Products | Thalvora Foods

Thalvora Farm Da Lat Baby Greens

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

Da Lat baby greens are where the Thalvora story began. The first beds of leafy greens were planted by a 14-household cooperative in Duc Trong in 1998, and when our first vegetable processing plant opened there in 2004, these tray-packed baby leaves became the first product to carry the Thalvora Farm label onto the shelves of major supermarket chains in Ho Chi Minh City.

Where it grows

The greens are grown across our Duc Trong and Cau Dat sourcing areas in Lam Dong province, at altitudes of 1,000 to 1,500 metres where daytime temperatures sit between 18 and 25 °C. Each mix combines four leaves: baby spinach, kale, red oak leaf lettuce and rocket. Sowing runs on a seven-day rotation so that there is always a crop at the right age, typically 21 to 28 days after sowing.

More than 600 partner households farm to VietGAP standards, with 180 hectares certified to GlobalG.A.P.
Rain-shelter greenhouses protect the leaves from bruising and reduce the need for crop protection during the wet season.
Every bed has its own QR code recording sowing date, irrigation, fertiliser and the person who harvested it.

Harvesting and preparation

Harvesting takes place between 5 and 8 a.m., while the leaves are cool and fully hydrated. Within two hours of cutting, the crop reaches the Duc Trong plant in refrigerated trucks.

Pre-cooling: vacuum cooling brings core temperature down to 4 °C in around 25 minutes.
Hand sorting: wilted or bruised leaves and foreign matter are removed on illuminated inspection belts.
Three-stage washing: a clean-water rinse, an air-agitated wash at 2–4 °C, and a final rinse in filtered, microbiologically controlled water.
Drying: gentle centrifugal spinning removes surface water without breaking the leaves.
Packing: automatic weighing and tray sealing in a clean room held at 6–8 °C.

Quality control

The plant runs a HACCP system, with an in-house laboratory overseen by our Quality & Food Safety division. Every shift is sampled for pesticide residues using rapid tests, and each month samples go to an independent laboratory for full analysis. Retained samples from every lot are kept until three days after the end of shelf life.

Packaging and shelf life

The range comes in 150 g and 250 g trays for modern retail and a 2 kg case for restaurants and canteens. Breathable film keeps the leaves crisp. Product stays at 2–4 °C throughout transport and has a shelf life of seven days from packing. Field-to-shelf time is no more than 36 hours in Ho Chi Minh City and no more than 48 hours for northern provinces served through our Bac Ninh distribution centre.

Serving ideas

The leaves are ready to eat: toss them with a simple vinaigrette, layer them into a banh mi, roll them into rice paper or scatter them over a pizza straight from the oven. The spinach and kale in the mix also take well to a quick one- to two-minute stir-fry over high heat. Once opened, keep the tray refrigerated and use within 24 hours.

We still cut our greens at dawn, just as the cooperative did in the early days. The difference is that today every tray can be traced back to the exact bed it came from. — Tran Duc Hung, Director of Agriculture & Sourcing

Organic Hydroponic Lettuce

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

Our organic hydroponic lettuce was developed in 2015 at the request of hotel chefs who wanted consistent heads all year round, including through the long rainy months in the Central Highlands. It is grown in our Cau Dat sourcing area, where Thalvora has operated a 14-hectare greenhouse cluster since 2006.

Greenhouse growing

Seedlings are raised in coir plugs for 14 days before moving into recirculating hydroponic channels. The nutrient solution uses only inputs permitted under EU organic rules, with conductivity and pH checked twice a day. Shade netting and extraction fans hold greenhouse temperatures at 18–24 °C without electric heating.

Three main varieties: Romaine, green butterhead and red lollo.
A growing cycle of 32 to 38 days depending on season, with around 55,000 heads harvested each week.
Recirculated water is filtered and reused, saving around 85% of the water needed for soil-grown lettuce.
Pests are managed with insect netting, coloured sticky traps and beneficial insects, with no chemical insecticides.

