Overview
Mangosteen, called the 'queen of fruits', is a tropical fruit, with about 50,000 tonnes produced annually in southern Vietnam. In Vietnamese it is called 'mang cut', and inside its thick purple rind is white flesh, characterized by an elegant balance of sweetness and acidity. It is mainly for domestic consumption, but its high quality holds the potential for export expansion.
Growing regions and areas
The main mangosteen producing areas are Dong Nai province and Ben Tre province The hot, humid climate of the south suits mangosteen cultivation, and the Go Dau district of Dong Nai Province in particular is known as a producing area for high-quality mangosteen. The nationwide cultivation area is about 10,000 hectares.
Cultivation methods and harvest season
The mangosteen harvest is short, running from May to July, and the limited harvest period is a challenge. Because the first fruiting comes after a long period of eight to ten years from planting, it takes time to recover the initial investment. Fully ripe fruit is hand-picked and sorted by quality grade. Because freshness declines quickly after harvest, a rapid distribution system is required.
Exports and market trends
Mangosteen is mainly for the domestic market, but exports to China are increasing. Thailand leads the world in mangosteen exports, and Vietnam's challenge is to raise its competitiveness in quality and output. The development of processed products such as frozen mangosteen and mangosteen juice is also advancing.
Connections with Japan
At present, fresh imports of Vietnamese mangosteen to Japan face plant quarantine restrictions and are generally not distributed. Thai mangosteen is imported to Japan, but negotiations over quarantine conditions toward lifting the ban on Vietnamese imports are a future challenge. Frozen mangosteen is sold in part at Asian grocery stores.
