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Compare Whole, Cuts, Diced, French Cut against the finished application.
IQF VEGETABLE · B2B SUPPLY
IQF Green Beans in Whole, Cut, Dice and French-Cut Forms
We supply IQF green beans for retail packs, vegetable blends, foodservice and ready meals. Bean diameter, string removal, cut length, maturity and colour are agreed before the supply route is confirmed.
Start with: form or cut, specification, pack, quantity, destination and target shipment window. Our team will respond with product availability, packing options and quotation details.
- Product
- IQF Frozen Green Beans
- Available forms
- Whole, Cuts, Diced, French Cut
- Origin
- China
- Storage
- −18°C or below
- Shelf life
- 24 months from production date
- Production lead time
- 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.
Specify Green Beans around the finished use
We supply green beans to retail brands, foodservice distributors, blend packers and ready-meal manufacturers. The quotation becomes useful when form, grade, pack and shipment requirements are coordinated together.
Agree measurable quality criteria
Specify the size or cut for the selected form, then assess its texture, appearance and defects in the intended application. Floret, slice, dice, particle and portion measurements apply only where relevant to the chosen form.
Approve use and pack
Whole: we supply whole green beans for retail packs and recognisable plated sides. Cuts: we match cut green beans to mixed vegetables and ready-meal components. Diced: we discuss diced green beans for cooked fillings and compact vegetable mixes. French Cut: we consider French-cut beans for cooked sides and recipes with fine bean strips.
Plan supply and delivery
Share the whole-bean or cut specification and desired diameter. We will confirm the relevant China crop and factory option for the loading window.
STANDARDS & PROGRAMS
Check the standards and documents for the quoted green beans supply route.
Send the destination market and customer standard. Certificate copies and production details are provided with the quoted product.
YOUR QUALIFICATION FILE
Build the qualification file for this green beans order.
Certificates, registrations and product records are included with the quotation and order file.
- Product specification
- Sample approval record
- Lot COA
- Microbiological report
- Pesticide-residue report
- Heavy-metal report
- Certificate of origin
- Health / phytosanitary file
- Packing and shipment documents
Choose the Green Beans form before setting tolerances
Choose the form and declared size for your application. Each option below explains its use, specification focus, inspection points and purchasing context. We agree the final requirements against your sample and intended preparation.
Compare every declared form and size
| Declared form | Size | Within size | Off-size |
|---|---|---|---|
| Whole | 80–120 mm length | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Cuts | 20–40 mm length | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Diced | 10 × 10 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| French Cut | 3–5 mm strip width | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
no unit more than 20.0% below the lower limit or above the upper limit.
China origin and production window
Share the whole-bean or cut specification and desired diameter. We will confirm the relevant China crop and factory option for the loading window.
China origin
We match the specification with a suitable long-term partner factory option in China.
Crop timing
The crop and production window are confirmed against the required grade and loading schedule.
Continuity plan
Repeat programs are reviewed by form, specification, pack, quantity and forecast rather than by product name alone.
Written confirmation
Origin, facility, production timing and documents are stated in the commercial offer and order file.
Green Beans controls that require written agreement
Use the specification tables for green beans alongside the selected form. Dimensions and defect descriptions apply to the relevant cut, piece or portion. We agree the sampling basis and final order requirements for the intended application.
Available forms4
Storage−18°C or below
Shelf life24 months from production date
Declared size80–120 mm length
Off-size limitMaximum 10.0% by mass
Physical and sensory controls13 controls
| Control | Quality requirement | Method summary |
|---|---|---|
| Colour | Characteristic natural colour of sound green beans; maximum 5.0% by mass materially discoloured. | Visual, sensory or mass-fraction inspection |
| Flavour and Odour | Clean, characteristic green beans flavour and odour after cooking or thawing as relevant; no sour, fermented, musty, rancid or other foreign odour. | Visual, sensory or mass-fraction inspection |
| Texture and Maturity | Sound and tender; at least 90.0% by mass at commercial harvest maturity; no woody, fibrous or over-mature tissue. | Visual, sensory or mass-fraction inspection |
| Broken or Damaged | Maximum 5.0% by mass broken, crushed or mechanically damaged pieces. | Visual, sensory or mass-fraction inspection |
| Discoloration | Maximum 5.0% by mass materially discoloured units. | Visual, sensory or mass-fraction inspection |
| Surface Ice | Maximum 5.0% by mass loose surface ice and frost. | Frozen sample inspection at −18°C |
| Clumps | Maximum 5.0% by mass units remaining in clumps after one gentle manual separation at −18°C. | Frozen sample inspection at −18°C |
| Extraneous Matter | Maximum 0.20% by mass extraneous vegetable matter. | Visual, sensory or mass-fraction inspection |
