Exterbras Alimentos Ltda

Brazilian supplier Exterbras Alimentos Ltda lists five active products in its catalogue, all falling under the IQF (Individually Quick Frozen) fruit segment. The portfolio includes Grade A frozen blackberry, strawberry, raspberry and blueberry, as well as a pure strawberry concentrate. Each frozen fruit is presented as Grade A, indicating compliance with visual quality, size uniformity and low moisture loss typical for premium export batches. The catalogue does not provide HS codes, but the product set aligns with common frozen berry classifications used in global trade.

The company’s top categories are IQF or Frozen Fruits, Strawberry and Processed Fruit Products, reflecting a focus on both whole frozen berries and value‑added fruit concentrates. Exterbras lists its products without reference to certifications, so buyers should verify standard food safety certifications independently. The active product count of five demonstrates a narrow but specific range aimed at buyers needing high‑quality frozen berries and strawberry puree for further processing.

The frozen berry line comprises Blackberry IQF Grade A, Strawberry IQF Grade A, Raspberry IQF Grade A and Blueberry IQF Grade A. In the frozen fruit market, Grade A typically means berries of uniform size (15‑25 mm for strawberries, 10‑20 mm for raspberries), bright colour, absence of bruising and a moisture content below 80 % after freezing. Buyers often request specifications such as Brix ≥ 10 % for frozen berries, total aerobic plate count ≤ 10⁴ CFU/g, and pesticide residues below Codex limits. The Puree Strawberry Concentrate is a processed fruit product usually supplied in bulk drums or IBCs, with soluble solids content (Brix) in the range of 30‑45 % and a target pH of 3.0‑3.5 for stability.

Industry standards for frozen berries frequently reference GlobalGAP, HACCP and ISO 22000 compliance, as well as packaging requirements like food‑grade PET trays or bulk poly‑bags sealed in insulated cartons. For strawberry puree, common specifications include viscosity (10‑15 cP at 20 °C), microbiological limits (yeast & mould ≤ 10³ CFU/g), and optional fortification with vitamin C. These parameters help buyers compare suppliers and ensure suitability for downstream applications such as confectionery, dairy or beverage formulations.