Type: Fresh Variety: NORI/ LAVER Color: Nature green Length: 5cm and up Certificate: HACCP, ISO, FDA Origin: Khanh Hoa, Vietnam
Dried pineapple made in Vietnam with very low sugar, no chemicals, good for health. Packed in boxes or bags of 500gam or 1kg, cartons of 20kg
Arrowroot starch, tapioca starch, cassava chips, arrowroot vermicelli, ect..Shipping
Fresh fruits & vegetables, dried vegetable, frozen vegetable, fruit juice, frozen seafood.Manufacturing, trading and exporting
Black cardamom, lime, lemon, cinnamon.
Seafood.
Wooden, furniture, agriculture, food, seafood.
Dried cabbage, dried carrots Seaweed powder, dried green onions
Dried cabbage, dried carrots Seaweed powder, dried green onions
Furniture, timber wood, pallets Onions, garlic, onion powder, garlic powder, dried green onions Dried cabbage, dried carrots Seaweed powder
- Fresh chilli is harvested in new season, frozen and exported
Biomass , bamboo, husks pellets , and agricultural products,wheat flour , plywood , hand carry, green energy,.
Garment, wood, bamboo, charcoal, agriculture product.
Noni fruit , moringa , herbal extract.Clearing agent
Fishmeal, fish oil.
Fruit..
There are 2 types of ginger to be grown in Vietnam including: Fat and thin. But fat ginger is exported with largest quantity. It is suited in the market needs. Gingerâ??s health benefits are well known, ranging from anti-inflammatory properties to help with digestive and cardiac health. Because of its wonderful taste it is often used in teas, smoothies, salad dressings, soups and syrupsâ??an easy medicine to take! Now Ginger farms have area of 100 ha, And we also league with farmers, buy their final products. Every month we have exported 25-30 containers over the world. There are Korea, Russia, UAE, EU, Singaporeâ?¦ FRESH OLD GINGER Code: YG1-TMT Size : 100 â?? 150 gram up, thin ginger 150 â?? 250 gram up, fat ginger Color : Yellow Taste : Acetic, sweet and hot Oil content : 1% min Features : Clean, fat root, shine Packing : 10-14 kgs/carton/mesh bag or 30kgs/net 14MTS/RF cont 20â??; 26 MTS/RF cont 40â?? or buyerâ??s request. Selected: Carefully, cleaned, no scratched Temperature: 5oC, ventilation: 85 % - 95 % Certificate: HEALTHY, PHYTO, HACCP, ISO, GAP Origin: Viet Nam
Though widely grown in the countryâ??s Southern provinces, mangoes are most abundant between March to May, known as Vietnamâ??s mango season. The country grows many different varieties of this fruit, of which the Cat mango (Ben Cat mango), Tuong mango (elephant mango) and Xiem mango (Siamese mango) are the most popular. Each variety has a unique flavour, smell and taste, but all are generally sweet and tasty. In fact, the mango is branded as one of the best-tasting fruits ever. When young, the fruit could be very green and gradually turns yellow, and when at its brightest yellow, indicates its ripeness. With its succulent sweetness and invigorating smell, all the fruitsâ?? flavour is contained in its smooth-textured flesh on both cheeks hugging a single flat and oblong pit that is usually fibrous or hairy on the surface. To eat: Peel the fruit and carve the flesh lengthwise on both sides, keeping the knife as close as possible to the seed in the center. As others eliminate the seeds, many still opt to serve it along with the delectable fleshy sliced sides. Served as an appetizer, the mango is best eaten fresh right after sliced in parts. They are also considered part of certain dishes, yet, using it as an ingredient for desserts is common. Mango juice and the dessert "Mango and Sticky (glutinous) Rice" are popular desserts in Viet Nam that incorporates this delicious fruit in its recipes. FRESH MANGO Specification of Fresh Mango Code: VM1-TMT STYLE: VIETNAMESE FRESH FRUIT Type: tropical & sub-tropical fruit Color: yellow Size: 200-300 gram/pc Packing: 5kgs / carton or we can pack as buyerâ??s requirement Set up: 5 Celsius degree, Certificate: CO, PHYTO,.. Origin: Vietnam
Fresh fruit.
Raw and processed agricultural products, sliced manioc, natural rubber, fresh and processed sea products, industrial goods, handicraft & art articles.
