VIETNAM FROZEN LONGAN IQF
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Brief IQF production process
- Harvest fully ripe longan (Brix 19-23°, golden-brown skin)
- Wash → hand/machine peel → de-seed → keep intact white flesh
- Dip in 0.1-0.2% citric acid to prevent browning → drain
- IQF freezing at -38°C to -40°C (core ≤ -18°C within <10 min)
- Sorting, metal detection → packing
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Main varieties for export
- Xuong Com Vang longan (Binh Thuan): thick flesh, intense sweetness → >70% orders
- Edor longan (Tien Giang, Dong Thap): strong aroma, crisp texture
- Thanh Nhan longan: mild sweet, premium grade
- Xuong Com Vang & Edor >90% of IQF export volume
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Sizes
- Whole peeled & de-seeded (most popular)
- Half cut (rare)
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Applications
- Juice, longan tea, concentrate production
- Ice cream, yogurt, flan, sweet soup, bubble tea topping
- HORECA: Asian desserts, cocktails
- Ready-to-eat retail
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Packing
- Export standard: 1-2 kg PE bag → 10 kg net carton
- Retail: 400 g / 500 g / 1 kg bags
- Bulk: 10-20 kg carton or 500 kg octabin
- Private label + FDA/Halal/BRC documents
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Loading 40ft Reefer
- 21-23 MT (with pallet)
- Max 25-26 MT (without pallet)
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Storage
- ≤ -18°C, shelf life 24 months
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Key advantages
- Retains 98% natural sweetness, crystal-white flesh, no browning
- Year-round supply (Vietnam has the world’s longest longan season)
- 25-40% cheaper than Thailand
- Ready-to-use (no peeling or seeding), reduces waste by 50%
- No preservatives, no SO₂
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Harvest seasons (continuous 12 months)
- Mekong Delta (Tien Giang, Long An): Jun → Oct (peak Jul-Aug)
- Southeast & Binh Thuan: May → Sep
- Son La, Hung Yen (early & late varieties): Jun → Nov
- Off-season Central Highlands: Dec → Mar → Stable fresh & IQF longan supply 12 months/year
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Required certificates Mandatory
- Phytosanitary Certificate
- Health Certificate
- HACCP or BRCGS/ISO 22000
- Certificate of Origin (Form E, AK, CPTPP, EVFTA…)
Market-specific
- USA → FDA Registration + Prior Notice
- EU → GlobalG.A.P + MRL compliance
- Japan/Korea → JAS/MFDS quarantine
- China → GACC Registration
- Middle East → Halal Certificate