Single vegetables and blends
Broccoli, peas, corn, carrots, peppers, leafy vegetables, roots, Asian vegetables and customer-defined mixes.
IQF vegetable supply from China
IQF Frozen Vegetables Matched to Your Product and Packing Needs
We supply IQF frozen vegetables for import, distribution, food manufacturing, foodservice and private-label programs. Share the product, form, specification, packing, quantity, destination and timing; we will match the inquiry with a suitable long-term partner factory in China.
Vegetable familiesSingle products and blends
Specification choicesForms, cuts, grades and ratios
Commercial coordinationPacking, documents and loading
Frozen vegetable crop focus
August 2026 Crop Focus
Explore the current buying window and the next crop to prepare before production opens.
NEW CROP NOWSweet CornJuly–September new cropCOMING NEXTEdamameSeptember–November autumn cropCOMING NEXTBroccoliOctober–November autumn crop
View New Crop & New ProductsSTANDARDS & PROGRAMS
Food Safety and Certification Support
Tell us the standard, destination and customer requirement. We provide certification and production details with the product and quotation.
What we can coordinate
Plan Vegetable Supply Across Crop Windows and Production Options.
XMG Food is a China-based trading and supply company. We compare relevant production regions, raw-material seasons, processing capability, packing lines and schedule across long-term partner factories, then coordinate the selected supply path through one XMG contact.
Whole, cut and recipe-led formats
Florets, kernels, dice, slices, strips, portions, puree formats and blend ratios are reviewed by product.
Bulk, foodservice and retail paths
Industrial cartons, foodservice units, retail packs and private-label projects can be coordinated against volume and market needs.
Documents and cold-chain handoff
We align required documents, carton marks, loading information and shipment timing with the approved order basis.
Frozen vegetable range
Browse the Products Buyers Request Most.
Open any product family to compare relevant forms and Typical Specification fields. Use the complete directory when your buying list includes several vegetables.
Florets, stem dice and riceBroccoli
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Pods and shelled kernelsEdamame
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Standard and custom blendsMixed Vegetables
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Whole, halves, slices and diceOkra
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Whole and cut formatsGreen Beans
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Florets and other formsCauliflower
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Dice, slices, crinkle and julienneCarrots
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Leaf, chopped and portion formatsSpinach
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Kernels, cob cuts and pureeSweet Corn
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Dice, strips and ringsPeppers
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Slices, quarters and diceLotus Root
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Spears, tips and cut segmentsGreen Asparagus
View product →Complete category
Complete Frozen Vegetable Directory
Browse all 25 frozen vegetable families and open the products relevant to your buying list.
Choose your supply route
Match Frozen Vegetables to the Way You Buy.
Your channel changes the useful cut, tolerance, pack, approval path and repeat-order priorities. Choose the route closest to your program.
01Import & DistributionRange planning, documents and shipment coordination 
02Food ManufacturingIngredient form, tolerance and repeat specification 
03FoodservicePreparation format and practical case configuration 
04Retail & Private LabelPack, artwork, coding and market details Application visuals illustrate buying scenarios. Facility, packing and certificate evidence is confirmed separately for the selected supply.
Build the quotation basis
Choose the Order Options. We Will Check the Fit.
You do not need a finished specification to begin. Select the closest working option and add your must-have criteria; we will identify what still needs approval.
Vegetable and visible form
- Single vegetable or blend
- Whole, floret, kernel, dice, slice, strip or portion
- Reference sample or target cut dimensions
Quality and performance
- Size distribution and visual grade
- Defect and foreign-material tolerances
- Microbiological or treatment requirements
Channel and case format
- Bulk, foodservice or retail path
- Inner-pack and outer-carton configuration
- Plain, customer label or private-label artwork
Destination and timing
- Required quantity and destination
- Target shipment window and Incoterm
- Certificate and export-document checklist
Typical Specification examples
Compare Useful Numeric Options Before We Quote.
