Longan is a tropical fruit that has long been grown in Vietnam, with an annual output of about 600,000 tonnes. It looks similar to lychee but is distinguished by a longer harvest period and good keeping quality. In addition to being eaten fresh, dried longan (longan flesh) is also in demand as an ingredient in herbal medicine and Chinese cuisine.<\/p>\n
In the south, the Vinh Long Province<\/a> and Mekong Delta<\/a> region is the main producing area. In the north, Son La province<\/a> longan is well known, and because it is grown in a high-altitude environment it has a rich flavor. Longan from the Mekong Delta has large fruit and a strong sweetness.<\/p>\n The longan harvest runs from June to September. Compared with lychee it has a longer harvest period and better keeping quality. The first fruiting comes four to five years after planting. With the development of flower-induction technology, off-season shipping has become possible. Flower induction through potassium chlorate treatment and ring-barking is widely practiced, contributing to a stable market supply.<\/p>\n The main export destinations for longan are China, South Korea, and Japan. Annual export value is about US$100 million, and in addition to fresh fruit, dried and frozen longan are also exported. In the Chinese market, demand as a herbal-medicine ingredient is stable, and Vietnamese products are highly rated for quality.<\/p>\n Vietnamese longan was approved for fresh import to Japan in 2022. Products that clear vapor heat treatment conditions are imported. Awareness in the Japanese market is still not high, but with a flavor similar to lychee and its convenience, growing demand is expected. Dried longan has long been imported as a herbal-medicine ingredient.<\/p>\nCultivation methods and harvest season<\/h2>\n
Exports and market trends<\/h2>\n
Connections with Japan<\/h2>\n
Reference information<\/h2>\n
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