Soft Dried Mango

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.