Harvesting and packing

Heads are lifted from the channels with their roots and part of the growing plug intact, so the leaves keep drawing moisture and wilt more slowly. Packing takes place in a facility inside the greenhouse site:

Trimming: damaged outer leaves are removed, leaving heads of 180–220 g.
Rapid cooling: 40 minutes in a 2 °C cold room immediately after harvest.
Bagging: each head goes into an open-top sleeve, packed 20 to a ventilated case.
Labelling: a QR label records harvest date, greenhouse block and nutrient batch.

Food safety

The greenhouse site is certified to EU Organic and GlobalG.A.P. and is re-audited every year by an independent certification body. Incoming water is tested weekly for microbiology, and recirculated solution passes through UV sterilisation before returning to the channels. Every outbound lot receives a sensory check and rapid microbiological screening before loading.

Storage and delivery

Lettuce travels chilled at 2–4 °C, reaching Ho Chi Minh City the same day and Hanoi or Da Nang within 24 to 30 hours. Because the roots stay on, shelf life reaches 10 days, about three days longer than cut-root lettuce. Foodservice customers receive fixed deliveries three times a week, and volumes can be adjusted to a hotel's occupancy forecast.

For professional kitchens

Romaine has firm, crunchy leaves suited to Caesar salad or a quick turn on the grill. Butterhead is soft and sweet, ideal for lettuce wraps and plate liners. Red lollo adds colour to buffets and starters. To keep the leaves crisp, trim the roots only just before preparation and refresh the leaves in cold water for five minutes before serving.

Traceability

Scanning the QR code on the sleeve shows the greenhouse block, sowing date, harvest date and test results for that lot. Hotel purchasing teams also use this information to keep supplier records for food safety audits. Twice a year, Thalvora invites the kitchen teams of its foodservice customers to the Cau Dat greenhouses to see growing and packing first-hand.

Soft Dried Mango

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

Soft dried mango was the first product to come off the line at our Tien Giang dried fruit plant when it opened in 2013, and it remains Thalvora Foods' largest export by volume. It is sold in 16 markets, with Japan, South Korea and the European Union accounting for more than 60% of shipments.

Dong Thap mango orchards

The fruit comes from the Dong Thap sourcing area we began building in 2011, which now links around 2,300 mango-growing households. Orchards are supported to farm to VietGAP standards, and some 900 hectares hold GlobalG.A.P. certification to meet the requirements of European and Japanese importers. The main varieties are Hoa Loc and Cat Chu mangoes, prized for thick, low-fibre flesh and a clean sweetness.

Fruit is bagged on the tree from an early stage to limit pests and keep the skin clean.
Harvest takes place at physiological maturity, with a minimum of 14 °Brix measured in the orchard.
Purchase prices are announced before each season, with a guaranteed floor so growers can invest with confidence.

Processing

Mangoes reach the Tien Giang plant on the day of harvest and are ripened evenly for two to four days in rooms held at 25–28 °C.

Selection: only fruit at 18–22 °Brix, free of bruising and blemishes, goes forward.
Washing and peeling: fruit is washed in clean water, then peeled and destoned by hand to keep the flesh intact.
Slicing: slices of 7–8 mm are laid in a single layer on stainless steel trays.
Low-temperature drying: convection drying at 55–60 °C for 10 to 12 hours brings moisture to 16–18%, keeping the slices soft and chewy.
Conditioning: slices cool and equalise moisture for 24 hours in a dry room before packing.

Nothing is added: no sugar, no preservatives and no colouring. Around 7 kg of fresh mango yields 1 kg of dried fruit.

Quality control

The Tien Giang plant operates under HACCP and holds BRCGS certification. Temperature, time and finished moisture are recorded for every drying batch, and all product passes through a metal detector before bagging. The laboratory tests water activity, microbiology and sensory quality for each lot, and export shipments receive additional analysis to the specific requirements of each destination market.

Packaging and shelf life

The mango is packed in multi-layer resealable pouches with a moisture barrier, in 100 g, 250 g and 500 g sizes, or in 10 kg PE-lined cartons for industrial customers. Shelf life is 12 months at ambient temperature in a cool, dry place away from direct sunlight. Once opened, reseal the pouch and enjoy within two weeks.

