Raspberry Price Per Kg

USD 2.50–4.70 per kg FOB

The final range depends on whole-fruit percentage, variety, crop, testing, packaging and order volume.

Each grade is defined by minimum whole-fruit percentage and maximum broken-fruit percentage.

Premium programs can use a minimum 9.0°Bx target with defined pH, acidity, color and maturity.

We support physical inspection, microbiology, pesticides, heavy metals, chlorate, HAV, norovirus and batch traceability.

USD 4.20–5.20/kg FOB

For high-visibility retail packs, dessert decoration and premium foodservice.

USD 3.50–4.70/kg FOB

For retail, bakery decoration, toppings and visible whole-fruit applications.

USD 3.00–4.30/kg FOB

For retail, bakery, yogurt toppings, foodservice and dessert production.

USD 2.50–3.80/kg FOB

For yogurt preparation, fillings, sauces, jam, smoothies and beverage processing.

USD 1.80–3.20/kg FOB

For purée, jam, sauces, fruit preparation, concentrate and industrial formulations.

Scientific name: Rubus idaeus L.

The product has a natural red to deep-red color and is the standard product described on this page.

Scientific name: Rubus occidentalis L.

Black raspberry is a separate dark-purple to black product with different availability and pricing.

100% red raspberries without added sugar, syrup, artificial color, flavor or preservatives.

Premium Whole Raspberries

High whole-fruit content for retail, desserts, bakery decoration and visible-fruit applications.

95/5 and 90/10 Grades

Commercial grades balance whole-fruit appearance, handling performance and cost.

Raspberry Crumble

Broken drupelets and berry pieces for fruit preparation, jam, purée, drinks and sauces.

99/1 Premium

At least 99% whole berries and no more than 1% broken fruit for premium retail and decoration.

95/5 Premium

At least 95% whole berries and no more than 5% broken fruit.

90/10 Standard

At least 90% whole berries and no more than 10% broken fruit.

80/20 Processing

At least 80% whole berries and no more than 20% broken fruit.

70/30 and 60/40

Cost-controlled fruit for yogurt preparations, fillings, sauces and industrial processing.

Crumble

Broken berries and separated drupelets without a guaranteed whole-fruit percentage.

Commercial varieties used for whole berries, processing and extended crop programs.

Dark-red processing varieties used for IQF fruit, purée, jam and fruit preparation.

Available in selected origin and crop programs according to whole-fruit and sensory requirements.

Main Harvest: July to September

Peak Processing: July and August

Frozen Supply: Year-round from seasonal production and frozen inventory

Use 99/1 or 95/5 with controlled size, strong color, low frost and protective retail packaging.

Use 95/5 or 90/10 where whole-fruit visibility remains important.

Use 80/20, 70/30 or crumble according to fruit-piece visibility and pumping requirements.

Use crumble, pieces, purée or juice-stock programs for efficient blending.

Use 60/40, crumble or processing fruit where final cooking removes the need for intact berries.

99/1 and 95/5 require gentler harvesting, freezing, grading, packing and handling than crumble.

China, Serbia, Poland, Ukraine, Chile and Mexico have different labor costs, yields, crop timing and export prices.

A higher minimum Brix and tighter mature-fruit specification reduce the usable raw-material volume.

HAV, norovirus, pesticide, chlorate and third-party laboratory programs affect the final price.

Printed retail bags and smaller inner packs require more material and packing time than a 10kg bulk carton.

Harvest maturity, handling, freezer loading, sorting, bag filling and carton pressure affect the final whole-fruit ratio.

Ripeness, field temperature, processing delay and freezer speed are managed to protect typical red color.

Raw-fruit inspection, short field-to-freezer time and cold handling reduce decay and fermentation risk.

Sorting and final inspection control fruit stems, leaves, flower parts and harmless field material.

Product temperature, carton loading, frozen storage and reefer records are checked for clumping, juice staining and heavy frost.

Agricultural water, field sanitation, worker hygiene, illness reporting, harvest containers and processing hygiene are managed as part of the berry-specific risk program.

Water sources, risk conditions and test records are included in the farm approval program.

Toilets, handwashing stations, waste management and field access are reviewed before harvest.

Worker training, hand hygiene, illness reporting and exclusion procedures are included in harvest and factory controls.

Harvest trays, transport containers, conveyors and contact surfaces are cleaned under documented procedures.

HAV and norovirus GI/GII testing can be included for retail, ready-to-use and destination-market programs.

Product: IQF Frozen Red Raspberry

Scientific Name: Rubus idaeus L.

