimum 95% whole, maximum 5% broken and crumble

90/10: Minimum 90% whole, maximum 10% broken and crumble

85/15: Minimum 85% whole, maximum 15% broken and crumble

80/20: Minimum 80% whole, maximum 20% broken and crumble

70/30: Minimum 70% whole, maximum 30% broken and crumble

Crumble: Free-flowing broken raspberry pieces and drupelets

Fertődi: Available for whole-fruit and processing programs

Heritage: Red raspberry with characteristic sweet-tart flavor

Tulameen: Larger berry format suitable for visible whole-fruit applications

European Red: General whole and industrial processing programs

M22: Whole, broken and crumble supply programs

Autumn Bliss: Autumn crop program with characteristic red color

Whole Berry Size: Natural size, commonly approximately 15–25 mm

Uniformity Program: At least 75% by count within a diameter variation of ±3 mm

Shape: Characteristic raspberry shape with individual drupelets visible

Crumble: Free-flowing broken fruit pieces without large frozen blocks

Brix: Minimum 8.5°Bx

Typical Brix Range: 8.5–12°Bx

pH: 2.9–3.5

Titratable Acidity: 1.7%–2.3% as citric acid

Thaw Drip Loss: Maximum 5%

Mineral Impurities: Maximum 0.05%

Frozen Product Temperature: -18°C or below

Color: Red to dark red, characteristic of mature red raspberries

Flavor: Characteristic sweet-tart raspberry flavor without foreign taste

Aroma: Clean ripe-raspberry aroma without fermentation or abnormal odor

Texture: Mature, fleshy and tender with grade-appropriate whole-fruit integrity

Frozen Condition: Free-flowing and individually separated

Overripe or Abnormal Maturity: Maximum 5%

Damaged or Blemished Fruit: Maximum 3%

Marked Color Variation: Maximum 2%

Frozen Blocks: Maximum 5%

Rotten or Mouldy Fruit: Absent

Leaves, Caps and Blossom: 0 elements per 1 kg for 95/5 and 90/10 programs

Insects, Worms and Larvae: Absent

Glass, Metal, Stone and Hard Plastic: Absent

Wood, Paper, Soft Plastic and Hair: Absent

Total Plate Count: ≤100,000 CFU/g

Coliforms: ≤100 CFU/g

E. coli: Not detected

Yeast: ≤5,000 CFU/g

Mould: ≤5,000 CFU/g

Staphylococcus aureus: ≤10 CFU/g

Salmonella: Not detected in 25g

Listeria monocytogenes: Not detected in 25g

Norovirus GI: Not detected in 25g

Norovirus GII: Not detected in 25g

Hepatitis A Virus: Not detected in 25g

Program Use: Retail, smoothie, yogurt, dessert and other applications without a validated heat treatment

Lead Target: ≤0.10 mg/kg

Cadmium Target: ≤0.05 mg/kg

Pesticide Residues: Compliant with the destination-market MRL program

Residue Report: Multi-residue pesticide screening available for the commercial batch

Main Crop Season: July to September

New-Season Production: Concentrated during the main harvest period

Frozen Supply: Year-round through contracted production and frozen storage

Storage Temperature: -18°C or below

Shelf Life: 24 months from production

Transport: Frozen reefer container maintained at -18°C or below

Handling: Avoid repeated thawing and refreezing

500g: 20×500g per carton

1kg: 10×1kg per carton

2.5kg: 4×2.5kg per carton

US Retail: 8oz, 12oz, 16oz, 1lb and 2lb bags

Private Label: Printed bag, barcode, nutrition panel and customized carton

10kg Carton: 1×10kg food-grade PE liner

20kg Carton: 1×20kg food-grade PE liner

US Bulk Packs: 20lb, 28lb, 30lb and 40lb cartons

Palletized Packing: Available for warehouse and distribution programs

Standard Single-Product MOQ: 10 MT

Mixed-Container Quantity: Starting from 5 MT per compatible product

20-Foot Reefer: Approximately 10–12 MT

40-Foot Reefer: Approximately 18–22 MT under standard carton packing

Stocked Bulk Lead Time: 7–15 days

Customized Packing Lead Time: 15–21 days

Food-Safety Systems: BRC, HACCP, ISO 22000 and ISO 9001

Additional Programs: KOSHER, HALAL, FDA-related registration and organic supply

Product Documents: Specification, COA, process flow, allergen statement and GMO statement

Batch Documents: Microbiology, pesticide residues, heavy metals, virus report and traceability records

Shipping Documents: Invoice, packing list, bill of lading, certificate of origin and health documentation

A representative frozen sample is separated and weighed. Intact berries and broken or crumbled fruit are recorded as percentages by weight.

A 300g visual sample is examined for color variation, damaged fruit, immature fruit, overripe fruit, stems, leaves, calyx and foreign material.

The thawed fruit is homogenized and tested for soluble solids, pH and titratable acidity.

The fruit is thawed under controlled conditions and the separated juice is measured against the original sample weight. The target is no more than 5%.

Retail Frozen Fruit

95/5 and 90/10 whole raspberries for 300g, 500g, 1lb and 1kg private label packs.

Yogurt and Dairy Preparations

90/10, 85/15, 80/20 or crumble for yogurt fruit preparations, dairy desserts and ice cream inclusions.

Bakery and Dessert

Whole berries for decoration and visible inclusions, or lower whole-fruit grades for fillings, cakes, muffins and pastry production.

Jam and Fruit Filling

80/20, 70/30 and crumble for jam, compote, fruit filling, sauce and cooked fruit preparations.

Smoothie and Beverage

Crumble and broken raspberry for smoothie packs, beverage bases, syrups and further puree processing.

