Overview
Rambutan is a tropical fruit widely grown in southern Vietnam, with an annual output of about 300,000 tonnes. Characterized by its red, hairy skin, it is called 'chom chom' in Vietnamese. The sweet, juicy flesh is similar to lychee but is larger and more satisfying to eat. It is mainly for domestic consumption, but varietal improvement and quality enhancement toward export expansion are advancing.
Growing regions and areas
Dong Nai province is Vietnam's largest rambutan producing area, and the rambutan of the Long Khanh district in particular is known for its high quality. Vinh Long Province、Binh Duong province Large-scale cultivation is also carried out here. The hot, humid climate of the south is ideal for growing rambutan.
Cultivation methods and harvest season
The rambutan harvest peaks from May to August. The first fruiting comes five years after planting, and mature trees over ten years old produce 200 to 300 kg of fruit each. The introduction of improved varieties such as the Java and Indonesian types has improved the quality and yield of the fruit. Because freshness declines easily after harvest, low-temperature management is important.
Exports and market trends
The main export destination for rambutan is China, and in recent years exports of frozen rambutan are also carried out. The domestic market is the main consumption destination, but high-quality Long Khanh rambutan is traded at high prices. Through the manufacture of processed products (canned, frozen), export expansion and reduction of food loss are being pursued.
Connections with Japan
At present, fresh imports of Vietnamese rambutan to Japan are not permitted. Plant quarantine negotiations are underway, and establishing quarantine conditions such as vapor heat treatment for fruit flies is a challenge. Frozen rambutan is sold at Asian grocery stores, and canned rambutan is distributed in the Japanese market. The future lifting of the import ban is anticipated.
