Specifications For IQF Lingongberries

1. Definition of product : 100% IQF cultivated Lingongberries.
2. Definition of goods: Fully mature ripe berries which are quick frozen and contain a minimum of 95% whole fruit, 5% broken , products to be fully inspected.

 
3. Process of manufacture:
(1) Berries is metal detected before packed..
(2) Berries is inspected manually to remove FM and stalks, leaves and mouldy berries, clean washed.
(3) Berries is individually quick frozen, later, the core temperate of each berries reaches minus 18DC
(4) Berries is packed in food grade polylined cartons then removed and stored at minus 18DC or less to await dispatch to end user.

4. Packaging:
(1) Pack size: 10KGS Carton
(2) Pack type: Corrugated export standard outer case, no nails, flaps are to be sealed with self adhesive freezer stable tape, the cartons is waterproof, new polythene food grade liner
(3) Labeling: Product Description, Country of Origin, Weight, Product Date(dd-mm-yy), Best Before date. Normally the text is presented by the buyer.

5. Storage and shelf life conditions: products must be kept at a temperature of minus 18DC or less to maintain it's required condition and attain a shelf life of 24 months in unopened packs.

6. Physical Description:

(1) Size: 6-10mm in diameter
(2) Color: dark red, min 95% berries’ color is consistent throughout the entire load.
(3) Odour: Typical of lingongberries , free from foreign taints and odours.
(4) Flavour: Characteristic of lingongberries.
(5)Appearance: lingongberries is whole, individual, sound, firm, berries to be uniformly ripe, no rotten, mouldy and overripe, no clumps, no ices on the surface of berries and in cartons.

(6) Stem count: max 20 pieces per 10kg..

(7)Brix level: Average 9 (+/- 2%)

(8) Partly Unripe: Max 2% w/w.

7. Chemical Description:
Product is free from additives and preservatives, product complies with European and USFDA legislation currently in force, No pesticides residue.

8. Microbiological Description:

(1)TPC<10,000CPU/G
(2) Yeast <1000CFU/G
(3) Moulds <500CFU/G
(4) Salmonella NIL
(5) Pathogenic NIL
(6) Coliforms NIL
(7) E.coli NIL

(8) Staphylococcus aureus NIL
Product is to be microbiologically sound and fit for human consumption.

9. Specification tolerances as listed below: Defect Description Specification per

10kg (average results).
Unripe: max 3%
Leaf<5mm max 5pcs
Calyx<5mm 3
Blemish minor <5
Damaged/Broken berries Max 5%
Insect NIL
EVM/FM NIL