BRC-certified IQF whole and diced strawberries — bright red colour, snap-frozen at peak ripeness in Egypt's Nile Delta. Wholesale to EU food manufacturers, retailers, and food service operators.
Cut / FormWhole / Sliced / Diced
MOQ1 × 20ft FCL (~24 MT)
Peak HarvestJan–Apr (year-round IQF from cold storage)
IQF strawberries are individually quick-frozen at -35°C immediately after washing, hulling, and quality inspection. The result is bright, separate berries with no clumping — ideal for direct use in yogurt, jam, smoothie production, bakery filling, ice-cream inclusion, and retail-pack frozen fruit.
Our Egyptian Nile Delta growers harvest strawberries at peak ripeness from January through April, with cold-storage holdings extending availability year-round. Every shipment is BRC-audited and accompanied by full export documentation.
Full Specifications
Grade
Class I — premium colour, min 18 mm whole, brix 7°+
Variety
Festival, Florida Fortuna, Camarosa
Cut / Form
Whole / Sliced / Diced
Packaging
10 kg / 20 kg cartons with polybag inner
MOQ
1 × 20ft FCL (~24 MT)
Incoterms
FOB, CIF, CFR, DDP
Lead Time
4–6 weeks from PO
Seasonality
Jan–Apr (year-round IQF from cold storage)
Shelf Life
24 months at -18°C
Certifications
BRC + HACCP + EUR.1 + Phytosanitary
Origin
Egypt — Nile Delta
Documentation
Commercial Invoice, Packing List, Bill of Lading, Certificate of Origin, EUR.1, Phytosanitary
Applications & Use Cases
Our iqf strawberries serves six EU buyer segments — each with their own pack-size, MOQ, and documentation requirements.
BakeryFrozen filling for pastries, tarts, donut centres
IndustrialJam, jelly, fruit preparation for export
Indicative carbon footprint · CSRD-aligned
IQF Strawberries — Egypt → EU
41 kg CO2e / MT shipped
Estimated emissions from the full sea-freight leg (~4,500 km average Damietta → EU port). Ocean shipping is the lowest-carbon mode per tonne-kilometre — roughly 17× lower than air freight for the same cargo. We can issue a per-shipment carbon statement on request for CSRD / GHG-Protocol Scope 3 reporting.
BRC + HACCP