Vanture
IQF Tropical Fruit
Four Fruits · Vietnam · VNT-IQF-GM-001
TropicalIQF FruitPortfolio
Mango · Pineapple · Dragon Fruit · Passion Fruit · IQF cut fruit & raw-frozen pulp · Export ready
Picked ripe,
frozen ripe
Fresh export fruit is picked early so it survives the voyage. Fruit for freezing is picked when it is actually ready to eat: full Brix, full colour, full aroma, from the growing belts of Tien Giang, Long An and Binh Thuan, and it is cut and tunnel-frozen within 24 hours of harvest.
Four fruits,one cold chain.
Four fruits, one protocol. Whether the lot is mango chunks for a smoothie program or raw-frozen passion fruit pulp for a beverage line, every kilogram is frozen and inspected to the same VNT-IQF-GM-001 standard: cut fruit individually frozen and free-flowing, pulp frozen raw, core at -18 °C, packed at source.
Ripeness,suspended.
Mango for freezing is picked at full eating ripeness, something fresh export can never do, then cut and frozen the same day. Each chunk freezes individually in the IQF tunnel, so the bag pours free-flowing: no block, no clumps, no syrup.
The ripeness a fresh shipment has to sacrifice is exactly what the tunnel locks in.
Cut once,held cold.
Queen pineapple cored and cut into tidbits, chunks and rings, then tunnel-frozen within hours of cutting. The variety’s bright acid holds beautifully at -18 °C, which is why Vietnamese IQF pineapple anchors juice and food-service programs worldwide.
The acid stays bright and the fibre stays firm: frozen pineapple that behaves like fresh in the kitchen.
The Delta’ssignature.
Vietnam grows the world’s benchmark dragon fruit, and the red-flesh variety’s colour is a natural pigment smoothie and bowl brands build entire lines on. Peeled by hand, diced, and frozen individually so the cubes stay separate and the colour stays in the fruit.
A natural magenta no colourant matches, frozen into free-flowing dice.
Aroma, atminus eighteen.
Passion fruit’s aroma is its entire value, and it is also the first thing heat destroys. Freezing the pulp raw, seeds and all, keeps the perfume a pasteurised puree loses. Available seedless where the application calls for it.
Raw-frozen pulp keeps the perfume that pasteurisation burns off.
The Vanture Standard
Four fruits.One freezing curve.One protocol.
VNT-IQF-GM-001 · Export Protocol
A standard of
uncompromising
precision
Ripeness Selection & Intake
Fruit is picked at full eating ripeness and graded at intake within 24 hours. Brix is verified per lot; only fruit meeting the minimum proceeds to the cutting room.
Washing, Peeling & Cutting
Sanitised wash and potable rinse, then hand peeling and calibrated cutting in temperature-controlled hygienic rooms: dice, chunks, tidbits, rings or pulp per contract.
IQF Tunnel Freezing
A fluidised-bed tunnel at -35 to -40 °C freezes cut fruit piece by piece in minutes, fast enough that ice crystals stay small and cell walls stay intact. Passion fruit pulp freezes raw through the same tunnel, portioned rather than piece-separate.
Core Temperature Lock
Product reaches a core of -18 °C before it is case-packed, and a free-flow check on every cut-fruit batch confirms the pieces pour separately, with no block freezing.
Sorting & Detection
Colour sorting and hand inspection under cold-room conditions remove blemished pieces, then every carton passes metal detection before palletising.
Cold-Chain Packing & Inspection
PE-lined cartons packed at -18 °C, reefer containers with temperature loggers, and SGS or Bureau Veritas pre-shipment inspection, with the exporter’s Vanture supplier score on record.
The tropics,
held at minus eighteen
Four IQF lines from Vietnam's fruit belt, frozen at the point of ripeness and held at -18 °C from tunnel to port. PE-lined bulk cartons, reefer containers with temperature loggers, verified micro criteria, and pre-shipment inspection on every booking.