ANGREEN CORPORATION (Angreen Joint Stock Company)

Vietnam Mango | Variety Comparison | Spec

Field Chu Mango Keo Mango Hoa Loc Mango Green Elephant (Xoài Tượng)
Scientific name Mangifera indica Mangifera indica Mangifera indica Mangifera indica
Growing regions Mekong Delta: Tien Giang (Hoa Loc), Dong Thap, Vinh Long, Ben Tre · Southeast: Dong Nai, Binh Duong · South-Central: Khanh Hoa, Ninh Thuan, Binh Thuan
Size – Small ≥ 280 g/pc ≥ 300 g/pc ≥ 400 g/pc ≥ 600 g/pc
Size – Big ≥ 300 g/pc ≥ 350 g/pc ≥ 500 g/pc ≥ 700 g/pc
Sugar (°Brix) 15–19 15–19 19–21 10–15
Shelf life (days) 10–14 10–14 10–14 10–14
Net weight per carton 4 kg 4 kg 5 kg 10 kg
Typical shipping mode By Air By Air By Air By Sea
HS Code 0804.50 0804.50 0804.50 0804.50
Storage temperature 10–12 °C 10–12 °C 10–12 °C 10–12 °C
Nutrition / Benefit Naturally fat-free; source of vitamin C, vitamin A (beta-carotene), fiber, antioxidants; dessert-sweet profile, ripe aroma.
Taste & use Sweet, aromatic; dessert, fresh cut Sweet, firm; fresh eating Rich, fragrant; premium dessert Mild, crunchy; slicing, salads

Seasonality

H = High season, L = Low season, "–" = Not available

Variety JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Chu H H H H H L – – – H H H
Keo H H H H L – – – – H H H
Hoa Loc L L L H H – – – – H H H
Green Elephant H H H H H H L – H H H H

Product name Cabbage
Scientific name Brassica oleracea var. capitata
Colors / Varieties Green / Red or Purple / Napa
Growing regions Vietnam: Lam Dong (Da Lat), Central highlands
Season Year-round, peak Oct–Mar
Grade & Size Class I · 1.0–2.5 kg/head (common export range)
Packing 10–15 kg export carton or RPC; label with farm/PH & lot
HS Code 0704.90
Storage Temp 0–1 °C, RH 90–95% (optimum)
Shelf Life 3–6 weeks (longer for late varieties under ideal storage)
Nutrition / Benefit "Crisp, Clean, Versatile

Bright crunch, sweet finish.
Firm, dense heads with tightly wrapped leaves and a clean, garden-fresh aroma. When sliced, cabbage stays crisp in salads and slaws, softens to a gentle sweetness when sautéed or braised, and holds texture in pickling.
Best for: coleslaw, stir-fries, soups, pickles.
Nutritional lift: vitamin C, vitamin K, fiber.
Serve & store: keep at 0–4 °C, high humidity; do not wash until use; use within 2–3 weeks (whole head)."
Export standards VietGAP, GlobalG.A.P.

Product name Bell Pepper
Scientific name Capsicum annuum
Colors / Varieties Red / Yellow / Green / Orange
Growing regions Vietnam Lam Dong (Da Lat) (greenhouse hub); Daklak/Daknong (elevation)
Season Year-round with greenhouse cycles; peaks Oct–Apr
Grade & Size Class I · 120–250 g/pc (count per 10 kg on request)
Packing 6–7 kg export carton • 5-ply • vented • label with farm/PH & lot
HS Code 0709.60
Storage Temp ~7.5 °C best; avoid extended <5 °C (chilling injury)
Shelf Life ~3–5 weeks at 7.5 °C
Nutrition / Benefit "Crisp Walls, Sweet Aroma

Thick flesh, bright color, clean crunch.
Blocky fruit with glossy skin and thick walls; naturally sweet (red/yellow/orange) or fresh and grassy (green). Keeps juiciness and color in high-heat cooking.
Best for: salads, grilling, stir-fries, stuffing.
Nutritional lift: vitamin C, vitamin A (colored peppers), antioxidants.
Serve & store: hold at 7–10 °C, RH 90–95%; avoid < 5 °C (chilling injury); use within 10–15 days."
Export standards VietGAP, GlobalG.A.P.