ANGREEN CORPORATION (Angreen Joint Stock Company)

Product name Potato

Scientific name Solanum tuberosum
Colors / Varieties White / Yellow / Red skin
Growing regions Vietnam: Lam Dong (Da Lat)
Season Peak Nov–Mar
Grade & Size Class I · 45–75 mm diameter
Packing 10–25 kg mesh/sack or carton; label with farm/lot
HS Code 0701.90
Storage Temp 7–10 °C for table use; avoid <10–13 °C on immature lots (sweetening)
Shelf Life ~3–5 weeks
Nutrition / Benefit: Versatile, Reliable Texture

Clean skins, even sizing, cooks predictably.
Stays fluffy for mash, holds structure for fries and stews; neutral flavor that takes seasoning well.

Best for: mash, fries, stews, roasting.
Nutritional lift: potassium, vitamin C, complex carbs.
Serve & store: 7–10 °C, dry & dark; avoid <5 °C (sweetening). Shelf life (table stock): 3–5 weeks under optimal storage.

Export standards VietGAP, GlobalG.A.P.

Product name Sweet Potato

Scientific name Ipomoea batatas
Colors / Varieties Purple skin / Yellow flesh
Purple skin / Purple flesh
Growing regions Vietnam: Vinh Long (famous), Dong Thap, Tien Giang; Central Highlands: Gia Lai (off-season)
Season Year-round in Mekong; main peaks Nov–Apr
Grade & Size S 90–150 g · M 150–250 g · L 250 g+
Packing 10 kg export carton (liner optional); label with farm/PH & lot
HS Code 0714.20
Storage Temp 12.5–15 °C, RH >90% (chilling sensitive; cure before storage)
Shelf Life 6–10 months under commercial storage (shorter in distribution)
Nutrition / Benefit "Comforting, Naturally Sweet

Creamy, mellow, oven-friendly.
Cured for a smooth, sweet flesh that bakes, roasts, or steams beautifully; holds shape yet turns tender inside.

Best for: baking, roasting, steaming, fries.
Nutritional lift: beta-carotene, fiber, complex carbs.
Serve & store: cool, dark 12–14 °C, high RH; do not chill <10 °C (chilling injury). Shelf life (commercial storage): 6–10 months; shorter in distribution.

Export standards VietGAP, GlobalG.A.P.

Product name Radish (red/daikon)

Scientific name Raphanus sativus
Colors / Varieties Red globe / White daikon
Growing regions Vietnam: Lam Dong (Da Lat)
Season Year-round | Peak Oct–Mar (cool season)
Grade & Size Class I · Red 20–40 mm Ø • Daikon: 30–60 cm length
Packing 10 kg carton; bunched or topped; ice/liner by customers' requests
HS Code 0706.90
Storage Temp 0 °C, high RH (top-ice common)
Shelf Life 7–14 days (bunched) · 21–28 days (topped); daikon 3–4 months
Nutrition / Benefif:
Crisp, Peppery, Refreshing
Clean bite, bright finish.
Vietnam-grown radishes bring a sharp, peppery snap with a juicy crunch. Red globe types stay crisp for salads and pickles; daikon offers a mild heat that cooks down sweet for soups, stews, and quick pickles.
Best for: salads & slaws, pickling, garnish; daikon for soups, braise, kimchi.
Nutritional lift: vitamin C, potassium, fiber.
Serve & store: remove greens; keep at 0–4 °C in breathable bags. Red globe 7–14 days (topped), Daikon 3–4 weeks (often longer under 0 °C, high RH).

Export standards VietGAP, GlobalG.A.P.

Product name Beetroot (topped)

Scientific name Beta vulgaris
Colors / Varieties Red globe
Growing regions Vietnam: Lam Dong (Da Lat)
Season Year-round | Peak Oct–Mar (cool season)
Grade & Size Class I · 4–8 cm diameter
Packing 10 kg export carton / bag in box; label with farm/lot
HS Code 0706.10
Storage Temp 0 °C, RH 98–100%
Shelf Life Up to ~4 months (topped); 10–14 days if bunched
Nutrition / Benefit "Earthy Depth, Peppery Snap

Root vegetables that lift both color and crunch.
Beetroot: firm bulbs with deep color and naturally earthy sweetness; roasts to a tender, velvety texture.

