Overview
The three cut formats — bottoms, hearts, and quarters — are distinct products serving different applications, and bottoms are further graded by caliber.
Grades, cuts, and formats
These are the formats commonly traded from Egypt. They serve different applications rather than representing quality tiers, so the format should follow the finished product, not the price.
Bottoms, caliber 5-7cm
The smaller caliber band. Used where portion size is controlled or where the bottom is a component in a composed dish.
Bottoms, caliber 7-9cm
Larger caliber, presentation-led. Specified where the artichoke bottom is the centrepiece of the plate.
Hearts
The tender inner portion. Used in antipasti, salads, and prepared foods.
Quarters
Cut format for ready meals, pizza topping, and applications where a smaller piece is required.
Technical specifications
| Sizing Options | Bottoms: calibers 5-7cm, 7-9cm. Quarters. Hearts. |
|---|---|
| Blanching Index | Citric acid treated and peroxidase negative |
| Storage Temperature | -18°C or colder |
| Microbiology Limits | E. Coli < 10 cfu/g, Salmonella: Absent/25g |
| Packing Configurations | 1×10kg carton bulk, 4×2.5kg bags |
| Packing options | 1×10kg bulk; 4×2.5kg bags |
| Harvest season | Jan–May (peak Feb, Mar, Apr) |
| Container fit (40ft HC reefer) | 10kg cartons, 100 cartons per pallet, 20 pallets per container |
Sourcing notes for buyers
- Processing includes citric acid treatment alongside peroxidase negative blanching. The citric acid step controls enzymatic browning, which artichoke is particularly prone to, and it should be confirmed rather than assumed.
- Harvest runs January through May with peak February to April.
- Microbiological limits: E. coli under 10 cfu/g, Salmonella absent in 25g.
- Colour and browning are the primary quality risks on this product. Agree a visual reference at sample stage.
- Offered into EU, GCC, and North America.
Frequently asked questions
What artichoke formats does Egypt export as IQF?
Bottoms in two caliber bands, 5-7cm and 7-9cm, plus hearts and quarters. These are distinct products serving different applications rather than grades of the same item.
Why is artichoke treated with citric acid?
Artichoke is particularly prone to enzymatic browning. Citric acid treatment, applied alongside peroxidase negative blanching, controls that discolouration. It is worth confirming this step is in the process rather than assuming it.
When is the Egyptian artichoke season?
January through May, with peak volume from February through April.
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