| Hazardous Foreign Material | 0 pieces of glass, hard plastic, stone, metal, wood or other hazardous foreign material in each 10 kg inspection sample. | Defined sample visual inspection |
| Decay, Mould and Insects | 0 mouldy, decayed or insect-infested units in each 10 kg inspection sample. | Defined sample visual inspection |
| Free-Flowing | Minimum 95.0% by mass free-flowing for IQF piece formats. | Frozen sample inspection at −18°C |
| Thawing Loss | Maximum 12.0% by mass after thawing for 24 hours at 4°C and draining for 2 minutes. | Controlled thaw-and-drain test |
| Metal Detection | Every packed unit passes a validated detector set at Fe 2.0 mm, non-Fe 2.5 mm and stainless steel 3.0 mm test-piece sensitivity. | Validated detector verification |
Chemical and product-specific controls6 controls
| Control | Quality requirement | Method summary |
|---|---|---|
| Blanching and Peroxidase | Blanched product; peroxidase must be negative by the guaiacol test before freezing. | Guaiacol peroxidase activity test |
| Sulphur Dioxide | <10 mg/kg; no sulphur dioxide or sulphite added / <10 mg/kg | Validated total SO₂ method |
| Food Additives | 0 added food additives | Ingredient and process-record review |
| Preservatives | 0 added preservatives | Ingredient and process-record review |
| Pesticide Residues | Every analyte at or below the destination-market MRL relevant to Green Beans | Destination-market multiresidue method |
| Heavy Metals and Regulated Contaminants | Every analyte at or below the product-specific destination-market maximum level | Validated ICP-MS or destination-recognized method |
Microbiological controls7 controls
| Control | Quality requirement | Method summary |
|---|---|---|
| Aerobic Plate Count | ≤100,000 CFU/g | ISO 4833-1 / FDA BAM Chapter 3 |
| Coliforms | ≤100 CFU/g | ISO 4832 / FDA BAM Chapter 4 |
| Escherichia coli | <10 CFU/g | ISO 16649-2 / FDA BAM Chapter 4 |
| Yeasts | ≤1,000 CFU/g | ISO 21527-1/2 |
| Moulds | ≤1,000 CFU/g | ISO 21527-1/2 |
| Salmonella | Not detected 25 g | ISO 6579-1 / FDA BAM Chapter 5 |
| Listeria monocytogenes | Not detected 25 g | ISO 11290-1 / FDA BAM Chapter 10 |
How the documents work: our working targets support qualification and quotation. The signed specification defines the final order requirements, and the COA reports the identified production lot against the agreed test scope.
Processing and Lot Checks for Green Beans
Whole green beans and French-cut strips behave differently during handling.
EQUIPMENT REFERENCE
Conveyor and enclosed equipment
An inclined conveyor stands beside enclosed equipment inside the processing area.
We agree pod trimming, cut dimensions and the acceptable level of fibrous material.View related processing evidence →
Conveyor at a chamber entrance
A roller conveyor leads towards an opening in a panelled processing enclosure.
Connected conveyor sections
Connected conveyor sections run beside stainless-steel covers, controls and pipework.
Inclined transfer belt
A white transfer belt rises between the surrounding processing equipment.
Covered stainless-steel line
A long covered line extends across the processing hall beneath overhead pipework.
- 01
Receive and assess
We review the green bean lot for tender pods, stringiness and damaged ends before preparation for the specified form.
- 02
Prepare the selected form
We wash and sort the beans, trim the ends and prepare whole pods, cuts, dice or French-cut strips. We confirm the appropriate blanching and cooling requirements.
- 03
Freeze and check condition
We align freezing with the cut and inspect frozen beans for broken fragments, fines or tangled strips, depending on the form.
- 04
Inspect, pack and release
We check the metal detector control, seals and lot labels, then document the sample and shipment details for the packed green beans.
Match Green Beans form, buyer use and pack
Whole: we supply whole green beans for retail packs and recognisable plated sides. Cuts: we match cut green beans to mixed vegetables and ready-meal components. Diced: we discuss diced green beans for cooked fillings and compact vegetable mixes. French Cut: we consider French-cut beans for cooked sides and recipes with fine bean strips. Select the packing family, case weight and label for the chosen product form and purchasing channel.
Packing family examplesChoose a family below
1 × 10 kg1 × 20 lb1 × 40 lb1 × 20 kg
Application — updates the recommendation below
Packing family — updates the image and case options above
Pack construction: Food-grade PE liner and export carton; plain bag, adhesive label or printed bag; barcode and customized carton marks.
Loading plan: Pallet loading, floor loading or food-grade tote format as stated in the confirmed purchase order.
Inspect the risks that matter for Green Beans
Whole: Review stringiness, damaged ends and tenderness after the buyer's cooking method. Cuts: Check cut consistency, fibrous pods and broken fragments after mixing and cooking. Diced: Review fines, irregular pieces and texture following the intended cooking process. French Cut: Review stringiness, tangled strips and breakage in the frozen and cooked samples. Common food-safety checks remain part of the agreed inspection plan; form-specific physical and cooking checks follow the selected sample.
Photograph supplied by XMG for buyer review. We confirm which facility, test scope and release record apply to the quoted product.
Bean diameter
Agree the measurable limit and sampling basis before sample approval.
String and stem removal
Agree the measurable limit and sampling basis before sample approval.
