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Strawberry season: from Egyptian fields to IQF in hours
Egypt's strawberry harvest is in full swing — hand-picked ripe, hulled and individually quick-frozen so every berry pours loose from the bag.
Egypt grows some of the most fragrant strawberries in the world, and the winter harvest is the moment Montana's IQF lines run hardest for fruit.
Berries are hand-picked at full ripeness from local farms, washed, hulled and individually quick-frozen. IQF is what keeps them loose and whole — each berry frozen on its own rather than fused into a block, so the bag pours freely and you take only what you need. The fruit goes in whole or sliced, with nothing added: no sugar, no syrup, no preservatives.
Frozen strawberry is one of our most flexible exports — it moves into juice plants, jam and dairy manufacturers, pastry kitchens and retail freezer aisles. And because we freeze at the peak of a short season, that mid-winter colour and sweetness travel to markets where Egyptian strawberries would otherwise never arrive fresh.
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