FRESH WHOLE JACKFRUIT

FRESH WHOLE JACKFRUIT – EXPORT QUALITY

Main Export Varieties

• Vietnamese Jackfruit (Mekong Delta): Large seeds, deep golden flesh, rich sweet aroma
• Mit Nghe (Ben Tre): Thick flesh, sweet & nutty taste, rough green skin
• Super Early (Central Highlands): Early ripening, bright orange flesh, few seeds
• Red Flesh Jackfruit (Dong Nai): Red-golden flesh, intense & unique flavor

Harvest Seasons (Mekong Delta & Central Highlands)

• Vietnamese Jackfruit: Peak Apr–Jul | Off-season Oct–Jan
• Mit Nghe: Peak May–Aug | Off-season Nov–Feb
• Super Early: Peak Mar–Jun
• Red Flesh: Peak Jun–Sep

Export Quality Standards

• Naturally tree-ripened 80–90%, uniform green skin, no cracks or pest damage
• Deep golden/bright flesh, dry texture, few seeds, sweetness >12° Brix
• Fruit weight: 5 – 25 kg
• Certifications: GlobalGAP, VietGAP, Phytosanitary, ISO 22000, HACCP

Popular Sizes

• Size A: >15 kg
• Size B: 10 – 15 kg
• Size C: 7 – 10 kg
• Size D: 5 – 7 kg

Packing

• 3–5 ply carton boxes with ventilation holes + individual foam net protection
• 1–2 fruits per carton (depending on size)
• Pallet: 40–60 cartons/pallet
• Treatment: Clean washed, latex treatment (if required), as per market request

Loading Capacity – 40ft Reefer Container

• 800 – 1,200 fruits (16–20 pallets, ~20–25 tons)

Storage & Transportation

• Temperature: 12–15°C
• Humidity: 85–90%
• Shelf life: 20–30 days