Foodservice and Catering

Whole or mixed-grade raspberries for restaurants, hotels, catering desserts, sauces and breakfast applications.

Product name, grade, variety, origin, lot number, production date, expiry date, packing and net weight.

Whole-fruit percentage, broken percentage, color defects, damaged fruit, maturity defects, frozen blocks, foreign material and product temperature.

Brix, pH, titratable acidity and thaw drip loss.

Total plate count, coliforms, E. coli, yeast, mould, Staphylococcus aureus, Salmonella and Listeria monocytogenes.

Norovirus GI, Norovirus GII and Hepatitis A Virus for ready-to-eat customer programs.

Quality-release status, authorized signature and connection between the COA, carton lot code, packing list and shipment records.

Farm records cover the raspberry variety, crop lot, agricultural inputs, pre-harvest intervals, irrigation water and harvest date.

Raspberries are harvested at suitable maturity and handled in shallow containers to reduce compression and breakage.

The lot is inspected for ripeness, color, mould, decay, insects, leaves, stems, soil and physical damage.

The berries pass through controlled cleaning, air separation and preparation procedures suited to the fragile fruit structure.

Mouldy, rotten, immature, overripe, dark, pale and severely damaged berries are removed before freezing.

The raspberries pass rapidly through the maximum ice-crystal formation zone and reach a frozen core temperature of -18°C or below.

Frozen berries are inspected for color, whole-fruit integrity, clumps, stems, leaves and foreign material.

The product is separated into 95/5, 90/10, 85/15, 80/20, lower whole-fruit grades and crumble.

Packed product passes through validated metal-detection controls according to the production-line standard.

Net weight, bag seal, inner liner, carton condition, grade identification and packing configuration are checked.

Physical, chemical, microbiological, residue and customer-specific testing are connected with the production batch.

Released cartons are stored at -18°C or below with lot identification until frozen-container loading.

The main production period runs from July to September, when new-crop whole-fruit ratio, Brix, color and raw-material availability are evaluated.

Seasonal production is stored under controlled frozen conditions for contracted deliveries throughout the year.

Production planning separates premium whole-fruit supply from processing grades so the selected grade matches the customer application.

Frozen raspberries may be loaded with compatible strawberries, blueberries, blackberries and other frozen fruits.

Supply programs cover industrial 10kg cartons, foodservice packing and customized retail frozen-fruit bags.

The specification defines the minimum whole percentage and maximum broken percentage instead of using only the word "whole."

Retail, yogurt, bakery, jam, beverage and puree customers receive different grade recommendations.

Physical defects, Brix, pH, acidity, microbiology, residues and virus-testing results can be connected with the batch code.

Factory visits, remote production review and third-party inspection by SGS, BV or Intertek can be arranged.

Production progress, packaging, documents, container booking and shipment status are coordinated through one export contact.

Food-grade inner liners and stable export cartons reduce moisture exposure and external compression during frozen storage and shipment.

Printed bags can include the product name, ingredient declaration, nutrition panel, lot code, origin, storage instructions and barcode.

Carton strength, pallet arrangement and stacking height are managed to reduce crushing of whole raspberries.

The product is stored and transported at -18°C or below without avoidable cold-chain interruptions.

Carton quantity, loading pattern, pallet use and mixed-product allocation are calculated before shipment.

What does raspberry 95/5 mean?

It means the product contains at least 95% whole raspberries and no more than 5% broken berries and crumble by weight.

What is the difference between 90/10 and 80/20?

90/10 provides a higher intact-fruit ratio for retail and visible-fruit applications. 80/20 contains more broken fruit and is commonly used in bakery, yogurt, jam and processing.

What is raspberry crumble?

Raspberry crumble consists mainly of broken fruit, individual drupelets and small free-flowing pieces generated during sorting and grading.

What is the standard Brix?

The minimum contract target is 8.5°Bx, with a typical natural batch range of approximately 8.5–12°Bx.

Can you provide a batch COA?

Yes. The COA can include grade, whole-fruit ratio, Brix, pH, acidity, physical defects, microbiology and other agreed release results.

Do you test Norovirus and Hepatitis A?

Yes. Enhanced ready-to-eat programs can include Norovirus GI, Norovirus GII and Hepatitis A Virus testing with a target of not detected in 25g.

What is the standard MOQ?

The standard MOQ for one raspberry grade is 10 MT. Mixed-container programs can start from approximately 5 MT per compatible product.

Can I receive a sample before ordering?

Yes. A sample can be prepared for whole-fruit ratio, color, texture, Brix, thawing and application evaluation.

Do you support private label packing?

Yes. Retail options include 500g, 1kg, 8oz, 12oz, 16oz, 1lb and other customized bag formats.

What is the shelf life?

The standard shelf life is 24 months when stored and transported continuously at -18°C or below.

Can raspberries be mixed with other frozen fruits?

Yes. Frozen raspberries may be loaded with compatible strawberries, blueberries, blackberries, currants and other frozen fruits.

What is the standard lead time?

Stocked bulk products normally require 7–15 days. Customized retail packing normally requires 15–21 days after artwork and packing approval.

How are quality claims handled?

Please retain the affected cartons and provide the lot number, carton labels, quantity affected, product temperature, photographs and inspection findings. The claim is reviewed against the signed specification, COA, production records and shipping documents.

IQF Frozen Raspberry Crumble

Broken raspberry pieces for jam, puree, beverage, sauce and fruit preparations.

IQF Frozen Strawberries

Whole, sliced, diced and crumble formats for retail and food processing.

IQF Frozen Blackberries

Whole and broken blackberries for bakery, beverage, jam and private label programs.

IQF Frozen Mixed Berries

Customized raspberry, strawberry, blueberry, blackberry and currant blends.