Frozen Carrot

Vietnamese Frozen Carrot – Premium Quality for Global Export

Origin

Vietnamese frozen carrot is renowned for its vibrant natural orange color, crisp sweetness, high beta-carotene content, and excellent retention of texture and flavor after thawing, thanks to the tropical climate and advanced freezing technology. Vietnam is one of the major producers and exporters of frozen carrots in Asia, with strong growth in production. Key production regions include:

• Mekong Delta (Tien Giang, Dong Thap, Long An, An Giang): Largest production area with high yields and proximity to export ports.
• Southeast region (Dong Nai, Binh Duong): Large-scale cultivation for export.
• Central & Central Highlands (Lam Dong, Gia Lai): High-quality carrots due to cooler climate.

Production Process

1. Cultivation of high-quality carrot varieties (harvested when roots reach optimal size, about 90-120 days after sowing).
2. Hand-harvesting in the early morning to maintain freshness.
3. Washing, sorting, peeling (optional), and cutting into desired forms: whole, halves, slices, or chunks.
4. Quick blanching (brief hot water treatment) to preserve bright orange color, prevent enzymatic browning, and maintain crispness.
5. Shock freezing using IQF (Individual Quick Freezing) at -35°C to -40°C.
6. Packaging and storage at -18°C.
7. Quality inspection, fumigation (if required), and pesticide residue testing.

Export-Ready Specifications

• Popular types:
  • Whole frozen carrot: Length 12-18 cm, diameter 3-5 cm.
  • Halves frozen carrot: Cut lengthwise into 2 uniform parts.
  • Frozen sliced carrot: Thickness 5-8mm (thin for frying), 8-10mm (standard), 10-12mm (thick for roasting/steaming).
  • Frozen diced/chunk carrot: Size 1-2cm or 2-3cm cubes.
  • Organic frozen carrot.
• Standard export packaging:
  • PE vacuum-sealed or modified atmosphere bags: 1kg, 2kg, 5kg (retail).
  • Cartons with liners: 10kg or 20kg (bulk).
  • Large bags or big bags for industrial use.
• Container loading capacity (estimated 2025–2026):
  • 20ft reefer container: 18–22 tons (typically 20 tons).
  • 40ft reefer container: 24–26 tons (usually reaches 25 tons).

Required Export Certifications

• Phytosanitary Certificate (plant quarantine).
• Certificate of Origin (C/O) – Form A, Form E, Form AK…
• Fumigation Certificate (if required).
• Health Certificate / Food Safety Certificate.
• HACCP, ISO 22000, BRC, IFS (mandatory for EU, USA).
• GlobalGAP, VietGAP (for exported vegetables).
• Organic (USDA/EU) for organic products.
• FDA Registration (for the US market).

Uses & Applications Across Industries

• Food industry: Roasting, steaming, frying, stir-frying, soups, salads, snacks (crispy carrot chips), ready-to-eat meals, frozen vegetable mixes; widely used in Western, Asian, and baby food cuisines.
• Nutrition & health: Rich in beta-carotene (vitamin A), fiber, vitamin C, potassium, antioxidants; supports eye health, immune system, digestion, skin health, and low-calorie diets (low glycemic index).
• Processed foods: Ingredient in frozen vegetable blends, purees, baby food pouches, and convenience products.
• Restaurants & supermarkets: Convenient product that retains crispness, bright color, and natural sweetness after thawing; sliced and chunk forms enable quick preparation; popular in markets across Europe, USA, Japan, Korea, Australia, and the Middle East.

Vietnamese frozen carrot (whole, halves, slices & chunks) is highly valued worldwide for its vibrant orange color, natural sweetness, consistent quality, and high food safety standards. With advanced IQF technology and international certifications, it meets the strictest requirements of demanding markets in Europe, the USA, Japan, Korea, and the Middle East.

Contact us today for competitive pricing and premium export-grade Vietnamese frozen carrot samples! ????