YOUNG FRESH COCONUT
-Fresh coconut can remain its quality within 4-6 weeks. Itâ??s a method being used by some coconut-growing countries such as Thailand, Sri Lanka for exporting fresh coconut.
-Metabisulfit- an allowed chemical in Food industry- is used for impacting coconut surface. This chemical only exists outside the coconut shell, has the function of whitening and killing the bacteria outside coconut shell. Because of this, the qualities of coconut flesh and water are still kept unchanged.
-After carrying out with Metabisulfit natri, Coconut will be wrapped by a membrane and preserved at temperature: 5OC.
-Another method used popularly is IQF (Flash-frozen/ Indivisually quick frozen)
-CodeGreen
-GradeA
-Weight0,8-1,2kgs/Piece
-TypeWhole
-TasteNaturally Sweet
-OriginViet Nam
-CertificatePHYTO
-Temperature5oC
-Harvest YearAll year around
-Related ProductsFresh Coconut Diamond Cutting, Full husked Coconut.
CARROT
-This is a root vegetable, which usually has from orange, through purple, red, white and yellow colors. It has a crisp texture when fresh. The health benefits of carrots include reducing cholesterol, preventing from heart attacks, warding off certain cancers, improving vision and reducing digestion, increasing cardiovascular health, detoxifying the body, and boosting oral health in a variety of ways. They also provide a well-rounded influx of vitamins and minerals. Carrots, as raw fruits, juice or in cooked form, are always a good choice for your health.
-100 grams of carrot contain:
Diatary Fiber: 12% Carbohydrate: 3% Calories: 2% Protein: 1%
Vitamin A: 276% Vitamin K: 12% Folate: 7% Vitamin B6: 5%
Mangaese: 8% Potassim: 7% Copper: 5% Iron: 5%
-CodeFC1-NS
-ColorOrange
-Size15-25 cm long
-Packing-20-25kg/mesh bag pack
-Or 25kg/carton box pack
-CertificatePHYTO
-OriginVIET NAM
-GradeA
-Related ProductsFrozen Carrot, Dried Carrot Flakes
-There are 2 types of ginger to be grown in Viet Nam including: Fat and thin. However, fat finger is exported with larger quantity. It meets the need of market. Now, Viet Nam ginger farms have area of 100 ha, each month we export 25-30 containers all over the world.
- In 100 grams (g) of fresh ginger root, there are:
Calories: 79 Carbohydrate: 17.86 grams Dietary fiber: 3.6 grams
Protein: 3.57 grams Sugar: 0 gram Sodium: 14 mg
Iron: 1.15 grams Vitamin C: 7.7 mg Potassium: 33 mg
-Functions: Digestion; Nausea; Cold and flu relief; Pain reduction; Inflammation; Cardiovascular health
-CodeYG1-NS
-Size100-150 grams up, thin ginger
150-250 grams up, fat ginger
-ColorYellow
-TasteAcetic, sweet and hot
-Oil content1% min
-FeatureClean, fat root, shine
-Packing-10-14 kgs/carton/mesh bag or 30 kgs/net
-14 tons/20 RF Container
-26 tons/40 RF Container
-Or as buyers request
-AppearanceBe selected carefully, clean, no scratch
-Temperature5 Degree Celsius
-CertificatePHYTO
-OriginViet Nam
SWEET POTATO
-Purple sweet potatoes have a rich, almost winey flavor but are denser and drier than regular sweet potatoes.When cooking, they will take longer than regular sweet potatoes. It will take anywhere from 90 minutes to 2 hours at 350 F to make them pleasingly moist.The deep color of purple sweet potatoes comes from anthocyanins, the same pigment that gives cherries, strawberries, purple carrots and other vegetables their color.
-200 grams of baked sweet potatoes includes:
Calories: 180 Vitamin A: 214% Vitamin C: 52% Vitamin B6: 34%
Manganese: 50% Copper: 36% Pantothentic acid: 35%
Biotin: 29% Potassium: 27% Fiber: 26% Phophorus: 15%
-Functions: Having Antioxiadant Nutrients, Anti-Infammatory Nutrients, Improving Blood Sugar Regulation, Being good for digestion and eye health, Helping Relaxation and anti-stress mineral, supporting a healthy immune system.
-CodeSP1-NS
-StyleFresh
-SkinPurple and fairly smooth, no defects. Generally more round (fatter) than the Stokes purple sweet potatoes, which are more elongated
-FleshWhitish flesh that turns golden when banked
-TasteVery sweet anf fairly firm inside, natural sweet
-ColourDark purple skin, purple/ creamy flesh, well coloured with no defects pr strangely texture.
-ShapeOval or elongated tuber crooked/ constricted, not badly disfiguration
-Size80-500 grams/pieces minimum
-Weight50-150 grs/ or 250 grs up
-Maturity100%
-AppearanceBe selected carefully, cleaned by water, no worm, no foul, no rotten
-Packing-10 kgs/carton
-10 tons/20 RF container
-20 tons/40 RF container
Lime
-main harvest season: from may to next january, the extra harvest season: from february to april
-lime is a kind not having respiratory peak, having respiratory intensity : 30-40 ml co2/kg/h (at temperature: 28oc). Therefore, this kind of fruit doesn, continue to ripening after harvesting and has to be harvested on time.
