Vacuum-Fried Crispy Jackfruit

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.