Cut length
Agree the measurable limit and sampling basis before sample approval.
Tender maturity
Check the finished frozen lot against the signed product requirement.
Green colour
Check the finished frozen lot against the signed product requirement.
Broken, split and blemished-piece limits
Check the finished frozen lot against the signed product requirement.
We coordinate samples, specifications, inspection and laboratory records, packing checks and shipment documents from one commercial contact.
Worksheets for your sourcing review
We use clear specifications, sample references and document checks to prepare an order. Use these blank worksheets to organize your requirements and the questions to discuss with us.
Supplier and lot verification →
Check whether the company, facility, specification, report and proposed lot belong together before approval.
Private-label project approval →
Track the specification, pack, artwork and document approvals needed for a proposed private-label SKU.
Choose your next sourcing step
Review this product with AI
Use our published product and supply information to prepare your sourcing review.
- Company profileSupplier-published company identity and business scope.
- Specifications and samplingSpecification fields, sample review and written approval before an order.
- Certificates and quality documentsPublished document scans and document requests. Confirm holder, validity and product/facility scope for the proposed supply.
- TraceabilityLot, facility, production and shipment records for the supplied product.
Preview the review prompt
Copy this prompt into an AI tool of your choice. Check its citations and confirm order details with us.
Carry the approved Green Beans brief into the shipment file
Start with the form, specification, application and pack. We coordinate samples, written specifications, documents and cold-chain handoff from one commercial contact.
Select the records required for this green beans inquiry. Select one or several items. Your choices will travel with the product inquiry.
0 of 5 selectedYour document request is taking shape.
Attached to this product inquiryThe order file includes certificate, production, product, lot and destination-market documents.
All document types selected
Your document request is ready to carry into the inquiry.
Share the requirement
Tell us the green beans form, bean diameter and string and stem removal, pack, quantity, destination and timing.
Supply proposal
We provide the green beans specification, sample plan, relevant document scope, packing and quotation basis.
Approve and place the order
Your written approvals and purchase order lock the agreed product, packing, document and shipment plan.
COLD-CHAIN HANDOFF
Keep the released green beans lot connected to the load.
- Frozen storage at −18°C or below
- Carton marks, lot code and quantity check
- Container, seal and loading record
- Shipment documents tied to the order
Related buyer guides
Product specifications & samplingSee how a buyer brief becomes a signed specification and approval reference.Open →Quality control & inspectionReview incoming, in-process, release and pre-shipment decisions.Open →Packing optionsCompare bulk, foodservice and private-label packing requirements.Open →Related frozen vegetables
IQF Frozen Green Onions→IQF Frozen Green Peas→IQF Frozen Lotus Root→IQF Frozen Mixed Vegetables→IQF Frozen Green Beans sourcing questions
These answers cover the available product forms and the decisions needed for a detailed quotation.
Which Green Beans forms can you supply?
Available forms include Whole, Cuts, Diced, French Cut. Availability and the final tolerance are stated in the order specification; the first size reference is 80–120 mm length.
What should be included in a green beans specification?
State the selected form, declared size, packing, destination and intended preparation. Whole: Agree pod length, diameter and trimming around the intended serving grade. Cuts: Specify cut length and the acceptable spread of short and long pieces. Diced: Set the small cut dimensions and distinguish diced pieces from longer bean cuts. French Cut: Specify strip width and the acceptable length range for the split pod sections.
Which format suits food manufacturing or foodservice?
Whole: we supply whole green beans for retail packs and recognisable plated sides. Cuts: we match cut green beans to mixed vegetables and ready-meal components. Diced: we discuss diced green beans for cooked fillings and compact vegetable mixes. French Cut: we consider French-cut beans for cooked sides and recipes with fine bean strips.
How are origin and crop timing confirmed?
Share the whole-bean or cut specification and desired diameter. We will confirm the relevant China crop and factory option for the loading window.
What quality risks do buyers normally check for green beans?
Whole: Review stringiness, damaged ends and tenderness after the buyer's cooking method. Cuts: Check cut consistency, fibrous pods and broken fragments after mixing and cooking. Diced: Review fines, irregular pieces and texture following the intended cooking process. French Cut: Review stringiness, tangled strips and breakage in the frozen and cooked samples.
How should we test whole or French-cut green beans?
Trial the whole, cut, diced or French-cut form. Check diameter, string and stem removal, tenderness, split pieces and cut consistency after cooking. Send the bean diameter, cut, cooking method and string-removal target; we will check the suitable processing route and document the approved sample limits.
What should we check when packing whole or French-cut green beans?
Whole beans and French-cut pieces may settle and break differently at the same fill weight. Share the cut, inner-pack size, carton, pallet policy and destination label rules; we check the selected line and confirm the pack sample and case marks. Review packing options.
Which green-bean documents should we confirm for import?
Send the whole or cut form, diameter, string-removal limit and destination document list. We will check the selected facility’s records against those acceptance points and confirm applicable import and shipment papers. See Specifications & Sampling.
PRODUCT INQUIRY
Request IQF Frozen Green Beans Details or a Quotation
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