Best for: roasting (beet), juice & garnish.
Nutritional lift: folate (beet), fiber.
Serve & store: remove greens; keep at 0–4 °C in breathable bags; beets 2–3 weeks
Export standards VietGAP, GlobalG.A.P.

Field Details
Product name Tomato
Scientific name Solanum lycopersicum
Colors / Varieties Round / Plum / Cherry (red; other colors on request)
Growing regions Vietnam: Lam Dong (Da Lat), Central Highlands
Season Year-round via staggered regions; peaks Oct–Apr (highlands)
Grade & Size Class I · 45–70 mm (round)
Packing 5–10 kg export carton or RPC; punnet options for cherry
HS Code 0702.00
Storage Temp Ripe: 5–10 °C
Shelf Life ~7–14 days at recommended temperatures
Nutrition / Benefit "Sun-ripe Sweetness

Juicy, bright, and naturally savory.
Smooth skin with a fragrant, vine-fresh aroma. Flesh is juicy with balanced sweetness and acidity, giving clean flavor whether eaten fresh or cooked down.
Best for: slicing, salads, sandwiches, sauces.
Nutritional lift: vitamin C, potassium, lycopene.
Serve & store: ripen at room temp; chill only when ripe (7–10 °C) to preserve flavor; use within 3–5 days after ripe."
Export standards VietGAP, GlobalG.A.P.

Chili (Hot Pepper)

Product name Chili (hot pepper)
Scientific name Capsicum spp. (C. annuum, C. frutescens, etc.)
Colors / Varieties Red / Green (bird’s eye, long hot, jalapeño, etc.)
Growing regions Vietnam: Dong Thap, An Giang, Long An (Mekong); South-Central: Binh Dinh, Phu Yen, Ninh Thuan, Binh Thuan; Highlands: Gia Lai
Season Year-round; multiple plantings; regional peaks Nov–Apr
Grade & Size Class I · per program (length 6–14 cm typical)
Packing 2–5 kg or 5–10 kg export carton / clamshells for retail
HS Code 0709.60 (fresh)
Storage Temp ~7.5 °C (best); 5 °C acceptable up to ~2 weeks
Shelf Life ~3–5 weeks at ~7.5 °C (variety-dependent)
Nutrition / Benefit "Heat with Character

Clean heat, bright finish.
Smooth, firm pods with a lively aroma. Heat level ranges by variety but stays sharp and clean in cooking, bringing depth without muddiness.
Best for: sauces, stir-fries, pickling, marinades.
Nutritional lift: vitamin C, capsaicinoids.
Serve & store: keep at 7–10 °C, dry and ventilated; use within 1–2 weeks; avoid ethylene exposure to preserve firmness."
Export standards VietGAP, GlobalG.A.P.

Melon (Cantaloupe) Vietnam

Product name Melon / Cantaloupe
Scientific name "Cantaloupe (C. melo var. reticulatus)
Colors / Varieties "Yellow skin | orange flesh | netted rind | oval
Green skin | orange flesh | netted rind | round"
Growing regions South-Central coast: Ninh Thuan, Binh Thuan · Southeast/Highlands: Dong Nai, Tay Ninh, Lam Dong (greenhouses) · Mekong: Long An
Season Year-round; strongest dry-season Nov–May (South-Central)
Grade & Size By weight per fruit: S 1.2–1.5 kg · M 1.5–1.8 kg · L 1.8–2.2 kg · XL 2.2–2.8 kg (tolerance ±10% unless agreed). Stem length & netting density per request.
Packing 4–6 pcs/ctn (foam-net each fruit) · 6 kg / 8 kg / 10 kg export cartons, 5-ply vented
HS Code 0807.19
Storage Temp Cantaloupe: 2–5 °C, RH 90–95% (forced-air pre-cool) . Keep away from strong ethylene sources.
Shelf Life ~12–15 days at 2–5 °C. Shorter if temps fluctuate in distribution.
Nutrition / Benefit High water (~90%), source of vitamin C; beta-carotene/vitamin A in orange flesh types; refreshing flavor; firm but juicy texture, ideal for retail cut, salad bars, desserts.
Export standards VietGAP, GlobalG.A.P.

Variety JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Cantaloupe (C. melo var. reticulatus) H H H H H L L L L L H H

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.