Use these figures as working references for an initial comparison. We confirm the final product, size, tolerance, packing and inspection basis in the quotation and written order specification.
| Product | Working form and size examples | What we confirm for your order |
|---|---|---|
| Broccoli | Florets: 20–40 mm or 40–60 mm crown width Stem dice: 10 × 10 × 10 mm Rice: 2–5 mm | Floret ratio, stem allowance, size tolerance and defect limits |
| Carrots | Dice: 10 × 10 × 10 mm Slices: 5 mm thick, 20–40 mm diameter Julienne: 3 × 3 × 40 mm Crinkle: 5–7 mm thick | Cut geometry, size distribution, color and broken-piece tolerance |
| Green Peas | Whole peas: 7.5–10.0 mm diameter Crushed: 2–6 mm Puree: max. 2 mm screen | Caliber, maturity, color, tenderness and application target |
| Sweet Corn | Kernels: 6–12 mm Cob sections: 30–50 mm length Crushed: 2–6 mm Puree: max. 2 mm screen | Kernel maturity, color, sweetness target, cob cut and processing form |
| Mixed Vegetables | Classic dice: 10 mm components Fine dice: 5–8 mm components Stir-fry: 20–40 mm components Soup: 10–20 mm components | Recipe percentage, component cut, permitted variation and batch consistency |
Real loading evidence
See How Export Cartons Move Into Cold-Chain Handoff.
REAL MATERIAL
These are real cold-store and container-loading photographs. For an order, we confirm the product, lot, loading date and available document set linked to the shipment record.
Review cold-chain and loading controls →What happens after your inquiry
We Turn a Vegetable List Into an Order We Can Control.
You keep one commercial contact while we coordinate product fit, production facility checks, specification approval, packing and shipment records.
- 01Receive the buying brief
Product list, forms, quantity, packing, destination and timing.
- 02Match suitable supply
We coordinate product capability, crop window and production facility fit.
- 03Align quote and specification
We resolve the size, grade, tolerance, pack and document fields behind the price.
- 04Arrange sample or reference approval
Where needed, the sample and written specification create a shared acceptance basis.
- 05Coordinate production and records
Approved order details guide packing, inspection points, labels and carton marks.
- 06Prepare loading and shipment handoff
We coordinate the documents, loading record and commercial follow-up.
Packing and private label
Choose the Pack Around Your Channel.
Pack size is only one part of the decision. We also confirm film or inner bag, carton configuration, label language, coding, artwork approval and destination-market details.
Supported services
The Order Needs More Than a Product Name.
We coordinate the commercial and verification work that connects a selected vegetable to a shippable order.
01Specification & sampling
Written fields, reference standards and sample approval path.
02Facility & certificate scopecertificate and production details provided for the quoted supply.
03Inspection & recordsorder checkpoints, available reports and retained evidence.
04Labels & export documentsDestination-led document checklist, label data and carton marks.
05Cold chain & loadingStorage, container handoff, loading record and shipment coordination.
Final approval process
Approve the Order Basis Before Production Starts.
Price alone is not the order standard. We bring the written specification, sample or reference, packing, artwork and commercial release points into one approval sequence.
- 01Signed product specification
Product, form, size, treatment, quality criteria and permitted tolerances.
- 02Sample or reference standard
Used when visual or application performance needs a physical approval basis.
- 03Pack, artwork and carton marks
Inner pack, outer case, label text, coding and print files approved in writing.
- 04Commercial and shipment release
PO, payment milestone, quantity, timing, destination and document checklist aligned.
Vegetable sourcing knowledge
Continue With the Decision You Need to Make.
Use these knowledge routes for deeper procurement guidance while the frozen-vegetable article library continues to grow.
Frozen vegetable inspection guides
How to Inspect Frozen Broccoli Floret Size and Stem Ratio
Two broccoli samples with the same size label can have different stem content and usable yield. Learn to define crown and stem measurements, separate count from weight, sort sample fractions and connect inspection results to your product application.
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Frozen Spinach Forms: Compare Drained Yield and Dosing Performance
Compare loose spinach, leaf portions, chopped portions and larger blocks around the weight your recipe needs. This guide explains method-defined drained yield, portion-weight checks, kitchen trials and purchase specifications, with a hypothetical example showing how usable output changes the required frozen input.
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Edamame in Pods vs Shelled Edamame: A Buyer Comparison
Choose an edamame format around the serving job, then compare the relevant output. This guide explains pod and bean specifications, edible recovery, preparation trials and the documents needed to turn an approved sample into a clear purchasing decision.
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How to Compare Sweetness and Texture in Frozen Sweet Corn
Compare sweet corn samples with separate observations for sweetness, outer-coat resistance, interior texture and crispness. Identify the product and preparation, then repeat the comparison in the intended recipe so the accepted sample can guide the written supply specification.
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Pre-Shipment Inspection of Frozen Vegetables: What to Sample and Record
Plan a frozen vegetable inspection around identified lots, purpose-specific samples and records that support release. Separate product and pack checks, temperature evidence and laboratory work, then connect the accepted material with its loading and shipment references.
