Frozen Okra

Definition

Fresh Okra in maturation stage is prepared by removing the crown, thoroughly washing, thermal treatment (enough to deactivate oxidation enzymes), rapid freezing, and packaged under good manufacturing practices.

This careful process helps maintain the okra’s natural texture, vibrant color, and fresh flavor while preserving its nutritional benefits. Rapid freezing immediately after processing locks in freshness and prevents microbial growth, ensuring a long shelf life.

The okra is handled in hygienic conditions with strict quality control at every stage to guarantee safety and consistency. It is ideal for various culinary uses, including stews, soups, and stir-fries, offering convenience without compromising on quality.

Chemical Characteristics

Color: Free of color additives Pesticide Residual : According to Codex Alimentarius Heavy Metal : Arsenic not more than 0.1 ppm

Microbiological Characteristics

Total Aerobic Plate Count : 100,000 cfu/gm Yeast & Mold : 50 cfu/gm Coliform : 100 cfu/gm E. Coli : Negative

Physical Characteristics

Color: Free from freeze injury (Brown Spots) Flavor : Natural Size : Extra Less than 1.5cm Allow 5%(count  Zero Between 1.5-2.5cm Allow 5%(count) Size1 Between 2.5 3.5cm Allow 5%(count) Size2 Between 3.5-4.5cm Allow 5%(count) Size3 More  than 4.5cm  Allow 5%(count)

Packaging & Storage

Packing Packaged in polyethylene bags inside plastic sack packaging weighing 35 kg(or) Packaged in polyethylene bags inside carton box packaging weighing 10 kgs Shelf Life 18 Months from production date Storage Store at -18°C Shipping During transport  10° C for the first 7 day 18° C more than 7 days