Classification
Product TypeRaw Material
Product FormFresh
Industry PositionPrimary Agricultural Product
Raw Material
Market
Fresh jicama (củ đậu/yam bean, Pachyrhizus erosus) is cultivated in Vietnam, with public cultivation guidance indicating multiple planting windows (e.g., February–March, June–July, and July–August). Available sources show both small-scale/home cultivation guidance and commercial export offers; one exporter reports sourcing in Đồng Nai, Tiền Giang, and An Giang and selling into overseas markets. For cross-border movement of fresh roots, plant-quarantine compliance is a primary gatekeeper because consignments must be free of regulated pests and soil contamination, and phytosanitary documentation may be required. Postharvest references emphasize jicama's chilling sensitivity and recommend cool, dry storage around 12.5–15°C, shaping packing and transport decisions for any export program.
Market RoleDomestic consumption market with local production; niche exporter
Domestic RoleFresh root vegetable produced locally for domestic distribution, with some commercial export offerings reported
SeasonalityPlanting is reported in multiple windows (Feb–Mar, Jun–Jul, Jul–Aug), with harvest typically occurring several months after sowing depending on growing conditions and intended root size.
Specification
Physical Attributes- Firm, smooth roots with minimal mechanical damage
- Freedom from growth cracks, discoloration, and insect/mechanical injury
- White, crisp, juicy flesh (quality indicator in postharvest references)
Grades- No national grade standard identified in this record; defect and size screening is used in postharvest references and commercial trade listings
Packaging- Mesh bags or trays for retail/handling (commercial export listing)
- Export cartons/boxes (commercial export listing)
Supply Chain
Value Chain- Harvest → trimming/top removal → cleaning/soil removal → grading → packing (mesh bags/cartons) → domestic wholesale/retail distribution or export consolidation → border inspection (if exported)
Temperature- Chilling sensitive: recommended commercial storage about 12.5–15°C with moderate RH (postharvest reference)
- Avoid prolonged exposure at or below ~10°C due to chilling injury risk (postharvest reference)
Atmosphere Control- Very low ethylene production and low ethylene sensitivity reported in postharvest references
Shelf Life- Storage life of roughly 2–4 months is reported under recommended conditions; sprouting/quality loss may develop over time (postharvest reference)
Freight IntensityHigh
Transport ModeSea
Risks
Phytosanitary HighFresh jicama is a soil-contact root crop; interception of regulated pests or presence of prohibited pest-infested soil can trigger rejection, treatment, or tighter controls. Vietnam’s reported phytosanitary requirements (via IPPC) explicitly prohibit regulated pests and pest-infested soil and require phytosanitary certification (and sometimes an import permit subject to PRA).Implement strict soil removal/cleaning, field pest monitoring, and pre-shipment inspection; align documents and treatments with the destination’s import protocol and confirm whether PRA/import permits apply.
Product Safety MediumYam bean (jicama) seeds are documented in Vietnam research to contain rotenone; inappropriate inclusion or misuse of non-tuber plant parts can create safety and compliance issues even if the edible root is the traded product.Segregate and exclude seeds/vines from food/export lots; enforce packhouse SOPs and supplier training so only the tuber enters the fresh supply chain.
Cold Chain MediumJicama is chilling sensitive; storage/transport at or below ~10°C can cause chilling injury, decay, discoloration, and texture loss, increasing claim and rejection risk for longer-distance shipments.Specify setpoints around 12.5–15°C with appropriate humidity, minimize mechanical damage, and avoid mixed loads that force lower temperature regimes.
Logistics MediumAs a bulky fresh root, export economics are exposed to freight-rate volatility and transit delays, which can erode margins and raise quality-loss risk even when the product has moderate storage potential under correct temperatures.Prioritize closer markets and predictable lanes, use performance-based logistics SLAs, and build contingency routing/lead-time buffers for peak disruption periods.
FAQ
When is fresh jicama (củ đậu) typically planted in Vietnam?A Vietnam provincial science-and-technology advisory portal summarizes that jicama can be planted in multiple windows, including February–March, June–July, or July–August, depending on local conditions.
What phytosanitary documents can be required to import fresh jicama into Vietnam?Vietnam’s phytosanitary requirements reported via the IPPC indicate that a phytosanitary certificate issued by the exporting country is required for imported consignments, and that an import permit from Vietnam’s Plant Protection Department may be required for articles subject to pest risk analysis (PRA).
What storage temperature helps protect fresh jicama quality during distribution or export from Vietnam?Postharvest references recommend cool, dry storage around 12.5–15°C and warn that jicama is chilling sensitive, with higher risk of injury and decay when stored at or below about 10°C.