Juice line
5 t of fruit/hour
Handles up to 85 t of fresh fruit a day. Produces juice, concentrate and purée in aseptic packaging.
Equipment & capacity · Vân Hồ, Sơn La
Processing equipment and contract-processing services
Van Ho Fresh Fruit and Herbal Processing Plant sits in the middle of the North-West growing region and runs three main processing lines: a complete juice line imported from Europe, a fruit-drying system and a macadamia line. The processing plant works to customer order: you can supply the raw material and pay for processing only, or have the processing plant handle the full package.
Fruit-drying area
3.5 – 5 t per batch
Soft-dried and dried fruit by heat-pump technology with temperature and humidity control, including a cold-drying mode.
Macadamia processing
1.2 t/hour
Macadamia kernels produced on an automated line, with kernel grading by modern colour sorting.
Line 01
Fruit juice processing line
How the processing plant's juice line works
Fresh fruit enters the washing and sorting system, then passes through every extraction stage inside a closed system. The output is not-from-concentrate juice, concentrate or purée, filled into aseptic packaging.
What sets the juice line apart from other plants
High throughput: 5 t of fresh fruit per hour, 85 t a day. Products meet quality and food-safety standards such as ISO 9001, ISO 14001, FSSC 22000 V6.1, Halal and FDA, with a long shelf life and no preservatives, which keeps your supply stable. This is the kind of ingredient that dairy, beverage, confectionery, ice-cream and yoghurt plants buy in for blending.
Fresh fruit goes through five stages
01Washing
Fresh fruit is washed before entering the line.
02Pressing and juice separation
The pressing and separation unit is fully automatic. For oranges the processing plant uses Bertuzzi CitroEvolution³ technology, whose dedicated extraction cups limit peel oil getting into the juice. The pulp is pushed through a finisher that removes seeds and fibre for a high-quality juice.
03Heat treatment and de-aeration
The juice is enzyme-inactivated and de-aerated against oxidation, keeping colour and flavour close to fresh fruit.
04Concentration
For concentrate, water is evaporated in two stages at low pressure and temperature, so the product thickens without darkening and without a cooked note.
05Sterilisation and aseptic filling
A short high-temperature step kills most harmful micro-organisms without affecting flavour or colour. The juice is filled into aseptic bags in a fully closed system, with no contact with air.
The same line can switch to a different fruit. Some requests may need a few small extra units; the processing plant will discuss details on request.
Capacity and annual output of the juice line
| Product | Running days per year | Yield per 100 kg of fruit | Fresh fruit needed per year | Finished product per year |
|---|---|---|---|---|
| Mango purée | 30 days | 52 kg | 2,550 t | 1,335 t |
| NFC longan juice | 40 days | 39 kg | 3,400 t | 1,315 t |
| NFC orange juice | 20 days | 43 kg | 1,700 t | 731 t |
| Orange juice concentrate | 20 days | 6 kg | 1,700 t | 101 t |
| Total | 9,300 t | 3,482 t |
Minimum batch is 30 t of fruit, one 8-hour shift.
“Yield per 100 kg of fruit” is the recovery rate: 100 kg of fresh mango gives about 52 kg of purée. It varies with variety, ripeness and season; the processing plant confirms it after a trial run.
Juice products currently in production
| Product | Made from | Pack sizes | Finished product |
|---|---|---|---|
| Mango purée | Golden Lady 4 mango | 20 kg; 195 kg | 100% fresh mango, liquid with fine pulp, keeping the natural colour and characteristic mango flavour. |
| NFC orange juice | Oranges | 20 kg; 195 kg; 205 kg | 100% fresh orange, pulp removed, natural colour and characteristic orange flavour with little bitterness. |
| Orange juice concentrate | Oranges | 25 kg; 250 kg; 270 kg | 100% fresh orange as a thick syrup, 52 Brix or higher, keeping the colour and flavour of orange. |
| NFC longan juice | Longan | 20 kg; 195 kg; 205 kg | 100% fresh longan, liquid with fine pulp, keeping the natural colour and characteristic longan flavour. |
| Blueberry juice | Blueberries | On request | Liquid, keeping the characteristic colour and flavour of blueberry. |
Line 02
Drying system
What sets the Vân Hồ drying area apart from other plants
Heat-pump drying
Controls all three factors: temperature, humidity and airflow. Batches come out consistent, with natural flavour.
Cold-drying mode
Low-temperature drying keeps the colour and flavour of the raw material, which matters most for herbs and fruit that discolour easily.
Closed-loop air circulation
Keeps the drying room clean and food-safe.