-cutting on shady weather and softly, advoiding the hot or rainy weather because the strong sunshine can make the lime oil broken and the rain will make the lime rotten.
-using sharp scissors, fabric gloves and plastics basket, not falling the lime
-choosing the perfect fruits, removing the scratched, pushed ones, and then using the biological chemical-umikai to preserve, drying and deviding into sizes.
Codefl1-ns
Colorgreen
Typeseed or seedless
Tastenaturally sour
Sizeseed: 25-30 pcs/kg
Seedless: 8-18 pcs/kg
Originviet nam
Certificatephyto
Temperature5oc
Ventilation85-95%
Gradea
Harvest seasonall year around
Related productsfrozen-iqf seedless lime.
Passion fruit
-passion fruit is the nutritious tropical fruit with the size of an egg and a brittle outer shell that contains crunchy seeds surrounded by intensively flavored, slightly sour, yellow, juicy jump. Its incredible shell can be purple or yellow in color. Despite its small size, its a rich source of antioxidants and contains a range of vitamins and plant compounds that could be benefit your health. Passion fruit is planted all over in viet nam. It is planted and harvested according to vietgap , globalgap standard.
-nghi son foods group provides fresh passion fruit with the large of quantities, high standards of export and natural smell. There is not any pesticide and chemical fertilizer in our products.
-an all natural passion fruit includes:
Aqua: 72.9% sugar: 11.2% fibree460: 10.4% amino acids: 1.1% fatty acids:
Banana
-harvesting time: 85-90% ripe. At that time, its flesh is milk white or yellowish-white, no edge. The ideal time is about 115-120 days after blooming.
-no scratches, no dirt. After cutting banana from the trees, it is kept remain to dry its . Banana can be divided into bunches/whole. Banana is hung by iron hooks or be erected on the rack in warehouse.
-no preservation under 11oc
-protection methods:
, 2 weeks normally, (8 weeks at cold temperatures): soaking banana in 0.1% topxin-m liquid, keeping it dry and putting it in 2-4% opening polyetylene plastics
, 90 days: using etylene absorber , with temperature: 13oc
, 10-57 days: using 30-400 krad radiation ray with temperature : : from 10-19oc
-packing: wrapped by polyetylene plastic, packed into carton , 13, 5 kgs/carton , 1540 cartons/40 rf container
-codecb1-ns
Length15 cm up
Diameter3-4 cm
Tastenaturally sweet and nice smell
Temperature12-14oc
Ventilation70-85%
Gradea
Apperance-be selected carefully, no scratched, no defects, clean
Certificate phyto
Origin viet nam.
PINEAPPLE
-Harvesting Time: Its color changes from darkish green into light green. 2 bottom Pineapple eye rows have yellowish color.
-Harvesting Technique: Cutting Pineapple with 2-3cm stem, sharp cutting without broken stem or crushed. Not harvesting on rainy/ hot-sunshine time, breaking the top of pineapple by sharp scissors instead of hand (in case of using the top for growing)
-Moving pineapple to shady places, not piling in bulk in hot/rainy weather.
-Export Preservation Method: Choosing standard fruits( no crush, no defects, no scratches), categorizing, keeping in cold warehouse at temperature: 7-8oC, Ventilation: 85-90%. The process from harvesting to putting into cold warehouse doesnâ??t exceed 24 hours in Summer and 36 hours in Spring.
-CodePF1-NS
-TasteSpecial taste and nice smell
-StyleQeen, Cayen, MD2
-ColorYellow/Green
-Size1-1,2kgs/fruit
-Temperature10-12oC for green
7 -8oC for yellow
-Moisture85-90%
-CertificatePHYTO
-GradeA
-OrginViet Nam
-Related ProductsFrozen Pineapple, Pieces of Slided ,IQF.
Mango
-through widely grown in the coutry, s southern provinces, mangoes are the most abundant between march to may, known as vietnam, s mango season. Viet nam has 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 polular.
-each variety has 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. When young, the fruit could be very green. But when the peel turns to the brightest yellow, indicates its ripeness.
-with its succulent sweetness and invigorating smell, all the friuts, falvour is containeed in its smooth-textured flesh on both cheeks hugging a single flat and oblong pit that is usually fibrous or hairy on the surface.
-4 ounces of mango include:
Calories: 74 fat:
Pepper
-pepper Is One Of The Main Exported Spices Of Vietnam In General And Nghi Son In Particular. In Many Years, Vietnam Is Always Ranked On The Top Of The Worldâ??s Largest Exporters Of Pepper. We Are Trying The Best To Make Vietnam Be The Number One In Exporting Black Pepper With The Best Quality.
