Fruit & vegetable processing

Fruit and vegetables are Thalvora's founding and largest business. Our two plants in Duc Trong (Lam Dong) and Tan Phuoc (Tien Giang) process some 57,000 tonnes of raw material a year, producing 175 products under the Thalvora and Thalvora Farm labels for modern retail, restaurants, industrial catering and importers in Japan, South Korea and Europe.

Fresh-cut and prepared vegetables

Baby vegetables, hydroponic lettuce and our ready-cut vegetable kits are harvested in the early morning and vacuum-cooled within four hours. They are then washed through three tanks of chilled water at 2–4°C, cut, packed in modified atmosphere packaging (MAP) and moved straight to cold storage. An unbroken cold chain keeps them crisp and naturally coloured for five to seven days on shelf.

IQF freezing

Our individually quick frozen (IQF) line handles 6 tonnes an hour of peas, sweetcorn, cauliflower, mango and passion fruit. Core temperature reaches -18°C in under 15 minutes and pieces stay free-flowing, which suits industrial kitchens and ice cream and yoghurt manufacturers.

Dried fruit

• Low-temperature soft drying for mango, pineapple and guava: 10–14 hours at 55–65°C, preserving a chewy texture and natural sweet-sour taste, with added sugar controlled recipe by recipe.
• Vacuum frying for jackfruit, sweet potato and banana: cooked in a vacuum chamber at 85–95°C for a crisp bite, bright colour and low oil content.
• Freeze drying for strawberries and red dragon fruit used in cereals and drinks.

Batch-by-batch quality control

• An in-house laboratory tests every incoming lot for pesticide residues, heavy metals and microbiology.
• Metal detection and X-ray inspection on every packing line.
• HACCP records and lot codes printed on pack and linked to farm data through the QR code.

Serving business customers

Alongside our own brands, both plants produce to specification for importers and restaurant chains: dicing, slicing to a required thickness, custom dried fruit blends and pack sizes from 20 g to 10 kg. Every new order begins with a trial batch, samples and a certificate of analysis before full production, and delivery schedules are planned around the harvest season of each fruit.

We choose the processing method that keeps the most of what the fruit tasted like in the orchard, and only then think about how it looks on the shelf.

By-products such as mango peel, jackfruit seeds and vegetable trimmings are turned into compost and animal feed, bringing by-product utilisation to 92% in 2025.