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Compare Whole, Halves, Diagonal Cut, Strips against the finished application.
IQF VEGETABLE · B2B SUPPLY
IQF Pea Pods Graded for Tenderness and Visual Presentation
We supply whole, halved, diagonal-cut and strip-cut pea pods for stir-fries, Asian meals, vegetable blends and foodservice. Pod identity, string removal, fill, tenderness and cut geometry should be stated clearly because snow peas and snap-style requirements are not interchangeable.
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 Pea Pods
- Available forms
- Whole, Halves, Diagonal Cut, Strips
- 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 Pea Pods around the finished use
We supply pea pods to Asian-food manufacturers, meal-kit producers, foodservice distributors, importers and retail frozen brands. 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 pea pods for cooked sides and intact stir-fry presentation. Halves: we match cross-cut pod halves to cooked vegetable blends and smaller meal portions. Diagonal Cut: we discuss diagonal pod cuts for stir-fries and visually distinct cooked vegetable pieces. Strips: we consider pea pod strips for cooked noodle mixes and fine vegetable fillings.
Plan supply and delivery
Name the pod type and application. We will confirm the relevant China crop source, harvest window, blanching option and pack before quotation.
STANDARDS & PROGRAMS
Check the standards and documents for the quoted pea pods 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 pea pods 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 Pea Pods 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 | 50–90 mm length | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Halves | cross-cut halves; 25–45 mm length | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Diagonal Cut | 20–30 mm length | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Strips | 5 × 40–60 mm | 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
Name the pod type and application. We will confirm the relevant China crop source, harvest window, blanching option and pack before quotation.
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.
Pea Pods controls that require written agreement
Use the specification tables for pea pods 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 size50–90 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 pea pods; maximum 5.0% by mass materially discoloured. | Visual, sensory or mass-fraction inspection |
| Flavour and Odour | Clean, characteristic pea pods 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 Pea Pods | 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 Pea Pods
Whole pea pods and sliced pod forms require attention to seams and tenderness.
EQUIPMENT REFERENCE
Conveyor and enclosed equipment
An inclined conveyor stands beside enclosed equipment inside the processing area.
We agree the cut and assess stringiness and pod integrity against the intended application.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 examine incoming pea pods for tenderness, fibrous seams and visible splitting, identifying the lot before preparation.
- 02
Prepare the selected form
We wash and sort the pods and prepare whole, halved, diagonal-cut or strip forms to specification. We establish the applicable blanching and cooling plan before production.
- 03
Freeze and check condition
We plan the freezing process around the pea pod cut and inspect frozen pieces for broken sections, stringy edges and tangled strips.
- 04
Inspect, pack and release
We check metal detection and pack seals, verify lot labels and keep the agreed pea pod sampling and shipment records.
Match Pea Pods form, buyer use and pack
Whole: we supply whole pea pods for cooked sides and intact stir-fry presentation. Halves: we match cross-cut pod halves to cooked vegetable blends and smaller meal portions. Diagonal Cut: we discuss diagonal pod cuts for stir-fries and visually distinct cooked vegetable pieces. Strips: we consider pea pod strips for cooked noodle mixes and fine vegetable fillings. 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 Pea Pods
Whole: Review split pods, stringiness and tenderness after the buyer's cooking method. Halves: Review broken sections, fibrous seams and texture through mixing and reheating. Diagonal Cut: Review ragged cuts, stringy edges and appearance after the proposed cooking cycle. Strips: Review tangled strips, short fragments and tenderness in the cooked sample. 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.
Pod type and identity
Agree the measurable limit and sampling basis before sample approval.
String removal
Agree the measurable limit and sampling basis before sample approval.
Pod length and fill
Agree the measurable limit and sampling basis before sample approval.
Tenderness
Check the finished frozen lot against the signed product requirement.
Bright green colour
Check the finished frozen lot against the signed product requirement.
Split, blemished and over-mature pods
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.
Carry the approved Pea Pods 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 pea pods 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 pea pods form, pod type and identity and string removal, pack, quantity, destination and timing.
Supply proposal
We provide the pea pods 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 pea pods 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 Peppers→IQF Frozen Pumpkin→IQF Frozen Spinach→IQF Frozen Sweet Corn→IQF Frozen Pea Pods sourcing questions
These answers cover the available product forms and the decisions needed for a detailed quotation.
Which Pea Pods forms can you supply?
Available forms include Whole, Halves, Diagonal Cut, Strips. Availability and the final tolerance are stated in the order specification; the first size reference is 50–90 mm length.
What should be included in a pea pods specification?
State the selected form, declared size, packing, destination and intended preparation. Whole: Agree pod length, trimming and the intended maturity of the visible pods. Halves: Specify the half-pod cut and acceptable variation in the resulting piece length. Diagonal Cut: Agree cut length, angle and the acceptable amount of fragmented pod material. Strips: Specify strand width and length together with the required trimming of pod seams.
Which format suits food manufacturing or foodservice?
Whole: we supply whole pea pods for cooked sides and intact stir-fry presentation. Halves: we match cross-cut pod halves to cooked vegetable blends and smaller meal portions. Diagonal Cut: we discuss diagonal pod cuts for stir-fries and visually distinct cooked vegetable pieces. Strips: we consider pea pod strips for cooked noodle mixes and fine vegetable fillings.
How are origin and crop timing confirmed?
Name the pod type and application. We will confirm the relevant China crop source, harvest window, blanching option and pack before quotation.
What quality risks do buyers normally check for pea pods?
Whole: Review split pods, stringiness and tenderness after the buyer's cooking method. Halves: Review broken sections, fibrous seams and texture through mixing and reheating. Diagonal Cut: Review ragged cuts, stringy edges and appearance after the proposed cooking cycle. Strips: Review tangled strips, short fragments and tenderness in the cooked sample.
How should we trial whole or cut pea pods?
Confirm the pod type, then test whole, halved, diagonal-cut or strip form. Check string removal, length, fill, tenderness, splits and colour. Send the pod type, cut, cooking method and string-removal target; we will check the relevant route and document the approved tenderness and split-pod limits.
How should whole pea pods and cut pods be packed?
Whole pods require a presentation and split-pod check, while strips or diagonal cuts need cut consistency at the target fill. Tell us the pod type, form, unit weight, carton and loading method; we confirm the pack sample and marks for that order. Review packing options.
How can we document pod type and string removal?
Send the declared pod type, form, string-removal tolerance and destination QA list. We will check that the proposed specification and lot inspection identify the same pod type and confirm any applicable documents for the selected facility. See Specifications & Sampling.
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.
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