-viet Nam Is The Worldâ??s Leading Exporter Of Black Pepper, Exporting About 150, 000 Metric Tons Per Year Since Consecutive Last 2 Years And Mainly For Two Reasons. Firstly, Its Favorable Climate Conditions And Rural Traditions In The Cultivation Of Pepper .Secondly, Domestic Use Is Almost Zero. We Are One Of The Prominent Exporters And Suppliers, Engaged In Offering Premium Quality Vietnamese Black Pepper. Our Offered Black Pepper Is Used As A Spice And Seasoning In Cuisines And Are Also Used For Medicinal Purposes, Consumed By Oleoresin And Oil Industry.
-one Tablespoon (6 Grams) Of Ground Black Pepper Contains Moderate Amounts Of Vitamin K (13% Of The Daily Value Or Dv), Iron (10% Dv) And Manganese (18% Dv), With Trace Amounts Of Other Essential Nutrients, Protein And Dietary Fiber.
-functions: Improving Digestion, Weight Loss, Skin Care, Providing Respiratory Relief, Antibacterial Quality, Antioxidant Potential, Reducing Memory Impairment, Treating Peptic Ulcers, Enhancing Bioavailability.
-code,Dp1-ns
-color,Green Or Black
-taste,Taste
-type,Type 1 ,Type 2,Type 3
Type 1 , -density: 500gr/l
-moisture: 12-13.5 % Max
-foreign Matter: 0.5-1% Max
-coconuts are known for their great versality, as evidenced by many traditional uses, ranging from food to comestics. Whether youâ??re eating the flesh, drinking the juice, or consuming it as oil, coconuts are delicious and nutritious source of fiber, vitamins, minerals, and amino acids. It has tons of calcium, potassium, magnesium, as well as plenty of electrolytes. Viet nam is one of the leaders of planting, producing and exporting coconut in the world. South western of viet nam is considered as the world of fresh coconut. The quality of fresh coconut there is really high.
- 1 meidium of coconut includes:
Calories: 140 fat: 3 grams saturated fat: 3 grams
Cholesterol: 0 gram carbohydrates: 28 grams fiber: 2 grams
Protein: 2 grams calcium: 17% dv sugar: 15 grams
Code, hc3-ns
Color, brown
Grade, a
Weight, 0, 7-1, 2kgs/piece
Type, whole
Taste, naturally sweet
Origin, viet nam
Certificate, phyto
Harvest year, all year around
Related products, fresh coconut, diamond cutting, full husked coconut.
CHILLI
-Part of the capsium family, chillies come in scores of varieties and colors (from green through to yellow, orange and red) and are one of the most popular spices in the world. Chillies can be used fresh, dried or powered, and the level of heat varies from type to type, from sweet and mellow to blisteringly hot-as a general rule, the smaller the chilli, he hotter the taste. The substance that generates the heat is called capsaicin, which is found mainly in the pith and, to a lesser extent, the seeds. But its not all about the heat each type has its own distinct flavor.
-There are many types of chilli including: Red hot chilli, birds eye chilli, capsium,..Red hot chilli is exported with the largest quantity because it is hotter, easier to plant, highly output. Therefore, it meets the need of market.
-In recent years, Viet Nam step by step invests in technology to export to choosy markets such as Japan, USA, and EU. Now, chilli farms have area of 50 ha. We also league with farmer to buy their final products. Every week we export over 5 containers over the world.
-Just 100 g provides:
240% of vitamin-C (Ascorbic acid) 39% of vitamin B-6 (Pyridoxine),
32% of vitamin A 13% of iron
14% of copper 7% of potassium,
However, no cholesterol.
-Code,FC1-NS
-Color,Green/Red
-Taste,Hot
-Size,Small size (2-4, 3-5 cm)
Big size (6-8, 9-12 cm)
-Packing,-4 kgs/carton or 6 kgs/platics basket,
-7 tons/1 20 RF container
-Or as buyers request
-Appearance,Be selected carefully, no scratch, no pushed, clean
-Temperature,5 Degree Celsius
-Ventialtion,85-95%
-Certificate,PHYTO
-Origin,Viet Nam
-Related products,Frozen Small Chilli, Dried Chilli, Capsicum
----Harvesting Technique:
-10-15 days Before harvesting, Not watering too much, not using much fertilizer, not spraying pesticides to make sure the fruitâ??s safety.
-Time for growing: 28-30 days after blooming, the color changes completely.
-Harvesting weather: Shady, not too hot, and not rainy to ensure the quality and the preservation time of dragon.
-Using the sharp scissors to cutting the dragons, putting it in Plastic basket at shady places, Moving the dragon to warehouse soon, not Piling fully the basket and using old magazines, fresh leaves to wrap the dragons.
-CodF1-NS
-GradeA
-TasteNaturally sweet
-ColorRed skin, Red/White Flesh
-Size1: 250-250 grs/pcs
2: 450-650 grs/pcs
-OrginViet Nam
-Harvest SeasonAll year around
-Temperature12-14oC
-CertificatePHYTO
-Related ProductsFrozen Dragon Fruit Whole, Frozen Dragon Fruits Dices, Frozen Dragon Fruits Balls, Dried Dragon Fruit Slices
