Vietnamese Frozen Taro – Premium Quality for Global Export
Origin
Vietnamese frozen taro is renowned for its naturally creamy and rich texture, white or light purple flesh, smooth consistency, and excellent retention of authentic flavor after thawing, thanks to the tropical climate and traditional cultivation techniques. Vietnam is one of the major producers and exporters of frozen taro in Asia, particularly for purple taro and white taro of high quality. Key production regions include:
- Mekong Delta (Tien Giang, Ben Tre, Vinh Long, Dong Thap): Largest production area with high yields and proximity to export ports.
- Southeast region (Dong Nai, Binh Duong): Large-scale cultivation for export.
- Central & Central Highlands (Quang Nam, Gia Lai): Specialty taro varieties with deep, rich flavor.
Production Process
- Cultivation of high-quality taro varieties (harvested when tubers reach optimal size, about 6-9 months after planting).
- Hand-harvesting in the early morning to maintain freshness.
- Washing, peeling, sorting by size and quality.
- Cutting into slices, diced/cubes, or leaving whole depending on product type.
- Quick blanching (brief hot water treatment) to preserve color, prevent enzymatic browning, and maintain creaminess.
- Shock freezing using IQF (Individual Quick Freezing) at -35°C to -40°C.
- Packaging and storage at -18°C.
- Quality inspection, fumigation (if required), and pesticide residue testing.
Export-Ready Specifications
- Popular types:
- Whole frozen taro: Diameter 5-10 cm.
- Frozen sliced taro: Thickness 5-8mm, 8-10mm, or 10-12mm.
- Frozen diced/cubed taro: Size 1-2cm or 2-3cm cubes.
- Purple taro and white taro varieties.
- Organic frozen taro.
- Standard export packaging:
- PE vacuum-sealed or modified atmosphere bags: 1kg, 2kg, 5kg (retail).
- Cartons with liners: 10kg or 20kg (bulk).
- Large bags or big bags for industrial use.
- Container loading capacity (estimated 2025–2026):
- 20ft reefer container: 18–22 tons (typically 20 tons).
- 40ft reefer container: 24–26 tons (usually reaches 25 tons).
Required Export Certifications
- Phytosanitary Certificate (plant quarantine).
- Certificate of Origin (C/O) – Form A, Form E, Form AK…
- Fumigation Certificate (if required).
- Health Certificate / Food Safety Certificate.
- HACCP, ISO 22000, BRC, IFS (mandatory for EU, USA).
- GlobalGAP, VietGAP (for exported vegetables).
- Organic (USDA/EU) for organic products.
- FDA Registration (for the US market).
Uses & Applications Across Industries
- Food industry: Steaming, boiling, frying, stir-frying, soups, desserts (taro pudding, taro cake), snacks (crispy taro chips), vegetarian dishes, traditional Asian cuisines (taro with meat, taro soup); popular in Vietnamese, Chinese, Thai, and Japanese cooking.
- Nutrition & health: Rich in fiber, potassium, vitamins C and E, antioxidants; supports digestion, blood sugar control, heart health, and is suitable for low-calorie diets (lower calories than potato).
- Processed foods: Ingredient in frozen vegetable mixes, taro puree, baby food, ready-to-eat meals, and convenience products.
- Restaurants & supermarkets: Convenient product that retains creaminess, color, and texture after thawing; sliced and cubed forms enable quick preparation; widely used in markets across Europe, USA, Japan, Korea, Australia, and the Middle East.
Vietnamese frozen taro is highly valued worldwide for its natural creamy richness, attractive color (especially purple taro), consistent quality, and high food safety standards. With advanced IQF technology and international certifications, it meets the strictest requirements of demanding markets in Europe, the USA, Japan, Korea, and the Middle East.
Contact us today for competitive pricing and premium export-grade Vietnamese frozen taro samples!
Vietnamese