Ingredient: 100% red raspberry

Origin Program: China

Added Sugar: None

Additives: None in the standard product

HS Code Reference: 081120

Heritage, Fertodi, Tulameen, Willamette, Meeker, M22, European Red, Autumn Bliss and compatible commercial red raspberry varieties.

99/1: Whole ≥99%; broken ≤1%

95/5: Whole ≥95%; broken ≤5%

90/10: Whole ≥90%; broken ≤10%

80/20: Whole ≥80%; broken ≤20%

70/30: Whole ≥70%; broken ≤30%

60/40: Whole ≥60%; broken ≤40%

Crumble: Broken berries and separated drupelets

Standard Whole: Uncalibrated natural berry size

Selected Size: 15–20mm

Large Selected: ≥20mm

Crumble: Natural broken berries and drupelets

Standard Brix: ≥8.0°Bx

Premium Brix: ≥9.0°Bx

pH: 2.9–3.7

Titratable Acidity: 1.5%–2.6% as citric acid

Color: Bright red to deep red

Marked Color Variation - Premium: ≤5%

Marked Color Variation - Standard: ≤10%

Grey or Oxidized Fruit: Absent in premium grade

Flavor: Natural sweet-tart raspberry flavor

Odor: Free from fermentation, mould and abnormal odors

Undeveloped and Damaged Fruit: ≤5%

Slightly Immature or Over-Mature Fruit: ≤5%

Stems: ≤2 per 16oz sample

Stems Over 12.7mm: ≤1 per 16oz sample

Leaves, Caps and Sepal Material: ≤0.25 square inch per 16oz sample

Mouldy or Rotten Fruit: Absent

Insect-Damaged Fruit: ≤1%

White or Unripe Fruit: ≤2%

Dark or Overripe Fruit: ≤3%

Leaf and Harmless Plant Material: ≤0.1%

Metal, Glass, Stone and Hard Plastic: Absent

Processing: Individually Quick Frozen

Core Temperature: -18°C or below

Free-Flowing Condition: Individually separated according to grade

Frozen Clumps: ≤5%

Heavy Surface Frost: ≤3%

Thaw Drip Loss: ≤8%

Total Plate Count: ≤100,000 CFU/g

Coliforms: ≤100 CFU/g

E. coli: ≤10 CFU/g

Staphylococcus aureus: ≤100 CFU/g

Yeast: ≤1,000 CFU/g

Mould: ≤1,000 CFU/g

Salmonella: Absent in 25g

Listeria monocytogenes: Absent in 25g

Hepatitis A Virus: Not detected in the approved test portion

Norovirus GI: Not detected in the approved test portion

Norovirus GII: Not detected in the approved test portion

Program Use: Retail, ready-to-use, customer-specific and destination-market projects

Lead: ≤0.10mg/kg

Cadmium: ≤0.04mg/kg

Chlorate: ≤0.05mg/kg

Perchlorate: Within the applicable destination-market limit

Pesticide Residues: Compliant with the approved destination-market MRL list

Bulk: 1×10kg or 1×20kg PE liner/carton

Foodservice: 4×2.5kg or 10×1kg

North American Bulk: 20lb, 28lb, 30lb or 40lb

Metric Packs: 300g, 400g, 500g and 1kg

US Packs: 8oz, 12oz, 16oz, 1lb and 2lb

Private Label: Printed bag, barcode, nutrition panel, lot code and carton artwork

Standard MOQ: 10 MT per grade and packing

Mixed Full Container: From 5 MT per compatible SKU

20-Foot Reefer: Approximately 10–12 MT

40-Foot Reefer: Approximately 20–24 MT

Bulk Lead Time: 15–21 days

Retail Packing Lead Time: 21–30 days

Trade Terms: FOB, CFR or CIF

Storage: -18°C or below

Shelf Life: 24 months from production

Thawing: Under refrigeration when thawed fruit is required

Refreezing: Do not refreeze after complete thawing

Food-Safety Programs: BRC, HACCP, ISO 22000 and ISO 9001 programs

Additional Programs: KOSHER, HALAL, Organic and FDA-related documentation according to the selected factory

Technical Files: Specification, process flow, ingredient, allergen and GMO statements

Batch Files: COA, microbiology, virus testing, pesticides, heavy metals and traceability records

Shipping Files: Invoice, packing list, bill of lading, certificate of origin and health documents

We review field location, agricultural water, pesticide records, sanitation facilities and worker-hygiene controls.

Fruit is picked at commercial maturity into clean harvest containers with damaged and mouldy berries removed.

We inspect variety, color, maturity, Brix, mould, decay, insects, leaves and transport temperature.

