Tag Sourcing
Should You Source Freeze-Dried Pineapple from Vietnam, and When Is Another Origin Better?
Source from Vietnam when your product sells on flavour. Queen pineapple from the acid-sulphate soils of the Mekong Delta gives freeze-dried pieces…
Freeze-Dried or Soft-Dried Mango: Which Should Your Product Use?
Use freeze-dried mango when the fruit is eaten dry and crisp or the label must read “mango” alone. Use soft-dried mango when…
Which Vietnamese jackfruit makes good freeze-dried jackfruit, and how do you lock it into the contract?
Good freeze-dried jackfruit starts with ripe Thai jackfruit at 18–24 °Brix: golden, fragrant bulbs that keep their crunch. Under-ripe fruit dries chalky,…
How many kilos of mangosteen make 1 kg of freeze-dried?
About 17–24 kg of whole fruit, or 5–6 kg of hand-peeled aril with its seed, for every 1 kg of freeze-dried mangosteen.…
Why do mature Ben Tre coconuts make the best freeze-dried kernel, and when should you book?
Because they are tall-type coconuts left on the palm for 11–12 months, until the kernel is at full thickness and its oil…