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Can Different Frozen Products Share a Container
A mixed frozen-food load needs compatible transport conditions and a workable plan for every SKU. Compare packing, carton space, production readiness and document requirements, then decide which products can move together and what to adjust before booking.
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Ready-to-Eat or Cook-Before-Use: Setting Frozen Vegetable Specifications
Define how a frozen vegetable will be prepared and eaten before approving the order. Compare ready-to-eat and cook-before-use requirements, connect the specification with relevant evidence, and keep preparation instructions, labels and later product changes within the same approval record.
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Blanching Before Freezing Vegetables: Quality Control Is Not Cooking Advice
Blanching helps control enzyme-related quality changes before vegetables are frozen. Understand how vegetable form, heat exposure, cooling and quality checks fit together, then keep that production treatment separate from the preparation and cooking instructions for the frozen product you use.
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How to Roast Frozen Vegetables Without Making Them Soggy
Better roasted frozen vegetables start with a suitable product and enough room on the tray. Learn how moisture, cut size, oven load and finishing sauces affect the result, then troubleshoot the specific texture problem while following the product’s required cooking instructions.
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Frozen vs Fresh Fruit and Vegetables: How Nutrition Comparisons Work
Fresh and frozen produce comparisons depend on more than the storage label. Learn how study design, time before measurement, individual nutrients, portion size and preparation state affect the result, and why the evidence does not establish one universal winner.
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Freezer Burn vs Spoilage: What Changes in Frozen Food
Freezer burn describes surface drying, while spoilage and food safety raise different questions. Learn how to describe frost, dry patches and thawed texture, check the storage history, and improve freezer packaging without treating a photograph as proof that food is safe.
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Why IQF Fruit and Vegetables Clump: A Process-to-Delivery Troubleshooting Guide
IQF fruit and vegetables can clump before packing or during later handling. Learn how to inspect the attachment, compare identified samples across processing and delivery, separate observations from assumptions, and measure separation alongside product damage before approving a corrective change.
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Choosing Frozen Fruit and Vegetables for Freeze Drying
Choose frozen produce around the dried product you need to sell. Compare input identity, cut and treatment, then connect processor trials, accepted output and packing checks to a specification that can support repeat commercial purchasing.
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Optical Sorting of Frozen Vegetables: Defects, Blind Spots and False Rejects
Optical sorting results depend on what the system can see, how it classifies the product and whether rejection works. Use a defined defect matrix, observations from both outlets and explicit denominators to assess removal evidence and acceptable vegetables lost in reject.
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Cut Length and Tough Ends in Frozen Yardlong Bean Trials
Short cuts do not guarantee a tender bite. This guide separates cut-size compliance, unwanted natural ends and cooked fibrousness, then shows how to document the sample, additional trimming and usable output for a repeatable approval.
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Soy Cross-Contact on Shared Frozen Vegetable Lines: What Buyers Should Verify
Review soy cross-contact against the actual frozen-vegetable facility and process route. Connect cleaning evidence, sample methods and release records to the quoted product, and identify gaps that a general allergen statement or one negative result cannot resolve.
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Bamboo Shoot Tenderness and Fibre: A Cooked Sample Review
Firmness and persistent fibres describe different problems in a cooked bamboo shoot. Compare the supplied material, cut geometry and preparation history, then record bite texture and usable recovery through the intended cooking and reheating process.
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Frozen Vegetables for Retort Meals: Designing Texture Trials
Judge frozen vegetable candidates in the meal people will eat. Follow preparation, retort processing and serving, assess each component, and connect the preferred texture with a defined ingredient specification and the processor’s approved product and process.
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Frozen vs Dehydrated Onions: Recipe Water, Texture and Process Fit
Compare frozen and dehydrated onion ingredients through recipe water, piece structure and finished flavor. This guide explains a bounded dry-solids calculation, hydration choices and practical formulation trials so buyers can select a suitable form and define repeat supply.
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Peeled vs Unpeeled Broad Beans: Yield and Kitchen Labour
The lowest pack price may not give the lowest served cost. Define whether the seed coat remains, test the required cooked result, and compare usable yield and person-minutes for the same portion before choosing a frozen broad-bean format.
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Environmental Monitoring vs Finished Product Testing in Frozen Vegetables
Environmental monitoring and finished-product testing examine different samples. Learn how to review sampling place and time, lot identity, test purpose and follow-up records together when assessing evidence for an actual frozen-vegetable supply route and intended use.