Stems, caps, leaves, immature fruit, overripe fruit and visible field material are removed.

Surface moisture and line loading are controlled to reduce clumps and excessive ice.

Raspberries are rapidly frozen until the product reaches -18°C or below.

Whole and broken fruit are classified into 99/1, 95/5, 90/10, 80/20 and processing grades.

Dark, grey, white, mouldy, damaged, immature and excessive broken fruit are recorded and removed.

Visual inspection, metal detection and X-ray inspection are applied according to the selected production line.

Physical, chemical, microbiological, residue and customer-specific results are reviewed before batch release.

Net weight, seal integrity, product grade, label, lot code and carton condition are checked.

Released cartons remain at -18°C or below until reefer-container loading.

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

Whole-fruit percentage, broken-fruit percentage, crumble content, fines and sampling result.

Brix, pH, titratable acidity and customer-required chemistry parameters.

Color, maturity, damaged fruit, mould, leaves, stems, caps, clumps, frost and foreign material.

TPC, coliforms, E. coli, Staphylococcus aureus, yeast, mould, Salmonella and Listeria monocytogenes.

HAV, norovirus GI and norovirus GII results for the approved virus-testing program.

Pesticide residues, chlorate, perchlorate, lead, cadmium and destination-market analyses.

Release status connects the farm lot, production record, COA, carton code, cold-store position and shipping documents.

We write the minimum whole-fruit rate and maximum broken rate into the commercial specification.

The quotation identifies grade, crop, Brix, packing, testing and shipment terms instead of giving an isolated price.

The program covers farm sanitation, worker hygiene, agricultural water and optional HAV and norovirus testing.

The lot code connects the field lot, processing record, laboratory release, carton label, cold store and shipment.

Customer visits, remote video reviews and inspections by SGS, BV or Intertek can be arranged for commercial orders.

What is the current frozen raspberry price per kg?

The 2026 public China reference is approximately USD 2.50–4.70/kg FOB. Premium 99/1 fruit can reach USD 5.20/kg.

Why is 95/5 more expensive than 80/20?

95/5 requires at least 95% whole berries, gentler processing and more grading. An 80/20 order allows a higher broken-fruit percentage.

Does this page describe red or black raspberries?

It describes IQF frozen red raspberries. Black raspberry is a separate dark-colored product and requires a separate quotation.

What does raspberry 95/5 mean?

It means at least 95% whole berries and no more than 5% broken fruit by weight under the approved sampling method.

What is raspberry crumble?

Crumble consists of broken berries and separated drupelets without a guaranteed whole-fruit percentage.

What is the minimum Brix?

The standard minimum is 8.0°Bx. Premium programs can use a minimum of 9.0°Bx.

Can you provide HAV and norovirus testing?

Yes. HAV, norovirus GI and norovirus GII testing can be included in approved retail and customer-specific programs.

Does freezing kill viruses?

No. IQF freezing preserves the product but is not treated as a validated virus-kill step. Prevention begins with water, sanitation and worker hygiene.

Can you provide pesticide-residue testing?

Yes. The testing plan can cover the destination-market MRL list, chlorate, perchlorate and customer-specific compounds.

Can you provide a batch COA?

Yes. The COA can include grade ratio, Brix, pH, acidity, defects, microbiology, residues, heavy metals and virus results.

What is the MOQ?

The standard MOQ is 10 MT for one grade and packing. Mixed full-container orders can start from 5 MT per compatible SKU.

Can you send a frozen sample?

Yes. Samples are shipped through a suitable frozen route for grade, Brix, color, flavor, thawing and application evaluation.

Do you support private label packing?

Yes. We support printed retail bags, nutrition panels, barcodes, lot codes, preparation instructions and cartons.

What is the lead time?

Bulk orders normally require 15–21 days. Printed retail projects normally require 21–30 days.

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 products?

Yes. They can be combined with compatible strawberries, blueberries, blackberries, mango, peach and other IQF products in one reefer container.

How are quality claims reviewed?

Please provide the lot code, carton label, affected quantity, storage temperature, product photographs and test results. We compare the evidence with the specification, COA, production records and shipment documents.

IQF Raspberry 95/5

Premium whole-fruit grade for retail, bakery and foodservice.

Raspberry Crumble

Processing fruit for jam, purée, sauces and yogurt preparation.

Seedless Raspberry Purée

Sieved purée for beverages, desserts, fillings and fruit preparations.

IQF Frozen Blackberries

Whole and crumble grades for retail and industrial applications.

IQF Mixed Berries

Custom raspberry, strawberry, blueberry and blackberry blends.