Serving ideas

Enjoy it straight from the pack as a snack, or dice it into yoghurt, breakfast cereal or salads. Soaking the slices in warm water for ten minutes softens them for use in baking fillings or a sweet-and-sour glaze for grilled meats.

Traceability

Every pouch carries a QR code linking to the growing area, harvest date, drying batch and lot test results. For export customers, Thalvora also supplies traceability records down to individual growers, meeting the requirements of Japanese and European importers.

Vacuum-Fried Crispy Jackfruit

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

Vacuum-fried crispy jackfruit launched in 2014, a year after our Tien Giang dried fruit plant came on stream. It is the product Vietnamese consumers know us best for through e-commerce, and it ships regularly to South Korea and Taiwan.

Sourcing

We buy early-season Thai jackfruit from around 1,100 partner households in Tien Giang and Dong Thap, all within 80 km of the plant. Partner orchards follow VietGAP practices and are visited by our field officers every two weeks. Fruit is picked when the spines have opened evenly, the stalk has changed colour and the fruit sounds hollow when tapped, typically at 10 to 15 kg.

Every incoming lot is tagged with its growing area and harvest date.
Fruit ripens naturally for one to two days at the plant before the pods are removed.
We also buy fruit that looks imperfect but has good pods inside, reducing rejected produce for growers.

How vacuum frying works

Inside the vacuum chamber, pressure drops to around 0.08–0.09 MPa, so water in the fruit evaporates at a far lower temperature than at normal pressure. The jackfruit crisps at 85–90 °C rather than the 170 °C or so used in conventional frying, keeping its bright yellow colour and characteristic aroma.

Podding and seeding: done by hand on stainless steel benches in an area held at 18–20 °C.
Pre-freezing: pods are frozen at -18 °C, which gives a lighter, more open texture after frying.
Vacuum frying: 40 to 55 minutes at 85–90 °C in refined palm oil that is filtered continuously and replaced according to quality readings.
Centrifugal de-oiling: spinning inside the vacuum chamber reduces surface oil.
Cooling and grading: broken pieces and overdone edges are removed before packing.

Quality control

Acid value and peroxide value of the frying oil are measured every shift. Finished product is checked for moisture (below 4%), crispness, colour and microbiology lot by lot, and passes through a metal detector before bagging. The plant's HACCP system and BRCGS certification are audited every year.

Packaging and shelf life

The jackfruit is packed in nitrogen-flushed foil bags to limit oxidation and protect the pieces in transit. Pack sizes are 80 g and 200 g for retail and online channels, plus a 500 g gift box for the holiday season. Shelf life is nine months at ambient temperature. Once opened the chips absorb moisture quickly, so enjoy within two to three days or transfer to an airtight container.

Serving ideas

Crispy jackfruit makes an easy snack alongside tea or coffee, and a crunchy topping for yoghurt, ice cream or a breakfast bowl. For online orders, we ship in five-ply corrugated cartons from our Ho Chi Minh City warehouse or the Bac Ninh distribution centre to shorten delivery times.

Traceability

The QR code on each bag shows the growing area, intake date, frying batch and quality results for that lot. Online shoppers can look this up on their phone before opening the bag.

Pure Passion Fruit Juice

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

Pure passion fruit juice was among the first products from our Binh Duong beverage plant when it opened in 2017, marking Thalvora Foods' move into drinks. It is now stocked across modern retail nationwide and exported to Singapore and Malaysia.

The passion fruit growing area

Purple passion fruit is grown in our Dong Thap sourcing area, where Thalvora partners with around 1,400 households farming 1,800 hectares. Growers receive guidance on vine density, pruning and fertilising to VietGAP standards, and some 650 hectares are GlobalG.A.P. certified. Fruit is collected once the skin turns deep purple and it drops or comes away easily from the vine, ensuring full ripeness and aroma.

Buying stations in six communes weigh and grade fruit on the day it arrives.
Every sack carries the grower's QR code before it is loaded onto chilled trucks.
The journey from buying station to Binh Duong takes four to five hours at 10–12 °C.