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IQF vs Block-Frozen Vegetables for Automated Processing
Compare IQF and block-frozen vegetables by the complete route into your processing line. Review depacking, preparation, feed delivery, usable buffer time and changeovers before selecting the ingredient form and pack for repeat production and reliable incoming supply.
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Why Frozen Broccoli Tastes Bitter or Smells Strong After Cooking
A bitter taste, an aroma when the lid opens and an unwanted soft texture need different observations. Review the supplied broccoli, cooking conditions and actual meal service before assigning a cause or changing the recipe.
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Balancing Cooking Times in Frozen Vegetable Blends
A single cooking time can hide a mismatch between carrot and floret texture. Compare each component under the intended meal process, then review cuts, starting treatments and the final result after the actual handling or reheating sequence.
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Asparagus Spear Diameter and Woody Ends in a Cooking Trial
A thick spear is not automatically tough, and thin asparagus is not a tenderness guarantee. Compare the supplied dimensions, extra trimming and peeling, then assess the cooked tip, middle and lower stem alongside usable whole-spear yield.
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Frozen vs Canned Baby Corn for Stir-Fries
The best baby corn for a stir-fry depends on the supplied product and the dish. Compare the actual preparation, cut, liquid and sauce, then judge both candidates at the same serving stage, with consistent ingredients and a repeatable cooking sequence.
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Baby Corn vs Sweet Corn: Harvest Stage, Edible Parts and Uses
Baby corn is a young ear eaten whole, while sweet corn provides developed kernels at the milk stage. Compare their harvest stages, edible parts and kitchen roles, and learn why a short cut section of sweet corn remains a different product.
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Non-GMO Edamame Claims: Traceability, Testing and Evidence Scope
Assess a non-GMO edamame requirement by connecting the claimed product to its source, processing and packing lots. Understand what a laboratory sample can establish, identify missing evidence and separate market labelling rules from private verification programmes before approving the proposed supply.
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Frozen Onion Dice for Sauces: Comparing Pan Yield and Browning
A darker pan and a heavier recovery do not automatically identify the better onion dice. Compare the recovered mixture on a clear mass basis, separate residue and added liquid, and assess colour, texture and flavour in the final sauce.
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Lotus Root Slice Thickness and Crispness After Cooking
Thin chips, coated fried slices and moist lotus root in soup need different texture targets. Connect slice thickness with the supplied treatment, cooking method and final serving, then record integrity and usable output with a clear measurement basis.
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How to Verify Component Ratios in Frozen Mixed Vegetables
A combined sample can hide differences between individual bags. Define the mass basis, retain component identity during sorting, and reconcile ice, fines and missing material before comparing the results with the agreed vegetable blend specification.
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How to Measure Size Distribution and Broken Tips in Frozen Baby Corn
Agree the measuring conditions, length end points, diameter position and tip definitions before inspecting frozen baby corn. Report size bands and each sampled bag, keep loose fragments on a stated basis, and account for cobs with overlapping defects.
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Measuring the White-to-Green Ratio in Frozen Spring Onions
An onion ratio needs more than a balance. Learn how to define white, green and transition pieces, agree which surfaces to inspect, keep the sample state consistent and check whether two assessors apply the same rule.
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Pod Length and Fibrousness in Frozen Okra Acceptance
Pod length is useful for grading, but tenderness needs its own evidence. Measure consistently, compare cooked observations under the same conditions, and retain each pod’s identity when counting fibre, cap and breakage findings across the selected packs and units.
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How to Cook Frozen Okra with Less Sliminess
Frozen okra can suit a drier side dish or help thicken soup. Understand the difference between free liquid and stringing, then choose a suitable preparation, control the load in the pan and check the texture at the point of service.
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Designing Frozen Pepper Blends for Colour and Flavour
A pepper blend needs more than an attractive mix of colours in the bag. Set the flavour and appearance goals for the finished dish, clarify permitted proportions, and keep the cut, recipe and reheating comparison linked to the approved version.
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Dry Matter and Cooked Yield in Frozen Pumpkin Samples
Dry matter, Brix and cooked yield describe different properties of frozen pumpkin. Define the sample, cooking and drainage methods, then connect usable puree recovery with consistency and flavour in the finished recipe before agreeing the specification.
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Dry Matter and Surface Browning in Sweet Potato Trials
Dry matter alone cannot predict how sweet potato will brown or eat. Separate plain and formulated products, define the cooking comparison, then assess surface colour, centre texture and usable output at the intended point of service.
