Why should you choose to import coconuts from Vietnam?

Criteria for packaging and preserving fresh coconut for export

1. The process of selecting and pre-processing before preserving fresh coconuts for export

Normally, fresh coconuts will be harvested in August. The seller will move the fruit chambers to the processing place. Note that you should create space between coconuts when stacking, so that the coconuts can be more airy.

When harvesting, people will remove unsatisfactory fruits. Unsatisfactory fruits are those that have been eaten by rats and insects; fruits that are damaged during picking or transportation; The "deaf fruits" felt light when picked up and had no water inside. Fresh coconuts should be processed as soon as possible after being harvested. While waiting for processing, you must place the coconut in a cool place. This is to limit water stagnation due to the coconut's natural respiration process, leading to premature deterioration of the coconut.

2. How to rank fresh coconuts according to product quality

* Special class

Fresh coconuts classified in this category are all carefully selected and must be of the highest quality. Coconuts must have characteristics and appearance typical of premium varieties/types. Only a few very small defects may appear, not affecting the quality and appearance.

* Grade I

Grade 1 fresh coconuts, although the quality is not as good as special grade, must be of good quality and must also have the characteristics of a premium variety/type. Fresh coconuts are not allowed to have defects that affect the quality of juice and fruit pulp. There may be defects in the skin due to mechanical impact, but the total affected area should not be more than 5% of the total fruit surface area.

* Class II

Grade II fresh coconuts will not have as many strict conditions as the two grades above. However, the coconut still must not have defects in pulp and juice. Skin defects due to mechanical impact are allowed, the total area affected does not exceed 15 % of the total fruit surface area.

3. Method of preserving fresh coconut for export

After going through the above preliminary processing steps, the coconut will be stored to ensure quality is maintained during transportation. Below are two common preservation methods often applied by factories:

Preserving fresh exported coconuts by freezing

When there are no preservatives and placed under normal conditions, fresh coconuts can be kept for about 15 days. However, this time is quite short if you want to export goods to foreign countries. Coconuts at this time may be damaged before reaching the dock. For the freezing method, fresh coconut can be kept for up to 6 months. The steps to implement the method are as follows:

Step 1: Take qualified coconuts to pick fibers, wash and sterilize them.

Step 2: Wait until the amount of water in the coconut is reduced by about 10-15%, then cool suddenly for about 4-6 hours at extremely low temperatures.

Step 3: Continue to maintain cold temperatures when transporting them on the container. For whole coconuts, the humidity should be at 50-60%, temperature 0 ℃ and ventilation 10 degrees in the cold container. As for diamond peeled coconuts, the temperature in the container should be adjusted to 2 ℃, humidity also 50-60% and ventilation 10.

Preserving fresh coconuts for export with chemicals Preserving fresh coconuts for export with chemicals

To use chemicals to preserve fresh coconut, you can use those that have been licensed for use in food processing. Such as Sodium Benzoate or Calcium Hydroxide for whole, unpeeled coconuts, the concentration allowed to be used is 0.5% and 1% respectively, Potassium Metabisulfite, Sodium Metabisulfite or Sodium Bisulfite for peeled coconuts. shell, the allowable concentration must not exceed 0.5%.

High product quality:

• Vietnamese coconuts are of good quality, with sweet coconut water and thick, fatty coconut meat.
• Vietnamese coconuts are grown according to safe processes, ensuring food hygiene and meeting international standards.
• Vietnam has many high quality coconut varieties such as Ben Tre coconut, Siamese coconut, pineapple coconut,... which are popular in the international market.

Competitive price:

• Vietnamese coconut prices are lower than those of other coconut producing countries such as Thailand, Philippines, and Indonesia.
• The Vietnamese Government's preferential policies on taxes and export fees also contribute to increasing the competitiveness of Vietnamese coconuts in the international market.

Abundant output:

• Vietnam is one of the largest coconut producing countries in the world, with an average annual output of about 1.8 - 2 million tons.
• Vietnam's coconut growing area is up to 200,000 hectares, mainly concentrated in the Mekong Delta provinces such as Ben Tre, Tien Giang, Vinh Long, Tra Vinh,...
• Vietnam has a hot and humid tropical monsoon climate, suitable for coconut trees to grow, giving high productivity and good quality.

Product diversity:

• Vietnamese coconuts are processed into many different products such as fresh coconut water, canned coconut water, coconut oil, dried coconut meat, etc. to meet the diverse needs of international consumers.
• Vietnamese coconut products are produced according to modern processes, ensuring quality and food hygiene and safety.

Supplier reputation:

• Vietnam has many reputable coconut exporting enterprises with many years of experience in the field of agricultural product export.
• Vietnamese coconut exporting enterprises always focus on product quality and customer service, ensuring to meet all requirements of international customers.

Government support policy:

• The Vietnamese government has many policies to support the development of coconut production and export such as: loan support, investment in scientific and technical research, trade promotion,...
• Relevant ministries and sectors are also actively coordinating with localities to build concentrated coconut production areas, applying international standards on product production and preservation.

In addition, Vietnamese coconut also has some other advantages such as:

• Abundant and stable supply of raw materials.
• Improved logistics and transport infrastructure help reduce transportation costs and delivery times.
• The capacity for processing and preserving post-harvest products is increasingly improved.

With the above advantages, Vietnamese coconut promises to be an attractive choice for international customers.