Mangosteen, the so-called "Manggis" in Indonesian, is well known for its sweet and tangy flavor. This tropical delicacy is harvested throughout the whole year in the western region of the Indonesian archipelago. The mangosteen tree usually takes at least 10 years to ripen, and the fruit contains a high amount of nutrition and antioxidants. Due to its gourmet taste and health benefits, its demand is high in China and Vietnam.

The fruit grows in areas with an altitude of 500-600m above sea level. In Indonesia, the main producer areas are Bali, West Java, and West Sumatra. Within 2020 alone, Indonesia has exported 64,73 million metric ton mangosteen, mainly to China and Hong Kong, which accounted for more than 90% of the total export volume. Indonesian mangosteens are also popular in Singapore, Malaysia, and Middle East countries.

Thanks to the climate differences in different islands, Indonesia can supply mangosteen for the whole full year. The peak season lasts from October to March when Java and Bali enter harvest. During this period, mangosteen production can reach up to 5-8 containers (90-150 tons) per day.