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White Surfaces and Dark Ends in Frozen Carrots: Assessing Defects
A pale surface or dark cut end needs a clear inspection record before it becomes a defect decision. Preserve the frozen sample observations, assess identified pieces under the agreed method, and connect location, extent and measurement basis to the carrot specification.
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Black Spots and Discolouration in Frozen Cauliflower: Defect Evidence
Black spots and overall discolouration need different inspection records. Learn how to identify cauliflower surfaces, distinguish spot area from affected-unit counts, preserve sample evidence and connect an investigation with the buyer’s agreed requirements before deciding the disposition of an identified lot.
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Keeping Water Chestnut Crunch in Reheated Meals
A good first cook does not establish water chestnut performance in a reheated meal. Define the supplied state and cut, follow the actual production route, then assess fracture, persistent resistance and usable output at normal service.
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Diced, Sliced or Julienne Carrots for Ready Meals
Carrot cut names do not define their finished-meal performance. Compare all relevant dimensions at a stated recipe and load, then assess mixing, portioning, reheating and retained shape. Keep incoming size compliance separate from the usable yield after processing.
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Frozen Edamame Pod Sampling: Empty Pods, Bean Count and Damage
Empty pods, beans per pod and damage need separate calculations. Follow a hypothetical edamame inspection to see how sample identity, opening records, bean-count distribution and usable yield connect with an agreed specification, without turning one average into a complete quality judgement.
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Frozen Asparagus Tips vs Cuts for Ready Meals
Tips, center cuts and mixtures answer different ready-meal briefs. Compare head-material definitions, individual portion appearance and texture through the complete preparation route, then calculate cost against the approved serving. The guide also separates a 2026 USDA proposal from a dated purchasing specification.
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Frozen Cauliflower Rice: Particle Size, Fines and Cooked Yield
Compare frozen cauliflower rice with a defined particle inspection and a separate cooking trial. Record fines on a stated basis, control preparation and drainage, and distinguish recovered mass from the usable portion in the finished meal.
Read the guide → SPECIFICATION GUIDES
Build a usable IQF vegetable specification
Turn cut, size, visual grade, defects and application needs into comparable order fields.
Browse specification guides → QUALITY & SUPPLY CHAINCheck proof against the selected supply
Review certificate scope, quality records, cold-chain controls and loading evidence.
Browse quality guidance → BUYER GUIDESPlan packing and approvals before the PO
Clarify commercial inputs early so quotation, artwork and shipment plans stay comparable.
Browse buyer guides →Frozen vegetable FAQ
Questions Buyers Ask Before Sending an RFQ.
Use these answers to prepare the first buying brief. We confirm the final product, specification, packing and commercial terms for the selected order.
What IQF vegetables can XMG Food supply?
We supply a growing range that includes broccoli, cauliflower, carrots, peas, sweet corn, beans, edamame, peppers, spinach, okra, asparagus, root vegetables, Asian vegetables and mixed-vegetable recipes. Use the complete directory above or send a multi-product list.
How do you match an IQF vegetable order to suitable production?
We compare the requested product, raw-material season, form, specification, packing, quantity, destination and schedule with relevant long-term production facility capability, then confirm the proposed supply path before the order moves forward.
What cut sizes can I request?
Cut options depend on the vegetable and production facility. The numeric table above shows current working examples for broccoli, carrots, peas, corn and mixed vegetables. We confirm the exact size range and tolerance in the quotation and signed specification.
What is the MOQ for bulk frozen vegetables?
MOQ is confirmed by product, form, packing, season, production facility and whether custom artwork is required. Send your estimated quantity and destination so we can review a realistic route instead of giving one category-wide number.
Which packing formats are available?
Common working paths include bulk 10 kg, 20 lb, 40 lb and 20 kg cases; multi-unit foodservice cases; and retail packs such as 400 g, 500 g, 1 kg and 2.5 kg. Available packing formats are listed with the product range.
Can you coordinate private-label frozen vegetables?
Yes, where the product, facility, volume and project schedule fit. We coordinate the pack format, artwork, label data, coding, carton marks and written approvals before production.
What lead time should I plan?
Typical production lead time is 7–21 calendar days after order confirmation. Order confirmation follows written approval of the specification, packing or artwork, purchase order and agreed payment milestone. Ocean transit and destination customs clearance are excluded. We confirm the final production and shipment schedule for the product, quantity, crop availability and packing requirements.
Which certificates and export documents can you provide?
The relevant set depends on the product, production facility and destination. We verify certificate holder, site, certificate details, then align the required commercial, inspection and export documents with the order.