Last updated on December 2nd, 2025 at 04:01 pm
Introduction
Before committing to a supplier, importers of dried fruits often have detailed technical and logistics questions—about moisture levels, certifications, and storage stability. Vietnam has emerged as a preferred origin for dried fruits suppliers, offering year-round tropical harvests and certified processing infrastructure. According to FAO Codex standards, “dried fruits shall comply with the maximum moisture content specific to the individual fruit variety.” (fao.org)
This comprehensive guide answers the most common importer questions with data, step-by-step insight, and internal references from Qualitex Global’s OEM dried fruit facility.
What Moisture and Drying Specifications Should I Require?
Data benchmarks
- Codex General Standard for Dried Fruits (CXS 360-2020) defines that moisture must match fruit-specific safety limits. (fao.org)
- General drying targets: final moisture 10–15 % and water activity ≤ 0.65 for shelf stability. (infonet-biovision.org)
- For soft-dried styles, values may reach up to 18 % moisture, depending on consumer texture preference.
What this means
As an importer, require written test data for moisture and water activity (aₜ). Ask the supplier for batch analysis, drying method (hot-air, vacuum, freeze), and harvest-to-drying time.
For deeper insight into processing standards, see dried fruit manufacturer supplier Vietnam.
What Certifications and Documentation Should I Review?
Required certifications
- HACCP or ISO 22000: confirms food-safety controls and traceability.
- Phytosanitary certificate and Certificate of Origin: required for import customs clearance.
- Laboratory analysis report: verifies microbiological and chemical safety.
Why this matters
Exporters with valid food-safety certifications demonstrate systematic hazard control and compliance with international standards, avoiding costly rejections.
For example, you can review certified OEM production at Qualitex Global’s dried fruit facility.
How to Evaluate Packaging, Storage and Lead Times
Key points
- Use barrier film (PET/AL/PE multilayer) with nitrogen flush or vacuum seal.
- Maintain storage ≤ 25 °C and relative humidity < 60 %.
- Average production lead time: 4–6 weeks after packaging design approval.
- Typical shelf life: 12–18 months in proper storage.
Logistics tip
Always verify pallet labelling, carton count per container, and stack height to prevent compression during shipping.
To learn more about processing timelines, read dried fruit factory OEM Vietnam.
Ensuring Product Quality and Traceability
A transparent supply chain protects importers from inconsistency. Ask suppliers to share:
- Origin map (farm → processing plant → final packaging).
- Batch lot tracking with unique codes.
- Moisture, water-activity, and microbial test results per batch.
- Sensory test data: colour, aroma, texture, and slice uniformity.
Regular audit or pre-shipment inspection ensures long-term reliability.
You can also check product variety details in what dried fruits are in tropical trail mix papaya allergy.
Conclusion
Vietnam’s dried fruit industry is structured around reliable farming zones, established HACCP-certified processing facilities, and improved export logistics. For importers, success comes from verifying specifications (moisture, water activity), reviewing certificates, confirming packaging quality, and ensuring traceability.
Choosing the right partner allows private-label or bulk importers to maintain consistent quality and delivery timelines year-round. If you plan to import premium dried fruits or require OEM/ODM manufacturing in Vietnam, contact Qualitex Global for support with customized production and export documentation.
FAQs Importers Ask Before Buying Dried Fruits from Vietnam
Q1: What moisture level should I require for export-grade dried fruits?
A1: A typical moisture range of 12–15 % and water activity ≤ 0.65 ensures stability. This aligns with Codex CXS 360-2020 for dried fruit safety limits. (fao.org)
Q2: How long can dried fruits remain stable in storage?
A2: With multilayer barrier packaging and cool, dry storage (≤ 25 °C, RH < 60 %), dried fruits can retain quality for 12–18 months. Periodic inspection is still advised.
Q3: Which certifications must a Vietnamese supplier have?
A3: HACCP or ISO 22000 for food safety, plus a Phytosanitary Certificate and Certificate of Origin for customs.
Q4: What quality documents should I request per shipment?
A4: Batch moisture analysis, microbial report, pesticide residue test, and packing list with traceable lot code.
Q5: What packaging standards protect quality during long-haul shipping?
A5: Use multilayer laminated film (PET/PA/AL/PE) with nitrogen or vacuum seal, labelled with origin, lot code, and storage instructions, then boxed for palletisation.
