Frozen Fruits

Qashqai Exports exports selected frozen food products from India, targeted by season and availability, maintaining freshness for an extended period because of proper cold-chain handling. Our export portfolio can include frozen vegetables, fruits, snacks, and ready-to-cook items tailored to buyer requirements and regional demand. All products are processed, packed, and stored under strict temperature-controlled conditions and in conformity with international export standards. This is ideal for importers, distributors, and retail brands with existing cold-chain setups, ensuring consistent quality, safe transit, and timely delivery.

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FAQ

1. What frozen products do you offer?

We offer a range of frozen fruits and vegetables, typically including:
• Frozen Vegetables: e.g. green peas, mixed vegetables, sweet corn, beans, carrots, cauliflower, etc.
• Frozen Fruits: e.g. mango, berries (where available), pineapple, papaya and other seasonal fruits.
The exact product list can be shared based on your market and season.

2. What is IQF and do you offer IQF products?

IQF stands for Individually Quick Frozen. Each piece of fruit or vegetable is frozen separately, so they do not clump together.
Yes, we can offer IQF fruits and vegetables depending on the product and specification.

3. What are the main applications of your frozen fruits and vegetables?

Our products are used in:
• Retail sale (supermarkets / private label)
• HORECA (hotels, restaurants, catering)
• Juice, smoothie and dessert manufacturing
• Ready meals, bakery and confectionery
• Industrial food processing and institutional supply

4. What are the advantages of frozen fruits and vegetables?

Key benefits:
• High retention of nutrients, colour and flavour due to quick freezing
• Longer shelf life under proper frozen storage
• Convenience – already cleaned, cut and ready to cook/use
• Year-round availability irrespective of fresh seasonality

5. How are your frozen fruits and vegetables processed?

Raw material is:
1. Carefully selected,
2. Washed, sorted and trimmed,
3. Cut to required size,
4. Blanched (for many vegetables),
5. Then quick frozen at controlled temperatures to maintain quality.