| Size: | |
|---|---|
| Quantity: | |
yanshu25
Shandong China
20251013
A processing line buys sweet potato as a raw material with a yield, not as produce with a look. The figure that sets your cost per finished kilo is dry matter, because the water you paid for leaves in the fryer or the dryer. Two loads at the same ton price can differ by a sixth in output. Buyers sourcing for shelves should start instead from our fresh sweet potato wholesale page, where appearance leads the specification.
Roots are graded by weight band before dry matter is discussed, because a 200 g root loses proportionally more to peel while a 500 g root more often hides a hollow core or a woody strand. Fry lines want 250–500 g, blocky and low taper, so stick length runs even. Purée and starch lines care less about individual size than about dry matter holding steady through the load.
Curing is the step most often missing from a purchase order. Roots are held warm and humid for several days after lifting so the skin sets and harvest wounds seal. The same holding converts starch to sugar, which is what makes a fry brown too fast, so curing time trades storage life against fry colour. Write both limits into the contract.
Cut a root through the middle rather than at the end and read the flesh: even cream colour, no dark ring, no grey streaks following the fibre. Fry a 6 mm stick at 175 °C for three minutes against your own colour strip; browning before crisping means too much reducing sugar, which points at storage history rather than at variety.
A plant running a continuous line wants material it can tip, not material it must unpack. Standard packing is 10 kg and 20 kg mesh bags or vented cartons, both of which breathe; a sealed poly liner traps condensation and invites rot on a two-week route. Cartons take your print and lot coding. Buyers running a mixed root programme also take our Shandong 8520 hairy taro on the same loading plan.
Minimum order is 1 metric ton per grade. A 20-foot container loads around 16 tons and a 40-foot around 25 tons in mesh bags, recalculated for cartons or pallets. Terms are FOB Qingdao, payment settled in full before the goods leave the plant. Lead time is normally within three weeks of a signed contract, fixed against your production plan. Each shipment carries commercial invoice, packing list, certificate of origin, certificate of analysis and phytosanitary certificate; HALAL and KOSHER documentation is available on request.
Product | Fresh sweet potato for processing, Shandong crop |
Types | Starchy varieties for fries, purée and starch |
Size grade | 250–500 g, blocky low taper; 150–250 g on request |
Dry matter | Typically low thirties percent; contract minimum per lot |
Flesh | Even cream colour, no dark ring, no grey streak |
Defects | No decay or freeze damage; trim defects within tolerance |
Packing | 10 kg / 20 kg mesh bags or vented cartons |
Storage | Cured, cool and ventilated, 8–12 weeks by grade |
MOQ | 1 metric ton per grade |
Loading | Approx. 16 t / 20'FCL, 25 t / 40'FCL |
Trade terms | FOB Qingdao; payment before shipment |
Lead time | Normally within 3 weeks of signed contract |
Dry matter on a sample from the lot you are actually buying, by oven drying or specific gravity, not a figure carried over from last season. A fry test at the temperature your line runs, because a root that passes at 180 °C can fail at 165 °C. And a ten-day ambient test on ten kilos in the packing you will receive; if it sweats, sprouts or softens in that window, the container will not survive the voyage.
We quote against a process, not against a vegetable. Send the end product, the size band your line can run, the dry matter floor, the packing format, the monthly volume and the week you need it loaded, plus the tests your laboratory will run on arrival and whether the file needs HALAL and KOSHER documentation. Six points turn a quotation into a specification.
Within a harvest window, yes, because roots come from planned field blocks. Across seasons the figure moves with weather, so we quote a floor and report the measured value per lot.
Starchy white-flesh types with low taper and moderate sugar. Tell us the finished colour you need and we propose the variety that stores into your production window.
Eight to twelve weeks from curing at the contracted temperature. Beyond that fry colour drifts and trim losses rise.
Roots are cured, dry-brushed and graded to the weight band. Washing is usually skipped for processing, since wet skin on a long route is a rot risk.
One metric ton per grade. A 20-foot container takes roughly 16 tons and a 40-foot roughly 25 tons in mesh bags; cartons reduce that figure.
