Dragon fruit is one of the top fruits of Vietnam. Typically, there are three types of dragon fruits; red peel-red pulp, red peel-white pulp, and yellow peel-white pulp. The first two types are grown mainly in Vietnam so we develop dried dragon fruits from these two varieties. “Passion to serve” is one of our core values. Processing dragon fruits brings about sustainable agriculture and help improve the income of the poor farmers in our countries.
Our dried dragon fruit
Dragon fruits have a high moisture content. After drying, the majority of the water is evaporated away and nutrients are concentrated. The taste becomes enriched. The seeds provide a good amount of dietary fibers, essential fatty acids (which helps reduce risks of cardiovascular diseases but our body can not synthesize and has to intake from food), fat-soluble proteins such as vitamin A and E, and other antioxidant components. If you wish to look for information on advanced drying technology that we apply at our factory, please visit this link.
Packages: 2.5 kg/bag, 10kg/carton. We accommodate retail packaging for your private label
Standards: BRC certificates, GlobalGAP produce
| Product Name | Dried dragon fruit |
| Origin Of Country | Vietnam |
| Varieties | |
| Physical / Chemical | |
| Appearance | Purple/White |
| Taste & Odor | Characteristic |
| Moisture | 13-15% |
| Preservative | E330, E202 (Optional), E224 (Optional) |
| Sugar | Optional |
| Aflatoxin B1 | < 0.15 mcg/kg |
| Heavy Metals | Pb ≤ 0.5ppm |
| As ≤ 0.5ppm | |
| Ca ≤ 0.1ppm | |
| Hg ≤ 0.1ppm | |
| Pesticide Residue | Complies with NOP & EU organic standard |
| Microbiological | |
| Bacillus cereus | 2.0×101 CFU/g |
| Clostridium perfringens | < 10 CFU/g |
| Coliforms | < 10 CFU/g |
| Escherichia coli | < 10 CFU/g |
| Total Aerobic Microorganisms | 8.5×101 CFU/g |
| Total Mold, Yeast | < 10 CFU/g |
| Storage | Store in a cool and dry place, avoid direct sunlight |
| Package | 2.5kg/PE bag, 5kg/PE bag, 10kg/carton |
| Shelf Life | 12 months |
