Overview
Vietnam's avocado production is about 150,000 tonnes a year, a scale second only to Indonesia in Southeast Asia. Vietnamese avocados have a high fat content and a creamy texture. Large, good-quality varieties such as BO-034 and Reed are grown. Variety improvement is advancing to meet rising domestic consumption and to expand exports.
Growing regions and areas
The main avocado-growing areas are Dak Lak province and Lam Dong province in the Central Highlands region. A cool climate at 600–1,000 m elevation and volcanic soil are ideal for avocado cultivation, and Dak Lak province alone accounts for about 50% of national production. Intercropping with coffee farms is also widely practiced.
Cultivation methods and harvest season
Avocado's harvest season runs from May to September. It first fruits 4–5 years after planting, and a single mature tree yields 100–300 kg of fruit a year. In Vietnam, propagation of superior varieties by grafting is advancing, aiming to make fruit size and quality uniform. Post-harvest ripening technology using ethylene treatment has also been introduced.
Exports and market trends
Avocados are mainly for domestic consumption, but amid the recent global avocado boom, interest in expanding exports is rising. Exports to Cambodia and China have begun, but entering major developed-country markets requires obtaining GAP certification and strengthening quality-control systems.
Connections with Japan
At present, imports of Vietnamese avocados to Japan have not materialized due to plant-quarantine restrictions. Japan imports large volumes of avocados, mainly from Mexico, and Vietnam is drawing attention as a new supply source. If negotiations on plant-quarantine conditions progress, sales opportunities in the Japanese market could expand.
