1. Process flow chart:
(1) The materials are clearly washed and manually detected to remove FM and stalks, leaves and mouldy berries before produced.
(2) Blackberries are sieved through 0.3mm screen and make sure all berries are whole and firm. The variety used is Hull or chester.
(3) The blackberry is individually quick frozen, later, the core temperate of each berries reaches minus 18DC.
(4) Berries is packed in food grade polylined cartons then stored at minus 18DC or less to await dispatch to end user.

2. Physical Description:
(1) Color: Typical dark red to black color of blackberries.
(2) Odour: Typical of blackberry puree, without foreign taints and odours.
(3) Flavour: Characteristic of the blackberry puree.
(4) without foreign materials such as insects, soils, glass, hair etc.
(5) Brix: Min 7.0
(6) Sieve size: 0.3mm.

3. Storage and shelf life conditions:
Products are kept at a temperature of minus 18DC or less to maintain it's required condition and attain a shelf life of 24 months in unopened packs.

4. Microbiological Description:
(1) T. V. C. <10, 000CFU/G
(2) Yeast <100CFU/G
(3) Moulds <100CFU/G
(4) Salmonella Spp NIL
(5) Pathogenic bacteria NIL
(6) Coliforms NIL
(7) E. Coli NIL