Production

Fruit enters the line within 24 hours of picking to hold on to the volatile aromas that give passion fruit its character.

Washing and sorting: high-pressure spray washing, with cracked or mouldy fruit removed on the belt.
Pulp extraction: machines halve the fruit and scoop out the pulp; the shells are composted and returned to the growing area.
Seed removal and filtering: centrifuging separates the seeds, and a 0.5 mm screen keeps some of the natural pulp.
Flash pasteurisation: 85 °C for 30 seconds, then immediate cooling to 4 °C to protect flavour.
Cold filling: into sterilised PET bottles in an ISO 7 clean room.

The juice is 100% passion fruit, with no added sugar, water or flavourings. Its natural tartness is pronounced, so the label includes dilution guidance.

Food safety

The Binh Duong plant is certified to FSSC 22000. Every batch is tested for Brix, acidity, colour and microbiology, and retained bottles are kept for the full shelf life. Pasteurisation temperature logs are recorded automatically and archived for at least two years.

Packaging and shelf life

The juice comes in a 330 ml grab-and-go bottle and a 1 litre family bottle. It must be kept chilled at 0–6 °C and has a shelf life of 45 days from production. Once opened, use within three days, and shake well before pouring as the natural pulp settles.

Serving ideas

Mix one part juice with three to four parts still or sparkling water, then add ice and a little honey to taste. Undiluted, it works as a base for smoothies, salad dressings and glazes for grilled prawns or fish, or for homemade jellies and sorbets.

Traceability

The QR code on the label links to the buying station, pressing date, pasteurisation batch and lot test results. Thalvora publishes weekly passion fruit purchase prices at each station so growers can plan their harvests.

Bottled Fresh Coconut Water

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

Bottled fresh coconut water launched in 2018 and soon became the key export from our Binh Duong beverage plant. It ships to South Korea, Australia, the Middle East and Canada, where shoppers look for coconut water that tastes as close as possible to the fresh nut.

Where the coconuts come from

Thalvora partners with five coconut cooperatives in Tien Giang and Ben Tre, together representing around 1,600 households and 2,400 hectares. The groves are farmed to the Rainforest Alliance standard, with attention to biodiversity along canal banks, water management and working conditions for harvesters. We use only green Siamese coconuts, picked at seven to eight months when the water is at its sweetest and the flesh is still thin.

Every nut is traced by cooperative and picking date through the lot's QR code.
Coconuts reach the plant within 48 hours of picking in shaded trucks.
Husks and fibre left after extraction are sold on for growing media and biomass fuel.

A process without heat

Coconut water changes flavour quickly when heated, so the Binh Duong line is designed to keep every step cool:

Washing and trimming: nuts are washed, machine-trimmed of their green husk and washed again.
Extraction: stainless steel drills draw the water in an enclosed area, with random tasting checks to reject any nut with off-notes.
Immediate chilling: the water is brought down to 2–4 °C within 15 minutes.
Microfiltration: a 0.2-micron membrane removes microorganisms without the need for heat.
Aseptic filling: cold filling into PET bottles in a clean room, then immediate capping and labelling.

The bottle contains coconut water only: no added sugar, flavourings or preservatives. Each nut yields 280 to 350 ml on average.

Quality control

The plant operates under FSSC 22000. Every batch is checked for Brix (5.5–6.5), pH, microbiology and sensory profile, and filter membranes are integrity-tested before and after every shift. Each export container travels with a lot file of analysis results, temperature logs and trace codes down to cooperative level.

Storage and shipping

Available in 250 ml, 500 ml and 1 litre bottles. The product must be kept at 0–4 °C and has a shelf life of 60 days from production. Exports travel in refrigerated containers, taking around seven days to South Korea and around 14 days to Australia. Once opened, drink within 24 hours.

Serving ideas

Best enjoyed chilled straight from the bottle. It also makes a good base for smoothies and jellies, sweet soups, or Mekong-style braised pork and fish, where it lends a gentle natural sweetness.

Traceability

The QR code on each bottle shows the supplying cooperative, extraction date, production shift and lot test results. The data sits in Thalvora's company-wide traceability system, which covers 100% of our partner growing areas.

