Frozen Strawberry Supplier for Nigeria — IQF Wholesale from China
Wholesale IQF & BQF Frozen Strawberries for Nigerian Buyers
Demand for premium frozen fruit ingredients is growing across Nigeria’s food manufacturing and beverage sector, driven by expanding smoothie chains, dairy processors, bakeries, and packaged food brands. Maxport International supplies IQF and BQF frozen strawberries from China to Nigerian importers and food manufacturers, with BRC and HACCP certified quality and CIF delivery to Lagos.
Product Specifications
| Product | Frozen Strawberry (whole / halved / sliced / diced) |
| Processing | IQF and BQF available |
| Grade | Grade A |
| Sugar Options | Unsweetened (natural) and sugar-added options available |
| Packaging | 10kg cartons (IQF); 10kg blocks (BQF) |
| Storage Temperature | -18°C or below |
| Shelf Life | 24 months from production date |
| MOQ | Please contact us for minimum order quantity and pricing |
Certifications & Compliance
All frozen strawberry products are processed in BRC and HACCP certified facilities. Full export documentation is provided for NAFDAC import clearance in Nigeria.
Logistics & Delivery to Nigeria
We ship refrigerated containers from major Chinese ports to Lagos Apapa Port. Ocean transit is typically 25–35 days. CIF and FOB terms are both available.
Frequently Asked Questions
What frozen strawberry options does Maxport offer for Nigerian buyers?
We supply whole IQF strawberries (ideal for topping and retail applications), halved, sliced, and diced options for food manufacturing, and BQF blocks for industrial smoothie and juice processing operations.
Does Maxport offer long-term supply agreements for Nigerian food manufacturers?
Yes. We work with buyers on annual supply agreements that fix volumes and pricing to reduce procurement risk. Contact us to discuss terms.
Request a Quote
To receive pricing, specifications and a CIF quotation for Lagos for frozen strawberries, please contact our export team. We respond to all wholesale inquiries within one business day.
