Frozen green soybeans with frost on a white surface

Representative photo. Your order is made to your specification by a verified seller. Photo: “Soyabeans Frozen 2021 ubt-002” by Tomasz Sienicki [user: tsca , mail: toma, CC BY 4.0.

Frozen vegetable exporter in Bangladesh

Order through Roptan, your frozen vegetable exporter in Bangladesh. Name the vegetable, cut, freezing style and pack: we source from a verified plant, check the blanching and lab reports, put a temperature logger in the load and ship FOB Chattogram.

Verified sellers
Checked before it ships
Delivered by Roptan

Prefer to deal with suppliers yourself? Post it on the requirement board

Buying frozen vegetables in Bangladesh

Frozen vegetables are washed, cut, blanched and frozen so they keep for months without preservatives. They leave Bangladesh under two lines: HS 0710 for plain frozen vegetables and HS 2004 for vegetables prepared or preserved and then frozen. Buyers are importers, food service and food makers abroad, and hotels, caterers and processors at home.

A frozen vegetable exporter in Bangladesh lives or dies on an unbroken cold chain. Roptan sources from verified plants, writes the freezing style, blanching proof and pack into the order, checks the lab reports against your lot and follows the reefer to Chattogram with a logger inside.

Kinds of frozen vegetable

IQF pieces

Individually quick frozen: each piece frozen separately within minutes, often on a fluidised bed, so pieces pour freely. Choose IQF for retail bags and kitchens that use part of a pack.

Plate or block frozen

Packed and frozen between cold metal plates into solid blocks. Choose it for processors who thaw or cook a whole block at a time.

Air-blast frozen

Frozen in cold moving air: the oldest method and usually the least costly, but slower, and suited to larger pieces. Expect a softer texture than quick-frozen pieces.

Single lines and mixes

One vegetable per bag, or a mix in a set ratio. Choose a mix for ready meals and retail; give the ratio by weight.

Prepared frozen vegetables

Vegetables prepared or preserved, then frozen, under HS 2004 rather than 0710. Agree which line applies before the order.

How to brief a frozen vegetable exporter in Bangladesh

Vegetable, cut and size: Name the vegetable, the cut and the piece size in millimetres, with tolerances for broken pieces and clumps.
Freezing method: IQF, plate or air-blast. Quick freezing forms small ice crystals that do little damage to cell walls; slow freezing forms large ones that soften texture.
Blanching: Ask for the plant's blanching time and temperature per product and a test result per lot. Too little leaves enzymes active; too much softens the vegetable and costs flavour.
Holding temperature: A constant -18 °C or colder is the usual figure for long frozen storage. Put it in the order for the store, the truck and the container.
Pack: Bag type and net weight, and an outer carton strong enough for cold store handling. The pack has to stay intact through filling, freezing, storage and transport.
Temperature records: A digital data logger in the container, read on arrival, plus the plant's cold store log for your lot.

Certificates and lab tests for frozen vegetables

EN ISO 22000:2018: Food safety management for any organisation in the food chain. The certificate's scope should name frozen vegetables and the plant's site.
EN ISO 11290-1:2017: The method for detecting Listeria monocytogenes, a pathogen of concern in frozen vegetables. The limit comes from your market or your specification.
EN ISO 6579-1:2017: The method for detecting Salmonella. Ask that the lab report names the method, the sample date and your lot.
EN 15662:2018: The European multimethod for pesticide residues in plant foods. Results are read against your market's limits, which for the EU the European Commission sets.

What moves the price of frozen vegetables

The raw vegetable: its season and farm price at the time of freezing.
Freezing method: IQF costs more than block freezing; cryogenic freezing costs more still.
Pack: retail bags with printed labels cost more than bulk cartons.
Cold chain: frozen storage, refrigerated trucks and reefer containers.
Testing: pathogen and residue reports per lot.

Lead times and delivery

No typical lead time is given here. Stock already frozen and tested can ship once a reefer is booked; a fresh production run waits for the vegetable's season, and printed retail packs add time for artwork and printing. Lab results must be in before loading. Roptan confirms the dates and the minimum order in the quote.

Inside Bangladesh, Roptan delivers to hotels, caterers, food makers and retailers in refrigerated trucks kept at your frozen temperature. You receive a packing list by lot, the lab reports you ordered and a VAT invoice (Mushak 6.3). Cartons that arrive soft, damaged or warm are recorded and taken up with the seller.

Buying frozen vegetables for export

Frozen vegetables travel in reefer containers, quoted FOB Chattogram (Chittagong). Documents: commercial invoice, packing list, bill of lading, a certificate of origin or REX statement for EU GSP, the lot's pathogen and residue reports, and the logger download. Give the HS line, 0710 or 2004, on every paper; the seller must hold a current ERC.

What we check for this order

Blanching proofWe check the plant's blanching log and the enzyme test for your lot, usually a negative peroxidase or catalase result.
Temperature at loadingWe check product temperature against your order before loading, and that a logger is placed in the reefer.
Free-flowing piecesWe open IQF cartons: pieces should pour apart. Solid lumps can mean a thaw and refreeze, and we hold the lot for questions.
Reports and plant scopeWe match the Listeria, Salmonella and residue reports to your lot number, and the ISO 22000 scope to the plant.

Questions buyers ask

What happens if the load thaws on the way?

Refreezing does not kill bacteria, so a thawed and refrozen lot is a safety risk, not only a quality loss. Listeria can grow during poor thawing. The logger in the reefer shows whether the chain held, and that record decides any claim with the seller.

How do I know the vegetables were blanched properly?

Ask for a per-lot enzyme test. Catalase and peroxidase are the enzymes usually tested, because they are the most heat-resistant of those that matter; a negative result shows the heat reached them. It is a plant control, so ask for the record.

Should frozen vegetables contain preservatives?

No. Microorganisms do not grow below about -9.5 °C, so freezing alone prevents spoilage. A frozen vegetable label that lists a preservative is a reason to ask the plant about its process.

Which vegetables can you supply frozen?

Tell us the vegetables, cuts and packs you need. We confirm with verified plants what they freeze, in which season and in what form, and send samples for you to cook and judge before a full container.

How soon will I hear back about vegetables and fruits?

Within 48 hours of a complete requirement, with a price and a delivery date. A requirement is complete when it has the quantity, where it is needed and by when.

Who do I deal with?

With Roptan, when Roptan manages the order: we buy from the verified seller and deliver to you. With the supplier directly, when you post on the requirement board and choose a quote yourself.