Cau Dat Arabica Roast & Ground Coffee

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

When Thalvora opened its Cau Dat sourcing area in 2006 for temperate vegetables, many partner households were still tending Arabica plots planted decades earlier. Two years later, in 2008, we launched Cau Dat Arabica roast and ground coffee. It started out supplying a handful of hotels in Ho Chi Minh City and now serves thousands of cafés and restaurants across Vietnam.

The Cau Dat growing area

The coffee grows at 1,500 to 1,650 metres, where the annual average temperature is around 18 °C and mornings are often misty. Around 320 partner households farm 540 hectares, mostly Typica, Bourbon and Catimor, under shade trees such as cassia and avocado. The farms are assessed against the Rainforest Alliance standard.

Our agronomists advise on pruning, organic fertiliser composted from coffee pulp and ground cover to prevent erosion.
Every lot of green coffee carries a QR code identifying the household and picking round.
Growers earn a quality premium on lots with more than 95% ripe cherries.

Picking and processing

The harvest runs from October to January. Cherries are hand-picked selectively, with three to four passes through each farm so that only ripe red fruit is taken.

Sorting: cherries are floated in water to remove underdeveloped fruit, green cherries and debris.
Pulping and fermentation: pulping on the day of picking, followed by natural fermentation for 24 to 36 hours in tanks at ambient temperature.
Washing and drying: the mucilage is washed off and the parchment dried on raised mesh beds under cover for 12 to 18 days, to 11–12% moisture.
Resting and hulling: parchment rests for six to eight weeks before hulling and screening to size 16 and above.

Small-batch roasting

Our roastery at the Duc Trong plant uses a 15 kg drum roaster. Each batch takes 11 to 13 minutes, finishing at a bean temperature of 205–215 °C depending on the profile. We roast three profiles: light for filter and pour-over, medium for espresso, and a darker roast for the traditional phin. Every batch is profiled and cupped before packing.

Quality control

Green coffee is checked for moisture, defect count and aroma before roasting, and only lots scoring at least 80 points on a standard cupping scale go into this range. Roasted coffee is colour-measured and metal-checked before bagging. The roastery operates under HACCP.

Packaging and shelf life

The coffee is packed in bags with a one-way valve that lets roasting gases out without letting air in. It is available whole bean or ground in 250 g and 500 g bags, and in 1 kg whole-bean bags for cafés. Shelf life is 12 months unopened, with the best flavour in the four to six weeks after the roast date printed on the bag. Once opened, fold the bag tightly and store in a cool, dry place.

Brewing guide

For pour-over, use a 1:15 ratio, water at 92–94 °C and a brew time of around three minutes. For espresso, aim for 18 g in and 36 g out in 27 to 30 seconds. For a phin, use 20–25 g of coffee and bloom with a little boiling water for 30 seconds before filling.

Traceability

Every bag carries a QR code showing the grower group, picking round, roast date and cupping score for the lot.

Salted Roasted Cashews

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

Thalvora Foods added salted roasted cashews to its range in 2016 as part of its move into nuts and cereals. Since 2019 they have been our leading nut export, shipped to 14 countries and above all to the United States, the European Union and the Middle East.

Sourcing

Raw cashew nuts come from around 1,900 partner growers in Vietnam's Southeast region, where red basalt soils and a distinct dry season suit the cashew tree. Thalvora helps growers rejuvenate ageing orchards, switch to larger-kernel varieties and dry nuts properly straight after harvest to protect kernel quality.

Raw nuts are tested for kernel outturn and moisture (below 10%) at the buying point.
Every sack carries a QR code recording the grower, commune and intake date.
Our regenerative agriculture programme, launched in 2021, encourages legume intercropping and ground cover beneath the trees.

Processing

Raw nuts are shelled and graded at certified partner facilities in the region. The shelled kernels then come to the nut line at our Binh Duong plant for roasting and packing.

