Types: Đà Lạt potato (light yellow/brown skin, yellow flesh), Chinese potato (red skin, white flesh), and other varieties; graded by size S (30-100g), M (100-200g), L (>200g).
Quality: Clean, fresh, smooth skin, firm tubers, no sprouting, no rot, no pests/diseases, no pesticide residues; meets export standards (traceable origin).
Production:
Mainly grown in Đà Lạt - Lâm Đồng (red basalt soil, cool climate), partly in northern provinces (Đồng Nai, Bắc Giang, Sơn La) and Central Highlands.
Harvested after 3–4 months, washed clean, sorted manually or mechanically, stored in cool conditions to prevent sprouting.
Uses (Culinary & Medicinal):
Culinary: Fried, baked, boiled, mashed, used in salads, soups; high starch content, versatile.
Starch & Food Processing: Extracted potato starch used for snacks (potato chips), noodles, confectionery, thickeners, stabilizers in sausages and sauces.
Biofuel: Fermented to produce bioethanol.
Pharmaceuticals & Cosmetics: Starch used as excipient in tablets; extracts in soothing face masks and burn creams.
Other Industries: Starch for adhesives, textile sizing, paper binding; potato waste as livestock feed.
Packaging:
Cartons: 5–10–20 kg (export standard, ventilated, lined with moisture-proof paper).
Mesh bags: 10–20–25 kg.
Custom options: PE bags or MA bags to control humidity and prevent sprouting.
Quantity per 20ft Container:
Reefer container (refrigerated): Approximately 20–25 tons (depending on carton packing and stacking; stored at 7–10°C with high humidity to avoid sprouting and dehydration).
Vietnamese