Vanture
Dried Tropical Fruit
Four Fruits · Vietnam · VNT-DRF-GM-001
TropicalDried FruitPortfolio
Mango · Pineapple · Banana · Jackfruit · Low-temperature dried · Export ready
Where orchards
meet the dryer
The orchard belt of Dong Thap, Tien Giang and Ben Tre grows the mango, pineapple, banana and jackfruit this portfolio is built on. Fruit is picked at eating ripeness, not shipping ripeness, and reaches the drying line within a day, so what the pack holds is the orchard's flavour, concentrated.
Four fruits,one standard.
Four fruits, one protocol. Whether the lot is soft-dried mango for a clean-label shelf or vacuum-fried jackfruit for premium snacking, every kilogram is dried, sorted and inspected to the same VNT-DRF-GM-001 standard: single-fruit lots, no artificial colour or flavour, packed at source.
The goldstandard.
Ripe Cat Chu and Keo mango, sliced and dried low and slow until the sugars concentrate and the texture turns supple. Available sugar-infused for the classic chewy profile or as a no-added-sugar line for clean-label retail. No artificial colour, ever: the orange is the fruit.
Supple, intensely fruity, and coloured by nothing but the mango itself.
Sun, keptin a ring.
Queen pineapple sliced into rings and segments, dried gently enough to keep the acid-bright edge that makes Vietnamese pineapple distinctive. The natural sugar-acid balance means the fruit needs no candying to stay lively on the palate.
Bright acidity held in balance with concentrated sweetness: the ring tastes like the fruit, only deeper.
Sweetness,concentrated.
Whole peeled bananas, sun-started on bamboo trays the way the Delta has always done it, then finish-dried under controlled heat to a food-safe water activity. Pressed flat or left whole, with nothing added: no sugar, no preservatives, no colour.
The traditional tray-dried banana of the Mekong, finished to modern export standards.
Crisp, notcandied.
Ripe jackfruit bulbs, seeded by hand and vacuum-fried at low temperature so the chips crisp without caramelising. The result keeps the fruit’s honeyed aroma and colour with no added sugar and a fraction of the oil of conventional frying.
A glassy crunch that dissolves back into ripe jackfruit: the aroma survives the crisping.
The Vanture Standard
Four fruits.One drying craft.One protocol.
VNT-DRF-GM-001 · Export Protocol
A standard of
uncompromising
precision
Intake & Ripeness Selection
Fresh fruit arrives from the orchard belt and is graded within 24 hours. Brix is verified per lot; underripe and overripe fruit is diverted before processing.
Washing & Peeling
Sanitised wash and potable-water rinse, then hand peeling and seeding in hygienic cutting rooms. Jackfruit bulbs are separated by hand to protect the fruit.
Slicing & Preparation
Calibrated slicing to the contracted format: mango strips at 6–8 mm, pineapple rings at 8–10 mm, bananas whole or pressed. Sugar infusion only where the line specifies it.
Low-Temperature Drying
Dehydration tunnels at 55–65 °C bring soft-dried lines to their water-activity ceiling; jackfruit is vacuum-fried below 100 °C for the crisp line. Never sun-finished on open ground.
Sorting & Detection
Colour sorting and hand inspection remove off-colour and broken pieces, then every carton passes metal detection before it is sealed.
Packing & Inspection
PE-lined bulk cartons or retail doypacks, nitrogen-flushed where specified, then SGS or Bureau Veritas pre-shipment inspection, with the exporter’s Vanture supplier score on record.
Vietnam's orchards
sealed for the
world market
Four dried-fruit lines from the Mekong orchard belt, dried at low temperature and packed to a single protocol. Single-fruit lots, PE-lined bulk cartons or retail doypacks with nitrogen flush, EU-limit residue testing, and pre-shipment inspection on every booking.
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