Vietnam, with its tropical climate and fertile soil, has long been a robust agricultural nation, particularly excelling in fruit cultivation and export. So, what are the main export fruit products? Which fruits are exported the most? How are Vietnam's export fruits processed? What is the current situation of Vietnam's fruit exports? Let's find out!
The Current Situation of Vietnam's Fruit Exports
What is the current situation of Vietnam's fruit exports? Let's find out!
In recent years, the fruit export industry has made remarkable progress, with increases in both quantity and quality. Many types of Vietnamese fruits have conquered demanding markets such as the United States, Japan, and Europe.
Top 5 Key Export Fruits of Vietnam
Durian
Vietnamese durian is asserting its position in the international market, becoming a leading export product with increasing turnover.
China is the main consumer market, accounting for 98% of total export value.
Besides China, Vietnamese durians are also exported to other markets like the USA, Australia, Singapore, South Korea, and Japan. SingaporeKorean , Chinese, Japanese,...
The durian market has great potential, especially in Asian countries with large populations and rising incomes.
Advantages of Vietnamese durians:
- Delicious flavor, meeting the tastes of international consumers.
- Competitive prices compared to durians from other countries.
- Supportive export policies from the Vietnamese government.
Dragon Fruit
Dragon fruit is very popular in Vietnam, with two main types: white and red dragon fruit. It is not only tasty but also packed with health benefits, rich in vitamin C, fiber, and antioxidants.
Vietnamese dragon fruit is exported to many countries, especially China, the USA, and European countries, consistently praised for its quality and food safety.
Mango
Mangoes are highly favored with various varieties like Hoa Loc sand mango, Keo mango, and Tuong mango.
Vietnamese mangoes have made it to demanding markets like Japan, South Korea, and the USA. The diversity in varieties and superior quality has helped Vietnamese mangoes gain the trust of international consumers.
Banana
The banana is the most common export type of Vietnam. With a thick peel and firm, sweet flesh, it is suitable for long-distance transport.
Additionally, the Cau banana, small and sweet, is also popular in international markets, especially in East Asia and the Middle East.
Lychee
Lychees have a sweet flavor, characteristic aroma, and small seeds, mainly grown in northern provinces like Bac Giang and Hai Duong.
Vietnamese lychees are primarily exported to China but have also penetrated other markets such as Australia, Japan, and the USA.
What are the export fruit products of Vietnam?
Vietnam's export fruit products are diverse, not only fresh fruits but also processed fruit products.
Here are some main products:
Fresh fruit
Fresh fruits are among the products that are frequently exported.
Fresh fruits include dragon fruit, mango, banana, lychee, longan, jackfruit, rambutan, and durian, preserved and transported to international markets.
Frozen fruit
Products like frozen mango, frozen banana, and frozen longan help retain the flavor and nutritional value of the fruits for a long time.
Canned fruit
Canned young jackfruit, canned longan, and canned lychee are popular in the export market.
Dried fruit
Vietnam's dried fruit products are also popular export items in many countries.
Dried fruit products are also favored in many countries, such as dried jackfruit, dried banana, dried mango, and dried dragon fruit.
Fruit Juices and Smoothies
Dragon fruit juice, mango juice, and banana smoothies are popular fruit products processed into drinks.
Fruit Jams
Jams from mango, lychee, and rambutan are not only delicious but also popular gifts, frequently exported.
How are Vietnamese export fruits processed?
The processing of Vietnamese export fruits is diverse and must adhere to strict standards to ensure quality, food safety, and extended preservation time. Here are some common processing methods:
Processing fresh fruit
Processing fresh fruits involves many steps.
The process of preparing fresh fruits includes:
- Harvesting and selection: Fruits are harvested at the right ripeness to ensure the best quality. They are then carefully selected to remove substandard ones.
- Cleaning and Treatment: Fruits are cleaned with fresh or saltwater to remove dirt and bacteria. Some fruits need to be treated with anti-fungal and pest solutions.
- Packaging: Cleaned and treated fruits are packed in specialized boxes or packaging for preservation and transportation.
Processing dried fruit
The process of preparing dried fruits includes:
- Cutting and Drying: Fruits are cut into small pieces and dried using cold drying or thermal drying technology to retain their flavor and nutrition.
- Packaging: Dried fruits are vacuum-packed or packed in moisture-resistant packaging for long-term preservation.
Processed frozen fruit
The process of preparing frozen fruits includes:
- Cleaning and Cutting: Fruits are cleaned and cut into small pieces.
- Quick Freezing: The fruits are then quickly frozen at very low temperatures to ensure quality and nutritional value.
- Packaging: Frozen fruits are packed in specialized bags or boxes and stored at freezing temperatures until export.
Processing canned fruit
The process of preparing canned fruits includes:
- Preliminary Processing: Fruits are cleaned, peeled, sliced, or left whole, depending on the type.
- Canning and Sterilization: Fruits are canned, with added syrup or brine, and then sterilized to eliminate bacteria and extend shelf life.
Processing Fruit Juices and Smoothies
Juice is a popular product from Vietnam.
How to make juice and fruit smoothies, including:
- Juicing and Filtering: Fruits are juiced to extract the juice, then filtered to remove pulp.
- Sterilization and Bottling: The juice is sterilized, bottled, and stored at low temperatures.
Processed fruit jam
How to make fruit jam include:
- Cooking Jams: Fruits are chopped and cooked with sugar until they thicken into jam.
- Packaging: The jam is packed into sealed jars or containers for preservation.
These processing methods not only help preserve fruits for long periods but also retain their flavor, nutritional value, and ensure food safety, enabling Vietnamese fruits to access and conquer international markets.
Conclusion
Above is an overview of Vietnam's export fruit situation and the key export fruits.
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