Kernel selection: only whole W240 kernels (around 240 per pound) that are ivory white and free of insect damage or spots.
Salting: kernels are misted with a light sea-salt brine so the salt adheres evenly without oil.
Roasting: convection roasting at 140–150 °C for 18 to 22 minutes with continuous tumbling for an even roast to the core.
Rapid cooling: filtered air brings the nuts below 35 °C within ten minutes to lock in crunch.
Final sorting: optical sorters remove scorched or broken kernels, keeping broken pieces below 3%.

Food safety

The nut line operates under HACCP and ISO 22000:2018, with BRCGS certification for export. Every lot is tested for moisture (below 3%), salt content, rancidity and microbiology, and lots bound for the US and EU receive additional aflatoxin analysis at an independent laboratory. All finished product passes metal detection and foreign-matter inspection before packing, and the label carries a tree-nut allergen warning.

Packaging and shelf life

Cashews are packed in 250 g and 500 g sealed jars, 1 kg resealable bags, or 10 kg vacuum-lined cartons for importers and confectionery manufacturers. Shelf life is 12 months at ambient temperature in a cool, dry place. Once opened, close tightly and use within a month.

Serving ideas

Enjoy them on their own or with drinks, scatter them over salads and stir-fries, or crush them as a topping for baking. In professional kitchens, the uniform whole kernels plate well and cook evenly when used in other dishes.

Traceability

The QR code on jars and export cartons shows the raw nut buying area, shelling facility, roasting batch and lot analysis. Importers receive a certificate of analysis with every container, helping to speed up inspection at the port of arrival.

Oat Granola with Dried Tropical Fruit

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

Oat granola with dried tropical fruit is the newest product in development at our Tien Giang dried fruit plant, with launch planned for the fourth quarter of 2026. The idea came from our customers: many were buying Thalvora dried mango and cashews to mix with oats at breakfast, so our product development team set out to create a complete recipe using ingredients from the company's existing supply chain.

Ingredients and origin

Each bag contains around 70% baked rolled oats and 30% dried fruit and nuts. The fruit and nuts can be traced back to their sourcing areas by QR code, just like other Thalvora products.

Rolled oats imported from a supplier certified to international food safety standards, with lot-by-lot test records.
Soft dried mango and crispy jackfruit from our Dong Thap and Tien Giang fruit areas, processed in the same plant.
Dried passion fruit from Dong Thap, adding a light tartness to balance the sweetness.
Cashews from partner growers in the Southeast region, cut into pieces for an even spread through the bag.
Sweetened with honey and a small amount of cane sugar; no artificial flavourings.

Planned production

The granola line is being installed in a dedicated area of the Tien Giang plant, separate from fresh fruit drying.

Base mixing: oats are blended with honey and vegetable oil in a fixed ratio.
Baking: a band oven bakes the mix at 150–160 °C for 20 to 25 minutes to form crisp, evenly golden clusters.
Cooling: the mix cools to room temperature before being broken, so clusters hold together.
Fruit and nut blending: dried fruit and nuts are added after baking to keep their colour and chew.
Packing: automatic weighing and sealing in an area held below 50% humidity.

Quality control

The granola area falls within the Tien Giang plant's HACCP system and BRCGS certification. During pilot production, every batch is tested for moisture, water activity, crunch and microbiology, and the recipe is undergoing nine-month shelf-life stability trials at a range of temperatures. Because it contains cashews and oats, the label will carry clear allergen warnings for tree nuts and gluten-containing cereals.

Packaging

Planned pack sizes are a 400 g resealable family bag and a 45 g single-serve sachet for on the go. Multi-layer moisture-barrier film gives an expected shelf life of nine months at ambient temperature. The product will launch first through e-commerce so that Thalvora can gather feedback before rolling it out to modern retail.

Serving ideas

Serve with milk, a plant-based drink or yoghurt for a quick breakfast; sprinkle over smoothie bowls and fresh fruit; or enjoy by the handful as a mid-morning snack.

Launch timeline

The product is in pilot production and being tested with an internal consumer panel. Final pack sizes, pricing and distribution channels will be announced once shelf-life testing is complete.

