FROZEN | Brasil Fruits

OUR PRODUCTS

The richness of Brazilian products, fresh, frozen, or refrigerated, directly to you.

We use High Pressure Packaging (HPP) technology to ensure freshness, taste and nutritional value.

This process inactivates micro-organisms without using preservatives, thus ensuring food safety and extending the shelf life of the food. With handy and sustainable packaging, our pulps, purees and fruits in pieces offer first-class quality for consumers and the food service industry.

FRUITS
[IN PIECES]

PACKAGE

100g

1kg

PAPAYA

MANGO

PINEAPPLE

MELON

FRUITS
[PUREE]

PACKAGE

250g

500g

1kg

AVOCADO

PAPAYA

BANANA

PEAR

MANGO

APPLE

Our products are selected and picked at the ideal point of ripeness, preserving freshness and authentic flavor.

We guarantee strict quality at every stage: from picking to packaging our products are inspected for size, color and firmness. Brazil nuts, picked in the Amazon, are processed in a sustainable way to keep their crunch and nutritional value. Ginger is processed to preserve its benefits and spicy flavor. We use efficient logistics arrangements to ensure that our products reach international markets fresh, compliant with food safety standards, and delivering the best of the Brazilian biodiversity to you.

GINGER

BRAZIL NUT

WHOLE PEELED

Extra Large (< 90 un/lb.)
Large (90 – 110 un/lb.)
Medium (110-130 un/lb.)
Small (160-180 un/lb.)
Very Small (180-220 un/lb.)

PEELED BRUISED

Large

Small

PIECE OR BROKEN

PEELED GRANULATED

Large
Medium
Small
Special (on demand)

FLOUR

Conventional Flour
Defatted
Pelleted

IN SHELL

Extra Large

Large

Medium

Small

*Weights may vary as per Negotiation

Preserving Taste and Nutrients

We offer an assorted selection of Brazilian fruit pulps, including açaí berry, cupuaçu, acerola (Barbados cherry), soursop and passion fruit. The fruit is carefully selected at the ideal point of ripeness, quickly processed and frozen using quick-freezing techniques, thus ensuring high quality and preserving the main characteristics.