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frozen apricot halves
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1 Inquiries
Tons
$1,100MOQ:
Not specified
Payment Term:
T/T or L/C
Trade Term:
FOB
Port Of Loading:
Cape Town
Key Takeaways
Freshdi AI is analyzing this product...
Frozen Apricot Halves Wholesale
24 Month Shelf Life Frozen Apricots
High Brix Frozen Apricot Halves
Product Specifications
Storage Temperature:
-18°c Or Below
Packaging:
10 Kg Or 20 Kg Food-grade Carton With Inner Pe Liner
Brix:
12–16° Min
Shelf Life:
24 Months At -18°c
Moisture:
80–85%
Certifications:
Haccp / Iso / Halal / Fda / Eu Standard
Defect Rate:
Max 5%
Color:
Natural Light Orange / Golden
Foreign Matter:
Nil
Additives:
No Preservatives Or Added Sugar (pure Natural)
5.0
South Africa
2 yrs
Distribution / Wholesale, Food manufacturing
79 Rosenvale East-Rural Cape Town 7570 Western Cape Province Republic of South Africa
Activity signals
Avg Response Time
≤ 15h
Response Rate
4%
Inquiry Open Rate
99%
Total inquiries received
765
Export Markets
Based on the information provided by the supplier.
Argentina
South America
100%
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Product descriptions from the supplier
Frozen Apricot Halves – Brief Specification
Product Name: IQF Frozen Apricot Halves Origin: South Africa Processing Method: Individually Quick Frozen (IQF), Cleaned & Sorted Variety: Sweet & Ripe Export Grade
Typical Quality Parameters Parameter Specification Color Natural Light Orange / Golden Brix (Sugar Level) 12–16° Min Moisture 80–85% Defects Max 5% (blemishes, mechanical damage) Foreign Matter Nil Additives No preservatives or added sugar (pure natural) Temperature Stored at -18°C or below Packaging
10 kg or 20 kg food-grade carton with inner PE liner
Private label/custom packaging available
Shelf Life
24 months at -18°C
Certifications
HACCP / ISO / Halal / FDA / EU Standard
Phytosanitary & Health Certificate
User Reviews
5.0/5
2 Reviews
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2
4
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2
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$1,100
/ Tons
Min. order: Negotiable
Ayabonga Faith Minana (Founder/ Owner)
Active
Response Rate: 4%
Avg Response Time: ≤ 15h
Year Established: 2018
Business type
Distribution / Wholesale, Food manufacturing
Main Export Markets