Concentrated Pho Broth Seasoning

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

Concentrated pho broth seasoning was created in 2019 in the seasonings and sauces area of our Binh Duong plant. It was designed first for Vietnamese communities and Vietnamese restaurants abroad, where sourcing every ingredient and simmering bones for hours is not always practical. Today it is exported to 12 countries and is Thalvora's leading seasoning export.

Ingredients

The recipe was developed with long-standing pho cooks and went through more than 40 versions before being finalised.

Beef bones and beef from slaughterhouses with food safety certification and full veterinary inspection.
Shallots and ginger from Thalvora's Lam Dong sourcing area, charred over coal in our plant.
Cinnamon, star anise and black cardamom bought directly from growers in the northern mountain provinces, then cleaned and dry-toasted.
Cloves, coriander seed, sea salt and first-press fish sauce round out the flavour.

No preservatives are used. Salt content is declared clearly on the label so cooks can adjust their seasoning.

Production

Blanching and simmering: beef bones are blanched clean, then simmered at 95–98 °C for 10 hours to yield a clear stock.
Charring and toasting: shallots and ginger are charred until blackened outside, and whole spices are toasted at 160 °C for six to eight minutes to release their aroma.
Infusion: the spices steep in the hot stock for 45 minutes before being strained out.
Concentration: vacuum evaporation at 60–65 °C to around 55% solids keeps the aroma without scorching the natural sugars.
Hot filling: filled into jars above 85 °C, capped, inverted and rapidly cooled.

Food safety

The Binh Duong plant is certified to FSSC 22000, and the seasonings area runs a HACCP plan with a critical control point at hot filling. Every lot is tested for solids, salinity, pH, water activity and microbiology, with retained samples kept until the end of shelf life. Export lots travel with certificates of analysis and labelling in the language of each destination market. The label flags allergens including fish, from the fish sauce.

Packaging and shelf life

Available in a 200 g glass jar for households, a 50 g single-use sachet and a 2 kg tub for restaurant kitchens. Shelf life is 18 months unopened at ambient temperature. After opening, refrigerate and use within two months, always with a clean, dry spoon.

How to use

Stir 50 g of base into 2 litres of boiling water and simmer gently for 15 to 20 minutes. For a richer broth, simmer 300–500 g of beef bones for one to two hours first. Adjust with salt or fish sauce to taste. Blanch the rice noodles, top with thinly sliced beef, ladle over the broth at a rolling boil and serve with spring onion, fresh herbs, lime and chilli. The base also works for stir-fried beef with noodles or a quick beef stew.

Traceability

The QR code on the jar shows the origin of the main ingredient groups, the production date and lot test results.

Instant Brown Rice Porridge

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

Instant brown rice porridge launched in 2022 as the first Thalvora product designed specifically for e-commerce. In its first year, nearly 70% of orders came from online stores before the range expanded into modern retail. It now comes in three flavours: vegetable, shiitake mushroom and minced pork.

Where the rice comes from

Brown rice is bought from three partner rice cooperatives in the Mekong Delta, together farming around 1,200 hectares to VietGAP standards. Since 2021 the cooperatives have taken part in Thalvora's regenerative agriculture programme, rotating rice with legumes, reducing chemical fertiliser and using alternate wetting and drying to save water.

A long-grain variety, milled lightly so the bran layer stays on and the grains stay whole.
Every lot carries a QR code identifying the cooperative, crop season and milling date.
Rice is tested for moisture, foreign matter and pesticide residues before it enters the warehouse.

From grain to sachet

The convenience foods line is located at our Binh Duong plant, with porridge processing and seasoning preparation in separate areas.

Soaking and cooking: brown rice is soaked for four hours, then cooked in jacketed kettles at 95 °C for about 90 minutes until the grains are soft and open.
Drum drying: the porridge is spread in a thin film over steam-heated drums at 140 °C for around 30 seconds, forming dry flakes.
Milling and sizing: flakes are coarsely milled so the rehydrated porridge keeps some texture.
Seasoning packs: carrot, pumpkin and spring onion from our Duc Trong area are freeze-dried; shiitake mushrooms are dried; minced pork is cooked, then dried.
Packing: porridge flakes and seasoning are portioned and sealed in foil sachets in a room held below 45% humidity.

