Overview
Vietnam's lychee is a specialty of the northern region, with an annual output of about 300,000 tonnes. The 'Vai thieu' variety, characterized by a sweet and rich aroma, is the mainstay, and Vietnam boasts the world's second-largest output after China. Because the harvest period is short, market development is advancing on both fronts of fresh shipping and processed products (frozen, dried, canned).
Growing regions and areas
Bac Giang Province is Vietnam's largest lychee producing area, accounting for about 50% of national output. Lychee from Luc Ngan district is particularly high in quality and has been branded. Son La province lychee is grown in a high-altitude environment, and because its harvest timing is late, shipping during the off-season gap is possible.
Cultivation methods and harvest season
The lychee harvest is concentrated in roughly one month from June to July. Because the harvest period is extremely short, post-harvest freshness-preservation technology is crucial. Technologies such as low-temperature storage, MAP packaging (modified atmosphere packaging), and wax coating have been introduced. The first fruiting comes five to six years after planting, and mature trees over 15 years old produce 100 to 200 kg of fruit each.
Exports and market trends
The main export destinations for lychee are China, Japan, Australia, the EU, and the United States. Annual export value is about US$150 million, and quality improvements and the development of preservation technology are advancing toward export expansion. Exports of frozen lychee are also increasing, meeting off-season demand.
Connections with Japan
Vietnamese lychee was approved for import to Japan in 2014. Products meeting plant quarantine conditions through vapor heat treatment are imported every year in June and July. The volume sold in Japan is around 200 tonnes a year, but handling at department stores and supermarkets is expanding, and it is becoming established as a seasonal summer product.