Wide temperature range
One system handles many different raw materials.
Main equipment in the drying area: blanching and cooling equipment, a mixing and sugar-infusion unit, heat-pump dryers and hot-air dryers.
Capacity and annual output of the drying area
| Product | Running days per year | Yield per 100 kg of raw material | Raw material needed per year | Finished product per year |
|---|---|---|---|---|
| Soft-dried banana | 120 days | 13 kg | 240 t | 32 t |
| Soft-dried plum with ginger salt | 25 days | 30 kg | 93 t | 28 t |
| Dried docynia (táo mèo) | 30 days | 18 kg | 105 t | 19 t |
| Soft-dried longan | 40 days | 10 kg | 152 t | 15 t |
| Soft-dried mango | 25 days | 12 kg | 50 t | 6 t |
| Total | 640 t | 100 t |
Dried products currently in production
| Product | Made from | Drying method | Finished product |
|---|---|---|---|
| Soft-dried longan, 250 g bag | Longan | Heat-pump drying | Soft and chewy; light brownish yellow to amber. Natural longan aroma, mild sweetness. |
| Soft-dried banana, 250 g bag | Banana | Heat-pump drying | Naturally sweet, soft and chewy. Banana is a fruit of high nutritional value. |
| Dried macadamia, 500 g bag | Macadamia nuts | Resistance (hot-air) drying | Rich, buttery flavour and high crunch. Macadamia is a source of healthy fats. |
| Soft-dried plum with ginger salt, 250 g bag | Mận hậu plum | Heat-pump drying | Soft and chewy, natural colour, balanced sweet-sour taste with a gentle ginger-salt heat. Plum aroma mixed with ginger. |
Heat-pump drying works at low temperature and keeps colour and flavour close to the fresh material; resistance drying is used for products that need crunch, such as macadamia.
Line 03
Macadamia processing line
What the processing plant's macadamia line produces
Produces fresh, nutritious macadamia nuts from Vietnamese raw material. Output includes B2C lines such as ready-to-eat and flavoured nuts, and B2B supply to industrial processors such as nut-milk and oil producers. By-products: husks go to microbial fertiliser, shells to activated carbon or pellets.
Macadamia nuts go through five stages
01Dehusking
Fresh nuts arrive at the plant to specification and the outer husk is removed before cleaning.
02Washing
Dehusked nuts in shell are washed on an automated line and dried before entering the drying system.
03Cracking for kernels
Nuts in shell go through an automated cracker, then a screening system separates shell from kernel.
04Grading and cleaning
Kernels pass through a colour sorter that automatically rejects defective or damaged kernels.
05Packing
Graded kernels are cleared of foreign matter before packing to specification and checked by X-ray, for safety to the end consumer.
Capacity and annual output of the macadamia line
| Product | Running days per year | Yield per 100 kg of raw material | Raw material needed per year | Finished product per year |
|---|---|---|---|---|
| Dried macadamia in shell, cracked | 300 days | 25 kg | 1,200 t | 300 t |
| Dried macadamia kernels | 300 days | 10 kg | 1,000 t | 100 t |
| Total | 2,200 t | 300 t |
Whole processing plant
Total annual capacity
Fruit juice line
9,300 t/year
Finished product 3,482 t/year
Drying line
640 t/year
Finished product 100 t/year
Macadamia line
2,200 t/year
Finished product 300 t/year
Total
12,140 t/year
Finished product 3,882 t/year
These are design capacities, calculated on the seasonal running days of each fruit. The processing plant has substantial spare capacity and is ready to take on more orders.
How to work with us
How to work with the processing plant
The processing plant offers three forms of cooperation
Toll processing
You already have the raw material and the recipe and only need processing capacity. You supply raw material and packaging; the processing plant processes and charges a processing fee.
Full-package production
You need a stable supply of semi-finished ingredients and do not want to handle sourcing. The processing plant covers everything from the growing area to finished product packed to your specification.
New product development
You have a product idea but no recipe yet. The processing plant makes samples, runs trials and finalises the recipe with you.
Working with the processing plant takes five steps
01Discuss the requirement
You describe the product you want, expected volume and when you need the goods.
02Processing plant assesses feasibility
Confirms the suitable line, raw-material source and packaging specification. Usually within a week.
03Sampling and trial run
The processing plant makes samples for your approval and establishes the actual recovery rate.
04Quotation
Pricing is broken down by component, by volume tier and by SKU.
05Contract and first order
Raw-material plan, packaging and delivery schedule are agreed.
Do you have raw material or a product idea?