Quality control

The plant applies HACCP and ISO 22000:2018. Every lot is tested for finished moisture (below 5%), rehydration time, consistency and microbiology. Meat seasoning is cooked to a minimum core temperature of 75 °C. Ingredients and allergen information, including soy in the seasoning pack, are clearly stated on the packaging.

Packaging and shelf life

Available as a 50 g sachet, a box of six and a 60 g cup with a water fill line. Shelf life is 12 months at ambient temperature in a dry place. For online orders, boxes of six ship four to a carton to cut down on void fill.

How to prepare

Empty the porridge and seasoning into a bowl, add around 250 ml of boiling water, stir and cover for three minutes. Use less water for a thicker porridge or more for a thinner one. Add an egg, flaked salmon, chopped greens, pepper or ginger for a more substantial meal. The porridge can also be heated on the stove for one to two minutes.

Traceability

The QR code on the sachet shows the supplying rice cooperative, crop season, production date and lot test results. Online shoppers can also view this on the product page before ordering.

Pre-Cut Soup Vegetable Kit

gioithieucongty09.mauwebdep.com.vn — Sat, 24 Oct 2026 14:28:11 +0000

The pre-cut soup vegetable kit launched in 2020, as more families began cooking at home but still had little time for preparation. Each tray makes a complete pot of soup for two to three people: peeled vegetables cut to the right size and a concentrated soup seasoning sachet made in-house by Thalvora. All the cook needs to add is water, and meat or prawns if they wish.

Four recipes

Mixed vegetable soup: chayote, carrot, potato, cabbage, spring onion and coriander.
Pumpkin soup: pumpkin, spring onion and sawtooth coriander.
Choy sum and ginger soup: choy sum, julienned ginger and spring onion.
Vegetarian sour soup: tomato, okra, giant taro stem and bean sprouts, with a tamarind seasoning sachet.

Where the vegetables come from

All vegetables come from our Duc Trong sourcing area in Lam Dong, farmed to VietGAP standards and QR-coded by bed. Our sourcing planners set planting schedules from weekly sales forecasts, so growers know in advance how much will be bought and less produce goes to waste.

Preparation at the Duc Trong plant

Intake: vegetables harvested in the morning reach the plant within two hours and are pre-cooled to 4–6 °C.
Washing and peeling: root vegetables are brush-washed and peeled; leafy greens are washed three times in chilled, filtered water.
Cutting: machines cut each vegetable to a size set for its recipe so everything cooks at the same rate, for example 5 mm slices of carrot and chayote.
Drying and assembly: each component is weighed and placed in its own compartment so the leaves are not crushed.
Sealing: trays are film-sealed in a clean room at 6–8 °C, with the seasoning sachet in a separate compartment.

The seasoning sachet

The 15 g sachet is made in the seasonings area of our Binh Duong plant. Daikon, onion, mushrooms and sweetcorn are simmered for four hours, strained, vacuum-concentrated at 60 °C and blended with sea salt and rock sugar. It contains no added MSG and no preservatives, is hot-filled into foil sachets and keeps for 12 months at ambient temperature.

Quality control

The Duc Trong plant operates under HACCP and ISO 22000:2018. Wash water is checked for microbiology every shift, and finished trays are tested for temperature, sensory quality and microbiology by lot. Trays travel in refrigerated trucks at 2–4 °C, reaching Ho Chi Minh City the same day and Hanoi via the Bac Ninh distribution centre within 30 hours.

Storage and cooking

Keep the tray refrigerated at 2–4 °C and use within four days of packing. To cook, bring 1 litre of water to the boil, stir in the seasoning, add the root vegetables first for eight to ten minutes, then the leafy greens and herbs for the final one to two minutes. Add 150–200 g of minced pork, prawns or tofu if you like, and adjust the seasoning before serving.

Traceability

The QR code on the tray shows the growing bed for each vegetable, the harvest and packing dates, and the batch of the enclosed seasoning sachet. Trays left unsold before their use-by date are collected by Thalvora and composted for our growing areas.