Quality standards and production procedures for exporting Vietnamese Green Lemons

Lemons can be grown in many places due to their adaptability, but only one province in southern Vietnam has the largest cultivation area. VINALOTUS directly purchases Green Lemons from this region, which has the largest cultivated area in the country. With over 11,500 hectares of Fresh Seedless Green Lemons plantations, producing over 150,000 tons annually, the average yield is 16 tons per hectare. Over 80% of the Fresh Seedless Green Lemons production here is exported to demanding markets such as the EU, Middle East countries, China, and other regions of Asia.

Thanks to the cool, favorable climate and geographical location of the province, combined with the professional cultivation techniques of local farmers, the seedless Green Lemons here are plump, firm, with thick segments and juicy pulp. The skin is dark green, shiny, with a uniform color, and the surface contains more oil glands compared to Green Lemons grown in other regions. Each fruit weighs 50-100 grams, is 5-7.5 cm long, and has a diameter of 4-6.3 cm..

Supplier Green Lemons Lemons for Export in Vietnam

Farm Cultivation:

• Variety Selection: Seedless Fresh Seedless Green Lemons varieties suitable for the local climate, soil conditions, and market demands are carefully selected. Popular export varieties include Eureka, Lisbon, and FingerFresh Seedless Green Lemons.
• Regular Care: Trees are regularly maintained, especially during the dry season.
• Pest and Disease Control: Biological or safe chemical methods are employed to prevent and control pests and diseases.

Harvesting:

• Maturity: Green Lemons are harvested once they have reached the desired size and color as per market requirements.
• Timing: Harvesting typically occurs early in the morning or late in the afternoon to preserve fruit quality.

Processing and Packaging:

• Cleaning: Harvested Green Lemons are conveyed through a washing machine to remove dirt, leaves, debris, and pesticide residues.
• Sorting: Green Lemons are sorted to eliminate rotten, damaged, misshapen, or substandard fruits. They are then graded into categories like Grade A and Grade B.
• Sizing: Green Lemons are sized according to the specific requirements of different markets and customers.
• Packaging: Green Lemons are packaged as per customer specifications.

Storage and Transportation:

• Cold Storage: Green Lemons are stored in specialized cold storage facilities to maintain freshness before shipment.
• Temperature Control: The ideal storage temperature for Green Lemons is between 3°C and 6°C.
• Ventilation: The recommended ventilation rate is between 10% and 30%, with 25% being optimal.
• Transportation: Green Lemons are transported to the importing country via sea or air.
• Condition Maintenance: Suitable transportation conditions are ensured to maintain the freshness of the Green Lemons throughout the journey.

Quality standards and production procedures for exporting Vietnamese Green Lemons

Grade A Fresh Seedless Green Lemons standards

Grade A Green Lemons are high-quality Green Lemons that are carefully selected and sorted with strict standards.

• Appearance: The skin is smooth, without any roughness, blemishes, scabs, stripes, scratches, or bruises.
• Color: The skin is fresh green, not overripe.
• Quality: The Fresh Seedless Green Lemons is fresh and free from decay.

Does your Fresh Seedless Green Lemons meet the Grade A standards, which require a smooth, blemish-free green skin and a fresh, decay-free interior? What percentage of your Green Lemons meet these criteria?