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.<\/p>\n
The main avocado-growing areas are Dak Lak province<\/a> and Lam Dong province<\/a> in the Central Highlands region. A cool climate at 600\u20131,000 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.<\/p>\n Avocado's harvest season runs from May to September. It first fruits 4\u20135 years after planting, and a single mature tree yields 100\u2013300 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.<\/p>\n 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.<\/p>\n 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.<\/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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